Sunday, 14 August 2011
That's Health: Weighty matters
That's Health: Weighty matters: "As a child and as a young teenager I was, as my mother put it, “almost as thin as a whippet.” Unfortunately at about 16 or so I stopped grow..."
Thursday, 11 August 2011
Mint Hotel Creates The 45-Minute Lunch Hour for a Tenner!
Mint Hotel, the award-winning city-centre hotel brand, is celebrating summer in novel style by launching a 45-minute express lunch, available from just £10 per person, across the group’s City Café restaurants.
For that amazing price guests get to enjoy two-courses from the restaurant’s Market Menu coupled with a drink, including any house wine, spirit and mixer, beer or soft drink – all of which the group pledges to serve within 45 minutes.
The £10 ‘Fresh this Summer’ offer is available in City Café restaurants at Mint Hotel Glasgow, Mint Hotel Birmingham, Mint Hotel Bristol, Mint Hotel Leeds and Mint Hotel Manchester. In London, the offer is priced at £10.95 at Mint Hotel Westminster and £12.50 at the new Mint Hotel Tower of London. At Mint Hotel Amsterdam, which opened its doors in June, the express lunch offer is priced at just €15.00.
Guests choosing the ‘Fresh this Summer’ offer will also be handed a City Café loyalty card, entitling them to receive a complimentary two-course lunch (exclusive of drinks), after five return visits to the restaurants – a great excuse to keep coming back. What’s more, the loyalty card can be used through across all City Café restaurants in the Mint Hotel group, and lasts until 30 March 2012.
The fantastic lunch offers are available between 12–1 pm weekdays, and 12.30–3pm on Saturdays, with the promotion lasting until 3 September 2011.
City Café offers diners a modern European cuisine experience with the Market Menu focusing on locally sourced, seasonal produce, all created under the careful guidance of group executive chef Scott Macdonald. Summer dishes in the offer include breast of chicken with roast pumpkin, curly kale and caper jus, or fillet of mackerel, steamed bok choi, spring onion, red watercress, grapefruit and ginger reduction. As City Café’s Market Menus change weekly, regular diners can expect new dishes based on the freshest seasonal, regional ingredients throughout the summer.
The offer guarantees that guests will be wined and dined within a 45-minute time window – ideal for busy city workers, locals and visitors wishing to sample the delicious cuisine of City Café. Mint’s 45-minute pledge does not apply to diners who wish to add a third course to their meal, available for an additional £3.
Mint Hotels is dedicated to creating fresh, contemporary hotels thoughtfully designed to blend with each property’s cityscape. The group has eight properties - seven in the UK and its first international location in Amsterdam. People are put at the heart of each Mint hotel, with the customer truly coming first and Mint’s staff empowered to deliver memorable service.
Please visit www.minthotel.com/freshsummer for further information.
(EDITOR: Right! The That's Food and Drink team know where WE are going to be dining when we next visit the big city!)
Monday, 8 August 2011
Loseley Summer Meadow Butter takes Blackberry and Apple Oat Crumble and makes it better with butter!
The porridge oats not only add extra crunch but also an added bonus to those bored of using them for breakfast. The crumble will keep you full and satisfied for longer than traditional mixes.
Cooking apples 680g (1½ lbs), peeled and sliced
Blackberries 200g (7oz)
Granulated sugar 100g (4oz)
Wholemeal flour 100g (3½ oz)
Loseley Summer Meadow Butter 90g (3½ oz)
Light Muscovado sugar 50g (2 oz)
Porridge Oats 100g (3½ oz)
1. Preheat the oven to 190˚C/ 375˚F/ Gas 5 and put the fruit into a 1.25 litre (2 pints) ovenproof dish in layers with the granulated sugar.
2. Place the flour in a separate bowl and rub in the Loseley Summer Meadow Butter until the mixture resembles fine breadcrumbs. Stir in the brown sugar and porridge oats.
3. Sprinkle the crumble mixture thickly and evenly over the fruit, pressing down lightly.
4. Place the crumble on a baking tray and cook in the oven for 15 minutes. Reduce the temperature to 180 ˚C/ 350˚F/ Gas 4 and continue cooking for a further 45 minutes or until the top is lightly browned. Serve the crumble hot with custard.
Cooks' Tip
If you pick wild blackberries from the hedgerows, be sure to pick those that are well away from any busy main roads to ensure they are not contaminated by car exhaust fumes, and wash them well before eating.
10 minutes preparation time
1 hour cooking time
371 Kcal per portion
13.4g fat per portion
8g is saturated
6 servings
Suitable for vegetarians
Loseley Summer Meadow Butter is packed in a 250g tub and costs £1.29p.
Loseley Chilled Foods are available from the chilled cabinet of local independent grocers, Morrisons and Waitrose. Visit www.loseley.com for more information.
Saturday, 6 August 2011
Group buy out the entire inventory of high class gorcery store
On May 20th, 2011 a group called the Store Buyout Team walked into Hercules’ Fancy Grocery in West Village New York City and bought everything in the store. The purchase created a sales receipt in excess of 57 feet long with over 3,000 individually entered items, which the group reasonably believes to be the world's longest receipt.
"We are submitting the facts and video evidence to the Guinness World Records for confirmation, but we've never heard of another group buying out an entire store before," points out Kyle MacDonald, a member of the Store Buyout Team.
The group learned that Hercules Fancy Grocery was going through landlord troubles and was being forced to relocate. So they raised $20,000, walked into the store unannounced, and proceeded to buy everything in the store.
"We wanted to give Hercules (the owner) his best sales day ever" says Jody Gnant, a team member.
Retail items from the store are being resold on the group's website, www.storebuyout.com to recuperate costs and help raise funds to help Hercules Dimitratos through his rough spell.
The original purchase receipt is now being auctioned on eBay.
http://storebuyout.com/ebay
With over 34 bids cast, the 57 foot long piece of paper is up to more than $1,025 with a reserve price set at the actual total dollar figure it cost to buyout the store.
Says Kyle MacDonald, "The reserve price is top secret, but is in the $18,000 - $20,000 range. We've kept it secret so only the person who wins the auction will know the actual price."
The auction ends on Aug 9.
But if you can't wait for this artefact of pop culture, if you are not patient enough, you can always pull out your wallet and Buy-it-Now for $1 Million.
The receipt also includes "free delivery to any location on earth" and "an interactive speaking engagement" by members of the Store Buyout Team.
Says team member Matt Fidler, "We will use profits from the sale of this receipt to help find Hercules the store of his dreams."
But a million dollars?
"Hercules is an institution in the West Village. He's been there for 40 years. He's got lots of friends and people spend large amounts of money on collectible artefacts all the time. Who's to say somebody won't come through and make this dream of ours a reality? If you never try something, you'll never find out if it's possible!"
For more information, please contact Kyle MacDonald at One Red Paperclip, Inc. by phone by email (email@storebuyout.com)
eBay auction: www.storebuyout.com/ebay
"We are submitting the facts and video evidence to the Guinness World Records for confirmation, but we've never heard of another group buying out an entire store before," points out Kyle MacDonald, a member of the Store Buyout Team.
The group learned that Hercules Fancy Grocery was going through landlord troubles and was being forced to relocate. So they raised $20,000, walked into the store unannounced, and proceeded to buy everything in the store.
"We wanted to give Hercules (the owner) his best sales day ever" says Jody Gnant, a team member.
Retail items from the store are being resold on the group's website, www.storebuyout.com to recuperate costs and help raise funds to help Hercules Dimitratos through his rough spell.
The original purchase receipt is now being auctioned on eBay.
http://storebuyout.com/ebay
With over 34 bids cast, the 57 foot long piece of paper is up to more than $1,025 with a reserve price set at the actual total dollar figure it cost to buyout the store.
Says Kyle MacDonald, "The reserve price is top secret, but is in the $18,000 - $20,000 range. We've kept it secret so only the person who wins the auction will know the actual price."
The auction ends on Aug 9.
But if you can't wait for this artefact of pop culture, if you are not patient enough, you can always pull out your wallet and Buy-it-Now for $1 Million.
The receipt also includes "free delivery to any location on earth" and "an interactive speaking engagement" by members of the Store Buyout Team.
Says team member Matt Fidler, "We will use profits from the sale of this receipt to help find Hercules the store of his dreams."
But a million dollars?
"Hercules is an institution in the West Village. He's been there for 40 years. He's got lots of friends and people spend large amounts of money on collectible artefacts all the time. Who's to say somebody won't come through and make this dream of ours a reality? If you never try something, you'll never find out if it's possible!"
For more information, please contact Kyle MacDonald at One Red Paperclip, Inc. by phone by email (email@storebuyout.com)
eBay auction: www.storebuyout.com/ebay
Or visit www.storebuyout.com
Chak 89 Wins English Curry Awards Caterer of the Year
On Monday 25th July, The Sheridian Suite in Manchester hosted the first English Curry Awards aimed at recognising and reward the curry industry
Hosted by Jeff Mirza, it was no surprise that once again CHAK 89 was called up on to the stage as the winners of The Caterer of the Year Award for its achievements in the catering industry.
Shortlisted with 5 of the best caterers in England, Chak 89 are proud to be named as the English Curry Awards Caterer of the Year.
Mr Frank Khalid relished the occasion with a speech in which he thanked the nominators, the judges and more importantly the public in having the faith and trust in Chak 89 and its services.
Providing fresh, quality cooked food for any event is a principle that Chak 89 adheres to rigorously and by delivering this principle Chak 89 has reaped the rewards by being voted English Curry Awards Caterer of the Year 2011 to sit alongside many other Awards won by Chak 89.
Chak89 are not only the best Indian restaurant in London but they are perfect for all types of wedding celebrations and a great Indian wedding venue, they can accommodate and cater for up to 650 guests in two adjoining banquet halls.
Hosted by Jeff Mirza, it was no surprise that once again CHAK 89 was called up on to the stage as the winners of The Caterer of the Year Award for its achievements in the catering industry.
Shortlisted with 5 of the best caterers in England, Chak 89 are proud to be named as the English Curry Awards Caterer of the Year.
Mr Frank Khalid relished the occasion with a speech in which he thanked the nominators, the judges and more importantly the public in having the faith and trust in Chak 89 and its services.
Providing fresh, quality cooked food for any event is a principle that Chak 89 adheres to rigorously and by delivering this principle Chak 89 has reaped the rewards by being voted English Curry Awards Caterer of the Year 2011 to sit alongside many other Awards won by Chak 89.
Chak89 are not only the best Indian restaurant in London but they are perfect for all types of wedding celebrations and a great Indian wedding venue, they can accommodate and cater for up to 650 guests in two adjoining banquet halls.
Also perfect for business conferences, or let them bring the CHAK89 experience to you by allowing their Indian caterers to stage your special day at any venue of your choice.
A Titantic Menu
With 2012 being the 100th anniversary of the sinking of the Titanic, a cookery course based around some of the ship’s incredible menus is proving to be a huge draw.
Dordogne-based cookery school, CookInFrance, developed the Titanic idea as part of its Last Suppers themed courses.
Brainchild of British chef and CookInFrance owner, Jim Fisher, the Titanic courses are almost completely booked until the end of the year.Although creating a ten-course banquet might seem a little daunting for some, the course is suitable for everyone whatever their level of experience.
As with all of CookInFrance courses, a range of techniques will be incorporated including knife skills and bread making.
The Titanic Courses begin in Autumn 2011 and more information on this and Jim’s other courses can be found on www.cookinfrance.com
Cost are €130 EUR for a day’s course (per day for 1 or 2 days excludes accommodation) and €795.00 EUR for the full, all-inclusive five nights.
Dordogne-based cookery school, CookInFrance, developed the Titanic idea as part of its Last Suppers themed courses.
Brainchild of British chef and CookInFrance owner, Jim Fisher, the Titanic courses are almost completely booked until the end of the year.Although creating a ten-course banquet might seem a little daunting for some, the course is suitable for everyone whatever their level of experience.
As with all of CookInFrance courses, a range of techniques will be incorporated including knife skills and bread making.
The Titanic Courses begin in Autumn 2011 and more information on this and Jim’s other courses can be found on www.cookinfrance.com
Cost are €130 EUR for a day’s course (per day for 1 or 2 days excludes accommodation) and €795.00 EUR for the full, all-inclusive five nights.
Thursday, 4 August 2011
New Company, Jealous, Launches Sweet Range For All
Sweet lovers in the UK now have more choice to enjoy as a new range of high-end boxed sweets, made purely from natural ingredients and suitable for people with dietary or ethical requirements, has launched.
The initial range of sweet-gifts from the Jealous collection has been available to buy from Selfridge’s flagship Oxford Street store from 27th July and online at www.thejealouslife.com.
The initial range of sweet-gifts from the Jealous collection has been available to buy from Selfridge’s flagship Oxford Street store from 27th July and online at www.thejealouslife.com.
Beautifully arranged in striking presentation boxes, Jealous sweets make the perfect gift for a sweet lover and as an alternative to the traditional box of chocolates.
The halal sweets, which boast no artificial colours or flavours, are also suitable for vegetarians and contain no alcohol or gelatine. Presented in 400g gift boxes, the selection includes Sinfully Sour, Gummy Heaven and Paradise Lost all of which retail at £13.99. The Enchanted Eden selection, which is also produced using purely organic products, completes the initial range and is priced at £14.99.
Says Imran Ali Merza, managing director at Jealous: “Sweets are immensely popular among almost everyone, but confectionery gifts are largely chocolate based, meaning there are no real gift options for sweet lovers. Sweets are bought in packets or at a pick and mix store, but not really given as gifts. We wanted to change this and bring candy gifts out as equals to chocolates – standing the humble gummy bear alongside the praline with pride.”
“We also wanted to ensure they could be enjoyed by all, hence our ranges are made free from artificial enhancements, are gluten and gelatine free and also suitable for vegetarians. They come stunningly boxed and in ‘natural’ or ‘organic’ ranges – providing a gorgeous gift for any occasion. We’ve had a great deal of interest in the range so far and anticipate strong sales at Selfridges, which is famed for its well-stocked confectionery department,” he added.
For those who like their sweets to have a bit of a kick, Sinfully Sour is a must and includes cola rock, tropical tang, sour sensations and just peachy. To really get those taste buds tantalising, Paradise Lost offers a mix of flavours such as fruitilicious, sour sensations, gummy bears and tropical tang.
Go to Gummy Heaven and enjoy sweet favourites from gummy bears, wild cherries, strawberry drops and fruitilicious, while the organic Enchanted Eden selection comprises sour worms, sugar bears, fruit cocktail and jelly bears.
For further information about Jealous’ sweet boxes visit www.thejealouslife.com or get involved by following @thejealouslife and www.facebook.com/JealousSweets.
The halal sweets, which boast no artificial colours or flavours, are also suitable for vegetarians and contain no alcohol or gelatine. Presented in 400g gift boxes, the selection includes Sinfully Sour, Gummy Heaven and Paradise Lost all of which retail at £13.99. The Enchanted Eden selection, which is also produced using purely organic products, completes the initial range and is priced at £14.99.
Says Imran Ali Merza, managing director at Jealous: “Sweets are immensely popular among almost everyone, but confectionery gifts are largely chocolate based, meaning there are no real gift options for sweet lovers. Sweets are bought in packets or at a pick and mix store, but not really given as gifts. We wanted to change this and bring candy gifts out as equals to chocolates – standing the humble gummy bear alongside the praline with pride.”
“We also wanted to ensure they could be enjoyed by all, hence our ranges are made free from artificial enhancements, are gluten and gelatine free and also suitable for vegetarians. They come stunningly boxed and in ‘natural’ or ‘organic’ ranges – providing a gorgeous gift for any occasion. We’ve had a great deal of interest in the range so far and anticipate strong sales at Selfridges, which is famed for its well-stocked confectionery department,” he added.
For those who like their sweets to have a bit of a kick, Sinfully Sour is a must and includes cola rock, tropical tang, sour sensations and just peachy. To really get those taste buds tantalising, Paradise Lost offers a mix of flavours such as fruitilicious, sour sensations, gummy bears and tropical tang.
Go to Gummy Heaven and enjoy sweet favourites from gummy bears, wild cherries, strawberry drops and fruitilicious, while the organic Enchanted Eden selection comprises sour worms, sugar bears, fruit cocktail and jelly bears.
For further information about Jealous’ sweet boxes visit www.thejealouslife.com or get involved by following @thejealouslife and www.facebook.com/JealousSweets.
(EDITOR: This is great! My wife has a chocolate allergy so buying sweets for her is not easy, as she ponits out: “Everything is always covered in chocolate!” But not with Jealous, thank goodness!)
Wednesday, 3 August 2011
Cryogenics: The secret to a sharper and everlasting knife
Everyone knows that the boldest chefs use liquid nitrogen to cook up recipes, and in the same vein, every adventurous kitchen should be equipped with this year’s must-have – knives made using liquid nitrogen. They are manufactured using cryogenics, the science behind preserving bodies and many a creaky science fiction plot.
Deep-freeze technology is used to produce the blades. They are made by heating steel up to 1100°C . The temperature is then gently reduced to room temperature for 7 hours. And then they are cryogenically treated at -200°C for 4 hours using liquid nitrogen.
This means that you are left with a knife that can slice through butternut squash and pumpkins instantly. Scientists at the Cutlery Research Association in Sheffield used a cutting test and found that Cryotex Knives are twice as sharp and three times more resistant than several other blades.
Cryotex Knives are available from www.JMLdirect.com and telephone number 0871 2222 631. Priced at £39.99 for a set, including a chef’s knife, a fillet knife and a paring knife.
Dearbhla MacFadden, JML’s Brand Manager says: “When it comes to knives JML really knows its onions. Using this Heston Blumenthalesque method means we can produce something that’s a slice above the rest. It’s ideal when customers want to freeze their spending habits.”
Tuesday, 2 August 2011
Flavour Fortnight 2011 Programme Launched
The full programme for Flavour Fortnight 2011, Dumfries & Galloway’s region-wide celebration of local food and drink, has been released with 92 events taking place across 16 days. The programme spans the entire food and drink experience, from farming and food production to fine dining, and it includes a diverse range of events.
Some of the more unusual experiences on offer include a wild food forage around an art gallery, a jazz themed afternoon of jam, a literary celebration of food in a bookshop, a Greek mezze made with local food, an opportunity to enjoy the first tilapia harvest from Scotland’s first aquaponics project, a gastronomic quiz event, a multi-location menu plus touring routes designed for motorbikes, a menu showcasing Robert Burns’ favourite meals, a gourmet shooting experience, an opportunity to meet majestic Highland Cattle and full day butchery demonstrations.
Liz Ramsay of Savour the Flavours, Dumfries & Galloway’s regional food organisation, points out:
“Flavour Fortnight began last year with modest ambitions, we challenged local businesses to connect with consumers by doing something a bit different during Scottish Food & Drink Fortnight and we were absolutely overwhelmed by the support from our local food and drink industry. They put together a spectacular programme of events stretching from Langholm in the east to Portpatrick in the west and for 2011 Flavour Fortnight is twice as big and twice as impressive.
“The programme this year is full of fantastic ideas and local businesses have put tremendous effort, innovation and creativity into their event development. It’s been a joy to watch these ideas evolve into fascinating events and I’m very much looking forward to seeing local people and visitors sharing in our region’s passion for local food and drink during Flavour Fortnight.”
Running from 3-18th September 2011 Flavour Fortnight is timed to parallel the national celebration of Scotland’s larder, Scottish Food & Drink Fortnight. The Dumfries & Galloway event is led by Savour the Flavours of Dumfries & Galloway and is funded by LEADER and Dumfries & Galloway Council. Each of the 92 events included within the Flavour Fortnight programme are organised by people working within Dumfries & Galloway’s food and drink industry, and they have been designed to encourage people to engage with and enjoy the quality produce available in the region.
Ros Halley, Rural Development Manager of Dumfries & Galloway LEADER Programme adds:
“D&G LEADER Programme is delighted to support Flavour Fortnight. The programme provides opportunities for locals and visitors to experience top quality foods from across the region, builds links between producers and encourages innovation. The food industry in Dumfries & Galloway plays an important role in creating vibrant, interesting and sustainable rural communities and over two weeks the event will provide a boost to the local economy and create many opportunities to celebrate and enjoy our region.”
Councillor Roger Grant, Chair of Dumfries & Galloway Council’s Planning, Housing and Environment Committee said: “I am delighted Flavour Fortnight is going from strength to strength. This event is a fantastic opportunity for local producers and retailers to showcase our region’s food and drink and I would encourage people to get involved and experience a taste of Dumfries and Galloway.”
Preparation and planning is already underway for a number of events. On Sunday 31st July Mark Williams of Galloway Wild Foods led a group of local artists and their friends on a woodland wild food forage to inspire them to create works of art for an event called ‘The Art of Fungi’. Mark said: “We went to one of Dumfries and Galloway's many beautiful hidden nooks and found a wealth of delicious and interesting plants and fungi, including an enormous 2lb cep - the King of Mushrooms, a treasure trove of golden chanterelles and even some very early hedgehog mushrooms.
"This was an unusual foray as the artists were every bit as interested in the inedible and poisonous species we found as the delicious ones! Dumfries and Galloway is such an inspiring place, and connecting its fabulous array of wild foods with its physical beauty through this project is really exciting. I can't wait to see the paintings that come out of it!”
The Flavour Fortnight programme of events can be seen on www.flavourfortnight.co.uk the printed programme of events will be available within the next week.
Some of the more unusual experiences on offer include a wild food forage around an art gallery, a jazz themed afternoon of jam, a literary celebration of food in a bookshop, a Greek mezze made with local food, an opportunity to enjoy the first tilapia harvest from Scotland’s first aquaponics project, a gastronomic quiz event, a multi-location menu plus touring routes designed for motorbikes, a menu showcasing Robert Burns’ favourite meals, a gourmet shooting experience, an opportunity to meet majestic Highland Cattle and full day butchery demonstrations.
Liz Ramsay of Savour the Flavours, Dumfries & Galloway’s regional food organisation, points out:
“Flavour Fortnight began last year with modest ambitions, we challenged local businesses to connect with consumers by doing something a bit different during Scottish Food & Drink Fortnight and we were absolutely overwhelmed by the support from our local food and drink industry. They put together a spectacular programme of events stretching from Langholm in the east to Portpatrick in the west and for 2011 Flavour Fortnight is twice as big and twice as impressive.
“The programme this year is full of fantastic ideas and local businesses have put tremendous effort, innovation and creativity into their event development. It’s been a joy to watch these ideas evolve into fascinating events and I’m very much looking forward to seeing local people and visitors sharing in our region’s passion for local food and drink during Flavour Fortnight.”
Running from 3-18th September 2011 Flavour Fortnight is timed to parallel the national celebration of Scotland’s larder, Scottish Food & Drink Fortnight. The Dumfries & Galloway event is led by Savour the Flavours of Dumfries & Galloway and is funded by LEADER and Dumfries & Galloway Council. Each of the 92 events included within the Flavour Fortnight programme are organised by people working within Dumfries & Galloway’s food and drink industry, and they have been designed to encourage people to engage with and enjoy the quality produce available in the region.
Ros Halley, Rural Development Manager of Dumfries & Galloway LEADER Programme adds:
“D&G LEADER Programme is delighted to support Flavour Fortnight. The programme provides opportunities for locals and visitors to experience top quality foods from across the region, builds links between producers and encourages innovation. The food industry in Dumfries & Galloway plays an important role in creating vibrant, interesting and sustainable rural communities and over two weeks the event will provide a boost to the local economy and create many opportunities to celebrate and enjoy our region.”
Councillor Roger Grant, Chair of Dumfries & Galloway Council’s Planning, Housing and Environment Committee said: “I am delighted Flavour Fortnight is going from strength to strength. This event is a fantastic opportunity for local producers and retailers to showcase our region’s food and drink and I would encourage people to get involved and experience a taste of Dumfries and Galloway.”
Preparation and planning is already underway for a number of events. On Sunday 31st July Mark Williams of Galloway Wild Foods led a group of local artists and their friends on a woodland wild food forage to inspire them to create works of art for an event called ‘The Art of Fungi’. Mark said: “We went to one of Dumfries and Galloway's many beautiful hidden nooks and found a wealth of delicious and interesting plants and fungi, including an enormous 2lb cep - the King of Mushrooms, a treasure trove of golden chanterelles and even some very early hedgehog mushrooms.
"This was an unusual foray as the artists were every bit as interested in the inedible and poisonous species we found as the delicious ones! Dumfries and Galloway is such an inspiring place, and connecting its fabulous array of wild foods with its physical beauty through this project is really exciting. I can't wait to see the paintings that come out of it!”
The Flavour Fortnight programme of events can be seen on www.flavourfortnight.co.uk the printed programme of events will be available within the next week.
(EDITOR: Everyone involved in this project deserves praise for what they have done. Could you suggest a food festival where you live? I am going to be firing off an email to my local town council to see if we can do something like that where I live! This is truly an inspirational idea!)
Parsnip and Apple Soup with Loseley Summer Meadow Butter
Sweet parsnip and tart cooking apples form the perfect partnership for a tasty soup fit for bracing winter temperatures.
With only 10 minutes preparation time, this warming soup also offers a low calorie option or a creamy comparison dependent on the mood.
INGREDIENTS
Loseley Summer Meadow Butter 50g (2oz)
Dessert Apple 1, cored, peeled and sliced
Parsnips 680g (1½ lb), peeled and sliced
Bramley cooking apple 1, cored, peeled and sliced
Vegetable stock 1¼ litres (2 pints)
Sage leaves 4, plus extra to garnish
Whole cloves 2
Single cream 150ml (¼ pint)
Salt and freshly ground black pepper
METHOD
1. Melt the half butter in a large saucepan and add the dessert apple slices. Sauté until lightly browned, remove and set aside. Melt the remaining Loseley Summer Meadow Butter and add the parsnips and cooking apple. Cover and cook gently for 10 minutes, stirring occasionally.
2. Pour the stock into the saucepan and add the sage and cloves. Bring to the boil, cover and then simmer for 30 minutes, until the parsnip is softened.
3. Remove the sage leaves and cloves, then puree in a blender or food processor. Return to the saucepan and reheat gently with the cream. Season to taste. Serve hot, garnished with the sage leaves and apple slices and serve with granary bread.
10 minutes preparation time
40 minutes cooking time
172 Kcal per portion
10g fat per portion of which
5.2g is saturated
6 servings
Suitable for freezing
Suitable for vegetarians
Cooks Tip
If you prefer, use ½ tsp of dried sage when cooking the parsnips. For a lower fat version, simply omit the cream – the soup still tastes really good.
Loseley Summer Meadow Butter is packed in a 250g tub and costs £1.29p.
Loseley Chilled Foods are available from the chilled cabinet of local independent grocers, Morrisons and Waitrose. Visit www.loseley.com for more information.
(EDITOR: This sounds delicious!)
With only 10 minutes preparation time, this warming soup also offers a low calorie option or a creamy comparison dependent on the mood.
INGREDIENTS
Loseley Summer Meadow Butter 50g (2oz)
Dessert Apple 1, cored, peeled and sliced
Parsnips 680g (1½ lb), peeled and sliced
Bramley cooking apple 1, cored, peeled and sliced
Vegetable stock 1¼ litres (2 pints)
Sage leaves 4, plus extra to garnish
Whole cloves 2
Single cream 150ml (¼ pint)
Salt and freshly ground black pepper
METHOD
1. Melt the half butter in a large saucepan and add the dessert apple slices. Sauté until lightly browned, remove and set aside. Melt the remaining Loseley Summer Meadow Butter and add the parsnips and cooking apple. Cover and cook gently for 10 minutes, stirring occasionally.
2. Pour the stock into the saucepan and add the sage and cloves. Bring to the boil, cover and then simmer for 30 minutes, until the parsnip is softened.
3. Remove the sage leaves and cloves, then puree in a blender or food processor. Return to the saucepan and reheat gently with the cream. Season to taste. Serve hot, garnished with the sage leaves and apple slices and serve with granary bread.
10 minutes preparation time
40 minutes cooking time
172 Kcal per portion
10g fat per portion of which
5.2g is saturated
6 servings
Suitable for freezing
Suitable for vegetarians
Cooks Tip
If you prefer, use ½ tsp of dried sage when cooking the parsnips. For a lower fat version, simply omit the cream – the soup still tastes really good.
Loseley Summer Meadow Butter is packed in a 250g tub and costs £1.29p.
Loseley Chilled Foods are available from the chilled cabinet of local independent grocers, Morrisons and Waitrose. Visit www.loseley.com for more information.
(EDITOR: This sounds delicious!)
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