***All this and more will be on show at our OPEN DAY to launch our new warehouse – 15th MAY from 3pm – New Covent Garden Market, numbers are restricted so please RSVP to secure your place*** Wild Mushrooms Morels from Turkey.St George from the UK & Europe. We are running with both as the quality from the UK is excellent, the size however is that of the mature mushroom.Mousseron from Bulgaria.Trompette from the US.We are knocking Chanterelle and Pied de Mouton on the head as the US season is about to close. Quality & price isn’t right and we will wait now until autumn for the European season.Girolles - we will not know until tomorrow whether we will see any girolles from Bulgaria early next week. One thing is for sure the Moroccan specimens are not worth touching. Truffles Summer Truffles from Umbria are improving.Fruits Venezuelan Mangos are in excellent shape. Make the most of the limited season. We have seen the first Spanish Cherries on the market. Small and pale. They need 2 weeks and a bucket of sunshine. Spruce shoots for Thursday. At last, as demand is high!Vegetables We can offer the first of the Wild Asparagus from France. This completes an excellent quartet of “grass” as the market traders put it. English green, English purple, French white and French wild. Poivrade Artichokes are excellent. Rock Samphire from Scotland alongside some unusual Seaweed varieties - Sea grass, Mermaids Hair, etc. We are treading carefully with the seaweed until we can guarantee consistent supply, but feel free to speak to us to have a go on this exciting offering. PAOLAS SOSA UPDATE - Something you didn’t know about SOSA… In preparation to our open day (May 15th), where I’ll be doing a small demonstration on some products and techniques, each week I’ll be sharing with you my experience at SOSA and the new things I’ve learned. Maltosec Maltosec is a starch made out of tapioca which allows you to convert fats into solids. Mixed with 100% fats (oil, clarified butter, melted chocolate, etc), it gets a crumbly texture that can be made into fake sand, “cookies” or fake rocks. If you mix it with ground nuts and a bit of water (as a binding agent) you get malleable dough-like mixture that can be baked to obtain a sablee like cracker. This will 100% nut (no added flavors), vegan, gluten, sugar and lactose free - It sounds bland, but trust me is just 100% nut flavor! Below, the recipe. Just remember Maltosec cannot be combined with water based products as it will dissolve: Macadamia Crusty 200 gr. Flour of macadamia 35gr. Maltosec 65gr. Simple syrup 1 gr. Salt 1. Mix Maltosec with macadamia flour and salt. 2. Add the simple syrup little by little, until well mixed. 3. Roll out the dough between 2 papers. 4. Mark with a pastry cutter. Bake the cookies at 130°C for 20 mins. 5. Allow to cool.Store the cookies, in an airtight container.
