Taking its name from the Japanese, umami translates to ‘pleasant savoury taste’, it is made from glutamate (a type of amino acid) and ribonucleotides, which occur naturally in many foods.

When humans eat, they use all of their senses:

but it is taste that is the most influential in determining how delicious a food is.

It has been thought that our sense of taste is comprised of four basic, or ‘primary’, tastes, which cannot be replicated by mixing together any of the other primaries:

However, it is now known that there is actually the fifth primary taste: umami

When you combine ingredients containing different umami-giving compounds, they enhance one another so the dish packs more flavour points making them moreish and (almost) addictive.

As the taste of umami itself is subtle and blends well with other tastes to expand and round out flavours, most people don’t recognise umami when they encounter it, but it plays an important role making food taste delicious.

Umami has a mild but lasting aftertaste that is difficult to describe. It induces salivation and stimulates the throat, the roof and the back of the mouth.

It is used in various forms all over the world. In Asia, it is mainly found in beans and grain, fermented seafood-based products, shiitake mushrooms, kombu and dried seafood.

Have you tried our new Chocolate Miso Ice cream? Once you try this moreish delight you won’t be able to stop…trust me! The combination of the rich dark chocolate and the salty miso paste creates a 5th taste sensation called UMAMI…

From fresh takes on bright, healthful fare to exotic Pacific and Asian influences, these are the things that will be dominating the food scene — and your diet — in 2016.Poke

Even if you’ve never personally tried poke, chances are you’ve heard of it. This traditional Hawaiian salad made up of raw fish, seasonings, sauce, fruits, and vegetables has taken the West Coast by storm this year.

Artisan Ice Cream (great news for us eh!)

Vanilla? Boring. Chocolate? Snooze. Although these aren’t going away any time soon, funky twists on the classic creamy dessert are on the rise. Artisan ice cream makers like Ohio’s Jeni’s Ice Creams and New York’s Ample Hills have built devoted fan followings, thanks in no small part to their unique, seasonal flavors. Some creameries are pushing the limit with wild creations that appeal to adventurous eaters and food bloggers alike,
others are redefining what ice cream is altogether. Taiwanese shaved snow cream is an up-and-coming trend and Thai rolled ice cream. Any way you scoop it, funky, fancy, and fantastic flavors are here and ready to dominate the cream scene.

Seaweed

Kale is out, and seaweed is in. After many years of kale dominating the leafy vegetable world, many are calling seaweed the new go-to green. Not only is it environmentally friendly and plentiful, but seaweed is also packed with fiber, antioxidants, iodine, and good fats.
According to the Specialty Food Association’s 2016 Trend Forecast, seaweed is “set to explode thanks to its sustainability angle and umami appeal.”

Ube

There’s a good chance you’ve never tasted, or perhaps even heard of, ube before — but that’s about to change. Filipino cuisine is hot right now, and perhaps its best known and most instantly recognisable ingredient is this vibrant purple yam, which will be found all over in 2016. Look for ube doughnuts, ice cream and cheesecake because these purple sweets are about to begin a rise.

Fermented Everything

The funky, earthy flavors of fermentation will be big this year, as people stock up on artisan pickles and pile kimchi on just about everything, from sandwiches to savory pancakes. In addition to lending dishes a unique, acidic flavor, eating fermented foods hugely benefits the health of your gut. When food is fermented, the sugars and carbohydrates are broken down by healthy bacteria, resulting in a pungent burst of flavor.

Exotic Condiments

Out with the mustard, ketchup, and mayo and in with the spicy, funky sauces of Africa, Asia, and the Middle East. Spice is the name of the game in food right now, and nothing quite brings the heat as these pepper-packed pastes. And we’re not just talking Sriracha. Korean gochujang (fermented chili paste) is going to be huge in 2016, as well as Indonesian sambal oelek. So if you’re a spice lover, get excited to find these tangy flavours on menus all over.

Alternative Flours

The gluten-free trend continues with the rise of hip flours. Pasta, grains and baked goods are focusing on bases made of beans, lentils and coconut as well as grains like quinoa, millet and amaranth. Bean flours, including chickpea, are becoming increasingly popular among pasta and snack options popping up on supermarket shelves.

Vegetables, Glorified

The power of plants has been trending for several years but 2016 may be their time to truly shine. The National Restaurant Association noted that chefs will be increasing their use of vegetables as a main ingredient with animal proteins moving away from the center of the plate. A number of “on-trend” vegetables will include kohlrabi, kalettes, purslane, broccoflower as well as vibrant vegetables including rainbow carrots, squashes and purple cauliflowers. All vegetables contain an abundance of many vitamins, minerals and phytonutrients as well as helping to boost fibre intake which is lacking in many people’s diets.

Matcha powder

Our favourite antioxidant-rich, powdered green tea originates from Japan and has been popular for some time now. However, the use of this powder is moving away from the teacup and onto the dinner plate as chefs work it into dishes such as dips, breads, porridge, curries and grain-based dishes such as tabbouleh to add a nutritional boost.

Nut milks

These lovely, tasty and dairy-free milk alternatives have been popular for a while and the best ones are made by smaller producers that simply use nuts and water with the addition of natural flavours. This year will see producers using a wider variety of nuts such as Brazils and pistachios as well as adding interesting flavours and ingredients with additional health benefits such as turmeric. I think we will see larger food manufacturers getting in on the act as they appear more readily on supermarket shelves. Fresh nut milks are highly nutritious and rich in protein, fibre, monounsaturated fats, B vitamins, iron and magnesium. It’s also really easy to make your own at home – all you need is a blender, bag of nuts and water. You can add flavour using cocoa powder, vanilla and a little honey.

‘Tis the season to get jolly…so we did.We thought it would be rude not to check out the newly renovated Devonshire Cat pub for a quick pre-drink, the atmosphere and their selection of cocktails was great (the gooseberry and elderflower especially).
https://www.facebook.com/devcat/
We had booked our table at Bill’s Restaurant near the Peace Gardens in Sheffield after having a great Christmas with them last year, between us we tried all options on the menu from a traditional turkey roast to juicy steak. The vegetarian nut roast didn’t disappoint either.

Home

After food we thought we’d pay a visit to our friends at Oisoi Oriental Food where we were met with some of the most gorgeous looking cheesecakes and cocktails, the bar staff were great and certainly knew their way around a drinks cabinet.
https://www.facebook.com/OisoiFood/

If you are a Sheffield regular and you haven’t already you NEED to head to Thor’s Tipi in the Peace Gardens, mulled wine and a fire pit..what more do you want to get in the Christmas spirit.

And last but certainly not least we ventured to The Botanist. Im sure we don’t have to tell you about their floral themed drinks menu, each one beautifully garnished with plants and flowers (that counts towards our 5 a day right…?)
http://thebotanist.uk.com

What is matcha you ask?Matcha is 100% natural, organic green tea leaves which have been carefully ground down to form a fine powder.

We like to think of matcha as a sort of superhero amongst teas, as it’s super-concentrated and packed full of the goodness we need to help keep us looking and feeling happy and healthy.

The tea leaves are grown under cover for the last two weeks of cultivation to produce lots of chlorophyll (the bright green good stuff). They are then dried and slowly ground between two granite rocks to a very fine powder. This is then packed immediately in a vacuum-sealed tin, to lock in all the nutrients.

Why should you swap your morning coffee for matcha?

1. Its packed full of antioxidants, it has 125 times more antioxidants than spinach!

2. Increases energy… Samurai, the noble warriors of medieval Japan, drank Matcha Green Tea before going into battle due to the tea’s energizing properties. While all green tea naturally contains caffeine, the energy boost received from Matcha can last up to 6 hours and comes without the usual side effects of caffeine…It’s good, clean energy.

3. Weight loss… Drinking Matcha Green Tea has been shown to increase metabolism and help the body burn fat about four times faster than average. Again, unlike many diet aides currently on the market, Matcha causes no negative side-effects such as increased heart rate and high blood pressure.

4. Detoxifying… Before tea leaves are harvested to be made into Matcha, Camellia sinensis are covered to deprive them of sunlight. This causes an increase in chlorophyll production in the new growth of these plants. The resulting high levels of chlorophyll in Matcha Green Tea not only gives the tea its beautiful vibrant green color but is also a powerful detoxifier capable of naturally removing heavy metals and chemical toxins from the body.

5. Brain Power… The L-Theanine in matcha is known to help stimulate alpha brain waves. These waves are known for their ability to help increase focus and concentration. In Japan it’s particularly popular among students who are cramming for exams.

6. High fibre…Matcha green tea leaves contain a high level of easily-absorbable dietary fibre. The benefits of dietary fibre include its ability to ease constipation and stabilize blood sugar levels.

East Asian food is not only ‘on trend’ at the moment but it is absolutely DELICIOUS!

We were getting a little bored of the bog standard cereal, toast and porridge so we began looking into alternative breakfast options with an East Asian twist.

MAD ABOUT MANGO..

For a sweet treat in the morning we love this Chinese sticky rice with fresh mango, all you need is:
300g Glutinous (sushi) Rice
250ml Coconut Milk
3 tbsp Sugar
3 tbsp Coconut Cream
…and some ripe mangoes of course

Soak the sticky rice in cold water for at least 3 hours, Drain and rinse thoroughly, Line a steamer with muslin and place the rice on top. Bring the water in the steamer to the boil and steam the rice over moderate heat for 30 minutes, turning halfway.
Combine the coconut milk and sugar in a small pan and heat gently, stirring all the time, until the sugar has dissolved (Do not boil) and set aside to cool
Peel the mangoes and cut off the two outer cheeks of each fruit, as close to the stones as possible. Discard the stones. Slice each piece of fruit into thin lengthways slices.
Put a mound of rice on a dish and top with the mango mango, pour the coconut cream over and add any garnish of your choice.

P P P P PANCAKES

We know everyone loves pancakes so how about these Japanese Okonomiyaki style pancakes

2 large eggs
177ml buttermilk
50g sugar
1/2 tsp vanilla
1/4 tsp salt
188g flour
1 tsp baking powder
1/4 tsp baking soda
2 tbsp vegetable oil

In a blender, add eggs, buttermilk, sugar, vanilla, and salt and blend on the lowest speed for just a few seconds until combined.
Add flour, baking powder, and baking soda. Continue blending for 15 to 20 seconds or until the batter is completely combined.
Heat a sauté pan over medium-low heat and using a pastry brush, brush the inside of a ring mold with oil. Add remaining oil to the pan and place the ring mold in the center of the pan.
Let heat up for a few minutes and then pour the pancake batter into the mold until it is half full. Be careful to not add too much because the batter will expand and spill over the side.
Cook the pancake for four minutes or until bubbles start to form on the top of the pancake.
Use a spatula to carefully flip the pancake and mold over and continue cooking for an additional three minutes, or until the bottom of the pancake is golden brown and the inside is no longer runny.
Serve stacked with butter and syrup, bacon and maple syrup or blueberries and honey..the pancake possibilities are endless!

COME AROUND WITH CONGEE

Need a bit of substance to bring you round this morning? Congee is the perfect warm and hearty start to a dull winter morning and so easy to make!

185 grams long-grain rice (white or brown)
2L water
6 chicken thighs (bone-in)
1 piece ginger (peeled and sliced into large pieces)
Salt (to taste)
Garnish of your choice

Rinse and drain the rice. Pour the rice into a heavy stock pot and add in the water, ginger and chicken thighs.
Bring the pot to a boil then immediately turn down the heat.
Allow the pot to simmer, covered, for 1-1½ hours, or until the rice has absorbed most of the liquid and has started breaking apart (this will take longer for brown rice)
Remove the chicken thighs into a bowl and allow to cool. When the chicken thighs are cool enough for you to handle, shred the meat and remove the bones.
Add the shredded chicken back into the congee and mix well.
Add salt, if desired.
Serve and garnish as you wish…soy sauce, spring onions, tea stained egg etc.

If you haven’t already tried a campfire cone then i urge you to give it a try this Bonfire weekend…Don’t be fooled by the title, you can make this delicious, gooey treat in the oven, grill or campfire.

First and foremost you’ll need a regular ice cream cone, we used a waffle cones because of course we have hundreds but feel free to use a cone of your choice.

We then lined the inside of the cone with peanut butter.

Stuff the cone with mini marshmallows and chocolate chips (drool).

Now your cone is full to the brim, wrap in tin foil ready for heating.

As mentioned before you can use an oven, grill or of course a bonfire to heat your cones, unwrap and top with your favourite flavour of ice cream.

TO keep it more festive replace the peanut butter with treacle, toffee or butterscotch.

We are constantly picking up flavours and ideas from our travels around the globe…today we’re feeling THAI!

We have cooked up two new flavours in our ice cream kitchen.

Thai Tea

Using an authentic red tea powder from Thailand we hand strain the tea and infuse with our ice cream base, we then add lashings of condensed milk to bring out the true taste of Thailand

Thai Coffee

Authentic Cha Ta Mue coffee is dark and chocolatey with

The countdown to HALLOWEEN is upon us and we’ve been thinking of fun treats for all!

Make use of those spare pumpkins

We’ve been drooling over this Pumpkin Fondue

All you need is:
1 whole pumpkin
30g butter
30g plain flour
1 clove garlic
100ml white wine
250g grated Emmental cheese
100g grated Mature Cheddar/Blue Cheese (optional)
1 tbsp black pepper
Bread, croutons, chopped veg, shredded ham – to dip

Pre-heat the oven 180°C/350°F/gas mark 4.
Cut the top off the pumpkin and hollow out the seeds.
Roast in the oven whole for 35 minutes. While it’s roasting, finely chop the garlic and fry in the bottom of a large pan in the butter.
Add the flour and cook for 2-3 minutes.
Add the white wine and stir until smooth.
Add the double cream and cheeses and season with black pepper. Reduce the heat to low and stir until the cheese has melted and the mix is gooey and stringy.
When the pumpkin is cooked, scrape some flesh from the edges – be careful to leave a good thick wall.
Add the scraped pumpkin to the cheese.
Serve the cheese inside the roasted pumpkin, with your choice of dippers on the side.

And one for the kids…

You will need:
Thin sliced white bread, crusts removed
Soft margarine
Peanut butter
Almonds
Strawberry Jam
Gently flatten the slices of bread with a rolling pin to make them more pliable.
Spread with a little margarine and some peanut butter.
Roll up the sandwiches and make three indentations with a blunt knife to form the finger joints.
Trim the ends of the fingers into a ‘V’ shape and stick an almond on to each tip with a little cream cheese to form the nails.
Now for the gruesome bit—add a dollop of strawberry jam over the end of the finger for the blood!

1
Turn A Pumpkin Into A Keg
Carving a pumpkins is cool… but we have a suggestion for a much better way to use your pumpkins: turn them into kegs and fill it with beer (or a tipple of your choice).

2
Make Drinks with Dry Ice
Up the spook factor on your potions cocktails by adding dry ice. (Just make sure your guests don’t actually drink the ice and use tongs while handling it, so you don’t get frostbite.)

3
Make Glowing Jelly Shots
The party doesn’t start until the shots come out, and nothing gives off that eerie vibe like Jelly shots that glow.
Method: http://www.delish.com/cooking/recipe-ideas/recipes/a44347/glowing-jell-o-shots-glow-party-foods/

4
Cobweb Cakes
Some white icing/frosting and a toothpick are all you need to turn a cake or gooey brownie into a halloween inspired treat.

5
Mummy-fy Brie
If there’s one ingredient you should have on hand at all times, it’s puff pastry. Use pastry strips to turn your basic baked brie into a totally spooky mummy that’s creepy enough for the holiday, but still totally delicious.

6
Store Sweets and Treats in Chocolate Cups
Make trick or treating a little more interesting, make edible bowls out of chocolate. Because there’s no such thing as too many sweets on Halloween.

7
Turn Your Apples into Shrunken Heads
Cleverly carved apples are the easiest way to spook up a plain bowl of cider or punch.

8
Serve Dessert (or cheese) In Pumpkins
You didn’t really want to wash dishes at your party, did you?

So today, the 21st October just happens to be National Apple Day…who knew?
We will certainly take that as excuse to make as many yummy apple themed treats as humanly possible (sorry waistline) why don’t you join us…..

APPLE FRITTER DOUGHNUTS WITH SALTED CARAMEL ICE CREAM Batter
140g All-purpose flour
1/4 tsp Baking powder
1/4 tsp Ground nutmeg
1/2 tsp Cinnamon
2 tbsp Sugar
1/4 tsp Salt
1 large Egg
280ml Buttermilk
4 large Apples

Sugar coating
100g Cinnamon for coating
100g Sugar for coating
Vegetable oil, for frying
Yee Kwan Salted Butter Caramel Ice Cream

In a medium bowl, whisk together the flour, baking powder, nutmeg, cinnamon, sugar and salt.
In a separate large bowl, whisk together the egg and buttermilk and then whisk the egg mixture into the flour mixture just until combined.
Slice the apples into 1/4-inch-thick rounds. Using the cookie cutters, cut each apple slice into rings, discarding the center core.
Add 3 inches of oil to a large heavy-bottomed pot set over medium heat. Line a sheet tray with paper towels.
When the oil reaches 180C, begin by dipping each apple slice in the batter, shaking off any excess then carefully lowering it into the oil.
Add several apple slices to the oil but do not overcrowd the pot. Flip the apple slices occasionally so that they brown on all sides then using tongs, transfer them onto the paper towel-lined baking sheet.
Repeat the battering and frying process with the remaining apple rings.
While still warm, dip each fritter into the sugar cinnamon mixture, shake off any excess and serve with salted caramel ice cream.

Did you know…it takes about 36 apples to create one gallon of apple cider…LETS GET PICKING!!