Lots of things get lost in translation.
Thongs for example. Here in Australia, they’re something we wear on our feet. In the States they’re something you wedge up your fannie. Which incidentally is not the same thing here in Australia either…
I had an unfortunate “lost in translation” moment at a hairdresser when I lived in Japan. I wanted a trim, so I headed to a hairdresser on the recommendation of another teacher. I held my fingers up, indicating that I’d like about six centimetres off, the hairdresser nodded.
In hindsight, sign language was not the best way to communicate my hair styling desires and the result was unexpected.
The next day at work as I stood looking at the class lists, my back to the door, one of the reception staff called me Garry. Then, realising her mistake, collapsed in a fit of Japanese-style polite giggles.
I taught the idiom “lost in translation” to my advanced students that week.
I’m pretty sure this recipe is something American’s call an icebox cake but I’m just going to name it no-bake strawberry cheesecake slice.
no-bake strawberry cheesecake slice
Yield 15 slices
This no-bake strawberry cheesecake slice makes a terrific bring-a-plate contribution for parties - it's quick to make and tastes delicious!
250g cream cheese
250g unsalted butter
1/2 cup strawberry jam
3 tsp vanilla
2 tsp gelatine (+ a little boiling water to bloom)
one 200g packet of lattice biscuits
250g thickened cream (optional)
Cream together the cream cheese and butter, then add the strawberry jam and vanilla. Beat well.
Dissolve the gelatine in about a tablespoon of boiling water and beat into the mix.
Slice 3/4 of the strawberries and stir into the mix.
Arrange the lattice biscuits in the bottom of a large glass dish. Pour the mixture over the top and refrigerate until set. Decorate with the remaining strawberries.
(Optional) After the slice has set, whip 250g thickened cream to soft peaks, spread over the top of the slice and decorate with remaining strawberries.
Cut into slices to serve.
Lattice Biscuits seem to be a very Australian item. My international readers might find them difficult to get their hands on. I guess they’re best described as pressed puff pastry with a sweet glaze. They’re a fabulous way to make slice without putting the oven on.
To make sure nothing gets lost in this translation, I asked my very helpful (and ridiculously good-looking) readers to make some suggestions for international readers, their terrific ideas are below:
substitutes for lattice biscuits
- par baked puff pastry
- Forelli sugar topped puff pastry cookies (Italy)
- petite palmiers (United States)
- Nilla wafers (United States)
ever had a “lost in translation” moment?