Thursday, 30 April 2015

Round Up of Foodie Goodies #5 March - April 2015

It really has been another bumper two months for Food Glorious Food with a whole host of reviewing taking place, for which I am eternally grateful. I love sharing all the latest food products, events and cookbooks and hope you are inspired by my latest round up of Foodie Goodies.

Pickliz are a food company specialising in supplying a Haitian Spicy Condiment. In all honesty, I've never heard of Pickliz before, but that's the beauty of Twitter, you can discover new and exciting food brands. Pickliz is eaten throughout Haiti and is a fiery condiment made using my favourite peppers, Scotch Bonnet Peppers.  I love the theme behind this brand "Warmth in the Cold" and that what the picklz. The picked scotch bonnet (alongside carrots, onions and cabbage) perfect accompaniment to jazz up your meats and veggies. I've served mine with BBQ ribs, alongside having a good dollop with rice dishes. 

It seems that a month does not go by without me reviewing products from luxury chocolatiers, Hotel Chocolat - which is just the way I like it. For Easter I was  treated with this incredibly rich and decadent Rocky Road Easter Eggs. Easter Eggs have never tasted so good! I'll be hosting another fabulous giveaway from Hotel Chocolat on my blog soon.

Spice Kitchen
Spice Kitchen have been long supporters of my blog and are quickly becoming the UK leading pace for luxury and authentic Indian Spices. I was sent a selection of their new (and exciting) spices. New flavours include Sri Lankan Spice Mix, Chinese Spice Blend, Rasel Hazelnut, Baharat and my favourite jerk seasoning, amongst others.

Chili and Ginger Noodles with Pork Belly using their Chinese Spice. 

Stellar Tate
The kitchen geniuses behind the Stellar Tate range launched a set on innovative stackable casserole dishes and pans. I was lucky to review their style casserole pan. Take a look on the link for my full review.
Casserole Pan

Russel Hobbs Slice and Go.
With all the healthy eating that is the current of vogue at present, I was incredibly pleased to review Russel Hobbs Slice and Go. This is the perfect machine for shredding and perfectly grating vegetables. Who knew vegetables could be so attractive?

Olive It
I was fortunate enough to be able to spend an evening cooking with renowned Spanish chef Omar Allibhoy. We served a 3 course meal in-cooperating olives. I will be sharing this on my blog very shortly...... watch this space.

Located in the Bullring, Birmingham, Wrapchic offer a fusion of Indian and Mexican cuisine, all served perfectly for lunchtime. All recipes are cooked in a centrally location and offer beautiful lunches. Wrapchic started off with 1 outlet two years ago, they now have 12 outlets which I think is in part due to the wonderful food that is served here. Their main target marker is the lunch market, which I think is handy when you want a quick bite when at work or shopping. There is also a new breakfast menu, a perfect way to start the day. I tried the fish malabari (pangasius fish in a tangy malabari sauce) which was absolutely delicious. I can't wait to visit again :-) x 



Botanist restaurant
I was excited and very pleased to review the newly launched Botanist restaurant in Birmingham. The decor is simply stunning and the food divine. Take a look at my full review on the link.

Cookbook reviews. 
I love reviewing cookbooks and have reviewed two very recently, Great British Cooking and Vanilla Table. Take a look at my review post, hopefully you will be inspired to add another addition to your cookbook shelves.


Tuesday, 30 December 2014

Round up of Foodie Goodies #3 November-December 2014

It has been a bumper two months of receiving and reviewing food products over the last two months which has been wonderful for my tastebuds (but not so good for my waist line).
Earlier in November, I reviewed a selection of Hotel Chocolat products including: Christmas Sleeker, Advent Calendar and Christmas Tweet. I loved luxurious and gourmet chocolates so this delightful selection was a winner for me.

I absolutely adore increasing my collection of cook books so thoroughly enjoyed reviewing three wonderful books over the last two months: Artisian Drinks Bacon, Bombay Lunchbox. Read my review in full here.

As one of the official BBC Good Food Show Bloggers, I was very fortunate to receive a selection of products from some of the exhibitors. These included: Delicious Alchemy, Genius, Farringtons Oil, The Garlic Farm, Sponge Cake ltd,  Baked In and Ardens. Read about my review in full here .

The lovely people at Spiced Kitchen sent me some mulled wine spices, which I've been using throughout this festive season. I love the aroma of these wonderful spices and look forward to using their mulled wine spices next year. 

Judge cookware  have a wonderful selection of sturdy and efficient cook and bake ware. I was incredibly pleased to receive their small roaster and V Shaped tin which was perfect for roasting meats and vegetables. I will be reviewing this product in greater detail in January 2015.

Dhaniya  is a new range of luxurious and gourmet Indian pastes and spices. I was impressed by the flavour combination such a pomegranate paste alongside the more traditional balti and fish paste. I will be sharing a full review of this product in greater detail in January 2015.

I recently discovered OXO (not the gravy) kitchen products and after an exchange of tweets they asked me to review a selection of their products from their Good Grips range. I received a Mini Chopper, Flip and Fold Omlette Turner and a Salad Dressing Shaker. I look forward to sharing my review in full of these products in January. 

Finally,  The Co-Operative Stores have asked me to share ways of using up leftovers fruit and vegetables as part of their love food hate waste challenge. I will be sharing my ideas and a recipe in January.

Well, that it, my last blog post for 2014. I just want to wish every reader of my humble blog a happy and prosperous 2015. I am happy that my blog continues to be read and is also growing in readership. I look forward to some exciting collaborations in 2015 and sharing bigger and better giveaways.
Once again thank you for reading my blog.



Saturday, 13 December 2014

Boxing Day Egg and Bacon Pie and Mulled Wine plus a Giveaway.

What do you eat on Boxing Day? Turkey sandwiches, turkey curry, turkey fajitas are the many dishes that  people are likely to eat on Boxing Day, which completely makes sense, why waste good, juicy and succulent turkey? In Nigella Lawson's baking masterpiece: How to Be A Domestic Goddess, Nigella states that this is the dish she enjoys on Boxing Day: Egg and Bacon Pie. I'm unsure whether I would eat this on Boxing Day itself, perhaps a few days later, those awkward days between Boxing Day and New Years Eve when turkey can get a bit tiresome and a hearty, comforting meal is required.
I found the Boxing Day Egg and Bacon pie rather easy to make, the most complicated part is making the pastry and I would certainly recommend buying ready-made shortcrust pastry if you are pressed for time. Once the pastry is sorted, the remainder of the making of the pie is relatively simple. Please ensure that you create a small hole in the middle of the pie to let the steam out as you don't want to the pastry to become soggy from the liquids.  I decided to serve this pie with a seasonal favourite, roasted goose fat potatoes and the essential Brussel Sprouts. Would I make this pie again ? I certainly would, I found it not only to be delicious, warming and comforting, in my opinion it so versatile and is suitable to be eaten all year round.
As we are in the full swing of the Christmas season, I served my Boxing Day Egg and Bacon Pie with  mulled wine. I've never made my own mulled wine before, I certainly have drank many mulled wine drinks when I have visited restaurants but one of the positives of being a food blogger is that I am always willing to try new dishes and drinks. With mulled wine, it's all about the spices, which gives the aromatic distinctive flavour in this warming drink. I'm such a big fan of Spice Kitchen, I reviewed their aromatic intense spices earlier this year and they were generous enough  to send me a lovely pouch of their premium mulled wine spices. The mulled wine spices  were very intense in smell and absolutely delicious in my mulled wine, the perfect winter drink.
Here is my Boxing Day Egg and Bacon Pie:
Boxing Day Egg and Bacon Pie:

Boxing Day Egg and Bacon Pie.

Dry ingredients.

Wet ingredients added.

Pastry rolled out

Filling for the pie.

Pie pre-bake.

Boxing Day pie baked

Inside my pie. 
Recipe for Boxing Day Egg and Bacon Pie can be found here 
Mulled wine spices

Ingredients in pan for mulled wine

Mulled wine heated 

Mulled wine laddled

Mulled wine
Mulled Wine, Recipe from How to Be A Domestic Goddess.
1 bottle of red wine
60 ml 4 tbsp dark rum
125ml Earl Grey tea
1 Orange, quartered, each quarter stuck with 1 clove
2 cinnamon sticks
1 star anise
1 tbsp dark muscavodo sugar
1 tbsp honey

Put all the ingredients in a saucepan, bring almost to the boil, but before the aromatic wine actually boils, turn down to the lowest possible heat and keep it warm as you paddle it into any nearby glass.

The lovely people at Spice Kitchen are offering one lucky reader a pouch of luxurious mulled wine
spices. Please follow the instructions on the rafflecopter to be in with a chance.
  • Follow the instructions on the rafflecopter
  • Leave a comment on my blog THIS IS AN ESSENTIAL REQUIREMENT.
  • For additional entries, like my Facebook Page, follow foodgloriousfoodx on Twitter, Add me in Google + and follow Spice Kitchen on Facebook.
  • The competition will run from 13.12.14 - 11.01.15
  • All entries will be checked and verified.
  • Rafflecopter will pick a winner at random,
  • Winners will need to respond within 7 days of being contacted.
  • Spice Kitchen will dispatch the spices.
  • a Rafflecopter giveaway

Sunday, 30 March 2014

Lozza's lamb biryani and Spice Kitchen spices.

I recently joined Twitter, feel free to pop over and say hello. One of the advantages of Twitter is that I can connect with a whole new audience, introduces me to new food companies, cake businesses, wine sellers and other food bloggers who share my love of food. Spice Kitchen Uk recently reached out to bloggers via Twitter and kindly offered to send out a pack of authentic high quality Indian spices. I'll be honest I usually buy my Indian spices from my local supermarket or my local market when I get chance to visit but this is not often. I love curries and Indian dishes so when Spice Kitchen sent me a sample of 10 Indian Spices which retails at £7.99 I decided to in-cooperate this in a lamb biryani dish. The 10 Indian Spices includes:

  • Cardomon
  • Cloves
  • Cinnamon Sticks
  • Kashmiri Chilli powder
  • Cumin seeds
  • Ground coriander
  • Garam marsala
  • Mustard seeds
  • Turmeric powder
  • Curry leaves
Spice Kitchen spices.
I liked the intensity of the spices when each packet was opened, I used the turmeric, garam masala and chili in my lamb biryani, which I may add was one of the best Indian dishes I have made in a very long time. I always wondered why my Indian dishes did not taste like the dishes I order in Indian restaurants, perhaps it's all down to the spices.
Here is how (Lozza's) lamb biryani turned out:
Lamb biryani
Time from start to finish 25 minutes
Serves 4
Equipment: Medium pan with tight-fitting, serve
Vegetable oil
2tsp garam marsala
2tsp ground turmeric
1tsp ground cumin
1tsp hot chili powder
1 bunch of spring onions
500g lamb steaks
350g basmati rice
400 tin of coconut milk
100ml water
small handful of fresh coriander
50g raisins
knob of butter (optional)

Put a drizzle of oil in a medium pan on a low heat. Add the garam marsala, turmeric, cumin and chili powder and cook for 3-4 minutes, stirring occasionally.
While this cooks, trim and finely slice the spring onions (both the green and the white bits) and then chop the lamb up into bite-sized cubes. Turn the pan heat up to high, add a little more oil and add the spring onions and lamb. Brown the heat all over for 2-3 minutes, stirring often so nothing catches on the bottom.
Meanwhile, put the rice in a pan with the coconut milk and 100ml of water.
Cover with a tight-fitting lid, bring to the boil and then turn it down to a very gentle simmer and leave to cook away for as long as the rice says on the packet, do not stir the rice.
Once the rice is cooked, stir in the coriander and raisins. Let them heat through for a moment or two.
Taste the rice, adding any salt and pepper if it needs it and even a knob of butter to make it extra creamy.

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