Education, Education,Education. That well known mantra would perhaps for us at Slow Food UK be Appreciation, Appreciation, Appreciation. I don't think it has ever been more necessary to awaken people to the simple pleasures in life. Is there anything more comforting than a delicious, nourishing home-cooked meal with friends and family or to savour alone?
Slow Food UK is part of a global movement which is hell-bent on trying to recapture the essence of food. As everyone start's tightening their belts (financially), food is swiftly becoming one of life's affordable luxuries that makes life that little bit better.
Family is intrinsic to the Slow Food movement. With widespread family breakdowns in the press, there has never been a more important stage to advocate eating as a family and connecting over a delicious meal. We are already seeing a resurgence of the simple pleasures in life and having seen what extreme consumerism has done to our society, Slow Food UK is determined to educate people to intelligent eating and the pleasure of cooking.
As such, I set you a challenge. Whether you are a secret Michel Roux Jr, so far indifferent to food or love to munch but can't boil an egg, one day this week go and cook this Slow Food Recipe. Quick, easy and economical - go home, sip a glass of wine and concentrate on the pleasure that can be found from finding, creating and devouring something delicious.
I want to hear your comments and stories from your evenings!
www.slowfood.org.uk
Nutty Apple Ice-cream
Recipe from The Kentish Cobnut society.
1lb Cooking apples
1tbsp water
Peel of half a lemon, cut into strips
1tbsp lemon juice
4oz sugar
2 eggs, separated
1.25pt each of single and double cream
1.5oz roasted cobnuts, coarsely ground
Cook the peeled apples with the water and lemon peel to a pulp in a covered pan. Sieve, add lemon juice, sugar and beaten egg yolks, and leave to cool. When cold, mix in the coarsely ground nuts, whip the egg whites until stiff and, using the same whisk, whip the single and double cream together. First fold the cream into the apple mixture, then the egg whites, and freeze for two hours.