Origin Coffee latte with Rodda’s milk (no sugar) please…

I’ve just moved house and I’ve been drinking a lot of coffee lately.  I’ve not cared much about how it tasted. Just that it’s hot and wet. The kind that’s endlessly offered as a cheap and routine stimulant. It has kept me going through the day’s shifting, packing, sorting, distributing of household assortments and detritus office paper work. It also seems to pass through me at a rate of knots and has made me an all too frequent traveller to the loo.

Sadly, this dismissive and disinterested attitude of mine is possibly fairly common amongst us Brits.

“With or without?” is all I’m expected to be asked. I don’t really mind how it comes.

“With milk, no sugar, please…” and “… as long as it’s hot and wet.”

“Real or instant?”

“Oh instant’s fine, I don’t want to be any trouble…”

Although, that answer isn’t strictly true.

For, from now on, I actually want high maintenance coffee. The type that seems to take ages to extract a deep, dark trickle of black coffee into tiny demitasse cups. Where the aroma of rich nutty flavours envelop my senses and is accompanied by the aggressive sound of steaming milk and metal jugs clunked on hard surfaces. Don’t give me any of that over frothy, milky stuff which is too hot to drink right away. I want a highly skilled barista to extrude handfuls of gorgeous ground Origin coffee at my bidding and to serve me a bitter-sweet shiny latte with a Rodda’s rich, creamy-sweet, milky top. Continue reading


The new look for Cornwall’s glorious cream

Mmmm…..Rodda’s clotted:  an institutional Cornish favourite used to crown a proper cream tea and unchanged for more than a century. Sold for as long as I can remember, in little creamy coloured pots, and packaging with Rodda’s name in gorgeous red. I’ve worshipped the sight of it in supermarket chiller cabinets, the golden glow has given them an irresistible aura.

So imagine my surprise, being invited to see the unveiling of the new Rodda’s branding, to see not red but blue?
I must have taken a sharp intake of breath, an involuntary gasp. My heart cried: Oh what have you done? My head wanted to embrace the new logic…Blue? It looks like Deft ware, is that a good thing?

Continue reading

Brandy Butter & Bread Sauce recipes with clotted cream.

In my opinion, there is only really one kind of cream clotted cream – everything else is ‘milk’ (slightly thicker milk, sour milk or milk with air)  in comparison.

Here’s some simple recipes from Rodda’s which I’ll be using over Christmas.

Luxurious bread sauce with Rodda’s clotted cream

Perfect with turkey, chicken and game birds.

Serves 6-8 Prep time 5 minutes plus 2-24 hours steeping time Cooking time 10 minutes Continue reading

The Flavour Weekly: Rattler, Rodda and Cream

This week has been an eventful one. My first raw oyster at the Falmouth Oyster Festival, I admit that I should have ‘experienced’ one before now…but I’d always been a bit squeamish at the thought of swallowing anything raw, and lacking in enough hedonistic attitude to just give it a go. HOWEVER, now that I’m thoroughly knackered, 40-ish, mum with kids, I’m prepared to give anything a go that promises a boost of energy, possibly.

I didn’t experience much, except too much salty-seawater: a bit like swimming into waves and getting an unwelcome mouthful of the briny.  If I’m going to do this again it will be only at the persuasion of a chilled glass of Camel Valley.  I think I could understand the champagne and oyster bar concept then quite easily.

I’ve also been to see the holy temple that is the Rodda’s creamery this week. Sadly I was not let into the secret of how they make their clotted cream, but I did come home with a goody bag of samples to try. Put a pot of Rodda’s clotted cream in the fridge and then I’m obliged to make a dessert. Delicious, for sure, with my apple crumble, but frankly, I love the stuff so much that I can just as happily eat it straight from the pot with a spoon. Some women’s guilt pleasure might be to help themselves to a pot of Haggen Daaz in the middle of the night, but mine is surreptitiously helping myself to the tub of clotted cream in the fridge.

Roddas also produce their own milk – a by-product of all that cream, and a hand-churned, hand-patted butter (I’m yet to try). However, their most delicious surprise, by a mile, is their exquisitely creamy Crème Fraiche. I get excited just thinking about it. I’ve served it with baked potatoes, added it to pasta sauce and curry, but honestly, I’d be happy to east it neat.  It tastes refreshing, silky smooth in texture and simply delicious.

Tonight, I’ve been experiencing a nostalgic flashback to my teens.  Cider was my first introduction to alcohol and it was slightly ruined for me after too many beach-party hangovers. However, I‘ve just spent a good evening savouring a really chilled bottle of Cornish Rattler Cyder.

It sells itself as tasting good on the beach, with the sand between your toes, of a warm summer’s evening, but it doesn’t need to be. It tasted good. Proper appley, a genuine drink with a little sweetness of the apples about it, but dry enough to taste good with my curried pork supper.  I’m wholly in favour of having another one of these.