Archive for the ‘Flavours’ Category

The various terms used for food flavourings can be confusing. From a labelling point of view a food product may list ‘flavourings’ or ’natural flavourings’ in its ingredients. ‘Flavourings’ can mean artificial or natural flavourings, but is mostly used to mean ‘artificial flavourings’. While ’natural flavourings’ should mean that the flavouring is made from natural substances only. So, what about the terms ‘extract’, ‘essence’ and ‘flavourings’?

Extracts are made by placing a raw material such as vanilla beans in alcohol and water – this extracts elements from the raw material into the liquid mixture to give you ‘vanilla extract’. Nothing else should be added to an extract for it to be a pure extract.

A natural flavouring is made from various extracts or natural substances, which when mixed in a particular formula give the required taste.

The term ‘essence’ really comes from the early years of flavour manufacturing and was used to describe a ‘culinary strength’ flavouring, such as typically sold in a shop for home cooking – so an essence is really just another term for a flavouring.

So, in summary if you are buying natural flavouring products for baking you would choose either an ‘extract’ or a ‘natural flavouring’. You may find that a quality natural flavouring may be more bake stable than an extract, since the alcohol in the extract tends to flash-off to some degree during baking.

At Foodie Flavours we label all our flavouring products accurately so you know what you are getting.

Foodie Flavours provide professional quality, high strength, natural flavouring to the home baker and food manufacturers.

Ingredients –

Sponge – 3 large eggs 100g caster sugar 75g plain flour 25g cocoa powder 15ml hot water

filling – 115g 4.5 oz unsalted butter 8oz sifted icing sugar 20ml cold water 3 drops of Hazelnut Foodie Flavouring or alternatively 5 drops of Peppermint Foodie Flavouring

Method –

1.Preheat the oven to 220.c. Line a swiss roll tin.

2. Put the eggs and the 100g of sugar into a bowl and whisk until very light and creamy. The mixture should be stiff enough to retain the impression of the whisk for a few seconds Sift together the flour and cocoa powder.

3. Gently fold half the flour into the whisked mixture using a metal spoon.

4. Fold in the remaining flour, making sure it has all been incorporated and there are no lumps. Stir in the hot water.

5. Pour the mixture into the prepared tin, smoothing it over evenly and gently. Bake in the oven for 7-9 minutes until well risen, golden brown and spongy.

6. Meanwhile, have ready a sheet of greaseproof or baking parchment and sprinkle on some caster sugar. To make the sponge pliable you can place the paper over a damp tea towel.

7. Turn out the cake quickly onto the paper and trim away the edges.

8. Place a second sheet of paper on top of the sponge and roll it up loosely using the sugared paper underneath as a guide. Leave it too cool completely on a cooling rack, covered in the paper.

Filling –

1. Put the soft butter in a mixing bowl and add the sifted icing sugar and add it gradually with up to 20ml of cold water. Mix everything together well until smooth.

2. When the sponge is completely cold gently unroll it and remove the paper. Carefully spread the sponge with the cream filling, then re-roll.

Ingredients –

100g/4oz salted butter, softened, plus a small amount for greasing 50g/2oz golden caster sugar, plus extra for dusting 10 drops of Lemon Natural Foodie Flavouring 4 pieces of stem ginger or 8 pieces of crysalised ginger finely chopped 175g/6oz plain flour

Method –

1. Heat oven to 140.c and Grease a 22cm loose-bottomed fluted tart tin. Put the butter in a bowl and beat with a wooden spoon until soft. Beat in the sugar, then stir in 10 drops of Lemon Natural Foodie Flavouring and ginger.

2. Stir in the flour and work with your hands to form a soft dough. Tip into the tin and press into an even, flat layer with your fingers. Prick all over with a fork and bake in the oven for 40mins until pale gold. Cut into wedges then leave to cool completely in the tin. Remove from the tin and dust with caster sugar to serve.


350g (12oz) granulated sugar 25g (1oz) unsalted butter 175ml (6fl oz) evaporated milk 300g white chocolate, chopped 1 oz of pistachios (add more to preference) 15 drops of Pistachio Natural Foodie Flavouring (adjust to taste)

Continue reading “Pistachio and White Chocolate Fudge Recipe” »


Biscuit mix –

275g (10oz) plain flour sifted

5ml (1 tsp) baking powder

100g (3 1/2 oz) caster sugar

75g (3oz) butter, diced

1 small egg, beaten

30ml (2tbsp) golden syrup

15 drops of Raspberry Natural Foodie Flavouring

Fondant –

8 oz of fondant

8 drops of Butterscotch Natural Foodie Flavouring

6oz fondant

6 drops of Butterscotch Natural Foodie Flavouring

pink food colouring

Method –

1. Preheat the oven to 170.c

2. Place the dry ingredients in a mixing bowl and rub together with your fingertips until the mixture resembles fine breadcrumbs, make a hollow in the centre and pour in the beaten egg, golden syrup and 15 drops of raspberry Foodie Flavouring. Mix together well until you have a  ball of dough

3. Place the dough in a plastic bag and chill in the fridge for half an hour.

4. Roll the dough out on a lightly floured surface to 5mm thick and stamp out the cookies, using your chosen cutters. If you are using a template, cut around the template with a knife for each cookie.

5. Lightly knead and re-roll the trimmings together again to use up all the dough. Place the cookies on greased baking sheets.

6. Bake for 12-15 minutes until lightly coloured and firm but not crisp. Leave on the tray for two minutes before transferring to a wire rack to to cool.

Fondant –

1. Get your 8oz of fondant and knead in the 8 drops of Foodie Flavouring until well mixed through the fondant.

2. Roll out the fondant to about 3mm and cut out a shape using the cookie template or cutter you used earlier that matches your cookie template. Repeat this for all your cookies.

3. Then get your 6oz of fondant and knead in the 6 drops of Butterscotch Foodie Flavouring and add the pink food colouring. Then with a smaller template or cutter create another shape to layer up the cookie.

4. Attach the shapes to the cookie using warm jam.

Ingredients –

30g butter or margarine 100g marshmallows 75g crispy rice cereal 5-8 drops of Lime Foodie Flavouring

Method –

1. Melt butter over a low heat.

2. Gradually add marshmallows stirring continuously until fully melted.

3. Remove from the heat and stir in 5-8 drops of Natural Lime Foodie Flavouring, and then add the crispy rice cereal.

4. Press into a greased 20cm square dish and place into the refrigerator.

5. Once cool cut into squares and serve.

Mar 02

Lemon Trifle


1pt of jelly Lemon cake slices 500g of custard 20 drops Foodie Flavours natural Lemon (adjust to taste) 284ml double cream whipped 24 drops of Foodie Flavours Natural Lemon Flavouring (adjust to taste) (add honey if you require a sweeter taste)

Method –

1. Add lemon cake slices in bottom of 4 glasses. 2. Make jelly and add to glass to cover cake. Put in fridge to set. 3. Add rest of jelly equally. Put in fridge to set. 4. Make custard or use ready made custard adding approx 20 drops of Natural Lemon Foodie Flavouring. Put in fridge. 5. Whip double cream. Adding approx.24 drops Natural Lemon Flavouring. 6. Pipe onto set custard 7. Decorate and enjoy…

Ingredients –

1pt Strawberry Jelly 4 Strawberries 500g custard 6 drops Foodie Flavours Natural Cream Soda Flavouring 284ml (10 floz) double cream 42 drops Foodie Flavours Natural Cream Soda Flavouring Honey to taste Flakes almonds

Method –

1. Quarter the strawberries and add them to the bottom of each glass. 2. Make jelly and add to glass to cover strawberries. Put in fridge to set. 3. Add rest of jelly equally put in fridge to set. 4. Make custard or use ready made custard adding approx. 5 drops Natural Cream Soda Flavouring, put in fridge. 5. Whip double cream adding approx. 42 drops Natural Cream soda Flavouring. Add honey to taste. 6. Pipe onto set custard, add flaked almonds and enjoy…

Ingredients –

1 pt of strawberry jelly 6 drops Foodie Flavours Natural Champagne 4 desert spoons of whipped double cream to decorate 10 drops Foodie Flavours Natural strawberry Flavouring Clear honey to taste Strawberries to decorate

Method –

1. Make Jelly and add 6 drops Natural Champagne Flavouring pour into glasses and put in fridge to set. 2. Whip double cream adding 20 drops Natural Strawberry Flavouring to 4 desert spoons cream add honey to taste. 3. Pipe cream onto set jelly and add sliced strawberries to decorate.

Ingredients –

75g butter 75g soft brown sugar 30ml honey 10ml (2 tbsp) orange juice 225g (8oz) plain flour sifted 5ml (1tbsp) bicarbonate soda 5ml (1tbsp) cinnamon 7 drops Foodie flavours. Natural Orange Flavouring 400g Fondant 8 drops Foodie Flavours Natural Almond Flavouring

Method –

1. Preheat the oven to 170.c 2. Heat gently in a saucepan the butter, sugar, honey, orange juice, until the sugar has dissolved and the butter has melted. Add the 7 drops of orange Foodie Flavouring to the mixture. 3. Sieve the flour and dry ingredients in a bowl and add the melted ingredients. Mix well until the dough becomes firm. 4. Place the dough in a plastic bag and chill in the fridge for 35 minutes. 5.Bake the cookies for 10-15 minutes. 6. Mix the Foodie Flavours natural Almond Flavouring with the fondant. When the cookies are cool turn fondant out onto a surface dusted with icing sugar and roll out to thickness of 3mm and cut out using cutters. Use some warm jam to act as glue placing sugar paste onto the top of the cookies.