tag:blogger.com,1999:blog-81383152842168239602024-03-14T06:23:54.553+00:00CookmansCreationsHaving trained in Catering for three years I realised that there was a lot more to food than just cooking it. Don't get me wrong I love to cook for people, I find it rewarding and satisfying. This blog is a way for me to express myself about issues related to food, to share recipes, write up about new food trends/restaurants and dining experiences.
I hope you enjoy reading it and feel free to leave comments :)Anonymoushttp://www.blogger.com/profile/08367005617718023932noreply@blogger.comBlogger57125tag:blogger.com,1999:blog-8138315284216823960.post-72708912778963971452017-02-19T15:41:00.000+00:002017-02-19T15:41:23.997+00:00Humble HummusHappy Sunday afternoon my fellow readers! I know my blog has been neglected for the past few months and I apologies for that. I have found myself caught up in life and (<i>I will admit</i>) pure laziness! I still find myself in the kitchen creating dishes, but finding it hard to sit down in front of my laptop to write up my recipes. I have been trying to make my own snacks as of late. <b>Why?</b> As we live in such a fast paced world we find ourselves snacking more and more. Making your own yummy snacks is a great way in knowing what you are putting in your body.<br />
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<b>Hummus</b> is primarily based of chickpeas, a legume that is both a vegetable and protein source. A great alternative for non meat eaters or those wanting to reduce their meat intake. Also, super cost efficient, on average a 400g tin costs 50p. Chickpeas are high in fiber, folate rich, a source of iron and contain more protein than eggs.<br />
As winter is soon coming to an end (<i>finally!</i>) we want to make ourselves feel good so we can spring into action. <b>Hummus</b> is your '<i>go to</i>' snack, as eating <b>hummus</b> with vegetables containing vitamin C such as red peppers will help boost your iron levels.<br />
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So here is a quick recipe for <b>hummus</b>, a great healthy snack that can be whizzed up in no time!<br />
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<u>Ingredients:</u><br />
<ul>
<li>1 tin drained chickpeas</li>
<li>2 tbsp lemon juice- or more to taste</li>
<li>3 tbsp rapeseed oil</li>
<li>1 tbsp tahini paste</li>
<li>1 clove garlic</li>
<li>1 tsp cumin</li>
<li>Sprinkle of cayenne- optional but I like the kick</li>
<li>Salt & pepper to taste</li>
<li>Water- to loosen if required</li>
</ul>
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<u>Method:</u> Whiz up in a food processor until it reaches the desired consistency. Personally I like it quite coarse in texture. Spoon into an air tight container/jar and store in fridge for up to 5 days.<br />
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<u>Note:</u> This recipe can easily be doubled, tripled...</div>
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To get all the essential amino acids serve with whole wheat pitta breads and a selection of veggies- great way to get in those <i>'five a day</i>'.<br />
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-CookmansCreations</div>
Anonymoushttp://www.blogger.com/profile/08367005617718023932noreply@blogger.com0tag:blogger.com,1999:blog-8138315284216823960.post-22362631442630645752016-12-11T15:26:00.001+00:002016-12-11T15:26:35.418+00:00Smoked Salmon & Fennel PappardelleFor those of you that got the pleasure of attending the BBC Good Food Show, you may have caught Mary Berry in the Supertheatre (sponsored by Aldi & Stoves).<br />
What I love about Mary Berry's recipes is that they are easy to recreate at home, but they don't skimp on aroma, flavour and texture. The following recipe is straight forward yet full of bold flavours. With Christmas fast approaching and life being hectic, this is a great dish to bring the family together without having to spend hours tied to the kitchen stove.<br />
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<b>Serves 4</b><br />
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<u>Ingredients:</u><br />
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<ul>
<li>1 fennel bulb, trimmed, quartered and thinly sliced</li>
<li>1 large banana shallot, halved length-ways and thinly sliced</li>
<li>250g pappardelle pasta</li>
<li>200g full fat creme fraiche</li>
<li>juice of 1 lemon</li>
<li>200g smoked salmon, roughly chopped</li>
<li>small bunch flat leaf parsley, chopped</li>
<li>small bunch dill, chopped</li>
</ul>
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<u>Method:</u></div>
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<ol>
<li>Bring a large pan of salted water to the boil. Add the pappardelle and boil for 5 minutes. Then add the fennel and shallot, continue to boil for 5 minutes or according to packet instructions. When the pasta is al dente, drain, reserving 100ml of the pasta water,</li>
<li>Spoon the creme fraiche into the pan the pasta was cooked in. Add the lemon juice and bring to the boil. stirring so it does not catch. Add the drained pappardelle, fennel and shallots, smoked salmon, parsley and dill. Toss over the heat for 2 minutes gradually adding pasta water to loosen the consistency- you may not need it all.</li>
<li>Season well with pepper and a little salt.</li>
</ol>
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<i>This dish can be enjoyed with a bottle of 'La Altena Gavi di Gavi 2015'.</i></div>
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<br />Anonymoushttp://www.blogger.com/profile/08367005617718023932noreply@blogger.com0tag:blogger.com,1999:blog-8138315284216823960.post-45296850434697099162016-11-21T19:59:00.003+00:002016-11-21T19:59:52.330+00:00debbie&andrew's: Competition! <h2 style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 0cm; margin-right: 7.1pt; margin-top: 0cm; tab-stops: 489.05pt; text-align: center;">
<b><span style="font-family: "Arial",sans-serif; font-size: 14.0pt; mso-bidi-font-size: 11.0pt; mso-fareast-language: EN-GB;">WIN! A sizzling sausage kit</span></b><b><span style="font-family: "Arial",sans-serif; font-size: 14.0pt; mso-bidi-font-size: 11.0pt; mso-fareast-language: EN-GB;"> to celebrate debbie&andrew’s at the </span></b><span style="font-family: "Arial",sans-serif; font-size: 14.0pt; mso-bidi-font-size: 11.0pt; mso-fareast-language: EN-GB;">BBC Good Food Show Winter<b><o:p></o:p></b></span></h2>
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<i><span style="font-family: "Arial",sans-serif; mso-fareast-language: EN-GB;"><br /></span></i><span style="font-family: Arial, sans-serif;">NEC
Birmingham, 24<sup>th</sup>/27<sup>th</sup> November 2016</span></h3>
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<span style="line-height: 150%;"><span style="font-family: inherit;">There are some sizzling good reasons to visit the Winter BBC Good Food Show at the Birmingham NEC this year, especially if you are
something of a sausaholic!
debbie&andrew’s will be at the show cooking up their amazing wheat, gluten
and dairy free sausages. There’ll be the chance to sample the newest and the best-loved recipes in the range from the
original Harrogate 97% pork sausage to the new Christmas Garnish Selection.<o:p></o:p></span></span></div>
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<b style="text-indent: 180pt;"><span style="line-height: 150%;"><span style="font-family: inherit;">Get into the festive spirit: Christmas Garnish
Selection</span></span></b></div>
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<span style="font-family: inherit;"><span style="text-indent: 180pt;">Especially for the festive
season, the ‘welly good’ sausage makers at</span><span style="line-height: 150%; text-indent: 180pt;">debbie&andrew’s have come up
with a real cracker, a 24 piece Christmas </span><span style="line-height: 150%; text-indent: 180pt;">selection of sausage delights
that you simply bake and serve. </span><span style="text-indent: 180pt;">For your </span><span style="text-indent: 180pt;">delectation and delight, this
selection includes Perfect Pork Cocktail</span></span></div>
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<span style="font-family: inherit;"><span style="text-indent: 180pt;">Sausages, Perfect Pork Bacon
Wraps and Caramelised Red Onion </span><span style="text-indent: 180pt;">Stuffing Balls.</span><span style="text-indent: 180pt;"> </span><span style="text-indent: 180pt;">It contains everyone’s party favourites in
one and is </span><span style="text-indent: 180pt;">designed to make Christmas
entertaining easy and delicious, from </span><span style="text-indent: 180pt;">sharing platters or simple
finger food to making the most out of the </span><span style="line-height: 150%; text-indent: 180pt;">Christmas roast.</span><span style="text-indent: 180pt;">The best present of all is that every piece
is gluten, </span><span style="line-height: 150%; text-indent: 180pt;">wheat and dairy free, making
catering for those on restricted diets even</span><span style="text-indent: 180pt;"> easier!</span></span></div>
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<span style="font-family: inherit;"><b><span style="line-height: 150%;">Even if you
can’t get to the show, you don’t have to miss out on the sizzle!</span></b><span style="line-height: 150%;"> <o:p></o:p></span></span></div>
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<span style="line-height: 150%;"><span style="font-family: inherit;">Win 1 of 5 sizzling sausage supper kits, worth
£25.00. </span></span></div>
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<a href="https://1.bp.blogspot.com/-9vRILLC4NrM/WDNQA2RaWtI/AAAAAAAAC30/pCH-ZR-A4oceQUjrTHogdIurwhKPGr_vgCLcB/s1600/pic%2B3.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: inherit;"><img border="0" height="130" src="https://1.bp.blogspot.com/-9vRILLC4NrM/WDNQA2RaWtI/AAAAAAAAC30/pCH-ZR-A4oceQUjrTHogdIurwhKPGr_vgCLcB/s200/pic%2B3.png" width="200" /></span></a></div>
<span style="font-family: inherit;">This includes a recipe book with
debbie&andrew’s favourite sausage recipes, a cool bag and free sausage
vouchers. With the recipe book in hand
and debbie&andrew’s delicious Perfect Pork, Perfect Cumberland or Harrogate
97% Pork sausages in the fridge, you’ll sail through the festive season! To
enter simply answer the question below:<o:p></o:p></span><br />
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<span style="line-height: 150%;"><span style="font-family: inherit;">Which place provides the inspiration for
debbie&andrew’s 97% pork sausages?<br />
a) Harrogate, b) Harwich or C) Harlow?<o:p></o:p></span></span></div>
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<span style="font-family: inherit;"><span style="line-height: 150%;">For
more recipe ideas, product news or competitions, visit </span><a href="http://www.debbieandandrews.co.uk/"><span style="line-height: 150%;">www.debbieandandrews.co.uk</span></a></span><span style="line-height: 150%;"><span style="font-family: inherit;">.</span><span style="font-family: Arial, sans-serif; font-size: 10pt;"><o:p></o:p></span></span></div>
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Anonymoushttp://www.blogger.com/profile/08367005617718023932noreply@blogger.com0tag:blogger.com,1999:blog-8138315284216823960.post-47400771374043667902016-11-15T13:06:00.002+00:002016-11-15T13:06:51.082+00:00Presse Release- BBC Good Food Show 2016<div class="separator" style="clear: both; text-align: center;">
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: inherit;">THE FLAGSHIP BBC GOOD FOOD SHOW WINTER
OPENS THIS MONTH AT THE NEC, BIRMINGHAM<o:p></o:p></span></b></div>
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<span style="mso-bidi-font-family: Arial;"><span style="font-family: inherit;">The <b style="mso-bidi-font-weight: normal;">BBC
Good Food Show</b> returns to the NEC to set visitors up for the perfect festive,
foodie season. The Show presents a stellar line up of some of the UK’s top
chefs – including <b style="mso-bidi-font-weight: normal;">The Hairy Bikers,
Raymond Blanc, Tom Kerridge, Michel Roux Jr </b>and cooking live together on
stage, <b style="mso-bidi-font-weight: normal;">Paul Hollywood with Mary Berry! <o:p></o:p></b></span></span></div>
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<span style="mso-bidi-font-family: Arial;"><span style="font-family: inherit;">The renowned <b style="mso-bidi-font-weight: normal;">Supertheatre, </b>sponsored by Aldi,<b style="mso-bidi-font-weight: normal;"> </b>will also play host to sessions of <b style="mso-bidi-font-weight: normal;">Saturday Kitchen Live</b> where visitors can see their favourite
weekend cooking programme come to life at the NEC! <o:p></o:p></span></span></div>
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<span style="font-family: inherit;"><span style="mso-bidi-font-family: Arial;">N<b style="mso-bidi-font-weight: normal;">EW
for 2016 </b>- meet the team behind <i style="mso-bidi-font-style: normal;">Good
Food Magazine</i> on the <b style="mso-bidi-font-weight: normal;">BBC Good Food
Stage</b>, sponsored by Lakeland and hosted by Editor at Large <b style="mso-bidi-font-weight: normal;">Barney Desmazery</b>, featuring a
combination of celebrity interviews, recipe demos, top tips and
inspiration for the festive season. Hear from chefs and experts including <b style="mso-bidi-font-weight: normal;">James Martin</b>, <b style="mso-bidi-font-weight: normal;">Sophie Godwin</b></span>,<span style="mso-bidi-font-family: Arial;"> and enjoy
Lakeland’s Clean Eating Masterclass with <b style="mso-bidi-font-weight: normal;">Stacie
Stewart</b>. <b style="mso-bidi-font-weight: normal;"><o:p></o:p></b></span></span></div>
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<span style="mso-bidi-font-family: Arial;"><span style="font-family: inherit;">Food lovers can equally get stocked up and
fully inspired for the season in the <b style="mso-bidi-font-weight: normal;">Winter
Kitchen, </b>sponsored by Magimix<b style="mso-bidi-font-weight: normal;">,<span style="mso-spacerun: yes;"> </span></b>with inspirational seasonal recipes being
created live and great tips and techniques on how to whip up their favourite
Christmas dishes imparted by <b style="mso-bidi-font-weight: normal;">James
Martin</b> and Bake Off winner and broadcaster <b style="mso-bidi-font-weight: normal;">Nadiya Hussain</b>. For a hands-on experience visitors can also get
involved in the <b style="mso-bidi-font-weight: normal;">Magimix cookalongs</b> with
<b style="mso-bidi-font-weight: normal;">Lotte Duncan</b>.<o:p></o:p></span></span></div>
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<span style="mso-bidi-font-family: Arial;"><span style="font-family: inherit;">In between all of this fabulous cooking,
visitors can enjoy the <b style="mso-bidi-font-weight: normal;">Taste of Ireland</b>
<b style="mso-bidi-font-weight: normal;">Sampling Theatre</b>, experience <b style="mso-bidi-font-weight: normal;">Christmas at:Renshaw Academy</b> by
learning how to decorate their own master piece to take home or immerse
themselves in <b style="mso-bidi-font-weight: normal;">The Great British Beer
Experience</b>. <o:p></o:p></span></span></div>
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<span style="mso-bidi-font-family: Arial;"><span style="font-family: inherit;">The UK’s biggest Food Show brings visitors a
unique shopping experience from over <b style="mso-bidi-font-weight: normal;">500
exhibitors ranging from artisan and independent producers</b> to household
brands and the very best cookware and gadgets. <span style="mso-spacerun: yes;"> </span><o:p></o:p></span></span></div>
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<span style="mso-bidi-font-family: Arial;"><span style="font-family: inherit;">ENDS<o:p></o:p></span></span></div>
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<span style="mso-bidi-font-family: Arial;"><span style="font-family: inherit;">For more information, interviews and
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Anonymoushttp://www.blogger.com/profile/08367005617718023932noreply@blogger.com0tag:blogger.com,1999:blog-8138315284216823960.post-3733088722232497222016-09-25T21:01:00.001+01:002016-09-25T21:01:35.779+01:00Four Seasons <div dir="ltr" style="line-height: 1.295; margin-bottom: 8pt; margin-top: 0pt;">
<span style="font-family: inherit;"><span style="background-color: transparent; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">As seasons change so should our diets. Eating fruit and vegetables that are in season are full of flavour, of better value and would reduce negative impacts on the environment. However, eating seasonally has almost become a concept of the past. We live in a society where absolutely anything can be in our hands with just a click of a button. We face an ever growing population, a surge in obesity, an increased amount of ready meals being consumed and the unwillingness to cook. This makes me ask myself; </span><span style="background-color: transparent; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><i>“Who really cares whether it is in season or not?</i></span><span style="background-color: transparent; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">” Would it be out of the ordinary to have strawberries on the dinner table on </span><span style="background-color: transparent; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><b>Christmas</b></span><span style="background-color: transparent; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> day…? Let’s face it probably not. We have become out of touch with nature as supermarkets provide us with almost anything all year round. It is so easy to pick up tomatoes in January despite them being pale in colour and flavourless, yet we still buy them. But how much attention do we pay to the label that states </span><span style="background-color: transparent; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><i>“Grown in X”?</i></span><span style="background-color: transparent; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> For the most of us, including me, we pay little or no attention at all. </span></span></div>
<span id="docs-internal-guid-9bbb70c0-62dc-ddee-2f99-e5620806a222"><span style="vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">This is where part of my love for foraging came about. I enjoy a leisurely stroll, and I am fortunate to have the Lickey Hills close by. In the past three years my knowledge of food, nature and the environment has grown- not as much as I desire. If we respect <b>Mother Nature</b> she will in kind fruitfully pay us back. There is nothing more satisfying than foraging for wild produce and turning your pickings into meals, pickles or preserves. As autumn is settling in blackberries are at their best; beautifully glossy, plump and full of flavour. They should be a staple ingredient to<b> British </b>cuisine. They add colour to our crumbles and are also perfect for homemade jam. </span></span></span><br />
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<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;"><img border="0" height="320" src="https://2.bp.blogspot.com/-jbWImRySrfQ/V-grUq9M9nI/AAAAAAAAC2Q/sA3XB_qUzEYbvINwYzU2f41C5EW38-jPACLcB/s320/IMG_20160829_182928.jpg" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Foraged Blackberries & Bilberries</i></td></tr>
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<span><span style="vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit; font-size: small;">Spiced Blackberry & Apple Jam</span></span></span></h3>
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<span><span style="vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;"><u>Makes:</u> 5 x 250g jars</span></span></span></div>
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<span><span style="vertical-align: baseline; white-space: pre-wrap;"><u><span style="font-family: inherit;">Equipment:</span></u></span></span></div>
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<li><span style="white-space: pre-wrap;"><span style="font-family: inherit;">Large heavy based saucepan</span></span></li>
<li><span style="white-space: pre-wrap;"><span style="font-family: inherit;">Sugar thermometer or probe </span></span></li>
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<span style="white-space: pre-wrap;"><u><span style="font-family: inherit;">Ingredients:</span></u></span></div>
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<li><span style="font-family: inherit;">1kg blackberries, washed in salt water, rinsed and drained </span></li>
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<span style="vertical-align: baseline;"><span style="font-family: inherit;">500g cooking apples, peeled, cored and sliced</span></span></div>
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<span style="vertical-align: baseline;"><span style="font-family: inherit;">150ml water</span></span></div>
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<li><div dir="ltr" style="line-height: 1.295; margin-bottom: 8pt; margin-top: 0pt;">
<span style="vertical-align: baseline;"><span style="font-family: inherit;">1 star anise & 1 cinnamon stick</span></span></div>
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<li><div dir="ltr" style="line-height: 1.295; margin-bottom: 8pt; margin-top: 0pt;">
<span style="font-family: inherit;">1.5kg jam sugar</span></div>
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<u><span style="font-family: inherit;">Method:</span></u></div>
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<span style="vertical-align: baseline; white-space: pre-wrap;">Place the blackberries, apples, water and spices into a pan, cook until soft</span></div>
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<span style="vertical-align: baseline; white-space: pre-wrap;">Add sugar, stir until dissolved</span></div>
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<span style="vertical-align: baseline; white-space: pre-wrap;">Bring gently up to the boil, boiling for 10-15 minutes, the jam should reach 102 degrees Celsius</span></div>
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<span style="vertical-align: baseline; white-space: pre-wrap;">Check the jam has reached setting point by placing a tsp of jam on a cold plate and allow to cool. Push a finger through the jam, the surface will wrinkle if it has reached setting point</span></div>
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<li dir="ltr" style="list-style-type: decimal; vertical-align: baseline;"><div dir="ltr" style="line-height: 1.295; margin-bottom: 8pt; margin-top: 0pt;">
<span style="vertical-align: baseline; white-space: pre-wrap;">Allow to cool slightly then pot and jam into <a href="http://cookmanscreations.blogspot.co.uk/2016/09/lemon-curd.html" target="_blank">sterilised jars</a> and seal.</span></div>
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<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://4.bp.blogspot.com/-2S__tuy3rNI/V-gsie4qtNI/AAAAAAAAC2Y/ipbJ5efm5nMYqsFEpsT2kS3CDnHxdPY_QCLcB/s1600/IMG_20160830_212658.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://4.bp.blogspot.com/-2S__tuy3rNI/V-gsie4qtNI/AAAAAAAAC2Y/ipbJ5efm5nMYqsFEpsT2kS3CDnHxdPY_QCLcB/s320/IMG_20160830_212658.jpg" width="256" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Spiced Blackberry & Apple Jam</i></td></tr>
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<span style="vertical-align: baseline; white-space: pre-wrap;">This is an ideal gift to make for jam lovers this <b>Christmas</b> as it can be made ahead of time. The jam will keep unopened for at least a year and in the refrigerator (opened) for 6 months. </span></div>
<span style="vertical-align: baseline; white-space: pre-wrap;">If you too would like to have a go at foraging, I highly recommend buying <i>“The Thrifty Forager”</i> by <b>Alys Fowler.</b> </span></span></span></div>
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<span><span style="vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">-CookmansCreations</span></span></span></div>
<span><span style="font-family: Calibri; font-size: 14.6667px; vertical-align: baseline; white-space: pre-wrap;"><br /></span></span>Anonymoushttp://www.blogger.com/profile/08367005617718023932noreply@blogger.com0tag:blogger.com,1999:blog-8138315284216823960.post-38385887150059633712016-09-08T20:51:00.003+01:002016-09-08T20:51:39.131+01:00Celebration Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-kUwJdPqaC0g/V9G-eIN99II/AAAAAAAAC10/HMGA4X5_1qkQTHY1kRQAOF_HCwqoDnRqgCLcB/s1600/Wedding%2Bcake%2Bcompilation.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="223" src="https://4.bp.blogspot.com/-kUwJdPqaC0g/V9G-eIN99II/AAAAAAAAC10/HMGA4X5_1qkQTHY1kRQAOF_HCwqoDnRqgCLcB/s400/Wedding%2Bcake%2Bcompilation.png" width="400" /></a></div>
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<span style="background-color: transparent; color: black; font-style: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">For those of you who know me well, you will know that I absolutely love baking! From cupcakes to brownies etc. But there is one friend out there that seems to know me very well indeed, as this friend asked me to make her wedding cake. When she first asked me I felt disbelief, yet honoured that she wanted to entrust me with one of the main components of her big day. After discussing the style of cake which her and her husband to be desired, I took the leap and said <b>YES</b>. Fortunately for me neither of them wanted a traditional wedding cake covered in fondant icing with decadent handmade flowers. So the research for a naked wedding cake began. The research consisted of looking through plenty of pretty cakes on Pinterest- making my mouth water in the process. And browsing the web and cookery books to find a suitable recipe. It was certain that the cake was to be decorated with plenty of seasonal berries and fresh flowers. I now needed to find a cake recipe that was simple enough to follow and produce a big enough and sturdy enough wedding cake. This is when I came across Frances Quinn’s <a href="http://www.bbcgoodfood.com/recipes/frances-quinns-summers-day-wedding-cake" target="_blank"><b>"Summer's Day Wedding Cake".</b></a> I am not certain how many times I read over this recipe prior to making it but let’s say it always seemed be open in my web browser. Approximately four months prior to the wedding I decided to produce a sample of the cake for Naomi, Ben and family to try. This is when adjustments to the recipe began in order to make it more “me” and to also cater to a large group of taste buds. </span></span></div>
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<span style="background-color: transparent; color: black; font-style: normal; font-weight: 400; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;"><u>Adjustments made</u>:</span></span></div>
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<li dir="ltr" style="background-color: transparent; color: black; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; list-style-type: decimal; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="line-height: 1.295; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-style: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">The tiers to the cake were to contain less lemon zest due to using…</span></span></div>
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<li dir="ltr" style="background-color: transparent; color: black; font-style: normal; list-style-type: decimal; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="line-height: 1.295; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-style: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">Homemade <a href="http://cookmanscreations.blogspot.co.uk/2016/09/lemon-curd.html" target="_blank"><b>lemon curd</b></a> instead of shop bought- a lot more lemony and zingy!</span></span></div>
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<li dir="ltr" style="background-color: transparent; color: black; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; list-style-type: decimal; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="line-height: 1.295; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-style: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">The stock syrup was not going to contain mint</span></span></div>
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<span style="background-color: transparent; color: black; font-style: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">The cakes would be 30cm, 22cm and 14cm in diameter </span></span></div>
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<span style="background-color: transparent; color: black; font-style: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">Two cakes would be made to form the top tier.</span></span></div>
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<b id="docs-internal-guid-5f1ab077-0b52-300c-7c3c-8dc1ffc1dd5c" style="font-weight: normal;"><span style="font-family: inherit;"><br /></span></b>
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<div dir="ltr" style="line-height: 1.295; margin-bottom: 8pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-style: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">So I went ahead and made one with less lemon zest and homemade lemon curd to go between the layers along with the mascarpone. The practice run was a success, the cake mix was quick and easy, it baked evenly and a beautiful golden brown. Also as the cake recipe contains ground almonds in addition to flour it created a sturdy sponge along with keeping it moist due to the natural oils from the almonds. I am not going to lie, it definitely went down a treat and this was before adding the seasonal berries.</span></span></div>
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<span style="background-color: transparent; color: black; font-style: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">As the wedding day gradually approached I began to worry. I would sit in front of my computer screen simply staring at the cake recipe with butterflies dancing in my stomach. But I had to pull myself together and get organised. So I created myself a ‘to do’ list for the week leading up to the wedding day. This consisted of shopping, baking, lemon curd making, slicing, assembling and decorating. The fantastic thing about this cake recipe is that I was able to start baking tiers three days to prior due to the fact that it keeps perfectly fresh double wrapped in cling film and in an airtight container (extra precaution). </span></span></div>
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<span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-weight: 700; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Top tip:</span><span style="background-color: transparent; color: black; font-style: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span><span style="background-color: transparent; color: black; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><i>If you are baking the cake in a traditional oven at home I would suggest that you bake each cake one at a time as this ensures an even bake. Due to the cake being naked you want each tier to be the same shade. This is a lengthy process as it requires a lot of waiting around however it is worth the final result.</i></span></span></div>
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<span style="background-color: transparent; color: black; font-style: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">Also the stock syrup could be made a few days ahead too. The lemon curd was made by my wonder woman Mum the day before the wedding. I felt like I could sit back, relax and put my feet up. Yet the worse part was to come- slicing each cake in half and mounting them to form one wedding cake. On the day of the wedding I rose early and got a strong cuppa in me to calm my nerves. It makes me laugh now that I felt so nervous but I wonder how Naomi and Ben were feeling at this point in time. I mean they were the ones getting married! </span></span></div>
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<span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-weight: 700; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Top tip:</span><span style="background-color: transparent; color: black; font-style: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span><span style="background-color: transparent; color: black; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><i>To slice a cake in half you will need a ruler, toothpicks and a long sharp knife. First step is to trim off any cake from the top so that you have a flat even surface. Then measure the depth of the cake to find the halfway point, insert toothpicks at the halfway point around the cake. Use the toothpicks to slide your knife along, start by running the knife all the way around the cake along the tooth picks, gradually moving it through the cake. This should ensure that the cake is cut evenly in half. </i></span></span></div>
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<span style="background-color: transparent; color: black; font-style: normal; vertical-align: baseline; white-space: pre-wrap;"><u><span style="font-family: inherit;">When it comes to assembling a cake of this size it is important that you:</span></u></span></div>
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<li dir="ltr" style="background-color: transparent; color: black; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="line-height: 1.295; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-style: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">Have everything prepared and ready to hand</span></span></div>
</li>
<li dir="ltr" style="background-color: transparent; color: black; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="line-height: 1.295; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-style: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">Give yourself plenty of time as rushing leads to silly mistakes</span></span></div>
</li>
<li dir="ltr" style="background-color: transparent; color: black; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="line-height: 1.295; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-style: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">Remember to insert straws into each size tier with a little sticking out as this will give support to the cake</span></span></div>
</li>
<li dir="ltr" style="background-color: transparent; color: black; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="line-height: 1.295; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-style: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">Place a thin cake board between each size tier as this will also provide support but will enable you to dismount the cake easily for cutting</span></span></div>
</li>
<li dir="ltr" style="background-color: transparent; color: black; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="line-height: 1.295; margin-bottom: 8pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-style: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">And finally have an awesome support team in place, to keep you calm and reassure you.</span></span></div>
</li>
</ul>
<div dir="ltr" style="line-height: 1.295; margin-bottom: 8pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">And with a huge sigh of relief, it was done, I had done it! Yet, throughout the whole ceremony I kept thinking to myself<i> “I hope it is still standing!”</i></span></span></div>
<div dir="ltr" style="line-height: 1.295; margin-bottom: 8pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-style: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">I would not have been able to do this without my beautiful Mum and boyfriend- thank you! I also want to thank Ben and Naomi for trusting and believing in me, it was such an honour to make your wedding cake. So there we have it, I can now say that I have made a wedding cake, I still cannot believe it.</span></span></div>
<br />
<div dir="ltr" style="line-height: 1.295; margin-bottom: 8pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-style: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">If you would like to have a go at recreating this cake for a special occasion and have any questions please feel free to ask. I will try to give you as many tips and pointers as possible.</span></span></div>
<span style="background-color: transparent; color: black; font-style: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">-CookmansCreations</span></span>Anonymoushttp://www.blogger.com/profile/08367005617718023932noreply@blogger.com0tag:blogger.com,1999:blog-8138315284216823960.post-38436428548002818212016-09-08T20:50:00.000+01:002016-09-08T20:50:47.128+01:00Lemon Curd<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-0oiuzUc0iHU/V9G9IibuDEI/AAAAAAAAC1o/rzmGYatxUrAvrgONwYzC_H1on0jW2-ZTwCLcB/s1600/14080073_10153721412571109_267228492661341429_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black;"><img border="0" height="400" src="https://2.bp.blogspot.com/-0oiuzUc0iHU/V9G9IibuDEI/AAAAAAAAC1o/rzmGYatxUrAvrgONwYzC_H1on0jW2-ZTwCLcB/s400/14080073_10153721412571109_267228492661341429_n.jpg" width="300" /></span></a></div>
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<div dir="ltr" style="line-height: 1.295; margin-bottom: 8pt; margin-top: 0pt;">
<span style="background-color: white; font-family: inherit;"><span style="font-style: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">This lemon curd recipe is foolproof, it is from one of my Mum’s old recipe books entitled “</span><span style="text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><i><b>Jams and Preserves</b></i></span><span style="font-style: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">” she has been using this recipe for as long as I can remember. There is nothing more comforting than eating homemade lemon curd on warm toasted bread. This is the recipe that was used to make the lemon curd for the wedding cake. It is definitely worth having a go at making as it is so simple but tastes 100% better than shop bought c</span><span style="font-style: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">urd.</span></span></div>
<span style="font-family: inherit;"><b id="docs-internal-guid-2870cf5e-0b4b-5f64-ed7f-375049617f0a" style="font-weight: normal;"><span style="background-color: white;"><br /></span></b>
</span><br />
<div dir="ltr" style="line-height: 1.295; margin-bottom: 8pt; margin-top: 0pt;">
<span style="background-color: white; font-family: inherit;"><span style="font-weight: 400; vertical-align: baseline; white-space: pre-wrap;"><u>Makes</u><i style="text-decoration: none;">:</i></span><span style="font-style: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> 4x250g jars</span></span></div>
<span style="font-family: inherit;"><b style="font-weight: normal;"><span style="background-color: white;"><br /></span></b>
</span><br />
<div dir="ltr" style="line-height: 1.295; margin-bottom: 8pt; margin-top: 0pt;">
<span style="background-color: white; font-style: normal; font-weight: 400; vertical-align: baseline; white-space: pre-wrap;"><u><span style="font-family: inherit;">Equipment:</span></u></span></div>
<ul style="margin-bottom: 0pt; margin-top: 0pt;">
<li dir="ltr" style="font-style: normal; font-weight: 400; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="line-height: 1.295; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: white; font-style: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">Heavy based saucepan</span></span></div>
</li>
<li dir="ltr" style="font-style: normal; font-weight: 400; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="line-height: 1.295; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: white; font-style: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">Large glass bowl</span></span></div>
</li>
<li dir="ltr" style="font-style: normal; font-weight: 400; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="line-height: 1.295; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: white; font-style: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">Fine sieve</span></span></div>
</li>
<li dir="ltr" style="font-style: normal; font-weight: 400; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="line-height: 1.295; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: white; font-style: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">Glass jars</span></span></div>
</li>
<li dir="ltr" style="font-style: normal; font-weight: 400; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="line-height: 1.295; margin-bottom: 8pt; margin-top: 0pt;">
<span style="background-color: white; font-style: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">Spoon/ladle </span></span></div>
</li>
</ul>
<span style="font-family: inherit;"><b style="font-weight: normal;"><span style="background-color: white;"><br /></span></b>
</span><br />
<div dir="ltr" style="line-height: 1.295; margin-bottom: 8pt; margin-top: 0pt;">
<span style="background-color: white; font-style: normal; font-weight: 400; vertical-align: baseline; white-space: pre-wrap;"><u><span style="font-family: inherit;">Ingredients:</span></u></span></div>
<ul style="margin-bottom: 0pt; margin-top: 0pt;">
<li dir="ltr" style="font-style: normal; font-weight: 400; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="line-height: 1.295; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: white; font-style: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">3 large lemons, rind and juice</span></span></div>
</li>
<li dir="ltr" style="font-style: normal; font-weight: 400; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="line-height: 1.295; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: white; font-style: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">250g unsalted butter</span></span></div>
</li>
<li dir="ltr" style="font-style: normal; font-weight: 400; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="line-height: 1.295; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: white; font-style: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">500g caster sugar</span></span></div>
</li>
<li dir="ltr" style="font-style: normal; font-weight: 400; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="line-height: 1.295; margin-bottom: 8pt; margin-top: 0pt;">
<span style="background-color: white; font-style: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">5 large eggs, beaten</span></span></div>
</li>
</ul>
<span style="font-family: inherit;"><b style="font-weight: normal;"><span style="background-color: white;"><br /></span></b>
</span><br />
<div dir="ltr" style="line-height: 1.295; margin-bottom: 8pt; margin-top: 0pt;">
<span style="background-color: white; font-style: normal; font-weight: 400; vertical-align: baseline; white-space: pre-wrap;"><u><span style="font-family: inherit;">Method:</span></u></span></div>
<ol style="margin-bottom: 0pt; margin-top: 0pt;">
<li dir="ltr" style="font-style: normal; font-weight: 400; list-style-type: decimal; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="line-height: 1.295; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: white; font-style: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">In a saucepan bring water to a simmer, place the bowl on top and use as a ‘bain marie’</span></span></div>
</li>
<li dir="ltr" style="font-style: normal; font-weight: 400; list-style-type: decimal; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="line-height: 1.295; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: white; font-style: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">Place the lemon juice, rind, butter and sugar in the bowl, melt until fully combined</span></span></div>
</li>
<li dir="ltr" style="font-style: normal; font-weight: 400; list-style-type: decimal; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="line-height: 1.295; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: white; font-style: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">Gradually sieve in the eggs, making sure to mix at the same time</span></span></div>
</li>
<li dir="ltr" style="font-style: normal; font-weight: 400; list-style-type: decimal; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="line-height: 1.295; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: white; font-style: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">Once all of the egg has been sieved leave the mixture to thicken, stirring occasionally</span></span></div>
</li>
<li dir="ltr" style="font-style: normal; font-weight: 400; list-style-type: decimal; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="line-height: 1.295; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: white; font-style: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">The curd will be ready once it is thick enough to coat the back of a spoon</span></span></div>
</li>
<li dir="ltr" style="font-style: normal; font-weight: 400; list-style-type: decimal; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="line-height: 1.295; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: white; font-style: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">Ladle the curd into sterilised jars and firmly close the lids</span></span></div>
</li>
<li dir="ltr" style="font-style: normal; font-weight: 400; list-style-type: decimal; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="line-height: 1.295; margin-bottom: 8pt; margin-top: 0pt;">
<span style="background-color: white; font-style: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">The curd will keep up to 3 months in the fridge unopened and lasts 1-2 weeks once opened. </span></span></div>
</li>
</ol>
<span style="background-color: white; font-family: inherit;"><br /><span style="vertical-align: baseline; white-space: pre-wrap;"><b>Top tip</b>: <i>How to sterilise jars; Preheat the oven to 120 degrees Celsius. Meanwhile, wash the jars in hot soapy water to remove any undesired smells or labels. Once washed place the jars in the oven and leave until they are fully dry. Et voila, your jars are ready to use for curds, jams, chutneys etc. </i></span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; vertical-align: baseline; white-space: pre-wrap;"><i><span style="font-family: inherit;"><br /></span></i></span>
<span style="background-color: white; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">-CookmansCreations</span></span></span>Anonymoushttp://www.blogger.com/profile/08367005617718023932noreply@blogger.com0tag:blogger.com,1999:blog-8138315284216823960.post-77910505045821535752016-07-22T20:15:00.003+01:002016-07-22T20:15:48.157+01:00Chermoula Salmon Stir Fry<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-aC1to9z4gE4/V5JwwD6WT6I/AAAAAAAAC0k/-IqNNuC03jAJG6yWcMjHNJ-yTBiTARg6QCLcB/s1600/taste%2Bcollectiv.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://4.bp.blogspot.com/-aC1to9z4gE4/V5JwwD6WT6I/AAAAAAAAC0k/-IqNNuC03jAJG6yWcMjHNJ-yTBiTARg6QCLcB/s1600/taste%2Bcollectiv.png" /></a></div>
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<br />
If you got chance to check out my previous blog post featuring a recipe for Harissa Lamb Tagine, then you will know that I am doing some recipe development for <a href="http://tastecollectiv.com/" target="_blank">Taste Collectiv.</a> The second base that I get to work with is another North African base known as 'Chermoula'. It is fragrant and fresh with a slight kick to it, works perfectly well with seafood or fish. With the sunshine finally gracing us with its presence, I have created a light Summers evening dish. The dish is quick and easy but most definitely hits the spot.<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-T33UZvFSsTM/V5JwSGtg0GI/AAAAAAAAC0g/uRyf3IX4YVQ-D6fOsksG0KAihI1op6mhQCLcB/s1600/20160719_191914.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://2.bp.blogspot.com/-T33UZvFSsTM/V5JwSGtg0GI/AAAAAAAAC0g/uRyf3IX4YVQ-D6fOsksG0KAihI1op6mhQCLcB/s400/20160719_191914.jpg" width="225" /></a></div>
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<br />
Serves: 4<br />
Prep time: 15 minutes<br />
Cooking time: 15 minutes<br />
Total time: 30 minutes<br />
<br />
Ingredients:<br />
<br />
<br />
<ul>
<li>Chermoula base</li>
<li>650g fresh salmon</li>
<li>1 punnet of cherry tomatoes- halved</li>
<li>1 tbsp oil</li>
<li>1 pack of baby corn- halved lengthways</li>
<li>4 courgettes- spiralised</li>
<li>25g parsley- finely chopped</li>
<li>Sea salt & cracked black pepper</li>
</ul>
<div>
<br /></div>
<div>
Method:</div>
<div>
<br /></div>
<div>
<ol>
<li>Preheat the oven to 160 degrees celsius (fan assisted) </li>
<li>Place the salmon and cherry tomato halves into an oven proof dish, season, place in oven and cook for 15 minutes</li>
<li>After 10 minutes, heat the oil in a large wok, stir fry the baby corn and spiralised courgette with the Chermoula base</li>
<li>Once the salmon is cooked, flake into chunks and add to the wok along with cherry tomatoes, turn off the heat</li>
<li>Serve immediately sprinkled with the parsley. Serve alongside a crisp zingy white wine such as 'Chenin Blanc' or a 'Pinot Gris.' </li>
</ol>
<div style="text-align: center;">
<i><br /></i></div>
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<div style="text-align: center;">
<i>N.B. I was not paid to promote or feature the stated product, it is genuinely fantastic. </i></div>
Anonymoushttp://www.blogger.com/profile/08367005617718023932noreply@blogger.com0tag:blogger.com,1999:blog-8138315284216823960.post-55205248167133474932016-07-07T19:22:00.000+01:002016-07-21T21:27:23.406+01:00Harissa Lamb Tagine<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-WV35N0bRkg8/V36SWOO3fDI/AAAAAAAACz4/pk20GhZK0O842pG5WuwSGlpenilz8wLmQCLcB/s1600/taste%2Bcollectiv.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://3.bp.blogspot.com/-WV35N0bRkg8/V36SWOO3fDI/AAAAAAAACz4/pk20GhZK0O842pG5WuwSGlpenilz8wLmQCLcB/s1600/taste%2Bcollectiv.png" /></a></div>
<br />
A new and exciting discovery this year at the BBC Good Food Show, Summer, Birmingham. I am so excited to introduce you to, <a href="http://tastecollectiv.com/" target="_blank">Taste Collectiv.</a> The company is new to the foodie world and is run by two very friendly people, Mark Robinson and Victoria Monaghan. Their shared love and passion for travel and food brought them to this point, in creating bases and marinades that will transport you back to those nostalgic holiday memories. They have designed a range of five products: Pesto, Romesco, Piri-Piri, Chermoula and Harissa. All of the bases are made with fresh ingredients that have been thoughtfully and carefully selected. This feel good product is aimed to inspire you in the kitchen and transport you on a culinary journey. I am so delighted and fortunate to be working with such fantastic products. I have created a Tagine dish using the Harissa base, this recipe was inspired by my upbringing and personal travels.<br />
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<a href="https://2.bp.blogspot.com/-38hHHRXubtM/V36bOaO00YI/AAAAAAAAC0I/970NaicJX3Ey-J3E6GihKdmtb3QeNQnHwCLcB/s1600/20160706_193758.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://2.bp.blogspot.com/-38hHHRXubtM/V36bOaO00YI/AAAAAAAAC0I/970NaicJX3Ey-J3E6GihKdmtb3QeNQnHwCLcB/s400/20160706_193758.jpg" width="225" /></a></div>
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<br />
<h2>
Harissa Lamb Tagine</h2>
<br />
Serves 4<br />
Prep time: 30 minutes plus overnight to marinate the meat<br />
Cook time: 1 hour 30 minutes<br />
Total time: 2 hours<br />
Equipment: Tagine or a heavy based ovenproof pan<br />
<br />
Ingredients:<br />
<br />
<br />
<ul>
<li>1 Harissa base</li>
<li>450g diced lamb, marinated overnight in the Harissa base</li>
<li>1 tbsp vegetable oil</li>
<li>2 tbsp plain flour</li>
<li>20g unsalted butter</li>
<li>2 large onions, sliced</li>
<li>1 aubergine, largely diced</li>
<li>450ml good quality lamb or beef stock</li>
<li>200g stoned prunes</li>
<li>100g whole blanched almonds, toasted</li>
<li>1 pomegranate, seeds only</li>
<li>Half bunch of coriander, roughly chopped</li>
</ul>
<div>
Serve with:</div>
<div>
<ul>
<li>Natural yoghurt</li>
<li>Grilled flatbreads</li>
</ul>
<div>
<br /></div>
</div>
<div>
Method:</div>
<div>
<br /></div>
<div>
<br /></div>
<div>
<ol>
<li>Preheat the oven to 160 (fan assisted)</li>
<li>In a Tagine or heavy based pan heat 1 tbsp of vegetable oil, add the meat and 2 tbsp of flour, cook until golden brown, remove and set aside</li>
<li>On a low heat melt 20g butter, add the sliced onions, slowly cooking them until soft and sticky</li>
<li>Turn up the heat, add the aubergine and return the meat to the pan</li>
<li>Deglaze the pan with the stock, ensuring to scrape away any golden flavoursome bits stuck to the bottom, bring to the boil</li>
<li>Place the dish in the oven, covered with a lid or foil, cook for 1 hour</li>
<li>After an hour check on the dish, giving it a stir and adding a drop of water if necessary</li>
<li>Add the prunes and cook for a further 30 minutes</li>
<li>After 1 hour 30 minutes, the lamb should be tender and the prunes plump</li>
<li>Serve in individual dishes or in a Tagine (if you do not mind sharing), scatter with the toasted almonds, pomegranate seeds and chopped coriander</li>
<li>Accompany the dish with natural yoghurt and toasted flatbreads. I would also recommend 'Chateau Cantillac' 2014, a light and refreshing red wine that cuts through the richness of the dish.</li>
</ol>
<div>
<br /></div>
</div>
<div>
If I could sum up this dish in a few words it would be: 'Dark, deep and rich'. If you can get your hands on some of this well balanced, smoky and intense Harissa base, please do! Visit their website to make a purchase (link above) and have a go at this recipe. Once the dish is in the oven, you can put your feet up, enjoy some wine and good company- perfect for a dinner party! Also, keep your eyes peeled as next week I will be featuring a dish using the Chermoula base.</div>
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<i>N.B. I was not paid to promote or feature the stated product, it is genuinely fantastic. </i></div>
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<br />Anonymoushttp://www.blogger.com/profile/08367005617718023932noreply@blogger.com0tag:blogger.com,1999:blog-8138315284216823960.post-42652626148588753142016-06-26T19:51:00.001+01:002016-06-26T19:51:20.235+01:00Creamy CarbonaraHow many of you made it down to the BBC Good Food Show Summer Edition, at the NEC Birmingham last week? If so, I hope you had a fantastic time, please share any photos, goodies or recipes you took/picked up. Simply do this by tagging @BBCGoodFoodShow @CookmanHelena and using the following #GFSSUMMER as we would love to reminisce with you.<br />On the Thursday I managed to take some time and down to the supertheatre, and had the pleasure and privilige to watch<b> 'The Two Greedy Italians'</b>. They were not only comical and fun to watch, but they somehow knocked out 4 stunning dishes within so little time. One of the dishes they created was '<i>Spaghetti Carbonara</i>' and since then I have been craving this delicious but simple dish. So today when I was <i>'standing in the fridge'</i>, browsing and thinking what I should have for lunch, I realised that I pretty much had the ingredients to make '<i>Spaghetti Carbonara</i>'. I managed to rustle up a quick, easy, creamy and oh so delightful carbonara. So here is my take on the recipe, not sure the Italians would be too happy with some of my ingredient choices but it hit the spot!<br />
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Spaghetti Carbonara</h2>
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Ingredients- Serves 2</h3>
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<li>150g uncooked whole wheat pasta</li>
<li>150g smoked lardons</li>
<li>1 red onion- finely sliced</li>
<li>1 garlic clove- crushed</li>
<li>2 eggs</li>
<li>Dried Italian mixed herbs</li>
<li>Manchego cheese- grated</li>
<li>Fresh basil leaves</li>
<li><a href="http://www.bennettanddunn.co.uk/" target="_blank">Bennett & Dunn rapeseed oil</a></li>
<li>8 or so basil leaves- torn</li>
<li>Plenty cracked black pepper</li>
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I prefer to use whole wheat pasta over white refined pasta as it is a healthier alternative but it also has more flavour and bite to it. You can alternatively use pancetta or bacon etc. instead or lardons but personally I like the richness and flavour of smoked lardons. I am sure Italians will be turning in their graves as I am not using<i> 'Parmigiano- Reggiano'.</i> However, <i>'Manchego'</i> worked really well with the dish as it is nutty and slightly sour, balancing out the fatty rich lardons. And finally, an Italian staple would be to use <i>'Extra Virgin Olive Oil</i>' but I have been converted to rapeseed oil. I discovered <b>Bennett & Dunn</b> last week at the show and I was absolutely impressed with their product range- so do check them out. Note I did not use any additional salt other than in the cooking water, as I personally felt their was plenty from the lardons and cheese but feel free to season it more if you wish.</div>
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Method</h3>
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<li>Bring a large pan of salted water to the boil, add the pasta and cook according to packet instructions. If you want your pasta to be '<i>al dente</i>' deduct a couple of minutes. But if you are using whole wheat pasta this is not usually required.</li>
<li>In a frying pan start by cooking the lardons as this will release the fat, add the sliced onion and crushed garlic. Cook until the edges of the lardon crisp up and the onion is soft and succulent. </li>
<li>Whisk up the eggs, season with the Italian herb mix and plenty cracked black pepper- set aside.</li>
<li>Once the pasta is cooked, drain but reserve a little of the cooking water as this will add to the creamy sauce. Drizzle over a little rapeseed oil so it does not stick together. </li>
<li>Toss the pasta through the lardon, onion and garlic mix in the frying pan so it is evenly distributed.</li>
<li>Ensure the frying pan is not too hot, pour over the egg mixture and mix continuously so the eggs/sauce thickens but does not scramble.</li>
<li>Plate up and scatter over the '<i>Manchego</i>' cheese, torn basil and a final sprinkle of cracked black pepper.</li>
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And there you have it, a simple but delicious creamy '<i>Spaghetti Carbonara</i>', without the addition of any cream.</div>
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<b>Adiamo mangiare!</b></div>
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Anonymoushttp://www.blogger.com/profile/08367005617718023932noreply@blogger.com0tag:blogger.com,1999:blog-8138315284216823960.post-41176136286163115202016-06-01T20:17:00.000+01:002016-06-02T18:53:10.693+01:00debbie&andrew's: Competition! <div align="center" class="MsoNormal" style="margin: 0cm 7.1pt 0.0001pt 0cm; text-align: center;">
<b><span style="font-family: inherit;"><span style="font-size: 14pt;">WIN! An </span><span style="font-size: 18.6667px;">Al Fresco</span><span style="font-size: 14pt;"> Sausage Supper Kit<o:p></o:p></span></span></b></div>
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<span style="font-family: inherit;"><b><span style="font-size: 14pt;">to celebrate debbie&andrew’s at the </span></b><span style="font-size: 14pt;">BBC Good Food Show Summer<o:p></o:p></span></span></div>
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<span style="font-family: inherit;"><i>NEC Birmingham, 16/19<sup>th</sup> June 2016</i><i><span style="font-size: 9pt;"><o:p></o:p></span></i></span></div>
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<span style="font-family: inherit;">If you have not yet had the pleasure in tasting debbie&andrew's sausages here is your opportunity! The company are delighted to announce that they will be returning to this year's BBC Good Food Show Summer, at the NEC Birmingham. You will be able to smell them a mile away and as you approach the stand you will hear that sizzle. And what makes debbie&andrew's sausages even better is that they are gluten free, dairy free and wheat free!</span></div>
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<span style="font-family: inherit;">So make sure you look out for them as they have a new range on offer: </span></div>
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<a href="https://1.bp.blogspot.com/-bm2MdL5hZTg/V08sZQSrUfI/AAAAAAAACyU/IA_DB1d_1yALBjzIHWDseMBcIWB6Urk9wCKgB/s1600/sweet%2Bchilli%2Bsausages.jpg" imageanchor="1" style="clear: left; float: left; font-weight: normal; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://1.bp.blogspot.com/-bm2MdL5hZTg/V08sZQSrUfI/AAAAAAAACyU/IA_DB1d_1yALBjzIHWDseMBcIWB6Urk9wCKgB/s1600/sweet%2Bchilli%2Bsausages.jpg" /></a><b><span style="font-family: inherit;">Sweet chilli </span>sausage</b><span style="font-family: inherit;"><b>:</b> The latest new product from debbie &andrew's, this sausage bring a taste of the exotic to pep up the finest of British Pork. Look out for the spicy hint of heat delivered by chipotle chilli's and juicy red bell peppers, which are perfectly balanced by a drop of blossom honey and a sprinkiling of Demerara sugar. It all combines to make the juicy pork even more mouth-watering. Cook on the BBQ and serve it with a peppery salad and doorsteps of warm crusty bread!</span></div>
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<a href="https://2.bp.blogspot.com/-qcPVAmQbmuY/V08tUEfsdOI/AAAAAAAACyc/jBlBNCkYnfEDlizNrSxCV_HLvx_AB0C1wCKgB/s1600/curried%2Bchicken%2Bsausages.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://2.bp.blogspot.com/-qcPVAmQbmuY/V08tUEfsdOI/AAAAAAAACyc/jBlBNCkYnfEDlizNrSxCV_HLvx_AB0C1wCKgB/s320/curried%2Bchicken%2Bsausages.jpg" width="213" /></a><span style="font-family: inherit;"><br /></span></div>
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<b style="font-family: inherit;">Curried chicken and Mango:</b><span style="font-family: inherit;"> A total triumph at every tasting this recipe is the idea of a fan- and was selected over 2000 entries in the #MakeMySausage challenge. The curried Chicken and Mango is a carefully balanced mix of breast and thigh meat chosen to deliver the best texture and taste and made mouth-watering by a slight hint of spicy curry and cut through with sweet mango. Inspired by the theme of Coronation chicken and is sure to be the most popular choice for BBQ's, street or garden parties held by loyal subjects to celebrate the Queen's 90th. The recipe for a Royal Celebration Chutney from Supergoldenbakes blogger, Lucy Parissi is available on the blog and debbie&andrew's website.</span></div>
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<span style="font-family: inherit;"><b>Even if you can not get to the show, you do not have to miss out on the sizzle!</b></span></div>
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<span style="font-family: inherit;">Simply enter the competition below to win 1 of 5 sizzling sausage supper kits, worth £25. This includes a recipe book with debbie&andrew's favourite sausage recipes, a cool bag and free sausage vouchers. To enter simply comment with the answer to the following question:</span></div>
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<span style="font-family: inherit;"><i>Which place provides the inspiration of debbie&andrew's 97% pork sausages?</i></span></div>
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<span style="font-family: inherit;">a) Harrogate b) Harwich or c) Harlow ?</span></div>
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<span style="font-size: x-small;"><span style="font-family: inherit;">Terms and conditions apply: Entrants must be UK residents of 18 and over. The </span>competition<span style="font-family: inherit;"> will run until midnight on the 19/06/2016. Winner will be announced on the 20/06/2016.</span></span></div>
Anonymoushttp://www.blogger.com/profile/08367005617718023932noreply@blogger.com0tag:blogger.com,1999:blog-8138315284216823960.post-64698563012695745052016-04-19T20:21:00.004+01:002016-04-19T20:21:44.742+01:00BBC Good Food Show Summer 2016<h2>
Press Release</h2>
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<b><u>BBC Good Food Show Summer, NEC
Birmingham, 16 – 19 June 2016<o:p></o:p></u></b></div>
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Get ready for a warm welcome from the BBC
Good Food Show Summer, sponsored by Lexus, this June. The Show returns to the NEC Birmingham,
promising to be one of the summer’s tastiest days out and a great way to spend
a day with food loving friends. With many of the nation’s favourite chefs and
celebs, a wide range of local and regional artisan producers and everyone’s
favourite big name brands, there’s something for everyone.<o:p></o:p></div>
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Highlights in 2016 will include:<o:p></o:p></div>
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<b>The
Supertheatre<o:p></o:p></b></div>
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<br /></div>
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The Supertheatre will host a range of chefs
and celebs including <b>Mary Berry</b> and <b>Paul Hollywood</b>, <b>The Hairy Bikers,</b> <b>Tom
Kerridge,</b> <b>Michel Roux Jr,</b> <b>James Martin</b> and more. A BBC Good Food
Show first, <b>Alan Titchmarsh</b> joins
Mary Berry in the Supertheatre on Friday for a home-grown extravaganza. Visitors
can watch delicious demonstrations live and take home the recipes in an
exclusive Showguide. Afterwards,
they can get the latest cookbooks signed by their favourites at the Book Shop,
sponsored by WH Smith.<o:p></o:p></div>
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<b><br /></b></div>
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<b>BBC
Good Food Stage<o:p></o:p></b></div>
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<br /></div>
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The BBC Good Food Show Summer are delighted
to unveil the newest feature at the Show, the BBC Good Food Stage, sponsored by
Lakeland. Hosted by <b>Barney Desmazery</b>
and <b>Cassie Best</b> from the BBC
Good Food cookery team, this stage features a combination of celebrity
interviews and recipe demos. Visitors can hear from celebrity chefs
and experts and discover their culinary secrets and top tips for summer food
and get recipe ideas from live demonstrations. <o:p></o:p></div>
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<b><br /></b></div>
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<b>Discover and Learn by Lexus <o:p></o:p></b></div>
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<br /></div>
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Discover and
Learn by Lexus is an interactive feature at the BBC Good Food Show Summer
consisting of three themed masterclasses which focus on different foodie areas;
<b>Cupcake decorating</b> with <b>Marcus Bean</b>, <b>Sushi Making</b> with <b>Yo Sushi</b>
and <b>Taste Sensation</b> with <b>Flavour Sense Nation</b>. Lexus will take
guests on a journey of discovery with expert hosts, who will share their
knowledge and expertise in 30-40 minute, step by step masterclasses, for all
ages and abilities. Guest will leave with a repertoire of knowledge to share
with friends or recreate at home. See website for booking details.<o:p></o:p></div>
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<br /></div>
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<b>Producers’
Village<o:p></o:p></b></div>
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The Producers’ Village is a huge speciality food
market at the heart of the show, packed with small artisan producers. Look out
for BBC Good Food Champions and Bursary Award Winners who pride themselves in
the quality and provenance of their produce.<o:p></o:p></div>
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<b><br /></b></div>
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<b>Ludlow
Producers Market<o:p></o:p></b></div>
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The Ludlow Producers Market section of the
Show brings together a fantastic collection of producers from Ludlow and the
Marches. With an emphasis on local, independent food and drink producers this
is a great area to pick up some interesting products that visitors won't find
in the supermarkets. <o:p></o:p></div>
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<b><br /></b></div>
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<b>Chinese
Pavilion <o:p></o:p></b></div>
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NEW for the 2016 Show, visitors can discover
far eastern flavours in the Chinese Pavilion. Browse and shop from a selection
of producers specialising in a variety of teas, wines and spirits.<o:p></o:p></div>
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<b><br /></b></div>
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<b>BBC
Good Food Kitchen<o:p></o:p></b></div>
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The BBC Good Kitchen is the perfect place to
enjoy a relaxing lunch at the show where visitors can savour dishes inspired by
bbcgoodfood.com seasonal recipes.<o:p></o:p></div>
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<b><br /></b></div>
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<b>BBC
Gardeners’ World Live<o:p></o:p></b></div>
<div class="MsoNormal" style="line-height: 115%; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="line-height: 115%; text-align: justify;">
Tickets to the show include free entry to
BBC Gardeners’ World Live which takes place alongside the food show. See
gardening experts including Monty Don, Carol Klein, Joe Swift and Alan
Titchmarsh live on stage sharing their expertise, unearth tips for growing fresh
ingredients at home, get equipped for BBQ season or simply enjoy a picnic amongst
the beautiful Show Gardens with tasty purchases from the shopping aisles. <o:p></o:p></div>
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<br /></div>
</div>
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ENDS<o:p></o:p></div>
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<br /></div>
<div class="MsoNormal" style="line-height: 115%; text-align: justify;">
For more information, interviews and
competitions please contact kj.sullivan@riverstreetevents.co.uk or call 0203 405 4286.<o:p></o:p></div>
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Details correct at time of print.<o:p></o:p></div>
<div class="MsoNormal" style="line-height: 115%; text-align: justify;">
Super tickets, including Supertheatre seat,
from £24.50 (including free entry to BBC Gardeners’ World Live). Read more at <a href="http://www.bbcgoodfoodshowsummer.com/">www.bbcgoodfoodshowsummer.com</a> <o:p></o:p></div>
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<span style="font-size: 9.0pt; line-height: 115%; mso-bidi-font-family: Arial;"><br /></span></div>
<div class="MsoNormal" style="line-height: 115%; text-align: justify;">
<span style="font-size: 9.0pt; line-height: 115%; mso-bidi-font-family: Arial;">The BBC
Good Food Shows are organised and presented by River Street Events Ltd<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 115%; text-align: justify;">
<span style="font-size: 9.0pt; line-height: 115%; mso-bidi-font-family: Arial;">The
GoodFood word mark and logo are trademarks of BBC Worldwide Limited. Copyright
2015 BBC Worldwide Limited<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 115%; text-align: justify;">
<span style="font-size: 9.0pt; line-height: 115%; mso-bidi-font-family: Arial;">About BBC
Worldwide Ltd. BBC Worldwide Limited is the main commercial arm and a wholly
owned subsidiary of the British Broadcasting Corporation (BBC). BBC Worldwide
exists to support the BBC public service mission and to maximise profits on its
behalf. It does this through investing in, commercialising and showcasing
content from the BBC around the world, in a way that is consistent with BBC
standards and values. The business also builds the reach and reputation of the
BBC brand overseas and champions British creativity. <o:p></o:p></span></div>
</div>
Anonymoushttp://www.blogger.com/profile/08367005617718023932noreply@blogger.com1tag:blogger.com,1999:blog-8138315284216823960.post-32119732424292643182015-12-14T16:53:00.001+00:002015-12-14T21:29:35.765+00:00Brian Turner's Mincemeat, Pear & Honey TartIf you were at the BBC Good Food Show, Winter edition, you may have seen some celebrity chefs cooking up a storm on the Stoves Kitchen. The following recipe was demonstrated by Brian Turner. This simple yet effective recipe would be a show stopper for dessert this Christmas. The aromatic smells, juicy pears and crisp puff pastry work perfectly together. And the finishing touches of speckles of green from the pistachios and dusting of icing sugar make it look like a winter wonderland.<br />
<br />
Please find the recipe and other delights on <a href="http://www.stoves.co.uk/conversation/recipes?page=2" target="_blank">http://www.stoves.co.uk/conversation/recipes?page=2</a><br />
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<a href="http://1.bp.blogspot.com/-uquOCI2ejyM/Vm6oNdtn0fI/AAAAAAAACv8/3XWAHheR_0g/s1600/20151214_103703.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/-uquOCI2ejyM/Vm6oNdtn0fI/AAAAAAAACv8/3XWAHheR_0g/s400/20151214_103703.jpg" width="225" /></a></div>
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<b>Serves 6-8</b><br />
<b>Prep time 40 minutes</b><br />
<b>Cooking time 20 minutes</b><br />
<b>Temperature 180 fan</b><br />
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<b>Ingredients</b><br />
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<ul><a href="http://1.bp.blogspot.com/-U48fuCD93CY/Vm6lxQm0FiI/AAAAAAAACus/Gx5COl8YgFQ/s1600/20151214_092220.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="180" src="http://1.bp.blogspot.com/-U48fuCD93CY/Vm6lxQm0FiI/AAAAAAAACus/Gx5COl8YgFQ/s320/20151214_092220.jpg" width="320" /></a><a href="http://3.bp.blogspot.com/-mdax2SZZmak/Vm6lxOrhn7I/AAAAAAAACuo/PdckNeXIo2o/s1600/20151214_093943.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://3.bp.blogspot.com/-mdax2SZZmak/Vm6lxOrhn7I/AAAAAAAACuo/PdckNeXIo2o/s200/20151214_093943.jpg" width="111" /></a>
<li>1lb/450g of puff pastry</li>
<li>4 pears, peeled and cored</li>
<li>150ml water</li>
<li>150g sugar</li>
<li>Juice of half a lemon</li>
<li>Cinnamon stick</li>
<li>2 star anise</li>
<li>6oz/180g mincemeat</li>
<li>2 tbsp runny honey</li>
<li>2tbsp chopped pistachio nuts</li>
<li>1 egg, whisked</li>
<li>Icing sugar</li>
</ul>
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<br />
<b>Method</b><br />
<b><br /></b>
<br />
<ol>
<li>Peel and core the pears ready for poaching,</li>
<li>Place the water, sugar, lemon juice, cinnamon stick and star anise in a pan- bring to the boil until the sugar has dissolved. Pop in the pears, cover with parchment paper/foil and poach for 10 minutes. Once cooked let cool,</li>
<li>Roll out your pastry so it is about 1/4 of a cm thick and 25cm in diameter. I used a tray as a template, ensuring that there was excess pastry to form the edge. Prick the centre with a fork,</li>
<li>Spread the mincemeat across the pastry. Half your pears, and place on top, making sure the 'stalk' end is facing the centre,</li>
<li>Brush the pears with honey and the pastry with the egg,</li>
<li>Bake for 20 minutes @180 fan</li>
<li>Once baked, sprinkle with chopped pistachios and dust with icing sugar.</li>
</ol>
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<a href="http://3.bp.blogspot.com/-C1lO9MS23Ok/Vm6mhUtmcwI/AAAAAAAACu4/vBdxI-A4d9Y/s1600/20151214_093543.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-C1lO9MS23Ok/Vm6mhUtmcwI/AAAAAAAACu4/vBdxI-A4d9Y/s320/20151214_093543.jpg" width="180" /></a><a href="http://3.bp.blogspot.com/-HCXXMX1ifY0/Vm6ml8mLeHI/AAAAAAAACvE/XBI7GY8v_cU/s1600/20151214_092843.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-HCXXMX1ifY0/Vm6ml8mLeHI/AAAAAAAACvE/XBI7GY8v_cU/s320/20151214_092843.jpg" width="180" /></a></div>
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<a href="http://1.bp.blogspot.com/-QYSs_RealrM/Vm6m-nE7QrI/AAAAAAAACvQ/Xsu8m4SLoSk/s1600/20151214_094620.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-QYSs_RealrM/Vm6m-nE7QrI/AAAAAAAACvQ/Xsu8m4SLoSk/s320/20151214_094620.jpg" width="180" /></a><a href="http://4.bp.blogspot.com/-3mhm7xeluKw/Vm6mlWgrtfI/AAAAAAAACvA/H60bj83eEW4/s1600/20151214_093616.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" border="0" height="320" src="http://4.bp.blogspot.com/-3mhm7xeluKw/Vm6mlWgrtfI/AAAAAAAACvA/H60bj83eEW4/s320/20151214_093616.jpg" title="" width="180" /></a></div>
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<a href="http://4.bp.blogspot.com/-fG4WWxeoXGE/Vm6nCvbPsrI/AAAAAAAACvg/1LoOVR24Hlo/s1600/20151214_094813.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-fG4WWxeoXGE/Vm6nCvbPsrI/AAAAAAAACvg/1LoOVR24Hlo/s320/20151214_094813.jpg" width="180" /></a><a href="http://1.bp.blogspot.com/-segv01cdsLY/Vm6m_8Ip_eI/AAAAAAAACvY/xIu8OFTOHd0/s1600/20151214_095225.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-segv01cdsLY/Vm6m_8Ip_eI/AAAAAAAACvY/xIu8OFTOHd0/s320/20151214_095225.jpg" width="180" /></a><br />
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Tips:</div>
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<ul>
<li>Use any left over pastry and mince meat to make mini mince pies.</li>
<li>Keep the poaching liquid from the pears. Use it as a base to making mulled wine or add into whipped cream to serve with the tart.</li>
</ul>
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<b><br /></b>Anonymoushttp://www.blogger.com/profile/08367005617718023932noreply@blogger.com0tag:blogger.com,1999:blog-8138315284216823960.post-30424912159228485592015-11-20T16:46:00.003+00:002015-11-20T16:54:16.494+00:00Press Release- BBC Good Food Show Winter 2015<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-OAUKqOKNEkA/Vk9OJWgEHgI/AAAAAAAACuM/DnwsGILXFOE/s1600/bbc.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="221" src="http://1.bp.blogspot.com/-OAUKqOKNEkA/Vk9OJWgEHgI/AAAAAAAACuM/DnwsGILXFOE/s320/bbc.jpg" width="320" /></a></div>
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<b><span style="font-family: "calibri light" , sans-serif; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">The BBC Good Food Show Winter
offers all the ingredients for a great day out<o:p></o:p></span></b><br />
<b><span style="font-family: "calibri light" , sans-serif; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;"><br /></span></b></div>
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<span style="font-family: "calibri light" , sans-serif; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">The flagship
BBC Good Food Show, sponsored by Lexus, returns to the NEC next week on the
26-29 November to set visitors up for the perfect festive, foodie season. Visitors
can enjoy live cookery demonstrations in the Supertheatre sponsored by Kenwood
and learn top culinary tips from familiar faces <b>Paul Hollywood, James Martin, The Hairy Bikers, Tom Kerridge, Mary
Berry </b>plus <b>Michel Roux Jr.</b> as he
makes his debut at this year’s Winter show.
<o:p></o:p></span></div>
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<span style="font-family: "calibri light" , sans-serif; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;"><br /></span></div>
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<span style="font-family: "calibri light" , sans-serif; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">The BBC Good
Food Show Winter will also host a variety of demonstration stages, all with star-studded
line-ups. Visitors will be inspired by a range of delicious winter wonders,
learning great tips and techniques from some of the country’s finest. Don’t
miss the themed Eat Well sessions from industry experts, including <b>Lorraine Pascale </b>and learn how to
create top quality dishes in the Michelin Made Easy sessions from the likes of <b>Theo Randall </b>on the <b>Winter Kitchen Stage</b>, sponsored by
AO.com<b>. </b>Visitors can head down to <b>The Bakes & Cakes Stage</b>, sponsored
by Magimix, and learn direct from some of their favourite baking personalities,
including <b>Nancy Birtwhistle</b>, as they
make, bake and share their expert tips and techniques. In addition, the
official appliance supplier to the BBC Good Food Shows, Stoves will also be
hosting their own <b>Stoves Live Cook Stage</b>
and Hotpoint's "Love Your Kitchen" live demos are a must-see if
visitors want to catch their favourite chefs cooking up a storm on a range of
Hotpoint ovens, hobs and small appliances.<o:p></o:p></span></div>
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<span style="font-family: "calibri light" , sans-serif; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;"><br /></span></div>
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<span style="font-family: "calibri light" , sans-serif; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">For the
first time at the Show, visitors can have their culinary queries answered by
the chefs attending the Show, with a friendly grilling on the <b>Interview Stage,</b> sponsored by Lakeland,
and share the secrets of their success. In addition, the Book Shop run by <b>WHSmith</b> features a large collection of
the latest and popular cook books at great Show prices. Visitors can pop along
and make a purchase, and take the opportunity to have it signed by the chefs
themselves.<o:p></o:p></span></div>
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<span style="font-family: "calibri light" , sans-serif; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;"><br /></span></div>
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<span style="font-family: "calibri light" , sans-serif; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">There is so
much to taste at the BBC Good Food Show Winter this November. Visitors can
stock up on the best of </span><span style="font-family: "calibri light" , sans-serif; mso-ascii-theme-font: major-latin; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">speciality produce</span><b><span style="font-family: "calibri light" , sans-serif; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;"> </span></b><span style="font-family: "calibri light" , sans-serif; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">in the <b>Producers’
Village</b> and a hand-picked selection of outstanding artisan producers in the
<b>BBC Good Food Champions</b> area.
Visitors should head to the <b>Ludlow
Producer Market</b> within the Show for a fantastic collection of producers
from Ludlow and the Marches. With an emphasis on local, independent food and
drink producers this is a great area to pick up some interesting products with
a local flavour. Visitors can also pop-by and show their support to <b>Legges of Bromyard</b>, the clear and well
deserved winner of the coveted title of Midlands’ Best Deli or Farm Shop.</span><span style="color: #1a1a1a; font-family: "calibri light" , sans-serif; mso-ascii-theme-font: major-latin; mso-bidi-font-family: Tahoma; mso-hansi-theme-font: major-latin;"><o:p></o:p></span></div>
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<span style="font-family: "calibri light" , sans-serif; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;"><br /></span></div>
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<span style="color: #1a1a1a; font-family: "calibri light" , sans-serif; mso-ascii-theme-font: major-latin; mso-bidi-font-family: Tahoma; mso-hansi-theme-font: major-latin;">After all this shopping, </span><span style="font-family: "calibri light" , sans-serif; mso-ascii-theme-font: major-latin; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">visitors can make full use
of <b>The Shop & Drop</b> supported by
Guide Dogs for the Blind, where they can drop off their shopping for collection
later, leaving them free to relax and enjoy the Show. Plus, </span><span style="font-family: "calibri light" , sans-serif; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">for an extra special experience, visitors can
head to the <b>BBC Good Food Kitchen</b>
where they can dine on dishes inspired by recipes from bbcgoodfood.com.<o:p></o:p></span></div>
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<span style="font-family: "calibri light" , sans-serif; mso-ascii-theme-font: major-latin; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">The BBC Good Food Shows team has been
searching the UK and Ireland to find the most outstanding artisan food and
drink producers. The <b>Producers’ Bursary
Awards </b>called for applications from small artisan producers with companies
carefully shortlisted and all entries tasted at the BBC Good Food Test Kitchens
by a team of experts. Visitors to the show will be able to meet, taste and buy
from this year’s impressive winners, including mouth-watering selection of
charcuterie from </span><b><span style="font-family: "calibri light" , sans-serif; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">Sedgewicks Charcuterie. </span></b><span style="font-family: "calibri light" , sans-serif; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;"><o:p></o:p></span></div>
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<span style="font-family: "calibri light" , sans-serif; mso-ascii-theme-font: major-latin; mso-bidi-font-family: Arial; mso-hansi-theme-font: major-latin;">If visitors are keen for a tipple during the day, there’s plenty to
choose from. The <b>Drinks Cabinet</b>
provides a variety of tipples and artisan spirits for the festive season. Plus,
<b>The Campaign for Real Ale</b> will be
back hosting their unmissable tutored beer tastings with industry experts.
During the sessions, visitors will have the chance to explore new tastes, learn
about the art of brewing and gain an insight into the diversity of British
beer. </span><span style="font-family: "calibri light" , sans-serif; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">In addition, visitors</span><span style="font-family: "calibri light" , sans-serif; mso-ascii-theme-font: major-latin; mso-bidi-font-family: Arial; mso-hansi-theme-font: major-latin;"> can join a 30-min
<b>Cocktails at Home Masterclass</b> and
learn how to make incredible tasting, party-starting festive drinks in just a
few simple steps. Cocktail gurus Tom & Frankie will get visitors making
delicious drinks using easy to access ingredients that they can re-create at
home.<o:p></o:p></span></div>
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<span style="font-family: "calibri light" , sans-serif; mso-ascii-theme-font: major-latin; mso-bidi-font-family: Arial; mso-hansi-theme-font: major-latin;">This year, </span><b><span style="font-family: "calibri light" , sans-serif; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">The World Cheese Awards</span></b><span style="font-family: "calibri light" , sans-serif; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">, the largest cheese competition on the
planet, are returning to the BBC Good Food Show Winter. Visitors can watch the
judging take place on the first day of the Show, or join one of the tutored
tours across the weekend to sample and discover more about the world's best
cheeses.<o:p></o:p></span></div>
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<span style="font-family: "calibri light" , sans-serif; font-size: 10.0pt; line-height: 107%; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">For more information on interviews, competitions or features,
please contact Katie-Jane Sullivan on 0203 405 4286 or email </span><a href="mailto:kj.sullivan@riverstreetevents.co.uk"><span style="font-family: "calibri light" , sans-serif; font-size: 10.0pt; line-height: 107%; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">kj.sullivan@riverstreetevents.co.uk</span></a><span style="font-family: "calibri light" , sans-serif; font-size: 10.0pt; line-height: 107%; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;"><o:p></o:p></span></div>
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<span style="font-family: "calibri light" , sans-serif; font-size: 10.0pt; line-height: 107%; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">Adult standard super tickets
start at £24.75 for BBC Good Food Show Winter <o:p></o:p></span></div>
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<b><u><span style="font-family: "calibri light" , sans-serif; font-size: 10.0pt; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">The BBC Good Food Shows are
organised and presented by River Street Events Ltd<o:p></o:p></span></u></b></div>
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<b><u><span style="font-family: "calibri light" , sans-serif; font-size: 10.0pt; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">The GoodFood word mark and logo
are trademarks of BBC Worldwide Limited. Copyright 2015 BBC Worldwide Limited<o:p></o:p></span></u></b></div>
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<b><span style="font-family: "calibri light" , sans-serif; font-size: 10.0pt; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">About BBC Worldwide Ltd. </span></b><span style="font-family: "calibri light" , sans-serif; font-size: 10.0pt; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">BBC Worldwide Limited is the main
commercial arm and a wholly owned subsidiary of the British Broadcasting
Corporation (BBC). BBC Worldwide exists to support the BBC public service
mission and to maximise profits on its behalf. It does this through investing
in, commercialising and showcasing content from the BBC around the world, in a
way that is consistent with BBC standards and values. The business also builds
the reach and reputation of the BBC brand overseas and champions British
creativity. <o:p></o:p></span></div>
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<span style="font-family: "calibri light" , sans-serif; font-size: 10.0pt; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">In 2012/13,
BBC Worldwide generated headline profits of £156m and headline sales of £1,116m
and returned £156m to the BBC. For more detailed performance information please
see our Annual Review website: </span><a href="http://www.bbcworldwide.com/annualreview"><span style="font-family: "calibri light" , sans-serif; font-size: 10.0pt; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">http://www.bbcworldwide.com/annualreview</span></a><span style="font-family: "calibri light" , sans-serif; font-size: 10.0pt; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;"><o:p></o:p></span></div>
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Anonymoushttp://www.blogger.com/profile/08367005617718023932noreply@blogger.com0tag:blogger.com,1999:blog-8138315284216823960.post-7529761217886058232015-11-08T16:44:00.001+00:002015-11-08T16:44:53.352+00:00Banana Muffins In my previous blog post I created a dish using ingredients from suppliers that will be featuring as this years <b>BBC Good Food Show, Winter, Birmingham</b>.<br />
Here is a simple yet delicious banana muffin recipe using <i>'Mellow Yellow Rapeseed Oil' </i>and <i>'Honey Munchy Seeds'</i>. This recipe is great as it uses up any of those "unwanted" bananas, creating a healthy snack, great for a chilly Autumn afternoon.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-Ami43ZK4KpQ/Vj96yGCiMTI/AAAAAAAACtw/_SxfrU1Y5-8/s1600/12218291_10153725437763114_1726706394_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/-Ami43ZK4KpQ/Vj96yGCiMTI/AAAAAAAACtw/_SxfrU1Y5-8/s400/12218291_10153725437763114_1726706394_o.jpg" width="225" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<b><br /></b>
<b><br /></b>
<b>Prep time 20 mins</b><br />
<b>Cooking time 20 mins</b><br />
<a href="http://1.bp.blogspot.com/-HNuGoQt036o/Vj94YFL34MI/AAAAAAAACtc/xy0eQThNxss/s1600/20151107_144614.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-HNuGoQt036o/Vj94YFL34MI/AAAAAAAACtc/xy0eQThNxss/s320/20151107_144614.jpg" width="180" /></a><b>Makes 12</b><br />
<b><br /></b>
<b>Ingredients</b><br />
<br />
<ul>
<li>210g self raising flour</li>
<li>1 tsp baking powder</li>
<li>225g caster sugar</li>
<li>1/2 tsp salt</li>
<li>3 bananas- mashed up</li>
<li>100 ml Mellow Yellow Rapeseed oil</li>
<li>1 egg</li>
<li>1 tsp vanilla essence</li>
</ul>
<div>
<b>Topping</b></div>
<ul>
<li>12 tsp of Honey Munchy Seeds</li>
<li>1 tbsp of honey- melted</li>
</ul>
<div>
<br /></div>
<div>
<b>Method</b></div>
<div>
<b><br /></b></div>
<div>
<ol><a href="http://4.bp.blogspot.com/-Ij92IzfWxZk/Vj96oQEeBWI/AAAAAAAACto/EKwey3LP4cs/s1600/20151107_151419.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-Ij92IzfWxZk/Vj96oQEeBWI/AAAAAAAACto/EKwey3LP4cs/s320/20151107_151419.jpg" width="180" /></a>
<li>Preheat your oven to 180 degrees Celsius (fan),</li>
<li>Place all the dry ingredients in one bowl,</li>
<li>Mix the mashed banana, rapeseed oil, egg and vanilla essence in another bowl,</li>
<li>Combine the dry and wet ingredients together, </li>
<li>Pour the mixture into a measuring jug and divide between the 12 muffin cases,</li>
<li>Sprinkle 1 tsp of '<i>Honey Munchy Seeds'</i> on top of each, pushing them down gently with the back of the spoon,</li>
<li>Bake for 20 minutes, until golden brown and the mixture is cooked through,</li>
<li>Whilst hot, brush over the melted honey,</li>
<li>Enjoy warm with a cuppa!</li>
</ol>
<div>
<br /></div>
</div>
Anonymoushttp://www.blogger.com/profile/08367005617718023932noreply@blogger.com0tag:blogger.com,1999:blog-8138315284216823960.post-56482289201631348942015-10-24T17:14:00.000+01:002015-10-24T17:14:07.378+01:00Midlands Best Deli or Farm Shop Winner Announced<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-iikXyZXRQnc/ViuuNaz63rI/AAAAAAAACss/LKi8GGyb--0/s1600/bbc.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="221" src="http://2.bp.blogspot.com/-iikXyZXRQnc/ViuuNaz63rI/AAAAAAAACss/LKi8GGyb--0/s320/bbc.jpg" width="320" /></a></div>
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<b><span lang="EN-US" style="font-family: "Calibri",sans-serif; font-size: 11.0pt; mso-ascii-theme-font: major-latin; mso-bidi-font-family: BrowalliaUPC; mso-hansi-theme-font: major-latin;"><br /></span></b></div>
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<b><span lang="EN-US" style="font-family: "Calibri",sans-serif; font-size: 11.0pt; mso-ascii-theme-font: major-latin; mso-bidi-font-family: BrowalliaUPC; mso-hansi-theme-font: major-latin;"><br /></span></b></div>
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<b><span lang="EN-US" style="font-family: "Calibri",sans-serif; font-size: 11.0pt; mso-ascii-theme-font: major-latin; mso-bidi-font-family: BrowalliaUPC; mso-hansi-theme-font: major-latin;">For immediate release<o:p></o:p></span></b></div>
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<b><span lang="EN-US" style="font-family: "Calibri",sans-serif; font-size: 11.0pt; mso-ascii-theme-font: major-latin; mso-bidi-font-family: Arial; mso-hansi-theme-font: major-latin;">Midlands Best Deli or Farm Shop Winner Announced<o:p></o:p></span></b></div>
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<div class="s5" style="margin-bottom: .0001pt; margin: 0cm; text-align: justify; text-justify: inter-ideograph;">
<span style="font-family: "Calibri",sans-serif; font-size: 11.0pt; mso-ascii-theme-font: major-latin; mso-bidi-font-family: Arial; mso-hansi-theme-font: major-latin;">The BBC Good Food Show Team have been scouring the Midlands in
association with <i>BBC Good Food</i> </span><span class="bumpedfont15"><span style="font-family: "Calibri",sans-serif; font-size: 11.0pt; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">to award the
most outstanding shop with the title of Midlands Best Deli or Farm Shop 2015</span></span><span style="font-family: "Calibri",sans-serif; font-size: 11.0pt; mso-ascii-theme-font: major-latin; mso-bidi-font-family: Arial; mso-hansi-theme-font: major-latin;">. </span><span class="bumpedfont15"><span style="font-family: "Calibri",sans-serif; font-size: 11.0pt; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">Following an
extensive nomination and judging process</span></span><span style="font-family: "Calibri",sans-serif; font-size: 11.0pt; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;"> the deserving winner has been
confirmed as:<o:p></o:p></span></div>
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<b><span style="font-family: "Calibri",sans-serif; font-size: 11.0pt; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">Legges of Bromyard, Herefordshire<o:p></o:p></span></b></div>
<div class="s5" style="margin-bottom: .0001pt; margin: 0cm; text-align: justify; text-justify: inter-ideograph;">
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<span lang="EN-US" style="font-family: "Calibri",sans-serif; font-size: 11.0pt; mso-ascii-theme-font: major-latin; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">After searching through customer nominations, reviews, mystery shopping
reports and visits to the ten shortlisted delis and farm shops from across the
Midlands, The BBC Good Food Show are delighted to award <b>Legges of Bromyard</b>
with the coveted title of The Midlands Best Deli or Farm Shop 2015. <o:p></o:p></span></div>
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<span class="s10"><span lang="EN-US" style="font-family: "Calibri",sans-serif; font-size: 11.0pt; mso-ascii-theme-font: major-latin; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">The judging panel scored each shop on a range
of criteria including quality and value o</span></span><span class="bumpedfont15"><span lang="EN-US" style="font-family: "Calibri",sans-serif; font-size: 11.0pt; mso-ascii-theme-font: major-latin; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">f produce and customer service. The number of
customer nominations and reviews and mystery shopping exercises from some of
the Midlands most prolific food bloggers were also taken into account. </span></span><span lang="EN-US" style="font-family: "Calibri",sans-serif; font-size: 11.0pt; mso-ascii-theme-font: major-latin; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;"><o:p></o:p></span></div>
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<br /></div>
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<span class="bumpedfont15"><b><span lang="EN-US" style="font-family: "Calibri",sans-serif; font-size: 11.0pt; mso-ascii-theme-font: major-latin; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">Legges of Bromyard </span></b></span><span class="bumpedfont15"><span lang="EN-US" style="font-family: "Calibri",sans-serif; font-size: 11.0pt; mso-ascii-theme-font: major-latin; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">impressed the judging panel with its range of
local produce, excellent customer service, atmosphere and overall shopping
experience. <b>Legges of Bromyard</b>
take pride in being unique - endlessly exploring the sumptuous tastes of glorious
Herefordshire. They have worked non-stop since 2000 to champion the fantastic
produce straight from the heart of the countryside. As farmers themselves, they
know everything about the products they sell, plus most of their meat comes
from within a six mile radius of the front door. </span></span><span lang="EN-US" style="font-family: "Calibri",sans-serif; font-size: 11.0pt; mso-ascii-theme-font: major-latin; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;"><o:p></o:p></span></div>
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<br /></div>
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<span lang="EN-US" style="font-family: "Calibri",sans-serif; font-size: 11.0pt; mso-ascii-theme-font: major-latin; mso-bidi-font-style: italic; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">Katy Truss, Artisan food specialist for
the BBC Good Food Shows and member of the judging panel, visited Legges of
Bromyard and says:<i> "As you walk into Legges of Bromyard you don't know
which way to turn; join the queue for one of the glistening hot sausages,
peruse the range of local craft beers and ciders or marvel at the meats on
offer in the butchery and cold meats counters. Discover new local producers
from the Midlands, along with fresh fruit, vegetables and baked goods. Its
beautiful displays, buzzing atmosphere, great range of produce and excellent
customer service made it stand out as this year's winner."</i></span><span lang="EN-US" style="font-family: "Calibri",sans-serif; font-size: 11.0pt; mso-ascii-theme-font: major-latin; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;"><o:p></o:p></span></div>
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<span class="bumpedfont15"><span style="font-family: "Calibri",sans-serif; font-size: 11.0pt; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">The Winner receives a free of
charge stand at the BBC Good Food Show Winter at the NEC from 26 - 29 November, promoting their
award winning Midlands business to tens of thousands of food loving
visitors. </span></span><span style="font-family: "Calibri",sans-serif; font-size: 11.0pt; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;"><o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "Calibri",sans-serif; font-size: 11.0pt; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">The flagship BBC Good Food Show
returns to the NEC to set guests up for the perfect festive, foodie season.
Guests can watch chefs, including <b>Mary
Berry, Tom Kerridge, The Hairy Bikers, James Martin </b>and<b> Paul Hollywood</b>, create delicious seasonal dishes live on stage,
and stock up on all the treats and tipples needed to see them through the
winter. Plus, the largest cheese competition on the planet, <b>The World Cheese Awards</b>, are returning
to the <b>BBC Good Food Show Winter.</b>
Visitors can watch the judging take place on the first day of the Show, or join
one of the tutored tours across the weekend to sample and discover more about
the world's best cheeses. <o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "Calibri",sans-serif; font-size: 11.0pt; mso-ascii-theme-font: major-latin; mso-bidi-font-family: Arial; mso-hansi-theme-font: major-latin;">ENDS<o:p></o:p></span></div>
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<span class="bumpedfont20"><span style="font-family: "Calibri",sans-serif; font-size: 9.0pt; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">Judges include:</span></span><span style="font-family: "Calibri",sans-serif; font-size: 9.0pt; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;"><o:p></o:p></span></div>
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<span class="bumpedfont20"><b><span style="font-family: "Calibri",sans-serif; font-size: 9.0pt; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">Barney Desmazery</span></b></span><span class="bumpedfont20"><span style="font-family: "Calibri",sans-serif; font-size: 9.0pt; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;"> –
Senior Food Editor, BBC Good Food </span></span><span style="font-family: "Calibri",sans-serif; font-size: 9.0pt; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;"><o:p></o:p></span></div>
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<span class="bumpedfont20"><b><span style="font-family: "Calibri",sans-serif; font-size: 9.0pt; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">Laura Biggs</span></b></span><span class="bumpedfont20"><span style="font-family: "Calibri",sans-serif; font-size: 9.0pt; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;"> -
Managing Director, BBC Good Food Shows</span></span><span style="font-family: "Calibri",sans-serif; font-size: 9.0pt; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;"><o:p></o:p></span></div>
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<span class="bumpedfont20"><b><span style="font-family: "Calibri",sans-serif; font-size: 9.0pt; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">Katy Truss - </span></b></span><span class="bumpedfont20"><span style="font-family: "Calibri",sans-serif; font-size: 9.0pt; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">Artisan Food
Specialist for BBC Good Food Shows and owner of Fabulous Food Finds</span></span><span style="font-family: "Calibri",sans-serif; font-size: 9.0pt; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;"><o:p></o:p></span></div>
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<span class="bumpedfont20"><b><span style="font-family: "Calibri",sans-serif; font-size: 9.0pt; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">Members of BBC Good Food Show
Midlands Blogging Community</span></b></span><span style="font-family: "Calibri",sans-serif; font-size: 9.0pt; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;"><o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "Calibri",sans-serif; font-size: 9.0pt; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">For more information on
interviews, competitions or features, please contact Katie-Jane Sullivan on
0203 405 4286 or email </span><span lang="EN-US"><a href="mailto:kj.sullivan@riverstreetevents.co.uk"><span style="font-family: "Calibri",sans-serif; font-size: 9.0pt; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">kj.sullivan@riverstreetevents.co.uk</span></a></span><span class="MsoHyperlink"><span lang="EN-US" style="font-family: "Calibri",sans-serif; font-size: 9.0pt; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;"><o:p></o:p></span></span></div>
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<span lang="EN-US" style="font-family: "Calibri",sans-serif; font-size: 9.0pt; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">Adult standard super tickets
start at £24.75 for BBC Good Food Show Winter <o:p></o:p></span></div>
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<b><u><span style="font-family: "Calibri",sans-serif; font-size: 9.0pt; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">The BBC Good Food Shows are organised and presented by River
Street Events Ltd<o:p></o:p></span></u></b></div>
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<b><u><span style="font-family: "Calibri",sans-serif; font-size: 9.0pt; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">The GoodFood word mark and logo are trademarks of BBC Worldwide
Limited. Copyright 2015 BBC Worldwide Limited<o:p></o:p></span></u></b></div>
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<b><span style="font-family: "Calibri",sans-serif; font-size: 9.0pt; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">About BBC Worldwide Ltd. </span></b><span style="font-family: "Calibri",sans-serif; font-size: 9.0pt; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">BBC Worldwide Limited is the main commercial arm and a wholly
owned subsidiary of the British Broadcasting Corporation (BBC). BBC Worldwide
exists to support the BBC public service mission and to maximise profits on its
behalf. It does this through investing in, commercialising and showcasing
content from the BBC around the world, in a way that is consistent with BBC
standards and values. The business also builds the reach and reputation of the
BBC brand overseas and champions British creativity. <o:p></o:p></span></div>
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<span style="font-family: "Calibri",sans-serif; font-size: 9.0pt; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">In 2012/13, BBC Worldwide
generated headline profits of £156m and headline sales of £1,116m and returned
£156m to the BBC. For more detailed performance information please see our
Annual Review website: </span><a href="http://www.bbcworldwide.com/annualreview"><span style="font-family: "Calibri",sans-serif; font-size: 9.0pt; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">http://www.bbcworldwide.com/annualreview</span></a><span style="font-family: "Calibri",sans-serif; font-size: 9.0pt; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;"><o:p></o:p></span></div>
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Anonymoushttp://www.blogger.com/profile/08367005617718023932noreply@blogger.com0tag:blogger.com,1999:blog-8138315284216823960.post-7351995867200569032015-10-24T17:01:00.000+01:002015-10-24T17:01:07.292+01:00Bruschetta made with rapeseed oil & smoked garlic<h4>
Prep time 20-30 minutes<br />Marinating time 1 hour<br />Serves 6- as a starter or side dish</h4>
<h4>
<br /></h4>
<h4>
Ingredients</h4>
<div>
<ul>
<li>A country grain loaf- Hedonist Bakery</li>
<li>3 bulbs of smoked garlic, crushed- The Garlic Farm</li>
<li>A mixture of ripe tomatoes, chopped/cubed- I used 4 plum tomatoes, 10 yellow cherry tomatoes and a handful of tomberries </li>
<li>Small red onion- finely diced</li>
<li>4tbsp Rapeseed oil- Farrington's Mellow Yellow</li>
<li>Fresh herb of choice- basil, thyme or oregano</li>
<li>Balsamic vinegar- Gourmet Spice Co.</li>
<li>Sea salt & cracked black pepper</li>
</ul>
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<a href="http://1.bp.blogspot.com/-LBwJOn_rmlQ/ViuprN1ll2I/AAAAAAAACsY/76UxBDK0pH8/s1600/20151019_191402.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="http://1.bp.blogspot.com/-LBwJOn_rmlQ/ViuprN1ll2I/AAAAAAAACsY/76UxBDK0pH8/s320/20151019_191402.jpg" width="320" /></a></div>
<h4>
<br /></h4>
<h4>
Method</h4>
</div>
<div>
<ol>
<li>Bake your loaf from Hedonist Bakery- following packet instructions.</li>
<li>In a bowl combine smoked garlic, tomatoes, red onion, rapeseed oil, fresh herbs & seasoning. Leave the mixture to infuse and marinate for an hour in the fridge.</li>
<li>Slice your grainy loaf into thick slices, approximately 1cm thick, place under the grill to create a bit more crunch- until golden brown.</li>
<li>Place the items on the table to let everyone get stuck in.</li>
<li>Pile the glistening tomato mix on top of the toasted bread, and finish with a dash of balsamic vinegar.<br /></li>
</ol>
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<a href="http://1.bp.blogspot.com/-bXbPKI33Od0/ViuqCdyasJI/AAAAAAAACsg/1TbPYvkmx-g/s1600/2015-10-24%2B16.52.51.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="256" src="http://1.bp.blogspot.com/-bXbPKI33Od0/ViuqCdyasJI/AAAAAAAACsg/1TbPYvkmx-g/s320/2015-10-24%2B16.52.51.jpg" width="320" /></a></div>
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<br />
This recipe was inspired by a delightful box of samples, from some of the exhibitors that will be at this years BBC Good Food Shower Winter.<br />
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<b><br /></b></div>
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<b>Luxury farmers country grain loaf from Hedonist Bakery (stand C90)</b></div>
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<b><br /></b></div>
<div style="text-align: left;">
A beautifully crafted loaf full of nuts & seeds, that only needs a sprinkle of water and 8-10 minutes in the oven. Warm and crusty with no additives. Great for this recipe or to have with soup this Autumn/Winter.</div>
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<b><br /></b></div>
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<b>Farrington's Mellow Yellow cold pressed rapeseed oil (stand F60)</b></div>
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<b><br /></b></div>
<div style="text-align: left;">
Beautiful golden yellow rapeseed oil that is versatile and full of natural goodness. I have used it for the above recipe but it is great to make those perfect Sunday roasties or for baking with.</div>
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<b><br /></b></div>
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<b>Smoked garlic bulb- The Garlic Farm (stand J56)</b></div>
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<b><br /></b></div>
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I absolutely love ALL things garlic! So when I opened my box of goodies to inhale the smell of smoked garlic I was very excited. It compliments the fresh tomatoes in this recipe and is ideal to roast with chicken.</div>
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<b><br /></b></div>
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<b>Gran Riserva 7 year aged balsamic vinegar- Gourmet Spice Co. (J80)</b></div>
<div style="text-align: center;">
<b><br /></b></div>
<div style="text-align: left;">
First I will admit that I am guilty of dipping foccacia in balsamic vinegar- a flavour/texture combination that just works. But this dark syrupy balsamic is the best I have tried so far! A dash of this on top of the bruschetta compliments it.</div>
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Anonymoushttp://www.blogger.com/profile/08367005617718023932noreply@blogger.com0tag:blogger.com,1999:blog-8138315284216823960.post-10028519688170265322015-10-16T12:38:00.001+01:002015-10-16T12:38:45.558+01:00Taking a breakHey, just an update on what is going on with me and my blog. I am in my final year of University, so have a lot going on with assignments and writing my dissertation. On top of that I am now an official blogger for my university. So due to so much going on, I am going to take a short break from my personal blog. I will occasionally post on here, especially in regards to blogging about the BBC Good Food Shows. Blog posts to follow in the coming month!<br />
<br />
However, you are more than welcome to join me/follow me on my new University blog. I will be posting articles weekly on the following link <a href="https://helenaatucb.wordpress.com/" target="_blank">https://helenaatucb.wordpress.com/</a><br />
<br />
I want to thank everyone that reads my posts and hope you will continue browsing both my blogs :)<br />
<br />Anonymoushttp://www.blogger.com/profile/08367005617718023932noreply@blogger.com0tag:blogger.com,1999:blog-8138315284216823960.post-84886841590323666252015-09-24T17:39:00.001+01:002015-09-24T17:39:26.940+01:00Spiced chocolate torte with a fragrant note of ChristmasYes, you read that correctly, the title does imply the word 'Christmas'. However, even though this recipe would be great to use for the Christmas season, it is perfect for any occasion. It is merely the combination of spices, chocolate and orange that reminds me of Christmas.<br />
<br />
I developed this recipe for a date night and also to use up some of the excess goodies I had left over from the BBC Good Food Show. Before I get on with the recipe, I would just like to say a thank you to Lotus Biscoff for the samples. If you are not aware of this company feel free to look at what they have on offer- <a href="http://www.lotusbiscuits.co.uk/" target="_blank">http://www.lotusbiscuits.co.uk/</a><br />
<b><br /></b>
<b>Serves</b> 6-8<br />
<br />
<b>Prep</b> 30 mins<br />
<br />
<b>Ingredients</b><br />
<br />
200g of Lotus biscuits<br />
100g unsalted butter- melted<br />
100g dark chocolate<br />
100g milk chocolate<br />
1 tsp vanilla extract<br />
2 tbsp icing sugar<br />
200ml whipping cream<br />
Creme fraiche, a small tub<br />
Zest and segments of an orange<br />
<br />
<b>Equipment</b><br />
<span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;"><br /></span>
<span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">12 x 36 rectangular tin or a 25cm round tin. I
recommend lining the tin with cling film, this makes it easier to take out.</span><br />
<span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;"><br /></span>
<span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;"><br /></span>
<span style="font-family: "Times New Roman",serif; font-size: 12pt; line-height: 17.12px;"><b>Method</b></span><br />
<ol>
<li><span style="font-family: Times New Roman, serif;"><span style="line-height: 17.12px;">Crush the Lotus biscuits until they resemble sand, combine with the melted butter. Press the mixture into your tin, pushing slightly up the sides; set aside in the fridge.</span></span></li>
<li><span style="font-family: Times New Roman, serif;"><span style="line-height: 17.12px;">Melt both the dark and milk chocolate. Whilst the chocolate is melting, whip up the cream until it forms soft peaks.</span></span></li>
<li><span style="font-family: Times New Roman, serif;"><span style="line-height: 17.12px;">Once the chocolate is melted, stir in the vanilla extract and sifted icing sugar. Fold in the whipped cream.</span></span></li>
<li><span style="font-family: Times New Roman, serif;"><span style="line-height: 17.12px;">Pour the mixture on top of your biscuit base; set aside in the fridge for at least 2 hours or overnight.</span></span></li>
<li><span style="font-family: Times New Roman, serif;"><span style="line-height: 17.12px;">Zest the orange and add to the creme fraiche. Then cut away the skin or the orange and cut out the segments.</span></span></li>
<li><span style="font-family: Times New Roman, serif;"><span style="line-height: 17.12px;">Once the torte has set, serve with the orange flavoured creme fraiche and orange segments- enjoy!</span></span></li>
<li><span style="font-family: Times New Roman, serif;"><span style="line-height: 17.12px;">If you are unsure of how to prepare the orange, here is a helpful video: </span></span></li>
</ol>
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<iframe width="320" height="266" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/xENXYCCh2zg/0.jpg" src="https://www.youtube.com/embed/xENXYCCh2zg?feature=player_embedded" frameborder="0" allowfullscreen></iframe></div>
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<span style="font-size: 12.8px;">Proof read by Gillian Whylie</span></div>
</span><span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;"><div style="text-align: center;">
<span style="font-size: 12.8px;">You Are Write Editing and Translation Limited</span></div>
</span><span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;"><div style="text-align: center;">
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</span><span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;"><div style="text-align: center;">
<span style="font-size: 12.8px;">E-mail: </span><a href="mailto:gillian@youarewrite.com" style="color: #1155cc; font-size: 12.8px;" target="_blank">gillian@youarewrite.com</a></div>
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<span style="font-size: 12.8px;">Web site: <a href="http://www.youarewrite.com/" target="_blank">www.youarewrite.com</a></span></div>
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<br />Anonymoushttp://www.blogger.com/profile/08367005617718023932noreply@blogger.com0tag:blogger.com,1999:blog-8138315284216823960.post-19137976680476900902015-08-22T21:08:00.000+01:002015-08-22T21:08:01.760+01:00Searching for Midlands Best Deli- BBC Good Food Show Winter<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-fVbPH5x8DC8/VdjWirz_HNI/AAAAAAAACrw/QD435kD7zGY/s1600/winter%2Bbbc.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="137" src="http://1.bp.blogspot.com/-fVbPH5x8DC8/VdjWirz_HNI/AAAAAAAACrw/QD435kD7zGY/s320/winter%2Bbbc.png" width="320" /></a></div>
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<b><u><span lang="EN-GB" style="font-family: Calibri; font-size: 11.0pt; mso-bidi-font-family: Arial;">Calling all Midlanders to support their local Farm
Shop or Deli by voting for them as the <st1:place w:st="on">Midlands</st1:place>
best<o:p></o:p></span></u></b></div>
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<span lang="EN-GB" style="font-family: Calibri; font-size: 11.0pt;">The search is now on for the best
Deli in the Midlands 2015<o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: Calibri; font-size: 11.0pt;">The Shows are once again teaming
up with the BBC Good Food<i> </i>Senior Food
Editor, Barney Desmazery, to scour the region for the Midlands’ hidden gems and
calling on <st1:place w:st="on">Midlands</st1:place> locals to nominate their
favourites. This year, for the first time, delis can be voted for on Twitter
and Instagram, and the deli with the most votes will be automatically shortlisted
and visited by the judges. The winner will receive a stand at the BBC Good Food
Show Winter at the NEC from 26 – 29 Nov.<o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: Calibri; font-size: 11.0pt;">Barney Desmazery, Senior Food
Editor, BBC Good Food<i> </i>and judge for
Midlands Best Deli 2015 says<i>, “This is
the fourth year we have run this competition and each year the competition just
gets stronger and stronger – with more entries flooding in for 2014 than ever
before we are expecting this year to see an even higher quality of nominations.”</i><o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: Calibri; font-size: 11.0pt;">Winner of last year,</span><span lang="EN-GB"> </span><span lang="EN-GB" style="font-family: Calibri; font-size: 11.0pt;">Ludlow
Food Centre commented: <i>“Winning the <st1:place w:st="on">Midlands</st1:place> Best Deli in 2014 was such a great honour!
Attending the Show gave us such a great platform to showcase our business to
over 85,000 visitors. We wish all the delis good luck this year and we know
this experienced and knowledgeable team will really scour out the best food
haven in the area.”<o:p></o:p></i></span></div>
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<span lang="EN-GB" style="font-family: Calibri; font-size: 11.0pt;">Judges will be looking for the
following:<o:p></o:p></span></div>
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<!--[if !supportLists]--><span lang="EN-GB" style="font-family: Symbol; font-size: 11.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]--><span lang="EN-GB" style="font-family: Calibri; font-size: 11.0pt;">Range of international and local produce<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: 36.0pt; mso-list: l0 level1 lfo1; text-align: justify; text-indent: -18.0pt;">
<!--[if !supportLists]--><span lang="EN-GB" style="font-family: Symbol; font-size: 11.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]--><span lang="EN-GB" style="font-family: Calibri; font-size: 11.0pt;">Quality of produce<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: 36.0pt; mso-list: l0 level1 lfo1; text-align: justify; text-indent: -18.0pt;">
<!--[if !supportLists]--><span lang="EN-GB" style="font-family: Symbol; font-size: 11.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]--><span lang="EN-GB" style="font-family: Calibri; font-size: 11.0pt;">Knowledge of providence of produce<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: 36.0pt; mso-list: l0 level1 lfo1; text-align: justify; text-indent: -18.0pt;">
<!--[if !supportLists]--><span lang="EN-GB" style="font-family: Symbol; font-size: 11.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]--><span lang="EN-GB" style="font-family: Calibri; font-size: 11.0pt;">Customer service<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-GB" style="font-family: Calibri; font-size: 11.0pt;">To nominate a local deli, visit <a href="https://www.bbcgoodfoodshowwinter.com/bbc-good-food-community/midlands-best-deli">bbcgoodfoodshowwinter.com/Midlandsbestdeli</a>
or to nominate on Twitter or Instagram by using #MBDNomination and mentioning <a href="https://twitter.com/BBCGoodFoodShow">@BBCGoodFoodShow</a> – the deli with
the highest number of votes will automatically be shortlisted .<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="NoSpacing" style="text-align: justify;">
<span lang="EN-GB">For more
information please contact Katy Truss on <a href="mailto:katy@fabulousfoodfinds.co.uk?subject=Midlands%20Best%20Deli">katy@fabulousfoodfinds.co.uk</a>,
call her on 07837 753 403 or find out more through her twitter account
@katytruss.</span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-GB" style="font-family: Calibri; font-size: 11.0pt;">Deadline for applications is 25
September and the winner will be announced on 23 October.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-GB" style="font-family: Calibri; font-size: 11.0pt;">Judging panel will include:<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<b><span lang="EN-GB" style="font-family: Calibri; font-size: 11.0pt;">Barney
Desmazery</span></b><span lang="EN-GB" style="font-family: Calibri; font-size: 11.0pt;">
– Senior Food Editor, BBC Good Food <o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<b><span lang="EN-GB" style="font-family: Calibri; font-size: 11.0pt;">Laura
Biggs</span></b><span lang="EN-GB" style="font-family: Calibri; font-size: 11.0pt;">
- Managing Director of BBC Good Food Shows<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<b><span lang="EN-GB" style="font-family: Calibri; font-size: 11.0pt;">Katy
Truss</span></b><span lang="EN-GB" style="font-family: Calibri; font-size: 11.0pt;">
– Artisan Food Specialist, Fabulous Food Finds<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<b><span lang="EN-GB" style="font-family: Calibri; font-size: 11.0pt;">BBC Good
Food Show - <st1:place w:st="on">Midlands</st1:place> Blogging Community<o:p></o:p></span></b></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-GB" style="font-family: Calibri; font-size: 11.0pt;">The <st1:place w:st="on">Midlands</st1:place>
regional boundaries include:<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-GB" style="font-family: Calibri; font-size: 11.0pt;">Derbyshire<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-GB" style="font-family: Calibri; font-size: 11.0pt;">Gloucestershire<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-GB" style="font-family: Calibri; font-size: 11.0pt;">Herefordshire<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-GB" style="font-family: Calibri; font-size: 11.0pt;">Leicestershire<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-GB" style="font-family: Calibri; font-size: 11.0pt;">Northamptonshire<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-GB" style="font-family: Calibri; font-size: 11.0pt;">Nottinghamshire<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-GB" style="font-family: Calibri; font-size: 11.0pt;">Oxfordshire<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<st1:city w:st="on"><st1:place w:st="on"><span lang="EN-GB" style="font-family: Calibri; font-size: 11.0pt;">Rutland</span></st1:place></st1:city><span lang="EN-GB" style="font-family: Calibri; font-size: 11.0pt;"><o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<st1:place w:st="on"><span lang="EN-GB" style="font-family: Calibri; font-size: 11.0pt;">Shropshire</span></st1:place><span lang="EN-GB" style="font-family: Calibri; font-size: 11.0pt;"><o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-GB" style="font-family: Calibri; font-size: 11.0pt;">Staffordshire<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-GB" style="font-family: Calibri; font-size: 11.0pt;">Warwickshire<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<st1:place w:st="on"><span lang="EN-GB" style="font-family: Calibri; font-size: 11.0pt;">West Midlands</span></st1:place><span lang="EN-GB" style="font-family: Calibri; font-size: 11.0pt;"><o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-GB" style="font-family: Calibri; font-size: 11.0pt;">Worcestershire<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-GB" style="font-family: Calibri; font-size: 11.0pt;">ENDS<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span lang="EN-GB" style="font-family: Calibri; font-size: 11.0pt;">
<hr align="center" size="2" width="100%" />
</span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-GB" style="font-family: Calibri; font-size: 10.0pt;">For more information on
interviews, competitions or features, please contact Katie-Jane Sullivan on
0203 405 4286 or email <a href="mailto:kj.sullivan@riverstreetevents.co.uk">kj.sullivan@riverstreetevents.co.uk</a><o:p></o:p></span></div>
<div class="NoSpacing" style="text-align: justify;">
<br /></div>
<div class="NoSpacing" style="text-align: justify;">
<b><u><span lang="EN-GB" style="font-size: 10.0pt;">The BBC Good Food Shows
are organised and presented by River Street Events Ltd<o:p></o:p></span></u></b></div>
<div class="NoSpacing" style="text-align: justify;">
<b><u><span lang="EN-GB" style="font-size: 10.0pt;">The GoodFood word mark and
logo are trademarks of BBC Worldwide Limited. Copyright 2015 BBC Worldwide
Limited<o:p></o:p></span></u></b></div>
<div class="NoSpacing" style="text-align: justify;">
<b><span lang="EN-GB" style="font-size: 10.0pt;">About BBC Worldwide Ltd. </span></b><span lang="EN-GB" style="font-size: 10.0pt;">BBC Worldwide Limited is the main
commercial arm and a wholly owned subsidiary of the British Broadcasting
Corporation (BBC). BBC Worldwide exists to support the BBC public service
mission and to maximise profits on its behalf. It does this through investing
in, commercialising and showcasing content from the BBC around the world, in a
way that is consistent with BBC standards and values. The business also builds
the reach and reputation of the BBC brand overseas and champions British
creativity. <o:p></o:p></span></div>
<div class="NoSpacing" style="text-align: justify;">
<span lang="EN-GB" style="font-size: 10.0pt;">In 2012/13, BBC Worldwide generated headline profits
of £156m and headline sales of £1,116m and returned £156m to the BBC. For more
detailed performance information please see our Annual Review website: <a href="http://www.bbcworldwide.com/annualreview">http://www.bbcworldwide.com/annualreview</a><o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
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o:title="Revised GF_WINTER_2015"/>
</v:shape><![endif]--><!--[if !vml]--><!--[endif]--></span>Anonymoushttp://www.blogger.com/profile/08367005617718023932noreply@blogger.com0tag:blogger.com,1999:blog-8138315284216823960.post-87122633066399062992015-08-22T20:49:00.002+01:002015-08-22T20:49:33.046+01:00BBC Good Food Shows- Producers Bursary Awards<div align="center" class="MsoNormal" style="line-height: 150%; text-align: center;">
<b><u><span lang="EN-US" style="font-size: 11.0pt; line-height: 150%; mso-bidi-font-family: Arial;"><br /></span></u></b></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-Sto_F9kjo2M/VdjRqcQpt6I/AAAAAAAACrg/FdxamcUho0E/s1600/bbc.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-Sto_F9kjo2M/VdjRqcQpt6I/AAAAAAAACrg/FdxamcUho0E/s1600/bbc.jpg" /></a></div>
<div align="center" class="MsoNormal" style="line-height: 150%; text-align: center;">
<b><u><span lang="EN-US" style="font-size: 11.0pt; line-height: 150%; mso-bidi-font-family: Arial;"><br /></span></u></b></div>
<div align="center" class="MsoNormal" style="line-height: 150%; text-align: center;">
<b><u><span lang="EN-US" style="font-size: 11.0pt; line-height: 150%; mso-bidi-font-family: Arial;"><br /></span></u></b></div>
<div style="text-align: justify;">
<b><u><span lang="EN-US" style="font-size: 11.0pt; line-height: 150%; mso-bidi-font-family: Arial;">The search is on for the BBC Good
Food Show Producers Bursary Award Winner 2015 and we need your help!</span></u></b><span lang="EN-US" style="font-size: 11.0pt; line-height: 150%; mso-bidi-font-family: Arial;"> </span><span lang="EN-US" style="font-size: 11.0pt; mso-bidi-font-family: Arial;"><br /></span></div>
<div style="text-align: justify;">
<span lang="EN-US" style="font-size: 11.0pt; mso-bidi-font-family: Arial;"><br /></span></div>
<div style="text-align: justify;">
<span lang="EN-US" style="font-size: 11.0pt; mso-bidi-font-family: Arial;">Small, independent food and
drink producers are one of the most important parts of the Show and we know how
much our visitors love discovering something new. Nominate a small, independent
food or drink producer via social media and they will be in for a chance to win
a free stand package at one of our Shows.</span><span lang="EN-GB"> </span><span lang="EN-GB"><br /></span></div>
<div style="text-align: justify;">
<span lang="EN-GB"><br /></span></div>
<div style="text-align: justify;">
<span lang="EN-GB">River Street
Events, organisers of the BBC Good Food Shows, are pleased to announce that
applications are now open for this year’s <b>Producers
Bursary Award Scheme</b>. The BBC Good Food Shows, in conjunction with BBC Good
Food Magazine will be scouring the country for the next month looking for the most
exceptional artisan food and drink producers in Britain and we need your help. The
scheme has now been running for six years and aims to pick out the very best
new producers the nation has to offer. The most commendable of these small
independent producers will be rewarded with a <b>free opportunity to exhibit</b> at the shows.</span><span lang="EN-GB"> </span><span lang="EN-GB" style="background: white;"><br /></span></div>
<div style="text-align: justify;">
<span lang="EN-GB" style="background: white;"><br /></span></div>
<div style="text-align: justify;">
<span lang="EN-GB" style="background: white;">To nominate on Twitter or Instagram, just write the
name and/or social media tag of the producer and then tag us <b>@BBCGOODFOODSHOW</b> with the
following <b>#GFSBursaryNominations</b>. Producers
will then be notified of their nomination and asked to fill in an application
form.</span><span lang="EN-GB" style="background: white;"><o:p> </o:p></span><span lang="EN-GB" style="background: white;"><br /></span></div>
<div style="text-align: justify;">
<span lang="EN-GB" style="background: white;"><br /></span></div>
<div style="text-align: justify;">
<span lang="EN-GB" style="background: white;">Nominations that will be considered are producers that
have been running for less than three years and have a turnover lower than
£250,000. The lucky company with the most nominations via Twitter and Instagram
will be automatically shortlisted and will be in with the chance to win a
free stand package at one of the shows in Glasgow, London, Birmingham or
Harrogate.</span><span lang="EN-GB"> </span><span lang="EN-US" style="font-size: 11.0pt;"><br /></span></div>
<div style="text-align: justify;">
<span lang="EN-US" style="font-size: 11.0pt;"><br /></span></div>
<div style="text-align: justify;">
<span lang="EN-US" style="font-size: 11.0pt;">BBC Good Food Magazine editor Gillian Carter comments:
“<i>The scheme is an excellent way of rewarding the very best independent food
and drink producers by giving them a platform in which to put their business in
front of tens of thousands of consumers. This is such a great way to discover
passionate, young, smaller brands and I personally cannot wait to see what a
fantastic array of producers the competition has to offer!”</i></span><span lang="EN-GB"> </span><span lang="EN-GB"><br /></span></div>
<div style="text-align: justify;">
<span lang="EN-GB"><br /></span></div>
<div style="text-align: justify;">
<span lang="EN-GB">ENDS</span><span lang="EN-GB"> </span><span lang="EN-GB"></span></div>
<hr align="center" size="2" width="100%" />
<b><u><span lang="EN-GB"> </span></u></b><span lang="EN-GB" style="font-size: 10.0pt;"><br /></span><br />
<div style="text-align: justify;">
<span lang="EN-GB" style="font-size: 10.0pt;"><br /></span></div>
<div style="text-align: justify;">
<span lang="EN-GB" style="font-size: 10.0pt;">Producers can find out more information and apply for
the scheme at www.fabulousfoodfinds.co.uk/bbc-good-food-show-producers-bursary-awards/
or by contacting Katy Truss on katy@fabulousfoodfinds.co.uk, call her on 07837
753 403 or find out more through her twitter account @katytruss.</span><span lang="EN-GB" style="font-size: 10.0pt;"> </span><span lang="EN-GB" style="font-size: 10.0pt;"><br /></span></div>
<div style="text-align: justify;">
<span lang="EN-GB" style="font-size: 10.0pt;"><br /></span></div>
<div style="text-align: justify;">
<span lang="EN-GB" style="font-size: 10.0pt;">For press enquiries please contact Katie-Jane Sullivan
on 0203 405 4282 or email </span><span lang="EN-GB"><a href="mailto:kj.sullivan@riverstreetevents.co.uk"><span style="font-size: 10.0pt;">kj.sullivan@riverstreetevents.co.uk</span></a></span><span lang="EN-GB" style="background: white; font-size: 10.0pt;">Social media votes for companies that
are not eligible will not be counted.</span><span lang="EN-GB" style="background: white; font-size: 10.0pt;"><o:p> </o:p></span><span lang="EN-GB" style="background: white; font-size: 10.0pt;"><br /></span></div>
<div style="text-align: justify;">
<span lang="EN-GB" style="background: white; font-size: 10.0pt;"><br /></span></div>
<div style="text-align: justify;">
<span lang="EN-GB" style="background: white; font-size: 10.0pt;">Nominations close Monday 24th August
2015.</span><span lang="EN-GB" style="font-size: 10.0pt;"> </span><span lang="EN-GB" style="font-size: 10.0pt;"><br /></span></div>
<div style="text-align: justify;">
<span lang="EN-GB" style="font-size: 10.0pt;"><br /></span></div>
<div style="text-align: justify;">
<span lang="EN-GB" style="font-size: 10.0pt;">For more information about the shows see
www.bbcgoodfoodshow.com.</span><span lang="EN-GB" style="font-size: 10.0pt;"> </span><span lang="EN-GB" style="font-size: 10.0pt;"><br /></span></div>
<div style="text-align: justify;">
<span lang="EN-GB" style="font-size: 10.0pt;"><br /></span></div>
<div style="text-align: justify;">
<span lang="EN-GB" style="font-size: 10.0pt;">Visitor numbers and Prize Value:</span><span lang="EN-GB" style="font-size: 10.0pt;"> </span><span lang="EN-GB" style="font-size: 10.0pt;"><br /></span></div>
<div style="text-align: justify;">
<span lang="EN-GB" style="font-size: 10.0pt;"><br /></span></div>
<div style="text-align: justify;">
<span lang="EN-GB" style="font-size: 10.0pt;">The winners of each respective stand will have the
opportunity to put their products in front of these predicted visitor numbers:</span><span lang="EN-GB" style="font-size: 10.0pt;"> </span><span lang="EN-GB" style="font-size: 10.0pt;"><br /></span></div>
<div style="text-align: justify;">
<span lang="EN-GB" style="font-size: 10.0pt;"><br /></span></div>
<div style="text-align: justify;">
<span lang="EN-GB" style="font-size: 10.0pt;">BBC Good Food Show Scotland, SECC Glasgow – 20,000</span><span lang="EN-GB" style="font-size: 10.0pt;">BBC Good Food Show London, Olympia – 30,000</span><span lang="EN-GB" style="font-size: 10.0pt;">BBC Good Food Show Winter, NEC Birmingham - 85,000</span><span lang="EN-GB" style="font-size: 10.0pt;">BBC Good Food Show Spring, Harrogate – 17,500</span><span lang="EN-GB" style="font-size: 10.0pt;">BBC Good Food Show Summer, NEC Birmingham – 90,000</span><span lang="EN-GB" style="font-size: 10.0pt;"> </span><span lang="EN-GB" style="font-size: 10.0pt;"><br /></span></div>
<div style="text-align: justify;">
<span lang="EN-GB" style="font-size: 10.0pt;"><br /></span></div>
<div style="text-align: justify;">
<span lang="EN-GB" style="font-size: 10.0pt;">Value of prize depends on the show they are selected
for (Scotland, London, Harrogate, Summer (NEC) or Winter (NEC) but can be worth
up to £2,500 each.</span><span lang="EN-GB" style="font-size: 10.0pt;"> </span><span lang="EN-GB" style="font-size: 10.0pt;"><br /></span></div>
<div style="text-align: justify;">
<span lang="EN-GB" style="font-size: 10.0pt;"><br /></span></div>
<div style="text-align: justify;">
<span lang="EN-GB" style="font-size: 10.0pt;">Once all nominations have been reviewed and
shortlisted, applicants will have their produce judged and tasted by a team of
expert judges. These include BBC Good Food Magazine editor <b>Gillian Carter </b>and BBC Good Food Senior Food Editor <b>Barney Desmazery</b>, taking place in the <b>BBC Good Food Testing Kitchen.<br /> <o:p></o:p></b></span><span lang="EN-GB" style="font-size: 10.0pt;"> </span><b><u><span lang="EN-GB"> </span></u></b><b><u><span lang="EN-GB" style="font-size: 9.0pt;"><br /></span></u></b></div>
<div style="text-align: justify;">
<b><u><span lang="EN-GB" style="font-size: 9.0pt;"><br /></span></u></b></div>
<div style="text-align: justify;">
<b><u><span lang="EN-GB" style="font-size: 9.0pt;">The BBC Good Food Shows are
organised and presented by River Street Events Ltd</span></u></b><b><u><span lang="EN-GB" style="font-size: 9.0pt;">The GoodFood word mark and
logo are trademarks of BBC Worldwide Limited. Copyright 2015 BBC Worldwide
Limited</span></u></b><b><span lang="EN-GB" style="font-size: 9.0pt;">About BBC Worldwide Ltd. </span></b><span lang="EN-GB" style="font-size: 9.0pt;">BBC Worldwide Limited is the main commercial
arm and a wholly owned subsidiary of the British Broadcasting Corporation
(BBC). BBC Worldwide exists to support the BBC public service mission and to
maximise profits on its behalf. It does this through investing in,
commercialising and showcasing content from the BBC around the world, in a way
that is consistent with BBC standards and values. The business also builds the
reach and reputation of the BBC brand overseas and champions British
creativity.<br /> <o:p></o:p></span><span lang="EN-GB" style="font-size: 9.0pt;">In 2012/13, BBC Worldwide generated headline profits of
£156m and headline sales of £1,116m and returned £156m to the BBC. For more
detailed performance information please see our Annual Review website:
http://www.bbcworldwide.com/annualreview</span><b><span lang="EN-US" style="font-size: 11.0pt;"> </span></b></div>
<div align="center" class="MsoNoSpacing" style="text-align: center;">
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Anonymoushttp://www.blogger.com/profile/08367005617718023932noreply@blogger.com0tag:blogger.com,1999:blog-8138315284216823960.post-41911489717585328582015-08-19T11:12:00.002+01:002015-08-19T11:12:28.356+01:00The humble bread rollSitting around the dinner table last night with my parents, casually eating our supper, the discussion led to the following... "<i>What would you call this bread roll?</i>" A cob, bap, bread cake or just a roll?<br />
So this morning I thought I would have a look into what us Brits call the humble bread roll. After doing some research I discovered that there are <b>18 terms</b> for a bread roll in Britain, the map below points out the terms along with their origin.<br />
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However, the term commonly used would be <i>'roll'</i> which has been used as early as<i> 1581</i>, followed by '<i>bap' </i>in <i>1600</i> and then<i> 'cob' </i>in <i>1869</i>. But whatever you like to call your bread roll it does not really matter as long as you enjoy it. So here is the recipe (altered from BBC Good Food) for the bread roll that triggered the conversation and this blog post.</div>
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Courgette, dill & feta rolls <div class="separator" style="clear: both; text-align: center;">
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<b>Makes </b>12 rolls</div>
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<b>Prep</b> 30 mins plus rising time</div>
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<b>Cook</b> 20-30 mins (depending on how powerful your oven is)</div>
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Ingredients</h3>
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500g pack of white bread mix- ciabatta was used for this batch</div>
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225g grated courgette</div>
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Small pack of dill, chopped</div>
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100g of feta crumbled</div>
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1 tbsp of olive oil</div>
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Method</h3>
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<li>Tip the bread mix into a mixing bowl, along with the grated courgette and chopped dill. Gradually add half the amount of water suggested on the pack, knead the bread for a few minutes. Then gently mix in the crumbled feta. Cover the bowl and let the dough rise until it has doubled in size.</li>
<li>Line one to two baking trays with baking parchment. If your dough is dry add a little water or if your dough is wet add a little plain flour. Divide the dough into 12 pieces, if you like to be accurate, use scales to get equal pieces. Roll into balls, cover with oiled cling film and let them rise until they have doubled in size.</li>
<li>Heat your oven to 180C/160C fan/ gas 4. Brush each roll with some olive oil and bake until golden brown and cooked through.<br /></li>
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<i><b>Tip</b>:</i> Tap the bottom of the roll to see if they make a 'hollow' sound, if so they are cooked.</div>
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<i><b>Serving suggestion</b>:</i> Home-made soup with hams, cheeses and home-made chutney.</div>
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Anonymoushttp://www.blogger.com/profile/08367005617718023932noreply@blogger.com0tag:blogger.com,1999:blog-8138315284216823960.post-55791086506332196322015-07-20T20:37:00.000+01:002015-07-20T20:50:27.655+01:00Birchermuesli recipe <h2>
History</h2>
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Birchermuesli is originally a supper dish invented by <i>Dr. Bircher</i> in <b>Zurich, Switzerland</b> during the 1900's. <i>Dr. Bircher</i> believed in a whole foods diet composed of cereals, fruits and vegetables. The original birchermuesli recipe is composed of oats, water, evaporated milk, honey, lemon and apples. However, it is a recipe that can be altered to fit your taste.</div>
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As I have previously mentioned in other blog posts, oats are a great cereal as they are slow releasing carbohydrates which means they keep you fuller for longer. This recipe is also a great way to incorporate fruits into your diet. Fruits are best consumed in the morning before mid day so that your body can work off the natural sugars.</div>
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The recipe I use is one that was passed down to me from my <b>Swiss-German</b> Grandma.</div>
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Ingredients- serves 4</h3>
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<li>1 cup of oats</li>
<li>1 2/3 cups of milk</li>
<li>2-3 small apples grated</li>
<li>1-2 bananas sliced</li>
<li>Juice of a lemon</li>
<li>1 cup of mixed fruits (fresh or dried) & nuts of your choice</li>
<li>Yoghurt or cream can be added</li>
<li>Honey to add to your taste </li>
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Method</h3>
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<li>Place the oats, milk and fruit in a container and leave to soak overnight</li>
<li>If the mixture is too solid add yogurt or cream to loosen the mixture</li>
<li>Add honey to taste.</li>
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Enjoy with your favourite breakfast beverage of choice, mine being a mug of builders tea and a glass of refreshing fruit juice.</div>
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Anonymoushttp://www.blogger.com/profile/08367005617718023932noreply@blogger.com0tag:blogger.com,1999:blog-8138315284216823960.post-221037516100523042015-07-05T21:37:00.003+01:002015-07-05T21:38:35.909+01:00Carthy's Country Cream Cupcakes<h3>
The Story- From Beast to Bottle</h3>
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Mr Carthy worked hard for two years straight to develop this beautiful traditional alcoholic country cream. </div>
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<li>It all starts in a field with Betsy and her girls</li>
<li>The cows roam free and graze on fresh grass</li>
<li>Well looked after, happy cows supply the freshest milk</li>
<li>Milk is collected and prepared for mixing</li>
<li>All the ingredients are blended to create our delicious recipe</li>
<li>The liquid is carefully bottled and packed ready to serve</li>
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Now with 30 years experience behind him, his team have concocted some sensational recipes to create with the country cream. </div>
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Here is my attempt at making 'Carthy's Country Cream Cupcakes'. Great little treat for those of you with a sweet tooth.</div>
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Ingredients</h3>
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<b><i>For the cupcakes</i></b></div>
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<li>150g plain flour</li>
<li>1 tsp baking powder</li>
<li>1/2 tsp cinnamon</li>
<li>1/2 tsp salt</li>
<li>115g unsalted butter</li>
<li>200g granulated sugar</li>
<li>2 large eggs</li>
<li>2 tsp vanilla extract</li>
<li>220ml <i>Carthy's Country Cream</i></li>
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<i><b>For the buttercream topping</b></i></div>
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<li>230g unsalted butter</li>
<li>1/2 tsp cinnamon</li>
<li>330g icing sugar</li>
<li>50ml <i>Carthy's Country Cream</i></li>
<li>45g chopped milk chocolate</li>
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Method</h3>
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<b><i>For the cupcakes</i></b></div>
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<li>Preheat the oven to 180 degrees Celsius/ gas mark 4, and line a cupcake tin with 12 paper liners.</li>
<li>Mix together the flour, baking powder, salt and cinnamon and set aside.</li>
<li>In a separate bowl, cream butter and sugar. Add eggs one at a time and mix until each is blended into the batter. Add the vanilla and blend until the mixture is smooth.</li>
<li>Fold half of the dry mixture into the wet mixture and add the <i>Carthy's Country Cream.</i> Stir in the remaining dry mixture until it is combined and the batter is smooth.</li>
<li>Fill cupcake liners about 2/3 full and bake for around 20 minutes or until the tops feel firm.<br /><b><i><br /></i></b></li>
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<b><i>For the buttercream topping</i></b></div>
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<li>Beat the butter in a large bowl until soft. Add half of the icing sugar, the cinnamon and beat until smooth.</li>
<li>Add the remaining icing sugar and the <i>Carthy's Country Cream</i> and beat the mixture until creamy and smooth.</li>
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<b><i><br /><b><i>To serve</i></b></i></b></div>
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<ul>Allow the cupcakes to cool completely! Pipe swirls of the buttercream and sprinkle over the chopped milk chocolate. Now there is nothing left to do but to get stuck in, enjoy!</ul>
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Anonymoushttp://www.blogger.com/profile/08367005617718023932noreply@blogger.com0tag:blogger.com,1999:blog-8138315284216823960.post-49000569107655279112015-06-17T21:40:00.000+01:002015-06-17T21:40:31.646+01:00Spicentice recipe & review<h2>
About Spicentice</h2>
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Spicentice is a family run business that has been going strong since 1994. They produce a range of Indian, Thai, Jamaican, Moroccan, Portuguese, Cajun and Mexican spice mixes.</div>
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I was fortunate to meet <i>Ketan Varu</i> (the founder) at the <b>BBC Good Food Show</b> in Birmingham this year. Here is the recipe to one of their delicious spice kits... if this makes you hungry go to <a href="http://www.spicentice.com/home.php" target="_blank">http://www.spicentice.com/home.php</a> to have a browse. </div>
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yee-hah! Chilli con carne with 'mayan' spiced chocolate!</h2>
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Shopping List - Serves 4<div>
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<li>Spicentice kit</li>
<li>500g minced meat</li>
<li>4 onions (medium)</li>
<li>3 garlic cloves</li>
<li>300ml tomatoes (tinned)</li>
<li>400g kidney beans (tinned)</li>
<li>3 tbsp tomato puree</li>
<li>1 lime</li>
<li>220ml of stock</li>
<li>6 tbsp cooking oil</li>
<li>1 tsp salt</li>
<li>Half tsp sugar</li>
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Cooking the dish</h4>
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<li>Heat the oil in a large pan over a medium heat. Add the contents of <b>sachet 1</b> and fry the seeds for a few seconds before adding the onions.</li>
<li>When the onion is nicely browned, add the garlic and continue to fry for a minute.</li>
<li>Now add the minced meat and stir thoroughly with the onions and garlic. Brown the meat for 10 minutes or so, stirring occasionally. </li>
<li>Now add the tomatoes, 1 tsp of salt, half a tsp of sugar and <b>sachet 2</b>. Also add in 3 tbsp of tomato puree and half the juice of the lime. Stir in the kidney beans and leave to cook for a further few minutes.</li>
<li>Add 220ml of stock, <b>herb sachet</b> and <b>'Mayan' spiced chocolate sachet</b>, stir and cook with a lid on for 15-20 minutes.</li>
<li>Once cooked, check the seasoning and serve.</li>
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Personal serving suggestions</h4>
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<li>Fluffy white rice</li>
<li>Homemade guacomole</li>
<li>Sour cream</li>
<li>Bottle of red: <i>Gran Colina Rioja <b>2007</b></i></li>
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Review</h2>
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As you can tell the recipe above is easy to follow and the ingredient list is easily sourced for a good price. You can tell these kits have been made with love as they contain <b>NO</b>; <i>additives, preservatives, colouring</i> or <i>waste</i>. This definitely makes a difference in the final taste. The addition of the '<b>Mayan</b>' <b>spiced chocolate</b> adds real depth to the sauce making it beautifully glossy. Resulting in extremely satisfied diners that would go back for more.</div>
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These kits are perfectly designed and are great to get people cooking up a storm in the kitchen.</div>
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<i>The cost of all the ingredients including the spice kit and rice came to approximately <b>£2.00</b> per head. </i></div>
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Anonymoushttp://www.blogger.com/profile/08367005617718023932noreply@blogger.com0