Welcome to The Alasia Blog. We are fast getting a reputation for quality, our fabulous service, and our lovely atmosphere. The blog is a chance to keep you up to date with food news from The Alasia - from events to new food finds in the free from world - follow us, and fall in love with food like we have. Read more...


Did you know that we serve a fantastic brunch from Tuesday through until Sunday. It is served with a huge smile too.


WHAT'S ON AT THE WESTON-SUPER-MARE PLAYHOUSE...
Starting this coming Wednesday 28th October is Weston Operatic Societies, FIDDLER OF THE ROOF.

We are very supportive of the Weston Playhouse & Theatre. They certainly get some great acts to come to our town including Julian Clarey, Jo Brown, various tribute acts, and local productions of classic West End musicals. The Alasia is open for pre-theatre evening dining from Wednesday through until Saturday. Pre book to avoid disappointment.


MEET OUR HEAD CHEF...
James Perry is The Alasia head chef. Read our 60 second interview...


MY ADDICTION...
Don't get too excited. Well actually, don't get excited at all. I am totally addicted to QUINOA - pronounced KEEN-WA. It even has it's own web site. I am heavily into detoxing at the moment, and will detox once a week. No beloved Nutella, no soya milk, just water-based fruit such as apples and pears sliced and then a few portions of quinoa with grated betroot and carrot & sprinkled with almonds. It keeps me perky and full of energy.


FREE FROM PLACE OF THE MONTH....
Congratulations to Carluccio's who offer a gluten free menu.
We were guests on Tuesday at the Cabot Circus cafe for Antonio's cooking demonstration and book signing.

Now, I must admit that he pasta was disappointing and tasteless. It was shop bought, and we have all bought the pasta in our local Free From section - but come on, Carluccio you are an Italian institution, and the pasta was dry and tasteless. Being so excited to meet the big A himself I didn't make a fuss, but for me to leave food, it must have been disappointing. So, we watched the big A make his famous Spinach balls (which contain bread crumbs), and then we had our books signed and a little chat about Australia, food and of course I slipped in that we own The Alasia. He actually was really interested because I talked mostly about the gluten free food that we do.

We have been three times in the last month, so my recommendation for GF eating is the Calves Liver which if you are GF, you must order from the GF menu to ensure that you get the right thing, along with a large glass of rose hand-selected for the Carluccio's restaurants. This is Christine, Antonio and me after a little chat and book signing.


SALSA YOUR NIGHT AWAY...Starting Tuesday night 3rd of November, The Alasia is the place to be for Salsa night. Nigel is your dance instructor and the evening starts at 7:30pm. The cost is £6.50 per person to include one drink. Additional drinks will be an additional cost. Salsa is great fitness, a lot of fun, and a real confidence boost.


FOOD INTOLERANCE & IMMUNE TESTING AT THE ALASIA...
Following the success of our once a month walk-in clinics, Wendy & Julie will be a regular at The Alasia with the next clinic taking place at The Alasia on Wednesday 11 November 2009 from 10am until 4pm. It's time to give your body a well needed MOT in time for party season. Click here to read more about these sessions...


SPECIAL OFFERS...CLICK HERE
CHRISTMAS DAY LUNCH AT THE ALASIA...CLICK HERE


A/W MENU LAUNCH...
We launched our new Autumn/Winter evening menu with a food & wine evening on Wednesday 1st October. We were joined by Patrick Pigny of Great Western Wines who enchanted guests with his wine knowledge and his love of our restaurant. Click here to view more from our evening.


RAISING MONEY AND AWARENESS FOR COELIAC UK...
Click here to read about my efforts at this year's Bristol Half Marathon and raising money for Coeliac UK...


THE ALASIA BLEND...our very own coffee
Our new off site barista has been working hard to blend us a our very own coffee called none other than The Alasia blend. We have been grinding and brewing all week and you have told us that you LOVE it.

The most exciting news is that you will be able to enjoy The Alasia at home too. You can purchase The Alasia blend in 250gram bags - fantastically packaged in our own branded bags. This is just too cool.

Thank you to Richard and his team at Coffee Compass.

FIND US ON TWITTER & FACEBOOK...
We have joined the on-line world of Twitter & Facebook.
We update both every day with photos and news. Join to keep up with it all.

Twitter
Facebook

FOODIE FINDS & INFORMATION...


See you soon at The Alasia.
Lots of foodie hugs...

Falling in love with food all over again...

I was diagnosed with Coeliac Disease in 2004. My aunt in Australia also has this condition.

Being diagnosed was the best thing that ever happened to me (apart from falling in love with the divine Mr Smith). It changed my life and finally I started to feel well. Imagine not really knowing how well you could ever feel. I was always sick with cold and flu, stomach upset and felt like I always had a head-ache. I get tired easily these days, but I have colour in my skin, my hair is luscious and my eyes are so blue.

The Alasia is my gift to others who are in my situation. Join us.

Did you know...
That we grow all of our own herbs including parsley, lemon thyme, chives and rosemary.

SPECIAL OFFERS

TEA & TOAST...
Don't forget that we also offer gluten free toast for our tea & toast offer.

Each morning between 10am and 11am, join us for tea & toast for £2.50 per person including butter and jams or marmalade.






COFFEE & CAKE AT THE ALASIA...
We make divine cakes & bakes available every day. From moist orange & polenta, to decadent dark chocolate orange truffle cake.

We serve on their own or with cream or ice cream. We have dairy free, gluten free, vegetarian and low GI cakes (perfect if you want a little treat after a hard work out week).
We also have normal cakes and bakes full of everything naughty and nice.
Each Wednesday is coffee & cake day. Any coffee (or tea) with a slice of one of our cakes for £3.50 per person.

CHRISTMAS DAY LUNCH AT THE ALASIA

CHRISTMAS DAY 2009
Christmas is about good food & good times.

Make memories at The Alasia & relax over our Christmas Day Lunch. Our food is cooked fresh to order so that you can spend time enjoying our atmosphere at this special time of year.

A deposit of £15 per person is required to secure your booking. Table bookings start from 12noon. Enjoy our decorations on your table and in our restaurant.

Five course = £55.00 per person

STARTERS
Feta & Cranberry Filo Parcels (gf,df)
Served on a rocket & red chard salad finished with cranberry vinaigrette & cashews.

Rabbit Terrine (gf, df)
Served with our port & beetroot chutney on mixed leaves.

Smoked Salmon & Mascarpone Gateaux (gf)
Layers of Scottish Salmon sandwiched between pancakes.

Broccoli & Stilton Soup (gf, v)
Served with toasted ciabatta.
***
Champagne Granita served between the starter & main course.
***
MAINS
Pan-Seared Duck Breast With a Black Cherry & Balsamic Jus (gf,df)

Slow Roasted Somerset Lamb With a Minted Red Current Jus (gf,df)

Seasonal Vegetable & Chestnut Casserole With English Mustard Dumplings (gf,df,v)

Turkey Escalope Rolled With a Lemon & Thyme Force Meat (gf, df)

All the above served with traditional roasted vegetables.

Oven-Roasted Fillet of Cod With a Herb Crust (df) (Ask for gf tagliatelle)
Served with a white wine cream & dill tagliatelle.
***
DESSERTS
Cappuccino Crème Brûlée (gf, v)
You never want it to end.

Home Made Christmas Plum Pudding (v)
Served with home made Brandy Sauce, or mixed spice ice cream.
We can arrange a gluten free Christmas Pudding upon request. Please ask.

Decadent Chocolate & Baileys Torte (gf, df, v)
With a scoop of Somerset real Stem Ginger ice cream.


CHEESE BOARD FOR EACH TABLE
Selection of West Country cheeses, crackers & fig chutney


ENGLISH BREAKFAST TEA OR COFFEE WITH MINCE PIES
(Gluten free mince pies will be available if pre-ordered)


HOME MADE CHAMPAGNE TRUFFLES TO FINISH

MEET THE ALASIA HEAD CHEF...JAMES PERRY

Our 60 second interview with James

What is your favourite ingredient?
James...fresh lemon juice. It only has to be a hint, but it is sensational, especially in Italian cooking.

What is your favourite dish to make in 60 seconds?
James...well it takes a bit more than 60 seconds, but I can be pretty quick and that is grilled wild mushrooms with lemon juice and olive oil, then flash paned and served on toasted ciabatta.
(we say, thumbs up to that one).

What is your favourite item on our new evening menu?
James...I love the cracked black pepper ice cream. It is just so wrong, but oh, so right. The mix of cold on hot rump is incredible.

What have you just made?
James...Vanilla & balsamic dressing. We only use high quality ingredients, so our vanilla is A-grade, and mixed with our balsamic syrup and a little oil, it goes great on our salads and swirled through our soup.

Favourite celeb chef?
James...Hugh & Jamie every time.

How does your favourite celeb chef inspire you?
James...When I move to a bigger house with a garden, I want to keep chickens for the eggs and to slaughter. Nothing better than knowing where your chicken has come from. Every time I read through Hugh's book, I just want to grow my own, rear my own, slaughter my own.

The Alasia...keeping an eye on James.

What's cooking?
Next week is all about the pumpkin. Sweet & savoury pumpkin pies just for Halloween. We are keeping a close eye on our home made Christmas Plum Pudding, and getting ready for Christmas. We have sourced gorgeous Somerset lamb.

The Alasia...Thanks James, you are our star.

Food Intolerance & Immune Testing at The Alasia

We welcome Wendy Langley of Wellbeing Touch, qualified food nutritionist to The Alasia where she will run a one day walk-in clinic each month. The next clinic will be held on Wednesday 11 November 2009 from 10am until 4pm.

It is a walk-in clinic, so there is no need to pre-book appointments, but do be aware that you will have to wait to be seen. You will be asked to fill in a form and the session takes 25 minutes. It is a mini-session (like a taster). The full session is about 45 minutes to an hour. The mini-session is £15.00 and aims to give you an insight and an understanding of how you are feeling, coping, what you are eating, how you are handling changes in life, and overall wellness.

With party season just around the corner, it is good to give your body a well deserved MOT. From head-aches, weakness, tiredness, menopause, ups and downs with hormones, stomach upsets, trying to conceive, itchy skin, irritable moods or bowels... you name it, Wendy will listen and then test you via the MSAS machine which is MERIDIAN STRESS ASSESSMENT SYSTEM - this is the most advanced and accurate testing of its kind which is non-invasive.

Put the date in your diary.

A/W Food & Wine evening

A/W EVENING MENU LAUNCH...

Our Autumn Food & Wine evening was a success. If you couldn't come, we missed you. But you have plenty of time to come and try our new evening menu, and there is certainly plenty to choose from. Above is a picture of our rump with a scoop of home made cracked black pepper ice cream, which is getting rave reviews.

My favourites are the juniper crusted venison, sea bass terrine with our gorgeous new gluten free ciabatta, the vegetable & chestnut casserole, & I am in love with the green tea ice cream sprinkled with lavender sugar.

I make our lavender sugar with dried heads from my cottage garden. We sprinkle our lavender sugare on our delicious green tea ice cream and fresh melon.

Running for Coeliac UK

RUNNING FOR COELIAC UK...
Well, I did it!! I ran the entire Bristol Half Marathon, all 13.1 miles without stopping in 2 hours and 14 minutes. I blitzed the Portway which was 6 miles in no time.

By the 10 mile mark it was tough going. I saw Mr Smith waiting for me half a mile from the finish line, and I was home. I ran my heart out and crossed the finish line still smiling.


I crossed the line and made my way to the runner's village where I handed in my time chip, was given a t-shirt and medal and a goodie bag. So, here I am totally exhausted, but excited to be opening a goodie bag only to find that there were 2 Bueno Kinda Bars (full of wheat and gluten), a sultana biscuit (full of wheat and gluten), an energy bar (full of wheat and gluten), a cereal bar (full of wheat and oats), an individual packet of Alpen breakfast cereal (again full of wheat and oats).

Here's my gripe...I have Coeliac Disease and I'm sure I'm not alone out of 16,200 runners. I'm running openly for Coeliac UK, and I can't even enjoy anything in my goodie bag...I shall be finding out more from the event organisers as well as talking to Coeliac UK about this. I'll keep you posted on any responses.

I worked with my sport physio to prepare for the run and to also help with my recovery and I also worked with Wendy Langley qualified nutrition practitioner for energy
levels. Wendy holds the walk-in clinic here at The Alasia each month. So, a big thank you to both and to Mr Smith who saw me off at the start and was there at the finish. For the rest of September you will find my donation tin here at The Alasia - show your support and help me reach my target of £500.

This week at The Alasia

Hi there foodie fans of anything and everything gluten free...

What a wonderful week of new findings - from sausages to lasagne, news cake recipes and more.

THE BLACK FARMER...

Let's head straight to The Black Farmer. Based in Devon, Wilfred Emmanuel-Jones is The Black Farmer produces British gluten free sausages and bacon to supermarkets. I find these sausages as a packet of six in Sainsbury's.


INTERVIEW WITH HOTEL BABYLON STAR ON COELIAC DISEASE...
Make sure you look at this link to an interview on the BBC with Michael Obiora from Hotel Babylon and a recent appearance in Eastenders as Chelsea's Footballer boyfriend.

Michael is 22 and was diagnosed with Coeliac Disease two yeas ago. The interview hightlights that this condition can effect anyone young or old, and also in men. It is hard when you are on the go with a lifestyle that doesn't allow you to have a lot of time to think about what you are going to eat.

I was a party planner for 12 years, and on the go every single day in a car, on the London Underground, on a flight to France. There wasn't a lot of time to think about food. I grabbed what I could when I could and this is not a healthy way to exist.

Foodie finds & information

Carluccios has hit Bristol. You will find one at Cribbs Causeway Mall on the 2nd level and opposite Raymond Blanc in Cabot Circus.

We adore Mr Carluccio, and the most fabulous discovery is that they offer a gluten free menu. All you have to do is ask.

We love it so much, we bought one of his books and will be going to his book signing on Tuesday next week. xx


THE SPELT CONFUSION...
Over the past few weeks we've had a lot of customers coming to The Alasia wanting to enjoy a gluten free diet for health benefits.
After chatting to lots of people, there seems to be confusion over what is and what isn't gluten free on the shelves of our supermarkets and health food shops.
One of the confusing items which keeps coming up is SPELT.

Spelt is an ancient grain that traces its heritage back long before many wheat hybrids. You will find spelt pasta and spelt bread, BUT spelt is NOT GLUTEN FREE.
If you are following a wheat free diet, then spelt may be a better grain to go for as it seems that it doesn't cause the sensitivities which normal wheat causes, however if you have Coeliac Disease or a following a gluten free diet, then spelt is NOT for you.

IS GLUTEN FREE THE SAME AS WHEAT FREE?
A gluten free diet is not the same as a wheat free diet, and sometimes gluten free may not necessarily be wheat free.
If you have Coeliac Disease please ensure you become a member of Coeliac UK and visit their web site regularly for food and drink updates, news and information.

The week at The Alasia...

Book your table for our birthday food & wine evening. We are celebrating a year of bringing gorgeous gluten-free & dairy-free food to Somerset.
Telephone 01934621471 or email thealasia@gmail.com for more details.

RUNNING FOR COELIAC UK...
I am again running the Bristol Half Marathon for the second time and this year raising money for my favourite charity - Coeliac UK. This year I want to raise a cool £1,000. Please show your support - click here to show your support.

Last year I was about three miles into the run and swore I would never do it again, 5miles later, I think I started singing very loudly in my head, 10 miles and I was going loopy but still strong, and by the 12th mile I felt like an Olympian. I crossed the finish after two hours and 12 minutes. Bring it on!
Click here for more...

CIDER SUNDAY AT THE ALASIA...
We just love Summer. Visit our web site and down load our gift to you for the month of July. We are giving you a complimentary bottle of Thatcher's Gold Cider when you have Sunday lunch with us.

NEW FRIENDS...
Fussels Rapeseed oil has joined our list of friends at The Alasia. Andy Fussel and his family have been farmers in Somerset for generations.

Rapeseed oil is England's alternative to Virgin Olive Oil, and is very good for you -It has more generous servings of the essential fatty acids Omega 3 and 6, it is lower in bad saturated fats than olive oil and high in the good monounsaturated fats and it is an excellent source of vitamin E.

On your next visit, try our fresh bread & dipping oils.

Did you know that we also marinade our olives using Rapeseed Oil & fresh herbs grown in our garden?


LATEST STUDY INTO COFFEE...A POSSIBLE SOLUTION TO DEMENTIA?

Drinking five cups of coffee a day could reverse memory problems seen in Alzheimer's disease, US scientists say.
Read here...


SUMMER FLOWERS...
NEW TEAPIGS TEA
A blend as refreshing and as welcome as a cloudless summer sky over Britain.

To mark the arrival of summer here at The Alasia, we thought we'd add to our ongoing Teapigs collection with their Summer blend. A unique blend of elderflower, ginger, lavender and lemongrass that’s equally refreshing as either a hot or iced drink, under a cloudy or clear sky. Compare the large leaf in Teapigs' tea temples to the dust in your regular tea bag; whole leaf is best.

Let the Summer blend make you feel great, and know that 50p of this purchase goes to Marie Curie Blooming great tea party campaign.

Champage & cream tea

Join us every Tuesday through until Saturday from 3pm until 4pm for our champagne cream tea.

Enjoy a glass of bubbly, a home made scone including gluten free, real Cornish clotted cream & jam, award winning tea from Teapigs or freshly brewed coffee.

What a fantastic way to celebrate a birthday, an anniversary, a friendship, a promotion - anything!

Come and enjoy our warm and friendly hospitality with friends and family at The Alasia.

Time for Bill Granger...

Here at The Alasia we are huge fans of anything Australian - including our lovely Aussie Manager & co-owner, Michaela.

Michaela introduced us to the very delicious (in looks and in menu)Australian celebrity chef and restaurateur Bill Granger. Have a look at his restaurant web site...quite simply BILLS.

Bill has been dubbed the Aussie answer to Jamie Oliver, however Bill stands alone in his own right as a chef who loves to invite his fans and viewers into his home to enjoy simply good food, fresh and full of colour.

You will find a copy of "Bill's Open Kitchen" at The Alasia and you will catch both Michaela and head chef James Perry flicking through the pages regularly. We are sure neither will mind if you casually come for coffee and a read!

The creativity behind his food is paramount to his study of fine art in his youth. He is inspired by light, open space - and this comes through in his cooking and choice of ingredients.

The Alasia creme brulee is inspired by Bill, and our recent addition of Corn Cakes to our evening menu, is also Bill-inspired.

Bill's latest book "Feed Me Now" is about functional food for the family to sit down and enjoy at the table.

A Fabulous Summer

NEW SUMMER OPENING TIMES AT THE ALASIA...
Due to popular demand we are opening for Sunday lunch starting this Sunday 3rd May. We are very excited and we look forward to seeing so many of you for Sunday lunch. Choose from our two course or three course lunch including roast meats, fish, Summery salads, and of course our very delicious and rather fabulous home made cakes and desserts - yummmmmm!

From the 1st of May we are releasing our new evening dining and wine menu. We are very excited about all the fresh, summer produce and our new wine suppliers.

We are hosting a "Wild Meats Night & Wine Taster" on Thursday evening 14th of May.

We are also hosting our "MAD HATTERS AFTERNOON TEA PARTY" on Wednesday 13th of May to celebrate Coealiac Awareness Week across the UK.Telephone Michaela at The Alasia for details on these events - 01934621471 or visit our web site.

OUR NEW SUMMER OPENING TIMES ARE...

Lunch:
Tuesday to Saturday 11am until 4pm.

Sunday (by popular demand) 12noon until 3pm for our set lunch time menu.

Evening Dinner:
Thursday, Friday and Saturday evening from 5:30pm until 9pm.

Monday - closed.

PLAN YOUR SUMMER...
Each week we will give you details of an event or attraction here or near in Weston-super-Mare, right under your nose. Plan ahead, bring friends and family and enjoy our sunshine (we get a lot!). Read more...

GROW YOUR OWN GARLIC
Growing garlic in England is easy. It is better to buy from seed or bulb companies, which take great care to provide "clean" bulbs, free of pests or viruses rather than from the supermarket which can be a bit hit and miss.

Garlic requires an open, sunny site and good drainage. For National Garlic Day, pop in for lunch and try out delicious home made roasted garlic and basil pesto risotto, chicken salad served with fresh home made garlic bread, wild mushroom and garlic pate and toast, and more...

COOKING TIP...
Cooking with garlic will leave an odour on your hands. To get rid of this, squeeze lemon juice into your hands and then rinse with water.

It is also time to plant English lavender. Lavender looks great in the garden but it can have many uses in the home too. It is a delicious ingredient in sweet dishes. Here at The Alasia we bake gorgeous lavender cup cakes and polenta and lavender biscuits.
TIME FOR GIVING...CRAZY LADY JUMPS FROM PLANE
You will be familiar with our very lovely Jo Arthur who works with us during the week. Jo is so brave, that she is jumping out of an actual plane while it's millions of feet in the air attached to a man or woman and a single parachute. Jo is jumping for charity, and the money she is raising goes to Breast Cancer Research UK. If you would like to make a donation towards Jo's brave endeavour, you can log on securely through the following web site: www.justgiving.com/joleneathur

TIME FOR LUNCH...
Sunday the 19th of July 2009 is The Big Lunch. The team behind this project want as many of the 61 million people in the UK as possible, to simultaneously sit down to lunch together, with their neighbours, in the middle of their street, as a simple but profound act of community. Read more...

Running for Coeliac UK

Time for new hobbies...
It's not too late to book your place for the Bristol Half Marathon. This year's Bristol Half takes place on the 6th of September...so get yourself to the nearest running shop and treat yourself to good running shoes. I visit Moti on Whiteladies Road in Bristol often for my running shoes and video gait analysis, as well as the latest fashionable all-weather gear.

This year I am running to raise money for Coeliac UK (registered charity number - 1048167). Please show your support by placing a donation in my collection tin at The Alasia, and various other locations. If you have a business and would like to have one of my collection tins in place, please let me know.

Sunshine, chocolate and Crackerjack

Hello April, and hello warmer weather.
This week we are loving the pretty ballet pump shoes, floral ra ra skirts, gin & tonic with a twist of lemon and gorgeous long days full of sunshine. Have I painted a lovely picture in your mind?

We have put together a delicious Easter Menu for Easter Sunday. You will find our menu has the theme of chocolate for savoury and sweet. Interested?

Time to book Easter Sunday with us...
Easter Sunday falls on Sunday 12th of April. We are doing two or three courses and bookings will be essential so that you aren't disappointed.

If you would like to pre-book an order for one of our delicious home made cakes, please telephone us on 01934621 471. Click here for more...
Time for Easter Eggs...
A Lot Of Chocolate is a fantastic online chocolate company where you will find dairy free and gluten free Easter Eggs, as well as all-year-round chocolates. Get your order in soon so that you can count your eggs and eat them in time for Easter.

The Alasia in the Press...
We are delighted with the two page article written about us in the Crackerjack section of the Bristol Evening Post by food writer Mark Taylor. Mark not only writes locally, but you will find him in The Times Food, The Guardian and of course his wonderful independent food magazine called Fork. Click here to read the Crackerjack article...

Time to book your holiday...
Gluten-Free on-the-go is a resourceful web site put together to help you plan your holiday away without. This site provides an easy way to look for a hotel, restaurant or café to manage your gluten free diet.

Time for new hobbies...
It's not too late to book your place for the Bristol Half Marathon. This year's Bristol Half takes place on the 6th of September...so get yourself to the nearest running shop and treat yourself to good running shoes. I visit Moti on Whiteladies Road in Bristol often for my running shoes and video gait analysis, as well as the latest fashionable all-weather gear.

Time for...

Welcome to The Alasia Foodie blog.

March has flown by. Spring is in the air, on the ground and in the hearts of everyone. From our windows we spy gorgeous floaty skirts, colourful cardigans and ballet pump flats and over sized sunglasses. The days are longer, the sun shines brightly across the water, and we have sold so many glasses of Pinot Blush - it is definitely Spring.

Gluten free fish & chip time...
This coming Friday (27th March) is our traditional gluten free fish & chip day. You don't have to pre-book.

Click here for other places where you can find gluten free fish & chips...

Time for events...
After a very successful Mother's Day lunch, we will be doing a fabulous Easter Sunday banquet. Easter Sunday falls on Sunday 12th of April. We are doing two or three courses and bookings will be essential so that you aren't disappointed.

If you would like to pre-book an order for one of our delicious home made cakes, please telephone us on 01934621 471. Click here for more...
Time for Easter Eggs...
A Lot Of Chocolate is a fantastic online chocolate company where you will find dairy free and gluten free Easter Eggs, as well as all-year-round chocolates. Get your order in soon so that you can count your eggs and eat them in time for Easter.

Time for British food...
We are also planning a Great British Food Feast to coincide with St George's Day, April 23rd. We will have full details of our menu soon. Bookings for this evening event at The Alasia will be essential so that you aren't disappointed.

There are so many great "foodie" reads to find in book stores and your library.

Make time for...James Martin

Wake up to Saturday Kitchen host James Martin. Flick through the pages of one of his many books where you will find imaginative recipes for great British feasts.

Make time for...
Exeter Festival of South West Food & Drink.
Friday 17th, Saturday 18th, and Sunday 19th April 2009.
Northernhay Gardens and Exeter Castle.


Time for cake...

Cake is an important food group and here at The Alasia, Georgina and I make all our gorgeous cakes and slices with a lot of love. Bring your girlfriends, friends or family for morning or afternoon tea with us, or pre order a cake from us for a special occasion. Our cakes are gluten free and some are dairy free. Chat to us about our cake menu.

Make time for...A masterclass in chocolate making.
Chocolate workshops for those of us who LOVE chocolate.
The Chocolate Tart.


Recipe of the week...

The Big Lunch

On Sunday 19 July 2009, the Big Lunch team want as many of the 61 million people in the UK as possible, to simultaneously sit down to lunch together, with their neighbours, in the middle of their street, as a simple but profound act of community.

The Big Lunch is the latest ambitious idea from the Eden Project, in partnership with MasterCard, EDF Energy and the Royal Mail Group and they’re inviting everyone in the UK to come together to have lunch in their streets on one day. To find out more and to get involved visit www.thebiglunch.com


RETURN HOME...

Bimbadge Estate Winery, The Hunter Valley, Australia

An hour and a half from Sydney and you are in wine country - The Hunter Valley.

We were on our belated honeymoon and travelled home to see my friends and family. My best friend arranged a day trip to this award winning winery in late September 2007.

The Bimbadgen Estate Winery is a gem, and the restaurant, perfection. Check all menu items with your table host with regards to any allergies, and their chefs are very knowledgable. Unable to make up my mind, and several glasses of Pinot and Sparkling Shiraz later, I opted for the taster plate made up of duck, salmon and beef - however the duck was off limits for me, so the chef put together another fish taster for me. You can opt for a red taster or a white taster - and each refers to the meat as well as the wine.

Afternoon tea at The Alasia

Georgina and I make all the cakes and some of the desserts here at The Alasia. They are always gluten free and most are dairy free. There is something for everyone. We encourage our customers to come for morning or afternoon tea, cakes and coffee.

If you would like to arrange an afternoon tea for a group of your friends, a baby shower, book club meeting, stitch and bitch, or a chance to get together for a good gossip over freshly made coffees, speciality teas and home made goodies, then telephone ahead and we can design a menu for you.

We use Teapigs tea. The teas come from their country of origin, wrapped in a Japanese silk bag so that the purity of the tea isn't interferred with, and infused in a glass tea pot so that you can see what is going on. We use delicate Jing glass tea cups and matching saucers. It all adds to the visual experience.

We sell our Teapigs tea here at the restaurant for £3.65 for a box of 15 Japanese silk bags. We are proud to say that The Alasia is the only eatery in Weston-super-Mare to stock this beautiful range of teas.

We grind our coffee from the bean fresh at least three times daily. Our beans are a blend of Columbian and Kenyan and are supplied by Ciko. We have been barista trained too, so you can be assured that your coffee is made with love.

Recipe of the week

ITALIAN ESPRESSO MOUSSE WITH HAZELNUT SHORTBREAD DIPPERS
(Gluten free and dairy free)
An explosion of cream and dark chocolate with a hit of real espresso.

Ingredients for the Mousse (GF and DF):
2 x 120g/150g of 85% dark chocolate
A table spoon of Pure Soya margarine (for melting)
One standard shot of freshly made espresso
2 large eggs, separated, plus 1 large egg white
2 tablespoons caster sugar
100ml of Soya cream (I use Alpro)
Walnut pieces to decorate
Whole coffee bean for grating on top of finished mousse for taste
Ingredients for the Hazelnut Shortbread (GF and DF):
Half a small cup of roughly chopped hazelnuts
125g of Soya margarine
115g (or half a cup) of caster sugar
1 egg
2 tablespoons of Essence of Rose Water
180g (or one and half cups) of Dove’s Gluten Free Plain Flour, sifted
1 teaspoon of gluten free baking powder
2 tablespoons of Dove’s Gluten Free Plain Flour – extra for rolling the dough

Method for the Mousse:
Break up the dark chocolate, put into a heatproof bowl with the butter and melt gently, stirring occasionally with a spatula. Don’t take your eyes off the melting chocolate.

Once melted, stir through the soya cream (do not let it boil).
Remove the bowl from the heat, stir gently and leave to cool for a minute.
Cool your already made espresso coffee slightly then stir into the chocolate and soya cream mix.

Stir in the 2 egg yolks.
In a separate bowl, whisk the 3 egg whites until they form soft peaks.
Stir about a quarter of the whites into the chocolate mixture to soften it and then fold this mixture into the remaining egg whites with a metal spoon.
Spoon the mixture into espresso cups.
Decorate with the walnut halves and then cover and chill overnight. Bring out of the fridge 15–20 minutes before serving, to allow the mousse to ‘come to’ and grate a coffee bean over the top for decoration and added taste.
Serve with the Hazelnut Shortbread for dipping on the side.

Method for the Hazelnut Shortbread:
The idea of the shortbread is to accompany the mousse for dipping. It is truly scrumptious.
Place the Soya margarine and sugar in a large china bowl and beat until pale and creamy.

Add the egg and mix until combined.
Add the rose water and stir through until smooth.
Finally, add in the nuts, the GF plain flour and the GF baking powder.
Fold through until a stiff dough forms.
Sift the extra flour over a clean, dry work surface.
Remove the dough from the bowl and roll into logs.
Wrap in Cling film and refrigerate until firm (approximately 30 minutes).
Preheat your oven to 180C/gas mark 4.
Remove the dough logs from the refrigerator and slice into 5mm thick rounds.
Place on a baking tray lined with baking paper and place the biscuits in the oven and bake for 10 to 12 minutes.
Remove from the oven and place on a wire rack to cool.



CHICK PEA CHOCOLATE CAKE
Gluten free and dairy free. Naturally low G.I

INGREDIENTS

1 can of chick peas (I used cannellini beans and it worked well)
2/3 cup orange juice
4 eggs
1 tsp vanilla
1 cup of sugar or honey (I used less honey...I'd say if you use honey, use about 2/3 cup)
2/3 cup cocoa
2 tsp baking powder
1 tsp baking soda
(The recipe didn't call for this but I added a little salt to the batter too, say 1/4 tsp)

INTRODUCTION
This sounds totally bizarre but makes a chocolate cake that is everything a chocolate cake should be. It was emailed to me - one of those recipes with vague details - and unfortunately whoever wrote this up in the first place didn't specify the dimensions of the baking pan; I used a 9-inch square one and it turned out fine. If you wanted to make a layer cake I'd double the recipe. I bet this would be great with frosting or icing sugar or something on it, or with chocolate chips in it. It makes one of those nice dense yet fluffy, very moist cakes. Yum. I will definitely be making this one again. And again. This cake also happens to be gluten free, as long as your baking powder doesn't have gluten in it.

METHOD
Blend the chickpeas until smooth in a blender or food processor, and mix in all the rest of the ingredients until blended. Bake at 350 degrees for 50 minutes.

Gluten free fish & chips

The following are a list of gluten free fish and chip eateries across the country.
Visit each link and plan your next UK holiday...
Let us know your recommendations for gluten free fish and chip eateries and we will update our blog.

Land & Sea, Scotland.
The first Saturday of every month, 12:00pm until 2:30pm.

The Traditional English Fish & Chip Company, 10 Willow Street, Congleton, in Cheshire.

Merchant Fish Bar, Wocestershire (they do a monthly gf fish & chip day).
78-79 Load Street, Bewdley, DY12 2AW (T: 01299 402787)
As recommended by The Timesonline Food & Drink section.

The Frying Machine, Bradley Stoke, just outside of Bristol.

This week....

Welcome to our first blog e-newsletter edition. We designed the blog alongside our new look web site to give you the chance to experience snippets of foodie news and events that you could read at your leisure. The Blog is constantly updated with information about The Alasia, our menus, our events, and other foodie news both locally and across the globe. With updates on ingredients, books, recipes, tv chefs and even other restaurants that we want to share with you.

This week ended up being a piggy theme with Bacon Connoisseur's Week kicking the whole theme off. However my mention of Mother's Day has absolutely no connection with pigs and bacon - be assured.

Enjoy the read...Michȃela x0


Bacon Connoisseur's Week 2009
Monday 16 March - Sunday 22 March 2009
If you fancy yourself as a bacon connoisseur, then why not seek out a different cut or cure to the usual back or streaky rashers? Try Wiltshire - matured for two weeks or a maple cure for a smoky intense flavour. Don't forget bacon collar is great for braising.
(Source - Love Bacon web site).

Try The Alasia breakfast bap with a rasher of bacon, sausage and egg, or our brunch, or a simple bacon buttie (ask for a gf bap). Or come for dinner and try our slow roasted belly of pork
served on an apple and raisin compote and finished in Somerset Cider.


To learn more about cuts of pork and easy to follow recipes, click on the logo above which will take you to Jamie Oliver's web page. In January, Channel 4 ran a series called "Jamie Saves Our Bacon" where he encouraged viewers to buy British pork and support British pig farming.

Mother's Day
Sunday 22nd March, 2009 at The Alasia
We are still taking bookings for Mother's Day lunch from 12pm through until 3pm. The last food order will be taken at 2:30pm. From our signature Duck Liver Pate, to our roast sirloin of beef and slow roasted belly of pork...you must leave room for one of our gorgeous hand made desserts. See our web site for the full Mother's Day menu. To make your booking, please telephone The Alasia on 01934 621 471.

Bimbadgen Estate, Hunter Valley
The Alasia are delighted to have the following permanent additions to our wine list – Bimbadgen Estate Winery Botrytis Semillon and their Bell Tower Red . We are continually finding unique and interesting wines and Bimbadgen Estate will not disappoint.
Read more about how we discovered Bimbadgen...

Teapiggies at The Alasia
We are slowly working our way through the fabulous tea menu provided by Teapigs. Jasmin Pearls has arrived. Inside this packet are little pearls of hand-rolled green tea tips which have been infused with pure jasmine flowers. This is done in the most delicate of ways - the leaves are just allowed to rest amongst the flowers to pick up their floral scent - jasmine tea doesn't get any purer. (Source: The Teapigs web site).

These particular pearls are frequently called dragon phoenix pearls. Dragon Phoenix Pearl gets its name from the visual characteristics of the tea bushes "climbing" the hillsides like a dragon coming out of the water and this is why the packaging bears the dragon logo.

Time for Tea - Afternoon tea at The Alasia
We feature in the March edition of the Food Mag's Time for Tea address book.
Why don't you arrange an afternoon tea for a group of your friends, or for a book club, or stitch and bitch. We serve our home made cakes, tiered cake plates of open sandwiches, seasonal canapes, strawberries and champagne. Read more...

Book of the week...
"The Whole Beast. Nose to Tail Eating" by Fergus Henderson.
Published by HarperCollins.

A collection of simple and traditional British dishes with a strong carnivorous bent. It aims to enable adventurous cooks to recreate unusual dishes such as Roast Bone Marrow and Parsley Salad, Pea and Pigs Ear Soup, and Ham in Hay as well as the more familiar Tripe and Onions and Fish Pie. (Source: St John Restaurant web site).

Fergus Henderson caused quite a stir in the food world with the opening of his restaurant St John in 1994 in London. Set in a former smokehouse near Smithfield meat market, its striking, high-ceilinged white interior provides a dramatic setting for food of dazzling boldness and simplicity.

Recipe of the week...
Try my chickpea chocolate cake. This sounds totally bizarre but makes a chocolate cake that is everything a chocolate cake should be.

Love it or hate it, garlic is a tasty addition to food. As well as having anti-bacterial properties, garlic also helps lower cholesterol and blood pressure.
Still not convinced? Well how about the following reasons to convert to adding a bit of garlic to your culinary habits?

Repels Vampires
Cures warts
Grows hair
Wards off the evil eye
Prevents catching the Plague

Black is the new white...

Black Garlic is white Garlic which has been aged under strict patented conditions. Nothing is added to the Garlic apart from heat and time. The Garlic naturally turns black, soft and sweet. The flavours and texture are reminiscent of molasses, fig and raisin with a very subtle undertone of sweet Garlic.

This ageing process removes the smell that stays with you when you consume white garlic. The ageing process also naturally increases Garlic's antioxidant count so Black Garlic has all the health benefits of white garlic but nearly double the anti oxidants.

Black garlic can be used in any number of ways:

-Snack on it straight from the tub. Black Garlic is similar to dried fruit and great snacked straight from the pot.

- Add it to deli-boards. Black Garlic is a great addition to olives, sun dried tomatoes, cheeses, meats and breads.

- Cook with it! Black Garlic is incredibly easy to cook with. It can be added to any meat, fish or vegetable dish. Try putting a few cloves in with your next meal, it goes great with chicken, lamb, pasta dishes.

Recipe idea...Mushroom and Black Garlic Risotto

Ingredients
1 – 1.3 litres of vegetable stock
125g butter
4 tablespoons of olive oil
1 onion – very finely chopped
4 peeled cloves of black garlic – finely sliced.
400g risotto rice (Arborio or Carnoli)
1 small glass of white wine
225g fresh mushrooms – sliced
25g Parmesan cheese – freshly grated
50g mascarpone cheese
Freshly chopped parsley – optional
Truffle oil - optional
Salt and black pepper

Method...
In a large pan heat the stock until it reaches simmering point.

Prepare the mushroom base. Melt 50g of butter in a frying pan with 2 tablespoons of olive oil.

Add the mushrooms and some salt and pepper. Heat slowly until the mushrooms are cooked.

Heat 50g butter and 2 tablespoons of olive oil in a large pan. Add the finely chopped onion and sweat until soft and translucent. Now add the black garlic.

Mix the black garlic into the onion mixture.

Now add the rice and stir until well coated. Pour in the glass of white wine. Allow it to reduce until there is no liquid in the pan. Stir continuously.

Add a ladleful of vegetable stock, stirring continuously. As soon as the liquid is absorbed add another ladleful of stock and continue this until the rice is cooked.

Stir continuously.

The rice should be slightly 'al dente' but soft and loose. When you are happy with the consistency, stir in the mushroom mixture and the pan juices.

Stir in the Parmesan cheese, 25g of butter and 30 – 50g of mascarpone cheese
Season to taste with salt and black pepper.

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