"Tips for growing, cooking and eating delicious food "

Recipes to suit every budget

What is an E number, and what does it do?

Posted on Feb 14, 2013 in Additives and E numbers, Blog | 0 comments

E numbers are codes for chemicals which can be used as food additives for use in any manufactured food products. Some are naturally as for example: Vitamin C E300.

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. 

 

Classification by numeric range

E number range Subranges Description
100–199 (full list)
Colours		 100–109 yellows
110–119 oranges
120–129 reds
130–139 blues & violets
140–149 greens
150–159 browns & blacks
160–199 gold and others
200–299 (full list)
Preservatives		 200–209 sorbates
210–219 benzoates
220–229 sulphites
230–239 phenols & formates (methanoates)
240–259 nitrates
260–269 acetates (ethanoates)
270–279 lactates
280–289 propionates (propanoates)
290–299 others
300–399 (full list)
Antioxidants & acidity regulators		 300–305 ascorbates (vitamin C)
306–309 Tocopherol (vitamin E)
310–319 gallates & erythorbates
320–329 lactates
330–339 citrates & tartrates
340–349 phosphates
350–359 malates & adipates
360–369 succinates & fumarates
370–399 others
400–499 (full list)
Thickeners, stabilisers & emulsifiers		 400–409 alginates
410–419 natural gums
420–429 other natural agents
430–439 polyoxyethene compounds
440–449 natural emulsifiers
450–459 phosphates
460–469 cellulose compounds
470–489 fatty acids & compounds
490–499 others
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
550–559 silicates
570–579 stearates & gluconates
580–599 others
600–699 (full list)
Flavour enhancers		 620–629 glutamates & guanylates
630–639 inosinates
640–649 others
700–799 (full list)
Antibiotics		 700–713
900–999 (full list)
Miscellaneous		 900–909 waxes
910–919 synthetic glazes
920–929 improving agents
930–949 packaging gases
950–969 sweeteners
990–999 foaming agents
1100–1599 (full list)
Additional chemicals		 1100–1599 New chemicals that do not fall into standard classification schemes

 

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Oatmeal and Carob Chip Cookies

Posted on Jan 9, 2013 in Biscuits & Cookies, Recipes, Vegetarian & Vegan | 0 comments

 Crunchy on the outside, oatiness and soft on the inside. Just trying out old ideas with new ingredients. Mashed banana has been used instead of egg, you can use mashed pumpkin too.  Hope you enjoy the batch. They won’t stay around for long!
Preparation Time:  20 minutes
Cooking Time: 12-15 mins
Servings: 16 -20

Ingredients:

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

 

Method:

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,

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Wishing everyone a Happy and peaceful New Year

Posted on Dec 31, 2012 in General | 0 comments

Happy New Year 2013

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Do you know any local food producers in Worcestershire.

Posted on Nov 22, 2012 in Blog | 0 comments

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.

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Know how to: Make your own garam masala

Posted on Nov 22, 2012 in Blog | 0 comments

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.

 

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