Last night`s dinner
Quick, tasty and healthy. A great dinner that left us feeling satisfied but not overly full.
Tonight`s dinner
We`re actually going to try out Wellington Gastropub but before we go we`re having a cocktail and some snacks.
The next morning we`re off early to spend the day at a friend`s cottage so I need to get everything ready for both events.
For snacks we`ll have; herb biscuits, prosciutto and goat cheese flavoured with fresh herbs from the garden.
This biscuit recipe always works (another catering holdover) and I make the whole big batch so that I can freeze half of them raw and cook tthem whenever I want something tasty and don`t have any time.
In a large bowl mix until mealy; 6 cups flour, half cup sugar, quarter cup baking powder, 2 tsp. baking soda, 1 cup shortening and 1 cup butter.
Sauté 6 T. butter, 1 ion, 1 cup chopped mixed herbs and 4 cloves of minced garlic.
Add to flour with 1 and one third cups of buttermilk.
Roll out to quarter inch thick and cut into small biscuits (use a floured juice glass). Bake for 10 minutes on a parchment lined cookie sheet at 350 degrees.
These biscuits make great sandwich bases if you make them larger.
I`m going to take a ham to the cottage but we really need something sweet. I`ve been waiting for a chance to make these and this is an excellent excuse.
This recipe is from that great blog that I got the slowcooker chicken curry a couple of weeks ago.
Gluten Free Dairy Free Chocolate Truffles
12 oz. gluten and dairy free good quality dark, bittersweet or semi-sweet chocolate, chopped
1/3 cup canned coconut milk (NOT light and not from the carton – those are too thin)
1 teaspoon gluten free vanilla, almond, mint, orange or other flavoring of choice
In a small sauce pan, heat coconut milk until just beginning to bubble around the edges, but do not boil. Remove from heat. Add chopped chocolate and stir until chocolate is melted and mixture is smooth. Add flavoring and mix well. Allow to cool to room temperature, then put into refrigerator to chill.
You can shape your truffles at this point for a very dense chocolate truffle, if you choose.
For a fluffier, lighter type of truffle: When mixture is firm, whip with electric mixer until mixture is light and fluffy, but do not allow to get soft and runny. Put back into the refrigerator and chill until firm.
Scoop one to one-and-a-half teaspoons of truffle mixture and roll into a ball. I find this works best with a cooler kitchen and hands. Leave plain or roll into your choice of coatings, powdered sugar, unsweetened cocoa powder, crushed toasted nuts, crushed peppermint candies, finely shredded coconut, etc.
If you would like to dip in tempered chocolate, chill the shaped truffle until firm and cold before dipping in the warm chocolate and top with a small sprinkle of grey sea salt.
[This is what I’m going to do as I’ve been eating Lindt Sea Salt chocolate bars like they’re going out of style.]
Store in a cool place.
I`m also going to bring my ice cream making ball with me and the mix to make this great recipe from the Tartlette lady who provided the instructions on making macaroons (mint and black pepper).
Goat Cheese Ice Cream:
3/4 cup sugar (170 gr)
2 egg yolks
2 cups milk (500 ml)
1/3 cup heavy cream (100 ml)
1/2 vanilla bean, seeded
4 oz goat cheese (120gr), at room temperature
In a large bowl whisk the sugar and egg yolks until pale. In a saucepan set on medium heat, bring the milk, cream and vanilla bean to a simmer, slowly pour a small amount on the egg yolks to temper. Pour the remaining over the yolks and sugar. Stir well then pour back in the saucepan and cook over medium low heat until the cream thickens and coats the back of a wooden spoon, stirring constantly.
Remove from the heat and whisk in the goat cheese until completely melted and incorporated.
Cool to room temperature. Cover and refrigerate until cold. Process in an ice cream maker according to your machine’s manufacturer’s instruction. Freeze until firm.
