Well, here I am again. Another month has whizzed by & August is upon us. At TRUFFLEicious, the hot weather has me thinking about salads, this month my thoughts turned to Caviar. Not the expensive Sturgeons roe, type of Caviar – although, that would be nice – but Poor Man’s Caviar.
Aubergines -Also known as Egg Plant & Poor man’s meat, because you can cut them into thick meaty slices- are cheap at this time of the year, especially if you frequent your local market. I mozy on over to Chippenham on a Saturday morning & fill my bags to the brim, with lovely fresh fruit & vegetables. I’m the sort of shopper who buys what’s cheap & seasonal & decide what to make with it, when I get home. Yes, you’ve guessed it. three large shiny, purple, black Aubergines were to become my Poor Man’s Caviar.
You can adapt the recipe below, to suit your personal taste, by adding different, herbs & spices, more or less garlic, seeds, small additions of other veg, – beetroot is nice as it gives it a beautiful pink colour & an earthy undertone.
Pre-heat the oven, place the Aubergines on a large baking tray & roast for about 40mins, until tender. Remove from the oven, allow to cool & remove the skin.
Place the Aubergine pulp in a sieve & squeeze until the bitter juices are removed.
Place the pulp in a food processor, along with the garlic, chilli, & herbs. Pulse, until a smooth puree forms.
While the motor is still running, gradually dribble in the lemon juice & olive oil.
Adjust the seasonings to your liking. If you like it thicker add less oil.
I particularly like this spread on bread, in place of butter, in a sandwich. Or served with home made potato crackers to go with a large G&T.
DITCH THOSE BAGGED SUPERMARKET SALADS.
While you are at the Veggie Stall, purchase some, carrots, beetroot, celery, etc & make your own salads. All you need is the grating disc on the food processor or a hand grater, for individual amounts. Not only will you save yourself, oodles of cash, veg start to loose their nutrients when they are chopped, so you can save on the vitamin pills as well.
If you find you haven’t the time to make on a daily basis, line a glass bowl with kitchen roll add the shredded salad & cover with more kitchen roll, kept in the salad drawer at the bottom of the fridge, it will last for several day.
Just think. You won’t have that smelly, slimy plastic bag in the fridge to throw away!!!!
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.
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: