News
Is the five-second food rule really true?
Haha! This is quite amusing. People are more likely to pick up and eat a cookie off the floor than a cauliflower. Go figure. And carpets are healthier but what about the fluff issue?!
Butter vs margarine: the big showdown
After recent research showed sat fat is not the evil enemy once thought, a new study has come out which implies that eating unsaturated fats could reduce heart disease. Well, this is confusing. What is the truth? Apparently refined carbs have a part to play in this as well, read on for further explanation. Personally, it's a no brainer - pure and natural butter versus a processed margarine with ingredients you've never heard of. Not to mention the fact that butter tastes a billion times better. All in moderation obvs.
Foodinate: New revolutionary concept allows restaurant customers to donate a meal when buying food
Four restaurants in Nottingham, Birmingham and Manchester are piloting this worthwhile idea: certain items on their menus are labelled as a 'Foodinate' meal which means by buying that option you will also be paying for a hot dinner for someone in need.
Olio
Love this: 'OLIO is a free app which connects neighbours with each other and with local businesses to exchange their surplus edible food. Think food nearing its sell-by date in local stores. Spare vegetables from the allotment. Cupcakes from an amateur baker. The groceries in your fridge when you go away.' Currently available in North London only but sign up and they'll add your area if it becomes popular.
Local News
Burger Restaurant Meatcure to open in Leamington Spa
A very exciting opening in Leamington - a street food style burger restaurant. The menu can be viewed here and it looks flippin' good - does anyone fancy a Raging Bull - beef patty, melted Jack cheese, lettuce, tomato, spicy chorizo, caramelised onions, house mayo and brioche bun? It promises much but will it live up to the street food faves? I look forward to finding out! They are setting up at the old Rhubarb site on Warwick Street. Article states it will open on Monday 5th October which is plain wrong, I walked past yesterday and it's still a building site; their Twitter says it'll be more like in two weeks' time. We wait with baited breath and a drooling mouth.
Recipes
Coconut chicken noodles
A big fat yum to this - so much flavour and, like most of things I cook, quick and easy! It may not win any beauty contests but this Thai inspired dish has a perfect balance of salty, sweet and sour notes with tasty chunks of chicken and veg and skinny rice noodles hiding at the bottom. Veg-wise, sub in whatever you have that cooks quickly - I used courgettes instead of green beans. Tamarind paste/purée is in pretty much all big supermarkets now or available at Chinese shops.
Minestrone
This is the recipe for those veg bits lurking in the bottom of your fridge at the end of the week - potatoes, swede, kale, turnip, cabbage, parsnips, carrots, celery, onions, leeks, hardy herbs like rosemary, oregano, thyme.. Don't buy orzo pasta especially, mini macaroni or broken up spaghetti work just as well. Throw in a parmesan rind for extra umami. Minestrone is one of those soups that is adaptable, don't be afraid to experiment. Bacon is an excellent addition if you are carnivorous.
Food for Thought
Baking SOS: How to fix decoration problems by Kimberley Wilson
If you'll be mourning the end of the Bake Off tonight, take solace in creating your own masterpieces at home or hosting a baking competition at work. Read 2014 runner up, Kimberley's, top tips on making your cakes look more pro.
At every street food event I've been to the longest queues are always heading towards the burger stall. Our appetite for the meat patties is seemingly insatiable. So I've initiated the burger challenge: is it possible to recreate the greasy burger of dreams at home? Last Friday the first attempt was made with chuck steak minced at the local, brilliant butcher, a freshly made Real Bread brioche bun, bacon jam and a few other choice accompaniments. Verdict - a strong start with juicy medium-rare meat but improvements can be made with more sauce and bigger gherkins. Take two coming soon.