Friday, June 13, 2014

Cookbook Review {Recettes sans Gluten + Chocolate Chestnut Fudge}



Every December 31st, the hubster and I ring in the New Year with our close knit posse - and to make things even more fun, we organize a gift exchange. The years before, we had bought silly gifts in a White Elephant state of mind, pulling a name out of a hat right before giving our gift!

Last year though, we decided to go the Secret Santa route and pull the names beforehand, so as to give personalized gifts {we are getting older anyway and a 5-10€ gift is no longer considered a splurge :p}.

Pam Pam, my Secret Santa, obviously knew of my love for cookbooks, and she was, of course, aware of my dietary restrictions. Therefore, I received the cookbook Recettes sans Gluten by Sarah Cook, edited by Larousse.


I don't usually buy "gluten free" cookbooks, because I also have dairy and grain sensitivities, but after a quick glance through this book I was reassured in the fact that there were some recipes I could make without any modification at all, and many more where I would just have to change minor substitutions.

Recipe content aside, this book is gorgeous! Each recipe comes with a full-color photo, beautifully staged to make your mouth water! The recipes cover a wide range of cultures, from Asian to English to French inspired cuisine. And finally, this book may be a smaller format, it's still jam-packed with recipes! Jam-packed with 219 recipes, to be exact!



So when the task of choosing which recipe to try first came about, I had a hard time choosing. I decided to go the sweet route, and paleo-fy one of the dessert recipes. Boy did I ever choose well! The resulting "cake" was very fudge-like in texture, and impossible to eat in moderation! I think I ate the whole thing in a matter of days, with the hubster only getting a slice or two for himself!


Here is the recipe, modified to fit my dietary needs. It needs to be prepared in steps, so plan to start this at least the day before - and keep in mind that it only gets better the longer it sits in the fridge!


Chocolate Chestnut Fudge

Ingredients for the fudge:
Ingredients for the optional topping:
Method:
  1. Line a small loaf pan with plastic wrap.
  2. In a double boiler, melt together the ghee, chocolate, milk and vanilla. Remove from heat.
  3. Add the chestnuts and honey to the bowl, use an immersion blender to mix everything thoroughly.
  4. Pour the mixture into the loaf pan, smooth out the top and fold over the edges of the plastic wrap. 
  5. Refrigerate 24 hours or more.
  6. Remove the fudge from the loaf pan, placing it on a serving tray and removing the plastic wrap.
  7. If using the topping, melt together the ghee, chocolate and milk in a double boiler. Pour chocolate mixture over the top of the fudge and return to the fridge until hardened.
  8. Slice and enjoy, drizzled with coconut cream if you desire.

If I only ever make this recipe from this cookbook, it will be enough. This fudge is out of this world!

BOOK STATS:
  • Number of recipes: 219
  • Recipes with photo: 100%
  • Number of paleo recipes: 3 {1%} This number increases if you tolerate dairy and safe starches, such as potatoes and rice.
  • Number of recipes easily made paleo: 17 {8%} These recipes are easily modified, such as by using zoodles instead of pasta, coconut milk instead of cows' milk...


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