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.

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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.

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.

Food Waste Fodder.

Hi Foodies. Here’s some food for thought. Our food costs us our hard-earned cash. Why do we throw it away?  Hopefully through this series of blogs, I can give you some ideas to save money and provide you with some delicious, homemade healthy food made using leftover food.



SPICED SWEET POTATO & COCONUT SOUP.

Serves 4-6. Gluten free, Dairy Free, Vegetarian, Vegan. High Fibre, Part of your 5 a day.

INGREDIENTS.

3 tbspns Veg Oil.

1kg Sweet Potatoes. Peeled & Chopped

2. Carrots chopped

2. Onions. Peeled & chopped

3. Sticks Celery. Chopped

1. Chilli. Deseeded & chopped.

1. tspn Ground Cumin

2. tspns Ground Coriander

1 Tin of Tomatoes or Left over soft fresh tomatoes

1 Tin Coconut Milk

1 Ltr Vegetable Stock.

2 Cloves Garlic Chopped

Seasoning to taste & Fresh Coriander to Garnish

METHOD

In a large saucepan heat the oil over a medium heat. Add the onion, sweet potato, celery, and carrots. Cover with a lid and fry for 10 mins, stirring occasionally.

Add the ground spices & fry for a further 5 mins, stirring.

Add the Coconut Milk, Tomatoes, Garlic & Veg Stock. Bring to the boil, lower the heat, cover & simmer for 30.mins or until the veg is tender.

Using a stick blender, puree until smooth. Season to taste. Gently reheat & serve garnished with the fresh coriander.



If the soup is to thick it can be thinned by adding more stock. If you prefer a more chunky soup, puree less, leaving chunky bit in the soup.

Alternatively. use less stock in the recipe to make a thick sauce, which you could use to add leftover, chicken or pork. Serve with rice, noodles or what ever takes your fancy.

Until next time foodies. #loveyourleftovers.

Soup Coconut & Sweet Pot

Food Waste. Paws for thought

Are you being driven Bananas?

Bananas

Food Waste. Love your Leftovers

Hi again Foodies. Does your fruit bowl often look like this?  Mangy looking bananas that no-one wants, or the half mouldy furry apples. What are you going to do with them? Throw them in the bin adding to the mountain of food we waste each year or make them into a delicious high fibre pud, which will have your family begging for more.

The recipe below is of my own creation, which I served in my cake shop last week. Served warm, straight from the oven topped with a scoop of my homemade rich custard Gelato it had the customers drooling & begging for the recipe. I told them if they followed this blog it would pop up one day. So, if you are out there reading this, here you are. Please leave me a comment below & let me know you have made it.

BANANA STREUSEL CAKE.

Makes 1 23 cm Cake.  Oven temp 375f .180C Gas Mk 5.

Vegetarian. Contains Gluten & Dairy.

INGREDIENTS.

3 Large ripe bananas, peeled

225g Self Raising Flour

1 level tsp Baking Powder

75g Castor Sugar

75g Butter, Chopped into pieces.

1 egg

150ml Set Plain Yoghurt.

1/2tspn Cinnamon

METHOD

Put flour, baking powder, cinnamon & sugar into a food processor, fitted with the knife blade. Pulse to mix. Add the butter & pulse until the mix looks like fine breadcrumbs.

Lightly beat together the egg & yoghurt, pour onto the mixture in the processor all at once along with the bananas. Pulse until the ingredients are well blended & form a smooth batter.

Pour into a lightly greased spring form cake tin, levelling the surface.

PREPARE THE TOPPING

Mix together 50g melted Butter, 50g Oats & 100g Soft Brown Sugar. Mix together with a fork, until crumbly & sprinkle over the top of the cake.

Bake in the centre of the oven for 35-40 mins until golden.

Cool in the tin for 5mins & serve.

Cake Banana Best

Enjoy baking foodies, until next time Love your Leftovers. Say No to food waste.