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.
POOR MAN’S CAVIAR. Serves 6. GF/ DF/ V/ Vegan/ Low Fodmap
Oven Temp 180c 350f Gas Mk 4
3. Large Aubergines
2. Lemon’s (juiced)
1. Fresh Chilli. Deseeded & chopped
3. Cloves Garlic, crushed
150 ml Olive Oil
Herbs of choice. I used Marjoram & Lemon Balm.
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!!!!
Until next time.
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
Nicoise Dressing. Gluten Free, Vegetarian. Vegan (if anchovies omitted) Low Fodmap Diet.
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.
1/8 tspn Salt
330 ml Freshly squeezed citrus fruit Juice
200 ml milk
600 ml Natural Greek Yoghurt.
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.
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
As we welcome in flaming June, find out what Truffleicious has to offer.
Another month has flown by. My Stable Kitchen has been busy during the previous few weeks, both with customers & creating new updates for our menu.
Earlier in May, we catered for a film company, who were doing some research, prior to filming at Great Chalfield this month. Forty seven lunches were duly, prepared & packed to sate their appetites on their home bound coach journey.
Their chosen menu, catered for all dietary requirements. Gluten free, Dairy Free, Vegetarian & Vegan, all freshly homemade on the day Four different salads accompanied either, cheddar cheese, feta, olives & sun-dried tomatoes,or humus, along with a selection of six different home made breads. A gluten free Lemon Mousse Cake was also on offer for dessert. It was very gratifying to receive a lovely comment from them, on the visitors book page of my website.
Bread is one of my favourite foods, not he nasty, plastic, additive containing, bread you get from the shops, but real doughy breads, full of flavour & goodness & more that a sprinkling of different seeds. One of the reasons I decided to experiment with different breads was because I have been following a low FodMap diet, you can read my blog on the subject if you follow the link.
Shop brought bread, I found, was one of the most bloat making foods in my diet. So, rather than give it up, I decided to make my own breads using different Organic flours & local products. The results were amazing, no longer did I swell up like a balloon after eating bread & the flavour was far superior to anything shop bought. I have a strong suspicion that apart from Celiac’s, to whom, gluten is a serious issue, most people who perceive themselves as “Gluten Intolerant” are more susceptible to the additives & preservatives, so commonly found in the mass produced, ready meals & products in today’s food market.
Look forward to seeing a range of my homemade breads served Ploughman’s style with Salads & Smoked Mackerel, Cheddar, humus or Smoked Salmon. Perfect for a picnic.
A very, very, naughty but nice sweet pie is also on the menu. A version of the recipe for my Chocolate, Banana & Peanut Butter Pie, can be found on myrecipeblog This dessert is a great treat for this time of the year as it needs very little cooking, so you won’t have to spend hours in the kitchen.
Making the most of seasonal soft fruits, I have also added a gluten free raspberry ice cream, & pictured at the top of this blog, Chocolate & Strawberry gateaux, also gluten free.
On the other hand, if you prefer not to spend any time in the kitchen, you can always visit me at Stables Kitchen, Great Chalfield Manor, Wiltshire & try some of my goodies for yourself. Try some peanut butter tart, topped with fresh banana tart.
I was born, with a spoon in my mouth, no it wasn’t a silver one. My spoon was an ordinary tablespoon, specifically made for the measuring of ingredients. I was born to cook & cook I have. Follow my kitchen experience by clicking the link below:
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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.
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