Tag Archive: ingredients

  1. What we love about BELAZU Ingredient Company

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    Main image with Josh Angus at Taste of London 2019 using our beautiful Stainless Steel Tri-Ply pans

    We had the pleasure of meeting some of the Belazu staff at Taste of London this year and we teamed up with them recently to give you the chance to win some amazing prizes. Belazu have been so generous and have sent us extra quantities of their lovely products so that the Team here at ProWare could taste and enjoy them too!

    We wanted to see what all the hype was around the company that has been bringing Mediterranean & Middle Eastern ingredients to tables since 1991.

    Here’s what we thought to the wonderful pesto, pastes and vinegar that we have had the pleasure in trying out:

    Belazu Traditional Genovese Pesto

    Anyone could be fooled into thinking that this is a basic Italian basil pesto. Belazu describe it as a classic and we agree, no kitchen should be without a jar! The aroma of the basil is fantastic and even used for a quick and simple snack with linguini the Parmigiano adds a rich nutty flavour which compliments the pine kernels beautifully.

    Belazu Oak Smoked Paprika and Tomato Pesto

    This sun-dried tomato pesto is blended with sweet oak smoked paprika to give it an amazingly rich flavour. It went down a storm when we used it as a dressing with roasted vegetables and can be used between layers of potato gratin to create a wonderful side dish.

    Belazu Balsamic Vinegar

    Bold, fruity and smooth this sweet and sticky Balsamic Vinegar is fantastic. We enjoyed it with a bit of oil on focaccia bread and to drizzle over caprese salads but can be used for dressings, marinades and sauces.

    Belazu Verbena Harissa

    We used this Verbena Harissa to add a real zing to freshly cooked new potatoes and they went down a storm at a family barbecue alongside Portuguese spiced chicken, lamb kebabs and salad. Yum!

    Belazu Rose Harissa Paste

    Last but by no means least we tried this Rose Harissa Paste which is one of Belazu’s signature ingredient and best seller. It really did add a kick to plain cous cous and a simple yoghurt dip, the slow burning chilli will add depth of flavour to any dish.

  2. Our Fresh Essentials

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    Following the discussion about our most loved food cupboard ingredients (which you can read about here), we decided to have a chat with the ProWare team about the fresh ingredients that have a permanent place in our fridges.

    Faye – Lemons

    ProWare Fresh Essentials Lemons

    ocado.com

    “They are incredibly versatile. Full of vitamin C and have a fantastically uplifting fragrance. You can feel immediately more virtuous by adding lemon to a pint of hot water as part of your daily routine and it is particularly great with some sliced ginger, a chilli and a drop of honey if you have a nasty cold. Lemons are great in both sweet and savoury cooking. Halved inside a roast chicken, zested to give tomato sauce a lift or in lemon cheesecake. Don’t forget a slice in a gin and tonic too!”

    Fiona – Carrots

    ProWare Fresh Essentials Carrots

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    “We always have carrots in the fridge as they’re great raw for a snack or to bulk out a salad. We love them steamed or roasted as part of a meal and they are full of vitamin A.”

    Danielle – Minced Beef

    ProWare Fresh Essentials Minced Beef

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    “I regularly make either bolognaise and chilli so this is a must have in my kitchen. When I’m on a health kick I always buy the 5% fat version which is a nice alternative to the typical healthy protein sources such as chicken and eggs.”

    Robert – Garlic

    ProWare Fresh Essentials Garlic

    waitrose.com

    “Garlic forms part of the base in almost everything we cook at home. It’s an essential ingredient in such a vast array of cuisines that we are never without it. We even grow it in our garden!”

    Rachel – Chorizo

    ProWare Fresh Essentials Chorizo

    morrisons.com

    “I always have a Chorizo in my fridge. It’s great because it has a long shelf life so can sit in there as a back up for a last minute meal. Its easily made into a pasta dish with whatever vegetables I’ve got kicking about.”

    Jayne – Mushrooms

    ProWare Fresh Essentials Mushrooms

    ocado.com

    “I am never without fresh mushrooms as they are so versatile and a great addition to many vegetarian recipes. They are also delicious cooked on their own, especially for breakfast”

    Lawson – Feta Cheese

    “Perhaps not the most versatile cheese but it really can’t be beaten when crumbled over salads, pasta or pizza. It has a fresh, vibrant tang that really livens things up and I just love it!”

    Get in touch!

    We would love to hear about what your cupboard essentials and why you love them. Please leave a comment below, email or tweet us.

  3. Growing Your Own – Why Everyone Should Try It

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    Accessing fresh fruit and vegetables has never been easier; by popping out to your local supermarket, you can buy almost everything the year round. We are no longer required to move with the seasons and to select ingredients according to the time of year.

    A consequence of this highly consistent availability is a huge increase in food mileage – the distance your food travels from field to shelf. In a society becoming increasingly aware of its carbon footprint, it makes sense to try and reduce our reliance on imported produce and to utilise the space we have in our own gardens.

    Why do it?

    The aim is not to start a farm, live off the land and become fully self sufficient. Even if we can reduce the amount of produce being imported, just slightly, it would be start in decreasing the amount of fossil fuels used in the transport of food. This especially applies over the summer months when most of what we buy in the supermarkets can be grown here without specialist equipment. In addition to this, there are plenty of reasons to start home growing, aside from the environmental factors.

    There are few pleasures that can be likened to the sense of achievement one feels when you have grown a tangible, edible thing from a seed the size of a grain of sand. The hours spent planting, watering, pruning and weeding can also prove highly therapeutic. The time provides a chance to get out in the fresh air, away from computer screens and beeping gadgets, to de-stress and re-calibrate your mind. This is before you consider the money you can save and quality of the food you can produce as a result of your efforts.

    Growing Your Own Cucumber

    First cucumber of the 2017 season (variety Telepathy).

    Some varieties can produce high yields with very little input (courgettes being the classic example). If properly positioned, fed and watered you can also expect a great return from tomatoes, chillies, cucumbers and peppers. Perhaps the easiest things to grow in our climate are potatoes. You can plant them in the ground (be careful as they can easily spread) or just about any deep container, build up the soil around the growing stems and leave them be. They will thrive in our climate and can be planted from late winter and harvested right through to mid autumn. Find out more about growing potatoes here.

    Anyone Can Do It

    It is a common misconception that you need a huge garden and a greenhouse to grow your own fruit and veg. It’s true that these things certainly won’t hurt but they are by no means essential. Whether you have a 50-acre estate or a sunny windowsill at your disposal there is nothing stopping you from getting stuck in.

    If you are low on space, growing things in containers is a great place to start with many fruits and vegetables growing perfectly well in pots or grow-bags (more info here). You can also buy small portable greenhouses for things like tomatoes and cucumbers that benefit from warmer temperatures than we can typically expect in the UK.

    Even with no outside space at all you can grow the likes of salad greens, herbs and chillies on a windowsill. There are a huge number of products available for you to create a kitchen garden actually inside your kitchen, some of which remove the need for sunshine (find out more here).

    Growing Your Own2

    Now is the Time to Get Started

    March is typically considered the start of the growing season and is a perfect time to get cracking. It is still a bit cold to plant some things outside but you can start sowing indoors. Once seeds germinate you can think about transferring seedlings outside when temperatures increase in late April or May. You will find specific instructions on when and where to sow on the back of seed packets.

    What are you waiting for?

    Get In Touch

    If you grow your own, we would love to hear from you. Email or tweet us and let us know what you love about it, if you have any tips and tricks, or if you just want to share some photos of your produce.

  4. Our Food Cupboard Essentials

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    Whether its an essential cooking ingredient or a dinner time emergency fall back, we all have those ingredients that we keep on hand at all times. We asked the ProWare team what their food cupboard essentials were and why they always have them in.

    Faye – Peanut Butter

    “Great at breakfast or for a quick snack! We have it by the spoonful, in smoothies, on toast, spread on to a rice cake, or served with an apple. Mix with lime juice, smashed garlic, chilli flakes and a bit of soy makes a quick, versatile satay sauce – great for dips or poured into the wok over a stir-fry. It is protein packed, full of fibre and monounsaturated fatty acids, potassium and vitamins E,C & A. What’s not to like?”

     

    Fiona – Sardines

     

    “They are cheap, nutritious and very tasty. Tinned sardines are great on toast for a quick lunch or mixing into some pasta with tomatoes for dinner, they are full of vitamins and omega-3 fatty acids.”

     

    Danielle – Chopped Tomatoes

    “I make either bolognaise, chilli or lasagne at least once a week so always use a tin with these! I also add them to curries a lot or just have them as they come in a fry up. A very versatile ingredient and healthy too.”

     

    Robert – Anchovies

    “Tinned anchovies have an intense savoury and salty kick. I use these all the time to add flavour to stews, pasta and roasts. They really round things off beautifully.”

     

    Rachel – Sweetcorn

    “A regular feature in our house. A tin of this is a great healthy back up when the fresh stuff has run out and can be added to pasta dishes or salads. It’s also great with a roast or the kids favourite quick meal– chicken nuggets and wedges!”

     

    Jayne – Chickpeas

    “They have a high fibre content and are a great source of protein for vegetarians (like me). They also provide essential vitamins and minerals while being easy to throw in to all sorts of dishes. I buy them tinned for convenience but you can also get them dried in bags.”

     

    Lawson – Smoked Paprika

    “I use this on all sorts. It brings a smokey spice to tray bakes, hearty soups, stews and casseroles. Its also an essential ingredient for me when making chilli.”

    Get in touch!

    We would love to hear about what your cupboard essentials and why you love them. Please leave a comment below, email or tweet us.