Tesco and sourdough starter

Two things to discuss today. Firstly, Tesco are currently running ad campaigns to win customers back but they are not improving their customer services or their food standards quality.

Tesco have not apologised for the fact that there are pieces of horse etc in their meats. They simply blame their producers, rather than standing up, like the Co-operative has done, and saying yes, we made mistakes, we'll learn and it won't happen again.

To knock them further, a customer allegedly found a dead bird in their salad, according to many facebook postings. Yes, a whole, dead bird, in a salad!! This is beyond shocking and I truly hope it proves to be fake!

Rather than spending money on advertising campaigns they should be spending money complying with the Food Standards Agency and make sure they know exactly what is goin into everything on their shelves. This, to me, shows a complete lack of care for customers and for the rules governing British supermarkets!

The other thing I would liek to discuss is sourdough starters. These look complicated and long winded but are actually very easy to make. Why not have a try?

All you need to start one is an airtight container (I use a large sandwich box, big enough for a few pints liquid), flour, water and a hint of honey at the start.

mix into your container equal measures of flour and water - the back of my flour pack said 70g but measuring that out on my jug is difficult so Imeasure out 100g. On the first day, add a couple dashes honey as this will help feed the bacteria. Mix together then seal and keep somewhere warm overnight.

Then add the equal measures of flour and water each day for 7 days - keeping your starter somewhere warm.

After the 7 days it can be used in bread and can be stored in the fridge. Remember to feed it every few days and take out the night before you need to use it. It's that easy :D

On another note, I have written 3 books. 2 are part of a series set in Scoltand about the Sidhe, fairy folk. Available on kindle and in paperback:

The Island of the Mist is book 2

The Stone in the Sword is book 1

The 3rd book is an adult, sexy witchy werewolf/vampire story set in New York and featuring a strong female lead character, again available in kindle and paperback formats:

The Wolf, the Witch and the Coffin

Parsnip and Leek Soup, February seasonals

February is a surprsingl good time off year for variety in the kitchen deprtmeent.

Cauliflower, parsnip, cabbage, rhubab, goose, horseradish, swede, truffle, pruplesprouting broccoli are all still in season, though not fo much longer, while leek, kal, cockles, mussels, clams, oysters, sea bass, winkles, blood oranges andvension are all now in season.

It is the time ofgren veetables and seafood.

While they aresttll in season, why not try some parsnip and leek soup?

1 large parsnip, chopped
1 large leek, chopped
1 stick celery, chopped
1 small potato, chopped
1 1/2 to 2 pints vegetale stock (enough to cover all vegeableswith a littleextra, so will vary dependin on size of veg)
Spinkle wwhte pepper
1 tbsp sunflowwer oil

Fry of te vegetbles for 2 minutes.

Add stock and bring to boil.

Add pepper.

Simmer for 20 minutes, or until vagetables give.

Liquidise.

This is a warming soup and full of goodness.

If you are a meat/fish eater, this is one of the best times of year to indulge in shellfish!

On another note, I have written 3 books. 2 are part of a series set in Scoltand about the Sidhe, fairy folk. Available on kindle and in paperback:

The Island of the Mist is book 2

The Stone in the Sword is book 1

The 3rd book is an adult, sexy witchy werewolf/vampire story set in New York and featuring a strong female lead character, again available in kindle and paperback formats:

The Wolf, the Witch and the Coffin