Quick Chocolate Truffles – blitz 150g of dark
chocolate in a food processor until granular. Heat 100ml of
double cream, 2tbs of Somerset cider brandy, or any dark rum
or brandy to hand and 1tbs of muscovado sugar until almost boiling,
then slowly pour over the chocolate, blending until you have a paste.
Cover and chill for 45 mins. Once firm, roll into small bite-sized balls
of about 15g each and dust with cocoa powder. Chill. Makes about 15
PAN TOASTED GRANOLA
Over a low heat, toast a couple of handfuls (75g) of chopped almonds,
hazelnuts, cashews, coconut flakes or any other nuts in a dry frying pan
until toasty smelling. Set aside. Toast a handful (50g) of whole pumpkin
and sunflower seeds in the same pan until they pop. Set aside. Now
toast 4 good handfuls (125g) of jumbo rolled oats in the pan until
starting to smell nutty. Reduce the heat to low and add 1 heaped tbsp
of coconut oil and the same of honey or maple syrup and stir to coat.
Once combined, add 1 tsp of good vanilla extract and 1/2 tsp
cinnamon. Return the nuts and seeds to the pan and stir until clumping
together. Cool on a large plate before storing in an airtight jar.
To 125g of soft salted butter add 1 tsp each of three complementary
freshly ground spices. Try nutmeg, cinnamon and dried chilli to finish
off roasted pumpkin dishes or cardamom seed, turmeric and fenugreek
seed as a base for spiced rice or curries. Form into a roll, cut into about
12 portions and store in the fridge or freezer.
INDULGENT EGGY BREAD
Weekend Treat – Use up stale bread to make a lazy
eggy bread weekend breakfast treat – just place slices
in an egg and milk mixture (1tbs milk for every couple
of eggs) and leave to soak up in the fridge for 10 minutes.
Heat some butter in a pan and fry your eggy bread till golden.
Serve with Apricot and Vanilla Jam
EASY SUMMER DESSERT
Whip a carton of Longley double cream to soft peaks
adding vanilla from your store cupboard.
Dab a small amount on your dessert plate, then place
a Vanilla or Chocolate Shortbread biscuit on top.
Add more cream, raspberries and another biscuit.
Layer up again and serve with a dusting of icing sugar
Raspberry Ice – Blitz a couple of 125g punnets
of Chegworth Valley Raspberries with 75g of
caster sugar and a squeeze of lemon juice. Push
through a sieve and add 100ml of water and freeze
for four hours stirring with a fork every hour or so
until crystallized. Serve in little glasses with our