tag:blogger.com,1999:blog-81508367064857323292024-03-05T16:29:37.935+00:00Taste Bud TravelsFood and drink has the amazing ability to take us back to good times past, or it can transport us to places that we've never been, but succeeds wonderfully in capturing our imaginations and placing our minds, through flavour, texture and aroma, into a world where we dream to be. . .
Here, I hope to share my favourite recipes and interesting stories.Cheeky Spousehttp://www.blogger.com/profile/10704918946197040587noreply@blogger.comBlogger193125tag:blogger.com,1999:blog-8150836706485732329.post-61195291504410393122013-05-24T16:13:00.000+01:002013-05-24T16:13:36.191+01:00Taste Bud Time Travels<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaH_VsQj_y5YqNy3oIPQqLIS8Z27X_rfBfl7b3Hn-Tw9GT6eTw3pwW7jhJ5l75QAlAadbUJSh3rysXjdAn_uRwGtdfwmSG35JI-_UfZKpBBzbKAC_JejSvyMJ65cZ1Kwn2SY8a9fTQGyM/s1600/Doctor+Who+Tardis.png" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaH_VsQj_y5YqNy3oIPQqLIS8Z27X_rfBfl7b3Hn-Tw9GT6eTw3pwW7jhJ5l75QAlAadbUJSh3rysXjdAn_uRwGtdfwmSG35JI-_UfZKpBBzbKAC_JejSvyMJ65cZ1Kwn2SY8a9fTQGyM/s200/Doctor+Who+Tardis.png" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: left;">Photo: <a href="http://www.everystockphoto.com/photo.php?imageId=1551229&searchId=9972778cb1df4f762f69cea1a3ed07f5&npos=9" target="_blank">aussiegall</a> / <a href="http://creativecommons.org/licenses/by/2.5/" target="_blank">everystockphoto</a></td></tr>
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I've always been fascinated by history, in fact I preferred factual books to fiction when I was at school, which probably explains why I did better at my History O Level exam than I did in English Literature.<br />
My love for the past and how it has shaped the modern world is still strong. Food throughout history is a particularly enthralling subject.<br />
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You could say that my kitchen has become a little time travel machine or maybe even the Tardis. I may not be like Doctor Who saving worlds across the universe but I have been making some new discoveries through culinary activities.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgarkwxAVwsAT-dQlmHt3v5lKmPGu4OJAKISuO5IwGoYBWHncxAgy8Jp_6Se0iGmd513FtJoga3hJgAoQ3KgvXU5ieXtYIKVg3Mn_hSys1ABmDRxvUo2SLdPZE8ROQFtSGtZ6i_YNj6fW4/s1600/Alan+Coxon.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgarkwxAVwsAT-dQlmHt3v5lKmPGu4OJAKISuO5IwGoYBWHncxAgy8Jp_6Se0iGmd513FtJoga3hJgAoQ3KgvXU5ieXtYIKVg3Mn_hSys1ABmDRxvUo2SLdPZE8ROQFtSGtZ6i_YNj6fW4/s320/Alan+Coxon.png" width="253" /></a></div>
Just over a year ago I met Alan Coxon at a food and craft festival in Woburn. Some of you may remember him as the television chef who had his own show 'Coxon's Kitchen College', he also appeared on Great Food Live on UKTV Food.
Alan is the food archaeologist, so for him food history is his passion. Alan Coxon is a mine of information when it comes to food, he loves facts, details. Mention an ingredient or a recipe and he will tell you where it comes from, the history and any weird and wonderful fact you care to imagine.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3ByX5aJyoEoh8GIpov45JCG7rP758uNKIxR07OItp6HlU_pHFfwTLJlVGb8GeR9iYqVhDMuAhjSxVliV73XKC25AbxOm0nfNw8NvoMz9Yi-9QDgdIjBr4QqnCsTCzuUR_lNNQBZjKRns/s1600/AlanCoxonAll2.png" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3ByX5aJyoEoh8GIpov45JCG7rP758uNKIxR07OItp6HlU_pHFfwTLJlVGb8GeR9iYqVhDMuAhjSxVliV73XKC25AbxOm0nfNw8NvoMz9Yi-9QDgdIjBr4QqnCsTCzuUR_lNNQBZjKRns/s1600/AlanCoxonAll2.png" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: left;">Photo: © <a href="http://www.childsdesign.com/" target="_blank">childsdesign</a></td></tr>
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<span style="background-color: white; color: white;">****</span><br />
Alan's passion led him to create three vinegars based upon and inspired by ancient recipes. He took cues from three very different cultures – Medieval, Roman and Ancient Greek. From these, Ale-Gar, Roman Vinaigre and Ancient Greek Vinaigre were born.
It wasn't a simple process or quick development to make them. From start to finish it has taken Alan 10 years to perfect the recipes as well as the bottles.<br />
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So back to my time travelling. I have been using these vinegars with abandon in my cooking. Although they are vinegars, they are not sharp and mouth puckeringly sour, so don't think of them as a malt vinegar that you splash on your fish and chips. The flavours are complex, yet subtle and soft and much more like a fine wine, in that respect.<br />
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I have used the vinegars in all manner of ways from dressings to marinade, in sauces, casseroles, stir-fries, even in sweet dishes, they really are that versatile.
The Ale-Gar is based on a 15th century recipe, the vinegar being created from chocolate stout malt which has a unique flavour with a slight taste of cinnamon.
I've used this in just about everything! Simmer a quantity until it has reduced to a syrupy consistency and you have a wonderful drizzle for duck.<br />
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The Roman Vinaigre is made from quality wine and distinctly herbal in character. I noticed the chamomile flavour first which is quite unusual but quickly grew on me. Try it drizzled over fresh sliced peaches with prosciutto, it is wonderful.<br />
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The Ancient Greek Vinaigre is also wine based, bitter-sweet and fresh. There is a hint of coriander which I found makes it ideal to use in Asian recipes, particularly oriental stir-fries.<br />
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These vinegars are a truly wonderful addition to the kitchen, not only do they taste good they look good too in handsome bottles.
They are very nearly ousting the balsamic and rice vinegar in the cupboard, not to mention the Worcester sauce.<br />
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You can buy online from <a href="http://foodbyalancoxon.com/" target="_blank"><b>foodbyalancoxon.com</b></a>Cheeky Spousehttp://www.blogger.com/profile/10704918946197040587noreply@blogger.com0tag:blogger.com,1999:blog-8150836706485732329.post-5398689924645410982013-05-08T18:08:00.000+01:002013-05-08T18:08:59.612+01:00The Edible Market Food Festival is coming!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_qeHjH_mnLqNO4A1qvflZYuwKbDmtgtv_bYu0wolNu139CL81HhOx4WkOP9wpFpUH4yesTELd5ajCUBkuBJezocayexXmrH0pZXF7P_1ht2kCxUV1JJQ52nJaTfTy-jkK7WKgHyMK6Oc/s1600/Edible+Market+Logo.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_qeHjH_mnLqNO4A1qvflZYuwKbDmtgtv_bYu0wolNu139CL81HhOx4WkOP9wpFpUH4yesTELd5ajCUBkuBJezocayexXmrH0pZXF7P_1ht2kCxUV1JJQ52nJaTfTy-jkK7WKgHyMK6Oc/s1600/Edible+Market+Logo.png" /></a></div>
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Please forgive me but I'm about to give a shameless plug! (You probably already saw the advert in the sidebar).<br />
I want to tell you about a brand new food festival that you must add to your events to visit this year.<br />
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<b>The Edible Market Food Festival will be held on 12th October at the <a href="http://www.carnivalarts.org.uk/" target="_blank">UK Centre for Carnival Arts</a> in <a href="https://maps.google.co.uk/maps?f=q&source=embed&hl=en&geocode=&q=UK+Centre+For+Carnival+Arts,+Saint+Mary's+Road,+Luton&aq=0&oq=ukcca+luto&sll=52.8382,-2.327815&sspn=11.811881,28.54248&t=h&ie=UTF8&hq=UK+Centre+For+Carnival+Arts,&hnear=St+Mary's+Rd,+Luton+LU1,+United+Kingdom&ll=51.878314,-0.408908&spn=0.006295,0.006295" target="_blank">Luton</a>, Bedfordshire. <a href="http://www.ediblemarket.co.uk/" target="_blank"><span style="color: #0b5394;">www.ediblemarket.co.uk</span></a></b><br />
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So why is it a shameless plug? Erm, it's something I am involved in when I'm wearing my <a href="http://www.artisanfoodtrail.co.uk/" target="_blank">The Artisan Food Trail</a> hat. Yes Mum, if you're reading, you and Dad <u><i>are</i></u> coming, I mean invited! ;-)<br />
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The festival <a href="http://www.ediblemarket.co.uk/" target="_blank">website</a> went live just last week and already it has sparked a lot of interest – I'm very excited as well as a teensy bit apprehensive but I am working with the best of people to make sure all goes to plan.<br />
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There's going to be some great food to buy and eat, all of the highest quality – no mass-produced nonsense – it's all pretty special and not run-of-the-mill high street fayre.<br />
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If you want to know more, take a look at this <a href="http://theartisanfoodtrail.blogspot.co.uk/2013/05/the-edible-market-food-festival-is.html" target="_blank"><b>article</b></a> on <a href="http://www.artisanfoodtrail.co.uk/" target="_blank">The Artisan Food Trail</a> blog.<br />
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Thanks for reading this little advert and I hope you can make it along!Cheeky Spousehttp://www.blogger.com/profile/10704918946197040587noreply@blogger.com0tag:blogger.com,1999:blog-8150836706485732329.post-42895302156305602822013-04-05T13:35:00.000+01:002013-04-05T13:35:52.742+01:00Put to the test: Raw Nibbles Caramel Slice<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7E40CVq3w65KSKzBeOq76uqWAf06j8ddxXmk7dZUCZ60e_XQMN5DnP34dRYtUW8q9Q9eyZwkwCzAy2Sdxb14Y6s3S2VkIT42bI2VEHsG0qrwcRz7ks39SPiU4eTikCw-8wY-85SRB788/s1600/Raw+Nibbles+Caramel+Slice.png" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7E40CVq3w65KSKzBeOq76uqWAf06j8ddxXmk7dZUCZ60e_XQMN5DnP34dRYtUW8q9Q9eyZwkwCzAy2Sdxb14Y6s3S2VkIT42bI2VEHsG0qrwcRz7ks39SPiU4eTikCw-8wY-85SRB788/s1600/Raw+Nibbles+Caramel+Slice.png" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: left;">Photo: © <a href="http://www.childsdesign.com/" target="_blank">childsdesign</a></td></tr>
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<span style="letter-spacing: 0px;"><span style="background-color: white; color: white; font-family: inherit;">*** </span></span><br />
<span style="letter-spacing: 0px;"><span style="font-family: inherit;">When someone offers you a slice of cake, it’s pretty hard to refuse, so when I received an email from Raw Nibbles asking if I’d like to review one of their products, it was a done deal!</span></span><br />
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<span style="font-family: inherit;"><span style="letter-spacing: 0.0px;"></span><br /></span></div>
<span style="letter-spacing: 0.0px;"><span style="font-family: inherit;">You may have noticed that I haven’t been reviewing products very much lately, on my blog. There’s a simple explanation for this – I am <i>very</i> picky now, which I hope is a good thing.</span></span><br />
<span style="letter-spacing: 0.0px;"><span style="font-family: inherit;">Emails regularly drop into the Cheeky Spouse inbox from PR companies, in a bid to get me interested in reviewing various products for them (for free, I might add!), but I’m always looking for things that are a little less mainstream in favour of something different.</span></span><br />
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<span style="font-family: inherit;"><span style="letter-spacing: 0.0px;"></span><br /></span></div>
<span style="letter-spacing: 0.0px;"><span style="font-family: inherit;">Raw Nibbles products certainly fit the bill. They’re from a (very) small Norfolk company, made by hand in small batches and everything is raw. I don’t know much about gourmet raw food and I am making an effort to learn, I promise you, but what I do know is, that it isn’t just carrot sticks!</span></span><br />
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<span style="font-family: inherit;"><span style="letter-spacing: 0.0px;"></span><br /></span></div>
<span style="letter-spacing: 0.0px;"><span style="font-family: inherit;">Up for the test was a Raw Caramel Slice. It looks just like a gorgeous hunk of Millionaires Shortbread but there’s no butter in there and being dairy free it is perfect for vegans.</span></span><br />
<span style="letter-spacing: 0.0px;"><span style="font-family: inherit;">You don’t miss the butter though as the biscuity base is rich and nutty tasting that more than makes up for that.</span></span><br />
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<span style="letter-spacing: 0.0px;"><span style="font-family: inherit;">On top of the biscuit is the caramel, all oozing and soft, just as it should be, but not made from cane or beet sugar, as you would expect. I noticed the ingredients list contains coconut sugar, agave nectar and dates, so I suspect that is what gives the sweetness and toffee-like flavour. Clever stuff!</span></span><br />
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<span style="letter-spacing: 0.0px;"><span style="font-family: inherit;">The final layer is raw ‘milk’ chocolate. Again, no dairy. Raw chocolate isn’t so strange and the more types I’ve tasted, I’ve found it to be extremely delicious with such a smooth texture that doesn’t cling to the tongue – an altogether pleasant sensation.</span></span><br />
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<span style="letter-spacing: 0.0px;"><span style="font-family: inherit;">That generous hunk, which was enough for two to share, most definitely gets a thumbs up and I’m not even a vegetarian/vegan. Even the most ardent dairy lover wouldn’t miss the butter, cream or milk.</span></span><br />
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<span style="letter-spacing: 0.0px;"><span style="font-family: inherit;">Could these type of raw food indulgences be the way forward to treating yourself more healthily? I’ll let you decide after you’ve had a look at the Raw Nibbles website <b><a href="http://www.rawnibbles.co.uk/" target="_blank"><span style="color: #0b5394;">www.rawnibbles.co.uk</span></a></b></span></span>Cheeky Spousehttp://www.blogger.com/profile/10704918946197040587noreply@blogger.com1tag:blogger.com,1999:blog-8150836706485732329.post-65075845578324358952013-02-26T16:59:00.000+00:002013-02-26T17:11:26.513+00:00Lemon Polenta Cake with Rosemary Syrup<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidc9I3PHcUbwN0TnnqgQnctFMBGgRBeaD6Jkx06ahJjyKIbBrikQTRXp95W50cmXCQjRUftoo5v31dNhPjxgNpFh46NAVA-8hbJ9UxdHcH-OJXOVC4Y_5eJOlFgyUNAtuKduIP6HG-ce8/s1600/Lemon+Polenta+Cake.png" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidc9I3PHcUbwN0TnnqgQnctFMBGgRBeaD6Jkx06ahJjyKIbBrikQTRXp95W50cmXCQjRUftoo5v31dNhPjxgNpFh46NAVA-8hbJ9UxdHcH-OJXOVC4Y_5eJOlFgyUNAtuKduIP6HG-ce8/s1600/Lemon+Polenta+Cake.png" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: left;">Photo: © <a href="http://www.childsdesign.com/" target="_blank">childsdesign</a></td></tr>
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Is it a cake or is it a pudding? I’ll let you decide, but it is so moist and delicious and you need a fork to eat it… or a spoon so I’m electing it for pudding.
Aside from the obvious chocolate cake, this is another baked delight that has the ability to assuage any intense cravings for comfort food. In my case, anyway.<br />
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Juicy with the full flavour of refreshing lemons and a texture which is pleasingly crumbly, moist and sticky, all at the same time, I can never refuse a slice. And there’s the temptation to lick the plate!
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Rosemary may seem an unusual ingredient in a sweet cake, but I can assure you that it really works.<br />
Do use fresh rosemary though, for a real fragrant flavour.<br />
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Rosemary seems to be the only herb in the garden that can survive the ravages of winter. The others have died back and gone to sleep, or look forlorn and lack the essential oils of the summer season.<br />
So if like me, you can’t wait for the return of the full flow of spring, rosemary will always be at the rescue.<br />
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<b><span style="color: #bf9000;">Ingredients</span></b><br />
<i>For the cake</i><br />
175g polenta<br />
50g plain flour<br />
11/2 tsp baking powder<br />
good pinch salt<br />
5 tbsp natural yogurt<br />
5 tbsp <span style="color: #0b5394;"><a href="http://www.artisanfoodtrail.co.uk/yarevalleyoils.html" target="_blank"><span style="color: #0b5394;">rapeseed oil</span></a> </span>(use extra virgin cold pressed)<br />
2 lemons, juice and grated zest <i>(see my <a href="http://tastebudtravels.blogspot.co.uk/2011/12/getting-more-juice-from-your-lemon.html" target="_blank"><b><span style="color: #0b5394;">tip</span></b></a> on how to get more juice from your lemon)</i><br />
3 eggs<br />
200g caster sugar<br />
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<i>For the syrup</i><br />
200g caster sugar<br />
200ml cold water<br />
2 sprigs fresh rosemary<br />
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<b><span style="color: #bf9000;">Method</span></b><br />
Preheat the oven to 180C / Gas 4. Prepare a 20cm round cake tin by oiling it and lining with baking paper.<br />
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Sift together the polenta, flour, baking powder and salt into a large bowl.<br />
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Put the yogurt, oil, lemon zest and 2 tbsp lemon juice into a jug and stir well to combine.<br />
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In a separate bowl, beat the eggs and sugar until they achieve a creamy consistency. Then beat in the yogurt mixture until smooth. Stir in the dry ingredients until just combined being careful not to over-mix.<br />
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Pour the batter into the cake tin and place in the oven and bake for 40-45 minutes. The best way to tell if the cake is cooked all the way through is too insert a skewer into the centre which should come out clean when you pull it out.<br />
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Meanwhile make the syrup. Put the sugar in a saucepan with 200ml water and the rosemary sprigs. Heat gently until the sugar completely dissolves and simmer for 10 minutes. Allow to cool and then strain through a sieve into a jug.<br />
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When the cake is cooked, place it on a cooling rack for 15 minutes, then invert and remove the baking paper.<br />
Place the cake on a plate and prick all over using a skewer. Drizzle over half of the rosemary syrup and allow the cake to cool completely.<br />
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To serve, slice the cake and drizzle over more syrup You can also serve with a scattering of raspberries and a dollop of Greek yogurt.
Cheeky Spousehttp://www.blogger.com/profile/10704918946197040587noreply@blogger.com0tag:blogger.com,1999:blog-8150836706485732329.post-59066760180370911832012-11-23T16:33:00.000+00:002012-11-23T16:37:41.997+00:00It's a bit of an animal<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidOvTy2eQ7pgRzX7Tx3GUJst73nkVglpBiWg9dC-L16s4oTQzSzrvGREtP-Ep5FvG1lOV3Fy8kVdfqCIGK_jYWZEMRYwi-9UkYiwFt2-mVsoO9gJjRBTs_oN1US2k05vEgVwmuQulDqA4/s1600/Lab+Meat.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidOvTy2eQ7pgRzX7Tx3GUJst73nkVglpBiWg9dC-L16s4oTQzSzrvGREtP-Ep5FvG1lOV3Fy8kVdfqCIGK_jYWZEMRYwi-9UkYiwFt2-mVsoO9gJjRBTs_oN1US2k05vEgVwmuQulDqA4/s1600/Lab+Meat.png" /></a></div>
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I was watching <a href="http://www.bbc.co.uk/programmes/p00zxmqd" target="_blank">Dara O'Brian's Science Club</a> on television the other night where they covered the topic of lab-grown meat. This is not news to me as it is a subject that had been circulating in the press a few months previously, however it is still a hot topic.<br />
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We are now living in age where the consumption of meat has become so huge, to an extent where it is suggested that the demand is putting an immense strain on our planet.
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<br />
As much as enjoy a good piece of meat, I am not someone who feels the need to eat it everyday but those that do and believe a meal is not complete without it are being encouraged to adopt at least one meat-free day each week.<br />
<br />
Back to the subject of the laboratory, it requires just one small biopsy taken from a live cow. The cow remains unharmed and carries on with its life as usual while its cells in the lab are mixed with various growth cultures and with some scientific manipulation, muscle fibres grow.<br />
<br />
It is indeed very clever science, something I marvel at, but I can't help but think that this is perhaps not the route to take to solve the world's meat production issues.
<br />
For starters, the lab meat is not like meat as we know it. The scientists demonstrating on the TV programme said it would be used to make hamburgers, so it looks like it is a long way off from being used to construct a nice juicy steak.<br />
<br />
A small piece was even cooked after it had been seasoned with salt. The scientists sliced into the anaemic little piece of stuff and gave their verdict. What did it taste like? Chicken apparently. So to emulate the flavours of a hamburger I think it would require a fair amount of additional ingredients and additives to even resemble anything like beef. Already this lab meat is on its way to becoming a heavily processed foodstuff, something I'm not keen on.<br />
<br />
No doubt this type of science is a spin off from growing human organs in a lab, which I can see has a valid application, but there must be other experiments and studies into solving the world’s food crises that warrant the time and money spent.<br />
<br />
At this stage although growing meat in a lab – from the scientists point of view – has been largely successful, it has taken them years to get as far as they have and by their own admission they couldn't even produce enough yet to meet demand. In addition the current process takes so much energy it is hardly sustainable so perhaps we're still better off rearing real animals in the traditional way.Cheeky Spousehttp://www.blogger.com/profile/10704918946197040587noreply@blogger.com1tag:blogger.com,1999:blog-8150836706485732329.post-40379836377346138522012-10-22T11:30:00.000+01:002012-10-22T11:31:05.190+01:00Food is lifeIt is very true to say that food feeds the soul as well as the body and I can vouch for the positive effects that the involvement with food can have on mental well being.<br />
<br />
I began this blog some years ago as I am excited by food, not just eating, but cooking, the history, the culture and how it is so much part of our lives interests me. I wanted to share what I enjoyed, my knowledge and passion for all things edible, whether it be family recipes or those from my favourite cookery books to even venturing into relating my very much intuitive recipes to the page.<br />
<br />
My blog's beginnings were a little sporadic at first as I discovered it takes a great deal of time to write a recipe and having a regular day job could be draining leaving me little time to indulge my passion.
Then a couple of years ago something happened that left me in a very dark place indeed. I must have been heading into the dark days of depression well before I was put in a very awkward position that meant I could no longer stay in my job. Was it a nervous breakdown? I'm still not sure but I had been in denial of what was happening to me and then boom, I fell down the biggest and blackest metaphorical hole in the universe.<br />
<br />
I find it hard, even now to express how I really felt back then, but my thoughts were often suicidal.<br />
<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875);">One of the things with depression is that you can lose the want to do the things that you once enjoyed. On the advice of my doctor I tried very hard to continue to pursue my hobbies, my blog being one of them.</span><br />
<br />
I can honestly say that it was very good therapy. It gave me focus and purpose and still does although perhaps I'm not as prolific as I was. However there is a very good reason for this. My blog became a springboard for a business I set up with my husband, whose help has been absolutely invaluable and now my passion for all things food is directed into <a href="http://www.artisanfoodtrail.co.uk/" target="_blank">The Artisan Food Trail</a>.<br />
<br />
Could I say that food saved my life? It would have to be a resounding yes. Also without my husband's encouragement, support and steadfast faith in me and what I was capable of I wouldn't be sharing my story today. Cheeky Spousehttp://www.blogger.com/profile/10704918946197040587noreply@blogger.com0tag:blogger.com,1999:blog-8150836706485732329.post-66710305244333438872012-08-10T15:39:00.001+01:002012-08-10T15:48:57.265+01:00Run run, as fast as you can…<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKepDFbccRWCiZ2XpcS9D9A6oBson6yoXzXJeBhp4Vrby5Zl6orbH2d0XWdWLrw-mPDgOgVqAMKZUYEvb9KCSp2tm1XKYnd4fxdbjb26R8FYDlVznhjimQsoFUgbTTcYVGKgI5jYejpO0/s1600/AshbourneBiscuits+Gingerbread+Men.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKepDFbccRWCiZ2XpcS9D9A6oBson6yoXzXJeBhp4Vrby5Zl6orbH2d0XWdWLrw-mPDgOgVqAMKZUYEvb9KCSp2tm1XKYnd4fxdbjb26R8FYDlVznhjimQsoFUgbTTcYVGKgI5jYejpO0/s1600/AshbourneBiscuits+Gingerbread+Men.png" /></a></div><br />
<br />
…You can't catch me, I'm the <a href="http://www.topmarks.co.uk/stories/gingerbread.htm" target="_blank"><b>gingerbread man</b></a>!<br />
<br />
Well this time, the sly old fox was me, that got to eat the gingerbread man!<br />
<br />
A recent trip took me to Ashbourne in Derbyshire, home to the longest pub sign in the world and the maddest and biggest football match held at Shrovetide. Ashbourne's proximity has earned it the title of Gateway to The Peak District.<br />
<br />
Ashbourne is also famous for its gingerbread biscuits and as far as I know there are a couple of places that make and sell them in the town. I visited <a href="http://birdsbakery.com/" target="_blank"><b>Birds</b></a> which resides in a black and white timber framed building in St Johns Street – you can't miss it as there's a hanging sign on the outside clearly depicting a gingerbread man.<br />
<br />
Ashbourne gingerbread is not what you'd might expect, being much lighter in colour than the more familiar recipes. It is rather like a firm shortbread biscuit flavoured with ground ginger.<br />
Its history is fascinating and the recipe is said to have been brought to the town by French prisoners during the Napoleonic wars. The personal chef of a captured French general reputedly made it in 1805 and his recipe was copied and used locally.<br />
<br />
I just love the gingerbread men which are so traditional with their currant eyes and buttons and glacé cherry mouth – it makes a change from some of the over iced, grotty-looking ones covered with Smarties you often see.<br />
<br />
For those who no longer indulge their inner child, 'knobs' can also be bought. Mind your teeth though as the thickness and hardness can be tricky to bite into!<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi30f-6_7PiHez7ac3F_yJO32j91XRooOCpi4CwYVXA_3K3aOrFYI40xsHfzAYdqeDECk1LdfFib61rhiJAXOmirOr2H9VVeVLDnJxo3EdtUnxhC9bjFZ_4ppHsUgQyow8U6-lBbbLzVtA/s1600/Ashbourne+Biscuits+Knobs.png" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi30f-6_7PiHez7ac3F_yJO32j91XRooOCpi4CwYVXA_3K3aOrFYI40xsHfzAYdqeDECk1LdfFib61rhiJAXOmirOr2H9VVeVLDnJxo3EdtUnxhC9bjFZ_4ppHsUgQyow8U6-lBbbLzVtA/s1600/Ashbourne+Biscuits+Knobs.png" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: left;">Photos: © <a href="http://www.childsdesign.com/" target="_blank">childsdesign</a></td></tr>
</tbody></table>Cheeky Spousehttp://www.blogger.com/profile/10704918946197040587noreply@blogger.com0tag:blogger.com,1999:blog-8150836706485732329.post-80700438772222392122012-05-04T11:30:00.002+01:002012-06-22T14:26:09.512+01:00Wild Garlic and How to Get It<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYPNHnIltvzWRKxHh2vpw5WCcj7fUF3coIZntM6gfsarYZ2MSr7yXWruoVOnofOJA70vZv3o3sH5_mThZc_HRPdk5-443ZkkXx-0nfe8N2nNBISvgGt1J7oSuu_BwrLnCtqE6aByykjvg/s1600/wild+garlic+1.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYPNHnIltvzWRKxHh2vpw5WCcj7fUF3coIZntM6gfsarYZ2MSr7yXWruoVOnofOJA70vZv3o3sH5_mThZc_HRPdk5-443ZkkXx-0nfe8N2nNBISvgGt1J7oSuu_BwrLnCtqE6aByykjvg/s1600/wild+garlic+1.png" /></a></div><br />
<br />
I don't get out much. I am not a hermit though and I do enjoy going out, providing the circumstances are right. A day of fresh air and countryside is preferable to traipsing around the shops as I would rather dodge insects and tree branches than hapless retail enthusiasts.<br />
<br />
I've been very busy lately running a business which has kept me indoors probably too much, but as it revolves around <a href="http://www.artisanfoodtrail.co.uk/" target="_blank"><span class="Apple-style-span" style="color: #0b5394;">food</span></a>, I've not been unhappy, but I would have liked to have gone out and foraged for some wild garlic.<br />
As part of my work entails much use of social media I was lucky enough to encounter a generous person on <a href="http://twitter.com/#!/beremarshfarm" target="_blank">Twitter</a> who offered to post me some wild garlic after seeing my tweet asking if anyone knew of good foraging sites in North Herts.<br />
<br />
A packet arrived promptly and intact from <a href="http://www.beremarshfarm.co.uk/" target="_blank"><span class="Apple-style-span" style="color: #0b5394;">Bere Marsh Farm</span></a>. I was initially concerned that the fresh-picked leaves might not make the journey from Dorset, but Royal Mail had been careful not to squash them.<br />
Fiona Gerardin sells packs of her organic wild garlic on <a href="http://www.ebay.co.uk/itm/Wild-Garlic-Organic-Dorset-Farm-/150800765854?pt=UK_Home_Garden_Food_SM&hash=item231c6d139e#ht_500wt_1001" target="_blank">eBay</a>, which is a good thing to know, if you want to try it, but can't get to somewhere to collect it yourself.<br />
<br />
From my quick research I know that wild garlic (latin name: <i>allium ursinum</i>) also known as ramsoms, grows in moist woodland areas and flowers in the spring before most trees have regained their leaves.<br />
Many experienced foragers will tell you that you can follow your nose to a patch. The strong garlic scent is a dead giveaway and fortunately for this reason, makes for reliable identification. Be careful though, not to confuse it with lily of the valley which is highly toxic. Take a leaf, crush it, smell it. Smells of garlic? Than you have the right one. No smell, then best leave it.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvzTD3eskwLQrK_dKqexra_NJvDEIj0SNJasnWmLsKkr_mFybTpFVI_7A7J4RoL5abuUYURZc9i4yu8L3DtYpryXLbfOJe2MGP8F1m6TPm7tNtoR4mC2Pks0h2LVRRwfRG3ULWRrvq71s/s1600/wild+garlic+2.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvzTD3eskwLQrK_dKqexra_NJvDEIj0SNJasnWmLsKkr_mFybTpFVI_7A7J4RoL5abuUYURZc9i4yu8L3DtYpryXLbfOJe2MGP8F1m6TPm7tNtoR4mC2Pks0h2LVRRwfRG3ULWRrvq71s/s1600/wild+garlic+2.png" /></a></div><br />
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I should point out that if you do decide to collect food plants from the wild, you should get permission from the landowner and only carefully pick what you need and never uproot plants. Nature and the environment need respect, also you would want to return the following year to the same flourishing patch, wouldn't you?<br />
<br />
Much like bulb garlic, wild garlic can be used the same way in cooking. I made a pesto with it which had a strong garlic flavour and the added fresh green flavour from the juicy leaves. The risotto, I made was good too. The leaves I added towards the end of cooking to preserve their colour. They were jolly good in Chinese stir-fries as well.<br />
<br />
What seemed to be a small packet contained more than it first appeared and I discovered that wild garlic leaves store well in the salad drawer of the fridge.<br />
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Maybe next year I'll be able to get out into the woods and go wild garlic hunting for myself or failing that, I'll just have to grow it in the garden.Cheeky Spousehttp://www.blogger.com/profile/10704918946197040587noreply@blogger.com0tag:blogger.com,1999:blog-8150836706485732329.post-28156497230536783892012-02-29T16:31:00.001+00:002012-02-29T16:32:34.286+00:00Welsh Cakes<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqb6rfZ_-IyVJqXHbEM1wB2vUjFyjjBNCcjTPD9oai6Cpk64JmTSr4OsBVdlIPC9k1_yHj8J-Gaw8p1ct24HAm-q9FG0khPs-meDBYbjGYyQVTM9GnS0jvN3vwfmS2l9QD8a7qKK2lADc/s1600/Welsh+Cakes.png" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqb6rfZ_-IyVJqXHbEM1wB2vUjFyjjBNCcjTPD9oai6Cpk64JmTSr4OsBVdlIPC9k1_yHj8J-Gaw8p1ct24HAm-q9FG0khPs-meDBYbjGYyQVTM9GnS0jvN3vwfmS2l9QD8a7qKK2lADc/s1600/Welsh+Cakes.png" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: left;">Photo: © <a href="http://www.childsdesign.com/" target="_blank">childsdesign</a></td></tr>
</tbody></table><br />
There's been a slight crisis in my kitchen for the past week. My oven has decided to become non-operational, that is, the gas will light but it won't stay on. This is very frustrating and means I can no longer bake, roast or stew until it's fixed.<br />
Actually it isn't really a major crisis, but I've realised how much I've taken that poor oven for granted and now it has forced me to think of other ways I can assuage a craving for home baking.<br />
<br />
In honour of the Welsh patron saint, St David, – which as I write, his day is tomorrow – I made some Welsh Cakes. These are cooked on a griddle so need for Mr Oven. Sorry mate but you won't get me down that easily!<br />
<br />
<b><span class="Apple-style-span" style="color: #bf9000;">Ingredients</span></b><br />
225g plain flour <br />
100g butter <br />
75g caster sugar <br />
50g currants <br />
½tsp baking powder <br />
¼tsp mixed spice <br />
1 egg, beaten<br />
pinch salt <br />
a little milk to bind<br />
<br />
<b><span class="Apple-style-span" style="color: #bf9000;">Method</span></b><br />
Sift together the flour, baking powder and mixed spice into a mixing bowl. Add the salt.<br />
Cut the butter into small pieces and drop into the bowl and rub into the flour until the mixture resembles fine breadcrumbs.<br />
Stir in the sugar and currants, pour in the egg and mix to form a dough, if the mixture seems a bit dry add some milk.<br />
Lightly flour your work surface and roll out the dough to about 5mm thick. Cut the dough into rounds using a pastry cutter.<br />
To cook the cakes, heat a flat griddle or cast iron pan, grease it with a little butter and place on the cakes and cook until golden. Try not to have the heat too high as the cakes will cook too quickly on the outside before the centre is done. Also it is best to turn them frequently to prevent burning.<br />
When the cakes are cooked sprinkle with caster sugar and serve warm with butter.Cheeky Spousehttp://www.blogger.com/profile/10704918946197040587noreply@blogger.com0tag:blogger.com,1999:blog-8150836706485732329.post-51942666494417339862011-12-20T15:35:00.000+00:002011-12-20T15:35:55.124+00:00Cranberry Sauce<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUHG7tZ9_87DOfdsZx09bULl-KhpVOPLvKx3Hsclt0_8pw4m3uwE7_TeP0uwXGVY0t3Bg65VkKDn4iUu3msR_gUe5KibJ6YGz6zWIb9pXJAw05qiXHoMDoTBb_qS3rL1L_FiYxMDvXYHQ/s1600-h/cranberries.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUHG7tZ9_87DOfdsZx09bULl-KhpVOPLvKx3Hsclt0_8pw4m3uwE7_TeP0uwXGVY0t3Bg65VkKDn4iUu3msR_gUe5KibJ6YGz6zWIb9pXJAw05qiXHoMDoTBb_qS3rL1L_FiYxMDvXYHQ/s400/cranberries.gif" /></a></div><br />
Bright red and shiny, cranberries are the very essence of Christmas. Not only do they look festive but they are the perfect accompaniment to turkey and many other meats eaten at this time.<br />
Cranberry sauce is so easy to make, there really is no need to buy it in jars. Made fresh, it is zingy and pleasantly astringent, just the thing to perk up anything from chicken to ham or as a fruity partner to offset the richness of venison. It even goes well with cheese such as a well matured stilton.<br />
Cranberries are now readily available at the supermarket in generously sized bags, so there'll be plenty to last throughout the winter feasts.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8R9ixDK5GDeT4pNP3wyJob_JwmwsgMZ7mKuJXNsb87gcorJcnVNuPcgr7jB7eZv_4L4DxTns7oiHrWddLD2JJzsEPcLvTqt3FHoDK9g3UF_e8dvNB_pDyJQt9E0cPGzfqALYOhOGl4CY/s1600-h/cransc01.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8R9ixDK5GDeT4pNP3wyJob_JwmwsgMZ7mKuJXNsb87gcorJcnVNuPcgr7jB7eZv_4L4DxTns7oiHrWddLD2JJzsEPcLvTqt3FHoDK9g3UF_e8dvNB_pDyJQt9E0cPGzfqALYOhOGl4CY/s400/cransc01.gif" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQtL-pKSUXr584EdLWFHfzi7DcNQ18UBdWnjCxc7mWiAHJQkpGbc9p5GDEuNveGVeS9gjT27OrNEl2MszBdxvdrOSWSFMx8W1Buoq2_OeOilCxmgPISgvwUiTMtB8wvD69X2f1L4lfS98/s1600-h/zest.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQtL-pKSUXr584EdLWFHfzi7DcNQ18UBdWnjCxc7mWiAHJQkpGbc9p5GDEuNveGVeS9gjT27OrNEl2MszBdxvdrOSWSFMx8W1Buoq2_OeOilCxmgPISgvwUiTMtB8wvD69X2f1L4lfS98/s400/zest.gif" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaR7RHH1Ls17xEeGPq7NvboQHMeAiru2MNFuEZzRO1CHbnkChQQe-ZfuAX-cua83ZGQ3LrppfG2MvuWgU3VseQYO0vR2OY5s4wlUALumcQEl0SPVBHlagVDJy2OKKC57siLSSFCJYsqB8/s1600-h/orange.gif" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaR7RHH1Ls17xEeGPq7NvboQHMeAiru2MNFuEZzRO1CHbnkChQQe-ZfuAX-cua83ZGQ3LrppfG2MvuWgU3VseQYO0vR2OY5s4wlUALumcQEl0SPVBHlagVDJy2OKKC57siLSSFCJYsqB8/s200/orange.gif" /></a></div>I use 300g of fresh cranberries, wash them and tip them into a saucepan along with the grated zest and juice of one orange. Placing the pan over a medium heat, I slowly bring them to a simmer, stirring occasionally, until the berries begin to pop and burst, releasing their juices. Then I add about five tablespoons of white sugar and stir in until dissolved. You could add more sugar if you wish the sauce to be sweeter.<br />
It really is simple as that.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyUc-EQ8FsWTPM5RqCj0l-diCpMmsSnBCOBGyjNHy1vA5UpnePt1OZOYRiCHCN4rnDOxf22r-RC9T0BJ-NK-redjgoF7yEGPrAxRfoUa88pjOCK11sbElxXUUqKhXIehBsdOocziYl_ew/s1600-h/cransc02.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyUc-EQ8FsWTPM5RqCj0l-diCpMmsSnBCOBGyjNHy1vA5UpnePt1OZOYRiCHCN4rnDOxf22r-RC9T0BJ-NK-redjgoF7yEGPrAxRfoUa88pjOCK11sbElxXUUqKhXIehBsdOocziYl_ew/s400/cransc02.gif" /></a></div>Cheeky Spousehttp://www.blogger.com/profile/10704918946197040587noreply@blogger.com0tag:blogger.com,1999:blog-8150836706485732329.post-41747340605715223172011-12-14T15:11:00.000+00:002011-12-14T15:11:44.192+00:00Getting more juice from your lemon<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIoh5f6NPocf39N4OA8uvSrq-WVk8Bk7AaALt1i8NEWKdfl7hgTNoFQ7rqLYR465ooAM_evYeyddm73zCSLsR5boEGXDoaA2rCjnO5GHqP1v953Lzl-o5guHNliEDrmxF41OSIH3sx4O0/s1600/Squeeze+my+lemon+%25C2%25A9+Lisa+Childs+2011.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIoh5f6NPocf39N4OA8uvSrq-WVk8Bk7AaALt1i8NEWKdfl7hgTNoFQ7rqLYR465ooAM_evYeyddm73zCSLsR5boEGXDoaA2rCjnO5GHqP1v953Lzl-o5guHNliEDrmxF41OSIH3sx4O0/s1600/Squeeze+my+lemon+%25C2%25A9+Lisa+Childs+2011.png" /></a></div><br />
Put your lemon in the microwave. Just 30 seconds on 'high' will soften the fruit's internal membranes, releasing more juice as it's easier to squeeze.<br />
If you don't have a microwave, five minutes in a warm oven works just as well.<br />
<br />
<b>Give your lemon a massage.</b> Roll it backwards and forwards on the work surface applying a little pressure.<br />
<br />
<b>Selecting the best lemon.</b> Don't judge them by their looks but their weight. For their size, they should feel heavy in in the hand.Cheeky Spousehttp://www.blogger.com/profile/10704918946197040587noreply@blogger.com0tag:blogger.com,1999:blog-8150836706485732329.post-24087419941726144772011-12-09T16:40:00.003+00:002011-12-09T16:44:48.481+00:00Vote for The Artisan Food Trail in The Great Exhibition 2012 and help support British artisan food producers<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMOpEjY04FhEre3uQqzq86odykeX8ru-8GndCdbkq12yiWvGnuIYn9bxmH-MoUeZlcMnPEHKZBHvUleHbjO5nVmDMnjzlanHKjTIDub9L8cJrgmRqj8hvCRfppHxE5aTlBk6goLsJ1uxmI/s1600/Great+Exhibition+2012+Logo.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMOpEjY04FhEre3uQqzq86odykeX8ru-8GndCdbkq12yiWvGnuIYn9bxmH-MoUeZlcMnPEHKZBHvUleHbjO5nVmDMnjzlanHKjTIDub9L8cJrgmRqj8hvCRfppHxE5aTlBk6goLsJ1uxmI/s1600/Great+Exhibition+2012+Logo.png" /></a></div><i>The Great Exhibition 2012</i> is all about celebrating Britain at its best and it is creating innovative ways to work out what really makes Britain 'Great'. Rather than them telling you what makes the country 'Great' they want you to tell them who is making it in Britain? Who, What and Where makes Britain 'Great'?<br />
<br />
The brilliant thing about this inititiave is that it encourages the great British public to nominate their 'Greats' not least the businesses themselves who are also urged to list themselves as a 'Great'.<br />
After some deliberation they decided to put themselves forward.<br />
The decision was not for vanity but because it was seen as the perfect opportuntiy to give their <a href="http://www.artisanfoodtrail.co.uk/" target="_blank">Artisan Food Trail</a> members some more exposure.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm2yqOpLc7kMRvQPxyB3G3xXse0TzwY6WWfeVZSYs8J0ndsCfDqD3OzkluIRl2MAVPZwvrO3-JDDXrmh65Su7FaGBeDTDYaAx7htqs9T9tqYT2yj_3fRbzvqutuJczx5nyhyb69IWm1TU/s1600/Artisan+Food+Trail+logo+700k.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm2yqOpLc7kMRvQPxyB3G3xXse0TzwY6WWfeVZSYs8J0ndsCfDqD3OzkluIRl2MAVPZwvrO3-JDDXrmh65Su7FaGBeDTDYaAx7htqs9T9tqYT2yj_3fRbzvqutuJczx5nyhyb69IWm1TU/s200/Artisan+Food+Trail+logo+700k.jpg" width="200" /></a></div><b><span class="Apple-style-span" style="color: #0b5394; font-size: large;">I need your vote please</span></b><br />
There's lots of information on<br />
<i>The Great Exhibition</i> website, but in short, I need to get 100 votes or more for <a href="http://www.artisanfoodtrail.co.uk/" target="_blank">The Artisan Food Trail </a>by the end of December to go through to the next round. Once through, they'll be placed in a head-to-head contest and will need to get more votes to stay in the running.<br />
<br />
The competition closes on the<br />
30th of June 2012, with the Top 10 of each sub-category being promoted online and throughout the media – to showcase what makes Britain 'Great'.<br />
The business with the highest amount of votes will get the opportunity to win free space at the Live Event, so if they do get that far (fingers crossed) they would be able to exhibit on the big day and promote all of their <a href="http://www.artisanfoodtrail.co.uk/" target="_blank">Artisan Food Trail</a> members.<br />
<br />
<b><span class="Apple-style-span" style="color: #0b5394; font-size: large;">Why am I doing this?</span></b><br />
I don't normally do big plugs like this but I would really appreciate your support, as <a href="http://www.artisanfoodtrail.co.uk/" target="_blank">The Artisan Food Trail</a> is something very close to my heart.<br />
For those who don't know already, I set up the <a href="http://www.artisanfoodtrail.co.uk/" target="_blank">The Artisan Food Trail</a> as I'm passionate about food, especially when it's made by artisan producers using traditional methods and great ingredients. Having got to know many small food producers over the years, I felt that they deserved to be recognised and many of them needed more promotion. In short, I raise awareness for them, giving support for their businesses.<br />
<br />
Voting is simple – you just need to register with your email and a user name, that's it.<br />
<br />
<a href="http://www.thegreatexhibition2012.co.uk/greats/artisan-food-trail" target="_blank"><b><span class="Apple-style-span" style="color: #cc0000; font-size: x-large;">Vote here!</span></b></a><br />
<br />
<b>Thank you for supporting <a href="http://www.artisanfoodtrail.co.uk/" target="_blank">The Artisan Food Trail</a> and all their British artisan food producers. – <i>Cheeky Spouse x</i></b><br />
<br />
More info: <a href="http://www.thegreatexhibition2012.co.uk/" target="_blank">www.thegreatexhibition2012.co.uk</a>Cheeky Spousehttp://www.blogger.com/profile/10704918946197040587noreply@blogger.com0tag:blogger.com,1999:blog-8150836706485732329.post-34589635879480925092011-12-03T14:52:00.001+00:002011-12-03T14:56:48.700+00:00Ginger & Apricot Tiffin<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb_BJtFFi5fKlqFUqpC4BKxPjOgqnrKriNCewkmbRCL4T6U_ujQF4itXp_KA5VpxqdkKxKp0zMy7cvY065rU7bjLCMC25YnVeEQMU3ACtcjONBwu0olhbw2_F35sSaJKwZ9IzaSLLK_w8/s1600/GingerApricotTiffin.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb_BJtFFi5fKlqFUqpC4BKxPjOgqnrKriNCewkmbRCL4T6U_ujQF4itXp_KA5VpxqdkKxKp0zMy7cvY065rU7bjLCMC25YnVeEQMU3ACtcjONBwu0olhbw2_F35sSaJKwZ9IzaSLLK_w8/s1600/GingerApricotTiffin.png" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: left;">Photo: © <a href="http://www.childsdesign.com/" target="_blank">childsdesign</a></td></tr>
</tbody></table><br />
Tiffin is a sweet treat that requires no baking and is quick and easy to make. It is often made with digestive biscuits but as I like to experiment with flavours, I tried using ginger nuts instead which made the tiffin taste quite indulgent. Actually this recipe is very indulgent as I used rich chocolate. Many tiffin recipes contain nuts too, but this one is rather simpler but the end result is luxurious and almost truffle-like without any nutty intrusions that I sometimes find can give a rather dry texture.<br />
<br />
<b><span class="Apple-style-span" style="color: #bf9000;">Ingredients</span></b><br />
200g unsalted butter<br />
200g plain chocolate (minimum 70% cocoa solids)<br />
1tbsp runny honey<br />
225g ginger nut biscuits<br />
150g dried ready-to-eat apricots<br />
<br />
<b><span class="Apple-style-span" style="color: #bf9000;">Method</span></b><br />
Grease a loaf tin or square dish with butter and line with baking parchment.<br />
Place a large bowl over a saucepan of barely simmering water. Put in the butter, chocolate and honey and allow to melt and stir briefly to combine.<br />
Crush the biscuits coarsely. It is good to have a mixture of more finely crushed to just broken biscuit pieces.<br />
Chop the apricots coarsely.<br />
Add the biscuits and apricots to the now melted chocolate and butter mixture and stir really well, making sure the biscuit and apricot pieces are well coated and evenly distributed.<br />
Pour the mixture into the tin and spread out evenly. Leave to cool then place in the fridge to set.<br />
When set, turn out the tiffin on to a board and cut into slices.Cheeky Spousehttp://www.blogger.com/profile/10704918946197040587noreply@blogger.com0tag:blogger.com,1999:blog-8150836706485732329.post-5009523801537194022011-10-01T18:12:00.000+01:002011-10-01T18:17:07.022+01:00Butternut Squash & Chickpea Curry<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0Jhyphenhyphenre-h5njCI5V7blZ6O5akaXuXK2xR4Miua2BilOS5OwjrGWFOzmG4LoffveCq64orTW1s5awb6m8MMcRAahjfr9-nV2kEAbmf3tcM9Fw8-tDtFL-c-8tGIoo9cptIJ6zg9SlYWvIg/s1600/ButternutSquashCurry.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0Jhyphenhyphenre-h5njCI5V7blZ6O5akaXuXK2xR4Miua2BilOS5OwjrGWFOzmG4LoffveCq64orTW1s5awb6m8MMcRAahjfr9-nV2kEAbmf3tcM9Fw8-tDtFL-c-8tGIoo9cptIJ6zg9SlYWvIg/s1600/ButternutSquashCurry.png" /></a></div><br />
Sometimes I don't want a curry that is too rich or heavy, but I still want a good depth of flavour. I think this recipe is Bengali in origin. It uses an Indian five-spice blend called Panch Phoran. The spices are left whole so you get nice little flavour bursts with every mouthful that perfectly complement the fresh sweetness of the butternut squash and the round earthiness of the chickpeas.<br />
The dash of fresh ground fennel seeds at the end really gives the dish a brightness and wonderful aniseed aroma.<br />
<br />
<i>Serves 4</i><br />
<br />
<b><span class="Apple-style-span" style="color: #bf9000;">Ingredients</span></b><br />
1tbsp vegetable oil <br />
1 bay leaf <br />
1/2 tsp panch phoran (see my <a href="http://tastebudtravels.blogspot.com/2011/10/panch-phoran.html" target="_blank"><b>'how to make it'</b></a> if you'd like to make your own) <br />
1-2 green chillies, cut in half lengthways and deseeded<br />
1 small onion chopped <br />
1/2 tsp tumeric <br />
2 tsp ground cumin <br />
1 heaped tsp ground coriander <br />
thumb sized piece ginger, grated<br />
salt to taste <br />
sugar to taste <br />
500g butternut squash, peeled, seeds removed and cut into 2cm pieces<br />
200ml boiling water <br />
200g cooked chickpeas <br />
1 tsp ground garam masala <br />
1 tsp fennel seeds, ground to a powder<br />
<br />
<br />
<b><span class="Apple-style-span" style="color: #bf9000;">Method</span></b><br />
In a large heavy frying pan, heat the oil and add the bay leaf, panch phoran, chillies and fry gently for 1-2 minutes until the seeds begin to pop<br />
<br />
Add the chopped onion and stir well to coat with the spices. Fry gently until very soft and translucent. <br />
<br />
Add the tumeric, ginger paste, cumin and coriander, salt and sugar and a splash of water and cook for 1-2 minutes<br />
<br />
Add the butternut squash and the boiling water. Bring to the boil and then turn down the heat to a simmer and cook for 15 minutes. Cook until the squash is tender but don't allow it to become mushy.<br />
<br />
Stir in the chickpeas, garam masala and ground fennel. Cook for about 1-2 minutes until the chickpeas are warmed through and everything is well combined.<br />
<br />
Serve with basmati rice and yogurt.<br />
<br />
<b><a href="http://www.childsdesign.com/" target="_blank"><span class="Apple-style-span" style="font-size: x-small;">Photo: ©childsdesign 2011</span></a></b>Cheeky Spousehttp://www.blogger.com/profile/10704918946197040587noreply@blogger.com0tag:blogger.com,1999:blog-8150836706485732329.post-86470503807957431842011-10-01T18:08:00.001+01:002011-10-01T18:20:46.552+01:00Panch PhoranI have always kept a well stocked spice cupboard because I really enjoy making curries from scratch. I try to keep whole spices and grind them myself as they last longer and the flavour is much better than pre-ground spices. It is important that you keep them in airtight containers in a cool, dry and dark place. Wall mounted spice racks may look impressive and make for easier access but light is the enemy and blasts the oils from even the most robust of spices. This can leave you with nothing more than dust which is useless for cooking.<br />
<br />
On one of my curry making quests I found a recipe that uses Panch Phoran. This is a blend of five Indian spices – fenugreek seeds, nigella (kalonji) seeds, fennel seeds, cumin seeds and black mustard seeds. You can buy it ready blended in the shops but as I already had these spices as separate entities, I thought why not mix my own.<br />
<br />
It is very simple to put together as all the proportions are identical for each spice, so I measured a couple of teaspoons of each one into a bowl, stirred to mix well and tipped them into a jar ready to be used with ease in my cooking. Traditionally it is always used as whole spices and never ground.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmsAPoJhXCArKVw30ZSTjBefuGggbJfO8tH3bRZUTCfrMtDoN4GPW2Gp01ZCi03V-6lnMIp8HgEPrGc3XxCvf-n6CCq7foc8OoKIX1fMeYSMA4mpMPXtaVHsqijw2RIPCSUtNV_6Z4lYw/s1600/PanchPhoran.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmsAPoJhXCArKVw30ZSTjBefuGggbJfO8tH3bRZUTCfrMtDoN4GPW2Gp01ZCi03V-6lnMIp8HgEPrGc3XxCvf-n6CCq7foc8OoKIX1fMeYSMA4mpMPXtaVHsqijw2RIPCSUtNV_6Z4lYw/s1600/PanchPhoran.png" /></a></div><br />
Fenugreek – Buff coloured and looks like little stones.<br />
Nigella (Kalonji) – Slightly irregular-shaped and deep black in colour.<br />
Fennel – Elongated and green<br />
Cumin – Elongated and brown<br />
Black Mustard – Small, round and dark brown<br />
<br />
<b><a href="http://www.childsdesign.com/" target="_blank"><span class="Apple-style-span" style="font-size: x-small;">Photo: ©childsdesign 2011</span></a></b>Cheeky Spousehttp://www.blogger.com/profile/10704918946197040587noreply@blogger.com0tag:blogger.com,1999:blog-8150836706485732329.post-88745035218233461152011-08-21T16:47:00.000+01:002011-08-21T16:47:39.686+01:00Sweet Natured<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrP9RfXEDI8yRi41Q3jdyjtPz9muHdDOewg1roJ1AjUO-2XeRUmopLyYrC76D8t4xZaiTYvA6D5o7OI35_mDab8tkR1b4viQJiKVlmCVgwea7yTpZLWQ4HnjXfqm5uU2SBUrPhLOVy2XI/s1600/Honey5.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrP9RfXEDI8yRi41Q3jdyjtPz9muHdDOewg1roJ1AjUO-2XeRUmopLyYrC76D8t4xZaiTYvA6D5o7OI35_mDab8tkR1b4viQJiKVlmCVgwea7yTpZLWQ4HnjXfqm5uU2SBUrPhLOVy2XI/s1600/Honey5.png" /></a></div><br />
Sweet, gooey and scented, I think I’m slightly obsessed with honey. Everywhere I go, I like to pick up a jar of local honey and I always like to keep a pot of it to hand in the pantry. Decent local honey may not be cheap, but it is the pure unadulterated product likely to carry the signature flavour of our indigenous countryside and even our gardens.<br />
I’m forever amazed at just how those busy honey bees gather the nectar and turn it into such a seductive food for us to plunder.<br />
<br />
Generally, bees can fly up to six miles from the hive but one or two is more common if food sources are close by. They collect the pollen and nectar in the spring (when most plants are in flower) and take it back to the hive where they process and store honey in honeycombs to be used as their winter sustenance. Bees make more honey than they actually need and a typical hive can hold up to around 25lb (11kg) surplus.<br />
<br />
Depending on the types of plants that the bees forage on, the honey can be either runny and clear or opaque and set. The flowers also impart their unique flavour characteristics too, so honeys can vary considerably from region to region.<br />
<br />
As well as spreading it on my toast in the morning, I love using honey in cooking – it is great for baking as it has hygroscopic qualities, meaning that it attracts water, thereby keeping cakes moist for longer.<br />
<br />
Apart from the kitchen, honey also has a place in the medicine cabinet too. Its antiseptic properties make it a soother of sore throats and it is even good for the skin when applied externally.<br />
Honey lasts practically forever too, (although not in my house!) an explorer found a 2000 year old jar of honey in an Egyptian tomb and they said it tasted delicious.<br />
<br />
For my recipe, I have decided against the assumed route of a dessert and used honey in a delicious main course savoury dish instead, to demonstrate the versatility of this gorgeous substance.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjafKJDfY8061rVm2xxPArTUw47x77-aXxKGnkPaA4xE3gYYLplHPVOdEf7h5kw03j1uZGUym-kwXj5Ul_uLsOt2_4oFOx3dyPkh2ddJSBB-j8F0NgOfSyyqy7HN4i2SupK5WZbTyLGFXs/s1600/HoneyChilliChicken.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjafKJDfY8061rVm2xxPArTUw47x77-aXxKGnkPaA4xE3gYYLplHPVOdEf7h5kw03j1uZGUym-kwXj5Ul_uLsOt2_4oFOx3dyPkh2ddJSBB-j8F0NgOfSyyqy7HN4i2SupK5WZbTyLGFXs/s1600/HoneyChilliChicken.png" /></a></div><br />
<span class="Apple-style-span" style="font-size: large;">Zingy Honey Chilli Chicken</span><br />
Chicken really lends itself to the sweet stickiness of the honey and the recipe is really easy to make too.<br />
Don’t be put off by the amount of chilli used as honey has the ability to tame the heat into an overall mellowness.<br />
It can be served with rice or new potatoes with a crisp green salad. <br />
<br />
<i>Serves 4</i><br />
<br />
<b><span class="Apple-style-span" style="color: #bf9000;">Ingredients</span></b><br />
6tbsp runny honey<br />
2 red chillies, deseeded, finely chopped<br />
1 garlic clove, crushed<br />
2tbsp worcester sauce<br />
1tbsp cider vinegar<br />
1tbsp lemon juice<br />
1tbsp fresh rosemary, finely chopped<br />
salt and freshly ground black pepper<br />
4 skinless chicken breasts<br />
1 red capsicum pepper, cored and cut into chunks<br />
1tbsp olive oil<br />
1tsp cornflour<br />
<br />
<b><span class="Apple-style-span" style="color: #bf9000;">Method</span></b><br />
Preheat the oven to 180C / 350F / Gas 4.<br />
<br />
In a small bowl, mix the honey, chilli, worcester sauce, vinegar and lemon juice. Add the rosemary, garlic and season with salt and pepper.<br />
<br />
Take each chicken breast and score the flesh diagonally 3 times. Place in an ovenproof dish along with the capsicum pepper and pour over the marinade. Leave for an hour or so to allow the flavours to mingle.<br />
<br />
Drizzle the chicken with the olive oil and place in the oven for 20-30 mins, basting 2-3 times during cooking. As ovens vary check to make sure the chicken is cooked all the way through by inserting a skewer into the thickest part of a breast. The juice should run clear.<br />
<br />
Take the dish from the oven and remove the chicken and peppers, using tongs to another dish and keep warm. Pour the juices into a small saucepan and bring to the boil and allow to cook until the liquid has reduced by half and has thickened slightly. Turn down the heat to low.<br />
<br />
In a small bowl mix the cornflour with a small amount of cold water. Pour a little into the reduced marinade and stir until it has thickened, simmer gently for a minute. Pour over the chicken and serve.<br />
<b><a href="http://www.childsdesign.com/" target="_blank"><span class="Apple-style-span" style="font-size: x-small;">Photo: ©childsdesign 2011</span></a></b>Cheeky Spousehttp://www.blogger.com/profile/10704918946197040587noreply@blogger.com1tag:blogger.com,1999:blog-8150836706485732329.post-89375917196092064602011-08-16T18:13:00.001+01:002011-08-16T18:14:35.543+01:00Kitchen Scents: Using lavender in cooking<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2v6nSnjVZZ4ov-QOdcBrp6nhpsxIZcvIRjfnrewyB9WoTEbzFTHoxdjHBG7ETTKodNCRjwoBOklxXwbBotDtOzZts3_fkMqWg7of8OL6lbPx-PRu00KYWlB6AGbrN3cWHnDE5F4RaO60/s1600/lavender.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2v6nSnjVZZ4ov-QOdcBrp6nhpsxIZcvIRjfnrewyB9WoTEbzFTHoxdjHBG7ETTKodNCRjwoBOklxXwbBotDtOzZts3_fkMqWg7of8OL6lbPx-PRu00KYWlB6AGbrN3cWHnDE5F4RaO60/s1600/lavender.png" /></a></div>I love relaxing in the garden listening to the buzzing sound of bees bobbing about on the lavender while the sun releases the wonderful soothing scent in to the air. Although the lavender has finally finished flowering I can still enjoy it between now and next summer, as I have dried some bunches and crumbled the aroma packed blooms into jars to be used around the home and in the kitchen.<br />
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The mediterranean plant has long been utilised for its health and wellbeing qualities and is the essential oil is used by aromatherapists to promote relaxation. It is an antiseptic and also has anti-inflammatory properties and was even used to disinfect hospital floors during the First World War. A little of the oil applied to your temples will soothe a headache and I can certainly vouch for its ability to aid sleep and relieve anxiety.<br />
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Historically lavender can be traced as far back as ancient Egypt where it was used for embalming and cosmetics. The ancient Greeks fully appreciated its scent and the Romans fully made use of its healing attributes. In fact it has been used throughout history to the present day from medicine through to insect repellent to perfume.<br />
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When I’m out in my garden tending to the fruit bushes, vegetable plants, and herbs I often ponder how I could use flowers in my cooking, lavender being no exception. It is a strong flavour and should be used sparingly but lends itself to both sweet and savoury dishes.<br />
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A couple of sprigs of the flowers tucked into a jar full of caster sugar gently infuses to give you a wonderful ingredient for baking, the subtle fragrance is good in cakes and biscuits. It is also an unusual but interesting addition to rubs and marinades, perfectly complementing lamb or even chicken. A few of the dried flower buds can be dropped into milk or cream, gently warmed and left to allow their flavours to permeate to make a base for custard or ice cream.<br />
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I know there a few people who don’t like the smell of lavender as they associated it with elderly aunts’ handbags, but I would urge them to try it in cooking as it really is a different story. Just take care not to use too much and it can transform a dish in a subtle yet surprising way.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNwsxZWIUQoaJy7ho-WiMeDEEQovm1tqkTx-UZObQlz02xXIDa1Au3nLsURHUBKN4kdqg_-dxio_dYNVgmp8iOGIfXa8eh6sE0dyTgB9Z9TKQqNGgMFWNnuPoI5SXzqKp8RWlw_Y91oKM/s1600/focaccia.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNwsxZWIUQoaJy7ho-WiMeDEEQovm1tqkTx-UZObQlz02xXIDa1Au3nLsURHUBKN4kdqg_-dxio_dYNVgmp8iOGIfXa8eh6sE0dyTgB9Z9TKQqNGgMFWNnuPoI5SXzqKp8RWlw_Y91oKM/s1600/focaccia.png" /></a></div><br />
<span class="Apple-style-span" style="font-size: large;"><b>Lavender, Chilli & Rosemary Focaccia</b></span><br />
Focaccia originates from Italy and is enriched with olive oil, which gives the bread a soft texture. It can be topped with a variety of things, but rosemary and sea salt is the most common. I chose to take that a step further and used chilli flakes and some dried lavender flowers taking the flavour into another dimension.<br />
<br />
<b><span class="Apple-style-span" style="color: #bf9000;">Ingredients</span></b><br />
118ml pint hand hot water<br />
1 tsp sugar<br />
2 tsp dry active yeast<br />
500g strong white flour<br />
2 tsp salt<br />
6 tbsp olive oil plus extra<br />
225 ml tepid water (more may be needed)<br />
sea salt flakes for sprinkling<br />
a couple good pinches dried chilli flakes<br />
a couple of pinches of dried lavender flowers<br />
a few sprigs of fresh rosemary<br />
some semolina or polenta for dusting<br />
<br />
<b><span class="Apple-style-span" style="color: #bf9000;">Method</span></b><br />
In large jug mix yeast and sugar into 118ml pint hand hot water, stir to dissolve. Set aside for about 10 minutes until the liquid turns frothy.<br />
<br />
In a large bowl mix together the flour and salt. Stir in the olive oil.<br />
Add the yeast liquid and the water and use you hand to mix into a soft dough. The dough should be quite moist and sticky at first.<br />
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Turn out on to a well floured surface and knead the dough for about 10 to 15 minutes until the it no longer sticks to your hands and becomes elastic and springy to the touch.<br />
It is important to work the dough really well, making sure you stretch it and fold it back in on itself. This works the gluten from the flour so the dough rises.<br />
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Pour a couple of tablespoons of olive oil into a bowl and smear around, drop the dough ball in and cover with a damp tea towel and place in a warm place to rise, for around 11⁄2 hours. After this time the dough should have doubled in size.<br />
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Slip the dough out the bowl on to a floured surface, knock back (knead vigorously) to remove air bubbles – you should be able to hear and feel the air puffing out – and knead again for 5 minutes. Then roll it out in to a flat oval shape. Not thin but slightly less thick than you want it to be when it’s baked.<br />
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Place on an oiled baking sheet dusted with polenta or semolina, cover with a damp tea towel and place somewhere warm for about 30 minutes until it has risen and doubled again.<br />
While it is rising, preheat the oven to 200C, Gas 6.<br />
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When the dough has risen, make indentations in it using your fingertips. Drizzle with olive oil and a little water. Sprinkle with sea salt to give an even and light coverage. Do the same again with the chilli flakes. Sprinkle over the pinch of lavender flowers, but be quite sparing as they have a strong flavour. Then pull of a few leaves at a time off the rosemary and push into the dough.<br />
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Bake for approximately 20 minutes until golden brown and the loaf moves freely on the baking sheet. Slip on to a wire rack to cool.<br />
<b><a href="http://www.childsdesign.com/" target="_blank"><span class="Apple-style-span" style="font-size: x-small;">Photos: ©childsdesign 2011</span></a></b>Cheeky Spousehttp://www.blogger.com/profile/10704918946197040587noreply@blogger.com3tag:blogger.com,1999:blog-8150836706485732329.post-23703798055434548652011-08-11T13:02:00.001+01:002011-08-11T13:03:23.672+01:00Restaurant quality food at home: David Oliver Fine Foods<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsxzM21lkdsSEjqFdO-DjmrRQipxNptvBVl9jTY4_11NroKdiyLQG2Ibalq764TfG2mdgGBmoUVp4Ghfdpwz15UURl0Sr6Zc8zyZLh4cIxRhiZf3RsIF7eoQNmiDUMJhgBymYYqvR9tIY/s1600/DO+packs.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsxzM21lkdsSEjqFdO-DjmrRQipxNptvBVl9jTY4_11NroKdiyLQG2Ibalq764TfG2mdgGBmoUVp4Ghfdpwz15UURl0Sr6Zc8zyZLh4cIxRhiZf3RsIF7eoQNmiDUMJhgBymYYqvR9tIY/s1600/DO+packs.png" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYXvmfJVZ9ZjmfhLTn1i2dU_9UWGIA5iN9s80wxSSw6f7DSxAmklXrlQ_ZG1N89f6igY_1lV1nhUOEKT-nzzsHy9k_C_eaeJvqNW4V_l4w1zPzwq9BxTr39RRROlZ0RgYUVl_-UVgMQf8/s1600/tried-and-tasted-stamp.gif" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYXvmfJVZ9ZjmfhLTn1i2dU_9UWGIA5iN9s80wxSSw6f7DSxAmklXrlQ_ZG1N89f6igY_1lV1nhUOEKT-nzzsHy9k_C_eaeJvqNW4V_l4w1zPzwq9BxTr39RRROlZ0RgYUVl_-UVgMQf8/s1600/tried-and-tasted-stamp.gif" /></a></div>As a home cook, I don't often buy ready meals, not because I think they're substandard or because I'm snobbish in any way, but I just love to cook, so it rather goes against one of the parts I enjoy about food.<br />
On this occasion it may seem odd that I'm writing about pre-prepared meals, but I was given the opportunity to try some restaurant quality complete meals and give my feedback on them. It's not often that I get the chance to test out something as premium as these so obviously I was enthusiastic.<br />
<br />
<i>David Oliver Fine Foods</i> produce a range of dishes using the finest ingredients from specially selected sources and prepare them using the same techniques that are used in quality restaurant kitchens.<br />
The creators David Holliday and Oliver Shute, both chefs and friends, set up their business to make exceptional ready meals, recognising that there was a lack of good quality complete meals that led to them feeling frustrated by the mediocre offerings.<br />
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David has a wealth of experience in the world of food, he was the head chef at <i>The Pot Kiln</i> and later went on to run <i>The Harwood Arms</i> in Fulham, the first London pub to receive a Michelin Star. He now owns his own catering business, <i>Season 2 Taste</i>, based in Henley-on-Thames.<br />
Oliver too is well experienced in food, he has worked with Clarissa Dickson Wright and as a private chef to distinguished guests at Scottish castles to chateaux in France and luxury chalets in Chamonix. He now runs his own outside catering company, <i>The Pot Kiln Anywhere</i> and co-owns <i>The Game and Wild Food Cookery School</i>.<br />
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Knowing about their background I was expecting something really good and I wasn't disappointed.<br />
There are four meals in the range: British Beef & Dorset Ale, Guinea Fowl & Lentils, Rabbit & Flageolet Beans and Classic Venison Stew. All are complete meals which means you get a good balance of meat and vegetables in a satisfying sauce. No need to serve them with anything more than a piece of crusty bread.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0L6eW7HriyQOyh5u8ppy3ZRwtw8eTt1GVB8zvJ5dXQustSoNLiGThj6mRRO8sftOqoeQB-ftVMbXgWr9WN5fV1mgcsHv1I4IQMVGDL9vLjlOhtskQmBow9MnlDJuLxMIOgZ4x2Kuc_bc/s1600/beef.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0L6eW7HriyQOyh5u8ppy3ZRwtw8eTt1GVB8zvJ5dXQustSoNLiGThj6mRRO8sftOqoeQB-ftVMbXgWr9WN5fV1mgcsHv1I4IQMVGDL9vLjlOhtskQmBow9MnlDJuLxMIOgZ4x2Kuc_bc/s200/beef.png" width="200" /></a></div><b>British Beef & Dorset Ale</b><br />
This stew is described as being able to take you back to the sort of meal that your grandmother used to make with its earthy root vegetables, melt in the mouth Yorkshire beef and deep rich beer gravy. I think I could agree. The beef is indeed meltingly tender and the vegetables (carrots, swede, turnip and mushrooms) are perfectly cooked and even after reheating they retain a good texture. The flavour is deeply savoury and comforting, enriched with butter and honey and flavoured with thyme, perfect for a cold evening.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWJjhAd-Hw_FMVEAAjV63ls3gnra7Q48JT_jgaBvcJHcLsY7mfn-urYf-6VQ2x4TIR0NmmAodt2i5t83xHZVwgJGuXDj7bLqKwu9oaMr6zTNcGz7clQzcjbBoelVbzL3k8N6ej4XC0jQE/s1600/guinea+fowl.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWJjhAd-Hw_FMVEAAjV63ls3gnra7Q48JT_jgaBvcJHcLsY7mfn-urYf-6VQ2x4TIR0NmmAodt2i5t83xHZVwgJGuXDj7bLqKwu9oaMr6zTNcGz7clQzcjbBoelVbzL3k8N6ej4XC0jQE/s200/guinea+fowl.png" width="200" /></a></div><b>Guinea Fowl & Lentils</b><br />
Claiming to be be a "bit of a show stopper" because it contains a whole breast of guinea fowl in it. I loved it, not just beacause of the whole breast, but because of the moistness of the meat which is flavoursome and tender. The mixture of puy lentils, carrots and smokey pieces of bacon cooked with wine are the perfect accompaniment, wholesome and fulfilling. I maybe would have preferred the skin on the guinea fowl to have been crisp – but bearing in mind the way it has to be heated that wouldn't be achievable without drying out the meat – but it was fine nevertheless.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic6recBjbfsKruXXzW-JpA09Jniy8i4IBbmF9pQvUCajIrkzEuaAweGUU0Cl659PBrh9SCy1mqfqu3iUQXSokCqt15-K9BJ2s8xgpdL436MV9ZlmM9-SVzMABMkTgrQ27gUaKEfbGf2hE/s1600/rabbit.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic6recBjbfsKruXXzW-JpA09Jniy8i4IBbmF9pQvUCajIrkzEuaAweGUU0Cl659PBrh9SCy1mqfqu3iUQXSokCqt15-K9BJ2s8xgpdL436MV9ZlmM9-SVzMABMkTgrQ27gUaKEfbGf2hE/s200/rabbit.png" width="200" /></a></div><b>Rabbit & Flageolet Beans</b><br />
The first thing that hits me is the lovely scented herbal flavour from the rosemary which gently suffuses the whole dish. As well as the beans, there are courgettes which are perfectly cooked. They have not turned to a mushy consistency which is very pleasing. The large pieces of rabbit have a good flavour although they are slightly on the chewy side. I haven't had rabbit very often, but I do know that it needs some long slow cooking to make it more tender.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMFvzXSgvzMPMC5-ILWcdQoX706TmCfW3I6sQ27XFRcXJHP9OfeIqMHoa4RjiF9ciDb9-TWJ1Z-G3VEzJgjeXfeSOJDXpBd21lJ_Yclz9moyRQhYO3XLuKErelRewKod6BNfARfMhsn8E/s1600/venison.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMFvzXSgvzMPMC5-ILWcdQoX706TmCfW3I6sQ27XFRcXJHP9OfeIqMHoa4RjiF9ciDb9-TWJ1Z-G3VEzJgjeXfeSOJDXpBd21lJ_Yclz9moyRQhYO3XLuKErelRewKod6BNfARfMhsn8E/s200/venison.png" width="200" /></a></div><b>Classic Venison Stew</b><br />
David Oliver rightly declares venison as being the "king of meats" although I personally don't agree that it is underrated. This dish though, has certainly done it justice with big chunks of tender venison cooked in a red wine sauce, with sizeable pieces of sweet potato and new potato. It has a great flavour, not too gamey and the pieces of smoked bacon give it nice roundness. A good robust stew and my favourite.<br />
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They are all great meals if you're looking for high quality food that doesn't have any unnecessary ingredients or additives. They'd be fantastic for a dinner party and a sure fire way to impress your guests. Whether you choose to hide the packs or not, is up to you!<br />
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For more information and to order online visit: <b><span class="Apple-style-span" style="color: #783f04;"><a href="http://www.davidoliverfood.co.uk/" target="_blank">www.davidoliverfood.co.uk</a></span></b><br />
<b><span class="Apple-style-span" style="font-size: xx-small;">Pictures taken from the David Oliver Fine Foods website</span></b>Cheeky Spousehttp://www.blogger.com/profile/10704918946197040587noreply@blogger.com0tag:blogger.com,1999:blog-8150836706485732329.post-84366199490199456012011-07-26T17:34:00.001+01:002011-08-01T18:45:20.176+01:00A Cherry's Time is Short but Sweet<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhycNirkbzCuTfUhfRj64np7htWVUWthQXe_jHbR8mIFxLfOSEYWtU7UrG1dVxaNsQgPGh3Xd4OLuG7eUwIO-BplPblvCZv5f692gG2cU_P3xJZmBA8O4puoKvXBUrc9uDDhGMjOZVQalw/s1600/Cherry2.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhycNirkbzCuTfUhfRj64np7htWVUWthQXe_jHbR8mIFxLfOSEYWtU7UrG1dVxaNsQgPGh3Xd4OLuG7eUwIO-BplPblvCZv5f692gG2cU_P3xJZmBA8O4puoKvXBUrc9uDDhGMjOZVQalw/s1600/Cherry2.png" /></a></div><br />
The English cherry season is but a brief spell in summer, that peaks around mid July, so there's just a little time left to indulge in them.<br />
Lately I've been pleasantly surprised to see British cherries in all the shops, especially as we're often overrun with foreign imports, it makes quite a change to see even the supermarkets displaying boxes proudly displaying the Union Jack flag label.<br />
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British cherries have been under threat of almost extinction due to various factors (which I detailed in an article I wrote for <a href="http://theartisanfoodtrail.blogspot.com/2011/07/cherry-on-top.html" target="_blank"><b><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="background-color: #fce5cd;">The Artisan Food Trail blog</span></span></b></a>) so it is a good idea to take advantage of their seasonal abundance and exercise some patriotism, just to keep them thriving.<br />
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In the town, where I live, we are sadly lacking a decent proper market, but we do have a regular, almost daily, fruit and veg stall that 'lives' opposite a building society. It is a lonesome stall but the cheery lady running it, seems to do a fair amount of trade and the array of produce is always fresh and inviting. 'Fresh Local Cherries', says the sign wedged into the back of a box stuffed full of shiny red baubles. Well, how could I refuse? She scoops them up and drops them into a brown paper bag, and scrunches the top. That took me back to my childhood when I would eat them like sweets, straight from the bag.<br />
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Exercising more grownup restraint my fruity haul made it home intact, which is a good thing as I would have had some explaining to do.<br />
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Cherries are delicious just as they are, of course, but I like to try different things with food. I did make a clafoutis, which is a French dish consisting of a rich sweet batter with the cherries baked, suspended in the mixture. That did taste good, but no photo I'm afraid. My exacting standards on appearances meant it was not quite up to the mark.<br />
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<b><span class="Apple-style-span" style="color: #cc0000;">A Quick and Tasty Summer Salad</span></b><br />
I also put together a simple salad (which is pictured). Fruit and cheese are good partners, Think of cheddar and apple, stilton and pear or brie and grapes, so I made a fairly bold decision and set the cherries alongside some soft white goat's cheese, with a mixture of spinach, rocket and watercress leaves and a simple balsamic vinegar and olive oil dressing. Hunks of walnut bread were all that was needed to squash the cheese on to and to mop up all the lovely juices.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7A-JSZhZxw0M7aUsyRDnsZR8XI_HI5G0uv__Vakk907DfFVa-8JkU_u4SQbzoq2T_LURG0XgNzPRjjHn74Ut97FpdiCrHmxO-sTQkEbm2xtHXLeBAI4ZLw3koHa_cZDlyhoCqrbUDnM8/s1600/CherrySalad.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7A-JSZhZxw0M7aUsyRDnsZR8XI_HI5G0uv__Vakk907DfFVa-8JkU_u4SQbzoq2T_LURG0XgNzPRjjHn74Ut97FpdiCrHmxO-sTQkEbm2xtHXLeBAI4ZLw3koHa_cZDlyhoCqrbUDnM8/s1600/CherrySalad.png" /></a></div><b><a href="http://www.childsdesign.com/" target="_blank"><span class="Apple-style-span" style="font-size: x-small;">Photos: ©childsdesign 2011</span></a></b>Cheeky Spousehttp://www.blogger.com/profile/10704918946197040587noreply@blogger.com1tag:blogger.com,1999:blog-8150836706485732329.post-85119078396366371322011-07-19T16:55:00.000+01:002011-07-19T16:55:49.615+01:00Seed Cake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgDNDG2PdmrDJsXIUXmTN6gmWpTqI5q4rSiYChF9GuYvEVMFRfEYmEu0xKTdfDFaNZ136d-k_2W9o7s3VcjsF9hZidEawX8iOUwfExjpwf9t0NYcCAWjrJOzx7tAVYiYRmrw38GCRMTW8/s1600/CarawaySeedCake1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgDNDG2PdmrDJsXIUXmTN6gmWpTqI5q4rSiYChF9GuYvEVMFRfEYmEu0xKTdfDFaNZ136d-k_2W9o7s3VcjsF9hZidEawX8iOUwfExjpwf9t0NYcCAWjrJOzx7tAVYiYRmrw38GCRMTW8/s1600/CarawaySeedCake1.png" /></a></div>Seed cake is a favourite of my parents and although I love it now, I do remember <i>trying</i> to enjoy it as a child. It seemed wrong <i>not</i> to like something that was cake, but somehow I had trouble with the unusual flavour and texture of the seeds. Please don't let this put you off as I'm sure it was a childhood finickiness that I eventually overcame through perseverance.<br />
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I like to use a basic madeira cake recipe for this one and the flourish of sugar over the top, before baking, gives a lovely crunchy texture. The cake is rich and buttery with a pleasing crumb and goes very well with a good cup of tea.<br />
I find that the cake tastes better the next day and improves over time as the caraway seeds release their oils.<br />
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<b><span class="Apple-style-span" style="color: #bf9000;">Ingredients</span></b><br />
240g softened unsalted butter<br />
200g caster sugar, plus extra for sprinking<br />
1tsp vanilla extract<br />
3 large eggs<br />
210g self-raising flour<br />
90g plain flour<br />
1tbsp (generous) caraway seeds<br />
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<b><span class="Apple-style-span" style="color: #bf9000;">Method</span></b><br />
Preheat oven at to 170 C / Gas mark 3. Grease a loaf tin with butter.<br />
Cream together the butter and sugar until light and fluffy, then add the vanilla extract.<br />
Mix in the eggs, one at a time with a tablespoon of flour with each, then mix in all the remaining flour, then finally fold in the caraway seeds.<br />
Sprinkle liberally with caster sugar just before putting it into the oven.<br />
Bake for 1 hour or until a skewer inserted into the centre of the cake comes out clean.<br />
Leave to cool in the tin before turning out onto wire rack.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6N79CO8lfPmFCsHpqAZkoopOO3FD-A_KmEzbJFDXTsieUyAuxVUWC8P2nI1s5ZCEdxyldoxAGVd_PPpOnVdOlwO-KMu8axVR4o4b2MdaqsJJsmERKK1DUDkO6F9YDi65uTL9FHa6cFNM/s1600/CarawaySeedCake3.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6N79CO8lfPmFCsHpqAZkoopOO3FD-A_KmEzbJFDXTsieUyAuxVUWC8P2nI1s5ZCEdxyldoxAGVd_PPpOnVdOlwO-KMu8axVR4o4b2MdaqsJJsmERKK1DUDkO6F9YDi65uTL9FHa6cFNM/s1600/CarawaySeedCake3.png" /></a></div><div class="separator" style="clear: both; text-align: left;"><b><a href="http://www.childsdesign.com/" target="_blank"><span class="Apple-style-span" style="font-size: x-small;">Photos: ©childsdesign 2011</span></a></b></div>Cheeky Spousehttp://www.blogger.com/profile/10704918946197040587noreply@blogger.com1tag:blogger.com,1999:blog-8150836706485732329.post-9294177803764177092011-06-26T15:11:00.000+01:002011-06-26T15:11:22.645+01:00Serious Pig<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtyu_eDOObD5vtSk_U-mvmAWvpFwb3dR1E6g4iSDEden6xk_AiTdb9DnRV568-mo-92mNgO8VbUdKqG1hyphenhyphenmC9fE9dGoRrIB8SRBaKI3z_zwq_gngSE8OEPLqkv8K6Foyi9P1aqVct94d8/s1600/seriouspig.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtyu_eDOObD5vtSk_U-mvmAWvpFwb3dR1E6g4iSDEden6xk_AiTdb9DnRV568-mo-92mNgO8VbUdKqG1hyphenhyphenmC9fE9dGoRrIB8SRBaKI3z_zwq_gngSE8OEPLqkv8K6Foyi9P1aqVct94d8/s400/seriouspig.png" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYXvmfJVZ9ZjmfhLTn1i2dU_9UWGIA5iN9s80wxSSw6f7DSxAmklXrlQ_ZG1N89f6igY_1lV1nhUOEKT-nzzsHy9k_C_eaeJvqNW4V_l4w1zPzwq9BxTr39RRROlZ0RgYUVl_-UVgMQf8/s1600/tried-and-tasted-stamp.gif" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYXvmfJVZ9ZjmfhLTn1i2dU_9UWGIA5iN9s80wxSSw6f7DSxAmklXrlQ_ZG1N89f6igY_1lV1nhUOEKT-nzzsHy9k_C_eaeJvqNW4V_l4w1zPzwq9BxTr39RRROlZ0RgYUVl_-UVgMQf8/s1600/tried-and-tasted-stamp.gif" /></a></div>I receive lots of requests from PR companies wanting me to review various food (and non-food) products for them, and I have to admit many of these aren’t suitable for inclusion in my blog. But this time I was asked to consider some Snacking Salami from <i>Serious Pig</i>. I had already sampled a tiny nibble when at the Real Food Festival recently and was impressed enough to take Ceres PR up on their offer, after which, they duly sent some in the post.<br />
<br />
<i>Serious Pig</i> is a new British company that started out as most good ideas do, down the pub over a pint or two. George Rice and his friends were feeling peckish, but the bar they were at offered very few inspiring snacks to nibble. George being passionate about pigs and all things packed with porky goodness hit upon the idea of a wholly British Snacking Salmi.<br />
<br />
After much legwork and research to find the most excellent British free-range pork and track down the best charcuterie experts, George finally developed the ultimate recipe.<br />
<br />
Well, what did I think? It ain’t half bad, smokey, chewy, meaty with just the right amount of saltiness and packed full of flavour, enough to satisfy any ravenous carnivore.<br />
There are two types to choose from, Classic which is lightly smoked and made with cracked black peppercorns and then there’s the Spiced, made with smoked paprika and a pinch of chilli flakes.<br />
I liked both of them in equal measure, the Spiced isn’t too hot, but gives a nice savoury warmth. The Classic is spicy but in a different way with the peppercorns giving little bursts of fragrant bite.<br />
<br />
Perhaps some of you are thinking that a Snacking Salmi is not a new idea and I’m more than aware that there is already something on the market that claims to be ‘a bit of an animal’, but <i>Serious Pig</i> is different. It is wholly British and made with free-range pork, a provenance I’d prefer over the other brand.<br />
<br />
Because the salami doesn’t need to be refrigerated and has a long shelf life it is great for taking on trips, picnics and anywhere you care to eat it. The stripy packaging, echoing a butcher’s apron, is minimal and easy to open too, therefore lightweight with the minimum amount of fuss – no stray sausages shooting through the air as you try to rip open the packet!<br />
A great grab ‘n’ go snack food with quality to boot.<br />
<br />
Currently available in Selfridges, pubs, delis and farms shops across the country.<br />
It is also availble online from: <a href="http://www.seriouspig.co.uk/" target="_blank"><span class="Apple-style-span" style="color: #783f04;"><b>www.seriouspig.co.uk</b></span></a><br />
<b><a href="http://www.childsdesign.com/" target="_blank"><span class="Apple-style-span" style="font-size: x-small;">Photo: ©childsdesign 2011</span></a></b>Cheeky Spousehttp://www.blogger.com/profile/10704918946197040587noreply@blogger.com0tag:blogger.com,1999:blog-8150836706485732329.post-5342097559205926792011-06-20T13:24:00.001+01:002011-06-20T13:26:55.004+01:00On a Stick!<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV17o1YgaUXSzb-SjZcU7s3FUOPBJyEfZVAtIXIaWx0M3W54gDZwJEIw_aHqZjNORZPSFWeOOoX9OEwJ9YrvGdgClGBgT5R2nGsoxlbkzPhgHg-mla7WxUBIFtSwwYEnSRaa12oXSg38A/s1600/book+review+tag.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV17o1YgaUXSzb-SjZcU7s3FUOPBJyEfZVAtIXIaWx0M3W54gDZwJEIw_aHqZjNORZPSFWeOOoX9OEwJ9YrvGdgClGBgT5R2nGsoxlbkzPhgHg-mla7WxUBIFtSwwYEnSRaa12oXSg38A/s1600/book+review+tag.png" /></a></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOKvJQsQw1bb-7uFb2me6BzNrBfiSKvwZ_TLirvxSVnru4N3LUArJy6Q_3YeQjNXF3n3yVExgcMbo2jY8_3AmUjrSCDvxCIzSQiteDl6BR6VCjHnHqHy1Rq7gnCa2BMDBjw7xGDdT_jpA/s1600/on+a+stick+1.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOKvJQsQw1bb-7uFb2me6BzNrBfiSKvwZ_TLirvxSVnru4N3LUArJy6Q_3YeQjNXF3n3yVExgcMbo2jY8_3AmUjrSCDvxCIzSQiteDl6BR6VCjHnHqHy1Rq7gnCa2BMDBjw7xGDdT_jpA/s400/on+a+stick+1.png" width="191" /></a><br />
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<br />
I'm not sure I find the title of the book very appealing, but I suppose it does perfectly describe what lies within. Going beyond insipid party food that invariably clings to a short but sharp cocktail stick jabbed into a foil-covered grapefruit half, the recipes are are far more appetising. Drawing on cuisines from around the world and inspired by some of the most delicious street food, the 80 recipes for things on sticks are inspiring and dare I say, a little more sophisticated than a cube of cheese bedecked with a meagre piece of pineapple.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCiwsnzn2DQdHPjie79EQee9DPjTVIO1XTtR7V41GhHb2n2eUFWiWPBkUhhc0ShcY7Jomr86QMcCk_NR3TtLh-FUjb7VmKBwng9xSulltzvLcjRD512iSQhH1l0pvdxlSBAz5C3Nn4YzU/s1600/on+a+stick+2.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCiwsnzn2DQdHPjie79EQee9DPjTVIO1XTtR7V41GhHb2n2eUFWiWPBkUhhc0ShcY7Jomr86QMcCk_NR3TtLh-FUjb7VmKBwng9xSulltzvLcjRD512iSQhH1l0pvdxlSBAz5C3Nn4YzU/s400/on+a+stick+2.png" width="157" /></a></div>Savouries are good enough for the best of parties and many would add interest to a barbecue. The Bacon-wrapped Shrimp with a Honey Mustard Dipping Sauce looks particularly mouthwatering as does the Bó Lá Lôt, betel leaves stuffed with ground beef, spiced with lemongrass, ginger, chilli and five-spice.<br />
Not only are there meaty mouthfuls but several vegetarian based options too. There are several takes on traditional foods which have been given a new twist for your amusement with Fish and Chips, Pizza Skewers and Spaghetti and Meatballs being no exception.<br />
<br />
Of course the stick itself plays a very important part in the presentation of the food, as the page near the front of the book demonstrates. Laid out in an almost surgical fashion, there is everything from your usual bamboo or metal skewer to a rosemary stalk or a stick of sugar cane.<br />
Dipping sauces get their own section too as they play an integral part in spicing up, adding zing or mellowing the various impaled delights.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxFmdYo-v5WPv0PKEeq0AYzXo6n1enfTcThmzxS5OvwkH54d_uXPwRjjWDDDIbB_iPMxdPjRwD47uVmhvFUj2ABwbgBqtONWbeUYcWhrTvg9cr4XY6r5s5hv3KuYu2kFA8OJdv34JApI4/s1600/on+a+stick+3.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxFmdYo-v5WPv0PKEeq0AYzXo6n1enfTcThmzxS5OvwkH54d_uXPwRjjWDDDIbB_iPMxdPjRwD47uVmhvFUj2ABwbgBqtONWbeUYcWhrTvg9cr4XY6r5s5hv3KuYu2kFA8OJdv34JApI4/s400/on+a+stick+3.png" width="238" /></a></div>If you want to take your sticks to the next course, you'll find recipes for desserts too, from the simple yet scrumptious Mango and Chilli Powder to the downright daftly named Frozen Elvis – don't ask!<br />
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<div class="separator" style="clear: both; text-align: left;"><i>On A Stick! by Matt Armendariz is published by Quirk Books in p</i><i>aperback.</i></div><div class="separator" style="clear: both; text-align: left;"><b>Order yours now</b></div><iframe frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm-uk.amazon.co.uk/e/cm?t=tastebud-21&o=2&p=8&l=as1&asins=1594744890&ref=tf_til&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="height: 240px; width: 120px;"></iframe><br />
<span class="Apple-style-span" style="font-size: x-small;"><b>Book kindly supplied by Mat Archer from </b></span><a href="http://www.pguk.co.uk/pages/home.asp" target="_blank"><span class="Apple-style-span" style="font-size: x-small;"><b>PGUK</b></span></a>Cheeky Spousehttp://www.blogger.com/profile/10704918946197040587noreply@blogger.com0tag:blogger.com,1999:blog-8150836706485732329.post-5794836206626246722011-06-14T12:55:00.002+01:002011-06-14T13:05:07.030+01:00Ripe for Picking<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRGMaUeuQ_0PQG088u9itIS8rwdUddpS2j7i7D9sw6kgufl3NaqjDnJzooa6iBbJdcRLQPXmaq7_O2RRdLXjVKLKU1OfpTWa4m821pptQkK_YbQvlcVuv8GKhdB7p7RS53WNzErmOBmfI/s1600/strawberries.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRGMaUeuQ_0PQG088u9itIS8rwdUddpS2j7i7D9sw6kgufl3NaqjDnJzooa6iBbJdcRLQPXmaq7_O2RRdLXjVKLKU1OfpTWa4m821pptQkK_YbQvlcVuv8GKhdB7p7RS53WNzErmOBmfI/s400/strawberries.png" width="400" /></a></div><br />
Summer has truly arrived when English strawberries are ripe and ready for picking and although they are now available all year round – with foreign countries supplying our needs – you really can’t beat the fruit from our own soil. For me, reserving them as a seasonal treat makes them so much more special.<br />
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I grow a few strawberry plants in my garden and there’s nothing more exciting when lifting up the leaves to find the stems swathed in red juicy jewels. If you’re not much of a gardener or simply lack the space, you can still experience the thrill of the strawberry hunt by visiting one of the many pick your own farms in the area.<br />
When the sun is warm the sweet fragrant smell wafts into the air tempting even the most restrained of individuals to sneak a strawberry into their mouths whilst foraging.<br />
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The first berries are not often the sweetest though, I think they lack the depth of flavour that the prolonged spells of sun can give them, that said, I do still love to eat then unadorned. No sugar, no cream, just pure fruit bliss. Plucked straight from the plant whether homegrown or ‘stolen’ they just seem to taste better.<br />
However, dairy produce does create a natural harmony, whether it’s cream, yogurt, creme fraiche or marscapone, you can’t go wrong, but I would never cook a strawberry unless it was in a jam of course.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTFLo90lBi_rcJjW1O9m82xQejPkAhgebhx2lLLGS6nW6TZIP0wkSUE-ynC1L_y29EeQ7ZYZAkOXKQkCK7LBJowiD3pSdHJRUIj4N8dneVB4z4Yvwt-2215fCeycKZ6f7jOxuGzyVgdp0/s1600/VicSponge1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTFLo90lBi_rcJjW1O9m82xQejPkAhgebhx2lLLGS6nW6TZIP0wkSUE-ynC1L_y29EeQ7ZYZAkOXKQkCK7LBJowiD3pSdHJRUIj4N8dneVB4z4Yvwt-2215fCeycKZ6f7jOxuGzyVgdp0/s1600/VicSponge1.png" /></a></div><span class="Apple-style-span" style="font-size: large;">Strawberries and Cream Sponge Cake</span><br />
This is the sort of thing I like to make for a summer Sunday treat, just perfect for all the family to enjoy or for when you have friends over.<br />
A light buttery sponge filled with the sweetest of English strawberries and billowing clouds of cream is hard to resist.<br />
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<b><span class="Apple-style-span" style="color: #bf9000;">Ingredients</span></b><br />
200g unsalted butter, softened<br />
200g caster sugar<br />
3 large eggs<br />
2 tsp vanilla extract<br />
200g self raising flour<br />
half teaspoon baking powder<br />
1-2 tablespoons milk<br />
strawberries, hulled and halved lengthways, reserve some whole for decorating the top of the cake<br />
6 tbsp good quality strawberry jam<br />
300ml double cream, lightly whipped<br />
icing sugar to dust<br />
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<b><span class="Apple-style-span" style="color: #bf9000;">Method</span></b><br />
Preheat the oven to 180C / Gas 4.<br />
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Grease two 18cm sandwich tins and place a circle of baking parchment in the bottom of each one.<br />
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With an electric food mixer beat together the softened butter and sugar until it becomes pale and creamy.<br />
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Whisk the eggs and vanilla extract in a jug until slightly frothy.<br />
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With the mixer still running, add the eggs by pouring very slowly in a thin stream into the butter and sugar mix. When the mixture is pale, and increased in volume, stop the mixer.<br />
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Sieve in a tablespoon of the flour and using a metal spoon carefully fold in to avoid knocking out any air.<br />
Repeat, adding a spoonful at a time until all the flour and baking powder is incorporated.<br />
The mixture should be of a soft dropping consistency. If it seems too stiff, gently fold in some milk.<br />
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Divide the mixture between the two cake tins and spread out evenly, smoothing off the tops.<br />
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Place in the centre of the oven for 25-30 minutes.<br />
The cakes are ready when they're risen, golden brown and their edges are pulling away slightly from the sides of the tin.<br />
<br />
Turn them out on to a cooling rack and carefully remove the baking paper. Leave until completely cool before filling.<br />
Spread one half of the cake with strawberry jam and arrange the strawberry halves over it. Spread over the whipped cream and carefully place the other cake half on top. Arrange some whole strawberries on the top and dust lightly with sieved icing sugar.<br />
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<b><span class="Apple-style-span" style="color: #cc0000;">Strawberry Facts</span></b><br />
<b><span class="Apple-style-span" style="color: #e06666;">There are about 200 seeds in every strawberry.</span></b><br />
<b><span class="Apple-style-span" style="color: #ea9999;">A 100g serving contains just 50 calories.</span></b><br />
<b><span class="Apple-style-span" style="color: #e06666;">In medieval times they were considered an aphrodisiac.</span></b><br />
<b><span class="Apple-style-span" style="color: #ea9999;">They can help to whiten your teeth.</span></b><br />
<b><span class="Apple-style-span" style="color: #e06666;">They are full of a substance called ellagic acid which can help fight cancer.</span></b><br />
<b><span class="Apple-style-span" style="color: #ea9999;">Eight of them contain more vitamin C than an orange.</span></b><br />
<b><span class="Apple-style-span" style="color: #e06666;">They are a member of the rose family.</span></b><br />
<b><span class="Apple-style-span" style="color: #ea9999;">They were cultivated by the Romans as early as 200 BC.</span></b><br />
<b><span class="Apple-style-span" style="color: #e06666;">They can also be white or yellow and some even taste like pineapples.</span></b><br />
<b><a href="http://www.childsdesign.com/" target="_blank"><span class="Apple-style-span" style="font-size: x-small;">Food photos: ©childsdesign 2011</span></a></b><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZfQEsl3zbxAmqAWciY1YcLVPUkRxfOHFIO5xHae3hnQctnO0C_FiRfeRzcvWjUEQXhqsxc46GmvxBEYXtHSRI8AYExNpCJIiy9KiRZoHL7qCmKD_rIBNVL6IirfLEORWQU-hRnBNQ02o/s1600/FC_JUNE_2011_v2.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZfQEsl3zbxAmqAWciY1YcLVPUkRxfOHFIO5xHae3hnQctnO0C_FiRfeRzcvWjUEQXhqsxc46GmvxBEYXtHSRI8AYExNpCJIiy9KiRZoHL7qCmKD_rIBNVL6IirfLEORWQU-hRnBNQ02o/s200/FC_JUNE_2011_v2.png" width="140" /></a></div><i>My article previously published in Letchworth Living magazine. (June 2011 edition) <a href="http://www.letchworthliving.co.uk/" target="_blank">www.letchworthliving.co.uk</a></i>Cheeky Spousehttp://www.blogger.com/profile/10704918946197040587noreply@blogger.com0tag:blogger.com,1999:blog-8150836706485732329.post-78072482140871751132011-05-31T15:47:00.000+01:002011-05-31T15:47:29.563+01:00Kitchen Helper<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFyb-qaOXSI6OIHcGl9VRJRCjkY4JrIbM1oqm4s7IGr9N5a8EKymGHy5dkK8_LdRd3ZWwfJToyROKs9XNsMMMg_DTV4R_uP_28p5kV7XRL3u17ytrdOWYI89KtY59lQFvbJ-Im8M3tcX4/s1600/kitchen+helper+main.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="110" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFyb-qaOXSI6OIHcGl9VRJRCjkY4JrIbM1oqm4s7IGr9N5a8EKymGHy5dkK8_LdRd3ZWwfJToyROKs9XNsMMMg_DTV4R_uP_28p5kV7XRL3u17ytrdOWYI89KtY59lQFvbJ-Im8M3tcX4/s200/kitchen+helper+main.png" width="200" /></a></div>For those who prefer metric to imperial measurements or vice versa, I've added a new section to the blog which allows you to download some handy conversion charts. So whether you like pounds, ounces or grams, kilograms, fluid ounces, pints or millilitres etc. I think I may have it covered.<br />
There's also a useful oven temperatures guide too if you're getting hot headed over celsius, fahrenheit or gas marks.<br />
Visit the <a href="http://tastebudtravels.blogspot.com/p/kitchen-helper.html"><b><span class="Apple-style-span" style="color: #783f04;">Kitchen Helper</span></b></a> page for all the info.Cheeky Spousehttp://www.blogger.com/profile/10704918946197040587noreply@blogger.com0tag:blogger.com,1999:blog-8150836706485732329.post-49809844946199040592011-05-24T09:46:00.000+01:002011-05-24T09:46:18.504+01:00Farmers swing open their gates to the public<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPaTUVatYogM3Ppg1xVdL1DX2VJ3owfxUdPJeAUbuTBZZwkYeMei5pc0IbZOhf74ePgb5V00hD8t5Obn_itlYbSCDurEhuGQN1gvbfqimPeuXkS3eVX3QAlzf-gyBV8n6jbrd8-dVT_Ec/s1600/1CC43F37.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="287" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPaTUVatYogM3Ppg1xVdL1DX2VJ3owfxUdPJeAUbuTBZZwkYeMei5pc0IbZOhf74ePgb5V00hD8t5Obn_itlYbSCDurEhuGQN1gvbfqimPeuXkS3eVX3QAlzf-gyBV8n6jbrd8-dVT_Ec/s400/1CC43F37.png" width="400" /></a></div><br />
The opportunity to experience at first-hand what life is like on a real working farm is within reach for all of us on 12 June. Each year British farms open their gates as they take part in the event organised by <a href="http://www.leafuk.org/" target="_blank"><b><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="background-color: #fce5cd;">LEAF</span></span></b></a> (Linking Environment And Farming) and this year over 450 farms across the country are involved.<br />
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I see an event like this to be so educationally valuable in a time where many children seem to have no idea where their food comes from. The understanding of our food's origins and how it finally gets to our plates is very important if British farming is to thrive.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj18l96op_OePuQ8GHfZdJHEsD0BCvKISEgYpx2WrElwidCKDGtTDeFi_po22NjM6RdXLsTlNxSs-5Pya_4gSrsroGW4V_OC66TwKVSzwpd95c4A3tnGhVGZClab92Hvo__ZwaGsP0vVnQ/s1600/pigs+with+OFS+sign.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj18l96op_OePuQ8GHfZdJHEsD0BCvKISEgYpx2WrElwidCKDGtTDeFi_po22NjM6RdXLsTlNxSs-5Pya_4gSrsroGW4V_OC66TwKVSzwpd95c4A3tnGhVGZClab92Hvo__ZwaGsP0vVnQ/s400/pigs+with+OFS+sign.png" width="400" /></a></div><br />
<b>Open Farm Sunday Facts</b><br />
<ul><li>LEAF’s Open Farm Sunday is the only day in the year when farmers across the whole of the UK unite to open their farms to the public.</li>
</ul><ul><li>Hertfordshire LEAF Demonstration farmer, Ian Pigott took the idea from a similar event held in Denmark to LEAF (Linking Environment And Farming) and together they made the first event happen in 2006.</li>
</ul><ul><li>The public think farmers are more important to their everyday lives than teachers, politicians or bank managers. When asked to rank a list of professions and trades, the public ranked farmers fourth, just behind doctors and nurses, firefighters and police officers.</li>
</ul><ul><li>29% adults say that they have never been on a working farm and only 31% have visited one in the past 4 years.</li>
</ul><ul><li>20% children in England have never visited the countryside and 27% 8-9 year olds have never come close to touching farm animals.</li>
</ul><ul><li>A survey conducted as part of LEAF’s Open Farm Sunday 2007 showed that 35 per cent did not know that porridge comes from a British farm, 23 per cent of people did not realise that bread originates from a farm and 22 per cent did not believe that sausages and bacon originate there.</li>
</ul><ul><li>The knowledge was even lower with younger adults, with 29 per cent of 16-24 year olds failing to recognise that bread originates on a farm, 34 per cent that sausages and bacon come from a farm and a massive 47 per cent did not know farmers are responsible for producing porridge.</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDlTkj1fEM1LNLiowjUdIKg_j6FnkOg3G8GN7sqymLRxSZLpB5zcc1zHOnG7JjCjNabXilhpBsMn-xWc9TLdBc7CCP0pixP7UOyDp9UB-_uZrPabxDLeo1u5VJj-0ET_irJhblOr593Wc/s1600/Tractor.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="163" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDlTkj1fEM1LNLiowjUdIKg_j6FnkOg3G8GN7sqymLRxSZLpB5zcc1zHOnG7JjCjNabXilhpBsMn-xWc9TLdBc7CCP0pixP7UOyDp9UB-_uZrPabxDLeo1u5VJj-0ET_irJhblOr593Wc/s200/Tractor.png" width="200" /></a></div>Not only is the day educational but it is most of all fun with lots to see and do from tractor and trailer rides, to farm walks and nature trails, and even discovering how worms are a farmer’s best friend. You might have the chance to see sheep being sheared, cows being milked or chicks hatching! You might also get the chance to build a bug-hotel, go pond-dipping or see pig racing. Every farm is different and many offer good food to eat and buy as well as live music.<br />
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So get out into the countryside, reconnect with nature, learn and have fun.<br />
I know where I will be!<br />
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For information and to find a farm open near you visit: <a href="http://www.farmsunday.org/" target="_blank"><b><span class="Apple-style-span" style="color: #783f04;">www.farmsunday.org</span></b></a><br />
To keep up to date and share your farm experiences follow: <a href="http://twitter.com/openfarmsunday" target="_blank"><b><span class="Apple-style-span" style="color: #783f04;">twitter.com/openfarmsunday</span></b></a>Cheeky Spousehttp://www.blogger.com/profile/10704918946197040587noreply@blogger.com0