The British Pie Awards Full Winners List 2017
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None Such Farm Market
None Such Farm Market HOLIDAY PIE ORDERS LAST DAY TO ORDER IS THURS 12/22 9” PIES Apple Crisp Pie $9.95 Dutch Apple Pie $9.95 Juicy apples in a tender crust. Topped with a crisp made with Juicy apples in a tender crust. Topped with a sweet streusel brown sugar and rolled oats. crumb of brown sugar, butter, cinnamon and vanilla. Apple Walnut Pie $11.99 Country Cinnamon Apple Pie $9.95 Chunks of Ida Red Apples with a caramel topping that bakes into Juicy apple slices with an extra pinch of cinnamon and brown the apples. A crust top with chopped walnuts. sugar inside a crust top. Blueberry Lemon Pie $14.99 Blueberry Peach Pie $12.99 Wild Maine Blueberries with lemon glaze. A balance of sweet and Two favorite fruit flavors combined. tart. Peach Melba Pie $12.99 Peach Praline Pie $12.99 A blend of peaches and red raspberries, topped with raspberry Sun ripened peaches topped with rich praline and crunchy pecans. sauce and almond slivers. Red Raspberry Pie $16.99 Strawberry Pie $12.99 Red Raspberries with sugar for a blend of tart and sweet. Hand picked California strawberries. Very Berry Pie $12.99 Brandied Mince Pie $11.99 Four different types of berries- strawberries, red raspberries, Old fashioned mince filling with a touch of brandy. blueberries and blackberries. Pecan Pie $12.49 Strawberry Rhubarb Pie $12.99 A rich blend of brown sugar, syrup, eggs and pecans. Sweet juicy strawberries and tart rhubarb. 10” PIES Apple Pie $13.99 Cherry Pie $17.99 A classic with crisp Michigan apples and a hint of cinnamon. -
Uk Licensed Products Nov 2020
UK LICENSED PRODUCTS NOV 2020 Product Brand Product Name Company number Alara Wholefoods Alara Wholefoods OATS-GB-001-009 Organic Gluten Free Scottish Oats Porridge Ltd Green's Beers GB-004-001 Discovery Greens Beers Green's Beers GB-004-002 Dry Hopped Lager Green's Beers GB-004-003 Pilsner Green's Beers GB-004-004 Golden Ale Green's Beers GB-004-005 Blond Green's GB-004-007 Dark Ale Green's Beers GB-004-007 Dark Green's Beers GB-004-008 India Pale Ale Green's Beers GB-004-009 Tripel Green's Beers GB-004-010 Dubbel Lovemore GB-006-002 Apple and Sultana cookies x2 Welsh Hills Bakery Lovemore GB-006-005 Chocolate Brownie Slices x2 Lovemore GB-006-006 Chocolate Brownie Slice Lovemore GB-006-007 Chocolate Chip Cookies Lovemore GB-006-008 Chocolate Chip Cookies Lovemore GB-006-010 Deep Filled Mince Pies Lovemore GB-006-011 Digestive Biscuits Lovemore GB-006-014 Gingerbread Men Lovemore GB-006-017 Lemon Cake Slices Lovemore GB-006-018 Fruit Cake mini slice Lovemore GB-006-019 Fruit Cake Slices Lovemore GB-006-021 Apple Pies Lovemore GB-006-022 Cherry Bakewells Lovemore GB-006-023 Chocolate Celebration Cake Lovemore GB-006-024 Chocolate Muffins Lovemore GB-006-025 Crispbreads Lovemore GB-006-026 Custard Creams Lovemore GB-006-027 Double Chocolate Cookies Lovemore GB-006-028 Jammy Wheels Lovemore GB-006-029 Chocolate Cake mini slice Lovemore GB-006-030 Madeira Cake mini slice Lovemore OATS-GB-006-031 Oat Crunch Cookies Lovemore GB-006-032 O'Chocos Lovemore GB-006-033 Shortbread Fingers Welsh Hills Bakery GB-006-034 Dundee Welsh Hills Bakery GB-006-036 -
Harpers Christmas Brochure 2017
Harpers Shop Opening Times Food Hall Coffee Shop Mon 18 th December 9am - 5pm 9am - 5pm Tues 19 th December 9am - 5pm 9am - 5pm Wed 20 th December 9am - 5pm 9am - 5pm Thu 21 st December 9am - 5pm 9am - 5pm Fri 22 nd December 9am - 6pm 9am - 6pm Sat 23 rd December 8am - 7pm 8am - 7pm Sun 24 th December 8am - Midday 8am - Midday Mon 25 th December CLOSED CLOSED Tues 26 th December CLOSED CLOSED Wed 27 th December 9am - 5pm 9am - 4pm Thu 28 th December 9am - 5pm 9am - 4pm Fri 29 th December 9am - 5pm 9am - 5pm Sat 30 th December 9am - 5pm 9am - 5pm Sun 31 st December 10am - 2pm 10am - 2pm Mon 1 st January CLOSED CLOSED Orders can be telephoned through on 01582 872001 or emailed to: [email protected] or post to: Harpers Food, Half Moon Lane, Pepperstock, Beds LU1 4LL or pop into our shop as Jane, Wendy and the team will be pleased to help NOTES All prices quoted in lb/kg unless stated (but will be invoiced in kilos). From all of us A VERY MERRY CHRISTMAS TO ALL OF YOU Happy Christmas Fine Food Members To Our Fine Food & Wine Members FREE Benefits Please select your choice of: • 10lb Freedom Hen Turkey • Turkey Breast plain Please select left flat or rolled & tied • 5lb Turkey Breast rolled & filled with one of our stuffings: • Fruit (Apricot & Almond) Don’t forget to • Cranberry, Orange & Roast Chestnut add your FREE • Wild Mushroom, Garlic & Herb Christmas benefits to your order • Plain Sausage meat • Cranberry & Orange Sausage meat • Bottle of Red or White Wine Fine Food Members Don’ t forget to book .. -
Bakery Price List
BAKERY GOODS ROLLS PRICE SLICED BREAD PRICE MORNING ROLL £0.31 HOMESTYLE WHITE 800G £2.00 WHEATEN ROLL £0.36 RICH FRUIT LOAF £2.45 BARM £0.35 MULTISEED 800G £2.38 BURGER ROLL £0.35 COUNTRY COARSE 400G £1.90 GRANARY ROLL £0.36 CRUSTY 400G £1.90 ROUGH W/MEAL ROLL £0.35 GLENCRUST 400G £2.00 CRACKED WHEAT ROLL £0.35 WHEATMEAL 400G £1.76 TRADITIONAL ROLL £0.32 BERRYMEAL 400G £2.00 CHEESY BAP £0.42 CRUSTY 800G £2.80 POPPYSEED FINGER £0.35 RUSTIC 800G £2.95 WHITE DINNER ROLL £0.26 RUSTIC 400G £2.00 BROWN DINNER ROLL £0.26 HERB & ONION 400G £2.05 FYNE HERB & ONION DINNER ROLL £0.28 BROWN SANDWICH LOAF 800G £2.00 WHITE SUB £0.45 SOFTIE £0.35 NEW YORK HOT DOG ROLL £0.40 TEABREAD BRIOCHE ROLL £0.62 OATIE SUB £0.45 PLAIN COOKIE £0.40 HERB & ONION SUB £0.45 FARM SCONE £0.78 LARGE POPPYSEED SUB £0.45 COTTAGE SCONE £0.50 SULTANA SCONE £0.50 BREAD POTATO SCONE £0.33 CRUMPET £0.50 CRUSTY 400G £1.90 HOT X BUN £0.42 GLENCRUST 400G £2.00 PANCAKE £0.48 BERRYMEAL 400G £2.00 CROISSANT £0.56 BAGUETTE £2.00 WHEATMEAL 400G £1.76 COUNTRY COARSE 400G £1.90 HERB & ONION 400G £2.05 RICH FRUIT LOAF £2.45 DO-NUTS RUSTIC 800G £2.95 CRUSTY 800G £2.80 SUGAR RING DO-NUT £0.54 BROICHE LOAF 400G £1.90 ICED DO-NUT £0.70 RUSTIC 400G £2.00 JAM BALL DO-NUT £0.70 PASTRIES PRICE CONFECTIONERY SMALL PRICE CAKES APPLE TART S/CRUST £2.65 CHOCOLATE & MARZIPAN £0.86 LOG RHUBARB TART S/CRUST £2.65 FRENCH CAKE £0.80 DANISH PASTRY £0.94 TOFFEE SLICE £0.82 APPLE TURNOVER £1.06 ICED GINGER SLICE £0.80 CHELSEA BUN £0.94 FERN CAKE £0.72 APPLE & CUSTARD DANISH £1.06 PINEAPPLE PEAK £0.78 RASPBERRY -
Hot Water Crust Pastry
Hot Water Crust Pastry Hot water crust pastry is the most forgiving type of pastry. It doesn’t judge you by your experience and even when you fail, it allows you to start again and make it better – that is, if you keep it warm. When it cools, it doesn’t stretch and it will break, and become more demanding. Hot water crust is sturdier and therefore may be a little less elegant than shortcrust or puff pastry, but as a result it can also handle wetter and heavier fillings without fear of sinking, leakage or dreaded soggy bottoms. The pastry holds up and sculpts very well and is therefore ideal for hand-raising pies, moulding the pastry around a pie dolly or pie block, and for free-standing pies, where the pie mould or tin is lined with pastry and then removed before the last stretch of baking. It should certainly not be kneaded too much – just enough to make sure that everything is blended well. Overworked hot water crust pastry turns into a tougher, chewier crust, but this doesn’t mean the result will be inedible, just that it could be better. Because the fat for the hot water crust is melted, it is much better distributed throughout the dough, which creates a consistent pastry that will colour much more evenly while it bakes. Other pastry methods require you to rub the fat into the flour with your fingers, which can lead to inconsistencies in the colour of the baked result. Except for pork pies and Scotch pies, the dough should not be rested before use as it tends to toughen up, dry out and crumble when cooled. -
Bakery and Confectionary HM-302 UNIT: 01 HISTORICAL BACKGROUND of BAKING
Bakery and Confectionary HM-302 UNIT: 01 HISTORICAL BACKGROUND OF BAKING STRUCTURE 1.1 Introduction 1.2 Objective 1.3 Historical Background of Baking 1.4 Introduction to Large, Small Equipments and Tools 1.5 Wheat 1.5.1 Structure of Wheat 1.5.2 Types of Flour 1.5.3 Composition Of Flour 1.5.4 WAP of Flour 1.5.5 Milling of Wheat 1.5.6 Differences Between Semolina, Whole Wheat Flour And Refined Flour 1.5.7 Flour Testing 1.6 Summary 1.7 Glossary 1.8 Reference/Bibliography 1.9 Terminal Questions 1.1 INTRODUCTION BREAD!!!!…….A word of many meanings, a symbol of giving, one food that is common to so many countries….but what really is bread ????. Bread is served in various forms with any meal of the day. It is eaten as a snack, and used as an ingredient in other culinary preparations, such as sandwiches, and fried items coated in bread crumbs to prevent sticking. It forms the bland main component of bread pudding, as well as of stuffing designed to fill cavities or retain juices that otherwise might drip out. Bread has a social and emotional significance beyond its importance as nourishment. It plays essential roles in religious rituals and secular culture. Its prominence in daily life is reflected in language, where it appears in proverbs, colloquial expressions ("He stole the bread from my mouth"), in prayer ("Give us this day our daily bread") and in the etymology of words, such as "companion" (from Latin comes "with" + panis "bread"). 1.2 OBJECTIVE The Objective of this unit is to provide: 1. -
Pork Pie Recipe Roll the Remaining Dough to a Large Rectangle, 3Mm / ⅛ Inch Thick
Pork Pie Recipe Roll the remaining dough to a large rectangle, 3mm / ⅛ inch thick. Using a 10cm / 4in round cutter cut circles from the dough, 12 if Makes 12 Takes 1 hour possible. • Butter or lard, for greasing Using a palette knife, lift eh shapes into the • 1 quantity of gluten-free hot water crust holes of the muffin tray and push the pastry in pastry with fingers. • Gluten-free plain flour, for dusting Re roll the reserved pastry and with an 8cm / • 1 egg, beaten 3in round cutter cut out 12 circles for lids. For the Filling • 500g/18oz pork mince (ground pork) Next, add the pork filling to the cases , about • 100g/ 3½oz smoked streaky bacon, diced a tablespoon for each case. Brush the edges • 3 tsp dried sage of the pastry with beaten egg and place the • 1 tsp ground nutmeg (optional) lids on. Crimp the edges with a fork and brush • ½ tsp salt each pie with beaten egg. Make a small hole • ½ tsp black pepper in the top of each lid. Add all the filling ingredients to a large mixing Bake in the oven for 20mins, then reduce the bowl and mix thoroughly, cover and keep oven temperature to 160ºC fan / 180ºC / chilled until needed. 350ºF and bake for another 15minutes until golden brown. Grease a muffin tray with butter or lard (use this for Dairy Free). Remove your pastry from Serve with chutney and enjoy hot or cold. fridge and preheat oven to 200ºC fan / 220ºC / 425ºF Flour your work surface and rolling pin. -
Waddesdon Manor Pork Pie
Waddesdon Manor Pork Pie Ingredients Hot Water Pastry 200ml water 75g butter 75g lard 450g plain flour, sifted 1 pinch salt 1 egg, beaten 1 teaspoon vegetable oil (or rapeseed oil) Pork Filling ½ kg pork mince 1 large clove of garlic, crushed Pinch mixed herbs Pinch black pepper Pinch salt 1 small white onion, finely diced 100g bacon, chopped Jelly 3 gelatine leaves 250ml chicken stock Salt and pepper to taste Method For the filling Mix all the pork filling in a bowl and season. Use a frying pan to cook off a small amount and taste. Add more of any ingredients to season to your taste. Cook the rest. Put into the fridge. For the pastry Put the water, butter, and lard into a saucepan and gently heat to melt both the butter and the lard. Then bring to a gentle boil. Put the flour into a large heatproof bowl and add the salt and the egg. Mix together with a knife. Add the hot fat and water mixture and combine thoroughly. Tip the dough onto a lightly floured work surface and knead for 10 mins or until it becomes smooth and silky. Take a small jam jar and cover the outside with a light layer of oil. Cut 1/3 of the pastry off and wrap and put to the side. Roll the remaining 2/3 to ¼ inch thick. Cut a 6-inch circle and lay over the jam jar bottom and gently ease up the side of the jar. Be careful not to stretch the pastry too thin. -
Who Will Rise to the Challenge?
DAILY RECORD Wednesday, February 26, 2014 SCOTTISH BAKER OF THE YEAR 2014 in association with Get on a roll, use your loaf and help us find the best THE SEARCH is on to The competition will see find Scotland’s best thousands of customers local baker – and we vote for their favourite need your help. bakers across Scotland Voting is now open for with an expert judging this year’s Scottish Baker panel munching their of the Year competition, way through hundreds of launched by couture cake products to whittle the maker Mich Turner, and search down to the it’s up to you who will winning few. walk away with the There are six award crown. categories to choose We’re looking for the from, so don’t waste rising stars of bread any time. baking, the kings and Get voting for your queens of savoury pies, winner and you could the cream of scone win one of six iPad mini’s makers and more as we simply by completing scour the country for the the form on the back very best in the business. page. Who will rise to the challenge? ENTER NOW FOR YOUR CHANCE TO WIN AN iPAD MINI – SEE PAGE 4 Page 2 Daily RecoRD Wednesday, February 26, 2014 Daily RecoRD Wednesday, February 26, 2014 Page 3 Scottish Baker of the Year 2014 The pies have it say Win meant happy customers of the Kandy Bar Bakery SINCE becoming the winners of the Scotch success on Scotch Pie World They flock Pie Championships Champions, staff at for the past five years the Kandy Bar bakery from many – and declared the in North Ayrshire miles away Kandy Bar bakery the have been high-fived best yet. -
Psychological Science
Psychological Science http://pss.sagepub.com/ Sensory-Specific Satiety Is Intact in Amnesics Who Eat Multiple Meals Suzanne Higgs, Amy C. Williamson, Pia Rotshtein and Glyn W. Humphreys Psychological Science 2008 19: 623 DOI: 10.1111/j.1467-9280.2008.02132.x The online version of this article can be found at: http://pss.sagepub.com/content/19/7/623 Published by: http://www.sagepublications.com On behalf of: Association for Psychological Science Additional services and information for Psychological Science can be found at: Email Alerts: http://pss.sagepub.com/cgi/alerts Subscriptions: http://pss.sagepub.com/subscriptions Reprints: http://www.sagepub.com/journalsReprints.nav Permissions: http://www.sagepub.com/journalsPermissions.nav Downloaded from pss.sagepub.com at University of Aberdeen on August 24, 2010 PSYCHOLOGICAL SCIENCE Research Report Sensory-Specific Satiety Is Intact in Amnesics Who Eat Multiple Meals Suzanne Higgs, Amy C. Williamson, Pia Rotshtein, and Glyn W. Humphreys University of Birmingham ABSTRACT—What is the relationship between memory and Despite these intriguing findings, little is known about the appetite? We explored this question by examining prefer- mechanisms underlying multiple-meal eating in amnesia. ences for recently consumed food in patients with amnesia. Because the procedure in previous studies has been to offer the Although the patients were unable to remember having same meals in succession, one explanation is that the usual eaten, and were inclined to eat multiple meals, we found decline in palatability and intake of a food that has been eaten to that sensory-specific satiety was intact in these patients. satiety is disrupted in amnesia (Rolls, Rolls, Rowe, & Sweeney, The data suggest that sensory-specific satiety can occur in 1973). -
Port, Sherry, Sp~R~T5, Vermouth Ete Wines and Coolers Cakes, Buns and Pastr~Es Miscellaneous Pasta, Rice and Gra~Ns Preserves An
51241 ADULT DIETARY SURVEY BRAND CODE LIST Round 4: July 1987 Page Brands for Food Group Alcohol~c dr~nks Bl07 Beer. lager and c~der B 116 Port, sherry, sp~r~t5, vermouth ete B 113 Wines and coolers B94 Beverages B15 B~Bcuits B8 Bread and rolls B12 Breakfast cereals B29 cakes, buns and pastr~es B39 Cheese B46 Cheese d~shes B86 Confect~onery B46 Egg d~shes B47 Fat.s B61 F~sh and f~sh products B76 Fru~t B32 Meat and neat products B34 Milk and cream B126 Miscellaneous B79 Nuts Bl o.m brands B4 Pasta, rice and gra~ns B83 Preserves and sweet sauces B31 Pudd,ngs and fru~t p~es B120 Sauces. p~ckles and savoury spreads B98 Soft dr~nks. fru~t and vegetable Ju~ces B125 Soups B81 Sugars and artif~c~al sweeteners B65 vegetables B 106 Water B42 Yoghurt and ~ce cream 1 The follow~ng ~tems do not have brand names and should be coded 9999 ~n the 'brand cod~ng column' ~. Items wh~ch are sold loose, not pre-packed. Fresh pasta, sold loose unwrapped bread and rolls; unbranded bread and rolls Fresh cakes, buns and pastr~es, NOT pre-packed Fresh fru~t p1es and pudd1ngs, NOT pre-packed Cheese, NOT pre-packed Fresh egg dishes, and fresh cheese d1shes (ie not frozen), NOT pre-packed; includes fresh ~tems purchased from del~catessen counter Fresh meat and meat products, NOT pre-packed; ~ncludes fresh items purchased from del~catessen counter Fresh f1sh and f~sh products, NOT pre-packed Fish cakes, f1sh fingers and frozen fish SOLD LOOSE Nuts, sold loose, NOT pre-packed 1~. -
Aldi, West Ewell Date of Visit: 28.07.18
Store and location: Aldi, West Ewell Date of visit: 28.07.18 Brand Product Sugar reduction category Calorie reduction category soft drinks levy Entrance No promotions in entrance Gondola Ends Store layout does not include gondola ends Trolley checkout area The Foodie market Quinoa bars (Coco & cashew) Biscuits n/a The Foodie market Quinoa bars (Goki & cranberry) Biscuits n/a Passions Popcorn (sweet) Sweet Confectionary n/a Passions Popcorn (sweet & salted) Sweet Confectionary n/a Wrigleys Extra chewing gum (peppermint) n/a n/a Wrigleys Extra chewing gum (spearmint) n/a n/a Wrigleys Extra chewing gum (cool breeze) n/a n/a Wrigleys Extra chewing gum (extra white) n/a n/a Passion Deli Pea snacks (sea salt & vingar) n/a Crisps and savoury snacks Passion Deli Pea snacks (sweet chilli) n/a Crisps and savoury snacks The Foodie market Hike protein bars (Cacao) Biscuits n/a The Foodie market Hike protein bars (Berry) Biscuits n/a Dominion Complimints (strongmint) - sugar free n/a n/a Dominion Complimints (spearmint) - sugar free n/a n/a Dominion Complimints (strongmint) - sugar free n/a n/a Passions Deli Red Lentil Snacks (Tangy tomoto) n/a Crisps and savoury snacks Passions Deli Red Lentil Snacks (barbecue) n/a Crisps and savoury snacks Foodie Market Flatbread thin bites (multi-seed) n/a Savoury biscuits, crackers and crispbreads Foodie Market Flatbread thin bites (cheddar & cracked black pepper) n/a Savoury biscuits, crackers and crispbreads Foodie Market Flatbread thin bites (sweet chilli) n/a Savoury biscuits, crackers and crispbreads Dominion