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

Warm Butternut Squash & Black Kale Salad

Salad, probably doesn’t spring to mind when you are thinking of warming winter food!

salad, Mediterranean diet, healthy eating, kale
A bowl of goodness

We have an abundance of colourful, healthy vegetables available at this time of the year just crying out to be made into tasty dishes, which can be served either on their own as a side or turned into a main dish, with the addition of , meat, fish, cheese, pulses, grains or what ever takes your fancy. Add some warming spices and there you have it, an easy, healthy meal.

Serves 4,  Gluten free, Dairy Free, Vegetarian, Vegan,  Time Taken  40 mins

INGREDIENTS:

5 Tbspns Walnut Oil

1 Butternut Squash, Peeled, halved, seeds removed, cut into small chunks

1 Red Pepper, de-seeded & cut into small chunks

2 Large Red Onions, Peeled & thinly sliced

Bag of Black Kale, Washed & Sliced. I like to leave the stems in for a bit of crunch.

2 Cloves Garlic, peeled & chopped

2 Tbspns Walnuts

1 tspn Sumac

2 Tbspns Pomegranate Molasses or 2 taste

METHOD:

Heat the oil over a medium heat, add the onions a fry covered, for 5 mins, stirring occasionally, add the squash & fry covered for a further 10 mins.

Remove the cover, turn up the heat & add the red pepper & sumac, stir frying for a couple of mins.

Add the kale & garlic & walnuts & stir fry for a further 5 mins, Season to taste. Remove from heat & stir in the Pomegranate Molasses.

Serve at once.  I topped mine with some crumbled danish blue cheese, but you can add what ever takes your fancy.  As well as being a healthy meal, it also adds a liitle bit of colour to our dull winter days. Enjoy.

Veg, salad, healthy eating, winter warmer, spices
Healthy, colourful mix of winter veg

 

 

 

 

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.

TRUFFLEicious Chocolate Truffles.

Fancy some chocolate? Bet you do. So, instead of nipping into your local super store for your fix. Head for the kitchen, don your apron &  rustle up some gorgeous chocs that contain good quality ingredients and do not contain those nasty additives, colourings & sack loads of added sugar.

P1010576 (480x640)

DARK & WHITE STRAWBERRY TRUFFLES.  No added sugar, Gluten Free. Makes 50 Truffles.

INGREDIENTS.

50g Unsalted butter.

150ml Double Cream

450g Good quality White Chocolate (I use Callebaut)

3 Tbspns Flavouring of your choice. Liqueur, Fruit puree, etc

METHOD

Pour the cream into a heavy based saucepan, over a gentle heat,. Bring to the boil.

Remove from heat, allow to cool slightly & add the chopped chocolate & flavouring.

Stir constantly until the chocolate has melted & combined with the other ingredients.

Pour into a bowl, allow to cool & become firm.

Break off small pieces & roll into balls, at this stage you can roll the truffle centres in nuts, grated dark chocolate or whatever takes your imagination.

Or you can temper some dark chocolate & dip the centres, leaving them to cool & harden on non stick baking parchment,

When they are set, drizzle with more melted white chocolate, to decorate.

Happy Truffling Foodies. Until next time, have a sweet time.

 

 

 

 

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.

 

Burgers, its in the mix.

Everyone loves a Burger, but for the vegetarian & gluten-free among us they are a definite NO. NO. Well guys, with the recipe below you can use up your leftovers & whip up a tasty burger tonight which will be part of your healthy eat plan and your 10 a day. What more can you want.

Cauliflower & Cannellini Bean Burgers

Serves 4. Prep time: 20 mins + chilling.    Gluten-free. Vegetarian. Low Fat. High Fibre.

INGREDIENTS:

1/2 a small cooked Cauliflower

400g Tin of Cannellini Beans. (Well drained)

2 Medium Cooked New Potatoes (Diced)

100g Cheddar Cheese ( grated )

1/4tspn Grated Nutmeg

2 Cloves Smoked Garlic (Crushed)

Salt & Black Pepper

Rapeseed or Olive Oil for frying.

1 Egg (Beaten) for coating

Polenta for coating.

wa-burgers-mix

METHOD:

Place the cauliflower in a food processor & pulse until smooth. Add the potatoes, cheese, garlic, nutmeg & seasoning. Pulse lightly until the mixture binds, but still has some texture. Turn out onto a chopping board, shape into a fat sausage & cut into 4 equal burgers. Put onto a plate, cover with cling film & chill for 30 mins.

Place the beaten egg in a saucer & the Polenta in another saucer. Dip the burgers first in the egg & then coat with the Polentta. Cove & chill again for 30 mins.

Heat the oil in a non-stick frying pan & fry over a medium heat for 10 mins, turning frequently, until golden.

Serve with Rocket & Pea shoot salad, Sprinkled with Parmesan Cheese OR, in my next blog you can make my Ratatouille which is also Gluten-free & Vegetarian.

Happy cooking.

Recipe & Photographs by Jan Steele 2017 all rights reserved.