White Chocolate Truffles with Ginger, Lime and Coconut

Sometimes you have an excess of white chocolate, and a cheesecake, other cake, or cupcakes aren’t quite right for the occasion.

The fab Kate’s Veggie Desserts advertised these on Twitter. I’ve scaled it up & modified the ingredients slightly – you’ll have a creamy, tropical delight.

And you’ll have made truffles! 🙂

Makes: 30-40 truffles depending on size
Continue reading

Sausage and Apple Stuffing

For 25 years I’ve made this at Christmas, and for 25 years I’ve wondered ‘why don’t I make this all year round? It’s utterly delicious, and so easy’ (but difficult to photograph, alas).

I thank my 1980s-vintage Good Housekeeping Cookbook from which I’ve adapted this recipe. Fresh herbs really make this special but don’t sweat it if you have only dried.

Serves: 10-12
Continue reading

Cranberry Chutney

Fresh cranberries arrive in autumn, but because this recipe allows frozen, you can enjoy this side dish any time of the year, not just at Christmas.

Kudos to my 1980s-vintage Good Housekeeping Cookbook from which I’ve adapted this recipe, adding spices and darker sugar. The picture doesn’t do it justice – it’s the perfect way to add spiced cranberries to your holiday spread.

Serves: 8 – 10
Continue reading

Plum and Apple Jam

I have a few other summer fruit jams, but for autumn/winter I like this one. It’s used in my Braised Red Cabbage recipe and will be used in a Slovakian millefeuille (link to follow). See the footnotes for other serving options.

There’s no need for pectin or jam sugar (which is just caster sugar with added pectin), if you use arrowroot powder or cornflour as a thickener.

Makes: One 500ml jar (plus a teeny bit extra)
Continue reading

Sweet Potato Fries

This isn’t a recipe so much, as an idea for you to do something different with sweet potatoes. One single sweet potato can create enough fries to serve an entire party as nibbles.

The herbs and spices are up to you – I’ve used my fave Szechuan pepper with salt, sumac, & dried thyme – but use any seasoning you prefer (see footnote).

Makes: enough canapés for a crowd
Continue reading