Here we are, and it’s the middle of January already! We hope everyone has recovered from their New Year celebrations and are relaxed and refreshed for 2013.
Now is the perfect time for getting everything ready and in tip top condition for the coming season! So to help you to plan ahead we have an extensive range of
disinfectants and sterilisers for
hen houses and
incubators now in stock.
Choose from the
Smite Professional Disinfectant which is a powerful and very effective cleaner. It is non-toxic with organic naturally occurring minerals, suitable for all commercial and domestic premises and is safe for pets and other animals. Alternatively try
Brinsea’s disinfectant which is specially selected for sterilising eggs, incubators and brooders and is available in concentrated form. It is both safe and effective against yeasts, fungi, viruses and bacteria which can cause fatal damage to the growing embryo, and comes in a 100 ml bottle. At just
£7.99 a little will go along way as you dilute 1 part concentrate to 100 parts water!
Why not try...
For all of you lucky enough to have received a
cheese kit for Christmas, why not be a little more adventurous with your cheese making and try out our range of
moulds for everything from delicious camembert and creamy brie to hard cheeses. We also have
cultures for ripening brie, camembert and penicilium roqueforti! Take a look at the full range on our
website.
Recipe of the Month
Our mid month email now contains a
seasonal recipe with this month’s focus on nutritious kale. So we thought we would combine our love of cooking and communicating with our customers by creating the opportunity to highlight featured customer recipes. If you would like to share your recipes with us via the email newsletter, there is a
FREEcheese starter kit worth £19.99 for everyone who has theirs published!
Email us now with your favourite family recipe.
Cherry tomato, kale, ricotta and pesto pasta
You will need:
2 tbsp olive oil
3 garlic cloves, chopped
1 tsp crushed chilli flakes
2 x 400g cans cherry tomatoes
500g penne
200g kale, chopped
4 tbsp ricotta
4 tbsp pesto
Parmesan or vegetarian alternative, to serve (optional)
1 Heat the oil in a large saucepan, add the garlic and cook for 2 minutes until golden.
2 Add the chilli flakes and tomatoes, season well, and simmer for about 15 minutes until the sauce has thickened.
3 While the sauce is cooking, cook the pasta following pack instructions - add the kale for the final 2 minutes of cooking. Drain well and stir into the sauce, then divide between 4 bowls. Top each with a dollop of ricotta, a drizzle of pesto and shavings of Parmesan, if you like.
3 Stir in the vinegar and sugar and continue cooking for another 10-20 minutes until the onions are completely translucent and the marmalade reduced.
4 Stir in 4 tbsp of water and continue to cook, stirring occasionally, for another 10 minutes until thickened and slightly sticky. Season to taste.
The marmalade can be eaten immediately or stored in jam jars for up to 2 months.
You will need to make sure you have a safe enclosure and chicken house. The enclosure can be made from chicken wire and fence posts, remember to dig the chicken wire into the ground at least 6” to stop the fox from digging under the wire and getting into the chicken pen.
