Because we care about your diet. Labelled with love. Totally homemade food by TRUFFLEicious
A #soup you can’t afford to miss. With our British #weather being so unpredictable at the moment, you can serve this soup either #hot, or #iced. Add a shot of Vodka for a #grown up party. #Simples !
Everyone is now into “grow your own” but what do you do with that glut of tomatoes and the mint that is threatening to over take your herb garden. What about that of a box of veg on the market stall that you can’t resist because it’s a bargain? The answer foodies, is make it into a delicious homemade soup, which can be served hot or on ice.
Soup is not just for winter, cold soups are very refreshing in the summer. Just imaging picnicing by a babbling brook with a glass of wine and a chilled thermos of Minted Tomato & Yoghurt soup served with home-made Parmesan crackers – made with that bit of leftover cheese – you where going to throw away.
MINTED TOMATO & YOGHURT SOUP.
Serves 4-6. Gluten free, Vegetarian.
INGREDIENTS: 3. Tbspns Olive or Rapeseed Oil. 1.5 Kg Fresh Tomatoes, Skinned & Deseeded, 2…
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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.
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.
This weeks offer at Morrison’s, Boneless & skinless chicken thigh fillets. These fillets make a quick a tasty dish, which is gluten free & dairy free, with a nod towards the healthy eating Mediterranean diet.
When cooking with raw poultry always, use a separate board & knife for cutting & wash thoroughly, in very hot water after use. If saving to reheat on another day, cool quickly. cover & place in the fridge until ready to heat. Make sure the dish is heated right through.
Always store raw meats at the bottom of the fridge, & cooked items above.
Serves 4. Gluten free, Dairy free. Oven Temp 200c Gas 6 400F Allergens in bold
1kg Pack of Chicken Thighs
1 Bulb of Garlic Cloves separated, peeled & crushed
2. Large red onions
1 Large red Chilli. Seeds removed if you like less heat
400 g Celeriac Peeled & Diced
2 Tbspns Dry Vermouth
4. Anchovy Fillets, rinsed of salt
2, Red Peppers. Deseeded & sliced
60ml Olive Oil
200g Black Olives.
2 tspns Paprika.
Fresh Thyme, & Oregano.
Into the bowl of a food processor place the 30 ml of the Olive oil, garlic, vermouth, paprika, anchovy fillets & grated rind & juice of 1 lemon. Pulse until you have a smooth sauce.
Toss the chicken & the sauce together in a bowl, until well coated. adding black pepper to season.
Put the chilli, red pepper, lemon cut in slices and red onion into a pre-heat roasting dish, & place the chicken & sauce mix on top. Roast, uncovered for 40-45 mins, checking that the chicken is cooked through. Allow to cool slightly.
Remove the chicken to a plate & keep warm. Put the remaining contents of the tray into a food processor, with the herbs & some of the remaining oil & blend until you have a smooth consistency. Add the drained olives & season to taste.
Pour over the chicken & serve with pasta, rice or jacket potatoes & salad.
Happy eating Foodies.