The value of compliments

 I know that people appreciate our products, because they write and tell me so. But yesterday I received the most deliciously complimentary email, from Jo in Australia, whose young daughter has severe allergies including egg.

Jo wrote: "We have just whipped up some of your meringues, and half of them have been eaten before they have actually cooled! The adults are trialling them – because we are dairy/egg converts out of necessity we were incredibly sceptical. Needless to say you have blown our socks off.  They are amazing! You have single handedly transformed my daughter's second birthday party coming up. Thank you thank you thank you."

Imagine how great I felt, reading that! Thanks, Jo.

The meringues in the photo were a test batch I made with different amounts of food colouring (beetroot extract).

Check out our meringue mix here.

Have a great day!

Marshmallows and stuffed dates

Today's big project is marshmallow hearts for the Auckland Vegan Bake Sale at Kraftbomb tomorrow. It's being organised by the lovely Sara - thanks, Sara! I can't wait to see what everybody else has baked up for it.

My other fun project at the moment is developing and tweaking recipes for my Green Gourmet series of hands-on classes at Northcote College, which start on May 5. These stuffed and choc-dipped dates are on the menu for the first class, and they are delicious. (And surprisingly healthy - even though this series of classes isn't as health-focused as my regular classes!)

Fabulous posh lunch and marshie mix winner

Yesterday I was lucky enough to interview Jinu Abraham, the award-winning executive chef of The Heritage Auckland, about the joys and challenges of designing a vegan menu.

While we chatted, one or more of his 22 kitchen staff made me lunch. It was quite a step up from the last-night's-leftovers I usually have for lunch!

 

Lunch: stir-fried tofu topped with silverbeet, lemon and a roast tomato, served with a nine-grain mix which was topped with a rice noodle wafer and micro watercress

Dessert: Cinnamon banana fritters with roast grape salad,
served with walnuts, maple syrup and pear essence.

The photos don't really do the meal justice, but I was so excited to taste it that I wasn't going to scour the building for a spot with good natural light for photos.

The interview was for an article in the next Vegan Society magazine, which is due out next month. Jinu has kindly provided the recipes for these dishes, and they'll be published in the mag too!

It was a delicious lunch, and best of all was meeting a chef who is not vegan himself but who is so dedicated to creating great vegan meals. Thanks for being an ambassador for vegan cuisine, Jinu!




It's been two weeks since I announced the new improved marshmallow recipe and its accompanying prize draw - so today I very scientifically conducted a random draw of those who entered - and the winner is 'Dobsonites'. Congratulations! Email me your details, and I'll despatch it pronto!

It's all happening here!

Lots of great things happening here at Angel Food!

Yesterday I had a call confirming that my Green Gourmet cooking class is going ahead at Northcote College, starting on May 5. Since government funding was withdrawn for evening classes, a lot have been cancelled, so I'm very pleased about this one going ahead!

I've also just signed a contract to have a stand at the Auckland Gluten-Free Food & Allergy Show on May 29 and 30. It's about time I revealed the wonders of Angel Food's dairy-free and egg-free products to the allergy market.

 Mmmm, cheddar Cheezly on crackers, and mozzarella Cheezly on pizza...

Finally, Sjaan and I are doing a Zest for Life healthy cooking demo this Sunday, focusing on incorporating whole grains into your diet. There are still a couple of spaces left, so don't be shy about emailing me! alice @ angelfood.co.nz

Oops, nearly forgot to tell you about the wonderful treat I had last night! Sorbet from Giapo on Queen St (in Auckland, that is). Not cheap but definitely worth it for a treat. So, so good. I had a scoop of chocolate sorbet and one of pineapple sorbet. And I wish I'd taken a photo, but I was too busy enjoying it!

Sweet little clouds

I'm very happy to announce that Angel Food marshmallow mixes are now shipping with improved instructions for the making thereof!
The ingredients remain the same, but by adding another step to the procedure, I've made a much more consistent result. Phew!

If you've got a pack of the marshie mix languishing in your pantry, email me (alice at angelfood.co.nz) and I'll send you a PDF of the new directions, lickety split.

And if you'd like to go in the draw to win a free pack of marshie mix, just leave a comment at the end of this message.