Xmas Bonanza

Here is your chance to stock up on awesome Xmas presents for foodie friends and relatives.

For the next 4 days only, we are offering our existing clients a 15% discount on all Truffle products purchased through our website.

Simply input the following code into the "Gift Voucher Code" field when checking out;

TRUFFLE-BONANZA

This offer will end on Friday 25th November.  Please note this discount code must not be used for fresh white truffle purchases.

Best wishes
nigel@trufflehunter.co.uk

White Truffle Update

Mid thru end of November is THE time to buy White Truffles.

Both for quality and price.

Buy now, before prices start to rise in the run up to Christmas.

Place orders now, your truffles will be hunted to order this weekend, and shipped to arrive with you next Wednesday or Thursday

Here's a nice one !

nigel@trufflehunter.co.uk

TruffleHunter Open House

Friends of TruffleHunter,

Between now and Xmas our UK offices will be open to customers every Saturday morning between 9.30am and 12 Noon.

If you are in or around Gloucestershire just drop in to visit us.

You can pick out fresh truffles for a Saturday night dinner party, or stock up on Xmas Gifts without Delivery charges.

Our offices are at Unit 1, Sandpool Farm, Oaksey Road, Poole Keynes, GL7 6EA, if you need directions just give us a call on 01285 861048 or email us.

Come and check us out !

Best wishes
nigel@trufflehunter.co.uk

White Truffles Now

At last we are seeing some excellent White Truffles. Order now for delivery next week, your truffles are being hunted now. nigel@trufflehunter.co.uk

Black Autumn Truffles

We now have a good supply of Black Autumn Truffles. The flavour and aroma is good, but supply is fairly limited due to lack of rain across all the major Truffle regions.

So order quickly to avoid disappointment. http://www.trufflehunter.co.uk/Fresh-Truffles Nigel@trufflehunter.co.uk

FRESH TRUFFLE UPDATE

Well the Autumn Fresh Truffles season is nearly upon us. I sampled a selection of the Winter White Truffles in Italy last week, but they are just not good enough yet. Don't buy any, just wait a little longer. I will sample these again next weekend, I expect we will start selling them at some point in the next two weeks. For the Black Autumn Truffles, they should be starting now, but there are very few being found. Most of the Italian Truffle regions have had so little rain for weeks now, and none of the hunters seem to be finding black truffles. Please register for our mailing list for further fresh truffle updates. TruffleHunter Monday 3rd October 2011

BLACK TRUFFLE SOUFFLE

Here is the Black Truffle Souffle recipe that I've been promising.  Very easy to make, incredible flavour, maximum wow factor.

Ingredients (makes 6 small souffles)

4 Egg Yolks, 6 Egg Whites (at room temperature)
50 Grams Butter
30 Grams Plain White Flour
50 Grams finely grated Parmesan
1 * 80 Gram Jar TruffleHunter Minced Truffle
1 tbsp Black Truffle Oil
300 mls Full cream milk
2 tbsp Creme Fraiche
Salt and Pepper to taste

Method

Finely grate the Parmesan. Gently melt the butter in a small saucepan. Brush 6 small ramekins with some of the melted butter and toss the grated Parmesan through the ramekins until they are well coated with grated cheese. Pop these in the refrigerator.

Preheat the oven to 180 degrees C.

In a clean bowl, mix the egg yolks, Minced Truffles, creme fraiche, Truffle Oil, and the remainder of the cheese. Warm the butter again, add the flour, cook for 1 minute, then gradually add the milk, stirring continuously to create a thick glossy sauce. Add this to the bowl with the Truffle mixture, and add Salt and Pepper to taste.

In another bowl, beat the Egg Whites using an electric whisk until stiff and firmly set, this takes around 4 or 5 minutes. Using a metal spoon add around a quarter of the Egg Whites to the Truffle Sauce and mix thoroughly.

Now to finish the mixture; its the air in the egg whites that makes the souffle rise, so very very gently add the remaining egg whites to the truffle mixture, folding through only 5 or 6 times maximum. You want to retain as much of the Egg white volume as possible.

Gently spoon the mixture into the ramekins, filling within half an inch of the top. Place onto a baking tray and cook in the preheated oven for 20-30 minutes or until the souffles are golden and risen.

Serve immediately.