The Very Berry Banana Trifle

Over New Year I made a beautiful trifle that I want to share with you. I’ve been making trifles for years, the simple ones; cake, fruit, more cake, more fruit & topped with custard & cream.

This one is a bit special though.

It’s inspired by Heston 🙂 Did you watch the Masterchef Australia episode when he had the contestants make the Royal Jubilee Trifle? It looked amazing! & so elegant!

The ideas for adding a strawberry compote & a shortbread for crunch were amazing.

The crystallized petals, jellys & such however are all too dainty for my taste so I only incorporate the ideas of the compote & shortbread.

It takes a bit of time to get everything ready, so I make the compote & custard and semi-assemble on one day (the flavors develop more when it stays over night) and then make the cream and shortbread the next day. I only add the shortbread & cream layer a few hours before I serve it.

It’s yummy & delicious and full of taste & texture!

Give it a try for a special occasion & you’re going to fall in love with it!

Very Berry Banana Trifle

Cheers!

The Ghorayeba recipe…Egyptian shortbread

Finally its here…the ghorayeba recipe! Taken a bit due to my technology handicap but now its done!

So in a nutshell, ghorayebas are a smoother textured cousin of the scottish shortbread and are silly easy to make! Amazing to eat a long with your evening tea or morning coffee…

‘Nuf said!

Melt in your mouth ghorayebah

But you need to use ghee, not butter. Ghee is 100% fat while butter is about 85% and also ghee gives a richer flavor than butter.

Try it and tell me what you think,

Egyptian Ghorayeba

Cheers!

Day 4…Shortbreads?????

Well day 4 baking didn’t go the way of the cake!

Somehow it morphed into a shortbread bake-off! Up until I actually made them I was a firm believer in that shortbread is a strictly Scottish affair. Low and behold turns out we Egyptians make shortbread too…The Ghorayebah!

Sweet sandy Scottish shortbread

Melt in your mouth ghorayebah

There are some differences between them.

Butter vs Ghee

Sugar vs icing sugar

Those are the key differences that make the Ghorayebah dough much softer.

Both are made in exactly the same way but Ghorayebah are always shaped into round thick cookies with an almond at the centre.

And both are cooked till pale blond and not allowed to colour.

But it’s the taste that matters in the end, right?

So I made 3 batches:

Semolina shortbread

Rice flour shortbread

Ghorayebah

The results were crumbly crunchy semolina shortbread, sandy rice flour shortbread vs the melt away in your mouth Ghorayebah…

The three were simply fantastic. .. And silly easy to make so try them and tell me what you like!

Ghorayebah recipe coming soon

Scottish shortbread recipe

Cheers!