Za Recipes

The one advantage of having only a few entries to a blog event is that the round up doesnt take as long to write up! I guess the warm weather is responsible for all but the regulars deserting us and who could blame them, I know I havent entered many challenges myself. Of course, the standard of the entries we have received is, as usual, exceptionally high, a tribute to Mr Nigel Slater and his lovely recipes.

Lets start with this months hostess with the mostess my friend and co-conspirator, Sue at A Little Bit of Heaven on a Plate with a delicious plate of Pistachio and Lemon Cookies This recipe is a little extra provided by Nigel in the inside of the slip cover of The Kitchen Diaries II.

Rachel Kelly of Marmaduke Scarlet is making a bit of a name for herself appearing almost weekly in the Guardian Cook Magazine on a Saturday, I always look out for her contributions to Felicity Cloakes themed reader recipe pages. Rachel is also a regular here at Dish of the Month and this month brings us these glowing Baked Tomatoes with Fragrant Spices and Coconut In true Dish of the Month style, Rachel didnt stick rigidly to the recipe making a few subtle changes, they dont seem to have had any negative effect on this rather unusal recipe of tomatoes stuffed with tomatoes.

I also took a few liberties, this time with Nigels recipe for Plum (or greengage) and Almond Tart in the Kitchen Diaries II. I didnt have plums or greengages and I didnt have time to make pastry. I did have cherries, ground almonds and eggs though and the result was these Cherry Frangipane Ramekins which I served warm with some lovely vanilla ice cream.

Camilla at Fab Food 4 All has gone preserving mad, especially after winning her local show with her Peach and Apricot Jam. Congratulations Camilla! This Mixed Tomato Chutney was inpsired by some lovely multi-coloured cherry tomatoes and based on Nigels recipe for Mixed Tomato Chutney.

Many thanks for entering July Dish of the Month and we hope to see you again in August when I will be hosting. The link and details of a GIVEAWAY will be posted on 1st August.

See all the dishes on our Pinterest Board or have a look at the round ups on the Dish of the Month page here at Farmersgirl Kitchen.

Posted with Blogsy

• Approximately 45 Foodbuzz pages were perused in the planning of this meal.
• The menu was changed 7 times before this final version.
• 58 unique ingredients were purchased at 12 different San Francisco markets.
• Incredibly, bacon was not used anywhere in this menu. How was that possible?
• The misenplace took 18 hours of prep, over the course of four days.
• No fingers or hands were harmed in the making of this meal.
• The combined running time for these three videos is 18:04. This was edited down from 41 minutes of raw footage.

Why are so many dog owners to dog food recipes instead of gluing rotate with the convenience of commercial pet food? Many have trusted the industry your whole life, but are now learn the nutritional value of the ingredients are sub-standard. Greatly reduced the over processed ingredients in the store brands. Moreover, as we have seen in the news, you can use even unhealthy harmful ingredients and chemicals. Are to learn why a dog food recipes are healthy alternative source of feeding your dog and why their popularity has increased in recent years.

Good dog recipes included healthy food, healthy and fat sometimes organic ingredients without additives, preservatives, artificial flavors, colors or sweeteners.Have control by selecting the recipes, the healthy ingredients, you suchen.Sie will be pleasantly surprised if you see large, nutritious meals, you can prepare for your dog in your own kitchen.

In addition to all the health benefits of feeding your dog of homemade meals that number is an advantage feel how good to know the best nutrition giving your dog that will increase his quality of life and life expectancy.

And wait until you all great ingredients which, to the see of discipline.Ingredients such as lean meat, cereals and Gemüse.Diese are all very healthy and there are no guess work involved. Because youre dog food recipes below, you know always any ingredient that goes the meals in your dog. This knowledge and control give you peace of mind.

However, not all recipes that find out there are good for your dog, so be sure to learn, what foods for him to be dangerous can. most people are food safe for our dogs, but it is not true of all food.Some can be fatal, so make sure your research to tun.sobald you the right dog food will find recipes and begin your dogs meals, you will notice it looks healthier and has a lot more energy.If you see these positive results, it is the switch to homemade dog food worth making.

Dog owners are always clever these facts, and that are switching to homemade meals for your dogs in increasing Zahl.Wenn pet food industry their act cleaning not, the number of people that he to dog food recipes will continue to rise, but, perhaps the best what our dogs.

The longer continue you feed your commercial dog food dog food, you can shorten the more, his life every Tag.Mit of every meal is it a bit worse, as if he slowly poisoned set is, to learn how homemade dog food to reverse the damage and adding years to your dogs life, please visit homemade dog food benefits

Foodie fans to feast at this year’s Royal Highland Show
Food and drink producers are busy preparing for what many regard as the most important four days of the foodie calendar – The Royal Highland Show. My first visit to the Highland Show was with my Mum and the ladies of the Scottish Womens Rural Institute better known as The Rural. I would have been about 10 years old and can remember my friend and I went off on our own and got slightly lost, however we found our way back to the Rural tent and were reunited with our Mums. My second visit was after I had become a member of the farming community and my son was in his buggy, the ground was wet and muddy and it was quite a trial getting around with the buggy, lets hope the weather is kinder this year! The food aspect of the Royal Highland Show has grown phenomenally since I last attended so I am really looking forward to seeing the demonstrations and tasting so much excellent Scottish produce.

Over 100 exhibitors will be joined by a host of the country’s best chefs and restaurateurs in an annual celebration of Scotland’s finest food and drink.

The event, with main show partner The Royal Bank of Scotland, welcomes an average of 170,000 visitors every year with the majority expected to visit the Food Hall over the four day event this June (20-23).
Reaching consumers and leading industry players, exhibitors will be hoping that their produce will benefit from the significant exposure the show platform presents. Last year, The Island Smokery on Orkney caught the eye of the Tesco buyer and the company is now ramping up its production after securing a deal to supply 45 Tesco stores across Scotland.
Innovation is key to the show, which has been successful in attracting new audiences while maintaining interest from those who return every year.
New for this year will be a showcase for The Highlands and Islands food and drink producers under the title ‘Land of Opportunity’.
Presenting a engaging stage for the region, ‘on the go’ street food will become a focus as four top chefs take to the Countryside Area to showcase the culinary delights from northern Scotland. Although relatively new in the UK, street food is eaten by an estimated 2.5 billion people a day across the world.

Taking on the theatre are famous chefs from the area including Bruno Birkbeck, Head Chef of the 3 AA Rosette Restaurant at the Torridon Hotel, Muji Rahman from the Michelin recognised Cafe India in Dingwall, David Coubrough, Head Chef at Cafe 1 in Inverness and Steven Devlin of the highly acclaimed Rocpool Restaurant in Inverness.Each chef has been tasked with creating a menu for the day using only Highlands and Islands sourced produce.
In the Food Hall, top attraction 120-seat Cookery Theatre, will return with a rolling programme of more than 30 all-action demonstrations over the four-day event. This year, the Cookery Theatre will be renamed the Natural Larder to pay homage to the Year of Natural Scotland celebrations.
Organised by acclaimed food critic Wendy Barrie with the support of theatre sponsors Event Scotland and The North Highland Initiative (NHI), this year’s President’s Initiative region, the Highlands and Islands, will take the fore.
Mike Cantlay, Chairman of VisitScotland, said, “Scotland’s many glens and munros, deep lochs, dramatic seas and coastlines are home to a rich natural larder that entices visitors from all over the world. Scotland is an unspoilt environment and has a climate without extremes - the ideal conditions to produce superb, high quality Scottish food. The Year of Natural Scotland aims to celebrate the wealth of Scotland’s natural larder.”

NHI Chief Executive, Tom Campbell added: “In sponsoring the Cookery Theatre at this year’s Royal Highland Show, the North Highland Initiative will aim to communicate with retailers, the hospitality industry and consumers the quality of produce for shelves, menus and plates.”
In addition to top chefs from the Highlands and Islands the theatre programme will also feature; Carina Contini and Suzanne OConnor from The Scottish Cafe & Restaurant; Neil Forbes from Café St Honoré; Henderson’s of Edinburgh celebrating 50 years in the business; Paul Wedgwood from his eponymous restaurant and Craig Wilson, Eat On The Green’s one and only ‘Kilted Chef’.
Wendy Barrie commented on the star-studded line up. She said: “Passionate as we all are about our national food culture it is great to have such a positive message to broadcast – low food miles, unquestionable provenance and great tastes! We are all looking forward to cooking the produce, meeting the visitors and contributing to making the Royal Highland Show the ‘greatest show on earth’.

“Chefs descend from Peebles to Torridon; East Lothian to Aberdeenshire, so magnetic is the pull of the Show. Over the four days the Theatre is a living community: sponsors and chefs; students and commis chefs, set builders and sound engineers, all working collaboratively together to pull off one of the most impressive showcases of Scotland’s world class larder.”
Sampling Scotland’s larder at Show will be The Royal Highland Show’s new show manager, Becky Elvin. She said: “The show provides a unique opportunity for food and drink suppliers to reach new audiences. We are committed to supporting new businesses as well as established players as food and drink production is an important economic driver for Scotland.

“The Royal Highland Show is an invaluable source for highlighting the whole chain from farm production to retail counter. That, coupled with some hand-picked exhibitors from other areas, makes the Food Hall and the Cookery Theatre a priority on any show visitor’s itinerary.”
Joining Highlands and Islands producers will be a who’s who of Scottish food and drink names from big hitters such as Mackies of Scotland, Macsween and the Spencerfield Spirit Company who were all named as winners at last year’s Scotland Food & Drink Excellence Awards.
East Lothian Food and Drink will also return to the show for the fourth year to highlight the breadth of local production from the region. Six exhibitors including Thistly Cross Cider, Glenkinchie Distillery, Scots’ Cheer, Yester Dairies, Hood’s Scottish Honey and the famous S Luca Ice Cream, will allure foodies to sample the best from the East.

The Royal Highland Show takes place between 20^th and 23^th June at Royal Highland Centre, Edinburgh. Visit www.royalhighlandshow.org for more information.

I am posting this press release in return for a ticket to the Royal Highland Show, I have received no other payment.

Posted with Blogsy