Gingerbread truffles

Every Christmas I make grand plans to try out a few new recipes. . . And every year I pretty much fail. At least I'm consistent!

I managed one new recipe last year, linzer cookies, but I had also planned to make these gingerbread truffles which I found at Baking with Granny, a lovely baking blog if you're not already familiar with it. Also see her post for nicer photography and less lumpy melted chocolate.

After weeks of no baking I felt inspired to make something two weekends ago and remembered these truffles. I reasoned that  gingerbread truffles could be a treat for any time of year, not just for Christmas.

The recipe is nice and simple, no baking required, with only a handful of ingredients: gingernut biscuits, ground almonds, ground ginger, condensed milk and melted chocolate.

I had to re roll the balls a couple of times until they looked suitably dainty as I naturally seem to make hulk sized portions. Eventually I ended up with 56 bite-sized truffles.

The only change I made was adding about 30-40g extra ground almonds as I found the mixture was too soft and sticky to hold the ball shape. The extra ground almonds helped to firm them up.

I also decided to cover some of the truffles in 70% cocoa dark chocolate. Normally I am the biggest white chocolate fan, however in the last year my taste buds have expanded to appreciate a good, dark chocolate. I guess this means I'm a grown up now?

As a result, I possibly prefer the dark chocolate covered truffles to the white chocolate ones as I like the contrast of the rich chocolate with the sweet, ginger, cookie dough textured filling. Both are incredibly tasty though. I'll definitely make these again. I kept a few truffles for myself then packaged up the rest to drop off at friends' and family's doorsteps as a winter treat. 

The only thing I felt on the fence about was the crystallised ginger topping. They're fine as tiny chunks and the truffles benefit from a decoration but I don't think it's something I'd want to eat as a big chunk. In other words, I have no idea what I'm going to do with the rest of this stuff! Suggestions welcome.

Pickled beetroot and beetroot and apple chutney

This likely isn't the most interesting post for the cake lovers but it'll be handy for me to refer to if I make these again, which I think I will do. Also, we all eat savoury things occasionally, right?

My Dad grew a lot of beetroot last year which got divided between myself and my eldest brother. He pickled his portion and I pickled some but also made a big batch of beetroot and apple chutney.

Admittedly I wish I had made more pickle and less chutney as the pickle was way less labour-intensive to make. For some reason I decided to make a double portion of the chutney and it involved SO. MUCH. CHOPPING.

The resulting chutney is very tasty, but it would need to be for all that chopping! It's great on top of a homemade beef burger, lovely with quiche or a punchy little accompaniment to a cheese and cooked meat snack.

The recipe came from an old book with recipes from people around the local county. I believe this is the first thing I've made from it despite my mum having owned it for many years. I'm pretty sure it's older than me! As usual I'll put the recipe at the bottom of the post.

I had never made pickled beetroot before and was astonished by how simple it is to make. Literally just cooked beetroot, vinegar and sugar. I followed this recipe for my pickling quantities and made two batches which produced 4 decent sized jars. I definitely see more pickling in my future. I love pickled beetroot in general and this recipe did not disappoint.

I had originally planned to make my pickle and chutney before Christmas but as usual ran out of time, so this was a new year surprise for the family last month. A nice change (or break) from all the sweets and chocolates too.

Beetroot and apple chutney

2 lb cooked beetroot

2 lb peeled and cored apples (I think I used 3 or 4 Bramley cooking apples)

1 lb onions

1 lb raisins

1/2 lb sultanas 

1/2 lb sugar (I used granulated)

2 tsp ground ginger

2 tsp cinnamon

1 Pt vinegar (I used distilled white)

Salt (I used flakes)

Cook your beetroot, peel off the skins, then dice into a large bowl and set aside.

Finely chop the apples and onions and cook on a low heat in the vinegar.

Add the fruit, spices, sugar and salt. Simmer gently for 15 minutes.

Mix in the beetroot after the mix has cooled slightly. 

Spoon into prepared jars and cover tightly.