With
the news that Britain’s biggest biscuit company United Biscuits has
been sold to Turkish firm Yildiz, we chart the global drift of the UK’s
kitchen-cupboard stalwarts
Big in Turkey … Jaffa Cakes.Photograph: Clive Gee/PA
Those foreigners, they come over here and steal our
biscuits. That was Ukip’s imaginary response to Monday’s newsflash that
Britain’s biggest biscuit maker United Biscuits, guardian of the Jaffa
Cake, Penguin and McVitie’s Digestives, had been gobbled up by little
known Turkish food giant Yildiz for £2bn. But it’s not the first time
that overseas firms have raided our larder …
Jaffa Cakes
These cakey-biscuity hybrids roll off a production line in
Manchester but its parent, United Biscuits – which also owns Jacob’s,
Twiglets and Mini Cheddars – is based in Hayes Middlesex. Yildiz’s
perhaps less well known brands include “Turtles”, “Kat Kat, Tat” and
“Bizim Mutfak” so opportunities for new biscuit variants abound.
Cadbury Dairy Milk
Cadbury Dairy Milk.Photograph: Linda Nylind/Guardian
It’s as British as Hershey’s these days after US food giant
Kraft wrested control of Britain’s favourite chocolatier for £11.6bn in
2010. Dairy Milk is still made in Cadbury’s spiritual home of
Bournville, but its paymasters are based near Chicago, in Deerfield,
Illinois.
Burton’s Biscuits
Jammie Dodgers.Photograph: Sarah Lee/Guardian
Ahh, Jammie Dodgers with that gooey splodge of red stuff in
the middle. Jammies are part of the Burton’s Biscuit (tin) along with
other dunking favourites such as Lyons fig rolls and Wagon Wheels, but
the St Albans company is British no more having been sold to Canadian
investors, the Ontario Teachers’ Pension Plan, for £350m last year.
Weetabix
Weetabix.Photograph: Alamy
The Chinese are literally eating our breakfast these days,
gobbling up British cereal maker Weetabix two years ago in a deal worth
£1.2bn. The takeover by state-owned Bright Food has spawned a number of
spin-offs, with green tea-flavoured breakfast bars, developed in its
Northamptonshire labs, to be exported to China.
Newcastle Brown Ale
Newcastle Brown Ale.Photograph: Alamy
The carve up of UK brewing giant Scottish & Newcastle
in 2008 saw “Newkie Brown” fall to Heineken. According to the Dutch
brewer’s website it is one of the fastest-selling beers in the US with
its “delicate fruit aroma, and caramel and nutty malt taste” making it
easy to drink. That’s not how we remember it from our student days.
New Covent Garden Soup
New Covent Garden Soup.Photograph: Katherine Rose
The posh soup maker, set up by two North London
entrepreneurs in 1986, is now owned by Hain Celestial, the US food group
which is also home to Linda McCartney’s vegetarian sausages.
The Glenlivet
Glenlivet.Photograph: Alamy
This single malt appears to be Scottish as tartan and
shortbread with the Glenlivet distillery nestled in the dramatic scenery
of Speyside, but it has been owned by French drinks giant Pernod Ricard
for more than a decade.
Sarson’s vinegar
Sarson’s vinegar.Photograph: Alamy
The famous condiment was invented by London vinegar maker
Thomas Sarson in 1794, and according to vinegar lore, you used to catch a
whiff of it brewing as you approached London Bridge due to its nearby
factory. Two years ago, it was one of several brands sold off by Mr
Kipling owner Premier Food’s to Japan’s Mizkan Group.
Italian cuisine varies region-to-region, you can find different traditions
and different culinary expertise all throughout Italy. Italian desserts are no
different. While every Italian region may have its own dessert recipe, these
select few desserts have spread both nationally and internationally. These are
the top ten desserts you owe it to yourself to try if you are in Italy.
10. Struffoli – Struffoli is a traditionally Neapolitan dessert that
consists of marble-sized deep fried balls of dough. They are light on the inside
and crunchy on the outside. They are often mixed with other sweet things such as
honey. While there are a number of ways to present Struffoli, the traditional
way is presenting them with bits of an orange rind, cinnamon taste confection,
and honey. Struffoli is often served warm during Easter and Christmas.
9. Tartufo di Pizzo – A typical pastry product from what is now Calabria. It
is a hand-shaped cake with a heart of chocolate, melted and covered with
sprinkles of cocoa powder and sugar.
8. Biscotti – The full name for biscotti is biscotti di Prato (which
translates into biscuits of Prato). These cakes are twice baked. While still hot
and fresh in the oven, these large almond biscuits are cut. That is why they
remain dry and crunchy after baking.
7. Babà – Even though it may have Polish origins, the Babà is now typically
a product that you would find in Naples. They are liquid saturated yeast cakes.
These are often filled with pastry cream or whipped cream.
6. Ciarduna – Traditionally from Palermo, Ciarduna are sweet pastries. The
pastries are made up from an almond cookie shell that is filled with mascarpone
or ricotta filling. There are also varieties that are filled with powdered sugar
and chocolate frosting or covered in a chocolate shell.
5. Panna Cotta – Originally, Panna Cotta is from the Piemonte region, but
you can now find it all throughout Italy. It is made by simmering together
sugar, milk, and cream, and mixing them together with gelatin. You then let it
cool until set. It is usually served with caramel sauce, chocolate, or wild
fruit coulis.
4. Cassata Siciliana – A round sponge cake that is moistened by liqueur or
fruit juices and has layers of candied peel, vanilla, chocolate filling, or
ricotta cheese. It is covered with a shell of green and pink pastel colored
icing, marzipan, and layered with decorative designs. Not only exceptionally
tasty, but also beautiful to look at.
3. Cannoli – A delicious pastry desert. Fried pastry dough made into
tube-shaped shell form. They are usually filled with a creamy, sweet filling,
often containing ricotta. These are well known in the United States as well.
2. Gelato – The only thing to say about the Italian version of ice cream is
that people do not actually realize what the big deal is about gelato until they
try it. Creamy, rich and yet not filling in the slightest, ice cream how it
should be.
1. Tiramisu – Tiramisu is perhaps the most popular Italian dessert. The
original recipe comes from the northern region of Veneto. Ladyfingers dipped in
coffee, layered with a mixture of mascarpone and egg yolks, flavored with cocoa
and liquor. The original recipe has since been adapted in many different
varieties including cakes and puddings.
Now you can make Thai Dessert at your home any time.Here some Thai Dessert
Recipe for you.What makes it extra good is the fact that it is made with coconut
milk instead of whipping cream or evaporated milk. Unlike dairy products,
coconut milk brings out and enhances the taste of the mango, plus adds that
touch of richness you're looking for in a pudding. Here is an easy mango pudding recipe below:
Ingredients:
2 medium to large ripe mangoes
1 packet gelatine
1/2 cup hot water
1/3 cup white sugar
1 cup good-quality coconut milk
Preparation:
Make sure your mangoes are ripe - the fruit should be bright orange or yellow
and fairly soft. Scoop out the fruit, including around the stone. Place the
fruit in a food processor or blender and blitz to create a smooth mango puree.
Leave the mango in the processor/blender.
In a saucepan, heat up the water until it reaches a rolling bowl. Remove from
heat. While stirring the water with a whisk or fork, sprinkle the gelatin over
the surface of the water and stir briskly in order not to have any lumps.
Add the sugar to the hot water/gelatin mixture and stir to dissolve.
Add this mixture to the mango in the food processor/blender. Also add the
coconut milk. Blitz briefly until ingredients are combined.
Pour into dessert bowls or cups and place in the refrigerator for at least 2
hours (or up to 24 if making ahead of company coming). Serve cold on its own, or
with some fresh fruit, and ENJOY!
To delight the taste buds of your guests, nothing is better than to make the
cake yourself. Leave the traditional chocolate cake and delight your guests by
making a cake with yoghurt and berries.
Recipe for yogurt cake with berries and a recipe is relatively simple to make
and everyone beginners. It will take about twenty minutes to make the cake
batter yogurt and about thirty minutes to cook this wonder. Before starting the
recipe for yogurt and fruit cake, preheat your oven to 180 ° C.
Ingredients and utensils:
Before anything else, it is essential to prepare the list of ingredients.
Recipe for yogurt cake with berries and requires the following ingredients: A
yogurt (you can focus on a 0% yogurt to lighten the recipe or yogurt with
berries), two egg yolks, two egg whites, a yoghurt pot with oil, three flour
yogurt, a yogurt pot caster sugar, a packet of vanilla sugar and a packet of
yeast and 450 grams of red fruits.
To complete the recipe for yogurt cake and berries, you’ll need a drummer and
a cake pan.
Making:
To start cake recipe yoghurt and berries, pour into a large container, plain
yogurt or yogurt with berries and then dilute it with all the oil pot and the
pot of caster sugar, the three jars of flour and yoghurt sachet of yeast.
Separate the white from yellow. Put the yolks in the above mixture and put a
pinch of salt in the blanks as you go in snow.
Stir in egg whites and mix in preparation for a smooth paste then add the
berries. Butter the mold and pour the batter. Bake for about 30 minutes.
Tips:
The red fruits are available at a certain time of year. Thus, to make the
recipe for yogurt cake and berries in the summer season not, you can buy
packages of frozen berries to your supermarket shelf as usual.
Moreover, nothing prevents you to replace the berries with red fruit jam. In
this case, instead of adding 450 grams of red fruit, it will put four large
tablespoons of red fruit jam.
This pumpkin cheesecake recipe is really a perfect dessert. I'm not a big fan
of pumpkin pie, but I love pumpkin cheesecake! This pumpkin cheesecake is the
best pumpkin cheesecake I ever tasted. When I made this pumpkin cheesecake
recipe for the first time, it was my first time ever making any kind of
cheesecake, and it came out perfectly! I was brave enough to test this new
recipe for Thanksgiving, and I also made a classic apple pie as a backup plan,
and as a result I had 2 wonderful desserts for all the guests to enjoy!
Best Pumpkin Cheesecake Recipe
Ingredients:
CRUST:
1 3/4 cups graham cracker crumbs
3 tbsp sugar
1/2 tsp cinnamon
1 stick (1/2 cup) butter, melted
FILLING:
3 packages (8 oz each) cream cheese, brought to room temperature
1 can (15 oz) pumpkin puree
3 eggs + 1 egg yolk
1/4 cup sour cream
1 1/2 cup sugar
1 tsp vanilla
1 tsp cinnamon
1/8 tsp nutmeg
2 tbsp flour
Instructions:
Preheat oven to 350F. Put a pan of water in the oven on the bottom shelf and
keep it there the whole time while the cheesecake is baking. Spray the 9-inch
non-stick springform pan with non-stick cooking spray.
Make the crust: Mix graham cracker crumbs, sugar and cinnamon. Add melted
butter and mix until combined. Press the crust into the sprinform pan and set
aside.
Make the filling: In a large bowl, put cream cheese, pumpkin puree, eggs,
sour cream, vanilla, sugar, spices and flour. Mix together with a mixer until
the mixture is evenly colored and smooth.
Pour the filling into the crust. Put in the oven and bake for 1 hour.
Remove the pumpkin cheesecake from the oven and let rest for 1 hour to cool
down. Cover with plastic wrap and refrigerate for at least 4 hours.
True real Nagasaki Castella does not contain any added oil, which makes Ong's
recipe unique. There are also several other techniques in traditional Castella
that I don't use here: sprinkling the batter with coarse sugar that settles at
the bottom and makes a dark, sweet bottom crust, taking out the cake halfway
through baking and disturbing it to destroy the air bubbles and make the cake
dense, and baking in a covered container to steam the cake. You will also notice
there is a slight fall in the cake, which creates a raised rim of crust. This
didn't bother me, but if you don't like the effect, you can cool the cake
upside-down: just be careful to do so on a greased surface so you won't lose any
of the precious crust.
Ingredients:
88g (1/2 cup + 2 tablespoons) all-purpose flour
3 large eggs, at room temperature
1 large egg yolk, at room temperature
pinch of salt
126g (1/2 cup + 2 tablespoons) granulated sugar
42g (1 tablespoon + 2 teaspoons) honey
22g (1 tablespoon + 2 teaspoons) canola or other neutral oil
Preheat the oven to 175°C. Spray an 8-inch round pan with baking spray and
line the bottom and sides with parchment. Don't spray the parchment after
lining. Sift the flour onto a sheet of wax paper or a bowl and set aside. In a
heatproof bowl, add the eggs, egg yolk, salt, sugar, and honey. Place this over
a saucepan of simmering water and beat on medium speed with a hand mixer for 10
minutes. Take off the heat and beat on high speed for at least 6 more minutes
using a hand mixer. The batter will be cool, pale and form very thick ribbons
that take a very long time to sink completely into the surface of the
batter.
Gently fold in the flour into the batter in 3 additions. Take about 1/2 cup
of the batter and whisk it into the oil until completely homogeneous, then
drizzle it back into the batter, folding continuously as you add it.
Pour the batter into the prepared pan and bake for 20 minutes, then turn the
heat down to 150°C and continue baking for 18-25 more minutes, or until a
toothpick inserted into the center comes out with a few very fine crumbs. Cool
the cake completely. Unmold to a serving platter.
