Friday, 26 January 2018

The Salted Caramel Chocolate Hamper by Hotel Chocolat

What is a better way to say "I love you" to the one you love on Valentines Day then with a chocolate hamper. I adore chocolates especially luxury chocolates from Hotel Chocolat. New to the Valentines Day chocolate gift ideas is The Salted Caramel Chocolate Hamper, retailing at £25. This perfectly packaged elegant hamper includes some salted caramel favourites includes.

  • Salted Caramel Chocolate Puddles
  • Salted Caramel & Pecan Chocolate Spread
  • 50ml Sated Caramel Vodka Liqueur
  • Salted Caramel Shortbread
  • Caramel Cheesecakes Selector
  • Salted Caramel Hot Chocolat   

Each chocolate has a dash of sea salt which lifts the caramel chocolate recipe and bring out the deep maltiness and notes of dulce de leche. I particularly enjoyed demolishing the Salted Caramel Chocolate Puddles and the Caramel Cheesecakes Selector.
There are a range of other Valentine Day gift ideas on the Hotel Chocolat website if you want to treat yourself to something extra.


The lovely people at Hotel Chocolate are giving one lucky reader The Salted Caramel Chocolat Hamper. To be in with a chance, follow the below instructions.

  • Leave a comment on my blog (This is an Essential Requirement) 
  • For additional entries, join my blog (left hand side via Google Friend Connector), follow me on Instagram, Google Plus, Facebook and Twitter
  • All entries will be checked and verified
  • Rafflecopter will pick a winner at random.
  • The competition will run from 26.1.18 - 6.2.18
  • The winner will need to respond in 2 working days. 
  • The competition is open to UK residents aged 18 and over.
  • Hotel chocolate will post the chocolate to the winner. 
xxx

a Rafflecopter giveaway
Share:

Wednesday, 29 November 2017

Andrew James 3 in 1 Hand Blender and Processor Giveaway

I have an exciting early Christmas present to readers of my blog. As a keen cook it's important that I have access to essential kitchen equipment as this makes my life much easier in the kitchen. I'd be lost with my food processor (perfect for chopping vegetables), blender (perfect for making smoothies and soups) and a hand blender (also good for blending soups). I often receive information about the latest kitchen appliances such as the Andrew James 3 in 1 Hand Blender and Processor, which I would of happily received and reviewed, however I already own an Andrew James Food processor so thought i'd share this fabulous products with my readers.

The 3 in 1 blender helps saves space in the kitchen is compact and stylish. It features the following:
  • Chopping blades, processor bowl, blending cup and whisk attachment.
  • Powerful 1000w motor with variable speed control and turbo button.
  • All detachable parts are dishwasher safe.
  • Ergonomic design with stylish black and chrome finish
  • 2 year manufacturer's warranty.





The lovely people at Andrew James are giving one lucky reader one of their 3 in 1 hand blender and processor. To be in with a chance, follow the below instructions:

  • Follow the instructions on the Rafflecoper widget.
  • Join my blog and leave a comment (click on the left hand corner of the right side of the website using Google Friend Connectior) tis is an ESSENTIAL REQUIREMENT. 
  • For additional entries like my Facebook page, follow me on Twitter, Instagram and Google Plus. 
  • All entires will be checked and verified. 
  • Rafflecopter will pick a winner at random. 
  • The competition will run from 29.11.17 - 14.12.17
  • Winners will need to respond within 3 working days of being contacted. 
  • The competition is open to UK residents, aged 18 or over.
  • Andrew James is responsible for posting the prize.
  • Please feel free to share the giveaway.
Share:

Saturday, 30 September 2017

The Flexible Vegetarian Review and Giveaway.

The Flexible Vegetarian is the fifth cookery book by TV Cook and food editor, Jo Pratt. This is the first cookery book that I have of Jo's, focusing on delicious and practical recipes which can easily be catered for vegetarians and meat eaters alike. Jo focuses on recipes that are flavoursome and suitable for vegetarians, for those who absolutely have to eat meat to fish, there a few simple meat and fish options. I think the vegetarian recipes are stunning enough that the meat and fish recipes can be omitted. A big thumbs up for me is that any cookery book  which has a dedicated breakfast chapter is an automatic winner for me and the recipes featured in this section are incredibly tempting. 

I often flick through cookery books and do the "flick test", checking out the finished pictures of recipes. This enables me to see whether there is enough tempting recipes for me to purchase the book. I can say that The Flexible Vegetarian passes the flick test. The finished recipes look tantalising and there are a number of options from quick mid-week meals to lazy weekend suppers. The Flexible Vegetarian is currently on Amazon for £13.60 and is available from all good book stores. 


There were a number of recipes that I've bookmarked to try, but so far I've made the Black Bean Chilli and Maple Cornbread. I omitted the maple from the maple cornbread and the cornbread tasted amazing. 




The cookery book is split into the following chapters:
  • The Flexible Store Cupboard - all the key ingredients that make making easy vegetarian dishes including lentils, grains and eggs. 
  • Breakfast/Brunch - A chapter focusing on recipes to kick start the day: The Green Omlette, Budha Breakfast Bowl, Courgette Fritters and Miso Mushrooms on Toast. 
  • Soups and Broths: recipes to try include Cauliflower Cream Cheese Soup, Roast Beetroot Soup and Cream of Cashew and Mushroom Soup.
  • Small Plates: stand out recipes include: Smashed Bean, Kale and Tomato Toast, Roast Garlic and Lemon Hummus, Pea and Carrot Pakoras, Sweet Potato and Chiptole Bean Tacos and Fried Chickpeas, Tomato and Labneh Flatbread.
  • Big Plates: recipes to try include: Southern Mac N Cheese, Black Bean Chilli and Maple Butter Cornbread, Ultimate Vegetable Burgers, Braised Lentils and Cauliflower Steaks and Roast Fennel and Aubergine Paella.
  • Dips and Bits: stand out recipes include: Sweet Carrot and Harissa Humus, Pea and Sorrel Humus, Roast Tomato and Basil Pesto and Coriander, Peanut and Chilli Pesto.
For the Black Bean Chilli

3 tbsp olive oil
2 large onions, finely chopped
6 cloves garlic, crushed
2 tsp cumin seeds, lightly crushed
2 star anise
1 cinnamon sick, broken in half
250ml cup of red wine
4 x 400g tins black beans, drained
2 x 400g chopped tomatoes
2tbsp tomato puree
3 red peppers from a jar, finely chopped
2 1/2 tbsp chipotle paste
2 tbsp coco powder
pinch of dried chilli flakes
flaked sea salt and freshly ground black pepper

For the Maple Butter cornbread
Time taken 25 minutes, Serves 8
200g cornmeal or fine polenta
150g plain flour
2tsp bicarbonate of soda
1 1/2 tsp salt
1 egg
300ml buttermilk
175ml cup milk
75g butter, plus an extra knob
75ml maple syrup

Method for the Black Bean Chilli
Time Taken 1 hour Serves 6-8
Heat the oil in a large casserole or saucepan . Add the onion, garlic, cumin seeds, star anise and cinnamon stick and gently sauté for 10 minutes until the onion is softened and becoming nicely golden.

Increase the heat and add the red wine. Boil for 1 minute to reduce, then add the black beans, tomatoes, tomato puree, red peppers, chipolote paste and cocoa powder, and sea on with salt and pepper. If you know you want a really chilli, add a pinch of chili flakes. You can add this nearer to the end of the time after you've had a taste.

Bring to the simmer, cover with a lid and cook on a low heat for 35-45 minutes, stirring every so often, until rich and thickened.

While the chili is cooking, mix together the sour cream and paprika. Place in a serving bowl and mop up the chili juices with a wedge of cornbread.

Method for the cornbread
Heat the oven to 200F/400F/gas mark 6

Place the cornmeal or polenta in a large bowl with the flour, bicarbonate of soda, onion and salt.

Break the egg into a jug and mix with the buttermilk and milk. Pour into the dry ingredients then mix until just combined, making sure you don't over mix otherwise you will make the cornbread tough.

Place a 23cm-25cm 9/10 inch non-stick ovenproof frying pan over a high heat and add the knob of butter. Swirl around to coat the inside of the pan. Pour in the bread batter and level the surface. Transfer to the oven and cook for 15 minutes, until golden and just firm.

Whilst the cornbread is cooking,  melt together the measured butter and the maple syrup to give you a golden sweet liquid.

As soon as the cornbread is cooked, immediately pour over the maple butter, covering the whole surface. Return to the oven for 1 minute allowing the maple butter to bubble around the edges of the pan.

Remove from the heat and serve hot, cut into wedges or simply spooned straight of the pan.


***Giveaway***
The lovely publishers are giving one lucky ready a copy of The Flexible Vegetarian. To be in with a chance of winning this cookery book, follow these instructions.


  • Follow the instructions on the Rafflecopter widget
  • Join my blog and leave a comment (click on the left corner of the right side of the website using Google Friend Connector) this is an ESSENTIAL REQUIREMENT.
  • For additional entries like my Facebook page, follow me on Twitter, Instagram and Google Plus. 
  • All entered will be checked and verified.
  • Rafflecopter will pick a winner at random.
  • The competition will run from 30.9.17 - 5.11.17
  • Winner will need to respond within 5 working days of being contacted. 
  • The competition is open to UK residents, aged 18 or over. 
  • Frances Lincoln will send a copy of the cookery book.
  • Please feel free to share the giveaway.


Many thanks to Frances Lincoln for a copy of this book. 
Share:

Friday, 11 August 2017

The Perfect Scoop by David Lebovitz

The classic ice-cream book by David Lebovitiz, The Perfect Scoop has been reissued by Jacqui Small publishing and what a delight this Summer book is. Although I own almost 200 cookbooks, I only own one ice-cream book. The Perfect Scoop wa posted through my door at an ideal time as I wanted to use more of my ice cream maker during the British Summer.  The Perfect Scoop is a critically exclaimed book and considered to be one of the better ice-cream books.

Making ice-cream is incredibly easy especially with an ice-cream maker, but what makes this dessert book so different is the range of flavour combinations. The Perfect scoop not only covers ice-cream recipes, but also recipes for sorbets, granitas and sweet accompaniments. The author must have been eaten a lot of frozen desserts as this is a very comprehensive book on how to make the perfect ice-cream , such as how to make the perfect ice-cream custard and how to increase flavour combinations such as alcohol and fruit. Flicking through this book, I really like David's enthusiasm and chatty approach. So far, I've made a couple of the recipes, the peanut butter ice-cream and the pineapple sorbet, the first is like a taste of heaven.



The chapters in this book are divided into the following chapters:
  •  Basics, In this chapter, key ingredients are covered, extracts and equipment. 
  • Ice Creams- My favourite chapter, recipes to try include Peanut Butter Ice-Cream, Milk Chocolate Ice-Cream, White Chocolate Ice Cream, Coffee Ice-Cream, Green Tea Ice-Cream, Butterscotch Pecan Ice-Cream, Tiramisu Ice Cream and Peach Ice Cream. There are also a number of frozen yogurts in this chapter including: Blueberry Frozen Yogurt and Vanilla Yogurt. 
  • Sorbets and Sherbet, stand out recipes include Mango Sorbet, Pear Sorbet, Strawberry Sorbet, Pineapple Sorbet and Pina Colada Sorbet and Papaya - Lime Sorbet. 
  • Granitas, delightful looking recipes include: Plum Granita, Nectarine Granita, Champagne Cassis Granita  
  • Sauces and Toppings, lots of  recipes for luscious sauces including Chocolate Fudge Sauce, Salted Butter Caramel Sauce  and Blueberry Sauce.
  • Mix-ins, recipes to try include: Peanut Brittle, Fudge Ripple and Marshmallows. 
  • Vessels, great accompaniments for ice-scream, stand out recipes include Crepes and Chewy-Dense Brownies. 
Recipe for Peanut Butter Ice Cream
Ingredients
180g smooth peanut butter
180g sugar
660ml single cream
pinch of salt
1/8 teaspoon vanilla extract

Method
Puree the peanut butter, sugar, single cream, salt and vanilla in a blender or food processor until smooth. Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions. 

  • Follow the instructions on the Rafflecopter widget.
  • Join my blog and leave a comment (click on the left hand corner of the right side of the website using Google Friend Connector) this is an ESSENTIAL REQUIREMENT.
  • For additional entries like my Facebook page, follow me on Twitter, Instagram and Google Plus.
  • All entries will be checked and verified.
  • Rafflecopter will pick a winner at random.
  • The competition will run from 11.08.17 - 10.09.17
  • Winners will need to respond within 5 working days of being contacted.
  • The competition is open to UK residents age 18 or over. 
  • Jacqui Small Publishing will be responsible for posting a copy of the book.
  • Please feel free to share the giveaway. 
a Rafflecopter giveaway
Share:

Monday, 7 August 2017

Hotel Chocolat Chocs to Chill Sleekster Review and Giveaway

A lovely parcel arrived at my home a couple of weeks ago from my favourite chocolate company, Hotel Chocolat. Hotel Chocolat have a range of seasonal chocolates which make the perfect gift for yourself or as a present.  The Summer Season is all about ice-creams, milkshakes and smoothies and the lovely people over at Hotel Chocolat have in-cooperated Summer flavours into their Chocs to Chill Sleekster chocolates. With flavours including Chocolate Milkshake, Vanilla Truffle, Raspberry Ripple Ice Cream, Pink Lemonade and Coconut and Mango Smoothie the chocolates are a Summer flavour explosion.

There is a retro feel to some of the flavour combinations features and for the best results, it's best to chill the chocolates 30 minutes in the fridge before serving, if you can wait that long.  My personal favourite is the Coconut and Mango Smoothie, the flavour is soo exotic and luxurious. Retailing at £22.50, this is an affordable small taste of luxury which you can indulge yourself in.


The lovely people at Hotel Chocolat are giving one lucky reader a Choc to Chill Sleekster. If you want to be in with a chance follow the instructions.

  • Follow the instructions on the Rafflecopter widget. 
  • Join my blog and leave a comment (click on the left hand of the ride side of the website using Google Friend Connector) this is an ESSENTIAL REQUIREMENT. 
  • For additional entries like my Facebook page, follow me on Twitter, Instagram and Google Plus 
  • All entries will be checked and verified.
  • Rafflecopter will pick a winner at random.
  • The competition will run from 7.8.17 - 3.9.17
  • The competition is open to UK residents, aged 18 or over.
  • Hotel Chocolat is responsible for posting the chocolates. 
  • Please feel free to share the giveaway. 
Share:

Wednesday, 5 July 2017

The Jam Makers Garden Recipe, Review and Giveaway.

I am quite the avid jam, chutney and preserve maker. I love nothing more than buying ridiculously cheap fruits and vegetables from my local food market and turning them into wonderful preserves, to be eaten when the colder months set in. What I've never really considered to do is, as this preserve book, The Jam Makers Garden suggests, to grow my own seasonal fruit and vegetables and then turn them into a preserve. This idea, has two advantages for me; firstly, I love the idea of using seasonal fruits and vegetables that are not available all year round, turning them into a preserve which can be eaten in the dark depths of winner. Secondly, the idea of growing my own vegetables is sustainable and quite easy to do as long as you have the time.

The Jam Makers Garden, by Holly Farrell is on sale for £15:58 on Amazon which is a little pricey for a preserve book,  however I've also seen this book for slightly cheaper on other book websites.  



This preserve book is good for the experienced and amateur preserver. There are enough interesting flavour combinations to satisfy the more confident and equally there are easy to follow recipes for new beginners. If you are quite limited with knowledge about growing your own fruit and vegetables (this includes me as I only grow herbs in my back garden), there is a handy 14 page guidance to this art. There is another section on ensuring you make the best jams, such as sterilisation and how to ensure your jam is set.

There are a small number of accompanying photographs for the recipes, alongside photographs of the diverse range of fruit and vegetables used in the recipes. The chapters are split into three sections:
  • From the fruit garden: Spring and Summer and Late Summer and Autumn. 
  • From the veg garden: Spring and Summer and Late Summer and Autumn. 
  • From the herb garden.
There are a number of tantalising recipes that I want to try from all sections. From the fruit garden Spring and Summer, the recipes that I would like to make include: Blueberry Conserve, Bramble Jam. and Pear Caramel. From the veg garden section, I would love to make Beetroot Chutney, Carrot Jam, Sweetcorn Relish and Pumpkin Jam.  From the herb garden section, I would like to make the Herb and Flower Syrups.

So far, I've made the Pickled Rhubarb, I was slightly sceptical and worried about my teeth sampling raw beetroot. I should not of worried, this was crunchy and sweet.



Recipe for Pickled Rhubarb
Makes about 300g/10oz
Ingredients
300g rhubarb, preferably forced
1 1/2 tsp black peppercorns
3 juniper berries
3 tsp coriander seeds
90ml cider vinegar
2 tbsp water
45g caster sugar
1 tsp fine sea salt

Method
Cut the rhubarb stems into uniform pieces 2cm/ 3/4 in long.
Pack the stems on end into a sterilised jar and add the peppercorns, juniper berries and coriander seeds.
Put the vinegar, water, sugar and salt into a small pan and bring to the boil, stirring to dissolve the sugar and salt.
Once they are dissolved and the liquid is boiling, pout it into the jar so that the rhubarb is completely submerged (tap the base of the jar gently on the work surface to dislodge any air bubbles) but there is still a clear 1cm 1/2 inch gap between the liquid and rim.
Seal immediately, and leave to mature for 2 days before eating. 

The lovely people at Frances Lincoln is giving one lucky reader a copy of The Jam Makers Garden.  To be in with a chance of winning this book, please follow the instructions below:

  • Follow the instructions on the Rafflecopter widget.
  • Join my blog and leave a comment (click on the left hand corner of the right side of the website using Google Friend Connector) this is an ESSENTIAL REQUIREMENT.
  • For additional entires like my Facebook page, follow me on Twitter, Instagram and Google Plus 
  • All entries will be checked and verified. 
  • Rafflecopter will pick a winner at random.
  • The competition will run from 5.7.17 - 6.8.17
  • Winners will need to respond within 5 working days of being contacted. 
  • The competition is open to UK residents, aged 18 or over. 
  • Frances Lincoln will post a copy of the book. 
  • Please feel free to share the giveaway. 

a Rafflecopter giveaway

Many thanks for sending out a copy of The Jam Makers Gardner. 
Share:

Sunday, 14 May 2017

Saffron Soul review and giveaway

Indian food is one of the nations favourite cuisines. Fiery curries, aromatic flavours, full of spice, I can see what this cuisine is so popular. When I think of Indian food, often the thought of some of the wonderful curries that I've eaten in established curry houses come to mind, all feature meat dishes such as lamb sagwalla, butter chicken and lamb rogan josh. But what about vegetarian dishes, the majority of those resident in India are in fact vegetarians. 
With bold and robust spices and flavours, vegetables work well with Indian spices and Saffron Soul focuses on beautiful, healthy recipes from India. A lot of people, including me associate Indian cooking with heavy and rich curries, but this isn't always the case. The author, Mira focuses on her Gujerati heritage to create colourful,  health, exotic and easy to follow dishes. What I also like about this book is the family heritage, full of stories which makes the reader feel part of Mira's family. From the story of her family heritage from Gujarat to Uganda and to London, to the numerous family photos, this is a cookbook to treasure. So far, I've made two recipes: Cauliflower & Pea Curry and Gujerati Dal - both were easy to make and full of flavour. Currently on sale on Amazon for £13.60, this is a well worth investment.



The cookbook is split into the following chapters:
  • My Favourite Ingredients - includes all the key ingredients to make authentic Indian dishes.
  • Pastes - includes a few easy to make pastes that can be used in curries, dals and other dishes.
  • Soulful Mornings- recipes to try include: Green Cinnamon Detox Smoothie, Saffron Porridge with Jaggery and Multigrain Spinach Parathas.
  • Anytime Favourites: Standout recipes to try anytime of the day including: Roasted Poppadoms & Roti is with Dips, Spinach Pancakes with Chilli Yoghurt and Red Lentil Soup with Garlic Labneh. 
  • Light Meals: recipes to try include: Indian Summers Salad, Chickpea Tikkis and Masala Dal Vegetable risotto.
  • Traditional Thalis: standout recipes include: Gujerati Dal, Cauliflower and Pea Curry and Chhutti Dal.
  • Desserts: recipes to try include: Mango Shirkhand Cheesecake, Carrot Malpua with Frozen Yoghurt & Blueberries and Spiced Walnut Cake.
  • Spiced Drinks: standout recipes include: Masala Almond Milk and Saffron Limeade. 




I decided to serve the cauliflower and pea curry as a side dish, with chicken tikka (I know, not quite ready to have an all veggie meal yet), dal and naan bread.

Cauliflower and Pea Curry
Serves 4 as part of a thali or 2 as a main dish.
Ingredients
350g - 400g cauliflower florets (about 1 cauliflower)
150g frozen peas
2 tablespoon coconut oil
1 tsp mustard seeds
1/2 tsp cumin seeds
3/4 tsp ground turmeric
1/2 tsp ground cumin
2 tsp ground coriander
2 tsp Madras curry powder
1 tsp Himalayan salt or sea salt

Method
First cut the cauliflower into small florets and rinse the peas in hot water a couple of times. To make the curry base, heat the coconut oil in a saucepan and cook until the mustard seeds pop, then add the cauliflower and peas. 
Next add the rest of the ingredients and stir everything together. Leave the curry to cook on a low heat for 20-30 minutes until the cauliflower is cooked but still a little crunchy.

The lovely people at Jacqui Small Publishing is giving one lucky ready a copy of Saffron Soul, to be in with a chance follow the instructions below:

  • Follow the instructions on the Rafflecopter widget.
  • Join my blog and leave a comment (click on the left hand corner of the right side of the website using Google Friend connector) this is an ESSENTIAL REQUIREMENT.
  • For additional entries, like my Facebook page, follow me on Twitter, Instagram and Google Plus. 
  • All entries will be checked and verified.
  • Rafflecopter will pick a winner at random.
  • The competition will run from 14.5.17-11.6.17
  • Winners will need to respond within 5 working days of being contacted.
  • The competition is open to UK residents, aged 18 or over.
  • Jacqui Small publishing will post a copy of the book.
  • Please feel free to share the giveaway. 
a Rafflecopter giveaway

Many thanks to the publisher for my review copy.
Share:

Tuesday, 4 April 2017

Mountain Berries and Desert Spice Review and Giveaway.

This is the second book from Sumayya Usmani, the chef introducing the UK to the delights of Pakistani cuisine. I've previously reviewed her debut book Summers Under The Tamarind Tree and I must say, I much prefer this book, Mountain Berries and Summer Fruits. Perhaps it's because I have a ridiculously sweet tooth, or that the book brings back memories of my teenage years. Growing up in a multi-cultural city, I tried many an Indian sweets and there are some sweets featured in this book such as the Jalebis which I developed a slight addiction to when I lived in Leicester. But there are many other sweet recipes, some which uses familiar ingredients and others where you may have to source out.

There are key ingredients which are featured in many recipes and alternatives given - so you can easily recreate the recipes featured. It's hard to describe how the recipes are split into different chapters as there are reference to type of fruits and also regions and seasons. The recipes feature a range of delicious sweetness and spice which will spice up your usual sweet treats. There is also a wonderful guidance and informative history of the diversity of Pakistan. The climate, for example can influence the fruit and spices grown, heck the diversity of the dishes. I've pencil marked a number of recipes and so far have made the Shahi turka brioche bread, although I plan on making many more.




This cookery book is split into the following chapters.

  • Sour morning berries, Rising to mouth-watering spice. Recipes which stood out for me include Sharbat (Buckwhet porridge with pink salt, cardamom and stewed Hunza apricots), Hunza barove giyaling (Buckwhet pancakes with summer berries, walnuts and apricot oil) and Sweet parathas (filled with date, walnut and milk fudge).
  • Sugar almonds and buffalo milk, The sweetness of diversity.  Recipes include Gajrela (Carrot rice pudding), Bejewelled Parsi wedding custard, Dar ni puri (sweet bread filled with channa daal and candied peel) and Memon lappi (crunch oats with jaggery, cinnamon and fennel seeds).
  • Kits, kingdoms and cardamom samosas, Flavours from Lahore and the Mughal Empire. Recipes to devour include: Pakistani jalebis (spiralled fermented doughnuts in turmeric - infused syrup) and Shakarkandi ki kheer (sweet potato pudding with rice flour and spices. 
  • Through mulberry valleys, Summer fruits in harsh winters. Standout recipes Spiced apple samosas, Chamborough (Stewed Hunza apricots with cream and apricot kennels) and Gajar mukhadi (Semolina and carrot pudding).
  • A saffron blaze, Following the spice caravans. Recipes to try include Khanfaroush (Spiced saffron crumpets with honey) and Peshawari pistachio ice cream. 
  • Festive spice and roses, Celebratory sweets. Standout recipes include Shahi turka brioche bread pudding (with saffron, ricotta, cranberries and chopped nuts), Milk fudge fill samosas with coconut, cloves and pomegranate and Kashmiri shufta (paneer cheese with floral spiced nuts).
  • Chilli mangoes and ocean breeze, The sweetness of homecoming. Recipes to try include Mummy's panjeri semolina granola with mixed nuts, dried fruit and puffed Arabic gum and Karachi halva with pumpkin seeds and cashews.
The recipe that I tried and enjoyed was the shahi turks brioche bread pudding. I found this recipe incredibly easy to make, with all the ingredients available in my local supermarket. This pudding is rich, indulgent and sweet - a perfect end to a lazy weekend. 

Preparation: 25 minutes and chilling 
Cooking: 30 minutes
Serves 6-8

Ingredients 
1 litre whole milk
250ml generous 1 cup condensed milk
a pinch of saffron threads
4 cardamom pods, seeds removed and finely crushed
150g ricorra
3 tbsp ghee or unsalted butter
10 slices of brioche loaf, cut in half
handful of chopped pistachios, almonds, pine nuts, dried cranberries, cherries and raisins

Method
Put the milk, condensed milk, saffron and cardamom together in a heavy-based pan and bring to the boiled over a low-medium heat down to low, add the ricotta, stir until smooth (tiny lumps may remain which are fine) and cook for 10 minutes until thick. Take the pan off the heat and set aside.

Heat 1 teaspoon of the ghee in a pan, add a brioche slice and fry until it is toasted on both sides. Transfer the brioche to an ovenproof dish and repeat frying all each slice of brioche in 1 teaspoon of ghee.
Pour the milk mixture over the brioche and decorate with nuts, berries and raisins. At this point you can either refrigerate or bake in an oven preheated to 180C/350F/Gas Mark 4 for 15-20 minutes until golden brown.

The lovely people at Frances Lincoln are giving a copy of this lovely book. To be in with a chance follow the instructions on the blog.

  • Follow the instructions on the Rafflecopter widget. 
  • Join my blog and leave a comment (click on the left hand corner of the right side of the website using Google Friend connector) this is an ESSENTIAL REQUIREMENT. 
  • For additional entries, like my Facebook page, follow me on Twitter, Instagram and Google Plus. 
  • All entries will be checked and verified. 
  • Rafflecopter will pick a winner at random.
  • The competition will run from 03.04.17 - 01.05.17.
  • Winners will need to respond in 5 working days of being contacted. 
  • The competition is open to UK residents, aged 18 or over. 
  • Frances Lincoln will post a copy of the book.
  • Please feel free to share the giveaway.

Disclaimer: I received a copy of this cookery book from the publishers. All opinions are my own.
xxx
Share:

Tuesday, 14 March 2017

Hotel Chocolat Just Mik Easter Egg

It's Easter next month. Two bank holidays to celebrate the death and resurrection of Jesus. Somehow, chocolate has become synonymous with Easter with Easter traditions being celebrated in different ways throughout the world. In Jamaican culture, the traditional Easter is Jamaican bun with cheese. In England there's literally hundreds of Easter Eggs, from the cheaper end to the luxury scale. As one for luxury, I am always impressed by the wonderful range of luxury Easter Eggs that Hotel Chocolat has to offer. What I like about Hotel Chocolat Easter Eggs is that it's a world away from the cheaper chocolates, their Easter Eggs are super thick, luxurious and rich.
This year I was lucky enough to receive the Just Milk Easter Egg, retailing at £27 includes half 40% milk, half 50% milk, egg piled high with creamy pralines and velvety-soft truffles. 


Do take a look at your local Hotel Chocolat store or online and treat yourself or a loved one to a luxurious chocolate. I have one Just Milk Easter Egg to giveaway. All you have to do is follow the instructions on below.

  • Follow the instructions on the Rafflecopter widget.
  • Join my blog and leave a comment (click on the left hand of the right side of the website using Google Friend Connector), this is an ESSENTIAL REQUIREMENT.
  • For additional entries, like my Facebook page, follow me on Twitter, Instagram and Google Plus.
  • All entries will be checked and verified.
  • Rafflecopter will pick a winner at random. 
  • The competition will run from 14.03.17 - 09.04.17.
  • Winners will need to respond in 1 working day of being contacted.
  • The competition is open to UK residents, aged 18 or over.
  • Hotel Chocolat is responsible for posting the chocolates, alternatives may be given if the Extra Thick Easter Egg is not available.
Disclaimer: I received the Extra Thick Easter Egg for review purposes. 

Share:

Tuesday, 18 October 2016

Hotel Chocolat Autumn Sleekster Review & Giveaway

A new season is upon us, Autumn which its falling leaves and crispy morning air, my taste buds adjust to my second favourite season. Gone are the Summer flavours to be replaced with earthy Autumn flavours. When I think of Autumn, I think of apple crumble, banana bread and lots of nuts. Hotel Chocolat are always innovators with introducing seasonal flavours into their chocolates.
In the Autumn Sleekster (£22.50) there are wonderful flavours such as Florentine Isabelle, Walnut Praline and Salted Caramel Pecan Pie and so many more.
As the luxury box arrived, I quickly unopened and studied the enclosed menu inside. What should I start with, first. I adore anything with nuts so I tried The Acorn, signature hazelnut chocolate which is wonderful. I also really liked the apple crumble chocolates, I didn't think the combination quite work, apple crumble flavoured chocolates but I had a sudden sends of nostalgia after eating it. My sister and I have devoured the remaining chocolates, getting #chocolatewasted, but it is the season for a little indulgence isn't it?

The lovely people at Hotel Chocolat are giving one lucky reader The Autumn Sleekster. To be in with a chance to win this, follow the below instructions.

  • Follow the instructions on the Rafflecopter widget.
  • Join my blog and leave a comment (click on the left hand of the right side of the website using Google Friend Connector) this is an ESSENTIAL REQUIREMENT.
  • For additional entries subscribe to my Youtube channel, like my Facebook page, follow me on Twitter, Instagram and Google Plus.
  • All entries will be checked and verified
  • Rafflecopter will pick a winner at random.
  • The compeition will run from 18.10.16 - 13.11.16
  • Winners will need to respond in 5 working days of being contacted.
  • The competition is open to UK residents, aged 18 or over. 
  • Hotel Chocolat is responsible for posting the chocolates.
  • Please feel free to share the giveaway.

Disclaimer: the Autumn Sleekster was gifted by Hotel Chocolat. 
xxx
Share:

Wednesday, 12 October 2016

Palestine on a Plate Review

I've been following the author of Palestine on a Plate, Joudie Kalla on Instagram for some time. Joudie's Instagram account showcases a range of mouthwatering and colourful food photos, alongside photos of her beloved Palestine. I liked Joudie's own appreciation of Palestinian cuisine when moving to Paris which she states intensified her love of Palestinian and Arabic cuisine. 
There's a lovely introduction to the country of Palestine and although the country is considered unsafe to visit, we can sample authentic dishes via this cookbook. As my appetite for Middle Eastern cuisine continues, this book is a welcome addition to my growing collection. This book stands out from my many Middle Eastern cookery books due to the large number of vibrant vegetarian dishes. As you would expect from Middle Eastern cookbook all the dishes are colourful and vibrant, I want to dive straight in.

All the traditional Middle Eastern ingredients are introduced to the reader (and the history of the ingredient) alongside spices (Ras el Hanout, Dukkah and Za'atar) and blends such as the Baharat Spice Mix. Key grains, fruits and nuts are also introduced. The majority of recipes are easily accessible and ingredients can be purchased at your local supermarket. With everything else there is Sous Chef.

I like the tone of this cookery book with mentions of her family (mother and siblings) as it gives a personal touch. So far I've made the Halibut Baked Over Spicy Potaotes and the Oven-baked Okra with Olive Oil, Tomatoes & Onions. Both dishes were easy to make and went down well with my family.



Any cookery book which has a chapter on breakfast is a winner for me. The chapters in this book are the following:
  • Good Morning Starters, recipes to try include Ijeh (Fluffy Egg Fritters with Tomato Salsa) Kibdet Il Djaj, Za'atar Scones and Figs with Labneh & Honey on Toasted Bread. 
  • Hearty Pulses and Grains, stand out recipes to try include: Shorabet Freekeh (Freekeh Soup), Rummaniyeh, (Lentil & Aubergine Stew with Pomegranate Molasses), Cumin Lentils & Rice with Caramelized Onions, Maftoul (Palestinian Pearl Cous Cous with Caraway, Chicken, Onions & Parsley), M'sabaha (Warm Chunky Chickpeas with Cumin, Garlic & Yogurt) and Kubbet Batata Helweh (Sweet Potato Kubberh with Green Herby Salsa).
  • Vibrant Vegetarian: Recipes to try include: Bamyeh Bil Zeit (Oven-baked Okra with Olive Oil, Tomatoes & Onions), Batata Harra (Spicy Coriander & Garlic Potatoes) and Teta Huda's Mussaka's (Fried & Baked Spicy Aubergine & Tomato Stew).
  • The Mighty Lamb & Chicken: Standout recipes include Makloubeh (Upside down Spiced Rice with Lamb & Aubergines), Shakriyeh (Lamb shanks Cooked in Yogurt Sauce with Burgul & Vermicelli), Jawaneh (Chilli Chicken Wings) and Mashbous - Auntie Noha's Recipe (Dried limes & Spiced Chicken Rice Platter). 
  • Fragrant Fish:  Recipes to try include: Saffron & Lemon Cod with Jewelled Herby Rice, Samak Meshwi Wa Batata Harra (Halibut Baked Over Spicy Potatoes), Sultan, Ibrahim, Makli Wa, Salatet Adas (Fried Red Mullet with Preserved Lemon & Lentil Salad) and Sumac & Za'atar Roasted Monkfish.
  • Sweet Tooth: Standout recipes include: Yaffa Orange Cheesecake, Halaweet Il Jibin (Sticky Sweet Cheese & Cream), Tahini Brownies and Banana & Medjool Date Cake.

The recipe that I would like to share with you is the Bamyeh Bi Zeit (Oven- Baked Okra with Olive Oil, Tomatoes & Onions.
Serves 4 -6
700g okra tops cut off
4 onions cut into half and sliced
4 tomatoes cut in half and sliced
10 garlic cloves, sliced lengthways
1 tablespoon tomato puree
juice of 6 lemons
150ml olive oil
1 teaspoon paprika
1 green chill, chopped
2 tablespoon ground coriander
2-3 tablespoon sea salt
500ml water
a bunch of fresh coriander

Method
Preheat the oven to 190C fan (210C/415F/Gas mark 6-7)
Place all the ingredients, except the water and half the fresh coriander, in a baking tray and mix together. Cover with the water and then core the whole tray with foil.
Bake for about 60-75 minutes until you have a rich stew consistency. The liquid in the tray will become thick and sticky with the tomatoes and lemon, so keep checking the consistency during the cooking time. If at any time during the early stages of cooking the water has evaporated too much simply add more.
Serve with fresh coriander scattered over the top and some bread, if liked.



The lovely people at Jacqui Small Publishing are offering one lucky reader a copy of this book.

To be in with a chance of winning, follow the below instructions.
  • Follow the instructions on the Rafflecopter widget.
  • Join my blog and leave a comment (click on the left hand of the right side of the website using Google Friend Connector) this is an ESSENTIAL REQUIREMENT. 
  • For additional entries subscribe to my Youtube channel, like my Facebook page, follow me on Twitter, Instagram and Google Plus
  • All entries will be checked and verified.
  • Rafflecopter will pick a winner at random.
  • The competition will run from 12.10.16 - 13.11.16 .
  • Winners will need to respond in 5 working days of being contacted.
  • The competition is open to UK residents, aged 18 or over.
  • Jacqui Small will send out a copy of the cookery book to the winner.
  • Please feel free to share the giveaway. 

a Rafflecopter giveaway
xxx
Share:

Friday, 8 July 2016

Hotel Chocolat Summer Chocolate Collection Review and Giveaway

Some days we have warm Summers other days it pours down raining. That's the thing with the Great British Summer, we don't always have one. But when the Sun is out, or in, there's no better ways enjoying the longer days eating refreshing chocolates with family and friends. Hotel Chocolat's Summer Chocolate Collection is ideal if you are celebrating, perhaps end of Uni, weddings, garden parties and BBQ'S and what's more is the chocolates do not appear to melt.
Inside the Summer Chocolate Collection, is: 15 refreshing summer chocolates, Mini Champagne Truffles, Creamed Caramel Puddles, Raspberry & Caramel Lick and two Summer Selectors. All this is for £35 which I think is a reasonable treat (especially straight after pay day). All these lovely goodies are displayed in a beautiful gift box so even if you don't want to treat yourself you can treat someone else. One of my favourites things in this collection was the Caramel Lick, it's so moreish and addictive.





The lovely people at Hotel Chocolat are giving one lucky reader of my blog The Summer Chocolate Collection Review.  To be in with a chance of winning, follow the instructions below.
  • Follow the instructions on the Rafflecopter
  • Join my blog (left hand side via Google Friend Connector) and leave a comment on my blog (THIS IS AN ESSENTIAL REQUIREMENT) 
  • For additional entries, subscribe to my Youtube channel, follow me on Instagram, Google Plus, Facebook and Twitter.
  • All entries will be checked and verified.
  • Rafflecopter will pick a winner at random.
  • The competition will run from 08.07.16 - 07.08.16
  • Winners will need to respond within 7 working days. 
  • The competion will be open to UK residents aged 18 and over. 
Share:

Friday, 10 June 2016

Pickled Cookbook Review & Giveaway

Pickling and Fermenting is a foodie trend that is taking the world by storm. Anyone who is anyone in the foodie world has tried or made a recipe for kimichi, the old art preserving method of fermenting is more popular than ever. Unlike some of the foodie trends that have come and gone, I think this is to stay. I adore making pickles and chutneys, but this book goes beyond that. Containing a number of pickles, sauces and vinegars, there is also a selection of recipes to use all the pickles and sauces that you have made. I think this is where the author, Freddie Janssen, owner of FAT sauces and head of marketing at renowned restaurant Lyles shines.
If you are novice to picking and fermenting (me the latter) there's a handy guide in this book. So far, I've made three recipes: rosemary pickled plums, kimichi and kimichi & stilton grilled sandwich, the latter which I have made twice now.

 This cookery book is split into the following chapters:
  • Pickles: recipes include cucumber dill pickles, szehuan pickled watermelon, rosemary pickled plums and bang mi pickles.
  • Fermentations: recipes include NYC Deli Pickles, Proper Kraut, Kimichi and FAT Sesame Kimchi.
  • Sauces: stand out recipes include: FAT Kimichi Hot Sauce and DIY Sriacha.
  • The Recipes: recipes to try include: The Ultimate Meatball Sandwich, Dan Dan Noodles, Kimichi & Stilton Grilled Sandwich  and Green Tomato, Mustard and Pork Belly Bun. 
  • Drinks: recipes include Rhubarb & Jamine Water Keifr, Ginger Beer and Tepache-ilada. 



Recipe for Kimichi & Stilton Griled Sandwich 
Makes 2 sandwiches
Ingredients
softened butter, for spreading
4 slices of good-quality white bread
3 tablespoons F.A.T seasme kimichi (or use one of the many kimichi recipes found online)
2 tablespoons good-quality Stilton 
2 good handfuls of good-quality, grated cheddar cheese.

Method
Spread the butter on one each slice of bread, and don't be shy. If using a toast maker, put 2 slices of bread, butter side facing down, on to the grill.
If you don't have a toast maker, heat a large, heavy-based pan over medium heat. Put 2 slices of bread butter side facing down, in the pan.
Now add the toppings in this order: kimichi, spring onions, Stilton and cheddar. Top the sandwiches with your remaining sliced of bread, butter side facing up. 
If using a toast maker, press down hard so things don't start falling out, and toast until done. If using a pan, put a sheet of foil or baking paper on top of the sandwiches followed by a casserole dish (the weight of the casserole will press the sandwich down). Fry over medium to low heat, until golden on one side, then flip over and repeat with the other side. When ready, the cease should be melted and the toast golden brown. 

The lovely people at Hardie Grant are giving one lucky reader a copy of Pickled. To be in with a chance, follow the below instructions.
  • Follow the instructions on the rafflecopter
  • Join my blog and leave a comment (click on the left hand corner of the site using Google Friend Connector) this is an ESSENTIAL REQUIREMENT.
  • For additional entries subscribe to my Youtube channel,  like my Facebook, follow me on Twitter, Instragram and Google Plus.
  • All entires will be checked and verified
  • Rafflecopter will pick a winner at random
  • The competition will run from 10.06.16 - 10.07.16
  • Winners will need to respond in 7 working days
  • The competition is open to UK residents aged 18 or over 
  • Hardie Grant will post the book out to the winner
  • Please feel free to share the giveaway
a Rafflecopter giveaway
Share:

Tuesday, 31 May 2016

Win an Alfresco Sausage Supper Kit

BBC Good Food Show Summer is around the corner and this is my favourite show to showcase artisan producers. I would like to introduce you to a new brand which I have recently discovered,  Debbie and Andrews who sell a range of premium sausages such as their signature Harrogate sausages alongside the Kentish Apple and Cider and more unique flavours Corination Chicken and Curried Chicken and Mango. debbie & andrew's also sell a range of wheat, gluten free and dairy free sausages in a variety of flavours, which is great if you have an allergy. With so many interesting flavours, I am looking forward to trying the Curried Chicken and Mango sausages, this was voted as the fans favourite, so I can't wait to try this for a luxury breakfast. 
If you are heading to the BBC Good Food Show, pop over to their stand and try the range of samples. The lovely people at debbie & andrew's are giving 5 lucky readers a recipe book containing their favourite recipes a cool bag and 4 x vouchers worth £25 redeemable at Asda, Morrisons, Sainsburys and Tescos. To be in with a chance you have to follow the instructions on the Rafflecopter.



    a Rafflecopter giveaway
  • Follow the instructions on the Rafflecopter widget.
  • Join my blog and leave a comment (click on the left hand corner of the sitoin using Google Friend connector) this is an ESSENTIAL REQUIREMENT. 
  • For additional entries, subscribe to my Youtube cannel, like my Facebook page, follow me on Twitter, Instragram and Google Plus.
  • All entries will be checked and verified.
  • Rafflecopter will pick a winner at random.
  • The competition will run from 31.05.16 - 19.06.16
  • Winners will need to respond in 5 working days of being contacted.
  • The competition is open to UK residents, aged 18 or over.
  • Debbie and Andrews are responsible for sending out the Sausage Super Kit.
  • Please feel free to share the giveaway. 
xxx

Share:

Saturday, 21 May 2016

BBC Good Food Show Summer Ticket Giveaway

It's back with a bang. Of course I'm talking about BBC Good Food Show Summer,  the original and best food show in the UK from 16th June - 19th June. Plus it's indoors, hosted at Birmingham NEC. It doesn't matter what I've got on, I always manage to visit this food lovers paradise. I really enjoy meeting with Artisan produces and watching the chef demos for further culinary inspiration. This year the super theatre is back with the big names in the culinary world completing demos such as Tom Kerridge, Mary Berry and James Martin. Also, the BBC Good Food Show Stage is returning with the BBC Good Food Team, Cassie Best, Glynn Purnell and Rosie Birkett. There's also a new Chinese Pavilion which I am keen to try out, a lot of people enjoy eating flavours from the East and this Pavilion will specialise in teas, wines and spirits from the region. 





I of course will be documenting my time at the BBC Good Food Show using the hashtag #gfssummer, I can't wait to share all of my latest discovery.

I have one pair of tickets to give to one lucky reader of my blog. All you have to do is follow the below instructions:

  • Follow the instructions on the Rafflecopter widget. 
  • 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 (and leave a comment) to my Youtube channel, like my Facebook page, follow me on Twitter, Instragram and Google Plus.
  • All entries will be checked and verified. 
  • Rafflecopter will pick a winner at random.
  • The competition will run from 21.05.16 - 08.06.16
  • Winners will need to respond within 2 days of being contacted.
  • The competition is open to UK residents, aged 18 or over only. 
  • Tickets are general admission, excluding Saturday and entry to the super theatre. 
  • Please feel free to share the giveaway .
a Rafflecopter giveaway

xxx
Share:

Monday, 2 May 2016

Foodies Festival Birmingham Ticket Giveaway

Foodies Festival returns to Cannon Hill Park, Birmingham on 3rd - 5th June 2016 for the second year and it looks set to be a great show. I do love a good food festival and having attended last year, this is a great affordable festival for food lovers and also for a day out for families. I reviewed my experience last year, take a read here. This year is likely to be bigger and better with the Great British Bake Off winner Nadiya Hussain headlining, alongside some well-known chefs from the area such as Acktar Islam (from the Lasan group) and James Wong (from Chung Ying).


Alongside the chefs theatre where top chefs will be cooking some of their favourite meals, there are other areas which you must check out such as:
  • Cake and Baking Tasting Theatre - bakers will be showing how to make show stopping cakes and Summer bakes. There is also a vintage tea room, where enjoy afternoon tea, homemade scones and cakes all served by vintage styles tea ladies and gentlemen.
  • Feast - Street Food. This is usually one of my favourite things about food festivals, trying food from all over the world. Visitors will not be disappointed with street food on offer from Japanese, Thai, Malaysian, Argentinian, Turkish, Indian, Korean, Mexican and African (wait where's the Caribbean food ?:-) ). There's also an emphasis on Brazillian food as Brazil is hosting the world cup; think the national dish Feijoada and the national cocktail Caipirinha. 
  • Shop - Artisan Produce. There's over 120 food producer stalls and I'm a big fan of purchasing artisan produce. I suggest you visit with some extra pennies and sample a range of great range of food products.
  • Sip - Drinks Theatre. For those that love cocktails and drinks, you need to visit this theatre. Learn from expert biologists and also participate in a blindfolded whisky challenges. 
  • Crunch - perhaps for the brave, sample a range of insects including grasshoppers, caterpillar, beetles and many more at the Vietnamese Street Food Stand. Not for the faint hearted. 
  • Childrens Cookery School - Little foodies can participate in pizza and cupcake making classes. 
  • Spice It Up Chilli- Eating Challenge - participate in the chilli eating challenge.
  • Live Music and Pop Up Bars. If you need to relax, then chill to live music and pop up bars. 
Ticket Prices range from £10 for a Friday ticket, £14 for a Saturday/Sunday ticket and £20.00 if you want to visit for all three days. VIP tickets cost £38, this includes a glass of champagne, priority entry to food and drink masterclasses, show guide and a goody bag. Children under 12 go free. 







The lovely people at Foodies Festival are giving away three pairs of tickets for 3 lucky readers of Food Glorious Food. To be in with a chance, follow the below 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 02.05.16 - 22.05.16
  • Winners will need to respond in 3 working days. 
  • Please feel free to share the giveaway. 
a Rafflecopter giveaway
Share:
© Charlene Flash | All rights reserved.
Blogger Template Designed by pipdig