Gourds, Pumpkins, Halloween recipes, Bonfire night, food

Halloween Butternut Squash

Autumn is finally upon us. Apart from the cold mornings the weather continues to be glorious. Walking my furry friend across the fields, the early morning mist creates an eerie atmosphere & evokes memories of smoky bonfires, leaves rustling underfoot and of course Halloween.

Here at TRUFFLEicious, we are preparing for the closure of Great Chalfield Manor for this year & concentrating on our winter activities.  Writing my recipe book  TRUFFLEicious, Nutritious, Nutrition is one of my projects for the winter months & continuing to retail my homemade Gluten free Cakes, Spelt & Rye Breads & of course, Chocolate Truffles (Full details on my website www.truffleicious.org) is another.

Right enough waffling back to Halloween with its Pumpkins & Gourds.  This month’s recipe is vegetarian, for the carnivores amongst you, some spicy sausages or chicken, would make a great addition. You can also make double the amount & serve one half hot & save the rest to have as a salad for the next day.

Oriental Butternut Squash, Black Kale & Spelt with Sesame & Pomegranate Dressing

Serves 6.  Low Fodmap. DF, V, Vegan.  Oven heat 180c, 350f, Gas 4

INGREDIENTS:

2 Medium Butternut Squash, Halved, seeds removed & chopped into large cubes.

1 Large Bag of fresh Black Kale. Shredded.

2 Red Onions, Peeled & quarted.

2 Red Peppers. Deseeded & cut into chunks.

Seasoning

4 Tbspns. Rape Seed Oil.

Sesame Oil to taste.

For the dressing:  Put all ingredients in a screw top jar. Shake to emulsify.  Adjust to taste.

100ml. Cider Vinegar.

tspns Lemon Grass Paste

2 Crushed Cloves Garlic

2 tspns Clear Honey.

50ml. Low Salt. Vegan Soy Sauce

Ground Black Pepper

200ml. Rape Seed Oil.

150g Brown Spelt. Cooked to packet instructions.

METHOD:

Preheat the oven.

Place the oil in a large roasting tray.  Add the Squash, onion, peppers, season well with salt & pepper.

Toss everything together to coat veg with the oil. Roast for 15 – 20 mins, until cooked but not mushy.

While the veg are roasting make the dressing & quickly stir fry the black kale in a large Wok.

Using a slotted spoon, place cooked veg in a large serving dish; add the drained spelt & kale.

Toss together, drizzle with Sesame Oil, to taste & serve either on its own with crusty bread or with grilled halloumi.

If you are having a Halloween or Bonfire party, this dish looks brilliant served in a pumpkin shell or individual halved, different coloured gourd shells.

Enjoy.

spicy veg,curry,aubergine,recipe,gluten free,chickpeas

Recipe for the Spice of life

Happy New Year Foodies. Hope you all a fantastic Christmas and are facing the New Year with a fistful of positive thoughts and a desire to eat healthier & save money.

Hopefully, the recipe I am going to give you below will not only help you to get creative with some vegetables, but it may also help you save money.

To the basic recipe, which is gluten free, dairy free, vegetarian and vegan, you can add whatever leftovers you may have.  You could add cooked chicken, beef, lamb, pork if you are meat lovers. For the Pesco-vegetarians among us you could add, fish, canned or fresh, or sea food.  Change the veg if you like and stir in a couple of table spoons of crunchy peanut butter to give a Satay like flavour. Variations are endless. TRY IT.

BASIC RECIPE. Serves 4.  GF/DF/V/Vegan.   Time taken 20mins + Cooking. Varies on Veg used & size of chunks.  ALLERGENS IN BOLD.

The video clip above gives yo a view of the different cooking stages.

2. Tbspns Olive Oil

2. Large Garlic Cloves, peeled  chopped

1 Large Red Onion, Peeled & finely sliced

2 Fresh Chillies, Finely Sliced. ( Seeds removed if you like less heat)

2cm Fresh Ginger, Peeled & finely chopped

2 Tbspns Tandoori Spice Mix

1 Tbspn Ground Coriander

2. Large Parsnips, Peeled & Cut into chunks

2. Med Pots, Peeled & Cut into chunks

1 Large Aubergine, Halved & Salted for 20 mins ( Removes the bitter juices)

400 ml Can Chickpeas, drained & rinsed

4, Leftover chopped soft Fresh Tomatoes or a Tin of Tomatoes

Seasoning

Chopped Coriander.

Aubergines,vegetarian,vegan,vegetables,low calorie
Salting Aubergines

METHOD.

Heat the oil in a large pan on the hob over a medium heat.  Add the chilli, ginger & onion & fry for 5 mins. Add the potatoes & parsnips & sir fry for a further 5 mins.

Stir in the ground coriander & the Tandoori Spice & Stir Fry for a further 5mins. Add the tomatoes. Bring to the boil, partially cover & simmer until the veg are soft.

5 mins before the end of cooking, stir in the chopped garlic & the rinsed, salted aubergine, which has been cut into chunks & the Chickpeas.

Season to taste. Sprinkle on the chopped Coriander.

Serve with warm naan bread,  thick Greek yoghurt, sprinkled with toasted sesame seeds & lime pickle. Alternatively served with boiled rice or pearled spelt.

This dish is even better, reheated the next day & is equally delicious served cold as a lunch box salad.

If you would like a cookery lesson on a 1 to 1 basis, or a group demonstration, find out more on our Cookery Tuition Website  >>  Cookery Lessons

Happy Eating.

 

 

 

 

 

Soup,salads,stuffing.vegetables,detox,leftovers,

Post Christmas Fatigue

Good morning Foodies, I hope you all had a fantastic Christmas & are not suffering too much from the excesses of the festive season.  Your waist band may be feeling a little bit tighter today & its a certainty that the only thing  lighter is your purse. But what about your fridge?  Is that suffering from the same post Christmas fatigue? Is it also feeling stuffed & groaning with the weight of all those leftovers. Are you just going to sit on the sofa & flick through that nice glossy cook book or, are you going to get creative & turn those leftovers into some tasty, healthy meals which will not only loosen your clothing, but will also provide you with the satisfaction that you have saved yourself some hard earned cash by getting creative with those leftovers.     .

 

 

Below you will find my basic recipe, which you can turn into three different dishes.

Depending on what stock you use & the other ingredients you choose to add, this basic recipe is gluten-free, dairy free, vegetarian & vegan. Is part of your 7 a day and contains fibre, protein, vitamins & minerals.

INGREDIENTS

Olive or Rapeseed Oil

6, large Carrots, chopped or sliced.

2, Large Onions, chopped.

2, Beetroot, chopped.

6, Sticks of celery.

3, Large Parsnips.

250g Green Lentils thoroughly washed & drained.

Seasoning  herbs of choice.

4. Ltrs of stock from the simmered leftover carcass of a chicken, duck, goose, turkey etc.

For my recipe I used the water from boiled gammon joint.

For vegetarian & vegan, omit the meat stock & use the water reserved from boiling vegetables (not potatoes) or water.

METHOD.

Heat the oil in a large saucepan & gently fry the vegetables or 10 mins over a medium heat.

Pour over the stock, veg water or water, bring to the boil, reduce the heat & simmer for 45 mins.  Add the drained lentils, & herbs, bring to the boil again, reduce the heat & simmer for a further 40.mins. Season to taste.

 

At this point, when cooked, you can allow the lentils to cool & divide into 3 containers & when cold, cover & store in the fridge or freezer until needed or you can make the following:

  1. Hearty Rustic Soup.

Using 1 portion of the Lentils, turn into a saucepan & add either fresh, soft tomatoes, chopped or a tin of tomatoes, 1 clove of chopped garlic & any left over meat or veg you have. Bring to the boil & simmer for 5 Mins.

Serve in bowls with crusty bread & Parmesan Cheese sprinkled over.

2. Lentil Salad.

Turn the 2nd portion of lentils into a serving bowl.  Pour over 4 Tbspns Garlic Salad Dressing & allow to stand while stir frying some finely sliced Cavolo Nero. Stir into the Lentils along with 1 peeled, stoned & sliced avocado, chopped yellow pepper & halved plum tomatoes. Serve either as it is or strewn with smoked salmon, cooked prawns or hard boiled egg & chopped Chives.

3. Stuffing for vegetables or Wraps.

 

Turn the 3rd Portion of Lentils into a bowl , add stoned halved olives, Sundried Tomatoes, Chopped capers & anchovy fillets along with a crushed clove of garlic. Mix together with some chopped basil & used to stuff Tomatoes, Peppers, Aubergines etc  Bake in a medium oven for 30 mins. Or use the mixture cold as a filling for wraps.

Well foodies. Hope I have given you some ideas on what to do with those leftovers, use what ever you have to vary the flavours & don’t forget #loveyourleftovers.

This recipe was demonstrated in the BBC Radio Wiltshire kitchen on the Shaun Hodgett Show on Thursday 28th December 2017, where I was in conversation about #loveyourleftovers with Holly Rattley.

Should you have any questions or comments on the above, please use the form below.

 

 

 

 

 

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:

Christmas,turkey,leftovers,

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.

 

chicken,turkey,duck,goose,vegetables

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.

 

 

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.