Here’s Health to your Christmas

Here at TRUFFLEicious, as the nights draw in & the season changes, we have been devoting our time to recipe creation. As the festive season draws nigh my thoughts turned to that great overload of rich, sugary foods, which become, in these modern times the spirit of Christmas.

“Hark the herald angels sing”. Our new recipe creations have been born.

THE ultimate #Christmas #Cakes. Rich, moist, dark, fruity & nutty and above all. #Gluten & Dairy free.

My first cake ( pictured above) is Beetroot, Apple & Hazelnut.

The sugar content has been lowered, as both the apple & dried berries add an element of sweetness to this rich moist cake.  Not being a fan of sugary icings, marzipan or butter icing, I have decorated the cake with a mixture of curd cheese & natural yoghurt,which adds a creamy, refreshing contrast to the richness of the cake.  Off course, if you are totally dairy free, the topping would be a NO NO.

My second cake. Carrot, Courgette, Date & Poppy Seed

Is again, gluten & dairy free. The picture on the right is decorated with the same topping as above and therefore not suitable for those totally dairy free it is sprinkled with grated lime rind & a few cranberries would also look effective. The cake on left is just dredged with icing sugar, for a seasonal effect & both would look good as a centre piece with a red pillar candle stood in the middle.

Cake No 3. Sweet Potato, Pecan, Maple Syrup & Caramel

Cake, Sweet Potato, Pecan & Caramel

Once again a rich, moist nutty cake, but with a slightly higher sugar content with the addition of maple syrup & homemade caramel and again the topping contains yoghurt & curd cheese.  This cake also contains an amount of gluten as it is made with Spelt, which give it a nice nutty taste & a rich dark colour.

All the above cakes, could also be served as desserts.  They keep well stored in an air tight tin, but if topped with the yoghurt & curd cheese, need to be stored in the fridge. Not suitable for people with NUT allergies.

In my next blog I will be dealing with gluten/Dairy free Chocolate Cakes & Mousses.

You can also hear me on BBC Radio #Wiltshire. Sue Davis Show on Sunday Mornings at 10.15 for the next 6 weeks talking about recipes from this blog.

Until next time #Foodies.

TRUFFLEicious Chocolate Truffles.

Fancy some chocolate? Bet you do. So, instead of nipping into your local super store for your fix. Head for the kitchen, don your apron &  rustle up some gorgeous chocs that contain good quality ingredients and do not contain those nasty additives, colourings & sack loads of added sugar.

P1010576 (480x640)

DARK & WHITE STRAWBERRY TRUFFLES.  No added sugar, Gluten Free. Makes 50 Truffles.

INGREDIENTS.

50g Unsalted butter.

150ml Double Cream

450g Good quality White Chocolate (I use Callebaut)

3 Tbspns Flavouring of your choice. Liqueur, Fruit puree, etc

METHOD

Pour the cream into a heavy based saucepan, over a gentle heat,. Bring to the boil.

Remove from heat, allow to cool slightly & add the chopped chocolate & flavouring.

Stir constantly until the chocolate has melted & combined with the other ingredients.

Pour into a bowl, allow to cool & become firm.

Break off small pieces & roll into balls, at this stage you can roll the truffle centres in nuts, grated dark chocolate or whatever takes your imagination.

Or you can temper some dark chocolate & dip the centres, leaving them to cool & harden on non stick baking parchment,

When they are set, drizzle with more melted white chocolate, to decorate.

Happy Truffling Foodies. Until next time, have a sweet time.

 

 

 

 

Don’t fritter it Frittata it.

In today’s world none of us have money to fritter away, yet we frequently throw away food.

The media and supermarkets tempt us  with new products on a daily basis, prompting us to disregard the food already lurking in our fridges and buy yet another product. Fine for them, more money into their already swelling coffers, but not so good for us.

We are being lured into an ever increasing circle of wasting food, – our money – and in many cases eating unhealthy, processed food stuffs which contain little, or no nutritional value.

In the time it takes to open a packet and microwave a container you can whip up a nutritious Frittata and top it with what ever takes your fancy, or those leftovers from the fridge. Add some salad or veg and tuck in.

This recipe is equally good served both hot or cold. Good cut in wedges for a picnic or the kids lunchboxes, Place inside a chunk of Granary bread for a giant sandwiches.

The recipe below is for a basic Cheese and Tomato Frittata. (Pictured above)  But the method is the same for any of the suggested ingredients listed below.

Cookery, Eggs, recipes, pizza, healthy eating
Cavolo Nero & Mozzarella Frittata

Serves 4-6       Gluten Free.   Time taken 20 mins.

Equipment:  Frying pan.   Pre-heated Grill.

INGREDIENTS:

Tbspn Olive or Rapeseed oil.

8 Large Free range eggs.   Beaten together.

Seasoning.

Leftover veg, meat, fish, olives, anchovies etc

Cheese or cheeses of your choice.

Garlic & chopped fresh herbs. Optional.

METHOD:

Heat a large frying pan with the oil, over a med/high heat.

Halve 4 Large soft tomatoes, fry lightly, cut side up.

When brown turn the tomatoes over fry for a further minute.

Pour the beaten, seasoned eggs over the tomatoes, scraping  and lifting the edges to allow the unset egg run underneath.

When set to your liking, remove from the heat, scatter with 175g of cheese & grill until melted.

If liked scatter with chopped raw garlic & fresh herbs. Serve either hot or cold

Until next time foodies. Happy, Healthy Eating.

Let’s love lettuce

Hi again gluttons. Here I am again hoping to tickle your fancy or fan your flames with  gluts of lettuce!

This week a friend of mine enquired “would you like a lettuce”? Now, I’m as enamoured with green leaves as the next man – or woman-, but a crate of them?  My flames were duly fanned, I was overwhelmed with gluttony and the creative juices began to flow.

Serve with fresh crusty granary bread and a large glass of Chardonnay.

GREEN EGGS.    Serves 4    V.   4, Ramekin dishes, Baking Tray, Pre-heated Grill

4 Fresh Free range eggs, soft boiled. Shelled.

3 Little Gem lettuce or other crunchy variety. Shredded.

25g butter.

1 wineglass of White wine or veg stock

2, shallots, finely chopped.

Butter 4 ramekins, place on an oven proof baking tray.

Melt butter in a pan fry the shallots, until soft, but not brown. Add the shredded lettuce, pour over the wine or stock, cover with baking paper and a lid. Simmer for 4-5mins. Remove from pan, season and divide between the 4 dishes. Place the eggs on top of each dish.

Sauce.

25g Butter.

1 Rounded tbspn plain flour

100g Blue Cheese, use up those left over bits lurking in the fridge.

400ml Milk, warmed.

Melt the butter, add the flour, cook stirring for 2 mins.

Slowly add the warmed milk, continue to stir until the sauce thickens.

Remove from the heat and crumble in the blue cheese. Season to taste.

Divide the sauce between the 4 dishes & sprinkle with browned bread crumbs or crushed potato crisps.

Place under a hot grill until golden brown. Serve at once sprinkled with chopped chives.

Sit back with your glass of wine and congratulate yourself on using up your leftovers and glut of lettuce.

Until next time. Enjoy.

Glutton for punishment.

Veg, vegetables, vegetarian
Courgettes, Courgettes, Courgettes

I know, you’ve spent all that back breaking time in the garden, tilling the soil, weeding and watering, proudly growing your own food and what do you end up with???

You glutton for punishment you. You end up with a glut!! Ok, those first pickings where a joy. Boasting to your friends over Sunday lunch served with your home grown veg, but after the fourth meal served with a side of courgettes you are begining to have had enough.

Let me see if I can help you with your problem. Below I have given you a couple of recipes and a few suggestions on what you can turn your excess of courgettes into.

COURGETTE & CARROT SALAD.  GF/ DF/ V   Serves 4-6 Allergens: Nuts

4, Large Courgettes, Very thinly sliced. ( Use a mandolin )

2, Large Carrots, Scrubbed and either thinly sliced or cut into match sticks.

8, tbspns Home made french dressing.

Combine the above together in a large serving bowl & allow to stand for a few hours.

When ready to serve add:

100g Pitted Black Olives

100g Pine nuts

Large hand full of fresh oregano, chopped

Sprinkle over:

100g Shaved Parmesan cheese.

Serve as a light lunch with crusty homemade granary bread, as a starter or as a side dish to accompany a meal.

If you have a fancy for some hot courgettes

Heat

1 tbspn Rapeseed oil in a wok

Add

4 Chunky sliced Courgettes

2, Cloves Garlic, Crushed

Handful of  Mint & Lemon Thyme finely chopped

Shake to coat the veg. Cover & cook over a medium heat, for 5 mins shaking occasionally

Serve sprinkled with lemon juice, chopped mint & lemon thyme & seasoning.

Other suggestions you may want to try:

Courgette & Feta Fritters

Courgette Soup.

Ratatoullie

Stuffed Courgettes

Courgette & Mushroom Fritatta

Courgette & Oregano Jelly. Lovely with Lamb

Well guys. That’s all for now, until next time when the subject of gluts will be tomatoes.