Truffle Coconut Ice Cream
This delicious vegan friendly ice-cream can be made without dairy. It tastes so good it's hard to believe it is so healthy for you!
Ingredients
Stir all ingredients together in a bowl. If you have an ice cream maker, simply transfer the mixture to your ice cream maker and churn according to manufacturer’s directions for your specific machine.
If you don’t have an ice cream maker, you can freeze the mixture in ice cube trays, then blend the frozen ice cubes in a high-speed blender.
Sprinkle dome jelly molds with truffle coconut and add the mixture to the molds. Freeze for at least 3 hours before removing from the mold and garnishing with seasonal fresh fruit.
While homemade ice cream is best the day it is made, you can technically keep it frozen for up to a few weeks and thaw before eating.
Ingredients
- 1 1/2 cups canned full-fat coconut milk
- 1/4 cup sweetener of choice, such as pure maple syrup, regular sugar, coconut sugar, honey, agave, brown sugar
- 1/8 tsp salt
- 1 1/2 tsp pure vanilla extract
- 1/2 cup additional full-fat coconut milk or full cream milk
- 2 tabs (c)Mongarlowe Gourmet truffle infused coconut
- optional ingredients for desired flavor eg seasonal berries
Stir all ingredients together in a bowl. If you have an ice cream maker, simply transfer the mixture to your ice cream maker and churn according to manufacturer’s directions for your specific machine.
If you don’t have an ice cream maker, you can freeze the mixture in ice cube trays, then blend the frozen ice cubes in a high-speed blender.
Sprinkle dome jelly molds with truffle coconut and add the mixture to the molds. Freeze for at least 3 hours before removing from the mold and garnishing with seasonal fresh fruit.
While homemade ice cream is best the day it is made, you can technically keep it frozen for up to a few weeks and thaw before eating.
Truffle Broccoli Soup
A winter warmer with a touch of class, this is the perfect starter for a gourmet get-together.
Ingredients
1 onion
1 carrot
Olive oil
2 cups peeled and diced potatoes
4 cups broccoli florets
2 cups Cauliflower florets (optional)
Vegetable stock - 1 litre
Salt, pepper, cumin
1 teaspoon (c) Mongarlowe Gourmet truffle coconut
1 teaspoon assorted seeds
mint leaves
1/2 (c) Mongarlowe Gourmet dried truffle slice, grated finely (optional)
1/2 cup coconut milk
Sauté 1 chopped onion and 1 large carrot in olive oil. Add chopped peeled potatoes, broccoli and cauliflower florets - quantity is flexible for the broccoli and cauliflower.
Add vegetable stock and top up with water so all ingredients are submerged.
Add salt, pepper and a touch of cumin.
Simmer for 20 - 30 minutes.
Puree in food processor and serve into bowls. Add a little coconut milk to each bowl.
Garnish with with seeds, truffle coconut, grated truffle and mint leaves. Serve hot as a winter warmer or chill for at least 3 hours for a delicious summer alternative.
NB: Grated dried truffle will regain its flavour and texture through the heat and steam of the soup.
Ingredients
1 onion
1 carrot
Olive oil
2 cups peeled and diced potatoes
4 cups broccoli florets
2 cups Cauliflower florets (optional)
Vegetable stock - 1 litre
Salt, pepper, cumin
1 teaspoon (c) Mongarlowe Gourmet truffle coconut
1 teaspoon assorted seeds
mint leaves
1/2 (c) Mongarlowe Gourmet dried truffle slice, grated finely (optional)
1/2 cup coconut milk
Sauté 1 chopped onion and 1 large carrot in olive oil. Add chopped peeled potatoes, broccoli and cauliflower florets - quantity is flexible for the broccoli and cauliflower.
Add vegetable stock and top up with water so all ingredients are submerged.
Add salt, pepper and a touch of cumin.
Simmer for 20 - 30 minutes.
Puree in food processor and serve into bowls. Add a little coconut milk to each bowl.
Garnish with with seeds, truffle coconut, grated truffle and mint leaves. Serve hot as a winter warmer or chill for at least 3 hours for a delicious summer alternative.
NB: Grated dried truffle will regain its flavour and texture through the heat and steam of the soup.
A taste of Spring Rice Paper Rolls
f you really want to stand out from the crowd, these colourful delicacies will impress even the most discerning foodie!
Ingredients
Rice paper sheets
Assorted edible flowers - suggestions include dandelion, rose, hibiscus, honeysuckle, nasturtium, pansies, violas.
Hint: Pick early afternoon or evening. Store in the fridge in a sealed plastic container lined with paper towels.
Fresh mint leaves (optional)
(c) Mongarlowe Gourmet truffle coconut
sliced strawberry, orange or mango
Fill a large bowl with warm water. Place a rice paper sheet into the water for 30 seconds or until soft. Be careful not to let it get too soft - it should be soft, but firm enough to handle.
Remove rice paper from water, and drain well. Lay on a board.
Place fruit, mint and flowers in the middle of the paper, sprinkle lightly with truffle coconut. Be careful not to overfill the rolls.
Fold the ends in and roll up firmly.
Continue with remaining ingredients.
Optional Palm Sugar Caramel for dipping
Ingredients
50 grams light palm sugar, coarsely grated
1/4 cup water
2 tabs double cream
2 teaspoons fresh lime juice
Stir the palm sugar with water in a saucepan over low heat until the palm sugar dissolves. Bring to the boil. Boil, without stirring, for 8-10 minutes or until dark golden. Remove from the heat and stir in the cream. Set aside for 5 minutes to cool slightly. Stir in the lime juice. Pour into a serving bowl.
Ingredients
Rice paper sheets
Assorted edible flowers - suggestions include dandelion, rose, hibiscus, honeysuckle, nasturtium, pansies, violas.
Hint: Pick early afternoon or evening. Store in the fridge in a sealed plastic container lined with paper towels.
Fresh mint leaves (optional)
(c) Mongarlowe Gourmet truffle coconut
sliced strawberry, orange or mango
Fill a large bowl with warm water. Place a rice paper sheet into the water for 30 seconds or until soft. Be careful not to let it get too soft - it should be soft, but firm enough to handle.
Remove rice paper from water, and drain well. Lay on a board.
Place fruit, mint and flowers in the middle of the paper, sprinkle lightly with truffle coconut. Be careful not to overfill the rolls.
Fold the ends in and roll up firmly.
Continue with remaining ingredients.
Optional Palm Sugar Caramel for dipping
Ingredients
50 grams light palm sugar, coarsely grated
1/4 cup water
2 tabs double cream
2 teaspoons fresh lime juice
Stir the palm sugar with water in a saucepan over low heat until the palm sugar dissolves. Bring to the boil. Boil, without stirring, for 8-10 minutes or until dark golden. Remove from the heat and stir in the cream. Set aside for 5 minutes to cool slightly. Stir in the lime juice. Pour into a serving bowl.
Vegan Bowl
Need to come up with a vegan dish and not sure where to start? This bowl ticks all the boxes, and is quick and easy to prepare. For your non vegan guests, there's no need to prepare a separate dish - just replace the chickpeas with BBQ'd prawns and garnish their potato salad with some crumbled bacon.
To Make:
Line bowl with washed and dried spinach leaves.
Add to bowl:
Slice courgette (zucchini) thinly, brush with (C) Mongarlowe Gourmet chilli oil and season with cracked black pepper. Bake in oven until just tender and roll into pinwheels.
Lightly toss chickpeas in olive oil and curry spice over heat until warm. Sprinkle with pine nuts or coconut flakes.
Red capsicum, washed and sliced.
Sun dried tomatoes.
Sprouts.
Vegan Potato Salad (recipe below)
Garnish with seed mix.
Vegan Potato Salad Ingredients:
8 potatoes peeled and diced into smallish cubes.
3/4 cup red onion chopped.
2/3 cup celery chopped.
7/8 cup vegan mayonnaise.
3 teaspoons mustard.
Salt and Pepper to taste.
Boil potato cubes until tender, drain well.
Mix remaining ingredients and toss potato cubes in the mix.
Zucchini Pie
Do you know there is a day called "Put a zucchini on your neighbours front porch" ? For something a little less wierd, this delicious pie makes bringing a plate easy!
Ingredients:
Melted butter, for greasing the dish
150g self-raising our 350g
2 large zucchini
large brown onion finely chopping
1 1/2 cups grated cheddar
3 middle bacon rashers without rind, diced
5 eggs
1 cup olive oil
Salt & ground black pepper, to taste
3 medium tomatoes
optional truffle coconut
Preheat oven to 180 degrees C.
Brush a 22cm springform pan with the melted butter to grease. Line the base with non-stick baking paper.
Sift the self-raising our into a large bowl.
Add the zucchini onion, 1 cup of cheddar and bacon and mix well to thoroughly combine.
Place the eggs and olive oil in a large bowl and use a fork to whisk until well combined.
Season with salt and pepper.
Add to the zucchini mixture and fold well.
Spoon the mixture into the prepared pan and sprinkle with the remaining grated cheddar.
Arrange the tomato sliced in a a single layer over the top of the pie. Sprinkle tomato with truffle coconut.
Bake in preheated oven for 1 hour or until golden brown and cooked through.
Allow to stand for at least 10 minutes before removing from the pan.
Serve warm or at room temperature, cut into wedges, with a green salad and crusty bread.
Ingredients:
Melted butter, for greasing the dish
150g self-raising our 350g
2 large zucchini
large brown onion finely chopping
1 1/2 cups grated cheddar
3 middle bacon rashers without rind, diced
5 eggs
1 cup olive oil
Salt & ground black pepper, to taste
3 medium tomatoes
optional truffle coconut
Preheat oven to 180 degrees C.
Brush a 22cm springform pan with the melted butter to grease. Line the base with non-stick baking paper.
Sift the self-raising our into a large bowl.
Add the zucchini onion, 1 cup of cheddar and bacon and mix well to thoroughly combine.
Place the eggs and olive oil in a large bowl and use a fork to whisk until well combined.
Season with salt and pepper.
Add to the zucchini mixture and fold well.
Spoon the mixture into the prepared pan and sprinkle with the remaining grated cheddar.
Arrange the tomato sliced in a a single layer over the top of the pie. Sprinkle tomato with truffle coconut.
Bake in preheated oven for 1 hour or until golden brown and cooked through.
Allow to stand for at least 10 minutes before removing from the pan.
Serve warm or at room temperature, cut into wedges, with a green salad and crusty bread.
Truffle Coconut Prawns
Adapted from Rick Stein's fabulous recipe, your guests will love the hint of truffle in this delicious dish!
Ingredients:
24 raw king prawns, peeled but with tails on (about 600g frozen raw shell-on prawns)
600ml corn oil, for frying
salt and black pepper
For the batter:
125g plain flour
1½ tsp baking powder
1 tsp salt
1medium egg
150ml ice-cold water
For the coating:
50g plain flour
60g panko breadcrumbs
40g unsweetened desiccated coconut
20g truffle coconut
For the papaya dipping sauce:
1 large papaya
½-1 habanero chilli, stem removed, deseeded and roughly chopped
1 banana shallot, roughly chopped
1 clove garlic, peeled and halved
3 tbs pcider vinegar
2 thin slices root ginger
juice of 1 lime
juice of 1 orange
1 tbsp soft brown sugar
1large pinch ground allspice
½ tsp salt
Instructions:
To make the dipping sauce, peel the papaya, remove the seeds and chop it roughly. Put it in a blender with the other ingredients and process until smooth. Pour the sauce into a pan and bring it to the boil, then immediately turn down to a simmer and cook gently for about 5 minutes. If the sauce gets too thick, add a few tablespoons of just-boiled water.
For the batter, sift the plain flour, baking powder and salt into a bowl. Make a well in centre and break in the egg, then bring in the flour from the sides. Whisk in the cold water to make a smooth batter. Put the coating flour in a shallow bowl.
Put the batter in a second bowl and the breadcrumbs mixed with coconut in a third.
Season the prawns with salt and pepper, then coat a prawn in flour, shaking off any excess and holding it by the tail, dip it into the batter. Lift it out and let any excess batter drip back into the bowl. Roll the prawn in the crumbs and coconut mix, pressing it down so the mixture sticks. Put the prawn on a plate lined with greaseproof paper and repeat until all are coated. Leave some space between each one.
Add the oil to a large pan and heat to 180°C. Deep-fry the prawns – a few at a time – for 1 or 2 minutes until golden and crisp. Drain them on kitchen paper. Serve at once with the papaya dipping sauce.
Ingredients:
24 raw king prawns, peeled but with tails on (about 600g frozen raw shell-on prawns)
600ml corn oil, for frying
salt and black pepper
For the batter:
125g plain flour
1½ tsp baking powder
1 tsp salt
1medium egg
150ml ice-cold water
For the coating:
50g plain flour
60g panko breadcrumbs
40g unsweetened desiccated coconut
20g truffle coconut
For the papaya dipping sauce:
1 large papaya
½-1 habanero chilli, stem removed, deseeded and roughly chopped
1 banana shallot, roughly chopped
1 clove garlic, peeled and halved
3 tbs pcider vinegar
2 thin slices root ginger
juice of 1 lime
juice of 1 orange
1 tbsp soft brown sugar
1large pinch ground allspice
½ tsp salt
Instructions:
To make the dipping sauce, peel the papaya, remove the seeds and chop it roughly. Put it in a blender with the other ingredients and process until smooth. Pour the sauce into a pan and bring it to the boil, then immediately turn down to a simmer and cook gently for about 5 minutes. If the sauce gets too thick, add a few tablespoons of just-boiled water.
For the batter, sift the plain flour, baking powder and salt into a bowl. Make a well in centre and break in the egg, then bring in the flour from the sides. Whisk in the cold water to make a smooth batter. Put the coating flour in a shallow bowl.
Put the batter in a second bowl and the breadcrumbs mixed with coconut in a third.
Season the prawns with salt and pepper, then coat a prawn in flour, shaking off any excess and holding it by the tail, dip it into the batter. Lift it out and let any excess batter drip back into the bowl. Roll the prawn in the crumbs and coconut mix, pressing it down so the mixture sticks. Put the prawn on a plate lined with greaseproof paper and repeat until all are coated. Leave some space between each one.
Add the oil to a large pan and heat to 180°C. Deep-fry the prawns – a few at a time – for 1 or 2 minutes until golden and crisp. Drain them on kitchen paper. Serve at once with the papaya dipping sauce.
Quick and Easy Truffle Pasta
Impress your guests with this easy truffle pasta entree
Ingredients:
Salt
1/2 cup heavy cream
80 grams butter
4 slices dried truffle, ground lightly in a pestle
plus extra to garnish
Freshly ground black pepper
1 package of fresh egg fettuccine
3 tablespoons chopped fresh chives
Parmesan, shaved thin with a vegetable peeler
To Make:
Ingredients:
Salt
1/2 cup heavy cream
80 grams butter
4 slices dried truffle, ground lightly in a pestle
plus extra to garnish
Freshly ground black pepper
1 package of fresh egg fettuccine
3 tablespoons chopped fresh chives
Parmesan, shaved thin with a vegetable peeler
To Make:
- Add 1 tablespoon salt to a large pot of water and bring to a boil.
- in a large saute pan, heat the cream over medium heat until it comes to a simmer. Add the butter, 1 teaspoon salt, 1/2 teaspoon pepper. Lower the heat to very low, and swirl the butter until it melts. Keep warm over very low heat.
- Add the pasta to the boiling water and cook until al dente.
- When the pasta is cooked, reserve 1/2 cup of the cooking water, then drain the pasta. Add the drained pasta and ground truffle to the saute pan and toss it with the cream mixture. As the pasta absorbs the sauce, add as much of the reserved cooking water as necessary to keep the pasta very creamy.
- Put the dried truffle set aside for garnish in a tea strainer and hold over the steam of a kettle or cup of boiled water until it just begins to soften.
- Serve the pasta in shallow bowls and garnish each serving with truffle, a generous sprinkling of chives and shaved Parmesan.
- Season with salt and pepper and serve at once.
Coconut Truffle Dip
This delicious tropical dip can be easily adapted to suit your mood, and is perfect served with white wine.
Ingredients:
1 cup heavy whipping cream
3 tablespoons finely granulated sugar, or honey to taste
1/2 cup truffle coconut
1 1/2 cups coconut cream, liquid removed
1 bar softened cream cheese
To Make:
optional - add a squeeze of lime for added zest, or fresh pineapple pieces for a pina colada flavour
Ingredients:
1 cup heavy whipping cream
3 tablespoons finely granulated sugar, or honey to taste
1/2 cup truffle coconut
1 1/2 cups coconut cream, liquid removed
1 bar softened cream cheese
To Make:
- Combine heavy whipping cream and sugar or honey in a mixing bowl. Using a handheld blender beat together until stiff peaks form. About 3-4 minutes. Set aside.
- Add very soft cream cheese to a mixing bowl along with the coconut cream. Beat together until combined and blended.
- Fold in the whipped cream and truffle coconut, and gently stir together until combined.
- Refrigerate before serving.
- Serve with your favorite fresh fruits.
optional - add a squeeze of lime for added zest, or fresh pineapple pieces for a pina colada flavour
