Tag: food and drink

Eight food items you never knew you could freeze

Overdone the panic buying? Experts from NetVoucherCodes.co.uk have revealed eight of the more surprising food items that can be safely frozen and eaten at a later date.

Eggs, chocolate and even cooked pasta have been named in a list of surprising foods which can be frozen.

Penny-pinching gurus from NetVoucherCodes.co.uk is advising of eiight of the lesser-known food items that can be safely stored in a freezer, to help households save money and cut down on food wastage.

By storing food at below zero degrees the conditions are frozen, preserving the food as potentially harmful molecules enter a dormant state.

Most foods will last at least three months in the freezer, so you can defrost and eat at a later date.

But it’s important that once food is defrosted it isn’t then refrozen, as this can lead to illnesses.

A spokesperson from NetVoucherCodes.co.uk said: “Food waste costs Brits a lot of money, plus, it’s really bad for the environment. By learning some of the surprising things you can freeze you’re helping save the world and your bank account – what’s not to love?

“Freezers can become messy quickly, so try and freeze food as flat as possible, and get rid of any excess packaging to help keep some order.”

This is NetVoucherCodes.co.uk’s list of eight surprising food items you can freeze:

1. Eggs

The shell of eggs can’t be frozen, but everything else can. Crack the eggs into a muffin tray, then place these into the freezer. Once fully frozen they can be transferred into a plastic container, creating even more space.

2. Cheese

This can be frozen as a full block, or if you mainly use it grated, you can grate the block and freeze it, meaning you can grab handfuls of cheese as and when you need it. Anything from mozzarella to parmesan can cope with being put in the freezer, but be warned, cottage cheese may react badly.

3. Milk

Frozen milk should be thawed before it is used and be sure to give it a big shake before you pour it to ensure all the solids and liquids have been fully mixed. Milk will also expand when it’s frozen, so don’t put it in a tight container.

4. Bread

This should be frozen when fresh otherwise it will still be a bit stale once defrosted. You can freeze it as a full loaf, or in individual slices if this is easier. You can then leave your bread to thaw naturally or pop it straight into the toaster.

5. Chocolate

Chocolate doesn’t contain much water which means that it won’t change as much as other items when frozen and defrosted. Put the chocolate in the fridge for a few hours before placing it into the freezer as this will help bring the temperature down slowly, reducing the risk of the flavour or appearance changing.

6/7. Rice and Pasta

It’s impossible to make the right amount of pasta or rice, but next time instead of throwing the excess away, you can freeze it. Place it onto a flat baking tray and into the freezer. Once fully frozen you can then transfer them into a different container. Simply pour hot water over the rice or pasta to defrost and recook.

8. Yogurt

Fro-yo is an increasingly popular dessert which you can enjoy at home too. Some yoghurts can be affected by the freezing process, so it’s important to try freezing a small amount before to ensure the taste isn’t affected dramatically.

Fabio’s up for sale

Specialist business property adviser, Christie & Co, has brought to the market Fabio’s, a very successful family owned Italian restaurant that has been trading since 1998.

The restaurant has long been recognised for its great menu, relaxed surroundings and unpretentious attitude.

The restaurant is situated in the residential area of Corstorphine on Glasgow Road, one of the main thoroughfares into Edinburgh City Centre and only three miles away from Edinburgh airport which attracts millions of tourists each year. Fabio’s is a staple of the local community and is popular with residents and visitors alike.

This presents a unique opportunity to purchase an established and profitable restaurant business. The property can accommodate 70 and would suit an owner operator or couple. However, it would also be a great addition to an existing portfolio.

The business has been owned by the Crolla Family for 22 years and they are now selling the lease to retire.

Pietro Crolla Jr commented: “Dad and his brother are still cooking in the kitchen in their 70s and have been in the restaurant trade since the 1960’s in Edinburgh and had quite a few restaurants over the years.

“It has been a pleasure to serve the local community, but it is time for a well-deserved retirement.”

Tony Spence, Business Agent at Christie & Co, is handling the sale. He said: “The market remains interesting with uncertainty beginning to fade out which has created an increased appetite for well performing businesses within the city. 

“We expect this appetite to remain with operators keen to expand their portfolios within the casual dining sector.”

Fabio’s is offered for sale on a leasehold basis, with an asking price of offers in the region of £150,000.

Supermarkets pledge to work together to feed the country

The UK government is temporarily relaxing elements of competition law as part of a package of measures to allow supermarkets to work together to feed the nation.

The move allows retailers to share data with each other on stock levels, cooperate to keep shops open, or share distribution depots and delivery vans. It would also allow retailers to pool staff with one another to help meet demand.

The Environment Secretary George Eustice confirmed elements of the law would be temporarily waived in a meeting this afternoon with chief executives from the UK’s leading supermarkets and food industry representatives.

The government has also temporarily relaxed rules around drivers’ hours, so retailers can deliver more food to stores, and is waiving the 5p plastic bag charge for online purchases to speed up deliveries.

The support for supermarkets comes as the government and retailers continue to urge people to shop considerately and look out for their friends, family and neighbours.

Environment Secretary George Eustice said: “We’ve listened to the powerful arguments of our leading supermarkets and will do whatever it takes to help them feed the nation.

“By relaxing elements of competition laws temporarily, our retailers can work together on their contingency plans and share the resources they need with each other during these unprecedented circumstances.

“We welcome the measures supermarkets are already taking to keep shelves stocked and supply chains resilient, and will continue to support them with their response to coronavirus.

Business Secretary Alok Sharma said: “In these extraordinary and challenging times it is important that we remove barriers to our supermarkets working together to serve customers, particularly those who are elderly, ill or vulnerable in all parts of the UK.

“The temporary relaxation of competition law for the food sector will allow supermarkets to cooperate with each other to keep their shops staffed, their shelves stocked, and the nation fed.

“I am clear that we will continue to do whatever it takes to support business through this extremely difficult period.”

Andrew Opie, Director of Food & Sustainability at the British Retail Consortium, said: “We welcome this important decision by the government to give retailers greater flexibility to work together to tackle the challenges posed by coronavirus.

“Retailers have been working hard to ensure shelves are stocked and this is an exceptional step taken by government to help retailers and their suppliers cope with problems that might be caused by widescale absences across the supply chain.

“This is a short term measure, in the spirit of working together, and will allow retailers to agree common specifications for products to bolster food production, and co-ordinate certain operations to ensure customers anywhere in the UK have access to the essential items they need.”

Legislation will be laid shortly to amend elements of the Competition Act 1998, which prevents certain types of anti-competitive behaviour. It can be relaxed in exceptional circumstances.

This will be a specific, temporary relaxation to enable retailers to work together for the sole purpose of feeding the nation during these unprecedented circumstances. It will not allow any activity that does not meet this requirement.

The announcement comes as the government confirmed yesterday it would temporarily relax drivers’ hours rules to allow supermarket delivery drivers to meet the increased demand for home deliveries.

The change to GB drivers’ hours rules, which will come into effect today (Friday 20 March), will mean delivery drivers are able to work slightly longer hours – helping supermarkets offer additional delivery slots, which is particularly important for vulnerable people and those staying at home during the COVID-19 outbreak. It will also provide extra capacity if drivers are unwell.

The move comes after the Government temporarily relaxed the EU drivers’ hours rules for store deliveries, helping move food and other essentials more quickly so that shelves can be stocked-up.

Transport Secretary, Grant Shapps said: “We know supermarkets have seen unprecedented demand in light of COVID-19. We’re relaxing the GB drivers’ hours rules so that supermarkets can complete more home deliveries – which is especially important for vulnerable people at this time.

“But driver welfare is of course key and we will be working closely with employers to make sure the safety of their drivers and other people on the road is protected.”

On his call with retailers today, the Environment Secretary also confirmed the government will temporarily relax the single-use carrier bag charge for online deliveries in England, to speed up deliveries and minimise any cross-contamination from reusing crates. This will come into force on Saturday 21 March. The charge remains in-place for in-store purchases.

This follows a series of measures the government has introduced to support the food industry’s response to coronavirus, including working with local authorities to extend the hours that deliveries can be made to supermarkets to ensure stores are replenished quickly and extending drivers’ hours to speed up deliveries.

The UK’s food supply chain remains resilient and the Environment Secretary continues to meet regularly with representatives of the food industry to ensure people can get the food and groceries they need.

New community takeaway service from Royston Wardieburn

The community centre has been organising a community lunch in the centre on a Thursday for the last month as part of a new initiative to promote our classes and groups. 

Unfortunately, we have had to cancel all our adult education groups and classes in the centre including our Thursday activities and sit down lunch.  We will, however, be providing a take away service on Wednesday and Thursdays between 12 and 2 for the next few weeks.

The freshly cooked food will be served in take-away containers and can be heated up at home or frozen for future use.  We have already paid for this food, so there will be no charge.

To protect yourself and others, please wash your hands carefully on entering the building and minimise your contact with others.

For people who are unable to pick up the food (ie over 70’s, people with health conditions,  families with sick children and people who are self-isolating) we will be offering a limited delivery service.

If there’s anyone you know who would benefit from this service, please ask them to get in touch  (email lynn.mccabe@ea.edin.sch.uk or phone the centre on 552 5700) and we will do what we can  to help.

A  meeting of local organisations to co-ordinate support across North Edinburgh will be taking place at West Pilton Neighbourhood Centre at 2.30pm this afternoon and we hope to pull together an information sheet containing information on what services are available locally. 

Keep an eye on local facebook pages for future updates.

Auld Reekie is hooked!

  • New ‘Sea for Yourself’ campaign unveils Brits’ cooking habits at home, raising awareness of seafood caught in UK waters including sole, crab, monkfish, mussels, and herring
  • Study reveals more than half (55%) of Edinburgh residents surveyed are planning to eat more healthily this spring – with seafood high on the menu
  • More than a third of Edinburgh locals (34%) would incorporate even more fish into their diet if they felt more confident cooking it, with 64% people calling out seafood’s health benefits as the main reason for wanting to

 

New research has revealed that four times as many Edinburgh residents (23%) think seafood such as hake, mackerel, and trout is better to eat than avocados to get fit and healthy.

Edinburghers are picking fish, fruit, and wholegrain carbs as the top health foods to help them prepare for exercise and training, over wellness favourites like protein shakes (5%) and avocados (5%).

The study of 4,000 adults for the ‘Sea for Yourself’ campaign, an initiative supported by the Department for Environment, Food and Rural Affairs (Defra) and Non-Departmental Public Body Seafish,  highlights the foods we are cooking at home, and their attitudes towards exercising and healthy eating. The findings come as British Olympian, Denise Lewis OBE, backs seafood caught in UK waters as an important part of a well-balanced diet.

Packed full of protein, omega-3 fats and essential vitamins and minerals such as phosphorus, selenium, iodine and certain B vitamins, as well as zinc in shellfish, and vitamin D in oily fish, the health benefits of eating seafood are widely acknowledged, and more than half of the UK (52%) are already cooking salmon and tuna dishes at least once a week.

However, 34% of locals admit they would integrate more fish into their diets if they felt more confident cooking it, with 64% people calling out seafood’s health benefits as the main reason for wanting to.

Delicious, easy-to-cook species such as monkfish, mussels, and lemon sole are sometimes overlooked for our nation’s favourites but provide a great alternative to mix up a healthy diet and help Brits out of a recipe rut.

Denise Lewis OBE, British gold-medal Olympian, said: “As a former Olympian, I’ve always been committed to maintaining a healthy diet so I can live life to the full and stay fit enough to race around with my kids.

“Twenty years on from winning gold at the Sydney 2000, seafood continues to be my favourite source of protein and healthy fats, and I love the variety it allows me. Whether I’m concentrating on my training regime or whipping up a tasty meal like grilled brown trout with spinach for my family, testing out a simple yet delicious new seafood recipe is my go-to cooking choice.” 

Juliette Kellow, Consultant Nutritionist at Seafish, added: “Most of us are familiar with nutrition advice that encourages us to eat a wide variety of fruit and vegetables for optimal health, and it’s the same when it comes to seafood. 

“Many varieties of fish provide a range of B vitamins, including vitamins B3, B6 and B12, all of which help fight fatigue for those of us always on the go.

“Incorporating new fish like herring, coley or hake, and shellfish like crab and mussels into your diet is smart as they provide a great source of protein and allow you to make the most of all the health benefits seafood offers.

“Whether you’re going through a busy period or have an active lifestyle, you don’t have to be an Olympian to enjoy the wealth of health benefits seafood has to offer.”

Edinburgh’s top 5 food sources for training and exercise
1 Fruit 30%
2 Wholegrain carbs such as brown bread, rice and pasta 30%
3 Fish and shellfish 23%
4 Cruciferous vegetables such as kale, broccoli, and cabbage 32%
5 Eggs 15%

For more information about the health benefits of fish or to discover new recipes to try at home, visit fishisthedish.co.uk.

Panic buying could force Food Bank closures

‘THERE IS ENOUGH FOR EVERYONE IF WE ALL WORK TOGETHER’

Food banks are facing huge challenges due to panic buying caused by public fears over the coronavirus.

Over the last week there have been growing shortages on supermarket shelves as worried shoppers stockpile tinned goods, pasta, toilet rolls and other essential goods – despite an appeal for common sense.

Major supermarkets responded to what is bordering on mass hysteria by issuing a joint letter yesterday:

Panic buying is having a serious effect on food bank stocks and there are fears that some may have to close unless some sanity is restored.

Emma Revie, chief executive of the Trussell Trust said last week: “Time and again over the past decade, food banks across the UK – aided by a generous public who have donated time, food and money – have stepped up to protect people on the lowest incomes in our communities. But with the spread of coronavirus we all now face an unprecedented challenge and uncertain future.

It is possible that food banks will face increased demand as people lose income, at the same time as food donations drop or staff and volunteers are unavailable, due to measures rightly put in place to slow the spread of infection. All of this comes when food banks are already dealing with a record level of need for emergency food.

“We’re working with our network on how best to support people as the situation unfolds. Wherever possible, food banks will continue to provide the lifeline of emergency food to people unable to afford the essentials and we encourage the public to continue donating after checking with their local food bank what items are most needed.

“We welcome the Department for Work and Pensions’ measures that will not penalise or sanction people for self-isolating, but we ask our government to go further and consider additional measures they could take to ensure everyone has enough money for essentials at this challenging time.  Ending the five week wait for a first Universal Credit payment would be one such measure that could help significantly.”

Botanics launches vegan and gluten-free afternoon teas

The Royal Botanic Garden Edinburgh (RBGE) is now serving its new indulgent afternoon tea menu, that for the first time includes completely vegan and gluten-free experiences. 

Created by Sodexo, the foodie team behind the restaurant and cafés at the Botanics, the new addition is the perfect way to enhance a fantastic day at the Gardens.

Launching in time for Mother’s Day, The Gateway Restaurant provides a relaxed and contemporary backdrop to enjoy a mouth-watering afternoon tea, whilst overlooking the gardens from this world-renowned sustainable venue. Available from 6 March, the new offer is inspired by the gardens, bringing the outdoors in and onto the plate.

Served from 2.30pm each day, the Botanical Afternoon Tea features an edible plant pot and mini cone topped with candy floss along with a selection of seasonal sandwiches and sweet treats guaranteed to tantalise the taste buds.

A highlight of the vegan option is the sausage roll made with locally sourced wild mushrooms and on the gluten free menu, the venue has introduced a savoury quiche.

The chocolate trough, inspired by a window box features on all three menus as does the quintessential scone. Served on individually decorated stands afternoon tea can be enjoyed in the restaurant, or al fresco on the terrace.

Commenting on the new afternoon tea, Susan Holligan, Catering General Manager at the Royal Botanic Garden Edinburgh, said: “This new immersive afternoon tea provides guests with a complete Botanics experience.

“The menu has been designed to showcase the best of the garden and reflect how it changes during the year. It will feature seasonal dishes that illustrate the changing flora and fauna surrounding our restaurant.

“We want to ensure everyone can enjoy the decadent afternoon tea experience regardless of dietary requirements, so with an estimated 600,000 vegans in the UK and 8.5 million people on gluten-free diets, we have worked hard to create the perfect alternatives.

“We don’t believe in simply substituting certain items to fulfil allergy requirements, we have worked just as hard on our full vegan and gluten-free stands so that everyone has the perfect Botanical Afternoon Tea experience.

“Afternoon tea is always a popular occasion, but it certainly peaks around Mother’s Day when families come together to spoil their mum or grandma. And with this literally just around the corner, we’d advise early booking to avoid disappointment.”

Available from 6 March, afternoon tea costs £24.95 per person with unlimited tea and coffee, or £29.95 per person with a glass of fizz. The gluten-free and vegan options have to be ordered 24 hours in advance.

Pre-booking isn’t essential but recommended.

Aldi takes the lid off

Aldi is removing all plastic lids on its own-label fresh and cultured cream products and ready-to-drink coffee products, as part of its ongoing campaign to reduce single-use plastics.

From March, Scotland’s fourth largest volume retailer will stock these products without unnecessary plastic lids in its 91 Scottish stores.

This initiative will remove over three million pieces of single-use plastic from the market.

In addition to this, Aldi will trial the removal of plastic lids from its large Greek-style flavoured yogurt pots in England and Wales. If successful, this will be rolled out across all 500g yogurt pots, eliminating a further 34 million pieces of plastic across the UK.

These moves are the supermarket’s latest steps to scrap unnecessary plastic as it works towards reducing plastic packaging by 25% by the end of 2023.

Fritz Walleczek, Managing Director of Corporate Responsibility at Aldi, said: “We are committed to cutting the amount of plastic that Aldi and our customers use, particularly unnecessary, single-use plastic like secondary lids.

“Every step like this brings us closer to our target of reducing the amount of plastic we use in packaging by 25%.”

Aldi is on track to have all own-label packaging recyclable, reusable or compostable by 2022. Since 2018, it has removed more than 2,200 tonnes of plastic and replaced almost 3,000 tonnes of unrecyclable material with recyclable alternatives.

For several years Aldi has led the way with local sourcing and the retailer has built strong relationships with over 90 Scottish suppliers.

Last year, the supermarket was crowned Scottish Sourcing Business of the Year at the Scotland Food & Drink Excellence Awards. To aid Aldi’s expanding footprint in Scotland, the supermarket has invested in a new £25 million freezer and chill facility in Bathgate, which will be operational in spring this year.

Newhaven’s newest brasserie offers exclusive discount for locals

AN EXCLUSIVE offer is set to put a Newhaven restaurant on the map as it welcomes in the neighbouring community after a successful launch.

Locals are in for a treat as Pier Brasserie will be giving 10% off the total bill to anyone who can prove that they are a resident in the EH5 and EH6 postcode area until 31 March.

Pier Brasserie’s visionary Mark Patonyi, one of the city’s most esteemed restaurant managers, overseen a £100,000+ transformation at the iconic site overlooking Newhaven Pier – a location fast becoming one of Edinburgh’s foodie destinations.

The promotion comes after a popular launch in February which saw VIP guests, influencers and journalists enjoy canapés, cocktails and live cooking demonstrations from Executive Chef Vladimir Garcik, formerly of Edinburgh’s Steak restaurant.

36-year-old owner, Mark Patonyi said: “It’s been a busy few weeks at Pier Brasserie since opening, although I have had very little sleep, I have loved every second of the process and it’s amazing to have finally opened our doors to guests, after what has been a long transformational project.

“To kick-start our opening we’re offering 10% off the bill to locals with the EH5 and EH6 postcode as our way of giving something back to the local community who have been so welcoming in our first few weeks.

“We hope our bar and grill can soon become a local gem in the community, for families, date-night drinks, and lovers of fine beers. We want to provide a welcoming spot for all, from vegans and vegetarians, to seafood lovers and steak aficionados.

“We are really lucky to have this striking location which makes for a really serene setting – we have already had our first proposal after only being open for two days which was a roaring success, and of course she said yes!

“Hopefully this discount will encourage more people down to this beautiful part of the city”.

Mark is inspired by the famous Newhaven fishwives that thronged the Pier Place building, which dates back to 1896. Famed for their sharp-tongues and quick wits, they established a strong, vibrant community.

He added: “We’re proud to use the finest Scottish ingredients which have been farmed, caught, raised or bred in Scotland and we’re passionate about supporting businesses in our local area.”

The new spot will fit in excess of 70 covers and has a separate bar area with the design focused around natural tones and exposed materials, creating a warm shelter from which to admire the expansive Forth.

A private dining area will also enable Pier Brasserie to take larger bookings for special occasions and corporate dinners.

For more information about Pier Brasserie or to book online visit: https://www.pierbrasserie.com/ or follow us on Facebook @pierbrasserie and Instagram @pierbrasserie