Bumper year for What On Earth

It's been written about on the internet and Jeremy has been giving interviews about it over the phone but we haven't yet told you about it.  Sorry about that folks.  We hadn't forgotten about you - it's just been a busy week.  So, what is the 'it' that I talk about?  'It' is the excellent year we had last year.  Oh yes, 2011 was a magnificent time for What On Earth and for this we feel thankful, proud, appreciative, ecstatic, pleased...the list could go on.

Last year alone we managed to produce more than 15 tonnes of organic dips and almost 200,000 pints of organic soup - almost double the amount of products made in 2010.  We bucked trends and forecasts and proceeded to have one of our most successful years in operation, despite continual reports on the weakening organic market and the slump in food sales.

Throughout the year we generated high revenue and managed to deliver over half a million products to our customers. Pretty amazing huh?  In total, this included seven tonnes of hummus, five tonnes of mezze and more than three tonnes of babaganoush.  You greedy lot you!  Not that we're moaning of course.  Our chefs also managed to cook in excess of 23,000 buckets of soup and more than 16,000 pizzas and pizza bases – a huge increase on 2010. 

Taken from slashfood.com - with thanks

Just add another 16,000 to the pile!

The head honcho, Jeremy, is putting our success down to the fact that we supply smaller, independent stores rather than the large supermarkets.  He thinks we've managed to buck the trends because we work with small, high-end suppliers. It has offered some protection against the rising food prices that are affecting supermarkets across the country you see.  Our products sell in the stores we supply because they aren’t available cheaper in any supermarkets.  Plus you customers are a lot more loyal to the little guys and for that we are truly thankful.

As you know, we act as a supplier and distributor as well as a manufacturer and we have teams working 24 hours to keep up with demand.  In 2011 our night team, which is made up of just six members of staff, delivered almost 180,000 loaves of bread while the rest of the nation slept.  Impressive hey?   We owe them a huge thank you, so...THANK YOU GUYS.

We believe that organic is a choice and we make organic food so all of you can have this choice.  We promise, therefore, to continue making our delicious products for as long as you want them.  It's our New Year's resolution to you.  Jeremy and Rolf started the business in order to put the goodness back in food and to change the way society eats and that is what they are still doing now.  Hurrah. 

Here's to an excellent 2012.

Peace, love and successful organic pizza.

What On Earth

Organic aubergine meze - give it a whirl

If you're after a healthy, vegetarian meal or want some tips on the best way to make healthy vegetarian food then look no further.  You have come to the right place.  Our talented head chef, Sergei, can tell you all about it.  He knows his stuff you see.  That's why we put him in charge of our kitchen!  In fact, he knows so much about making healthy vegetarian food that he has been telling a journalist all about it.

The dish is so good that it will suit both the carnivores and herbivores of the world. As it is so delicious and easy to make we didn't want you missing out on it. We have therefore featured Sergei's recipe and advice below. Check it out and let us know if you make it. We'd love to see photos and hear how it went.

Sergei in the flesh!

Sergei says: "It is often thought that all vegetarian dishes are healthy but that isn't necessarily the case as the ingredients themselves and the cooking methods all have an impact upon the final meal. One way of ensuring the food is healthy and full of flavour is by opting for organic ingredients. The mere fact that they have no preservatives, additives, pesticides or GMOs impacting upon the goodness of the food makes them a healthy option. Also, when cooking in oil, vegetarians should use unrefined sunflower oil as it is a healthier option than olive oil. Finally, to ensure full flavour vegetarians should consider trying different varieties of particular ingredients - for example, red or orange bell peppers carry more flavour than other colours of pepper."

An excellent vegetarian dish that is healthy and easy to make is a delicious Organic Aubergine Meze.




And here's one he made earlier


Organic Aubergine Meze

- 2 aubergines, chopped in 1 inch squares
- 1 can of chopped tomatoes in tomato juice
- 2 red or orange bell peppers (because these colours carry more flavour) roasted, peeled then diced
- One garlic clove, diced
- Small bunch of coriander, chopped
- Salt and black pepper

Roast the aubergines till brown (200C). Lightly oil the skin on the peppers and place them in the hot oven, bake until skin turns brownish. Remove the peppers, place them in the bowl and cover with cling film (this will help to peel the skin), leave to cool. Put chopped tomatoes in the pot (big enough to fit all the rest of the ingredients later), bring them to the boil and simmer for 5 minutes. Add roasted aubergines, peeled and roughly diced peppers, chopped garlic and coriander to the tomatoes. Season with salt and pepper. Simmer the whole lot for a minute or two.

Once cooked, vegetarians can serve with cous cous or artisan bread. Alternatively, they could also go for some blanched broccoli. They can cook the broccoli for two minutes in boiling water, toss it in any type of cold pressed oil and add some seasoning.
Remember to let us know if you make it.  We look forward to seeing all the pictures.

Peace, love and pizza....and vegetarian recipes.

What On Earth.