Hi Guys. Well, July has certainly been a been a stonker of a month & food looms heavily in my thoughts. We are basking in the middle of a fabulous heat wave, temperatures are reaching 30c here in the UK. As you all know, us Brits are always on about the weather, it’s either too hot, or cold, too wet or too dry. Myself, I love it. Let it last forever I say, as it’s the kind of weather that inspires me to rustle up some healthy, refreshing salads & interesting dressings. As for desserts, what could be nicer than a huge bowl of fresh, seasonal fruits, strawberries, raspberries, peaches & a delicious homemade sherbet or ice-cream.
This month I am going to share with you some of my own recipes, These are recipes which I have developed over the many years I have spent in hot kitchens. All of the dishes in the recipes below, can be purchased, freshly, homemade, from Truffleicious at the Stables Kitchen in Great Chalfield Wiltshire.
The first recipe is for a versatile, low-calorie dressing, which pairs, particularly well with eggs & tomatoes. It also gives a lift to a new potato salad. It is always worth making your own salad dressings as they are far cheaper than their commercially made counterparts & are free from artificial flavourings, colours & additives.
For more recipes, you can visit my sister site Truffleicious.blog
Nicoise Dressing. Gluten Free, Vegetarian. Vegan (if anchovies omitted) Low Fodmap Diet.
In the bowl of a food processor place the ingredients listed below. Whizz them together until smooth & get tossing:
150ml Greek Natural Yoghurt.
1 Large fresh Tomato, deseeded & chopped. To deseed, cut the tomato into 4 quarters & scoop out the seeds with a teaspoon.
1 Clove Garlic, crushed.
1 Tbspn organic Tomato Puree.
4 Anchovy Fillets, Chopped
Small handful of Fresh Basil Leaves, torn.
Freshly ground Black Pepper, to taste.
My next recipe is for a cooling citrus fruit sherbet. You can use any citrus fruit, or a mixture, depending on your taste. As in the previous recipe make your own & avoid additives, preservatives, colouring’s etc. Let the natural fruit flavour zing through:
Lemon Sherbet. Gluten Free, Vegetarian, Low Fodmap.
Makes 1.5 Ltrs
250g Granulated Sugar.
1/8 tspn Salt
330 ml Freshly squeezed citrus fruit Juice
200 ml milk
600 ml Natural Greek Yoghurt.
Dssolve the Sugar in the water, allow to cool & add salt, Citrus Juice & Milk. Pour into your ice-cream maker.& freeze according to manufactures instructions.
Turn into a chilled bowl & gently fold in the yoghurt.
Turn into a sterilized container with a lid & freeze until requires.
Serve in scoops topped with fresh seasonal fruits & fresh Lemon Balm.
So, there we have it. A couple of light summer recipes, to keep you going through the heat wave.
If you don’t have the time or the inclination to make your own, you can always pop along to me & purchase some.