'Tis the Season to Make Truffles

Christmas treats.

Shopping at this time of year is horrible. In fact, just going anywhere at this time of year is horrible. The roads are bumper to bumper, the malls are full of frantic Christmas shoppers not knowing what the heck they want, and don't even get me started on supermarkets. Supermarkets are the mother of all nightmares at Christmas. The screaming children, that one woman who leaves her trolley in the middle, and the horrible amounts of packaged Christmas puddings and fruit mince tarts hurting your eye sight. I normally love supermarkets believe it or not. I love taking my time, making sure I am picking the best of every item, not missing any aisle. But no, not at Christmas time. I don't like Being pushed and shoved and waiting in line for half an hour. In saying that, this past week I have braved the supermarket a few times and for one reason only, truffles. 

For me, truffles are Christmas. They are worth the blood and sweat of many supermarket trips (blood and sweat at the supermarket, not in the truffles!). The whole process is Christmas fun. When I was younger we would make truffles every year. Eating some, saving some for Christmas Day, and always wrapping some in cellophane to give away as gifts. This year I am happy to be able to enjoy the truffle making pleasures with some family even though I am away from home. 

On two different occasions this week I have tested, trialed, and baked my heart away, making the perfect Christmas treats and gifts. One night was all about the mulled wine, ginger bread men, and fruit truffles with my lovely aunties and the other was a cold glass of sav, salmon on crackers, and sweet truffles with my girls. And what was the result? A slight headache the next morning, oh and some Christmas in a mouthful treats too! 

Now before I show you what I have done I must say that rum ball truffles are most definitely a tradition in my family. Rum and raisin tastes just like Christmas to me. Unfortunately this year I am surrounded by rum truffle haters. So to much regret I have not made any of my beloved, instead I branched out and tried a few newbies. 

Almond malt truffles:

These beauties are so simple, and I guarantee everyone will love em. Even those grinches. 

2 packets of good malt biscuits

1 can condensed milk

1 cup coconut

Almond essence

1 cup dried apricots chopped

50g melted butter 

Coconut for rolling

250g block Whittaker's chocolate

Mash or blend the biscuits, add the coconut, add the butter, add the apricots and give it a good stir. Now, add half the condensed milk and 1tsp of almond essence. Mix it up! Too dry? Add some more condensed milk. Go on, have a bite. Need more almond essence? Add some more! This recipe is great because you just play it by taste and texture. As long as they are moist enough to roll into balls then you are right. I usually add the whole tin, and a generous couple of teaspoons of almond essence. Voila! Roll into balls and coat in the coconut. 

For you chocolate lovers, don't forget to dip them in he silly Whittakers chocolate! Keep refrigerated or they freeze great. 

Tip: to melt the chocolate, chop it up really small! Heat water in a sauce pan until it boils and then turn the heat off. Place a heat proof bowl with the chopped chocolate in it over the hot water (not touching it) and let it melt away, stirring occasionally. It's important to take your time when melting chocolate. It's delicate! However, if your struggling it can help to add a dash of oil. 

*Warning - stolen*

Chelsea Winter's fudgy chocolate truffles

I had to try these out this year. I've never made just plain chocolate truffles which, when you think about it, is crazy! So here are a few pic of my final result. They are truly delicious and not too sweet. I highly recommend them. 

You will notice that I have used Chelsea's truffle coating idea on the fruity truffles (below) Guilty! My aunties and I had so much fun making the beautiful nutty and fruit filled truffles colourful on the outside as well as the inside! So I thought, why not make the chocolate truffles, chocolate-coated!? And I'll be honest, they look and taste bloody brilliant. 

All I did was mix coconut with a bit of cocoa and then rolled the balls until they were completely coated. 

Here's a link to the recipe on her website: http://chelseawinter.co.nz/chocolate-truffles/

For the fruit balls out there I have a recipe that my aunties and I came up with. Just enough chocolate balanced with just enough fruit and nuts. I will note that these are sultana free. I repeat, sultana free! Only the best of the best are in these truffles. And I would like to thank my aunties for all of their awesome ideas when it came to creating these babies. Truly genius. But, I will post that recipe another time... Too many truffles, not enough time!

Remember, truffles make great Christmas decor too

Or even great gifts

Now go on, get your bake on.

-Fee

Beetroot and Cauliflower Pizza Base

The pizza oven from heaven. 

What is a better way to finish off a gloomy Monday than make your own pizza night! Gather all your leftovers, purchase all your tantalizing toppings, and don't forget that cauliflower and beetroot!

This picture is all the family's own pizza bases and ingredients! Don't they look beautiful? I love the odd make-it-yourself night! 

I've just had a weekend full of Christmas baking, decorating and A LOT of eating (more posts to come!) so I had to start this week off as healthy as possible. But when my lovely Aunties' suggested pizza cooked in an outdoor pizza oven I just couldn't resist. Healthy, gluten free, beetroot and cauliflower pizza base it was. I've seen so many recipes for cauliflower pizza bases on Pinterest but I just wanted to try something different, something a little more exciting and a pink pizza base sounded pretty awesome to me. So I made sure I had all of my favourite toppings; baby spinach, parmesan, cranberry sauce (the good stuff with whole cranberries!), brie cheese, some figs, smoked chicken, and mozzarella.  Obviously you can choose your own ingredients, but if you want to eat the best pizza in the world I suggest you follow my instructions (I'm kidding, or am I?).

To make your pizza base it's really quite simple. In a food processor blend up half of a medium cauliflower (or a whole small one) and an average sized beetroot. Once blended so it looks like fine rice, microwave in a bowl for 7-8 minutes. Once microwaved, be careful it'll be very hot, wrap the mixture up in a clean tea towel. Squeeze and ring the tea towel with all your might until no more juice comes out. You will be surprised how much juice comes out and how much it will decrease in size! Once you have gotten as much out as possible put the mixture back into the bowl, add an egg, some fresh rosemary, oregano, Italian parsley, 1/4 cup grated parmesan, and some salt and pepper. Give it a good mix up and then spoon onto baking paper in a prepared baking or pizza tray. Use your hands to push it out into a good pizza-like shape. It should be moist enough to hold together nicely. I like to make the edges a little thicker. Bake for 15 minutes (or until slightly crispy), then scatter your toppings on and bake for another 15. You're done!

However, cooking in that pizza oven does make it so much more divine... It gives it that smokey flavour! 

Practical, perfect, and pretty pizza! Oh... And healthy! Profitable? You get the point, awesome pizza!

Bon-appetite! 

-Fee