7 Minute Chocolate and Orange Fudge Truffles

Chocolate, Clotted Cream, Fudge, Orange, Butter....needless to say that weight watchers need not apply.  But for the not-so-feint hearted, these babies are utterly melt-in-mouth deliciously scrummy.  They take a tiny 7 minutes to actually make (though allow them to cool over night).  If I am strapped for cash (ahem...most of my time then...) then I make these for people for their birthdays/christmas, they make a great gift - they may not cost a lot but they show that a bit of thought and effort has gone into the person, and the best bit is that they are suitable for everyone...friends, grannies, boyfriends, mums, sisters.  And trust me, they won't complain being on the receiving end of these bad boys!

Ingredients:

1 tin Condensed Milk (14oz)

3 Oranges (zested, 2 juiced)

300g Dark Chocolate

200g Clotted Cream

200g Caster Sugar

200g Butter

Cocoa Powder to Dust

 



In a large pan, melt the butter and chocolate together on a low heat. Add all of the other ingredients, slowly stirring, simmer on a low heat for 5 minutes.  Voila - this is your truffle fudge mixture.  How easy was that?

 

Once cooled (best to cool over night), get a teaspoon and scoop into small balls (if they don't make perfect balls (pah) then with clean hands, roll in your palms to do so).  Coat in cocoa powder and serve!

 

It's best to present them in small little gift boxes lined with some grease proof paper to make it look like a grown up posh pressie.

 

 

 

Feel free to help them eat said gift....

 

Hx



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Spanish Tortilla

I don't know why more people don't make these, it is formed from the most humble (and cheap) ingredients: Potato, onion and egg.  It really is delicious and can be eaten hot or cold; a nice cold slice makes for a perfect lunch on-the-go, or alternatively, warmed and enjoyed as a side dish or with some salad for dinner. 

2 Onions

2 Potatoes

5 Eggs

150g Grated Parmesan

50ml Cream

100g Cream Cheese

2 Crushed Garlic Cloves

Bunch of Fresh Oregano

Very finely slice the onions and sauté in a pan in a good lug of olive oil on a very low heat in a large saucepan.  Using the slicer mechanism on a cheese grater, very finely slice the potato and put in the pan with the onions.  Crush your garlic in and stir.  Keep stirring occasionally to void the potato sticking to the bottom of the pan. Spoon your cream cheese in and stir in.  Tear the oregano and stir in.  When the potato is cooked, take off the heat.

In a jug, whisk the cream, eggs and parmesan together, season with salt and pepper.  Add to the potato and onion mixture and stir. 

In a frying pan on a medium/low heat, heat some olive oil and pour the potato, onion and egg mix and cook for about 5 minutes.  Use a large plate, place on top of the frying pan, and flip it, REALLY quickly.  Don't panic, just do it (using a knife to loosen).  Slide it back into the frying pan to cook the other side for a further 5 minutes.

Use a new clean plate, place on top and flip upside down to serve.

Serve straight away or cool and refrigerate for food on the go.

Yum.

Hx

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