Churn into ice-cream, freeze into lollies or blend with ice and fresh fruit to make a delicious smoothie - Shaken Udder is encouraging its young fans to get creative with its award-winning milkshakes this summer and whiz up some cool recipe ideas. Recipe pictures posted on the Shaken Udder Facebook Page will be put into a draw to win a month's supply of milkshake at the end of the holidays.
What to make for supper? Sound like a familiar refrain? You want something filling - but it's got to be healthy. You fancy something a little bit imaginative but it's got to be quick. You crave something light and nutritious but you don't want to be raiding the larder an hour later. Well, Quinola might just have the answer. Michelin-starred chef Andy McFadden, from L'Autre Pied, has devised this quinoa salad recipe especially for Quinola using new ready-to-eat Express Quinoa.
Belvoir Fruit Farms has been producing Elderflower Cordial on the family run farm based in the beautiful Vale of Belvoir since the 80s. The recipe has been passed down from Mother to son and Belvoir became the first commercial Elderflower Cordial producer in 1985. Since then, they have continued infusing, pressing and cooking fresh flowers, fruits and spices and blending with local spring water to create a range of delicious drinks. All of the varieties are made from the finest, freshest ingredients with no additives.
National BBQ Week starts on May 27th and for those looking for something a bit different to share on the BBQ this year SPAM® Chopped Pork and Ham have developed some delicious alfresco recipes. SPAM® Chopped Pork & Ham is primarily high quality pork shoulder meat and ham (actually hand cut off the bone). These are ground together with water, a little sugar, salt and spiced flavouring to be cooked in the can which gives it, its long shelf life.
Olive Hill Farm Sausages, from Scan Foods UK, are made using Red Tractor approved, fresh lean British pork shoulder. The revolutionary production process, owned and patented by Greek company Creta Farms, reduces the saturated fat content by at least 30% but retains the great taste and juicy texture that is lost in some 'lower fat' sausages on the market. What's more, because they contain less saturated fat and water, these sausages don't shrink during the cooking process - amazingly they retain more than 96% of their original weight. Try these recipes to cook up a delicious Mediterranean feast.
Earlier this year Hodmedod introduced us to the humble but versatile Fava bean - and we thoroughly enjoyed our baking experience, making some Moroccan Bessara, a spicy little dip that also doubled as a soup. Well now we are back with Hodmedod's Kabuki beans and by following the recipes supplied in one of the handy little books that come with every packet, we made their Wasabi & Pea dip and Pea & Ham soup.
