Kitchen Delights

Sticky Clementine Steamed Puddings

2012-01-27T14:06:00.001Z

I'm definitely not trying to tease anyone who is on a New Year diet but steamed pudding, especially at this time of the year, is difficult to beat. The recipe was on the front cover of Delicious Magazine and I thought they looked just too good to resist.

These little puddings have a wonderful hit of ginger and cinnamon, surprisingly this isn't a heavy pudding, but light and sticky. They need turning out of the basins whilst they are still warm otherwise they will stay in the basins for ever. Once they are out of the metal basins they can be reheated perfectly in the microwave.

The pudding is served with a sticky clementine infused syrup and cold cream - delicious.

Slightly adapted.

Serves: 6

You will need: 6 x 175ml dariole or pudding basins, greased and base-lined with parchment discs.

Soft light brown sugar to sprinkle, 2 clementines(1 sliced into rounds and 1 squeezed), 125g self-raising flour, 90g golden caster sugar, 65g fresh white breadcrumbs, 1 heaped tsp baking powder, 90g shredded suet, 4 tbsp orange marmalade, 2½ tsp ground ginger, 1 tsp ground cinnamon, 1 large free-range egg, 4 tbsp golden syrup, 3-4 tbsp milk. Cream to serve.

For the Syrup

You will need: Juice of 2 clementines strained, 75g golden caster sugar, 2 tbsp golden syrup.

1. Sprinkle the base of each basin with a little soft brown sugar, then put a clementine round(no need to peel) in the base of each pudding basin.
2. Mix together the flour and golden caster sugar with a small pinch of salt, the breadcrumbs, baking powder and suet. In a small bowl whisk the marmalade with the clementine juice, spices, egg and then the golden syrup, stir the wet mixture into the flour mixture. Add just enough milk to bring it together into a soft dropping consistency.
3. Fill each basin two-thirds full. Cut out 6 squares of non-stick baking foil and make a pleat in each one, place over the top of the basin and tuck firmly around the edges.
4. Place the puddings into a steamer and steam for approximately 1 hour 15 minutes.
5. For the syrup: Put the clementine juice, sugar and golden syrup in a small saucepan over a medium heat and allow the sugar to melt. Increasing the heat and bring to a boil until the syrup thickens.
6. Remove the puddings, cool for 5 minutes, then turn out onto a wire rack. Drizzle the syrup over and allow to soak into the puddings.

Valentine's Day Chocolates, Cookies and Cupcakes

2012-01-25T09:58:00.003Z

Chocolates are a great way to decorate cupcakes and the Hearts and Kisses and Chocolate Hearts look really pretty. The foil cupcake cases are my own and I made the chocolate cupcakes too. The Chocolate Heart Lollipop could also be used to decorate a cake.

I fell in love with Mr & Mrs Love Bears Gingerbread and the Heart Shaped Gingerbread too. The box of strawberry and vanilla mini heart shortbread's smell wonderful and will go beautifully alongside some strawberry or vanilla ice cream.

A cute selection of goodies from Sainsbury's - and there are lots of other Valentine's Day products in their stores.

Thank you Sainsbury's.

Nigella Lawson's Chocolate Brownie Bowls

2012-01-21T22:05:00.000Z

To make this recipe you really need to buy the 6-cavity dessert shell tin. The recipe is from Kitchen, it's just a shame Nigella didn't include a few more recipe variations because baking tins can be quite expensive and using them for one recipe isn't ideal.

I greased my tin with Wilton Cake Release to make sure the brownie bowls didn't stick to the tin and would turn out easily. Next time I make them I'm going to use cake release and then dust the tin with cocoa powder to see if this gives the base of the bowls more eye appeal.

An easy recipe to make and the cooking time is only 12 minutes. They turn out easily, can be frozen and reheat successfully in the microwave.

I made a chocolate sauce to fill my bowls (this isn't a Nigella recipe) and topped them with vanilla ice cream. Nigella says to eat the bowls warm and and then top them with ice cream. It just remains for me to say, delicious!

You will need:

125g unsalted soft butter, 125g caster sugar, 15g malted milk powder (Horlicks or similar), 15g best-quality cocoa powder, 125ml boiling water, 125 buttermilk or runny plain yogurt, 1 egg, 1 teaspoon vanilla extract, 150g plain flour ½ teaspoon bicarbonate of soda

1. Preheat the oven to 200°C/Gas 6 and either butter or use Cake Release to grease the tin.
2. Melt the butter over a low heat, add the sugar, keep stirring with a wooden spoon to dissolve the sugar into the butter. Take off the heat.
3. Put the cocoa powder and malted milk powder into a basin and whisk in the boiling water, whisk until smooth and there aren't any lumps. Add this to the warm pan of butter and sugar, stir well to combine.
4. To a basin add the buttermilk or yogurt, egg and vanilla and whisk together, stir this mixture into the pan. Whisk in the flour and bicarb.
5. Pour the mixture into a jug and fill the 6 bowls.
6. Place in the preheated oven for about 12 minutes. When cooked they will feel slightly bouncy if you press on the surface - sit the tin on a wire rack for 5 minutes before turning out the little brownie bowls. Fill whilst still just warm or when cooled.

The bowls can be baked up to a day ahead and stored in an airtight container, layered with baking parchment. Reheat in a warm oven for 5-8 minutes before serving. I found they reheated well in the microwave oven.
The bowls can be frozen, layered with baking parchment, for up to 2 months. Defrost for 3-4 hours on a wire rack at room temperature. Reheat.

Chocolate Sauce

You will need: 25g butter, 142ml double cream, 75g good quality dark chocolate broken into small pieces, splash of brandy, rum, Amaretto or Baileys.

Place the butter in a pan with the cream and bring to the boil. Turn off the heat and add the chocolate pieces to the pan. Stir, leave for 5 minutes for the chocolate to melt into the cream. Add a splash of either brandy, rum, Amaretto or Baileys.

HelloFresh - Fresh Ingredients, Recipes and Free Delivery

2012-01-19T16:15:00.001Z

The HelloFresh website is the practical solution for busy food lovers who long to cook freshly made food at home but don't have the time to food shop or spend valuable time cooking complicated meals. All you need is 30 minutes to produce a simple and fresh meal.

It is far more sensible if we can buy the exact quantities of food for recipes rather than wasting valuable food.

HelloFresh offer free home delivery of recipes, designed by nutritionists, with all the matching ingredients which will save time.

HOW IT WORKS

Choose Your Plan
All you have to do is select the number of meals per week and how many people are in your household.

Free Home Delivery
Your recipes and groceries will be delivered Monday evenings between 5pm and 9pm. This means you can say goodbye to grocery shopping!

Become a Master Chef
Discover the joy of cooking with amazing yet simple recipes. The recipes have been created by world-class chefs and nutritionists. The recipes are simple and straightforward. They won't take any more than 30 minutes and you won't need any fancy kitchen equipment.

Enjoy
You can start enjoying delicious home-cooked food and spend more time with family and friends. Free up valuable time to relax and enjoy yourself!

HelloFresh can be found on Facebook and Twitter.

Sponsored Blog Post

Serenata Flowers for Valentine's Day

2012-01-16T20:58:00.000Z

The Valentine's Day flowers sent to me by Serenata Flowers, an online florist, arrived in a sturdy box and inside there is a box specially shaped to hold the tied bouquet firmly in place for transit. Mine arrived together with well thought out care instructions, a message card and a five pound gift voucher to use on any of the Serenata websites.

I chose Fairytale Love, the arrangement is almost identical to the photograph on the website showing bright red roses. The roses in my tied bunch are dark red with the look of velvet, the flowers and foliage are both excellent quality.

The tied bunch is clear cellophane wrapped with three sachets of plant food. The base of the tied bunch arrives in a grip based water container which also holds the stems firmly in place. A tied bunch is a fabulous way to receive flowers and all you have to do is remove the cellophane, cut the stems, lower them into your vase and you have the perfect flower arrangement. I would have preferred to see a green band holding the arrangement together rather than the white band mine were tied with, especially as you can see this through the glass vase.

When you choose your flowers from the site you know exactly what you are ordering because the descriptions are very precise. If you order by 8pm then you will get free UK next day couriered delivery (Monday to Saturday). There are other chargeable delivery options available. Serenata offer a 100% satisfaction guarantee, with either a replacement or a no-quibble refund.

TIP: If you break any flower stems don't throw them away - take a container, fill it with water, cover with clingwrap and poke the stems through, it's a shame to waste any. Rose petals crystallise beautifully for decorating the tops of cupcakes and cakes too.

Serenata flowers - awarded Which? magazines Best Flower Delivery Service 2011. Visit them on Facebook and Twitter.

Thank you Serenata Flowers.

Baked Camembert

2012-01-13T13:41:00.000Z

I was given this Cheese Baking Crock from Sainsbury's by my son-in-laws Mum. I am very lucky because she has a very good eye for foodie gifts that I will be able to use on my blog. She knows my blog well because she has been following me for well over five years now.

All you have to do is place your Camembert into the crock pot, I would take the Camembert out of the fridge about an hour before you want to cook it or it will take longer to cook, top with two tablespoons of the caramelised onion chutney, replace the lid - such a brilliant idea and not one I have come across before.

Cook for 10-15 minutes on 200°C until wobbly and some of the oozing cheese is trying to break through. The recipe for this is on the side of the box the cheese baking crock came in.

Serving suggestions are sliced french bread and apple, waxy new baby potatoes and tiny cherry tomatoes on the vine - very, very delicious.

Thank you Lindsay!

Brioche and Butter Pudding

2012-01-05T21:45:00.000Z

A while back, I started the National Collection of Bread and Butter Pudding Recipes:) and to date, there are six other recipes on my site. Admittedly, some people find them problematic, but the secret is to make them well, and definitely not to have the obligatory burnt fruit on top (perhaps as some of our Mum's did), to do so is not only a crime against bread and butter pudding but a punishment of the highest order for the person who has to eat it.

This recipe is by the talented food writer, Tamasin Day-Lewis. The sultanas have been soaked in water and then drained, which prevents them from burning. It's always best to cook any bread and butter pudding recipe in a bain-marie because this will prevent it overcooking and take the humble bread and butter pudding to another level of fabulousness. Bread and butter pudding cooked to within an inch of it's life is horrible and years ago, before I learnt the error of my ways, I too have been guilty of this. I always check to make sure the pudding isn't overcooking by poking a hole in the top - as in the photograph. The custard will carry on cooking after it comes out of the oven and you will have a creamy custard sauce.

I have adapted the quantity of sugar used and the amount of apricot jam glaze. If I hadn't, the pudding would have been sugar overload. Presentation would have been better if I had used the tops of eight brioche rolls instead of using four brioche rolls sliced horizontally.

Adapted recipe for those on the 'No diet, diet' and to be fair I did use semi-skimmed milk and reduced the quantity of sugar. Who wants to diet in January anyway? I need proper food when it's cold, grey and miserable outside.

Serves: 4

You will need: 300ml semi-skimmed milk, 300 double cream, 1 split vanilla pod, 2 eggs, 2 tbsp vanilla sugar, 25g unsalted butter, 4 brioche rolls sliced horizontally into four, a handful of sultanas soaked in warm water until plump, few teaspoons apricot jam.

1. Preheat the oven to 170°C/Gas 4.
2. Pour the milk and cream into a saucepan. Scrape the seeds from the vanilla pod with the tip of a knife. Add to the pan along with the scraped pod. Bring almost to the boil and then remove the pan from the heat.
3. Whisk the eggs and sugar together thoroughly in a large bowl. Pour in the milk and cream mixture, firstly removing the vanilla pod, and whisk.
4. Melt the butter and brush it over the brioche slices, placing them into a greased pudding dish. Sprinkle with the sultanas.
5. Strain the milk and egg mixture over the top.
6. Place the dish in a roasting pan. Pour in enough boiling water to come halfway up the sides of the dish. Bake for 30 minutes or until just set and not over-browned.
7. Put the jam in a basin and add a teaspoon of water, melt gently in the microwave.
8. Brush generously over the eggy surface of the pudding.

Any pudding left over will heat up successfully in the microwave.

Old Amsterdam Cheese

2011-12-29T22:14:00.000Z

Old Amsterdam is a premium aged Gouda cheese with a smooth texture and rich, robust taste. It isn't comparable to the salty Gouda we all know but has a rich delicious flavour.

The story of Old Amsterdam Cheese is all about passion, dedication and craftsmanship of the Westland family who have a cheese obsession. The cheese is produced using a secret recipe - a family-owned starter culture and a unique ripening process. Master cheesemakers oversee every procedure, ensuring each cheese meets their taste and quality, to determine when each batch of perfectly ripened cheese should be released.

The cheese came with it's own board and cheese slicer. I served my cheese on Christmas Day with grapes, apples, dried apricots, walnuts and plain biscuits. We all agreed, this gourmet cheese was very special and how fortunate we were to have this on our cheeseboard. The cheese can also be melted and used in both sweet and savoury dishes.

Fascinating fact: Astronaut Andre Kuipers received NASA's formal consent to take his favourite cheese - Old Amsterdam - on board his next space mission (December 2011). He will share this on board with his American and Russian colleagues. The Dutch ESA astronaut will step on board the International Space Station for the second time and stay in space for six months. Please click here for more reading....

This wonderful award winning cheese is new to supermarkets in the UK and is well worth looking out for.

Thank you to Old Amsterdam Cheese and Leanne.

ICED SPARKLE CHRISTMAS CAKE

2011-12-21T10:24:00.000Z

A Christmas Cake with all the usual sparkle we can safely get away with at this time of the year.

It was my first visit to Cake International at the NEC Birmingham this year and I have no idea why I have never made the trip before. Fortunately, I have a very understanding husband, who made no comments regarding my purchases, only to say, did I get everything I needed for my Christmas Cakes, bless!

Back soon.

Iced Reindeer Christmas Cake

2011-12-18T12:13:00.002Z

A Reindeer Christmas Cake for my two small grandchildren and their Mummy and Daddy! I know it's unusual for small children to like fruit cake, but they both really enjoy it.

A very easy cake to decorate using Christmas red icing, two sizes of reindeer cutters, a Christmas tree cutter, red glitter, small red and gold stars, a dusting of snowflake sprinkles, and two different ribbons. Some of the items were purchased on my day out to Cake International in Birmingham last month, and as you can see I used my time well!

Back soon!

Review - The Silver Spoon: The New Edition

2011-12-16T17:12:00.001Z

A small slice of The Silver Spoon.

Cake with Orange Icing taken from the chapter Dessert Cakes caught my attention, with an easy to follow recipe. The sponge has a moist soft crumb and although I made more icing than specified in the recipe, I felt the liquid measurement was too generous and not enough icing sugar. True to say I didn't make the icing to the recipe, and perhaps next time I make this, I will stay with the recipe!

I was delighted when asked to review the above book - memories of a magnificent display showcasing Phaidon Press in a department store at Westfield Shopping Centre London, came flooding back.

The revised edition has a fabulous new red cover and is the heaviest cookery book I have come across. In total there are 1,504 pages, 400 colour photographs, over 2,000 recipes, and chapters including First Courses, Vegetables, Meat, Fish, Desserts and Baking, just to name a few. Italy's best-selling cookery bible, The Silver Spoon, was first published in English in 2005 by celebrated publishers Phaidon Press, has sold over one million copies worldwide and is also the most successful Italian cookbook of all time. There are chef endorsements from Giorgio Locatelli to Gennaro Contaldo and praise from leading UK newspapers and magazines.

The book promises to set alight the nation's taste buds for authentic, home-cooked Italian food and is fully revised and updated for modern kitchens. The Silver Spoon is the definitive book on Italian cooking and stands alongside other culinary classics such as The Joy of Cooking and Larousse Gastronomique.

Most of the recipes are traditional and regional Italian dishes, whist others are more contemporary additions. For the English edition, the ingredients and cooking times of some recipes were updated in the light of changing tastes and lifestyles. Others have been left virtually untouched to retain their unique characteristics.

The Silver Spoon offers the opportunity to make Italian gastronomy part of your life, whether you are cooking simple family dishes or something for a special celebration.

Eating is a serious matter in Italy and as soon as the temperature falls, everyone is ready for a warming plate of Braised Beef with Barola, which is the recipe I chose to make. The beef topside was placed in a Barola, vegetable and herb marinade for 7 hours, browned all over and cooked on the hob until tender. I kept some of the cooked marinade vegetables back and pureed the remainder with the cooking liquid to make a sauce. A straightforward recipe, easy to make, a photograph to accompany the recipe and a great one pot dish.

A section in the book includes 23 Silver Spoon Celebrated International Guest chefs from around the world and their menus, including contributions from Theo Randall, Ruth Rogers and Georgio Locatelli here in the UK, Paolo Lopriore (Italy), Mario Batali (United States) and Robert Marchetti (Australia).

How did I fair in a domestic kitchen, located on the Shropshire/Staffordshire border and where to begin with a book such as this! My overall experience using the book was excellent, although to date I have only cooked two of the recipes, this is a very exciting book for lovers of Italian cuisine (and this includes me). The recipe selection is from easy, to recipes for the keen cook and gourmet. I'm not sure if I would recommend this book for a beginner because it assumes a level of cooking ability and confidence. Interestingly, I always presumed this book would be beyond my capabilities and now after studying the book, albeit over the last two weeks, it has proven me wrong.

More photographs have been added to this revised edition, but a photograph speaks a thousand words and even more photographs would be appreciated. To do justice to The Silver Spoon, I will revisit this again next year and make a few recipes, post them on the blog and give an account of how I get on.

Hopefully, the Fresh Pasta Chapter will encourage me to dust off my pasta machine, there are so many delicious recipes....maybe, next year!

Thank you to Phaidon Press and Lucy for the review copy.

Nigel Slater's Coffee and Walnut Cake

2011-12-11T22:21:00.001Z

Do you think Nigel will approve of the way I have decorated the cake? I am guessing not, but I fell in love with these little coffee cup chocolates and decorated my coffee and walnut cake with them instead of the usual walnuts. Well, it is coming up to Christmas...........and if it looks good and tastes good, then that's ok with me.

These coffee cups were made especially for me (well perhaps not!). Here we have cappuccino, caramel macchiato, hazelnut latte and espresso.

The cake is light and fluffy, the buttercream can be made stronger with the addition of more coffee to counteract some of the sweetness, the tiny coffee cups are perfect......it's good enough to make you forget Christmas is on the horizon!

The cake keeps well and here is the recipe:

You will need: 2 x 21cm greased sponge tins.

For the cake: 175g softened butter, 175g unrefined golden caster sugar, 65g chopped walnut pieces, 3 large eggs, 175g self-raising flour, 1 tsp baking powder, 2 tsp instant coffee granules dissolved in 1 tbsp boiling water.

1. Preheat the oven to 180°C/gas Mark 4. Beat the butter and sugar until light, pale and fluffy. Add the eggs a little at a time to the butter and sugar, beating well after each addition.
2. Mix the flour and baking powder together and mix gently into the cake batter. Stir the dissolved coffee into the cake mix, followed by the chopped walnuts.
3. Divide the cake mixture between the two cake tins, smooth lightly and bake for 20-25 minutes.

For the buttercream: 200g softened butter, 400g icing sugar, 2 tsp instant coffee granules, 60g walnut halves.

To make the buttercream:

1. Beat the softened butter until soft and pale, add the icing sugar and beat until soft and fluffy. Dissolve the coffee granules in 1 tbsp boiling water and then mix into the buttercream. Fold in the walnut pieces.
2. Spread one of the cakes with a third of the buttercream, then place the second sponge on top, and spread the remaining buttercream on the top, and around the sides if you wish.

BBC GoodFood Show Birmingham - Winter 2011

2011-12-09T15:32:00.000Z

I was invited to a blogger's lunch at the BBC GoodFood Show Birmingham courtesy of Sainsbury's. The Try team served us a wonderful buffet lunch showcasing their latest goodies for Christmas and the New Year. We were spoilt for choice and came away with loads of inspiration and new ideas.

Just some of the delicious food we were able to sample!

The Sainsbury's Try Me team gave demonstrations throughout the day.

A selection of Sainsbury's Taste the Difference goodies for Christmas and New Year there was also opportunity to taste party food, indulgent desserts, cheese and wine.

New to the show this year was the Sainsbury's Village. Here you could meet some of the producers who bring us some fantastic products. I was guided through a flavoured sea salt tasting with the Cornish Sea Salt Company including garlic, onion, chilli, smoked, salt and pepper and the original Cornish Sea Salt. These products can be purchased in Sainsbury's supermarkets.

Beautifully decorated frying pans.

Vibrant Fruit Twist Drinks.

Wharfe Valley Flavoured Rapeseed Oil.

Liquorice in so many colours and flavours it was difficult to make a choice.

Olive fans were spoilt for choice there were just so many to choose from.

Spice Boys - one of my favourite stands.

Great British Bake Off - I looked forward to watching this on TV every week.

World Cheese Awards 2011 with over 2,500 cheeses on display!

We were also treated to seats in the Sainsbury's Supertheatre to see the MasterChef Champions League starring Mat Follas vs Tim Anderson, compered by John Torode and Gregg Wallace which was great fun.

A snapshot of my very enjoyable day at the Birmingham Winter 2011 BBC GoodFood Show. There was also a drinks area but I must admit to favouring food.

Thank you to Sainsbury's for a great day out.

Montezuma's Real Chocolate Club - Gourmet Chocolate by Post!

2011-12-05T22:11:00.000Z

The Real Chocolate Club has just been launched by Montezuma's and is a great way to get award winning British chocolates delivered to your door. There is a very generous 600g of chocolates which includes three chocolate tablets and a selection of truffles. The club costs £19.99 per month which includes P&P. You can join for a month or as many months as you wish and this will make the best chocolate gift ever. The chocolate box is designed to slip through the letterbox and doesn't require a signature, so there is no waiting around for them to be delivered.

Can I Tempt You?

I was totally overwhelmed by these chocolates with both taste and presentation. Novembers box have a 'pudding' theme, they are a winner with me, especially as I have a love of desserts and puddings. Lemon Meringue Truffles, Eton Mess Truffles, Apple Crumble Truffles...........all are British favourites.

I had no idea a chocolate tablet was hiding underneath the top row of chocolates! Such a wonderful surprise - I hadn't read the notes carefully enough that came with the chocolates. My box of chocolates were handmade by Gill who says to enjoy before February 2011 - they won't last that long Gill.

The first chocolate I tried was a dark chocolate 73% cocoa solids, lemon meringue truffle - the dark chocolate is silky smooth and underneath is a crunchy meringue layer and a thick layer of smooth creamy lemon truffle. The chocolate has just the right amount of sweetness and the lemon meringue truffle is pure heaven. A very carefully chosen milk chocolate bar with salted peanuts and butterscotch to follow... Oh my goodness!

Eton Mess Truffles are made from dark chocolate 73% cocoa solids, I love Eton Mess and these are made with small pieces of freeze dried strawberry and meringue pieces. The balance of chocolate, cream, dried strawberry and meringue is perfect - they melt in the mouth effortlessly. Milk Chocolate Treacle Tart Bar (how beautifully descriptive), we love treacle tart and this again was chocolate tasting heaven.

Milk Chocolate Apple Crumble Truffles these are milk chocolate 43% cocoa solids with pieces of biscuit, dried apple and nibbed hazelnuts. Yes, it really did taste like apple crumble. To follow Dark Chocolate 73% cocoa Orange & Hazelnuts Bar - chocolate and orange is a classic, added to this are whole hazelnuts to please us even more.

The chocolate box when you open it up and before you break the seal to reveal the contents.
Ex-lawyers turned chocolate entrepreneurs, Helen and Simon Pattinson, founded Montezuma's in 2000 hand making their chocolate with one little machine and one shop in Brighton.

Thank you Montezuma's and Abi.

How Not to Barbecue a Turkey

2011-12-04T21:24:00.001Z

I am sure readers of blogs assume bloggers are all perfect and that disaster never strikes, but there isn't much point putting a disaster on a blog unless it is spectacular, funny and worthwhile, and this one is!

Yep, I am going back in time here because I have never been brave enough to put this on the blog. The scenario is Christmas morning 2009 - my turkey was buttered, baconed and stuffed to within an inch of its life.

We had a power cut, my husband said ok let's cook it on our newly acquired gas barbeque, which unfortunately neither of us had much experience in using.

He heated up the barbeque to the required temperature, ah yes, the power has come back on again. I heated up the kitchen oven, the power went off yet again. Only one thing for it now, put the turkey on the barbeque.

The turkey was placed on the barbeque and because of all of the butter, bacon and stuffing it immediately went up in flames. Not to be deterred my husband said very calmly, it's only a flare-up it will be ok in a minute. He then put the lid down and the amount of smoke coming from the barbeque had to be seen to be believed.

Panic, panic, panic (that's me, not my husband). He still insisted the turkey was ok, I was now not at all happy, after all you only get one go at cooking the turkey and mine was about to be incinerated before my very eyes. By now I am shouting, take it off, take it off..............At last he did, but still insisted the flare-up would subside.

What was I to do, no electricity and a turkey about to be cremated..............at last our electricity was restored and the partly incinerated turkey put into the oven to continue cooking. My turkey had already had it's initial blast of high heat on the barbeque and now only required some short cooking time.

The good news, the turkey was delicious and had a very distinct barbeque flavour. Funny thing is, my daughter said it was the best turkey she had ever eaten!

Hopefully, this Christmas everything will be ok...................but you never know, do you?

Bonusprint Gift Ideas

2011-12-01T22:39:00.000Z

These prints are taken from photographs I had previously put on the blog. All of my photographs are on my computer and it is a shame not to have a few prints. You can send for custom framed prints from Bonusprint, but I opted for a few glossy prints and hopefully I will have these framed in the future.

Turning some photographs on my computer into a photo book, or photographs from the blog into a photo cookbook, is another option I am going to take a look at. My daughter gave me one of these and they make a wonderful present.

A Glass Chopping Board has been personalised for me with a photograph of some cupcakes I have made. The image is printed on the underside of the chopping board and this means your image remains undamaged. The chopping board is made from durable tempered glass with a prismatic finish, which is a good cutting surface, but unfortunately gives the impression of a pixelated image from the print. Glass placemats with a personalised photograph can also be purchased as well as glass coasters.

Flowers from my garden are another passion of mine and I try to use them as decorations on my cakes, as well as incorporate them into my kitchen. I took a photograph of these beautiful flowers and thought how lovely this Canvas Print will look in my kitchen. Canvas prints are very popular at the moment, but it is so much better if the print is personal to you. The canvas is a winner and considering how small the original image was, and taking into account it has been transferred to a canvas measuring 61x41cm, I am really impressed. The canvas is mounted on a solid wooden frame and comes complete with a hook at the back ready to hang it.

The website is easy to navigate with step-by-step instructions regarding sizes, product details and delivery information. Prints take between 2-7 days, Glass Chopping Board 5 days and the Canvas Print 10 days by standard delivery. All of my products were extremely well packed.

Bonusprint have lots of great gift ideas from personalised cards, calendars and diaries to Christmas stockings.

They can be contacted by either email or a freephone number (very unusual these days!), with any queries regarding your order, but mine all went through without any hitches.

Thank you Bonusprint and Melodie.

Jamie's Italian, Brighton

2011-11-30T11:01:00.000Z

Great food at good prices, great ambience and a funky interior - happy:) We arrived at 12 noon before any customers arrived to take a few photographs, hence no customers! Shortly afterwards the place was full to overflowing!

Cupcake Homeware - Store Twenty One

2011-11-29T20:49:00.000Z

Store Twenty One have lots of ideas for presents and Christmas gifts for cupcake lovers! They have kindly sent me a selection of cupcake goodies to satisfy all of my cupcake needs including a Cake Slice Money Box, Cupcake Spoon Rest, Cupcake Salt and Pepper Pot and Cupcake Mug with Lid.

3 Tier Cupcake Stand holds 13 cupcakes and is designed to show off your creations at their best. The stand comes ready for easy assemble and after use will easily dismantle for storage.

The Giant Cupcake Mould is made from non-stick flexible silicone. These are very popular and you can let your imagination run wild decorating one of these huge cupcakes.

Cupcake Clock will appeal to all cupcake lovers!

Cute Cupcake Doorstop in pink.

The brand: Store Twenty One is a value clothing and lifestyle products retailer selling great value fashion clothing and homewares for the entire family through over 200 stores over the UK.

Standard Delivery(UK) is 2-4 working days, delivery costs and returns policy can be found here, and once you have placed your order you will be able to track its progress.

Thank you Louisa and Store Twenty One

Jamie Oliver's Chocolate Love Cake with Cherries and Booze

2011-11-28T22:14:00.001Z

Does the special person in your life like brownies? If so, you could make this Love Cake, a recipe from Jamie Oliver, especially for them. It has a squidgy brownie consistency, is dotted with cherries and has a boozy chocolate sauce poured over. The original recipe has crushed hazelnuts added but I like this dessert without.

Men often leave present buying until the last minute, and find it really difficult choosing presents. Why not be kind to him this Christmas and leave a list of ideas, this way at least you should get something you like. If you have a dish like mine, you can attach a craft label onto the handle with a list of your Christmas wishes! A Christmas Gift Ideas list I have put together can be found in my previous posting.

You are possibly wondering if I have done this - the answer is no, I'm just trying to help!

The dessert is quite rich and very similar to a brownie in taste and texture. I served mine with some of the reserved chocolate sauce, and a dollop of creme fraiche, which cuts through the richness.

You will need: 9 or 10 inches ovenproof dish greased.

For the cake: 2 tablespoons cocoa powder, 100g softened butter, 100g caster sugar, 1 egg, 100g self-raising flour, ½ tsp baking powder, ½ tin black cherries drained.

For the chocolate sauce: 25g butter, 142ml double cream, 75g dark chocolate broken into pieces, a splash of either brandy, rum, Amaretto or Baileys.

1. Preheat the oven to 180°C/350°F/Gas 4.
2. Mix the cocoa powder with a few tablespoons of boiling water and stir until the mixture is smooth.
3. In another bowl beat the butter and sugar together until light and fluffy, then add the cooled cocoa mixture, egg, flour and baking flour. Mix all together and pour into the ovenproof dish. Sprinkle over the cherries and bake in the oven for 25 minutes.
4. To check if the cake is ready, make sure it doesn't wobble too much then it's done, if not give it some more time in the oven.
5. To make the chocolate sauce: Place the butter in a small pan with the cream and bring to the boil. Turn off the heat and add the chocolate pieces to the pan. Give it all a good stir and leave for 5 minutes so the hot cream can melt the chocolate. Add a splash of either brandy, rum, Amaretto or Baileys and stir until thoroughly combined.
6. Once the cake is ready, pour over the warm chocolate sauce. Any sauce that is left will reheat in the microwave.

Good Luck!

Kitchen Delights Christmas Gift Ideas

2011-11-28T10:17:00.000Z

A list of Christmas Gift Ideas from Kitchen Delights!

Saeco Lavazza A Modo Mio Extra Coffee Machine - I use my coffee machine a few times every week, it is very convenient and no mess involved. Coffee lovers will really appreciate one of these stylish machines.

SodaStream - Get Busy with the Fizzy - This gadget is good for the environment and both children and adults will enjoy using it. Simple and convenient, you will be able to make sparkling water on Christmas Day for all of your guests to enjoy.

Forman and Field Gift Hamper - Foodies will love this, a perfect gift for those who have everything!

Hungry? a book by innocent - the perfect family cookbook and a great way to get all of the family involved in cooking.

DK Step-by-Step Baking - Beautiful baking book, fabulous photographs, a huge array of techniques are covered with clear step by step photographs and recipes for every day of the year. All fans of the Great British Bake Off and those interested in applying to take part in the show will definitely appreciate this book.

MasterChef Kitchen Bible - This is one of the must have books for those aspiring MasterChef's and also fans of the television programme. There are techniques with clear photographs and includes Classic recipes and MasterChef contestants recipes.

Find Me A Gift - Joseph Joseph Baking Set - Baking is back and both the novice and the experienced will love this stylish and practical set.

Tala Retro Range - Icing Set and Dry Measure - Retro products are very popular at the moment and both of these are practical too.

Tefal Sensorielle Cookware - Tefal's toughest pans yet and can withstand metal utensils on the non-stick coating. The pans are light to pick up which is a very useful feature.

Jamie Oliver Tefal Hand Blender - I think this is a present for men because it is quite heavy but all Jamie fans will love this. It not only looks good but performs well too.

Hotel Chocolat - These chocolates have the wow factor and will definitely please both children and adults.

Lucky's Chocolates and Cake - Are for foodies who appreciate the finest and can afford it too!

Prestat The Mint Box - Prestat are Chocolatiers to Her Majesty The Queen and these will make the perfect after dinner mint.

Back soon!

Gordon Ramsay's Apple & Pear Crumble Tart

2011-11-23T19:36:00.000Z

A perfect tart for Christmas! With notes of ginger, cinnamon and nutmeg - apples, pears, a delicious layer of almond frangipane, crisp pastry and a crumble topping.

I'm not too happy about sweet pastry when you have lot's of sweetness in a recipe, it's just too much and sugar overload. A well made shortcrust pastry base, baked blind until crisp is my preferred method.

I can't see any reason why this tart shouldn't freeze successfully, it can be sliced into portions when it is fridge cold and then put in the freezer. It also heats up successfully in the microwave. The tart is a real winner and will feed a crowd too. Simply serve with ice cream or pouring cream.

Gordon Ramsay has given us some fabulous recipes for desserts and this apple, pear and almond frangipane tart with a crumble topping is amazing.

The recipe is what I call high faff but it can be made in stages to lighten the faff element. I used my dicing gadget to make perfect dice of apples and pears because my knife skills are too clumsy to do this and I would probably end up in A&E!

Serves: 8

You will need: 34cm x 11cm oblong tin greased.

Filling: 4 Braeburn apples peeled and diced, 4 pears peeled and diced, a large pinch of ground ginger and cinnamon, a grating of nutmeg, 25g butter, juice of half a lemon.

Crumble: 160g unsalted butter, 2tbsp soft brown sugar, 150g plain flour, 80g demerara sugar, 25g roasted chopped hazelnuts.

Almond Frangipane: 50g butter, 50g icing sugar, 1 egg, 10g flour, 50g ground almonds.

Pastry: 220g plain flour, 50g lard, 50g butter, 3tbsp cold water

1. For the pastry: Put the flour, lard and butter in a food processor, blitz until breadcrumbs, add the cold water and process until the mixture comes together. Tip onto cling film, form into a flattened circle. Cover with clingwrap and chill in the fridge for 30 minutes.
2. Roll out the pastry, line the tin and bake blind using Delia's method.
3. To make the frangipane: Cream the butter and icing sugar together, slowly mix in the egg, flour and ground almonds. Chill for 2 hours before using.
4. To make the filling: toss the diced fruit in lemon juice to stop them browning. Take the fruit and mix with the spices. Heat a knob of the butter until foaming, then add the fruit and toss for about 30 seconds. Add the soft brown sugar and cook until the fruit is soft, but not broken down. Cool.
5. To make the crumble: Rub the remaining butter into the flour and stir in the demerara sugar and hazelnuts. Fill the tart with the frangipane, then fruit, and top with the crumble mix.
6. Heat the oven to 180°C/fan 160°F/Gas 4. Bake for 30 minutes or until golden brown.

SodaStream - Get Busy with the Fizzy and Have Yourself a Fizzy Little Christmas!

2011-11-20T22:20:00.001Z

My Genesis Limited Edition Pearl SodaStream is streamlined, looks good, takes up only a small amount of room, is assembled in just a few minutes and gets busy with the fizzy without any effort whatsoever. I'm a SodaStream fan, I bought one in the 1980's, and we had fizzy flavoured drinks and sparkling water whenever we wanted it. I have yearned for a new one ever since I saw a huge display in a superstore in London. Mine came with a gas cylinder, two bottles of concentrate and a litre bottle to make my fizzy.

Christmas will soon be here and the SodaStream is the perfect kitchen accessory and also the ideal solution to gift dilemmas this year. For girls and women the Pink Fizz is the best Christmas gadget this year or how about a sleek and stylish Crystal machine.

I was sent a Kids Natural Orange and Peach and also a Kids Natural Apple Syrup - these are only made from naturally sourced ingredients and are 100% free from artificial flavours, artificial colours and artificial sweeteners and do not contain any preservatives. The concentrate comes in a handy 750ml size bottle and will make 6 litres of sparkling drinks.

The apple syrup drink after it has been fizzed!

Make Your Own Fizz Demo - shows just how easy it is!

There are flavours to suit everyone, they come in regular, diet, natural, fruity flavours, ice tea, energy drinks, sport drinks, tonic and many more. A Flavour Selection Box is a great way to sample more flavours too. Looking back I can only remember buying lemonade and cola, the choice now is amazing.

A World Without Bottles Campaign

British supermodel and environmentalist Eric O'Connor teamed up with SodaStream to launch 'A World Without Bottles', a campaign to raise awareness of plastic bottle waste and it's devastating effects on the environment. Erin's involvement follows new research that reveals a shocking 63% of British adults do not know how the 13.1 billion plastic bottles - 500 per household - used annually by UK households could damage the environment. We hugely underestimate the amount of bottle waste we generate; with 42% of adults believing we use between 1-5 bottles a week in our household when the actual figure is double that.

Fascinating facts: SodaStream is a brand born in the UK in 1903 when Guy Gilbey (of the London Gin dynasty) invented the first machine. The large machine was used by butlers in the country houses of British aristocrats.

Every year they provide over 600 million litres of carbonated beverages to more than 10 million households, making it one of the largest beverage companies in the world.

To find your nearest SodaStream stockist click here.

Genesis RRP £69.99

Thank you SodaStream and Hannah.

Chocolate Cupcakes - Menier Cooking Chocolate

2011-11-19T22:46:00.001Z

Menier sent me a brochure with some wonderful ideas for using their chocolate including a recipe for Braised Venison with Autumn Vegetables and Chocolate Sauce, Curried Lamb Stew with Bitter Chocolate and White Chocolate Raspberry and Lime Drizzle Cake. They are encouraging us to be more experimental and creative with chocolate in our home cooking but I was drawn like a magnet to my gold foil cupcake cases and edible glitter!

The chocolate melted easily, my method is to put the chocolate into a basin, place over a pan of gently simmering water. Remove the pan from the heat and let the chocolate melt over the residual heat. This ensures the chocolate melts without overheating.

Cooking chocolate doesn't necessarily mean good eating chocolate but these bars of chocolate are very impressive. My husband particularly liked the white chocolate which surprised me because usually he prefers either dark or milk chocolate. I now wish I had put a thicker layer of chocolate on top of the cupcakes because it tasted so good.

A few fascinating facts regarding the brand: Menier was founded in 1816, making it the oldest brand in the world. Their expertise guarantees its chocolate has the best flavour, as it has been ground for longer than standard cooking chocolate to make the texture smoother and the taste better.

They were the first company to introduce blocks of chocolate and prides itself on being the number one dark chocolate brand in the cooking chocolate market. The dark chocolate contains 70% cocoa.

Menier chocolate is available in major supermarkets nationwide with a RRP of £1.19.

Thank you Emma.

Review: Tarbert Fine Foods

2011-11-18T22:30:00.000Z

I have received a selection of Tarbert Fine a range of Premium Scottish cooked meats, produced from Scottish meat from animals born and reared in Scotland. The range carries the relevant Quality Meat Scotland Logos: Specially Selected Pork, Specially Selected Ham or Scotch Beef.

I have been sent Scottish Finely Sliced Heather Honey Roast Ham, Fine Mature Ham with Arran Mustard, Tarbert Fine Scottish Butter Basted Chicken, Tarbert Fine Scottish Roast Pork, Tarbert Fine Heather Honey Roast Ham and Scottish Topside of Beef.

All of the meats are excellent quality, texture and taste too. Mr W took the Scottish Topside of Beef in a bread roll to work and said it was the first time he had ever eaten precooked beef that actually tasted of beef. The meats were so tasty we ate the majority of them with a salad for our evening meal and enjoyed every pack of meat.

Available in Scottish Sainsbury's, Tesco and Asda.

About the Brand: From the humble beginnings of a small family butchers shop in Biggar 1885, Browns Food Group now supplies a vast range of chilled and frozen foods, ranging from delicatessen, pre sliced cooked meats, smoked salmon and convenience foods which are as unique and distinctive today as they were in 1885. Browns Food Group is a family run business based in the Borders of Scotland, in Kirkconnel.

Thank you Pamela and Browns Food Group.

Review: Where Women Cook Celebrate!

2011-11-18T21:31:00.000Z

This book brings together 28 top food bloggers, chefs and cookbook authors. They share over 60 recipes with tips for making everyday celebrations special.

Where Women Cook Celebrate! gives us the stories, the food, the reasons, and the celebrated times of extraordinary women. Every meal they make and share is a celebration, and each photo-rich profile offers a peek into their cooking environment and favourite recipes, whether it's a holiday party or a family dinner.

I've been food blogging for a number of years now and it is fascinating to meet through this book Ree Drummond (The Pioneer Woman), Molly Wizenberg (Orangette), Angie Dudley (Bakerella), Serena Thompson (The Farm Chicks) and Helene Dujardin (Tartelette) whose blog I follow.

The Cake Pop Party - Celebrating the Creative Spirit on a Stick!

Helene's (Tartelette) party is a simple gathering with friends at her home.

Molly Wizenberg (Orangette) - Molly started her food blog in 2004.

Where Women Cook Celebrate! ISBN 9871600598982
£16.99 - Publication Date November 2011
Author Jo Packham & The Publishers of Somerset Studio
Publisher Lark
Available from www.thegmcgroup.com

Hotel Chocolat - Chocolate Christmas Gifts - The Sleekster Classic Christmas Luxe Selection

2011-11-17T13:02:00.000Z

Hotel Chocolat have an amazing selection of Chocolate Christmas Gifts, and my choice this year is The Sleekster Classic Christmas Luxe Selection. The chocolates not only look sensational but they taste sensational too. The box contains 40 chocolates with a choice of 16 different chocolates to choose from and this is the perfect selection of chocolates for everyone to enjoy.

The Chilli Truffle combination works really well, the dark truffle together with heat from the chilli is perfect. My husband particularly likes the Christmas Mess, which has a very fruity strawberry and raspberry mousse centre, is enrobed in white chocolate and decorated with crushed meringue and strawberry pieces. I love Christmas bling, and the Zesty Marzipan Star sprinkled with edible gold is perfect for me, inside the dark shell is a smooth marzipan and zesty orange truffle, so much more exciting than a chocolate with a simple marzipan centre.

The box includes treats such as Champagne Truffle, Cinnamon Praline, Mulled Wine to Ginger Cheesecake and even a Milk Christmas Tree. The descriptions and photographs on the chocolate menu are wonderful - a favourite of mine, Gingerbread Truffle a velvety smooth Christmassy ganache brimming with warming gingerbread flavours of cinnamon, ginger and nutmeg.........

Thank you Hotel Chocolat.

Forman and Field Gift Hampers

2011-11-15T18:25:00.001Z

An email came asking if I would like to receive for review a sample hamper courtesy of Forman and Field - the answer is always going to be, yes please.

The hamper is delivered in a sturdy heavy duty box insulated with polystyrene. The contents are kept cold whilst in transit with gel ice packs to keep everything in tip top condition until you unpack. Receiving and opening a hamper is a joyous occasion it's such a treat. The hamper was large enough for the two of us, and packed and presented superbly, which added to my delight.

I was sent a list of useful Tasting Notes regarding the contents they had selected specially for me. I knew from reading food magazines they supply their smoked salmon to the finest restaurants. I hadn't realised though they also sell online products from the finest independent producers too.

I was spoilt with Genuine Wild Smoked Scottish Salmon which needs to be savoured more or less as is to fully appreciate the taste. I served mine simply with a few peppery leaves, a squeeze of lemon and a piece of brown bread. The salmon wasn't too salty or smoky, neither was it oily and tasteless, but simply melts in the mouth. I have yet to try the London Cure Smoked Scottish Salmon but I am looking forward to another indulgent treat when I try this too (it's in the freezer waiting patiently for Christmas).

Potted Lobster is something that I had not eaten before, it came in a small reusable kilner jar. This is a gold medal winner and one of their customers' favourites. This is cooked lobster, they pick out the best bits and pot it with clarified butter. The tasting notes suggest taking it out of the fridge to come to room temperature and serving this as a starter for a posh dinner party or, as I did, serving it on toast so the butter melts into the toast - I had made bread the day before the hamper arrived so that I had some homemade bread, this bread makes fab griddled toast to go with posh potted lobster. This was one of our favourite items from the hamper.

Hand Carved Alderton Ham from a family producer in Nottinghamshire. This was sliced and prepacked ready to serve. The ham had been steamed and baked on the bone with an old fashioned marmalade glaze, we ate this with a green salad and the ham was definitely the star on the plate.

A Selection of Neal's Yard Dairy Cheeses - when I go to London I always queue up to go in here and love sampling the cheeses whilst I am waiting. The selection of cheeses arrived in waxed paper, which is how I wrap my cheese too, and this was appreciated because it stops the cheese from sweating. Beenleigh Blue is a new cheese to me and has a strong tang, in my case though, too strong a tang. The Colston Bassett on the other hand is a creamy cheese I am used to eating and this can do no wrong on my cheeseboard. There was a cheddar and also Mrs Kirkham's Lancashire, these were superb in taste and very reliable choices for the cheeseboard.

Mrs King's Pork Pie one of Borough Market's real food heroes. This is the first time I have eaten this pork pie, I originally came from Melton Mowbray and all I have ever known are the pork pies which are made in the town.

The mince pies are made by Master Chef Michael Nadell and the pastry is buttery, soft, and the contents within will please and satisfy all mince pie lovers. Both the brownie loaf and banana bread are presented in little wooden loaf boxes, wrapped in cellophane and tied with ribbon. The brownie loaf is very rich and you only need a small slice to satisfy your brownie needs, the banana loaf was a little dense for me but Mr W said he enjoyed his. Pure Indulgence Chocolates from Paul Wayne Gregory are handcrafted dark chocolates for chocolate lovers, mine were vanilla pod, salted caramel and spiced praline, they were silky, smooth and superb.

Lemon Curd presented in a small reusable kilner jar, I ate this sweet, lemony curd on toast as a breakfast treat and it certainly didn't disappoint. The Christmas Pudding - this coming weekend we will be eating the pud, and to reheat, all we have to do is put it in the microwave for 5 minutes.

The hamper was a perfect introduction to some of the delights Forman and Field have to offer and because every item is premium quality you simply can't go wrong.

Forman and Field have a Special Offer running at the moment, just £5.00 p&p for standard delivery and this runs until 30th November 2011. The amazing thing is you can order as little or as much as you like.

Christmas Individual Fruit and Grand Marnier Trifles

2011-11-13T19:55:00.000Z

These trifles are easily put together and all you need is a bag of frozen berries from the freezer and you are part way to assembling a delicious trifle. The recipe is fairly low fat but is easily tweaked, bought custard can be used instead of making it yourself, also whipped cream can be used instead of the yogurt. Mr W and I enjoyed this low fat trifle and surprisingly didn't miss using cream for the topping.

The original recipe was fruit overload (as in the photograph), and in this instance you can definitely have too much of a good thing. You can never have too much Grand Marnier though.

Serves: 4

For the custard: 3 free-range egg yolks, 25g caster sugar, 1dsp cornflour, 300ml semi-skimmed milk, dash vanilla extract.

For the trifle: 4 slices of Madeira cake or trifle sponges, 4 tablespoons Grand Marnier, 200g mixed half thawed frozen berries, 200g Organic Greek Style Yogurt, 3tbsp sifted icing sugar, 1tsp vanilla extract, few extra berries to decorate.

1. For the custard: mix together the egg yolks with the caster sugar and cornflour. Heat the milk in a pan and when it is hot stir into the egg mixture, then pour into a clean saucepan and stir over a moderate heat until thickened. Add the vanilla extract, pour into a bowl and cover the clingfilm to prevent a skin forming, leave to cool.
2. Put the cake slices in the bottom of each glass, then drizzle over the liqueur. Divide the berries between them, then whisk the custard again and spoon over the berries and cake. In a separate bowl, mix together the yogurt, sugar and vanilla then spoon over the top. Leave in the fridge for the flavours to get to know each other. Decorate with a few extra berries.

Review: Tala 1960's Retro Range - Icing Syringe Set and Cook's Dry Measure

2011-11-12T22:49:00.000Z

The Tala 1960's Icing Syringe Set is supplied in a wonderful retro tin and comprises an icing syringe, 5 icing nozzles and two icing nozzle brushes for easy cleaning. There is a good selection of icing nozzles and they are quickly and easily placed on the end of the syringe. I have no previous experience using an icing syringe but it is very easy to use, you have good control and is also easy to clean. The syringe bayonet has sharp edges and the syringe barrel is a little fiddly to load with icing.

The nozzles in the set are No.12 Shell, No.8 Star, No.5 Rope, No.36 Flower, No.2 Writer. The Icing Syringe Set can be purchased from www.kitchenscookshop.co.uk

I am sure that you, like me, have Tala products in your home - I have just recently puchased some of their ceramic baking beans and my Tala Pastry Blender has been a useful piece of kitchen equipment that I bought years ago.

A Bit of Nostalgia! My Tala Icing Set passed to me from my Mum and is about 40 years old and still going strong!

COOK'S DRY MEASURE

As well as looking good this is a useful piece of kitchenware and you can measure both liquid and dry ingredients quickly. There are graded measures for sugar, rice, pulses, dried fruit and more. The Cook's Dry Measure can be purchased from www.kitchenscookshop.co.uk

About the brand: Tala brand derived from the original company name of Taylor Law & Co. it was established in the UK in 1899 and developed a tremendous following for its wide range of cake decorating, bakeware and other kitchenware equipment. Over 110 years later Tala is still manufacturing products in England and is widely recognised as a well loved kitchenware brand.

Thank you www.kitchenscookshop.co.uk and Mel.

BakingMad - Children in Need - Friday 18th November 2011

2011-11-12T22:27:00.003Z

Why not support this year's BBC Children in Need charity appeal by baking some Pudsey cupcakes or biscuits for a bake sale.

With your support, you will be able to make a real difference to the lives of disadvantaged children all across the UK.

For more information and cupcake recipes www.bakingmad.com/ideas/children-in-need visit www.bakingmad.com

Find Me A Gift - Joseph Joseph Baking Set

2011-11-09T22:07:00.000Z

The online gift retailer www.find-me-a-gift.co.uk asked if I would review the Joseph Joseph Baking Set. This Joseph Joseph silicone bakeware set consists a wooden rolling pin, elevate spatula, elevate pastry brush and a mechanical Kitchen Timer. Baking is back and this set will delight those girls and women who not only love good looking baking accessories but want them to be practical too. I've been told aubergine is set to be the new colour for kitchen ware this season, which Joseph Joseph have incorporated into this set.

There is an adjustable rolling pin with 3 sets of removable discs so the pastry can be rolled to the desired thickness - the discs come in 2mm, 6mm and 10cm. The rolling pin also has a width measurement guide. The mechanical Pie Timer starts off completely pink and then to set the timer you simply twist the bezel to reveal the minutes and seconds up to one hour, it has a loud bell too! The Elevate Spatula and Pastry Brush both have a built-in ledge to stop them from touching the work surface whilst you are using them.

The rolling pin is a good weight for rolling out pastry and the adjustable rings help to get the correct thickness. The rings are optional and easily removed if you need to roll out a larger piece of pastry or icing. The working area of the rolling pin is 34cm, I am used to working with a rolling pin measuring 38cm, and this will take a little getting used to.

The silicone elevate brush is very useful when you need to brush milk or water onto pastry, or for greasing trays and dishes.

RRP £39.99

Thank you Joanna and Find Me A Gift for the wonderful kitchen gift.

Review: Tefal Sensorielle Cookware

2011-11-08T18:58:00.000Z

I have been asked to test the Tefal Sensorielle 26cm Frying Pan and 16cm Saucepan with a steam vent knob on the lid. The pan comes with a new patented non-scratch coating and is more durable than any pan Tefal have produced. The non-stick coating is guaranteed for the life of the pan against blistering or peeling. and most metal utensils can be used with the exception of whisks and knives. The base is anti-warp and the copper particles in the base help with even heat distribution and the prevention of hot spots.

The Frying Pan and Saucepan are very light, and this was immediately noticeable, especially as all my other pans are fairly heavy. When the pan is full and you need to transfer from the hob to the work surface it saves the two handed struggle. The handle is much higher than I am used to but makes the pan easier to pick up. The handle is described by Tefal as a Curved Comfort Handle.

As with all new pans it is essential to coat the non-stick coating with oil before using for the first time. If you either wish, or need, to follow a low fat diet then a thin coating of oil will cook an egg (although I would put a lid on the frying pan for best results) and for the majority of other foods no fat is required or simply coat the pan with oil.

In the past I have always been very cautious about bakeware and pans that are light to hold because we have all come across the warping problems. The frying pan and saucepan didn't show any signs of warping even on a high heat.

Another test was to see if food stuck to the pan and how easy it was to remove. I have cooked pasta, rice, curry, gravy, bolognese and omelette. A good test for any pan is to make scrambled egg which can be one of the worst offenders for sticking and I can safely say nothing at all sticks to the pan. Although these pans are dishwasher safe, they hand wash so quickly and easily I wouldn't take up valuable dishwasher space. They clean so well you can take a paper towel and wipe around the inside to remove any debris before washing.

The pans are oven safe up to 180C which is really useful, and also come with Tefal's Thermospot indicator - the spot turns solid red when the pan is perfectly preheated and then simply turn down the heat to maintain the temperature.

Thank you Catherine.

Prestat The Mint Box - Finest Chocolates for Christmas

2011-11-08T09:42:00.001Z

Prestat - Chocolatiers to Her Majesty The Queen - have created a brand new treat for us this Christmas with their quintessentially English Mint Box. The Mint Box contains a selection of three refreshing mint chocolates - all enrobed in Prestat's secret recipe mint-infused dark chocolate.

These mint infused chocolates with creamy fondant centres are beautifully presented, elegant and classic. They will make a lovely gift or are the perfect after dinner mint chocolate. My favourite is the Strawberry Mint - memories of summer with an infusion of mint.

The Coffee Mint contains a rich coffee fondant, while the double Mint gets its name because it provides two hits of mint in one go - the first from the mint infused chocolate and the second from the English mint fondant waiting patiently inside. The third chocolate in the Mint box is the brand new Strawberry Mint - created by dipping the softest strawberry fondant deep into Prestat's mint chocolate - bringing together two of Englands's most evocative flavours in one heavenly mouthful.

The Mint Box £10.50 and is available in the Prestat Shop, Selfridges, Liberty, John Lewis and the Prestat concession in Harrods.

New for Christmas too are Ginger Hunks £12.50.
Thank you Emily and Prestat.

A Great Day Out - Cake International NEC Birmingham November 2011

2011-11-06T19:42:00.000Z

I spent a fabulous day out on Friday, courtesy of Renshaw, and thought you might like to see a few photographs of some of the wonderful cakes on display.

It was really busy, lots of smiley faces and everyone was really enjoying themselves. My purchases as usual consisted of edible glitter, cutters and even more edible glitter and I bought things I didn't even realise I needed - sshh don't tell my husband!

The Renshaw stand brimming over with cake decorating goodies.

Thank you Hannah and Renshaw for a wonderful day.

Guylian's Chocolate Letterbox Greeting Cards - The Chocolate Surprise

2011-11-06T19:17:00.000Z

Guylian have a stylish letterbox greeting card for every occasion and I was sent a 'Love You' card with 6 Guylian hazelnut praline filled chocolate hearts. You can write your own personal message inside and then put the greetings card into the box. There is a mailer box attached to the packaging, on which you simply write the recipient's address and add a stamp, click here for more details.
Also in the range is Happy New Year, Happy Birthday, Congratulations and Thank You, each one comes with 6 individually wrapped seahorse chocolates Guylian's Temptations.

These cards are brand new and will soon be available in supermarkets, speciality shops and online retailers such as Amazon.

Douwe Egberts Ground Coffee

2011-11-05T22:03:00.000Z

Douwe Egberts have brought out a new gourmet range of ground coffee and have asked me, as a coffee lover, if I would like to try a few samples. There are six new ground varieties which offer a selection for everyone from strengths 3 to 6 and also a decaff. The coffee is suitable for both the cafetiere and filter machine.

I have had both good and poor ground coffee in the past, and if the new Douwe Egberts ground coffees are to be called gourmet then you can't help but have high expectations. These can confidently be served on any occasion and any time of the day and I really enjoyed them.

Cafe Milano - Strength 3 - an Italian style coffee with a smooth taste and a hint of spice, and is a coffee that can be served any time of the day.

House Blend - Strength 3 - an every day full bodied coffee without any trace of bitterness and I would also serve this at any time of the day.

Time Together - Strength 4 - for those who prefer their coffee strong and is described as a spicy blend with a hint of vanilla and nut, I liked this as an after dinner coffee.

The cafetiere seems to be making a comeback, and I have seen a few coffee shops offering this option. After a meal, either at a restaurant or home, coffee from a cafetiere just can't be beaten.

A fascinating fact: Douwe Egberts are the second largest roaster of coffee in the world and have over 250 years' experience in blending and roasting.

Available in a 200g foil bag RRSP £3.14 - and they make instant coffee too.

Thank you Scarlett and Douwe Egberts.

Find Me A Gift Christmas Voucher Code

2011-11-03T22:10:00.000Z

Online gift retailer www.find-me-a-gift.co.uk are offering an early Christmas present to customers with 10% off orders placed in November. To claim your discount, simply enter the code CHRISTMASGIFTS10 at the checkout (there is no minimum spend but loyalty points cannot be used in conjunction with it). With Christmas gifts to please all the family and great new gifts for the home, it's worth buying early to avoid disappointment! Happy Christmas shopping!

Christmas Chocolate Cupcakes

2011-11-01T20:45:00.003Z

It's coming up to that time of year again! These happy little men are surrounded by snow and a dusting of silver glitter.

The cream cheese frosting makes a welcome change from the usual buttercream and pipes really well. If you find the frosting is a little soft just pop it into the fridge covered for a few minutes to firm up. Don't be tempted to use anything other than full fat cream cheese, I used Philadelphia, or you won't be able to pipe the swirls.

Makes: 12 cupcakes

You will need: a twelve hole muffin tin lined with muffin cases.

For the cupcakes:

100g self raising flour, 125g softened butter, 125g caster sugar, 2 medium eggs, 2 tablespoons milk, 3 level tablespoons cocoa powder

1. Preheat the oven to 180°C.
2. In a bowl beat together the butter and sugar until light and fluffy. Beat in the eggs and milk, fold in the sifted flour and cocoa powder until the mixture is smooth.
3. Divide the mixture between the cases and bake in the centre of the oven for 20-25 minutes until cooked.
4. Cool in the tins for 10 minutes then transfer to a wire rack.

Cream Cheese Frosting

200g Philadelphia Full Fat Cream Cheese at room temperature, 400g sifted icing sugar, 70g softened butter.

1. Simply mix all the ingredients together until light and fluffy.
2. Pipe swirls on top of the cupcakes.

Review: DK The Slow Cook Book

2011-10-30T22:22:00.000Z

If you have a slow cooker and use it on a regular basis, or your slow cooker is collecting dust at the back of the cupboard, this book will inspire you to cook some tasty meals with a minimum of ingredients and are low fuss too.

Good things about this book:
Timings and instructions are given for using both a conventional oven and the slow cooker.
Clear photographs and step by step instructions.
There is advice on braising, stewing, poaching, steaming and baking.
Recipes for tagines, curries, chilli, risotto and fish.
Classic recipes from bread and butter pudding to creme caramel, beef stew with Stilton dumplings to Boeuf Bourguignon.
A good mix of recipes from rich and decadent chocolate and prune sponge puddings, fruity lamb shanks, Greek Stifado to North African tagines.

Have you ever considered making risotto in the slow cooker? It is just so easy, and the wonderful thing is you don't have to stand over a pan and stir, stir, stir. Try the Asparagus and Taleggio risotto - it only takes just over an hour to cook on low, for a bowl of the creamiest risotto ever.

I made a huge pot of minestrone soup, it was hearty and flavoursome and took about 8 hours to cook on low. This soup can be frozen, but I don't think it will make the freezer because it is so delicious.

Anyone for pudding? A lemon syrup pudding both light and luscious with a citrus kick. Cook on high for 2-3 hours and hey presto a steamed pudding. The wonderful thing about a slow cooker is you can steam in it and you don't have to keep checking the pan to see if it needs topping up with water, because the water doesn't evaporate and boil dry.

Slow cooking is experiencing a remarkable come-back, with John Lewis seeing the sale of slow cookers rising by 64% in the last two years (independent.co.uk).

To look inside the book click on the link below.
The Slow Cook Book, Heather Whinney, £16.99 dk.com

Thank you Sophia and DK.

Halloween Baked Toffee Apples

2011-10-28T19:25:00.000+01:00

Let's not forget about the grownups at Halloween. This recipe is easy to prepare and looks after itself in the oven. The best part though is the rum caramel sauce poured over the apples after they come out of the oven.

Serves: 6

You will need: 25g softened unsalted butter, 25g light muscovado sugar, finely grated zest of 1 lemon plus 1 tbsp lemon juice, 30g currants, 40g raisins, 6 red eating apples, 6tbsp golden syrup, 1tbsp rum, creme fraiche to serve.

1. Beat the butter and muscovado sugar together until creamy, beat in the lemon zest and juice (the mixture will look curdled), fold in the raisins and currants. Preheat the oven to 180C/160C fan/350F/Gas 4.
2. Using the tip of a sharp knife, score a circle around the middle of each apple (I didn't do this and they were still ok). Carefully cut out the apple cores using an apple corer.
3. Loosely stuff the cavities with the dried fruit to within 1cm of the top and place the apples in a baking dish spaced slightly apart. Drizzle 1 tbsp syrup over each one and bake for 45 minutes, basting every 15 minutes.
4. Transfer the apples to plates or a serving dish, spooning any loose dried fruit back inside and reserving the syrupy cooking juices in a small pan. Leave the apples to cool for 10-15 minutes.
5. Simmer the cooking juices until reduced by half and a light caramel colour, then stir in the rum. Pour the caramel sauce over the apples and serve with creme fraiche.

FUEL Chunky Breakfast Granola

2011-10-28T11:12:00.000+01:00

FUEL is the UK's first natural energy cereal and comes in two varieties - 70% Cocoa Chunks and Fruit Loaded. It is a blend of both slow release and fast release energy to get your day off to a good start.

FUEL is aimed at time-starved people pursuing busy active lives and contains only natural ingredients, FUEL, whose brand strapline is "One Life - Live It", is rich in Vitamin B and E, high in fibre and contains guarana extract (a tropical energy booster).

Let's see what I like about this product:

First off, I have to admit I have been dipping my hand into the boxes whilst sitting at the computer they are irresistible.

Fruit Loaded Chunky Breakfast Granola - has large chunks of dried apple, peach and strawberry. A colourful and good mix of cranberries, redcurrants and blackberries also grated coconut and pumpkin seeds. It is loaded with dried fruit and is so colourful and tasty I could eat these all day. Good sized chunks of granola clusters and not too sweet, sunshine in a bowl the perfect way to start the day.

70% Cocoa Chunks Breakfast Granola - granola clusters in both chocolate and toasted oats, 70% cocoa chocolate chunks, grated coconut and pumpkin seeds. Is this the first breakfast granola with 70% cocoa chocolate chunks? I bet you will fill the bowl and then pick out all of the chocolate chunks and eat these first! There is a recipe on the side of the pack for a Power Packed Fuel Bar, I would have made this but alas, there has been too much dipping of the hand into the box and not enough left to make the recipe! The 70% cocoa is for taste, the guarana extract for energy and it is packed with vitamins for an active lifestyle.

The breakfast granola is described as the chunkiest, crunchiest most delicious baked muesli granola on earth and they certainly get my vote.

When these two granola's are tipped out from packet to dish you can immediately see a lot of research has gone into getting the product exactly right. These granola's are a feast for the eyes. For breakfast, pour over your usual milk and top with yogurt (that's how I like to eat mine) or put some into a bag for Pocket Rocket Fuel to snack on.

The aspirational packaging tells customer's to: "Throw off the shackles, sail away from the safe harbour, climb to the peak of your ambitions. Whoever you are and whatever you choose to do in life, be it jumping for joy, trekking the Amazon or chasing that business dream, you need the right FUEL to give you the boost that will get your day off to a great start."

FUEL retails at £3.69 and comes in 400g packs and has launched exclusively in 459 Tesco stores. It's launch comes at a time when sales of granola are booming in the UK with all sales up by more than 6% and Tesco seeing an increase of more than 20% year-on-year.

Thank you Lucy and FUEL.

Competition - Tickets to Cake International NEC Birmingham 4-6th November 2011

2011-10-25T12:40:00.001+01:00

I have teamed up with Renshaw to offer one lucky reader of Kitchen Delights two tickets to Cake International, NEC Birmingham 4-6th November 2011.

There are over 100 exhibitors and this promises to be a great day out. So, whether you are a beginner or an expert, there is guaranteed to be something for everyone.

To enter the competition:

Email: with Cake International Competition in the subject heading and your full name and address.

For another chance of winning: Tweet this post using the button at the top of this posting and comment with your twitter ID telling me you have done so.

The closing date is: Midnight on Sunday, 30th October 2011.

Good Luck!

This competition is Now Closed - and the winner is Lisa Cole by Email.

The Big Knit - 16-30th November 2011

2011-10-25T11:15:00.001+01:00

This November the hats are back again - and they're more A-list than ever before!

From left to right: The Betty Jackson, The Heston Blumenthal, The Sienna Miller, The Sophie Ellis Bextor and The Savannah Miller.

Making Winter Warmer for Older People - 16-30th November

Every November for the past 8 years, millions of innocent smoothie bottles have donned little woolly hats to raise money for The Big Knit, and help keep older people warm in winter with our friends at Age UK.

The Big Knit Story.........

What it is and how it works...............

Who it helps..........and some useful facts.

Let's get knitting.........

So where should I send my hats to ..........and faq...........

The behatted bottles will be sold in Sainsbury's and Boots this November and the campaign launches on the 2nd November. For every behatted bottle sold, innocent will donate 25p to Age UK.

Air Wick Freshmatic Odour Detect Automatic Spray

2011-10-25T10:33:00.000+01:00

With all the cooking that takes place in my house, and the occasional lingering cooking odours from strong smelling foods, I opened up yet another freshener, but would this one temporarily mask the odours or get rid of those unpleasant cooking smells for good!

I placed the Air Wick Odour Detect freshener in the hall because for some unknown reason this is where my cooking odours seem to accumulate and one of life's pleasures is opening the front door and being greeted with a fragranced hall.

Fresh coffee always lingers and so this was a good test - good news my hallway was wonderfully fragranced but perhaps a little too much, I needed to turn the product down on intensity.

Chilli con Carne was a good test too because it leaves a pungent smell in the house, lovely whilst it is cooking and you are eating it, but not great afterwards - anyway now for the test, the hallway had no traces of lingering odours, even the next day, but just beautifully fragranced.

Mine came with a Sicilian Lemon & Ginseng fragrance, the product comes supplied with batteries and is set up and ready to go in a minute or so. There is an automatic sensor and three levels of fragrance intensity. The device is streamlined and will look good anywhere in the house although my preferred place is in the hallway.

This product is the first air freshener that can actually detect if there is a bad odour in the home and will automatically release the air freshener leaving your home smelling fresh and clean. Air Wick Odour detect has been created after 5 years of research and development and uses the same odour detect technology found in luxury cars.

The Air Wick Odour Detect is available at all major supermarkets.

Thank you Sophiya.

Roast Pears with Star Anise, Blackberries and Lemon

2011-10-20T21:39:00.001+01:00

Pears stained by blackberries look so pretty, but add to them a few bay leaves, star anise and cinnamon we know autumn is here. If you have any blackberries in the freezer to use up or a glut of pears, this dessert is perfect.

The recipe calls for maple syrup but at the time I made this there wasn't any in the store cupboard and so I used honey instead, the dessert was still delicious. This dessert is best eaten at room temperature.

Serves: 6

You will need: 6 ripe but firm pears, 1 small lemon, 3 tablespoons maple syrup or runny honey, 2 or 3 fresh bay leaves, 2 star anise, 1 cinnamon stick, 150g blackberries.

1. Preheat the oven to 200°C. Peel, halve and core the pears. Place the pears in a single layer in an ovenproof dish.
2. Using a peeler, remove the skin from the lemon in strips, scatter over the pears. Juice the lemon and drizzle over the pears along with the maple syrup and 200ml of cold water.
3. Tuck the bay leaves, star anise and cinnamon stick among the pear halves and bake for 20 minutes.
4. After 20 minutes, scatter the blackberries over the pear halves and return to the oven for 10 minutes.
5. Take the pear and blackberry mixture out of the oven and turn them in the juices from the blackberries. Leave to cool.

Mrs Crimble's Large Cranberry Macaroons

2011-10-19T13:34:00.000+01:00

Mrs Crimble's has had a major makeover and to celebrate has launched brand new Cranberry Macaroons. The new packaging is brighter, bolder and more contemporary.

Like all Mrs Crimble's treats, they have been created for everyone, even though they happen to be deliciously gluten free. Mrs Crimble's is Britain's best loved bakery brand in the Free From market.

These macaroons are ideal as a Christmas treat, they are moist with sweet coconut and tart cranberries, and I would describe them as somewhere between a biscuit and a cake.

Mrs Crimble's products can be found in all good supermarkets, independent farm shops, health stores and delicatessens.

Thank you Emily.

Review: DK Step-by-Step Baking - National Baking Week 17-23rd October 2011

2011-10-17T01:00:00.004+01:00

We are all inspired to bake by programmes such as The Great British Bake Off. The technical challenge put fear into the contestants as they tried to successfully bake blind, roll a roulade and make biscotti. This book gives clear step-by-step instructions and photographs showing how to learn new skills and to improve upon those skills already learnt. This is a book for the novice baker through to the experienced.

Christmas will soon be upon us and there are lots of Christmas baking ideas including Beef Wellington, Individual Pork Pies, Panettone, Chocolate Log, Apple Jalousie, Stollen, Plum Pudding, Rich Fruit Cake and more!

There are 350 baking recipes for every occasion and a huge range of sweet and savoury classics, including quiches, pies, breads, cakes, cookies and decadent party desserts. Step-by-Step Baking is the ultimate baking bible no baker should be without and will enable the novice cook to produce delicious dishes with great results every time.

With this book you can confidently make croissants, puff pastry, strudel, pasta, ciabatta bread, pretzels and more, because you will be guided through every stage of the cooking process.

I have a collection of baking books, but this is the best baking book on my bookshelf and I would highly recommend it. The photography is clear, the recipes are straightforward and precise, we are told about special equipment needed, symbols to show how many baked items you will produce, mixing time, length of time in the oven and if it will freeze. There are also variations for recipes, I made Spiced Carrot Cake and there are recipes for Carrot Cake, Quick Carrot Cake and Courgette Cake.

As well as classic recipes, both sweet and savoury, there are modern recipes including Strawberries and Cream Macarons, Chocolate Fudge Cake Balls, Brownies, Whoopie Pies, Individual Pork Pies, Naan and Focaccia.

If you click on the link below you will be able to see inside the book.
Step-by-Step Baking, Caroline Bretherton, DK, £25, dk.com

Thank you Sophia.

Forman & Field Gift Hampers

2011-10-15T20:39:00.007+01:00

I am shortly publishing a review post regarding popular Gift Hampers. There are twenty hampers listed on their site which ensures there is something for everyone.

Please pop back soon and see which hamper they have sent me to review.

Prestat Truffles - Chocolate Week 10-16th October 2011

2011-10-13T12:31:00.000+01:00

Prestat, one of London's oldest chocolate shops, chocolatiers to Her Majesty The Queen, and holders of two Royal Warrants, have come up with a new Praline Truffle to celebrate Chocolate Week. The milk chocolate shells are filled with praline made from the finest hazelnuts and then dusted in pure cocoa. These truffles are guaranteed to make all praline and truffle fans happy and you definitely won't want to stop at eating just one!
Milk Chocolate Marc de Champagne Truffles, Pink Marc de Champagne Truffles - intense dark Marc de Champagne ganache enrobed in white chocolate infused with strawberries and Banoffee Truffles which represent the ultimate banana, caramel and chocolate hit.
Prestat's roots began in 1902, in London, by Chocolatier extraordinaire Antoine Dufour, following his family's creation of the chocolate truffle in Chambery, France, in 1895. Antoine saw an opportunity to bring his skills to London where chocolate cafes and shops known as Refreshment Rooms were growing in popularity. With Antoine's flair for creativity and perfection, Prestat became an instant success.

In 1975 Prestat had the honour of being awarded a Royal Warrant by Her Majesty The Queen. Prestat was awarded a second Royal Warrant by Her Majesty, Queen Elizabeth The Queen Mother in her Centenary year. A fascinating fact: Prestat chocolates are served at every major state banquet.
Prestat chocolates are all hand-crafted, filled and gift wrapped under the same roof in their factory in Park Royal, and more importantly under the same watchful gaze of their qualified and talented chocolatiers. The gift boxes are colourful and elegant and are as beautiful as the chocolates, these gift boxes have been created by an artist friend of Prestat, namely Kitty Arden.

A photograph showing the outside of the shop which I took a couple of months ago, I love the bright window display and also the fabulous chandelier.

The brightly coloured interior of the shop 14 Princes Arcade, Piccadilly, London SW1Y 6DS. The chocolates are taken from the Prestat factory to the shop fresh on a daily basis.

Prestat Chocolates and truffles are available from their online chocolate emporium, or from Harrods, Selfridges, Liberty, John Lewis, Wholefoods Market, and Waitrose.

Thank you Prestat and Emily for the wonderful truffles.

Lucky's Chocolates - National Chocolate Week 10-16 October 2011

2011-10-10T01:00:00.001+01:00

Lucky's (a British brand) have created unique luxury cakes fully covered in pure chocolate, as well as indulgent filled chocolates, all are carefully hand-made with the finest natural ingredients. Lucky's use premium Grand Cru Valrhona chocolate from France, acclaimed as one of the best in the world.

Lucky's came from their love of chocolates and cakes and also their wish to create a tasteful and amazing new experience. Inspired by their favourite book ever (and mine), Alice in Wonderland, each collection is based on a character, featured in exclusive luxury gift sets to dazzle any chocolate and cake lover (that's me!). Lucky's hope we will all enjoy their fine chocolates and cakes from Wonderland.

Only last month Lucky's received two prizes from The Great Taste Gold 2011 Awards for the Mad Hatter's Fruity Rhapsody Bar, along with some "Fancy Fudge" Tiny Pieces of Wonderland from their Honey Time Collection.

These are an exclusive product and they have covered these cakes in different kinds of chocolate (dark, milk, white) with an indulgent layer, together with the fillings which has resulted in a wide range of flavours and several layers of textures. Each of the different cakes are fully covered and kept air-tight inside their chocolate case which enables Lucky's to use only natural ingredients and they have a shelf life of 6 to 8 weeks.

The White Rabbit sent to me a selection of chocolates and cakes from his Honey Time Gift Set these are spiced honey cakes covered in premium Valrhona chocolate. The honey cakes are soft and rich with creamy fillings and covered in pure Valrhona chocolate. Each cake serves two people. They are presented in the most beautiful box with a row of metallic rabbits running across the outside of the base of the box. The individually wrapped treats are placed with care into a soft white fur fabric.

The White Rabbit and Alice were my two favourite characters and I always loved the waistcoated White Rabbit looking at his pocket watch and saying "Oh dear! Oh dear! I shall be too late!".

From the Honey Time Collection I received: Lazy Rabbit - I love Baileys and The Lazy Rabbit is a spiced honey cake with the most divine Bailey's ganache and a layer of walnut brittle, fully covered in Valrhona 40% milk chocolate - heaven! Nutty Delay, Hurry Bunny, Coco Rush and Fancy Fudge are glorious too.

The Mad Hatter sent to me the Mad Hatter Bar Collection these are 70% cacao brownies and are 100% hand made and covered in either 40% cacao milk Valrhona chocolate, 35% white Valrhona chocolate or 60% cacao dark Valrhona chocolate. Each cake is hand packed and serves two people.

From this collection I was sent: Chunky Nutter, Salty Insanity, Mocha Madness, Looney Raspberry, Fruity Rhapsody - Brownies, chocolate and dried cranberries - Fruity Rhapsody is an exclusive 70% cacao brownie with a gentle touch of whole dried cranberries and fully covered in Valrhona 60% cacao dark chocolate - divine!

All of these stunning chocolates and cakes are posh, very, very posh, and sitting around in denims and trainers just won't do, so get your posh frock on, and indulge in the finest chocolates and cakes ever to touch your lips. Have you ever before eaten chocolates and cake that have rendered you speechless, well these will do exactly that! Or at best you will keep saying, oh my goodness, oh my goodness me!

These chocolates and cakes are designed to excite the senses, touch the chocolate casings, cut into the cakes and smell, look at all the fabulous layers, taste the textures of each layer and listen to the silence whilst you are eating them. The chocolates cut cleanly into two for sharing, or they can easily be sliced into four, but this may result in drawing straws to see who gets the end pieces.

I couldn't choose a favourite because they are all more fabulous than fabulous and each have their own unique character. All of the chocolates and cake have a lingering aftertaste too. There are full descriptions for all of these chocolates and cake on Lucky's website.

You can now join the Supreme Chocolate Court 'The Wonderland Club', it's free and you will be in with the chance of winning 1 Lucky's cake of your choice every week plus a lifetime 15% discount on Lucky's Online Shop.

Lucky's Pop Up on the 5th Floor at Harvey Nichols back in April this year.

Lucky's cakes and chocolate will make the most incredible wedding favours, special occasion treats, pre-marriage proposal or simply to lift the spirits.

To further enjoy Lucky's, please take a look at their stunning website, sit back, indulge and enjoy.

Lucky's can be found on Facebook and Twitter @LuckysLondon

Thank you to Lucky's of London for the most amazing chocolates and cake ever.

Individual Lemon Meringues

2011-10-08T19:29:00.000+01:00

These individual lemon meringues are a perfect dessert, especially if you are in a hurry and haven't time to make a pastry case.

There were two lemons in the fridge and I decided to put them to good use, and for the two of us today, these were perfect. The dessert is luscious and lemony, the meringue is crisp on the outside and squashy within.

Serves 4: You will need: 12cm creme brulee dishes.

For the lemon curd:

Grated zest and juice of 2 large lemons, 300ml water, 30g cornflour, 50g caster sugar, 2 large egg yolks

For the meringue:

4 large egg whites, 200g caster sugar

1. Preheat the oven to 150°C.
2. To make the lemon curd: Put the cornflour and sugar into a medium saucepan and gradually stir in the water. Mix to a smooth paste and then into a cloudy liquid, add the lemon zest. Bring to the boil, stirring all the time, simmer for two minutes. Add the lemon juice and stir well.
3. Put the egg yolks into a mixing bowl. Gradually pour the lemon mixture over them, stirring all the time. divide the lemon mixture between the creme brulee dishes.
4. To make the meringue: whisk the egg whites until stiff, add the sugar a tablespoon at a time until thick and glossy.
5. Using a palatte knife spread the meringue over the lemon bases. Make peaks over the top. Place in the oven for 45 minutes until golden and crisp.
6. Serve either warm at room temperature.

Review: Zizzi Restaurant Cichetti Menu - The Mailbox, Birmingham

2011-10-06T21:36:00.000+01:00

I went along to Zizzi Restaurant, The Mailbox, Birmingham last Sunday and was treated to a wonderful afternoon tasting the new Cichetti menu, together with an enjoyable glass of Prosecco. The staff will explain the menu when they come to your table and these little plates can be enjoyed by all.

Cichetti(Chee-Ket-Tee) are little bites from Italy and are for sharing (or not sharing!). Three to four dishes are about the size of a main dish, but far more fun. Zizzi recommend 3-4 dishes per person. You can choose 3 dishes for £12 or 5 for £18.

Gamberi - tender King prawns cooked in a fish and wine stock with a pinch of chilli, served with freshly baked dough sticks.
Ravioli Crocanti - crispy goats' cheese and spinach ravioli served with a pomodoro and basis dip.
Insalata Caprese - fresh creamy buffalo mozzarella with baby plum tomatoes, basil and freshly baked dough sticks.

Bruschetta ai Funghi - succulent mushrooms in a rich mascarpone, wine and thyme sauce, served on top of mini ciabatta bread.
Polenta Croccante - crunchy polenta chips with a sprinkle of grana padano cheese on top and a garlic mayonnaise aioli dip.
Polpette al Pomodro - mini meatballs in a rich tomato sauce with onion and mushrooms.
Saccottini - two mini calzone: one with spicy n'Duja sausage and rocket and one with pesto and aubergine.
Salsiccia al Pepe Nero - Peppery rustic Pepe Nero sausage served with a mini lentil and cannellini bean stew.
Spiedini di Pollo - oven baked chicken skewers with roasted red and yellow peppers, rosemary and lemon.

Gelato Con Frittelle - A scoop of delicious pistachio, cioccolata and a strawberry sorbet, created by Master Ice Cream Maker Kitty Travers, served on top of freshly made mini doughnuts. This isn't included in the offer - the serving is large enough for two people to share.

Zizzi is part of the Mailbox shopping centre - the Zizzi restaurant interior is funky and contemporary with a wall mural depicting the canal side area . There is a fabulous coffee machine in the bar area which glistened in the late summer sunshine, on the other side of the restaurant is a huge red pizza oven and a cooking area where you can watch the chef's at work. Zizzi is child friendly and there was a good mix of couples and families on the day of my visit.

I visited Zizzi with my husband and the standard of food was excellent and thoroughly enjoyed by both of us. The manager and staff were friendly and a big thank you for making us so welcome.

Thank you Kate and Zizzi.

Review: MasterChef Kitchen Bible and a Recipe Goat's Cheese and Red Onion Tart

2011-10-03T18:41:00.004+01:00

The recipes in the MasterChef Kitchen Bible are from easy to advanced, and this is a book brimming with achievable recipes in both the Modern Classics section and Favourite Recipes from the MasterChef Series. There is a wealth of information regarding ingredients, hints, tips, technical know-how and excellent step-by-step photographs with detailed instructions.

A record audience of 9 million viewers tuned into the final of the latest series of the popular MasterChef final on BBC television and the MasterChef Kitchen Bible is the ultimate cooking companion to help you become an expert in your home.

The first section of the book takes us through a collection of 100 Modern Classics all good cooks should know, with a photograph to accompany the majority of the recipes. Recipes include eggs Benedict and smoked haddock risotto, to lemon tart and indulgent red velvet cupcakes.

The following section gives 30 Recipes from the MasterChef Series including a recipe from the MasterChef 2010 Champion Dhruv Baker - Spiced Battered Fish and Chips, Exploding Lemon Macaroons by Tim Kinnaird Finalist 2010, White Chocolate Mousse with Raspberry and Elderflower Jelly by Claire Lara - Professionals Champion 2010. Fellow food blogger, Celebrity Finalist 2009 Wendi Peters Sticky Toffee Pudding recipe will be adored by fans of 'proper puddings'.

Baked Lime Cheesecake with Rum Cream - Dennice Russell Semi-finalist 2009.

MasterChef Know-How - a section recommending essential tools, 150 MasterChef skills classes, and essential information on buying, storing, preparing and cooking a range of key ingredients. There are recommendations for buying the best knives, pots and pans, and additional equipment must haves. Clear step-by-step instructions showing everything from boning a flat fish to making hollandaise sauce.

GOAT'S CHEESE AND RED ONION TART - Lisa Faulkner Celebrity Champion 2010.

For the Pastry: Small sprig thyme, 100g plain flour, 25g butter, 25g lard.
For the Red Onion Jam: 25g butter, 25g soft brown sugar, 1 tbsp balsamic vinegar, 1-2 tbsp cassis, salt and freshly ground black pepper, 2 finely sliced red onions.
For the Goat's Cheese: 175g crumbly Goat's cheese, 1 egg yolk, 1-2 tbsp double cream.
For the Salad: handful of rocket leaves, 2 tbsp olive oil, 2 tsp lemon juice.

Serves: 4

1. To make the pastry, strip the thyme leaves into a food processor and add the flour, butter, and lard. Mix on the pulse setting to form crumbs. Gradually add enough water (about 2-3 tbsp) to form a soft dough. Wrap in cling film and chill for 30 minutes.
2. To make the onion jam, melt the butter in a saute pan and add the sugar, vinegar, cassis, and some seasoning. Add the onions, bring to the boil and cook, uncovered, over a very low heat for 30 minutes.
3. Heat the oven to 200°C(400°F/Gas6). Place a sturdy baking sheet in the oven. Divide the pastry into quarters, then roll them out, and use to line four 10cm loose-bottomed
tart tins. Line with greaseproof paper and baking beans. Place on the heated baking sheet and cook for 10 minutes. Remove the beans and lining paper and return to the oven for 5 minutes. Leave to cool for a few minutes.
4. Trim away any rind on the goat's cheese and crumble the cheese into a bowl. Mix with the egg yolk and a splash of cream. Season with salt and pepper.
5. Reserve about a third of the red onion jam to use as garnish, then divide the rest between the tartlets and spoon the goat's cheese mixture on top. Return to the oven for 7-8 minutes, or until the tops are bubbling and tinged with brown.
6. For the salad, rinse the rocket leaves and pat dry. Pour the olive oil and lemon juice into a bowl, and season with plenty of salt and pepper. Add the rocket leaves and toss gently to coat.
7. To serve, place a spoonful of red onion jam on the centre of each plate. Carefully remove the tarts from their tins and sit them on top of the jam. Top with rocket salad and serve.

MasterChef Kitchen Bible Dorling Kindersley £26.

Thank you Sophia for the wonderful book.

DK have just launched their first cookery App: Quick Cook for iPad. The app is based on DK bestselling Cook Express book, which makes choosing recipes, planning menus, shopping for food and the cooking itself, fast, fun and hassle-free. The DK Quick Cook App has over 500 illustrated recipes and is the perfect addition for any cook, helping you to prepare fresh, simple meals with minimal time and effort required.

The DK Quick Cook App is available for £3.99 from the App Store on iPad or from iTunes.

MINI CARROT CAKES WITH LEMON CREAM CHEESE ICING

2011-10-03T10:55:00.000+01:00

These mini carrot cakes were an excuse to dust off my mini loaf tins which I haven't used for a while. The cakes are deliciously moist with background notes of cinnamon and ground ginger and the lemon cream cheese icing compliments the cake well.

You will need: 20 mini loaf tins lightly greased (5cm x 10cm) or two mini loaf pans.

175g brown sugar, 250ml vegetable oil, 4 large eggs, 200g plain flour, 2 teaspoons baking powder, 1 teaspoon bicarbonate of soda, 1 teaspoon cinnamon, 1 teaspoon ground ginger, 250g grated carrot, 50g chopped pecan nuts plus extra for decoration, 80g sultanas, 125ml crushed pineapple.

1. Preheat the oven to 190°C. Place the greased mini loaf tins onto a baking tray. Beat together the sugar, eggs and oil for 5 minutes until fluffy.
2. Sift the dry ingredients and add to the sugar, oil and egg mixture, together with the grated carrots, nuts, pineapple and sultanas.
3. Mix everything together and pour into the loaf tins.
4. Bake for approximately 30 minutes.

Lemon Cream Cheese Icing

You will need: 60g softened unsalted butter, 250g icing sugar, 1 teaspoon vanilla extract, 80g cream cheese, grated zest of 1 lemon

Place all the ingredients into a mixing bowl and beat together until the icing is light and fluffy. Spread the icing over the cooled cakes, decorate with extra pecans.

Review: Saeco Lavazza A Modo Mio Extra Coffee Machine

2011-09-26T22:09:00.003+01:00

I have spent a very happy few weeks or so testing, on a daily basis, a Limited Edition Blue Saeco Lavazza A Modo Mio Extra Coffee Machine (the coffee machine is not supplied with a shot glass, the one in the photograph is my own).

The coffee machine comes supplied with five boxes of Lavazza Modo Mio coffee capsules, which includes one box of decaffeinated. There are eight capsules in each box, all of which are excellent in taste quality and also have a great after taste, giving a true Italian espresso.

If you are, or have been thinking about buying a coffee machine which takes capsules, then hopefully you will find the following information useful.

The coffee machine is quickly set up and can at the press of a button produce an espresso and steamed milk, which you can make effortlessly and extremely quickly. Within a very short time you will learn how to make a good espresso and also how to texture the milk.

Photograph showing the water tank which slides off for filling.

To Make an Espresso: Place a capsule in the slot, pull the loading lever forward and down, press coffee brew button, the machine will make an espresso, press the coffee brew button to stop the flow and return the lever to eject the used capsule.

This is one of my best efforts at foaming the milk - not quite there yet, but as you can see from the photograph I have made microfoam.

This photograph is to show, that with practice, the milk can be textured and you will then get a far superior latte. Still not quite enough texturing though to make latte art. The instruction book gives full details showing how to achieve textured milk and latte art, it just needs practice.

This coffee shows one of my earliest attempts at foaming the milk - this is the equivalent to how coffee looks on the high street. Not bad but can be improved upon.

Forget all about foam and all of the bubbles you are presented with at some coffee shops, and sadly, in some of the independent coffee shops too. You can produce much better foamed and textured milk at home with the Lavazza coffee machine.

Pros:

Fabulous range of colours.
Chic, no mess and easy to use.
The machine is supplied with 5 varieties of coffee capsules, each box containing 8 coffee capsules.
Lavazza coffee is excellent quality.
Lavazza coffee capsules can be bought in most supermarkets.
It is possible to quickly learn how to foam milk to a good standard.
With practice you can foam the milk to a very high standard.
After a short time practicing steaming the milk, it is possible to texture the milk, and if you are clever enough, make latte art.
The machine is capable of making an espresso, as good as or better than, any high street chain coffee shop.
Preheating the machine for 20-30 minutes (although no mention of this is made in the manual), I believe you can expect to make an espresso which exceeds the quality you can buy on the high street.
There is a draw which holds up to 10 empty capsules and these only need to be emptied out every few days and the draw can then be cleaned too.
Minimal cleaning required.
There is a User Manual A Modo Mio Coffee Menu giving detailed instructions for making everything from an espresso to a caffe mocha.

Cons:

The steam wand is about 1cm too short which may make it difficult to foam the milk until you get used to using a suitable jug and steaming the milk.
It is essential to buy a small stainless steel jug, preferably from Lavazza, to ensure the jug is the correct size.
The User Manual has a few errors with regards to the steaming button operation.
Pressing down the steaming button manually is uncomfortable.

Summing Up:

One of my passions is coffee, and for the last few years I have owned a Gaggia Classic Coffee Machine and a Rancilio Grinder. I also buy top quality freshly roasted coffee beans, which from the time they are freshly roasted, arrive on my doorstep approximately two days later. My coffee machine has now been fitted with a PID, which in layman's terms means, good brew temperature control.

As I already own a coffee machine, it is impossible not to make comparisons whilst testing and reviewing. This was a wonderful opportunity to try a quality coffee machine which takes top quality coffee capsules, and can also foam the milk. I know I will use this machine on a weekly basis, even though I have used my Gaggia for a few years now.

The Lavazza coffee machine has given my Gaggia Classic a run for it's money and other than a few niggles, I'm in love. If you can afford it, I would suggest looking at the Premium model because it will dispense a measured shot of coffee, and also you don't have to keep the steam button pressed down.

The Lavazza coffee machine can make a range of coffees. It surely has to be one of the best coffee capsule machines on the market. RRP £125.

Thank you Emily for the fabulous Lavazza coffee machine.

AGA Cookshop and Review: White AGA Berndes Ceramic Coated 24cm Frying Pan

2011-09-20T22:27:00.001+01:00

AGA Cookshop have supplied this fabulous light weight white AGA Berndes cast aluminium frying pan with a ceramic coating which is suitable for all hob heat sources, including induction. The pan also has a heavy gauge 6mm base to provide optimum heat and absorption and distribution. The pan has a removable handle for oven use, is very easy to clean and comes with an 8 years warranty. A lid can be bought for the pan as an optional extra. This is a top of the range pan and is a classic beauty, modern and timeless. The pan will look special in any kitchen.

It is recommended by the manufacturer the pan is lightly greased before every use. I lightly greased the pan and found this was sufficient to ensure food didn't stick but simply slides off. Hand cleaning is easy or the pan can be put in the dishwasher.

Egg in Toast - Not any old egg on toast, lightly grease the pan, put a small amount of butter in the pan and heat gently until melted. Take a piece of good quality bread (I made mine), tear out a sizeable piece of bread put into the pan and toast, turn the bread over, break the egg into the hole and cook gently (a piece of foil covering the pan or a lid will help cook the egg on top). Keep on checking the egg and then serve. My husband says this is the best egg and toast ever! There was neither sticking or burning on the base of the pan - the brown in the pan is a puddle of butter and a few browning crumbs from the bread.

Smoked Haddock in Butter and Creme Fraiche Sauce - I greased the pan first, and again no sticking and the pan cleaned easily. There are no hotspots with this pan which means you can cook at a gentle heat and everything cooks at the same time. Sauces will also pour from the pan easily because the pan has sloping sides.

Berry Slump - this is simply a bag of frozen fruit sprinkled with a small amount of sugar and topped with a sponge mixture and some flaked almonds sprinkled over. Once again, a very happy husband, he loved this recipe.

Again, I greased the pan before using which is a great tip for using all pans. The pudding was cooked in the oven without the handle and as you can see from the photograph the fruit didn't stick to the pan even though I changed my oven setting to fan. Sometimes berry fruit fillings turn to jam and stick to the pan.

Berndes were founded in 1921 and the German family is celebrating it's 90th anniversary in 2011. Berndes revolutionised the market for cookware with a pan made of cast aluminium and non-stick coating. Berndes developed into an innovation leader in manufacturing non-stick cookware.

The AGA Cookshop sell cookware, kettles, kitchen tools, electricals, tableware, bakeware, textiles, books, cleaning and storage products and have a fabulous online shop. AGA Cast Iron Cookware is made in Coalbrookdale foundry, Shropshire (not far from where I live), and they also make the castings for both AGA and Rayburn Cookers.

Thank you to AGA Cookshop and Rebecca.

Dettol No-Touch Hand Wash System

2011-09-19T21:50:00.000+01:00

The Dettol No Touch Hand Wash System means you will never have to use a soap pump ever again. The dispenser comes supplied with 4 x AA batteries and you can use it immediately once you have put the hand wash refill into the dispenser, there is also an on/off switch at the back of the unit.

Simply place the wet palms of your hands under the nozzle and it automatically dispenses just the right amount of soap. The soap that came with mine was Aloe Vera & Vitamin E with moisturisers, and not only smells lovely, it keeps your hands moisturised, and kills 99.9% of bacteria too. It's great to have in the kitchen when you are preparing meals and very efficiently removes all strong smells from your hands including onions, leeks and fish.

This is a great kitchen gadget but place it where you aren't going to accidentally put your hands near to the nozzle, otherwise it will very efficiently start pumping out soap on it's own!

RRP £9.99 which includes the dispensing base, one refill and 4 x AA batteries (250ml refills are RRP £2.99).

Thank you Rachel.

Cottage Pie and Review: Hungry? a book by innocent

2011-09-13T18:39:00.000+01:00

innocent's new family recipe book, Hungry? is so much more than a recipe book, it is also a guide to healthy, tasty and quick meals for everyone.

I made the cottage pie which is bursting at the seams with meaty and vegetable goodness. The pie uses minced beef, tinned tomatoes, leeks, carrots, celery and parsnips, the 'cottage' is mashed sweet potato, carrots and potatoes.

There are over 100 delicious, simple, healthy recipes ranging from a 2-minute breakfast to a proper Sunday lunch. The aim of the book is to help you fill your family with good stuff, getting everyone involved in helping to make and prepare meals and to also enjoy mealtimes together.

There is the Good Egg Test - you may be surprised by the results!

Do you by any chance have a British Robot in your home? If so, you will definitely need the recipe for Robot Food!

innocent are best known for their drinks range and there is a whole chapter dedicated to 'Good Things to Drink'. Drinks for when you are feeling Whingy? Poorly? Slept In? Sleepy? Sneaky? Nippy Out? Healthy Milkshakes and Junior Booze (in an innocent way!).

A chapter containing Good Things to Make and Bake includes everything from useful tips from a master baker, tomato and thyme foccacia, sticky toffee pudding, to making ice lollies.

There are a wealth of hints and tips, ideas for things to do, fabulous photographs and illustrations, and the book has an amazing 352 pages.

Thank you to everyone at Fruit Towers for the lovely book.

THE BIG KNIT - Making Winter Warmer for Older People - 16-30th November

Every November for the past 8 years, millions of innocent smoothie bottles have donned little woolly hats to raise money for The Big Knit, and help keep older people warm in winter with our friends at Age UK.

This November the hats are back again - and they're more A-list than ever before!

The behatted bottles will be sold in Sainsbury's and Boots this November and for every behatted bottle sold, Innocent will donate 25p to Age UK.

Guylian Chocolates Competition - September 2011

2011-09-13T14:14:00.000+01:00

To be in with a chance of winning a very generous year's supply of Guylian chocolates all you have to do is change your Facebook profile picture to something Guylian related and tell Guylian about it on their Facebook page.

The lucky winner will win a selection of scrumptious Guylian chocolates.

The winner will be announced on Monday, 19 September, 2011 on the Guylian Facebook page - good luck!

Giant Chocolate Buttons Cupcakes - National Cupcake Week 12-18 September 2011

2011-09-11T19:20:00.001+01:00

It's National Cupcake Week and I decided to make some very easy chocolate cupcakes and decorate them with giant chocolate buttons.

The Giant Chocolate Buttons are from Marks and Spencer and look like real buttons. They come in a fabulous box with a real button attached, all of the buttons are in individual wrappers to stop the chocolate getting marked. Brilliant product.

I am not going to take any credit for the idea of using these buttons because the lady who owns my local coffee shop makes cupcakes topped with these, so lets say, I just borrowed the idea. I know she won't mind and will be flattered that I went home and made some too.

I have been having some problems with cupcake cases from one of the large supermarkets getting squashed in my muffin tin. By this, I mean when the cupcakes have been removed from the tin the concertina's on the cupcake cases have squashed themselves into the baked cupcake, it doesn't happen to all of them though. I think this is because the cupcake cases are too large for the tin. It isn't a problem that I have encountered before. Has anyone else had any problems with cupcake cases or am I on my own with this problem?

Happy Cupcake Week!

Joseph Joseph Kitchen Set

2011-09-06T21:00:00.004+01:00

Joseph Joseph produce cool, quality kitchen items and this kitchen set is no exception. The Joseph Joseph Kitchen Set comprises 6 essential kitchen items and makes an ideal gift. I own a few pieces of Joseph Joseph and use them time and time again. To see more exciting gifts please visit www.find-me-a-gift.co.uk

Chop2Pot: Simply chop your chosen vegetables and then squeeze the handles on both sides of the board, these will then fold up the sides of the board to form a chute and make sure the food ends up in the pot and not on the floor.

Spaghetti Measure in white/green: Really useful piece, especially if you don't have any kitchen scales or are giving this as a gift to a student (I know from experience students live off pasta!) Also included in the gift set is an Elevate Solid Spoon, Elevate Flat Turner and a useful Magnetic Measuring Spoon.

Square green colander with handle: Deep, lightweight and sturdy. The colander doesn't sit on top of saucepans due to it's shape but the handle makes it very easy to hold.

Thank you www.find-me-a-gift.co.uk

Lin, Pain d'Espices & Chocolat

2011-09-04T21:00:00.001+01:00

I would like to introduce you to a blog that is written by a lady who lives in France - Lin, Pain d'Espices & Chocolat which translates to Linen, Gingerbread & Chocolate. I have corresponded with Veronique, the writer of the blog, for some time now. It was from her love of reading English Literature, and Sussex Pond Pudding being mentioned in the book Veronique was currently reading, that she did an Internet search to see what the pudding was and found my blog, because I have a couple of postings on here for Sussex Pond Pudding. By coincidence, Veronique used to be a French teacher at the same school in London where my daughter is now a teacher!

The blog covers food, interiors, travel, film, novels, photography and her love for the UK and beyond. No tickets or travel required, click on the link to take a look at this beautiful blog Lin, Pain d'Espices & Chocolat.

Raspberry, Blueberry and Lime Drizzle Cake

2011-09-02T10:54:00.000+01:00

This cake is definitely one I will be making time and time again and I can't believe it has taken me so long to get round to making it.

It's full of fruity goodness and is a cake cum dessert bake. The lime drizzle is fresh and tangy, so it's a win, win bake.

I used frozen fruit and it worked perfectly, a tip here is not to stir frozen fruit into the cake mix or you will end up with streaked batter. I always put the batter into the lined tin and then simply put the fruit on top and press it down.

When it's cooled down cut into slices and put in the freezer for cake or dessert time!

The recipe is from the BBC Good Food website who, as always, bring us the most amazing bakes.

I know that there has been a lot in the press lately regarding obesity but it's everything in moderation. Although there are a number of sweet bakes on my website, I don't eat cake all day long:( My intake of cake is confined to one piece of cake in the evening with a cup of coffee, this ritual seems to take place at around 9 pm each evening and I am non the worse for this, because cake makes me happy! Most of the bakes on my website can be cut into sensible size portions and frozen, then thawed either in the microwave or at room temperature.

Happy baking and enjoy!

Spatchcock Chicken with Lemon, Oregano and Paprika and Crunchy Rice Salad

2011-08-31T15:46:00.000+01:00

My husband is brilliant at cooking a barbecue and will cook outside for us in all weathers, providing there is a glass of wine to hand! The weather was a bit gloomy last Sunday but he cooked such a fabulous meal for us it didn't matter. I am sorry but you will all have to find yourself an 'all weathers' man for yourself, mines definitely taken!

There are a couple of other recipes on this site for spatchcock chicken - Spatchcock Chicken with Gremolata and a recipe by Nigella Lawson Spatchcock Chicken with Lemon and Rosemary, I couldn't choose a favourite because I enjoy them all equally.

I had already skewered the chicken and then decided to cook the chicken under a brick, which is simply a brick (or similar heavy weight) wrapped in a double layer of foil and placed on top of the spatchcock chicken to weigh it down and to ensure more of the surface area is in direct contact with the cooking surface. It's best to oil the foil otherwise it tends to stick to the chicken skin.

To spatchcock a chicken: Sit the chicken breast-side down on a clean work surface. Using poultry shears or a good pair of kitchen scissors,cut along the centre back of the chicken, running from thigh to wing on each side and removing the backbone from tail to neck. Open up the chicken and flatten by pushing down hard on the breastbone. Secure in position with metal skewers running from thigh to opposite wing.

Only a few ingredients are required for this recipe and if you can find a brick to use so much the better.

You will need:

1 whole spatchcock chicken, 1-2 tsp olive oil, grated zest of 1 lemon plus juice of 2 lemons, 1 tsp paprika, 1/2 teaspoon salt, 1 tsp paprika, 1 tsp ground black pepper, 1 tablespoon dried oregano

1. Put the oil, lemon zest and juice, paprika, salt and black pepper into a bowl and mix together.
2. Put the chicken into a large freezer bag and pour in the marinade to coat the chicken. Marinate for 1 hour.
3. Heat the barbecue until hot. Sprinkle the oregano liberally all over the chicken and cook for 40-50 minutes until golden and cooked through. Remove to a plate and leave to rest for 15 minutes.

Serve with a lovely Crunchy Salad.

You will need:

175g basmati and wild rice, 50g raisins, zest and juice 1 lime, 6 tbsp olive oil, 1 deseeded and chopped red chilli, 6 sliced spring onions, 1 deseeded and chopped red pepper, 4 celery sticks scrubbed and chopped, 1 red-skinned apple cored and chopped.

1. Cook the rice according to the instructions on the pack until tender. Strain the rice and cool by running cold water over. Drain well.
2. Whisk together the lime zest and juice and the olive oil, season with salt and ground black pepper.
3. Tip the cooled rice into a bowl and stir in the dressing followed by the rest of the ingredients. Keep in the fridge.

A nice glass of bubbly!

Review: Guylian Praline Sea Shells

2011-08-26T11:10:00.000+01:00

These Guylian signature Sea Shell Chocolates are a real classic. They are made using only the finest, hand selected Mediterranean hazelnuts, which are roasted and caramelised to perfection before being blended with premium Belgian chocolate.

They make a fabulous gift, or simply an indulgent treat, so why not treat yourself to a box this Bank Holiday. I sat last night eating a few of these and I have been very good and saved the remainder for the weekend.

I always wondered where the name Guylian came from - this is a true story of love and chocolate which began in the 1950's with the marriage of Guy Foubert and Liliane, they joined their names to make the company name Guylian. Guy developed the signature hazelnut praline filling and Liliane designed the shining marbled look and the delicately sculptured shapes.

The Guylian Praline Sea Shells are available in a 250g box (RRP £3.99) from all good supermarkets.

Guylian have a wide range of chocolates so please visit their website and take a look at all of the tempting chocolates!

Thank you Ethna.

Chocolate, Raspberries and Cream Whoopie Pies

2011-08-19T14:07:00.001+01:00

This is my first encounter with whoopie pies - I have seen them all over the blogosphere and thought it was about time I made some too.
Hotel Chocolat kindly sent me some 40% Milk Chocolate Drops, these easy melt baby buttons can be used for cooking or eaten from the packet, either way they are totally delicious.

The whoopie pies are made with Hotel Chocolat Organic Cocoa Powder (a must have for any baker), the filling is whipped double cream topped with raspberries (sadly not from my garden because my stock has now been eaten), the topping is simply melted Milk Chocolate Drops.

Thank you Hotel Chocolat!

Raspberry Nectarine Fruit-Tinis and a Book Review: Desserts 4 Today

2011-08-18T17:52:00.000+01:00

It's no secret just how much I love dessert and often the best desserts are made at home. This book will keep me busy for sometime to come and offers a wealth of desserts.

A very noticeable theme throughout the book are the wonderful recipe titles Gingered Blackberry-Limoncello Sundaes, Creamy Cran-Raspberry Sherbert, Maple Sugar Tile Cookies, Mini Bittersweet Chocolate Cheesecakes.

The book is written by Abigail Johnson Dodge a former pastry chef. There are 125 easy to follow recipes, and chapters on cookies, creamy desserts, frozen desserts and pastry desserts. There is an ingredients, techniques and add-on section at the back of the book, giving ideas and recipes for toppings, sauces and flavoured cream.

The Prosecco was very lively and nearly went over the top of the glass!

Raspberry Nectarine Fruit-Tinis

Serves: 4

You will need: 4 large wineglasses

2 ripe nectarines, 340g or 12 ounces raspberries, 1½ tsp finely grated orange zest, ½ bottle chilled Prosecco

1. Coarsely chop the nectarines. Put the nectarines, raspberries and orange zest in a medium bowl and toss gently to combine. Spoon into the glasses, cover and refrigerate until ready to serve, up to four hours.
2. To serve, pour chilled Prosecco over the fruit and serve immediately.

Reader Offer: Please Note - American cup measurements are used throughout this book.

Title: Desserts 4 Today
Author: Abigail Johnson Dodge
ISBN No: 9781600852947
Publisher: Taunton
Publication Date: 10 November 2010
RRP £12.99 - Reader offer price £10.39 plus p&p
To order call 01273 488005 or go to
www.thegmcgroup.com and quote code: R2784
Closing Date: 31 August 2011

Thank you Jo for the review copy.

Fruit Slab Cake and Tefal AirBake 23cm Baking Pan Review

2011-08-16T19:02:00.000+01:00

I just can't resist baking tins and this 23cm Tefal AirBake (and there are others in the range) is no exception, I've got so many in my collection I now need to find some more space.

The baking tin consists of two aluminium layers separated by an insulated layer of air that prevents the baking surface from overheating which ensures moister cakes. The tin is made from a 100% aluminium construction providing excellent heat distribution for even baking and won't rust. AirBake bakes 15% faster than regular insulated bakeware. It can also be put in the dishwasher.

The lightness of the tin took me by surprise and it didn't warp whilst in the hot oven. Two aluminium layers with air between means water gets between the layers when washing the baking tin. The only downside with the tin is the positioning of the drainage holes. If they had been placed on the corners of the underneath of the tin, the water would drain out much more easily.

Fruit Slab Cake is a very old recipe and never lets me down, so I set to work using my new baking tin. This non stick baking tin doesn't need to be base lined and so it was with baited breath I dolloped the cake batter in and then off into the oven to bake. All the time hoping the cake wasn't going to stick and stay in the tin forever and a day. I cooled the cake, and yes, the cake came out effortlessly.

Fruit Slab Cake

You will need: 23cm Square Cake Tin

225g self raising flour, 175g caster sugar, 175g softened butter, 3 eggs, 110g dried fruit, 25g glace cherries (chopped, washed and dried), 1 tsp almond essence (the good stuff).
Topping: 25g almond flakes and 1 tbs granulated sugar

1. Preheat the oven to 180°C/160°C Fan. Into a bowl add the softened butter and caster sugar, beat until fluffy and pale, add the eggs gradually, beat in the almond essence and then fold in the flour, cherries and dried fruit.
2. Dollop into the baking tin and scatter over the granulated sugar and flaked almonds. Bake for 30-40 minutes or until cooked and golden.
3. Cool in the tin, remove and slice into squares.

RRP £16.28

Thank you Catherine.

Chocolate Swirl Meringues

2011-08-14T19:59:00.001+01:00

These meringue mountains displayed in shop windows always look like glamorous clouds and I can stand quite happily for ages looking longingly at them.

I have tried to recreate these at home, I made chocolate swirl/marbled meringues, some I topped with toasted hazelnuts and meringues drizzled with melted chocolate.

Hotel Chocolat kindly sent me a bag of easy melt 70% Dark Chocolate Drops and because I had a yearning to make meringues, I couldn't think of a better way to use them. The chocolate melted easily, quickly and was extremely glossy. The baby buttons can be eaten just as they are or used for cooking, just as I did, but I have to admit I did eat more than a few whilst I was meringue making, just to pass the time away!

The meringues keep well in an airtight tin or box and as soon as you remove the lid the chocolate smells divine, so much so, I kept on taking the lid off just to smell the chocolate!

I made a Swiss meringue mixture in my food mixer, because this chocolate deserved only the best, but these meringues can easily and successfully be made by making an Italian meringue using the following recipe.

Makes: 4-6 (depending how large you make them)

You will need: 4 egg whites, 225g caster sugar

1. Preheat the oven to 120°C/Fan100°C/Gas ½ and line two baking sheets with baking paper.
2. Whisk the egg whites to the soft peak stage. Whisk in half the sugar 1tbs at a time until the egg white mixture is stiff. Fold in the remaining sugar.
3. Dab a little meringue mixture under each corner of the baking paper to stick it to the baking sheets. Take a large spoon and scoop up some meringue mixture and using another spoon to remove the meringue place onto the paper and space well apart.
4. Bake for 1½-2 hours until the meringues are dry and lift easily from the paper. Leave to cool.

Chocolate Swirl Meringues

You will need: 100g dark chocolate

1. Melt the chocolate carefully in a basin set over a pan of simmering water.
2. With the handle of a wooden spoon, swirl the melted chocolate into the meringue mixture. Continue as above.

Serving suggestion: Delicious served with fresh raspberries and a puddle of double cream!

Jamie Oliver's Cauliflower Cheese

2011-08-12T18:29:00.000+01:00

Jamie has given an old favourite a makeover and for me, this is the best and easiest recipe ever. No messing about making a cheese sauce anymore, the sauce is made from a pot of creme fraiche into which a good amount of cheddar cheese is added.

The topping is simply breadcrumbs mixed with some olive oil, smoked streaky bacon and rosemary leaves. The cauliflower cheese in the photograph is topped only with breadcrumbs and olive oil.

It might not be the most photogenic dish on here, but oh my goodness, does it taste good!

Taken from Ministry of Food

Serves: 4-6

You will need: 1 large cauliflower, leaves picked from 2 sprigs rosemary, 4 anchovy fillets (not in this house though!), 400ml creme fraiche, 200g grated Cheddar cheese, 4 slices of bread, 1 rasher smoked streaky bacon, extra virgin olive oil, salt and black pepper

1. Preheat the oven to 180°C/350°F/Gas 4.
2. Break the cauliflower into small pieces and add to a pan of boiling water with a pinch of salt and boil for 5 minutes. Drain in a colander.
3. Chop up the anchovy fillets and put them into a bowl with the creme fraiche. Stir in 100g Cheddar cheese and season with salt and pepper.
4. Pour a lug of extra virgin olive oil into a food processor and add the 4 slices of bread with the crusts left on, the rasher of smoked bacon and the rosemary leaves. Whiz until you have breadcrumbs.
5. Place the cauliflower into a medium size baking dish, spoon over the sauce, sprinkle over the remaining 100g Cheddar cheese and top with the breadcrumb mixture.
6. Cook for 45 minutes until golden, crisp and bubbling.

Quintessentially Epicure Luxury Food Festival

2011-08-12T12:51:00.000+01:00

Quintessentially Epicure, a luxury food festival, takes place on Friday 9th and Saturday 10th September 2011 at The Hurlingham Club, London.

Some of the world's most renowned chefs will be attending along with top international gourmet producers and the very finest wines and spirits from across the globe brought together from two days of epicurean bliss.

Click here for more information and to see the list of participating chefs.

Review: Thai Square, Sevenoaks, Kent

2011-08-07T20:22:00.000+01:00

Thai Square are an upmarket chain of Thai restaurants - there are eleven in premium areas of Greater London and six in select areas of Outer London.

I chose the Sevenoaks branch because I was on a family visit to my daughter who lives in Kent and it was wonderful to visit Sevenoaks again.

There is plenty of parking in Sevenoaks and Thai Square is situated on the main street of London Road, the Sevenoaks branch is located in the historic former 'Dorset Arms'.

You can sit and relax in this beautifully decorated room with cocktails, drinks or coffee.

The extensive menu is thoughtfully set out with explanations of the many dishes. Our waiter asked us if we had any allergies before taking our order, which impressed both of us. The friendly waiter eagerly helped with choices and recommendations, without being assuming, and this again was very much appreciated.

The food used is authentic Thai, with ingredients freshly flown in daily from Thailand and with this in mind we just knew we were about to enjoy something special.

Whilst our starters were being freshly prepared we were brought a huge dish of prawn crackers and a chilli dip. We had to tell ourselves to stop enjoying them so much as it would be time for our starters to arrive.

For starters we chose a Trio of Satays - a combination of chicken, prawn and beef satays served with peanut sauce. Also, Royal Dim Sum - steamed parcels of prawn, chicken and crab meat accompanied by sweet soya sauce.

My satays were perfectly cooked and accompanied by a Thai coleslaw salad, my husbands dim sum was taste perfect and both starters were a feast for the eyes.

As you can imagine we were both very happy diners by now and looking forward to our mains. I chose Goong Kratiem Phriktai - A succulent stir-fried preparation with river king prawns, ground black pepper and fresh green peppercorns. Accompanied by Pad Thai - Pad Thai Noodles with king prawns, peanuts, egg and vegetables. My husband chose Gang Daeng Nuea - Premium red coconut curry of tender beef fillet accompanied by Kao Kati - steamed coconut rice.

When our main courses arrived I couldn't help but say wow, they looked picture perfect. My prawns were succulent and had been cooked to perfection, the sauce was a taste sensation.

My husbands curry had a generous amount of beef, and the sauce exactly the right amount of heat, the recommendation from the waiter to order coconut rice was perfect.

Now for dessert, I couldn't make up my mind and the waiter helped out with several recommendations, still a difficult choice but it was Home-made Thai coconut ice cream with exotic fruit for me and my husband chose Baked banana served warm with vanilla ice cream and toasted almonds. Both desserts were served beautifully and tasted as good as they looked.

The interior is upmarket contemporary Thai, several walls are adorned with a Bas-relief and there are also fun things such as a Thai Statue with an archway either side which appears to have been built from Jenga blocks, and a show case holding genuine Thai artefacts. The atmosphere is set by tea lights in beautiful glass holders, the tables, chairs and crockery are Thai modern. The restaurant is well looked after, spotlessly clean and the decoration is stunning. There are so many special things to see you really need to go a couple of times to appreciate the beautiful interior.

Ambience is always an important factor and here you have it in bucketloads! I was really excited throughout the whole meal As I sat eating my meal I said to my husband when can we come again? Yes, we are going again - this time to another Thai Square Restaurant for a family meal with my daughter, her husband and two small children.

Thank you Jane and all at Thai Square for a wonderful evening.

Thai Square
22 London Road
Sevenoaks
Kent
TN13 1AJ

Tel: 017 3246 2785

Shortbread and Berry Tartlets

2011-08-06T21:55:00.000+01:00

This is a three ingredient, but fabulous summer dessert. All I did was to take a box of Marks & Spencer All Butter Shortbread Thins and spread them with a sugarfree raspberry jam and then topped them with raspberries I had picked from my garden. Dust with icing sugar and enjoy an effortless red berry dessert just perfect for this time of the year.

Great News from Chocolate Craft

2011-08-03T20:38:00.004+01:00

Chocolate Craft, the artisan chocolate company based in Old Alresford, are winners of the Best Small Business in the South Coast Business Awards 2011.

Chocolate Craft have an impressive client list including Fortnum & Mason, Harvey Nichols and fine food stores. If you can't find Chocolate Craft chocolates in your area they can be bought online.

I have been fortunate enough to be sent chocolates from Chocolate Craft and these hand crafted chocolates not only look fabulous, they taste superb too.

Congratulations to Chocolate Craft from Kitchen Delights!

JAMIE OLIVER'S SLOW ROASTED PORK BELLY

2011-07-19T18:53:00.001+01:00

Jamie's recipe for pork belly is my favourite and one I have cooked since his book, Cook With Jamie, was released in 2006.

This is an easy, no fail recipe, and only requires the best pork you can afford. The pork in Jamie's recipe is cooked on a bed of fennel but if you don't want to use the fresh fennel then the pork will still taste fabulous.

This is the tastiest belly pork ever, it is coated in a mixture of bashed up fennel seeds and salt and after an hour or so a bottle of white wine is added to the roasting tin. Long slow cooking is also the secret to perfect belly pork and not one to be rushed, as with all good things!

I always score the pork myself because invariably the meat has never been scored very well, even though I always buy it from the butcher. We have a huge meat knife hidden away in the cupboard, which is a bit scary, but it makes easy work of scoring meat.

You will fall in love with this recipe, just as I have, and your kitchen will be full of the most beautiful aroma's. I know once tried there will be no turning back.....

Here is the original recipe, for the two of us I mostly buy a 1.5kg joint because I like to have some leftovers.

Serves: 6-8

2kg pork belly on the bone, 2 tablespoons fennel seeds, sea salt and black pepper. 4 fennel bulbs, each cut into sixths, herby tops removed and reserved, small bunch fresh thyme leaves picked, 5 unpeeled cloves of garlic, olive oil, bottle of white wine

1. Preheat the oven to its maximum temperature. Score the skin of the pork.
2. In a pestle and mortar bash up the fennel seeds with a tablespoon of salt until you have a powder, then massage into the scores of the skin.
3. In a roasting tin toss the fresh fennel with the thyme, garlic, a good splash of oil and some salt and pepper. Place the pork belly into the preheated oven. After 10 minutes turn the oven down to 170°C/325°F/Gas 3 and roast the pork for a further hour.
4. When the hour is up, take the tray out of the oven, pour away any excess fat, add the white wine and pop back in the oven for another hour.
5. Remove the fennel and keep warm whilst you put the pork back in for a final hour until the skin is golden and crisp and the meat is melt in the mouth tender. If the wine evaporates during the cooking time, add a splash more wine or water to loosen and make a light gravy.
6. Let the pork rest for 10 minutes. Carve into large chunks and serve with gravy and the fennel.

Delicious!

Chocolate Covered Coffee Beans Cupcakes

2011-07-16T19:44:00.000+01:00

It seems that once I get a theme going, I just don't know when to stop. Not so long ago, it was cupcakes and flowers and now it is cupcakes and chocolate.

Mr W and I went on a shopping spree for cake toppings and to make the cupcakes even more calorific, I have a box overflowing with wonderful chocolate cake toppings. The great thing about this theme is, I/we get to eat any decorations that are left over.

I made a vanilla cake base, piped with buttercream and simply topped them with these fabulous chocolate covered coffee beans from Waitrose.

You will need: A muffin tin lined with 12 cupcake cases

115g softened butter, 115g caster sugar, 115g self raising flour, 2 eggs, 1-2 tablespoons milk, 1 teaspoon vanilla extract.

1. Beat together the butter and caster sugar until soft and fluffy. Add the eggs slowly to the mixture, together with the vanilla extract and milk. Fold in the flour.
2. Divide the batter between 12 cupcake cases and cook in a preheated oven 180°C for 20-25 minutes until golden.

Buttercream Icing

250g unsalted butter, 500g icing sugar, 1 teaspoon vanilla extract, 1 tablespoon hot water

Simply mix all the ingredients together until light and fluffy.

Peach and Raspberry Slice

2011-07-14T18:13:00.000+01:00

Another Bill Granger recipe taken from his book, Bill Granger Every Day, there are so many great recipes you are spoilt for choice.

It's always good to cook with fruits that are in season, the raspberries were freshly picked from my garden, unfortunately the same can't be said about the peaches.

This is an unusual recipe and I kept my fingers crossed it would work out. Fortunately, it never let me down - the base is sticky with a cake layer on top. This is quite sweet and I would recommend cutting down on the sugar. The slice kept well in the fridge.

You will need: 20 x 30 cm greased and lined tin but a smaller tin will give you a thicker cake layer.

185g plain flour, 1½ teaspoons baking powder, plus ½ teaspoon extra, 125g chilled and cubed butter, 115g soft brown sugar, 115g caster sugar, 3 peeled and sliced peaches, 90g raspberries, 2 teaspoons natural vanilla extract, 1 lightly beaten egg, 185ml milk

1. Preheat the oven to 180°C. Grease and line the tin.
2. Sift the flour and baking powder into a large bowl and rub in the butter. Stir in both of the sugars. Press half the mixture over the base of the tin. Lay the peaches over the top and sprinkle over the raspberries.
3. Add the vanilla extract, the extra baking powder, egg and milk to the rest of the base mixture and stir well. Pour evenly over the top of the peaches and raspberries and bake for 1 hour. Cool in the tray, then cut into squares.

To peel peaches: score a cross in the skin with a sharp knife, then blanch the peaches in boiling water for 30 seconds, refresh in cold water and peel the skin away from the cross.

Review: Wahl James Martin Spice Grinder

2011-07-13T12:46:00.000+01:00

The first thing you notice about the Wahl James Martin Spice Grinder is how sleek and well designed the grinder is, it has a useful pull down cord storage, which is then pushed back into the main body of the grinder.

This is an interesting spice grinder because unlike other grinders it has a unique attachment, which means you can grind small amounts of spices effectively. For larger quantities this can be carried out without the attachment.

I always dry roast and grind my spices when I make a recipe, this way more flavour is released than if you buy ground spices. All you have to do with this spice grinder is to let the roasted spices cool down before grinding. The grinder has a pulse on/off button which makes it possible to grind from coarse to fine.

The grinder is extremely efficient and only takes a couple or so pulses for a coarse grind and then a few more pulses for a fine grind. To grind coffee beans and peppercorns the pulse button can be used on continuous.

I made a Curry Mint Paste from 15 fresh mint leaves, 2 tsp coriander seeds, 2 tsp curry powder, 2 curry leaves, 1 tsp ground ginger, 1/2 tsp sea salt. I simply placed all of the ingredients into the grinder and gave a few pulses until a paste like consistency and then used to marinate the meat for the Mint Lamb Curry, which is also a recipe in the booklet to accompany the Spice Grinder.

A brief summary of the grinder:

Stainless Steel Blade
40g capacity
150W
Removable and easy clean grinding bowl
£24.99

Thank you Annabel.

White Chocolate Raspberry Cupcakes

2011-07-10T19:33:00.001+01:00

I couldn't resist buying a box of White Chocolate Raspberries dusted with freeze dried raspberries, from Marks & Spencer, this beautifully designed box sold them to me immediately.

I could have just eaten the lot, but I decided to top some cupcakes with them and share the remainder with my husband, I would have felt guilty forever if I hadn't saved him any chocolates.

Makes: 12

You will need:

115g butter at room temperature, 115g caster sugar, 2 eggs, 115g self-raising flour, 2 tablespoons milk, grated zest of 1 lemon.

1. Preheat the oven to 180°C and line a muffin tin with paper cases.
2. Beat the butter and sugar together in a bowl until pale and fluffy. Beat in the eggs, one at a time.
3. Sift over the flour and fold in by hand. Stir in the milk and lemon zest.
4. Spoon heaped tablespoons of batter into each paper case and bake for 20-25 minutes until risen and golden and a skewer inserted into the centre comes out clean.
5. Transfer the cakes to a wire rack and leave to cool completely before decorating.

Buttercream Icing

This recipe isn't as rich as a normal buttercream icing because my husband finds the topping a bit much.

You will need: 167g softened butter, 500g sifted icing sugar, two tablespoons hot boiled water.

Simply whisk all the ingredients together until light and fluffy.

A Bit of Nostalgia

2011-07-09T20:47:00.000+01:00

Ben Shaw's, the soft drinks manufacturer, who brought the distinctive taste of Dandelion and Burdock, amongst others, to the people of the UK, are 140 years old this year. Ben Shaw's was started in 1871 in Huddersfield by Ben Shaw himself.

They are touring the country's county shows this year so visitors will get the chance to sample the flavours of Dandelion and Burdock, Cloudy Lemonade, Bitter Shandy and Cream Soda , and also to vote on which one is their favourite.

I have been invited to be a member of the Ben Shaw's Buddies Panel, to revisit these drinks, and to introduce you to a 'Bit of Nostalgia'.

As a child I can remember drinking Dandelion and Burdock - my Grandad would take me to the 'stoot' (which was short for Institute) and I believe was the Working Men's Institute, for Dandelion and Burdock and a bag of crisps.

Sometimes we were brought home a bottle of Dandelion and Burdock and a bag of crisps, then we would save up all the empties and take them back to the local shop and get, I believe, a penny back for every bottle, which would be our pocket money! This was then swiftly handed back to the shop keeper for sweets!

Now for the drinks:

Dandelion and Burdock: A favourite childhood drink, overflowing with nostalgia and happiness.

Cream Soda: this is perhaps an acquired taste. As children, my mum would put a scoop of ice cream into this and we would then have a glass of fizzy and frothy ice cream soda which we would drink out of a straw.

Cloudy Lemonade: I can't remember Cloudy Lemonade but my husband says he can remember drinking this. It is sweet, sharp and refreshing. This one has my vote.

Bitter Shandy: This is the drink I can remember Mum's drinking whilst the children drank their Dandelion and Burdock at the 'Stoot'!

Thank you Ben Shaw's and Chris.

Review: Renshaw Home Baking Products

2011-07-07T18:19:00.000+01:00

Renshaw have brought out a new range of creative baking products. The new range has been developed with the homebaker in mind and features six ranges to effortlessly transform edible treats into masterpieces.

Renshaw's Snip and Swirl: Cupcakes can be topped perfectly and effortlessly with this ready-filled piping bag of rich icing which comes in strawberry, chocolate or vanilla. There is enough icing to decorate 12 cupcakes.

Ready to Roll Coloured Icings: My favourite for children's birthday cakes, cupcakes and cookies. These are available in black, red, green, pink, blue and yellow.

Renshaw Edible Icing Ribbon: A new way to transform the sides of a cake. Simply roll the ribbon around the cake and join the edges with boiled water.

Renshaw Simplymelt: All you have to do is pop the pouch of Simplymelt chocolate chips in the microwave for three minutes and pour over crispy cakes, flapjacks and shortbread. These come in a variety of flavours: white chocolate, milk chocolate, toffee, strawberry and yogurt.

Renshaw Juniors - Magic Melting Icing: the icing has been designed with children in mind and all you have to do is warm in the microwave and pour over cakes, cupcakes and slices or blend with butter to make your own raspberry, blackcurrant and tropical buttercream.

Renshaw Juniors - Cool Coloured and Funky Flavoured Sugardough: Edible packs of icing to mould into shapes, characters and figures. Cool Coloured Sugar Dough is in a pack of red, blue, green and yellow. Funky Flavoured Sugardough comes in strawberry, orange, lemon and chocolate.

For all your baking news Renshaw's have a new website mybakes.co.uk - a Facebook fan page and mybakes Twitter feed - @MybakesUK

Thank you Hannah.

Review: Tefal Preference Non-Stick Frying Pan With Lid

2011-07-05T20:26:00.002+01:00

The frying pan is from the Preference - Tefal's induction compatible cookware range. The 26cm pan has a glass lid and the knob on the lid has a very useful steam vent which can be turned either on or off.

Tefal's renowned Thermospot is a very useful way of ensuring the pan is at the right temperature, to ensure food is cooked perfectly. This is a built in heat indicator which tells you when the pan is at the perfect cooking temperature. Cold: The Thermo-Spot pattern is visible in the dark red spot. The spot turns solid red when the pan is perfectly preheated and ready to cook. Now the heat can be reduced to maintain the temperature which then prevents overheating of the pan.

Tefal's Preference range offers even heat distribution without hotspots. Also, this range has a new Pro-metal Pro non-stick coating with a lifetime guarantee and metal utensils can be used.

In the pan I cooked: Penne with Spinach, Creme Fraiche, Smoked Salmon and Tomatoes and a Pesto Pan Chicken. Both of the recipes cooked superbly, neither stuck to the pan and only a minimum of oil needs to be used. The pan is also deep enough to comfortably hold enough Bolognese Sauce to feed a family of four.

A hard wearing enamel exterior, Bakelite Stay Cool Handle and the pan can be put in the oven up to 180c. It's always useful to start dishes off on the hob and then use the same pan for oven cooking to save using even more pans.

Thank you Tefal and Catherine.

BBC Good Food at Westfield, London - 8-10 July 2011

2011-07-05T20:10:00.000+01:00

Free Taster Event at Westfield Shopping Centre, London - 8-10 July 2011.

You can experience an exclusive taste of the renowned BBC Good Food Shows in the Atrium with a 3-day celebration of the finest speciality food and drink producers, selling and sampling delicious produce.

Summer inspiration will be on the Cookery Stage with appearances including MasterChef 2011 Champion Tim Anderson and finalist Sara Danesin Medio and Out of the Frying Pan's James Knight Pacheco.

A range of other celebrity chefs and demonstrations will be taking place over the three days, including My Daddy Cooks author Nick Coffer.

There are plenty of exhibitors and sampling to be enjoyed and this is a great taster for what will be happening at the future BBC Good Food Shows and MasterChef Live.

Apple and Cherry Tart

2011-07-02T21:24:00.001+01:00

This recipe is from Bill Granger Every Day. On my bookshelf there is a gap just waiting to be filled with his latest book, Bill's Basics. I have all of his other books and started buying them before he was a recognised name in this country. It was his love of breakfast and brunch that attracted me to him, and also the fact that he has the ability to even make scrambled eggs seem glamorous.

I chose to make one large tart in my tarte tatin tin, it needs to be made in a metal pie dish of some sort otherwise the underneath pastry won't cook, soggy pastry bottoms are horrid. The individual tarts are a bit fiddly because you have to line the muffin tin holes with strips of baking parchment, to lift the tarts out after they are cooked, but they are worth every minute of your time. A more cost effective way is to put the filling in a tart tin and just top with the pastry which is something I have done in the past, so one recipe and lots of different ways to make the tart.

The sweet pastry is fabulous, although I think it would be a good idea to use less sugar, the pastry rolls out easily which is always something to be grateful for. I'm not a fan of sweet pastry because it can be sugar overload especially when the filling has already had sugar added to it.

According to my husband this tart is one of the best I have ever made and everyone should like it - I think I'll make this one again because I think it did the trick, he bought me some new furniture today!

The recipe can be found here on the Good Food Channel website. A couple of things regarding this link, the photograph doesn't look like cherry pies and also the mixed spice isn't in the original recipe.

STRAWBERRY AND REDCURRANT PAVLOVA

2011-06-26T20:54:00.000+01:00

I watched Delia on a TV advertisement making Strawberry & Vanilla Pavlova, so next time I went shopping in Waitrose, I couldn't resist picking up the Waitrose Recipe Collection card.

I always use Nigella's pavlova recipe, which for me just can't be beaten, I looked at Delia's recipe and to me it's a meringue recipe and not a pavlova recipe. A friend brought us some homegrown redcurrants, I then returned to the Waitrose Recipe Collection card and made the vanilla cream and strawberry sauce. So basically, I have paired Delia up with Nigella!

The secret to a great pavlova is to make it the evening before and then let it dry out in the cooling oven. This way you will get a crisp outside and a marshmallow inner, bliss.

The vanilla cream, which is made with fromage frais and Mascarpone set to give a firm filling. Next time I would alter the recipe yet again and use my usual filling of softly whipped cream mixed with yogurt. The pavlova was delicious except for the cream filling which my husband wasn't very keen on. You must make the strawberry sauce though because it is so very, very delicious.

Has anyone else made Delia's Strawberry & Vanilla Pavlova?

Nigella's Pavlova recipe from How to Eat.

You will need: A large baking tray lined with baking parchment.

4 large egg whites, 250g caster sugar, 2 teaspoons cornflour, 1 teaspoon vanilla extract, 1 teaspoon white wine vinegar.

1. Preheat the oven to 180°C.
2. Whisk the egg whites with a pinch of salt until they reach the soft peak stage. Whisk in the caster sugar a third at a time until the meringue is stiff and shiny.
Fold in the vanilla essence, cornflour and white wine vinegar.
3. Draw a 20cm circle on the baking parchment, put blobs of meringue on a baking tray, turn the greaseproof paper over and stick the baking parchment down onto the tray.
4. Spoon the meringue onto the baking parchment circle and flatten the top and smooth the sides.
5. Place in the oven and immediately turn the oven down to 150°C and cook for 1¼ hours.
6. Turn the oven off and leave in the oven overnight to dry out.
7. Take the pavlova off the baking paper, fill with cream and decorate with fruit.

Hotel Chocolat Birthday Gifts

2011-06-23T15:53:00.003+01:00

Here is the perfect birthday chocolate gift from Hotel Chocolat - The Sleekster Summer Desserts Selection which consists of 25 beautifully presented chocolates.

All of the chocolates are inspired by classic desserts including Chocolate Brownie, Chocolate Mousse and Eton Mess. My favourite chocolate in the collection has to be Summer Pudding which is a white chocolate truffle bursting with summer fruits and coated in strawberry powder.

There are lots more Birthday Gifts to choose from, including a wonderful Summer Goody Bag, Classic Champagne Truffles, Neapolitan Knickerbocker Glory and a range of birthday gifts for children too.

Celebrity Eclipse May 2011

2011-06-17T18:23:00.014+01:00

I recently went on a cruise on the Celebrity Eclipse and thought I would share a few of my photographs with you.

It was wall to wall luxury, with 2850 passengers on board and more waiting staff than I have ever seen. The ship, staff, food, room, well everything really, was just fabulous. In fact more fabulous than fabulous!

Brunch had to be seen to be believed and whilst I have only chosen to show some cakes, pastries and jellies, not forgetting the huge X ice sculpture, there was more food than I have ever seen. In fact, it was the equivalent of eating your breakfast, lunch and dinner all at one sitting. Click here to go to YouTube to see brunch being served.

These little beauties were all hand made by Celebrity Eclipse chefs.

The Martini Bar was a huge attraction and they put on plenty of cocktail shows to keep us all entertained. Click here to visit YouTube to see these guys in action, it's truly amazing.

A few of the displays next to the Martini Bar.

This was a demonstration showing us how they make cocktails in the Molecular Bar. Click here to go to YouTube to see a demo.

This display of Vodka was at the side of the Martini Bar and all of the bottles are sitting in crushed ice.

Jamie Oliver Tefal Hand Blender

2011-06-12T21:57:00.000+01:00

Click on the photograph for a better view.

Following the success of the Jamie Oliver for Tefal Electrics Range, I recently received a Tefal by Jamie Oliver Stainless Steel Hand Blender which has been added to the range. This black and stainless hand blender has a removable stainless steel foot which can be cleaned in the dishwasher, it comes with a 500ml mini chopper, whisk, 800ml beaker and wall mount. The product is sturdy and well built and none of the accessories are flimsy, they are all very easy to assemble. The hand blender has a powerful 700w motor and a soft touch grip, making it comfortable to use.

I thought I would put the hand blender through it's paces with a couple of Jamie's recipes.

Jamie Oliver's King of Puddings

Whisk - this fits onto the top part of the hand blender. It takes a little time to get used to, mainly because the hand blender is quite heavy. I managed to splatter egg white but that said once I was in control again, it made a very good meringue mix.

Breadcrumbs

Mini Chopper - comes with a removable non-slip base, bowl, a chopping blade and a lid which is a breeze to assemble and makes light work of chopping breadcrumbs. The bowl can be filled to three quarters full and has a calibrated measurement on the bowl.

Jamie Oliver's Tomato and Basil Soup

Hand Blender - The hand blender comes in two parts and is quickly assembled by pushing the two components together. There is a start button and a variable speed control, or a start fast speed button. It coped easily with the task of blending vegetables to produce a smooth soup. I found the hand blender a little heavy to use and I managed to create some splattering, which was unfortunate, especially as it was tomato soup. I think I was possibly over ambitious and should have used the hand blender at slow speed to reduce splattering.

Mango and Orange Smoothie

Beaker - useful measurements on the side, non slip base which can then be used for a lid. The jug is 21cm high with a maximum capacity of 800ml. I found using the hand blender much easier when it was used alongside the beaker. It produced a great smoothie.

Overall Summary: Will suit budding chefs and all Jamie Oliver fans. Looks both stylish and professional, the hand blender motor body weighs (approx 720g), is powerful, will look good in any kitchen, easy to assemble, performs well but be careful not to splatter and read the instruction book more closely. The mini chopper made easy, efficient work of chopping herbs, the stick blender made light work of pureeing vegetables and tomatoes for my silky tomato soup, the height of the beaker has been well thought out to use with the stick blender and a non-slip base that can also be used as a lid is very useful. The instruction book is fairly basic and does not come supplied with any recipes.

RRP £54.99

Thank you Catherine.

STRAWBERRY CUPCAKES

2011-06-08T09:49:00.002+01:00

My strawberries are fabulous this year and I think the squirrel has got the message at last that my strawberries belong to me and not to him!

I was very fortunate a couple of years ago and won a huge prize from Rocket Gardens which included a fruit garden, a spring and autumn vegetable garden, herbs and other garden goodies as well. I couldn't use all of the prize and I donated lots of it to my Grandson's school who have an allotment, which is supervised and run by a very keen gardener, namely the caretaker. He couldn't contain himself with excitement when I told him his school and the children were to share in my good fortune and I know they have had lots of fun with all of the plants Rocket Gardens sent to them on my behalf.

I made some lemon cupcakes, topped them with butter cream and half a strawberry - delicious.

Makes: 12 cupcakes

You will need: A standard size 12 hole cupcake tin lined with paper cases.

125g softened butter, 125g caster sugar, 2 medium eggs, finely grated rind and juice of 1 lemon, 125g self-raising flour.

1. Preheat the oven to 190°C/375°F/Gas 5.
2. Beat the butter and sugar together until light and fluffy. Beat in the eggs, lemon rind and juice. Fold in the flour.
3. Divide the mixture between the paper cases and bake in the centre of the oven until the cakes have risen and are just firm to the touch in the centre or bake for about 20 minutes.
4. Remove the cakes from the oven and transfer them to a wire rack to cool.

Buttercream

You will need:

175g softened unsalted butter, 350g sifted icing sugar, 3 tbsp boiling water, few drops vanilla extract.

1. Beat the butter in a bowl to soften it. Add the icing sugar, boiling water and vanilla extract, and beat until the icing is very smooth and pale in colour.

Prestat Celebrate the Best of British

2011-06-02T19:00:00.000+01:00

Prestat, chocolatiers to Her Majesty The Queen, are flying the flag for Britain and I have been fortunate to receive a bespoke collection of five truffles presented in a fabulously contemporary, patriotic Union Jack box.

Prestat celebrates the engagement and wedding of HRH Prince William of Wales to Miss Catherine Middleton with this bespoke collection of their Finest Truffles.

The renowned artist and illustrator Kitty Arden designed the box featuring a billowing Union Jack to reflect a sense of national pride. Kitty then added an element of fun and indulgence by incorporating Prestat's typically exuberant swirls as well as their trademark pink and gold.Sea Salt Caramel Truffles - A dark chocolate shell filled with soft caramel infused with sea salt and enrobed in fine dark chocolate. These chocolates allude to us being a seafaring nation, while the combination of the softest caramel and dark chocolate infused with sea salt is as bold and daring as any great British hero.

Pink Marc de Champagne Truffles - Creamy white chocolate feathered in pink and filled with a rich chocolate Marc de Champagne ganache. As beautiful as a blushing English rose.

St. Clement's Truffles - A dark chocolate ganache combining the sun filled flavours of oranges and lemons carried inside a dark chocolate shell. Inspired by the ancient nursery rhyme 'Oranges and Lemons' which lists several of London's most historic churches.

Hazelnut Pralines - Lightly roasted hazelnuts melded with velvety milk chocolate to make this celebrated praline to represent tradition and excellence.

Passion Fruit Truffles - An exotic passion fruit chocolate ganache enrobed in the finest milk chocolate. These exotic and contemporary milk chocolates sum up the diversity, creativity and vibrancy of Britain in the twenty first century.

Prestat chocolates are all made by hand in London and are served at all major state banquets. Everyone from the Queen Mother to Roald Dahl regarded them as a favourite treat. The writer even referred to Prestat in his autobiographical recipe book, 'Memories of Gypsy Corner'. "I also adore so-called truffles...as Prestat makes them."

In 1975 Prestat had the honour of being awarded a Royal Warrant by Her Majesty The Queen. Prestat was awarded a second Royal Warrant by Her Majesty, Queen Elizabeth The Queen Mother in her centenary year.

Prestat chocolates can either be bought online or at selected retailers.

Why not visit the Prestat Shop in London at:

14 Princes Arcade
Piccadilly
London
SW1Y 6DS

Thank you Prestat and Isabel.