Good Grub

Put on your flip-flops, don your shades and enjoy a deliciously decadent scoop this summer with Kelly’s Ice Cream.

With fingers crossed for a scorching summer this year, Kelly’s Ice Cream is sure to treat. Available in six mouthwatering flavours, there’s one for every occasion. Choose from best selling Clotted Cream, Mint Choc Chip, Honeycomb Caramel, Strawberries & Cream, Coffee Latte and Cornish Dairy Vanilla.

Whether in a cone, on top of fresh strawberries or even as an accompaniment to a slice of fruit pie, the rich indulgent taste of Kelly’s Ice Cream will take you back to childhood memories of sun drenched summers. Bring out this gorgeous looking tub at barbecues or family gatherings and watch the compliments roll in.

Made in Bodmin, Kelly’s Ice Cream has lashings of clotted cream and whole milk, fresh from cows that graze on Cornwall’s lush green grass. The result is a distinctive flavour and velvety smoothness that you won’t find in any other ice cream.

It takes over 100 years of experience to make an ice cream as good as this (Kelly’s secret recipe has been handed down through three generations) and you can taste it in every mouthful.

In the event you might need some summertime recipe inspiration, Kelly’s has come up with a deliciously decadent recipe.

Easy Strawberry Meringue Sundae

4 egg whites
250g golden icing sugar
Kelly’s Cornish Clotted Ice Cream or Kelly’s Strawberries & Cream Clotted Ice Cream

Preheat the oven to 150°C. Put the egg whites and sugar in a clean, dry bowl (don’t use a plastic one, as they can be greasy) and beat with the whisk attachment of an electric food mixer or hand-held electric beater until the mixture is foamy and stiff.

This will take about 10 minutes so don’t use a hand whisk. Spoon the meringue onto baking trays lined with baking parchment in small dollops for individual meringues. Remember that it will spread as it cooks, so leave room between individual meringues. Cook for 35–45 minutes until crisp, and then remove from the oven and leave to cool. Break down the meringue into chunks and place in a tall glass.

Mix with fresh strawberries and Kelly’s Cornish Clotted Cream Ice Cream or Kelly’s Strawberries & Cream Clotted Cream Ice Cream and serve.

The Kelly’s range includes:

• Cornish Clotted Cream Ice Cream 1 litre
• Strawberries & Cream Ice Cream 1 litre
• Mint Choc Chip Ice Cream 1 litre
• Honeycomb Caramel Ice Cream 1 litre
• Coffee Latte Ice Cream 1 litre
• Cornish Dairy Vanilla Ice Cream 1 litre
• Cornish Dairy Vanilla Ice Cream 2 litre

Prices start from £2.99 for a 1 litre tub and are available from supermarkets nationwide.

Preparation time: 15 minutes
Cooking time: 35-40 minutes
Serves 12

5 large eggs

150g/5oz caster sugar

a few drops vanilla essence

150g/5oz plain flour, sifted

100ml/4floz Filippo Berio Mild & Light Olive Oil

Filling:

150ml/ ¼ pt double cream

150g/5oz strawberries, halved

3 tbsp strawberry conserve

Icing sugar to dust

1. Preheat the oven to 180C/Fan 160C/350F/Gas Mark 4. Oil and base line two 20cm/8in round sandwich tins. Use an electric whisk to whisk the eggs, sugar and vanilla together in a large bowl until they are really thick enough to leave a trail on the surface, when the whisk is lifted.

2. Gently fold in half the flour with a metal spoon, then half the oil. Repeat, working very lightly. Pour the mixture into the prepared tin. Bake for 35-40minutes or until golden and springy to the touch. Cool for 10 minutes; remove tins, then transfer to a wire rack and leave until cold.

3. To decorate, whip the cream until it forms soft peaks; mix the strawberries and conserve together. Cut the cake in half and sandwich together with the cream and strawberries. Dust with icing sugar and serve.

www.filippoberio.co.uk/recipes

From SCRIBO EDITION, French publisher of bilingual gastronomic dictionaries since 1989

THE A-Z OF COOKING VERBS

Pocket Dictionary
for cooks and pastry cooks
French-English/English-French

TEST YOURSELF !

• How would you translate a stew?
• Hint: the French use 6 different terms according to the food that is stewed.
• What is the technique to spatchcock a whole chicken?
• Hint: something has to be removed so that you can open up the chicken flat, like a book.
• What is the French translation for Blind-baking a pastry crust?
• Hint: The English cook ‘blind’ ; the French cook ‘à blanc’.

If you have no clue how to answer the above, then you definitely need The A-Z of Cooking Verbs.

BOTH A DICTIONARY AND A FRENCH TRAINING MANUAL

• The A-Z of Cooking Verbs offers cooks and bakers the vocabulary and phrases that are essential in translating recipes.
• Students in catering schools will use the dictionary to learn the definitions of the cooking vocabulary in French and in English.
• Their teachers will discover resources for numerous thematic lessons in cooking vocabulary.

A MINE OF INFORMATION
In a compact, easy to use format The A-Z of Cooking Verbs covers a large panorama:
1. The 450 verbs most frequently used in cooking and baking.
2. Definitions for specific French terms (chiqueter, luter, lever un filet de viande, abaisser une pâte, etc.).
3. Practical examples of translations in the context of recipes.
4. Linguistic variations British English/American English.
5. Verb derivatives: adjectives, adverbs, nouns (Ice, ice-cold, iced, icing; Cook, cooked, cooker, cookery, cooking,cookware, etc.). For common names which are not derived from a verb, The A-Z of Cooking Verbs is best used with its complement, the pocket gastronomic dictionary The A-Z of French Food, in which you will find all ingredient related terms (meat, fish, vegetables, etc.), along with the explanation of all the dishes, preparations and ingredients of traditional and regional French cuisine.

Author : Geneviève de Temmerman.
Format : 9 x 19 cm ; 144 pages.
For sale at www.scribo.fr from 8th June and international bookshops.
Price : 34 euros (dispatching included).

For an added touch of luxury, incorporate Filippo Berio’s newly re-launched Special Selection Extra Virgin Olive Oil into your cooking. The premium olive oil is perfect for food lovers and olive oil connoisseurs and is guaranteed to add that extra something to a variety of dishes.

Now in the distinctive Filippo Berio bottle, the Special Selection Extra Virgin Olive Oil is a skilful blend of specially chosen olives, which are selected to achieve a particularly smoother taste. The oil has a ripe fruity flavour and a slightly peppery finish, created to complement and enhance the flavour of food.

The oil is ideal for drizzling over gorgeous new season vegetables, pasta, meat or salads or can be mixed with fresh herbs and a little of Filippo Berio’s Balsamic Vinegar to create a delicious dressing. Alternatively the oil can be enjoyed as a dip with warm crusty bread. Packed full of nutrients and vitamins, the Filippo Berio Special Selection Extra Virgin Olive Oil contains mono-unsaturated fat, a ‘good fat’ that can help lower cholesterol and control blood pressure. It provides a healthy but tasty alternative to butter or vegetable fat and will complement food while enhancing the flavour.

Filippo Berio fans can still enjoy the same great taste and quality of the Special Selection Extra Virgin Olive Oil but will now find it firmly amongst the rest of the Filippo Berio family. The new packaging has been designed to bring the oil in line with the rest of Filippo Berio’s distinguished range of oils and pestos.

Filippo Berio Special Selection Extra Virgin Olive Oil is available from Tesco priced from £4.99. For more recipe ideas and cookery hints and tips visit www.filippoberio.co.uk.

A dramatic shift in farm subsidies by French President Nicolas Sarkozy looks set to bring healthier foods to consumers in France. Now food campaigners are asking when Prime Minister Gordon Brown plans to do the same for UK citizens.

This week the French government announced that from next year it would snatch back 20 per cent of the billions of euros paid in subsidies to big grain producers and give it instead to livestock graziers, hill farmers and organic producers. The surprise move will bring real health benefits to French consumers, who are already among the healthiest and longest-living in Europe.

The small farms in line for the extra cash have one thing in common – they all raise livestock the natural way by grazing them on fresh pasture. Research evidence is now accumulating that meat and dairy foods produced this way are rich in the nutrients which protect against today’s most intractable
diseases.

These health-boosting nutrients include a range of antioxidants including vitamin E, which protects against diabetes, heart disease and cancer; omega-3 fatty acids, which protect against heart disease; and a substance called CLA, a powerful cancer fighter.

Over the past 20 years levels of these nutrients have fallen in western diets leading to a big increase in degenerative diseases, including type 2 diabetes now reaching epidemic proportions.

One of the reasons for this loss of nutrients is the growing trend for beef and dairy farmers to take their animals off their natural pastures and feed them on cheap grain in concrete yards. Thanks to EU grain subsidies Britain’s surplus of pesticide-ridden cereals is now so big that more than half of it has to be fed to livestock.

This is not only damaging to the animals and the consumers who will eventually eat the foods, it is also harmful to the environment and the health of the planet. The bold French move to strip away some of the cereal subsidies will give a boost to the nation’s health, say food campaigners.

Graham Harvey – author of The Carbon Fields which spells out the health benefits of pasturefed foods – has welcomed President Sarkozy’s action. He said: “Once more the French, who are the longest living people in Europe, have been prepared to put human health before the profits of big corporations. It’s the global pesticide companies who benefit most from subsidies to cereal growers.

“And once more the British government is failing to protect the nation’s health by standing up for consumers against powerful interest groups. As Britain faces an epidemic of obesity and diabetes that threatens to overwhelm the NHS, the politicians fail to make the connection with falling food standards.

“The answer’s obvious. If you want to live to a ripe old age, the best advice is to move to the other side of the Channel.”

Books by Graham Harvey:

The Carbon Fields: How Our Countryside Can Save Britain

The Killing of the Countryside Winner of the BP Natural World Book Prize

Früli is something I jokingly refer to as “The Gayest Beer In The World”. Why? Because it’s strawberry flavoured. It’s also delicious, so the gayness of it is a moot point. It’s amazing. Gone is the hop-tastic taste of traditional beers, replaced instead by a mild tingle of fizz and alcohol, and the overriding flavour of strawberry. Now, at this point, you’ll probably it imagine to be some disgusting, sweet and syrupy concotion. It’s not. It’s a mild flavour, with a very subtle sweet edge. It’s not what I’d define as sweet, but I would say it’s immensely girly, despite having to pass it round my male friends as they all want to try it (and undoubtedly fall in love with it like me.)

It looks weird as hell too. Semi-opaque, and as expected, pink, but still immensely nice looking. It barely fizzes, so you don’t wind up belching like some…un..couth…creature. (Not very ladylike for the Lu.)

I’ll say this. Infact, I’ll bold it. Früli is very very expensive. A single pint at The Warehouse set me back a whopping £4.40, making my already abused bank account weep. (I also bought a Chicken Scream Burger and a waffle platter to share with a friend. Spent just shy of £20 by the end of the visit.)

…It’s still worth it, and I expect that given any excuse or opportunity, I’ll buy a pint of it in a pub, or a few bottles from a shop.

LU APPROVES.

More on the Früli fansite www.frulibeer.com

MOCHA CHOCCA CHIP CAKE - FRUISANA RECIPE OF THE MONTH – DECEMBER

Fed up with traditional fruity festive fare? Don’t like fruit cake, stollen or mince pies? Look no further as help is at hand from the Fruisana Kitchen – this recipe for a delicious moist Mocha Chocca Chip Cake which is great for the lunch box and yet rich enough to serve as dessert with a dollop of whipped cream or ice cream.

Mocha Chocca Chip Cake

175g butter, softened

100g Fruisana Fruit Sugar

3 large eggs

200g self-raising flour, sieved

2 tablespoons cocoa powder

1 tablespoon coffee essence

100g chocolate chips

Place the butter and Fruisana into a bowl and beat together until light and fluffy.

Beat in each egg then fold in the flour, cocoa powder, coffee essence and chocolate chips.

Place the mixture in a lined 2lb loaf tin and bake fan oven 160°C, electric oven 180°C or gas oven mark 4 for 1 - 1¼ hours until well risen and firm to the touch.

Allow to cool in the tin for 10 minutes before turning out and cooling completely.

There are lots more recipes to be found on the Fruisana Fruit Sugar website www.fruisana.com

If you’re looking to increase your Omega 3 intake you don’t have to keep eating mackerel any more because a new book called Top 100 Omega 3 Recipes reveals how varied and tasty an Omega-3-rich diet can be. You can reduce your risk of heart disease and keep your brain active and agile without compromise.

This latest addition to Duncan Baird Publishers’ Top 100 range provides a
huge choice of Omega-3-rich dishes for:

• health-conscious foodies and reluctant fish-eaters,
• parents with young children (particularly fussy eaters)
• those following dietary advice for health reasons such as risk of heart attack or stroke
• those diagnosed with chronic conditions such as rheumatoid arthritis or diabetes and
• vegetarians, with its wide range of vegetarian options.

The recipes for breakfasts, lunches, light meals, teas, snacks, dinners and desserts are all rich in Omega 3 fats. Choose from fruity maple porridge to salmon and broccoli chowder; from Moroccan bean tagine to baked apple streusel, or from the wide range of tasty fish recipes. All recipes are simple to prepare, as many were developed with the family in mind, and use widely available ingredients. Each recipe includes preparation times, storage advice and suggested accompaniments.

How do we know we are getting enough Omega 3 fats to make a difference?
This is the first Omega 3 recipe book that enables you to be sure you’re getting what you need because, uniquely, this cookbook includes nutrition facts per portion, for each dish, detailing its energy value, fat content and contribution towards your daily Omega 3 needs.

And, Top 100 Omega 3 Recipes clarifies the health benefits by including a section explaining, in straightforward terms, how Omega 3 fats can improve your health; it also answers frequently asked questions about risks of fish toxicity and global over-fishing.

The book was born from the practical difficulties of trying to include Omega 3s into the diets of the authors’ young families, and also from Penny Doyle’s work as a dietitian, where she was met with many dismayed faces when explaining that fish fingers and tinned tuna weren’t useful sources.

Authors
Audrey Deane has 12 years experience in the food industry working in food development, buying and marketing roles for both J.Sainsbury and Tesco.

Penny Doyle has her own consultancy working as a freelance dietitian specializing in family health and care of the elderly.

The authors met at university, live in Hertfordshire and are both passionate cooks, keen sportswomen and busy mothers.

Publishing 15th January 2009
Paperback with concealed spine
Price: £5.99
ISBN: 9781844837571
THE TOP 100 OMEGA-3 RECIPES
by
Audrey Deane & Penny Doyle
Duncan Baird Publishers

Home baking is enjoying a resurgence – it’s official: the WI reports renewed interest in its baking courses, with sales of courses up 60 per cent*; retailers report a dramatic sales increase in baking utensils with one online retailer reported to be selling a biscuit cutter every 15 minutes**. Fruisana Fruit Sugar reports renewed interest in the baking recipes on its website www.fruisana.com And it’s not surprising – the plethora of cookery programmes on TV, foodie websites and our love of cookery books, have shown us how easy and rewarding home baking can be.

The feeling of satisfaction when you take your freshly baked cake from the oven, combined with the delicious smell and the promise of the pleasure to come when you share it with your friends and family takes some beating, and more and more of us are choosing to spend our spare time relaxing this way.

By using Fruisana Fruit Sugar in your baking instead of regular sugar, you will find that the flavours are enhanced. You need use less Fruisana than ordinary sugar and your end result will be more satiating as well as tasty. If you choose foods which have a low Glycaemic Index (GI), there will be minimal impact on raising the blood sugar level, thus reducing those energy peaks and troughs. Fruisana’s GI value (only 19) means longer lasting energy and reduced temptation to snack, because it helps prevent the hunger pangs associated with low blood sugar levels.

Here, fresh from the Fruisana Kitchen, is a simple recipe which is sure to become a firm family favourite – the cardamom adds a lovely spicy flavour and it is fabulous for afternoon tea.

Cardamom Cake
Ingredients:

225g butter, softened
175g Fruisana Fruit Sugar
4 large eggs
150ml natural yogurt
200g self-raising flour, sieved
200g wholemeal self-raising flour, sieved
10 cardamom pods, remove the seeds and grind them in a pestle and mortar
or use 1 teaspoon of ground cardamom
175g raisins
100g chocolate chips

Method:

1. Place the butter and Fruisana into a bowl and beat together until light and fluffy.

2. Beat in each egg then beat in the yogurt, fold in the flours and ground cardamom seeds mix thoroughly.

3. Gently stir in the raisins and chocolate chips, place the mixture into a lined 23cm (9inch) round deep cake tin.

4. Bake in a fan oven 160°C, electric oven 180°C or gas oven mark 4 for 1½ - 2 hours until well risen, golden in colour and when tested by placing a skewer in the centre it comes out clean.

5. Allow to cool in the tin for 15 minutes before turning out to cool completely.

And once you have tried this recipe you can experiment with your own. The Fruisana website www.fruisana.com has a host of more recipes and welcomes feedback and recipe suggestions. You can also become a Friend of Fruisana for advance news of events and special promotions.

To obtain a free set of recipe booklets from Fruisana, just phone 0800 279 1114 or email information@fruisana.com