Day 17 of Christmas Countdown. Have been invited to BBC Radio Wiltshire tonight, to have a chat on a lovely new programme called The Social, hosted by the lovely Sue Kinnear & jovial Tim Weeks.
The Social is broadcast at 7pm on a Monday evening & explores the weird world of Wiltshire online. Sue & Tim invite vloggers, bloggers, podcasters and facebook groups who are making them click, to chat with them, on air, about what makes them tick.
So, dear foodies having a couple of large food orders to cook & deliver, before the interview, I just did not have time to post you a promised recipe. To compensate I would like to direct you to my sister site truffleiciousteaches.com
For those of you, who are interested in The Low Fodmap diet or would like to know exactly what it is, you will find more information by clicking the blue link, above.
Afternoon foodies from a gloomy, wet, Wiltshire. Veg & leftovers are the topic for day 16 of Christmas Countdown. From a warming Cauliflower dish with a twist, to what to do with those leftovers.
We are all familiar with cauliflower cheese, but have you thought about using different cheeses & turning it into a soup? Below you will find my, lighter, adaptation of that classic french soup Creme Dubarry. (Creme of Cauliflower Soup). Experiment away with different cheeses, use up those leftover bits of mousetrap from the Christmas Cheese board & if cauliflower is not your thing, substitue it for broccoli.
Cauliflower & Blue Cheese Soup.
Serves 4. Time taken 45mins. G/F. Vegetarian. Allergens: Milk. Nuts.
Large Cauliflower, broken into florets.
Large potato, peeled & chopped into chunks.
2 Bay leaves
2 cloves garlic, peeled & crushed
600ml Vegetable or Chicken Stock
175g Blue Cheese, crumbled
White pepper & a little grated nutmeg
200g Walnuts, Toasted & chopped.
In a large saucepan, place the cauliflower, potato, stock, bayleaves & garlic. Bring to the boil & simmer for 30mins, until tender.
Take off the heat, remove the bay leaves & using a stick blender, blend until smooth.
Add the crumbled cheese & stir over a low heat, until the cheese has melted.
Season with pepper & grated nutmeg
If you prefer a thinner, soup add the milk.
Serve, sprinkled with the toasted, chopped walnuts.
Thats the left over cheese & some nuts dealt with.
If you have left over roast potatoes & bacon wrapped sausages, make yourself a breakfast fritatta.
Slice the left over potatoes & fry over a medium heat until golden, add the bacon & sausages & fry for a few minutes longer. Turn up the heat.
Preheat the grill on high.
Beat together, 6 large eggs with seasoning & quickly pour over the potatoes, bacon & sausages in the pan. Lifting the edges, to let the egg run under the veg & set. While the top is still slightly runny. Sprinke with some more of that leftover cheese & place under the grill, until the cheese is melted. Serve with those soft leftover tomatoes.
Thats all for today foodies. Any comments or requests will be answered tomorrow. Enjoy your evening.
Share our blog on Social Media or print out a recipe.
Day 15 of Christmas Countdown. Its that time of year, when everyone is talking Turkey, but do you want to be eating it for days? As well as being an ecconomical dish to serve, at this time of year, you can also make variations, by changing the vegetables & spices. Turkey thighs can be bought quite cheaply at this time of the year, from you local butcher http://W J Beaven Quality Butchers Your butcher will be selling the turkey breasts to local resaurants & will then bone & roll the thighs for sale in his shop. These are a far better buy £2.99 per kilo, (last week) than if you buy the Turkey drumsticks which you see in the large Supermakets, they are roughly the same price per kilo, but you are paying for a large amount of bone & gristle. If you are a family of 2 or 3 this Christmas & don’t want to be eating Turkey until New Years Eve this could also be an cheap & time saving solution.
Of course, you don’t have to use a turkey thigh for this recipe, just as you can change the veg & spices, you can also use chicken thighs. But. You do have to adjust the cooking times *See note in recipe below.
RECIPE Serves 4. G/F D/F Lowfodmap. Prep time 30mins Cooking Time 1.5 hrs. Oven temp 350f 180c Gas Mk 4
Boned & Rolled Turkey thigh joint ( approx 2.5k )
2 Medium Sweet Potatoes, Unpeeled, & scrubbed, chopped into large chunks.
2. Red Onions, Peeled, Quartered & seperated.
4. Medium Carrots, Unpeeled & scrubbed. Cut into large chunks.
4 Large sticks of celery. Cut into 5cm lengths.
1/2 medium Swede, Peeled & cut into large chunks.
4 Tbspns Cranberry Sauce.
2 Tbspns Rapeseed Oil
Fresh Rosemary, Thyme, & Parsley Chopped
2 Tbspns Cider Vinegar.
Preheat the oven, to the above temperature. At the same time place the rapeseed oil in a large roasting tin in the oven. When the oven has reached the right temp. Remove the tray & place the turkey thigh in the oil, turning to coat.
Returm to oven & roast for 1/2hr. Remove the turkey thigh & add all the chopped veg, to the roasting tray.
Add 2tbspns of Cranberry Sauce & toss with the juices & oil in the pan.
Coat the Turkey thigh with the remaining Cranberry sauce & place on top of the veg, together with the herbs & seasoning. Sprinkle over the Cider vingar. Return to the oven & roast for a futher hour, until the turkey is cooked through. ( Juices run clear when pierced with a knife).
Leave the turkey to rest for 15mins & carve into slices. Place on top of the veg & juices from the tin & serve with a green veg of choice.
*If using chicken thighs or breasts, place the poultry on top of the chopped veg & roast for 1hr (until cooked through). There is no need to roast the meat first, this only applies if you are using a larger joint of poultry.
*Use, courgettes, peppers & aubergine chunks & replace the Cranberry Sauce with pesto. Top with Chicken Thighs. Cook & serve with Pasta & grated Parmesan Cheese.
Well, there we have it. I hope I have given you the inspiration to ring the changes & think of your own combinations. There are many to be had. Enjoy.
Share our blog on Social Media or print out a recipe.
Day 14 of the Christmas Countdown. Do hope you are all enjoying the daily recipes & hopefully trying them out. All have been tried & tested in various households, during my 40 years as a cook.
Today I am going to give you a recipe & a few food tips, which you may find useful. Also a couple of excellent suppliers which I can highly recommend.
The little cheese biscuits in the photo are so easy to make, they really melt in the mouth & are great for those Christmas drinks parties. You can sandwich them with cream cheese, either on its own, or with the addition of chopped herbs, garlic or some chopped ham & mustard. They can also be used as the base for a canape. Pipe pate, creamed cheese etc on top & decorate with smoked salmon, caviar, chopped sundried tomatoes. The choice is yours.
To make the biscuits, mix together, equal amounts of butter (real, not a spread) grated cheese, & plain flour together. Season & chill in the fridge for 30mins. When ready to use, roll out & bake at 200c 400f Gas 6 for 7-10mins. DO WATCH THEM AS THEY BURN QUITE EASILY. Leave to cool on the tray for a few minutes, before removing to a cooling rack.
The raw dough will keep in the fridge for 1 week. Store cooked biscuits in an air tight container for 1 week.
Whilst on the subject of cheese, you will be needing some Chutneys or pickles to go with it. You can do no better that POT OF WHAT
Delicious home made tracklements from the Cotswolds
This lovely company, home makes the most delicious, Jams, Marmalades, Chutneys & Pickles, with many of their fruits & veg, being grown by themselves. Their Hot Chilli Jam is to die for. Add a couple of tablespoons to a casserole to give it some extra Omph! or spice up a salad by using it as a base for a chilli dressing. Its usefulness has no limits.
Wicked Wolf Gin is a small batch, handcrafted Gin, made in Devon on Exmoor. It’s light pepper notes, layers of citrus with juniper & corriander, make it, to me, a Queen of Gins. Try it with a slice of orange & a sprig of fresh Rosemary. The perfect libation, at any time of the year.
Persimmon a delicious, versitile fruit
Also know a Sharon Fruit, these fruits originate from Japan & are pentiful at this time of the year. The fruit is high in antioxidants & is brimful of fibre & nutrients. There is no need to peel, as like all fruit, most of the nutrients lurk, just under the skin, which also provides more fibre. If you like a baked apple, try baking this filled with dried cranberries & pistachio nuts, for a low calorie, winter dessert. Served with yoghurt, of course. It is also delicious gated into a salad with chopped celery & walnuts. Serve with a blue cheese dressing. YUM.
Have a browse of the websites I have given you the links for & give them a try.
Thats all for today. Be with you all again tomorrow, for day 15 of Christmas Countdown.
Share our blog on Social Media or print out a recipe.
In Day 13 of Christmas countdown you will find a couple of recipes for leftovers.
Christmas present, can soon become Christmas past. By past I mean, “Past that best before date”. That’s why you need to learn to loveyourleftovers. We all buy too much food over the Festive Season, whether it be for the unexpected visitor who may drop byor just because we are tempted by a vast array of food choices.
Looking in the fridge you come across a piece of mousetrap, a few slices of ham or salami, that piece of Parmesan you meant to grate over the Caesar Salad, along with the olives. Slices of smoked salmon & in the chiller draw, half empty bags of herbs & limp veg. You then look in the tins on the work surface & discover odd pieces of cake, broken biscuits, stale bread. Sound like you? Well, don’t throw them away, continue reading.
While the kids are at home for the Christmas holidays, get creative with them & make some mini Christmas Pud Truffles.
BOOZY CHRISTMAS PUD TRUFFLES
Melt some chocolate over a bowl of simmering water & gather together your left over bits of cake & biscuits – made into crumbs – & stir into the melted chocolate. You can also add those bits of dried fruit, nuts or seeds, left in the bottom of the packet. For the adults you can add a tablespoon of Brandy or liqueur. Cool and roll teaspoons of the mixture into balls. Melt some white chocolate in the same way & put a blob on the top of each ball & decorate. Chill before serving.
The ones in the picture are made with my Gluten Free alternative Christmas cake, which contains, hazelnuts, beetroot, apple, dates and cranberries. The white chocolate topping is decorated with Pumpkin Seeds & cranberries.
The photo above is my Italian Savoury Truffles, made by pulsing together in a food processor, Salami, pine nuts, olives & Sun dried Tomatoes with garlic & black pepper. Add some fresh basil. If the mixture is looking a little dry add a drop of olive oil. Make teaspoons of the mixture into balls & roll in grated Parmesan Cheese & chill before serving. These savoury truffles can be enjoyed as a canape, used on the cheese board to spread onto flat breads or as stuffing for the centres of halved, deseeded cherry tomatoes.
As for the limp veg. chop or dice, add a tin of tomatoes & some herbs & simmer up a tasty soup.