Title: Mintel Announces IFT 2011 Taste Test Winners

Link: http://www.prnewswire.com/news-releases/mintel-announces-ift-2011-taste-test-winners-125655228.html

Jam and Cream - what a recommendation, from an unexpected source! Just so you know The Cornish way is Cream On Top!

DIZZYMAFELLA  ... Who’d a thought it?

Talk about taken by surprise ... and in the best possible way!
It’s not often that one final business meeting in a busy day grappling with the highways and byways of the challenging summer traffic chaos that is Cornwall reveals a quirky bonanza of ‘must haves’, hidden gems hailing from the Scottish borders.
 
As Director of the David Nieper Fashion Academy, and as serendipity would have it, I found Heriot Watt University’s Professor Mark Timmins in a quiet corner of St Ives. We met to share thoughts as to how David Nieper and the fashion faculty at Heriot Watt might work together and offer their students an introduction to life at the sharp commercial end with everything that David Nieper has to offer.
 
Who said business wasn’t fun?
 
But this was no ordinary meeting. I met a charming and extremely hospitable family who were much more than I ever could have imagined.
First there was Mark’s own initiative www.dizzymafella.blogspot.com, his own portfolio of handmade gifts and whimsical what-nots tastefully made from recycled and upcycled fabrics and other random materials. I simply couldn’t resist drawing your attention to them here.
Mark like me is drawn to the land and seascapes of South West England and it is plain to see where he gets some of his ideas from.
 
Do you know whether it is the Cornish or the Devonians who put the jam on the scone before the clotted cream?
 
Caroline Timmins, my hostess of the evening, turned out to be a stylist of a different kind. Hers that of the culinary persuasion and on this occasion I was treated to a supper that, given where we were, would not have been complete without the scones, clotted cream and home-made strawberry jam. As ever, that gave rise to a discussion as to whether it is Devon or Cornwall that puts the jam on first and tops it with the clotted cream. I think that it is Devon but am still not sure. Maybe I’ll have to wait until the next county show to find out!
 
A business meeting ... I could do with many more as much of a pleasure and as unexpected as this one.
 
 
 
 
 
 
 
 

Not Really - Very Nearly NACHOS

These are literally tortilla chips (1x 150g bag) and grated cheese (50g) – layered up  - chips then cheese ending in cheese. Then place in a pre heated oven 180 C/350 F/Gas 5 for 10-15 minutes until the cheese is bubbling.

Of course, you can add chopped tomatoes, avocado, chilli beef or chicken or beans and make it a bit more of a “dish” but this version is good for sharing with either homemade chilli or fajitas and a guacamole or salsa dip...there's always fights for the most cheesy bit....so don't burn your fingers!

Eden Bakery

We visited The Eden Project last wednesday (it was the last day of the Annual Ticket and we couldn’t waste that!)

The Bakery was the newly opened restaurant, and was truly amazing – We could see all the dishes being prepared in the morning, and it was good to see proper chopping by the proper chef, trays of Pizza, Bruschetta, Fritatta & Carrot; Celeriac and herb soup were all prepared that morning, for that lunchtime.

The restaurant change it’s self was a result of a flood in the early part of the year, and everyone seemed to have pulled out all the stops to get it ready for the summer season (Not functioning at all when we visited in April). The vibe is very laid back, with communal benches and long tables, cups on hooks above – very light and airy with a Californian feeling. We found something for all of us and thoroughly enjoyed lunch with a view of the Mediterranean Biome.

Great Scones too.....Massive -  with help yourself jam & cream!



What a lovely Jam, and all in a Pickle

What a fabulous day I had on Saturday at Tresillian House at the Summer Preserving Workshop with Pam "the jam" Corbin and Liz "the pickle" Neville.

I watched with pure pleasure, for over 4 hours (albeit 3 fabulous food breaks), whilst these 2 absolute joys enthused, nattered, stirred, boiled and informed us lucky 25 of many recipes and generously shared their vast experience.

The course was well planned, we all recieved pamphlets of the recipes, but the full "Jam Packed" recipe book by Pam was available to buy at a special price. Pam 'the Jam' Corbin kindly signed and personalised my book.
Truely inspired - we even were provided with discount voucher for the on line supplier of jam paraphenalia www.jamjarshop.com

Having a special view of the walled garden, with gardener John - an authority on lunar planting, was a real pleasure

Loads more information to follow....soon!

Burgers! Burgers! Burgers!

I seem to be making or experiencing plenty of burgers...both home made and restaurant.

Personally I think the raw materials and the seasoning are important – but the bun does have a bearing on the enjoyment overall.

We went to Blas Burgerworks on Wednesday (after a flood at Pizza Express) and I had a fabulous burger with bacon and avocado.  Very succulent texture, great fresh salad and a good bread bun – but I personally felt the burger was slightly underseasoned (no probs – there’s salt to add - completely remedying this) and the guacamole did squish out just a bit too much (lots of licked fingers required).

The Haloumi stack  -Grilled halloumi, wilted spinach, field mushroom, roast sweet peppers & caper aioli  was well recommended, as was the Bacon Cheese burger – using Cornish Blue or Davidstow Cheddar, and dry cure smoked bacon.   Chips weren’t chunky (as I remembered from last time) but very very hot and tasty.

Meanwhile, a few days before, I helped Bella make 4^th July burgers for a BBQ in Academy Place, for a very very select party.

Bella’s 4^th July Burgers

What you need...

500g Minced beef (less than 12% fat)
1 small onion, chopped very finely
Salt and pepper
1 egg, beaten well
1 slice bread, made into breadcrumbs

For sealing..

1 x 15ml sp sunflower oil



To serve..

Quality Bun, sliced tomatoes, sliced gerkins, lettuce, tomato ketchup, mayonnaise, chillis, cucumber, rashers of streaky bacon, sliced cheese....the list is endless

How to...

Mix all the ingredients together in a bowl.  Combine until well mixed.
Form into 6 patties, forming and shaping with hands.
Start the cooking process off by quickly sealing the burgers in a frying pan, both sides.
This helps to keep them from breaking up on the BBQ (or they could be finished off in the oven  -
180 C/350 F/Gas 5)

 Place in lightly toasted bun and add whatever you wish

Asparagus wrapped in prosciutto for the Barbie

Gorgeous food and friends in St Ives. We are celebrating being on holiday again!

How to....

Take 25 or so baby asparagus spears, wrap bundles of 3-4 tightly with prosciutto, protecting heads if desired.
 
These should be placed on a lit, white hot BBQ for 5-6 minutes, they just need to warm through and lightly cook the prosciutto, the asparagus will remain crunchy.
However the BBQ imparts a savoury smokiness to these little bundles of freshness.

Great with hollandaise, or a mayonnaise or yogurt based dip