Heritage pasta and Countryfile

Posted in Food Stories, Kitchen News with tags , , , on September 25th, 2015 by liberatethelasagna

The Harvest, BBC Countryfile & Heritage Pasta

As we have been working on our new range of Heritage Pasta, the grains in the Prestwood farm fields where we have been experimenting with pasta have been ripening and the harvest has started! We have been lucky enough to witness the extra-ordinary ripper-binder, an incredible 1930’s machine that still at work on the farm.

countryfile_logo

 

It seems it was not only us that was interested and a crew from the BBC program CountryFile visited to film our friend John Letts autumn Harvest of the heritage grains. We have been using John’s flour in our cookery classes and to make our fresh pasta for some time and have recently been developing some dried pasta with it.

11850482_844064992308966_8878103525639014639_o

11807675_844064895642309_6840372317659581504_o

Country File aired on the 30th August and featured not only John but us making pasta and creating a amazing dish of food for everyone on the team. We will be selling some of the pasta along with some pesto at the Thame Food Festival on the 26th September… hope to see you there.

.http://www.cici-coco.com/index.php/2015/09/1653/http://www.cici-coco.com/index.php/2015/09/1653/http://www.cici-coco.com/index.php/2015/09/1653/

Share this:
Share this page via Email Share this page via Stumble Upon Share this page via Digg this Share this page via Facebook Share this page via Twitter

Quattro Pasta | Cookery Class

Posted in Kitchen News with tags , , , , , on January 25th, 2014 by liberatethelasagna

Today at Beam Cottage we made pasta and cooked some delicious sauces with six lovely guests. For the pasta we use our own heritage mix of spelt and rivet flour but all the hard work came from our guests… Here is what we made…

Our Pasta Sauces:
Homemade italian sausage ragu made with Beckley pork, garlic and fennel seeds.
Creamed New Forest Sarum (a delicious cheese!) sauce with walnut pesto and local Bucks honey.
Butter, sage and poppy seed sauce.

Pasta & Ravioli:
Tagliatelle & farfalle
Ravioli with endive and homemade goat ricotta
Cansunziei – Sandy Lane Farm organic beetroot & Ambo potato half moon ravioli.

The next cookery course is called ‘A Trip to Tuscany’ and is on Saturday 8th, February. There is a full list of cookery classed here
Hopefully we will see you on one of our next courses!

Cookery Class 4 600Cookery Class 2 600Cookery Class 5 600

 

Share this:
Share this page via Email Share this page via Stumble Upon Share this page via Digg this Share this page via Facebook Share this page via Twitter

Mamma Mia! | Hero reviews our cookery course

Posted in Food Stories, Kitchen News with tags , , , , on January 4th, 2014 by liberatethelasagna

imgres

Hero runs the infamous blog Muddy Stilettos and we invited her along on one or our short pasta making courses in November last year. She wrote a lovely and informative review on her blog and has indeed bought a pasta making machine for Christmas… !

Read her full review here Mamma Mia!

IMG_4303-1024x768

 

 

 

Share this:
Share this page via Email Share this page via Stumble Upon Share this page via Digg this Share this page via Facebook Share this page via Twitter

Vale Harvest Local Producers Market

Posted in Food Places, Food Stories, Kitchen News with tags , , , , , , , on April 15th, 2013 by liberatethelasagna

We are proud to be associated with the Vale Harvest Local Producers Market that is going from strength to strength. Last year the market moved around a bit; we had the beautiful location at Orchard View Farm that proved a bit too far for our customers to travels too and then the windswept and rainy XT Brewery yard that was just too cold and wet!

Since the beginning of the year  though we have been firmly located in Haddenham. On the first Saturday of each month we put up our tent and spread out our food along with lots of other amazing local producers. The market was immediately well supported by the local community and is growing each month. You can get everything from your basics: bread, vegetables and meat (all locally baked, grown or reared!) to more elaborate cakes, jams and of course our lasagna and sauces. We have also been experimenting with hand made pasta at the market made from ancient varieties of spelt and rivet wheat that has been selling well.

You can see when the next market it at http://valeharvest.weebly.com/ – we hope to see you there!

1433789_orig 6731881_orig 7026081_orig 8080608_orig Vale Harvest Event 1

Share this:
Share this page via Email Share this page via Stumble Upon Share this page via Digg this Share this page via Facebook Share this page via Twitter

Heritage : Rare Breed : Ancient : Heirloom

Posted in Food People, Food Places, Food Products, Food Stories, Kitchen News with tags , , , , , on March 24th, 2013 by liberatethelasagna

Handmade Fresh Pasta with heritage and ancient varieties of wheat.

As an artisan producer heritage, ancient, rare breed and heirloom are the words that we are hearing more and more in the world of producers and artisan food makers… as breeds and varieties that often taste better, are more distinctive as well as helping to preserve biodiversity in our countryside.

Whilst we use rare breed Oxford Sandy and Black Pork in our Cuddington Special Lasagna and are exploring Heirloom tomatoes in our sauces (giving each one its own sweetness rating) we were excited when were introduced to ancient and heritage varieties of wheat, by John Letts.

We met John about two years ago at a local apple festival; he spoke about ancient varieties of wheat that he was working with and we discussed how these might work in pasta making as an alternative to the more traditional wheat varieties.

Two years later we met John again and have been making our own fresh pasta using his flour since. We experimented with various different varieties of ancient and heritage wheat flours but have settled on our own unique mix of spelt and rivet wheat flour to make our pasta.

Pasta450

The heritage rivet flour is milled from rare species of wheat that was first grown in England in the Norman period and became popular because of its high yield and exceptional flavour. The spelt is the parent of modern wheat flour and was first grown in Britain in the Bronze Age (2,000BC) before disappearing from the farmer’s fields in the Saxon period.

John Letts has been working with local farmers in Buckinghamshire and Oxfordshire to grow a limited supply of these wheat varieties and mills the wheat into the most amazing flour.

By combining the two varieties we have made a pasta that has a fantastic bite and taste. Just by combining the pasta with butter and parmesan you have a great tasting lunch…

John is also growing one of the oldest of all wheats, Emmer. This is closely related to durum wheat so we are looking forward to getting our hands on some of the milled flour to see what we can make…

Share this:
Share this page via Email Share this page via Stumble Upon Share this page via Digg this Share this page via Facebook Share this page via Twitter

Handmade Spelt Pasta

Posted in Food Products, Food Stories, Kitchen News with tags , , , , on January 25th, 2013 by liberatethelasagna

We have been experimenting making different pastas… the best so far is Spelt Pasta… delicious.

We have called it ‘Tagliatelle di Francesca.’

Share this:
Share this page via Email Share this page via Stumble Upon Share this page via Digg this Share this page via Facebook Share this page via Twitter