Foodie Life & Learning
Find me on
YouTube
Find me on
LinkedIn
Find me on
Twitter
Find me on
Facebook
How to eat well, spend less, keep healthy: week 1

Eat well, spend less, keep healthy

5 weekday meals and 2 treats from an affordable shopping bag. Use meal planning to help keep you organised and healthy.

The shopping bag needs to contain

1 packet of part baked bread rolls, 2-3 smoked mackerel fillets,     1 pkt ready roll of puff pastry,  150g minced beef,  1 hake or haddock or cod portion,  80g portion fresh cooked prawns,  3 pork sausages,  1 tub creme fraiche,  Pkt noodles

Fresh fruits and vegetables: butternut squash, 3 onions, 3 tomatoes, 2 cox apples, small bunch green grapes, pack walnuts. pecans and 1 lemon.
Check your fridge: 3-4 eggs, margarine or butter, cheddar  Store cupboard: couscous, horseradish sauce, worcestershire sauce and sugar.

 

  

 

..................................Read more..................................
How to eat well, spend less and stay healthy: week 2

Eat well, spend less, stay healthy:  Week 2

5 weekday meals and 2 treats from one shopping bag of ingredients. Careful shopping and meal planning is the key to making your money go further and eating well and staying healthy.

Here is a list for a one stop shop to create several meals and a couple of treats

  • 2 - 3 carrots
  • Small pack chestnut mushrooms
  • 2 red peppers
  • 2 tomatoes
  • 1 garlic
  • Portions of squash and sweet potato
  • 2 large baking potatoes
  • 2 - 3 onions (red and white)
  • 2-3 bananas
  • Frozen peas (or peas and beans)
  • 1 tin cherry tomatoes
  • From the chilled counter: 1 tub creme fraiche
  • 1 carton milk
  • 100g cheddar cheese
  • 2 chicken breasts  (or Quorn fillets) Frozen is fine
  • 150g streaky bacon
  • 1 Pkt Rissoto rice (Arborio)
  • Bread

Store Cupboard: porridge oats, pasta, caster sugar, soy sauce, stock cubes, cooking oil and salad dressing.

Fridge: eggs, margarine (or butter)

 

 

 

..................................Read more..................................

4 booklets to purchase designed to accompany practical cooking.

Is it done?   Is it thick?  Will it work?  Is it safe?

These are answered in straightforward, jargon-free explanations of the science of browning, thickening, how ingredients work together and food safety. Understanding characteristics of ingredients, developing food science literacy.

The booklets offer teachers, and their students, informative insights into ingredients and processes, allowing them to develop creative, technical and practical expertise. 

 

 

 
 
 
 
 
 
 
 
 
 
 
 
..................................Read more..................................
Useful Links: Food Safety

Really useful links to other websites: Food Safety

 

..................................Read more..................................
Useful Links: Food Education

Really useful links to other websites: Food Education 

Food Education  Food Education and exams

https://www.ifst.org/lovefoodlovescience/resources

Resources about food science: gelatinisation, coagulation and foam formation

Also brand new resource for Non Examination Assessment: Food Investigation (NEA 1).  5 short videos that help students to know how to plan and work through a GCSE Food Investigation.  Worth watching

http://www.gfw.co.uk/

Guild of Food writers
Competitions for school pupils – Cook it
Competition for writing journalism re food – Write it
 

http://www.foodafactoflife.org.uk

 

About the Eatwell guide:  Sensory Science

All resources for food teachers in one place 

 

 

 

 

 

 

 

 

 

 

 

 

 
   

 


The Food Teachers' Centre

I am an Associate of the Food Teachers Centre.  Founded by Louise T. Davies, this closed group

on Facebook has now 6.000 members.  This means the voice of the food teacher is strong

and the benefits of sharing information is tremendous. Have a look   http://www.foodteacherscentre.co.uk



Gluten in baking
Gluten is the protein in wheat flour.     Understanding gluten is key to many aspects of baking.  It is a strange and wonderful revelation when gluten is extracted from a dough.  Once you have seen it you can comprehend the techniques and processes that either promote or reduce gluten development.  

 

 

 

 

 

 

..................................Read more..................................
Yeast for baking
Yeast is a useful ingredient in cookery. Yeast is used as a raising agent to make a dough mixture light with an 'open texture'.  Yeast is a biological raising agent. It is a single cell living organism called 'bakers yeast' or saccharomyces cereviciae.   

 

 

 

 

 

 

 

..................................Read more..................................
Gelatinisation

Gelatinisation 

The understanding of thickening and cooking of starchy foods.

Gelatinisation is key to learning when making sauces. The application of gelatinisation covers many dishes and cuisines.

 

.

..................................Read more..................................
Useful Links media and foodstores

Really useful links to other websites:   Media and food stores

..................................Read more..................................

 

..................................Read more..................................
Dim Sum Lesson

 

Meet the Head Chef from

The Peninsula Hotel, Hong Kong

 a dim sum lesson.

..................................Read more..................................
Chinese New Year

Chinese New Year is a very special time for people in Hong Kong. Food is central to the celebratioin. Meals become the focus of family reunions, Special cakes, desserts and snacks are prepared to bring prosperity and good health.

..................................Read more..................................
Hambleton's Bakery in Rutland

Tucked away in Rutland, almost in the middle of nowhere, I came across a delightful bakery.  Sometimes you smile because you are happy or when you meet someone you know.  For me a smile spreads across my face when I see wonderful foods made by skilled people.  Hambleton’s Bakery combined the two in a glorious, industrial, quirky, stone built bake house.

..................................Read more..................................
How to make marzipan flowers

If you want to decorate a cake quickly and without too much expense try these yellow marzipan rose flowers.

 

..................................Read more..................................
Cooking Terms

Add
A term used when you are assembling ingredients to make a dish or recipe. Usually a mixing bowl or larger container is selected in the first place to allow the collection of ingredients to combine without spilling.


Beat
To mix together ingredients quickly with rapid motion and usually with a wooden spoon or with an electric mixer. It is normally in order to trap some air into a mixture and make the end product light and open in texture

..................................Read more..................................
Foodie sights in Hong Kong street markets

Walking the streets of Hong Kong brings sights and smells that are unique. Take a look at some of these images.

 

..................................Read more..................................
How to make a white sauce

It is worthwhile learning how to make a home-made white sauce based on a roux. I roux is simply the french derived word for a mixture of melted butter and white flour. It is the roux that thickens the milk. What happens is amazing and very useful.

..................................Read more..................................
Eat and move in Hong Kong

Moving around Hong Kong or between Hong Kong Island and other islands nearby can be fun. You can take a tram ride, ferry boat, bus, or subway. You will see many differing forms of transport as you journey to the many restaurants and interesting food outlets.

..................................Read more..................................
Haute Alps Food Market

A visit to the Alps always involves a trip round the local market. In the High Alps market day is a social event and not to be missed.  Join me as I take in the sights and sounds of Veynes market day.

..................................Read more..................................
Food Markets in Munich
Munich was a short trip but packed with wonderful foodie experiences. I had heard of the Christkindlmarkt (Christmas Market) that runs every year from end of November until December 24 but not of the Victualienmarkt (Victuals Market).
..................................Read more..................................
French Bread and Pastries

The Boulangerie is used on a daily basis in France and the trip to purchase freshly baked bread is routine for many people.

..................................Read more..................................
Yorkshire Food Gems

Next time you go to Yorkshire take some time to visit these three rather special places.

Holmfirth Vineyard, Betty's Tea room at Harlow Carr   and   The Hand-made Bakery

 

 

..................................Read more..................................
Bury Market

Bury Market . . it just sounds good before you even start! If you are a foodie and can get to Lancashire it is a must visit venue.

..................................Read more..................................
All About Tapas

Tapas are small savoury snacks that accompany drinks.  Tapa is the word for a ‘saucer.’  Saucers were reportedly used to cover drink glasses to keep out flies. Gradually, so the story goes, the saucer began to carry little morsels of food and so the beginnings of the wide variety of tapas grew.                          

 
..................................Read more..................................
Food Markets in Madrid
I must tell you about the food markets in Madrid. I went to three.  One was a tourist hot spot that was in all the ‘Visit Madrid’ books. It was an old iron-framed market place that had been upgraded and re-styled.  It was called Mercado de San Miguel.
..................................Read more..................................
Cooking Skills - Knife Skills

Cooking skills:  Where and how you start to learn to cook is likely to vary but there are basic skills and lots of them. One of these is knife skill.  You need to build up confidence and develop skills in knife handling.  The basics are constant, used over and over again, even in some quite complicated dishes. The photographs in this article illustrate basic knife skills you need to learn.

..................................Read more..................................
How to roast chestnuts

Chestnuts:

What is the difference between chestnuts and conkers?

How do I roast chestnuts in the oven?

Do chestnuts have any food value ?

..................................Read more..................................
Cooking Skills - Basic Ingedients

Basic ingredients need to be understood.  Which ones are dry, which are wet, which are perishable, which will keep, which need chilled storage, which are Fair trade, Free-from, Light and so on.  

..................................Read more..................................
Food and Life in Madrid

Visiting Madrid opened my eyes to a different way of eating through the day.

..................................Read more..................................
How to create a Cheese Wedding Cake

Design your own bespoke Cheese wedding cake.  

Think about the shape and size of the cheese you have selected and then layer them up to create the traditional cake shape.

..................................Read more..................................
Key Words