BBC Radio Wiltshire Recipes

Lovely Leftovers

Its that time of the year again foodies, albeit a very different year than those gone before. We’ve all had to adjust to a different life style and approach the last months with care and intrepidation, whilst we wonder whats going to happen next!

Some of us may not have any left overs to “love” this year, with restrictions making it impossible to meet up with members of our families. While others may have too much food hoping that restrictions may been eased.

Whatever your situation, you will find three recipes below which may inspire you. Wishing everyone a healthy, happy Christmas, with hopes that 2021 will slowly bring some normality into out lives. #staysafe.

Hear us on BBC Radio Wiltshire on Boxing day 26th December 2020.

Sweet Potato and Bacon Soup.

Serves 6, Allergens: Dairy. G/F Suitable for freezing.

INGREDIENTS

  • 1kg Sweet Potatoes. Peeled and diced
  • 250g Bacon. Diced. Can be a mixture of leftover cooked ham and bacon.
  • 1 Large or 2 small Apples, Cored, peeled and diced.
  • 1 large Carrot. diced.
  • 2 Sticks Celery diced
  • 1 Vegetable Stock Cube. OR Turkey Stock if you have some left over.
  • 500ml Dry Cider, or water if you don’t like alcohol.
  • 2 Cloves Garlic. Peeled & crushed.
  • Seasoning.
  • 3 Tbspns Olive Oil
  • Left over stuffing.
  • 6 Tbspns. Double Cream.

Method

Heat the olive oil in a large saucepan, add the veg and bacon – or ham. Fry, covered for 10 mins until the veg have softened. If you have any left over, cooked carrots or parsnips add these as well.

Add the stock cube with 250 ml water. Pour over the cider, or add an extra 500 ml water if not using cider. Cover and simmer for 30 mins, until the veg are tender.

Add the crushed garlic and seasoning. Using a stick blender whizz until smooth.

Add extra water if you prefer a thinner consistency.

Ladle into bowls, swirl a tablespoon on cream onto each bowl, decorate with crumbled leftover stuffing.

BBCRadioWiltshire,radiorecipes,leftovers,cookery,soup,
Tuck into a hearty homemade soup

Eggs Baked with Smoked Salmon & Avocado

Serves 1 Allergens: Fish, Dairy, Egg. G/F. V

INGREDIENTS

  • 1, Large Egg
  • Butter for greasing
  • 1/2 ripe Avocado. Perfect for using up those soft ones.
  • Salt & Freshly milled black pepper.
  • 1. Tbspn Cream
  • 50g Smoked salmon, cut into strips.
  • Paprika.

Method:

This recipe serves 1. For each person you will need to double up the ingredients.

Warm a small ramekin dish or other individual ovenproof container.

Thoroughly butter each one.

Mash the avocado in the bottom of the dish.

Carefully crack the egg into the dish and season well.

Spoon a Tbspn of cream over the egg.

Place the dish in a ovenproof pan. Fill with boiling water to within 1.3 cm of the rim of the dish. Cover and bake in a preheated oven 350 F, 180 c, Gas No. 4. for 10 – 12 mins. The whites should be set, but the yolks still runny. Scatter the smoked salmon strips on top, dust with paprika and serve with seeded toast fingers.

BBC Radio Wiltshire,Radio recipes,Cookery,Leftovers,home cooking,
Smoked Salmon, Avocado

Boozy Leftover Pud

Serves 6, Allergens: Egg, dairy. V

INGREDIENTS:

INGREDIENTS. Allergens: Egg, Dairy. Serves 6 Oven 180 c 350 F Gas MK 5 Time taken 20 mins + Standing time & Cooking

Slices of Stollen Christmas Cake, Christmas Pud, Croissants, Sourdough Bread.

3 Large Free Range Local Eggs

150ml Double Cream

350ml Milk

2 Tbspns Rum, or Cointreau

Grated rind of 1 large Orange

1/2 Tspn Freshly grated Nutmeg & Cinnamon.

METHOD.

Butter a large oven proof serving dish & lay the slices of Stollen over the base, building several layers.

Beat together the eggs, cream, orange rind, liqueur & spices.

Pour over the sliced Stollen pushing the slices down to cover in the liquid.

Leave to stand for 40mins.

Bake in the centre of the oven for approx 45mins until the pudding is just firm in the centre.

Allow to cool slightly, before serving, dust with Icing Sugar and add a good dollop of Clotted Cream or clotted cream Ice Cream.

If you want to use Croissants slice them & spread with Nutella. The addition of some of those bananas, wasting in the fruit bowl, also compliments this dessert. Omit, the alcohol, for a fruity childrens pud.

For more ideas on what to do with your Christmas Leftovers. I will be on  The morning show at 9.45 on Boxing Day morning. 26th December 2020 BBC Radio Wiltshire

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Boozy Leftovers Pud Ingredients

Happy Halloween

Spiced Pumpkin & Apple Soup

It’s that time of year again. With things being so very different this year, treat yourselves to some homemade healthy soup.

As well as providing you with some of your seven a day it is also very economical to make, using the flesh from all that pumpkin carving and windfall apples.

For the adults I highly recommend using cider to make this soup, however, for the children vegetable stock is a better option.

To finish the soup, toast some bread, using a cookie cutter, stamp out to ghostly shapes, Sprinkle with grated cheese or a vegan alternative, float on tp of individual bowls of soup.

Dairy free, gluten free, Vegetarian, vegan. Serves 6-8

Ingredients:

  • 1kg Pumpkin flesh
  • 1 Large Potato, peeled & diced
  • 2 Large Bramley Apple., peeled & chopped
  • 1 large onion, peeled & diced
  • 1 Large Carrot. Chopped
  • 2 Sticks Celery. Chopped
  • 2 Sage leaves
  • 1 Tbspn Smoked Paprika
  • 1 Tbspn Curry powder
  • 1/2 tspn grated nutmeg.
  • 1.5 Ltrs Vegetable Stock or for the adults. 1/2 veg stock & 1/2 Cider.
  • 3tbspns Rapeseed Oil.
  • Seasoning

METHOD.

  • Heat the oil in a large saucepan, over a medium heat.
  • Add the vegetables & fruit. Fry for 5mins.
  • Sprinkle in the spices & fry for a further 3mins, stirring regularly.
  • Add the liquid(s). Bring to the boil, turn down the heat, simmer for 45mins.
  • Remove from heat, blend in a liquidiser or with a stick until smooth.
  • Season to taste and serve.

Should the soup be to thick for your liking, thin down with extra veg stock.

Enjoy

Happy Halloween

A Cook in the Baking

Here at TRUFFLEicious/Wiltshire Artisans we know all about the small food business, not because we have done a couple of baking courses & think we know it all, but because over the years, (about 40), to be precise, we have done it. Several times. I am definitely a cook in the baking.

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A chocolate treat

We have never been, or wanted to be a large food business, small & exclusive, I think are the words that describes us best. Circumstances prevailed, when it was not always possible to continue those businesses, but never the less our passion for food & creativity has led us down different paths, over the years.

Learning the basics of cookery, like most girls in my youth (this was 40 yrs ago), from my mother, I had various jobs in kitchens during the school holidays where I learnt even more about food & my passion was born.

Leaving school, my teachers thought I was bound for Art College, but it was not to be “out to work & earn some money” my father told me and so off I went. The Lady Magazine, a publication which still exists today, was the key to my short term future.

“Cook required for small family of 5. Large Rectory in the rural Cotswold’s. Simple daily cooking & some entertaining at weekends”. Putting pen to paper, (no e-mails in those days,) I applied & two weeks later I was installed in my first proper cooking job. I thoroughly enjoyed the 5 years I spent here, the family were lovely, I had a cosy little cottage in the grounds & learnt a lot – about people & food.

During my time at the Rectory I was introduced to many interesting people, made even more fascinating because my cookery skills were in demand. I made steak & kidney pies for local pubs, cakes for cafe’s & cooked dinner parties for friends of my employer. One particular lady, the grand-daughter of a famous composer, lived in a beautiful Elizabethan Manor House. Finding times difficult, she started a bed a breakfast business for visiting Americans. Dinner in the evening was becoming a necessity, my services were needed on an ad hoc basis, a cottage became available on her estate, & the rest, as they say, is history.

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A Cook in the baking

Farm Cottage was started from my kitchen in rural Gloucestershire. Having obtained a list of names from my landlady I set about creating a mail shot. This was hard work in the pre-internet years. I hand wrote menus on vellum paper, stapled them into booklets and popped them into 25 large envelopes. I then sat back & waited for the phone to ring & ring it did.

Read more of my journey, in a later post on this site.

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A menu from the past

Taste have we lost it?

Taste, how do you like your food

Are we becoming a society that has lost its taste?

By taste. I do not mean in the way we dress, or the amount of dubious celebrity gossip we devour on a daily basis. I mean, in this instance, our taste buds.

We all appear to be concerned with perfection in every thing, which in itself is commendable, but when it comes to food, what may be perfection on the outside, is not necessarily so on the inside.

We seemed to be overly obsessed with gluten free, dairy free, going vegetarian or vegan & eating raw or natural foods, food miles etc, however, when it comes to what were are really putting into our bodies, we appear to ignore, what additives or preservatives are in a product & just munch away, as long as it looks perfect & suits our skewed values.

Last week, meat was discovered in two major supermarkets vegetarian ready meals. Wether this was an error on the production line, or an additive – such as gelatine – that had been overlooked in the recipe, it is yet to be known. The point is if we really cared about what goes into our mouths, we would be cooking our own meals from fresh natural ingredients, to ensure our meals are healthy, natural & fresh, not leave it celebrities & mass food producers, too persuade us that their products are the “best thing since sliced bread”.

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Homemade. The best thing since sliced bread

It is strange, that as we have become so obsessed with food & diet, we seem to have a total disregard for the health & nutritional values of the very stuff that keeps our bodies both healthy & alive.

From my small converted Stable Kitchen in Wiltshire, I endeavour to provide my customers with, fresh totally homemade food, in which I also take the nutritional value into account.

Not for me bowls of the ubiquitous Coleslaw – limp white cabbage & soggy old carrots – smothered in artificial high calorie mayo.

Food,salad, healthy eating,fresh food
Healthy salads with homemade herb dressing
Super homemade salads
Food,homemade,bread,bluecheese,salad
Homemade blue cheese Bread & salad

All my breads are homemade, I offer five different varieties, all made with spelt & rye flours. Soups, in the winter, are all made with fresh local veg & my cakes are all made from my own recipes, being low in fat & sugar, some gluten free. I do not use butter cream or mirror glazes on my cakes, the cake itself needs to be full of taste & you really do not need the extra fat & sugar to mask the flavour. Ok, I know it may be ascetically pleasing, but your body won’t thank you for it, in more ways than one.

On a final point, a yummy, glutenfree Mummy, asked yesterday “What cake do you have” I pointed to the Strawberry & Lemon Mousse cake, pictured in the header of this blog & she replied “That’s not really a child’s cake” When I inquired as to why she said it hasn’t got any chocolate sweets & artificial gold stars on. Ahgggggggg.

Whats it all about

The Low Fodmap Diet.

So, what is it all about?  FODMAP stands for Fermentable Oligosaccharides Disaccharides Monosaccarides & Polyols.

Fermentable: Carbohydrates. are the sugars which are easily fermented in your digestive system. They include all of the short chains of sugar molecules mentioned below:

Oligosaccharides:  Carbohydrates. Are a saccharide polymer containing a small number of monosaccharides [simple sugars] which can have many different functions. Being Non digestible food ingredients, they selectively stimulate the growth of prebiotic bacteria in the colon. We cannot digest and absorb these.

Disaccharides: Carbohydrates. Double sugars Formed when two monosaccharides are joined together & a molecule of water is removed from the structure. [hydrolysis].   Three common examples being sucrose, lactose [discomfort causing sugar] & maltrose.

Monosaccarides:  The most basic form of Carbohydrates. Any of the class of sugars, that cannot be hydrolysed to give a simpler sugar. Some have a sweet taste examples include glucose [dextrose], fructose & galactose.

Polyols:  Sugar free sweeteners. Carbohydrates, but not sugars. Used volume for volume in the same amount as sugar is used. Unlike aspartame , saccharin & sucralose which are used in very small amounts.  They are included in a variety of foods we consume each day.

The low Fodmap diet was developed in Australia at Monach University by gastroenterology professor Peter Gibson and Dietician Sue Shepherd & has been adapted for the UK by reserchers at Kings College London.

Now you all understand the meanings of the catchy acronym. Tomorrow we will be investigating some of the low Fodmap foods & the care you should take when embarking on this diet.

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Bloating Brocolli

If you have been. Thank you for reading. Until Tomorrow.

References:

Dr Sarah Brewer.

shepherdworks.com

Kings College. London