Herb Roasted Chat Potatoes- Vegan Mofo Day 31

 

I had planned to go out with something amazing like vegan and gluten free macarons, but unfortunately we followed this recipe and it was a complete failure. So instead I'm going to write about a simple but great recipe. I can get all caught up in new ingredients, fancy recipes and different cuisines that I forget that sometimes the simplest dishes are the best. This side dish is a perfect example. Great comfort food that makes you want to ignore you main dish and just eat the whole lot yourself.

Herb Roasted Chat Potatoes inspired by Jamie Oliver's dish

1kg Chat Potatoes
1 tablespoon olive oil
1 and 1/2 teaspoon and chilli flakes

2 Teaspoon dried thyme

1/2 teaspoon smoked paprika

Salt and Pepper to Taste

 

Wash your potatoes and parboil until almost tender. When done, drain them, add olive oi, salt, pepper and herbs.

Preheat the oven to 220ºC/425ºF/gas 7. Put the potatoes in a roasting tray and cook in the oven for 25 minutes until golden.

I have managed to post every day for the whole month, with the help of Toby who posted 4 posts to my 29, but who is counting? We have made all sorts of new things like chamomile ice cream, sour cherry ripe bites, microwave mug cake, salted caramel truffles, tawainese marinated tofu  and home made soy yogurt.

I've come across so many new blogs and bookmarked so many recipes and just loved the whole sense of community with vegan mofo. I'm a tad exhausted though and I'm still a bit behind with reading some of the blogs, so will try to keep commenting afterwards but am now going to take at least a few days off blogging to rest and make some repeat classics.

   P.S: it says this post was by Toby, but it was by me, ohhps- K

Mint Choc Chip Ice Cream with Spinach Food Colouring-Vegan Mofo Day 30

This photo is a bit crappola but I was in a rush, can you see the pale green colour?

I've had this recipe bookmarked since Feb 2010, some times it takes a while for me to get to my bookmarks, does anyone else have that problem? This is the other dessert I am taking a way with us. I had a few issues with this recipes because I tried to use the food processor to blend it together and of course it leaked, so make sure you use a blender!!!! Also I found the texture to be not quite the same as the regular ice creams I make due to the absence of arrowroot but taste wise it is great and the spinach really does make it look a pale green and you wouldn't guess it was in it.

Surprise Mint Chocolate Chip Ice Cream from gluten free easily
2 3/4 cups full-fat coconut milk, chilled
1/3 cup to 2/3 cup agave (to taste)
1/8 cup fresh spinach (the surprise ingredient! I used baby spinach leaves and discarded the stems)
1 tbsp peppermint schnapps (or 2 tsp peppermint extract-also to taste)
2/3 cup mini chocolate chips (use only about 1/2 cup if using regular-sized chocolate chips)
Mix ingredients except for chocolate chips in blender until there are no visible particles from the spinach leaves. Pour into ice cream maker. Churn for 20 minutes. Add chocolate chips and churn another 2 minutes until chips are mixed in.

Raw Brownies With Avocado Icing- Vegan Mofo Day 29

We are going away this weekend and I just discovered that we won't have wifi so am posting this in advance, but guess I won't be able to catch up all of your lovely blogs until I get back. Anyway this is the one of the desserts I am taking. I chose this one because I could make it last weekend and keep it in the freezer which is perfect and because I had to blog in advance I had to have small taste test of course.

I did find the bottom of it it be a bit crumbling as shown in the picture but aside from that this recipe is great. I used a mixture of walnuts and macadamia nuts because I ran out. When I was making the icing I thought you could taste the avocado but once its together I don't think you would ever guess. It's quite rich, so you only need small squares!

Raw Brownies with Avocado Icing from Wayfaring Chocolate

Adapted from Motherhood, marriage and other rides. Makes 12.

• 1 cup (110g) walnuts
• 1 cup (150g) medjool dates, pitted
• 1/3 cup (30g) cocoa powder (raw, if that’s how you roll)
• 1 avocado
• 40ml leatherwood honey or agave nectar
• 30ml cocoa powder
• 2 tsp vanilla extract
• dash salt
• dash cinnamon (I sprinkled it on top)

1. Combine walnuts, dates, and the 1/3 cup of cocoa powder in a food processor and process until the mixture, according to the original recipe, “looks like potting soil” really doesn't look brownie type at all but don't worry! Pat this into an 20cm x 20cm (8inch x 8inch) pan.

2. With a blender or handmixer blend the avocado, honey or agave, second lot of cocoa, vanilla, salt, and cinnamon until smooth. Like Hannah I used a food processor too.

3. Spread the icing over the brownie base, then put in the freezer for about an hour to set. No matter how long the brownies stay in the freezer, they never become rock-hard.

Simon's Vegan Laksa - Vegan MOFO Day 28

We came across this vegan Laksa recipe from the The Cook And The Chef  (You can see the youtube video of the episode here.) and I decided to take on the challenge of making my own Laksa paste! You know, making something form scratch is pretty satisfying sometimes.  

I substituted a few things on the recipe that I couldn't find (I also forgot to grab a lime form the shop and there were none at any supermarkets in Brunswick!!!!).  Instead of using Kaffir lime zest in the paste, I put Kaffir lime leaves in the soup.

Paste
2 teaspoon vegetarian blachan Mighty Mite
2 medium onions, chopped
2 cloves garlic
1 kaffir lime, zested (I use 3 kaffir lime leaves in the soup instead)
2 stalks lemongrass, finely sliced
1 tablespoon chopped galangal ginger
1 teaspoon turmeric, chopped turmeric powder
2 dried red chillies, deseeded and soaked 2 teaspoon red chillie flakes
30g macadamia nuts
1 tablespoon coriander seeds, roasted and ground powder
1 teaspoon turmeric powder
3 coriander roots
80ml peanut oil olive oil, 50ml for the paste, 30ml for frying

Soup
½ small bunch coriander leaves
1 packet Hokkien noodles, egg free rice noodles (500g)
1 bunch Vietnamese mint (rau raum)
300ml coconut milk (Chef's Choice)
600ml vegetable stock
2 limes, juiced 1/4 cup lime juice
1 bok choy, cut into ¼ lengthways
1 small  packet fried tofu (Yenson), cut into chunky slices
Thai seasoned soy sauce Chang's GF soy sauce to taste
2 teaspoons crispy shallot
Bean sprouts
3 red chillies, sliced red chillie flakes

Method

Blend all the paste ingredients in a blender until it becomes a smooth paste. This can be frozen, kept in a sealed jar or cooked for laksa soup.

Heat 30ml of oil in a saucepan and add about four tablespoons of the laksa paste. Fry until fragrant. Add coconut milk (and 3 Lime Leaves) and simmer for 10 minutes. Add the stock and simmer for 15 minutes. Add bok choy and tofu and simmer for a few minutes. Season with Thai soy sauce GF soy sauce and lime juice.


Pour hot water over the hokkien noodles Cook rice noodle in a pot. Drain. Place heated noodles in serving bowls. Pour soup over noodles, making sure every bowl gets bok choy and tofu. Garnish with fresh chilli flakes, bean sprouts, coriander, crispy shallots and a little zested kaffir lime.

I reckon it tasted pretty damn good and authentic.  Not too hard to make too.

Sweet Potato Ginger Soup - Vegan Mofo Day 27

Chinese deserts are highly influenced by Tradition Chinese Medicine.  

In Summer, we would eat sweet soup with mung bean and seaweed in Summer to "cool down".  In dry weather, we would eat  Silver Ear Mushroom and Papaya soup to "nourish" our throat and lungs.

It was pretty cold the other day, so I decide to some sweet potato ginger soup to warm us up.  I found a recipe online (In Chinese) and it is very easy to make. It's a very authentic recipe and very warming, K enjoyed it too because its quite sweet.

ingredients:  

1/2 big yellow sweet potato or a purple sweet potato, choped (I used 2 medium orange one from supermarket, not very authentic   

A few slices of "old" ginger

Chinese rock sugar (yellow), to taste

Instruction: 

- Bring 2 to 3L of water to boil in a pot

- Add sweet potato and ginger  

- When the sweet potato is soft, add rock sugar (I add it a little at a time until it is soft enough)

- Serve! 

Raw Cherry Bombs- Vegan Mofo Day 26

 This week friends Lidia and Lachie had us over for dinner and I agreed to bring desserts. I know Lidia is into healthy food, so decided to make another raw dessert. This was perfect as we had everything already and it was pretty quick and easy. I was a bit disappointed initially that the filling wasn't sweet enough, so I rolled the balls in coconut sugar. I'm obsessed with that stuff and also don't know what else to do with it, any suggestions?

But after a few bites, I started to enjoy them, they have quite a strong coconut flavour from the oil and both Lachie and Lidia enjoyed them. Toby said he enjoyed them more than the cake pops but I'm not so sure. I wanted to make these into cake pops but it didn't work due to the cherry in the middle, also the mixture falls apart quite easily so stick to small bites.

Raw Cherry Bombs from Bakery Manis

1 cup Brazil nuts 1 cup cashews
1 Tbsp coconut oil
2 tsp non-alcohol vanilla extract
1 tsp + 2 tsp agave, divided
pinch sea salt
½ cup dried cherries
1/3 cup raw cacao butter, chopped
1/3 cup raw cacao powder

1. Grind the Brazil nuts cashews in the processor until sandy textured. Add in coconut oil, vanilla, 1 tsp agave, and salt.  Blend until smooth like a nut butter; add a few dashes of oil if it seems dry.
2. Scrape from the bowl and shape into nickel-sized (1cm) balls. Squish a dried cherry into each ball.  Freeze for half hour.
3. Chop the cacao butter carefully and add to a large glass bowl.
4. Boil a saucepan of water, and place the bowl over the hot water until cacao butter melts completel.
5. Gently stir in the cacao powder and 2 tsp agave and whisk until smooth. Let cool.
6. Line a plate or baking sheet with waxed or parchment paper. Dip each nut-cherry ball gently into the chocolate, covering entirely.  Freeze to set the chocolate, about 20 minutes. Store in the fridge.

 

Notzarella-Vegan MOFO Day 25

5Just a super short post from me today. We have a new vegan cheese and its made in Australia, its called Notzarella and at the moment you can purchase some online here.  It's not cheap though, particularly if you have to pay for postage. To make it slightly cheaper we went half with our friends Bec and Troy.  We have tried some on pizza, the failed enchiladas and then grilled on toast. Texture wise it is great, I mean look at it:

I wouldn't recommend eating it raw, but cooked its great. I kind of wish it had a bit of a stronger flavour though as it's super mild. As a friend suggested I think eating it plain on toast doesn't work but with other things tomato, chives etc is great.

Lemon "cavier" pasta and Liebster Award- Vegan MOFO Day 24

IKEA has vegan cavier. Yes I kid you not!!!!! It's only a few dollars and surprisingly it tastes good. I'm not a fan of fish even when I used to eat it or mock fishy things but it is quite subtle with a slightly salty flavour. I've never had cavier before so didn't know what to do with it so I followed this recipe which was super easy. We also added a can of white beans and some baby spinach to make it a complete meal.

Lemon "Cavier" Pasta by If Martha was Veg

Servings:4

Ingredients:
Olive oil
1 bag of spaghetti (16 oz) 1 pack of gluten free pasta

1 stick of butter   1 Tablespoon of Margarine
3 lemons (2 to zest & juice for the pasta & 1 to slice very thinly to fry up)
Tangkorn aka vegan caviar from Ikea
1/4 cup of flour chickpea flour
Garlic powder
Vegetable oil
Salt & pepper to taste

While your water is boiling & your pasta is cooking, you can fry up your lemon slices.
In a small bowl, add your flour, salt, pepper and garlic powder and mix. Coat your thinly sliced lemon slices in the mixture and in a pan, heat up some vegetable oil. Throw your lemon slices & and let them get brown & crispy!

When you’ve put together your pasta & caviar dish, add your crispy lemons and enjoy!

Unfortunately I lost my pictures of the meal, and while it tasted great and is worth making again, I don't have time to go to Ikea get more and make it again because this is vegan mofo and I'm trying to blog every day. So Instead I have these photos of the ingredients.

Zuckerbaby over at Tales of a Vegan Food Fetishist, has nominated me for the Liebster Award. I've watched a few aussie bloggers get the award and didn't think our blog was going to get nominated so was very pleasantly surprised thanks. Zuckerbaby has an amazing vegan dessert cookbook and will be bringing out a pie themed book with plenty of gluten free options.
 

“Liebster” is German and means ‘dearest’ or ‘beloved’ but it can also mean ‘favorite’. The idea behind this award is to bring attention to bloggers who have less than 200 followers and show your support during Vegan Mofo!

The rules of winning this award are as follows:
1. Show your thanks to those who gave you the award by linking back to them.
2. Reveal 5 of your top picks and let them know by leaving a comment on their blog.
3. Post the award on your blog.
4. Enjoy the love and support of some wonderful people on the www!

I doubt these bloggers have less than 200 followers but are just blogs that I have been enjoying reading during mofo, also I tried to choose blogs which I don't think have already been chosen:

1. Green Gourmet Giraffe, Johanna is vegetarian but has been posting amazing vegan food every day for vegan mofo, also I got to try some of it and it was damn tasty. Shes also the best commenter too not just here by on so many blogs, I don't know how she finds the time, but I think its so awesome.
2. Cake Maker to the Stars Kittee is like my xgfx hero, and while I didn't get to meet up with her in Portland, I did run into her in herbivore which was quite exciting. She's behind xgfx site too.
3. Louise by Degrees Louise is a fellow Melbournian too, her blog is quite new but really colourful, check out the heart shaped strawberries in her muffins.
4. Spabettie could easily be nominated for just her balsamic strawberry ice cream but she has lots of other yummy and inspiring recipes too.
5. Green Vegan Living- Geanna is super friendly fellow gluten free blogger who I did get to meet when I was in Portland, I love reading about what she does with her csa fruit and vegies each week.

 Only a week to go!!!

Choc Banana Chia Parfait- Vegan Mofo Day 23

Another healthy dessert. This uses the healthy chia seeds. I got the inspiration from Food Doodles but the recipes uses more fruit and jam but I liked this simple version

Chocolate Chia Seed Pudding

Recipe from Love Veggies and Yoga  

• 2 tbsp chia seeds
• 1/2 C  unsweetened soy milk (or use rice, almond etc) (I found we had to use lots more like 3/4-1 cup)
• 2 tbsp agave, brown rice syrup, maple syrup or stevia to taste (I used agave)
• 1 tbsp cocoa powder
• 1/2 tsp vanilla

Mix all the ingredients together.  It may take a little time to incorporate the cocoa, but eventually it will. After everything is mixed, cover and leave on your counter for 20 minutes before enjoying.  Or you can leave it in the fridge overnight and enjoy the next day.

I then made a parfait by layering it with banana pieces

It reminded me of chocolate pudding with bananas that I used to eat as a child but is obviously much healthier. Btw, did you know that bananas should be returning to cheaper prices soon in Australia! I've really missed eating them after the floods.

Toby and I have eaten this for a few days with a few different variations.  It's a great dessert but also a great sweet breakfast for when you are rushed particularly if you substitute frozen blueberries and leave it the night before.

Raw Cacao Fudge Cake Pops-Vegan Mofo Day 22

Johanna very kindly invited us to dinner this week and I offered to make something for dessert. I have been on a bit of a health kick this week after getting sick so wanted to make something healthy but also hoped that I might manage to make something that that her cute daughter Sylvia would like. It was apparent from her recent posts that she tends to enjoy all sorts of desserts as long as they are on sticks, which helped to narrow down what to make. I'm not a big fan of raw mains but love raw desserts too so I chose this recipe.

Cacao Fudge Cake Pops from barefoot and frolicking

Yields approximately 20 cake pops

Cake Pop Filling
2 cups walnuts
½ cup dates, soaked
½ tsp maca powder (I skipped it)
3 tsp powdered goji berries
¼ cup maple syrup
seeds of 1 vanilla bean (I used vanilla essence)
3 tbsp buckwheat flour  (I used coconut flour and shredded coconut)

Dark Cacao Chocolate
2/3 cup melted cacao butter
1 cup cacao powder
2 tbsp dark agave syrup (I used light agave)
1 tsp vanilla
dash of lucuma powder

Preparation:
To make the Cacao Fudge Cake Pop filling, grind goji berries in a coffee grinder until a powder-like consistency. I just used a food processor which kind of worked. Set aside. Process the walnuts until they are a fine and crumbly consistency. Add in the dates, maca, goji powder, maple syrup, vanilla, and process until mixture is soft and dense. Add in the 3 tbsp of flour if the mixture is too wet (this may change depending on the individual preparation of the recipe). You might also find yourself patting the mixture with a cloth to remove some of the excess oil from the walnuts.

Chill mixture in a large bowl in the freezer for at least thirty minutes. Roll mixture into small balls and set aside on a sheet of parchment paper. Chill mixture in the fridge/freezer for another twenty minutes or so, and then place pop sticks in each round mixture.

To make the Dark Cacao Chocolate, melt the cacao butter in a medium-sized mixing bowl over a pot filled with warm water.  Using a sifter, sift the cacao powder in a small mixing bowl and set aside. Once the cacao butter is melted, mix in the maple syrup, vanilla, cacao powder. Whisk until the overall mixture is a smooth, liquid consistency.

Dip each cake pop in the melted chocolate mixture, swirling to remove excess chocolate. Dip cake pops in desired toppings, I used coconut sugar.

I had a few issues, for some reason the mixture was still to wet, so I added in shredded coconut and coconut flour which didn't help that much so I ended up using more walnuts which then changed the flavour and made it quite oily. So I had to remove lots of the oil with lots of paper towels. I also then added more goji berries and more maple syrup. I also ran out of chocolate quite quickly, so am not sure what I did wrong there. They certainly look much lighter in  than hers too. But I thought taste wise they were petty good and I got a big 'yum' from Sylvia. Toddlers can be the most difficult critics so I was pleased with myself. I also ate quite a few with out the chocolate and they are still quite delicious.

PS, I got the sticks from cake deco in the city thanks to a reply on twitter from eatnik.

Home Made Soy Yogurt- Vegan MOFO Day 21

I made yogurt, yipppeee. I originally tried with a crappy plastic yogurt maker which I suspect to be quite similar to doing it in a pot and didn't work at all. But then I invested in a proper yogurt maker, I got a yolife yogurt maker which was bit more expensive but includes 7 small glass jars or you can use your own large jar. I was originally inspired by the fat fuelled vegan's post on it back in June. But given that his wasn't thick, decided to follow Bryanna Clark Grogans recipe a little more closely.

Soy Yogurt adapted very slightly and halved from Byranna's recipe here


5 cups of soymilk
1 T sugar
1/4 cup tapioca starch
3/4 t agar powder
5 Capsules of inner health plus-dairy free
need candy thermometer

1. Sterilise Jars 
2. Add sugar, tapioca starch and agar powder to soy milk. Whisk well.
3. Heat mixture over low heat while stirring. Turn off heat before milk reaches boiling point at about 176F-185F (80C).
4. Let it cool to 104F (40C) This took about about 90 minutes to 2 hours. Just keep checking regularly.
5. Empty capsules into mixture and whisk again.
6. Add to jar/s
7. Turn on yogurt maker and let is set for 9-12 hours.
8. Place lids on jars and refrigerate for 12 hours.

We let it set about 13 hours due to a slight sleep in and it was nice and tart. The texture was pretty close, although still slightly watery in parts, there was a bit of condensation on the inside of the lid which I think got in the yogurt as we removed it in the morning. We have been enjoying it by mixing in frozen blueberries and a small amount of jam. Next I will experiment with coconut yogurt and try using it in savoury dishes.

This was surprisingly easy to make but does take lots of waiting, so will be a regular weekend thing I think!

Box Brownies at Mercy Seat- Vegan MOFO Day 20

I was going to post about how I have focusing on healthy food but then Toby bought home these and I changed my mind. The healthy posts can wait til later. Mercy Seat announced on facebook that they are selling gluten free AND vegan macadamia cookies and peanut butter brownies made by Box Brownies. I was so excited that I not so subtly hinted that if anyone happened to be in Collingwood they could get me one and Toby surprised me by getting them today.

The cookie was fine, but the brownies were amazing. You know i'm a bit biased when it comes with the chocolate peanut butter combination but they were seriously great. They contained a peanut caramel on top which reminded me of the caramel filled apples and the apple slice from veganomicon, and sweet candied nuts and a soft sweet brownie base. Will be certainly be getting more in the future.

Dan's GF Vegan Mug Cake- 3 Versions

I'm sure most of you have seen the mug cake craze, but I haven't seen many which are both gluten free and vegan. My friend Dan is vegan and so obsessed with mug cake that she made a facebook page devoted to it.  Dan's other facebook group is called Dan's pictorial vegan recipes and consists of step by step vegan recipes using photos, just like these ones below. Recently when we visited she showed us how to make three different variations and kindly allowed us to blog about it. Sorry about the quality, I was using my phone. First the traditional chocolate one.

Start by using 1 heaped tablespoon of margarine

Place in a microwave for 30 seconds to melt.

Add 2 Tablespoons of gf self raising flour (we used orgran)

Add a tablespoon of cocoa

Add 2 tablespoons of sugar

Then a dash of vanilla essence

We used a small latte glass so the portion was smaller than her regular mug cake recipe. So double it if using a regular mug! Mix all together and microwave for 3 minutes. Please note cooking times vary, so watch closely and may need to check at 2 minutes.

And voila a cake!

Look how awesome the texture is. The chocolate versions remind me of chocolate pudding that we used to have at xmas time.

The second variation, involves using a tablespoon of caramel, we used this one. It was added at the end, right before we microwaved it.

The third variation was my fave! This one is called Berry Almond mug cake. You start with some frozen berrries.

Add some maple syrup.

Add 1 tablespoon of gf self raising flour, 1 tablespoon of almond meal and 2 tablespoons of sugar.

Stir and mix in mug but include bowl under mug.

See why it is important to use a bowl underneath.

You can then tip the mug upside down for an amazing almond berry cake. This is to die for!

                     

The hot berries go so well with this cake and the texture is fluffy just like regular cake.It is seriously one of the best things I have ever eaten.These recipes make me want to get a microwave.

Cornmeal-Crusted Tempeh with Orange Ginger Sauce- Vegan MOFO Day 18

I got the vegan table out of the library weeks ago and this is the one dish that I have made so far. I was a bit dissapointed with the tempeh, it tasted quite bitter from the polenta or maybe the gf flour and wasn't what I expected but the ginger orange sauce was awesome and really easy to make. I've made several orange based sauces in the past but this one is my fave. I will try it with other stir fry dishes and makes a great weeknight dinner sauce. Any other dishes I should try to make from the vegan table before I return it?

 

For Tempeh:

2 packages (225gr) tempeh

1/2 cup unbleached flour (I used a packet orgran gf flour)

1/2 cup coarse cornmeal (polenta)

1 t thyme

1 t basil

1 t oregano

1 t paprila

1/2 t salt

1/2 pepper

1 cup nondariy milk

2 T dijon mustard

1 T olive oil

2 cups cooked quinoa

For the Sauce:

1 red onion, cut lengthwise into thin crescents

2 garlic cloves, minced

3 cups fresh orange juice

1/4 cup tamari soy sauce

1/2 t red pepper flakes

2 T fresh ginger

2 T cornstarch or arrowroot mixtured into 2 tablespoon of water

1 mandarin orange or 1 can of 280 gram mandarins peeled and cut into quarter (I left this out)

To make the tempeh, cut tempeh into strips and steam for 10 minutes.

Mix flour, polenta, herbs, salt and pepper. In another bowl mix milk and mustard. Coat tempeh into milk mixture and then dry ingredientta. Cook tempeh in frypan over med-high heat until brown on both sides.

To make the sauce, mix all of the ingredients (except for orange segments, ginger and cornstarch mixture). Simmer for 15 minutes, add ginger and cornstarch mixture to thicken. Remove from heat, add orange segments.

Serve tempeh on quinoa with sauce. We added some spinach too. 

Salted Caramel Truffles -Vegan MOFO Day 17

Another pinterest inspired recipe. Although this time, it wasn't vegan and I couldn't actually read the recipe since it was in Italian. So instead I veganised this recipe.

Salted Caramel Truffles
8 Ounces of Dark Chocolate chips
1/3 cup sugar
2 Tablespoons water
2/3 cup coconut cream
1/2 teaspoon of fleur de sel or other fancy salt, I used Maldon salt flakes
Lots of cocoa

Melt chocolate in double boiler. Remove chocolate and set aside.

Combine sugar and 2 tablespoons water in small saucepan. Stir over medium heat until sugar dissolves, occasionally brushing sides of pan. Increase heat; boil until syrup is deep amber color, brushing down sides and swirling pan occasionally, about 4 minutes. Add coconut cream (mixture will bubble). Stir over very low heat until caramel is smooth. Mix caramel and salt into melted chocolate. Chill until truffle filling is firm, about 30 minutes-an hour. I noticed that if I let them chill for too long that it become too hard and too tricky to roll it into balls.

Place cocoa in bowl. Using 1 tablespoon truffle filling for each truffle, roll into balls, then roll in cocoa. Arrange on baking sheet. Cover. and chill.

The recipe then asked to dip in more melted chocolate but I think they were perfect just like that.These were amazing, so rich and addicitive. Although next time I will double the salted caramelas the salted caramel flavour wasn't strong enough. I will certainly be experimenting these further.

We went to see Dean Wareham playing Galaxie 500 last week, Galaxie 500 is Toby's fave band and these were a perfect snack to have prior to the show.

I had to sample a few to get an inside shot which wasn't blurry, ohh the things I do for you dear readers!