How to make Marzipan
The season for merriment is fast approaching, although I do not see why all seasons should not be filled with merriment. Here at TRUFFLEicious, we are filled with jollity & happiness. Great Chalfield Manor has closed for the winter & we are able to devote our time to creating our recipes, baking our gluten-free loaves & Spelt & Rye veggie Breads, vegan Christmas cakes, luscious lemon mousse cakes & supplying office parties & private functions with mouth-watering canapes.
This month’s recipe is very seasonal. Although I personally do not favour a traditional Christmas Cake, preferring something lighter & less sugary, I know, for a lot of people, Christmas would not be complete without one. No, I am not going to give you a cake recipe, but deal with Marzipan & the making of it.
Are you one of those people who head to the super market & grab a pack of ready-made Marzipan? Have you read the small print on the back? It should really be called Sugarpan, because the main ingredient is, guess what, SUGAR!! OK, most recipes call for half ground almonds & half sugar, but even in the more respected stores, ground Almonds only account for 25% of the product, the rest being made up with the afore-mentioned sugar & other additives. Using good quality ground almonds is a must. I recommend purchasing on-line from Wilton Whole Foods . Some of the poorer quality brands available, literally taste like sawdust.
So here goes:
HOME MADE MARZIPAN. G/F. V. Low Fodmap Allergens: EGG. Cooking Time Nil.
Covers 1 30 cm Cake or smaller cake with enough left over to make chocolate Marzipan’s.
450g Ground Almonds (Good Quality)
225g Icing Sugar
225g Caster Sugar
2 Small Eggs
Juice of half a lemon
1. Tbspn Rum or Sherry
1.Tbspn Orange Flower Water
Few drops Almond Essence
Place the dry ingredients in a large bowl & mix together well.
Pour in the lightly beaten eggs & add the other liquids, mixing with your hands, to form a smooth paste.
DO NOT USE A FOOD MIXER. When the ingredients have bound together, forming a smooth paste, wrap in cling film & chill for a couple of hours. Over working the paste will result in an oily paste, caused by the oil being released from the almonds.
If you do not wish to use alcohol in the recipe, replace with Elder flower Syrup. Use fresh, free range eggs, as the rich yellow yolks, produce a good coloured Marzipan.
Use as required, rolling out on a board which has been dusted with icing sugar, to prevent sticking.
Any left-over Marzipan can be rolled onto balls or cut into shapes & dipped in melted chocolate.
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Thank you for reading, if you require any tips of recipes for your festive cooking, let us know. I’m sure we can help.
The pleasures of the Christmas party may be missed by the host or hostess. All that planning, cooking, washing up gives you a headache just thinking about it. OK. So you can pop into your favourite Supermarket & buy ready prepared foods, which you will probably find at every party you attend this year. These are probably not natural foods, but products filled with artificial flavourings, colourings & preservatives, not the type of nibbles you health conscious party givers wish to give your guests. This is where TRUFFLEicious can come to the rescue.
TRUFFLEicious specialises in fresh natural, own recipe foods, which contain NO additives, preservatives or artificial colourings. We just use local – where possible – seasonal ingredients, which we then home make into your individual requirements. NOTHING is shop bought, not bread, cakes, biscuits or pastry. Of course, we buy our ham from shops, but they are ham joints, which we simmer with veg & herbs to produce a tasty slice of Wiltshire ham. Sorry, if I’ve offended the Vegans & vegetarians among you by mentioning the “H” word, but we cater for you too, also Gluten free, Dairy Free, Diabetics & the Low Fodmap’s of this world. Our 40 yrs experience of cooking The Kitchen Experience has given us the knowledge & expertise to cope with any food requirement.
As well as our breads & cakes, we have also included an updated winter version of our summer canape menu. Again these include all dietary requirements & because we have made every thing ourselves we know exactly what they contain. NO allergy problems here. All available packed in boxes. Free Delivery within 3 miles. Collection from Great Chalfield, by appointment only.
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I’m always up for a challenge! So when I heard Rachel Houghton announce on her BBC Radio Wiltshire morning show, someone was urgently required to bake Prue Leith’s technical challenge, Vegan Tropical Fruit Meringue, GBBO recipe’s as on The Great British Bake Off, I immediately thought, I’m your woman & rang the radio station
Now, this was required for 11 am tomorrow morning. Quickly Googling the recipe, I headed to the shops for ingredients. Most were already in my store cupboard, but I did not have a supply of juicy tropical fruit. Waitrose however, were ahead of the game & stocked to the brim with fruits for GBBO baking enthusiasts. I scooped up Mango’s, passion fruit, kiwi fruit, pomegranates & a pineapple & headed for my kitchen.
I have never baked a vegan egg free meringue before. However I do have experience with the ordinary variety, the trick of these being enough whisking, before gradually adding the sugar to produce smooth, billowy, satiny peaks of meringue.
I must say I had a double interest in this challenge. In the late eighties, when I was a good few years younger & just embarking on my cooking career, I was lucky enough to have Prue Leith write an article about me in The Guardian. you can read more about this by following the link. The Kitchen Experience So to bake one of her recipes, as a challenge, all these years later, I found very satisfying.
Having whisked up the Aquafaba – Chickpea juice for the uninitiated – to the desired consistency. I gradually added the sugar, beating well between each addition. When I had achieved what I thought was the right texture, I piled the “meringue” into a piping bag, fitted with a star nozzle & swirled rings onto the marked, baking parchment, & popped it into the oven.
While the mixture was whisking, I quickly made up the Patisserie Creme & left to cool. I found, in my oven, the disks of meringue needed a longer cooking time than the recipe stated. Left to cool, I then assembled the dessert. I still felt that the disks, could have done with further cooking time, as they were weeping, slightly in the middle. Still no matter once put together I was quite happy with the result, but will make a note on the cooking time, for next time. This is not a dessert to make in advance. it is best made, assembled & served on the same day.
Now. The proof of the pudding, is in the eating. I found a lady passing by outside & asked, in the interest of cookery, would she be prepared to taste my effort & give her comments on the radio. – I had not told her at this point that the meringue, was in fact made with chickpea juice! – She thought it tasted quite delicious & was amazed to find out what it was made with.
I thoroughly enjoyed the challenge & enjoyed working with different ingredients. I look forward to adapting the method & producing more Vegan goodies in the future.
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If you are wondering what I did with the chickpeas, I’m happy to tell you that I used them in another recipe, this time one of mine, which you will find here :
Stable Kitchen, Great Chalfield, Atworth, Melksham, Wiltshire. SN12 8NJ
Looking for a quick & easy, healthy, Gluten Free Summer starter or main course dish. Serve with our Small batch, Organic Artisan Fennel & Sesame Seed Bread. No Cooking required. Plenty of Chill Time.
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As we welcome in flaming June, find out what Truffleicious has to offer.
Another month has flown by. My Stable Kitchen has been busy during the previous few weeks, both with customers & creating new updates for our menu.
Earlier in May, we catered for a film company, who were doing some research, prior to filming at Great Chalfield this month. Forty seven lunches were duly, prepared & packed to sate their appetites on their home bound coach journey.
Their chosen menu, catered for all dietary requirements. Gluten free, Dairy Free, Vegetarian & Vegan, all freshly homemade on the day Four different salads accompanied either, cheddar cheese, feta, olives & sun-dried tomatoes,or humus, along with a selection of six different home made breads. A gluten free Lemon Mousse Cake was also on offer for dessert. It was very gratifying to receive a lovely comment from them, on the visitors book page of my website.
Bread is one of my favourite foods, not he nasty, plastic, additive containing, bread you get from the shops, but real doughy breads, full of flavour & goodness & more that a sprinkling of different seeds. One of the reasons I decided to experiment with different breads was because I have been following a low FodMap diet, you can read my blog on the subject if you follow the link.
Shop brought bread, I found, was one of the most bloat making foods in my diet. So, rather than give it up, I decided to make my own breads using different Organic flours & local products. The results were amazing, no longer did I swell up like a balloon after eating bread & the flavour was far superior to anything shop bought. I have a strong suspicion that apart from Celiac’s, to whom, gluten is a serious issue, most people who perceive themselves as “Gluten Intolerant” are more susceptible to the additives & preservatives, so commonly found in the mass produced, ready meals & products in today’s food market.
Look forward to seeing a range of my homemade breads served Ploughman’s style with Salads & Smoked Mackerel, Cheddar, humus or Smoked Salmon. Perfect for a picnic.
A very, very, naughty but nice sweet pie is also on the menu. A version of the recipe for my Chocolate, Banana & Peanut Butter Pie, can be found on myrecipeblog This dessert is a great treat for this time of the year as it needs very little cooking, so you won’t have to spend hours in the kitchen.
Making the most of seasonal soft fruits, I have also added a gluten free raspberry ice cream, & pictured at the top of this blog, Chocolate & Strawberry gateaux, also gluten free.
On the other hand, if you prefer not to spend any time in the kitchen, you can always visit me at Stables Kitchen, Great Chalfield Manor, Wiltshire & try some of my goodies for yourself. Try some peanut butter tart, topped with fresh banana tart.