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There is always something happening in supermarkets -
new products, product demonstrations, shelves reorganised
so you can't find anything. Not always interesting, quite
often boring and sometimes a chore but just occasionally something
catches your eye, something is interesting . . .
would be interesting to know what the definition of milk is.
For me milk is something that comes from animals. Wikipedia
has the following to say:
is a nutrient liquid produced by mammals, via the mammary
may also refer to:
Almond milk, a milk-like beverage made from almonds
milk, a milk-like substance derived from a coconut
milk, any of various milk substitutes made from fermented
grain or flour
milk, any of various milk substitutes made from plants
milk, a milk-like beverage made from rice
milk, a milk-like beverage made from soybeans
seems rather a contradiction to say "milk is a nutrient
liquid produced by mammals" and then go on to use
it to describe other products which have nothing to do with
be that as it may, chilled almond milk is an enjoyable, refershing
drink. So what does almond milk have going for it? There are
several brands marketing almond milk as well as supermarkets'
own labels. These facts come from Almond Breeze:
Almond Breeze Unsweetened contains only
29 calories per serving, thats 60% fewer calories
than even skimmed milk.
The Almond Breeze range contains no trans
fat or cholesterol and is low in saturated fat. Eating less
saturated fat can help reduce cholesterol.
All the Almond Breeze range is free from
dairy, eggs and lactose.
Theres no soya, gluten, peanuts or
MSG in the Almond Breeze range.
Almond Breeze products are suitable for
both vegans and vegetarians.
The milk is a fantastic source of calcium
- you can get 15% of your recommended daily allowance (RDA)
The Almond Breeze range contains half the
calories of soya and only a third of the saturated fat.
Almond Breeze products are made using Californian-grown
almonds, a superfood. These nuts are rich in protein, fibre
and mono-unsaturated fat, which help people stay fuller
. . . and it is not only for drinking. Watch the video and
then try the recipes for yourself.
Almond Breeze Apple Pancakes
225g plain flour
2 tsps of baking powder
300mls of Almond Breeze almond milk
1 tsp of vanilla extract
2 medium apples peeled and coarsely grated
the flour and baking powder into a large bowl and make a
well in the middle.
the Almond Breeze almond milk, grated apple and vanilla
extract into a jug with the egg and whisk together.
pour into the flours whisking continuously until you have
a smooth batter.
a non-stick pan on a medium heat and then brush with some
of the melted butter.
pour a ladleful of the batter onto the pan and cook till
bubbles form then turn it over and cook on the other side.
with a light sprinkling of icing sugar to make them pretty!
Almond Breeze Herby Scrambled Eggs
makes for a lovely Sunday breakfast and is far healthier than
a fry up! If you are on a dairy free diet just use olive oil
rather than butter to cook the eggs, they will be just as
8 large eggs
200mls Almond Breeze almond milk
1 tbsp each of chives and tarragon
A sprinkle of parsley
Salt and pepper
A knob of butter
Chervil also works well with this dish, as does coriander
the eggs into a bowl and season.
in the Almond Breeze almond milk and gently whisk the eggs.
in the herbs.
the butter in a non-stick pan and pour in you herby egg
mixture turn the heat down to a low simmer and gently stir
cooking until they are just how you like them.
on a wholemeal bagel with roasted on the vine tomatoes.
Editorial note: This site is not paid to
promote any of the products or places featured in this newsletter.
THE GOOD LIFE IN SPAIN
Think of terracotta dishes from Spain and the terracotta
cazuela immediately springs to mind. The Spanish
cazuela is probably the most useable, most versatile and toughest
piece of terracotta ceramic cookware money can by just
ask the Spaniards (who swear by them). This simple dish can
be used in all cooking environments, on the hob, in the oven,
the outdoor clay oven, in the microwave, open fire and even
in the freezer - every kitchen needs one of these terracotta
The production of such terracotta dishes involves three main
elements: Earth (for the clay), wind (for drying) and fire
(for baking). There is of course an element of skill which
uses both modern methods as well as traditional techniques
in todays production of terracotta cookware. Mechanical
machinery may increase volume but visit any good Spanish cazuela
producer and old traditional methods remain very much the
same and indeed at the forefront.
are of course hand made cazuelas but when it comes to the
modern age a blend of both satisfies not just the demand for
Spanish terracotta cookware but also the true authenticity
of Spain. It is indeed difficult to get away from the industrial
age but when buying Spanish terracotta cookware there are
those producers from Spain who have carried on and adapted
their company ethos from their Spanish grandfathers or there
is the alternative of buying from foreign shores. It has to
be said that with this particular product, originality and
quality is key . . .
Cooking in Clay
Discover cooking in clay and you will immediately be drawn
to the idea of increasing your range of terracotta cookware,
from the simple terracotta dish to the earthenware casserole,
ceramic frying pan or a set of plates The Spanish range
is extensive and boasts such a neutral yet functional presence
and usability it will compliment the most rustic of kitchen
worktops as well a the minimalist. The Spanish cazuela is
well accustomed to heat, being fired at over 1000 degrees
your piece of terracotta cookware is a hardy, tough piece
of clay cookware which will last for years. Cooking in cazuelas
is something that the Spanish do almost daily, so versatile
is this dish that a plethora of recipes can be cooked in them
from pies and casseroles to seafood and even a Sunday roast,
smaller cazuelas are of course ideal for serving tapas.
recipe from Natoora
for New Potato and Honey Roast Salmon Salad makes a light
and great tasting evening meal full of flavour.
POTATO AND HONEY ROAST SALMON SALAD
250g new potatoes (we used Casablanca), gently cleaned
leaving the skin on
250g broad beans, podded (roughly 500g in the pod)
2 tsp. salted capers
knob of butter
2 organic salmon portions
1 standard Amalfi lemon
1 tbsp. honey
freshly ground black pepper
your salmon on an oiled roasting tray and season with
salt and pepper.
warm the honey with the juice of one lemon and pour over
for 12 minutes, basting occasionally. You can add the
salmon either hot or cold to your salad.
the eggs in cold water on a high heat.
the water starts to boil, leave the eggs to cook for 3.5
minutes before removing and placing in a bowl of cold
some salt to the boiling water and add the potatoes. Make
sure they are all a similar size or cut them so that they
are. Smallish ones will need 10 - 12 minutes.
the potatoes are boiling, quickly blanch the broad beans,
only for about 1 minute. Place them in cold water and
shell each one to really get the best flavour and texture.
a good sized knob of butter in a pan and add the salted
capers and the broad beans.
through, before adding the cooked potatoes so that the
butter coats everything.
with black pepper.
the eggs and slice in half lengthways.
up your potato and bean mixture, flake over pieces of
the honey roasted salmon and place the egg halves on top.
is a really tasty soup recipe which was featured on the site
some years ago and came from Henrie Geyser in South Africa
1 1/2 cup water
2 blocks chicken or vegetable stock
1 kg ripe tomatoes, halved, but not peeled
3 cinnamon sticks
3 bay leaves
4 - 6 curry leaves, dry or fresh (optional)
1 tablespoon brown sugar
1 red or green chilli (more, if you like it hot!), seeds
removed and finely chopped
2 tablespoons butter
1 tablespoon flour
2 tablespoons torn fresh mint leaves
1/2 cup fresh cream, whipped
1 large carrot, finely chopped
1 large onion, finely chopped
water to the boil and add the tomatoes, cloves, leaves,
salt, chilli, cinnamon, onions and carrots.
Simmer for 40 minutes.
Let the soup cool and then blend until smooth.
Melt butter in saucepan, sprinkle flour in and cook for
about 2 minutes, stirring over medium heat.
Add the soup and simmer for about 15 minutes.
Serve in heated bowls and garnish each bowl with fresh
mint and a twirl of the cream.
with warm garlic bread.
SCHOOLS TAUGHT DOMESTIC SCIENCE
75ml hand-hot water
200g brown flour
2 x 15ml spoons malt extract
2 x 15ml spoon black treacle
30g dark soft brown sugar
Honey or golden syrup to glaze
15g fresh yeast
the fresh yeast with water.
the flour and salt in a bowl, add the sultanas.
the malt, treacle, margarine and sugar until just melted
and the sugar dissolved, and stir into the flour with
the yeast liquid.
to a soft dough.
onto a floured surface and knead until no longer sticky
(about four minutes), adding more flour if necessary.
and place the malt
a greased 500g loaf tin.
the dough and leave to prove in a warm place until doubled
in size - about one and a quarter hours.
at 220°C, Gas Mark 7, for 30 minutes until browned
and the malt
sounds hollow when tapped on the bottom.
a wire rack.
the loaf is still hot brush the top with honey or syrup.
MIXING BOWL . . . RANDOM BITS AND PIECES
times when you read a recipe, the chef will have written them
up using culinary terms. These terms are useful as it means
only having to use one or two words instead of having to constantly
describe a process or method.
are some of the more common basic vegetable preparations:
chopped vegetables used as a basis for soups, sauces
This usually consists of a combination of onions, leek,
celery and carrots
and peel carrot and with a peeler shave off fine ribbons.
strips of root vegetables, for example carrot. Make
ribbons and trim into 3cm lengths and then cut into
very fine strips (1mm wide)
dice of root vegetables
Cut into julienne and then into 1mm dice
of root vegetables, for example carrot.
Wash and peel carrot and cut into 5mm thick slices.
Cut 3cm lengths and then cut into 5mm thick batons
dice of root vegetables
Cut into jardiniere and then into 5mm dice
of the above may also be made with fruits.
basic preparation is used for sauces, soups, stews, to stuff
vegetables, for stir frys and many, many other dishes. It
is basically, skinned and de-seeded tomatoes, roughly chopped.
the core of the tomato and lightly score the skin with a
sharp knife in a cross
into boiling, salted water (this is called a chauffant)
for 10 seconds
and place into iced water or under cold running water to
stop the cooking process
peel should now just easily peel away, if it does not repeat
steps 2 and 3
tomatoes in half and remove the seeds under running water
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