Archive for the ‘News’ Category

When the dairy cancelled their goats milk contract in favour of cheaper imported milk, Alan and Angela decided to go into cheese making!

Wednesday, July 7th, 2010

Where the cheese starts!When the dairy cancelled their local goats milk contract and started to import cheaper goat’s milk from abroad, Alan and Angela were left with a herd of 300 goats producing hundreds of litres of milk each day and no customer!  They quickly had to change their business and so they decided to go into cheese making.

We’re so glad – because as a result they now make the best goats cheese we’ve tasted!

Delicious blue goats cheese!
The goats are milked by hand and the cheese is made by hand in small batches almost every day.  What makes their artisan cheese so unique is that the person who milks the goats is the person who makes the cheese! Its a labour of love and produces outstanding artisan cheese.
Wobbly Bottom Farm is a small farm situated a mile outside the historic market town of Hitchin in Hertfordshire.  The goats are free to graze on the 39 acres of grass fields and because the grass is very sweet the cheese that is not as “goaty” as some European goat’s cheese.

Welcome aboard to Wobbly Bottom Farm – our latest producer to join the family of gourmet artisan producers at FoodAdo!

Posted by Paul , FoodAdo Team

 

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The Coffee Fairy does her magic and conquers exclusive Harvey Nichols!

Thursday, July 1st, 2010

FoodAdo is P R O U D to announce that Martina, our lovely Coffee Fairy, made it into the selected number of those who can sell at very exclusive Harvey Nichols!

She is that good!

FoodAdo Team was very excited and curious about this great producer’s achievement and could not avoid to ask her a few questions.

What was the first thing you thought when they told you?

The first thing I thought and said was “You are kidding?” I really didn’t believe it and figured it was just yet another example of someone liking it, but not actually following it up with an order.

You must understand that I have been here so many times before it’s hard to believe what anyone says.”

What was the first person you called with the good news?

“I called my friend Jo, who I live with and who has put up with months of missing rent and tears and who has always always believed it was going to happen for me.”

Why do you think they liked your coffee over other products?

“I think they know it’s a quality product, but they love everything else too, the branding, the story behind it, the ethics, the whole project.”

We totally agree it is, and that is why wanted it to be on FoodAdo from start: it is just great! Congratulations Martina, we hope you will have more and more success!

“Thank you! I am still pinching myself!”

The Coffee Fairy might be still pinching herself but the FoodAdo Team and all the foodies who tried her beautiful coffee have the same opinion:

“Martina, your coffee is just great, of course they wanted it!!”

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When Art and Food meet

Tuesday, June 22nd, 2010

When Art and Food meet the result can’t be anything but really good!

Holly has just come on board with FoodAdo: the more we discover about her the more we like her and the delicate chocolate she creates.

“As an artist painting magical and uplifting pictures, who was also a foodie and a chocoholic, I was interested in quality  chocolate, and was so inspired after seeing the film “Chocolat” that I began to experiment with various chilli and chocolate concoctions of my own, and embarked upon a quest to discover the secrets behind the best and most delicious chocolate in the world.

Initially I started to sell my chocolate creations alongside my art at exhibitions.  This proved very successful, and I began to fuse my passion for art and chocolate by putting my own art on the packaging.  In early 2008, l launched Chocoholly, with a mission to produce the finest quality organic hand-made chocolate, together with my own packaging  I had designed myself.  The rest, as they say, is history!

I have been greatly inspired by Anita Roddick, founder of The Body Shop, she has been a real trailblazer for peoples rights and the environment, and an absolutely amazing woman. I admire women who’ve gone into business and become a success against the odds,  like Jo Malone who has successfully built a luxury fragrance brand and  now coaches women starting their own new businesses.

I believe strongly in the provenance and purity of the ingredients I use, which means everything is organic. No chemicals have been used in the growing of any of my ingredients. There’s nothing artificial added, and my range of chocolates are accredited by the Soil Association.  I make everything by hand in small batches, the old fashioned way, and I even create my own chilli oil for flavour, and everything is in harmony with the environment.  This is what Chocoholly really stands for, and the price reflects this because the ingredients are organic and pure which results in the finest artisan chocolate for the most discerning chocoholic.

I love creating recipes and my Chilli and Coconut dark chocolate is a very popular flavour as it is perfectly balanced, and not the usual mouth burner that chilli can be. Probably because I make my own chilli oil using a variety of different chillies for flavour. My Cardamom chocolate is so subtle and wonderful that it has become my best seller.

I intend to incorporate more and more creativity in to my chocolate, and to continue to create organic chocolate that is pure and in harmony with the environment. If you have any suggestions for new flavours I’d love to hear from you!”

 

Father’s Day in London: lots of children and lots of safe food!

Monday, June 21st, 2010

FoodAdo was invited by LondonMums for a lovely Father’s Day in Putney, London.


Families, happy children and delicious surprises inside the FoodAdo hampers.

The Champions of the Tournament won hampers full of tasty surprises.

FoodAdo brought lots of presents and specialities: good and safe for the children and for their parents too.

Monica from LondonMums organized the fun day and invited FoodAdo to join in for the Tournament and the raffle.

LondonMums.org.uk is a a beautiful community of families living in London, that organizes events and share good tips for parents in its colourful newsletter.

It was a good Sunday afternoon!

 

FoodAdo exploring “Taste of London” in Regents Park

Friday, June 18th, 2010

Tom Aikens and other food experts for the Taste of London 2010 in lovely (and SUNNY) Regents Park.

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I love chocolate!

Friday, June 11th, 2010

More girls coming on board!

Galia, from CHOC Chick Chocolate, had a long love affair with chocolate for long long time…

“I love chocolate! Chocolate has always been a big part of my life and some of my earliest childhood memories are of making and eating chocolate as a child in South America.

Having rediscovered the chocolate of my childhood here in the UK, I resolved to set up CHOC Chick to promote the pure goodness of chocolate in its raw state and bring the delights and benefits of raw chocolate to everyone.

I must also confess to not being one who spent a lot of time in the kitchen. As a working mum, cooking was more of a chore and never a relaxing experience for me. What really amazed me was how simple and enjoyable making raw chocolate is and how much I enjoy experimenting and thinking of new ingredients to add to the chocolates.

The best part really was discovering how good for you raw chocolate is. The more I read about the benefits and properties of raw chocolate, the more amazed I was that raw chocolate ingredients aren’t simply a household staple, easily found in any shop. Not only is raw chocolate considered a “super food” chock full of antioxidants containing over 300 nutritional compounds, but made with Sweet Freedom (a natural sweetener made from fruit) the home made chocolates have a low glycemic index and are lactose and gluten free. Raw chocolate is also a recognized anti depressant, mood enhancer, appetite suppressant and my ultimate favourite…aphrodisiac!

I of course started making large quantities of chocolates for my family, friends, dinner parties, school fairs and any occasion I could find. Sunday mornings in our household have become infused with the smells of melting cocoa butter and chocolate powder and my children adore helping me and of course eating the chocolates!

This rediscovery was too good to keep to myself and circle of friends, so after sourcing ethical suppliers in Ecuador and designing our packaging, I launched my website in September 2008 and the first CHOC Chick Kit was born.

I hope you enjoy making and eating these decadently healthy raw chocolates as much as I do!”

Events for the weekend: More healthy food at the South of England Agricultural Society Show!

Thursday, June 3rd, 2010

South of England Agricultural Society Show

June 10th – 12th 2010
South of England Showground, Ardingly, Haywards Heath, West Sussex, RH17 6TL

Something fun for a summer weekend..

National Vegetarian Week, day seven: Avocado salad with roasted red pepper dressing

Sunday, May 30th, 2010

Avocado salad with roasted red pepper dressing


Serves 4

1 red pepper
2 cloves garlic, left whole with skins intact
olive oil, to drizzle
50g/2oz ground almonds
5 tbsp extra virgin olive oil
1tbsp Dijon mustard
1tbsp Balsamic vinegar
1tbsp fresh coriander
150ml/ 1/4pint dry white wine
salt and freshly ground black pepper
2 large ripe avocados, peeled and stoned
1 packet mixed salad leaves
fresh coriander to garnish

Avocados are usually served cold, but quickly frying them develops the flavour and adds a new dimension.

You could also drizzle them with a mixture of olive oil, raspberry vinegar and a dash of balsamic vinegar over the top for a summery variation to this dish.

Preheat oven to 200C/400F/Gas 6

1 Place the red pepper and whole cloves of garlic on a baking sheet and drizzle with olive oil.

Roast until the pepper skin is starting to blacken and char and the garlic is soft when pierced with a knife.

Remove the skin and seeds from the pepper, retaining the juices and squeeze the garlic out of the skins.

2 Blend the red pepper flesh, reserved juice, garlic, ground almonds, 3 tablespoons of olive oil, mustard, balsamic vinegar and fresh coriander together until smooth.

3 Add the wine and blend until the desired consistency is reached. Season to taste, pour into a saucepan and set aside.

4 Cut the avocados in half and then into slices. Heat the remaining olive oil in a non stick frying pan and when hot quickly toss the avocados in the oil until heated through but not soft.

5 Heat the sauce gently over a low heat. Meanwhile, arrange the mixed salad leaves on four serving plates with the avocado slices on top. Drizzle the warm sauce over them and serve garnished with fresh coriander leaves.

 

National Vegetarian Week, day six: hand-made hummus!

Saturday, May 29th, 2010

Hand-made hummus

INGREDIENTS for the hummus base

400g chickpeas, boiled and drained.

50mls/2fl oz olive oil
100g tahini paste

50mls of water
2 cloves of garlic

85 mls of freshly squeezed lemon juice

Black pepper and salt

 

INGREDIENTS for the hummus seasoning

200g of black olives
100 of basil
2 onions
half fennel
a spoonful of sugar
chilli

METHOD for the hummus base

Boil chickpeas for 45 minutes with salt.
Put the chickpeas into your blender, and mix until you reach a rough texture.
Put the water and the tahini into a bowl and mix together with a fork until they have a smooth texture.
Add the crushed garlic and the tahini mixture into the blender with the chickpeas and process until it’s smooth.
Add olive oil and lemon juice.
Turn of the blender when you are satisfied with the consistency, and season with one of the three variations.

METHOD for three hummus seasoning

Olives: add the olives in the mixes with you hummus.

Basil: add you basil in the mixer (it is nice no to mix it for too long, so it can be seen in the smooth texture of your hummus)

Onion, fennel and chilli: roast your onion and fennel in a pan, with a bit of olive oil. Add them in the blender with chilli and hummus.

 

Recipe by www.DinnerClub.tk

 

National Vegetarian Week, day five: Ravioli!

Friday, May 28th, 2010

Delicious pumpkin Ravioli

Serves 4

Pasta Ingredients

400g of flour
4 eggs
1tsp salt
2tsp extra virgin olive oil

Filling Ingredients

2kg pumpkin, cut into quarters
15ml olive oil
1 large red onion, peeled and finely chopped
225g mostarda di frutta (or sweet chutney)
1tsp salt
½ tsp ground nutmeg
½ tsp ground cinnamon
½ tsp ground ginger
125g  cheese

To Serve

30g butter
30g fresh parley chopped
150g cheese

Method

1 Combine the pasta ingredients, lightly knead and leave in a cling filmed bowl to refrigerate for 1 hour.

2 Heat the oven to 200C, 400F, Gas Mark 6 and bake pumpkin until soft, approximately 30 minutes.

3 Remove the seeds and scoop out the baked pulp, finely chop and place into a bowl.

4    Heat the olive oil and sauté the onions.

5 Reduce heat and add the mostarda di frutta, salt, and ground spices, mix well.

6 Combine the cheese, pumpkin and onion/spice mixture into a bowl and set aside.

7 Using a pasta machine or fat rolling pin, roll out the pasta dough 15cm by 50cm and 2mm thickness. Layer the pasta sheets between tea towels to prevent them from drying.

8 Place a heaped teaspoon of the mixture into 2 rows at approximately 10cm distance apart.

9 Lightly spray the pasta with water and sandwich this with a top layer thus creating a sandwich effect.

10 Using a ravioli cutter, cut into 5 cm squares and place into boiling water as quickly as possible.

11 To serve, drain the pasta and return into the pan along with the butter, and parsley. Lightly mix and serve with grated cheese.

 

 

Recipe by The Vegetarian Society