Essentially Local Magazine MAR-APR 2018
Essentially Local offers a directory of local businesses and services which encourages the community around Milton Keynes, Stony Stratford and Wolverton to shop local. You'll find articles, useful information, reader offers and a competition. There is something for every age group. Read on to find out more.
Essentially Local offers a directory of local businesses and services which encourages the community around Milton Keynes, Stony Stratford and Wolverton to shop local. You'll find articles, useful information, reader offers and a competition. There is something for every age group. Read on to find out more.
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Leisure<br />
Baked Kalette Pasta<br />
Ingredients<br />
115g penne pasta<br />
1 tbs olive oil<br />
85g Kalettes, cut in half<br />
lengthwise<br />
256g yellow squash, chopped<br />
1/2 medium onion, chopped<br />
2 garlic cloves, minced<br />
256g plum tomatoes<br />
128g shredded mozzarella,<br />
divided<br />
1 egg<br />
2 tbs fresh basil, chopped (or 1<br />
tbs dried basil)<br />
½ tbs dried oregano<br />
1/2 tsp salt<br />
1/4 tsp crushed red pepper<br />
32g ricotta cheese<br />
A Matter of Taste<br />
Method<br />
1. Heat oven to 200°C. / gas 6.<br />
Cook pasta according to package<br />
instructions. Drain and set aside.<br />
2. Heat oil in a large oven-proof pan<br />
over medium high for 2 minutes. Add<br />
kalettes, squash and onion; sauté for 5<br />
minutes. Add garlic and tomatoes to<br />
vegetables and sauté for 3 minutes.<br />
3. Remove from heat and stir in pasta,<br />
half of the mozzarella, basil, oregano,<br />
salt and red pepper.<br />
4. Combine ricotta and egg in a small<br />
bowl, then stir into pasta mixture.<br />
Sprinkle remaining mozzarella on top<br />
of pasta.<br />
5. Bake in oven for 15 minutes or until<br />
bubbling and browned on top.<br />
Kalettes, a cross between kale and<br />
Brussels sprouts, are highly nutritious<br />
vegetables, eat raw or cooked.<br />
From pale ale to dark stout you’ll be sure to find a<br />
flavoursome tipple to suit every palate at Towcester<br />
Mill Brewery.<br />
They create some of the finest local beers by<br />
experimenting with ingredients, tastes and styles,<br />
mixing in a little imagination and a big dose of<br />
passion. Each ingredient - malted barley, water, hops,<br />
yeast – is carefully selected to ensure it suits the beer.<br />
Some brewers may enhance flavours, reducing natural<br />
sugars and adding others; however Towcester Mill<br />
brewers stay loyal to nature’s way.<br />
The final taste depends on the malted barley, so like<br />
chemists they work their magic - mixing, measuring<br />
and tasting to ensure real harmony throughout the<br />
process. Their decisions and choices will produce the<br />
difference between light, golden or stout beer.<br />
Over a 5-7 day process, starches (sugars) are extracted<br />
from the malted barley and the bitterness oils and<br />
aromas will be taken from the hops. Then as the<br />
yeast is carefully introduced, the conversion to<br />
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Moorgate Farm Vegetable<br />
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fresh, quality vegetables<br />
delivered from field to your<br />
door in 24 hours<br />
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Potterspury NN12 7QG<br />
01908 543008<br />
info@moorgatefarm.co.uk<br />
alcohol begins.<br />
Fermentation<br />
takes 4-5 days<br />
before reaching<br />
the right alcohol<br />
level while the<br />
remaining natural<br />
sugars ensure the<br />
correct taste.<br />
Finally, as the beer gently trickles over your taste buds,<br />
whether you are younger, older, male or female they<br />
hope you’ll feel the same intense satisfaction as they<br />
do when creating these truly delicious beers.<br />
Pop along to Towcester Mill Brewery & Tap to check<br />
out the beers or book a brewery tour to find out more<br />
about the brewing process.<br />
Towcester Mill, Chantry Lane,<br />
Towcester, NN12 6YY<br />
Tap - 01327 437060 Shop - 01327 437560<br />
18<br />
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