Showing posts with label Fruit. Show all posts
Showing posts with label Fruit. Show all posts

Sunday, 10 August 2014

Fresh Strawberry Milkshake - Review of the Stellar Stick Blender

 Soups, gravies, purees and sauces all benefit from the use of a blender to make the job easy and quick.  
When the weather is hot a nice ice cold frothy milkshake is just what you need, and in any case strawberries are always a good thing.

 
 If you don't have room for a kitchen processor then the stick blender (or immersion blender) is the way to go. 
Having been recently sent this very nice looking Stainless Steel Stick Blender by Stellar Cookware I couldn't wait to use it.

Photos by Stellar Cookware:
 

Wednesday, 23 July 2014

Banana Caramel and Chocolate Dessert Pizza

The Italian Restaurant Zizzi recently set me a challenge to create a dessert pizza or any savoury dish that could be turned sweet.  I first came up with a possible of a Cinnamon and Caramelised Apple Lasagne but sadly although it tasted okay it wasn't somehow quite right and certainly didn't work photography wise.
I'm not one to give up easily and although I had to let it go this time, I'll work on it!


 If you'd like have a go at making my easy to make Banana, Caramel and Chocolate Pizza you can find the recipe here.

After an amazing meal at Zizzi and feeling inspired by the new addition to their new dessert menu - 'Strawberry and Chocolate Pizza' I took on Zizzi's challenge and made my own dessert pizza.  Banana and Caramel Drizzled with Dark Chocolate.  I was really pleased with the result especially because I very rarely make dessert and never know where to begin.  I must say that trying their new dessert really did inspire me to get thinking and have a go.  Hopefully after reading this post then you also might want to have a go yourself.

Here are a few snapshots of our visit to a Zizzi restaurant and more about their 
Strawberry and Chocolate Pizza: 
While we were in the restaurant, part of the challenge was to Tweet/ Instagram using #SweetPizza - it was so funny. We'd purposely gone to the restaurant earlier in the evening than we'd usually go since people would be wondering what an earth we were doing!

Please excuse my poor photographs as you will appreciate I couldn't take my proper camera and as you would expect restaurants just aren't set up with the correct lighting for food photography.

Since we were sitting directly in front of the chef I just had to ask if I could take his picture - it's okay he knew it would end up in this blog post and thought it was cool!


Our starter dishes arrived, we ordered different dishes so we could share and we absolutely loved this one - Fonduta Formaggi a pot of melted cheese, gorgonzola, gruyère and pecorino with baked dough sticks and focaccia bread for dipping.

To the side of the picture you can just see part of the other dish we had ordered, Arancini - Risotto balls with mozzarella, peas and a breadcrumb coating. There are three risotto balls and they're served with a chunky tomato peperonata dip. Warning - they are very moreish!
 

Now for the main course - Oh my word just look at the size the pizza Paul chose!
The Rustica Sofia pizza had lots of lovely spicy chicken, pepperoni, spicy sausage and mozzarella along with chilli and rosemary.  Yep he managed to eat the whole thing!  I was allowed a tiny bit to try it and we both really liked it.


 Here I am not quite knowing where to begin as the Spiedini Pollo (Roast chicken breast with red onions, courgettes and peppers) was as you can see, also huge.  It came with a side of Tuscan potatoes with a white wine and lemon sauce.  It was too nice and it had to be eaten!  The chicken was lovely and tender and the potatoes and sauce were a treat to eat.  But I was getting concerned by now, as we'd already eaten loads and still had to try the Strawberry and Chocolate pizza!


Now I must tell you about this dessert Pizza - Melting Marshmallows and Fresh Strawberries drizzled with Warm Chocolate and Hazelnut sauce - what's not to like?


Yes this is something that has to be ordered.  I must admit even though I'm not a fan of sweet things, this pizza wasn't too sweet at all and the base thin, crispy and light.  The strawberries work really well and take away the much of the sweetness so it isn't overly so and we both thought it was just perfect.

My one recommendation is that after eating a huge meal at Zizzi you seriously only need one of these pizzas to share between two people.  But us greedy pair just had to order the Chocolate and Banana Calzone as well as the pizza which you just see in the background of my picture.  Yes that was also seriously good although it was of course a lot sweeter than the Strawberry and Chocolate pizza which I personally preferred.  Paul however, is a huge fan of both desserts!

  Make sure you try out the ultimate sweet treat from Zizzi this summer.  You can find your local restaurant here.  If you're feeling inspired to turn more savoury things sweet, share your creations with #SweetPizza


  If you'd like more information on Zizzi pop over and visit them here.  

Disclaimer:  Many thanks to Zizzi in Shrewsbury and the fantastic meal and service from their staff.  I was set a challenge by Zizzi to create my own sweet pizza.  We were guests at Zizzi restaurant and I have been compensated for my time and the ingredients used.   All thoughts and opinions are my own.  I was not required to write a positive review.

Tuesday, 15 July 2014

Cherry and Chocolate Meringue Dessert

How can anyone resist a bowl of lovely cherries?  This simple dessert can be made in a flash - Meringue nests and whipped cream topped with fresh cherries and drizzled with melted chocolate.  


Did you know that tomorrow July 16th is National Cherry Day?  Cherries are so nice to eat but the pesty stone inside does make them a bit messy.  However, the new Cherry/Olive Pitter from OXO Good-Grips makes it a doddle to remove cherry stones without mess, making them so much nicer to eat and ready form some sort of dessert or make a sauce.

Here are a couple of pictures I've taken showing the Cherry Pitter in action:

Remove the stem from a cherry and pop it into the holder - stem side up.  Press down to remove the stone.  
 

The OXO Good-Grips Cherry Pitter also works on large cherries too.  Once you've finished just remove the splatter shield by twisting to clean.  Dishwasher safe but it really isn't necessary, hot sudsy water will do the trick. 

Why Cherries are Good for You - text from The Guardian Online.
Anthocyanins in cherries appear to have a marked anti-inflammatory action. Specifically, these compounds seem to be highly effective in treating gout, a condition that causes painful swelling in joints. Last year, a Boston Medical Center study reported that eating cherries reduces gout attacks by 35%. Cherries are also one of the few food sources of the hormone melatonin, which regulates sleep patterns. A study published in 2011 in the European Journal of Nutrition, reported that eating tart montmorency (or morello) cherries significantly raised levels of melatonin and improved sleep. Compared to most other fruits, cherries are low in sugar, which makes them an ideal choice for people who want to lose weight.

 To find out more about the Cherry/Olive Pitter and their other great products pop over to the

Celebrate National Cherry day and have a go at this dessert!
 

 Ps:  All the while I was typing this post I kept typing the word 'cheery' instead of cherry - but if they help you get a good nights sleep then that in turn will make you cheery!

 Many thanks to Zara and OXO Good-Grips for sending me this product to review.
Disclaimer: All thoughts are my own and I was not required to write a positive review.

Tuesday, 24 June 2014

Strawberries and Ice Cream Eton Mess Dessert

Now this dessert came about since I couldn't wait to try out the Strawberry Huller - new from OXO Good Grips and of course the Berry Bowl.
Perfect for summer this Eton Mess style dessert takes no time at all to make and makes perfect eating whilst watching Wimbledon! 



First things first - you need good tasty strawberries and it has to be said these strawberries (kindly sent to me from Berry World) were seriously the best we've ever had.
 The 'Sweet Eve' is a truly British born-and-bred strawberry. They were so, so sweet and juicy and really didn't need anything else with them.  But I was asked to make a dessert and so I did!

The new Berry Bowl from OXO Good Grips is really handy and just the right size to hold a full punnet of strawberries.  There's a colander so you can wash and drain your berries before removing the hulls with this neat Strawberry Huller, also from OXO Good Grips - more about that in a bit.

Monday, 2 June 2014

Yogurt Ideas - Strawberry and Marshmallow or Banana and Chocolate Chip

Strawberry and Marshmallow or Banana and Chocolate Chip - which would you choose? 
You may have seen my post 'How to Make Yogurt using the Judge Digital Yogurt Maker' which was my first attempt.  I made Summer Berry and Vanilla yogurt but if you missed it just click the link and have a quick read.  I said I'd come up with a few more ideas and since this yogurt maker is so very easy to use, I've not stopped using it since it arrived!


I made yogurt in the usual fashion following the easy to follow instructions that came with it.  As before, I used Jersey milk and Yeo Valley Natural Live Bio Yogurt as the 'yogurt starter'.  
But time I wondered what would happen if I added banana flavoured Nesquik to the prepared milk (once it had reached the cooled down to 40C stage and after mixing in the yogurt starter (live yogurt).  

Now, if you have no idea what I'm taking about you really need to have a quick read of my post and hopefully it should become clear!

Thursday, 17 April 2014

Tefal Optigrill - Bacon Wrapped Chicken with Pineapple Pepper and Chilli Salsa

Having recently been sent the Tefal Optigrill I wondered if it really would be as good as they say it is.
But in the short time I've had it I've used it to cook all sorts;  Bacon, Chicken, Burgers, Pork Steaks and Corn on the Cob and every one has turned out perfectly - yep this grill is excellent. 


 The Tefal Optigrill uses sensor technology to measure the weight and thickness of different meats to decide how long it will take to cook them.  For steak, the grill alerts you when the meat is rare, medium and well done.  Fantastic as you can take out a rare steak while leaving the rest to continue cooking. 

Monday, 31 March 2014

Peshwari Naan - Easy to Make Recipe

 Every good Indian curry dish deserves some nice naan bread for dipping and mopping.  Garlic and Coriander is seriously good, but if I have to choose between the two then Peshwari has to be my favourite. 
 Peshwari has a lovely sweet taste to it from the coconut and sultanas.  If you want to you add a few flaked almonds to the top.  So very easy to make and far better than shop bought naan. 
 

Don't forget once the naan is cooked you can freeze them if you have too many.   
Just be sure to defrosted them thoroughly before reheating.  Place the naan breads on kitchen foil and sprinkle with a little water.  I've done it and they turn out fine.  

Monday, 3 March 2014

Chewy Chocolate Chip Granola Bars with Goji Berries

 Goji-berries, also known as Chinese Wolfberry, grow on the common matrimony vine, a shrub up to 4m high.  The fruits can be harvested from August to October. The name "goji" is derived from the Chinese term "Ningxia gouqi", which apparently means something along of the lines of "from the region of Ningxia wolfberry". In China, they have been revered as a vitality and energy source for millennia.

  
Goji Berries are Good for You!
    These amazing little berries are rich in high levels of iron including B12, vitamins and carotenoids (pro-vitamin A) B vitamins and other ingredients.  Containing over 20 trace elements and minerals as well as all essential amino acids.  It is especially valued for its "adaptogenic effect" (promoting vitality and resistance to stress).  They can be eaten raw or used in any recipe to enrich your meal.  
 Western medicine is only beginning to discover the goji berry.  In traditional Chinese medicine, the goji berry has been used for a long time.

Saturday, 1 March 2014

Marsala Honey, Date and Walnut - Pancake Recipe

With Pancake Day coming up this Tuesday, which pancake style and topping will you be making - Do you prefer American style pancakes or the thinner crepe type?
I'd never actually made American pancakes until now and although I think mine are probably a bit on on the thick side, they were still light, fluffy and good to eat. 


These pancakes are for grown ups!  Although you can of course leave out the Marsala for children.  I wondered my mixture of dates along with honey and Marsala would make them too sweet but as it turned out they were fine.  I'm not really a dessert lover but Paul (the husband) loved them. 

 If you're making pancakes this Tuesday, you may be searching through cook books or online for how to make the perfect pancake batter.  If so, Asda have a rather marvelous pancake mix-o-meter which is designed to help you with quantities.  


To make the Marsala, Honey Date and Walnut topping you will need:
15g butter
30g dates - chopped
40g walnut pieces
4 tablespoons runny honey
2 tablespoons Marsala wine
Print Recipe
https://sites.google.com/a/aglugofoil.com/a-glug-of-oil/marsala-honey-date-and-walnut---pancake-recipe

How to do it:
Heat up a medium sized frying pan and add the butter, once it has melted tip in the rest of the ingredients and add the Marsala.  Cook over a medium heat for a minute or two.


To make 4-6 pancakes you will need:
140g self raising flour
1 teaspoon baking powder
½ teaspoon salt
1 tablespoon caster sugar
130ml milk
1 large free range egg
20g melted butter (allow to cool slightly) plus extra for cooking
30g dates - chopped

How to do it:
Sift the flour, baking powder, salt and caster sugar into a large bowl.  In a smaller bowl, lightly whisk together the milk and egg.  Now whisk in the melted butter.
Pour the milk mixture into the flour mixture and and using a whisk, beat until you have a smooth batter without lumps.  Add the chopped dates and stir.  Let the batter stand for a few minutes before using.

Heat a non-stick frying pan over a medium heat and add a knob of butter.  When it's melted, add a ladle of batter (or two if your frying pan is big enough to cook two pancakes at the same time).
The batter will look quite thick but that's how it should be.
Cook until the top of the pancake begins to bubble, then turn it over and cook until both sides are golden brown and the pancake has risen to about 1cm thick.
Repeat until all the batter is used up.

To Serve:
Pop the pancakes onto a plate, quickly reheat the date and walnut mixture and pour over.  Serve straight away you can add a dollop of ice cream if you fancy.


For some Pancake Day trivia, Asda have a fun info-graphic which can be found here.  

This is sponsored post commissioned by ASDA.

Wednesday, 22 January 2014

Banoffee Pancakes - Easy Dessert Recipe

Light fluffy pancakes filled with caramel sauce, bananas, whipped cream and topped with flaked chocolate can only be a good thing.  Since they can be eaten cold and still look and taste every bit as good later on the same day, why not make them before dinner cover the plate in cling film for a no fuss delicious dessert.


 Having been sent a couple of  OXO Good Grips products and set a challenge of coming up with a pancake recipe here's how it went.  Okay, I'm a bit early as Pancake Day isn't until 4th March but yesterday I was in a pancake making mood.  In any case it doesn't have to officially be Pancake Day to enjoy pancakes!

Monday, 16 December 2013

Baked Apples Stuffed with Dates and Ginger - Flora Pro.activ

With all the fancy rich and sugary foods that most of us eat at this time of year, it's good to know you can still have a delicious dessert without it being bad for you.



Flora pro.activ contains plant sterols.  Plant sterols have been shown to lower blood cholesterol. High cholesterol is a risk factor in the development of coronary heart disease.  Consuming 1.5-2.4g of plant sterols per day can lower cholesterol by 7-10% in 2-3 weeks when consumed as part of a healthy diet and lifestyle with sufficient fruit and vegetables.

Having been asked by Flora Pro.activ to make their recipe for Baked Apples with Ginger and Orange, a lovely hamper of goodies arrived!


The hamper contained all the ingredients to make the recipe along with a Jamie Oliver pestle and mortar, lovely a Christmas apron, pomegranate hearts which are jelly like sweets that taste rather nice I must say!
A really nice heart shaped wooden chopping board and a heart shaped Le Creuset stoneware dish.

Now these baked apples are really good, I don't usually like desserts but it has to be said the date and ginger stuffing turns almost toffee like on top of the apples.  The orange and ginger spread is added at the end of cooking and melts over the apples.  In a word, these baked apples are delicious.
Click continue reading for the rest of the post and the recipe.

Sunday, 1 September 2013

The French Market Cookbook - Review

The French Market Cookbook - Vegetarian Recipes from a Parisian Kitchen by Clotilde Dusoulier, creator of the award-winning food blog Chocolate and Zucchini.com   
 
Image taken from the book purely for the purpose of this review.

Although Clotilde isn't a vegetarian she has chosen to eat less meat and fish and is always looking for new ways to cook.
  Each of the 90 recipes in this book take us through the seasons showcasing what's best on the market and in season at the time.

Image taken from the book purely for the purpose of this review. 

The Recipes:
I love that the recipes aren't all about pasta and cheese as I find with so many vegetarian recipes.  
Brilliant photography throughout with a wide range of appetizers, soups, savoury tarts, salads, main courses, sides, pastas through to sauces and dressings, desserts and cookies and cakes.

Just a couple of my many 'Must Makes' from the book!
 The Portobello Mushrooms Stuffed with Plums and Hazelnuts have to happen in my kitchen soon since they look delicious!  And I'm loving the pretty look of the Zucchini and Apricot Socca Tart.  Socca is a thin crepe made with chickpea flour then to use as a tart base the batter is made with less water then baked until set before finishing off under the grill.
Oh and then there's Melon and Ginger Soup - now this also has to be made as it sounds amazing!

 Image taken from the book purely for the purpose of this review. 

All in all:
Nothing looks too tricky to make and although Clotilde lives in France, looking through the book the ingredients seem to be readily available at any good market or supermarket.  
Personally I would recommend this book to anyone, vegetarian or not, since it's packed full of some truly mouthwatering and inspiring dishes that will capture any food lovers interest.

More About:
The French Market Cookbook is written by Clotilde Dusoulier and published by Random House Intl Potter.

  Many thanks to Mat at PGUK Publishers Group for sending me a copy to review.
All opinions and thoughts are my own.  I was not required to write a positive review.  I only ever post reviews on products I like the look of, and therefore would buy myself.
  

Friday, 9 August 2013

Sponge Cake with Summer Berries

Well let me tell you, me and this 'I Heart Cake Mould' are best friends!
A truly marvelous silicone cake mould that enables you to easily create six heart shaped slices of cake.
Now, the mould isn’t actually heart shaped, but instead it's made up of six heart shapes.  Simply bake your favourite cake and all you have to do is divide the cake up equally and you'll have half a dozen cute heart shaped slices!


The silicone I Heart Cake Mould is perfect for baking a cake at anytime but would be fantastic for your loved ones birthday and especially Valentines day.

  You might already know that I'm not really a cake making kind of person, I simply am not very good with baking of any sort and so not too much baking happens in this house.  As you can imagine, Paul (the husband) was really pleased to know I'd been sent this fantastic silicone mould as he knew it meant I would have to make a cake!
 Of course, you don’t have to stick to sponges, how about making some heart shaped jellies?

Saturday, 20 July 2013

Baked Fig and Goats Cheese with Parma Ham

This is one seriously delicious combination - tangy warm goat cheese, sweetness from the baked fig and a slight saltiness from the Parma ham.
 Oh yes, this is just perfect as a starter for any good dinner party.


Easy to make and no need for any fancy equipment - just a non-stick baking sheet or very shallow tray.

Thursday, 20 June 2013

Favourite British Pie - Lemon Meringue

These days it's so easy to go out and buy a ready-made dessert from a supermarket or shop but easier still not to bother having one at all.
Even though there's something quite satisfying about making a nice dessert for everyone to ooh and aah over, I wonder why most of us still don't bother.
Is it because most people think like me and that it would be too complicated?  Well it isn't, I'd never made a lemon meringue pie before in my life.  Fear not and trust me, it's a doddle - if I can do it anyone can!
  

 I was set a challenge by Most Wanted, the lifestyle magazine for their 'Making Summer Taste Better' series asking if I could make a dessert that was fairly easy, not over complicated and perfect for alfresco dining but costing no more than £7.00

 So in an attempt to inspire everyone to have a go and make your own desserts instead of buying ready-made, here I go with lemon meringue pie.

By the way this pie serves 8 to 10 people and actually cost less than the challenge set and cost just £5.99 to make which is fantastic.  You can find the ingredient price list at the end of this post. 

  Time for a small confession; I've been writing this blog for over five years and have never made meringue before until now and it has to be said I'm quite proud of my meringue!

My top tip for success when baking or cooking in general:
 Get everything ready before you begin.  Have a quick read of your chosen recipe prepare your ingredients.  For example in this recipe, zest your lemons, separate your egg yolks from the whites, get the pastry out of the fridge.
Yes I know I used ready-made pastry, but one step at a time here please, I've only just got to mastering meringue never mind making pastry.

Also, have you got the right equipment at the ready, saucepans baking tin?  Have a quick check and your good to go!

Print Recipe

 For the filling you will need:
grated zest and juice of 4 large lemons
90g cornflour
600ml cold water
4 large egg yolks
175g caster sugar

For the meringue you will need:

5 large egg whites
250g  caster sugar
 
For the pastry base you will need:
1 x 500g ready-made shortcrust pastry 

How to do it:

While your getting everything ready, remove the pastry from the fridge as it's better if it's at room temperature.
On a lightly floured surface roll out the dough and line your loose-bottomed flan tin (mine was 24cm).  Prick the pastry base all over with a fork and line with a piece of greaseproof paper, allowing it to come above the rim so it can be easily lifted out after baking.  Fill the shell with ceramic baking beans, or uncooked rice, and bake in a preheated oven at 200C/180C Fan/Gas 6 for 10 minutes.

Remove the baking beans and foil and bake the pastry shell for 5 minutes or until the base has dried out, then remove from the oven.
If the pastry has risen during baking, gently press it down with your hand.

Reduce the temperature to 150C/130C Fan/Gas 2 and get on with the filling:

Mix the lemon zest and juice with the cornflour. Bring the water to a boil, then stir into the lemon mixture. Return to the pan and bring back to a boil, stirring, until the mixture thickens. Remove from heat.
Leave to cool slightly, then stir in the egg yolks mixed with the sugar. Return to a low heat and cook, stirring, until just simmering. Leave to cool a bit before pouring into the pastry shell.
Whisk the egg whites until stiff then whisk in the sugar 1 tablespoon at a time on maximum speed.
 

Pile on top of the filling and spread over - don't fuss too much, I didn't and mine turned out okay.



Bake for 45 minutes or until crisp and brown on top.  Leave to cool a bit before attempting to remove from the tin.
Recipe adapted from Mary Berry's Complete Cookbook


Ingredients purchased from a well known top UK supermarket cost:
Pastry £1.25
Kitty Campbell's Free range very large eggs £2.00
Cornflour 75p
4 lemons £1.00 on offer 4 for the price of 3
Caster sugar 99p - and of course you wont need to use the whole box

Friday, 31 May 2013

Thai Red Curry Foam - YOKO Design Cream Whipper Video

 Cream Whippers are not all about Cream!
There are so many more amazing things you can do with them once you've mastered using it.  That said, they are not at all difficult to use, it's just about getting your recipe right.  


 At first my Thai red curry foam either set too much or didn't set enough.  But I wasn't going to let a cream whipper get the better of me, so I now have the recipe perfected.  I'm still learning new things but in my video I'll show you how to use one and just a couple of things you can create with a cream whipper.

My video shows how to make a cold Thai Red Curry Foam that's great for serving as a starter by adding a few Prawns and there's Fizzy Fruit!
I've also mastered edible coffee but I'll show you that later on in this blog.

Soft Touch Cream Whipper 500ml:
Now, there are many cream whippers out there to choose from, but it has to be said very few are as stylish as this one by YOKO Design.
This good-looking Soft Touch Cream Whipper is available in bright green, bright orange or black.

 Smooth and soft to the touch, perfect for vegetable or fruit mousses, sauces, and hot or cold creams.  The cream whipper comes with three innovative nozzles, so you can be as creative as you like.  Everything is easy to clean with the bottle brush provided.
Requires nitrous oxide gas cartridges (not included in the box) but sold separately.  It is made from aluminium and is rubber coated.

Apologies in advance for my not too professional video! 

*If the video doesn't show on your device it can be found here.

My recipe for Thai Red Curry Foam can be printed by clicking on the icon below.

A short while ago I reviewed the YOKO Design Silicone Cooking Bag, Popcorn Maker and Omelette Cooker - you can find my post and video here.  
YOKO Design products can be purchased from Emporium Direct over at Amazon.

Many thanks to Sergio at YOKO Design for sending me this amazing cream whipper.
All opinions and thoughts are my own.  I was not required to write a positive review.  I only ever post reviews on products I like the look of, and therefore would buy myself.

Sunday, 7 April 2013

Fruit Gift Basket from First4Hampers - Review

Having been very kindly sent this 'Detox and Relax' Fruit Gift basket from First4Hampers to review, I have to say I'm totally impressed. 

 The fruit basket was perfectly packaged and I know it was only ordered for me on Thursday afternoon (just before 1pm) and it arrived the next morning.

Thursday, 28 February 2013

Apple and Boozy Sultana Filo Pastry Pie

Apples with nice fat Rum soaked sultanas encased in crispy filo pastry is not only yummy but looks good and more to the point it's nice and easy to make too.
Now, British Pie week is about to be upon us (4th to 10th March) so whatever pie you like best, you must be making one!  From traditional Steak or Steak and Kidney, Chicken and Mushroom,  Chicken and Ham though to savoury pies such as the much loved by almost everyone, the Apple Pie.
  Readers of this blog will know by now I don't really do baking. 
Why? Because I can't do it - I have no patience for measuring flour and stuff. So for me, the easiest and 'cheats' option to buy ready made pastry.  Filo pastry is marvelous stuff and makes everything so much easier - there's no need to fuss about trying to make it look good - just wrap your pie in filo and throw some extra sheets on top and the jobs a good'un!

Friday, 9 November 2012

Pork and Date Stuffing Recipe - Great for Christmas

Perfect with Sunday roast chicken, but this stuffing is especially nice at Christmas and is so very easy to make too.  
If you use pork that hasn't been previously frozen you can make these now, freeze them and that's another job done for Christmas day! 
Of course you don't have to make the stuffing into balls, you can just put it in a tray and cook.

Wednesday, 29 August 2012

Moroccan Chicken Tagine with Dates and Honey

 You may remember a while back I went to a Masterclass with Marco Pierre White and Knorr.  We all loved his idea of using something other than water to dissolve the Knorr stock pot.

 
Recently I was kindly sent another Seasonal box from Knorr which included two baby chickens and given the challenge to either cook Marco Pierre White's recipe of Spatchcocked Chicken with Chipolatas and Rosemary, or come up with a recipe of my own.....
Inspired by Marco's idea with the Knorr stock pot, I used tomato juice in this 'make it up as I go along recipe'.  Even if I do say so myself, the result was something truly delicious, chicken in a lightly spiced and slightly jammy rich and thick sauce.

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