Provamel is encouraging soya lovers to help save the
planet by choosing food and drink products that use the
whole of the soya bean. The organic soya milk producer
is urging shoppers to embrace its ‘Love Your Future’
motto and buy natural, organic products that are
made with the environment in mind.
John Allaway, Commercial Director at Provamel, says: “We
work hard to create delicious tasting 100% organic,
natural and healthy soya food and drinks whilst at the
same time taking an active responsibility in society,
the environment and the natural resources of the
planet.
“One of the most important procedures that we enforce is
the inclusion of the whole soya bean in all our products
to ensure they are natural and full of goodness. Our
independently approved traceability system ensures our
products only use non genetically modified beans so our
products are of the highest standard in terms of quality
and purity.”
Provamel does not purchase soya from rainforest
regions, upholding a long term commitment to its farmers
by sourcing soya beans directly from organic farms
rather than on the open market to ensure that both the
quality of the beans and the farmers’ businesses are
sustainable. The farms that are cultivated employ a crop
rotation technique to avoid impoverishing the soil,
which is in accordance with organic farming methods.
The Provamel range is certified as organic across
Europe by the Certisys organisation.
Provamel products are also endorsed by IBD EcoSocial, a
leading seal of approval that recognises sustainable
development on social, economical and environmental
levels. The EcoSocial criteria include socially
responsible labour, meaning high health and safety
standards at work, no forced or child labour, no
discriminatory or abusive practices and respect for the
environment.
Ten years ago Provamel set up an environmental programme
to reduce the environmental impact of its manufacturing
process, products and packaging. It participates in
large-scale projects to reduce energy consumption and
CO2 emissions and was the first UK food supplier to
commit to carbon neutrality by 2020.
As well as looking after the environment, Provamel is
also dedicated to looking after people’s health. The
100% dairy free and organic Provamel range includes soya
milks, shakes, desserts, soya alternatives to yogurt (yofu),
cream, custards, soya alternative to soft cheese and
tofu. The Provamel range is exclusively available in
health food stores.
Provamel has also recently won the prestigious Green
Supplier of the Year Award from leading trade magazine
The Grocer.
1.Place fish in a large
frying pan, cover with boiling water. Bring to the boil
and simmer for 8 minutes. Drain and leave until cool
enough to handle. Remove skin and any bones, and flake
into large chunks.
2.Meanwhile boil pasta
according to pack instructions, adding the peas for the
last 2 mins of cooking. Drain, return to the pan, and
stir in dressing, capers and lemon zest. Warm through
for a minute, remove from the heat.
3.Gently stir in haddock and
parsley and serve straight away, or eat cold as a
delicious salad.
What to do:
1.Pre-heat
the oven to 220ºC/200ºC fan ovens/Gas 7.
2.To
make the croutons, remove the crusts from the bread, and
cut each piece into approximately 1 cm cubes. Toss with
the olive oil, herbs and salt.
3.Tip
onto a baking tray and bake in the pre-heated oven for
about 10 minutes until golden and crunchy, turning once
or twice throughout the cooking time. Remove from the
oven and leave to cool.
4.To
make the soup, heat the oil in a large saucepan and then
gently sauté the onion for 5 minutes until softened but
not coloured. Add the garlic, potato and bay leaf. Cover
with a lid and cook for 5 minutes, stirring a couple of
times until the potato is starting to become tender.
5.Cut
the Tenderstem® into 2-3cm pieces and add to the pan
along with the stock. Bring to a simmer and cook for 5
minutes, or until the Tenderstem® is tender. Roughly
chop the Dolcelatte, and stir into the pan, until it has
melted.
6.Remove
the bay leaf, and also remove a few of the Tenderstem®
florets to garnish the finished soup, keeping them to
one side. Using a hand blender or liquidiser, blitz the
soup until it is as smooth as you wish. Season with
pepper and a little salt (the cheese is quite salty so
don’t go overboard on the salt).
7.Serve
the soup hot, garnished with the Tenderstem® florets,
and with the crunchy tomato and herb croutons.
Food & Drink
Phil Vickery's Cookery
Master Class
Watch Phil Vickery’s new Video.
This may take up to 30 seconds
to load up before you will be
able to see it.
This
month, Phil will show
you how to cook
Strawberry Turnovers
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see many of the
movies on this
website you will
need the Flash
Player software.
This is a free
download from
Adobe.com click
the FlashPlayer
icon to go to
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download page.
Dear Food Lover,
These days Britain can proudly
hold its own against France,
Italy and Spain when it comes to
the producing some of the best
food in the Europe. London, some
say, is the culinary capital of
the entire world, a wonderful
accolade, and we quite rightly
must be very proud.
Over the past forty or so years
Britain has come on in leaps and
bounds, I can remember food
being very different when I was
an apprentice. The interest in
food just was not there. What
could be more quintessentially
English than strawberries.
Whether you’re entertaining at
home, heading out for a picnic
or simply cooking for the
family, the summer months are a
wonderful time for desserts.
Summer fruits such as
strawberries, raspberries and
cherries make it easy to inject
a helping of sunshine into
puddings, not to mention a
splash of colour and some ripe,
fresh flavours.
Try making a
strawberry cheesecake such as
that in the recipe, a decadent
chocolate and raspberry torte or
an indulgent peach custard tart.
It makes sense that great
British summer desserts should
be even easier with a great
British brand – Carnation
Condensed Milk. This unique
ingredient adds sweetness and
creaminess in one fell swoop and
is also fantastically versatile.
It lends itself equally well to
puddings, cakes and ice creams,
and makes for desserts that
you’ll be proud to serve to
family and friends.
20cm (8in) spring
form tin, greased and base lined
with baking parchment
Method:
1.
Mix the crushed
biscuits with the melted butter
and then lightly press the
mixture into the tin to make and
even layer. Chill for 20
minutes.
2.
Beat the
condensed milk with the
mascarpone cheese
until the mixture
is smooth. Add the lemon juice
and combine thoroughly.
3.
In a
blender or food processor, pulse
half the strawberries with the
jam, until lightly crushed,
leaving small pieces.
4.
Spread half the cream mixture
onto the biscuit base. Spoon
over all the crushed
strawberries and top with the
remaining cream mixture. Chill
for 4 hours.
5.
Halve the remaining strawberries
and arrange on top of the
cheesecake.
Salmon in a Lime, Ginger, Sesame
Oil & Honey Glaze
Preparation Time:
35
minutes including marinating
Cooking Time:
12 minutes
Serves: 2
Per serving:
740 kcals,
50.1g fat, 7.9g saturated fat
Ingredients:
zest & juice 1 lime 1 tbsp English Provender Very
Lazy Ginger paste 2 tbsp clear honey
2 tbsp sesame oil
1 tablespoon vegetable oil
2 x 300g packs salmon fillets
Method:
Mix together the zest and juice
of a lime, ginger paste, honey
and sesame oil.
Add the salmon
fillets and turn in the mix
until evenly covered.
Cover and
refrigerate for 30 minutes to
marinate.
To cook the fish, heat the
vegetable oil in a non-stick
frying pan, remove the salmon
from the marinade and fry for
4-6 minutes each side.
When
cooked remove the salmon from
the pan and keep warm.
Reduce
the heat and add the remaining
marinade and bubble for 30
seconds until slightly reduced.
Serve the salmon fillet with a
selection of stir-fried
vegetables and drizzle over the
glaze from the pan.
Sixtyplusurfers Giveaway
Win a Wild Alaska
Seafood Cook From
Frozen Recipe Book
Sixtyplusurfers
has teamed up with Alaska Seafoodto
offer over 100 lucky readers the chance
to win a copy of their beautiful new recipe book
Wild Alaska Seafood Cook From Frozen.
Discover the delights of wild
Alaska seafood with this brand new collection of
delicious recipes from the Alaska Seafood
Marketing Institute. Wild Wonderful Alaska
Seafood is a stunning glossy book containing
over 50 original recipes using wild Alaska
seafood. Suitable for every occasion, the book
includes stunning photography of the Alaskan
landscape and wildlife.
To give you a taster of this
delightful new recipe book from Alaska Seafood,
we've featured this delicious recipe for you to
try.
Wild Alaska Salmon, Carrot and Halloumi Burgers
These delicious and healthy
burgers are just the thing for alfresco dining
this summer. Simply mix grated carrot, chopped
onion, breadcrumbs, egg, cheese and coriander
and then stir in the chunks of salmon and
season. Form the mixture into burgers, bake
until golden brown and serve in burger buns.
Alaska salmon are wild and swim freely in the
icy waters of the North Pacific Ocean, feeding
on natural marine life. It is this natural diet
of crustaceans and other marine life that give
wild Alaska salmon its distinctive colour and
flavour. Wild Alaska salmon is low in fat and a
natural source of protein, vitamins, calcium and
Omega 3 oils which may help maintain a healthy
heart as part of a balanced diet.
Processed immediately after harvest to preserve
its delicious flavour, wild Alaska canned salmon
is also low in cholesterol and high in protein,
calcium, vitamins and Omega-3 oils. It’s great
value for money too! Wild Alaska Salmon is
stocked in most supermarkets, look for the words
'USA SALMON' or 'ALASKA SALMON USA' on the label
or stamped on the lid of Your Favourite Brand of
pink or red canned salmon.
Ingredients: ·
Vegetable oil, for greasing ·
1 x 416g or 2 x 213g cans red or pink wild
Alaska
salmon ·
500g (1lb 2oz) carrots, grated ·
1 small onion, finely chopped ·
100g (4oz) fresh breadcrumbs ·
1 large egg, beaten ·
50g (2oz) mature Cheddar cheese, grated ·
150g (6oz) Halloumi cheese, crumbled or finely
chopped ·
1 tablespoon fresh coriander, chopped ·
Salt and freshly ground black pepper ·
Burger buns, salad and tomato
ketchup, to serve
Method: ·
Preheat the oven to 200°C, fan
oven 180°C, gas mark 6. Grease a large baking
sheet with a little vegetable oil ·
Drain the canned salmon, discarding the liquid.
Remove any skin and bones, if wished, then break
the salmon into small chunks ·
Put the carrots into a large mixing bowl and add
the onion, breadcrumbs, egg, cheeses and
coriander. Season, remembering that cheese is
quite salty, so you only need a little salt.
Stir in the chunks of salmon ·
Form the mixture into 6 burgers and arrange on
the prepared baking sheet. Bake for about 20-25
minutes, until golden brown. Serve in burger
buns with salad and tomato ketchup on the side
You can also enter by postcard to
ASMI/Sixtyplusurfers, c/o The Dialogue Agency, 8
Oak Lane, Twickenham, TW1 3PA. Alternatively
call: 020 8607 0349 (24 hours). Please mention
that you saw the offer in Sixtyplusurfers in all
correspondence.
The first 100 names chosen out of
the 'hat' will win the recipe book.
Stir-Fried Veggie Fajitas
Serves:
4
Preparation time:
15 minutes
Cooking time:
10 minutes
Ingredients:
2 tablespoons
sunflower oil
1 carrot, cut
into matchsticks
1 red pepper,
deseeded and sliced
1 orange or
yellow pepper, deseeded and
sliced
100g/4oz baby
corn, halved
1 courgette, cut
into strips
4 spring onions,
cut into 5cm (2in) lengths
100g/4oz mange
tout, halved lengthways
2 tablespoons
Kikkoman soy sauce
4 tablespoons
tomato pasta sauce or passata
8 flour tortillas
To serve:
Tomato salsa
Soured cream Method:
1 Heat the oil in
a wok or large frying pan, add
the carrot and stir-fry over a
high heat for 2 minutes.
2 Add the
peppers, stir-fry for 2 minutes,
then add the corn, courgette,
spring onions and mange tout and
stir-fry for a further 2
minutes. Add the soy sauce and
pasta sauce and cook for 1
minute, stirring so the
vegetables are coated and the
sauces heated through. Transfer
the vegetables to a serving
dish.
3 Warm the
tortillas according to the
packet instructions.
4 Leave diners to
fill their own fajitas - spoon
some of the vegetables on to a
warm tortilla, top with salsa
and soured cream, roll up and
enjoy!
Sticky Sausage
and Onion
Skewers With a Slaw
Makes: 6
skewers
Per skewer: 319kcals, 21.9g fat, 5.9g saturated
fat
For the skewers:
340g pack/12 chipolata sausages
4 small red onions, peeled and cut into wedges
6tbsp Newman’s Own Sticky BBQ Original Recipe
Marinade
1 lime cut into 6 wedges, to serve
For the slaw:
½ small white cabbage, finely shredded
2 medium carrots, peeled and cut into
matchsticks
6 spring onions, finely sliced
3tbsp olive oil
Juice 1 lime
Pinch paprika or cayenne pepper
3tbsp toasted pumpkin seeds
You will need:
6 wooden skewers, soaked in warm water for an
hour
Method:
1.Preheat oven to Gas 6/200C.
Thread each skewer alternately with 3 sausages
and 3 onion wedges. Brush liberally with the
marinade, place on a tray, cover and leave to
marinate in the fridge for up to 2 hours.
2.Place a cooling rack on a
large baking tray, place skewers on top and
brush with extra marinade. Bake for about 30
mins, turning occasionally, and brushing with
remaining marinade until cooked through. Serve
each skewer with a lime wedge to squeeze over
before eating.
3.Meanwhile mix together the
cabbage, carrot, spring onions, oil and lime
juice, season with paprika or cayenne, salt and
freshly ground black pepper. Leave for at least
15 mins to allow the flavours to mingle. Stir
through pumpkin seeds just before serving.
July 2009 
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