|Happy New Year from Kitchen Delights - back again in 2013|
The shot glasses are filled with buttery apple puree, a thin layer of mincemeat, topped with mascarpone and a scattering of gold dragees.
31 Dec 2012
24 Dec 2012
This years Christmas Cake is perhaps one of my easiest. I used a large star shape to cut through to the marzipan layer, carefully lifted out the fondant star and filled with small silver dragees. The silver beads around the base of the cake and the rope of silver stars I used as a cake topper are Christmas tree decorations.
Why Catch A Falling Star? The silver star cake topper wouldn't stay on top of the cake whilst I was trying to arrange them and I had to keep catching the falling stars!
22 Dec 2012
The sharpness of redcurrants and the richness from chocolate go beautifully together. I made chocolate cupcakes and added some redcurrants to the batter. After baking and cooling they were topped with my favourite cupcake chocolate fudge icing.
To make the frosted redcurrants all you have to do is whisk an egg very lightly and brush the fruit with the egg white, dip the fruit into sugar and leave to dry overnight on baking paper - frosted redcurrants are delicious.
20 Dec 2012
Suzi Perry knows a thing or two about must have gadgets and in this short video demonstrates a wow Philips Saeco Xelsis Digital ID Espresso Machine which uses fingerprint recognition and demonstrates a fabulous personal wireless lighting system.
18 Dec 2012
These well dressed little beauties are filled with good quality sausage meat from my trusted butcher, I then add a grated apple, a few breadcrumbs, chopped sage and parsley. Decorate with fresh sage leaves. The recipe is from Delicious Magazine and because I have never found a recipe to upstage this one, I use this time and again! I use my Stellar Eazistore trays because the sausage rolls don't stick whilst cooking.
Open freeze the uncooked sausage rolls on trays and when frozen pop into ziplock freezer bags ready for cooking - easy!
16 Dec 2012
Home made chocolate truffles are fun to make and I just love getting into a chocolaty mess. I'm not sure how it's possible to make truffles without getting sieved cocoa powder and icing sugar everywhere, most things in my kitchen were coated with a fine dusting of both, including me.
I find the best way to deal with edible gold lustre spray is to place the rolled truffles onto cling wrap and carefully spray directly onto the truffle, also spray the clingwrap surrounding the truffle. Take the cling wrap and wrap around the truffle and roll the truffle back and forth until totally coated - this also prevents lustre spray coating all of your kitchen gold, which is fine for Christmas, but not such a bright idea when the New Year arrives.
Despite the mess they are well worth making, they can be flavoured to your own taste with Baileys, Cointreau, Brandy to name a few ideas. The chocolate truffles can be rolled in a variety of coatings - I coated mine with icing sugar, cocoa powder and sprayed some of the truffles with edible gold lustre - they can be coated with toasted desiccated coconut, chopped pistachios or dipped into melted chocolate. After you have made them place into gold petit fours cases. They will make a lovely Christmas gift too.
Keep in the fridge or they can be frozen. They taste fabulous chilled......
The recipe is from the BBC GoodFood website.
14 Dec 2012
A Taste of the Unexpected - A must watch fun and quirky video.
My perfect cheese board is a wedge of blue cheese, and Blacksticks Blue will look magnificent - a soft cheese and also a hard cheese, but I do tend to get carried away and buy other cheeses too. I like to serve these with a selection of fruits, nuts, chutney, speciality biscuits for cheese and home made bread.
Butlers have a recipe on their website for Blacksticks Blue and Basil Brioche which shows the cheese is not only for the cheeseboard but can be used as an ingredient in recipes too.
For those last minute foodie ideas, Butlers have the perfect Speciality Cheese and Beer gift set, a Chunky Cheeseboard and Three Truckles of Love, which can be purchased from their online shop.
Butlers can be found on their fabulous website, Facebook and Twitter. Their cheeses can be purchased direct from Butlers online shop and are also available at supermarkets.
9 Dec 2012
The cream filling is softly whipped double cream mixed with natural yogurt - this lightens the cream and also gives a subtle tang. The fruit is a pack of good quality frozen summer berries mixed with a few frozen redcurrants from my garden. Tip the frozen berries, with the exception of the raspberries, into a sieve and allow the berries to thaw and release some of their juices, otherwise the cream will become stained with fruit juice. I used the reserved frozen raspberries to decorate the top, this enables them to keep their shape for longer.
The adapted Nigella Lawson pavlova recipe is one I have used many, many times and always works.
You will need: large oven tray - draw a 20cm diameter circle on a sheet of baking paper (I use a plate). Turn the baking paper over and place onto the oven tray. TIP: Take some of the vanilla meringue and place blobs at each corner of the tray, place the baking paper on top, the meringue will secure the baking paper.
4 large egg whites
250g caster sugar
2 tsp cornflour
1 tsp white wine vinegar
1 tsp vanilla extract
4 tbsp sifted cocoa powder
300ml double cream
150ml natural yogurt
1. Preheat the oven to 180ºC
2. Whisk the egg whites and a pinch of salt until they reach the stiff peak stage.
3. Gradually add the caster sugar a teaspoon at a time, whisking well in between. Keep on whisking until the mixture is stiff and glossy.
4. Whisk in the cornflour, vanilla extract and white wine vinegar.
5. Remove a third of the meringue mixture to a bowl. Add the sieved cocoa powder and stir in to combine.
6. Take alternate blobs of vanilla meringue and chocolate meringue and place onto the marked out circle on the baking paper. Swirl the two together.
7. Turn the oven temperature down to 150ºC and cook for one hour.
8. Leave the pavlova in the oven overnight.
9. Remove the pavlova and place onto a large plate.
10. Whip the cream into soft folds and gently fold in the natural yogurt.
8 Dec 2012
|Click on the photograph for a magnified view.|
The Great British Bake Off attracted a huge crowd all eager to see this years finalist John Whaite. His adoring fans had waited patiently and everyone, including me, gave him a huge cheer when he appeared on stage.
We had fabulous seats in the Supertheatre to see MasterChef Live with John Torode, Gregg Wallace, Shelina Permallo MasterChef Finalist 2012 and Emma Kennedy Celebrity MasterChef Finalist 2012.
|James Martin busy signing Stellar knife sets on his stand.|
|Olives, Turkish Delight, pastries and nuts on this fabulous stand.|
|Beautifully decorated cupcakes.|
6 Dec 2012
A visit to Chateau Siaurac, Bordeaux by Kitchen Delights Roving Reporter.
A short drive away from the centre of Bordeaux, I continued my journey of wine exploration to Chateau Siaurac.
Set in 60 hectares of beautiful grounds, this family run chateau which is steeped in history and brimming with character, offers a unique wine experience.
Dating back to 1832, the family is proud to have carried on the tradition of making wine, continually innovating to produce the very best. On the day of our visit, we were able to see the cellars where the wines are kept in French oak barrels and also taught about the daily working life within the vineyard.
Afterwards in a private tasting session, we sampled exquisitely made food and had great fun pairing food to wines. The key lesson here was to appreciate how a wine can taste so different when paired with different foods, all of which is of course subjective.
For lunch, there was the option to eat from a gourmet style lunch box containing brioche style rolls, soup and a crumble, or you could opt for a VIP lunch and enjoy a more formal dining experience in a private space (I could have spent all day eating – feast your eyes on the divine chocolate dessert in the photograph).
This vineyard is special because it is accessible to everyone. For young families with toddlers, you can opt for a package which allows you to taste wines, and also explore the grounds and historic chateau with an activity pack (you may even discover little Babouche the puppy pictured). Whilst for groups of friends, you may choose the food and wine pairing workshop or the VIP package. With so many chateaux to choose from in Bordeaux – I recommend putting this one at the very top of your bucket list.
To find out more about the packages available email firstname.lastname@example.org or visit www.baronneguichard.com
A huge thank you to Carey, Rosamund and Natasha at R&R Teamwork.
Disclosure: The trip was funded by The Bordeaux Wine Council (CIVB) www.bordeaux.com/uk
5 Dec 2012
|Images courtesy of Judge Cookware|
Keeping extra gravy hot is always a struggle and the thermal gravy pot will be used over the Christmas holiday, alongside my regular Sunday roast, and at other times when I need to keep liquids hot.
After Christmas Dinner the gravy pot will be washed and then filled with custard, to serve with my Christmas pudding. Later in the day the thermal pot will make another appearance, but this time as a cream chiller.
RRP £15 Available from Amazon.
Thank you Pam and Judge Cookware for the review sample.
3 Dec 2012
A round up of some of the fabulous items I have been sent for review - they will all make great Christmas Gifts.
Joseph Joseph Nest Plus 9 Multi-Coloured Set
Montezuma's Orange and Geranium Chocolate Snowballs
Judge Heated Milk Frother
The Kraken Black Spiced Rum
Eddingtons Meat Thermometer/Temperature Probe
Stellar Easy Lift Cast Iron Saute/Server Pan
1 Dec 2012
I love a good mince pie, made with a buttery flaky pastry and lots of mincemeat inside. The filling can't have any peel, nuts of any description and definitely not a fresh cranberry in sight. My mince pie has to look home made too, I don't want it to look as though it came off a production line. The mincemeat must have lots of Brandy added to it - this is essential because I need to eat lots of mince pies in the run up to Christmas.
The mincemeat recipe is by Delia Smith and I make this every year without fail, I exclude the nuts and peel. The pastry recipe is from Women's Institute Complete Christmas.
225g plain flour, 115g butter, 50g lard, 25g icing sugar, 1 egg, 2 teaspoons iced water, 450g luxury mincemeat.
1. Preheat the oven to 180ºC. Sift flour into a bowl and the butter and lard. Rub fat into flour until the mixture resembles breadcrumbs. Stir in icing sugar and then the beaten egg and water. Bring together to form a smooth dough. Place in plastic bag and refrigerate for 30 minutes.
2. Roll out just over half the pastry to 3mm thickness and cut out circles large enough to fit the base of tart tins.
3. Fill with mincemeat.
4. Roll out the remaining pastry and cut out the tops. Brush the tops with water and place on top of the mincemeat, lightly press the tops onto the base pastry.
5. Bake in oven for 15-20 mins.
6. Cool in tin for a few minutes then transfer to wire rack to completely cold.
7. To serve dust with icing sugar.
8. The cooked and cooled mince pies can be frozen and defrost at room temperature.
28 Nov 2012
Posting by Kitchen Delights Roving Reporter.
My food and wine press trip started on a cold cloudy Friday afternoon at Luton airport and in just over an hour I arrived in glorious Bordeaux in the south of France, to discover why it is the natural home to sensational food and great wine.
Described as the 'mini Paris' of France, due to the stunning architecture and the cool city vibe you would expect to find in Paris - Bordeaux is a very walkable city which makes it the perfect weekend get-away.
My culinary objective was to discover knock your socks off wines and scrumptious food. I hope you will get just as excited as I am, as I share in a series of forthcoming blog posts, my visits to gorgeous Châteaux, delightful food markets and other amazing treasures that wait for you in Bordeaux.
A Visit to École du Vin
When you visit Bordeaux be prepared to thoroughly immerse yourself in food and drink (and of course the amazing shopping!) and where better to start than with a trip to École du Vin (Wine School) which is located in the centre of the city.
Learn how to sniff, slurp and sample sensational wines, just like a professional, and learn all about the different soils, grape varieties and other complexities involved in the wine producing process.
This two and a half hour masterclass paints a colourful picture of Bordeaux, as you learn about it's geography and the impact this has on wine production. Don't worry if you are not a pro - it's a really fun and accessible way for anyone, to start appreciating Bordeaux wines. You'll feel suitably smug that you have attended a masterclass before visiting a Château or two - trust me!
To find out more about the introduction to wine course http://www.ecole-du-vin.fr/
Disclosure: The trip was funded by The Bordeaux Wine Council (CIVB) www.bordeaux.com/uk
Carey, Rosamund and Natasha at R&R Teamwork. Thanks a mill....
25 Nov 2012
Christmas Crumble Muffins - Christmas - crumble - muffins all rolled into one, perfect. The muffins are filled with dried cranberries, sultanas, raisins, and black spiced rum, the buttery crumble is perfumed with cinnamon.
These are go large and there was far too much batter for the recommended 12 and will make 16 smaller cupcakes by half filling the cupcake cases. There's a very generous amount of crumble topping too, I'm going to make 16 muffins next time.
I'm not too sure who the recipe belongs to but I've adapted it. Maybe the recipe is written by Annie Bell, I seem to be making quite a lot of her recipes recently. I have now found the original recipe - I thought so, it's another great recipe by one of our best cookery writers Annie Bell.
This is a fabulous bake and ticked all the boxes - hope you have a go at making these.
They freeze perfectly and can be refreshed and gently warmed in the microwave, if you use foil cases remove them before refreshing.
Listening to Chris Evans on Radio 2 this week, he made the comment that all lovely Christmas foods should be for Christmas Day and two weeks after that. I feel really guilty now..........
35g dark brown muscovado sugar
35g light brown sugar
70g chilled and diced unsalted butter
100g plain flour
⅓ tsp cinnamon powder
Whiz the above in the food processor until it takes on the look of breadcrumbs, put to one side.
180g diced unsalted butter
180g light brown sugar
3 eggs + 1 egg yolk
50ml dark rum - I used a black spiced rum
40g dried cranberries
180g plain flour
¾ tsp baking powder
icing sugar to decorate
1. Line a cupcake tin with either 12 or 16 cupcakes.
2. Preheat the oven to 190ºC.
3. Put the butter and sugar in a food processor and whiz until fluffy, add the eggs one at a time whilst still whizzing, add the egg yolk. Now add the rum, it will look curdled but no worries.
4. Toss the sultanas, raisins and dried cranberries in some of the plain flour.
5. Pour the batter into a large bowl. Sieve over the flour and baking powder, fold into the batter.
6. Fold in the fruit.
7. Half fill 16 cupcake cases or use all the batter mix in 12 large cupcake cases.
8. Sprinkle the crumble mix over the top of the batter.
9. Bake for 25 minutes or until cooked.
10.Once cool dust with icing sugar.
23 Nov 2012
|A new fun way to get hot chocolate.|
Have you ever dreamt of munching your way round Willy Wonka's Chocolate Factory, like young Charlie Bucket did? I certainly felt I'd won a golden ticket when Kitchen Delights was invited to the media preview at The Bar of Aero, Trumans Brewery, Brick Lane to celebrate 70 years of bubbly fun in a bar of Aero.
We all know Aero is famous for containing bubbles, but have you ever questioned how a piece of chocolate can contain perfectly preserved bubbles without popping. Listening to the boffins from Aero, it has a lot to do with 16 variables including gas and temperature. Sadly, they didn't reveal any trade secrets to help us make it at home.
|I'm not the Roving Reporter!|
Thank you to Red Consultancy and The Bar of Aero for a bubbly evening of fun!
|Classic Chicken Casserole|
Knorr Gourmet Baking Bag - Classic Chicken Casserole with Red Wine and a Dash of Balsamic. A great idea to save time and washing up - all you have to do is add chicken cubes, button mushrooms, red onion, streaky bacon, red wine and the recipe mix to the bag. Place the bag into a casserole dish and cook for 30 minutes. Taste test: Very rich, and the chicken and vegetables were cooked to perfection. We would have preferred less herbs.
Thank you for the samples.
17 Nov 2012
|The crunchy toasted seeds are very, very, delicious|
Quick and easy Christmas recipes that work are a priority, and this little number from a Waitrose recipe card is a winner - think sausage rolls but with a sweet mincemeat filling. Ready rolled puff pastry, add a handful of dried cranberries or dried sour cherries to either a home made mincemeat or a quality bought one and a few seeds scattered over for crunch - I used pumpkin, sunflower, poppy seeds, sesame and linseeds.
You will need: Greased baking tray
375g pack ready rolled puff pastry, 300g good quality mincemeat, handful dried cranberries, lightly beaten egg, 50g mixed seeds, 2 tbsp sifted icing sugar.
1. Preheat the oven to 200ºC.
2. Cut the pastry in half lengthways. Put half the mincemeat down the centre of the pastry strips and scatter over a few dried cranberries.
3. Brush the beaten egg along the edges of the pastry. Roll over to make two long rolls. Seal the edges together.
4. Place the rolls onto the baking tray cut side down, brush with egg, sprinkle over the seeds.
5. Bake for 20-25 minutes or until cooked. Cool, cut into mincemeat bites, dust with icing sugar.
Stockist: Presents For Men - £3.99
DropStop Wine Pourer
The DropStop wine gadget - insert the flexible circular disc into the neck of the wine bottle to stop those annoying wine spills and drips. They can be inserted into any drinks bottle.
Stockist: Amazon.co.uk - £2.99 Supplied in a pack of 3
DropStop Wine Breather
Especially for red wine, this is fitted into the neck of the wine bottle and prevents drips and aerates the wine. Stockist: Amazon.co.uk - £1.95 available in packs of 2.
Thank you to Eleanor and Eddingtons for the samples.
12 Nov 2012
This Braised Red Cabbage with Apple recipe from Waitrose is one of many red cabbage recipes I use, but I always make this one for Christmas Day, it is so delicious and tasty.
The perfect sweet/sour taste, not too spicy and sweetened with light muscovado sugar and redcurrant jelly - can be made in advance and frozen too.
To freeze: Line a baking tray or similar with clingwrap, place the cooked braised cabbage onto the lined tray, spread over the base, cover with clingwrap, place in the freezer. When frozen remove and cut into portions. Wrap each portion in clingwrap, place into a ziplock bag and return to the freezer. To reheat: defrost and reheat in the microwave.
The recipe can also be found in the Waitrose Christmas Harvest 2012 recipe guide.
10 Nov 2012
Whilst Jamie's Quick Portuguese Tarts aren't the same as we were served in Madeira, the filling is light, the orange caramel topping is superb and I could quite happily have eaten the lot!
I didn't cook these against the clock, I can't do it, won't do it - otherwise we end up with car crash food.
There are plenty of great recipes in the book, although if you wish to cook only one of the suggested meal plans the method layout can be frustrating.
I hope you have a go at making these delicious tarts.
9 Nov 2012
Whilst lazily reading the newspaper at my local coffee shop the other week, I came across this recipe from BBC GoodFood in the Daily Mail. I always look forward to seeing which recipe they have chosen from the GoodFood website because I can then buy the ingredients whilst I'm out shopping and cook the suggested recipe. I don't know whose job it is to choose recipes from the GoodFood website for the Daily Mail readers but they always pick a winner. I'm mostly grateful to them because it saves me thinking 'what shall I cook for dinner'.
After my disaaahhhster (disaster) with a previous meal, I thought it only fair I cooked something that looked good, tasted wonderful and is very delicious too.
The recipe is very easy to prepare and make, I used King Edward old potatoes because when roasted they are crunchy on the outside and fluffy within. The balsamic vinegar drizzled over the roasted meal is a must and takes it to another level. I cut off some rosemary which happily grows in my garden and managed to tear off the last sprig of mint too.
The recipe is on the BBC GoodFood website. I found the oven timings suggested on their site too short and cooked the potatoes for another 20 minutes.
8 Nov 2012
Lindt recently invited Kitchen Delights to a Chocolate and Wine pairing event, which they were hosting at Chocolate Unwrapped in London, to celebrate National Chocolate Week. Lindt Master Chocolatier, Stefan Bruderer and Master of Wine, Sarah Jane Evans held an in-depth chocolate and wine pairing event.
Unfortunately I was unable to attend the event but they have kindly sent me a fabulous mini chocolate and wine pairing pack which was made up specially for Chocolate Week.
The pack contains a Chocolate and Wine tasting guide and:
2 x Excellence dark 70% Cocoa
2 x Excellence dark 85% Cocoa
2 x Excellence dark Orange Intense
2 x Excellence dark Sea Salt
2 x Excellence dark Mint Intense
2 x Excellence Extra Creamy Milk
1 x Cool Harvest Sauvignon Blanc
1 x Jacobs Creek Shiraz Cabernet
Hubby, who has neither experience or knowledge regarding chocolate and wine pairing (but does enjoy both chocolate and wine) was assigned the task. His first pairing was Sauvignon Blanc and Dark Mint Intense. Individually, he enjoyed both the chocolate and wine, but somehow seemed to miss the point regarding the pairing. This is obviously a new flavour experience he needs to work on.
He read the tasting notes again, which fully explain how to enjoy the pairings, with this knowledge he was now able to appreciate the next pairing.
A Shiraz Cabernet and 85% dark Cocoa chocolate are the pairing this time, and he thought the complexity of flavours in both the chocolate and a full bodied wine are the perfect match.
We both enjoyed the mini chocolates - as soon as you remove the wrapper you are in chocolate heaven. I couldn't choose a favourite chocolate from the above list, but Dark Sea Salt is one we hadn't tried before and is definitely a taste sensation.
Thank you to Sandra and Lindt for the Chocolate and Wine Tasting Pack.
7 Nov 2012
I have been sent Good Morning! Raspberry, Oats and Honey yogurt drink - a zing of raspberry, oats for fibre and lightly sweetened with honey - this one is a slightly thicker yogurt drink. I was concerned the oats might be a little annoying to drink, but 6% finely milled oatmeal was absolutely fine and an easy way to get extra fibre into my diet. This is the perfect start to the day, or for those days when you can't find time for breakfast, can't face breakfast, need breakfast on the go or had an early start to the day. Also available in Blueberry, Oats and Honey.
Next I tried the heavenly Luscious Strawberry Drinking Yogurt, this is a taste of summer past and perfect for those of us who love fruit. Not just for breakfast but anytime of the day, and if you find yourself beginning to feel weary mid afternoon these are the perfect pick-me-up. Available in Refreshing Apple & Pear or Succulent Blackcurrant too.
Good Heavens! are a Boutique Dairy based in Hayes, Middlesex. They make their yogurt slowly and in small batches. Completely natural, free from additives, packed with real fruit and contain over 25% of an adult's calcium RDA.
Thank you to Martin and Good Heavens! for the review samples.
6 Nov 2012
Montezuma's Advent Calendar is filled with 24 large cubes of luxurious milk and white organic chocolate. The calendar is beautifully decorated with reindeer, robins, Christmas trees, snowflakes and baubles. Both children and grownups will have fun finding the next delicious chocolate treat.
Orange and Geranium Chocolate Snowballs filled with dark organic chocolate truffle will delight adults. Thoughtfully and carefully, the floral scent of geranium has been mixed with citrus orange, incorporated into a dark chocolate truffle centre and enveloped with a white chocolate outer casing, to give a surprising and luxurious taste sensation. It is impossible to eat only one of these..........they are so very delicious.
Unique, innovative, British, hand made luxury chocolate with the wow factor, lovingly brought to us by founders of Montezuma's, Helen and Simon.
Advent Calendar with 24 chocolates (240g) £9.99 - Chocolate Snowballs (150g) £4.99.
Stockists - 5 shops(Brighton, Chichester, Winchester, Kingston-upon-Thames and Spitalfields in London), John Lewis, Debenhams, moonpig.com and good fine food stores.
Thank you Martin and Montezuma's for the wonderful Christmas Chocolate Gifts.
3 Nov 2012
I challenged myself to make Chilli Con Carne Meatballs from Jamie's 15 Minute Meals, after seeing him on TV effortlessly produce this recipe.
Jamie has a team who do all the prep - I have just me and distractions. Everything started off well and I thought it would be a doddle, but then the washer finished, more washing to put in, next the tumble dryer to fill. Couldn't find the blender, found the blender, struggled to assemble the blender. Where is the bulgur wheat hiding? I forgot to buy the preserved lemons. Why are there only a few cumin seeds left in the jar? It was all going wrong.......
I wasn't sure about cooking the meatballs for such a short time and cooked these for longer, I thought the quantity of bulgur wheat might not be enough and then cooked too much - I should have trusted Jamie:)
Would you like to know how long all this took me? - I lost the will, and have absolutely no idea. The photograph tells the story........
Hubby thought the meal was very tasty and he particularly enjoyed the meatballs. He would have liked less bulgur wheat and more meatballs, not the huge plate of bulgur wheat I gave to him, and as for me, I will always prefer traditional chilli con carne.
I plan to cook a few more recipes from the book, perhaps this time I might manage to cook something without so many distractions.
The book - bursting at the seams with tasty healthy recipes, great food styling and photographs, and each recipe gives calorie, fat, sugar and saturated fat details.
Please Note: This blog post isn't to be taken seriously - ok!
I made Autumn Spiced Plums in my dish - Preheat the oven to 180ºC - stone the plums, cut into eighths. Melt some butter in a pan, add the sliced plums and spoon over 4 tablespoons caster sugar. Stir until slightly softened. Place the plums and their syrup along with a star anise and cinnamon stick into the Sabichi Rectangle Ovenproof dish. Cook until the plums are tender. A little Port poured over the cooked plums would be good too!
|More items from this fabulous cookware range|
The Sabichi Brasserie Range offers a co-ordinating and affordable range of cookware, cutlery, dinnerware and table runners.
Thank you Pam and Sabichi for sending me the dish to review.