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!

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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

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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

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Home Cooked Heaven….

You Will Need:

  • 2 fillets of any fish of your choice- firm fish works best but it can be anything from pollack, cod, haddock or salmon etc roughly 600g
  • 1 fillet of a smoked fish for flavour- about 200g
  • 2 Hard Boiled Eggs- peeled and quartered
  • 1kg Maris Piper Potatoes
  • Bechamel
  • 20g Orkney cheddar – grated
  • 1 egg- for egg wash

Court Bouillon:

  • 1 Lt water
  • 2 cups white wine
  • juice of 1 lemon
  • 1 bouquet garni  
  • Salt
  • Cracked Black Pepper

Bechamel:

  • 60g butter
  • 4 tbsp flour
  • 500ml milk
  • 2 tbsp Grain Mustard
  • 100g Orkney cheddar – grated

Preparation Method:

Hard Boiled Eggs

  1. Cover eggs with water and place over heat.
  2. Bring to a boil and take off the heat.
  3. Allow to sit for 10 minutes and then cool before peeling.

To make the béchamel sauce:

  1. First bring the milk up to a simmer in a small pot and set aside
  2. Next in another pan, melt the butter gently over medium heat, then add flour and stir until the mixture is smooth
  3. Now begin adding the milk a little at a time to avoid lumps. Keep adding milk and stirring, until you have a rich creamy sauce
  4. Allow to cook slowly for 5 minutes and then add the grain mustard and Orkney cheddar
  5. Mix well and set aside

Cooking the fish:

  1. Add all the ingredients of the Court Bouillon in a large deep sauce pan. Bring to a gentle simmer before adding your fish to gently poach. Remembering to poach the smoked fish last
  2. Once cooked through, remove from liquid, let cool and remove any bones and skin
  3. Flake fish into nice small pieces and set aside

To make the mashed potato:

  1. Pre heat the oven to 200°C/Gas 6.  Place the potatoes on a tray and bake in a hot oven until crispy and soft
  2. While still hot, scoop out the flesh, discard the skins and pass the potato through a drum sieve to remove any lumps
  3. Heat the milk used for poaching the fish previously and add 2 tbsp butter and fold through potato mixture. Season to taste

To make the pie:

  1. Preheat the oven to 190°C/Gas 5.  Butter a baking dish and start to make the pie by first spreading a small amount of bechamel on the bottom of the dish
  2. On top of that spread the poached fish and quartered eggs
  3. Spread with the remaining bechamel
  4. Top with the mashed potatoes and brush with an egg wash and sprinkle with grated cheese
  5. Place baking dish on a tray and put into a preheated gas mark 5 oven for 30-40 minutes or until golden brown and bubblingfishy

 

A quick hunger fix…. Slim Sam’s Cakery

Lets be honest we all love cake! There is nothing better than having a nice cake and a coffee. Slim Sam’s Cakery have mastered beautiful cakes but with around 40% less fat than typical cakes!

Slim Sam’s cakes are made with locally sourced free range eggs, wheat flour, two types of sugar and a small amount of sugar-based sweetener and non-hydrogenated margarine. The recipe needs less fat and sugar than the standard cake which is how they reduce their calories. The cakes are only 170 per cake!!!

The cakes come in 6 flavours including – lemon, berry, banana, coffee, ginger and Jammy. The cakes all come in their own individual pot as this keeps the cakes fresher for longer.  The cakes are absolutely divine!! They are moist and so tasty, which surprised me as they have so little sugar in them. My favourite was the Jammy cake. You bite into the vanilla cake and then are greeted with Jam that oozes from the centre of the cake and all topped off with a strawberry on top of the cake.

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When the cakes were delivered to my desk at work I was so impressed with how they were wrapped. The six cakes cake individually wrapped with a bow on top of each. They were all packed nicely with black tissue paper surrounding them and were placed in a black box. I get a lot of cakes and food to be sampled, but it’s not often that such thought is put into how they are presented. They looked beautiful. They would make a perfect gift for someone to receive.

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As another added touch in each box there is a post card from Slim Sam’s Cakery which tells the story of how the company started. This was also personalised to myself from the company. A lovely touch!

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I would very much recommend treating yourself or a friend to these cakes!

You can purchase at – www.loveyourlarder.com/slimsamscakery 

To check out Slim Sam’s Cakery for yourself please go to – www.slimsamscakery.co.uk you can also follow them on twitter @SlimSamsCakery. Slim Sam’s Cakery regularly tweet with news so it’s a great way of keeping up to date. Their latest claim to fame is that they are the winners of the food and drinks category in the Medway culture and design awards!

 

Crumb Corner…. Gypsy Tart

You will need:

  • 50g icing sugar
  • 500g all-butter shortcrust pastry
  • 410g tins of evaporated milk
  • 350g dark muscavado sugar

Preparation Method:

  1. Heat the oven to 220C/fan 200C/gas 7.
  2. Dust a worktop with the icing sugar and lay out the pastry, also dusting the top with the sugar. Roll this out so that it’s just larger than the tart tin
  3. Roll it around the pin, and unroll over the tin.
  4. Press the sides down and into the edges and then roll the pin over the pastry for a perfect scalloped edge.
  5. Press fork marks all around the base. Line with baking parchment and pour in baking beans.
  6. Bake in the oven for 10 minutes, or until the pastry edge is just beginning to turn golden.
  7. Remove the baking parchment and beans, and return the pastry to the oven for 5 more minutes to dry out the base.
  8. Meanwhile put the evaporated milk and sugar in a bowl. Using a hand-held whisk beat for 15 minutes.
  9. Pour this mix into the pastry case.
  10. Return to the oven, having reduced the heat to 200C/fan 180C/gas 6 for 10-15 minutes.
  11. It should have a slightly tacky surface and will continue to set as it cools.
  12. Leave to cool completely in the tin.

Serve and enjoy :0)

Home Cooked Heaven…. Lamb Chops

You will need:

  • Lamb chops
  • Two potatoes
  • Two carrots
  • Broccoli

Preparation Method:

  1. Firstly you need to bring your potatoes to boil for your mash this will take around 3o mins
  2. While this is cooking cook your carrots and broccoli, I cook them in the same pan which will take about 20 mins
  3. For your lamb rub salt and pepper each side
  4. Place your lamb chops into a hot pan with a little oil
  5. Fry each chop for approximately 3minutes each side (at most)
  6. By now your potatoes will be ready to mash, I like to add a little butter and a splash of milk when mashing.

Serve and enjoy :0)

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