Posts Tagged ‘oil’

Mr Filbert’s travels and recipes

Tuesday, August 24th, 2010

A note from Mr Filbert: My company, Filbert’s Fine Foods, was launched in 2010 by my friends, Mark Taylor and Paul Dooley; two food enthusiasts with a passion for inventive and original recipes. Between them they have over 40 years experience in the food business, and have been awarded over 30 taste awards from expert panels for different products along the way. From their base in the idyllic village of Milton Abbas in Dorset, they have crafted a range of distinctive new products under my brand, Mr Filbert’s.

A note from Mark and Paul: We created Mr Filbert to help us tell our story in a richer and more interesting way. Mr Filbert is a charming and slightly eccentric culinary inventor. Having spent much of his early life travelling the world in search of adventure, Mr Filbert returned to England with his faithful dog Mac when he inherited The Old Watermill in Dellcombe Bottom from his Great Uncle Archibald, together with a very vocal parrot called Duck. From his kitchen workshop, Mr Filbert set about devising amazing recipes and contraptions with which to surprise and delight his friends. He sources the finest local produce and exotic ingredients from around the globe to create his range of deliciously different nutty snacks, gourmet oils and sumptuous drizzles. Take a look at www.mrfilberts.com to find out more about him!

We hope you enjoy our delectable recipes as much as we enjoy making them!

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Sasha and his family, growing beautiful plants and seeds in their organic farm

Thursday, August 5th, 2010

Sasha from Sun and Seed, growing organic plants and seeds with real passion

Sasha and his family produce cold-pressed pumpkin seed and sunflower seed oils, employing traditional, old fashioned methods and aiming for the best.

The result is very different from the cheap refined oils that one could find in supermarkets.

“Our farm is almost completely self-sufficient. We make considerable effort to keep our environmental impact positive in all aspects of our production.

It is not only about producing organic seeds. We always use recycled glass for Sun and Seed jars and bottles, never transport our products using airfreight; and all of our agricultural waste is either composted or used to generate power for our workshop.

We believe that neither our customer nor the environment requires anything unnatural, so we crafts our products using traditional techniques and artisan imagination.”

Sasha grows Sun and Seeds plants in Vojvodina (northern Serbia), where the land is very fertile and there is no heavy industry – therefore no pollution.

As the business grew, the family teamed up with other farmers in the area who were as passionate about great organic food.

They began to work together to grow more types of organic food and market them through the Sun & Seed collective.

Today they are able to produce a comprehensive range of our award-winning products.

The quality is high, the taste is great and they are organic and healthy!

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Springtime butternut squash pie (in the park!)

Thursday, April 22nd, 2010

It is finally springtime and all we want to do is go outside and enjoy a picnic in the park.

But foodies are foodies no matter what.

When it comes to picnics, they like to share something special with their friends.

This weekend we were invited to a lovely Dinner Club ( www.DinnerClub.tk ) and we had the occasion to try a springtime delight made of butternut squash and lovely organic cheese.

It is a perfect idea for a picnic. Easy, tasty, refreshing, it goes perfectly with a glass of Prosecco and apple juice.

If you like the look of it and want to prepare it, here is the recipe:

Ingredients

Pastry:

White flower

Extra Virgin Olive Oil

A pinch of salt

Filling:

A sweet butternut squash (1.5 kg)

3 white onions

3 yellow potatoes

3 eggs

A generous slice of Organic cheese (300g)

Seriously Extra Virgin Olive Oil

A pinch of salt

Method:

It is better to start with the pastry, which needs to be beautifully smooth and requires a bit of work. Once you have shaped your pastry with your rolling pin, you will only need to put together the filling.

The filling is a simple mix of onions (fried in a pan for 10 minutes), potatoes and butternuts squash (diced and boiled for 10 minutes), fresh eggs and organic cheese (grated).

Wrap the tasty filling in the pastry and sprinkle with perfumed olive oil.

Just 35 minutes in the oven and you can serve a delicious pie.

Prepare your picnic bag and enjoy a spring day as we did.

Food is great, life is beautiful!

The FoodAdo Team