Friday, January 29, 2016

Have a Sweet Valentine's Day - Review

Lindt Lindor Strawberries and Cream
Irresistibly smooth and the perfect present for Valentine's Day.  Strawberries and cream are a favourite flavour combination at any time of the year.

These Lindor limited edition smooth centre truffles are sure to please and here at Kitchen Delights we love the pretty pink packaging too.

A card along with a box of these decadent chocolates and a bouquet of flowers.......you can't go wrong.

If you really want to impress and can rustle up a cupcake or two, how about making chocolate cupcakes, decorate with buttercream and top with a truffle.

Available: from January 2016 to end of April 2016.
Stockists:  Major supermarkets, Lindt stores and online
RRP:        £4.89
@LindtUK


Baking Ideas

Valentine's Day Cupcakes

These pretty cupcake wrappers by Eddingtons will cheer up the plainest of cupcake cases. I love the filigree cutout hearts sitting on top of the red band. They are sturdy, easily assembled and the quality is great too.

Measurements: Base 5.5cm, Top 8cm
Pack of 10
Stockist: Planet Bake
Current Price: £3.95

Heart Pastry Cutters
Heart Shape Cutters for Biscuits

Any excuse for making biscuits and these cutters make light work of cutting through sweet shortbread dough. They have a plastic handle and the blades are made from stainless steel.

Measurements: 4.5cm, 5.5cm and 7.5cm
Dishwasher Safe
Stockist: Kitchenmonger
Current Price: £2.25

Disclaimer: We were sent the products for review.

Sunday, January 24, 2016

How to Make Finger Rolls - Recipe

Baked Finger Rolls

Finger Rolls or are they Bridge Rolls?  Either way they are very light and tender due to the milk content. We ate ours with sausages, lightly fried red onions and a good squeeze of sauce.

Ingredients in the jug of a TM5 ready to be turned into dough
Everything is in the jug of the TM5 waiting to be mixed into dough
Kneaded bread dough
The finished dough after 6 minutes kneading
Dough in a bowl ready for proving
Dough prior to proving
Finger Rolls Dough
Shaped finger rolls
Baked Finger Rolls fresh from the oven
Fresh from the oven
Conventional Recipe Using a Stand Mixer

Makes: 12
1 egg
milk
1 tsp dried instant yeast
500g strong white bread flour
1 tsp salt
1 tbsp caster sugar
40g butter cut into small pieces

1. Place the flour, salt, caster sugar and dried instant yeast into the bowl of a mixer, add the butter and mix to fine breadcrumbs.
2. Beat the egg and make up to 300ml with room temperature milk. Add the dough hook and pour the beaten egg and milk mixture into the bowl and knead 10 minutes.
3. Oil a large bowl and add the dough, lightly coat the dough with olive oil.
4. Take a large piece of oiled clingfilm and place over the top of the bowl. Leave the dough in a warm place until doubled in size.
5.  Remove the dough and cut into twelve equal pieces. Roll each piece of dough into a ball and then into fingers 13cm long.
6. Place the fingers on a large floured tray 1cm apart. Cover loosely with oiled clingfilm and rise until almost double in size.
7. Preheat the oven to 220ºCFan/200ºC dust the rolls lightly with flour.
8. Bake for 15 to 20 minutes or until golden and cooked through.
9. Remove to a cooling rack and dust again lightly with flour.


Thermomix TM5 Method

Makes: 12
1 egg
milk
1 tsp dried instant yeast
500g strong white bread flour
1 tsp salt
1 tbsp caster sugar
40g butter cut into small pieces

1.   Mix the flour, salt, caster sugar and dried instant yeast 5 Secs/Speed 8.
2.   Add the butter and chop - Turbo/1sec/3 times.
3.   Beat the egg and make up to 300ml with room temperature milk. Pour the beaten egg and milk mixture into the jug and knead 6 minutes.
4.   Oil a large bowl and add the dough, lightly coat the dough with olive oil.
5.   Take a large piece of oiled clingfilm and place over the top of the bowl. Leave the dough in a warm place until doubled in size.
6.   Remove the dough and cut into twelve equal pieces. Roll each piece of dough into a ball and then into fingers 13cm long.
7.   Place the fingers on a large floured tray 1cm apart. Cover loosely with oiled clingfilm and rise until almost double in size.
8.   Preheat the oven to 220ºCFan/200ºC dust the rolls lightly with flour.
9.   Bake for 15 to 20 minutes or until golden and cooked through.
10. Remove to a cooling rack and dust again lightly with flour.

Note: To make in a bread machine place the ingredients in the bread pan according to the manufacturers instructions.

You may also like:
Fougasse
Easy Bread Rolls
Goat's Cheese and Rosemary Buns


Sunday, January 17, 2016

Loch Fyne Seafood and Grill, Leadenhall Market, London - Review

Interior View Loch Fyne Seafood and Grill, Leadenhall Market

Prints adorning a wall in Loch Fyne Restaurant

Just before Christmas we were invited to dine at Loch Fyne - a chain of fish and meat restaurants across the UK.

Our first impressions
We visited the newly refurbished restaurant in Leadenhall Market, London. We were expecting it to be noisy but were pleasantly surprised to find a bright and airy space in which we we could hear each other speak (somewhat of a rarity for a central London location). As we walked in, we could see that it was a huge space with a lovely bar area on one side as well as a fish counter running along the opposite wall.

What we ate....

For starters
We were really hungry when we arrived and enjoyed a warm basket of bread which was really welcome and comforting for a cold Winter’s day.

Bread Plate Loch Fyne Restaurants

Whilst munching on our bread, I opted for the Loch Fyne whisky smoked salmon, which was served on a lemon rye bread. As lovely as this was presented, I failed to pick out the whisky taste of the smoked salmon so can only assume that it was a very subtle addition,

Loch Fyne Whisky Smoked Salmon

Then we dived into the pan-fried chilli and garlic king prawns which were served on granary bread with a lemon wedge. These were super tasty and moreish - enough to provoke food envy from my partner. The amount of chilli used was just right and not too overpowering.

Pan Fried Chilli and Garlic Prawns

For our main courses
We enjoyed a hearty Loch Fyne Fish Pie which was packed with fresh cuts of smoked haddock, salmon, cod, king prawn as well as some sugar snap peas.

We also ate a rather spectacular Seafood Grill - a plate bursting with Scottish salmon, gilt-head bream, Scottish scallops, whole king prawn, Scottish rope-grown mussels, sauteed potatoes and so on! It really was quite a catch!

Seafood Grill

What we drank
A lovely Sancerre wine - PERFECT for fish and highly recommended!

And for pud
We were deliciously stuffed by this point but wanted to show off something from the dessert menu and we shared a chocolate & raspberry delice, with whisky cream, raspberries and granola.

Chocolate and Raspberry Delice

Overall, this is a restaurant I will definitely return to if the family insist on an outing. The staff were friendly, the service relaxed and the food was great!

For more details visit:
Loch Fyne Seafood and Grill

Disclaimer: We were guests of Loch Fyne. All thoughts are our own.

Sunday, January 10, 2016

Mixed Vegetable Bake Thermomix TM5

Mixed Vegetable Bake

I recreated this tasty vegetable bake, which was one of the dishes made at the Thermomix TM5 demo by Marta the demonstrator, it has a bechamel sauce and is topped with a parsley and Parmesan breadcrumb mix.

The vegetables are cooked in a vessel called a Varoma which fits on top of the jug. Unfortunately I loaded them up incorrectly, obviously the vegetables which take the longest to cook should be at the base.

Mixed Vegetables in the Varoma

The vegetables took 20 minutes to cook, they don't want to be cooked completely because they are baked in the oven later.

Steamed Vegetables

The bechamel sauce looks a little strange at this stage -  this is the fat and flour cooked and mixed together before adding milk.

Oil and flour

The milk is added before it is cooked through and whizzed to make a smooth sauce. Or make using the all in one method which takes even less time.

Making Bechamel Sauce in the Thermomix TM5

Making flavoured breadcrumbs (I used the ends of the loaf), garlic, parsley and Parmesan.

Parsley, Garlic and Parmesan Breadcrumbs

The vegetable bake is topped with the bechamel sauce and flavoured breadcrumbs before cooking for 20 minutes or so.

Mixed Vegetable Bake topped with Bechamel Sauce and Flavoured Breadcrumbs

On this occasion there isn't a recipe because it's the one used in the demo but you can easily make this dish in the conventional way.

Back soon!

Friday, January 01, 2016

New In My Kitchen The Thermomix TM5

Blackcurrant and Redcurrant Juice

Over the years I've juiced and whizzed fruit with varying successes and if you, like me, love gadgets then you too no doubt will have worked your way through a plethora of gadgetry. I've now sent the juicer to the charity shop, it has sat unused in the cupboard for ages, mainly because I feel that we should be eating the fibrous stuff the juicer spews out and not throwing it away. I bought my juicer many years ago and it was only used at weekends - I've enjoyed every single drink we made but not enjoyed cleaning five separate parts, or the dreaded filter which hubby was employed to scrupulously clean.

I've been blending drinks too over the years but my new kitchen toy really does make fast work of the task. Those pesky redcurrant seeds will take a little longer to blitz and I found adding another 30 seconds to the blend time did the trick. So in 'Thermie talk' here's the method: Chop 5 Sec/Speed 5 - Blend 1 Min/Speed 10 - Add more water if necessary Blend 20 Sec/Speed 3.

In my freezer there always seems to be frozen fruit coated in ice that I haven't used up quickly enough and these are perfect to use and saves adding too many ice cubes.

Fruits ready to be blended in the Thermomix TM5

My drink is made from frozen blackcurrants and redcurrants (from my garden), a peeled orange (chopped), 1 x quartered apple (Braeburn always taste lovely) and a little water to loosen the mixture and thin down the drink.

I struggle with green smoothies and drinks and to date they aren't on my agenda for blitzing and I can't comment on these, but I've used a variety of fruits over the past few weeks and find that adding an orange to lots of blended drinks makes a huge difference to the flavour.

I'm definitely not going to wax lyrical about how living off fruit drinks and smoothies will change my life in 2016 - I try to blend a few times a week, when I fancy a refreshing drink or need to use up the last of the fruit bowl.

Well, I'm loving my new present from hubby and whizzing up things in seconds, come on what's not to love!

Pop over to my Pinterest Board for amazing drinks, smoothies and juices.

Back soon.