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Behind the scenes at a free range Happy Eggs Co farm

August 19, 2016 by manjirichitnis 13 Comments

Scrambled, hard-boiled, soft-boiled, poached, in an omelette, in a frittata – whichever way you like your eggs, they are an unbeatable source of protein and unsurprisingly, a much-loved way to kick start the day with a power packed breakfast. I have always loved eggs especially runny scrambled ones like the ones my Baba makes for breakfast. It was hard for me then, to say no to a tempting invitation by Happy Eggs to come visit their farm up in Tring.

Having read so much, about how Happy Eggs Co like to have their girls roam around freely, this was a chance for me to experience things firsthand. So on a perfectly fine summer afternoon, I set out from London to the Hertfordshire. Arriving from London on the day would have been a nightmare, so I decided to stay one night in the village nearby the farm.

After a rather nightmarish re-routing of my otherwise straightforward journey to Luton, I finally managed to get there only about two hours late, thanks to cancelled and delayed trains. Thankfully, after that bit, it was a just quick drive from Luton station into the picturesque countryside.

No better way to recharge my batteries than a quick getaway out of London city limits. After I checked into the Five Bells Vintage Inn, I met lovely Jane who writes at The Hedgecombers for a quick drink and dinner. It was absolutely fabulous catching up with her after months. Jane is just one of the many amazing bloggers I have met at FBC and over the years we all have become really good friends. While Jane went back to her cute camper van for the night, I settled in early to ensure I got to the farm on time.

120 acres of space at the Bulborne Happy Eggs Co. Farm

Breakfast at the B&B with Jane was a quick affair and I even got to ride with her to the farm in that camper van – Woohoo!!! – quite a treat for a city like me! We lost our way a bit and after driving around in circles for a bit we finally made our way to Bulborne farm. We were greeted by a big bunch of bloggers and the Happy Egg co team.

It was a good that we had an early breakfast then, as we missed the morning treats laid out for us. After a quick introduction we all donned fresh blue overalls and sipped into wellies – I have NEVER walked for so many hours in wellies before but it was not as bad as I thought it would be.

Farmer JP of Bulborne farm is one of the many farmers who work with Noble Foods, the company that owns the Happy Egg brand. Bulborne Farm houses 14,000 girls as the hens are known or VIBS – very important birds in a space spread across 120 acres. This farm is a fully organic farm which means it is audited by bodies such as Organic Food Federation or Organic Farmers & Growers. This is in addition, to being certified and audited by the BEIC Lion Code.

All the Free Range, Barn and Organic farms that Noble Foods works with are also certified and audited by the RSPCA Freedom Food Scheme – a scheme to ensure hen welfare giving them not just wide open spaces to roam around freely but also to ensuring that they have access to dush baths and specially designed activity kits.

The focus on hen welfare and production of free-range eggs is given so much importance that they even sponsor research into work that how to create and maintain a stress free environment for the girls and keep them happy. After all Happy Hens produce Happy eggs!

At the hen house we walked to we saw the hens run outside to enjoy the sunshine and all the while they clucked away sounding very happy. As we stood and took in what Farmer JP told us about a typical day in the life of an egg farmer, the hens roamed around freely around our group, not in the least perturbed by our presence.

While one part of our group went inside the hen house to look at how it is designed and what facilities are provided to ensure the hens are healthy and happy and feel safe while laying eggs, we took turns holding these handsome birds. The naughty hen I held tried to peck at my hand and escaped from my hands before I could pose for a decent picture – naughty girl!

Did you know that a hen lays an egg every 26 hours? Or that hens need dust to keep themselves clean and well groomed? Hens are very intelligent beings and quite inquisitive by nature. To ensure that they get to satisfy their natural curiosity, each farm ensures that at least 20% of every range must have trees planted on it.

Farmer JP explained that he understands the difference between a happy clucking and would know of his girls were unhappy instantly. One of the indicators as I already mentioned is that the hens are fearless around humans, also the hens at his farm have a very healthy and shiny set of feathers.

Now that we have established that these eggs truly are free-range, how do we differentiate them in taste. Farmer JP told us that the happier state of mind and healthy living conditions of his Happy hens results in tastier eggs and lesser eggs with defects like a thin shell or wrinkled egg shell – which indicate that the hens are under stress.

As I walked into the hen house, I steeled myself for an assault on my olfactory senses – what with all the pee and poo of hens, but honestly I was quite pleasantly surprised. There was dust flying around as a bunch of excited hens were jumping around in their dust bath and cackling loudly as if exchanging some juicy gossip.JP explained that the feeders, waste management system and egg collection areas are designed to ensure that hens are well-fed, their living space clean and privacy to lay eggs when ready is provided.

On being quizzed about an article in the Daily Mail about hens being caged, we were informed that those hens were being treated for an illness and the article was factually incorrect. A claim that was backed by RSPCA. Sadly, as the article was not fact based, it was followed by an apology later. Unfortunately, bad news spreads like a virus and this affects all the farmers who strive to maintain high standards. I speak from my personal experience of my visit to Bulborne farm which I can assure you are clean and work hard towards hen welfare, contribute to research and perform better than expected during all their audits, yes, even the ones that happen unannounced and when least expected.

We then picked some of the freshly laid eggs and had a look at the area where the eggs are stored before being shipped out. The stamping of the eggs is a manual process and the unique codes help identify exactly which farm they originate from. The eggs are graded by size and packed into the trademark cheery yellow cartons that are so easily recognisable on supermarket shelves.

Famished after all that hard work we headed back to the base where a freshly prepared four course meal awaited. Chefs from Jackson & Rye restaurants in London cooked us a feast of smoked devilled eggs as canapes’ sprinkled with chives and a taste of delicious mayo, creamy avocados and spinach in Eggs Florentine.

This was followed by a massive portion of the classic Mexican treat – Huevos Rancheros – loved the perfectly poached eggs on top oozing golden yolk and the fresh tomatoes and guacamole. Dessert was a Pecan tart which I wolfed down at lightening speed.

To truly understand the meaning of free range and how gold standards are achieved and maintained one must experience at close quarters how a Happy Egg farm is managed. By no means, an easy task, the passion that the whole team here has towards hen welfare is evident from the love they have for these birds.

Why not have a look at what the other bloggers who came along for this farm visit have to say? They made egg-cellent company and we were so egg-cited to meet each other! Alex Ryder writes at The Gingey Bites Heidi Roberts blogs at Kitchen Talk and travels

While I have you here, can I interest in you in some of my egg-tastic recipes? Have a gander and leave me a comment (or two) if you rustle up any of these dishes :

Indian Masala Egg Omlette
Egg curry – Anda curry – easy recipe for Uni students
Turkish Poached Eggs – Cilbir
Eggs baked in pots with smoky chorizo and chives
Soft boiled eggs and asparagus soldiers – one of my Dad’s fav recipes
Vintage Frittata recipe

Visiting Tring? Have a look at my review of the beautiful Five Bells Vintage Inn here.

Disclaimer: With thanks to the Happy Eggs co for having me as a guest at Tring and Bulborne Free Range Happy Egg Co Farm. Many Thanks to Farmer JP and his team for a fabulous day out. As always, all opinions expressed are my own. I was not required to write a positive review and was not compensated monetarily for this post.

Pink Gin Cocktail Recipe

June 13, 2015 by manjirichitnis 11 Comments

Today is World Gin Day and a Saturday and it’s summer, can’t think of a better excuse to mix up some fabulously fragrant summer cocktails and share with a few friends! After all can be anything more English than a fruity gin and tonic? Think Not!

So get your cocktail shakers ready for my crazy new cocktail which I have christened as the Bombay Fever Pink Gin. This is an offshoot of the iconic original Pink Gin cocktail. Originating in Cuidad Bolivar – earlier known as Angostura, the capital of Venezuela’s Bolivar state, this cocktail rose to fame in the England in the mid-19th century.

The cocktail is normally made with 4 parts of pink gin and a dash of the angostura bitters. Also a lime rind is added into to allow the oils to infuse into the drink. Served in a chilled highball glass with lots of ice and tonic water it makes for a refreshing and citrusy drink. I always avoid sweet tonic water as it defeats the purpose of adding the bitters. But to each his own and even sweet tonic water works.

I wanted to add a bit of kick into the recipe so I decided to crush some red peppercorns and slit a red chilli in the middle and hang it on the side, slowly adding it’s heat into the drink. Obviously then the glass must be chilled and the gin should be poured over ice before adding the tonic water. I also decided to leave the bitters out instead of ”in”.

Bombay Fever Pink Gin

Edinburgh Gin Rhubarb and Ginger Liqueur is infused with rhubarb which gives the gin and the cocktail a delicate rose colour and an intense .aroma.The ginger, peppercorns and the chilli have a warming aftertaste. Made in the heart of Scotland at the Edinburgh distillery where they create gins infused with beautiful botanicals.This gin pairs well with tonic, soda or lemonade, and as I can say with guaranatee is also fabulous in cocktails, with Champagne or simply over ice

Ingredients:

60 ml Edinburgh Gin Rhubarb and Ginger Liqueur
a dash of angostura bitters
1 red chilli split top to down and de-seeded
a small twirl of lemon rind
1/2 tsp crushed pink peppercorns
a sprig of mint
Ice

Bombay Fever Pink Gin

Method:

Wash and wipe down your best martini glasses. Leave them to chill in the freezer the frostier the glass the better.
Crush the red peppercorns and add into the cocktail shaker
Pour angostura bitters into an ice filled glass and stir 4-5 times, then pour the bitters out.
Pour the gin onto the ice and add the crushed peppercorns stir gently allowing the flavour from the bitters and the peppercorns to mix well with the gin.
Remove the frosted glasses from the freezer and strain the gin into the glasses.
Top with tonic water and add a lemon rind into each glass.
Rest one half of a split red chill on the side of each glass
Gently crush a fresh mint leaf and add into each cocktail glass
Sip slowly and enjoy the sunshine

Mix-strain-repeat! It’s #WorldGinDay after all so kick any guilt away by thinking of the many gin lovers who are enjoying their favourite spirit too.

I must say I have a really good time reading all about the history, production and cocktail recipes with gin. Here are links to a few recipes and articles by some of my food blogger friends who appreciate England’s national spirit as much as I do:

Helen’s Gin and Melon Slushie
Claire’s Raspberry Gin Trifle
Helen G’s Vegan Gin & Gooseberry Jelly
Jen’s Boozy Bramble Cake
My recipe for Festive Hot chocolate Vodka Martini with chilli

Bombay Fever Pink Gin

Curious to know how the World Gin Day came into being? Head to their website here, but be warned you might just get crazy gin cravings after!

To Purchase Edinburgh Gin Rhubarb and Ginger Liqueur head to stockist Amazon UK by clicking here

References:

*With thanks to Aamzon U.K for sending me a sample of Edinburgh Gin Rhubarb and Ginger Liqueur . No monetary compensation was offered for a positive review. All opinions expressed here are entirely my own.

Bombay Fever Pink Gin

Ragi and Blueberry Pancakes / Finger Millet Blueberry Pancakes/ Nachni chya god polya

April 11, 2015 by manjirichitnis 13 Comments

Another new obsession – Nachni (Marathi) / Ragi (Hindi) or Finger Millet as it is popularly known , in the past few days have made savoury pancakes several times so today I thought I would rustle up some sweet pancakes. But had to keep them healthy so opted for Soya Yoghurt instead of eggs which makes these vegan friendly and added in oats so that makes them gluten free too.

I really wanted to come up with some name for the Marathi alternative to this recipe and ‘Nachni chya god polya’ sounded like fun 😉

Light and puffy these are just perfect when you are craving pancakes but a healthier version is what you really want!

Ragi is known to have a whole host of health benefits:

Popular amongst diabetics due to it’s low GI
High is dietary fiber
Rich in calcium, iron and thiamine
It is an aid to healthy weight loss due to it’s very low fat content
It is a good source of GF protien
Popular as a baby food too

Nutritional value of finger millet per 100g

Protein 7.6g

Fat 1.5g

Carbohydrate 88g

Calcium 370mg

Vitamins – A: 0.48mg

Thiamine (B1): 0.33mg

Riboflavin (B2): 0.11mg

Niacin: (B3) 1.2mg

Fiber 3g

Image Credit: Mikael Häggström

Why you should make these pancakes! As if you need any excuses for blueberry pancakes!!!

Low GI due to the finger millet flour so ideal for diabetics as it keeps blood sugar levels steady avoiding any sudden spikes and crashes.
Gluten free
Ideal for vegans
Dairy Free
Egg Free
Refined sugar free as Natvia is great sugar substitute
The oats ensure that this pancake keeps you fuller longer

Serves: 1 – makes 6 mini pancakes – double up quantity for 2 people

Ingredients:

6 heaped tbsp oats
4 heaped tbsp finger millet flour
3 tbsp Soya yoghurt – I used Alpro – it’s approved by the Vegan society
Handful of blueberries
water
4 tsp of Natvia – adjust as per taste

Method:

In a large mixing bowl add the oats and finger millet and then the yoghurt
Mix well and a thick mixture will form
Heat about 2 cups of water in a kettle and let it cool down a bit
Slowly pour into the mixture and set aside for about 5-7 minutes
Then mix well to form a batter ensuring that it is not runny but has a good consistency, then add the Natvia and stir well till it all dissolves, adjust as per taste.
On a non-stick pan on medium heat melt 1 heaped tbsp unsalted butter or if your using the 1 cal sunflower oil spray then about 6 – 8 sprays are enough.
Ladle enough of the batter in the centre of the pan enough for a mini pancake, do not spread it like a dosa as the batter will disintegrate.
Allow to cook on each side for about 1 minute with a lid.
Use a wooden spatula to loosen the side done first and flip over carefully, the more the blueberries in each pancake that you ladle into the pan the more the water content as the heat will make the fruit pop and melt into gooey fruity goodness. Don’t fret if the first few pancakes break especially where the fruit is at the edge.

My pancake stack collapsed just as I was about to photograph it – humfph! But it was a very satisfying , delicious and healthy breakfast which even the hubster loved – win-win! Woohoo 🙂

A word of caution though excessive consumption may lead to kidney trouble so don’t over do the consumption.

Lastly a fun fact! Did you know that the grains are fermented to make a beer in some parts in Nepal? Cool or what?!

References:

Wiki
Supra Organics
Veg Weight Loss Diets

A week in North Wales – my Travelogue Part 2 – South Stack Lighthouse and Cemaes Bay

January 5, 2015 by manjirichitnis Leave a Comment

After a fabulous day spent walking and lazing on a sandy beach, we had an early start the next day , highly excited that we were off to to see a lighthouse. Now for this excursion we booked a cab as that’s the only way to get there of you do not drive, or you could take bus no 22 from Summer Hill in Holyhead town to the RSPB South Stack Cliffs bird reserve housed inside the delightful Elin’s Tower.

An interesting memory from the day at beach before I tell you all about South stack – The previous evening (Day 2 – 28th July’13 -Sun) we went looking for a place to get some dinner and chanced upon a cute little Italian place on the tiny high street called Graces Bistro which is now closed, I’d imagine it would have had issues surviving because even when we went there, they were out of many things early in the evening and the wine was overpriced. I must admit though that the food was delicious – an Indian – Bangladeshi place called Saffron is now open in it’s place .

We also had an interesting time at a place called the The Edinburgh Castle – The EddieBar, – which is just opposite the ferry line and was packed on Day 2 – Sunday – 28th July’13 – we had a very satisfying lunch of Spaghetti Bolognese and Burger and chips, the way the locals were there in great numbers and enjoying the roast I’d say we missed some brilliant Sunday Carvery…

Which also reminds me that the day we reached Holyhead (Day 1 – 27th July’13 – Sat) we found only one pub open close to LIDL near the railway station – The Boston Arms, very welcoming, we were served hot food and decent beer even late in the afternoon, nothing makes me happier than good fish-n-chips after a long train journey – wouldn’t you agree?

Day 3: Major Sightseeing – South Stack Lighthouse – A 19th century gem

There is a 400 step stone stairway that leads to a suspension bridge over a dead drop that leads to the lighthouse. A mixture of fear and awe filled me while walking this stairway – fear of being on a bridge that is the only support – a sturdy one – not to worry – that leads to this stunning 28 m structure across a chasm and awe for the aluminium bridge that was re-built and opened to people in 1997. In the early days an aerial hempen cable ropeway to bridge the deep chasm between the rock on which the lighthouse stand and the mainland – a hempen cable which was 21 metres above sea level (!!!) was used along which a sliding basket was drawn which carried a passenger or stores- brrrr (shudder – shudder!) finally replaced by a sturdier iron suspension bridge in 1828 – this was replaced in 1983 but replaced by the new aluminium one for safety reasons.

Built in 1808 to facilitate better navigation in the area of the surrounding waters.The lighthouse is now automated and remotely controlled and monitored from the Trinity House Operational Control Centre in Harwich, Essex.

(In the photograph above, notice the white aluminium bridge like a closed cage)

We took a guided tour of the lighthouse, where we were given a peek into the history and fascinating facts were shared. We also climbed up a very narrow stairwell as far as visitors are allowed to go and I was the last to go down this one – praying hard – while giggling kids stood downstairs wondering why I was making such a fuss 😉

After a relaxed walk down 400 steps we strolled to Elin’s Tower which now doubles up as an RSPB information centre and an awesome place for bird watching – for several breeding seabirds, including puffins – we even spotted one – bobbing about on the water, what a treat it was spotting it with the help of the staff and their binoculars- loved it! And a great spot for amazing views of the lighthouse.It also has a cute tourist shop and cafe where we sat outside and ate some food- much needed sustenance I’d say – if you sit outside watch your food like a hawk or one of the many naughty birds is going to steal it before you can say the word hello!

Its good to know that: Ellin’s Tower and the Visitor Centre are open all year, with viewpoint, are wheelchair and pushchair accessible and a network of footpaths provides access to the whole reserve.

( In the top left hand side of this collage – check out the wings of the sea gull as it is flying away after robbing someone’s lunch – naughty bird!)

Hubster and me were really feeling adventurous so after the cab dropped us back at Holyhead we boarded bus no 61 to Cemaes Bay. I was really not sure if it was wise doing this considering the buses back are not very frequent after 6pm and we were really cutting it very close.

But again we have done this thing before, not the journey I mean literally but yes hopping onto a bus going pretty much anywhere, it’s mad thrilling especially if it’s late evening – sometimes in various places we just wait for the bus to turn back and drop us off into town close to our place of stay for the night. But we have ALWAYS met very chatty and fun locals, including the bus drivers, have seen the most amazing spots like when we took a bus into the villagey part at Brighton, it was mad fun, we saw rolling hills and the setting sun and that part of Brighton which is away from the madness of peak touristy places – it is always fun and totally worth it! 🙂

The bus dropped us close to a lovely beach at Bull Bay, Amlwch Port, we walked along the quiet beach and drank in the stunning views…..few families swimming, walking along the fabulous beach and admiring the pretty little harbour in the distance.

A long dreamy walk along the Anglesey Coastal Path later, as we made our way to the bus stop,located on a quite street, all shops shut for the day, very quiet and no sign of any one about we chanced upon a fabulous cafe – Coffee Cups- at the Cemaes Heritage Centre, run by a very friendly couple, who happened to have lived in Surrey at some pint, what fun, and while they made us a really quick cream tea, I went crazy with my camera taking pictures of the lovely cafe and well-maintained back garden. Both husband – wife duo -Carole and Roy Kearey – knew the area well and shared many tips with us, even offered us a ride back into Holyhead if the bus didn’t show up, that was so kind of them. But mostly importantly they saved me from a rather persistent BEE that insisted on joining in our little tea party – humpfh… we took cover indoors and managed to finish our Welsh tea, locally made cones, fresh jam and clotted cream with yummy strawverries – in peace.

Did I mention I fell in love with the china they used too? 🙂

Safely back in Holyhead by the trusty bus service that arrived right on time, we spent the evening strolling around the Maritime Museum, watching the sunset and listening to the noisy sea gulls…amazingly in that quite setting their screams were part of the calm…

Of course dinner was fish and chips – fresh and delicious – most fun I had was saving my meal from the sea gulls…

Stay with me as I take you the beautiful Llanberis, home to the tallest peak in England and Wales – the majestic Snowdon.

*References :

**All hyperlinks in the post lead to information websites – check out bus routes before planning a journey. All information is correct to my knowledge but would advise anyone using this post as a guideline to please check for updated information.