The ideal gift for Easter or a special occasion. These vegan truffles are easy to make in less than an hour and need no baking. The picture shows the truffles before refrigerating.
Vegan Bliss Truffles
100 grams Icing Sugar
5 tablespoons of Raw Health Brazil nut Bliss
(or Essential Trading fairtrade Dark Chocolate Spread)
1 tablespoon Green and Blacks Fairtrade Cocoa Powder
Handful of organic hazelnuts (chopped finely)
1 tablespoon of hazelnut liqueur (optional)
Cocoa powder for dusting
Mix all the ingredients together in a large bowl
Put in the fridge for 10 minutes
Place a sheet of unbleached baking paper on the work surface and dust with cocoa powder using a fine sieve.
Take the truffle mixture from the fridge and roll small balls (about a rounded coffee spoon) of mixture in the cocoa powder, and lay the truffles to one side, until all the mixture is used up. Return the truffles to the fridge to cool.
Line a small decorative box with baking parchment and fill with truffles, tie up the box with a pretty ribbon.
This simple recipe takes no time at all to make, even if you are making your own mayonnaise, and tastes delicious.
Choose a good mayonnaise, ideally make your own, it is simple to do with a food processor. You will appreciate the difference in taste and texture.
300g of White cabbage
3 medium sized carrots
1 dessert apple
3 heaped tablespoons of mayonnaise
Salt and pepper to taste
Shred the cabbage into strips
Grate the carrot and finely slice the onion
Peel and core the apple, cut into small pieces
Mix everything together in a large bowl with the mayonnaise
Season and enjoy
(lovely with a baked potato and herb salad)
There is nothing quite as delicious as a roast veg sandwich with freshly made horse-radish sauce. I have been clearing an area on my allotment and have more horse-radish than there is room for, so this evening I made a batch of sauce using Oatly cream.
I recommend using a food processor to mill the horse-radish, the fumes are fiendishly pungent. The first time I made it using a grater, my teenage children came into the kitchen crying from the next room it was so strong!
It is well worth the trouble making your own though, so don’t let the fumes put you off.
(Alternatively you could try wearing goggles?)
Here is my recipe.
Approximately 3 tablespoons of grated horse-radish
1/4 teaspoon of dry mustard
3 tablespoons of Thick Cream
Take a piece of Horse-radish about 2″ long and 1″ thick
With a sharp knife, remove any rootlets and the outer skin to reveal the inner creamy white stalk. Leave to dry.
With a fine grater, or in a food processor grate the horse-radish (if grating by hand you will be left with something resembling an old shaving brush, which can be discarded, or place in a jar of vegetable oil for a couple of weeks to infuse the oil, then use the oil on your aching muscles after a long day on the allotment, it works wonders).
Put the grated horse-radish into a small bowl which has a tight fitting lid. Measure out the horse-radish into a small serving dish, add the mustard and stir in the cream, mix well. Leave to sit for a few minutes to allow the flavours to blend before eating.
Any unused grated horse-radish can be kept in the fridge in a sealed container and mixed as above for use over the next few days.