A Sugary Treat….

Yesterday I went to the launch of Tate and Lyle Sugar’s new Fairtrade Beverage Syrups range. I was able to sample the syrups in Lattes and also sodas. They have three new flavours which are available now – Vanilla, Caramel and Hazelnut. Tate & Lyle have created recipes to show how the products can be used. Today I received a beautiful hamper with the syrups in to test the recipes for myself, I can’t wait to try them out!

tate

Mushroom Stroganoff….

This recipe has saved me on several occassions where I have craved something in a lovely creamy sauce whilst dieting. Its so low in calories and it is tasty too :0)

This recipe serves two people and is less than 400 calories 

You will need:

  • 2 tsp olive oil
  • 1 onion, finely chopped
  • 1 tbsp hot paprika
  • 2 garlic cloves, crushed
  • 300 grams of mixed mushrooms, chopped
  • 150 ml low-sodium beef stock
  • 1 tbsp Worcestershire sauce
  • 3 tbsp half- fat soured cream
  • small bunch of parsley, roughly chopped
  • 1 cup of brown rice, boiled

Preparation Method:

  1. Heat the oil in a large non-stick pan and soften the onion for about 5 minutes. Add the garlic and parika and cook for 1 minute more. Add mushrooms and cook on a high heat, stirring often, for about 5 minutes.
  2. Pour in the stock and Worcestershire sauce.  Bring to the boil and bubble for 5  minutes until the sauce thickens, then turn off the heat and stir through the soured cream and the parsley. Make sure the pan in not on the heat or the sauce may split.
  3. Served with brown rice and green veg like kale for some extra yumminess 



To blog or not to blog?

I sit here most evenings on my ipad watching the box generally after cooking something or going for a run to attempt to be healthy. I always tweet my pics but I have not been great at blogging. I wonder would anyone read it if I posted again. 

WAT KITCHEN launches Asian range for busy foodies…..

Busy foodies are being tempted to the heat & eat market with WAT KITCHEN, a new range of ambient pan-Asian meals from Crown Foods Ltd.

Made with chicken breast pieces and fresh vegetables, the ‘chicken & rice’ and ‘chicken & noodle’ combos use authentic recipes which have been specifically designed to fill the shelves, store-cupboards & desk drawers of Britain’s world-food fans.

MD of WAT KITCHEN, John Pickett, explains, “Ready meals have evolved and modern consumers are looking for grab & go world food that fits in with their busy lifestyles without compromising on quality.

Using this as our inspiration, each WAT KITCHEN meal includes a sauce, and rice or noodle pouch which hungry consumers can microwave, and eat straight from the take-out style box, in just 2 ½ minutes.”

John continues, “Customers can choose from Sweet & Sour, Black Bean, Teriyaki and Chilli & Thai Basil flavours. As well as filling a gap for high quality world-food on the go, each meal is under 353 calories and low in fat and saturated fat, which is ideal for the many health conscious consumers out there. If there was such a thing as feng shui food, this would be it!”

Boasting a 12 month shelf life, the brightly coloured boxes are certainly hard to walk past unnoticed. WAT KITCHEN officially launched in October to 500+ chain retail stores this month.

Find out more at www.facebook.com/WATKITCHEN or email: WATKITCHEN@crownfoods.co.uk

Four Boxes Top row cut

Image

A #backofthefridge dinner…..

You know what it’s like when you haven’t been shopping because pay day is still a day away. You reach for the left over ingredients in the fridge. Well tonight I did exactly that and rustled up sheer heaven!

You Will Need:

  • 100 grams of bacon strips/lardons
  • 1 red onion, diced
  • 2 tablespoons of Philadelphia
  • 2 tablespoons of Saint Agur spreadable
  • 50ml of milk
  • pasta

Preparation Method:

  • put on your saucepan of water and add pasta, boil for ten mins
  • fry your diced red onion for two minutes
  • now add your bacon and fry for four minutes
  • add your Philadelphia and Saint Agur and let it melt in for a minute
  • add you milk
  • simmer for three minutes
  • now fold in to the sauce your pasta

DSC01227_1 DSC01228_1 DSC01230_1 DSC01231_1 DSC01232_1

Thai Red Chicken Curry and Egg Fried Rice….

I often find when making a curry that you need so many spices and ingredients and it can often take me a long time to prepare. Why not try Verstegen spices and pastes. I used the Red Thai Curry paste to make this recipe. They are so so easy to use and take away all the pressure and extremely tasty too!

Image

You Will Need:

  • 1tbsp vegetable oil
  • 250g skinless chicken breasts, cut into chunks
  • 1 large onion, cut into wide strips
  • 2 small sweet potatoes, cut into 2cm cubes
  • Verstegen Red Thai Curry Paste
  • 100ml of water
  • 2 eggs
  • 3 spring onions
  • 1 cup of rice
  • 2 cups of water

Preparation Method:

Thai Red Curry:

  1. Heat the oil in a wok or large frying pan and add the chicken. Cook over a medium-high heat for 4-5mins, stirring occasionally, until the chicken is sealed and browned.
  2. Add the sweet potato and fry for 4 minutes
  3. Add the onion and fry for 2 minutes
  4. Add the water and curry paste and simmer for 5 minutes

Egg Fried Rice:

  1. Boil 1cup of rice to 2 cups of water for ten minutes
  2. whilst this is boiling chop you spring onions very finely and throw in a frying pan with a little oil
  3. Then break two eggs into the frying pan and scramble
  4. Then add your rice, covering it with your egg and onions and fry for 3 minutes

ImageImage

Image

Image

Image

Image

Image

Image

Image

Image

 

 

 

Eat Out Awards…..

Eat Out Awards Logo

The Eat Out Awards 2013 are dedicated to the high street pub and restaurant market, celebrating the very best business practice in this fast-moving sector. The awards took place at Kensington Roof Gardens on Thursday 24th January.

Jamie’s Italian and JD Wetherspoon have been named the Nation’s Favourite Restaurant and Pub Brands at the Eat Out Awards 2013.

After teaming up with Livebookings, the search began in October to find the pub and restaurant brands consumers love the most. Voting closed in December and over 5,000 votes were received.

Clare Riley, editor of Eat Out magazine, said the winning brands are two of the most successful companies in the sector: “It’s great to see Jamie’s Italian and JD Wetherspoon taking home these awards. To be voted the nation’s favourite entirely by consumers is something to be very proud of.”

The awards evening, also saw another eight awards presented. Here’s the full list of winners:

Best Use of Technology
Sponsored by jellyfish
Be At One

Business Turnaround
Sponsored by Mars Foodservice
La Tasca

CSR and Environment
Sponsored by Winterhalter
Café ODE

Marketing Campaign of the Year
Sponsored by Casual Dining
Red Hot World Buffet

New Concept of the Year
Sponsored by Jelf Insurance
Cabana

Team of the Year
Sponsored by Kenco Millicano
T.G.I Friday’s

Pub Company of the Year
Sponsored by Bisto
Oakman Inns

Restaurant Company of the Year
Sponsored by Zenith Hygiene Group
Prezzo

Nation’s Favourite Pub Brand
In association with Livebookings
JD Wetherspoon

Nation’s Favourite Restaurant Brand
In association with Livebookings
Jamie’s Italian

 

Prezzo

 

 

 

 

Previous Older Entries