Tag Archive | Dark Chocolate Rum Truffles recipe

Strawberries And Cake

I thought I would start with a look in my greenhouse at home:

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The tomatoes and cucumbers are doing well and I have my first fruits forming.  I will now start to feed my plants with a high potash comfrey feed.  You can see from the photo above that I use old Blood, fish and bone tubs as pots for my plants.  I just drill a few holes in the bottom and use the lids as saucers to catch the excess water.

I am also still removing the side shoots from my tomato plants as they form.

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The hanging baskets that I planted up myself at home are starting to flower well too and I will also be starting to feed these this week, with the same high potash feed that I use for my tomatoes and cucumbers.  Soon the flowers will cover the sides of the baskets and you won’t be able to tell that I used a ‘compost bag’ to line the basket.

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As the weather has been lovely here this week I have managed to finish planting the majority of my vegetables at the allotment.

I planted some beetroot that I started off in newspaper pots:

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  I remember reading that beetroot doesn’t transplant very well, but it is fine when I grow it in newspaper pots as there is no root disturbance when I transplant them, as I plant the whole pot into the ground and it just decomposes.

Just in case anyone is unsure if this will work, below is a photo of some beetroot that is growing at my plot that I planted last month in a newspaper pot and as you can see it is growing well.

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In front of my beetroot I have planted my parsley plants.  I keep hearing that parsley is hard to grow, but again I never have a problem.  I sow a pinch of seed in newspaper pots filled with compost and they germinate well.  I just remove any extra seeds that germinate and then I transplant them again when they are big enough (I plant the newspaper pot into the ground as well).

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This week I also planted my swedes, kohl rab’s and turnips.  Again I’ve read swedes don’t like to be transplanted, so get around this by using newspaper pots and I have great success this way.

The birds love to eat these so I have built my usual cane and bottle cage around them:

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I also planted my perpetual spinach plants.  I think perpetual spinach is such an under-rated plant.  It doesn’t ‘bolt’ like ordinary spinach does in the summer and it lasts for months and is hardy so it can be eaten in winter when there isn’t much else around….but most importantly it tastes nice like spinach and can be used in exactly the same way.  I love adding small, new leaves to salad and the larger leaves are great to cook with.

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Also at my allotment, the pansies and violas are looking stunning now at the front of my plot.  These were all reduced a few weeks ago from Tesco and I paid just £3 for all of them.  I don’t usually like these plants and I only bought them to fill a patch before my own bedding plants were ready, but I think I have finally been converted as they look stunning:

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This week, I picked my first broad beans.  I love to open the first pod and eat the beans raw.

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I gave the above beans to my ‘in-law’, as they absolutely love broad beans too and I must say there are loads more nearly ready to harvest.

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And we are having salads nearly every day now, as I have so many ‘webbs wonderful’ lettuces in my polytunnel and I have mixed salad leaves in my greenhouse at home, which is great.  I am also picking radishes and spring onions from my polytunnel.  I particularly like to add coriander to a bowl of salad, which I have also been growing in my greenhouse too.

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My strawberry harvest is going well too this week.  On Wednesday I managed to pick a whole carrier bag of strawberries (and I probably ate another bag while I was picking them lol).  There really is nothing like freshly picked juicy strawberries, that are warm from the sun.

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While I was wondering what to do with all the strawberries, I decided to try some of them with the homemade vanilla ice cream I made this week and it was delicious!…

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….And a few hours later my eldest daughter made this cake (which was even more delicious)….

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I felt like a queen, having a cake made for me.  Though I am going to have to stop eating all these lovely things if I don’t want to end up enormous!

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Finally this week I made some ‘Dark Chocolate Rum Truffles’ and some ‘White Chocolate, Apricot and Brandy Trufffles’ for fathers day.  The recipes can be found here.

I think they make super presents and I would love to receive them.

“I always say a homemade present comes from the heart and not just the bank account and thats what makes it special” 

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So over all, it has been a productive week from the ‘Notjustgreenfingers’ household….and it’s been one of those weeks that I am glad to live the way we do.

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Thank you for reading my blog today.

I will be back next Friday at my usual time.

Have a good week!

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Homemade Gifts And Easy Homemade Truffles

I love homemade gifts as they are all unique and they take time and energy to make them.  It shows the person who receives the gift, how important they are to you.

I think a homemade gift, is a gift that is given from the heart and not just from your bank account.

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Yesterday, I made homemade truffles for my friend’s birthday.  I bought a lovely little gift box and lined it with tissue paper and tied a nice ribbon around it.  I was very pleased with how it looked and I would have loved to receive it.

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Tomorrow I am on Radio Leicester, on the Tony Wadsworth show at 10am.  I love going into the studio with Tony, as he is so welcoming and always makes me laugh.

One of the things I wanted to talk about is homemade Christmas presents.  So I also bought another gift box and filled this with truffles for the Radio Leicester crew to share.

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In the box, I placed a little label which describes each truffle:

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There are two different truffles in the box:

White Chocolate, Apricot And Brandy Truffles and Dark Chocolate Rum Truffles.

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I am really pleased with these and I think they demonstrate that homemade presents can look really good too.

Below is the recipes for each truffle.

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White Chocolate, Apricot And Brandy Truffles

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¾ cup madeira sponge cake crumbs

¼ cup icing sugar

¼ cup ground almonds

½ cup finely chopped dried apricots

2 tablespoons double cream

50g white cooking chocolate

1 tablespoon brandy (optional)

½ cup desiccated coconut for coating

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Mix together the cake crumbs, ground almonds, icing sugar and apricots in a bowl.

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Quarter fill a pan with water and heat until boiling.  Turn the heat down so the water just simmers and put a heat proof bowl over the pan.  Melt the white chocolate in the heatproof bowl and then stir in the cream.

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Add the chocolate and cream mix to the cake crumb mix, together with the brandy. Mix it  until combined.

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Roll the mixture into balls and then roll the balls gently over the desiccated coconut, to coat them. Place on a paper-lined tray or mini cake cases and chill for 4 hours or overnight.

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These truffles will keep in an airtight container in the fridge for up to 10 days.

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Dark Chocolate Rum Truffles

¾ cup madeira sponge cake crumbs

¼ cup icing sugar

¼ cup ground almonds

1 tablespoon rum (or 2-3 drops rum essence)

1 teaspoon lemon juice

50g dark cooking chocolate

2 tablespoon of pouring cream

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The Icing:

1/3 cup sifted icing sugar

2 tablespoons butter

30g cooking chocolate

2 teaspoons rum (or 1-2 drops rum essence)

¾ cup chocolate sprinkles

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Mix the cake crumbs, ground almonds, rum and lemon juice in a bowl.

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Melt the chocolate in the heat proof bowl over a saucepan of simmering water.

Pour the melted chocolate into the cake mixture and add the cream.  Mix until the ingredients are all combined and then roll the mixture into small balls.

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Put the balls onto a piece of greaseproof paper and allow them to harden in the fridge for approximately 4 hours or overnight.

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Next make the Icing:

Melt the chocolate and butter in a heat proof bowl over a saucepan of simmering water.

Stir in sifted icing sugar and rum and stir until it is all combined and smooth.  It should be the  consistency of runny cream.  If it’s too thick add a little bit of warm water from your kettle.

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Insert a cocktail stick into the truffle and coat it in the chocolate

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Straight after, dip it into a bowl with the chocolate sprinkles in.

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Put the truffles on greaseproof paper and put them in the fridge for another two hours to chill.

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These truffles will keep in an airtight container in the fridge for up to 10 days.

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Thank you for reading my blog today.