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Foodie News May 2014

A quick look at some of the products that have landed on my doorstep in May.

The Cracker Drinks Co


The Cracker Drinks Co have just launched a new range of no added sugar drinks. I was sent the Still Lemonade which was lovely and tart -  very refreshing on a sunny day and the Coconut, Pineapple and Lime juice - which had a lovely tropical taste and reminded me of summer holidays on far off shores...I had to make do with my back garden!

The range can be found in Waitrose and is priced at £1.99 litre. Perfect for summer BBQ’s and picnics.


Ben and Jerrys Frozen Yogurt


Ben and Jerrys have recently released a Greek Style Frozen Yogurt range. We tried the Raspberry and Dark Chocolate Frozen Yogurt and were very impressed- it wasn’t overly sweet and the dark chocolate chunks contrasted well with the raspberries. There are 2 other flavours available and priced at £5.50 (a little on the steep side) for a 500ml tub.

The Spice Drops - liquid spice.

Spice Drops® are concentrated spice extracts distilled into easy-to-use liquid drops for food and drink, providing chefs and cooks with simple and convenient access to a huge range of spices. I was sent Vanilla and Cinnamon drops and have been using them in many of my cakes and bakes.

Gouri Kubair, owner of Holy Lama Naturals, UK, said:
“It was fantastic to hear those comments from chefs I have long admired. I am also really excited by the wonderful feedback and imaginative recipes that Spice Drops® is starting to generate from our customers. People are starting to appreciate that trying new tastes with the Spice Drops® is easy and risk free.

"The products are made in our family factory in Kerala, India, where we employ disadvantaged women, providing them with fair wages and optimum working conditions. It means a great deal to me that I can make a difference in this way."

Black Sheep Coffee  - fine Robusta


Pioneering new company, Black Sheep Coffee, has launched the UK’s first fine Robusta bean product, set to turn the heads of coffee connoisseurs and seriously shake up the scene. It’s new Robusta Revival has a surprisingly different taste profile to the Arabica beans that currently saturate the premium end of the market… rich, creamy and sweet, with a less acidic tone reminiscent of walnut and dark chocolate.

Founded by four friends - Gabe, Eirik, Max and Anders - who quit corporate jobs to follow their passion for coffee, the unorthodox brand rebelled against the status quo that Robusta is only used for low-grade products such as instant coffees. Their product, available as beans or ground, comes from a single-estate in India – the only estate in the world to have received three “Fine Robusta” certifications by tasting experts.

Having set up a café in Camden and also peddling their wares to commuters and tourists from their travelling coffee station, the Black Sheep boys have received rave reviews for their Robusta brews and are confident that they have something special on their hands. With so many coffee drinkers out there who’ve never had the chance to taste a 100% Robusta product, it’s just the beginning of a Robusta revolution.

Halzephron

I received a lovely foodie hamper from Helen who runs the Halzephron Herb Farm shop in Falmouth. She sells a wonderful array of foodie treats from her website and I can confirm MD’s Amazing Pasta Sauce really is amazing  - the honey in it gives it a wonderfully sweet flavour and it made a quick and easy tea for the kids. Watch this space as I will be running a competition to win an identical hamper in the next few weeks.

Chablis

I have been asked to take part in a Chablis Blogger challenge. Chablis wines have challenged me to come up with the perfect summer pairing and demonstrate how a nice cool glass of refreshing Chablis fits in with summer recipes

Many people like to enjoy a glass of Chablis at Christmas time, but forget it can also work incredibly well with summer dishes and flavours. Watch this space….

Patisserie Book
In this book William and Suzue Curley lift the veil on the fascinating world of the Chef Pâtissier, proving once and for all that creating beautiful pâtisserie in the home kitchen is both achievable and hugely satisfying.

Curley’s philosophy for pâtisserie is based on rejuvenating and modernising classic recipes; he has broken down the complex traditional methods and streamlined them for the everyday kitchen and cook at home. This has combined with Suzue’s love of Japanese flavours to create some truly innovative pâtisserie. i lok forward to trying some of the recipes soon.

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print recipe
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