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The Foodie Manual Issue 03
HI,
Published May 2022
www.thefoodiemanual.co.uk @thefoodiemanual @thefoodiemanual @thefoodiiemanual
Publisher Melissa Compton melissacompton@oceanidgeek.co.uk www.melissacomptonwrites.wordpress.com Tel: 077882012717
Editor Melissa Compton
Food Writer Zena Leech-Calton
Contributor Rebecca Heath
Photography Melissa Compton, Rebecca Heath, some images from adobe stock
Thanks Thank you to everybody who supports the magazine, as we celebrate and support the food and drink industry.
With April behind us, the food industry and events are back in full swing, we decided to dedicate this issue to the world’s biggest food city, which I have been researching this month. There is a lot of debate and no definite list or assessment criteria. While New York is generally quoted as a major player for the title surprisingly it’s not the American city with the most food outlets.
in favour of reviews, produce articles and our news section has been replaced by a where to eat and drink section. Zena and Rebecca have put together some great recipes, and the magazine is packed with features including Zena’s Top 10 Kitchen Tips, our feature article The Biggest Food Cities, and our feature on Hidden gems and Small towns.
There is also a lot of buzz about Madrid as an up and coming player Spain is already well represented as we’ll discuss in the article.
We hope you enjoy the issue.
You’ll notice in this issue we have gone for a different structure although we have reduced the number of recipes,
You’ll find a feature on eggs and their many uses from Zena as well as a recipe for Crab and watercress cakes and others
Melissa Compton Follow us online at @thefoodiemanual
Copyright The contents of this magazine and fully protected by copyright and must not be reproduced in any format in full or part without written permission from the published.
Disclaimer Whilst every effort is taken to ensure correctness, cooking time and results may vary from appliance to appliance and we recommend you use your own judgement. www.thefoodiemanual.co.uk
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The Read List Our latest features and foodie news
Food Cities P.06 Melissa discusses foodie cities and the Michelin star criteria
Innovation Gateway P.13 Unlocking technology in food and drink
Chlorophyll Water P.16 First ever USA bottle water to receive clean label project certification
Bakery On Main P.24 unveils 2 new products to their expansive line
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The Recipe List This months recipes 3 ways to cook cauliflower P.18 Mousse au Chocolat Frambroise P.26
Light Carrot Cake P.28
Walnut & Cherry Double Chocolate Brownies P.30 Mushroom & Blue Cheese Pate P.34
Crab & Watercress Cakes P.36
Smoked Cod Rarebit P.38 Celeriac Rosti P.40
Spiced Lamb Kebabs P.42 Coffee Cake P.42
Extras Where to eat P.22 Where to Drink P.23 Zena’s Super Ingredients: Eggs P.33 From Our Kitchen to Yours P.46 www.thefoodiemanual.co.uk
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Food Cities
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The World’s Biggest Food City
Words by Melissa Compton.
We were so excited to write this feature, We’ve been researching all month long, and why wouldn’t we be foodies - who wouldn’t want to know. The most agreed answer is Tokoyo Japan, which currently has the most Michelin Star restaurants at over 220. Here’s the thing although a few capital cities such as London, New York, and Paris consistently make the top 10 list, the list vary and each country has different statistics on which they judge their biggest food cities, in American they keep statistics on how many eating establishments each state has and although New York is listed as a big food city It doesn’t top the list for eating establishments. According to the National Restaurant Association, California holds this title with a massive 87,225 restaurants/eating establishments in comparison to New York’s 58,027. While Washington DC takes the award for most restaurants per capita with 0.4 restaurants per every 100 people. In the UK the office for national statistics holds records for the food and drink industry in the UK, too and London is also a regular among the world’s Biggest Food Cities, too. All this research leads us to the ultimate question of what makes a ‘world's biggest food city’ based on the research we discovered it depends on who you ask. www.thefoodiemanual.co.uk
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Statistics detail restaurants and eating establishments per state/county/city some with a via of how many restaurants there are per person, while others rely on how many cuisines they serve. The interesting thing was no one was rating the food cities based on quality, food hygiene Tokoyo is rated on having the most number of Michelin Star restaurants in the world making it worthy of the title. While London has just over 50 Michelin Star Restaurants (2022). While the Michelin Star awards are a desired status within the restaurant industry, what then about the street food vendors small cafes etc many of which make up the appeal of foodie cities, are these then to be excluded? What about the average foodie too what do we look for in a great foodie city! Are our standards the same as the data available and does it help? As foodies, we explored the criteria of the Michelin Star award and what it means to us in everyday terms.
1. Use quality ingredients Now, let us be honest. This is a grey area it needs a better definition they mean utilizing fresh ingredients best for the recipe and food being produced we assume as they go on to say that using premium ingredients is not imperative and this is a myth they would like to correct.
“The freshest fruit doesn’t always make the sweetest jam!” Not all recipes call for or are improved upon by using the freshest & best ingredients. We would prefer to see this replaced with a joint assessment in food hygiene and a dedication to sourcing new ingredients and using ingredients in an inventive and innovative way. After all as foodies if we are going to a Michelin Star restaurant I am expecting innovation before We have even left home. In our opinion, all cooking is based on using quantity ingredients making this definition misleading. Also, the freshest ingredients in the world won’t serve you well if you can’t utilise them well and know how to store them.
2. Mastering Flavour and Cooking Techniques This is an area we can get on board with, as foodies we are expecting Michelin Star establishments to be at the top of their game in terms of their use of flavour and use of cooking techniques and if it can be cooked tableside, go for it! It is the best thing you can do in terms of excellent dining experiences.
3. The Personality of the Chef in the Cuisine Here’s the thing, when we go to eat at a restaurant, we’re not thinking I hope the chef puts his personality into the food, we are thinking we hope the chef puts his expertise in the food and heart and soul into the presentation and design. The presentation and service is the are where food esablishments get to reinforce their branding and display emotion. But this is essentially about branding, not the chef's personality, if the chef has an authentic brand then the two areas merge. A chef’s personality can be completely different to their brand depending on how they choose to repre sent themselves and their food. We believe that people that love what they do make better food due to diligence and dedication.
4. Value for money Let’s face it this is another grey area, value for money in any area is a subjective topic usually judged on either how much money a person could afford to spend, or the quality of service. While £40-125 seems to be a general price range for some Michelin Star restaurants with the value being based on a number of attributes, quality of the food, menu choices, service, how long the food took to arrive, staff etc each individual will rate any restaurant differently to someone on a limited income £125 for a meal might be a little too much to gamble on a restaurant they don’t usually frequent and so be deemed less valuable, www.thefoodiemanual.co.uk
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while people are usually willing to pay more for their tried and tested restaurant choices. When checking out a new restaurant at the magazine we have a £50 limit (in the cases where we pay for the food).
5. Consistency of Food By this, they mean that the quality of food, presentation and dining experience should be consistent even if the chef’s absent or having a bad day if the restaurant is short-staffed. Not only is this a tall order, but it is hard for restaurants to determine how performance will be affected if they are short-staffed or the chef has having a bad day. We believe that dining experiences should be consistent we also believe that most diners are sympathetic when a reasonable explanation is provided in circumstances beyond control. While we believe as foodies it is impossible to mandate that a restaurant never has a bad day. There are procedures and structures that can be implemented to remove or reduce a negative experience for customers. We would never recommend having a staff member who was experiencing extreme negative circumstances come to work this can be helped by having a small number of bank staff to fill in in emergencies, We strict reporting potential absences policy such as phoning in 5 hours before shift starts, a good working relationship with staff where they are supported to give honest feedback and good organizational management. We think the Michelin star award should reward these practices. Essentially foodies rate restaurants and eating establishments on their service, and food quality and that’s how it should be for us the biggest food cities should have the following a good ratio of people to restaurants, a high number of cuisines served, a good number of establishments with the highest stands, a high hygiene rating. These awards should be about providing the public with reassurance and the restaurant with recognition for their hard work. The Pandemic changed the food industry people are using takeaway services more than ever and the most popular kind of restaurants are pub restaurants, the current statistics point to the food and drink making a recovery from the 32% drop in revenue in 2020 by 2024. As of now, it is still an unpredictable landscape. The pandemic is often blamed for the problems within the food industry, the truth is there have been issues since 2018 when a boom in casual dining and consumer behaviour and rising costs were cited as the main causes. Maybe when we take all this into account we should be considering the number of casual dining establishments in cities when looking at the world's biggest food cities. What’s your favourite food city and why? Sources https://restaurant.org/ https://www.statista.com/
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The Foodie Manual We want to hear your voice! And win a £10 voucher
The Foodie Manual is a magazine built around our readers, we put you at the heart of all we do, having previously delivered food content for over two year via tips, recipes, reviews, and features. Now we want to know your opinions about food , what do you eat, cook, and think about food 2022 . We use your answers to ensure our content delivers so tell us how often you eat out, do you have food photos on your camera roll, what would you like to see more off in the magazine. Talk to us we’re listening fill out our Survey at
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Innovation Gateway: Unlocking the technology in food and drink
A unique collaboration making it easier for food and drink companies in England, Scotland and Wales to adopt cutting edge technology and grow their business has been launched today. The Food and Drink Federation (FDF) brings together a range of specialists to create the Food and Drink Innovation Gateway, a simple online tool that will match firms in the sector with the expertise to support them with their technical challenges. This partnership will provide valuable insights into the technological needs of the industry, helping improve and better target the support available. www.thefoodiemanual.co.uk
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UK food and drink manufacturers have a justified reputation as a global leader in innovation – in 2020, the sector’s procurement of robots increased by more than a third on 2019 and nearly £800m was invested in research and development and software. But rising costs, labour shortages and stretched supply chains are putting increased pressures on businesses seeking to make longer-term investments. Utilising existing and new technologies is vital for food and drink businesses to overcome these challenges and to increase productivity, reduce waste and improve sustainability. It can also create new, high skilled green jobs across all nations and regions, and support the FDF’s ambition for the sector to be Net Zero by 2040. Experts in the world of research and higher education, from the Manufacturing Technology Centre (MTC) to the Advanced Manufacturing Research Centre (AMRC) to the University of Lincoln will be on hand to enable businesses of all sizes to better understand the opportunities that innovation can deliver, while helping to de-risk investments and implement the technology.
Karen Betts, Chief Executive, the FDF, said: “The FDF is proud to have established the Innovation Gateway that we’re launching today. It will offer practical support to food and drink companies across the UK to help them to harness the opportunities that technology can offer. By investing in digital capability, food and drink businesses will be able to improve the productivity and sustainability of our companies and our supply chain – critical investments both in future growth and in the resilience of our industry.”
Pete Robertson, Chief Executive, FDF Cymru, said: “FDF Cymru is delighted by today’s launch of the Food and Drink Innovation Gateway. Introducing and harnessing the future of automation, digitisation and data is key to manufacturers’ resilience and will create a higher skilled sector with a greater potential to improve productivity and add value to its products. “Within our thriving partnership with AMRC Cymru, FDF is delighted to act as the initial contact point for all Welsh businesses who seek to understand the support for innovation available to them across Wales and the wider UK High Value Manufacturing Catapult network.” www.thefoodiemanual.co.uk
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Steve Barton, Strategic Project Director, ABF Grocery Group and Chair of the FDF’s Technology Forum: “The Innovation Gateway makes it easy to quickly identify the best automation and technology solutions. This is increasingly important as we manage decarbonisation, rising energy costs and commodity price volatility. Completing one online form connects food businesses to an independent specialist to help find the right partner to step change their productivity and efficiency. It may sound like a simple concept, but the Innovation Gateway has been complex to bring together and I applaud the work of the FDF and the commitment of the UK innovation sector for their support for the UK food industry.” For more info please visit; https://www.fdf.org.uk/
The Food & Drink Innovation Gateway is a collaborative project led by the Food and Drink Federation and includes the High Value Manufacturing Catapult, MTC - Manufacturing Technology Centre, AMRC, Interface - The knowledge connection for business, Digital Catapult, University of Lincoln (NCFM), Sheffield Hallam University (NCEFE) and Cranfield University.
The Innovation Gateway will offer businesses a full suite of free and subsidised support including free line walks, process mapping, project planning and match funding.
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Chlorophyll Water® is the First-Ever Bottled Water in the USA to Receive Clean Label Project Certification BROOKLYN, N.Y. —
Chlorophyll Water® is proud to celebrate its rigorous purification standards and unprecedented clean label certification, Chlorophyll Water® is the first bottled water in the United States to pass the strict Clean Label Project certification requirements and rigorous lab testing to achieve Clean Label Project Certification. The Clean Label Project is a national non-profit with the mission to bring truth and transparency to consumer product labeling and consumer product safety issues – heavy metals, pesticide residues and plasticizers, other chemicals of concern and truth in labeling. Products awarded the Clean Label Project Certification meet the below criteria:
•
Products are tested by senior chemists at an ISO-accredited third-party laboratory, testing for over 90+ industrial environmental contaminants, including heavy metals (including total arsenic, cadmium, lead and mercury), pesticide residues and plasticizers (including BPA, BPS, phthalates) and various other chemicals of concern.
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Recognized by the Green Business Bureau as "Good for the Mind, the Body, and the Planet," Chlorophyll Water® is a nonGMO, plant-powered purified mountain spring water enhanced with the addition of Chlorophyll, a key ingredient, and the distinct green pigment in plant life. Chlorophyll Water® receiving this prestigious accolade, being the first bottled water in the United States to pass such lab testing and receive the honor of Clean Label Project Certification with review of over 90+ potential industrial environmental contaminants, demonstrates their meticulous purification process, commitment to quality ingredients and mountain spring water source protected by nature. "Consumers are increasingly concerned about the beverages they put into their bodies and the food they provide for themselves and their families" said Jaclyn Bowen MPH, MS food safety and quality systems engineer and executive director of Clean Label Project. "Being Clean Label Project's first bottled water in the United States to receive certification demonstrates Chlorophyll Water's commitment to ingredient quality and their purification standards." Registered Dietician Allie Gregg explains, "There are so many amazing benefits to drinking Chlorophyll Water®! It helps your liver function which improves detoxification, increases energy, helps to balance hormones, aids in weight loss and also fights cravings, reduces inflammation, increases and refreshes your body's red blood cells, [works as a] natural internal deodorizer, and promotes anti-aging and glowing skin." Chlorophyll, the main ingredient in Chlorophyll Water® is ranked the #1 ingredient trend for 2022 by Trendalytics, trusted retail analytics platform. Trendalytics measures consumer demand and market supply inflection points by classifying and translating data across social influencer buzz, online product searches and consumer shopping patterns. Chlorophyll Water® also recently received a coveted "A" Rating Brand Score by NielsenIQ, the global leader in analytics, consumer behavior & data science receiving 509 out of 600 points, including a +201.6% store velocity ($/TDP), compared to category average velocity of just +6.1%. Chlorophyll Water® is available at ChlorophyllWater.com, on Amazon.com/ChlorophyllWater and in select grocers and wellness centers across the United States.
Chlorophyll Water® is a refreshing introduction to the many benefits of chlorophyll and each bottle of Chlorophyll Water® is fortified with additional vitamin A, vitamin B12, vitamin C and vitamin D.
For More Information on Chlorophyll Water®: https://ChlorophyllWater.com/ Visit Chlorophyll Water® on Amazon: https://www.amazon.com/dp/B07RHVS53H @ChlorophyllWater Instagram: https://www.instagram.com/ChlorophyllWater/ YouTube: https://www.youtube.com/c/ChlorophyllWater/ Facebook: https://www.facebook.com/ChlorophyllWater/ LinkedIn: https://linkedin.com/company/ChlorophyllWater TikTok: https://www.tiktok.com/@chlorophyllwater Pinterest: https://www.pinterest.com/ChlorophyllWater
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S E A S O N A L
Cauliflower Squash it, fry it, or roast it! Cauliflower cheese is a much-loved dish, we sometimes forget how versatile the cauliflower is. It truly is a delicious vegetable with a variety of uses! Despite being white, the calcium it contains is in the outer green leaves we usually throw away.
Cauliflower Puree with a hint of toasted cumin This puree makes a great ingredient, especially when cooking spiced or aromatic lamb dishes.
Ingredients 1/2 cauliflower cut into medium florets
80 ml double cream 1/3 teaspoon cumin seeds seasoning
Method 1.
Lightly fry the cumin seeds in a hot frying pan without oil for 30 – 40 seconds to release the flavour – cool slightly and grind.
2.
Meanwhile, steam the cauliflower for 8 - 10 minutes until soft.
3.
Mash, or whiz with a hand blender or put through a ricer to form a smooth puree.
4. Beat in the cream, ground cumin, and season to taste. www.thefoodiemanual.co.uk
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Spiced Roasted Cauliflower Infused with Indian flavours this works equally well as a side dish to curries or as an exciting accompaniment to garlic roast chicken.
Ingredients 1/2 cauliflower cut into small florets 2 tablespoons vegetable oil Indian Curry spice mix 1 teaspoon coriander seeds 1/2 teaspoon cumin seeds 4 – 5 peppercorns pinch fenugreek 1 heaped teaspoon turmeric
Method 1.
Simply dry fry the seeds along with the peppercorns and fenugreek for 30 – 40 seconds in a hot pan until they release their aroma.
2.
Grind with a pestle and mortar.
3.
Mix together with the Turmeric.
Recipe by Zena Leech-Calton www.lovefoodnorwich.co.uk www.thefoodiemanual.co.uk
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Parmesan Battered Cauliflower Fritters As a starter or to add some texture to grilled meats these fritters are Moorish, especially with a dip.
Ingredients 1/2 cauliflower – cut into small florets For the batter – 4 heaped tablespoons plain flour 1 teaspoon of any vinegar
1/2 teaspoon baking powder water to mix 1 heaped tablespoon parmesan–grated
Method Simply whisk all the ingredients for the batter together (except the cheese) with enough water to mix into a smooth batter the consistency of double cream. Stir the cheese into the batter. Dip the cauliflower florets in the batter until well coated, shake off any excess, and deep fry in hot oil until golden.
Recipe by Zena Leech-Calton www.lovefoodnorwich.co.uk
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Where to
EAT
Norwich Harrys Soul Train which currently operates
outside The Whalebone and had a new cafe opening soon on Adelaide street. is Norwich's soul-fuelled pop -up street food vendor serving street food burgers, tacos and our favourite halloumi fries. family run business using locally-sourced ingredients to create true soul food. https://www.harryssoultrain.com/
Swansea Vesuvios, Swansea simply an amazing pizzeria with a dedication to great food you’ll find everything from pizza to steak all a two minute walk from Liberty Stadium with a terrific atmosphere. Located on 200 Neath Road, Landore. www.vesuvioswansea.co.uk
Founders & Co located on Wind Street, Swansea. Gem of Norwich, for an unforgettable eating
experience it has to be Gem of Norwich based on Thorpe Road opposite the station they provide delicious homemade Eastern Mediterranean dishes inspired by authentic Turkish & Kurdish cuisines. With over 20 years experience and 4 sister restaurants across the U.K https://www.gemofnorwich.co.uk/
Their catch phrase is Think, Drink, Laze, Graze, Browse and it really does some this place up. There’s so much going on at Founders they host regular events but we love them for their bottomless brunch, simply put this place is like a Swansea staple. https://foundersandco.uk/
Mary Dillwyn based on Pontardulais Road, Swansea. The Grosvenor Fish Bar is a long standing fish &
chip shop with seating for up to 70 people downstairs, based at 28 Lower Goat Lane, their High Sea’s platter is not to be missed. https://www.fshshop.com/
All the food here is amazing but we love their NGCI Menu which includes no gluten or wheat booking is recommended. https://www.marydillwynpubswansea.co.uk/
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Where to
Drink
Swansea
Norwich Last Pub Standing a long time favourite of ours, not only a great place to eat but their garden is perfect to spend time in having a nice drink and catching up with friends. Last Pub Standing is based on Kings Street https://www.lpsnorwich.co.uk/
The Departure Lounge based on Prince of Wales Road not far from Norwich Rail Station, this small independent café has it all, good food, delicious cakes, and great coffee try the latte it’s a real treat.
Uplands Tavern based on Uplands Crescent the pub is owned by the Greene King, with the feel of a true local, no-one in Swansea does entertainment quite like them keeping us entertained with live music, open mics, and quizzes. It’s hard to word just how much love we have for them, so try them out sit out on the deck, its lovely. IG @theuplandstavernswansea
Coffee#1 Swansea is based on Princess Way, they
IG @the_departure_lounge_norwich
serve global gourmet coffee, juices, and snack and are dine in or takeaway only. One of Swansea’s popular coffee shops is a must try.
The Belgian Monk is located in Pottersgate selling a
https://www.coffee1.co.uk/
selection of authentic beers they even have a gluten free selection. They re-open on 29 Apr 2022 after a 5 day break, so why not catch a drink in one Norwich’s infamous pubs.
The Wig and Pen Pub based on St Helen’s Road,
https://www.thebelgianmonk.com/
https://www.craftunionpubs.com/wig-and-pen-swansea
this friendly pub always has great offers on and as part of the Craft Union family they have a real focus on community
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Bakery On Main unveils 2 new products to their expansive line: Protein Instant Oatmeal and 3 Grams Net Carbs Granola.
Bakery On Main unveils 2 new products to their expansive line: Protein Instant Oatmeal and 3 Grams Net Carbs Granola. – Bakery On Main, a leader in manufacturing gluten-free granola, oatmeal, and granola bars, unveils two new items to their award winning line up, Protein Instant Oatmeal and 3 Grams Net Carbs Granola. In recognition of the growing consumer desire for keto-certified gluten-free granola that doesn’t contain sugar alcohols, Bakery On Main created 3 Grams Net Carbs granola in three exciting flavours including Raspberry, Maple Vanilla, and Cinnamon. Their new grain free granola is made from a unique blend of coconut, assorted nuts, and seeds while only containing 3g net carbs. Other notable features of this product include no artificial sweeteners, added sugars*, or sugar alcohols. This innovative new line boasts many certifications which include NON-GMO Project Verified, Certified Gluten-free, OU Kosher, and Keto Certified.
“People are craving a flavourful gluten-free granola that fits with their special dietary needs,” said Lisa Laskarzewski, Interim President, VP of Marketing & Innovation. “We wanted to make our consumer’s lives easier with the creation of a product that they can grab off the shelf and instantly know that it is keto-friendly, gluten-free, and will taste amazing.”
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Summary of Key Features of 3 Grams Net Carbs Granola • • • •
The perfect size. Available in 8oz stand up resealable bags for easy storage or on the go snacking. Naturally flavored. Bakery On Main’s 3 Grams Net Carb granola is available in three popular variations: Cinnamon, Raspberry, and Maple Vanilla Healthy and affordable. With no artificial sweeteners, added sugars*, or sugar alcohols, this granola is easily affordable for the costumers. The suggested retail price is $6.99 for the 8oz. Supported by certifications. Backed with certifications you can trust. Bakery On Main’s 3 Grams Net Carb Granola is NON-GMO Project Verified, Certified Gluten-free, OU Kosher, and Keto Certified
Debuting alongside their granola is Bakery On Main’s new plant-based Protein Instant Oatmeal launching in two exciting flavours including Blueberry and Maple & Brown Sugar. Made with certified gluten-free oats, this instant oatmeal gets an extra boost with the addition of 10g of protein and 27g of whole grains per serving while also being a good source of fiber. It stands out from the crowd with important certifications like Certified Gluten-free, NON-GMO Project Verified, and OU Kosher.
“Consumers are looking for ways to incorporate more protein into their diets. Our newest protein oatmeal meets this demand with 10g of protein, “Mrs. Laskarzewski states. “Our customers are in love with the bakeshop flavours already in market, and we are certain that the addition of these delicious protein items to the product line will be a big success.”
Summary of Key Features of Protein Instant Oatmeal • • • •
Boost of protein and wholesome grains. Enjoy a satisfying bowl of oatmeal that is packed with 10g of plant-based protein and 27g of whole grains per serving. Deliciously flavoured. Bakery On Main’s Protein Instant Oatmeal is available in two naturally flavored variations: Blueberry Maple Brown Sugar. Creditability by certifications. Not only is Bakery On Main’s Protein Instant Oatmeal gluten-free, but also is USDA Organic, NON-GMO Project verified, vegan, and OU Kosher. Protein for everyone. Bakery On Main is dedicated to making sure everyone can enjoy great tasting food clean food. Available in a 9.5oz, pack of six packets. The suggested retail price is $4.99.
At Bakery On Main, we believe there is a better way to fuel our bodies and care for our health. From our humble beginning in 2003, in the bakery of a natural foods market until today, we have one thing in mind: to craft the most healthful and delicious gluten-free food on earth, period. Bakery On Main provides celiac-safe whole grains and superfoods that deliver the energy and nutrition needed for a healthy, happy lifestyle.
To learn more about this exciting new product, please visit www.bakeryonmain.com *Contains 1g of naturally occurring sugar. Not a low-calorie food.
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Mousse au Chocolat Frambroise PARIS, FRANCE. The birthplace of so many of our favourite culinary treats. This month I pay homage to the Parisian Patisseriers with a classic Chocolate Mousse paired with delicious raspberries. This is such a versatile recipe, it can be eaten on its own (as shown in this recipe), used as a tart filling or as a component in a mousse cake such as my Chocolate Hazelnut Dome that are made at Hestia Patisserie! To make enough for four ramekins/small tumblers
Ingredients 160g dark chocolate 40g butter 4 eggs 40g caster sugar 100g raspberries (can be swapped for other types of fruit such as strawberries or orange segments)
Method 1.
Melt the butter and dark chocolate together in a heatproof bowl set over a saucepan of simmering water. When the mixture has melted, set aside, and leave to cool until it is lukewarm (approximately 20C)
2.
Separate the eggs, place the egg yolks in a small bowl and give them a little stir to make them runny.
3.
Place the egg whites in a clean, dry bowl and whip. Once it begins to foam, slowly add the sugar and whip to stiff peaks.
4.
Add the egg yolks into the egg whites and VERY gently fold them together with a whisk, making sure you get the bottom and sides of the bowl and turning it regularly until you achieve a homogenous and smooth mixture.
5.
Add one quarter of your egg mix and gently fold it into the chocolate/butter mix with a spatula. Return the whole chocolate mix back over the remaining egg mix and fold together until you have, again, achieved an homogenous and smooth mixture. Break up the raspberries into small pieces (either chop or tear) and add it into the mousse.
6.
You can either transfer your mousse straight into ramekins at this point, or if you would like to pipe the mousse into rosettes then place in the fridge for 15-20 minutes before putting into a piping bag fitted with a star nozzle and piping the mousse into the ramekins/glasses.
7.
Garnish with extra raspberries and leave to set in the fridge for a further 3-4 hours.
Please note, if you have access to them, you can make this Chocolate Mousse with pasteurized egg yolks and whites which are preferable if you are, for example, pregnant.
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Light Carrot Cake There’s nothing quite like a homemade cake, especially when it’s edging on guilt free. Packed with Autumn Carrots, dried fruit and low in fat and sugar. Slightly spiced but as light as a feather – with a piece of carrot cake on top! This recipe is also easy to make, I’d almost guess that anyone could make it. The reason I try not to do too much baking is because if it’s there I’ll eat it and we all know that you can’t have your cake and eat it too – but because this recipe is for a small light one – you simply can.
Makes 6 slices in a 2 lb loaf tin*
Ingredients 2 eggs – large or medium
200 g caster sugar 125 ml cold pressed rapeseed or sunflower oil 150 g grated carrots (180g un-peeled) 175 g plain flour – sieved with the dry below 1/2-teaspoon cinnamon Tip teaspoon ground ginger Tip teaspoon mixed spice (optional) 1/2 teaspoon / 5 g bicarbonate of soda 1/2 teaspoon / 5 g baking powder 100 g currants or sultanas
Method 1.
Pre -heat an oven gas 4 / 1800c
2.
Whisk the eggs and the sugar in a bowl until very light, creamy and pale in colour.
3.
Whisk in the oil.
4.
Stir in the carrots.
5.
Gently stir in the dry ingredients (except currants) until well mixed, but still light and smooth.
6.
Lastly stir in the currants.
7.
Spoon in to a greased 2 lb loaf tin or other suitable tin. (The cake will rise.)
8.
Bake on the middle shelf for 50 – 60 minutes or until a skewer comes out of the centre clean.
9.
Cool in the tin for 20 minutes before turning out.
10.
Will keep fresh for a few days and can be frozen.
*For a bigger cake “to share”! double the mix, use a 12 – 14 inch loose bottomed greased cake tin and cook for 10 minutes more. This will give you 12 lovely wedges.
Variations: Add 60 g / 2 oz of nuts to the mix like walnuts, almonds or pistachios. Replace the currants with either sultanas or raisins. Serve plain, dusted with icing sugar or spread with a cream cheese, icing sugar and lemon frosting. Or replace the lemon juice for lime or orange juice or mango or peach puree. Or top with cream cheese, icing sugar and finely diced stem ginger with some of the syrup.
Recipe by Zena Leech-Calton www.lovenorwichfood.co.uk www.thefoodiemanual.co.uk
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Walnut & Cranberry Double Chocolate Brownies I love Brownies, hot and fresh from the oven, warm from the tin or cold the next day. With a scoop of vanilla or a hot fudge sauce, fresh berries, or straight down neat – I just love them! Seasonal cranberries, English Walnuts, and spoils yourself with dark chocolate, it’s getting towards that time of the year to indulge – guilt-free eating. Makes 12 slices
Ingredients 150 g butter 300 g dark chocolate (minimum 70% cocoa) 3 large eggs 200g light brown sugar 100 g self-raising flour 50 g cocoa powder
100 g walnuts – roughly broken 100 g dried cranberries
Method 1.
Pre-heat the oven gas 5 / 200*c.
2.
Melt the butter and the chunks of chocolate over a Bain Marie* until melted
3.
Meanwhile whisk the eggs and sugar together until light and throffy.
4.
Stir in the melted chocolate and butter.
5.
Sift the flour and cocoa together and toss in the walnuts and cranberries until well coated in flour and cocoa (this will stop them from sinking) and fold gently into the chocolate mix.
6.
Spoon into a greased tin approx. 8 inches and bake for 30 - 35 minutes on the middle shelf.
7.
For best results - should still be a little doughy in the middle.
Variations – Replace the walnuts with whole pecans, chopped mixed nuts or NO nuts. Replace the cranberries with any chopped dried fruits, rum-soaked raisins work well as do chopped apricots or sticky figs. Or omit and leave plain. For added chocolate indulgence add a handful of chocolate chips or chopped chocolate – try white. For coffee ones – simply add a tablespoon of camp coffee essence and remove either the nuts or fruits. A Bain Marie is a pan of simmering water with a larger bowl (glass, pottery, or stainless steel) sitting over the top of it – the water should not be touching the bottom of the bowl. The chocolate melts slowly from the steam that rises from the water. Self-Raising Flour – is just plain flour with baking powder added. To make your own sift 450 g / 1 lb of plain flour with 30 g / 1 oz of baking powder. BUT you can use plain for this recipe for a gooey-er version.
Recipe by Zena Leech-Calton www.thefoodiemanual.co.uk
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Zena’s Super Ingredients
No. 1
EGGS
Zena Leech-Calton of Love Norwich Food shares her favourite ingredients with us, and tips on ways eggs can be used and how versatile they are!
Eggs – are the most important single ingredient in the kitchen. They are the science behind food, a meal in themselves and a component to 100’s of dishes as well as being packed with goodness.
Singly they can be cooked by just about every method – boiled, poached, fried, deep fried in crumbs or batter, roasted in like an en cocotte, steamed into a custard – and so on.
They have binding property’s like for instance in binding savoury cakes, like feta and courgette, or fish cakes – for vegans they can use Guar Gum or starchy stuff like potatoes.
Not to mention meringues, mousses, pavlovas and in Asian egg white is used to bind snacks like fish balls to also give them a unique smooth consistency and texture.
They help coat / stick – like in pane = to flour, egg and breadcrumb. Sesame prawn toasties, the seeds on top of bread rolls. Vegans can make a flour and water slurry instead.
There are 31 million egg laying hens worldwide with the average person eating half a dozen a week. Chickens lay about 4 – 5 eggs a week and an interesting fact – hens are born with all the eggs in micro form in their body’s ready to grow one every 25 hours and lay from egg laying hens around 4 - 6 months old.
In something like a quiche, omelette, frittata, tortilla the eggs work both as a filling and a binder. To glaze – as in an egg wash for breads and pastries.
Zena Leech-Calton www.lovefoodnorwich.co.uk
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Page 33
Mushroom and Blue Cheese Pate Mushrooms and cheese just love each other, but blue cheese and mushrooms make the perfect couple. My family all mushroom forage this time of year but you have to know what you’re looking for and with hundreds of varieties growing in England it’s easy to get confused, there are over 60 poisonous ones with several deadly - within minutes and of course mushrooms can change appearance from one day to another. An organized mushroom forage is recommended.
Ted Elliss in Surlingham and the Whitlingham broad both do mushroom hunts. But you can find hundreds of mushrooms growing in all the woods across this region, but don’t pick any and take a good book – a mushroom one of course! In this recipe, I cook half of the blue cheese and then crumble in the rest so you get the two delicious tastes of melted and raw blue cheese, blended with rich mushrooms, garlic, and cream. An addictive taste especially served with warm toast! Makes 4 ramekins/pots
Ingredients 250g good tasting mushrooms i.e. –field/open cup etc. 25g butter 1 onion – small diced
2 cloves garlic - crushed 1/4-inch peeled ginger - grated 1-tablespoon olive or rapeseed oil 100g blue cheese* 130 ml / just under 1/4 pint whipping or double cream Seasoning
Method 1.
Clean and slice the mushrooms and set them aside.
2.
Melt the butter in a pan.
3.
Add the onion and allow to gently soften for a minute.
4.
Add the garlic and ginger cooking without colour.
5.
Add the mushrooms and oil and cook for a few minutes until the mushrooms are cooked.
6.
Add half of the cream and crumble on half of the cheese.
7.
Cook for a minute or two until the blue cheese melts into the cream and the cream has bubbled away a little.
8.
Take off the heat, add the rest of the cheese, and season well.
9.
Blend/whizz or puree with the reminding cream until smooth.
10.
Spoon into Ramekins/ individual dishes.
11.
Allow setting in the fridge for 30 minutes or until needed.
12.
Serve with warm buttered toast, melba, or crunchy fresh bread.
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I originally used Stilton for this recipe but have since used Binham and Cashel, but you could try Shropshire blue, blue Wensleydale or even White Stilton. We produce hundreds of delicious cheeses in Britain everything from mozzarella produced from buffalo milk to smooth as silk goats’ cheese to local ewes’ milk-producing Norfolk White Lady similar to a Brie but better. So there really is no need to load a cheese board with anything other than Great British cheese and chutney.
How to make enough Melba Toast for this recipe – Toast 4 pieces of white bread. Remove the crusts – pull or slice the bread through the middle leaving squares of one side toasted and the other side un-toasted – place this side up under a hot grill until golden. This cooks quickly so keep an eye on it!
Recipe by Zena Leech-Calton www.thefoodiemanual.co.uk
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Make your our Crab and Watercress cakes at home
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Page 36
Crab and Watercress Cakes Serves 2 main or 4 as a starter or light lunch
Ingredients 1 large, dressed Cromer crab (approx. 100 g) 1 small onion – grated (approx. 90 g raw weight) 1 clove garlic – crushed 2 cm ginger–grated 1 egg yolk - large 200 g mashed potatoes (approx. 300 g raw un-peeled potatoes) 30 g / handful watercress – finely chopped Touch salt Few twists pepper 1/2 tablespoon flour - to dust 2 tablespoons olive oil – to cook
Method 1.
Remove all the meat from the dressed crab brown and white.
2.
Mix all the ingredients together in a large bowl.
3.
Season to taste.
4.
Mould into 4 cakes.
5.
Dust with the flour.
6.
To cook heat the oil in a large frying pan and cook each side until golden, several minutes on each side should do it. It is best to cook each side on high first to colour and then turn down the heat to cook further, repeating on the other side.
7.
Serve with some dressed mixed leaves and a Simple Salsa made with
8.
1 plum tomato – small diced
9.
3 cm cucumber – small diced
10.
1 small red onion – finely diced
11.
1/2 lemon or lime - juiced
12.
1 – 2 tablespoons olive oil or rapeseed oil
13.
A few twists black pepper
14.
Just mix all the ingredients together and serve on the side.
Tip – to create a good-looking cake, use clean damp hands and roll into a ball in your palm, squash into a pattie/cake and pat around the edges – dust in flour ready to cook.
Variations - To make life easier and cheaper you could use tinned crab, you could even replace the crab with tinned sardines packed with omega 3 – essential brain food or tuna in spring water or oil
.
Watercress contains vitamin A, C, a good portion of calcium and a little Iron but could be replaced with spring onion or finely chopped French beans. Recipe by Zena Leech-Calton www.thefoodiemanual.co.uk
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Smoked Cod Rarebit
This dish is easy to prepare and cook, the flavour is outstanding and to top it all it’s good for you. This instant Cod Rarebit takes 5 minutes to prepare and less than 10 to cook – not much difference in boiling and egg and buttering soldiers.
It is recommended that you eat Fish at least twice a week one being oily like your Mackerel, Herring, Salmon and tinned fish like sardines. The tomato and onion make up 1 of your 5 a day and of course when served with some simply steamed greens like broccoli, spinach or beans, this dish would have it all going on!
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Smoked Cod Rarebit Serves 1 – multiply as needed
Ingredients 1 fillet smoked cod* approx 100 g (skin on or off) 1/4 red onion – thinly sliced 1/2 tomato – sliced
Sauce 1 heaped tablespoon crème fraiche* 1/3-teaspoon (tip) Coleman’s English mustard 20 g grated cheese* (small handful) 1 teaspoon Worcester sauce Few twists black pepper
Method 1. 2.
Pre-heat an oven gas 7 / 220c
3.
Place the fish skin side down in a one-portioned ovenproof dish (Warning - the sauce will run when heated).
4.
Top with the sliced onions.
5.
Cover the onions with the sliced tomatoes.
6.
For the sauce simply mix all the ingredients together and spoon over the fish.
7.
Bake for 8 - 10 minutes (or if cooking several portions in the same dish allow 12 - 14 minutes). The tail end of fish will cook in only 8 minutes while a thicker piece may take a little longer.
8.
It’s ready to eat but if you want it golden brown and bubbling finish of under a pre-heated grill.
Recipe by Zena Leech-Calton © www.lovefoodnorich.co.uk
Zena Leech-Calton is a Cookery Tutor, Food Influencer and hosts walking food tours in Norwich with over 15 years of experience. IG@love_norwich_food, UTube – @Dyslexic Chef, TikTok @Love Norfolk Food
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Celeriac Rosti
Celeriac has hit the shelves it looks like an alien, the same size but white with roots protruding from the bottom. Simply peel away the outer layer with a sharp knife, just like swede and inside is a tasty root vegetable. Celeriac does tend to discolour quickly so don’t hang around. It can be eaten raw – grated into salads or cut into strips and stir-fried, it makes a great mash and although it can be boiled it’s better steamed and mixed with a sauce or dressing. Celeriac is popular in Europe and is closely related to celery – making it easy to grow in England. The Tradition of Rosti – Switzerland’s national dish traditionally made for breakfast but is now served more as an accompanying dish. A rosti can be made by either grating raw potatoes or grating cooked ones, molding them into cakes, and then frying – both methods produce a different tasting rosti my ones are prepared from raw but for breakfast, I prefer the cooked version.
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Makes 4 rosti’s
Ingredients 1 celeriac approx 350g peeled weight – grated 1 potato approx 180g peeled weight – grated 1 lemon – juice 1 clove garlic - crushed Seasoning 1 – 2 tablespoons olive oil to fry
Method 1.
Mix all the ingredients together (except olive oil) and season well.
2.
Leave to stand for 1 – 2 minutes (this will allow the excess liquid to seep out)
3.
Place all the ingredients in a clean j-cloth and squeeze out the excess liquid.
4.
Divide the mix into 4 and mold roughly into cakes.
5.
Meanwhile heat a tablespoon of oil in a large frying pan and cook on both sides until golden, turning down the heat to allow the rosti to cook in the middle. Approx. 2 – 3 minutes on each side in total. It is best to leave the rosti's to cook without prodding too much as they tend to break up.
Tip – Add a small egg or an egg yolk to the mix to bind the mix better and to make a firmer cake. Two simple dips or sauces to serve with your rosti's
Mango Yogurt (4) Ingredients 4 tablespoons Greek yogurt 1 tablespoon mango chutney Simply mix and serve.
Tomato and Onion Salsa (4) 3 plum tomatoes – small diced 1 red (small-medium) onion – finely diced 1/4 yellow pepper – small diced
1 garlic clove – crushed 1/2 lemon – juiced 3 tablespoons olive oil 1 tablespoon chopped fresh herbs Seasoning
Mix, season to taste and serve.
Variations Rosti can be made with an assortment of vegetables, some work alone like potato, sweet potato, parsnip, yam, or carrot and some like to be mixed with equal quantities of starchy potato-like celery, beetroot, celeriac, and turnip. Rosti's are good for breakfast with a rasher or two of butcher thick-cut smoked bacon and a poached egg to ooze over the top,. Recipe by Zena Leech-Calton © www.thefoodiemanual.co.uk
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Spiced Minced Lamb Kebabs By Zena Leech-Calton As I’m planning for bank holiday Monday, I’m hoping for sun, glorious sun, and imagining these kebabs being enjoyed on the barbie with a nice salad and with your favourite tipple. And even if the weather is abysmal, they are still enjoyable grilled with some Tomato and Mint Cous Cous and some Tzatziki yogurt dip on the side.
All food is a variation on a theme, these minced lamb kebabs are like the Middle Eastern Shish or the Indian Sheik flavoured with more spices,
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Page 42
Spiced Minced Lamb Kebabs Makes 4 big, 6 medium, or 8 small ones.
Ingredients 1/2 tablespoon olive oil 1 small onion – grated 1 clove garlic – crushed 1 fresh green chili – finely chopped 1 teaspoon ground cumin 1 teaspoon paprika
450 g minced lamb 1 medium / large egg 60 g breadcrumbs 1 tablespoon mint, coriander, or flat-leaf parsley Seasoning 4 – 8 bamboo skewers
Method 1
Pre-soak the bamboo skewers in water for at least 10 minutes before using them, this prevents them from burning.
2
Heat the oil and gently fry the onion, garlic, chili, and spices to release the flavour and soften the onion. (1 – 2 minutes)
3
Remove from the heat and cool.
4 Simply mix all the ingredients together including the cooled onion, in a large bowl until well mixed. This is best done with your clean hands. 5 Divide the mix into 4 and mold each kebab onto a skewer into a firm sausage shape. The tip is to have clean damp hands for each one. 6 Best cooked on a B.B.Q. but can be grilled, baked, or char-grilled. Turn every 2 – 3 minutes; they will only take between 8 10 minutes until cooked and firm.
Variations These work just as well with beef or pork and can be flavoured with 2 cm grated ginger and an extra chili for a bigger taste kick. Try this Greek dip it works perfectly with Lamb and makes a simple starter with warmed pitta bread. I love it the next day when the garlic has oozed into the yogurt.
Tzatziki 4 tablespoons Greek Yogurt 1 teaspoon mint 2 cm cucumber – grated 1 clove garlic – crushed
Mix all the ingredients together and serve.
Tips:Make breadcrumbs from stale or leftover bread. Crumb in a processor or grate from fresh. You can freeze them in a suitable container and use them straight from the freezer, they just shake out. Breadcrumbs can be used for a whole host of dishes, you could make your own “nuggets” for the children, my children love making them, and sometimes we mix grated cheese into the crumbs for a cheesy version and call them cheesy chicken pieces!
Recipe By Zena Leech-Calton www.thefoodiemanual.co.uk
Page 43
Coffee Cake
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Page 44
Coffee Cake The great mid-morning snack to enjoy with a steaming hot cup of coffee
Ingredients 170g butter or margarine, plus extra for the tins 170g caster sugar 3 large eggs 170g self-raising flour 1 tbsp cooled instant coffee, dissolved in 1 tbsp hot water (add more if you like it stronger) 50g chopped walnuts 1/2 teaspoon cinnamon For Topping 225g icing sugar 100g butter or margarine strawberry jam (optional) walnuts or cherries, to decorate (optional)
Method 1.
Preheat the oven to 180C and line the cake tin with butter.
2.
Cream butter and sugar in a bowl until fluffy.
3.
Whisk eggs with a fork and then add into the bowl with 1 tablespoon of sugar each 1 at time.
4.
When eggs are combined gently fold in the rest of the flour, and cinnamon.
5.
Add dissolved coffee and fold in before adding walnuts and fold in
6.
Pour mixture into cake tin
7.
Bake for 30-35 minutes , test with a skewer till it comes out dry then leave cake to cool for 5 minutes before removing from tin.
8.
While the cake cools, make the icing by whisking the icing sugar with the butter until light and fluffy, then add the dissolved coffee. Whisk, then cover and set aside until ready to use.
9.
Spread the butter icing on top. Decorate with walnuts or cherries, if you like.
Variation: to make a sandwich cake, slice the sponge in half with a 8 inch chefs knife and Spread half the icing on the bottom of one sponge and spread the strawberry jam on the bottom of the other, if using. Sandwich together, then finish with butter icing and decorate.
Recipe by Melissa Compton.
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Page 45
From our Kitchen To Yours
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Page 46
Zena’s Top Ten Kitchen Tips 1.
Clean down as you’re going along, soaking washing up and always putting stuff back in cupboards or the fridge after you’ve used it.
2.
Make sure all the meat is at the bottom of the fridge in a separate shelf. I also keep my cheese in a separate lidded plastic container – sectioning of your fridge with containers is a good way to keep it organised and clean. Always rewrap up meat and dairy after use – don’t cross contaminate.
3.
Keep old j cloths as floor cloths, using them to mop up spills and then throwing them away afterwards.
4.
If you are lucky enough to have a waste disposal built in to your sink – use leftover citrus halves to blast out the grease from the unit.
5.
Every 6 – 12 months – fill your kitchen sink with very hot or boiling water and a good squeeze of washing liquid then – pull the plug to allow the hot water to rush down the pipes clearing away any stuck grease.
6.
Use up the crust of cheese like parmesan in sauces to gain extra flavour.
7.
I have a pot beside my hob – and put left over oil in it along with any leftover garlic, ginger, lime leaves, lemon grass bits – making a great flavoured oil for Asian food when needed.
8.
Make your own vanilla sugar by placing left over vanilla pods in a pot of caster sugar for a month or more.
9.
Pineapple trimmings make a great squash and watermelon rind a fab chutney.
10. Left over ginger can be frozen and grated from frozen whenever needed. Also freeze chilli’s, coconut milk, lemon grass and lime leaves for Asian flavours. Zena Leech-Calton
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Page 47
Are you Ready?
MCM Comic Con is the ultimate celebration of pop culture and it will be rolling into London’s ExCeL from 27th - 29th May with a jam-packed programme of celebrity talent, unforgettable panels, live performances, independent creators and more!
www.mcmcomiccon.com
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