BBC Wiltshire – Rachel Houghton, 27/11/2018

https://www.bbc.co.uk/programmes/p06qgwjp

BBC Wiltshire – James Thomas, 27/11/2018https://www.bbc.co.uk/programmes/p06qgwjp

Hi Foodies, I am feeling very lucky today, the lovely Emma Coleman from BBC Radio Wiltshire visited my little Stable kitchen, last week, to interview me.  That was luck in itself, but just imagine my feeling of elation when my recorded interview appeared not just on one, but both of the above mentioned radio programmes today. If you click the links above, you will be able to hear them.

Now. If you heard the programmes & read my previous blog – link in red below – you may wish to make your own Fondant Icing (Ready rolled). The recipe follows:

FONDANT ICING. Covers 1 x 10cm cake.

1, level dessertspoon powdered gelatine, mixed with 3 dessertspoons of cold water.

100gm Granulated Sugar

6.Tbspns hot water

1.Tbspn Fresh Lemon Juice

2.tspns vanilla essence

25ml Vegetable oil

1/2 – 3/4 kg Sifted Icing Sugar.

METHOD

Place granulated sugar, hot water & lemon juice in a small saucepan & bring to the boil, stirring to dissolve.

Cover & boil for 2mins, uncover & boil for a futher 5mins until a little of the syrup forms a soft ball when dropped into very cold water.

Add the gelatine mix, essence & oil & stir to dissolve. Cool until luke warm.

Put half the icing sugar in a large boil & add the syrup mixture,stir well to combine. Gradually work in the remaining icing sugar, with the fingers, kneading until the mix becomes, smooth & pliable.

Place in a plastic bag & leave at room temperature overnight.

Roll out on a board dusted with sifted icing sugar & use to cover your cake. At this stage you can knead any colourings into the icing. This icing is also suitable for moulding. See the little snow men in the photo above.

You will also find my original blog, regarding the nasties in store bought icing, by clicking the link below:

If you have any questions on your Christmas cookery please feel free to ask.

Just leave your question in the comment box below.

If you have been. Thank you for reading & possibly listenening.

A Stonking Stollen Pud

CHRISTMAS LEFT OVERS. BOOZY STOLLEN PUDDING

If you were lucky enough to be given or bought a lovely home made Stollen this Christmas, you MAY have some left over along with some drops in the bottom of your liqueur bottles!!!!

For this recipe you can use Brioche, Croissants or any other bread product you happen to have to hand.

INGREDIENTS. ALLERGENS IN BOLD.    Serves 6    Oven 180c 350F Gas MK 5    Time taken 20mins + Standing time & Cooking

Slices of Stollen,( I used my own Homemade, filled with Cranberries, Pistachios & Marzipan) or any of the above.

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 ovenproof 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. ( Marshfield Farm do a superb clotted cream & gingerbread Ice Cream if you really want to go mad).

If you want to use Croissants slice them & spread with Nutella & add a layer of chopped dried apricots, or leftover ripe bananas before proceeding as above.

If you would like to comment or ask a question, please use the form below:

Waste not. Want not.

LEFT OVER TURKEY OR VEGETABLE SPICY STIR FRY.

This recipe is ideal for using up left overs from the Christmas table. Any left over meat will do.  If you prefer vegetarian leave out the meat & see suggestions below.

ipp
A plump juicy bird.

Add left over meat at the end of the recipe

Serves 2.    Time taken Prep 20mins Cooking 10mins, Gluten & Dairy Free. Vegetarian if you replace the meat with, cooked pulses (chickpeas) or add chopped aubergine chunks (salted for 20mins & drained) with the onion.  ALLERGENS IN BOLD

INGREDIENTS.

Leftover Turkey, Pork etc sliced into thin strips.

1, Red Onion Peeled & Thinly sliced.

4, Celery Stalks, Thinly sliced.

1, small fresh chilli, finely chopped

1/2inch Fresh Ginger,finely chopped

1, Stalk of Lemon Grass, Outer removed & finely chopped.

1, Large Red Pepper, deseeded & cut into strips

2, cloves of smoked Garlic, peeled & crushed

1, tbspn Curry Powder

2, tbspns Sweet Chilli Jam. (Pot of What, Homemade in the Cotswolds is to die for www.potofwhat.co.uk )

1, Vegetable Stock Cube.

3, tbspns Unsalted Cashew Nuts

2, tbspns Flame raisins. (May contain sulphites)

METHOD.

1.  In a large wok heat 2tbspns Ground Nut or Rapeseed Oil.

2.  ( If you are omitting the meat stir fry the Aubergine)

3.  Lower the heat slightly add the lemongrass, ginger, chilli, celery & onion. Continue to stir fry for 2mins.

4.  Stir in the curry powder & crumbled stock cube, fry 1min. If using cooked leftovers add now.)

5.  Add the Chilli jam, smoked garlic, nuts, sultanas, & red pepper. Continue to stir fry for a further 2 mins until piping hot.

NOTE: If you like a more moist dish, add a couple of tablespoons of boiling water.

Serve with wholegrain basmati rice, noodles, pearled spelt or as a filling for baked Sweet Potatoes.

Get creative cookies. Let me know how it goes, leave a comment or ask a question.

 

Get Stuffing.

The season to be jolly is rapidly approaching, so I thought in the run up to Christmas & throughout January I will share with you some of my recipes, hopefully to inspire you and also to help you #loveyourleftovers.

This week, its STUFFING. Three recipes to help you add a different way to “Stuff that bird”.

Always keep in mind that stuffing can be used in numerous ways.   Try stuffing different vegetables & baking them.  A good hearty stew, either with meat, poultry or vegetables can be turned into a flavoursome dish with the addition of some homemade stuffing balls, dropped into the pan 30 mins before the end of the cooking time. A healthier option to dumplings.

APRICOT & PISTACHIO STUFFING  *

50g Butter or Olive oil

1 Large Onion, peeled & finely chopped

2, Stalks Celery, Finely chopped

150g Dried Apricots, chopped

200g Breadcrumbs,

Grated rind & juice of 1 Orange

150g Pistachio Nuts, Shelled & chopped

Chopped, Fresh Parsley & Thyme

Chicken Stock or White wine.

Seasoning.

METHOD:

Heat the oil & better in a pan & fry onion & celery until golden.

Put the remaining ingredients in the pan & mix well until all ingredients are combined.

If you fell the mixture is to dry, add a little stock or white wine.

 

SWEET POTATO & LIVER STUFFING   *

1kg Sweet Potato, freshly cooked

50g Butter Softened

1 Large Onion, peeled & finely grated

Liver from the Turkey, chopped

2 Eggs, beaten

2 Tbspns Chopped fresh, Parsley

1 Tbspn Chopped fresh Sage

Sprinkle of Chilli Flakes, or more according to taste,

Seasoning

METHOD:

Mash the potatoes finely, add all remaining ingredients & mix well. Leave until cold before using.

 

SAVOURY RICE STUFFING.  *

1 Large Onion, peeled & chopped

1 Large Yellow Pepper, deseeded & finely chopped

100g Smoked bacon lardons

1 Tbspn Olive oil

2 Large Tomatoes, skinned & chopped

Finely chopped Basil & Oregano

200g boiled brown basmatti  Rice (cooked weight)

Seasoning to taste.

METHOD:

Heat the oil in a pan & slowly fry the onion, bacon & pepper until the onion is golden.

Remove from heat & stir in the rest of the ingredients until well combined.

Leave until cold before using.

*   Food Hygiene. Always remember when making stuffing in advance, to cover & store in the fridge until needed, especially those containing raw meat or rice.

 

 

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.