Blog – Page 8 – The Food Wife

Spooky â€œMummyâ€ Sausage Rolls

16th September 2024
by thefoodwife

Makes 12

A fun twist on sausage rolls for the Halloween season! Using chipolatas and shop-bought ready-rolled puff pastry makes these a super easy activity to make with the kids.

Ingredients:

12 chipolatas

1 sheet of ready-rolled puff pastry

American Mustard

1 egg, beaten

Step 1: Pre-heat the oven to 180c (fan) and line a baking tray with grease-proof paper.

Step 2: Un-roll the puff pastry and brush with a thin layer of the American mustard. Then using a sharp knife cut 24 strips roughly 5mm wide (you will probably have a little bit of pastry leftâ€¦cheese straws anyone??).

Step 3: For each chipolata you will need two strips. Press one end of each strip together to create one continuous strip of pastry. Begin winding it (mustard side in contact with the sausage) around the chipolata. Place them on the lined baking tray. Repeat until all sausages are wrapped.

Step 4: Brush the tops with the beaten egg and bake in the oven for 30-35 minutes until golden.

Allow to cool slightly (or completely) before serving. You can also use some more mustard to dot on some little eyes onto one end of the sausage before serving!

Salted Pretzel and Dark Chocolate Chip Ice Cream

2nd August 2024
by thefoodwife

Makes approx 1.3kg

Here we go again! The easiest no-churn method for making ice cream, this time with the delightful combination of salted pretzels and dark chocolate. Heaven!

Ingredients:

600ml Double Cream

397g condensed milk

2 tsp vanilla extract

200g dark chocolate, roughly chopped in to small pieces (reserve approx 1/4)

100g salted pretzels (gluten-free if required), crushed in to small pieces (reserve 5-6 whole)

Step 1: In a large bowl,with an electric beater, whisk together the cream, condensed milk and vanilla extract, into soft peaks.

Step 2: Fold through the chocolate and crushed pretzels, keeping the reserved pieces to one side.

Step 3: Transfer into a sealable container (a 2L tub should be perfect) and then sprinkle over the reserved chocolate and poke in the remaining whole pretzels. Seal with a lid and freeze for 5-6 hours or ideally over night.

Broccoli, Apple and Radish Slaw

14th July 2024
by thefoodwife

Well, this was flung together when I realised Iâ€™d forgotten to buy a cabbageâ€¦ everything chopped small with a delicious maple syrup and mustard dressing. Definitely worth revisitingâ€¦

Ingredients:

1/2 head of raw broccoli, finely chopped

1 eating apple, cored and finely chopped

4 radishes, finely chopped

1 spring onion, finely chopped

1 tsp maple syrup

1 tsp Dijon mustard

1 tbsp olive oil

1 tbsp cider vinegar

Step 1: In a large bowl, combine the syrup, mustard, oil and vinegar into a smooth dressing.

Step 2: Add all the chopped ingredients and mix through, serve immediately!

Coconut Ice

2nd July 2024
by thefoodwife

Makes 900g

If there is one thing that takes me back to my primary school fayre it is the little bags of pink and white coconut ice, tied in small cellophane bags that the year 6 children had made. I couldnâ€™t wait until I was old enough to make them to sell. Well, here we are 28 years since I made them for my year 6 stall, and Iâ€™ve made my own (neon!) pink and white morsels.

These are super simple, can be scaled up or down and require no cooking, just vigorous stirring and setting in the fridge until ready to cut into cubes.

Ingredients:

300g condensed milk

450g icing sugar

150g desiccated coconut (unsweetened)

Red/Pink food colouring

Step 1: Combine the condensed milk and icing sugar in a bowl, it will take a lot of mixing and be a very stiff mixture.

Step 2: Divide into two equal amounts in two bowls. Add a drop of food colouring to one bowl and stir until fully combined.

Step 3: Add 75g of desiccated coconut to each bowl and mix again.

Step 4: Line a 7×7 or 8x8inch tin with grease proof paper. Spread one bowl of mixture evenly (you could use a sheet of clingfilm or grease proof paper over the top and press with your hands to create a smooth, flat layer). Remove the clingfilm/paper and top with the next bowlâ€™s contents. Use the same sheet of paper/film to smooth again.

Step 5: Set in the fridge until set (a few hours or overnight) before cutting into squares.

Store in a sealed container (they should last a couple of weeks like this).

Dark Chocolate Peppermint Creams

2nd July 20242nd July 2024
by thefoodwife

Makes 20

These no-cook minty sweets, are another blast from the past! Iâ€™ve coated half of each in dark chocolate, but you can entirely cover them if you fancy.

My four year old loved the bright green of these and announced heâ€™d be having them for pudding, the day we made them!

Ingredients:

250g icing sugar

1 egg white

Peppermint extract

Green food colouring (optional)

100g dark chocolate (gluten-free/dairy-free as required)

Step 1: Combine the icing sugar with a few drops of the peppermint extract and a drop of food colouring (if using) and slowly add the egg white, a little at a time, until you have a smooth pliable dough. You might not need the full amount of egg so just add this bit by bit.

Step 2: Roll the dough into a sausage shape and divide into 20 pieces.

Step 3: Have a lined tray ready, and then take each piece of dough and roll it into a ball before gently flattening it into a disc onto the lined tray. Once all 20 are made pop them in the fridge to firm up.

Step 4: After at least a couple of hours, melt the dark chocolate in a bowl in the microwave. Do this in 30 second bursts, stirring after each time until melted and smooth.

Step 5: Carefully dip each disc in the melted chocolate and replace on the lined tray. Return to the fridge to fully set.

Store in a sealed container in the fridge until ready to devour!

Spooky â€œMummyâ€ Sausage Rolls

Salted Pretzel and Dark Chocolate Chip Ice Cream

Broccoli, Apple and Radish Slaw

Coconut Ice

Dark Chocolate Peppermint Creams

Spooky â€œMummyâ€ Sausage Rolls