Jam Jar Trifles are one of those great summertime mason jar desserts that is not only delicious but very quick and easy to make as well! It is also very adaptable.
You can use any summer fruit in it or combination thereof. Today I have used fresh strawberries because it is the beginning of strawberry season here in Nova Scotia, my favorite time of year!
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I am one of those people who only eats things like strawberries while they are in season. I have occasionally eaten them out of season, but the disappointment in flavor is hardly worth the expense!
Right now the local markets and shops are filling with them and we are eating our fill of them while the opportunity it there!
The nice thing about these, aside from their ease of preparation and deliciousness, is that they are adaptable to whatever fruit you happen to have in season!
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Fresh berries are mixed together with a small bit of jam to sweetened and make a kind of a sauce, and then layered together in jars with store bought pound/madeira cake and a lush lemon cream!
These go together so quickly and there is no need to put the oven on, which makes for the ideal summertime dessert.
You can also make them several hours ahead of time, so you can layer them up, cover and chill until serve time. I do not recommend making them anymore than a few hours ahead.
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WHAT YOU NEED TO MAKE JAM JAR TRIFLES
Very simple store cupboard and fresh ingredients. You also need six straight sided jam jars or glasses to set them up in.
You will need:
- 2 cups summer fruits (sliced strawberries, blueberries, blackberries, raspberries, sliced peaches, etc.)
- 4 TBS jam, loosened with a fork (type depends on the fruit you use)
- 1 slab of pound cake (in the UK Madeira cake)
- 6 straight sided jam jars or glasses
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For the lemon cream:
- 1 cup (240ml) heavy or whipping cream
- 4 TBS good quality lemon curd
To finish:
- a small quantity of whipped heavy or whipping cream to garnish (can use squirty cream)
- grated lemon zest (optional)
- mint or lemon balm sprigs to garnish (optional)
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Today I use fresh strawberries and the last of my sister's homemade strawberry jam from last year. Oh so delicious.
You don't need to limit yourself to strawberries however. You can use any kind of soft fruit that you like and enjoy, along with a corresponding flavor of jam.
Some other options are: Blueberries, blueberry jam. Raspberries, raspberry jam. Blackberries, blackberry jam. Black or red currants and currant jelly. Peaches or apricots, peach jam, etc.
I can promise you all are delicious.
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You could of course make your own cake for this, but we are talking about a quick and easy dessert here, so I like to use pound cake that I buy at the shops and slice into half inch slices.
In the UK, the equivalent of pound cake is Madeira cake. I suppose you could really shake things up and use a Jamaican ginger cake with blueberries or black berries, but I think that pound cake has a pretty simple flavor that goes with anything.
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You can make your own lemon curd for this of course, but again, for the sake of ease, I have used a good quality ready made lemon curd. There are some really good ones out there.
By double or whipping cream I mean heavy full fat cream.
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HOW TO MAKE JAM JAR TRIFLES
Nothing could be easier. I promise you. These are so delicious they are bound to become a firm favorite it your repertoire of summer desserts!
First make the lemon cream. Pour the cream into a chilled bowl. Add the lemon curd. Whip with an electric whisk until thickened and soft peaks form. Cover and chill.
To prepare the fruit, slice any berries that need slicing. Measure the fruit into a bowl and stir together with the jam. (For strawberries, use strawberry jam. Blueberries, blueberry jam. Raspberries, raspberry jam. Blackberries, blackberry jam. Peaches or apricots, peach jam, etc.)
Cut the pound cake into 1/2 inch thick slices. Using a jam jar cut circles out of the cake the circumference of the jars. You will need two slices for each jar.
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If you are whipping your own cream to top, don't do this until just before you are ready to serve.
To assemble, place one cake round in the bottom of each jar. Top with a layer of berries, then a layer of the lemon cream. Repeat layers to fill jar, ending with lemon cream and a small dollop of berries on top.
Cover and chill until serving time. When ready to serve add a dollop of whipped cream and some lemon zest (if using). Garnish or not with mint or lemon balm leaves. Serve immediately and enjoy!
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And there you have it! A really simple, quick and easy summer dessert that everyone it sure to love! Your family and guests will think you slaved all day.
Nobody need to really know how quick and easy they were to make. That can be our little secret! Stand back and take a bow!
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If you are looking for quick and easy summer desserts you might be interested in these ones as well:
EASY BLACKBERRY AND LEMON DESSERTS - All you need for these are a few simple things. Berries, water, sugar, Greek Yogurt, cream, lemon curd and some crisp meringues. Easy peasy. Not a lot of sugar either. Only 2 TBS, which is quite reasonable.
QUICK AND EASY BANANA PUDDING - You basically only need a few things. Bananas. Vanilla Pudding. Vanilla Wafer Cookies. Whipped Cream. Layer up and enjoy!
NO BAKE CHEESECAKE - A delicious doddle if you use a ready made graham cracker crust. We like to enjoy ours with cherry pie filling spooned over top. Simple and really tasty!
Jam Jar Trifles
Yield: 6
Prep time: 15 MinTotal time: 15 Min
Layered with plenty of delicious flavors and textures, these simple easy desserts make a great option for a quick and easy summer dessert! These are layered in straight sided jam jars, but you can layer them in any pretty straight sided clear glass or jar. These go together very quickly and can be made several hours ahead of time and chilled until you are ready to serve them.
Ingredients
You will need:
- 2 cups summer fruits (sliced strawberries, blueberries, blackberries, raspberries, sliced peaches, etc.)
- 4 TBS jam, loosened with a fork (type depends on the fruit you use)
- 1 slab of pound cake (in the UK Madeira cake)
- 6 straight sided jam jars or glasses
For the lemon cream:
- 1 cup (240ml) heavy or whipping cream
- 4 TBS good quality lemon curd
To finish:
- a small quantity of whipped heavy or whipping cream to garnish (can use squirty cream)
- grated lemon zest (optional)
- mint or lemon balm sprigs to garnish (optional)
Instructions
- First make the lemon cream. Pour the cream into a chilled bowl. Add the lemon curd. Whip with an electric whisk until thickened and soft peaks form. Cover and chill.
- To prepare the fruit, slice any berries that need slicing. Measure the fruit into a bowl and stir together with the jam. (For strawberries, use strawberry jam. Blueberries, blueberry jam. Raspberries, raspberry jam. Blackberries, blackberry jam. Peaches or apricots, peach jam, etc.)
- Cut the pound cake into 1/2 inch thick slices. Using a jam jar cut circles out of the cake the circumference of the jars. You will need two slices for each jar.
- If you are whipping your own cream to top, don't do this until just before you are ready to serve.
- To assemble, place one cake round in the bottom of each jar. Top with a layer of berries, then a layer of the lemon cream. Repeat layers to fill jar, ending with lemon cream and a small dollop of berries on top.
- Cover and chill until serving time. When ready to serve add a dollop of whipped cream and some lemon zest (if using). Garnish or not with mint or lemon balm leaves. Serve immediately and enjoy!
Thanks so much for visiting! Do come again!
This Chinese Pepper Steak was always one of my family's favorite dishes. I can't tell you how often I cooked this for the growing up. It was on rotation at least once every two weeks.
Not only was it the best pepper steak recipe, but it was a great way to get some vegetables into my children and to make a small amount of meat stretch really far.
I raised five children, three of them boys with hollow legs, so you just know that recipes such as this are what kept my food budget afloat!!
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Of course there is just me in my household now. I only ever very rarely get to cook for more than one person, and so I am on a quest to downsize some of my old favorites.
Just because you are only one person that doesn't mean you can't enjoy some of your old favorites! You just need to adapt them and reduce them to smaller amounts.
I reckon I am getting pretty good at that. So much so that when I go to cook for more people than just two, I find it challenging! Funny how that goes! I cooked for 7 people for years and years without blinking an eye and now . . . its hard for me.
I suppose it is all dependent on what you are used to doing. Habits and all that!
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There is nothing tastier than a delicious dish with Asian flair that is not only easy to make, but also tastier than take out!
This pepper steak stir fry is a restaurant quality meal that can easily be made in the comfort of your own home. That makes it a winner in my books!
Its also very adaptable. You can use any vegetables you like really. Or any color of peppers. I used green today because that is what I had and to be honest that is what I have always used.
Occasionally I have bulked it out with additional vegetables such as carrots, but most of the time I kept it simple just as I am showing you here today!!
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WHAT YOU NEED TO MAKE QUICK & EASY PEPPER STEAK FOR TWO
I like to keep this really simple. Simple ingredients, cooked simply with delicious results!
- 1/2 pound of rump steak
- 2 TBS dark soy sauce
- 1 small clove of garlic, peeled and minced
- 3/4 tsp fresh ginger, peeled and grated
- 1 TBS mild flavored cooking oil
- /2 medium onion, peeled and thinly sliced into wedges
- 1 green pepper, cored, deseeded and thinly sliced
- 1/2 rib of celery, thinly sliced
- 1/2 TBS cornstarch
- 1/2 (120ml) cup water (can use beef stock)
- 6 cherry plum tomatoes, halved (or half a large tomato cut into wedges)
- salt and black pepper to taste
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In the UK I always used rump steaks, but here in Canada, I use eye of round. You can usually buy them in a package containing two small steaks, which is what I used today. It cost me $2 for the meat.
Now that's what I call economical.
You can use any kind of steak you like actually. Flank steak works very well. Just use what you can afford and what you can buy in a smaller amount.
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Normally I use a larger tomato, but I had cherry tomatoes in the house today and I thought why not! Cooking is all about adapting what you have in the house to use! There is no waste here!
I have often used the bits and ends of what is in my veggie bin that I need to be using up, making more of a stir fry than a pepper steak, but hey ho! It all tastes good!
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HOW TO MAKE QUICK AND EASY PEPPER STEAK
Nothing could really be easier than this. If you have everything cut and ready to go before you start, it goes together in a flash!!
Slice the steak across the grain into thin strips, about 1/8 inch thick. Whisk together the soy sauce, garlic, and ginger. Add the steak and toss well together.
Heat the oil in a large deep skillet. Add the steak. Cook, stirring, over medium high heat until browned. Cover and simmer for about 15 to 20, until nice and tender.
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Return the heat to high and add the onions, peppers and celery. Cook, stirring frequently for about 10 minutes, until the vegetables are crispy tender.
Whisk together the water and corn starch. Add to the pan and cook, stirring for 4 to 5 minutes, until nicely thickened. Add the tomatoes and heat through. Serve hot.
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HINTS AND TIPS FOR MAKING QUICK & EASY PEPPER STEAK
To make your steak much easier to slice, you can place it into the freezer for 20 to 30 minutes. Partially freezing the meat firms it up and makes it easier to get super thin slices!
I have a handy tip that I use for cutting up peppers. Just cut the top off and the bottom off and then take a sharp knife and cut out the core. You then have a round hollow pepper, ready to slice up. Easy peasy. The ends get chopped and added to a container I keep in the freezer, ready to use in soups and sauces, etc.
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Some other Asian flavors for two recipes from my kitchen that you might enjoy are:
SHEET PAN BEEF & BROCCOLI FOR TWO -An easy Asian dish with crispy tender broccoli and deliciously tender strips of beef. Just as good or better than a takeaway. No frying involved either so its probably healthier!
CHINESE ORANGE CHICKEN FOR TWO - This has a fresh orange flavor and a slight sweetness, but not overly so. At the same time it is garlicky and tangy, a bit gingery and there is a tiny bit of heat. Perfectly delicious!
CURRIED BEEF FRIED RICE - Everything you would expect with a fried rice recipe, except this one has the addition of ground steak and a bit of zip from the use of curry powder. Yummilicious!
Quick & Easy Pepper Steak for Two
Yield: 2
Prep time: 10 MinCook time: 35 MinTotal time: 45 Min
Delicious and simple to make. One of my old time family favorite recipes, cut back to feed only two people.
Ingredients
- 1/2 pound of rump steak
- 2 TBS dark soy sauce
- 1 small clove of garlic, peeled and minced
- 3/4 tsp fresh ginger, peeled and grated
- 1 TBS mild flavoured cooking oil
- /2 medium onion, peeled and thinly sliced into wedges
- 1 green pepper, cored, deseeded and thinly sliced
- 1/2 rib of celery, thinly sliced
- 1/2 TBS cornstarch
- 1/2 (120ml) cup water (can use beef stock)
- 6 cherry plum tomatoes, halved (or half a large tomato cut into wedges)
- salt and black pepper to taste
Instructions
- Slice the steak across the grain into thin strips, about 1/8 inch thick. Whisk together the soy sauce, garlic, and ginger. Add the steak and toss well together.
- Heat the oil in a large deep skillet. Add the steak. Cook, stirring, over medium high heat until browned. Cover and simmer for about 15 to 20, until nice and tender.
- Return the heat to high and add the onions, peppers and celery. Cook, stirring frequently for about 10 minutes, until the vegetables are crispy tender.
- Whisk together the water and corn starch. Add to the pan and cook, stirring for 4 to 5 minutes, until nicely thickened. Add the tomatoes and heat through. Serve hot.
Thanks so much for visiting! Do come again!
This delicious Greek Chicken & Cucumber Salad recipe is what summer eating is all about! Simple ingredients and fresh flavors, with minimal fuss!
Nobody wants to be spending all their time in the kitchen when they can be outside enjoying the warmer temperatures! Quick and easy recipes are the order of the day!
This recipe I am sharing with you today is one that I downsized from a recipe I found on the New York Times for a delicious Greek Chicken with Cucumber Feta Salad.
The original recipe served four people. There is only one of me and whilst I am keen to try new things, I don't want to be eating them four days in a row, although I can manage to enjoy it at least twice.
So I downsized it to feed only two people. I have also streamlined the instructions and made them a bit easier to understand. At least I think that I have!
This is built for two and deliciously keto, low carb and diabetic friendly as well!
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What you have here is a delicious salad with very Mediterranean flavor and textures. Broken, bruised cucumbers, baby plum tomatoes, garlic, yogurt, feta cheese, salt and pepper.
I added a bit of red onion because I like the spark that it brings to the table, but you can leave it out by all means.
Something really wonderful happens to cucumbers when you bash them around a bit and bruise them. The exercise creates lots of rough edges which are perfect for soaking up all of that lovely yogurt dressing!
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The chicken is likewise filled with flavor. Marinated for about 15 minutes in a garlicky yogurt and oregano marinade it becomes really tender.
I loved the garlic and herby flavor that the marinade gave to the chicken. It made the chicken really moist and juicy!
The chicken and the salad together were a brilliantly tasty combination!!
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WHAT YOU NEED TO MAKE GREEK CHICKEN & CUCUMBER SALAD
There is nothing spectacularly out of the ordinary here. Fresh an simple ingredients put together in an incredibly simple and delicious way!
For the chicken:
- 4 boneless, skinless chicken thighs, trimmed of fat
- 1/2 cup (125g) Greek yogurt
- 1 clove garlic, peeled and grated
- salt and black pepper to taste
- 1/2 tsp dried oregano
- oil to grease the grill or grill pan
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For the salad:
- 3/4 pound seedless cucumber (Japanese, mini seedless or Persian)
- 1/2 pound ripe baby plum tomatoes
- 3/4 tsp salt
- 1/4 cup (65g) Greek yogurt
- 2 ounces (60g) feta cheese, crumbled
- 1/2 clove garlic, peeled and grated
- salt and black pepper to taste
- 6 Kalamata olives, pitted and halved
- thinly sliced red onions, optional
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You can use either full fat or low fat yogurt here. Both work well. I used fresh fat garlic cloves for this. My chicken was free range free from antibiotics chicken. I trimmed it of all the fat that I could.
I used dry oregano, but you could use fresh oregano. Just double the amount and chop it.
I used Kalamata olives in brine. I had to pit them and then tear them in half. Confession here, I always like to suck on the pits while I am working. They have loads of flavor in them.
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I used block feta cheese in brine that I found at the store which was made here locally in Nova Scotia. It was lovely. The brand is Holmestead. It has a lovely flavor and texture.
I have not been paid or given free product to tell you that either. I speak the truth as I find it. I am enjoying discovering new things now that I am back in Canada and I like to share them with you when I do.
I used local hothouse English cucumbers, which are all that are available to me in my small town, and baby plum tomatoes.
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HOW TO MAKE GREEK CHICKEN & CUCUMBER SALAD
This was really very simple to make. Whisk together the ingredients for the chicken marinade and then marinate it while you are making the salad.
The most unusual part of making this was the bashing of the cucumber to bruise and crack it. I had never done this myself. I had seen Molly Yeh do it on one of her programs the other day however and I was keen to try it.
I didn't have baby cucumbers, but I used half an English cucumber and just gave it a good bashing with the flat side of my meat pounder.
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Then I ripped it apart with my hands into small chunks, which sounds a lot more aggressive than it really was. I didn't bash it very hard, just bruised it and it broke apart very easily.
Apparently this helps to create nice craggy edges to help soak up all that dressing. Who knew?
Now that I have tried it I will be doing it regularly. I loved the resultant rough looking bits of cucumber! Much more interesting than flat cubes!
The dressing is made by mashing grated garlic, yogurt, crumbled feta and some seasoning together with a fork. Easy peasy, and oh so delicious. Do remember that feta cheese and olives are both very salty ingredients so be careful when salting the dressing.
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The marinated chicken is simply grilled until golden brown and down and then served along side of the salad. I grilled my chicken in my Cuisinart Griddler machine. I love the results it gives.
I had one of these in the UK which I used a lot and so it was one of the first things I purchased for myself back here in Canada. You can use either the ridged side of the plates, for grilling meats and panini, or the flat side for making pancakes, etc. It opens out flat for that purpose.
Its a really cool little machine. I have the waffle plates for it as well. Yummy!!
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Altogether this made for a really delicious and simple meal. It was quite healthy as well I think. I very much enjoyed it.
If you are looking for more chicken to grill might I recommend the following:
MORROCAN SPICED GRILLED CHICKEN & COUSCOUS SALAD - I love Moroccan flavours . . . cumin, coriander, cinnamon, garlic . . . lemon . . . olive oil . . . so delicious. Both the chicken and the salad benefit from them in this delicious summery recipe.
GRILLED PEANUT CHICKEN - A delicious marinade which yields a really tasty bit of chicken. I like to make extra marinade to dip the finished chicken in when I am eating it. Its just so tasty!
EASY CHICKEN GYROS - Gyros are a Greek sandwich which consists of grilled meat (chicken, lamb, beef or pork) which has been marinated in a delicious marinade prior to grilling, sliced and layered onto a flat bread along with some salad and some creamy Tzatzki sauce. These are quick, easy and most delicious!
Greek Chicken & Cucumber Salad
Yield: 2
Prep time: 10 MinCook time: 20 MinTotal time: 30 Min
This is simple to make, delicious and filled with flavor. Boneless, skinless chicken thighs are marinated and then grilled to perfection and served along side a deliciously creamy and crunchy salad!
Ingredients
For the chicken:
- 4 boneless, skinless chicken thighs, trimmed of fat
- 1/2 cup (125g) Greek yogurt
- 1 clove garlic, peeled and grated
- salt and black pepper to taste
- 1/2 tsp dried oregano
- oil to grease the grill or grill pan
For the salad:
- 3/4 pound seedless cucumber (Japanese, mini seedless or Persian)
- 1/2 pound ripe baby plum tomatoes
- 3/4 tsp salt
- 1/4 cup (65g) Greek yogurt
- 2 ounces (60g) feta cheese, crumbled
- 1/2 clove garlic, peeled and grated
- salt and black pepper to taste
- 6 Kalamata olives, pitted and halved
- thinly sliced red onions, optional
Instructions
- Mix the garlic and yogurt for the chicken marinade together in a bowl. Season to taste with salt and pepper. Add the chicken, turning to coat it in the marinade. Cover and set aside while you begin the salad.
- Take the cucumber and bash it about a bit with the flat end of a meat pounder, until it is bruised and cracked. Tear it into 1/2 to 1 inch pieces and place into a colander along with the tomatoes. Add the salt and toss to combine. Leave to drain in the sink.
- Grease your grill or grill pan with a bit of oil. Heat to medium/high. Scrape off any excess marinade from the chicken and place into the grill/grill pan. Cook until it is well browned and releases easily from the pan on one side then flip and cook longer, until cooked through and the juices run clear. (5 to 7 minutes each side. If using a closed grill, 7 to 8 minutes altogether.)
- Leave to rest while you finish the salad.
- Measure the yogurt for the salad into a bowl. Add the garlic and feta cheese and mash well with a fork until you get a chunky paste. Shake the cucumbers to get rid of any excess moisture and add to the bowl along with the olives. Stir to combine and coat everything well. Season to taste with salt and black pepper. (Remember feta cheese and olives are salty.)
- Serve the grilled chicken with the salad on the side.
Thanks so much for visiting! Do come again!
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