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.

#Recipe Spicy Chickpea, Parsnip – Aubergine

Hey check out this video I made with Quik: https://quik.gopro.com/v/qPkNjlkbHH/

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.

 

 

 

 

 

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.

 

 

 

 

 

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: