How to make Marzipan
The season for merriment is fast approaching, although I do not see why all seasons should not be filled with merriment. Here at TRUFFLEicious, we are filled with jollity & happiness. Great Chalfield Manor has closed for the winter & we are able to devote our time to creating our recipes, baking our gluten-free loaves & Spelt & Rye veggie Breads, vegan Christmas cakes, luscious lemon mousse cakes & supplying office parties & private functions with mouth-watering canapes.
This month’s recipe is very seasonal. Although I personally do not favour a traditional Christmas Cake, preferring something lighter & less sugary, I know, for a lot of people, Christmas would not be complete without one. No, I am not going to give you a cake recipe, but deal with Marzipan & the making of it.
Are you one of those people who head to the super market & grab a pack of ready-made Marzipan? Have you read the small print on the back? It should really be called Sugarpan, because the main ingredient is, guess what, SUGAR!! OK, most recipes call for half ground almonds & half sugar, but even in the more respected stores, ground Almonds only account for 25% of the product, the rest being made up with the afore-mentioned sugar & other additives. Using good quality ground almonds is a must. I recommend purchasing on-line from Wilton Whole Foods . Some of the poorer quality brands available, literally taste like sawdust.
So here goes:
HOME MADE MARZIPAN. G/F. V. Low Fodmap Allergens: EGG. Cooking Time Nil.
Covers 1 30 cm Cake or smaller cake with enough left over to make chocolate Marzipan’s.
450g Ground Almonds (Good Quality)
225g Icing Sugar
225g Caster Sugar
2 Small Eggs
Juice of half a lemon
1. Tbspn Rum or Sherry
1.Tbspn Orange Flower Water
Few drops Almond Essence
Place the dry ingredients in a large bowl & mix together well.
Pour in the lightly beaten eggs & add the other liquids, mixing with your hands, to form a smooth paste.
DO NOT USE A FOOD MIXER. When the ingredients have bound together, forming a smooth paste, wrap in cling film & chill for a couple of hours. Over working the paste will result in an oily paste, caused by the oil being released from the almonds.
If you do not wish to use alcohol in the recipe, replace with Elder flower Syrup. Use fresh, free range eggs, as the rich yellow yolks, produce a good coloured Marzipan.
Use as required, rolling out on a board which has been dusted with icing sugar, to prevent sticking.
Any left-over Marzipan can be rolled onto balls or cut into shapes & dipped in melted chocolate.
For our Christmas Countdown daily recipes & tips 1st – 21st Dec Visit our sister site Truffleicious.blog
For further recipes, covering all dietary requirements, visit our sister site TRUFFLEicious blog
Thank you for reading, if you require any tips of recipes for your festive cooking, let us know. I’m sure we can help.
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:
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.
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.
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.
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.
Give a little love this #Christmas. #Food
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…
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A cook in the baking – still in the kitchen & loving it.
I was born, with a spoon in my mouth, no it wasn’t a silver one. My spoon was an ordinary tablespoon, specifically made for the measuring of ingredients. I was born to cook & cook I have. Follow my kitchen experience by clicking the link below: