meringue, aqua faba, gbbo, BBC Wiltshire, Desserts

The Food Experience

Food. We all need to eat, but how do we get the best out of our food? Experience is the key. I hope I can explain this here:

gluten free, cake, sweet canapes, chocolate, home made
Its in the eating

OK guys, I’m a sixty-three year old person with a wealth of experience in cookery, food & nutrition. There are plenty of others out there like me. Scanning the social media sites, feeds are awash with advertisements for cakes, canapes & cauldrons of healthy foods, but, everyone with the eye for a quick buck can Google a recipe, watch the instructions on YouTube & all of a sudden they are a cook/caterer/dietician/food writer. Come on, wake up. Real chefs/cooks are time served, they know how to create recipes from a few ingredients, they can pop round & look in your fridge & have the knowledge to create a tasty meal from a few ingredients, they do not rely on packet mixes – expensive – or recipes from in-store mags,which are suggesting you buy their ingredients. Experienced foodies have the know how to substitute ingredients & produce quick, healthy meals. The key word in this missive is EXPERIENCE.

Cooking, cookery, food, recipes, baking
Experience Counts

My interest in cooking started when I watched my Mother cooking. Mum was a great home cook, producing good, tasty, substantial meals, from scratch for her family. I always thought that if I changed this & added that, I could create interesting variations on a theme. I built on this experience & went on to be a family cook at a rectory The Kitchen Experience in the Cotswolds. Prue Leith wrote several articles & published recipes of mine in the Guardian.¬† I opened a Dinner Party delivery service & “Private Dinning Room” in Broad Campden,¬†Gloucestershire, which attracted many celebrities of the day. The idea being that guests told me their likes & dislikes, I then created the recipes & menu around these likes.¬† People brought their own wines & a jolly time was had by all.

Country Houses, Shoots, Polo matches, Dinner Parties, Fine Dining
Cowdray House, Cowdray Park, Midhurst, West Sussex

I spent many a happy year at Cowdray Park in Midhurst as private family cook before moving on to Harrods, designing food for the food hall & as Mr Al-Fayed’s family cook.

You may well ask. Why am I not rich & famous? The reason being, I spent my money & time on bringing up my son & travelling to broaden my knowledge & love of all countries cuisines.

Currently, being a person of a “certain age” – read “On the scrap heap” – I converted a Stable, below my rented accommodation, at a National Trust Property into a Catering Kitchen Truffleicious at Great Chalfield I registered with the local Council, earned my 5* food hygiene status & pay rent to serve totally homemade, healthy food to the visiting card holding, trust members of the public. Now, don’t get me wrong. Through constant Social Media marketing – my own – & the generous help of local guides The Pig Guide & local radio BBC Wiltshire GBBO Challenge I have built up a loyal following, who visit to sample my homemade delicacies. Unfortunately, neither the donor family of the property or The National Trust seem to be aware of the service I provide on their property. The verbal abuse I experience is quite extraordinary, just because I do not serve chips, or shop bought white sliced bread. Loyalty to tenants? Unheard of.

Vegetarian, homemade food, raw food, gluten free, bread
“How can I help”

This brings me to a conundrum. I keep getting asked for my recipes. Netflix, recently filmed here. I provided lunch for them, one of the producers from “LA” is desperate to have the recipe of my Gluten free Lemon Mousse Cake?. Another company who is using a photo of my Wiltshire Cider Cake, in their 2019 Calender wants the recipe. It has taken me 40 yrs to be able to perfect these recipes, I am also about to write a book containing these recipes with 40% profits going to the charity MIND . Why do they think they are just available. Gratis.

 

Times & shopping habits have changed, however, experience still prevails. Why would you want to buy or serve a tasteless, nutritionally dubious, ready meal when you could learn in a couple of hours, the tricks of the trade? Cookery Tuition

By the way. Should anyone out there need a Food/recipe consultant to help them create original recipes, for their food outlets, just remember. ” I haven’t been crushed “. Yet.

If you have been. Thanks for reading.

 

Canapes, Gluten free, Drinks, Vegan, Nibbles

Christmas Party pleasures

The pleasures of the Christmas party may be missed by the host or hostess. All that planning, cooking, washing up gives you a headache just thinking about it. OK. So you can pop into your favourite Supermarket & buy ready prepared foods, which you will probably find at every party you attend this year. These are probably not natural foods, but products filled with artificial flavourings, colourings & preservatives, not the type of nibbles you health conscious party givers wish to give your guests. This is where TRUFFLEicious can come to the rescue.

TRUFFLEicious specialises in fresh natural, own recipe foods, which contain NO additives, preservatives or artificial colourings. We just use local – where possible – seasonal ingredients, which we then home make into your individual requirements. NOTHING is shop bought, not bread, cakes, biscuits or pastry. Of course, we buy our ham from shops, but they are ham joints, which we simmer with veg & herbs to produce a tasty slice of Wiltshire ham. Sorry, if I’ve offended the Vegans & vegetarians among you by mentioning the “H” word, but we cater for you too, also Gluten free, Dairy Free, Diabetics & the Low Fodmap’s of this world. Our 40 yrs experience of cooking The Kitchen Experience has given us the knowledge & expertise to cope with any food requirement.

Canapes, Christmas food, Party food, Vegan foods, Gluten free foods,
A mouthful of chocolate

As well as our breads & cakes, we have also included an updated winter version of our summer canape menu. Again these include all dietary requirements & because we have made every thing ourselves we know exactly what they contain. NO allergy problems here. All available packed in boxes. Free Delivery within 3 miles. Collection from Great Chalfield, by appointment only.

canapes, cheese, devils on horseback, drinks parties, christmas parties
A morsel of cheesy deliciousness

Give a little gift of Love this Christmas.

FOOD IS FOR LIFE – NOT JUST FOR CHRISTMAS -EAT HEALTHLY

An original gift, for Christmas, Birthdays, Weddings, Anniversaries etc

Weekly or monthly food gift voucher delivered each week or month, for as long as you like.

For further information contact us:

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.

 

 

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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News Letter, Homemade, food, May,

Truffleicious in May

Truffleicious News letter May 2018

At last the sun is shinning on Truffleicious Stable Kitchen & garden. How long it’s going to last, I couldn’t say, but while its here I’m going to make the most of it, so without further ado here is our News Letter for the merry month of May.

Lets deal with the healthy food first & move onto the naughties later.

Salads, Frittata’s & Low Gluten Pastry & Breads will play a large part of our menu this month & through out the summer. Most of the salads will be Gluten Free & Dairy Free.

These salads will change regularly to incorporate different fruits & veg as they come into season. I will no longer be using white or whole meal flours in my baking, replacing it with the ancient grains of Spelt & Rye. You can find out more about these flours in my blog, by following the link here>> Low Fodmap diet, Rye & Spelt On the menu this week was a vegetarian Chickpea, Tomato & Pepper Pie, made with Spelt Pastry.

Vegetarian, Spelt pastry, Homemade food, Chickpeas, Low FodMap diet
Vegetarian Pie.

I just love bread, although I am not Gluten Free myself, I have been following a Low FodMap Diet & have found, I do not have a problem with home made bread. [Proscessed food doesnt suit me]. As people are more aware of their sugar intake, I have also discovered that savoury products are more sought after, than sweeter options these days. I have developed a range of recipes, again using spelt & rye, but also utilising a range of root vegetables, which both keeps the product moist & adds a slight natural sweetness. These products are homemade & contain no Flour improvers, additives or preservatives. Pictured below are Cheese Twists, Rye, Sweet potato & Cinnamon Loaf, Spelt & Linseed Rolls & Sweet Potato Scones. I am also working on an Olive & Sundried Tomato sharing Bread & a Fennel & Prosciutto Loaf. If you are coming the Great Chalfield Plant Fair, this Sunday 6th May, you will be able to see & taste the final products.

Bread, Baking, Bakery, Home made, Low Gluten
Selection of Home made Spelt & Rye Baked Goods

If you fancy an alfresco picnic in the beautiful gardens at Great Chalfield Manor why not bring a bottle of wine & partake of some olives dressed in our home made Herb & lemon dressing, some of our home made bread & some dipping oil. Perfection.

Now on to the naughties. Ice cream & Chocolates. Last year I started making Ice Cream, during the summer months which proved to be welcomed by my loyal followers. This week I have made Raspberry Eaton Mess G/F, V Rich Vanilla Gelato GF, V & for those of you who are Dairy Free a Coconut Ice. GF, DF, V. My Ice creams are made with local free range eggs & fresh local milk. They contain no Artificial flavourings, additives or preservatives & are made weekly in small batches. My chocolates & Truffles, are also preservative & additive free & made with Belgian Chocolate, the dark chocs containing 70% cocoa Mass.

Our very popular Lemon Mousse Cake GF, V is still on the menu along with the men’s favourite, Wiltshire Spelt Cider Cake.

If you have tried our food & enjoyed it please leave a comment on this website. Comments which are left in the National Trust Box are not passed on to us. Likewise if there is something which you feel we could improve, please let us know.

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Until next month.