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a blog about leicestershire food, cooking, curing, meat and sausage. -- home cured meat calculators sausage calculators leicestershire food directory -- search for words used in entries and pages on this website enter the word[s] to search for here: bresaola - recipe and calculator -- for those that don't know, bresaola is an air-dried beef that originates in the north of italy. in the past, i've always made it using jason molinari's recipe from curedmeats.blogspot.co.uk . the recipe below, whilst very different from jason's, owes its heritage to his. i've removed the cinnamon and clove, reduced the other spices and added a small amount of garlic. the best of the italian versions, bresaola della valtellina, uses meat from the leg: the cuts we know as topside, silverside and top rump (thick flank). in the us 'eye of round' would be a good choice. it's best with a piece of meat from one muscle to avoid connective tissue - i used silverside for mine. click here, there's more to read... permanent link to article | -- curing meat, game & poultry |-- sixteen comments used tags: bresaola , calculator , cure calculator , salumi , tutorial , tutorial bresaola tweet mushroom and kale soup -- blimey, not another soup recipe! we've already had nettle, tomato, wild garlic, chicken, vegetable, artichoke, pumpkin, and even another mushroom one! i know, i know, but until recently, i've never been really happy with the using water instead of stock for the vegetarian ones; vegetable stock powder invariably gives a celery flavour to the whole soup, and to be honest, even when i've made vegetable stock i've never been really happy with it. however, i reckon i've found the answer, at least for mushroom soups. dried porcini absolutely transforms them. i'd never bothered with it until now because of the price. but, recently i've been looking for things that help to lower my calorie intake and have been surprised; it's not always the lower calorie items that are best. for example, you get far more 'bang for your buck' from, say, high calorie stilton that a reduced calorie cheese. just try it, tiny pieces of stilton will add flavour, whereas you'd need double the amount of the lower calorie product. well, when i was thinking along these lines, i also realised that the same applies to using very small amounts of expensive items, and there's no doubt that porcini is expensive: £60 - £80 per kilo, but if you only use 10gm it's only 60p, or about 10p per bowl. click here, there's more to read... permanent link to article | -- recipes |-- one comment used tags: soup , starter , vegetarian tweet fruit tarts -- once you've mastered the pâte sucrée recipe there are numerous things that you can use it for. one of the nicest is a fruit tart. whether made with one type of fruit or many, plain pastry cream or flavoured, they're simple, easy to make, look impressive, and most importantly, taste good. once the pastry cases have been baked, the only real cooking left to do is to make a pastry cream, or to use its posh french name, crème pâtissière. either way, it's a type of custard! recipes for it vary, but contain milk, egg and some form of flour. most recipes just use egg yolk which leaves the egg whites to use up; as you'll already have some from making the pastry, this recipe is good as it uses the whole egg. it's from the book take twelve cooks and is a recipe by by michael nadell . click here, there's more to read... permanent link to article | -- bread, cakes & baked goods , recipes |-- one comment used tags: dessert , fruit , pastry tweet henderson's relish - sheffield's secret weapon -- once in a while you come across an ingredient that is so superb that you have to write about it. sheffield's secret weapon, henderson's relish is one of those. how it managed to slip my attention when i spent 9 months of 1975 in lodgemoor hospital in sheffield, i just don't know. it's superb, and well worth seeking out. at first glance and taste you'll probably think that it's a copy of lea and perrins famous worcestershire sauce, but you'll soon realise that it's subtlety different - not so harsh and aggressive a taste. whereas worcestershire sauce can dominate, hendo's compliments. henderson's relish is also suitable for vegetarians and vegans. as to its manufacture? is it made in a factory on parkway rise, sheffield, or does it drip from seams in the local coal mines as suggested by my yorkshire mate maurice . now, i like to think that it comes from a secret well situated under the old lodgemoor hospital clock-tower and that's why the clock-tower was left standing when the hospital was demolished! in any case, it's available from numerous shops in the sheffield and north derbyshire area and nationally at morrisons online or other online suppliers. permanent link to article | -- food in general |-- one comment used tags: maurice tweet soft bread rolls -- with summer, hopefully, just around the corner - that is, if we've not had all we're going to get already - i thought i'd have a go at making a 'burger type' soft roll, minus the sesame seed 'cos i've ran out! time has moved on since i first made these rolls in june 2008. the recipe's changed slightly. rather than confuse things with a new article, i've amended the recipe below. click here, there's more to read... permanent link to article | -- bread, cakes & baked goods |-- 21 comments used tags: bread , vegetarian tweet | displaying entries 1-5 of 370 | next page » search search for words used in entries and pages on this website enter the word[s] to search for here: -- quick links home page leicestershire food directory -- contact me calculators cured meat calculators sausage calculators cured meat & sausage recipes bacon and pancetta cooked cured meat - hams, corned beef etc luncheon meats & cooked sausage fresh sausage smoked sausage air dried sausage - salami air dried meat - salumi smoked food cold smoking foods hot smoked foods smoking and barbecue (bbq) options & resources equipment & supplies convert a fridge to a curing chamber sausage and curing equipment and supplies archives august 2015 december 2014 august 2014 july 2014 june 2014 may 2014 january 2014 december 2013 october 2013 september 2013 may 2013 april 2013 march 2013 january 2013 december 2012 november 2012 october 2012 september 2012 august 2012 july 2012 june 2012 may 2012 april 2012 march 2012 february 2012 january 2012 december 2011 november 2011 october 2011 september 2011 august 2011 july 2011 june 2011 may 2011 april 2011 march 2011 february 2011 january 2011 december 2010 november 2010 october 2010 september 2010 august 2010 july 2010 june 2010 may 2010 april 2010 march 2010 february 2010 january 2010 december 2009 november 2009 october 2009 september 2009 august 2009 july 2009 june 2009 may 2009 april 2009 march 2009 february 2009 january 2009 december 2008 november 2008 october 2008 september 2008 august 2008 july 2008 june 2008 may 2008 april 2008 march 2008 february 2008 january 2008 december 2007 november 2007 october 2007 september 2007 august 2007 aug 2015 dec 2014 aug 2014 jul 2014 jun 2014 may 2014 jan 2014 dec 2013 oct 2013 sep 2013 may 2013 apr 2013 mar 2013 jan 2013 dec 2012 nov 2012 oct 2012 sep 2012 aug 2012 jul 2012 jun 2012 may 2012 apr 2012 mar 2012 feb 2012 jan 2012 dec 2011 nov 2011 oct 2011 sep 2011 aug 2011 jul 2011 jun 2011 may 2011 apr 2011 mar 2011 feb 2011 jan 2011 dec 2010 nov 2010 oct 2010 sep 2010 aug 2010 jul 2010 jun 2010 may 2010 apr 2010 mar 2010 feb 2010 jan 2010 dec 2009 nov 2009 oct 2009 sep 2009 aug 2009 jul 2009 jun 2009 may 2009 apr 2009 mar 2009 feb 2009 jan 2009 dec 2008 nov 2008 oct 2008 sep 2008 aug 2008 jul 2008 jun 2008 may 2008 apr 2008 mar 2008 feb 2008 jan 2008 dec 2007 nov 2007 oct 2007 sep 2007 aug 2007 %monname% 2015 %monname% 2014 %monname% 2014 %monname% 2014 %monname% 2014 %monname% 2014 %monname% 2014 %monname% 2013 %monname% 2013 %monname% 2013 %monname% 2013 %monname% 2013 %monname

URL analysis for localfoodheroes.co.uk

http://www.localfoodheroes.co.uk///?e=130
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Whois Information

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Error for "localfoodheroes.co.uk".

the WHOIS query quota for 2600:3c03:0000:0000:f03c:91ff:feae:779d has been exceeded
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  REFERRER http://www.nominet.org.uk

  REGISTRAR Nominet UK

SERVERS

  SERVER co.uk.whois-servers.net

  ARGS localfoodheroes.co.uk

  PORT 43

  TYPE domain

DISCLAIMER
This WHOIS information is provided for free by Nominet UK the central registry
for .uk domain names. This information and the .uk WHOIS are:
Copyright Nominet UK 1996 - 2017.
You may not access the .uk WHOIS or use any data from it except as permitted
by the terms of use available in full at http://www.nominet.uk/whoisterms,
which includes restrictions on: (A) use of the data for advertising, or its
repackaging, recompilation, redistribution or reuse (B) obscuring, removing
or hiding any or all of this notice and (C) exceeding query rate or volume
limits. The data is provided on an 'as-is' basis and may lag behind the
register. Access may be withdrawn or restricted at any time.

  REGISTERED no

DOMAIN

  NAME localfoodheroes.co.uk

NSERVER

  NS2.LIVEDNS.CO.UK 213.171.193.250

  NS1.LIVEDNS.CO.UK 213.171.192.250

  NS3.LIVEDNS.CO.UK 213.171.192.254

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