The Social

BBC Radio Wiltshire, Monday 7pm

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.

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The Social chat. BBC Radio Wiltshire

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.

You will also be able to find more recipes on my Truffleicious Website

I will also be on The Graham Rogers Showing, give you ideas to deal with those Christmas leftovers on Boxing Day morning at 9.10am.

Until tomorrow, have a lovely evening.

Veg & Leftovers

Vegetarian Recipes

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.

Ingredients:

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

150ml Milk

White pepper & a little grated nutmeg 

200g Walnuts, Toasted & chopped.

METHOD:

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.

You will find another vegetarian recipe using cauliflower in a previous blog:  Cauliflower & Canellonni Burgers

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Veggie Burgers

Left overs

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.

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Left overs. Breakfast Frittata

Thats all for today foodies.  Any comments or requests will be answered tomorrow. Enjoy your evening.

Turkey thigh bake

Turkey Thigh 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

  1. Boned & Rolled Turkey thigh joint ( approx 2.5k )
  2. 2 Medium Sweet Potatoes, Unpeeled, & scrubbed, chopped into large chunks.
  3. 2. Red Onions, Peeled, Quartered & seperated.
  4. 4. Medium Carrots,  Unpeeled & scrubbed. Cut into large chunks.
  5. 4 Large sticks of celery. Cut into 5cm lengths.
  6. 1/2 medium Swede, Peeled & cut into large chunks.
  7. 4 Tbspns Cranberry Sauce.
  8. 2 Tbspns Rapeseed Oil
  9. Fresh Rosemary, Thyme, & Parsley Chopped
  10. 2 Tbspns Cider Vinegar.
  11. Seasoning.

METHOD

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.

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Ready to serve.

*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.

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The Italian touch.

Christmas Leftovers

Recipes for leftovers

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.

Christmas food, leftovers, cookery, recipes, sweet, savoury

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.

If you would like to hear more I will be on The Social, with Sue Kinnear  & Tim Weeks   BBC RADIO WILTSHIRE  on Monday 17th December 2018 at 7pm.

To find out more about cooking you can also visit my web site page COOKERY TUITION 

Use your imagination & you will soon whip up some tasty treats & save money into the bargain.

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

Chocolate. Please

Chocolate dessert recipe.

Day twelve of Countdown to Christmas & its time for a chocolate dessert,

It’s been a busy few weeks in my Stable Kitchen. Both, developing new recipes for a local food company & making my chocolate truffles for Christmas orders.  Dreaming about chocolate the other night – there are worst dreams -, I have created this decadent dessert, just for you.

The recipe below is great for for a dessert, if you are not a fan of the traditional Christmas Pud. No need to spend hours in the kitchen with this one, make ahead, keep in the fridge & its ready when you are. You could also use other fruits, but I think the cherries make it a sort of a lighter rehash of that old favourite Black Forest Gateau!!.  For extra decadence serve with extra cherries & dark chocolate sauce with a couple of tablespoons of cherry brandy added.

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A decadent dessert

CHOCOLATE & CHERRY & ALMOND 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:

200g Frozen Black Cherries. Defrosted & drained.

3 Tbpns Black Cherry Jam

170g Cream Cheese

140g. Almond Butter

200ml Greek Yoghurt.

Lay the drained cherries over the base of the cooled base. Beat together the remaining ingredients & spoon over the cherries. 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.

Serve, deorated with seived cocoa powder or, grated chocolate.

If you would like see to a particular recipe on the blog, or have a question about your festive cookery, plase leave a comment in the box below.

Until tomorrow.