Monday, 29 February 2016

100 Best Jewish Recipes Review and Giveaway

What's Jewish cooking? I had no idea, I heard that bagels were Jewish, but that's about it. The UK has a large Jewish community in the UK (the second largest in Europe) but yet this cuisine is something new to me. If I had to sum up what I consider Jewish cuisine to be, I would state that the cuisine is diverse, with influences from the Middle East and Europe. In fact, in 100 Best Jewish Recipes: Modern Classics, From Everyday Meals To Food For Special Occasions there are influences from the variety of countries where Jewish communities have migrated to. I certainly think that a lot of the recipes are more Middle Eastern inspired, which is understandable given to the positioning of Israel.  The recipes featured in 100 Best Jewish Recipes are accessible, I am familiar with the majority of the ingredients used in the book and you are like to be access the majority of the required ingredients in your local supermarket. There is a wonderful introduction of Jewish cooking culture, such as the dietary laws, kosher cooking and eating on the Sabbat, alongside the Jewish Festivals. As a lover of all things cultural, I was fascinated. This book is great for accessible, flavoursome and culturally diverse recipes. 

Roast Chicken, Jewish style

Beetroot Borscht 

Oven Fried Chicken

The chapters are split into the following:
  • Small Plates: Recipes to try include: Hummus B'tahina with toasted pine nuts, chicken liver pate Jewish style and Syrian Cheese Puffs.
  • Soups: recipes that appealed to me are: mother's milchike soup, borscht on the rocks and taratour (herbed yoghurt and cucumber soup).
  • Poultry: Recipes to try include Oven-Fried Chicken, Moroccan Chicken Pilaff With Fruit and Nuts and Roast Chicken With Pine Nuts.
  • Meat: Recipes to try include Pan-Seared Rib Steak, Gefilte Paprika (stuffed peppers, Hungarian Style) and Le Gigot Qui Pleure (Kosher-style rolled shoulder of lamb). 
  • Fish: Stand out recipes include: Golden Fillets of Mackerel With A Clementine and Cucumber Salad, Salmon Kedgree and Samak Kebab and Grilled Trout with Sesame Sauce. 
  • Vegetables Dishes and Sides: Recipes that I'll be trying first are Israeli Salad, Caponata Alla Sicilana and Badinjan Kuku (Persian Aubergine Fritatta)
  • Bread, Bakes and Desserts: Standout recipes include bagels, challah, Lithuanian Chocolate and Nut Torte. 
  • Basics
Recipe for Borscht On The Rocks
Serves 6
2 bunches of young beetroots or 600g old beetroot
1 onion
1 carrot
1 3/4 pints of hot water plus 2 vegetable stock cubes
10 grinds of black pepper
1 tbsp sugar

To Thicken
2 tbsp lemon juice
2 eggs
100ml soured cream

Have ready a large saucepan. Trim the beets, wash thoroughly and peel only if old. Peel he onion and the carrot. Cut all the vegetables into roughly 2.5cm/1 in chunks, then process in two batches until very finely chopped. Put in the pan with the water, pepper and sugar. Bring to the boil, cover and simmer for 20 minutes until the vegetables are soft and the liquid is rich, dark red.

Pour the contents through a coarse strainer into a bowl and discard the vegetables. Return the strained beet juice to the pan and leave on a low heat.  Put the lemon juice and eggs into the food processor and process for 5 seconds until well mixed. With the motor running, pour two ladles of the hot beet through the feed tube and process for a further 3 seconds, then add to the beet juice in the pan and heat gently, whisking constantly with a batter whisk or balloon whisk until the soup is steaming and thickened slightly. Do not let it boil or it will curdle. Taste and adjust the seasoning so that there is a gently blend of sweet and sour.
Cool, then chill thoroughly. Just before serving, whisk in the cream. 

The lovely people at Pavillion books are offering one lucky reader a copy of 100 Best Jewish Recipes. To be in with chance, follow the below instructions.
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Saturday, 27 February 2016

OXO Hand Held Spiralizer, Review and Giveaway.

Spiralizing, the phenomenon of turning vegetables into long elegant noodles is continuing to go strong in the food world. There are many different types of spiralizer brands out there and even a cookbook dedicated to spiralizing. Spiraizing vegetables appears to so many, it's easy to do (with the right equipment) and the spiralled vegetables offer a nice change to pasta and other carbohydrates. What's more, vegetables spiralized are visibly appealing on the plate. I was recently sent the OXO Hand Held Spiralizer, the RRP is £15 and was keen to get on with using my latest kitchen gadget. The OXO spiralizer, is small and compact which is great as it does not take much room in my cupboard (about the same size as a mug). I was a little to eager and proceed to use this without reading instructions and the spiralling didn't work well. Also, when I did read the instructions my carrots were not spiralizing to resemble pasta. I found watching the video helped (please see below) and I think the success is dependent upon the vegetables use. I found I had more success with courgette a.k.a courgetti. I have used this to spiralize vegetables to eat alongside my favourite carbohydrates, I certainly think the vegetables spiralized are very appealing, compared to say, just boiled. Once I knew how to use the spiralizer, there was no going back, I think practise makes perfect when using this gadget. Would I recommend this product? Yes, the OXO spiralizer is easy to use (once you get the hang of it), a great way of eating vegetables and affordable. 

Here is the handy features of the spiralizer
  • Non-slip grip for comfortable spiralizing and dishwasher safe.
  • Creates uniform curly spiralized noodles from fruits and vegetables to make healthier meals
  • Open blade design accommodates both long vegetables like courgettes and round vegetables like potatoes. 
  • Handle on food holder is easy to hold and fur all the way down for minimal waste.

The lovely people at OXO are offering one lucky reader of Food Glorious Food the opportunity to win a hand held spiralizer. To be in with a chance, follow the instructions below.

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  • Rafflecopter will pick a winner at random. 
  • The competition will run from 27.02.16 - 27.03.16
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  • The giveaway is open to UK residents, aged 18 or over
  • Feel free to share the giveaway. 
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Saturday, 20 February 2016

Top 5 Things to Do in Marrakesh

I recently spent 4 busy and exciting days in the capital city of Morocco, Marrakesh. I've always wanted to go, as with many places around the world, it was just finding the right time to visit. For a first time visitor, I was eager to see as much as possible whilst enjoying a new cultural experience. January - March is considered to be the low tourist season, this means cheaper prices for Riaids (traditional Moroccan guest houses) and less tourists, so there are better deals when purchasing souvenirs.
If you are a little worried about visiting this North African country, due to instability in that part of the world, you needn't worry. Morocco is safe, well, I certainly never felt unsafe, everyone was so friendly. There is a lot to do and I strongly recommend you purchase a city guide book, just to advise you what to expect and all the wonderful things to see. Here were some of my favourites and as you will see, I booked a number of excursions before I went. I would strongly recommend this, I've always done this as I want to ensure that my tour guide turns up!

1) Jeamaa El Fnaa - A trip to Marrakesh would not be complete without a visit to this famous, majestic bustling square. Whether it's for a day tour of Marrakesh (highly recommended), just to wander, observe the storytellers and soothsayers, a spot of shopping, or to see a large range of street food stalls, this is the best place to be. I visited Jeamaa El Fino square on three occasions, during a day tour, at night (highly recommended for the street food) and on my last day to spend the last of my Morrocan Dirahms, I was amazed on each occasion.

2) Go Camel Riding in the desert.
Ok, this may not be the first thing that people think of when visiting Marrakesh, but escape from the hustle and bustle with a morning or afternoon camel ride in the desert. Even better if you book a sunset camel ride tour where you get to sample Moroccan tea and pancakes with honey.

3) Marjorelle Garden (or Jardin marjoelle in Marrakesh) is one of the most visited sites in Marrakesh and rightly so. 40 years of intense passion by Jacques Marjoeelle, art deco inspiration, beautiful flowers and trees and bold colours. I was transported into tranquillity amongst the hustle and bustle. You must bring your camera and take the opportunity to make lots of photographs. The entry fee is around £5. If you have the time (which I did not, as my camel ride was in the afternoon), visit the museum which shows the history and fascinating facts of the gardens.

4) Take a trip to Atlas Mountains. Nestled around 1hr to 1.5 hr away from the hot and bustling Marrakesh, take a cooler and scenic route up the famous Atlas mountains. Marvel of the colour of the roads, take a camel ride, or watch the local women make the famous Argan oil. My cousin and I booked an excursion whereby we had lunch in a traditional Berber family and observed some of the most beautiful views.

5) Haggle Haggle Haggle, haggling and pick some wonderful souvenirs. Haggling is a way of life in Marrakesh. I loved the experience of battering and negotiating a price over many of the gorgeous souvenirs. The first price that they will offer will be ridiculous, but I had a method of dropping the asking price to half, then negotiating somewhere from the half to 75% of the asking price. Make sure you purchase one of the the gorgeous plates, tagines, nougats and of course pashminas to purchase for yourself or a family member.

For more fabulous things to do, take a look at the Morrocan tourism board website.


Wednesday, 17 February 2016

Caribbean Green Seasoned Pork Chops

Green seasoning is a fragrant, widely used type of seasoning throughout the Caribbean. Depending upon which island you or your family are originally from, is likely to influence on how popular green seasoning is used. My family being Jamaican, this is not a seasoning we would use often, compared to say curry or jerk, nevertheless it is a seasoning that is used. Islands where there tends to be a greater Indian or Spanish influence such as Trinidad and Tobago, Cuba and Puerto Rico, this type of seasoning is more popular - don't ask me why, I can answer that a 100%, but I suppose it's likely to do with the diversity of ethnicities.
What I love about these green seasoned pork chops, is that the pork chops are moist and succulent, but aromatic flavoured. I don't always fancy heat (step away from the scotch bonnet), but I always want flavour. Big bold flavours.

You will need a food processor and oven proof dish.
Serves 3
3 pork loins
2 stalks of celery, sliced
2 spring onions, sliced
2 garlic cloves
7g fresh coriander, sliced
7g fresh parsley
3 tbsp vegetable oil
1 tbsp salt
30 ml water
pepper to taste

Preheat the oven to gas mark 6. Wash the vegetables and cut the vegetables into bite size junks, place in the food processor alongside the oil and salt and pepper . Pulse until the vegetables are blended of a similar consistency of pesto. Smoother the pork loins with the green seasoning and place in a baking dish. Bake for 30 minutes, turning over during the mid way point. Serve with potatoes, salad or sourdough bread.

Friday, 12 February 2016

Dutch Baby

One for the weekend breakfast. As it's Valentines Day weekend, I'll go so far to add as, one for the Valentines Day breakfast. Nigella Lawson is back, with a new book, new look and new approach on eating. Whilst some have not liked her latest offering, Simply Nigella, I am sold, especially as there is a whole chapter on breakfast. Now, if like me you have never heard of dutch baby, it's not dutch. Sorry to confuse you, dutch baby is an American creation of a baked pancake and topped with whatever filling you like. I enjoyed making this as it is incredibly simple, fuss free and the oven does the hard work, no flipping or turning over needed here. I've kept the topping fairly traditional, topping with berries, but I can imagine this would work with whatever fruit you have in the house.

Recipe for Dutch Baby
3 large eggs
1 x 15ml tablespoon caster sugar
150ml full-fat milk
100g plain flour
1 1/2 teaspoons vanilla paste or extract
pinch salt
freshly grated nutmeg
25g butter

To Serve
Icing sugar
creme fraiche
maple syrup 1 x 25cm cast-iron frying pan or 1 x ska roasting tin approx 28 x 21 x 4.5 cm

Preheat the oven to 220C/gas mark 7, and straightaway put your pan into the oven to eat up while you prepare the batter.
Beat the eggs with the caster sugar in an electric mixer until light and frothy. Whisk in the milk, flour, vanilla, sat and grated nutmeg and beaut until you have a smooth but thin batter.
Wearing a thick oven mitt, remove the pan from the oven and put the butter carefully into the hot pan or tin and swirl it to melt, then quickly pour in the batter and return it to the oven.
Bake until puffed and golden brown, about 18-20 minutes.
Serve dusted with icing sugar, and a tumble of berries.


Wednesday, 10 February 2016

We Love Kale Cookbook Review and Giveaway

A new month, another new cookbook to drool over. We Love Kale is a fabulous book which shares different ways to incorporate the leafy green vegetable oh so popular at the moment. Focusing on one ingredient throughout a cookbook can be tricky, but it can be done, as this book proves. I often worry when only one ingredient is the main star, there can be a lack of wow recipes in certain chapters, but  in this book, there are impressive kale recipes from breakfast and brunch, right through to bakes and desserts. The health benefits of kale are featured alongside 10 easy ways to include kale in your everyday meals.
Not meaning to sound biased, but I also like this cook book as it is written by bloggers, one being Karen Burns-Booth of Lavendar and Lovage, whom I have been following ever since I started blogging. I liked the range of recipes featured here, there are influences from around the world such as Spain, the Middle East, Taiwan, India and Vietnam amongst other countries. Also a handy symbol to let you know whether the dish is vegetarian, vegan, dairy-free, gluten free and wheat free (there are also recipes including meat).

Kale Shakshuka

Spicy Morrocan Kale and Rice Soup.

The following chapters are featured in this book:
  • Breakfast and Brunch - recipes that caught my eye include: Kale Shakshuka, Sweet Green Pancakes and Kale and Mushroom Breakfast Muffins.
  • Snacks, Appetizers and Drinks - recipes that I plan on trying include: Baked Kale and Artichoke Dip, Kale, Sweetcorn and Leek Fritters and Kale Dolmades.
  • Main Courses - stand out recipes include: Taiwanese Pork Belly Buns with Pickled Kale, Kale, Bacon and Egg Rice Bowl and Lentils, Caramelized Onions and Kale with Roast Walnuts. 
  • Soups, Salads and Desserts: recipes that caught my eye include: Spicy Moroccan Kale and Rice Soup, Hearty French Onion and Kale Soup and Vietnamese Chicken Salad.
  • Bakes and Dessert: the most intriguing chapter, recipes to try include Kale Tart with an Olive Oil Crust and Triple Rich Hidden Gem Brownies.
Recipe for Kale Shakshuka
Serves 3
Prep 10 minutes
Cook 35-40 minus

You will need
60ml olive oil
1 onion diced
1 red pepper, seeded and diced
1 teaspoon fine sea salt
6 garlic cloves, minced
1 teaspoon ground cumin
1 1/2 teaspoon sweet Hungarian paprika
1/4 teaspoon chilli flakes
1 tin 790g chopped tomatoes
12 leaves cavolo nero, washed, de-stemmed and finely chopped
6 eggs
freshly ground black pepper
toast for serving

1) Heat the olive oil in a large, heavy frying pan over a medium-high heat. Add the onion, pepper and a sprinkle of the salt and cook for 5-10 minutes, stirring from time to time, until softened.
2) Add the garlic, cumin, paprika and chilli flakes and cook for a further 2 minutes, stirring the mixture frequently, until the spices are tossed and fragrant.
3) Add the tomatoes, kale, remaining salt and a few good grinds of black pepper and stir together. Simmer for 15 minutes, until the sauce is slightly thickened and the kale is tender. Remove from the heat.
4) Create a small divot in the sauce for each egg, and then crack the eggs into the pan. Cover and simmer for about 10 minutes, until the egg whites are set and yolks are still runny. Serve with toast. 

The lovely people at Apple Press are offering 3 lucky readers a copy of this fabulous book. To be in with a chance follow the bellow instructions.

  • Follow the instructions on the Rafflecopter
  • Join my blog and leave a comment (click on the left hand corner of the site and join using Google Friend Connector). This is an ESSENTIAL requirement. 
  • For additional entries, subscribe to my Youtube channel, Instragram, Google Plus, Facebook and Twitter. 
  • All entries will be checked and verified.
  • Rafflecopter will pick a winner at random.
  • The competition will run from 10.02.16 - 13.03.16
  • Winners will need to respond in 5 working days. 
  • Please feel free to share the giveaway.
  • Apple Press are responsible for posting the cookery book to the winners.
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