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

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home made food, soup, spelt, rye, bread, cakes

Spring at Truffleicious

April News Letter from Truffleicious.

April is here & Spring has sprung, well at least it did for a few days.  As well as April showers, this month heralds the first newsletter of the Season from Truffleicious.

Each month we will share with you whats new at Truffleicious, you can subscribe to our news letter through this blog & also add any food suggestions you would like to see added to our menu.  If you have visited us & tasted our food, all comments are gratefully received, both positive & negative, if you feel we could have done better.

The grounds at Great Chalfield Manor are looking particularly spectacular, with the onset of the blossoms. As the daffodils fade, the banks of the lake are awash with primroses and the fragrant bluebells are begining to greet another year.

gardens, blossoms, pear tree, primroses, bluebells
Pear Blossom

Truffleicious used to trade from The Coach House, next to the tea room at Great Chalfield. This year you will find us in our Stable Kitchen, which is opposite the Stable Block.  All our food is take away only. You are welcome to eat any where in the grounds or at the tables outside the tea room. I am also happy to say that after our annual food hygiene inspection today, we have retained our 5* Scores on the Doors rating.

 

New to the menu for this year. As I write a blog on my sister site Truffleiciousteaches dealing with Low Fodmap diets, as well as my usual gluten free foods, I have now introduced a couple of dishes suitable for people following the LowFodmap diet.

My new Bread rolls, although not Gluten Free, are made with Rye, Spelt & carrot or beetroot which makes them lower in gluten than normal bread. Being home made with Organic Flour, they do not contain additives, flour improvers or huge amount of salt. If you like a good rustic roll, full of goodness, then these are for you.  The rolls are served with my home made soup of the day, on their own with butter, or can be made to order, in batches of 6, or more.

 

Finally, something sweet. With the rising awareness of Sugar & the excessive consumption of the said substance, I am cutting down on the amounts of sugar, contained in my homemade food. Should you want to be really good I have introduced fresh fruit Salad on to my menu. On the other hand, if you want to be really naughty, you can feast on my Strawberry & Pistachio meringues.  The ever popular Wiltshire Cider Cake is still on the menu, but made using Spelt, with no added Sugar at all.

 

Come and see us on Sunday 6th May 2018 & taste our Totally homemade Breads & Savouries

Follow the link below:

https://www.facebook.com/plugins/post.php?href=https%3A%2F%2Fwww.facebook.com%2Fjan.steele.56%2Fposts%2F1237165556414440&width=500“> Truffleicious at Great Chalfield Plant Fair

If you would like to find out more about us at Great Chalfield, please follow the link TRUFFLEICIOUS  Want a recipe go to RECIPES or read our season recipe, published in the Holt Village, monthly magazine. Until next month. Happy Eating.