Warm Butternut Squash & Black Kale Salad

Salad, probably doesn’t spring to mind when you are thinking of warming winter food!

salad, Mediterranean diet, healthy eating, kale
A bowl of goodness

We have an abundance of colourful, healthy vegetables available at this time of the year just crying out to be made into tasty dishes, which can be served either on their own as a side or turned into a main dish, with the addition of , meat, fish, cheese, pulses, grains or what ever takes your fancy. Add some warming spices and there you have it, an easy, healthy meal.

Serves 4,  Gluten free, Dairy Free, Vegetarian, Vegan,  Time Taken  40 mins

INGREDIENTS:

5 Tbspns Walnut Oil

1 Butternut Squash, Peeled, halved, seeds removed, cut into small chunks

1 Red Pepper, de-seeded & cut into small chunks

2 Large Red Onions, Peeled & thinly sliced

Bag of Black Kale, Washed & Sliced. I like to leave the stems in for a bit of crunch.

2 Cloves Garlic, peeled & chopped

2 Tbspns Walnuts

1 tspn Sumac

2 Tbspns Pomegranate Molasses or 2 taste

METHOD:

Heat the oil over a medium heat, add the onions a fry covered, for 5 mins, stirring occasionally, add the squash & fry covered for a further 10 mins.

Remove the cover, turn up the heat & add the red pepper & sumac, stir frying for a couple of mins.

Add the kale & garlic & walnuts & stir fry for a further 5 mins, Season to taste. Remove from heat & stir in the Pomegranate Molasses.

Serve at once.  I topped mine with some crumbled danish blue cheese, but you can add what ever takes your fancy.  As well as being a healthy meal, it also adds a liitle bit of colour to our dull winter days. Enjoy.

Veg, salad, healthy eating, winter warmer, spices
Healthy, colourful mix of winter veg

 

 

 

 

Apple, shortcake. tart, pie

Dying for Dessert

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

Stollen,pudding,clotted cream,leftover food

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:

Ice cream, soft fruits, salads, cakes, strawberries,

About

Source: About

TRUFFLEicious is based at Great Chalfield, Wiltshire, in a stable we converted into a 5* hygiene registered kitchen, within the grounds of Great Chalfield Manor.

Having been working as a cook for more than 40 yrs, mainly in private family houses, for Polo functions and at Harrods.

“My aim is to supply 100% Homemade food, made from fresh, natural, local ingredients, which contain NO nasties”.

You can sample a selection of my food, including Cakes, Chocolates, Ice Cream, Quiches, Salads, etc on Tuesdays, Wednesdays, Thursdays and Sundays from 12.30-3.30 in The Coach House at Great Chalfield Manor. (National Trust Entrance Charge applies) from 12.30-3.30 between April & 30th October 2017.

WOULD YOU LIKE TO COOK SOMETHING NEW OR DO YOU HAVE FAVOURITE INGREDIENTS YOU WOULD LIKE TO USE IN A SPECIAL SIGNATURE DISH?

We can come to your home, or a venue of your choice, give you an overview of food hygiene and teach you how to #cook those special dishes. We can also suggest new ideas to enhance your skills and turn you into a #foodie phenomenon.

1 on 1 tuition or groups of up to six people.

Ideal for team building, hen parties, ladies who lunch, in fact any one who loves food

I am also available to cater for memorial teas, buffets, parties & picnics.

We also produce our own #homemade Belgian Chocolate Truffles & TRUFFCHOC

TRUFFLEicious is registered as a food business with Wiltshire Council & our Scores on the Doors are 5*. We hold current public & product liability insurance & Food Hygiene Certificate.

Visit our web site for more information >> TRUFFLEicious

 

home made, own recipe, food, drink, wiltshire

I love food

I love food, I love cooking, in fact I cook to live and live to eat.

All my life, one way or another I have been involved with food.  I know, we all have, we need to eat to stay alive, but my love of food goes a bit deeper. I have written & tested recipes all my life and am rather long in the tooth, so it has been some time.

Cooking,  yes I have done that too, not just for my own family but other peoples families, christenings, shoots, tea parties, weddings, diets and for retail shops. You name it I have probably done it.

Now my family has grown and long since  fled the warmth of my kitchen I have turned my hand to the world of Social Media & the blog.

I still cook & retail my homemade food from my converted stable kitchen at Great Chalfield Manor, (NT) Wiltshire from April – Oct each year. In the winter months I devote my time to teaching people to cook, in their own homes. I offer 1 to 1 tuition or groups of up to six people. You can find out more by visiting my website COOKERY LESSONS

I run recipe group on my facebook page RECIPES WILTSHIRE in which I endeavour to support & promote small rural food producers from Wiltshire and also publish my weekly recipes, cookery tips & local food offers. Please pop over & take a look if you have a mo.

This blog is really digging a bit deeper into food, its producers & its origins. Each week I will publish something here related to the subject.

Next week, after my little sojourn in the county of Suffolk I will be reviewing a few establishments and sharing with you my ramblings about this mesmerising county.

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