Wednesday, 24 August 2011

The Bay Tree!

Brand new to i-crave are 'The Bay Tree' condiments and preserves!

From pickles and chutneys to jellies and jams, the new products include;
A really crunchy mix of vegetables in a tangy smooth mustard sauce.
A traditional English pickle serve with a wedge of cheese or cold meats, makes a great addition to a sandwich
A must have for pickle lovers, serve with meats, cheeses, burgers, pates, or just on its own with a spoon!

A hot and smoky addition to outdoor and indoor eating, can be used to marinate, or just dollop it on a quality burger for a true taste sensation
Make sure it is never far from your wok. A really tasty sauce to stir fry, marinate or bake meats, fish and vegetables. Be adventurous!

Not only lovely with Lamb but with seafood and fish
Delicious with Pork, also great with Cheese
Bursting with blackcurrant, and the refreshing taste of raspberries, perfect on your scone for cream

We have also added a new flavour to our Bay Tree pasta sauce collection :)

A punchy combination of garlic, capers and olives to liven up any type of pasta.

So why not come on down to i-crave and have a try of the succulent new flavours available!

For more info follow us on facebook....

Monday, 8 August 2011


In at i-crave- Salami “Felcinetto al vino Lunaiolo”- an Umbrasalumi special.

Umbrasalumi is specialised in fresh salted and seasoned specialities, such as sausages, hams, bacons, capocollos, and dried Sausages. Every kind of salamis are produced to grant the customer the 3 biggest requirements of healthy eating: simplicity, authenticity, and taste.

Salami are a family of coarse, dry, boldly seasoned sausages. The intense flavour of salami arises from the long curing process, during which the sausage matures in its skin. This process also means that salami are safe and ready to eat, despite being uncooked.

At I-crave we use salami in various lunches, it makes a great sandwich filler, pizza topping or addition to salads, particularly potato salads.
Some salamis are good for cooking with – add them to risottos, pasta sauces and other meat and vegetable dishes.

Recipe suggestions? Try a “traditional starter dish” with some of i-craves own products!
12 slices of salami, 6 thin slices of ham, black olives, Italian rustic bread, olive oil, and cracked black pepper- presented on a platter.

Or even try salami for breakfast with “breakfast pizza muffins”!
One English breakfast muffin cut in half, 1tbsp of tomato puree, 1tsp of red pesto, and 1tbsp of olive oil for your base. 2/3 sliced mushrooms, half an onion sliced, grated courgette and salami cut in to small pieces for your topping. Add grated mozzarella or cheddar cheese and hey presto...

...Why don’t you give it a go!

Thursday, 4 August 2011

Salt Beef

Corned beef (US) or salt beef (UK) are types of salt-cured beef products present in many beef-eating cultures.

Corned beef features prominently as an ingredient in many cuisines, including the Jewish, Irish American, and Carribean cuisines. Corned beef is also a main part of the German dish Labskaus, well known during World War 2 and still served today in restaurants on Germany's Northern coast.

Salt beef is a Jewish deli meat made from beef briskets cured in brine. The salt breaks down the tough brisket meat while letting its flavours emerge. When sourcing briskets that have already been cured, meat texture comes down to cooking, conditioning and carving.

Here at I-crave we home-cure the beef in a wet salt brine solution for 15 days on the premises. The cured briskets are then patiently simmered with peppercorns, bay leaves, and herbs, for several hours. The beef is more supple and tender due to the brining! 
Second, we slice the beef thinly, which we prepare in sandwiches with horseradish and/or mustard, and sweet pickled gherkins. We also sell in portions of 100g, or whole joints, for customers to purchase for their own recipes!

Other serving suggestions for salt beef? Try the sandwich heated for a whole new kick, in a bagel, salad...
Try salt beef in your breakfast with potatoes, hash browns, and fried egg- what a great way to start the day! 

Even in a hot dinner why not give Salt Beef and horseradish mashed potato a go served with onions, carrots, celery, leek and peeled garlic cloves- Yummy!!

Have your tastebuds been tickled? Follow us on facebook for more salt beef suggestions :)

Wednesday, 3 August 2011

Meaning of Espresso...

Not too clued up on coffee? Look out for our updates on different kinds :)

Today I'll brief you a little on the 'espresso'...

The espresso beverage is 25-30 millilitres of strong, black coffee that can also be prepared long (lungo), short (ristretto) or double (doppio). Espresso is the base for all the other coffee beverages you are likely to find on an espresso coffee menu - including a cappuccino, latte, macchiato, mocha, affogato and iced coffee!

A largely unknown fact, is that there is a specific cup that is best for an espresso! This is called a 'Tazzina' meaning 'little cup' in Italian. A Tazzina is designed with certain characteristics; it has sloping sides - for the espresso to gently slide down as it pours from the espresso machine. This ensures the very fine bubbles of crema do not break up as they would if splashed onto the base!

Black or white?
In Italy, more than 90% of the coffee beverages served are straight espresso.
In Australia, nearly all espresso beverages are served with the addition of milk.
In southern European countries, espresso beverages with milk are usually only ordered throughout the morning. At other times of the day, particularly after midday or evening meal, espresso beverages without milk are the general preference.
In countries such as Austria and Germany, where cream is a popular ingredient generally, either pouring or whipped cream is the preferred addition to any espresso beverage!

Interesting hey! For more information follow us on facebook!/profile.php?id=100002459908912