Merry Christmas

Christmas Countdown 22 Recipes for a Merry Christmas

If you have been. Thank you for reading. This concludes the 22 recipe Christmas Countdown. All thats left for me to say is “I hope you have found these recipes useful & you have enjoyed, reading these blogs.

Click the photos below to take you to the individual recipes. OR the blue link below will take you to all the recipes, mentioned below in the drop down menu of Christmas Countdown.

WISHING YOU ALL A VERY MERRY CHRISTMAS & A HEALTHY & HAPPY NEW YEAR

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

Veg, burgers, beans, cheese, healthy eating,
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.

leftovers, fritatta, roast potatoes, cheese, pigs in blankets
Left overs. Breakfast Frittata

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

The Christmas Starter

Smoked Trout & Avocado recipe

There’s a touch of vintage to day ten of the Christmas Countdown. 

If you want a nod to the 70’s you could fill the centre of this ring -when you have turned it out-. with good old Prawn Cocktail. This would make a substantial starter, or a fishy addition to the Boxing day Buffet. You could even serve Melba toast as an accompaniment.

For myself, I would fill the centre with some fresh leafy shoots & herbs, in a light lemon dressing.

This recipe can be make a couple of days ahead & kept, covered in the fridge. When the time comes to serve,  dip the mould in hot watet for a few seconds, place a plate on the mould & quickly turn over, to release. Place back in the fridge, until ready to decorate & serve.

avocado, smoked trout, greek yoghurt, mascapone, dill
Smoked Trout & Avocado

Smoked Trout & Avocado ring.

Serves 6.  G/F, V.  Allergens:  Dairy, Fish      Equipment: 800ml ring mould

Time taken:  45 mins + chilling time 

INGREDIENTS 

200g Pack Smoked Trout         

2. Ready to eat Avocado’s  Peeled & chopped 

Fresh Dill to decorate

225g Mascapone Cheese

225g Greek Yoghurt

1/2 level tspn salt

White pepper

1 Tbspn Creamed Horseradish

150ml Cold Water

15g powdered gelatine (Vegetarian)

METHOD

Measure the cold water into a small saucepan, add the salt & sprinkle over the gelatine. Allow to soak for 5mins, & heat gently, stiring, until the gelatine has dissolved. DO NOT ALLOW TO BOIL Remove from the heat & allow to cool.

Rinse out the rind mould with cold water & line,  with the smoked trout slices.

Place the Mascapone, 1/2 the yoghurt, horseradish & pepper to taste into a bowl & mix well to blend.

Stir in the cold gelatine & chopped avocado & gently fold in the remaining yoghurt.

Spoon the mixture into the fish lined mould. Cover with cling film & place in the fridge until set.

When ready to serve, turn out, see above. Decorate & serve.

Variations: 

Substitute the trout, for thinly sliced parma ham, & the avocado for diced sundried tomatoes & olives.  Fill the centre with rocket leaves, dressed in olive oil & shaved parmesan.

For a vegan option. Line the mould with thinly sliced cucumber. Replace the cheese & yoghurt with vegan substitutes.

I am sure you can all get your creative caps on & experiment with many different variations on the above recipe.

That all for today. As always, if you have any questions about your festive cookery. Please ask, by leaving a comment in the box below. I will answer tomorrow.

Have a great evening.

Spiced Potato & Carrot Bahji

Spiced Potato & Carrot Bahji’s

I love a nice spicy, crispy Bahji, served with a nice fresh crunchy salad & a big bowl of chilli & cucumber ratia, for dipping. The only thing I don’t like is the fat content. Traditionally, Bahji’s are deep fried, which gives them that gorgeous, crunchy texture, it also gives them a high fat content. Well foodies after playing around a bit with my ingredients & cooking methods, I have come up with these little low fat, gluten free, dairy free vegan & vegetarian Bahji balls.

Carrots, Potatoes, Bahji's, Oven baked, low fat
Hot from the oven

INGREDIENTS: SERVES 4. GLUTEN FREE, DAIRY FREE, VEGETARIAN, VEGAN, Oven temp 200c 400f Gas MK 6.

500g Potatoes, grated. Put in a tea towel & squeeze to remove excess water.

2 medium red onions, grated ( I find red onions more digestible for lowfodmap diets)

200g Carrots, grated

5cm, Fresh Ginger, peeled & grated

2. Fresh red chillies, finely chopped

1tspn Turmeric powder

3 tspns Cumin Seeds

1 tspn Salt

5 Tbspns Gram Flour

Juice of 1 Fresh Lime

2 tbspns Rapeseed Oil

Fresh chillis & Corriander to serve.

es, bahji's, vegetables, low fat, oven baked
Assembling the spicy Veg mix

METHOD:

Place the drained potatoes, carrots, onions, chillis, ginger, spices and salt in a large bowl, & mix together well. (get you hands in).

Add the gram flour & mix well again.

Add the lime juice & oil & mix well again, adding a little more oil if necessary to produce a sticky mix.

Line a baking tray with non stick parchment, roll the mix into small ball, & place a little apart on the tray.

Bake for 25-30mins, checking half way through & turning if necessary.

Remove from the oven & sprinkle with fresh corriander & finely chopped chilli’s

Serve with a grated carrot, spring onion & red pepper salad, a bowl of corriander & chilli yoghurt & mango chutney.

Enjoy.

Another little tip, for low fat nibbles. 15mins before the Bahji’s are ready, Sprinkle some pumpkin seeds in a single layer on baking parchement. Sprinkle with a little salt & some spice of your liking & bake.  Beats peanuts anytime.

pumkin seeds, low fat, nibbles with drinks, vegetarian, gluten free
Spicy, low fat nibbles

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.