RE: [CH] Dhileheads on Dutch TV - xlation :)
Dan Hirschi (danhirschi@earthlink.net)
Fri, 4 Nov 2005 10:12:42 -0500 (GMT-05:00)
Dustin wanred a translation? Don't forget the _great_ results you get with Babelfish... :)
Actually you can almost understand it.
On another note, if anyone could help me get my new e-mail address subscribed to chile-heads it would be appreciated--I've copied the instructions in the last posts and still being ignored...
Dan Hirschi
(formerly in East Tennessee, now in Brooklyn, NY)
http://babelfish.altavista.com/babelfish/trurl_pagecontent?lp=nl_en&trurl=http%3a%2f%2fwww.rtl.nl%2fgezondheid%2ffoodenfit%2frecepten%2f
Pepertrifle
155 kcal pp
250 grammes fresh fruit: blue bays, raspberries, strawberries
1 cake
2 eetlepels of sea-bream jam
1 dl sherry
raspberry gelatine
small pocket custardpoeder
4 dl milk
20 grammes sugar
1 Spanish pepper
2 dl slagroom or mascarpone
2 eetlepels of sugar
chocolate sipping press
The cake in plakken, smeer between two plakken of cake of what cuts jam. Cut these now in celebrate. Do the cubes in glazen a scale and give the sherry. The cleaned fruit and leg halve these in a stalk pan in laagje water. Bring the fruit to cook until juice comes. Gelatine leaves weeks, squeezes the sheets and binds with that the fruit juice. Possibly still bring the fruit on taste with what sugar. Remove the seed lists from pepper, tailor him in small reepjes and joint chopped pepper to the gelatine fruit mixture. Divide this concerning the cake.
Prepare the custard as indicated state on the bundle. The custard to lauwwarm lets cool down. Rudder it from time to time by, so that no vel comes. Divide the custard concerning the fruit and leaves further cooling down.
The trifle put well covered up to an hour for use in the frigidaire. Klop for serving the slagroom with 2 eetlepels of sugar stiffly and covers the trifle with a beautiful even low, or use mascarpone as bedekking. Scatter finally chocolate sipping press on top of the trifle.