This is a favourite of mine, just easy to leave to slow cook in the morning and go and do others things at least lunch or dinner is almost ready to come back too. If you’re out all day then...
I love soda bread, but the children wondered if I could make a sweet version too. It is egg free. Well experimentation over and this is the end result… Serves 8/10 Ingredients 300g unsalted...
The sun is shining and finally we are seeing a little warmth, I have been picking baby spinach out of the tubs, so had decided to make a summery salad to eat. Full of iron and vitamin C to...
The simplest of ingredients and a quick easy lunch with a kick of chilli, with a lovely goaty creaminess. You can of course substitute the cheese and Serrano for prosciutto and manchego. ...
To make one batch of delicious toffee, you’ll need: Ingredients: 50g salted butter 300ml water 4 teaspoons Womersley Golden Raspberry & Apache Chilli vinegar...
Produced in Valencia, Spain. A dessert wine made from 100% Moscatel de Alejandria and aged in French oak barrels Alcohol content: 15% Can be used as an aperitif or dessert wine. This sweet...
Recipes to suit every budget
Do you have an allergy or intolerance to either E numbers or natural substances and know what it was because on it’s own it does not taste anything at all.
E numbers also can have a diverse effect in behavioural attitudes.
I’m going to be explaining the different categories on a weekly basis and which they can you can decide the best way forward and how you can make a substantial change to your families diet and yours.
|E number range||Subranges||Description|
|100–199 (full list)
|130–139||blues & violets|
|150–159||browns & blacks|
|160–199||gold and others|
|200–299 (full list)
|230–239||phenols & formates (methanoates)|
|300–399 (full list)
Antioxidants & acidity regulators
|300–305||ascorbates (vitamin C)|
|306–309||Tocopherol (vitamin E)|
|310–319||gallates & erythorbates|
|330–339||citrates & tartrates|
|350–359||malates & adipates|
|360–369||succinates & fumarates|
|400–499 (full list)
Thickeners, stabilisers & emulsifiers
|420–429||other natural agents|
|470–489||fatty acids & compounds|
|500–599 (full list)
pH regulators & anti-caking agents
|500–509||mineral acids & bases|
|510–519||chlorides & sulphates|
|520–529||sulphates & hydroxides|
|530–549||alkali metal compounds|
|570–579||stearates & gluconates|
|600–699 (full list)
|620–629||glutamates & guanylates|
|700–799 (full list)
|900–999 (full list)
|1100–1599 (full list)
|1100–1599||New chemicals that do not fall into standard classification schemes|
3/4 cup brown sugar
1/4 cup molasses/agave nectar
1/2 cup butter/vegan margarine, softened
1/3 cup mashed banana
1 1/4 cup soy flour
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon vanilla extract
1 1/2 cup rolled oats
1/2 cup carob chips
Preheat oven to 350 degrees.
Mix sugar, molasses and butter/ margarine
Add vanilla and mashed banana.
Add soy flour, baking soda, and cinnamon and mix well.
Stir in oats and carob chips.
Drop by rounded teaspoon onto greased tray or baking paper and bake for about 12-15 minutes or until dark golden brown.
Let cool on baking tray for 1 minute,
Who can you recommend locally who produces food products within the Worcestershire area? Answers on a comment below.. I’ll be making a few photo albums to showcase them. Area by Area in a thirty mile radius.Read More
Know how to: Make your own Garam Masala. Garam (meaning ‘hot’) Masala is a special spice blend used to add the heat to Indian curry dishes.
To make your own combine:
6 tsp cardamom seeds,
6 cinnamon sticks,
6 tsp cumin seeds,
6 tsp whole cloves
6 tsp whole black peppercorns.
To this you can add chilli powder to bring the heat up to your liking.
Place all the ingredients in a clean electric coffee grinder and process until the spices have been finely ground.
Transfer to a glass jar, and store in a cool, dark place.
As long as your jar is tightly closed after each use, your Garam Masala blend should last for at least 3 months.