Halloween Butternut Squash

Autumn is finally upon us. Apart from the cold mornings the weather continues to be glorious. Walking my furry friend across the fields, the early morning mist creates an eerie atmosphere & evokes memories of smoky bonfires, leaves rustling underfoot and of course Halloween.

Here at TRUFFLEicious, we are preparing for the closure of Great Chalfield Manor for this year & concentrating on our winter activities.  Writing my recipe book  TRUFFLEicious, Nutritious, Nutrition is one of my projects for the winter months & continuing to retail my homemade Gluten free Cakes, Spelt & Rye Breads & of course, Chocolate Truffles (Full details on my website www.truffleicious.org) is another.

Right enough waffling back to Halloween with its Pumpkins & Gourds.  This month’s recipe is vegetarian, for the carnivores amongst you, some spicy sausages or chicken, would make a great addition. You can also make double the amount & serve one half hot & save the rest to have as a salad for the next day.

Oriental Butternut Squash, Black Kale & Spelt with Sesame & Pomegranate Dressing

Serves 6.  Low Fodmap. DF, V, Vegan.  Oven heat 180c, 350f, Gas 4

INGREDIENTS:

2 Medium Butternut Squash, Halved, seeds removed & chopped into large cubes.

1 Large Bag of fresh Black Kale. Shredded.

2 Red Onions, Peeled & quarted.

2 Red Peppers. Deseeded & cut into chunks.

Seasoning

4 Tbspns. Rape Seed Oil.

Sesame Oil to taste.

For the dressing:  Put all ingredients in a screw top jar. Shake to emulsify.  Adjust to taste.

100ml. Cider Vinegar.

tspns Lemon Grass Paste

2 Crushed Cloves Garlic

2 tspns Clear Honey.

50ml. Low Salt. Vegan Soy Sauce

Ground Black Pepper

200ml. Rape Seed Oil.

150g Brown Spelt. Cooked to packet instructions.

METHOD:

Preheat the oven.

Place the oil in a large roasting tray.  Add the Squash, onion, peppers, season well with salt & pepper.

Toss everything together to coat veg with the oil. Roast for 15 – 20 mins, until cooked but not mushy.

While the veg are roasting make the dressing & quickly stir fry the black kale in a large Wok.

Using a slotted spoon, place cooked veg in a large serving dish; add the drained spelt & kale.

Toss together, drizzle with Sesame Oil, to taste & serve either on its own with crusty bread or with grilled halloumi.

If you are having a Halloween or Bonfire party, this dish looks brilliant served in a pumpkin shell or individual halved, different coloured gourd shells.

Enjoy.

Chocolate & Peanut Butter

Peanut Butter & Chocolate Recipe

It’s been a busy few weeks in my Stable Kitchen. Dreaming about chocolate & peanut butter one night – there are worst dreams -, I have created this decadent dessert, just for you.

I have been developing new recipes for my home made breads, which are now available from my Kitchen. Half-term also means more visitors keen to try my home made Ice Cream.  If you have made any of my recipes over the past few months, it would be great to hear your comments www.truffleicious.org/visitors-book 

The recipe below is great for a summer party. No need to spend hours in the kitchen with this one. You could also utilise the best of our summer fruits, by replacing the bananas with fresh raspberries & for extra decadence serve with extra raspberries & dark chocolate sauce.

Food, Chocolate, Peanut Butter, Raspberries, Recipe
A decadent dessert

CHOCOLATE & PEANUT BUTTER PIE

Serves 12.  V. Contains nuts. Oven 180c/359f/Gas Mk 4. Prep:  15 mins, plus cooling & chilling Cooking 10 mins.  Equipment: 1.23cm Flan Dish.

For the Base:

250g Chocolate Biscuits, finely crushed.

70g Melted Butter

Mix the above ingredients together & press into the base & sides of the flan dish. Cook for  10 mins, until set & leave to cool.

For the filling:

2 Bananas, sliced

170g Cream Cheese

140g. Smooth Peanut Butter

200ml Greek Yoghurt.

Lay the sliced bananas over the base of the cooled base. Beat together the remaining ingredients & spoon over the bananas. Level the surface & chill in the fridge for 30mins.

For the topping:

115g Plain Chocolate, broken into pieces

25g Unsalted Butter

150ml Double Cream.

Melt the butter & chocolate together over a pan of simmering water. Remove from the heat, stir in the cream & beat until the mixture is smooth. Level to cool for 15-20 mins until the mixture thickens. Gently spread over the top of the filling. Chill for at least 1 hour before serving.

A Clucking good bake

You don’t always have to think of Sunday Lunch as a roast. In the recipe I am giving you this week I have used a whole chicken which I have jointed into six pieces. (you can always use chicken portions if you prefer, )

The vegetables & potatoes are all put in a roasting tin, with herbs & garlic tucked in between, you place the chicken pieces on top & pour over the magic cooking liquid. Pop it into the oven & you are ready to go. No messy carving & all you need to do is reduce the liquid left in the pan to concentrate the flavour & you have a tasty sauce, to pour over your finished dish.

You can use any veg you like, but cut them into the same sized chunks, so they are all cook at the same time.  You can also cook this dish, eat half, cool the other half quickly, store, covered in the fridge for up to two days or place in a freezer container & freeze for three months. (defrost thoroughly in the fridge before reheating) Always ensure that food is reheated in the middle, before serving.

CHICKEN & VEGETABLE BAKE       Serves 6. Gluten Free, Dairy Free.  Time taken 30mins + 1 to 11/2 hours Cooking. Oven Temp 200F 400c Gas 6

Ingredients.

I large chicken, jointed or 6 Chicken Portions.

1kg of Seasonal Winter Veg chopped into chunks. ( I used Celeriac, Carrots, Shallots, potatoes & Swede.)

4 Cloves of Garlic unpeeled.

Bay leaves, Fresh thyme, rosemary & sage.

In a jug mix together the magic mix:

200ml Red Wine.

3 tbspns Olive Oil

3tbspns Tomato Puree

1/2 tspn Sugar.

Seasoning

METHOD

Place the veg in the bottom of a large roasting tin. Put the chicken on top & tuck the herbs & garlic around the chicken.

Beat together the magic mixture in a jug & pour over the chicken & veg.

Bake in a preheated oven for 1 – 11/2 hours until the chicken is cooked through.

Remove the chicken & veg from the pan & keep warm.

Squeeze the garlic from the unpeeled cloves into the left over liquid, bring to the boil & reduce slightly.   Pour into a jug to serve with the chicken.

Serve with a green veg of choice.

If you had to open a new bottle of wine for this recipe, now’s the time to sit back, relax & enjoy a glass, or two.

chicken, red wine, seasonal veg, celeriac, carrots
Take it easy Sunday Lunch

 

 

West Wiltshire Magazine

I found a publication on Issuu that I think you’ll love. Find out more about our Cookery Lesson in this months issue of The West Wilts Magazine.

Check this out:

 

 

Dying for Dessert

Recipe,Apple Shortcake

Good afternoon foodies. The weekend is here. As you might have a little more time on your hands, I thought you may like a recipe which is equally good served hot for a Sunday Lunch dessert, or cold as a tea time treat.

APPLE & CLOTTED CREAM SHORTCAKE.  Serves 4. Vegetarian. Time taken 20 mins +  30 mins cooking.  Oven temp 200c ,Gas 6 , 400F    18 cm shallow cake tin.

INGREDIENTS: SHORTCAKE

130g Plain Flour

2 tspns Baking Powder

1tbspn Caster Sugar

50g Butter

5 Tbpns Milk

Pinch of Salt

INGREDIENTS: TOPPING

3, Eating Apples. Cored, peeled & cut into thin wedges.

150ml Double or Clotted Cream

75g Soft Brown Sugar

2 Large Egg Yolks.  Use the whites for meringues, or add to scrambled eggs or an omelette

1/4tspn Freshly grated Nutmeg

METHOD.

Put all the ingredients, except the milk) in a food processor & pulse until the mix becomes fine breadcrumbs. Add the milk, pulse to mix to a smooth dough. Remove from processor & spread over the bottom & up the sides of the tin.

Beat together the topping ingredients.

Arrange the apple over the top of the shortcake & pour over the cream mixture.

Place in the centre of a preheated oven, bake for 30-40mins, lowering the temperature to 180c, Gas 4, 350F after 15mins.  Until golden brown.

You can alter the fruit in this recipe according to whats in season. In the summer, raspberries are absolutely delicious especially served with ice cream & raspberry liqueur.

If you have made this recipe, please leave your thoughts in the comments below.

Happy Sunday Foodies