.@raymond_blanc: Today is #WorldEnvironmentDay What better day for you to encourage local chefs and restaurants to sign up to the new Food Waste: Bad Taste programme with @the_SRA! more details at https://t.co/lyjh17kMem


Today is #WorldEnvironmentDay What better day for you to encourage local chefs and restaurants to sign up to the new Food Waste: Bad Taste programme with @the_SRA! more details at https://t.co/lyjh17kMem pic.twitter.com/gVAFlGBtyS

— Raymond Blanc (@raymond_blanc) June 5, 2019

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Strawberries almost ready. I don’t know why there is an onion growing in the middle though #AceFoodD esk reports


Strawberries almost ready. I don’t know why there is an onion growing in the middle though.

pic.twitter.com/qUdxqCYZEv

— Ace Consumer News (@AceFoodNews) June 4, 2019 https://aceconsumernews.wordpress.com/2019/06/04/strawberries-almost-ready-i-dont-know-why-there-is-an-onion-growing-in-the-middle-though-https-t-co-qudxqcyzev/

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FEATURE: Sad day on Tuesday when it was announce that Jamie Oliver restaurant chain collapse costs 1,000 jobs even after he put in £4-million of his own money in to try and save it but to no avail as 22 of 25 must close #AceFoodDesk reports


#AceFoodReport – May.22: The group, which includes the Jamie’s Italian chain, Barbecoa and Fifteen, has appointed KPMG as administrators: Twenty two of the 25 restaurants in Jamie Oliver’s restaurant group have now closed: Mr Oliver, who put in £4m cash this year, said: “I appreciate how difficult this is for everyone affected.”

Jamie Oliver restaurants map

Two Jamie’s Italian restaurants and Jamie Oliver’s Diner at Gatwick Airport will continue to trade in the short term while the administrators explore options for the outlets.

“The group had recently undertaken a process to secure additional investment into the business and, since the beginning of this year, Jamie Oliver has made available additional funds of £4m to support the fundraising,” said the administrators in a statement.

“However, with no suitable investment forthcoming and in light of the very difficult current trading environment, the directors resolved to appoint administrators.”

Jamie Oliver’s Fifteen Cornwall at Watergate Bay, which operates under a franchise, is unaffected. The international restaurants trading as Jamie’s Italian, Jamie’s Pizzeria and Jamie’s Deli will also continue to trade as normal.

tweet

‘Passion’

Mr Oliver tweeted that: “I’m devastated that our much-loved UK restaurants have gone into administration.”

And in a statement he added: “I would also like to thank all the customers who have enjoyed and supported us over the last decade, it’s been a real pleasure serving you.

“We launched Jamie’s Italian in 2008 with the intention of positively disrupting mid-market dining in the UK High Street, with great value and much higher quality ingredients, best-in-class animal welfare standards and an amazing team who shared my passion for great food and service. And we did exactly that.”

Jamie Oliver restaurant worker ‘devastated’

Notices have appeared in the windows of the 22 branches which have already closed.

The Unite union said the development was a “devastating blow for the chain’s hardworking and loyal workforce”.

“Restaurants are not being helped by the current economic uncertainty, although those businesses like Jamie Oliver’s that dashed for expansion in recent years seem particularly precarious. As ever, it is the workers at the restaurant and in the supply chain who bear the heavy cost of boardroom decisions.”

The union also asked for assurances that staff will be “protected and paid all the money they’re owed, including wages, holiday and redundancy”. 

One Jamie’s Italian worker in Birmingham, Valentine Balbinot, said: “It was just so devastating, we were not expecting this… it is really brutal.”

Fame

Mr Oliver is known for his Naked Chef books and TV shows, broadcast in dozens of countries, after first being shown in the UK 20 years ago.

He has also campaigned for healthier eating, including in school meals.

Jamie's Italian branchGetty Images

His chain is the latest victim of a tough trading environment on the UK High Street.

Earlier this year, cafe chain Patisserie Valerie fell into administration, and 70 outlets closed, with the loss of 920 jobs, although 96 shops were saved.

Other mid-market chains that have struggled in recent years have included Byron Burger, Prezzo and Carluccio’s.

Mr Oliver’s business has faced difficulties over the past two years, with a number of Jamie’s Italian and Barbecoa restaurants shutting.

Closed notice on Jamie's in George Street, GlasgowClosed notices have been posted on a number of outlets, including Jamie’s in Glasgow

In 2017, he closed the last of his Union Jacks restaurants and also shut his magazine Jamie, which had been running for almost 10 years.

In December of that year the chef also put £3m of his own money into his restaurant businesses.

Simon Mydlowski, a partner at law firm Gordons and an expert in the hospitality industry, said Jamie’s had failed to keep up with changing trends.

“To be successful in this sector you have to be constantly evolving – from the menus and the drinks choice, to the way you engage with customers.”

“Faced with higher rent, rising food prices and increased competition, restaurants need a point of difference – it’s no coincidence that smaller brands with the freedom and flexibility to keep things fresh are currently the ones performing well.”

#AceFoodDesk report …………Published: May.22: 2019:

Editor says #AceNewsDesk reports & #Brittius says are provided by Sterling Publishing & Media News and all our posts, links can be found at here Live Feeds https://acenewsroom.wordpress.com/ Ace News Services Posts https://t.me/AceSocialNews_Bot and thanks for following as always appreciate every like, reblog or retweet and free help and guidance tips on your PC software or need help & guidance from our experts AcePCHelp.WordPress.Com or you can follow our breaking news posts on AceBreakingNews.WordPress.Com or become a member on Telegram https://t.me/acebreakingnews all private chat messaging on here https://t.me/sharingandcaring

CDC #FoodSafetyAlert: Multi-state Outbreak of Salmonella infections linked to Karawan brand tahini advice to consumers, retailers and restaurants: Do not eat, sell, or serve tahini labeled as “Karawan Tahini ” or “El-Karawan Tahini” or products made with this tahini, such as hummus #AceFoodD esk reports


A CDC food safety alert about a multistate outbreak of Salmonella infections linked to Karawan brand tahini has been posted at https://www.cdc.gov/salmonella/concord-05-19/index.html

Key points:

  • CDC, public health and regulatory officials in several states, and the U.S. Food and Drug Administration are investigating a multistate outbreak of Salmonella Concord infections linked to Karawan brand tahini imported from Israel.
  • On May 15, 2019, Brodt Zenatti Holding LLC of Jupiter, Fla., recalled Karawan brand tahini because it might be contaminated with Salmonella.
  • Four ill people have been reported from three states (Mass., N.Y., and Texas).
  • One person has been hospitalized. No deaths have been reported.
  • Illnesses started from March 9, 2019, to March 23, 2019.
  • This outbreak is not related to a recent multistate outbreak of Salmonella infections linked to tahini.
  • This investigation is ongoing and CDC will provide updates when more information is available.

Advice to consumers, retailers, and restaurants:

  • Do not eat, sell, or serve tahini labeled as “Karawan Tahini” or “El-Karawan Tahini” or products made with this tahini, such as hummus.
  • Retailers and restaurants should not use any Karawan brand tahini. Retailers and restaurants should throw the product out and sanitize any surfaces that may have come in contact with recalled tahini or products made with recalled tahini.
  • Consumers should not eat any Karawan brand tahini. Throw out any food you made with Karawan brand tahini. Even if some tahini was eaten and no one got sick, do not eat it.
    • Wash containers that held foods made with recalled Karawan brand tahini with hot, soapy water or clean in the dishwasher.
    • Wash surfaces that came into contact with recalled tahini with hot, soapy water.
  • Contact a healthcare provider if you think you got sick from eating Karawan brand tahini products.

About Salmonella:

  • Most people infected with Salmonella develop diarrhea, fever, and stomach cramps 12-72 hours after eating contaminated food.
  • The illness usually lasts 4 to 7 days, and most people recover without treatment.
  • More information can be found at https://www.cdc.gov/features/salmonella-food/index.html.

If you have questions about cases in a particular state, please call that state’s health department.

Thank you,

CDC News Media Branch

404-639-3286

media

#AceFoodDesk report …………….Published: May.22: 2019:

Editor says #AceNewsDesk reports & #Brittius says are provided by Sterling Publishing & Media News and all our posts, links can be found at here Live Feeds https://acenewsroom.wordpress.com/ Ace News Services Posts https://t.me/AceSocialNews_Bot and thanks for following as always appreciate every like, reblog or retweet and free help and guidance tips on your PC software or need help & guidance from our experts AcePCHelp.WordPress.Com or you can follow our breaking news posts on AceBreakingNews.WordPress.Com or become a member on Telegram https://t.me/acebreakingnews all private chat messaging on here https://t.me/sharingandcaring

RT @raymond_blanc: The food #jardinblanc was tremendous .summery .fresh ,seasonal.first peas, asparagus ,broad beans, the first lamb ….@AceFoodNews


The food #jardinblanc was tremendous .summery .fresh ,seasonal.first peas, asparagus ,broad beans, the first lamb …. pic.twitter.com/WNRtk0r6uy

— Raymond Blanc (@raymond_blanc) May 21, 2019
— Read on aceconsumernews.wordpress.com/2019/05/21/rt-raymond_blanc-the-food-jardinblanc-was-tremendous-summery-fresh-seasonal-first-peas-asparagus-broad-beans-the-first-lamb-https-t-co-wnrtk0r6uy/

.@jamieoliver said: “I am deeply saddened by this outcome and would like to thank all of the staff a nd our suppliers who have put their hearts and souls into this business for over a decade. I appreciate how difficult this is for everyone affected @AceFoodNews


.@jamieoliver said: “I am deeply saddened by this outcome and would like to thank all of the staff and our suppliers who have put their hearts and souls into this business for over a decade. I appreciate how difficult this is for everyone affected… https://t.co/EK9lpCB4Jh

— The Caterer (@Caterertweets) May 21, 2019

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Salzburger Nockerl // Willkommen bei Lis


„… süß wie die Liebe und zart wie ein Kuss“, so wird das Gericht besungen. Für manche ist es die Leichtigkeit, für andere der einzigartige Geschmack, der sie so besonders macht, die Salzburger Nockerl.

Foto ORF

Zutaten für 4 Personen

  • 250 g Eiweiß
  • 125 g Zucker
  • 3 Dotter
  • 10 g Mehl
  • Zitronenschale
  • Rum
  • Vanillezucker nach Geschmack
  • 1 Prise Salz
  • ca. 50 g Preiselbeeren, Butter und
  • Zucker für die Form

Die Zubereitung

Die wichtigste Zutat für die Original Salzburger Nockerl sind die Eiklar. Diese müssen zu Beginn sehr steif geschlagen werden. Dabei nach und nach auch den Zucker daruntermischen, dann den Rum, den Vanillezucker, eine Prise Salz sowie die Zitronenschale beifügen und fertig schlagen.

Am besten macht man eine kleine Probe – Jungköche üben so, ob das Eiklar auch wirklich steif geschlagen ist: Zieht man den Mixer aus der Masse, muss sie steif stehen bleiben. Oder noch extremer: Stellen Sie das Gefäß, in dem Sie das Eiklar geschlagen haben, einfach einmal auf den Kopf. Bleibt die Masse fest im Gefäß, haben Sie die richtige Konsistenz.

Foto ORF

Dotter wird unter die Eischneemasse gezogen

Danach werden vorsichtig Dotter und Mehl unter die Masse gezogen, am besten machen Sie das mit einem einfachen Schneebesen. Die einzelnen Zutaten sollten sich gut vermischen und die Masse einen schönen goldenen Farbton haben.

Marmelade dünn verstreichen

Danach geben Sie rund 4 Eßlöffel gut abgerührte Preiselbeermarmelade in eine gebutterte und gezuckerte Auflaufform und verstreichen diese am Boden. Es sollte eine dünne Marmeladeschicht entstehen. Anschließend am besten mit einer Teigkarte drei etwa gleich große Nockerl formen und in die befettete Form geben.

Gebacken werden die Salzburger Nockerl bei 180 Grad Umluft oder 200 Grad Ober- und Unterhitze für zehn bis 15 Minuten im Backrohr backen. Vorsicht an dieser Stelle: Öffnen Sie keinesfalls das Backrohr, um zwischendurch nach dem Rechten zu sehen. Das mögen Salzburger Nockerl nicht besonders – Sie riskieren, dass die Süßspeise zusammenfällt.

Fertig sind die Salzburger Nockerl, wenn Sie eine schöne, goldbraune Farbe haben. Zum Schluss aus dem Backrohr nehmen und mit Staubzucker bestreut und noch heiß servieren.

  • Rezept von Pâtissière Anna Andriska

Source: // Willkommen bei Lis

Editor says #AceNewsDesk reports & #Brittius says are provided by Sterling Publishing & Media News and all our posts, links can be found at here Live Feeds https://acenewsroom.wordpress.com/ Ace News Services Posts https://t.me/AceSocialNews_Bot and thanks for following as always appreciate every like, reblog or retweet and free help and guidance tips on your PC software or need help & guidance from our experts AcePCHelp.WordPress.Com or you can follow our breaking news posts on AceBreakingNews.WordPress.Com or become a member on Telegram https://t.me/acebreakingnews all private chat messaging on here https://t.me/sharingandcaring

#AceRecipeNews – Hühnerbrustfilet auf Gurken-Ingwer-Salat // Willkommen bei Lis #AceFoodDesk reports


Hühnerbrust:

400 g Naturjoghurt

2,0 TL Vietnamesische Gewürzmischung

etwas Chili Salz

1 Prise Zucker

4 g Hühnerfilet

50 g Cornflakes

80 g Semmelbrösel

etwas Öl

Gurken-Ingwersalat:

500 g Salatgurken

1 Prise Salz

80 g Ingwerscheiben, eingelegt, mit Einlegesaft

2,0 EL Weißweinessig

3,0 EL Olivenöl extra nativ

etwas Chili Salz

etwas Pfeffer

1 Prise Zucker

1,0 EL Dill, fein gehackt

Zubereitung

Hühnerbrust:
Das Joghurt mit der Vietnamesischen Gewürzmischung glatt rühren. Die Hälfte davon abnehmen, mit Chili Salz und einer Prise Zucker würzen und zugedeckt im Kühlschrank als Dipsauce zum Anrichten aufbewahren.

Die Hähnchenbrustfilets mit dem übrigen, ungesalzenen Gewürz-Joghurt einstreichen und am besten über Nacht, mindestens aber mehrere Stunden zugedeckt und gekühlt marinieren lassen.

Den Backofen auf 100°C vorheizen und ein Abtropfblech in die mittlere Einschubleiste schieben.

Von den Hähnchenbrustfilets das Joghurt etwas abstreifen. Die Cornflakes in einer Plastiktüte mit einem Nudelholz zu Bröseln zerreiben. Die Semmelbrösel mit den Cornflakes mischen und auf einen flachen Teller geben.

Die Hähnchenbrustfilets in der Mischung wenden und in einer Pfanne mit etwas Öl auf beiden Seiten knusprig anbraten.

Auf ein Backblech legen und im vorgeheizten Ofen in 20-30 Minuten, je nach Größe, saftig durchziehen lassen.

Gurkensalat:
Die Gurken waschen und dünn hobeln. Ingwerscheiben in feine Streifen schneiden, mit dem Einlegesaft, Essig und Olivenöl unter die Gurken mischen. Mit Chili Salz, Pfeffer und einer Prise Zucker würzen und mit Dill mischen.

Den Salat auf Tellern verteilen, die gebackenen Hähnchenbrustfilets schräg in Scheiben schneiden und darauf anrichten. Den Joghurt-Gewürz-Dip außen herum träufeln.Falls dir Ingwer nicht schmeckt kannst du ihn auch ohne Probleme weglassen.

Unser Tipp:

Source: // Willkommen bei Lis

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#AceRecipeNews – Omas Marmorguglhupf – #AceFoodDesk reports


Zutaten:

25 dag Butter

20 dag Feinkristallzucker

1 Pkg. Vanillezucker

4 Eier

30 dag Mehl

5 dag Maizena

2 TL Backpulver

3 dag Kakao

Milch

Rum

Zubereitung:

Butter, Zucker und Vanillezucker flaumig rühren, danach die Eier einrühren (nicht alle auf einmal). Dann das Mehl, Maizena und Backpulvergemisch nach und nach darüber sieben und einrühren. Gerne etwas Milch dazu geben, damit es nicht so „staubt“.

Die Hälfte dieser hellen Masse in eine gefettete und gemehlte Guglhupfform füllen. Den Rest des Teigs mit Kakao, Milch und Rum verrühren (wenn nötig oder gewollt auch noch etwas Zucker dazugeben). Nun auch die dunkle Masse in die Guglhupfform füllen und mit einer Gabel Schlingen im Teig ziehen, sodass die Marmorierung entsteht. Bei mittlerer Hitze circa 50 Minuten backen. Den Spießtest machen, um zu sehen, ob noch etwas kleben bleibt.

Rezept von Katharina Strommer.

Source: // Willkommen bei Lis

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#AceRecipeNews – Italian Peach Cookies – (KDKA) #AceFoodDesk reports


It’s perhaps the most popular cookie at graduation parties and wedding receptions and to wrap up Cookie Table Week on Pittsburgh Today Live, we have the recipe for the Italian Peach Cookie!

Italian Peach Cookies

Ingredients:

  • 7 ½ to 8 cups all-purpose flour
  • 2 TBL baking powder
  • 1 ½ cups white sugar
  • 1 ½ cups milk
  • 1 cup butter, melted and cooled
  • 1 tsp, almond
  • Peach liqueur

Directions:

Preheat oven to 350 F.
Line 2 baking sheets with parchment paper, or lightly grease 2 sheets

Place eggs and sugar in bowl and beat with an electric mixer till light, @3 minutes.

Add butter and beat till creamy, then mix in milk and almond flavoring.

Mix flour with baking powder, then add this to the batter, beating just till combined.

Take a small amount of batter in your hands, and roll into a ball: 1 ½ inches for large, ¾ of an inch for the small sized cookies, and place on the baking sheets.

Continue to roll out all the batter into balls, then bake for about 15-20 minutes or until very light brown on the bottom. Cool well.

Filling: use a sharp knife and cut out a circle at the bottom of the cookie, removing the cookie centers and placing these in a bowl.

Mix cookie crumbs and enough peach jam until you have a sticky filling.
Fill each cookie, then match cookies for shape and size. Clean any filling from seam.

Place about ½ cup of peach liqueur in two separate bowls, and color one yellow and the other red. In a third bowl, place fine white sugar.
Carefully dip each cookie pair into the red mixture ¾ way up the cookie, then dip the other end in the yellow mixture.

Gently blot the cookie with paper towels to remove most of the liquid, then immediately roll the cookie in the sugar.

Place on waxed paper to dry. Once dry garnish with plastic peach leaves, or fresh mint leaves.

#AceFoodDesk report ……….Cookie Table Week: // CBS Pittsburgh Published: May.10: 2019:

Editor says #AceNewsDesk reports & #Brittius says are provided by Sterling Publishing & Media News and all our posts, links can be found at here Live Feeds https://acenewsroom.wordpress.com/ Ace News Services Posts https://t.me/AceSocialNews_Bot and thanks for following as always appreciate every like, reblog or retweet and free help and guidance tips on your PC software or need help & guidance from our experts AcePCHelp.WordPress.Com or you can follow our breaking news posts on AceBreakingNews.WordPress.Com or become a member on Telegram https://t.me/acebreakingnews all private chat messaging on here https://t.me/sharingandcaring