Chocolate truffels

Christmas is a time for treating yourself, how often have we said to ourselves and heard others say, ‘ Go on it’s Christmas’.
It is a time to spoil your family and friends as well and making your own chocolate truffles and luxury cakes.

Making your own chocolate truffles is very easy, if a bit messy. They can look very professional and cost a fraction of shop bought ones. You can buy some really delightful little boxes and ribbon to present your chocolates in these days. So have a go and rival that famous high street chocolatier.

You will need apart from the ingredients for the chocolates themselves:

A saucepan and bowl or double boiler to melt the chocolate.
A wooden spoon or silicone spatula to stir the mixture.
A melon baller or 2 teaspoons, this is much easier and less messy than trying to roll the mixture into a ball in your hands.
Some cocktail sticks to pick up the ganache balls to dip into the chocolate or other coverings.
A tray to cool the chocolates and store them until ready to box.
Paper cases, you can buy very small bun cases that are ideal for truffles.

Chocolate Truffle Ganache
Makes about 380g of chocolates

To make the ganache:
200g dark chocolate, at least 70% cocoa solids
180ml double cream
25g unsalted butter

1.Place the cream and butter in a bowl over a pan of hot water to warm.
2.Break up the chocolate into small pieces and when the butter starts to melt in the cream, add the chocolate. Stir with a wooden spoon or spatula as this helps stop the chocolate from separating, moving very gently to combine everything .
3.When everything has melted and all combined remove the bowl from the heat and leave to cool and set. When cool put in the fridge to firm up and leave for at least an hour.

If you wish to make flavoured truffles add this when you remove it from the heat and stir in gently. Try adding:

2 tbsp brandy or rum
1 dessertspoon of any liqueur of your choice
1 dessertspoon of instant coffee mixed with a teaspoon boiling water, leave to cool before adding to the ganache
½ tsp vanilla or almond extract

Or if you like it nutty:

Add 3tbsp ground almonds, hazelnuts or walnuts to the ganache before cooling.

5.Make small balls of ganache either using a melon baller or two teaspoons, try not too handle the ganache too much as it melts very quickly.
6.Then use a cocktail stick to lift them up and you may dip them in cocoa powder, ground almond or dip them in more melted chocolate, white, dark or milk. Just have fun both making and eating them!
Store them in the fridge on a baking sheet to cool until you are ready to box them.
7.Place each one in a small paper case. This makes them easier to handle when you are boxing them . Remember to put an ‘eat by’ date on the box.
I use silicone paper to line the box that comes directly in contact with the chocolates and as a covering to protect them.

These will keep fresh for up to 3 weeks if kept in a cool place.

Autumn chutney

This uses autumnal fruits and is a delicious accompaniment to pork pies and creamy cheeses. You can use any amount of each fruit, there is no rule to how many of each fruit you need to use.

INGREDIENTS
Makes about 5 x 450g jars
1.5kg apples, pears and plums, cored or stoned and chopped into small cube-like pieces
80g chopped dates
100g raisins
450g onions, chopped finely
2 garlic cloves, chopped
350g soft brown sugar
550ml malt vinegar
1 level tsp allspice
1 level tsp ground ginger
½ tsp white pepper
1 rounded tsp salt

METHOD
1 Put all the ingredients into the pan on a gentle heat, stir while all the sugar dissolves.
2 Bring to the boil, then turn down the heat and simmer for 1½ hours until the mixture has thickened and has gloss. Stir a couple of times during the cooking time.
3 Pot immediately, label and date.
Leave to mature for 1 week in a cool dark place.

Scotch Broth

When you eat this heart-warming soup you just know it is good for you.



INGREDIENTS
Serves 4-6
700g of any cheap cut of lamb or mutton, with any excess fat removed. If the meat has some bones in, use 100g more
1.5 litres water
130g pearl barley
150g dried peas, soaked overnight
25g butter
1 medium-sized onion, chopped
1 leek, sliced thinly
1 small turnip, chopped
2-3 carrots, diced
A handful of shredded cabbage
1 tbsp freshly chopped parsley
2 sprigs thyme
Salt and pepper. I prefer white pepper because of the kick it gives to the broth

METHOD
1          Place the meat in the water with the salt and pepper and bring to the boil. Once boiling reduce the heat to a gentle simmer. Cover and cook for 2 ?-3 hours until the meat is tender. Skim off any fat from the surface.
2          When the meat is cooked, lift it out and pour the stock into another vessel for later. Remove any bones and chop up the meat into small chunks about 1cm in size.
3          Melt the butter in the pan used for cooking the meat and fry the onion, leek, carrots and turnip gently for 5 minutes.
4          Add the barley, herbs and drained peas, and pour over the stock from the meat.
5          Bring to the boil then reduce the heat and simmer for 1 hour until the peas are tender.
6          Add a little more water if the soup is too thick during the cooking time.
This is delicious served with soda bread.

Lentil and Bacon Soup

Serves 4-6

2 tbsp oil

1 rounded tsp butter

1 medium onion, finely chopped

3 carrots, diced fairly small

2 cloves garlic, chopped

150g bacon, chopped

1 tsp dried parsley

200g red lentils

1.5 litres vegetable or chicken stock

Salt and pepper to taste

1.       Heat the oil and butter in a saucepan and gently fry the onions for a few minutes.

2.       Add the carrot, garlic and chopped bacon and continue to cook gently for about 5 minutes.

3.       Stir in the parsley, lentils and stock and bring to the boil. When boiling reduce the heat and simmer for 45 minutes. Stir occasionally.

4.       Allow to cool for an hour at least, before gently reheating before serving. This allows the flavours to develop.

Parkin Buns

Parkin Buns
Make these a day before you want to eat them, they get stickier.

Ingredients
130g plain flour
1 level tsp ground ginger
1/2 level tsp mixed spice
130g porridge oats or fine oatmeal if you prefer a finer texture
50g butter
50g soft brown sugar
2 tbsp golden syrup
2 tbsp black treacle
1 egg
2 tbsp milk

Method
Place 12 muffin cases in a muffin tin and preheat the oven to 170 C/ gas mark 3.
Sift the flour and spices into a mixing bowl and stir in the oats.
Place the butter, sugar, syrup and treacle in a pan over a very low heat and stir gently until the butter melts.
Remove from the heat and stir to make sure it is all combined.
 Beat the egg lightly with the milk.
Pour the butter mixture into the flour and add the egg and milk.
Beat the mixture until everything has combined well.
Fill the cases to about two thirds full.
Bake for about 20- 25 minutes. They will be firmly springy, not like a sponge that springs back however.
Allow to cool before placing in an airtight tin.

Autumn Cottage Pie

Autumn Cottage Pie
This is ideal for autumn evenings. It is delicious and economical to make. Baking your potatoes for mash gives a better flavour and I think is much easier to prepare, there is no bashing and mashing, simply season to taste in a bowl then spoon over your meat mixture. You also get the benefit of having the crispy skins to indulge in.
 I usually make this with beef but it just as tasty with lamb mince.
This recipe has just a hint of cinnamon if you use 1/4 teaspoon up the measure for a stronger flavour.

Serve 4- 5

2 tbsp vegetable oil
1 large onion, chopped finely
2 medium carrots, chopped
About 200g squash or pumpkin flesh
1/4-1/2 tsp ground cinnamon
450g  minced beef
1/2 tsp dried thyme
Stock or water to just cover the mixture
50g red lentils

4 large baking potatoes
Pinch salt
Knob of butter
White pepper to taste
80g Red Leicester cheese, grated

Heat the oil in a deep frying pan over a medium heat and fry the onions for a few minutes.
Stir in the carrots, squash or pumpkin and sprinkle over the cinnamon. Stir well as it cooks for another couple of minutes.
Stir in the meat and fry with the vegetables until the meat changes colour.
Add sufficient water or beef stock to just cover the mixture.
Mix in the lentils.
Bring to the boil then reduce the heat to a simmer.
Cover with a lid or some foil and simmer for 45 minutes or until the lentils are cooked and the liquor has reduced by half.
Pour the meat mixture into an oven proof dish or roasting pan that will hold a topping of potato.
Leave to cool whilst the potatoes cook. This makes it easier to cover with potato.
Prick the potatoes and place in the microwave for 5-8 minutes, this kickstarts the cooking time. Whilst they are in the microwave heat the oven to 180C/ gas mark 4.
Put the semi- cooked potatoes on a baking sheet and place in the oven for about 40-45 minutes. When the potatoes are tender, cut in half and scoop out the potato into a bowl. Season with a pinch of salt if you wish and some white pepper.
Put the skins back on the baking sheet and drizzle with a bit of olive oil and a pinch salt if you wish.
Spoon the potato on to the meat starting at the outside edge and working inwards.
Smooth the top out roughly and sprinkle with the cheese.
Place the pie and the skins in the oven.
Bake for about 30 minutes. The skins will be deliciously crispy and can be served with the pie.
Serve with a green vegetable for a hearty meal.

Pea Pod or Mange Tout Soup

I used pea pods that didn't have much in the way of peas inside, they are a bit tougher than specially grown mange tout but it still works if you simmer it for about 10 minutes longer. It is a cheap and delicious soup, one even for people who wouldn't normally eat peas.

Serves 4
2 tbsp vegetable oil or about 15g butter
1 medium or 2 small onions, chopped finely
2 medium or 3 small potatoes,washed and diced without peeling
About 250g pea pods or mange tout, trimmed and sliced, easiest to do this with sharp scissors
1 tsp dried parsley
Good shake of white pepper
900ml vegetable or chicken stock
Salt to taste
100ml single cream or milk, optional, just add another 100ml of stock

Heat the oil or butter in a large saucepan and sweat the onion for a few minutes then add the potato, mange tout, parsley and pepper. Do this over a low light.
Stir as they sweat and leave for about 5- 10 minutes.
Pour in the stock and season with salt to taste.
Bring to the boil and then simmer for 20- 30 minutes.
A few minutes before the end of cooking time add the cream or milk if using. Stir well.
Cool for 30 minutes then blend until smooth. Reheat as necessary and serve.
Crusty bread, oat cakes, or cheese scones go really well with this tasty soup.