01 January, 2012

Kitchen Recycling 2012/January

Since it is a new year (and btw Happy New Year to all my readers!) we have the choice of making some new years resolutions.Something like I will learn, I will give-up, I will do this, I won't do that, I will enroll and finish you name it and then we all forget about these within a week or so...or sometimes life gives you no choice but you have to change your habits without any consideration and stick to that for a while (or a lifetime:)). Either way it is, I think that for 2012 a lot of people will make the resolution of saving, or not wasting (money, food, time, attention etc.) so why not starting that in your kitchen?

This is not a new invention, as women, having practice in cooking, know the tricks of "recycling" of food for hundreds of years. For example, we have the Italian Panzanella, the Hungarian Hortobágyi Palacsinta, the Cesar Salad,Spanish croquettes, the lovely Bread and Butty Pud that all British housewives know the best, and we could continue the list with a loads of other dishes that is created by creative chefs, wives, students in order to save the leftover.

A couple of years ago the BBC went as far as creating an entire series around the topic and filmed the TV program, the Economy Gastronomy, which was a successful attempt to make viewers realize how much food (and consequently money) goes into waste and what you can do with your leftover Sunday Roast besides chucking that into the bin.

I could also mention the great initiative of lovefoodhatewaste.com, which is trying to encourage us to get the most from every ingredient and giving us colourful ideas of serving up the leftover that would go into waste.

In the light of these said above I would like to give you some recipes this month that uses up some leftover from your fridge and helps you to clean out your cupboard, giving everyday food a bit of a twist but on a low budget.

The first recipe this month is a DIY chocolate rocky road, for which I got the inspiration from Nigella. She showed how to use up the remains of the Christmas Cake, turning it into posh (no offense but what else?) chocolate truffles and serving them like they have always meant to be posh chocolate truffles:)!
Since, I was not in the mood of faffing around with the truffles, I turned this recipe into (not a classical) Rocky Road, adding whatever I found in the kitchen.
If you want to have some fun in the kitchen, then be my guest and start making the little truffle balls. If you are lazy like myself, then follow me :)
The rules and the ingredients are really not strict here. I was trying to give you some idea where to start and the variation of the ingredients is up to your taste and (of course) purse.

DIY Chocolate Rocky Road:
1/3 of a traditional fruit and nut Christmas Cake (or the third of a 23 cm sponge cake or cca. 200g biscuits)
200g of Dark chocolate (any type)
200ml double cream
cca. 50g butter (if I say a knob of butter would you know what I am talking about)
cca. 2-3 tbs hazelnut cream and the same amount of peanut butter
a handful of raisin, chopped walnut and coconut (or almond, pecan, Brazil nut etc)
a dash of vanilla extract
cca. 1 dl sweet champagne (port,sherry or any sweet wine or any liqueur from the bottom of the bottle)*

Melt the chocolate over water bath, add the butter and the cream and take off the heat when molten. Let it cool.
Crumb the cake (the drier, the better) into a big bowl and pour in some champagne and add some vanilla extract. Stir in the nuts, any dried fruit of your choice, the melted chocolate and add the hazelnut cream and the peanut butter.
Turn the mixture into a cake tin, let it rest in the fridge for 2-3 hours or overnight and serve it sliced.

*FYI: Nigella used Pedro Ximénez :) but if you are serving this to children use some fruit juice or squash
it was difficult to take a good shot of this


Szilvi said...

Gyönyörű! :))

Mrs Moore said...

köszi! :)