I really like to add fresh ready made sauces to my cooking but making my own is sometimes difficult to make small enough quantities for a meal for two. As I look for as many organic ingredients for our meals as possible discovering some new additions to Tideford organic soups, sauces and a pudding were welcome finds especial for anyone wanting products that are gluten-free, low in salt, low fat, with mainly vegetarian & vegan products and no additives or preservatives.
Of this new summer range the Westcountry Cheddar Cheese Sauce went very well with ham steaks, and the Carbonara with Bacon and Nutmeg was excellent with chicken breasts, new potatoes and broccoli. Both sauces are made with organic, vegetarian Westcountry cheese.
Others to choose from include:
Jalapeno Salsa Mediterranean Vegetable Sauce Tomato & Basil Sauce
They all retail at £2.59 with the Ragu a la Bolognese £2.99 and Basil Pesto at £3.75.
Of the two new soups our favourite was the Pea & Mint Soup. There was some left over so next day we added a few frozen peas, grated cheese and more mint and hey, we had a light starter for lunch. The other soup, Minestroni with gluten-free Pasta went down well with the men, can’t imagine why! Must be the chilli!
The tasty soup range includes
Farmhouse Chicken with Lemon & Thyme Italian Tomato with Lentil & Red Pepper Beetroot with Crème Fraiche & Dill Spicy Butternut Squash with Sweet Potato All retailing at £2.79.
We absolutely loved the new Chocolate Rice Pudding, suffice it to say we have tracked it down and it seems to regularly appear on the shopping list! It’s delish hot or cold. We love the Classic and Butterscotch Rice Puddings which are also gluten and wheat-free and oh so creamy.
All these super products can all be found at Ocado, Waitrose, Sainsburys, Abel & Cole, Wholefoods, Booths and independent retailers.
It’s possible to follow Tideford on Facebook Tideford Organics Ltd and Twitter @TidefordOrganic.
Have a look at their very informative website. You will get a good look at their products and an insight into their ethos.
Charlotte Singer Guest Cookery Journalist
Gluten free buffets can be difficult if one is unprepared
Here are some guidelines written by Sallie Darnell, professional cook
- When invited to a party make clear your dietary requirements. Often a phone call to your chosen venue can save an embarrassing experience.
- If you are in doubt about any food do not eat it
- Another good suggestion is to eat prior to going out so if there turns out to be nothing suitable for you won’t be too hungry
- Restaurants these days are quite happy to give you a list of ingredients used in their kitchens. From this you should be able to ascertain which ingredients are not suitable for you ie hidden starches in sauces or soups, wheat in soy sauce etc
When entertaining yourself life can be a little easier as you have more control over the food. Here are some ideas for quick nibbles: both home-made and commercially prepared
Plain nuts, olives, a bowl of large prawns , sushi
Dips – ready made humus, salsa, tahini – but check labels served with crudities (carrots, celery, cucumber, cauliflower) crisps or tortillas
Home-made: Tzaziki – yoghurt with mint and cucumber and garlic
Smoked mackerel dip – made by blending together 100g smoked mackerel, 150g thick yoghurt, 2 tabsp lemon juice, 1tsp lemon rind, salt and pepper
Sliced polenta topped with stilton cheese and sliced cherry tomatoes – flashed under the grill just before serving
Chicken fillets tossed in rice flour, then beaten egg, coated in dry polenta and deep fried. Serve with a lemon and caper flavoured yoghurt
Smoked salmon wrapped round mini sweet corn
Mini wheatfree pancakes/blinis with various toppings eg smoked salmon and dill sauce, beetroot and horseradish sauce (check label)
Celery stuffed with tartex pate or smoked mackerel pate
Courgettes stuffed with ratatouille or chilli
Mini potato rosti with lemon and chive cream
Croutes of gluten free bread fried and topped with rare roast beef and gluten free pesto, quails egg, halloumi and apple, feta cheese and black olives
Sadly Sally is no longer with us, but her recipes live on. Thanks Sally, we love your delicious meals.