BBC Radio Wiltshire 17.12.18

Interview BBC Radio Wiltshire,

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.

Wiltshire, radio, media, blogger, interview
The Social chat. BBC Radio Wiltshire

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.

You will also be able to find more recipes on my Truffleicious Website

I will also be on The Graham Rogers Showing, give you ideas to deal with those Christmas leftovers on Boxing Day morning at 8.50.

Until tomorrow, have a lovely evening.

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