FOOD + DRINK
TRADITIONAL WITH A TWIST ! CONT .
Juliet Sear ’ s Peppermint Candy Cane Kisses Recipe by : www . clarencecourt . co . uk
Christmas Brandy Truffles Recipe by : www . veganrecipeclub . org . uk
Prep & Cook time : 2 hours ( inc at least 1 hour of this is in the fridge !) Ingredients :
• 1 tub vegan ‘ cream cheese ’ like Tofutti Original Creamy Smooth
• 450g icing sugar
• 345g dark chocolate
• 1 1 / 2 tsp brandy
• Dark cocoa powder
For the topping
• 200g icing sugar ( plus water according to packet instructions )
• 1 tbsp dried cranberries
• 1 tub green angelica , cut into leaf shapes
Method :
1 . Spoon vegan ‘ cream cheese ’ into a bowl , sieve in the icing sugar and beat well until smooth .
2 . Break the chocolate into a bowl and then immerse the bowl into a saucepan of simmering water on the top of your oven . Stir with a wooden spoon as it melts .
3 . Add melted chocolate to the ‘ vegan cheese ’ and icing mixture , along with the brandy .
4 . Mix well , cover and refrigerate for 1 hour .
Prep time : 10 minutes Cook time : 30 minutes Makes : 5 gifts
Ingredients :
5 . Now shape the mix into truffles ( about 1 / 2 inch balls ). Put the cocoa powder into a bowl , add the truffles and then gently shake the bowl so they become coated .
6 . Mix the icing sugar and appropriate amount of water . Spoon onto truffles then decorate with angelica leaves and cranberries . Store in a cool place until ready to eat .
• 4 Clarence Court Liquid Egg Whites ( Simply Egg Whites )
• 200g caster sugar
• 200g white chocolate , melted and cooled
• Red gel food colouring
• 8 - 10 candy canes ( crushed up in a food processor with a couple of tsp cornflour to prevent them from sticking together )
Method : 1 . Whisk the egg whites with an electric whisk to stiff peaks . 2 . Slowly add in the sugar bit by bit whisking continuously . 3 . Turn the piping bag inside out and paint your bag with food colouring . 4 . Turn the piping bag back the right way round and spoon in the meringue . 5 . Pipe your kisses onto a lined tray .
6 . Bake for 20 - 30 minutes at 120 º C and then turn the oven down to 100 º C for an additional 30 minutes until the meringues are completely dry .
7 . Once cooled , crush the candy cane sweets in a food processor ( or with a rolling pin in a strong bag ) and then melt the chocolate gently .
8 . Dip the bases in the chocolate and encrust in candy canes , set aside to dry / set on some baking parchment paper .
9 . Once completely set , wrap in little gift bags tied with ribbon and a personalised label .
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