Archive for 'Tip of the month'
The office
Posted on 31. Dec, 2011 by James.
The modern cafe has so many more angles than just great coffee and food. Its a place to meet socially, its a place to meet formally and do business. Its a place to check emails and sort the days digital correspondence. Its a place to catch up on the news, globally, locally [...]
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Haricot Beans
Posted on 11. Nov, 2011 by James.
Haricot beans. They so deserve a higher place on the shopping list. Rich in protein, thiamin, folate, iron and magnesium. Generally purchased in two forms, cooked and canned , or the better way as a dried pulse.
The beans become easier to digest, and remove some of the flatulence related to dried beans, by pre soaking [...]
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Lemons
Posted on 21. Sep, 2011 by James.
Lemons From the wonderful citrus family. A question i ask. You awake in the morning and suddenly realize you are left with only one fruit in the world and one minute to decide what it is? What would it be? What would you choose? With some thinking, it would be hard to go past the [...]
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Porridge
Posted on 23. Aug, 2011 by James.
The ultimate breakfast. Coarse cut Oat grains, Thick Greek style yoghurt and your choice of fresh or dried fruit. The perfect way to start the day.
Rolled oats are older than time in Scotland as a grain served at breakfast time. Boiled with a little water and salt to slightly thickened and served with cream and [...]
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Beautiful Beetroot
Posted on 23. Mar, 2011 by James.
Beetroot
Beautiful beetroot has many uses and is also very good for us.
Beetroot, rich in betaine, can help with blood pressure and cardiovascular problems. Beetroot is a good source of iron, calcium and potassium. Good source also of Vitamin A, B and C.
Very easy to grow and has many simple easy uses in the kitchen. The [...]
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Relish the thought
Posted on 07. Mar, 2011 by James.
Autumn Harvest
What a fantastic time of the year it is. The summer sun has filled the garden to busting with crops producing vast amounts of sun-drenched produce. Courgettes, peppers, eggplants and tomatoes, red onions: the med range. Carrots, beetroot, early parsnips and new season’s kumara. The roots and tubers for roasting, grilling and steaming. Basil, [...]
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Steaming
Posted on 11. Jan, 2011 by James.
The steaming method of cookery would have to be the most under used hugley efficient way to cook food there is. Be it a asian style bamboo steamer on top of a saucepan of fragrant stock or a second layer of greens on top of a pot of potaotoes, steaming is a great way to [...]
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Asparagus
Posted on 14. Oct, 2010 by James.
Asparagus info
Asparagus is a member of the lily family. Asparagus is a perennial native to parts of Europe and northern Africa. Asparagus spears grow from a crown which is planted about 30cm deep in rich free draining soil. Every spring shoots appear and are cut when spears about 10 cm long. After harvesting, in early [...]
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Salt
Posted on 26. Feb, 2010 by James.
Maldon, Iblea sea salt, iodized table, Marlborough flaky,Sosalt All brands and types of Salt The most popular food seasoning. Salt is a dietary mineral essential for animal life, composed primarily of sodium chloride.
Chloride and sodium ions, the two major components of salt, are necessary for the survival of all known living creatures, including humans. Salt [...]
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Tips for the festive season!
Posted on 12. Nov, 2009 by admin.
Get everyone to contribute towards the meal.
Less is more. Have a small range of food, but make bigger quantities.
Do as much preparation before the big day as possible.
Remember food safety. Cook, cover, clean and chill.
Don’t leave high risk foods out fridge for more than two hours.
Try making edible presents.
Don’t [...]
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Cooking workshops
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