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.
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:
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.
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.
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.
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.
Scrummy, fruity Cider Cake
“How can I help”
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.
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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