Wednesday, 28 February 2018

Mother's Day treats all delicious to eat



Mother's Day originated as a Christian celebration that has now become a global event to show 'mums' (grandmothers, step-mums and other matriarchal figures) how much we appreciate them.

It is always on the fourth Sunday of Lent, exactly three weeks before Easter Sunday.

This year, Mothering Sunday falls on 11th March.

"It's not easy being a mother. If it was, fathers would do it too." (Dorothy, The Golden Girls).

Here are a few ideas to help you say 'thanks mum' - on behalf of your children, with your children, or with a nice supper when they've gone to bed.


Eggy Bread or French Toast ?

Something that should be in the repertoire of every dad to make with the children on Mother's Day morning for breakfast in bed. But just what is it? Is it Eggy Bread or French Toast - 'Pain perdu' perhaps, which literally means 'lost bread'. It's all pretty much the same thing.

Alternative names and variants include Bombay toast, German toast, gypsy toast, poor Knights (of Windsor) and Torrija.


Here's how:
Beat four eggs and four dashes of milk in a bowl (as you would preparing scrambled egg). Pour the mixture into a flat based dish. Soak each slice of bread in the eggy mixture on each side to absorb the lovely liquid. In a pan of foaming hot butter, fry each slice for 2 minutes on each side or until the coating starts to brown.

http://www.stokessauces.co.uk/product/ketchups-and-sauces/brown-sauceDelicious variations:
  • Serve your eggy bread with crispy streaky bacon
  • Add a good dollop of Stokes Brown Sauce on the side
  • Drizzle with maple syrup
  • Make a sandwich of ham and cheese before soaking in the egg mixture, fry on each side and finish in a hot oven to melt the cheese.
Serving suggestions:
  • On a tray
  • With flowers
  • Accompanied by smiling children
  • Bearing cards and chocolates

The main event

Right dad, that's brunch out of the way, now a late lunch - starter, main course, chocolates and coffee.

Start with something simple that the children can help with...

Smoked salmon gravadlax blinis.

You'll need:

http://www.stokessauces.co.uk/product/special-sauces/mustard-and-dill-sauce

Here's how:
Simply set up a production line of all the ingredients and make a 'Blue Peter' type example for your helpers to follow. Take a blini; a dot of Mustard & Dill Sauce; a gentle spread of creamed cheese; a dainty roll of smoked salmon; and a teaspoon tip of roe. 

Prepare these in advance and serve with a chilled glass or two of Prosecco, well away from the danger zone that is the kitchen where you're putting the finishing touches to the main course...

...beef casserole with horseradish mash:

http://www.stokessauces.co.uk/page/sauces/ketchup-and-sauces Ask your butcher for enough cubed beef to make a casserole for four (or however many you are catering for). 

Tip the meat into a big bowl and coat in flour with a little salt and ground pepper. 

Fry a handful at a time in a casserole dish to brown, replacing each handful until all the meat has been browned and set aside. 

Add more oil to the dish and fry 1 sliced onion for five minutes.
While they are cooking, roughly chop 2 large carrots, 2 sticks of celery and 1 sweet red pepper.

Pop them in the pan with  3 or 4 sprigs of fresh thyme, return the meat and cover with 450 ml of beef stock and a good glass of red wine.

http://www.stokessauces.co.uk/page/sauces/ketchup-and-sauces

To really boost the flavour - add some magic 'taste' - stir in 2 tbsps of Stokes Brown Sauce, the same of Stokes Bloody Mary Ketchup and 1 tbsp of Stokes Classic English Mustard. Bring to a very gentle simmer, cover and cook on a low heat for 1 1/2 hours.

Because all the vegetables you'll need have been cooked with the beef in one pot, all you need is some buttery mashed potato to serve with the casserole.

TOP TIP

To turn your mashed potatoes from great to exceptional, add a tablespoon of Stokes Creamed Horseradish Sauce to the potatoes at the mashing stage. It sits particularly well with the beef and wins loads of 'great taste' awards from your family.

http://www.stokessauces.co.uk/product/traditional-condiments/creamed-horseradish

Have a lovely Mother's Day weekend.




More foodie thoughts for the week:

http://stokessauces.blogspot.co.uk/2018/02/st-patricks-day-celebrations-go-green.html 


Fine food for the Feast of St Patrick here.





http://stokessauces.blogspot.co.uk/2018/02/top-tastes-in-tick.html



Top tastes in a tick here.




http://stokessauces.blogspot.co.uk/2018/02/like-us-on-facebook-and-our-freebies.html




Facebook gift offers and other reasons to follow Stokes here.








If good food makes you happy
...adding Stokes will make you smile ;)

 FOOD MADE BETTER 

01394 462150










St Patrick's Day Celebrations - go green




The Feast of St Patrick is a cultural and religious festival celebrated by many hundreds of thousands of people in every corner of the world on 17th March.

And would you believe it, they're playing England at Twickenham in the last of the Six Nations RFU - what a feast that promises to be.

Did you know:

Why is the Shamrock the National Flower of Ireland ?
It's said to be because St. Patrick used it to explain the Holy Trinity to the pagans.

'What is the custom of drowning the shamrock ?'
Well, the shamrock that has been worn on a lapel or hat during the day of celebrations is put in the last drink of the evening.

'Why is St Patrick known for driving the snakes from Ireland?'
It is perfectly true there are no snakes in Ireland, but there probably never had been. The island was separated from the rest of the continent at the end of the Ice Age. Driving the snakes from Ireland was probably symbolic of putting an end to pagan practices.


Your own 3 course Feast of St Patrick 

We'll start with Mussels, then an Irish Stew and 'green crisp cakes' to have with an Irish coffee.

Why mussels?  
This double-shelled mollusc with an inky blue-black curved shell is native to Ireland and has been eaten there since ancient times. And, thanks to sweet Molly Malone, mussels are associated with Ireland throughout the world.

In Dublin’s fair city,
Where the girls are so pretty,
I first set my eyes on sweet Molly Malone.
As she wheeled her wheel-barrow,
Through streets broad and narrow,
Crying, “Cockles and mussels, alive, alive, oh!”
“Alive, alive, oh,



Mussels with Chilli Bacon

You'll need:
  • a small knob of butter
  • 6 rashers of smoked bacon, diced
  • 2 shallots sliced finely
  • a sprig or two of fresh thyme leaves
  • 1.5 Kg small pan-ready mussels
  • a glass of dry cider
  • 2 tbsp crème fraîche
  • 1 tbsp Stokes Chilli Jam 


Here's how:
Heat the butter in a large pan and fry the bacon gently for 4 minutes. Add the sliced shallots, thyme and Chilli Jam for another minute. Gently add the mussels and the cider and turn the heat right up with the lid on. After 6 or 8 minutes check that all of the mussels have opened, discarding any that haven't.

Drain the cooking liquor into a smaller pan, add the crème fraîche and a little more butter for the sauce to pour over the plated mussels and serve with sourdough bread.


Irish Stew

This is a hearty Irish feast in one bowl that can be cooked long and slow using mutton or as an ordinary stew with cubed shoulder cuts of lamb for succulent flavour.

You'll need:
  • 2-3 potatoes per person
  • 500 g cubed shoulder cut of lamb
  • 500 g carrots sliced.
  • 1 small onion finely chopped.
  • a small cup full of pearl barley
  • 2 vegetable stock bouillons
  • 2 tbsp of Stokes Tomato Ketchup
  • 1 tsp of Stokes Mint Sauce


Here's how: 
Put all your cubed lamb into a large flame proof pan and just cover with water. Add the pearl barley, bring to the boil and simmer for half an hour until the lamb is cooked. Add the carrots, onion, stock bouillons and cook for a further half an hour. Now add the potatoes, ketchup and mint sauce, cover and cook for a further hour or until the potatoes are soft when prodded with a sharp knife.

The only other thing you'll need is a good hunk of bread to soak up the juices.

Green Krispies & Irish Coffee

You'll need: 
  • 6 cups of Rice Krispies
  • 60 ml of margarine
  • 1/2 tsp of vanilla extract
  • 1 tsp of green food colouring
  • 1 250 g pack of mini marshmallows

Here's how:
Line a baking tray with baking parchment and rub it well with buttered kitchen roll. Melt the margarine gently in a large pan adding the marshmallows while stirring. Remove it from the heat and add the vanilla extract and food colouring, then the cereal, coating it thoroughly. Spoon and flatten the mixture in the baking tray and set aside to cool.


 To finish ... Irish Coffee

Pour piping hot coffee into a warmed glass until it is about 3/4 full. 

Add the brown sugar and stir until completely dissolved. 

Blend in Irish whiskey. 

And top with a collar of double cream by pouring gently over back of a warmed, wet spoon.



"I have simple tastes. 
I am always satisfied with the best"

...was Oscar Wilde thinking of Stokes ?







More foodie thoughts for the week:

https://stokessauces.blogspot.co.uk/2018/02/mothers-day-treats-with-delicious-eats.html


Mother's day treats and nice dishes to eat here.





https://stokessauces.blogspot.co.uk/2018/02/top-tastes-in-tick.html



Top tastes in a tick here.




https://stokessauces.blogspot.co.uk/2018/02/like-us-on-facebook-and-our-freebies.html




Facebook gift offers and other reasons to follow Stokes here.








If good food makes you happy
...adding Stokes will make you smile ;)

 FOOD MADE BETTER 

01394 462150











Like us on Facebook and our 'freebies' could like you back

https://www.facebook.com/stokessauces

We run a weekly 'giveaway' on Facebook and Twitter which is a chance for our followers to win lots of Stokes goodies. There's always a foodie question and a weekly draw from the winners to find two followers who'll win Stokes sauces and condiments.

All you need to do is follow Stokes Facebook page and join in the fun.

By following Stokes on Facebook (and Twitter) you will see up to the minute taste news and recipe ideas that other followers post to share with like minded foodies like you.

Click on any of these images to follow us soon.


Share your tasty ideas

https://www.facebook.com/stokessauces


When asked what followers use their mayonnaise for, Jane suggested stirring Stokes Real Mayonnaise into her Brownie mix for extra moisture and creaminess.

Louise (left) said that she spreads her Stokes Lemon Mayonnaise on chicken before baking it - lovely she says.

And Rachel (below) tweeted declaring Stokes to be the best tomato sauce - hands down!

https://twitter.com/StokesSauces








Keep up to date
http://www.suffolkfada.co.uk/enter-online/

We used Facebook (right) to announce that Stokes are entering the East Suffolk Food & Drink Awards and we're asking followers, friends and families to support the cause.

 We have always flown the flag for British and locally produced food from The Old Stables in rural Suffolk. To be named 'Pride of Suffolk' would be amazing.

If you could spare 5 minutes, your support would mean a huge amount to us. You can nominate us by clicking on the image (right), ticking the Pride of Suffolk category and entering a few details. Thank you.

You'll need to make a note of our address which is Rendlesham Hall, Rendlesham, Woodbridge, Suffolk IP12 2RG.



You might become a winner like Sue
(she Tweeted below)

https://twitter.com/StokesSauces





More foodie thoughts for the week:

http://stokessauces.blogspot.co.uk/2018/02/mothers-day-treats-with-delicious-eats.html 


Mother's day treats and nice dishes to eat here.




http://stokessauces.blogspot.co.uk/2018/02/st-patricks-day-celebrations-go-green.html



Fine food for the Feast of St Patrick here.





http://stokessauces.blogspot.co.uk/2018/02/top-tastes-in-tick.html



Tot tastes in a tick here.






If good food makes you happy
...adding Stokes will make you smile ;)

 FOOD MADE BETTER 

01394 462150







Top tastes in a tick


10 delicious ways to enjoy our 
Creamed Horseradish Sauce

A lovely chap in Essex called Robbie mixes half wild and half cultivated horseradish which he washes and shreds.

The combination intensifies the natural taste of horseradish. We add single cream to the shredded root to create Stokes' gentle, deliciously smooth creamed Stokes Creamed Horseradish Sauce.

It lets you enjoy its full flavour without bringing
tears to your eyes.

http://www.stokessauces.co.uk/product/traditional-condiments/creamed-horseradish
It's so versatile too...
1. Mix with sour cream for a tasty topping for baked potatoes!

2. Add a teaspoon to salad dressings for a fiery flavour.

3. Serve with scrambled or poached eggs.

4. Add to hummus for a dip with extra zing.

5. Use as a 'paste' when making sushi!
 ...for the rest, visit our recipe site here.



10 amazing Chilli Jam ideas

http://www.stokessauces.co.uk/page/recipes/view/10-ways-to-use-chilli-jamStokes Chilli Jam is a delicious sticky jam for cheese that is just oozing with flavour from the sweet chilli peppers and red peppers.

It is particularly good with mature cheddars and soft bries - but that's not all ... far from it.

Try a spoonful of it with Baileys in hot chocolate - outrageously good !

And there's more...

 1. Add a dollop to your gravy for a spicy kick!

2. Round off your chilli con carne or bolognaise with a spoonful.

3. Stir into your summer pasta sauces for a sweet, warm flavour.

4. Brush over roast pork for the last 30 minutes for a sweet and spicy glaze!

5. Spice up your chocolate cake mix by adding a spoonful before cooking.

 ...for the rest, visit our recipe site here.


https://www.facebook.com/stokessaucesStokes Mustard Medley

A recent Facebook message touched on the quality of Stokes mustard range which includes Stokes Classic English Mustard - smooth and strong but without the "burn".

Stokes Cider & Horseradish Mustard  - you'll find it sophisticated and deliciously layered in flavour. Try coating cocktail sausages in a mixture of it and honey for a party hit; or revitalise cold cuts of ham with warming mustard flavours and tangy bursts of mustard seed heat.

Stokes Dijon Mustard -  strong, smooth mustard made with finely ground seeds.
 
Leah (right) spreads it on bread in her savoury cheese & onion bread & butter pudding which sounds delicious. And Many puts a spoonful into her scrambled eggs - yum.

Talk about adding flavour - we do in this blog, here.




More foodie thoughts for the week:

http://stokessauces.blogspot.co.uk/2018/02/mothers-day-treats-with-delicious-eats.html 


Mother's day treats and nice dishes to eat here.




http://stokessauces.blogspot.co.uk/2018/02/st-patricks-day-celebrations-go-green.html



Fine food for the Feast of St Patrick here.





http://stokessauces.blogspot.co.uk/2018/02/like-us-on-facebook-and-our-freebies.html




 Facebook gift offers and other reasons to follow Stokes here.






If good food makes you happy
...adding Stokes will make you smile ;)

 FOOD MADE BETTER 

01394 462150