Posts Tagged ‘sauce’

Uma’s MumsExoticSauces sells at @FoodAdo: When an artisan product is fresh & good no worries about the business plan!

Thursday, October 14th, 2010

Uma’s success is a demonstration that when a product is very very very good, there is no need to worry to much!

FoodAdo is charmed by Mums Exotic Sauces story:

“My name is Uma Purohit, and I with my husband’s great help and support run my small business, producing and supplying a variety of exotic dips and cooking sauces to small businesses and to customers through three local markets.

Food has always been my passion; I am known to always be entertaining. Any parties I went to I always had to take my salsa sauce. I literally woke up one morning in June 2009 and decided that I was going to take the leap of faith and start a business based solely on comments from my friends and relatives combined with my passion for cooking and for creating interesting and new recipes. I also am a full time health professional with a particular interest in health promotion matters which gives me an important perspective on what is good and wholesome food. This is applied on a daily basis to all my products. I had no business idea, never done anything any thing like this before. I booked a pitch for a Saturday, at one of the famous markets in London, it seemed easy!

I went armed with a decorating table and a borrowed garden gazebo and ventured into the market in Marylebone, London. In those days amazingly we only sold a single product, our home made smooth exotic Salsa. So the next time I made buckets full of salsa sauce and you know what it sold!  People liked the taste, asked if I make any other sauces. So yet again the next time I took a large coffee jar of coriander chilli chutney as a sample, it quickly sold out!! Following that I took some guacamole in a large coffee jar to the next market, it too sold out!!!

To my surprise the Coriander chilli chutney has become our best seller. We have since introduced Gujarati Style cooking sauces, in Mild, Medium and Hot Flavours and they are equally as popular as our Coriander chilli chutney.

The rest I should say is history. Fourteen months later we now have a presence in 3 separate markets, a small list of personal customers and supply to some small delicatessens.

Our small product range includes Exotic Salsa and Smooth Guacamole, Indian green chilli, coriander and ginger chutney and our very versatile Gujarati style cooking sauce in varying degrees of hotness.

The whole operation is run from our kitchen at home with the objective of producing products that are fresh, locally sourced where possible and completely home made without any additives or preservatives.

We now sell at the following markets, Duck Pond Farmers Market in Ruislip on 1st and Duck Pond Food and Craft market on 3rd Sunday in the month and Welwyn Garden City Market on 1st and 3rd Sunday in month. I still have my full time job, and am a devoted wife and mother to my two beautiful daughters.

It is our promise to supply tasty freshly home made products to suit all levels of taste buds.”

FoodAdo has a complete passion for artisan food producers that throw themselves into new adventures. How can you not feel proud for corageous Uma and her successful business?

Well done Uma and thank you for sharing your story with us!

FoodAdo supports UK artisan producers: if you like FoodAdo, register or follow us on Facebook and Twitter!

FoodAdo supports UK artisan producers: if you like FoodAdo, register or follow us on Facebook and Twitter!

 

National Vegetarian Week, Day Four: Pasta!

Thursday, May 27th, 2010

 

Pasta with beautiful walnuts sauce


How to make the walnut sauce

200g/7oz shelled walnuts
25g/1oz unflavoured breadcrumbs
1 garlic clove, minced
30g/1oz finely grated Parmesan cheese
1 pinch minced fresh marjoram
175ml/6fl oz prescinseua (Ligurian curd cheese) or 150g/5fl oz fresh ricotta diluted with 2 tbsp tepid water
60ml/2.5fl oz extra virgin olive oil, plus extra to taste
sea salt (optional)

This sauce is more a thick paste than a traditional pasta sauce but it is a really versatile base to which other ingredients can be added and which could be used in all kinds of dishes.

Place the walnuts, breadcrumbs, garlic and salt in a mortar and pound with a pestle to form a paste. Alternatively, place these ingredients in a blender or food processor and blend until they form a paste. Transfer to a bowl if you are not using a pestle and mortar. Add the Parmesan and marjoram, then the prescinseua or diluted ricotta. Finally, add the olive oil to the mixture, a little at a time, stirring to combine the ingredients. Serve on hot pasta.

How to served it: (per person) 2tbs of the paste, 100g cooked pasta, along with some chopped sundried tomatoes, black olives and parsley, as well as some chili flakes. Seasoned with salt, pepper, olive oil and parmesan.

 

Recipe by Lydia Goldberg

You can find this and other amazing recipes from Lydia at www.thefooddiaries.com