DOG MODELS NEEDED!

Sick of smelling your pups poots? We may have just what you need! We are looking for dog models to help us develop an effective fart proof pant for dogs!

Image: www.ourdogsgotablog.com

Image: www.ourdogsgotablog.com

To get involved send a picture of your pooch to enquiries@myshreddies.com, we will pick our favourites and they will be invited to come to Shreddies HQ and get measured up for their bespoke fart pants!

So, get your tail wagging friends ready and don't miss out on this 'pawsome' opportunity 😉🐶🐾

Sugar Free February

We cannot believe that it's February already - we're still struggling to write the correct date?! If you're still suffering from those post Christmas IBS flares or maybe you just want a kick start to a healthier year, you might want to think about doing Sugar Free February! 

Image: http://www.cancerresearchuk.org/support-us/find-an-event/sugar-free-february

Image: http://www.cancerresearchuk.org/support-us/find-an-event/sugar-free-february

Cutting sugar from your diet is beneficial for everyone as it's not only bad for your teeth but is actually addictive as well as contributing to weight gain! When suffering from IBS, many foods can cause flares but a common one is sugar, so testing your body with a month of no sugar could be really beneficial to work out a diet that's best for you! 

During February you could also help an incredible charity that's so close to all of our hearts! Cancer Research UK is an amazing charity which focuses on finding cures for as many different types of cancer as they can, but they need constant funding and could really do with your help! CRUK are promoting Sugar Free February and if you want to get involved, this is what you need to do:

  • Sign up via their website

  • Set up your fundraising page

  • Download your fundraising pack

  • Get promoting yourself!

Image: http://www.cancerresearchuk.org/support-us/find-an-event/sugar-free-february

Image: http://www.cancerresearchuk.org/support-us/find-an-event/sugar-free-february

"A great way to attract donors is to personalise your fundraising page – boost your fundraising by adding photos, updates and the story of why you’ve given up sugar. Share on your Facebook, Twitter, LinkedIn or by email to get people’s attention, and keep them updated on your progress throughout the month."

It honestly couldn't be easier (well, the fundraising part!)

Would You Like To Join The Shreddies Team?

Would you like to join our ever expanding team? 

An exciting opportunity has arisen for a friendly and experienced seamstress to join our team of designers and machinists working in a lovely 500 year old mill.

Main duties will include overlocking, coverstitching, panel cutting and assisting in all other areas of underwear production.

Permanent position for the right candidate(s). Working hours 8:30am - 5:00pm (30 mins lunch), Monday to Friday. Full and part time positions available. Previous experience essential, however full training will be given. Immediate start available.

Please send CV & covering letter to Richard Woolley - richard@myshreddies.com

Required experience:

Sewing: 1 year
Seamstress: 1 year

Top Drawer 2017

We are all super busy and excited at the moment preparing for Top Drawer 2017 where we will be exhibiting all things Flatulence Filtering!

Our stand M33 is in yellow! 

The beginning of the year is always a whirlwind at Shreddies, after surviving the Christmas rush, we then turn our attention to focus on Trade Shows. We love being able to showcase our products to potential buyers and getting their feedback (and hopefully a few orders!)

For this years Top Drawer we have had a stand redesign, we have switched it up to focus solely on our products and our Graphic Designers has also been busy making us some super cool POS stands for us to offer to retailers.

If you're a retailer and you're attending the show, feel free to come and speak to us or if you can't make it to Top Drawer, drop us an email at enquiries@myshreddies.com or visit us at Spring Fair next month! 

Keep up with all the show news on Facebook, Twitter and Instagram

A Low FODMAP Christmas

Having IBS and other stomach related illnesses really can limit your diet, which is hard enough all year round but especially at Christmas! Therefore we thought we'd share with you a perfect starter, main and dessert so you don't have to miss out on the big day and they're completely low FODMAP! 

Starter - Ham Hock Soup 

Ingredients: 4 medium carrots, 1/2 bunch celery, 1 large turnip, 1/2 tbsp olive oil, 1 cup soup mix, 1 Ham hock (approx 1.2kg), 2 Massel 7’s Chicken Stock cubes (crushed), 2L water, Salt and Pepper.

Method: 

1. Dice the carrots, celery and turnip into small cubes. Alternatively you can grate the vegetable but I prefer diced.

2. Heat the olive oil in a large stock pot ensuring its nice and hot, then add all the diced vegetables. Add a pinch of salt and stir well until the vegetables soften trying not to let them brown.

3. Once the vegetables have softened, score the ham hock a few times to help release the flavours and then place in the pot along with the soup mix.

4. Add the water along with the stock cubes and bring to the boil. Once at boiling point lower the heat to a simmer and allow the flavours to develop for around 2 hours. Check the water level every now and then and also remove any white foam that might come to the surface. This is the impurities coming from the ham hock. If the water level is getting too low you can top it up as you go.

5. After approx 2 hours remove the ham hock from the soup and transfer to a chopping board. Remove the skin and place this back in the soup while you remove the rest of the meat. Cut the ham from the bone and chop into small cubes also. Place the meat and bones back into the pot and simmer for a further 15 minutes.

6. Remove the skin and ham bones and season with salt and pepper to taste. Enjoy straight away or allow to cool and portion into smaller containers ready for the freezer.

 

Recipe and Images: http://www.fructosefriendlychef.com.au/


Ingredients: 

Stuffing: 9 slices gluten free bread, 4 tbsp dairy free spread (olive oil spread or butter), 1 tbsp garlic infused oil, 120g (1 & 1/2 cups) leek (green tips only), Small handful of fresh parsley, 1 tsp dried sage, 1 tsp dried oregano, 1/2 tsp dried thyme, 1/4 tsp salt, 1/4 tsp black pepper, 125ml (1/2 cup) low FODMAP chicken stock.

Chicken: 1.8kg whole chicken, salt & pepper, Drizzle of olive oil, Small handful of fresh thyme, 1 large lemon.

Roast Veg: 420g Japanese pumpkin (buttercup pumpkin or supermarket squash) OR sweet potato, 1.2kg potatoes, Carrots, 360g carrot, Garlic Butter.

Green Beans: 320g green beans, 1/4 tsp garlic infused oil, 1 tbsp dairy free spread (olive oil spread or butter), 

Homemade Gravy: 250ml (1 cup) low FODMAP chicken stock, Pan juices (these are from your roast meat), 1 tbsp cornflour.

Method: 

  1. Preheat the oven to 180ºC (350ºF) bake function. Take the chicken out of the fridge and allow it to warm for 30 minutes at room temperature. While the chicken warms you can prepare it for roasting. Place the chicken in a roasting tray (if possible use a smaller roasting tray & don't line the tray as you will want to use the tray juices later). Drizzle with olive oil and a few good grinds of salt and pepper. Rub the seasonings into the skin - don't forget to season underneath the chicken. I don't like soggy stuffing so I bake the stuffing as a side dish. Instead I place a handful of fresh thyme and a large lemon into the chicken cavity. Make sure you prick the lemon skin all over before placing it in the cavity.

  2. While the chicken finishes warming, you can start preparing your stuffing. Roughly shred the gluten free bread into small pieces and place a large bowl. In a small bowl melt the dairy free spread (olive oil spread or butter) in the microwave, and then mix it with the garlic infused oil. Drizzle it over the bread and toss until the bread is well coated. Spread the bread out onto a baking tray, place in the oven and bake for 5 minutes, then turn/toss the bread, and cook for another 3 to 5 minutes, until the bread starts going golden brown. Then remove from the oven.

  3. Place the chicken in the oven on the middle rack or just slightly above. Every 30 minutes, baste the chicken using the pan juices. Cover with tinfoil once the skin has turned golden brown. The chicken will need to cook for about 1 hour 40 minutes, until the juices run clear.

  4. Finish preparing the stuffing. If you want your stuffing to be finer you can place it into a food processor and process until it's your desired texture. I like my stuffing chunky and crunchy so I don't always do this. Place the toasted bread in a medium sized casserole dish. Roughly chop the green leek tips and fresh parsley. Place the leek tips, fresh parsley, dried herbs (sage, oregano, thyme), salt and pepper in the dish and mix well. Place to one side.

  5. Prepare the roast vegetables. Peel and cut the potato and sweet potato (or pumpkin) into small chunks. Place in a large roasting tray. Drizzle in olive oil and season with salt and pepper. Mix well. Place in the oven about 50 minutes after the chicken. Turn the roast vegetables after 25 minutes of cooking. Cook until golden and tender (this should take about 45 to 55 minutes).

  6. Prepare the carrots by cutting into small sticks. Place in a microwave proof bowl, add about 2 tablespoons of water and cover with a plate. You will cook these in the microwave as you make the gravy.

  7. Prepare the green beans by removing the tips. Place to one side.

  8. When you remove the chicken, you need to place the stuffing into the oven. Before baking the stuffing, pour the hot chicken stock evenly over the stuffing - you want the stuffing moist but not soggy (you can add more stock if needed). Place in the oven and bake uncovered for about 15 minutes, stirring half way through. If the top won't go crunchy grill it under the oven grill on high for 2 to 3 minutes.

  9. Once the chicken is cooked, remove it from the oven, transfer it to a carving board, and wrap in tinfoil. Allow to rest while you make the gravy, green beans, and carrots.

  10. To make the gravy place the roasting tray over the stove element over medium low heat. Add one cup of hot chicken stock and stir until the pan juices dissolve. In a small cup, place the cornflour with 1 & 1/2 tablespoons of warm water. Mix until the cornflour dissolves. Add the cornflour mixture to the gravy and mix well. Continue to stir occasionally until the gravy thickens (this should take 2 to 3 minutes). If the gravy won't thicken dissolve some more cornflour and add it to the pan. Season with salt & pepper as needed. Transfer to a gravy boat or cup for serving.

  11. While the gravy cooks, blanch the green beans in a small saucepan of boiling water for 2 to 3 minutes, until they are bright green and tender. Drain and mix through the dairy frre spread (butter) and garlic infused oil.

  12. Cook the carrots in the microwave for 2 to 3 minutes on high until tender. Then drain.

  13. Carve the roast chicken. Serve with the roast veggies, garlic butter green beans, carrots, crunchy bread stuffing, and homemade gravy.

Recipe and Images: www.alittlebityummy.com


Ingredients: 

Cake: 3/4 cup coconut oil, softened, 1/3 cup maple syrup or rice malt syrup, 1/4 cup castor sugar, 2 tbsp. dextrose, 1 tbsp. brown sugar, 2 eggs, 1 tsp. vanilla extract, 500 g gluten free plain flour or spelt flour (not gluten free, omit chia or xanthan gum), 1 tbsp. chia meal or 3/4 tsp. xanthan gum, 3 tsp. ground ginger, 1 tsp. ground cinnamon, 1/4 tsp. ground cloves, Zest of 1/2 an orange, 1 tsp. salt, 1 1/4 cups coconut milk, 1/4 cup freshly squeezed orange juice, 1 tsp. white wine vinegar, 2 tsp. baking powder, Optional: 1/4 cup sultanas or up to 1/2 cup of dried cranberries soaked in 1/8 cup whiskey for 4 hours.

Royal Icing: 1 egg white, 1-1 1/2 cups icing sugar, 1 tsp. vanilla extract.

Decoration: Nonpareils (the edible silver balls), Strawberries or fruit of choice.

Method: 

At least four hours before you plan to make the cake, start soaking the sultanas or dried cranberries in whiskey. This is an optional step, you can omit the sultanas if they trigger your IBS, or swap in the dried cranberries.
Preheat your oven to 180 C/350 F and grease your bundt pan, grease and line your 20 cm/9 in cake tin, or line your 12-hole muffin tin with patty pans.
In the bowl of your stand mixer, add in the coconut oil, maple syrup, castor sugar, dextrose and brown sugar and beat for 1 minute at a low speed, followed by 2 minutes on high. Stop, add in the eggs and vanilla extract, then continue to mix for another minute at a medium speed. Meanwhile, in a large bowl, sieve the flour of your choice, chia meal (if using gluten free flour), ground spices and salt and roughly mix them together.
Get the coconut milk ready and then alternate adding thirds of the dry mix and the milk and mixing, until everything is used. If you feel the batter is too runny, don’t use all the milk – coconut milks don’t have a uniform consistency, unfortunately, so yours may be different than mine.
Mix the freshly squeezed orange juice, white wine vinegar and baking powder together and quickly pour it into the cake batter, then mix on high for 30 seconds. Next, add in orange zest and the optional sultanas/dried cranberries and whiskey and mix through until combined. Pour the mixture into your prepared cake tin and bake according to the instructions below.
Once the cake has cooled, flip it out onto your serving dish of choice and make the royal icing.
Beat the egg white until it forms a soft peak (it will look like sea-foam), then slowly add in the sieved icing sugar, until the batter just begins to form stiff peaks. If you add in too much, the icing will be quite stiff and harder to spread – this quality is great when you want to pipe fine details, like on gingerbread biscuits but not when you want to spread the icing easily over an entire cake.
When your icing is ready, immediately ice your cake and sprinkle with the nonpareils, or decorations of your choice. Royal icing dries very quickly when exposed to air, so it becomes rough, harder to spread and less sticky for your decorations. It will keep well for up to one week in an airtight container in the fridge.

Recipe and Images: www.notfromapacketmix.com

Brighton Away

Being an Aston Villa supporter isn't easy most of the time, but occasionally following them around the country takes me somewhere more interesting than the football on offer. 

Sunrise over the Palace Pier. 

Sunrise over the Palace Pier. 

This weekend took me to the seaside town of Brighton on the south coast of England. Brighton Away was one of the games I was most looking forward to, as Brighton was a place I'd never been to before but had heard so many positive reviews about. 

From the famous pier to the pebbly beach I couldn't wait to get there, although it was sunny it was sooooo cold! First stop was Choccywoccydoodah one of the most amazing chocolate shops in the UK. The flagship store is a treasure chest of everything chocolate from humongous bespoke cakes to delicate hand-painted birds.   

One of the displays at Choccywoccydoohah - photo credit - www.choccywoccydoodah.com

One of the displays at Choccywoccydoohah - photo credit - www.choccywoccydoodah.com

After I purchased several items I was on my way and headed down to the seafront and had a look around the pier. I discovered in the morning that Brighton had a second pier until 1975 when it shut down and fell into disrepair and suffered extensive fire damage in the 2000's. Now beyond repair all that remains of the pier is a metal shell that sits proudly in the sea. 

The remains of the West Pier. 

The remains of the West Pier. 

The football (the reason I was in Brighton) wasn't bad at all, a good game in a great stadium and Villa actually played well and didn't lose! 

Brighton vs Aston Villa at The Amex Stadium. 

Brighton vs Aston Villa at The Amex Stadium. 

Following a good nights sleep I headed back to the beach in the morning for a run, and to take some pictures of an impressive sunrise before eating breakfast and heading home. 

IMG_0920.JPG

Hopefully this will not be my last visit to Brighton!