Posts Tagged ‘vegetarian’

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!

 

Speciality and Fine Food Fair 2010, Olympia London

Wednesday, September 8th, 2010

FoodAdo loved the Speciality and Fine Food Fair 2010, it was just irresistible!

The FoodAdo Team was enchanted by the friendly people, the best specialities and the clever producers coming from all over the UK (not to mention those who were coming from oversea!)

Great selection of foods, magical chocolates and sweets, surprising vegan, vegetarian and organic products.

The strike? It did not stop hungry foodies from attending: the place was very busy, till closing time. The Fair’s staff had to ask visitors to live because people would not go away at closing time (6pm).

It was so good, they just couldn’t have enough of it!

Paul from FoodAdo and Galia from ChocChick

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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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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

National Vegetarian Week, Day Two: Lasagne!

Tuesday, May 25th, 2010

How do you prepare Vegetarian Lasagne?

FoodAdo tried this recipe:

Ingredients

1 onion, chopped
1 red pepper, chopped
2 medium courgettes (zucchini), chopped
4 oz (100g) boiled sweetcorn
3 oz (75g) chopped nuts
5 sheets Lasagne

For the sauce:

1½ oz (40g) wholemeal flour
¾ pint (400ml) soya milk
2 oz (50g) breadcrumbs
1 oz (25g) margarine

Fry onion and pepper for a couple of minutes. Add courgettes, cover pan and cook gently until courgettes begin to soften. Add sweetcorn, nuts, salt and pepper.

To make the sauce, heat 2 tbsps oil and stir in the flour. When it begins to colour, add soya milk whilst mixing to keep the sauce smooth. Allow to thicken and add salt and pepper.

In an overproof dish, put down a layer of lasagne, cover with courgette mix and then some of the sauce. Cover with pasta, the rest of the sauce and top with breadcrumbs. Dot the top with margarine and bake at GM 5 / 375 °F / 190 °C for 30 minutes.

Make sure the sauce isn’t too thick or their won’t be enough fluid to cook the lasagne properly.

Serve steaming hot, and enjoy!

by Simpleveganrecipes.co.uk

Vegetarian Week, Day One: Risotto!

Monday, May 24th, 2010

Vegetarian week?? One more reason to eat yummy food!

FoodAdo’s suggestion for an irresistible vegetarian risotto:

Risotto of Spelt and Lentil with Roasted Cauliflower
Serves 4-6

1/4 cup lentils
1 medium Cauliflower, in small flourettes
1 quart vegetable stock
5 tablespoons Butter
11/2 cup Leek thinly sliced
1 teaspoon caraway seeds, finely ground
2 tablespoons Olive oil
1 cup Farro
3 tablespoons cream
2 oz Grated Parmesan Cheese
Finely grated zest of 1 Lemon
1-2 teaspoons lemon juice
2 tablespoons chopped Dill
salt and fresh ground black pepper

Soak lentils 4 hours then drain well.

Toss the cauliflower in 2 tablespoons olive oil, roast in the oven at 450 degrees for 35 minutes until golden brown. Remove and set aside.

Place the stock in a saucepan and bring to a simmer over medium heat

Brown the butter in a heavy saucepan 4-5 minutes over medium heat. Add the leeks and ground caraway and 1/2 teaspoons salt. Stir to prevent the butter from burning. Lower the heat and cook covered for leeks 8-10 minutes until the leeks have softened.

Add Farro and lentils and stir 2 minutes until fragrant.

Stir in stock 1/2 cup at a time, stirring until the liquid has been absorbed before adding subsequent stock. When 3/4 of the stock has been added, stir in the cauliflower.

Cook 3-4 minutes longer until the risotto is tender and still a little bit soupy.

Stir in the cream, cheese, lemon juice, lemon zest and dill, season with salt and fresh ground black pepper.

Divide among warm soup plates and serve immediately.

 

Recipe Courtesy of Peter Berley
Photography by Karen Mordechai
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