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Belated Summer Blog!

bev@creativefood.co.uk (beverly reed) — Mon, 16 Aug 2021 09:52:20 GMT

Summer Specials.....

Well, you've certainly kept me on my toes since my last post. Such a busy time creating new and tantalising sweet treats. I am really spoilt at this time of year with the selection of colourful summer fruits available. Seasonal specials have included: Raspberry and Chocolate Dome Tart, Cherries Jubilee, Gooseberry and Custard Tart, Limoncello and Blueberry Trifle, Strawberry Charlotte Russe and Strawberry Angel Cake not forgetting the popular desserts that feature regularly on the menus; Seasonal Fruit Tart, Roulé Marquis aux Fraises, Passionfruit Cheesecake and Blackcurrant & Almond Streusel.

I've been meaning to try a new recipe for a caramel nut & raisin bar for sometime, but as with everything, other 'creations' have taken preference. I finally tested these in the kitchen in June and after a thumbs up from the family, I tentatively produced a batch for Usk Market. I needn't have worried as I sold out as soon as I put the menu out and you've been ordering ever since so much so that I'm now making a double batch between markets. I've also created a peanut version with dark chocolate. I originally made it with nougat but have made a batch this week similar to the caramel bars but with chopped peanuts and peanut butter in the base.

I'm loving working with the crushed feuilletine wafer. It gives an added crunch and lightness to my chocolates and sweet creations.

The above is a very serious affair, called a 'Black Russian Cake' and commissioned by a special customer. It's a chocolate cake steeped in Kahlua and Vodka and is best described as a 'stay at home evening cake' given the alcohol content. I really like the sharp lines which comes from my baking the cake in a shaped bundt tin.

I am continuing to offer my click and collect service at both Usk and Abergavenny Farmers Markets now that we have unlocked. Most of you, my customers, are used to pre ordering from me. If wish to be added to my mailing list in advance of a market please email me at bev@beverlyreed.co.uk. This system has worked far better than pre pandemic days and at least this way you get to order what you'd like rather than what's left on display.

In other news and in case you haven't been told; in SEPTEMBER the Memorial Hall Carpark in Usk is due to be resurfaced so the carpark will be closed for at least 6 weeks. We will be temporarily moving to Willows Garden Centre, Baron St , Usk, NP15 1AS from the 4th September.

I look forward to serving you at Usk and Abergavenny very soon

See you there!

Spring has Sprung

Thu, 06 May 2021 15:36:47 GMT

My New Office......

Above are just a few of the desserts I've created over the last few months. I've tried to keep the menu fresh with new ideas such as the very popular blood orange tarts with chocolate mousse dome and the familiar and equally exciting ruby rhubarb delice.With the British Strawberry season just emerging it's always a welcome change to add some much needed colour to my pâtisserie menus, Look out for more of the chocolate and strawberry roulade and seasonal fruit tarts in the coming months.

As we unlock I'm continuing to offer my click and collect service at both Usk and Abergavenny Farmers Markets. This system has worked well throughout the pandemic, far better than in pre pandemic markets and at least all my customers get to order what they'd like rather than what's left in my display fridge.

Having a redundant display fridge at home does have it's advantages. In previous years during the summer months I would normally stop making my chocolates as the room temperature fluctuates too much. However, last year I was able make and store my chocolates at a controlled temperature using my display fridge. As the weather warms up and whilst we continue to be in the carpark at Usk, I'll be able to offer my chocolatey treats during the summer months.

One of the most popular additions to my chocolate range this year has been the Chocolate Salami. It started out as a Christmas treat but I've continued to make it as I felt it was just too good to keep for Christmas. Here's two new varieties I've made today Milk Chocolate, Coffee and Walnut and White Chocolate with Raspberry, Almond and Pistachio. These will be available at Usk from the 15th May and Abergavenny from the 27th May.

I think that's just about brought you up to date. Hope to see you at one my markets very soon. Usk runs every 1st and 3rd Saturday of the month, 9-10.30am in The Memorial Hall carpark and Abergavenny on the 4th Thursday of the month, 9-12noon in the Market Hall

See you there

Seeking Inspiration

Sun, 14 Feb 2021 17:58:01 GMT

I've been browsing my many recipe books, looking for new ideas and inspiration these last few weeks which has culminated in a splurge of activity in between markets.
Last week saw me topping up my regular flavours of chocolates whilst trying out some new ones. I've been looking to create a similar recipe to the very famous ' Ferrero Rocher' type chocolate for some time. So whilst I had some milk chocolate tempered I had a little play around. Here's my take - a hazelnut ganache, enrobed in milk chocolate with a crunchy wafer and nutty layer. Not quite the same but definitely delicious. If you're lucky it might even get promoted as a garnish for one of my desserts in the near future.

I often get asked where I look for inspiration for different ideas. If I find a recipe I like I quite often give it little twist of my own. Sometimes ideas happen by accident whilst I'm testing different flavour combinations and textures. A recent example of this was the Turkish delight truffle which came about after my wholesaler suggested I use carrageenan(also known as seaweed) as a substitute for gelatine in my recipe. It didn't work as I suspected, but it did allow me to pipe the cold Turkish delight mixture into chocolate shells, then coat it in milk chocolate.

One of this weeks new dessert ideas came from deciding what to make with seasonal blood oranges. Eventually I settled upon that classic combination of dark chocolate and orange using a tart case as a carrier. Take a look at my market menu to decide on some tempting treats

Next on my 'to do' list was to revamp a granola bar recipe I'd shelved a few years ago as, whilst it tasted fantastic I struggled to keep it in one piece without it breaking up. I eventually found this recipe from a book by the great pâtissier and chocolatier William Curley. It's packed full of nuts, seeds and dried fruit, coated in honey and brown sugar with a knob of butter and baked in the oven until golden. The base has been dipped dark chocolate and I just can't decide whether it needs it or not! I suppose it makes it less healthy, but given our current lockdown situation. I'm wondering whether a bit of dark chocolate might lift the spirit somewhat.