Cook Vegetarian magazine is delighted to announce the winners of The Veggie Awards 2012, celebrating flavour, versatility and innovation in the world of meat-free foods.
Editor Rachel Callen said: “If you needed any sort of proof that vegetarian food is thriving in the mainstream, this is it. Over 350 products were entered in this year's awards, and nearly 1,700 readers voted on their favourites at www.cookveg.co.uk. There's no doubt that Britain's vegetarians and meat reducers are a shopping force to be reckoned with... and they know what they like, too!”
The Cook Vegetarian team invited entries from the biggest supermarket to the smallest producer, and 16 outstanding products were shortlisted in each category. After reader voting, the top three products received a Gold, Silver and Bronze Veggie Award respectively, while three runners up in each category were awarded a Highly Commended accolade.
This year's winners of a ‘Veggie’ are as follows:
Best Meat Replacement
Gold
Quorn Fillets
Silver
Linda McCartney Vegemince
Bronze
Cauldron Marinated Tofu Pieces
Highly Commended
Asda Meat Free Meat Balls
Fry's Chicken Style Strips
Redwood Vegetarian Streaky Rashers
Best Ready Meal
Gold
Linda McCartney Deep Country Pies
Silver
M&S Roasted Butternut Squash and Chargrilled Halloumi
Bronze
Innocent Piri Piri Veg Pot
Highly Commended
Aunt Bessie's Vegetarian Toad in the Hole
The Co-operative Moroccan Tagine
Asda Extra Special Four Cheese Macaroni
Best Burger, Banger or Grill
Gold
Cauldron Cumberland Sausages
Silver
Dalepak Cauliflower Cheese Grill
Bronze
Goodlife Spicy Bean Quarterpounders
Highly Commended
Linda McCartney Cheese and Red Onion Escalopes
Quorn Breaded Goujons
Waitrose Mushroom and Chestnut Grills
Best Cheese
Gold
Aldi Specially Selected Farmhouse Red Leicester
Silver
Delamere Dairy Honey Goat's Cheese Log
Bronze
Ilchester Applewood Smoke Flavoured Cheddar
Highly Commended
Butlers Farmhouse Cheeses Blacksticks Blue
Godminster Vintage Organic Cheddar
Calon Wen Organic Extra Mature Cheddar
Best Dairy Substitute
Gold
Alpro Soya Custard
Silver
Swedish Glace Smooth Vanilla
Bronze
Pure Spread Soya
Highly Commended
Rice Dream Original
Booja Booja Hunky Punky Chocolate Ice Cream
Provamel Vanilla Soya Yoghurt
Best Vegan
Gold
Jus-Rol Shortcrust Pastry
Silver
Granose Falafel Mix
Bronze
Goodlife Spinach & Lentil Grills
Highly Commended
Tesco Meat Free 2 Curry Bakes
WeightWatchers Moroccan Tagine
Plamil Organic Mayonnaise
Best Veggie Snack
Gold
Tyrrells Sea Salt & Cracked Black Pepper
Silver
Quorn Mini Savoury Eggs
Bronze
Dorset Cereals Chocolate & Macadamia Bars
Highly Commended
Crips Sea Salt & Balsamic Vinegar
Nakd Berry Delight Bar
Crazy Jack Ready-to-eat Apricots
Best Sweet
Gold
Ben & Jerry's Phish Food
Silver
Gü After Dark Hot Chocolate Soufflés
Bronze
Booja Booja Organic Raspberry Truffles
Highly Commended
Tesco Finest Passion Fruit, Mango & Scottish Raspberry Cheesecake
Waitrose Key Lime Pie
McVities Lyle's Golden Syrup Cake
Best Veggie Wine
Gold
M&S Chablis 2008
Silver
Tesco Finest Barossa Valley Shiraz Cabernet Sauvignon
Bronze
The Co-op Leyda Valley Sauvignon Blanc
Highly Commended
Sainsbury's Taste the Difference Pouilly Fumé
Asda Louis Bernard Champagne Brut Rosé
Laurent Perrier Vintage 2002
Reader Choice Award
Gold
Sainsbury's Cheese & Spring Onion Crispbakes
Silver
Munchy Seeds Omega Mix
Bronze
Cockburns Vintage Port
Highly Commended
Cropwell Bishop Classic Blue Stilton
Waitrose Nut Roast Wellingtons
M&S Veggie Percy
FACTFILE:
Cook Vegetarian is the UK’s leading monthly vegetarian cookery magazine, available nationwide in supermarkets, WHSmith stores and independents.
The Cook Vegetarian website is: www.cookveg.co.uk Follow Cook Veg on twitter at www.twitter.com/cookveg or on our Facebook page www.facebook.com/cookvegetarian
Monday, 12 December 2011
Sunday, 11 December 2011
Rt Hon Eric Pickles MP praises British Curry's Success Story at BCA Awards 2011
Tasty Curry Success Celebrated in True Authentic Style
The Announcement of the UK’s Finest Curry Houses.
The Bangladesh Caterers Association, spiced up the night at their 6th Annual BCA Awards on Sunday 4th December at the Park Plaza Westminster Bridge Hotel with a fusion of Bollywood and Contemporary entertainment that pleased guest palate’s and left audiences wanting more.
As the night progressed from the sparks of ambition to the burning embers of success the night was filled with the powerful message of entrepreneurial inspiration and dedication.
The awards were hosted by Tasmin Lucia Khan, of ITV’s Daybreak, in front of an audience of 1,000 guests, including a host of Dignitaries, Celebrities, Parliamentarians and the Crème de la Crème of the Curry Elite.
Each of the nominees and winners for the BCA Chef of the Year and BCA Caterer of the Year Awards, from all the different regions of the UK came together to light up a flame that warms the heart and if Curry is the Spice of life then The Bangladesh Caterers Association know how to serve it.
With the introduction of the new Award category BCA Chef of the Year in recognition of the heavy burden that has been placed on the Curry industry and the demands for the accreditation of chefs, BCA have announced The Chef of the Year Winners chosen from around the country.
In traditional BCA style the entrepreneurial talent was also recognised and awarded through the coveted BCA Caterer of the Year naming the Best Curry Houses from across UK.
The BCA Honour of the Year went to Mr. Talukdar Abdul Khalique, Keith Vaz MP and Lutfur Rahman – The Mayor of Tower Hamlets.
Mr Bajloor Rashid, President of the Bangladesh Caterers Association who is passionate about both passing on his expertise to a new generation and raising the profile of the UK curry industry said: "We are a community built on the curry industry, with the blood, sweat and tears of manual workers, each of whom were proud to do what they did. Perhaps as a nation we need to give our kitchen-staffs the recognition they deserve and improve the perception and social standing of manual workers’.
Chief Guest of the night The Rt Hon Eric Pickles MP Secretary of State Communities and Local Government said “Curry may not have been born in Britain. But it’s found a home here. With over 12,000 establishments turning over £4.3 billion each yea} it’s not difficult to see that British curry is a great success story. This Government wants to support the industry’s growth and development. I’m delighted to join you as you put the spotlight on the best of the best. I congratulate the Bangladeshi Caterers Association on speaking up for your industry for fifty one years, and wish you continued success in the years to come"
Bangladesh Caterers Association with their culinary experience have searched the UK for the crème de la crème of the Curry Industry now leaving you to judge and sample the winners curry delight.
The Bangladesh Caterers Association will continue their outstanding work and live up to their tag for Oldest, Largest and Strongest pressure group by supporting their members and the Curry Industry identifying solutions to keep Britain’s favourite Curry dish alive.
BCA Awards 2011 were honoured to be supported by many delegates, MPs, VIPs and valuable sponsors; Cobra Beer, Kansara’s, Jaguar, Kingfisher Airlines, Ghandi Oriental Foods, Euro Foods, Media Partners; Sony Entertainment Television Asia, Channel S and Chosen Charity Islamic Relief. Audiences who missed the sizzling evening will get an opportunity to watch the Masala on Sony Entertainment Television Asia followed by Channel S.
BCA Chef of the Year 2011 Winners:
Azizur Rahman of Jolsha, Marton, Middlesborough
Kauser Hussain of Flames Eastern Cuisine, Penkridge
Tipu Rahman of Tamarind Restaurant, Northampton
Mohammed Jitu Miah of Dhan Shiri Indian Cuisine, Burnham on Crouch
Akmal Ali of Maharaja Restaurant, Benfleet
Gias Uddin of Spice Paradise, Malborough
Abul Monsur of Taj Cuisine, Chatham, Kent
Shahidur Choudhury of Raj Pavilion, Tunbridge Wells, Kent
Moni Das of Mem Saheb on Thames Restaurant, Docklands, London
Mohamad Asrar of Bengal Clipper, Butlers Wharf, London
Mohammed Nazrul Islam Miah of Ruhith Restaurant, London
Motin Rashid Khan of Itihaas Restaurant, Edinburgh
BCA Caterer of the Year 2011 Winners:
Shuhel Ahmed, The Spice Island, County Durham
Gulam Muktadir, Double Tree Indian Restaurant, Fullwood, Preston
Sadiq Miah, Kaben? Quarry Bank, West Midlands
Robby Malique, Melford Valley Tandoori, Long Melford, Sudbury
Mohammed Jitu Miah, Dhan Shiri Indian Cuisine, Burnham on Crouch, Essex
Manik Miah, Maharani Indian Cuisine, Ipswich, Suffolk
Syed Abdul Wahid, The Jaipur Palace Restaurant, Plymouth
Rezaul Kabir Raja, The Raja of Kent, St Michaels, Kent
Riaz Ali of Alishan Restaurant, Tonbridge, Kent
Mosud Ahmed, Café Tusk, Fareham, Hampshire
Amirul Islam, Indian Fusion, Tower Bridge Road, London
Abdul Khalique Chowdhury, Forest of India, Abbots Langley
Abdur Rahman, Chillies Indian Restaurant, Pontarddulais, Swansea
Ahad Sheik, Nazma Tandoori, Aberdeen
About Bangladesh Caterers Association
The BCA is the umbrella organization of approximately 12,000 British-Bangladeshi restaurants across the UK and last year celebrated their Golden Jubilee. It was established in 1960 to represent the Catering Industry run by the ethnic Bangladeshis.
The BCA organises various activities to promote Bangladeshi cuisine in Great Britain as well as in Europe.
Over the years BCA has established itself as the ˜Pride of Bangladeshi Community”™ through its relentless efforts in the interest of our community. With the passage of time, BCA is now generating huge business potentials for any supplier, be it a small Cash & Carry or a large business industry like Cobra or Coca-Cola.
The BCA is a democratically run organization with a new executive committee taking control every 2 years. The new executive committee is the highest forum within the BCA and three key personnel, President, Secretary General and the Chief Treasurer run the day-to-day activities.
The BCA has been representing the Bangladeshi curry industry for the last 51 years. The Association exists to ensure that the views of the Bangladeshi Curry industry are represented in a forceful, coherent and co-ordinated way to government and policy makers in the UK and internationally. As the national trade association for Bangladeshi caterers, the primary role of the BCA is to lobby government across the UK, representing the views of the curry industry.
BCA pride themselves in having created a novel industry which has contributed significantly to the British economy and created thousands of jobs and continue to support the curry industry by working with key Government Ministers and Agencies such as MAC and People's First.
The BCA Awards commenced in 2006, since then the annual ceremony has won recognition as the most prestigious award event recognising the hard work and standards set by the highest achievers in the UK curry industry.
The objectives for the Awards event are to highlight over five decades of hard work, personal sacrifice, and significant success in creating and protecting the £4.1 billion national treasure, which is now part of British heritage as well.
The Announcement of the UK’s Finest Curry Houses.
The Bangladesh Caterers Association, spiced up the night at their 6th Annual BCA Awards on Sunday 4th December at the Park Plaza Westminster Bridge Hotel with a fusion of Bollywood and Contemporary entertainment that pleased guest palate’s and left audiences wanting more.
As the night progressed from the sparks of ambition to the burning embers of success the night was filled with the powerful message of entrepreneurial inspiration and dedication.
The awards were hosted by Tasmin Lucia Khan, of ITV’s Daybreak, in front of an audience of 1,000 guests, including a host of Dignitaries, Celebrities, Parliamentarians and the Crème de la Crème of the Curry Elite.
Each of the nominees and winners for the BCA Chef of the Year and BCA Caterer of the Year Awards, from all the different regions of the UK came together to light up a flame that warms the heart and if Curry is the Spice of life then The Bangladesh Caterers Association know how to serve it.
With the introduction of the new Award category BCA Chef of the Year in recognition of the heavy burden that has been placed on the Curry industry and the demands for the accreditation of chefs, BCA have announced The Chef of the Year Winners chosen from around the country.
In traditional BCA style the entrepreneurial talent was also recognised and awarded through the coveted BCA Caterer of the Year naming the Best Curry Houses from across UK.
The BCA Honour of the Year went to Mr. Talukdar Abdul Khalique, Keith Vaz MP and Lutfur Rahman – The Mayor of Tower Hamlets.
Mr Bajloor Rashid, President of the Bangladesh Caterers Association who is passionate about both passing on his expertise to a new generation and raising the profile of the UK curry industry said: "We are a community built on the curry industry, with the blood, sweat and tears of manual workers, each of whom were proud to do what they did. Perhaps as a nation we need to give our kitchen-staffs the recognition they deserve and improve the perception and social standing of manual workers’.
Chief Guest of the night The Rt Hon Eric Pickles MP Secretary of State Communities and Local Government said “Curry may not have been born in Britain. But it’s found a home here. With over 12,000 establishments turning over £4.3 billion each yea} it’s not difficult to see that British curry is a great success story. This Government wants to support the industry’s growth and development. I’m delighted to join you as you put the spotlight on the best of the best. I congratulate the Bangladeshi Caterers Association on speaking up for your industry for fifty one years, and wish you continued success in the years to come"
Bangladesh Caterers Association with their culinary experience have searched the UK for the crème de la crème of the Curry Industry now leaving you to judge and sample the winners curry delight.
The Bangladesh Caterers Association will continue their outstanding work and live up to their tag for Oldest, Largest and Strongest pressure group by supporting their members and the Curry Industry identifying solutions to keep Britain’s favourite Curry dish alive.
BCA Awards 2011 were honoured to be supported by many delegates, MPs, VIPs and valuable sponsors; Cobra Beer, Kansara’s, Jaguar, Kingfisher Airlines, Ghandi Oriental Foods, Euro Foods, Media Partners; Sony Entertainment Television Asia, Channel S and Chosen Charity Islamic Relief. Audiences who missed the sizzling evening will get an opportunity to watch the Masala on Sony Entertainment Television Asia followed by Channel S.
BCA Chef of the Year 2011 Winners:
Azizur Rahman of Jolsha, Marton, Middlesborough
Kauser Hussain of Flames Eastern Cuisine, Penkridge
Tipu Rahman of Tamarind Restaurant, Northampton
Mohammed Jitu Miah of Dhan Shiri Indian Cuisine, Burnham on Crouch
Akmal Ali of Maharaja Restaurant, Benfleet
Gias Uddin of Spice Paradise, Malborough
Abul Monsur of Taj Cuisine, Chatham, Kent
Shahidur Choudhury of Raj Pavilion, Tunbridge Wells, Kent
Moni Das of Mem Saheb on Thames Restaurant, Docklands, London
Mohamad Asrar of Bengal Clipper, Butlers Wharf, London
Mohammed Nazrul Islam Miah of Ruhith Restaurant, London
Motin Rashid Khan of Itihaas Restaurant, Edinburgh
BCA Caterer of the Year 2011 Winners:
Shuhel Ahmed, The Spice Island, County Durham
Gulam Muktadir, Double Tree Indian Restaurant, Fullwood, Preston
Sadiq Miah, Kaben? Quarry Bank, West Midlands
Robby Malique, Melford Valley Tandoori, Long Melford, Sudbury
Mohammed Jitu Miah, Dhan Shiri Indian Cuisine, Burnham on Crouch, Essex
Manik Miah, Maharani Indian Cuisine, Ipswich, Suffolk
Syed Abdul Wahid, The Jaipur Palace Restaurant, Plymouth
Rezaul Kabir Raja, The Raja of Kent, St Michaels, Kent
Riaz Ali of Alishan Restaurant, Tonbridge, Kent
Mosud Ahmed, Café Tusk, Fareham, Hampshire
Amirul Islam, Indian Fusion, Tower Bridge Road, London
Abdul Khalique Chowdhury, Forest of India, Abbots Langley
Abdur Rahman, Chillies Indian Restaurant, Pontarddulais, Swansea
Ahad Sheik, Nazma Tandoori, Aberdeen
About Bangladesh Caterers Association
The BCA is the umbrella organization of approximately 12,000 British-Bangladeshi restaurants across the UK and last year celebrated their Golden Jubilee. It was established in 1960 to represent the Catering Industry run by the ethnic Bangladeshis.
The BCA organises various activities to promote Bangladeshi cuisine in Great Britain as well as in Europe.
Over the years BCA has established itself as the ˜Pride of Bangladeshi Community”™ through its relentless efforts in the interest of our community. With the passage of time, BCA is now generating huge business potentials for any supplier, be it a small Cash & Carry or a large business industry like Cobra or Coca-Cola.
The BCA is a democratically run organization with a new executive committee taking control every 2 years. The new executive committee is the highest forum within the BCA and three key personnel, President, Secretary General and the Chief Treasurer run the day-to-day activities.
The BCA has been representing the Bangladeshi curry industry for the last 51 years. The Association exists to ensure that the views of the Bangladeshi Curry industry are represented in a forceful, coherent and co-ordinated way to government and policy makers in the UK and internationally. As the national trade association for Bangladeshi caterers, the primary role of the BCA is to lobby government across the UK, representing the views of the curry industry.
BCA pride themselves in having created a novel industry which has contributed significantly to the British economy and created thousands of jobs and continue to support the curry industry by working with key Government Ministers and Agencies such as MAC and People's First.
The BCA Awards commenced in 2006, since then the annual ceremony has won recognition as the most prestigious award event recognising the hard work and standards set by the highest achievers in the UK curry industry.
The objectives for the Awards event are to highlight over five decades of hard work, personal sacrifice, and significant success in creating and protecting the £4.1 billion national treasure, which is now part of British heritage as well.
Saturday, 10 December 2011
That's Christmas: Don't forget the Frankfurt German Christmas Market...
That's Christmas: Don't forget the Frankfurt German Christmas Market...: Yes, please don't forget the Frankfurt German Chirstmas Market in Birmingham! You can get a flavour of what it is like here
Thursday, 8 December 2011
Morrisons To Stock Monastery Cheese From Shepherds Purse
A traditional mould rinded, soft cow's milk cheese originating from Middle Age monks has been reproduced by artisan Yorkshire cheese makers Shepherds Purse of Thirsk and is now stocked nationally in Morrisons stores for Christmas. Award winning Monks Folly is introduced to Morrisons Christmas range and the supermarket will also stock the company's latest innovation, Bells Bluemin White, across all Yorkshire stores.
Many washed and mould rinded cheeses can be traced back to the monastic orders during the Middle Ages and were sometimes referred to as monastery cheeses. The monks spent a great deal of time and effort developing these cheeses and the Bell family have now discovered a recipe they have adapted for modern palettes to create Monks Folly.
The art of traditional cheese making was thought to have been handed down by the monks and it has inspired Shepherds Purse Cheeses on more than one occasion. Monks Folly is the third cheese they have created using monastic recipes.
Commenting on the cheese, Katie Matten, managing director of Shepherds Purse Cheeses said: "Luckily for us, monks in European monasteries revived the practice of cheese making during the Middle Ages. As true researchers and innovators, monks greatly improved cheese ripening and ageing techniques. They are credited with delivering milder tasting cheeses like Brie and Camembert, as well as many classic varieties marketed today. We are delighted to have secured a national listing with Morrisons and hope it is well received by shoppers. Forget the usual suspects for the Christmas cheeseboard this year and try a cheese that is seeped in history."
Bells Bluemin White, the first cheese created by Judy's eldest daughter, Katie, is handmade with locally sourced cow's milk and has been carefully matured in the company's dedicated ripening store. The region's first blue rind brie cheese is hand turned everyday to achieve the best mould ripening, which results in a luxurious texture and delicate, yet complex flavour.
Jenny Dixon, Morrisons cheese buyer commented "At Morrisons we are always looking to discover great tasting, great value cheeses and we are delighted to introduce Monks Folly and Bells Bluemin White to our Christmas line up. These two award winning, traditionally handcrafted cheeses produced by the Bell family at their Yorkshire dairy offer the excellent quality our customers expect with a real story behind them."
(EDITOR: First stop, Morrisons, then!)
Many washed and mould rinded cheeses can be traced back to the monastic orders during the Middle Ages and were sometimes referred to as monastery cheeses. The monks spent a great deal of time and effort developing these cheeses and the Bell family have now discovered a recipe they have adapted for modern palettes to create Monks Folly.
The art of traditional cheese making was thought to have been handed down by the monks and it has inspired Shepherds Purse Cheeses on more than one occasion. Monks Folly is the third cheese they have created using monastic recipes.
Commenting on the cheese, Katie Matten, managing director of Shepherds Purse Cheeses said: "Luckily for us, monks in European monasteries revived the practice of cheese making during the Middle Ages. As true researchers and innovators, monks greatly improved cheese ripening and ageing techniques. They are credited with delivering milder tasting cheeses like Brie and Camembert, as well as many classic varieties marketed today. We are delighted to have secured a national listing with Morrisons and hope it is well received by shoppers. Forget the usual suspects for the Christmas cheeseboard this year and try a cheese that is seeped in history."
Bells Bluemin White, the first cheese created by Judy's eldest daughter, Katie, is handmade with locally sourced cow's milk and has been carefully matured in the company's dedicated ripening store. The region's first blue rind brie cheese is hand turned everyday to achieve the best mould ripening, which results in a luxurious texture and delicate, yet complex flavour.
Jenny Dixon, Morrisons cheese buyer commented "At Morrisons we are always looking to discover great tasting, great value cheeses and we are delighted to introduce Monks Folly and Bells Bluemin White to our Christmas line up. These two award winning, traditionally handcrafted cheeses produced by the Bell family at their Yorkshire dairy offer the excellent quality our customers expect with a real story behind them."
(EDITOR: First stop, Morrisons, then!)
Need a dairy free Christmas? Then indulge yourself, happily,rice with Rice Dream!
However, for millions across the UK who are lactose intolerant, having to always check to see what the ingredients are means always being on guard to ensure that dairy and gluten doesn't ruin their yuletide fun.
Rice Dream, the healthy alternative, has come up with some delicious dairy and lactose-free recipes for the 12 days of Christmas that everyone can enjoy. The festive recipes are suitable for vegetarians and can also be gluten free, wheat free, soya free and seed free.
Nutritionist Fiona Hunter said: “With an estimated five per cent of adults in the UK being lactose intolerant, we understand that it can sometimes be very difficult for people who are lactose intolerant to enjoy the festive breaks because they have to constantly watch what they are eating.
“So we have created some easy recipes for the 12 days of Christmas so those millions of adults in the UK that are lactose intolerant can join in the festive fun without having to worry.”
Rice Dream has created 12 recipes for the 12 days of Christmas. The first day of Christmas can be used to make a delicious bread sauce which is an essential part of a traditional dinner but also wonderful with a Sunday roast, sausages and cold ham.
For those with a sweet tooth, the second day could be used making apple and spice muffins to be enjoyed individually or with the whole family.
Other recipes for the remaining days include a pear and chocolate smoothie, fennel and potato dauphinoise, roasted mulled plums with vanilla custard and toasted sweet nuts and a pear, apricot and cinnamon porridge.
As part of the festive spirit Rice Dream is are giving away a free 50p money off coupon for use against a range of its products including Original + Calcium, Original Organic, Vanilla Organic, Chocolate and Chilled + Calcium.
So this Christmas, use Rice Dream as a healthy alternative and enjoy the festive period without worrying about making sure whether it is dairy or gluten free.
For more recipe ideas and information on lactose intolerance please visit www.ricedream.co.uk/recipes.
To print a 50p off coupon for the Rice Dream products please register at www.ricedream.co.uk/coupon-offer-form.
Apple and Spice Muffins
Light and fruity muffins with chunks of sweet apple and crunchy nuts. Wonderful served warm for breakfast but equally delicious as a family tea time treat. Make use of any seasonal fruits but the combination of cinnamon and apple is particularly moreish and a sensational winter treat. Dairy free, you can make these gluten free by using original rice dream and substituting the flour for a gluten free flour mix.
Symbols: suitable for vegetarians, dairy free, can be gluten free, can be wheat free, soy free, seed free
Makes 10 muffins
2 free-range eggs, lightly beaten
80g/2¾oz xylitol or caster sugar
200ml / 7floz Oat Dream or Original Rice Dream
6tbsp light olive oil
150g / 5 ½ oz plain flour
150g / 5 ½ oz wholemeal flour
1tbsp baking powder
Pinch of salt
½ tsp cinnamon
2 eating apples, peeled, cored, finely chopped
60g / 2oz chopped walnuts
Spice Topping, optional
1tbsp soft brown sugar
1/2tsp ground cinnamon
Pinch of ground nutmeg
1. Preheat the oven to 190C/380F/Gas 5 and line a muffin tin with paper cases.
2. Whisk together the eggs, xylitol or sugar, Oat Dream and oil.
3. Sift the flours, baking powder, salt and cinnamon into a large bowl. Add the chopped apple and walnuts and lightly mix.
4. Pour in the wet ingredients and beat well.
5. Spoon the mixture into the muffin cases.
6. Mix together the sugar and spices and sprinkle over the top of the muffins.
7. Bake for 25minutes until well risen and golden.
8. Transfer to a wire rack to cool.
Tips: make your own gluten free flour cake mix and store ready to use : combine together 125g / 4 ½ oz rice flour, 125g / 4 ½ oz ground almonds, 50g / 1 3/4 oz potato starch, 2tsp gluten-free baking powder plus 1/2tsp xanthan gum
Nutritional Information per muffin (10)
Calories 256kcal
Protein 5.6g
Carbohydrates 33g of which sugars 11.9g
Total Fat 12.6g of which saturates 1.8g
Fibre 3g
Nutritional Information per 100g
Calories 265kcal
Protein 5.8g
Carbohydrates 34.2g of which sugars 12.3g
Total Fat 13g of which saturates 1.8g
Fibre 3.1g
FACTFILE:
• Rice Dream is available in five flavours: Original Organic, Calcium- enriched, Vanilla, Chocolate, and Hazelnut & Almond. Whatever one you choose, it's the naturally good alternative.
• Rice Dream is available in Tesco, Waitrose, Asda, JS, Sainsbury’s, Co-Operative and independent health food stores.
• One 200ml glass of Rice Dream + Calcium provides 30% of the daily recommended allowance, which is as much as full fat milk
• Rice Dream is made from rice, which is a hypoallergenic food so, unlike soya, it's highly unlikely to cause an allergic reaction. Easy to digest Rice Dream is soft on sensitive stomachs, without the adverse digestive effects that cow's milk or soya can sometimes have.
• It is estimated that around five per cent of adults in the UK have lactose intolerance. (ref: http://www.nhs.uk/conditions/lactose-intolerance/Pages/Intro...).
• For more information go to www.ricedream.co.uk
That's Christmas: Aldi for Christmas
That's Christmas: Aldi for Christmas: Over the next several days, That's Christmas and sister site That's Food and Drink will be writing articles about the special seasonal foods...
Wednesday, 7 December 2011
Take a Butchers this Christmas!
Research published today reveals that three quarters of the great British public suffer stress as a result of buying and preparing Christmas meat. One in 10 even described the experience as more nerve wracking than their first day in a new job or even moving house!
The study of 1,500 people by the Q Guild of Butchers revealed that 25% of Christmas cooks have experienced a meat-based cooking disaster over the festive period, as the pressure proves too much to handle!
Christmas dinner stress capitals of the UK (with the highest number of people saying they experienced high levels of stress) include Manchester (38%), Glasgow (53%), Belfast (55%), Newcastle (40%) and Brighton (41%).
The biggest faux pas was buying the wrong size bird, with not enough turkey to go round, 3% of those surveyed admitted to leaving it too late and having to do without festive meat on the big day!
Other popular mishaps include dry meat (6%), uncooked turkey (5%) and un-defrosted turkey (4%).
The survey also found that the average UK household will spend £48.90 on Christmas Day meat alone – almost five times what the average family spends on meat in a normal week! 10% of the UK spends more than £100 on Christmas meat.
Despite the added pressure and expenditure that Christmas meat represents, over half of UK shoppers do not seek expert advice at their local butcher and instead buy off the shelf in the supermarkets.
15% of people questioned agreed that they wouldn’t know what to ask a butcher for or would be too embarrassed to ask for help, when ordering Christmas meat. Shockingly 22% of the UK adult population have never been inside a butcher shop.
In reaction to this research, the Q Guild of Butchers, who represent 140 of Britain’s best butchers, is launching a campaign entitled ‘Meat Your Butcher’ in a bid to encourage more people to visit their local butcher and avoid Christmas meat disasters.
With the aim of creating a stress-free, culinary Christmas, Q Guild butchers are inviting shoppers to attend free 10 minute sessions, where they can offload their woes to a meat expert.
Philip Cranston, Chairman of the Q Guild said: “Meat is certainly centre stage at Christmas, for many it will be the one time of the year when they have to cook for a large party or it may be the only time when all the family sits down to eat. Add to this the extra expenditure that goes into Christmas meat and it’s not surprising that many of us are feeling the pressure.
“We believe that this is where quality, independent butchers can help as we offer expert advice that will save shoppers money and stress during the festive season. Our Meat Your Butcher campaign is for those who have never ventured into an independent butcher – we hope they will change their shopping habits this holiday season and realise the benefits of asking for expert advice.”
For more information about Meat Your Butcher visit www.facebook.com/qguild or www.qguild.co.uk.
The study of 1,500 people by the Q Guild of Butchers revealed that 25% of Christmas cooks have experienced a meat-based cooking disaster over the festive period, as the pressure proves too much to handle!
Christmas dinner stress capitals of the UK (with the highest number of people saying they experienced high levels of stress) include Manchester (38%), Glasgow (53%), Belfast (55%), Newcastle (40%) and Brighton (41%).
The biggest faux pas was buying the wrong size bird, with not enough turkey to go round, 3% of those surveyed admitted to leaving it too late and having to do without festive meat on the big day!
Other popular mishaps include dry meat (6%), uncooked turkey (5%) and un-defrosted turkey (4%).
The survey also found that the average UK household will spend £48.90 on Christmas Day meat alone – almost five times what the average family spends on meat in a normal week! 10% of the UK spends more than £100 on Christmas meat.
Despite the added pressure and expenditure that Christmas meat represents, over half of UK shoppers do not seek expert advice at their local butcher and instead buy off the shelf in the supermarkets.
15% of people questioned agreed that they wouldn’t know what to ask a butcher for or would be too embarrassed to ask for help, when ordering Christmas meat. Shockingly 22% of the UK adult population have never been inside a butcher shop.
In reaction to this research, the Q Guild of Butchers, who represent 140 of Britain’s best butchers, is launching a campaign entitled ‘Meat Your Butcher’ in a bid to encourage more people to visit their local butcher and avoid Christmas meat disasters.
With the aim of creating a stress-free, culinary Christmas, Q Guild butchers are inviting shoppers to attend free 10 minute sessions, where they can offload their woes to a meat expert.
Philip Cranston, Chairman of the Q Guild said: “Meat is certainly centre stage at Christmas, for many it will be the one time of the year when they have to cook for a large party or it may be the only time when all the family sits down to eat. Add to this the extra expenditure that goes into Christmas meat and it’s not surprising that many of us are feeling the pressure.
“We believe that this is where quality, independent butchers can help as we offer expert advice that will save shoppers money and stress during the festive season. Our Meat Your Butcher campaign is for those who have never ventured into an independent butcher – we hope they will change their shopping habits this holiday season and realise the benefits of asking for expert advice.”
For more information about Meat Your Butcher visit www.facebook.com/qguild or www.qguild.co.uk.
That's Christmas: Are YOU Sudocrem’s 2011 Christmas Superchef?
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Tuesday, 6 December 2011
Domino’s celebrates First Ever Global Domino’s Day On Facebook – 19 Countries Across The World To Offer 50% Off Pizza Deal
The Domino’s brand, which celebrates its 51st birthday in the US this week, has stores in more than 70 international markets. Pizza lovers in the UK who are interested in joining the fun on Global Domino’s Day should visit their country’s Domino’s Pizza Facebook page at http://on.fb.me/rv8hJ0. Simply ‘like’ the page and follow the instructions to join the party and take advantage of the 50 percent off deal. The event is open to anyone with a Facebook account in participating countries.
While on the tab, Facebook users will be able to see how many fans have joined as the party circles across the globe, much like New Year’s Eve. The event will launch for Japanese customers at 7 a.m. PST on December 7, with the party continuing until the United States places its last orders at 11:59 p.m. PST on December 8. Domino’s is also encouraging fans to join in the fun on Twitter using #GlobalDominosDay.
“We’re delighted to be taking part in the first ever Global Domino’s Day,” said Simon Wallis, sales and marketing director of Domino’s Pizza in the UK and ROI. “As an international brand, Domino’s is proud of its global presence and we really appreciate our customers around the world. We’re excited to be able to unite five million Domino’s Pizza Facebook fans, representing 19 different countries, with the same special offer and look forward to our UK fans joining in alongside their international pizza loving counterparts.”
Join Global Domino’s Day on December 8, 2011 at Facebook – www.facebook.com/DominosPizza.
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