I’m addicted to food magazines. I love looking at pictures of food, reading recipes and making food. Of course, the eating part is pretty fabulous too.
Every month I have Good Food Magazine delivered to my door. It’s exciting when I hear it fall through the letter box. I like to sit down with a cup of tea or glass of wine and decide what I’m going to try making.
I also regularly buy Sainsbury’s Magazine, although I wish they’d do away with the home and lifestyle stuff and just concentrate on food!
While browsing the pages of last month’s Sainsbury’s Magazine I came across an Easter recipe for Oreo Egg Truffles. I’ve never attempted anything like this before, but I thought I’d take a crack at making them over Easter weekend.
The recipe seemed quite straightforward and most ingredients could be substituted for non-dairy options. I couldn’t find non-dairy double cream, and I’m not aware of anywhere that sells it, so I had to buy Alpro single cream. I found a dairy free cook’s dark chocolate in the baking aisle of Sainsbury’s (I think it was from their Taste the Difference range), and a bar of dairy free white chocolate in the free from aisle.
The recipe was really easy to follow, I used 175ml of the Alpro cream instead of 200ml and it worked really well. The egg shapes were a bit wonky and I ran out of white chocolate (note to self, buy two bars next time), but the finished products were amazing. They were rich and creamy and oh so moreish! To make the white chocolate stretch further I completely coated some in the white chocolate, drizzled others with it and rolled the remainder in cocoa powder.
I will definitely make these again, and I’m really pleased that a normal recipe could be modified so easily.