Christmas, food, recipes, marzipan, icing

Traditional Christmas Food

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.

Ingredients:

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

Method:

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.

For our Christmas Countdown  daily recipes & tips 1st – 21st Dec Visit our sister site   Truffleicious.blog

Christmas sweets, Marzipan cherries, Almonds, Chocolate, Truffles
Chocolate Delights

For further recipes, covering all dietary requirements, visit our sister site TRUFFLEicious blog 

Thank you for reading, if you require any tips of recipes for your festive cooking, let us know. I’m sure we can help.

 

 

meringue, aqua faba, gbbo, BBC Wiltshire, Desserts

The Food Experience

Food. We all need to eat, but how do we get the best out of our food? Experience is the key. I hope I can explain this here:

gluten free, cake, sweet canapes, chocolate, home made
Its in the eating

OK guys, I’m a sixty-three year old person with a wealth of experience in cookery, food & nutrition. There are plenty of others out there like me. Scanning the social media sites, feeds are awash with advertisements for cakes, canapes & cauldrons of healthy foods, but, everyone with the eye for a quick buck can Google a recipe, watch the instructions on YouTube & all of a sudden they are a cook/caterer/dietician/food writer. Come on, wake up. Real chefs/cooks are time served, they know how to create recipes from a few ingredients, they can pop round & look in your fridge & have the knowledge to create a tasty meal from a few ingredients, they do not rely on packet mixes – expensive – or recipes from in-store mags,which are suggesting you buy their ingredients. Experienced foodies have the know how to substitute ingredients & produce quick, healthy meals. The key word in this missive is EXPERIENCE.

Cooking, cookery, food, recipes, baking
Experience Counts

My interest in cooking started when I watched my Mother cooking. Mum was a great home cook, producing good, tasty, substantial meals, from scratch for her family. I always thought that if I changed this & added that, I could create interesting variations on a theme. I built on this experience & went on to be a family cook at a rectory The Kitchen Experience in the Cotswolds. Prue Leith wrote several articles & published recipes of mine in the Guardian.  I opened a Dinner Party delivery service & “Private Dinning Room” in Broad Campden, Gloucestershire, which attracted many celebrities of the day. The idea being that guests told me their likes & dislikes, I then created the recipes & menu around these likes.  People brought their own wines & a jolly time was had by all.

Country Houses, Shoots, Polo matches, Dinner Parties, Fine Dining
Cowdray House, Cowdray Park, Midhurst, West Sussex

I spent many a happy year at Cowdray Park in Midhurst as private family cook before moving on to Harrods, designing food for the food hall & as Mr Al-Fayed’s family cook.

You may well ask. Why am I not rich & famous? The reason being, I spent my money & time on bringing up my son & travelling to broaden my knowledge & love of all countries cuisines.

Currently, being a person of a “certain age” – read “On the scrap heap” – I converted a Stable, below my rented accommodation, at a National Trust Property into a Catering Kitchen Truffleicious at Great Chalfield I registered with the local Council, earned my 5* food hygiene status & pay rent to serve totally homemade, healthy food to the visiting card holding, trust members of the public. Now, don’t get me wrong. Through constant Social Media marketing – my own – & the generous help of local guides The Pig Guide & local radio BBC Wiltshire GBBO Challenge I have built up a loyal following, who visit to sample my homemade delicacies. Unfortunately, neither the donor family of the property or The National Trust seem to be aware of the service I provide on their property. The verbal abuse I experience is quite extraordinary, just because I do not serve chips, or shop bought white sliced bread. Loyalty to tenants? Unheard of.

Vegetarian, homemade food, raw food, gluten free, bread
“How can I help”

This brings me to a conundrum. I keep getting asked for my recipes. Netflix, recently filmed here. I provided lunch for them, one of the producers from “LA” is desperate to have the recipe of my Gluten free Lemon Mousse Cake?. Another company who is using a photo of my Wiltshire Cider Cake, in their 2019 Calender wants the recipe. It has taken me 40 yrs to be able to perfect these recipes, I am also about to write a book containing these recipes with 40% profits going to the charity MIND . Why do they think they are just available. Gratis.

 

Times & shopping habits have changed, however, experience still prevails. Why would you want to buy or serve a tasteless, nutritionally dubious, ready meal when you could learn in a couple of hours, the tricks of the trade? Cookery Tuition

By the way. Should anyone out there need a Food/recipe consultant to help them create original recipes, for their food outlets, just remember. ” I haven’t been crushed “. Yet.

If you have been. Thanks for reading.

 

Tropical fruit, Aquafaba, meringue, baking, GBBO,

BBC Wiltshire GBBO Challenge

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.

Should you want to know more about me, my recipes & the products & services I retail, please visit my home page:

Menus Autumn-Winter 2018

HAPPY BAKING

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 :

 Truffleicious blog

 

 

 

Food, recipes, ice cream, sherbet, gelato

Truffleicious Food – July

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

Food, recipe, salad dressing, homemade, Gluten free

Dress up your salads

Nicoise Dressing. Gluten Free, Vegetarian. Vegan (if anchovies omitted) Low Fodmap Diet.

Makes 250ml

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.

250ml Water

1/8 tspn Salt

330 ml Freshly squeezed citrus fruit Juice

200 ml milk

600 ml Natural Greek Yoghurt.

Method

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.

Food, Home made, recipes, diets, healthy eating

Truffleicious – Stable Kitchen

https://www.jscache.com/wejs?wtype=selfserveprop&uniq=956&locationId=14899561&lang=en_UK&rating=true&nreviews=5&writereviewlink=true&popIdx=true&iswide=false&border=true&display_version=2

Summer eating, Summer food, Smoked Salmon, recipe, Greek yoghurt

Summer Food

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.

Look no further. Click the link below to visit our sister site.

via Summer Food

bread, baking, bakery, small batch, artisan food,
Our small batch, Artisan Breads

Food, Your business

food hygiene, cookery lessons, cookery tuition, small business help, recipes
Truffleicious is here to help you

If you are thinking of setting up a small food business, let us help you.

We can also help is you would like to learn to cook anything. From basics to banquets, we come to your home & show you how.

With our vast knowledge of cookery, food hygiene, recipe writing, costings, menu planing etc.

Click the link below to find out more:

via The Small Food Business – Here to help