Having suffered the slings & arrows of Great Chalfield & not made an outrageous fortune, Truffleicious is now moving to Appledore, North Devon, to face a sea of dreams.
While I have enjoyed my time at Great Chalfield, I am not going to miss the National Trust visitors, who could not, or would not understand that I was a Sole, Independant trader and not an employee of that said organisation. The rudeness of these visitors was just unbeliveable, – there was me thinking Trust members came from a more polite society? – I built my business, based on years of experience, to supply home made healthy foods which are preservative & additive free. I also cater for gluten free, dairy free & any other trendy fad, that happened to be in vogue. (With apologies to true Celiacs etc). However, this was not good enough. Why could they not have a normal scone, they had them at other Trust establishments? Well. “The reason is Madam. I pay them to be here”, I coverted their Stable into a working kitchen & obtained the required hygeine status, – at my own expense – rent the flat above & made my lovely little garden, from the car parking space & yes I do only open from 12.30 – 3.30, “Why”
Because I have to make all this food myself, serve it, wash up, shop for ingredients etc & also spend 3 hrs a day promoting my & other small businesses on-line, plus writing my recipe blog: https://truffleicious.blogAll of this is fine, but if the weather is poor, all this freshly made food gets given away as there are no customers. So. when they think I must “make a fortune” all I can say is “No. I sit on my bum all day”. Of course, the majority of customers are lovely, many even appreciate what I am trying to provide during the summer months & order from me during the winter. So. To those of you who have left comments on Trip Advisor. Twitter, FB & Instagram, May I say a huge THANK YOU & I will miss you.
Now, Appledore here I come. I will still be selling my truffles etc but on-line https://truffleicious.org I have also built a new website: https://northdevondoes.comwhere I will be promoting, small businesses in the area & continuing my blog & recipe development. Will also still be publishing my recipes on my Foodies Wiltshire FB page. Not being one to “sit on my bum all day ” I have another little business idea up my sleeve, so as they say in todays world “Watch this space”.
Have been invited to BBC Radio Wiltshire tonight, to have a chat on a lovely new programme called The Social, hosted by the lovely Sue Kinnear & jovial Tim Weeks.
The Social is broadcast at 7pm on a Monday evening & explores the weird world of Wiltshire online. Sue & Tim invite vloggers, bloggers, podcasters and facebook groups who are making them click, to chat with them, on air, about what makes them tick.
So, dear foodies having a couple of large food orders to cook & deliver, before the interview, I just did not have time to post you a promised recipe. To compensate I would like to direct you to my sister site truffleiciousteaches.com
For those of you, who are interested in The Low Fodmap diet or would like to know exactly what it is, you will find more information by clicking the blue link, above.
Good morning fellow foodies. I hope you all enjoyed your Christmas? you are probably feeling a few kilo’s heavier & a few pounds lighter today!! To address the balance, here are a few tips & recipes to help you use up those leftovers. After all, do you really want your hard earned cash, dumped in the bin?
If you were up early enough, you will have heard me on The Graham Rogers, Morning Show BBC Radio Wiltshire at 8.50 this morning, sharing these ideas, with the good people of Wiltshire.
Left over turkey breast can be sliced into finger sized strips, dipped in beaten egg & tossed in a mixture of Polenta & grated parmesan. Leave in the fridge for 30mins. Fry lightly in olive oil, turning once & serve with a dip of pesto, mixed with mayonnaise, for the Italian touch.
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. The cake in yesterdays recipe is a variation on the good old traditional theme. Today’s marzipan recipe is prepared using fresh natural ingredients & also makes you aware of the additives & preservatives used in most store bought Marzipan or Almond paste, as it is also known.
Do you head to the super market & grab a pack of ready -made Marzipan? Have you read the small print on theback? It should really be called Sugarpan, because the main ingredient is, guess what, SUGAR!! …