About

Cookery & Food Experience, what I can offer you.


TRUFFLEicious is based at Great Chalfield, Wiltshire, in a stable we converted into a 5* hygiene registered kitchen, within the grounds of Great Chalfield Manor.

I have been working as a private cook/recipe developer for more than 40 yrs, mainly in private family houses, for Polo functions and at Harrods. During this time I have built up a large repertoire of my own recipes, which I have created & developed over the years, to suit our ever changing tastes & dietary needs requirements. 

“My aim is to supply 100% Homemade food, made from fresh, natural, local ingredients, which contain NO nasties”.

I am a great believer in cooking food from scratch, using fresh natural ingredients. You may like to read my related article Taste have we lost it?

Food & Cookery for the small business

I am available, on a consultancy basis, to advise on any food related matters, you may wish to discuss with a fully experienced Cook/recipe developer. These may include:

  • Creating recipes from your own product. 
  • Assisting you in creating a new food product.
  • Creating recipes for all dietary requirements.
  • Writing food & recipe blogs for your business.
  • Food Hygeiene.
  • Advise on food legislation & regulation for the small food business.

Home Cooking

I also offer a Cookery Tuition Package (in your own home)

The difference between us & other cookery schools is:

You choose what you would like to learn to cook.

You may want to:

  • Brush up on your basic skills.
  • Learn to cook dishes for various dietary needs.
  • Batch cooking from scratch – time management.
  • Special occassion cookery.
  • Healthy eating & nutrition.
  • Nutritional foods & cooking for older people
  • Ecconomic purchasing & cooking for families.
  • How to use your leftovers.

These are only suggestions, we are able to accomodate any aspect of food & cookery.

Should you wish to chat with us about any of the above topis, please contact me at info@truffleicious.co.uk

TRUFFLEicious is registered as a food business with Wiltshire Council & our Scores on the Doors are 5*. We hold current public & product liability insurance & Food Hygiene Certificate.

Visit our sister sites for more information

>> TRUFFLEicious 

> > http://www.truffleiciousteaches.com

 

Summer Food

We tend to think of Christmas as a time of food & feasting, but for me, Summer will always be the time, when feasting on fresh healthy food comes to the fore.

I can think of nothing nicer than whiling away a hot summer’s day with friends, whilst enjoying a delicious light lunch. Maybe you grow your own herbs & veg to make your own salads & dressings. Serve them with this light summery dish, made the night before. Toss a salad on the day & serve with my Small batch, Artisan, Fennel & Sesame Bread.   Add some fresh strawberries & raspberries for dessert & Voila a tasty, healthy, summer meal.

SMOKED SALMON & CUCUMBER MOUSSE

Gluten Free. Vegetarian.        No Cooking time. Prep time: 20mins. Chill Overnight.

Equipment  1.2Ltr Ring Mould.

Serves 6 as a main Course, 12 as a starter.

INGREDIENTS.

Tspn Olive Oil for greasing

200g Smoked Salmon Slices.

1 Medium Cucumber, finely diced.

225g Cottage Cheese, Sieved,

7g Sachet of Gelatine

150ml Water

150ml Homemade Anchovy Mayonnaise

150ml Greek Yoghurt

METHOD.

Lightly grease the mould with olive oil.

Line the sides of the mould with the smoked salmon slices.

Finely dice the Cucumber.

Put the water into a small saucepan, sprinkle the Gelatine over & allow to soak for 5mins. Place over a very low heat, until dissolved. DO NOT ALLOW TO BOIL.  Allow to cool.

Place the cottage cheese, mayonnaise into a bowl & mix well.

Working quickly, add the cooled gelatine mix to the cheese & mayo. Mix well.

Add the diced cucumber & fold in the Greek Yoghurt.

Season with white pepper. Pour into the mould, shake to level to top.

Cover with cling film & allow to set overnight.

Bread, Baking, Small batch, Artisan, Bakery
Bread. The Staff of Life

TO SERVE

Loosen the edges carefully with a palette knife & turn out onto a serving dish.

Decorate the edges with lemon slices & fresh herbs.

Serve with Crunchy Cos Lettuce & herb salad and a lemon Viniagarette dressing and slices of my fresh Fennel & sesame Bread.

Don’t forget the Chardonnay.

Chardonnay, wine, summer eating, summer drinking, food
Half empty. Half full ?

 

 

 

Camelot Castle Hotel – Part 2

Camelot Castle Hotel Tintagel Blog

 

Opening our bedroom door on the second floor of The Camelot Castle Hotel, Cornwall, (we had been upgraded to a sea view, family room,) I was immediately drawn to the two large bay windows framing the magnificent views below:

After the long drive I was ready to dump the suit case & settle into our large bedroom, overlooking those granite cliffs, swelling sea & the ruins of the legendary Camelot Castle. This hotel, as far as I was concerned, had all the home comforts I desired.

rooms, sea view, en suite, thread count, sheets
Sweet Dreams
pet friendly, hotels, accommodation, family rooms, suites
A girls best friend

Plonking Gypsy’s bed on the floor, she snuffled around the edges of the room, seeking out new aromas, while I familiarised myself with the rooms facilities.

As with the rest of the hotel, the walls were adorned with art by the castles Artist in residence Ted Stourton. Art, of course is a question of personal taste & for me these paintings were amazing, each one, allowing me to escape into my own world of imagination. With each view, I discovered something I had not seen before, or had I? The Artist had created for me, on a canvas, rich applications of colour, allowing me to interpret & indulge my own fantasies, seen within these art works. Something I pondered on over the next few days.

We had booked one of the Camelot Castles special spring offers, leading me to suspect we would not have the best suite in the hotel. Personally speaking, the room was perfectly satisfactory. I had read various negative reviews on Social Media, but, to me, you would get rattling windows in a listed building standing on top of a wind swept cliff! The carpet was a bit thread bare, but who would put someone with a dog (understandably only certain rooms accommodate pets,) in a room laid with the best broadloom?

The bathroom, very clean, but not large I must admit. However, who wants to spend all day in there? It reminded me of a pod on a plane. Whilst I am tall, I am not broad, for me it was perfectly serviceable & provided all the services for my ablutions a bathroom is designed for.

The beds, of which there where four in our room, one double & two singles were perfect, as were the pillows & bed linen. Perfectly clean, soft & providing a good nights sleep after our bracing, daily walks. Our room was cleaned quickly & efficiently on a daily basis. I was a happy bunny.

Refreshments were in order, we retraced our steps to the bar, where afternoon tea was being served. I would bypass the cake at the moment, as I had been sitting down all day but, Oh my, it did look delicious, homemadely [is that a word?] delicious. Now I have a

thing about Mocha, that rich, chocolatey, stand your spoon up in, luscious drink normally served in the morning. In fact I am very fussy about them, [I know, get a life] Not for me sickly sweet syrups or cheap powders, I need the real thing. Chocolate & Espresso Coffee. Camelot Castle Hotel, you really made the Earth move for me. Thank you.

coffee, mocha, chocolate, Cornwall, Tintagel
A proper job

As sure as afternoon tea precedes dinner & breakfast follows a night-cap, our four days at The Camelot Castle Hotel were filled with bracing, healthy exercise & leisurely breakfasts in the dinning room, overlooking the sea. Afternoons were spent reading & snoozing in front of log fires in the splendid Great Hall, while evenings held the delights of home made food in Irina’s Brassiere. We feasted on locally caught salmon fish pie followed by a little libation. Ok, you’ve got me on this, a lot of libations. I would thoroughly recommend a stay at The Camelot Castle Hotel, Tintagel, Cornwall.

I hope you enjoyed this blog as much as I enjoyed my stay at this amazing hotel. Thank you to Mr & Mrs Mappin, Artist in residence Ted Stourton & all of the Staff at The Camelot Castle Hotel. Hope to see you again in October

If you would like to find out more about this Hotel and Artist Ted Stourton please click the links below:

Camelot Castle Hotel

Artist in residence Ted Stourton

Boozy Pork Chops

dryjanuary, cider, apples, recipe, cooking
Cheers

A quick, tasty supper for mid week You could also use pork medallions if you wanted to make it more impressive for a dinner party dish.

For those of you who don’t want to incorporate alcohol, replace the cider with Apple Juice.  The recipe is Gluten Free. Omit the cheese if you are dairy free.

Serves 2   Time taken 20 mins, plus 20 min cooking time.

INGREDIENTS:

2. Pork Chops.

2. Large Apples, peeled & cored.

150 ml Dry Cider.

1. Large Red Onion, peeled & sliced

1, Organic, Low Salt, Vegetable Stock Cube or own stock if you have it.

75 g Danish Blue Cheese or Stilton

Fresh Sage, Rosemary & Thyme Leaves, Chopped.

Seasoning, to taste.

METHOD

Pre-heat a frying pan or Wok on a high heat, Add the chops & quickly brown on both sides.

Remove to a plate, turn the heat down to medium and fry the onions & apples for 5 mins,

Pour in the cider, add the herbs & stock cube. Stir and bring to the boil. Place the chops on top of the mixture. Cover & simmer for 10 mins.

Remove the cover, stir and simmer for a further 10 mins, to reduce the liquid.

Mean while pre-heat the grill, on high.

Place the Blue Cheese on the chops, & place under the grill until the cheese is golden brown & bubbling.

Serve with mashed potatoes & steamed broccoli for a good old winter warmer.

Feel free to add your comments below:

 

 

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Recipe for the Spice of life

Happy New Year Foodies. Hope you all a fantastic Christmas and are facing the New Year with a fistful of positive thoughts and a desire to eat healthier & save money.

Hopefully, the recipe I am going to give you below will not only help you to get creative with some vegetables, but it may also help you save money.

To the basic recipe, which is gluten free, dairy free, vegetarian and vegan, you can add whatever leftovers you may have.  You could add cooked chicken, beef, lamb, pork if you are meat lovers. For the Pesco-vegetarians among us you could add, fish, canned or fresh, or sea food.  Change the veg if you like and stir in a couple of table spoons of crunchy peanut butter to give a Satay like flavour. Variations are endless. TRY IT.

BASIC RECIPE. Serves 4.  GF/DF/V/Vegan.   Time taken 20mins + Cooking. Varies on Veg used & size of chunks.  ALLERGENS IN BOLD.

The video clip above gives yo a view of the different cooking stages.

2. Tbspns Olive Oil

2. Large Garlic Cloves, peeled  chopped

1 Large Red Onion, Peeled & finely sliced

2 Fresh Chillies, Finely Sliced. ( Seeds removed if you like less heat)

2cm Fresh Ginger, Peeled & finely chopped

2 Tbspns Tandoori Spice Mix

1 Tbspn Ground Coriander

2. Large Parsnips, Peeled & Cut into chunks

2. Med Pots, Peeled & Cut into chunks

1 Large Aubergine, Halved & Salted for 20 mins ( Removes the bitter juices)

400 ml Can Chickpeas, drained & rinsed

4, Leftover chopped soft Fresh Tomatoes or a Tin of Tomatoes

Seasoning

Chopped Coriander.

Aubergines,vegetarian,vegan,vegetables,low calorie
Salting Aubergines

METHOD.

Heat the oil in a large pan on the hob over a medium heat.  Add the chilli, ginger & onion & fry for 5 mins. Add the potatoes & parsnips & sir fry for a further 5 mins.

Stir in the ground coriander & the Tandoori Spice & Stir Fry for a further 5mins. Add the tomatoes. Bring to the boil, partially cover & simmer until the veg are soft.

5 mins before the end of cooking, stir in the chopped garlic & the rinsed, salted aubergine, which has been cut into chunks & the Chickpeas.

Season to taste. Sprinkle on the chopped Coriander.

Serve with warm naan bread,  thick Greek yoghurt, sprinkled with toasted sesame seeds & lime pickle. Alternatively served with boiled rice or pearled spelt.

This dish is even better, reheated the next day & is equally delicious served cold as a lunch box salad.

If you would like a cookery lesson on a 1 to 1 basis, or a group demonstration, find out more on our Cookery Tuition Website  >>  Cookery Lessons

Happy Eating.

 

 

 

 

 

A Stonking Stollen Pud

CHRISTMAS LEFT OVERS. BOOZY STOLLEN PUDDING

If you were lucky enough to be given or bought a lovely home made Stollen this Christmas, you MAY have some left over along with some drops in the bottom of your liqueur bottles!!!!

For this recipe you can use Brioche, Croissants or any other bread product you happen to have to hand.

INGREDIENTS. ALLERGENS IN BOLD.    Serves 6    Oven 180c 350F Gas MK 5    Time taken 20mins + Standing time & Cooking

Slices of Stollen,( I used my own Homemade, filled with Cranberries, Pistachios & Marzipan) or any of the above.

3 Large Free Range Local Eggs

150ml Double Cream

350ml Milk

2 Tbspns Rum, or Cointreau

Grated rind of 1 large Orange

1/2 Tspn Freshly grated Nutmeg & Cinnamon.

METHOD.

Butter a large ovenproof serving dish & lay the slices of Stollen over the base, building several layers.

Beat together the eggs, cream, orange rind, liqueur & spices.

Pour over the sliced Stollen pushing the slices down to cover in the liquid.

Leave to stand for 40mins.

Bake in the centre of the oven for approx 45mins until the pudding is just firm in the centre.

Allow to cool slightly, before serving, dust with Icing Sugar and add a good dollop of Clotted Cream or clotted cream Ice Cream. ( Marshfield Farm do a superb clotted cream & gingerbread Ice Cream if you really want to go mad).

If you want to use Croissants slice them & spread with Nutella & add a layer of chopped dried apricots, or leftover ripe bananas before proceeding as above.

If you would like to comment or ask a question, please use the form below:

Get Stuffing.

The season to be jolly is rapidly approaching, so I thought in the run up to Christmas & throughout January I will share with you some of my recipes, hopefully to inspire you and also to help you #loveyourleftovers.

This week, its STUFFING. Three recipes to help you add a different way to “Stuff that bird”.

Always keep in mind that stuffing can be used in numerous ways.   Try stuffing different vegetables & baking them.  A good hearty stew, either with meat, poultry or vegetables can be turned into a flavoursome dish with the addition of some homemade stuffing balls, dropped into the pan 30 mins before the end of the cooking time. A healthier option to dumplings.

APRICOT & PISTACHIO STUFFING  *

50g Butter or Olive oil

1 Large Onion, peeled & finely chopped

2, Stalks Celery, Finely chopped

150g Dried Apricots, chopped

200g Breadcrumbs,

Grated rind & juice of 1 Orange

150g Pistachio Nuts, Shelled & chopped

Chopped, Fresh Parsley & Thyme

Chicken Stock or White wine.

Seasoning.

METHOD:

Heat the oil & better in a pan & fry onion & celery until golden.

Put the remaining ingredients in the pan & mix well until all ingredients are combined.

If you fell the mixture is to dry, add a little stock or white wine.

 

SWEET POTATO & LIVER STUFFING   *

1kg Sweet Potato, freshly cooked

50g Butter Softened

1 Large Onion, peeled & finely grated

Liver from the Turkey, chopped

2 Eggs, beaten

2 Tbspns Chopped fresh, Parsley

1 Tbspn Chopped fresh Sage

Sprinkle of Chilli Flakes, or more according to taste,

Seasoning

METHOD:

Mash the potatoes finely, add all remaining ingredients & mix well. Leave until cold before using.

 

SAVOURY RICE STUFFING.  *

1 Large Onion, peeled & chopped

1 Large Yellow Pepper, deseeded & finely chopped

100g Smoked bacon lardons

1 Tbspn Olive oil

2 Large Tomatoes, skinned & chopped

Finely chopped Basil & Oregano

200g boiled brown basmatti  Rice (cooked weight)

Seasoning to taste.

METHOD:

Heat the oil in a pan & slowly fry the onion, bacon & pepper until the onion is golden.

Remove from heat & stir in the rest of the ingredients until well combined.

Leave until cold before using.

*   Food Hygiene. Always remember when making stuffing in advance, to cover & store in the fridge until needed, especially those containing raw meat or rice.

 

 

Here’s Health to your Christmas

Here at TRUFFLEicious, as the nights draw in & the season changes, we have been devoting our time to recipe creation. As the festive season draws nigh my thoughts turned to that great overload of rich, sugary foods, which become, in these modern times the spirit of Christmas.

“Hark the herald angels sing”. Our new recipe creations have been born.

THE ultimate #Christmas #Cakes. Rich, moist, dark, fruity & nutty and above all. #Gluten & Dairy free.

My first cake ( pictured above) is Beetroot, Apple & Hazelnut.

The sugar content has been lowered, as both the apple & dried berries add an element of sweetness to this rich moist cake.  Not being a fan of sugary icings, marzipan or butter icing, I have decorated the cake with a mixture of curd cheese & natural yoghurt,which adds a creamy, refreshing contrast to the richness of the cake.  Off course, if you are totally dairy free, the topping would be a NO NO.

My second cake. Carrot, Courgette, Date & Poppy Seed

Is again, gluten & dairy free. The picture on the right is decorated with the same topping as above and therefore not suitable for those totally dairy free it is sprinkled with grated lime rind & a few cranberries would also look effective. The cake on left is just dredged with icing sugar, for a seasonal effect & both would look good as a centre piece with a red pillar candle stood in the middle.

Cake No 3. Sweet Potato, Pecan, Maple Syrup & Caramel

Cake, Sweet Potato, Pecan & Caramel

Once again a rich, moist nutty cake, but with a slightly higher sugar content with the addition of maple syrup & homemade caramel and again the topping contains yoghurt & curd cheese.  This cake also contains an amount of gluten as it is made with Spelt, which give it a nice nutty taste & a rich dark colour.

All the above cakes, could also be served as desserts.  They keep well stored in an air tight tin, but if topped with the yoghurt & curd cheese, need to be stored in the fridge. Not suitable for people with NUT allergies.

In my next blog I will be dealing with gluten/Dairy free Chocolate Cakes & Mousses.

You can also hear me on BBC Radio #Wiltshire. Sue Davis Show on Sunday Mornings at 10.15 for the next 6 weeks talking about recipes from this blog.

Until next time #Foodies.