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Stir it up magazine NovDec 2017

FOOD FOR thought 1 FOOD FOR THOUGHT 54 NOV/DEC 2017 Send your Food for Thought ideas to editor@stiritupmagazine.co.uk Cracking ideas for fe stive menus Leading cake patisserie French Made have blended chic style with unique flavours inspired by their Provence roots to redefine the trend for naked cakes, and this rustic robin creation is a prime example. frenchmade.co.uk/. Use up your turkey leftovers by making this delicious red cabbage, apple and turkey coleslaw with spiced cranberry and onion dressing www.bottlegreendrinks. com/ideas/main-dish/red-cabbage-apple- and-turkey-coleslaw-with-spiced-cranberry- and/-onion-dressing. The cream of the burger world 3 Ice cream makers Jude’s have created this Black Coconut Ice Cream Burger – for a sweet take on the nation’s favourite handheld snack. The burger features black coconut ice cream, a toasted, black brioche bun and finished with freshly sliced mango, a lime juice glaze and coconut curls. Mediterranean turkey 4 Inject a bit of sunshine into your festive offering with this delicious roasted turkey with cherry tomatoes and basil recipe, taken from ‘Recipes from an Italian Butcher’ by The Silver Spoon Kitchen. Festive FreeFrom gets spiced up The spirit of Christmas 5 6 These chocolate meringues with Baileys custard cream will bring the spirit of Christmas present to your desserts menu this Yuletide. premierfoodservice.co.uk/2017/08/ the-perfect-christmas-party-recipe-guide/ 1 2 5 4 3 6 Joyeux Noel Terrific 2 turkey leftovers This Christmas Spiced Pannacotta by HB Ingredients development chef Sam Rain is sure to be a party pleaser. It’s suitable for vegans and vegetarians and is dairy and gluten-free. www. hbingredients.co.uk/uploads/ Christmas_%20Spiced_Pannacotta_ by_Samantha_Rain.pdf


Stir it up magazine NovDec 2017
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