Tropical fruit, Aquafaba, meringue, baking, GBBO,

BBC Wiltshire GBBO Challenge

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.

Should you want to know more about me, my recipes & the products & services I retail, please visit my home page:

Menus Autumn-Winter 2018

HAPPY BAKING

If you are wondering what I did with the chickpeas, I’m happy to tell you that I used them in another recipe, this time one of mine, which you will find here :

 Truffleicious blog

 

 

 

Food, Healthy Eating. Mediterranean diet, Vegetarian food, Salads, Low fodmap diet

Poor Man’s Caviar

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.

Food, Tappa's, Home made Caviar, Aubergines, Olives
A great addition to some Tappa’s on a Summer Evening

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.

Mediterranean Vegetables, Salads, Aubergines, Olive oil, Healthy Food
Roasted Aubergine. The vital ingredient.

POOR MAN’S CAVIAR.  Serves 6. GF/ DF/ V/ Vegan/ Low Fodmap

Oven Temp 180c 350f Gas Mk 4

Ingredients:

3. Large Aubergines

2. Lemon’s (juiced)

1. Fresh Chilli. Deseeded & chopped

3. Cloves Garlic, crushed

150 ml Olive Oil

Seasoning

Herbs of choice. I used Marjoram & Lemon Balm.

METHOD

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.

salads, grated salads, mixed salads, shredded salads, vegetables
Healthy mixed salad at a fraction of the price.

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.