Christmas recipe ideas #2: Wreath and truffles! – Everyone’s kitchen

Ho Ho Ho, one week to go! Here are more ideas for your Christmas dinner. Looking for more ideas? Check out Christmas recipe idea’s #1!

Made by Everyone’s kitchen groups with love!

Savoury Christmas wreath
served with green salad

Vegan truffle
DIY box

Harvest from the garden

Spinach and/or chard, parsley, thyme for the wreath. Rocket, lettuce for the side salad.

Christmas wreath
For this wreath you will need … leftovers! There is no specific recipe to follow. You will need some puff pastry and imagination. Today we will have a vegetarian base with cheese. We will use:
Mushroom, sundried tomato, olives, chard or spinach, chickpea, onion, garlic and thyme.
When making your own, try to be seasonal as much as possible.
Here are more suggestions:
The cheesy one: mozzarella, gorgonzola and parmesan
Oh my goat! : goat cheese with honey and walnut
Completely vegan: Silken tofu with spices
Christmas on a plate: butternut and chestnut with cranberry sauce
Mexican: Red peppers, sweet corn, red beans, chilli
With meat: Spinach, sausages and mustard

To avoid: runny ingredients such as tomato sauce, raw egg (…) or the bottom of the wreath won’t cook properly.

Method
Stir fry your vegetables (Always start with the onions to give them a caramelised flavour.)
Roll your puff pastry to make a circle and cut a star in the middle *
Place your mixture around it. Always use a spatula with holes to make sure your mixture doesn’t have much water/oil.

Join the centre and the outside of the puff pastry.
Brush the wreath with one egg and bake for 30min – 190C

No waste! Keep the water from the chickpea tin can to make a vegan chocolate mousse!

Vegan truffle

Ingredient (makes 30 – £0.08ct each from Lidl)
300g Dark chocolate
240 ml Coconut milk
1tsp coconut oil
Cocoa Powder (for rolling)

Method
Break up the chocolate and place into a mixing bowl.
Heat and melt the coconut milk and the coconut oil. Do not boil.
Pour the mixture over the chocolate pieces in the mixing bowl. Leave to sit for around a minute to melt, then mix it into a chocolate sauce.
Place into the fridge to set. This will take a few hours (2-3 hours).
When set, use an ice cream scoop or a spoon to scoop out even amounts of the ganache and drop it into the cocoa powder, then use your hands to roll it into a ball. The cocoa powder will stop it from sticking to your hands. Enjoy and share!

If you want to offer those truffles, why not making a box yourself?

Here are the instructions!

The vegan truffle recipe and the origami box are ideas from the Gate Church Carbon Saving Project: They aim to reduce waste by running: the community fridge on Perth road, donation boxes, community wardrobe and many events/workshops. Check their facebook page!

Have a fantastic Christmas and have a delicious meal!

From Everyone’s kitchen groups!

Published by Nadegegrows

Garden Assistant/Tend and Share project worker

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