treat food Archives - Greenwich Pantry Blog
15 Apr

Loving Food at Greenwich Pantry got us marching into the kitchen

Cooking with Greenwich Pantry

Foodies loving food at Greenwich Pantry is nothing new and there’s a lot to love about food, but if you want to make more of an impression take a leap of faith with our cooking classes. Our enthusiastic team will have you marching into the kitchen with an inspiring collection of food and cookery classes.

“….if you want to make more of an impression take a leap of faith with our cooking classes.”

The last few months had us loving lots of different food. For starters there was February and Valentine’s Day and for some of you lovers who wanted to make more of an impression than a box of cheap chocolates and corny ‘2 can dine for’ deal ever could, some of you in the first flushes of flirtation with food came to us for a sushi class and we made Sushi followers of you; expert lovers of good ingredients whom we’re sure are now skipping if not leaping into more awesome adventures in eating since taking the Sushi Class; finding out your Sushi Type and ‘Finding the Foodie in You’.

Then there was Mother’s Day and competitions but wait; before then, Pancake Day, that flipping crazy (good) day, which featured some of the best pancakes seen careering through Greenwich Market during the Shrove Tuesday Pancake Race and with just enough time to get a freshly flipped short stack down, it was National Pizza Day. Yay. And you certainly went about ‘proving’ that when food is homemade using delicious ingredients that are wholewheat, heritage wholemeal and made with a whole-lot of love; food can be a lot of fun, much more tasty, nutritious and way less expensive than when it’s pre-prepared! But all that seems light years away! Who kneads readymade, when a baking class is just round the corner eh?

‘there’s no need to monkey around when it comes to cooking,’

If you’re still stalling, rather than leaping for joy at the thought of cooking, uninspired on what to dine on, or somewhat bored with chocolate eggs and egg hunts then get with the program and join one of Greenwich Pantry’s new classes to get you up-skilled in the kitchen. There’ll be no need to monkey around when it comes to cooking.

Perhaps you’ve been inspired and want to get better at making authentic dishes with Asian flavours? Why not step up to the plate and join our weekly cookery classes, or if you’re after something a bit more special then you could learn to make stunning food and be the envy of your office when you take proper grown up packed lunches to work. Your co-staff will be salivating around you and you’ll be the talk of the town. Everyone’ll want an invite to your table with the cooking confidence you’ll gain on the International Cuisine Cookery Class.

Knowing how to dine doesn’t need to be daunting when you’re well prepared with a stacked pantry of the essentials, so take a leap of faith and ‘Find The Foodie in You’.

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31 Oct

Hubble Bubble! Make a feast in your cauldron.

Instead of bumping into blood sucking vampires as things go bump in the night tonight, celebrate Halloween, (All Hallows Eve) traditionally.  Did you know that on this date of remembrance for the faithfully departed, it was historically marked by feasting (and something that won’t scare-off vegetarians), it was also customary to abstain from meat.

Foods that were favoured were seasonal English apples, country cider and the humble potato, but back in days of yore when people were hell-bent on witch-hunting, one would have had to have kept shtum about the spice-rack. 

You wouldn’t have dared to pepper your potatoes, or brazenly sprinkle cinnamon and stud cloves on your sweet apple pies for fear of being called out a ‘Witch’!

How ghastly! If you do want to keep it traditional tonight, fear not! It might be fright night, but you don’t have to keep things frightfully bland if you want to be faithful to the festivities.

‘Witch’ is a good job Greenwich Pantry’s shelves are bursting with flavours. That’s what we’re all about: Feasting and flavoursome deliciousness, but do spare a thought, whilst you get your worst witch on in Greenwich this weekend: Think back to the women centuries ago accused of the serious crime of witchcraft; persecuted for flavouring food, cast-out of communities for healing with herbs and accused of all sorts of wrong doings for keeping company with familiars. (That’s the likes of cats to you and me).

Dreadful to think, that in reality the accused women were usually the poorest women in society, marginalised for being the unmarried singleton and with no access to healthcare, would have had to rely on experimenting with natural home remedies. So in the days of the unexplainable, with no way of Googling oneself out of a situation; just the mere sniff of sage, would have landed you in the stocks.

Speaking of stocks, tonight I am going to celebrate all things soupish and bewitching, just me and my faithful cat. With a cup of hot herbal tea, I am going to soothe my sore scratchy winter worn throat with some traditional and antibacterial natural Greenwich Honey & lemon and I am going to hubble bubble boil, with no trouble; cook up a storm.

Tonight as werewolves howl in the wind, out from the windows of my house will pour steam and sumptuous flavours like fresh ground Indonesian long peppers and the bewitching green brew of piquant Anita’s Goan Green Curry Sauce to ward of the Ghouls.

So if you want to try a seasonal spicylicous and vegetarian feast this Halloween here’s an easy delicious recipe for a Bewitching Pumpkin Curry. 

To make 5 portions you’ll need

  1. 2 large carrots
  2. 1 medium pumpkin or squash & a selection of vegetables
  3. Wharfedale Rapeseed Chilli Oil
  4. Anila’s Green Goddess Goan Curry Sauce
  5. The Real Basmati Rice Co Basmati Rice to serve
  6. Some nuts of your choice and spoonful of sugar to toastily caramelise them

This devilishly good recipe is smooth yet chunky and crunchy, with sweet caramelised pieces of tender squash, and veggies with bite. Wolves and goblins and ghosties and ghouls, if you want to trick of treat me at mine, there’ll be no sorcery within. If I don’t answer the door, i’ll just be clanging my saucepans.

I bet Macbeth’s Witches would have loved the texture from my recipe, but I don’t really rate theirs.

“Eye of newt, and toe of frog, Wool of bat, and tongue of dog, Adder’s fork, and blind-worm’s sting,
Lizard’s leg, and howler’s wing”

You can’t help but feel sorry for those puritanical potato peddlers of yesteryear, I’d be praying for flavour. They we’re really missing out. If you need me tonight, I’ll be on my broomstick!

 

XX Joyce

 

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19 Jul

Weekend Baking Bundles; store cupboard savvy ingredients for bundles of fun.

Aren’t the weekends bundles of fun? Why not use the long light days to rise early and bake your own bread and cakes to go out and picnic with them in the sunshine with freshly fluffy loaves and springy soft cakes.

To get you started with some ideas we’ve put together two ‘Weekend Baking Bundles’.

There’s the  Savoury Baker’s Dozen which contains a trio of things to feel triumphant for when you next bake breads; artisan flour with dipping oils and spread for £13*

Start the day with a wholesome wholewheat loaf using Gilchester’s Organic Spelt Flour.

Once baked, try resisting the temptation of ripping a piece of fresh warm bread open letting the steam escape to dip it into a nutty flavoursome Olive Oil and there’s nothing tastier than Santiago’s Chilean Limited Edition exotic premium oil that really just tastes of the finest olives and is equally delicious with a hearty Red wine from a neighbouring Chilean vineyard.

Unfortunately fresh bread goes stale much quicker than processed store bought loaves, so there’s even more excuse to polish it off sooner. Don’t resist ploughing through the bread bin, slice some doorsteps off  for a hefty sarnie, cut a chunk off a crumbly creamy tangy cheddar and top it off with We Love ManFoods chunky Piccalilli.

Man Foods Piccalilli, Santiago Limited Edition Olive Oil, Gilchesters' Wholemeal Organic Spelt.

Savoury Baker’s Dozen Weekend Baking Bundle

If sweet treats are more your thing then there’s also the sweeter version: The Weekend Treat Baking Bundle, £20* containing store cupboard baking essentials; artisan flours for light cakes and loaves, along with marmalade and spreads too.

No baker or pastry chef should be without the best Vanilla Extract and Uncle Roy’s is one of the most fragrant and pure extracts and with this, a little lasts and goes a long way.

Sweet things need not leave you a sickly taste in the mouth, especially when you use SugaVida. SugaVida is made from 100% pure, unrefined nectar from the Palmyra (Borassus flabellifer) tree.  It’s great for diabetics, vegan and vegetarian diets as it contains high levels of Vitamin B12, too.

If you’re dreaming of a Greek Island getaway this summer, then why not plan it over breakfast after you’ve splatted lashings of Mr and Mrs Greek’s Mandarin Marmalade over your morning loaf. Mmm! It’s yummy. From the sunny climes of the deli-Chios Island.

Another star store cupboard ingredient is from Gilchester’s, their Double Milled Semolina grains will ensure you never need fret over gravelly polenta cake again as Semolina makes for a smoother, lighter cake.

Now, this never fails to impress come rain or shine, it’s another delicacy by Uncle Roy’s; Passionfruit Curd! Simply summer in a Jar! If you don’t want to spoon it over ice-cream, it makes for an exotic topping for scones or you could try making this with the Semolina grain, my failsafe flavoursome cake recipe:

Passionate about Lemons? Say ‘Niente’ to Polenta-Cake.
Ingredients for the Cake:

225 g butter

225 g Tradecraft Fair Trade Organic Raw Sugar

3 medium eggs, beaten

250 g Plain Yoghurt

250 g Gilchester’s Double Milled Semolina grains

1.5 tsp baking powder

Zest of a lemon

Ingredients for the Syrup:

175g Uncle Roy’s; Passionfruit Curd!

3 small or 2 big lemons, juice & zest

100ml water


Directions

Preheat oven: 170°C, 325°F, Gas 3

1.Line a 23cm (9″) circular spring band cake tin with non-stick baking paper.

2.In a separate large bowl whisk the butter and sugar together until they are soft and creamy.

3.Beat in the eggs, whip in the yogurt (don’t worry if it looks a bit curdled), gradually stir in the semolina grains and sprinkle in the baking powder evenly. Beat it all in well until the mixture and I repeat, has evenly come together.

4.Pour the batter into the lined cake tin and bake for about 80 minutes. Check it at 1 hour, then at about 7 minutes intervals after the allotted time. When the cake is done the surface should be golden biscuity brown and firm, but give a bit of spring back. Insert a bamboo skewer. If it comes out clean it’s done.

5.Leave in tin. Let it cool.

6. While the cake is baking, make the syrup. Put the Passionfruit Curd into a saucepan along with the juice of the 3 lemons and the water. Bring the liquid to boil and simmer until the mixture has a thicker syrupy texture. Stir in the lemon zest, then be cool and cool it.

7.Spoon the syrup over the cooled cake while it is still in the tin, and then allow the cake to really cool completely.

8.The cooked grains will have swelled with the syrup. Remove from the tin and slice.  Serve with a blob of Greek yoghurt or vanilla ice cream.

Oh Yeah!

*Psst, prices shown do not include delivery, but if you’re a local and want to collect or have shopped with us before then use code GPCUSTOMER at the checkout for free delivery.

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29 May

Dive in that tin for Biscuit Day!

As if you needed another excuse?!

Crumbly, crunchy, soft and fruity, gooey perhaps, crispy, buttery, covered in chocolate, sandwiched with jam; even the mighty gluten free or wholesome vegan biscuit can’t atone for the feeling of sin when scoffing a stack of golden rounds after pots and pots of tea.

Hey, today though, it’s not naughty, you can let yourself off.

Yes you can reach for that biscuit tin! It’s ok if you had a cookie with coffee, a rich tea at morning-tea, a cracker with lunch and short affair with shortbread in the afternoon. What ever your fancy, you can very well ‘take the biscuit’ today.

I usually try to be ‘good’. I usually start a packet of biscuits a week or two prior, carefully unravelling the rolled wrapper, to only take the first few from the top to return them to the dark cupboard for when needed again.  However it’s always the same. On my desperate return for a biscuit, there’s always a softened stale pile? Why? Oh Why, if it’s not stale biscuits, it’s a half-biscuit drowning tea disaster. Peter Kay knows what I mean. “Quick! Mum! Get a spoon, my b-i-s-c-u-i-t, he plays in slow motion. I think we’ve all been there, Peter.

Other than loosing your bicky overboard in a hot beverage, another reason for biscuit disappointment is that apparently, the sugar in biscuits is absorbent and biscuits are generally high in sugar. So it’s the sugar content’s fault it’s absorbing moisture from the atmosphere. So when biscuits are left out, or stored in un-airtight containers their sugar content mops ups the moisture in the air and hence why biscuits, high in sugar (who knew) go disappointingly soft.

Now, there’s no way on Earth that having biscuits like these are going to last past going stale.

Traditional Torta de Aciete Handmade(!) biscuits are lightly spiced with flecks of anise for a surprisingly different sophisticated twist on a biscuit, made with deliciously fruity Spanish Olive oil and the Almond variety is delicate and not at all over sweet, too.

Going Against The Grain, but totally satisfying my cravings, there are these utterly scrumptious Gluten Free, Organic chocolate chip cookies, they’ve kept all of the nasties out of their recipes to enable them to cram toasted hazelnuts and generous chocolate chips in the mix. Against The Grain’s berry delicious cookies are also a bit special; again gluten free they’re sweetened with apple juice to avoid the need of adding refined sugars; sweet cranberries and tart raspberries do all the flavouring to leave your taste buds singing. I’m sure these fine treats will leave not-so-much of a crumb trail, let alone being left to soften. The only thing that will soften is my sides, should I find myself unable to resist polishing off more biscuits than usual today.

 

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09 Apr

Sun’s Out, Buns Out.

Oh how that big shiny yellow ball in the sky gladdens my heart.

Another thing that brings joy to my soul is Jam. Simply good Jam, with a pot of tea. Jam on buns and on finger sandwiches; oh yes it’s time for the timely old tradition of Afternoon Tea.

I’m not talking silver service, stuffy expensive afternoon tea at a hotel with your Aunty Mabel. Although I’m known to have a penchant for dollies once in a while, we should do it more often. At home, alone, at work even or outside; especially when today is as beautiful as today. Go on have Afternoon Tea, al fresco if you can.

Start by putting down that thing you’re doing. Right now and just get your buns out. Spread them with juicy delicious, tangy sweet delightful jam and have a moment. That’s it, just you and your buns.

Well, share this moment if you will, just excuse yourself if in company but try to make a date of it at least once a week.

Brew a decent cuppa, let the caffeine gently perk you up whilst the sugars do the thing that sugars do and you’ll be right as ninepence. Well at least until supper time.

Right now, I’m indulging in Campbell’s Perfect Tea and the delectable honey-like consistency of Granny’s Secret Rosehip Light Jam on a scone or two.

Rosehips are full of vitamin C, Tea is naturally high in antioxidants and sitting in front of the windows wide open bathed in glorious Spring sunshine, I’m getting a much needed dose of vitamin D, too. You could say that taking Afternoon Tea is practically beneficial to your health, well you could.

Time for Tea

Time for Tea

Ahh, that’s more like it. Now, back to the grindstone for now.

Have a Sunny Afternoon.

x

 

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18 Dec

One week to go! Don’t Panic…Much.

I don’t think I’m alone when in any month before October, it irks me to see Christmas jumpers and selection boxes on shelves in shops. Then comes November. Yup Christmas is officially in full swing according to the shops and yet still I loudly tut.

You are either a “Yeah I’ve got loads of time” type, or you’re one of those very organised people who by now have things wrapped and hidden with food ordered and on it’s way and perhaps your zen-like state of christmas calm is due to the constant flow of mulled wine that’s been on offer… since September.

Now we’re just an exciting/alarming week away and being threatened with final delivery dates for ordering on-line. Well dears, don’t worry! Much. You’ve got until Saturday 20th December at 12:00 noon to order your Christmas Goodies from the Greenwich Pantry!

I am one of those “it’s too-early” Christmas cynics. Every time I’ve gotten within sniffing distance of a shopping mall or the dreaded West-End I’ve come out in a cold sweat. Turns out however it was the sniffles, I’d been brewing a fever and now I’m laid off with a lovely dose of the Christmas Lurgy and now in bed.

Fear not my festive friends. I have a laptop, wifi and I’m finally getting some peace, comfort and joy- in bed, well every cloud.. and I’m Christmas Shopping (yay) and planning our New Years Pop-Up Shop (watch this space).

So whether you’ve got this season under control and need to recharge or if you’re feeling the Yuletide Yikes here are some of my favourite things that have kept me healthy, warm and fuzzy inside.

Wonjo Natural Hibiscus Drinks

  • High in vitamins and full of antioxidants, the delicious hibiscus is helping me lick this lurgy. There are lots of varieties and I’m loving the Ginger Hibiscus, topped up with hot water to keep me hydrated. In the name of research I have however prior researched more ways to enjoy this drink in the form of Punch and non alcoholic Sangria : )

Uncle Roy’s Passion Fruit Curd 

  • Just because! See my review, it’s exciting exotic sharpness is perhaps the only thing keeping my failing fluey tastebuds awake.

Granny’s Secret Apple and Cinnamon Fruit Spread 

  • Natural and not too sweet this warming delicately spiced jar of loveliness is very versatile; a great desert cheat for a baked pastry filling, over ice-cream, spread on toast or simply warmed on its own as what my American pals call ‘pudding’. Very popular with my friends little ones.

Nourish Skin Balm

  • Seasonal stress, weather and heating cause havoc to skin. Treat yourself or a loved one to this precious golden star product. I’ve been massaging this myrrh and frankincense rich balm into my skin to mitigate damage, repair and hydrate. Ahem! WISE MEN!!! This is a great present idea!! HINT HINT!

And on that note my dears, I’ll let you get on with it!

Don’t forget you can shop online until Saturday 20th December at 12:00 noon for delivery of your goodies from the Greenwich Pantry before Christmas!

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01 Dec

Popping into the Pop-Up Shop for a treat

Thank you to everyone who came to visit the Greenwich Pantry pop-up shop having seen our tweets. It was great meeting you and I hope you’re enjoying yummy and rediscovered nostalgic treats. Isn’t it nice to treat yourself sometimes?

Greenwich Pantry proprietress Lara’s ethos is that we should be treatwise, but we should treat ourselves. Lara comes alive thinking of the world of possible nutritional enjoyment out there, what we can eat and how we can treat ourselves, daily. Yes, daily!

“Indeed it is possible to wisely treat ourselves everyday, it just means we need to spend money wisely and most importantly recognise the value of what we’re eating”.

Not just a pantry patron;  she’s  a truly well researched curator of foods, a busy working mum who proudly possesses a high integrity for food and is a promoter of produce where she can vouch for the provenience of items sold and their ingredients. She even knows her product providers personally. In fact she’s pretty much pally with all of her suppliers. Praising them, there’s nothing she doesn’t love on the stockroom shelves. Having tried a few things, I couldn’t agree more. My mouth still waters at the thought of trying Uncle Roy’s Passionfruit Curd.

Now, we’re in advent, it’s the run up to a busy festive time. If you’re anything like me, you’ve probably spent all year balancing work, family and your social calendars; where it’s hard to keep up with fashion, or even the house. (Maybe the kids wont let you keep the house tidy?) Whatever your lifestyle, Greenwich Pantry can allow you to feel like the kitchen is a place where you can find solace again.

“The kitchen is a place where we can surround ourselves with beautiful things, even perhaps where we can have order where we can’t necessarily have it in the rest of the house”.

Greenwich Pantry’s  packets aren’t just pretty containers, they contain inherently good things; ethically sourced, which is why Lara is so proud of all of the products.

“Finding value in our food is important: There is its nutritional value, then there’s value of it having pride of place in our cupboards. It’s about treating yourself with the time to prepare. We are all capable of running our lives; jobs and homes. So treating yourself is simply about organising  yourself and what you’re going to eat, it’s just about running your life and body, being decisive about what you want to eat.

So Lara, I agree, aspirational eating is liberating, it’s not just about having pleasing pretty packets.

“How we present ourselves with clothes, how we chose to appear is liberating. Like clothing, I think choices of food can allow you to liberate yourself. Believe in bold choices, experiment with change, make that break from your usual brand, say I’m not going to spend my money on my regular brand of … I’m going to try something that is better quality, beautiful and try enjoying a little bit of luxury through the medium of good food.”

Once again it was great to meet you, those of you who popped in to the Pop-Up shop. The good news is that Greenwich Pantry will be back @57arts for the Christmas Market next week on Saturday 6th December where you can really stock up on Christmas Treats.

Uncle Roy's Wonderful (and it is) Passionfruit Curd

Uncle Roy’s Wonderful (and it is) Passionfruit Curd

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