Blog – Page 18 – The Food Wife

Easy Chocolate Truffles

29th March 202329th March 2023
by thefoodwife

Makes approximately 30 truffles

This is a fun recipe to try out with kids. Whilst itâ€™s a bit of a workout constantly mixing, rolling the truffles in bright sprinkles is just the thing to get everyone involved, whatever the age.

Great for a party treat!

Ingredients:

397g Condensed Milk

1 tsp finely ground instant coffee (or dissolve 1 tsp in a tablespoon of hot water) this is optional but will help intensify the chocolate and you wonâ€™t really taste coffee in the finished product.

150g cocoa powder

Sprinkles/cocoa powder for coating

Step 1: Set a heavy bottomed sauce pan over a low heat. Add the coffee and stir, then constantly stirring, add 1 tablespoon of cocoa powder at a time until each spoonful has blended into the gently warming condensed milk. As the mixture gently heats it will thicken and become smooth, very dark, and glossy. You will need to keep the heat very low to avoid burning and you will need to keep stirring to avoid it sticking. Once all combined, pour onto a lined baking tray or wrap in a sheet of cling film, and store in the fridge until cooled (about half an hour).

Step 2: use a teaspoon to take scoops of the mixture and roll in your hands into a ball. Toss in colourful sprinkles, or for an extra hit of intense chocolate, more cocoa powder.

Step 3: Store in a sealed container in the fridge until ready to serve.

Roasted Butternut Squash, Sweet Potato and Garlic Soup

14th March 202314th March 2023
by thefoodwife

Makes approx 3L

Roasting the vegetables brings a real sweetness to this soup. Using a whole head of garlic sounds extreme, but roasting it first mellows the pungency and bring a beautiful flavour to the dish.

I made this soup by roasting everything in my air fryer. Adding this to a large pan of hot stock and blending until smooth made this a super easy meal with very little washing up.

Ingredients:

1 butternut squash, peeled and deseeded, but into 2 inch pieces

4 sweet potatoes, peeled and cut into 2 inch pieces

1 head of garlic

Olive oil

Salt and pepper

2L vegetable stock (dairy/gluten free if required) or water

Step 1: Toss the butternut squash and sweet potato in a little olive oil, salt and pepper, and roast. You can do this in an air fryer, set at 190c for 30-40 minutes or in an oven at 180c (fan) for 40-50 minutes.

Step 2: Carefully cut the top off the head of garlic (the top millimetre or two) and place in a piece of tin foil. Drizzle with olive oil and then wrap the foil up into a parcel. Add to the other vegetables for 20-30 minutes until soft.

Step 3: Bring the vegetable stock/water to the boil. Add the roasted vegetables, squeeze the garlic from its skin and purÃ©e until smooth. Season to taste.

Serve as it is or drizzle with a little cream and sprinkle some chopped chives as a garnish.

Creamy Roasted Tomato Pasta

23rd February 202326th February 2023
by thefoodwife

Serves 2

Easily scaled up, and relatively quick to throw together. Speed things up and save energy by roasting the tomatoes beforehand (up to two days before and storing in the fridge until needed) when youâ€™re using the oven for something else. Alternatively pop them in a small oven dish in the air fryer (200c for 12 minutes).

Ingredients:

250g cherry tomatoes, halved

Olive oil

Salt and pepper

Sprig of thyme (optional)

150-200g pasta cooked according to the instructions (gluten-free if required)

100g garlic and herb soft cheese (vegan if required)

Step 1: First roast the tomatoes. Spread them in an oven dish with a drizzle of olive oil, salt and pepper and the thyme, if using. Roast for 25-30 minutes at 180-200c. See the notes above about cooking them earlier/using an air fryer.

Step 2: Cook the pasta and once ready, drain, reserving a small amount of cooking water. Return to the hob on a low heat, add the tomatoes and soft cheese and stir until everything is coated and creamy and the tomatoes are warmed through. Add the reserved cooking water as needed to help achieve this. Serve immediately.

One Pot Baked Chicken and Rice

9th February 20239th February 2023
by thefoodwife

Serves 2

Easily scaled up this one pot chicken and rice has Spanish influences with saffron and paprika. Itâ€™s a good pay-off for five minutes of prep. In less than an hour youâ€™ll have a meal on the table and that five minutes is the only input from you. Winner winner chicken dinner.

Ingredients:

500g chicken thighs (skin on, bone in or out)

150g paella rice

250g cherry tomatoes, halved

1/2 red pepper, cut into strips

500ml (hot) chicken stock (gluten-free if required)

Pinch of saffron (optional)

2 tsp sweet smoked paprika

Salt and Pepper

Parsley, chopped to serve

Step 1: Preheat the oven to 180c (fan).

Step 2: Get a deep baking dish (large enough to house a single layer of chicken) and pour over the rice, ensuring it is spread evenly over the base. Spread out the red pepper and tomatoes. Nestle the chicken thighs, skin side up on the top making sure they are in a single layer. Season the skin of the chicken with a little salt and pepper.

Step 3: Add the saffron, paprika and tomato purÃ©e to the hot chicken stock and stir to make sure the mixture is smooth. Carefully pour into the baking dish, avoiding the top of the chicken thighs.

Step 4: Transfer the dish to the oven and bake for 45 minutes. Check that the chicken is cooked through, and then garnish with a little chopped parsley and serve.

Broccoli and Cheese Pasta

7th January 20237th January 2023
by thefoodwife

A post-Christmas fridge clear out ended up with this creation. Half a head of broccoli, double cream and stilton. Spaghetti from the cupboard. A super simple supper.

Ingredients:

Double cream (about 50-100 ml a person)

Stilton (or any other cheese, as much as you have to use up!)

Broccoli (cut up into small florets)

Pasta (75g a person, gluten-free if required)

Step 1: on a medium-low heat, in a heavy bottomed pan, gently heat the double cream, along with the cheese crumbled in. Stir regularly until melted and smooth. Keep on a low heat.

Step 2: Meanwhile, cook your pasta in salted water according to the packet instructions. Four minutes before the end add your broccoli florets.

Step 3: Drain the pasta and broccoli reserving a little of the cooking water, add this all to the creamy cheesy sauce, and stir until everything is coated. Serve immediately.