This fatless sponge comes from The Practice of Cookery, Pastry and Confectionery and was first published in Edinburgh in 1791.The book was popular and several editions were printed. Mrs Frazer suggests using lemon or orange zest.Makes 10 18cm/7″ cakes20 eggs1.1kg/2½lb sugar25g/1oz of ground ginger75g/3oz of caraway seeds1.4 kg/3lb plain flourCaster sugar for sprinkling.MethodSeparate the eggs and beat the egg whites until stiff.Beat the egg yolks in and gradually add the sugar.In a separate bowl, mix the ginger, caraway and flour together. Then fold it into the egg mixture.Pour the mixture into an 18cm/ 7″ round tin – or another shape that will hold ¾ litre/1¼ pints.Sprinkle the sugar on top before putting it into the oven.Bake for 20 minutes at 205?C/400?F.Allow to cool in the tin for at least 10 minutes before turning it out.
Not that he’s really considered the arbiter of taste or a bastion of good judgement, but George ’Dubya’ Bush is said to favour the Lainston House Hotel when he’s in the UK. The high quality of the breads and patisserie may have played a passing appeal, but it was more likely to be the draw of the lawn croquet. One can only speculate whether the US president balked at being served French pain de campagne, or insisted on a ’freedom loaf’- aping the ’freedom fries’ that replaced ’French fries’ in parts of America following France’s opposition to the war in Iraq.If he did, then he would have been missing out. While most hotels buy in their bakery products, Lainston’s scratch-made goods were deemed so good, that the hotel started selling them at farmers’ markets. Indeed, they regularly sell out, with over-zealous customers scrabbling in the back of the van for any remaining hot cross buns or Lardy Cake.One of the few UK hotels to employ a dedicated baker, Lainston also boasts the double whammy of having the UK Callebaut Chocolate Champion, Mark Tilling, on its pay-roll. I meet the latter the day after his three-minute appearance on celebrity chef James Martin’s desserts series, Sweet Baby James. “And that was from over four hours of filming!” laughs the head pastry chef.With chocolate masterclasses advertised at £200 a pop, the hotel seems to be doing rather well from his new-found chocolate master status. Tilling won the accolade having made a metre-high King Arthur and Merlin chocolate sculpture, as part of a ’national myths and legends’ theme. “I did it in a modern art, contemporary style,” he says.It has helped raise the profile of the bakery at the hotel, with local papers and radio picking up on the success story. “The hotel has given me time to work on the competition but they’ve done well out of it too. Going to the world finals, everybody gets to know who you are and where you’re from.”HOTEL BAKERS: A RARE BREEDMeanwhile, attracting less of the glare but equally valued, is head baker Adrian Chant. Specialist bakers in hotels are a rare breed, he says. “Bakery in hotels is coming back, to some extent. But we’re not that common, to be honest.”Hotels tend to buy in a Délice de France-type product. But [executive chef] Andy MacKenzie doesn’t believe in that – he believes people can tell if it’s not homemade.”Lainston’s bakery produces pastries and rolls for breakfast, bread for sandwiches served in the bar and drawing room, four varieties of bread for dinner and lunch, using herbs from the herb garden, teacakes and scones for tea, plus rolls and other breads for functions. “And of course we make bread to feed the staff,” adds Chant.The operation started out small-scale, with just a basic oven, but now houses a Tom Chandley oven, a Mono prover and a Bear mixer. It bakes for three farmers’ markets a month, taking around £1,000 a go.There are plans to build a new bakery, visible from the functions suite, for giving live demonstrations. “At the moment, we share space with everyone else. But the oven, prover and main mixer are only a year old so you can see how much the hotel values fresh bread over part-finished,” says Chant. “It’s sort of mushroomed, really. The hotel used to buy in all the croissants, pains au chocolat and Danish pastries, but now we make all those, as well as tarts, cookies, shortbread and biscuits.”Farmers’ markets, which they started attending in September last year, quickly proved to be a profitable sideline and a nifty means of promoting the bakery at the hotel. The biggest seller is Lardy Cake, which sells for £1.60 – the same price as their 400g loaves. “You’d think it would be the older people going for Lardy Cake – and they do – but it’s the younger people who are really going for it. Some people say they can’t sell it. Rubbish! We were besieged when we started. We couldn’t even get the trays out of the van before people were picking them up! It was a similar story when we did hot cross buns before Easter.”SCRATCH RECIPESThe bread is baked using a 24-hour sponge and dough process. The sourdough starter was supplied by baker Paul Merry, of Panary, and the breads are hand-shaped. “I only use scratch recipes – no premixes, improvers or enzymes. It’s all hand-moulded. I’ve done fancy knots and things, but they’ve got to be able to handle the bread in the restaurant. We’re given the freedom to play about and try things out – as long as it’s not too outrageous.”Flours come from Heygates, while stoneground rye and wholemeal flours are supplied by Stoates Flours at Cann Mills in Dorset. Occasionally, they buy from the nearby Bursledon Windmill.Chant makes a selection of four to five breads daily and seasonality plays a big role in the choice of flavours. A well-cultivated herb garden provides inspiration for a number of breads. Loaves include lavender, rosemary and sultana, basil and tomato, and watercress varieties.The hotel plans to put its 65 acres of grounds to better use, extending the herb garden and, in time, growing all its own vegetables, rhubarb, apples, pears, apricots, redcurrants and blueberries. “It will take three or four years for everything to mature. But the herbs come quickly,” says Tilling.The downside of an ample orchard is when the gardener drops 32 kilos of kiwi fruit from the hotel’s kiwi tree on the doorstep, he adds: “We were like, what are we going to do with all that?”Tilling says he is making use of Callebaut’s Origin chocolates, sourced from individual countries. “Tasting chocolate can be a little bit like tasting wine – they’ve got their different flavours and aromas. We’ll put ’Madagascar chocolate sauce’ or ’Papua New Guinea chocolate mousse’ on the menu. Some are more caramel-flavoured, some are fruity, herby or tobacco-ey – the acidity can change between them.”But asked what he thinks the hotel particularly excels at and, perhaps out of modesty, he proclaims the bread over the chocolates. “It’s amazing that we make all our own bread – and a selection of breads, colours, textures, shapes and sizes as well – because there are so few hotels doing it. A lot of people don’t realise we make our own bread, so you need to make them more knowledgeable about it.”TAKING OVER THE KITCHENThere is a sense that the bakery and patisserie are taking over the kitchen, and it already employs the majority of kitchen staff. “There’s a lot of cross-over,” says Chant of the pastry and bakery roles in the kitchen. “I’ll do some chocolate work and Mark will help out at the farmers’ markets.”Now, there are even hopes to sell the bread from the hotel reception and Chant is also planning on introducing a bread menu.On that day, the hotel’s bakery credentials will surely be complete. n—-=== Adrian Chant CV ===Head bakerTrained at Salisbury College and has worked across a mix of large and small-scale bakery operations, including roles at New Forest Patisserie; McCambridge; Bakers Oven; David Powell Bakeries; Tesco; and Mr Kipling—-=== Mark Tilling CV ===Head Pastry ChefBTEC National Diploma (hotel and catering) at Southampton City College; 1st commis pastry chef at The Lanesborough Hotel, London; head pastry chef at Hotel du Vin, Winchester; Zest, Winchester; chocolatier, Locherley, Hampshirel Won the Callebaut UK Chocolate Champion 2007 and will go on to the World Finals, held in Paris
Belgian food group Vandemoortele said last month that it is to invest more than E70 million throughout this year, “in an aim to drive forward continued capacity growth and efficiency improvements”.The group is planning to fill up to 113 new vacancies. “We are making significant investments in staff, brands and production capacity,” said Jean Vandemoortele, president of the Vandemoortele Group executive committee. “For 2007, we are looking to effect E925m in turnover. We have just seen 9% growth in the first quarter.”Over 2006, Vandemoortele saw a 3% increase in earnings before interest and tax, to E51m. Turnover for its frozen dough, bread and Viennoiserie rose 5%, while fats and margarines saw 2% growth.
“Year 2007 and the start of 2008 have been incredibly difficult. Our performance has been more affected by price rises and the ability to pass them on than ever before. Without the award, it may have been more difficult.”
…the calorie intake of kids aged 3 to 16 in Scotland, from sugars added to food, table sugars and fruit juices, accor-ding to FSAS. With the government target at 10%, cakes, biscuits and confectionery are blamed.
Country Choice has added a couple of new additions to its portfolio. A cheese & onion lattice bake joins its line-up of savoury pastries. Made with a potato, cheese and onion filling, the lattice puff pastry lid is finished with a cheese crumb topping. Free associated A4 and A3 posters and shelf-talkers are available to retailers.Also on the menu is a new maple pecan ring donut. Made from a yeast-raised dough, it has a maple-flavoured filling, and is finished with chocolate-flavoured icing, sprinkled with crunchy pecan nut pieces. The donuts are available in cases of 48 and are delivered frozen. They thaw in around one hour and have a shelf-life of 48 hours.
(Federated Media) The Michiana Walk to End Alzheimer’s is still happening next month, but it will be a little different. The event is still planned for Sunday, September 13.The Alzheimer’s Association Greater Indiana Chapter says rather than hosting a large gathering, they encourage participants to walk as individuals or in small groups on sidewalks, tracks and trails.An Opening Ceremony will still feature local speakers and be digitally delivered to participants. You can find more information at http://alz.org/Indiana/walk Alzheimer’s Walk in September planned without a group event Facebook Facebook Twitter WhatsApp Pinterest WhatsApp Pinterest Google+ CoronavirusIndianaLocalNewsSouth Bend Market Google+ Previous articleUPDATE: Cass County crash turns fatalNext articleOne injured in early morning stabbing, police searching for suspect Tommie Lee Twitter By Tommie Lee – August 24, 2020 0 164
A bird flu prevention zone has been declared across the whole of England, Chief Veterinary Officer Nigel Gibbens has confirmed today.This means it is a legal requirement for all bird keepers to follow strict biosecurity measures. It comes as 13 dead wild birds were confirmed to have the virus in Warwickshire.Last week 17 wild birds tested positive in Dorset and a total of 31 infected birds have now been identified at that site. Defra took swift action to put a local prevention zone in the area on Friday (12 January). However, as these latest results show the disease is not isolated to a single site the decision has been taken to extend the prevention zone across the country on a precautionary basis.Testing of the birds found in Warwickshire is ongoing, however, it is highly expected that this will be the same H5N6 strain of the virus which has been circulating in wild birds across Europe in recent months. Public Health England have advised the risk to public health remains very low and the Food Standards Agency have said that bird flu does not pose a food safety risk for UK consumers.Chief Veterinary Officer Nigel Gibbens said: Clean and disinfect footwear and keep areas where birds live clean and tidy; Following the latest finding of bird flu in wild birds in Warwickshire, we are extending our action to help prevent the virus spreading to poultry and other domestic birds. Whether you keep just a few birds or thousands, you are now legally required to meet enhanced biosecurity requirements and this is in your interests to do, to protect your birds from this highly infectious virus. Keep up to date with the latest avian influenza situation Ensure the areas where birds are kept are unattractive to wild birds, for example by netting ponds, and by removing wild bird food sources; Minimise movement in and out of bird enclosures; Feed and water your birds in enclosed areas to discourage wild birds; Reduce any existing contamination by cleansing and disinfecting concrete areas, and fencing off wet or boggy areas. Keepers with more than 500 birds will also be required to take some extra biosecurity measures including restricting access to non-essential people, changing clothing and footwear before entering bird enclosures and cleaning and disinfecting vehicles.The prevention zone will be in place until further notice and will be kept under regular review as part of our work to monitor the threat of bird flu.Poultry keepers and members of the public should report dead wild birds to the Defra helpline on 03459 33 55 77 and keepers should report suspicion of disease to APHA on 03000 200 301. Keepers should familiarise themselves with our avian flu advice.There are no plans to carry out any culls or put movement restrictions in place.Background Trade should not be affected following the findings in wild birds, according to the rules of the World Animal Health Organisation (OIE). The risk to poultry and other captive birds depends, amongst other things, on the level of biosecurity on the premises and the likely contact between kept birds and wild birds, which is why it is now mandatory that all keepers ensure they practice the highest standards of biosecurity. Biosecurity measuresThe prevention zone means bird keepers across the country must: There are currently no findings of bird flu in Scotland, Wales or Northern Ireland and the prevention zone is for England only
James Wong, Chair of Birmingham Chinese Festival Committee, said: I’m fiercely passionate about raising awareness of Chinese culture and supporting the Chinese community. Birmingham is a fantastic, multicultural city that endorses diversity and I feel fortunate to have had the backing of so many wonderful friends and colleagues on the ‘Chinese Festival Committee’ and beyond. I look forward to seeing our great city continue to work closely and hopefully welcome more investment from China in years to come. Andrew Wong, Head Chef at A. Wong and guest chef at the reception, said: It was great to welcome people from all parts of the United Kingdom to Downing Street to celebrate Chinese New Year, the vibrancy of the Chinese community in Britain, and the deepening ties between our two countries.I was delighted to take a 50-strong business delegation with me on my recent trip to China, and found a real enthusiasm for the links between us and the opportunities we share. But the ties that bind our country are of course about more than just business – they’re about people. James Wong’s huge contribution to life in Birmingham is one shining example of someone who has helped broaden and deepen our cultural ties and I was pleased to award him a Point of Light. I would like to extend my best wishes to everyone celebrating this special day, as we mark the Year of the Dog and a golden era of UK-China relations. Theresa May has hosted a Chinese New Year reception at Downing Street to celebrate the enormous contribution of the Chinese community to British life and a ‘Golden Era’ for UK-China relations.On Wednesday (21 February) the Prime Minister welcomed a number of Chinese students in Britain who are involved in higher education and language learning exchanges. She highlighted the academic achievements of the community and the talent they bring to our educational institutions, and pointed to the huge learning benefits to both countries through partnerships such as the UK-China mathematics teacher exchange, which has been extended for a further two years to 2020.Building on her recent trip to China alongside 50 businesses and organisations from across the country, the Prime Minister also welcomed guests from a range of sectors with trade links to China.British nursery provider Busy Bees, who secured a significant early years education deal with the Oriental Cambridge Education Group during the Prime Minister’s visit to China, were also in attendance. The partnership between these two businesses will generate £75m in exports in the next five years and deploy 20 British teachers to China each year.Andrew Wong, Head Chef and owner of Michelin star restaurant A. Wong in London’s Victoria, was the guest chef for the reception.The Prime Minister also presented James Wong, Chair of the Birmingham Chinese Festival Committee, with a Point of Light Award in recognition of his inspiring work to attract thousands of visitors to the city, creating the UK’s largest Chinese New Year festival. His restaurant also gives hundreds of free meals to elderly people in the local community.Prime Minister Theresa May said: Chinese New Year is the biggest celebration for my family and for the whole of China, and it’s a time of year where family time is truly celebrated. It’s wonderful that Downing Street takes the time out to celebrate this event and to celebrate the diversity of London – and obviously the Chinese community is a big part of that diversity.
Lizzie Iron, head of service at the Personal Support Unit, a charity supporting people who represent themselves in the civil and family justice system, said:“The PSU welcomes the new online system: It avoids most of the formal legal language of traditional court processes, and is much more intuitive for users. While traditional processes are still the norm, this is a clear step forward for people who are comfortable with online processes. It reflects the commitment of HMCTS to designing an improved range of services tailored to the different needs of all court-users.”The initiative is an important first step in the modernisation of the civil justice system and begins to deliver the vision set out by Lord Briggs in his 2016 report on the structure of civil courts, where he called for claims worth up to £25,000 to be solved in an online court. It is launched after a year of development with members of the judiciary, representatives from the advice and legal community and users, and will continue to be piloted while other aspects of an end-to-end online system are developed.The move is part of the Government’s £1 billion investment to modernise the court service, making it swifter, simpler, and easier to access for everyone. HMCTS is exploring how justice can best be served in the digital age.Other examples of the Government’s court reforms which are making access to justice easier for everyone include: We know that using the civil courts has been a daunting prospect for some. This innovative, quick and easy online system will enable people and small businesses to get back the money that is rightly owed to them. This is an excellent example of the work we are doing under our £1billion plan to transform the courts system, allowing people to access justice online and around their busy lives. Justice Birss, who chairs the sub-committee of the Civil Procedure Rules Committee dealing with this Civil Money Claims pilot scheme, said: A new service which allows people to submit their tax appeals online – drastically cutting the number of applications being returned as incomplete or inaccurate Launching the first divorce application services online – making the process easier to understand for divorce applicants and helping to progress applications A new paperless system, in operation at Lavender Hill Magistrates’ Court, which means thousands of cases involving fare evasion are processed more swiftly and effectively. The new service, introduced by HM Courts & Tribunals Service (HMCTS), can be used to start a claim against anyone in England and Wales, and provides a quicker, more user-friendly way to start an action in the County Court for amounts up to £10,000.Rather than having to fill in and post a paper form, or use an outdated online system from 2002, the new pilot allows people to issue their County Court claim more easily, settle the dispute online and recommends mediation services – which can save time, stress, and money.More than 1,400 people have already used an earlier pilot of the system launched in August last year. Over 80% of those early users, including individuals and small businesses, found the service very good and easy to use. Early evidence suggests that the online system has improved access to justice as engagement from defendants has improved.Launching the new service, Justice Minister Lucy Fraser said: This is an important step in the modernisation of our courts and tribunals system. For too long the perceived delays and complexity of the system have put off too many people from using the civil courts to make a small claim. When it is complete this new online route will give members of the public and small businesses a more user-friendly way to access justice. The system now being made available to the public is the first stage in that new route.