Preserving Food with Salt: A Timeless Tradition for the Modern Home

In our previous post we featured almost every food preservation technique with the exception of salting. Please read on...

In a world where fresh produce is often just a short trip to the supermarket away, the art of preserving food might seem like a relic of the past. 

However, with the rise in interest towards sustainable living and reducing food waste, preserving food at home has regained its relevance. One of the oldest and most effective methods is using salt. 

This time-honoured technique not only extends the shelf life of your groceries but also adds a unique depth of flavour to your culinary creations. Here, we explore how you can utilise salt to preserve food at home, ensuring you make the most of your fresh ingredients.

The Science Behind Salt Preservation

Salt has been used for millennia to preserve food. The primary reason for its effectiveness lies in its ability to draw moisture out of food and create an environment that is inhospitable for bacteria and mould. By reducing the water activity in food, salt helps to prevent spoilage and extend the longevity of perishable items.

Methods of Salt Preservation

There are several ways you can use salt to preserve food at home, each suited to different types of ingredients and desired outcomes.

Dry Curing:

Suitable for: Meats, fish

Method: Dry curing involves rubbing food with a mixture of salt and other spices. For example, to make your own cured bacon, you can coat pork belly with a mix of salt, sugar, and spices, then leave it to cure in the refrigerator for several days. This method not only preserves the meat but also infuses it with rich, complex flavours.

Brining:

Suitable for: Vegetables, poultry, meats

Method: Brining involves soaking food in a saltwater solution. This method is particularly popular for preparing poultry before roasting, as it helps to keep the meat moist and flavourful. For vegetables, such as cucumbers, brining can lead to delightful homemade pickles.

Salt Packing:

Suitable for: Fish

Method: This ancient method is still widely used, especially in the Mediterranean region. Fresh fish is layered with coarse salt, then packed tightly. The salt draws out moisture, resulting in a firm, preserved product that can last for months.

Fermenting with Salt:

Suitable for: Vegetables

Method: Fermentation is a unique preservation technique that involves beneficial bacteria. Salt helps to create the right environment for these bacteria to thrive while preventing the growth of harmful pathogens. Sauerkraut and kimchi are prime examples of this delicious and healthful preservation method.

Tips for Successful Salt Preservation

Quality of Salt: Use high-quality, non-iodised salt for preserving food. Sea salt and kosher salt are excellent choices due to their purity and texture.

Proportions Matter: Too little salt can fail to prevent spoilage, while too much can make the food inedibly salty. Follow recipes carefully to ensure the correct balance.

Storage: Store your preserved foods in a cool, dark place. For items like cured meats and fermented vegetables, refrigeration can further extend their shelf life.

Hygiene: Ensure all utensils and surfaces are clean before starting the preservation process to avoid contamination.

Benefits of Salt Preservation

Reduces Food Waste: By extending the shelf life of your food, you can significantly reduce waste and make the most of your groceries.

Saves Money: Preserving food at home is often more cost-effective than buying commercially preserved products.

Enhances Flavour: Salt preservation techniques can deepen and intensify the flavours of your food, adding a new dimension to your meals.

Supports Sustainable Living: Learning to preserve food is a valuable skill that promotes self-sufficiency and sustainability.

Preserving food with salt is an ancient practice that remains relevant and beneficial in modern households. Whether you are an avid cook looking to explore new flavours or someone aiming to reduce food waste, salt preservation offers a versatile and rewarding way to make the most of your fresh ingredients. So, the next time you find yourself with an abundance of produce or meats, reach for the salt and embark on a culinary adventure that connects you with a timeless tradition.

Happy preserving!

Food Preservation Methods at Home: A Guide to Keeping Your Pantry Stocked and Fresh

In today’s fast-paced world, reducing food waste and maintaining a well-stocked pantry can be a challenge. 

However, with a few simple food preservation methods, you can ensure that your groceries last longer, saving both money and resources. Here’s a guide to some of the most effective home food preservation techniques.

1. Freezing

Freezing is one of the easiest and most convenient methods of food preservation. Almost any type of food can be frozen, from fruits and vegetables to meat and baked goods. The key is to properly prepare and package the food to prevent freezer burn and preserve quality.

Blanching vegetables: Before freezing vegetables, blanch them in boiling water for a few minutes, then plunge them into ice water. This process helps retain their colour, flavour, and nutrients.

Packaging: Use airtight containers or heavy-duty freezer bags. Remove as much air as possible to prevent freezer burn.

2. Canning/bottling

Canning involves placing foods in jars and heating them to a temperature that destroys microorganisms and inactivates enzymes. This method is particularly useful for preserving fruits, vegetables, and homemade sauces.

Water bath canning: Suitable for high-acid foods like tomatoes and pickles. The jars are submerged in boiling water for a specified amount of time.

Pressure canning: Necessary for low-acid foods such as meats and vegetables. A pressure canner reaches higher temperatures than boiling water, ensuring the safety of the preserved food.

3. Drying

Drying removes moisture from food, which prevents the growth of bacteria, yeasts, and moulds. It’s one of the oldest preservation methods and can be done using several techniques.

Air drying: Ideal for herbs and some fruits. Hang bunches of herbs in a well-ventilated area away from direct sunlight.

Oven drying: Suitable for fruits, vegetables, and meats. Set your oven to a low temperature (around 60°C) and leave the door slightly open to allow moisture to escape.

Dehydrators: These appliances provide a consistent temperature and airflow, making them perfect for drying a wide variety of foods.

4. Fermentation

Fermentation is a natural process where microorganisms like yeast and bacteria convert carbohydrates into alcohol or acids. This method not only preserves food but also enhances its nutritional value and flavour.

Sauerkraut and kimchi: These fermented cabbage dishes are rich in probiotics and can be made with a simple mixture of salt and spices.

Yogurt and kefir: Fermenting milk with specific bacterial cultures creates these tangy, probiotic-rich dairy products.

Pickling: Using a brine or vinegar solution, you can ferment cucumbers, carrots, and other vegetables to create tangy, preserved snacks.

5. Vacuum Sealing

Vacuum sealing involves removing air from the packaging before sealing it, which helps to extend the shelf life of foods by reducing oxidation and preventing the growth of aerobic microorganisms.

Vacuum sealers: These machines are a worthwhile investment for those who regularly buy in bulk. Use them to seal meats, cheeses, and even prepared meals.

Jar sealing: Some vacuum sealers come with attachments to seal jars, which is excellent for preserving dry goods like rice, flour, and nuts.

6. Jamming and Jelly Making

Preserving fruits as jams or jellies is a sweet way to extend the life of your harvest. The high sugar content in these preserves inhibits the growth of microorganisms.

Making jam: Combine fruit with sugar and pectin (a natural gelling agent) and cook until it reaches the desired consistency.

Storing: Pour hot jam into sterilised jars and seal. Properly sealed jars can be stored at room temperature for several months.

7. Root Cellaring

For those with the space, a root cellar can be an excellent way to store root vegetables, apples, and other hardy produce. The cool, humid conditions of a cellar help to keep these foods fresh for extended periods.

Temperature and humidity: Maintain a temperature between 0°C and 4°C with high humidity (85-95%) to keep produce from drying out.

Ventilation: Ensure proper airflow to prevent mould growth and spoilage.

Mastering these food preservation methods at home not only helps reduce waste but also ensures you have a diverse and delicious array of foods available throughout the year. Whether you’re freezing, canning, drying, fermenting, vacuum sealing, making jams, or using a root cellar, these techniques can help you make the most of your groceries and enjoy the fruits of your labour for months to come.

Brewing Traditional English Ale Without Hops: A Step-by-Step Guide

Many years ago I read in a book that ales in old England were not brewed with hops to add bitterness or flavour. Brewers used herbs, instead. The use of hops was an innovation of Dutch master brewers.

I thought it would be an interesting idea to experiment with home brewing beer with various herbs. Because I had no idea about what I was doing the experiment failed.

However, I am older and, hopefully, wiser and as a result I am now able to share with you a recipe for the types of ales that our ancestors would have drunk before hops came onto the scene. Now, I'm a fan of hoppy ales, but why not try something a little different? So please read on.

Brewing ale is a time-honoured tradition in England, dating back many centuries. Before the widespread use of hops, brewers relied on various herbs and spices to balance the sweetness of malt and add unique flavours to their ales. These brews, known as "gruit ales," offer a fascinating glimpse into the history of beer. Here's how you can make your own traditional English ale without hops at home.

Ingredients

Malt: Pale malt (4 kg) and a small amount of crystal malt (500 g) for added sweetness and colour.

Gruit Herbs: A mix of herbs such as yarrow (30 g), sweet gale (30 g), and mugwort (20 g). Adjust quantities based on your taste preferences.

Water: 20 litres of clean, filtered water.

Yeast: Traditional ale yeast, such as an English ale yeast (Wyeast 1098 or Safale S-04).

Equipment

A large brewing kettle (30 litres)

Fermenter (25 litres)

Airlock

Siphoning tube

Sanitising solution

A large spoon or paddle

Thermometer

Hydrometer (optional, for measuring specific gravity)

Method

Step 1: Preparation

Sanitise all your equipment thoroughly. Cleanliness is crucial to avoid contamination and ensure a successful brew.

Crush the malt if it isn't already pre-crushed. This helps in extracting fermentable sugars.

Step 2: Mashing

Heat 15 litres of water to around 72°C in your brewing kettle.

Add the crushed pale and crystal malt to the water, stirring well to avoid clumps. The temperature should stabilise around 66°C.

Maintain this temperature for 60 minutes. This process, called mashing, converts the malt’s starches into fermentable sugars.

Step 3: Lautering and Sparging

After mashing, separate the liquid wort from the spent grains. This can be done using a strainer or a specialised lautering setup.

Sparge the grains by pouring an additional 5 litres of hot water (around 77°C) over them to extract as much sugar as possible.

Step 4: Boiling and Adding Gruit

Bring the wort to a boil. Once boiling, add your gruit herbs. These herbs will provide the bitterness and unique flavours that hops typically would.

Add yarrow and sweet gale at the start of the 60-minute boil.

Add mugwort in the last 10 minutes of the boil to retain more of its delicate flavours.

Step 5: Cooling and Fermentation

After the boil, cool the wort rapidly to around 20°C. This can be done using an immersion chiller or by placing the kettle in a bath of ice water.

Transfer the cooled wort to a sanitised fermenter. Ensure you aerate the wort by splashing it around a bit as you transfer.

Pitch the yeast into the wort and seal the fermenter with an airlock.

Step 6: Fermentation

Allow the wort to ferment in a dark, cool place at around 18-22°C. Fermentation should take about one to two weeks. You’ll know it’s complete when bubbling in the airlock slows down or stops.

Optionally, use a hydrometer to check that the specific gravity has stabilised, indicating fermentation is complete.

Step 7: Bottling

Once fermentation is complete, siphon the beer into bottles, adding a small amount of priming sugar (approximately 5 grams per litre) to each bottle for carbonation.

Seal the bottles and store them at room temperature for two weeks to allow carbonation to develop.

Step 8: Enjoy

After carbonation, chill your bottles and enjoy your homemade traditional English ale. Notice the complex, earthy flavours imparted by the gruit herbs, offering a delightful journey back to the early days of brewing.

Final Thoughts

Brewing ale without hops not only connects you with a rich brewing heritage but also opens up a world of flavour possibilities. Experiment with different herbs and spices to create a brew that’s uniquely yours. Cheers to embracing the past and enjoying the timeless art of brewing!

Cooking with Nut Butters: A Nutty Adventure in the Kitchen

Nut butters are a versatile and delicious addition to any kitchen. Whether you’re a seasoned chef or a novice cook, incorporating nut butters into your recipes can elevate your dishes with rich flavours and creamy textures. 

From the classic peanut butter to the luxurious almond and cashew butters, there’s a whole world of culinary possibilities waiting to be explored.

The Basics of Nut Butters

Nut butters are simply ground nuts transformed into a smooth or a chunky paste. They come in a variety of types, each offering unique tastes and nutritional benefits:

Peanut Butter: A pantry staple, known for its distinct, robust flavour and creamy texture.

Almond Butter: A slightly sweet, delicate alternative to peanut butter, packed with vitamins and minerals.

Cashew Butter: Smooth and buttery, with a subtle sweetness, ideal for both sweet and savoury dishes.

Hazelnut Butter: Often paired with chocolate, it offers a rich, indulgent flavour.

Nut Butter in Savoury Dishes

Nut butters aren't just for spreading on toast or blending into smoothies. They can add depth and creaminess to a variety of savoury dishes:

1. Nutty Satay Sauce:

A classic use of peanut butter in Asian cuisine. Combine peanut butter with soy sauce, lime juice, garlic, and a bit of chilli for a spicy, tangy sauce perfect for grilled chicken or tofu skewers.

2. Creamy Nut Butter Soup:

Add a spoonful of almond or cashew butter to soups like butternut squash or sweet potato for a rich, velvety texture. It’s a great way to add extra protein and healthy fats to your meal.

3. Nut Butter Stir-Fry:

Create a quick and easy sauce with cashew butter, soy sauce, ginger, and garlic. Toss it with your favourite vegetables and protein for a flavourful stir-fry.

Sweet Treats with Nut Butters

Nut butters shine in desserts, providing a creamy base and nutty undertones:

1. Classic Peanut Butter Cookies:

A timeless treat, these cookies are simple to make and incredibly satisfying. Combine peanut butter with sugar, egg, and a touch of vanilla for a deliciously chewy biscuit.

2. Almond Butter Brownies:

Swap out some of the butter in your favourite brownie recipe for almond butter. This adds a subtle nutty flavour and makes the brownies extra moist and decadent.

3. Nut Butter Smoothies:

Blend almond or cashew butter with bananas, a splash of milk, and a drizzle of honey for a creamy, nutritious smoothie that’s perfect for breakfast or a post-workout snack.

Creative Uses for Nut Butters

Think outside the jar and use nut butters in unexpected ways:

1. Salad Dressings:

Whisk together almond butter, lemon juice, olive oil, and a bit of honey for a creamy, tangy salad dressing. It pairs wonderfully with leafy greens and roasted vegetables.

2. Nut Butter Marinades:

Create a flavour-packed marinade with peanut or cashew butter, soy sauce, and spices. Marinate chicken, tofu, or vegetables for a unique twist on your usual grilling routine.

3. Nut Butter Frosting:

Elevate your cakes and cupcakes with a nut butter frosting. Blend almond or cashew butter with icing sugar and a bit of milk for a rich, nutty topping.

Health Benefits of Nut Butters

Nut butters are not only delicious but also packed with nutrients. They are excellent sources of healthy fats, protein, vitamins, and minerals. Regular consumption can support heart health, provide sustained energy, and contribute to overall well-being.

Cooking with nut butters opens up a world of culinary creativity. Their rich flavours and creamy textures can enhance both sweet and savoury dishes. So next time you’re in the kitchen, reach for a jar of your favourite nut butter and experiment with these delightful recipes. Your taste buds will thank you!

Happy nut cooking!

Making Vegan Cheese Alternatives at Home: A Guide to Delicious Dairy-Free Delights

In recent years, veganism has surged in popularity, and with it, the demand for vegan cheese alternatives. 

Whether you’re vegan, lactose intolerant, or simply curious about plant-based diets, making your own vegan cheese at home is a rewarding and delicious endeavour. Here’s a comprehensive guide to creating a variety of vegan cheeses that will tantalise your taste buds.

Why Make Vegan Cheese at Home?

Making vegan cheese at home has numerous benefits:

Healthier Ingredients: You control what goes into your cheese, ensuring no artificial additives or preservatives.

Customisable Flavours: Tailor your cheese to your taste preferences, experimenting with different herbs, spices, and textures.

Cost-Effective: Homemade vegan cheese can be more economical than store-bought options.

Sustainability: Reduce your carbon footprint by choosing plant-based ingredients and avoiding packaging waste.

Essential Ingredients for Vegan Cheese

Cashews: The cornerstone of many vegan cheeses, cashews blend into a creamy base with a neutral flavour.

Nutritional Yeast: Adds a cheesy, umami flavour.

Agar-Agar: A plant-based gelatin derived from seaweed, used to solidify cheese.

Tapioca Starch: Creates a stretchy texture, perfect for melting cheeses.

Coconut Oil: Adds richness and helps achieve a firmer texture.

Lemon Juice and Apple Cider Vinegar: Provide tanginess, mimicking the acidity of dairy cheese.

Herbs and Spices: Garlic powder, onion powder, smoked paprika, and fresh herbs enhance flavour.

Basic Vegan Cheese Recipes

1. Creamy Cashew Cheese

Ingredients:

1 cup raw cashews, soaked overnight

2 tablespoons nutritional yeast

2 tablespoons lemon juice

1 clove garlic

1 teaspoon apple cider vinegar

Salt to taste

Water, as needed

Instructions:

Drain and rinse the soaked cashews.

Blend all ingredients in a food processor until smooth and creamy, adding water gradually to reach the desired consistency.

Adjust salt and lemon juice to taste.

Use immediately as a spread or refrigerate to firm up for a sliceable cheese.

2. Firm Sliceable Cheese

Ingredients:

1 cup raw cashews, soaked overnight

1 cup water

1/4 cup nutritional yeast

2 tablespoons lemon juice

2 tablespoons coconut oil, melted

1 tablespoon agar-agar powder

1 teaspoon salt

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Instructions:

Drain and rinse the soaked cashews.

Blend cashews, water, nutritional yeast, lemon juice, coconut oil, salt, garlic powder, and onion powder until smooth.

In a small saucepan, mix agar-agar with 1 cup of water and bring to a boil. Simmer for 5 minutes, stirring constantly.

Quickly pour the agar mixture into the blender with the cashew mixture and blend until combined.

Pour into a mould and refrigerate for at least 2 hours, or until firm.

3. Meltable Mozzarella

Ingredients:

1 cup raw cashews, soaked overnight

1 cup water

2 tablespoons tapioca starch

1 tablespoon nutritional yeast

1 tablespoon lemon juice

1 teaspoon apple cider vinegar

1 teaspoon salt

Instructions:

Drain and rinse the soaked cashews.

Blend all ingredients in a blender until smooth.

Pour the mixture into a saucepan and cook over medium heat, stirring constantly.

As it heats, the mixture will thicken and become stretchy. Cook for about 5-7 minutes until it reaches a gooey, mozzarella-like consistency.

Use immediately for pizza or lasagne, or refrigerate for later use.

Tips for Perfecting Your Vegan Cheese

Soak Nuts Thoroughly: This ensures a smooth, creamy texture.

Experiment with Flavours: Add fresh herbs, truffle oil, smoked paprika, or even miso for unique flavours.

Be Patient: Some recipes may require setting time in the fridge to achieve the desired texture.

Use High-Quality Ingredients: Fresh, high-quality ingredients will result in better-tasting cheese.

Making vegan cheese at home is a fun and satisfying process that allows you to enjoy delicious, dairy-free alternatives tailored to your preferences. With a few basic ingredients and some creativity, you can create a variety of vegan cheeses that will impress even the most dedicated dairy lovers. Give these recipes a try, and soon you'll be enjoying your own homemade vegan cheese on everything from crackers to pizza.

Happy cheese-making!

The Science of Taste: Exploring Flavour Profiles and Palate Preferences

In the intricate world of gastronomy, the art of taste transcends mere sustenance, offering an experiential journey that is both deeply personal and scientifically fascinating.

Understanding how we perceive flavours and why we develop certain palate preferences involves delving into the science of taste—a complex interplay of biology, chemistry, and even psychology.

The Basics of Taste

At its core, taste is detected by taste buds located on our tongue, which are equipped to sense five basic flavours: sweet, sour, salty, bitter, and umami. These taste buds send signals to our brain, allowing us to interpret and react to different flavours. Each of these basic tastes has a specific function, often rooted in evolutionary biology:

Sweet: Indicates energy-rich nutrients.

Sour: Can signal the presence of acids.

Salty: Essential for maintaining the body's electrolyte balance.

Bitter: Often a warning against potentially toxic substances.

Umami: Reflects the presence of amino acids, particularly glutamate, enhancing the flavour of proteins.

Beyond Basic Tastes: The Role of Aroma and Texture

While the taste buds detect the fundamental flavours, the full experience of flavour is significantly influenced by our sense of smell. Aromas, which we perceive through the olfactory system, contribute to the nuances of flavour. This is why food often seems bland when we have a blocked nose.

Texture, temperature, and even the appearance of food also play critical roles in our perception of flavour. The crunchiness of a fresh apple, the creamy texture of a well-aged cheese, and the vibrant colours of a garden salad all enhance the overall sensory experience.

The Chemistry of Flavour Profiles

The chemistry behind flavours is both intricate and fascinating. Volatile compounds, such as esters, aldehydes, and ketones, contribute to the aromatic profiles of foods. Maillard reactions, which occur when proteins and sugars in food are exposed to heat, create complex flavours and aromas that are characteristic of roasted, grilled, and baked foods.

Spices and herbs add another layer of complexity. For example, the pungency of chilli peppers is due to capsaicin, while the distinctive aroma of coriander comes from linalool. These compounds interact with our taste receptors and olfactory system, creating rich and varied flavour profiles.

Palate Preferences: A Matter of Biology and Experience

Why do some people relish the intense bitterness of dark chocolate while others prefer the comforting sweetness of milk chocolate? Palate preferences are influenced by a combination of genetic, cultural, and experiential factors.

Genetics: Certain genetic markers can make individuals more or less sensitive to specific tastes. For instance, variations in the TAS2R38 gene affect how bitter compounds are perceived, explaining why some people find Brussels sprouts unbearably bitter while others enjoy them.

Cultural Influence: Cultural background plays a significant role in shaping taste preferences. Exposure to different cuisines and flavour combinations from a young age can determine our likes and dislikes. In many Asian cultures, for example, the umami flavour is highly valued and prevalent in the cuisine.

Personal Experience: Individual experiences, including memories associated with certain foods and the context in which they are consumed, also influence our palate. A comforting bowl of soup that evokes childhood memories can be particularly appealing.

Developing Your Palate

Refining and expanding your palate is an enriching endeavour. Here are some tips for developing a more sophisticated taste:

Experiment: Try new foods and cuisines. Challenge your taste buds with unfamiliar flavours and textures.

Be Mindful: Pay attention to the sensory details of what you eat. Note the aromas, textures, and aftertastes.

Educate: Learn about the ingredients and cooking techniques that create different flavours. Understanding the science behind food can deepen your appreciation.

Pairings: Experiment with food and drink pairings to discover how different flavours interact and enhance each other.

The science of taste is a captivating field that bridges the gap between biology and culinary artistry. By exploring flavour profiles and understanding our palate preferences, we can enrich our dining experiences and develop a deeper appreciation for the foods we enjoy. Whether you are a casual foodie or an aspiring gourmet, embracing the complexities of taste can transform the way you perceive and savour your meals.

Are you damaging your baby's gut whilst weaning?

Almost a staggering 80% of parents use processed pre-packaged baby foods during the weaning period, says a survey for WeaningWorld.com. This is a concern, as it could be damaging to long-term baby gut health.

With such a high percentage of parents using pre-packaged baby foods, Weaning World, The Gut Stuff, BioGaia and Lucy Upton have joined together to offer parents healthier recipe alternatives, advice and answers to the questions they might  have.

WeaningWorld.com undertook a survey asking 660 parents how often they use or used pre-packaged baby pouch food during weaning. 

80% of parents from the survey said they used processed pre-packaged baby foods during the first months of weaning. 

The first 1,000 days of a baby's life are really crucial for development, and pre-packaged baby food pouches may be doing more harm than good.

Pre-packaged baby foods have nutritional differences from home cooked foods that can impact the long-term gut development of babies. 

For example, a recent study learned two-thirds of commercially sold pre-packaged baby foods exceed the WHO’s guidelines for volumes of salt, sugar and calories. 

But 44.8% of parents in the survey believed pre-packaged baby food was either Natural or Unprocessed. There is a clear need for educating parents on what goes into pre-packaged baby foods and what they should look out for as parent consumers. From their survey, 68.8% of parents viewing an image of a baby pouch meal answered they believed it would be healthy.

“Nutritional choices in a baby’s early weeks and months of weaning and beyond play a truly pivotal role in shaping the gut microbiome development,” said Lucy Upton, a Specialist Paediatric Dietician.

Establishing a healthy gut microbiota during early development lays the foundation for lifelong well-being, making it absolutely vital to prioritise gut health interventions during this important,  formative time. 

Evidence points towards ultra-processed food-rich diets, particularly in early years, having a negative impact on long-term health. Poor gut health can be implicated in driving obesity, among other problems, making absolutely vital to get right during weaning. In their survey, 40.5% of parents answered they used pre-packaged baby foods in the first week of starting their babies on solid food. 

“BioGaia recognise how important microbiota development is to all ages, especially in the first three years. Our extensive research indicates a good microbiome is a vital component of long-term health and needs to be a priority for parents who are beginning weaning.” - Steven Hicks, UK Director, BioGaia 

With renowned Paediatric Dietitian Lucy Upton, The Gut Stuff’s and Channel 4’s own Mac Twins, and prominent probiotic supplier BioGaia on board, the job of Weaning Week 2024 is to debunk myths on pre-packaged processed weaning foods and showcase healthier alternatives and the science behind them can be implicated in driving high rates of overweight and obesity

This year’s National Weaning Week takes place from 13-17 May 2024, teaming up with BioGaia and The Gut Stuff to share top tips, advice and recipes with parents with weaning-age babies. This year, gut health is at the forefront of the conversation, with the theme “Wean Wise Gut Thrive” empowering parents to make great decisions with weaning babies, as well as provide information on healthier alternatives to pre-packaged processed foods.

BioGaia is the world’s only research-driven probiotics provider, with decades of experience and research in their products.

Discovering the Culinary Heritage of Kent: A Journey Through Traditional Foods

Image courtesy Dean Lewis from Pixabay

Kent, often referred to as the "Garden of England", is not only renowned for its picturesque landscapes and historic landmarks but also for its rich culinary heritage. 

The county’s fertile soil and favourable climate have contributed to a bounty of local produce and traditional dishes that have been cherished for generations. Join me as we explore some of the quintessential foods that make Kent a gastronomic treasure trove.

The Kentish Apple

Kent's orchards are legendary, producing some of the finest apples in the UK. The Bramley and the Cox’s Orange Pippin are two notable varieties that have earned acclaim both locally and nationally. These apples are not only enjoyed fresh but are also the star ingredients in a variety of traditional recipes.

Apple Pie

A classic Kentish apple pie is a delightful treat, featuring a flaky, buttery crust encasing a sweet-tart apple filling. Often spiced with cinnamon and nutmeg, this pie is a staple at many a family gathering and local fete.

Cider

Kent is also famous for its cider, with local orchards providing the perfect apples for this refreshing beverage. Kentish cider is known for its crisp, clean taste, often enjoyed in pubs and at countryside picnics.

Oysters from Whitstable

The coastal town of Whitstable is synonymous with oysters. Whitstable oysters have been harvested since Roman times and are celebrated for their unique, briny flavour.

Whitstable Oyster Festival

Every summer, the Whitstable Oyster Festival attracts food enthusiasts from all over the country. The festival is a vibrant celebration of the town’s oyster heritage, featuring oyster-eating competitions, cooking demonstrations, and plenty of opportunities to savour these delectable molluscs.

Kentish Huffkin

The Kentish huffkin is a traditional bread roll with a distinct indentation in the middle. It is soft and slightly sweet, often enjoyed with butter and jam or filled with cheese and ham for a more savoury option.

Huffkin Sandwich

A typical huffkin sandwich might include local cheeses, such as Kentish Blue or Canterbury Cobble, paired with fresh, seasonal produce. This simple yet delicious fare reflects the abundance of high-quality ingredients available in Kent.

Gypsy Tart

The gypsy tart is a beloved Kentish dessert, with a unique flavour and a touch of mystery surrounding its origins. Made from evaporated milk and muscovado sugar, this tart has a sweet, caramel-like filling encased in a shortcrust pastry.

Traditional Recipe

The traditional recipe for gypsy tart is straightforward, yet the result is a rich and creamy delight that melts in your mouth. It’s a testament to the ingenuity of Kentish cooks and their ability to create something extraordinary from simple ingredients.

Romney Marsh Lamb

The Romney Marsh, with its lush, saline grasses, provides the perfect grazing grounds for sheep, resulting in lamb with a distinctive, flavourful taste.

Roast Lamb

Romney Marsh lamb is often served as a roast, accompanied by mint sauce and seasonal vegetables. This dish highlights the quality of local produce and the traditional cooking methods that have been passed down through generations.

Kentish Ale

No exploration of Kent’s culinary offerings would be complete without mentioning its ale. The county is home to some of the oldest breweries in the country, including Shepherd Neame, which has been brewing beer since 1698.

Ale Pairings

Kentish ales, such as Spitfire and Bishops Finger, are perfect accompaniments to the region's hearty dishes. Their robust flavours and rich history make them a beloved staple in Kent's pubs and dining establishments.

Kent’s traditional foods are a reflection of its rich agricultural heritage and the ingenuity of its people. From the fresh apples of its orchards to the succulent oysters of Whitstable, and from the hearty huffkins to the sweet gypsy tarts, each dish tells a story of the county’s past and its ongoing commitment to quality and tradition. Whether you are a local or a visitor, sampling these traditional foods is a delightful way to experience the true essence of Kent. So, next time you find yourself in the Garden of England, be sure to indulge in its culinary delights.

This link will take you to the recipes of Kent https://britishfoodandtravel.com/2020/01/29/10-traditional-kent-foods.

Mayfair venue to launch agave spirit-soaked Mexican party

Mr Fogg's Residence, the OG member of the Fogg's Family on Mayfgair's Bruton Lane, is launching a very special Tea-Quila Party, which promises to be Saturday afternoon of tequila cocktails, entertainment, music and snacks, bringing the party back to right where it belongs, London's iconic W1.

Launching on 25th May, partnering with the highly prestigious Patrón Tequila, the new event will whisk attendees from the Mayfair to the Mexico.

When they arrive guests are welcomed  met Phileas' own household staff who have been tasked with organising the parties as Mr Fogg is away on his Very Important Travels. 

Guests are invited to enjoy the first of their two agave-based drinks, as a DJ plays Mexican-inspired music, to help get everyone in the Mexican  party mood.

Over the course of three very filled and very fantastic hours, entertainment is to be performed by Mexican artists bringing everything from Mexican burlesque to flamenco. They'll be encouraging Mr Fogg's guests  to get on their feet as the party unfolds. 

Guests will then receive their second cocktail, plus bottomless Mexican empanadas both meat non-meat recipes. The household staff will be ensuring this is a party not to forget, as they'll share sippers of Patron with the guests, helping them toast their beloved overseas and adventurous employer.

Mr Fogg's Tea-Quila Party launches on 25th May and will run every other Saturday from 1pm. Priced at £43.20 per person (25th May only) and £54 per person (29th June and 27th July) including two Patrón Tequila cocktails and sippers, entertainment, DJ and bottomless empanadas.

https://www.mr-foggs.com/mr-foggs-residence

Wholesome Home Cooking for Your Feathered Friend: Nutritious Recipes for Your Pet Parrot

Parrots are not just colourful companions; they're intelligent, social creatures that deserve the best care, including a well-rounded diet. 

While even the best commercial bird foods are convenient, they may lack the variety and freshness that homemade meals offer. 

Cooking for your pet parrot can be a rewarding experience, ensuring they receive the nutrients they need while enjoying tasty treats.

Let's explore some wholesome and delicious recipes tailored to your feathered friend's dietary requirements.

Fresh Fruit Salad:

Parrots adore fresh fruits, and a colourful fruit salad can make a delightful addition to their diet. Combine diced apples, oranges, grapes, and berries in a bowl. You can also add slices of banana or kiwi for extra flavor. Avoid giving avocados, as they can be toxic to birds. Serve the fruit salad in small portions, ensuring it's fresh and free from any seeds or pits.

Nutty Quinoa Bowl:

Quinoa is a nutritious grain that's packed with protein, making it an excellent choice for your parrot's diet. Cook quinoa according to the package instructions and let it cool. Mix in chopped almonds, walnuts, and sunflower seeds for added crunch and flavor. You can also add finely diced vegetables like carrots, bell peppers, and cucumbers for extra nutrients. Serve the quinoa bowl as a wholesome meal that your parrot will love.

Baked Sweet Potato Fries:

Sweet potatoes are rich in vitamins and minerals, making them a healthy snack for your pet parrot. Cut sweet potatoes into thin strips and toss them with a little olive oil. Spread the fries on a baking sheet and bake them in the oven until they're crispy. Let them cool before serving to your parrot. Sweet potato fries are a tasty treat that provides both flavor and nutrition.

Veggie Omelette:

Eggs are a great source of protein for parrots, and they can be incorporated into various dishes. Whip up a veggie omelette using eggs, spinach, tomatoes, and bell peppers. Cook the omelette until it's set, then let it cool before cutting it into small pieces. Serve the veggie omelette as a nutritious meal or snack for your feathered friend.

Homemade Birdie Bread:

Birdie bread is a popular treat among parrot owners, and it's easy to make at home. Mix together whole wheat flour, cornmeal, eggs, and water to form a thick batter. Add in diced vegetables like carrots, peas, and corn for added flavor and nutrition. Pour the batter into a greased baking pan and bake it until it's cooked through. Let the birdie bread cool before cutting it into small squares. This wholesome treat is sure to be a hit with your pet parrot.

Cooking tasty and wholesome foods for your pet parrot is a wonderful way to ensure they receive the nutrition they need while enjoying delicious meals. By incorporating fresh fruits, vegetables, grains, and protein sources into their diet, you can provide your feathered friend with a balanced and flavorful menu. Experiment with different recipes to discover your parrot's favorite dishes, and enjoy the bond that forms through sharing meals together. Your parrot will thank you with chirps of delight!

There are many online resources for you to check if certain foodstuffs are harmful for your parrot. Just use Google to learn what they are. Or check with an avian vet.