We are repeating last December’s Grab a Book & Cook Recipe ReDux theme this year due to popular demand:
It’s the end of the year and we’re taking a moment to reflect – The Recipe ReDux has been around for 54 months! To celebrate, we’re playing a little party game this month: Grab your nearest cookbook and ReDux the recipe on page 54 or 154. We can’t wait to see the books you’re cooking from these days.
My latest cookbook acquisition is Jackie Cameron Cooks At Home:
My sister and I went to one of Jackie’s cooking demonstrations when the book launched and got to taste some of her delicious recipes: beef fillet with spicy coconut milk, hummus and coriander; tomato pasta with rocket pesto and pecorino crisps; savoury muffins combing corn, biltong, masala and parmesan cheese; potato salad made with salmon trout, caviar and quail eggs; and chocolate brownies….. it was a decadent, delicious, feast! We were also able to get a signed copy of the book to give to our mom for mothers day (great gift, was pretty pleased with that).
Now that I have a copy of the book, I thought this was a perfect opportunity to give one of the recipes a try and *boom* on page 154, the very last recipe in the book, is a recipe for Chocolate Truffles – a perfect homemade gift (you know how I love those), coupled with the fact that I had been given some lovely dark chocolate that had unfortunately been in the hot car and melted only to re-set a little funny… Thus inspired, I have Redux’ed Jackie’s chocolate truffles, swapping butter, icing sugar and egg yolk for evaporated milk, omitting the brandy and scaling down the portion a little:
- 100 g dark chocolate, finely chopped
- 2 tablespoons (30 ml) evaporated milk
- a few drops of vanilla extract
- coat of your choice: cocoa powder, finely chopped nuts, coconut, icing sugar....
- Line a baking sheet with non-stick paper.
- Gently melt the chocolate with the evaporated milk and vanilla extract in a heatproof bowl over a pot of boiling water (double-boiler).
- Spoon 15 approximately half teaspoonful dollops of the chocolate mixture onto the prepared baking sheet and refrigerate for 15 - 20 minutes until the chocolate is firm but pliable.
- Place each coating on a small plate. Remove the truffles from the fridge, roll each one between your hands to form a rough ball, then roll each one in coating of choice. Dust off any excess and transfer to serving dish or mini cupcake cases.
- Serve immediately or store in an airtight container for up to 3 days.
Buy your copy of Jackie’s lovely book here.
And don’t forget to check out what other ReDux’ers have got up to this month, links below…