Monday, 23 March 2015
Now we're talking proper premium Italian food that is not only delivered to Italy but can also be shipped to places all over Europe from Milan.
I was in my element browsing through the Ufuud website looking at all the beautiful foods and the product packaging just cries out 'buy me'! I mean seriously, look at the lovely products - I can't wait to try them all.
Pasta of all shapes and some you can't buy over here in the UK.
Monday, 2 March 2015
Did you know it's SPAM® Appreciation Week?
Oh yes indeed - from 2nd to the 8th March 2015 the annual SPAM® Appreciation Week brings together fans new and old to celebrate the world’s most famous meat. For 2015 it’s time to celebrate just how perfect SPAM® Chopped Pork and Ham is for a hearty and delicious breakfast.
After all, no other meat can claim to have such an incredible 78 year history and still be as popular to this day around the world.
So what really makes SPAM® Chopped Pork and Ham stand out from the meat crowd and have its very own appreciation week?
Here are some facts about SPAM:
More than eight billion cans of SPAM® Products have been opened since its launch back in 1937
They may only be islands, but Hawaii and Guam go crazy for SPAM® Chopped Pork and Ham. In Aloha State more than 7 million SPAM® products are sold per year and Hawaii even hosts its own annual SPAM JAM® festival in Honolulu. While in Guam an average of 16 SPAM® products are consumed by every person per year.
SPAM® Chopped Pork and Ham is made from more than 90% prime shoulder pork and ham
In South Korea, SPAM® Chopped Pork and Ham is considered a gourmet delicacy and is often given as a gift.
340g can SPAM® Chopped Pork and Ham - cut into 2cm cubes
7 large free range eggs
4 tablespoons milk
a few leftover cooked new potatoes - halved
6 baby plum tomatoes - halved
4 spring onions - finely sliced
50g Cheddar cheese - grated
1 tablespoon vegetable oil
a couple of pinches smoked paprika
sea salt and freshly ground black pepper to season
How to do it:
Crack the eggs into a mixing bowl, add the milk and the salt and pepper and mix well using a fork.
Get yourself a nice big frying pan add in the cubes of SPAM® Chopped Pork and Ham. Add the cooked potatoes along with a sprinkling of smoked paprika. Fry until golden and lightly browned.
Now add the oil into the hot frying pan and pour in the egg mixture. Keep bringing the cooked egg and SPAM mixture into the centre of the pan and swirling the mixture around until the egg has formed a “pancake” but is still soft on the top. Make sure the SPAM and potatoes are evenly distributed
Scatter on the tomatoes and spring onions. Top with the grated cheese and another sprinkle of smoked paprika.
Pop under a hot grill until the cheese is golden and bubbling and the egg is finished cooking.
Cut the frittata into slices and serve hot straight from the pan and enjoy!
You can find out more about SPAM and the different varieties available over at the SPAM website.
Disclaimer: I was compensated to cover my time creating this recipe.
Monday, 1 September 2014
Sunday, 27 July 2014
Just for the record, I'm not claiming this to be authentic Tuscan food, just Tuscan flavours and something I made up as I went along.
About Filippo Berio:
The Gran Cru range is a selection of three regional Italian Extra Virgin Olive Oils. Each of the three Gran Cru oils - Dauno, Monti Iblei and Toscano have their own unique characteristics.
Wednesday, 23 July 2014
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!
Monday, 29 July 2013
Wednesday, 20 March 2013
I have to admit I'd never tried Garofalo Pasta until recently when I was very kindly sent a huge range to try. Of course I haven't got round to trying them all as yet, but one thing's for sure, this pasta is GOOD!
It's hard to describe but Garofalo Pasta certainly tastes richer and fuller in flavour than most other brands. Yes I'm converted - Garofalo is the way to go if you want Top Quality Great Tasting Pasta.
Spaghetti with Chicken, Chorizo and Sun-dried Tomatoes:
Created from only the finest durum wheat in Gragnano, which is in the shadows of the ruins of Pompeii.
Sunday, 12 August 2012
Thursday, 21 June 2012
Thursday, 5 April 2012
You'll find easy to make recipes such as this Beef and Wine soup that looks so lovely and creamy and can be made in just a few minutes!
All in all I'm loving this book and can't wait to make a good few things from it.
Also, series two of the BBC2 television program starts on April 19th.
By the way, you can see my review on the Two Greedy Italians latest DVD here.
Thank you to Yvonne for sending me a copy to review.
Wednesday, 28 March 2012
In each of the four hour long episodes the pair create dishes using ingredients and influences they discover along their gastronomic journey. They travel through different Italian regions and uncover a changed Italy in some areas and a fiercely traditional, mostly untouched world in others.
This DVD is funny, interesting and very entertaining and here are just a couple of snippets of what to expect!
Gennaro tries to seduce Antonio (yes you read right)!
Gennaro tries to find a wife for Antonio by joining a dating agency and Antonio then has a dinner date with 'Erica' a lovely girl but turns out to be half his age!
The Two Greedy Italians visit a pasta factory and later cook up a stew and polenta.
The DVD comes with four recipe cards and is available to pre-order now over at Amazon. Oh and by the way, a new series of Two Greedy Italians airs on BBC2 in April.
Technical information: Feature running time: 4h approx
Studio: Fremantle Home Entertainment
Sunday, 4 September 2011
Friday, 10 September 2010
Thursday, 13 May 2010
Saturday, 11 July 2009
Chicken saltimbocca is just so, so nice. Imagine the sweetness of the Marsala wine and the slight saltiness of the Parma ham along with chicken fillets that have been cooked just right so the chicken is really tender. In a word - yum.
This lovely sauce seeping into the cheesy mash - not just any cheesy mash potato but Jan's ultimate cheesy mash! Recipe for that will follow tomorrow.
2 chicken breast fillets - skinless
2 slices of Parma ham
2 tablespoons of olive oil
50g salted butter
6 small sage leaves
a handful of freshly chopped flat leaf parsley
salt and pepper to taste
How to do it:
Put the chicken breasts on a chopping board and cover with cling film. Using something flat and 'bashable' bash out until they are flattened. Don't go too mad as you don't want to tear them.
Season with a little salt and pepper. Place 3 sage leaves on each breast and lay a piece of Parma ham on top. Secure with a wooden skewer.
In a large frying pan, heat the oil and half of the butter on a medium heat. Once it's nice and hot, place the chicken in the pan, ham side down. Cook for 2 minutes until browned. Turn and cook for a further 3 minutes until just cooked through.
When that's done, remove and put the chicken onto a plate and cover with foil.
Pour the Marsala wine in the hot frying pan and with the help of a wooden spoon, start to deglaze by scraping up the lovely gooey bits on the bottom. Over a high heat simmer for 2 minutes until slightly reduced.
Now, stir in the remaining butter then season with salt and pepper.
Return the chicken and any juice to the pan, throw in the chopped parsley.
Sunday, 21 June 2009
One large or two medium sized ovenproof dishes
80g of either smoked streaky bacon or pancetta
5 or 6 sun dried tomatoes drained from their oil (or re hydrated dried ones)
Heat the butter and oil in a large pan and fry this mixture along with the tomato puree over a low heat and cook for about 10 minutes or until soft.
Add the tomatoes, red wine and bay leaves. Stir well and bring to the boil.
For the Sauce;
Melt the butter in a saucepan then add the flour and stir and cook together.
Take off the heat briefly, and whisk in the milk with a hand held balloon whisk. Now put back on the heat stirring all the time.
Season with salt and pepper and turn down the heat and cook until slightly thickened. You want a fairly running sauce to be able to coat the pasta easily. When that’s done remove from the heat and stir in some freshly grated nutmeg.
Preheat your oven to 200C/400F/ Gas 6
Put a large pan of slightly salted water on to boil ready for your pasta.
When it’s boiling add the pasta. Cook the pasta until it’s almost done (al dente). You don’t want soggy pasta.
Remove the bay leaves from the sauce. Now add the meat sauce and mix again until the pasta is covered in both.
Don’t fuss about getting it all even colour as it looks better with more white sauce in places.