tag:blogger.com,1999:blog-31218804570758862292024-03-08T19:16:51.509+00:00Freycobgood food made easy. ™Anonymoushttp://www.blogger.com/profile/15038719369649645660noreply@blogger.comBlogger180125tag:blogger.com,1999:blog-3121880457075886229.post-41165055944333454202015-05-31T11:33:00.000+01:002015-05-31T11:33:13.023+01:00My blog has movedI have moved my blog to my own domain.<br />
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Please find me here at<br />
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<a href="http://www.freycob.co.uk/">www.freycob.co.uk</a><br />
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Thanks!<br />
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Rosie xAnonymoushttp://www.blogger.com/profile/15038719369649645660noreply@blogger.com0tag:blogger.com,1999:blog-3121880457075886229.post-65741112720829900532015-05-22T20:52:00.003+01:002015-05-22T21:16:48.730+01:00My Perfect BarbecueIt's getting to that time of year, when the evenings are getting longer, the weather is getting warmer and we're all realising that we can cook and enjoy the outdoors again. With this in mind, and in association with the Central England Co-Operative, I've come up with some delicious ideas that you can use to cook yourself a tasty meal to enjoy outdoors with a cheeky glass of wine (or two).<br />
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<b>Beef Burgers:</b><br />
500g Lean minced beef<br />
1 medium red onion<br />
¼ Red pepper<br />
¼ Orange pepper<br />
Bunch coriander<br />
Salt and Pepper to season<br />
30ml Double Cream<br />
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1. Finely chop the onion and the peppers.<br />
2. Chop the coriander.<br />
3. Place the mince, chopped onions, pepper and coriander into a large bowl.<br />
4. Add the cream and season with salt and pepper.<br />
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5. Mix together thoroughly and shape into 6 burgers.</div>
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6. Chill for 10 minutes in the fridge.<br />
7. Cook on the barbecue until thoroughly cooked through.<br />
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<b>Sausage Wheel:</b><br />
1 Pack of Cumberland Sausages<br />
3 long metal skewers (or use wooden ones that you've soaked in water)<br />
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1. Untwist the individual sausages and distribute the meat evenly throughout the skin.<br />
2. Roll gently into a spiral.<br />
3. Skewer through from one side, through the centre and back through the other side, evenly using your three skewers.</div>
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4. Brush the surfaces with oil and barbecue until cooked through.<br />
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<b>Chicken, Pepper & Red Onion Skewers</b><br />
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1 Chicken breast, cubed<br />
1 Red onion<br />
¼ Red pepper<br />
¼ Orange pepper<br />
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1. Cut the top and bottom off the onion, then stand it on one of the flat edges.<br />
2. Slice vertically through the onion into 6 wedges.<br />
3. Cut the peppers into pieces the approximate size of your onion wedges.<br />
4. Thread the pieces of chicken, onion and pepper alternately onto the skewers.<br />
5. Brush with a little oil and barbecue until the chicken is cooked.<br />
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<b>Pineapple Salsa:</b><br />
175 Pineapple in natural juice<br />
4 Spring onions<br />
50g Red pepper<br />
15ml Cider vinegar<br />
15ml Dark brown sugar<br />
60ml BBQ sauce<br />
5mm Root Ginger.<br />
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1. Chop the pineapple, onions and pepper.<br />
2. Grate the ginger.<br />
3. Place all the ingredients into a saucepan and heat through for 10 minutes.</div>
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4. Serve hot or cold with your cooked burgers and sausage wheel.<br />
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<b>Soured Cream Mint Dressing:</b><br />
100ml Soured cream<br />
15ml Concentrated mint sauce<br />
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1. Mix the soured cream and the mint sauce together thoroughly.<br />
2. Serve with your cooked meats and salad.<br />
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I served my burgers in warmed pitta breads, which I spread with the soured cream mint dressing and stuffed with salad.<br />
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<span style="font-size: x-small;"><b><i>I was provided with vouchers from the Central England Co-Operative to purchase ingredients to make my BBQ meal.</i></b></span></div>
Anonymoushttp://www.blogger.com/profile/15038719369649645660noreply@blogger.com0tag:blogger.com,1999:blog-3121880457075886229.post-44232706918201461142015-05-12T18:00:00.000+01:002015-05-12T18:00:03.367+01:00Saffron Bakewell TartSaffron is a spice from the Crocus genus of flower. The flowers grow 20-30cm and each bear up to four flowers. Each flower has three vivid crimson stigmas (strands). These 'strands' are collected and dried to be used mainly as a seasoning and a colouring in foods. Saffron is generally sold by weight, which as you can clearly imagine, it takes an awful lot of those stigma strands to produce a single gramme of the saffron we use in the culinary world. This makes it the most expensive spice in the world. Currently Iran produces approximately 90% of the world's production of the saffron that is in use today. It takes approximately 80,000 saffron flowers to produce just 500 grammes of finished saffron.<br />
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Saffron has a hay like fragrance and contains a pigment which gives a golden yellow colour to dishes. It has also been used to dye fabrics and textiles as far back as the 7th Century and has been traded and used for over 4,000 years.<br />
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I was recently sent a sample of saffron to try from the <a href="http://premiersaffron.co.uk/" target="_blank">Premier Saffron</a> company who import their hand picked saffron from Iran.<br />
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Pairing perfectly with almonds, I re-created the traditional Bakewell Tart to include some saffron, thereby adding a slightly different, but subtly delicious tasted. Here's how I did it:<br />
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<b>Pastry</b><br />
225g Plain flour<br />
50g Lard<br />
50g Butter<br />
25g Caster sugar<br />
30ml (approx.) cold water<br />
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<b>Filling</b><br />
5-6 strands Saffron<br />
15ml Milk<br />
125g Butter<br />
125g Caster sugar<br />
150g Ground almonds<br />
75g Ground Rice<br />
2 Eggs<br />
2.5ml Almond essence<br />
45ml Raspberry jam<br />
Flaked almonds to decorate<br />
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1. To make the pastry, cut the lard and butter into small cubes and add them to a large bowl containing the flour and sugar. (I use half lard and half butter to give a 'short' crisp pastry, as taught to me by my nan and my mum).<br />
2. Rub them together with your fingertips until the mixture resembles fine bread crumbs (it helps to keep the pastry cool and the butter and lard not to melt if you only use your finger tips).<br />
3. Add the cold water, a little at a time, until the mixture comes together to form a dough.<br />
4. Wrap in cling film and leave to chill in the fridge for 20 minutes.<br />
5. Heat the oven to 190℃, and place an upturned rectangular baking tin in to heat up (this will help prevent your tart from getting a 'soggy bottom'.<br />
6. Remove the pastry from the fridge and roll out to an even thickness to line a 20cm square tin.<br />
7. Retain the pastry trimmings for decoration.<br />
8. Return the pastry lined tin to the fridge to chill whilst you prepare the filling.<br />
9. Place the saffron strands onto an oven proof plate and heat in the oven for 4-5 minutes until warmed (this helps the flavour and colour release from the strands).<br />
10. Warm the milk gently then add the warm saffron strands. Stir and leave to infuse for a few minutes. The milk will turn a summery pale yellow colour.<br />
11. In a large bowl, place the butter, caster sugar, ground almonds, ground rice, eggs and almond essence.<br />
12. Add the milk and saffron mixture and beat until well incorporated.<br />
13. Remove the pastry case from the fridge and spread the jam evenly over the base.<br />
14. Pour the filling mixture into the pastry case, over the top of the jam.<br />
15. Re-roll the pastry trimmings and use to decorate the top of the Bakewell Tart.<br />
16. Sprinkle with flaked almonds to decorate.</div>
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17. Place in the oven on top of the upturned baking tin and bake for 35-40 minutes until the top is golden brown and the pastry is cooked.<br />
18. Remove from the oven and leave to cool in the tin for 5 minutes, then remove the tart from the tin on to a wire cooling rack and leave until cold.</div>
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19. Slice and serve with custard or simply on its own with a cup of tea.<br />
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The saffron adds a very subtle flavour to the Bakewell Tart and marries perfectly with the almonds.<br />
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<span style="font-size: x-small;"><b><i>I was sent a pack of the saffron strands from Premier Saffron to try. I was under no obligation to create a recipe or to link to their website as a result of receiving the sample.</i></b></span><br />
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Anonymoushttp://www.blogger.com/profile/15038719369649645660noreply@blogger.com0tag:blogger.com,1999:blog-3121880457075886229.post-29442957041536192102015-05-10T21:37:00.001+01:002015-05-11T21:03:38.716+01:00George Foreman Evolve Grill - Cactus Kitchens LondonI was recently invited to go to the <a href="http://www.cactuskitchens.co.uk/" target="_blank">Cactus Kitchens </a>in Clapham which is co-owned by Michel Roux Jr and is the film studio for <a href="http://www.bbc.co.uk/programmes/b006v5y2" target="_blank">Saturday Kitchen</a> as part of a small band of Food Bloggers for the launch of the new <a href="http://www.georgeforeman.co.uk/entertaining-grills/evolve-grill-21610.html?gclid=CKXZ_s_6t8UCFQXmwgodp6kAHg" target="_blank">George Foreman Evolve Grill.</a><br>
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On arrival at the event, we were taken upstairs to the Cookery School which is on the top floor of this converted church and which has an incredible space and light as well as beautiful original feature beams where we were welcomed with glasses of Prosecco and canapés of cream cheese and smoked salmon served on savoury cheese waffles.<div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFaIOMzXZpHniiseQ680z7HVngyM9ye44_djXPYTJ4IreMhyphenhyphenLLOjEpM1tc9GIeOHjuTdtpmW6X9I6nCcgbav83LEm8ffdB4rAtLZTi33yusdsqBKEvdR9DH_irX1bVrpEj51gLpFeScp8/s640/blogger-image-1649947328.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFaIOMzXZpHniiseQ680z7HVngyM9ye44_djXPYTJ4IreMhyphenhyphenLLOjEpM1tc9GIeOHjuTdtpmW6X9I6nCcgbav83LEm8ffdB4rAtLZTi33yusdsqBKEvdR9DH_irX1bVrpEj51gLpFeScp8/s640/blogger-image-1649947328.jpg"></a></div><br></div><div>We were introduced to the lovely team from George Foreman and the members of the PR company before being shown to our work stations where we each had an Evolve Grill to use to create our dishes that we'd eat that evening.<br>
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To start, we created a tasty dish of sesame crusted tuna steak served on an light and fresh Asian salad base. Using the sear function of the George Foreman ensured a perfectly cooked crust to the tuna steak.<br>
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Following on from our starters, we changed the bottom grill plate to the deep baking pan and created a fresh tasting beetroot and broccoli pizza. The base of the pizza was perfectly cooked and crispy whilst the top of the pizza, under the heat of the top grill plate ensured that the cheese was melted beautifully.<br>
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To follow we created light and fresh yellow plums skewered with rosemary sprigs, over which we poured a delicious honey, orange and liqueur syrup.<br>
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We were also treated to a taster of an incredibly tasty sirloin steak with a Hollandaise sauce as well as the some American style waffles and fruit.<br>
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To top off the evening, we were each given the George Foreman Evolve grill that we'd been using to take home and were invited to have a look around the Saturday Kitchen film studio, where we duly posed for our 'Omelette Challenge' photo.<br>
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Spurred on by the versatility of this amazing machine (my first ever George Foreman), I then ordered a set of the waffle plates (£14.99) for collection from my local Argos. Needless to say, Sunday saw us eating waffles and fresh fruit for breakfast!<br>
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Since then, I've grilled chicken, steaks, bacon and toasted sandwiches on the grill plates, made a sweet & sour chicken in the deep baking pan and have had waffles most weekends for breakfast! I think I'm in love with my George Foreman Evolve and how clean and versatile this piece of kitchen equipment is. No more cleaning fat splashes from the tiles at the back of the hob when preparing chicken or steaks, or from the top of the grill when making bacon in the oven.<br>
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The Evolve is a 5 portion, family sized, grill with removable plates which you can easily place in your dishwasher to clean after use. It comes with a pair of non stick grilling plates which are angled to allow fats and juices to run off and which are caught in the trough that you place at the front of the machine. What's different about this grill though is that you can easily, with the twist of a lever, adjust the foot so that the grill is horizontal, making it perfect for toasting sandwiches and for grilling vegetables or fish. Not only this, but the bottom grill plate is easily and quickly changed for a deep baking pan, in which you can cook omelettes, pizza and tray bakes. Ordinarily the George Foreman grills heat up to 220℃, but this new Evolve machine has a digitally variable temperature selection which includes a 90 second, 260℃, sear function allowing you to quickly sear your steaks to lock in that all important flavour. An additional feature is the digital 20 minute timer which you can set and leave until it reminds you when your food is cooked.<br>
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An optional extra purchase available for this grill is a pair of non stick waffle plates, allowing you to make an incredible, quick and easy, tasty breakfast in no time at all. These also go into your dishwasher for easy clean up after breakfast. Of course, waffles aren't just sweet treats, but can be made into a savoury base for canapés or teatime snacks.<br>
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<span style="font-size: x-small;"><b><i>I attended the event as a guest of the PR company for George Foreman Grills. As part of the event we were each given the George Foreman Grill that we had been cooking on that evening, free of charge. The waffle plates I purchased personally.</i></b></span></div>
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</div>Anonymoushttp://www.blogger.com/profile/15038719369649645660noreply@blogger.com0tag:blogger.com,1999:blog-3121880457075886229.post-25120030741008063502015-03-31T20:19:00.000+01:002015-03-31T20:19:30.131+01:00Chocolate Cake for Easter<div>
<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">The most indulgent chocolate cake to grace my table is this one that I made in collaboration with the <a href="http://www.centralengland.coop/" target="_blank">Central England C</a></span><a href="http://www.centralengland.coop/" target="_blank">o-Operative</a>. Unlike most chocolate cakes, it's not dry as it has evaporated milk in the recipe. It's slathered in a rich and creamy chocolate ganache and is decorated with rather a lot of chocolate mini eggs along with some decadent praline animals.</div>
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It's certainly not a cake you'd make every week, but for special occasions and a little indulgent treat, this is the cake sure to be a hit with any chocolate lover.</div>
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All of my ingredients were sourced from my local <a href="http://www.centralengland.coop/" target="_blank">Co-Operative</a>, and where possible, FairTrade ingredients were used.</div>
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<b><i>Cake:</i></b></div>
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300g Self raising flour</div>
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340g Caster sugar</div>
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40g Cocoa</div>
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150g Butter (room temp)</div>
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3 Large eggs</div>
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110g Evaporated Milk</div>
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80g Water</div>
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5ml Vanilla extract</div>
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<b><i>Ganache:</i></b></div>
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200g Dark chocolate</div>
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100g Milk chocolate</div>
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250ml Double cream</div>
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<b><i>Decoration:</i></b></div>
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Cadbury Mini eggs (my cake took 9 bags)</div>
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Box of Co-Operative Spring praline chocolates</div>
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1. Heat the oven to 180℃.</div>
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2. Grease and line two 20cm/8" cake tins.</div>
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3. In a large bowl place all the cake ingredients.</div>
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4. Mix together for 4-5 minutes until light and fluffy.</div>
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5. Divide equally between the two cake tins.</div>
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6. Bake for 35-40 minutes until a skewer inserted into the centre of the cake comes out clean.</div>
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7. Cool in the tins for 5 minutes, then turn out into a wire rack to cool completely.</div>
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Whilst the cakes are cooling, now is the time to get your ganache ready. </div>
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8. In a saucepan, break the chocolate into squares and add the cream.</div>
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9. Heat very gently until the chocolate has melted, stirring frequently.</div>
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10. Remove from the heat and pour into a large bowl, then set aside to cool and set.</div>
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11. When the cakes are cold and the ganache has set, use ¼ of the ganache to sandwich the cakes together.</div>
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12. Place the cakes onto a serving plate and u<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">se the other ¾ of the ganache to thickly coat the sides and top of the cake. Don't worry about it being perfectly smooth and pretty as you're going to decorate the sides and top with lots and lots of mini eggs.</span></div>
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13. Starting at the bottom, place a row of mini eggs all around the cake, adding extra layers until you either run out of mini eggs, or you've covered the sides completely. </div>
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14. Decorate the top of the cakes with the spring praline chocolates.</div>
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You won't want a large slice of this cake unless you're a raving chocoholic with the sweetest tooth known to man, so this cake will certainly go a very, very long way indeed! You could even (perish the thought!) share it with friends and neighbours, as I did!</div>
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Happy Easter, enjoy my recipe xx<br />
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<span style="font-size: x-small;"><b><i>I was sent a voucher from the Central England Co-Operative to buy ingredients with which to create a recipe for them.</i></b></span></div>
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Anonymoushttp://www.blogger.com/profile/15038719369649645660noreply@blogger.com0tag:blogger.com,1999:blog-3121880457075886229.post-10225580935256312432015-03-30T22:15:00.002+01:002015-03-31T21:16:03.955+01:00Wine Review - Central England Co-Operative - Pic Saint LoupMy wine review this month for the <a href="http://welikewine.centralengland.coop/" target="_blank">Central England Co-Operative</a> is a beautiful, peach coloured, Pic Saint Loup 2013 rosé from the Languedoc region of Southern France, close to Montpelier.<br />
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This wine is part of the Co-Operative's Truly Irresistable range of wines and is in the Top 100 wines produced from the South of France. It has '<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">appellation d'origine protégée' or 'protected designation of origin' which means that this wine can only be produced from grapes grown in this area (much as Champagne can only be grown from grapes grown in the Champagne region of France). </span><span style="-webkit-text-size-adjust: auto; font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">It's produced from a blend of the Syrah and Grenache grapes.</span><br />
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">This light, crisp dry rosé wine is perfect when served chilled to accompany light pasta dishes, such as my <a href="http://freycobsfood.blogspot.co.uk/2013/10/fusilli-al-vegetali.html" target="_blank">Fusilli Al Vegetali</a>, pizzas, salads and charcuterie. Simply in a glass on it's own is a wonderfully pleasant drink too.</span><br />
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">I can imagine sipping a glass (or two) of this, whilst sitting in the setting summer sun, eating some fabulous food and chatting to friends. Cheers! </span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-size: xx-small;"><b><i>I was sent a voucher to purchase a bottle of wine of my choice from the range available in the Co-Operative. The review above is my personal opinion of the bottled wine that I chose.</i></b></span></div>
Anonymoushttp://www.blogger.com/profile/15038719369649645660noreply@blogger.com0tag:blogger.com,1999:blog-3121880457075886229.post-73327083217943290152015-03-15T10:00:00.000+00:002015-03-15T10:00:01.039+00:00Lamb steaks with Friars Farm Middle Eastern Marmalade and Potatoes <div class="separator" style="clear: both; text-align: left;">
Being based in Northamptonshire, <a href="http://www.friars-farm.com/" target="_blank">Friars Farm,</a> one of the local producers of jams, chutneys and sauces approached me and asked if I'd like to sample some of their products. Of course being a foodie, and wanting to support local producers, I said yes and I'm thoroughly glad I did too! They have a fab range of products; the first of which, their Middle Eastern Marmalade, I'm reviewing here. I also used this in a batch of flapjacks that I made, but for that recipe you'll have to wait a short while...!</div>
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1 Red onion</div>
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4 Lamb leg steaks</div>
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4 tsp Friars Farm Middle Eastern Marmalade</div>
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Freshly ground black pepper</div>
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1 Sweet potato, peeled</div>
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2 Large potatoes, washed but not peeled</div>
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1 Knorr chicken stock pot, dissolved in:</div>
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280ml Boiling water</div>
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145ml Orange juice</div>
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2 tsp Mint sauce concentrate</div>
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1 Knorr rich beef gravy pot</div>
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100ml Double Cream</div>
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1. Heat the oven to 150℃.</div>
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2. Lay the lamb leg steaks in a single layer on the bottom of a rectangular dish.</div>
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3. Spread 1 teaspoon of the Friars Farm Middle Eastern Marmalade over each of the lamb steaks.</div>
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4. Season with ground black pepper.</div>
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5. Slice the sweet potatoes on setting 3 of a <a href="http://www.oxouk.com/p-549-hand-held-mandoline-slicer.aspx" target="_blank">Oxo Hand Held Mandoline</a> and layer on top of the lamb steaks.</div>
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6. Slice the potatoes on setting 3 of the mandoline then layer these over the sweet potato and lamb.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAcqHNVD6DKCvV1I2g3KUSGbXjIrweV0cjr2m7eoqGTlZ-5KHEHI765cfYRDgTf79VYOW8t4FTo3ZuQcnyzr51iQipuoWiiSGmgza3TCKcQAJBEkUQT3hGj-SNXeOdkyUEItSm7UhYmAA/s1600/IMG_3450.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAcqHNVD6DKCvV1I2g3KUSGbXjIrweV0cjr2m7eoqGTlZ-5KHEHI765cfYRDgTf79VYOW8t4FTo3ZuQcnyzr51iQipuoWiiSGmgza3TCKcQAJBEkUQT3hGj-SNXeOdkyUEItSm7UhYmAA/s1600/IMG_3450.JPG" height="240" width="320" /></a></div>
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7. Mix the chicken stock, orange juice and mint sauce concentrate together.</div>
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8. Gently pour this over the lamb and potatoes.</div>
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9. Cover the dish with foil. I run my finger gently around the inside of the dish after covering it which creates a low point, thereby enabling the evaporated juices to drip back down into the dish and retaining the moisture.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8_aCZELEDguLNnYcxSJQIkFE3szPFhvP9OojHZA1DVUHYy4wMKxrkc0w8oPUP9eBECJvwQuJ6CIOVYzf2xu7zcWWJBg1C81gJx4Kwt6YouIzy7_sztA0UBHCRRWJC-i0Sqi3RL7sKqgQ/s1600/IMG_3452.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8_aCZELEDguLNnYcxSJQIkFE3szPFhvP9OojHZA1DVUHYy4wMKxrkc0w8oPUP9eBECJvwQuJ6CIOVYzf2xu7zcWWJBg1C81gJx4Kwt6YouIzy7_sztA0UBHCRRWJC-i0Sqi3RL7sKqgQ/s1600/IMG_3452.JPG" height="320" width="240" /></a></div>
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10. Place in the centre of the oven and cook for 3 hours.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisIIITcSyO8zgiTJHFGFiHF7aNAOVYYgzIqer3bOF6kFVz0NhZOSQmVKsJOUwy776n4GEZ6ocBi4OVHdq88i8BBwuRjIIjk0_HFngvvpgPdLfFo45hRWZMSB3AK6XOxH6Zq1vApiI80qE/s1600/IMG_3453.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisIIITcSyO8zgiTJHFGFiHF7aNAOVYYgzIqer3bOF6kFVz0NhZOSQmVKsJOUwy776n4GEZ6ocBi4OVHdq88i8BBwuRjIIjk0_HFngvvpgPdLfFo45hRWZMSB3AK6XOxH6Zq1vApiI80qE/s1600/IMG_3453.JPG" height="240" width="320" /></a></div>
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11. When cooked, remove from the oven and gently drain the juices into a saucepan.<br />
12. Re-cover and keep warm whilst you make the gravy.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilUURu_xDrBNddIJDh-jMEvTnK7k8wKN0u_Z0a9RnGXr4ph9NwvtPuZ7okI6v7H2eFdb1mj9U8SilAKjkSUwTvij7jPfFfVBZE6UCkTYoIx2mba2UNMmy277avWW5qV2TfwUkhNyV08UQ/s1600/IMG_3454.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilUURu_xDrBNddIJDh-jMEvTnK7k8wKN0u_Z0a9RnGXr4ph9NwvtPuZ7okI6v7H2eFdb1mj9U8SilAKjkSUwTvij7jPfFfVBZE6UCkTYoIx2mba2UNMmy277avWW5qV2TfwUkhNyV08UQ/s1600/IMG_3454.JPG" height="240" width="320" /></a></div>
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13. Add the beef gravy pot to the saucepan and quickly bring to the boil, whisking to distribute the gravy pot.<br />
14. Add the double cream and gently heat through.<br />
15. Serve a lamb steak with the potato topping on a bed of peas with the gravy poured on top.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJcBikBtLbauKMmWFEpv-HITLqUcV2rcdRyZJz6WpD3OYWV_yDdbRodOaeKxdovvSGGtFxwYtxo1KZgR3goX8latr6p0RaMTp7z0r-sMRvliwCWiJclsX9-H0e2GPtyjkK1qpkGckrAts/s1600/IMG_3455.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJcBikBtLbauKMmWFEpv-HITLqUcV2rcdRyZJz6WpD3OYWV_yDdbRodOaeKxdovvSGGtFxwYtxo1KZgR3goX8latr6p0RaMTp7z0r-sMRvliwCWiJclsX9-H0e2GPtyjkK1qpkGckrAts/s1600/IMG_3455.JPG" height="320" width="240" /></a></div>
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<b><i><span style="font-size: x-small;">I was given a range of products from Friars Farm to try. I was under no obligation to develop or publish a recipe using their products.</span></i></b><br />
<b><i><br /></i></b>Anonymoushttp://www.blogger.com/profile/15038719369649645660noreply@blogger.com0tag:blogger.com,1999:blog-3121880457075886229.post-63988649944151973552015-03-14T14:15:00.000+00:002015-03-14T14:15:25.242+00:00Aldi's best budget bake - Tiramisu cupcakesHaving been invited to take part in a food blogger challenge to celebrate <a href="https://www.aldi.co.uk/en/specialbuys/sun-15-mar/">Aldi Specialbuys Home Baking range</a> which are on sale from Sunday 15th March 2015, we each received a hamper containing some of the range of kitchenware that would be on sale in store, along with a voucher with which to buy our ingredients.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF_sKC7tynzazTh9kx1LsboZFVyymmcTaUNjz2fONv6k6Ss8GNdBzrsRepd8mwYHPhF-ipWsTlbNePmvOO7z5DKWpwKDBbT2J0YQbfReSqysO5wQXp2mGo8cg66ogLkt77IF4Vd_cIzsw/s640/blogger-image-1890955968.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF_sKC7tynzazTh9kx1LsboZFVyymmcTaUNjz2fONv6k6Ss8GNdBzrsRepd8mwYHPhF-ipWsTlbNePmvOO7z5DKWpwKDBbT2J0YQbfReSqysO5wQXp2mGo8cg66ogLkt77IF4Vd_cIzsw/s640/blogger-image-1890955968.jpg" /></a></div>
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Spurred on by the contents of my hamper, I chose to make some Italian Tiramisu inspired cupcakes and duly nipped out to <a href="https://www.aldi.co.uk/en/" target="_blank">Aldi</a> to buy my ingredients: Eggs, self raising flour, caster sugar, butter, ground almonds, icing sugar, soft cheese, Amaretto, chocolate sprinkles and cupcake cakes. From my store cupboard I added almond extract and a splash of milk along with some coffee. Here is how I made them:<br />
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<b>For the Cakes (Makes 12):</b><br />
4 Large free range eggs<br />
140g Self raising flour<br />
200g Caster sugar<br />
200g Butter, softened to room temperature<br />
80g Ground almonds<br />
5ml almond extract<br />
30ml milk<br />
<b>For the icing:</b><br />
50g Butter, softened to room temperature<br />
50g Soft cheese<br />
250g Icing sugar<br />
20ml Espresso (or very strong) coffee<br />
15ml Amaretto<br />
1 tub Chocolate sprinkles<br />
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1. Preheat the oven to 190℃.<br />
2. Line a 12 hole cupcake tin with cupcake cases.<br />
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3. Place a large bowl onto your scales and add your eggs, reset the display to zero, then weigh in the flour, caster sugar, butter, ground almonds, almond extract and milk.</div>
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4. Using an electric mixer, thoroughly mix your ingredients together until light and fluffy.<br />
5. Divide the mixture between your cupcake cases, making sure not to overfill the cases more than ¾ full.<br />
6. Bake on the centre shelf of your oven for 15-18 minutes until lightly brown on top and a toothpick inserted into the centre of the cupcake comes out clean.<br />
7. Remove the cupcakes to a cooling rack and leave until cold.<br />
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<b>To make the icing:</b><br />
8. Place a large bowl on to your scales and weigh in the butter and soft cheese.<br />
9. Remove the bowl from the scales, and using your electric mixer, beat these two ingredients together until fully combined.<br />
10. Place the bowl back on your kitchen scales (reset the display to zero) and weigh in the icing sugar.<br />
11. Measure in the espresso coffee and the Amaretto.</div>
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12. Starting slowly to prevent a huge dust storm of icing sugar, combine the icing ingredients together.<br />
13. When the icing sugar is fully combined into the butter, soft cheese, coffee and Amaretto mixture, increase the speed then beat for 5 minutes until pale in colour, and light and airy in texture.</div>
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14. Spoon this into a disposable icing bag fitted with a star shaped nozzle (I used a Wilton 1M nozzle).<br />
15. Pipe the icing onto the top in spiral pattern.<br />
16. Sprinkle generously with the chocolate sprinkles.</div>
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17. Put the kettle on. Make yourself a coffee. Grab yourself a cupcake and enjoy your creations!<br />
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<b>From my hamper I chose to use:</b><br />
<i><u><b>12 hole cupcake tin £1.99</b></u> </i>This is a lovely and deep, teflon coated, non stick tin. What makes it even better is that you can put it in the dishwasher after you've used it! Always a bonus in my eyes being someone who hates washing up and tries to avoid it/delegate the task at all costs!<br />
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<i style="text-decoration: underline;"><b>Slimline Electronic Kitchen Scales £6.99</b></i> These have an easy clean, stainless steel finish, are lightweight, slim and have an LED display. They're powered by an easily available CR2032 battery (which is included). Not only do they weigh in both imperial and metric weights, but they have the added feature of being able to weigh fluid ounces or millilitres of both milk or water at the touch of a button; truly functional and cook friendly. With the added 'tare' function, you simply weigh your ingredient out, press the button to return the scales to zero and weigh out each additional ingredient in the same way. Again, this really does appeal to me as I can weigh all my ingredients out in one go and into one bowl; saving washing up!<br />
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<b><u><i>Double Oven Gloves £2.99</i></u></b> Part of a co-ordinated range of matching products, these are 100% cotton with a 100% polyester filling. They're a generous 18x92cm in size and more than big enough for the largest of hands whilst not being too large for little hands like mine. The hanging hook allows you to keep them handy near you oven and they're washable too. <br />
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<b><u><i>Party Butler cake container £4.99 </i></u></b>The ideal solution to storing and transporting your cakes, snacks or pizzas. It's make from temperature resistant plastic which means you can easily clean this in the dishwasher (bonus!) It's the perfect size to store 24 decorated cupcakes, whilst the two integrated, fold down handles, mean that you can easily carry your bakes to share with friends and family.<br />
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<b>I also received but haven't yet used:</b><br />
Train silicone baking case £3.49<br />
Measuring Jug Digital Kitchen Scale £6.99<br />
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<b><i>The hamper and contents were provided to me free of charge from Aldi UK. I was also provided with a gift voucher with which to purchase my ingredients to create my #BestBudgetBake recipe.</i></b><br />
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Anonymoushttp://www.blogger.com/profile/15038719369649645660noreply@blogger.com0tag:blogger.com,1999:blog-3121880457075886229.post-16664758328333474202015-02-23T21:53:00.001+00:002015-02-24T21:22:55.612+00:00Wine Review - Central England Co-Operative - Fair-trade Pinot GrigioOne of two wines I've chosen to review for <a href="http://welikewine.centralengland.coop/">Central England Co-Op We Like Wine </a>blog is from their Fairtrade range which comes from the Famatina Valley in Argentina. The Famatina Valley is situated from the Velazco mountain ranges in the East to the Andes in the West and is produced by the La Riojana Wine Co-operative. This Co-Operative helps ensure that farmers receive a better deal for their grapes, thus improving their standards of living.<br />
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Argentinian wines benefit from the grapes being grown in very sunny summers, which allows the grapes to ripen fully, whilst the melting winter snows provide ample water to irrigate the vines. It's a very reliable region, producing some very consistent wines. Argentina now produces some of the New World's "oldest wines" following investment from the Dutch, the Spanish, the Italians and the Austrians.<br />
<br />
This 2013 Pino Grigio is a vibrant and fruity dry white wine with delicate floral aromas, refreshing apple and citrus fruit flavours which goes perfectly well with creamy pasta dishes, grilled fish or even a Thai green curry.<br />
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I chose to pair this wine with my <a href="http://freycobsfood.blogspot.co.uk/2015/02/potato-topped-chicken-and-leek-bake.html">potato topped chicken and leek bake</a>, the recipe for which you can find by clicking on the link. I'm a strong believer that you should only cook with a wine that you'd be prepared to drink on it's own. So on that note, pour yourself a glass (or two), grab your ingredients and cook yourself a tasty dinner. Cheers!<br />
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<b><i style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">I was sent a voucher with which to purchase this bottle of wine, which currently retails at £6.99. (Price as at 08/02/2015).</i></b></div>
Anonymoushttp://www.blogger.com/profile/15038719369649645660noreply@blogger.com0tag:blogger.com,1999:blog-3121880457075886229.post-31566076394305987782015-02-23T21:52:00.000+00:002015-02-23T21:55:00.278+00:00Potato Topped Chicken and Leek BakeA delicious meal of chicken and leeks in a white wine and cream sauce topped with thinly sliced potatoes, sprinkled with cheese and baked until golden. What more can I say? Except sumptuous!<br />
<div>
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25g Butter</div>
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15ml Rapeseed Oil</div>
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<div>
2 Leeks, finely sliced</div>
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4 Chicken Breasts, cubed into bite sized pieces</div>
<div>
15ml Chopped fresh parsley</div>
<div>
30ml White Wine</div>
<div>
60ml Single Cream</div>
<div>
Salt and Pepper to season</div>
<div>
4 medium potatoes, thinly sliced (3-4mm)</div>
<div>
25g Butter</div>
<div>
50g Cheese, grated</div>
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1. Preheat the oven to 180℃.</div>
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2. Melt the butter and the oil in a large pan.</div>
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3. Gently sauté the leeks until softened.</div>
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4. Add the diced chicken and cook gently for 5 minutes.</div>
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5. Add the chopped parsley, wine and the cream</div>
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6. Season to taste.</div>
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7. Reduce the heat and simmer gently for 10 minutes.</div>
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8. Meanwhile bring a large pan of water to the boil and drop the sliced potatoes in.</div>
<div>
9. Boil for 4-5 minutes until starting to soften.</div>
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10. Pour the chicken and leek mixture into a large ovenproof dish.</div>
<div>
11. Drain the potato slices and layer on top of the chicken and leek to cover completely.</div>
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12. Dot with the butter and sprinkle the grated cheese on top.</div>
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13. Cook for 20-25 minutes until browned and bubbling on top.</div>
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14. Serve with steamed vegetables.</div>
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I cooked and paired this dish with a <a href="http://welikewine.centralengland.coop/blog">Central Co-Operative</a> Fairtrade 2013 Pinot Grigio which I reviewed on my post {<a href="http://freycobsfood.blogspot.co.uk/2015/02/wine-review-central-england-co.html">here</a>}</div>
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Anonymoushttp://www.blogger.com/profile/15038719369649645660noreply@blogger.com0tag:blogger.com,1999:blog-3121880457075886229.post-83077833953225595992015-02-23T21:36:00.001+00:002015-03-15T19:44:10.012+00:00Wine Review - Central England Co-Operative - Fairtrade Cabernet
SauvignonOne of two wines I've chosen to review for <a href="http://welikewine.centralengland.coop/">Central England Co-Op We Like Wine </a>blog is from their Fairtrade range which comes from the Famatina Valley in Argentina. The Famatina Valley is situated from the Velazco mountain ranges in the East to the Andes in the West and is produced by the La Riojana Wine Co-operative. This Co-Operative helps ensure that farmers receive a better deal for their grapes, thus improving their standards of living.<br>
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<div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUqA-zyoymJTp_-_BwRbGpOKRqqZf-P87m554z7ItLsouXTJxPcxMUwfGgXPI4xeOPKoQa95o4gt1TnSyUvuvR6JIy05sfRwQRo9ts3Fh-8U5oXREmlgyfnTnecgzB5StpFlq6bGfJE5Q/s640/blogger-image-827819374.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUqA-zyoymJTp_-_BwRbGpOKRqqZf-P87m554z7ItLsouXTJxPcxMUwfGgXPI4xeOPKoQa95o4gt1TnSyUvuvR6JIy05sfRwQRo9ts3Fh-8U5oXREmlgyfnTnecgzB5StpFlq6bGfJE5Q/s640/blogger-image-827819374.jpg"></a></div></div><br>
Argentinian wines benefit from the grapes being grown in very sunny summers, which allows the grapes to ripen fully, whilst the melting winter snows provide ample water to irrigate the vines. It's a very reliable region, producing some very consistent wines. Argentina now produces some of the New World's "oldest wines" following investment from the Dutch, the Spanish, the Italians and the Austrians.<br>
<br>
The 2012 Cabernet Sauvignon is a sophisticated wine with oak barrel ageing and a wonderful, full bodied character. Rich in fruits with slightly spicy overtones and deep with tannins, providing a perfect accompaniment to full flavoured meat dishes. My husband declared this to be one of the nicest red wines he's tasted in a while; so not only is it good to cook with, but it tastes fabulous to drink too!<br>
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For my meal pairing, I chose to cook a recipe from Gino D'Acampo Gino's Pasta - Timballo Alla Torrese (Baked Pasta with Meat Sauce and Parmesan Cheese) which I served with a simple salad of mixed leaves. The perfect dinner for a cold, blustery and wet evening when the promise of spring being just round the corner still seems a little too far away. Cheers!<br>
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<br><div><b><i style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">I was sent a voucher with which to purchase this bottle of wine, which currently retails at £6.99. (Price as at 08/02/2015).</i></b></div>Anonymoushttp://www.blogger.com/profile/15038719369649645660noreply@blogger.com0tag:blogger.com,1999:blog-3121880457075886229.post-14412269990444403412015-02-09T21:31:00.001+00:002015-02-09T21:37:04.153+00:00My Perfect Valentine's Day Meal - Fillet Steak in a Worcestershire Cream SauceThis recipe is some 20 odd years old. I know this because it was from a meal I had way before my eldest was born and he's now 19 and studying at University! The story goes that my husband and I went out for dinner one night and I ordered a fillet steak in a Worcestershire Sauce from the menu. It was sublime, so I asked for the recipe. Needless to say, Chef was more than a little reluctant to give away his recipe, but he did give me the list of ingredients, without the quantities, so I had to set about creating this myself. I've 'toned it down' a little with the addition of cream it's a bit tangy for my daughter without, but either way this is one delicious dish.<br />
<br />
If the way to a person's heart is really is via their stomach, then this surely is the way to get you there.<br />
<br />
To create my Valentine's dish for 2 is as simple at this....<br />
<br />
15ml Rapeseed oil (I recommend locally produced <a href="http://www.farrington-oils.co.uk/products/cold-pressed-rapeseed-oil/">Farrington's Mellow Yellow</a>)<br />
1 small onion, chopped finely<br />
2 Fillet steaks<br />
50g Mushrooms, sliced<br />
5ml Plain flour<br />
1 Knorr Beef Stock Pot<br />
125ml Boiling water<br />
15ml <a href="http://www.leaperrins.com/products/the-original-worcestershire-sauce.aspx">Worcestershire Sauce</a><br />
5ml Tomato puree<br />
Salt and Pepper to taste<br />
30ml Double cream<br />
<br />
1. Heat the oil in a frying pan until it lightly shimmers.<br />
2. Fry the onions until lightly golden in colour.<br />
3. Add the fillet steak to the pan and braise the on both sides until cooked to your preference, then remove the steaks from the pan to rest.<br />
4. Lightly fry the mushrooms until browned.<br />
5. Dissolve the stock cube in the boiling water.<br />
6. Add the flour to the frying pan and mix to absorb all of the oil.<br />
7. Add the Worcestershire Sauce and tomato puree to the pan and mix.<br />
8. Gradually add the stock, stirring constantly until thoroughly mixed and no lumps are present.<br />
9. Add the double cream and stir through.<br />
10. Season to taste with salt and pepper.<br />
11. Return the steak to the pan and heat through.<br />
12. Serve.<br />
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I chose to serve our dinner with <a href="http://freycobsfood.blogspot.co.uk/2015/02/potato-dauphinoise.html">Potato Dauphinoise</a>, <a href="http://freycobsfood.blogspot.co.uk/2015/02/sweet-potato-fondant.html">Sweet Potato Fondant</a> and roasted mixed vegetables. (Click on the links to take you to my recipes for these dishes).<br />
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<i><b><span style="font-size: x-small;">I created this meal for the <a href="http://centralengland.coop/">Central England Co-Operative</a>. I was sent a voucher with which to purchase my ingredients. All of the ingredients above were sourced from my local Co-Op.</span></b></i>Anonymoushttp://www.blogger.com/profile/15038719369649645660noreply@blogger.com0tag:blogger.com,1999:blog-3121880457075886229.post-1197043123779839502015-02-09T21:29:00.002+00:002015-02-09T21:38:29.563+00:00Sweet Potato FondantThis can be made easily with either sweet potato or normal potatoes, but I really love the added flavour that sweet potatoes bring to a meal and cooked this way is certainly no exception. It's incredibly simple and incredibly tasty too.<br />
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15ml Rapeseed Oil (I recommend <a href="http://www.farrington-oils.co.uk/products/cold-pressed-rapeseed-oil/">Farrington's Mellow Yellow</a>)<br />
50g Butter<br />
1 large Sweet potato (enough for one or two slices per person)<br />
1 Knorr Chicken stock pot, dissolved in<br />
75ml Boiling water<br />
Salt and Pepper to taste<br />
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1. Peel the sweet potato.<br />
2. Cut in to 2cm (1") thick rounds.<br />
3. Heat the oil and the butter in a pan until the butter is foaming.<br />
4. Add the sweet potatoes to the pan, flat side down and cook for 2-3 minutes each side until golden brown in colour.<br />
5. Carefully add the stock to the pan (it may spit a little, so be careful).<br />
6. Season with salt and pepper to taste.<br />
7. Cover the pan and simmer gently for 10-15 minutes until tender and cooked through.<br />
8. Serve with some of the cooking liquid spooned over the top.<br />
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To add a decorative element to your plate, why not try cutting the potatoes with a shaped metal cookie cutter? Hearts and flowers for your loved one, or into a character for your children to make mealtimes interesting whilst still giving them one of their 5 a day.<br />
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This is the perfect vegetable accompaniment to so many meals and goes beautifully with my Valentine's Day menu of <a href="http://freycobsfood.blogspot.co.uk/2015/02/my-perfect-valentines-day-meal-fillet.html">Fillet Steak in a Worcestershire Cream Sauce.</a><br />
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Enjoy! xAnonymoushttp://www.blogger.com/profile/15038719369649645660noreply@blogger.com0tag:blogger.com,1999:blog-3121880457075886229.post-11524645383507433832015-02-09T21:28:00.000+00:002015-02-09T21:38:09.525+00:00Potato DauphinoiseI'd find it difficult to completely cut carbohydrates from my diet and my own personal philosophy in life is a little bit of everything (that you're not severely allergic to) can't do you any harm. I find it sad that so many people profess to be allergic or intolerant to so many foods when really they just don't know for sure and are just guessing at what is upsetting their digestion. I can speak from experience here as I was advised that I was wheat intolerant for over 5 years, removed it from my diet completely, but still suffered. Only upon proper medical food allergy testing did they actually find out that my demon food was to be egg white, and on cutting that out of my diet, my life and health improved significantly. But I digress, this is about a recipe not me on a soapbox, so here it is...<br />
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Serves 4<br />
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Little knob of butter to grease your dish<br />
200ml Double cream<br />
250ml Milk<br />
2.5ml Nutmeg, freshly grated<br />
1 Garlic clove, peeled and flattened (not crushed)<br />
4 Large potatoes<br />
100g Gruyere or Cheddar cheese, grated<br />
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1. Heat the oven to 190℃.<br />
2. Butter the inside of a 20cm deep square dish.<br />
3. Add the cream, milk, nutmeg and garlic clove into a large saucepan until boiling.<br />
4. Meanwhile peel the potatoes, and using a mandolin (I thoroughly recommend the <a href="http://freycobsfood.blogspot.co.uk/2014/11/product-review-oxo-good-grips-hand-held.html">Oxo Good Grips Hand Held Mandoline</a>), slice into 3-4mm thicknesses.<br />
5. Reduce the heat under the cream and milk to a simmer and add the sliced potatoes.<br />
6. Simmer gently for 3-4 minutes, gently stirring occasionally to prevent the slices sticking together or catching on the bottom of the pan.<br />
7. Remove the potato slices with a slotted spoon to the buttered dish to create a relatively level surface covering the whole of the dish.<br />
8. Remove and discard the crushed garlic clove.<br />
9. Pour the milk and cream mixture over the potatoes.<br />
10. Sprinkle with cheese.<br />
11. Bake for 30 minutes until golden brown on top and the potatoes are cooked.<br />
12. Serve sliced into portions.<br />
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A wonderful, creamy and rich vegetable dish to serve with so many meals. If you're watching you calories, then reduce the cream and replace this with milk, but be prepared to lose some of the taste if you do!<br />
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Serve this with my <a href="http://freycobsfood.blogspot.co.uk/2015/02/my-perfect-valentines-day-meal-fillet.html">Fillet Steak in a Worcestershire Cream Sauce</a> recipe for a decadent meal.<br />
<br />Anonymoushttp://www.blogger.com/profile/15038719369649645660noreply@blogger.com0tag:blogger.com,1999:blog-3121880457075886229.post-29512692398336455402015-02-01T21:31:00.000+00:002015-02-01T21:31:25.888+00:00Review - Go Ahead barsWhen you're out and about and need a quick energy boost that's going to see you through longer than the next 20 minutes of a high calorie, high octane sugar rush from a chocolate bar, you can do so much worse than to grab yourself a pack of Go Ahead bars from United Biscuits.<br />
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These outer packs of 5 <a href="http://www.goahead.co.uk/crispy-slices.html" target="_blank">Crispy Slice</a> deliciousness come handily wrapped in packs of three slices, contain only 57 calories per slice and come in a variety of flavours which currently include Strawberry, Blueberry, Orange, Red Cherry, Apple, Forest Fruit and Raspberry. You'll find plenty of fruit enclosed within a crisp baked biscuity layer. They provide the texture and crunch of a biscuit with the satisfying sustainability of the generous fruity fillings. Perfect for a quick pick me up boost of energy!<br />
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Also in the range are their <a href="http://www.goahead.co.uk/yogurt-breaks.html" target="_blank">Yogurt Breaks</a>. They have a higher calorie content of 73 calories per slice as each fruit filled biscuit slice comes enrobed in a delicious yoghurt topping. These are packed as two per individual packet serving and currently the range includes Strawberry, Forest Fruit, Raspberry and Red Cherry. These are great if you're in a rush and have had to miss breakfast, as we all know that breakfast is the most important meal of the day. However, in the busy lives that we all lead, sometimes, no matter how hard we try, there are days when we have to eat on the go, and one of these little packs is surely a much better option than a chocolate bar or an energy drink as we dash about our business.<br />
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They're great to pop into the kids lunch boxes in place of a chocolate biscuit, as their cannily disguised fruit fillings ensure that they're getting at least one extra bit of fruit goodness into their diets without you having to try to hard to get them to eat it.</div>
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<b><i>I was sent two packs of the Crispy Slices and a pack of the Yogurt Bars free of charge to try, however, we do regularly purchase and enjoy these as an alternative to a chocolate biscuits or other sugary snacks.</i></b><br /><br />Anonymoushttp://www.blogger.com/profile/15038719369649645660noreply@blogger.com0tag:blogger.com,1999:blog-3121880457075886229.post-53114337391543359512015-01-31T20:53:00.000+00:002015-02-23T21:03:27.913+00:00Wine Review - Central England Co-Operative - Chablis Premier CruMy review for the <a href="http://welikewine.centralengland.coop/blog" target="_blank">Central England Co-Operative We Like Wine Blog</a> this month is a lovely, crisp Chablis Premier Cru from their Truly Irresistable range of wines.<br />
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This French Chablis has the traditional flavours of citrus fruits with the subtle minerality of the soil in which the grapes are grown. This Chablis is no exception to this and has a fresh zingy fragrance with an initial kick of citrus fruits, followed by a crisp dryness as it leaves your mouth. It's got a pale and delicate colour reminiscent of a bright summer's day.<br />
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Chablis pairs perfectly with chicken and other poultry as well as fish and goats cheese, yet this is more than capable of being enjoyed on its own as you relax after a hard day's work. Let the flavour sensation refresh and tantalise your palate whilst tingling your tastebuds.</div>
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We chose to have this with a quick and easy midweek meal of sweet and sour chicken served with rice and prawn crackers in a sweet chilli sauce, which my husband prepared as I drove home from work.</div>
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The wine, fresh from the fridge and child to perfection, was the ideal balance to the heat of the chilli and the sweetness of the sauce; truly enjoyable accompaniment to our meal.</div>
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<b><i style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">I was sent a voucher with which to purchase this bottle of white wine, which retails at £14.99. (Price as at 10/01/2015).</i></b></div>
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Anonymoushttp://www.blogger.com/profile/15038719369649645660noreply@blogger.com0tag:blogger.com,1999:blog-3121880457075886229.post-79720741242999738602015-01-04T22:12:00.000+00:002015-01-04T22:12:52.315+00:00Restaurant Review - La Fonte Italian Restaurant Bistro, Corby, Northants.Saturday night, 3rd January. It's my husband's birthday and we had no plans to go out for dinner as I'd planned to cook. Our eldest, home from University, is away for the weekend with friends, so it's only the three of us at home. As I'd worked up to Christmas Eve and between Christmas and New Year, as well as on 2nd January, my husband decided that I needed a break and that a takeaway was in order.<br />
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I'd heard really good reviews about <a href="http://www.lafonteitalianbistro.com/" target="_blank">La Fonte Italian Restaurant Bistro</a> in town so, as we all love Italian Food and, as the restaurant is only a few minutes drive from home, I decided to see if we could get a table. Being early evening, it wasn't a problem and we arrived about 20 minutes after I called them. 5:30pm and there were already about a dozen other diners in there which is always a good sign so early in the evening on the quality of the food and service.<br />
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We were greeted and shown to our table by the window, presented with our menus and allowed a few minutes to settle down before our drinks order was taken. The drinks were brought within a few minutes along with freshly baked rolls and garlic butter and the order taken for our meals.<br />
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My husband and I started with the Bruschetta al Pomodoro. My daughter didn't want a starter with her meal and was content to continue to enjoy her roll. The starters were brought within about 5-10 minutes and consisted of three grilled slices of bread topped with fresh tomatoes, garlic and basil, drizzled lightly with balsamic vinegar and olive oil. The warm bread, the cold tomatoes and the dressings complimented each other perfectly.<br />
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The staff were unobtrusive but obviously very observant as the plates were cleared within a couple of minutes of us finishing.<br />
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Being a lover of fish, my husband had chosen one of the day's specials; monkfish in an orange sauce served with potatoes and salad. The sauce was thick and clear as well as being incredibly flavoursome without being overbearing to the perfectly cooked fish.<br />
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My daughter chose the Penne Al Forno; a baked dish of penne pasta served with broccoli in a tomato cream sauce with mozzarella. The broccoli was cooked beautifully, still al dente but retaining its flavour.<br />
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I chose the Penne Pollo; a bowl of penne pasta served with chicken breast in an onion and tomato cream sauce. The chicken was tender and succulent and enrobed in a delicious sauce.<br />
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Three empty plates at the end of the meal laid testament to the quality and flavour of the food.<br />
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However, no meal is ever truly complete without dessert and my husband and daughter both chose to end theirs with the Tiramisu with me going for the Torrocino. Unfortunately my choice wasn't available on the evening so I also settled for the Tiramisu. Three generously sized portions arrived at the table and were thoroughly enjoyed by all.<br />
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With no room for coffee and in desperate need for elasticated waisted clothing after so much amazing food, we settled our bill which came in at a very reasonable amount, being just below £60 including drinks, and headed for home.<br />
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We can thoroughly recommend La Fonte Italian Restaurant Bistro in Corby town centre. You can find it opposite the Corby Cube and opposite where the cinema is currently being built on George Street. We'll certainly be back for a return visit soon. I can see us tasting the whole menu here!<br />
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La Fonte is open Monday to Saturday for lunch and dinner between 12:00pm and 10:0pm as well as on Bank Holidays between 4:00pm and 10:00pm. They're closed on Sundays.<br />
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<span style="font-size: x-small;"><b><i>This review is the opinion of my family and myself. We were not sponsored, invited or re-imbursed in any way to provide this review and all meals and drinks were paid personally.</i></b></span><br />
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Anonymoushttp://www.blogger.com/profile/15038719369649645660noreply@blogger.com0tag:blogger.com,1999:blog-3121880457075886229.post-68644087530365933692014-12-30T12:00:00.000+00:002014-12-30T12:00:00.363+00:00Wine Review - Central Co-Operative - Villa Maria Sauvignon BlancMy wine review this month for the <a href="http://welikewine.centralengland.coop/blog" target="_blank">Central England Co-Operative We Like Wine blog</a> is a New Zealand Sauvignon Blanc from <a href="http://www.villamaria.co.nz/" target="_blank">Villa Maria</a>.<br />
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The Villa Maria vineyard started in 1961 when George Fistonich, at the age of 21, leased 5 acres of land from his father in Auckland, New Zealand. His first harvest of grapes the following year, in 1962, saw him produce his first wine under the Villa Maria name. In the 1980s, Villa Maria instigated the first grape grower bonus where grapes were no longer paid for based on quantity but on the quality of the grape. Export began in 1988 and the winery became an accredited member of Sustainable Winegrowing New Zealand (SWNZ) in 1995. The new Marlborough winery opened in 2000 and the following year, Villa Maria decided to move 100% to screw caps and became a cork-free zone. In 2009, George Fistonich was awarded the country's first Knighthood for services to the New Zealand wine industry. The brand has continued to evolve since that day in 1961, from that single handed business, to a company that operates from three sites in Auckland, Hawkes Bay and Marlborough, employs over 250 personnel and exports wine to over 50 countries worldwide, whilst still remaining a family owned business.<br />
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This <a href="http://www.villamaria.co.nz/our-wines/product-details/_prod_/Villa-Maria-PB-Marl-Sauvignon-Blanc?productlistPCMID=28062" target="_blank">2014 Villa Maria Sauvignon Blanc</a> produced from grapes sourced from vineyards across the Marlborough region has a beautiful, very pale straw colour and an incredibly fresh smell. Close your eyes and inhale the citrus undertones of the acidic fruits. Raise the glass to your mouth and savour the sharpness of the gooseberries, the citrus notes and the balance of melon and passionfruit. It's the perfect accompaniment to white meat and fish so we chose to serve it with my <a href="http://freycobsfood.blogspot.co.uk/2014/12/chicken-and-leek-stroganoff.html" target="_blank">Chicken and Leek Stroganoff</a>. They say that you should never cook with a wine that you wouldn't drink. Well, in reply to that, I say buy two bottles of this so there's plenty left to drink and enjoy before, during and after you've cooked and eaten.<br />
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I wish 2015 to be happy, healthy and prosperous for you all. I raise my glass to you all. Cheers!<br />
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<span style="font-size: x-small;"><b><i>I was sent a voucher with which to purchase a bottle of white wine. I chose the Villa Maria Sauvignon Blanc currently priced at £11.25 (Price as at 15/12/2014).</i></b></span>Anonymoushttp://www.blogger.com/profile/15038719369649645660noreply@blogger.com0tag:blogger.com,1999:blog-3121880457075886229.post-29183371218028237482014-12-29T22:24:00.000+00:002014-12-29T22:24:02.680+00:00Chicken and Leek StroganoffI've previously reviewed <a href="http://freycobsfood.blogspot.co.uk/2014/04/book-review-jamies-ministry-of-food.html" target="_blank">Jamie Oliver's Ministry of Food book</a> that I bought for my husband. There are several recipes in there that have become firm family favourites and that my husband often cooks for us; this recipe being one of them as it's quick, tasty and very easy to prepare. Leeks give a wonderful flavour to a meal - coming from the Allium family which includes the onion and garlic, their flavour is much more subtle and delicate.<br />
<br />
This recipe is based on Jamie's from his book.<br />
<br />
2 Large leeks<br />
4 Chicken breasts<br />
2tbs Olive oil<br />
20g Butter<br />
250ml White wine (if it's not good enough to drink, it's not good enough to cook with)<br />
100ml Water<br />
15ml Wholegrain mustard<br />
300g Basmati Rice<br />
Bunch fresh, flat leaved parsley<br />
300ml Single cream<br />
1/2 Lemon<br />
Salt & pepper<br />
<br />
1. Put a large pan of lightly salted water on to boil.<br />
2. Wash your leeks then cut them lengthways into quarters, from top to bottom, then slice across the stems (whites and greens) into 1cm thicknesses.<br />
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3. Cut the chicken breasts into bite sized pieces, approx. 1cm x 2cm .<br />
4. Heat a large frying pan and add the olive oil and butter. Heat until melted.<br />
5. Add the leeks, wine, water, mustard, salt and pepper.<br />
6. Stir together then bring to the boil and cover loosely with a lid or foil.<br />
7. Put your rice in your boiling water, stir once and return to the boil. Simmer uncovered for 10-12 minutes (according to packet instructions).<br />
8. Chop the parsley, leaves and stalks, finely.<br />
9. Add the chicken, parsley and the cream to the frying pan and simmer for 10 minutes.<br />
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10. Drain the cooked rice.<br />
11. Add the juice of your lemon half to the stroganoff and stir just before serving.<br />
12. Place a pile of rice on your plate and add a generous couple of spoons of the stroganoff.<br />
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Serve with a perfectly chilled glass of the white wine that you used to cook this dish with.<br />
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<br />Anonymoushttp://www.blogger.com/profile/15038719369649645660noreply@blogger.com0tag:blogger.com,1999:blog-3121880457075886229.post-68518127910342557832014-12-28T20:24:00.001+00:002014-12-28T20:24:20.264+00:00Book Giveaway - Holly Bell's Recipes from a Normal MumThe competition entry deadline has passed to win a copy of <a href="http://www.recipesfromanormalmum.com/" target="_blank">Holly Bell's 'Recipes from a Normal Mum'</a> book. Of the entries received, 25 had the correct answers to all three questions.<br />
<br />
All correct entries were numbered in the order that they were received, between 1 and 25 and Holly was asked to pick a number in this range as the winner.<br />
<br />
<div style="text-align: center;">
She chose number: 22</div>
<div style="text-align: center;">
Which belonged to: Karen Moses from Ulverstone in Cumbria</div>
<br />
The correct answers to the questions were:<br />
<i><br /></i>
<span style="font-family: Times, Times New Roman, serif;"><span style="background-color: white; line-height: 18px;"><span style="color: #666666;"><i>1. What year was Holly a contestant and finalist on the Great British Bake Off? </i></span><b><span style="color: red;">2011</span></b></span><br style="color: #666666; line-height: 18px;" /><span style="background-color: white; color: #666666; line-height: 18px;"><i>2. In Holly's recipe for Sweet Potato Chips on her blog, how long do you need to bake them in the oven for?</i> </span><span style="background-color: white; line-height: 18px;"><span style="color: red;"><b>35-40 minutes</b></span></span><br style="color: #666666; line-height: 18px;" /><span style="background-color: white; color: #666666; line-height: 18px;"><i>3. In Holly's recipe for Healthier Fish and Chips recipe on her blog, what fish does Holly recommend using? </i></span><span style="background-color: white; line-height: 18px;"><span style="color: red;"><b>Coley</b></span></span></span><br />
<span style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18px;"><span style="color: red;"><b><br /></b></span></span>
Congratulations to Karen, who wins a copy of Holly's book 'Recipes from a Normal Mum'. If you email your address to blog@freycob.co.uk I'll get your book in the post in the next day or two.<br />
<br />
Thanks to everyone who took the time to enter, sadly only one person could win, but every entry was greatly appreciated.<br />
<br />
Rosie<br />
xx<br />
<br />
<br />Anonymoushttp://www.blogger.com/profile/15038719369649645660noreply@blogger.com0tag:blogger.com,1999:blog-3121880457075886229.post-44860277726372937492014-12-20T22:00:00.001+00:002014-12-20T22:00:43.156+00:00Book Review & Giveaway - Holly Bell's Recipes from a Normal MumI'm a huge fan of the Great British Bake Off and even applied to take part in the series a couple of years back. Obviously, you haven't seen me on it, as I didn't get accepted onto the show! Nevertheless, I still watch it and admit that I do cringe at some of the 'creations' and mistakes that are made at times.<br />
<br />
Holly Bell was a finalist on the Great British Bake off and runs her very successful blog <a href="http://www.recipesfromanormalmum.com/" target="_blank">Recipes from a Normal Mum.</a> Being relatively locally based to Holly in neighbouring counties, I attended one of her cupcake decorating classes a couple of years back, followed by her bread class too. Being so local and getting on so well (same cheeky sense of humour), I also popped over to help her out and ease her burden by being her 'sous chef' on a few classes too. I feel very lucky to have kept in contact with this lovely lady since that time as Holly is one of the most genuine (& naughtily funny) ladies that I know.<br />
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Based on the roaring success of Holly's blog and being a finalist on the Great British Bake Off, she has written a book of the same name as her blog that's jam pack full of fabulous recipes, amazing photographs and little snippets of stories telling where the recipes have come from and hints on how to demystify and simplify the art of baking 'Holly Style'.<br />
<br />
I was recently invited to receive a copy of Holly's book to review. Along with my review copy, I was kindly sent an additional copy that I could offer as a giveaway on my blog.<br />
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There's recipes in chapters such as 'The More the Merrier', 'Feeding Goldilocks and Baby Bear Too' as well as 'Recipes for Chefs in the Making' and 'Presents from the Heart'. The simplicity of some of Holly's recipes, along with the tasty, tried and tested recipes makes this every good cookery bookcase's staple addition.<br />
<br />
With the busy Christmas season upon us and the New Year of 2015 only days behind, what better time to choose than now to win yourself a copy of Holly's book. Come January, you too could be baking like one of the best bakers that the Great British Bake Off has introduced us to, with the aid of Holly's fabulous book.<br />
<br />
In order to win this copy of Holly's book, simply email me at <b><span style="color: red;">blog@freycob.co.uk</span></b> with the answers to the following questions.<br />
<br />
1. What year was Holly a contestant and finalist on the Great British Bake Off?<br />
2. In Holly's recipe for Sweet Potato Chips on her blog, how long do you need to bake them in the oven for?<br />
3. In Holly's recipe for Healthier Fish and Chips recipe on her blog, what fish does Holly recommend using?<br />
<br />
All answers can be found on Holly's blog <a href="http://www.recipesfromanormalmum.com/" target="_blank">Recipes from a Normal Mum</a>. The closing date for this giveaway is 6pm on Sunday 28th December 2014. I will announce the winner shortly afterwards and will post out the winning book to reach the lucky recipient that week. Due to the weight of the book, postage will be to the UK only.<br />
<br />
I'm off to the kitchen to try out Holly's Hex Family Stollen recipe. Catch you later!<br />
<br />
<span style="font-size: x-small;"><b><i>I was sent a review copy and an additional copy of Holly's to give away book free of charge.</i></b></span>Anonymoushttp://www.blogger.com/profile/15038719369649645660noreply@blogger.comtag:blogger.com,1999:blog-3121880457075886229.post-1330918882940246222014-12-14T20:46:00.004+00:002014-12-14T21:17:02.628+00:00Quark Winterberry Wobbly CheesecakeI was invited to take part in a Mistletoe and Quark food blogger challenge to come up with a recipe using the <a href="http://www.lakedistrictquark.co.uk/default.html" target="_blank">Lake District Dairy Co. Quark</a>. Originally I intended to make a cheesecake but the final outcome is more like a pannecotta; with that hint of a wobble (a bit like my thighs, some may say!) and one which I'm very pleased with too.<br />
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As a lover of things tart and not too sweet, this is what I created:<br />
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<br />
150g Digestive biscuits<br />
10ml Ground Cinnamon<br />
90g Butter<br />
4 Gelatine leaves<br />
60ml Orange juice<br />
200g <a href="https://www.philadelphia.co.uk/Products/Philadelphia%20Plain/Philadelphia%20Light?RefQuery=ZGVwdGg9MSZjYXRlZ29yeUlkPTEwNDQmcHJvdmlkZXI9ezAzMUFDQTU0LTE1NzMtNDNEOS05MTk2LTcxQUExQjhFMzM4NH0%3d&p=96&provider={D193998A-4A6D-4EA5-BAA8-209357B27A09}&categoryId=1044" target="_blank">Light Philadephia</a><br />
500g <a href="http://www.lakedistrictquark.co.uk/default.html" target="_blank">Quark</a><br />
200g Icing sugar<br />
5ml <a href="http://www.nielsenmassey.co.uk/culinary/products-pure-vanilla-bean-paste.php" target="_blank">Nielsen Massey Vanilla bean paste</a><br />
250g Cranberries<br />
1 Orange, grated zest and juice<br />
75g Caster sugar<br />
<br />
1. Line a 20cm/8" spring form tin with baking parchment.<br />
2. Crush the Digestive biscuits and add the ground cinnamon.<br />
3. Melt the butter, pour onto the biscuits and cinnamon then mix thoroughly.<br />
4. Tip the biscuit and butter mix into your prepared tin and press well down into an even layer.<br />
5. Place into the 'fridge to chill.<br />
6. Place the gelatine leaves in a bowl of cold water for 5-6 minutes until softened.<br />
7. Heat the orange juice in a small saucepan until warm.<br />
8. Squeeze the water from the gelatine leaves and add to the warmed orange juice, then heat together gently until the gelatine has dissolved. Remove from the heat and leave to cool for 5 minutes.<br />
9. In a large bowl, whisk together the Philadelphia cheese, Quark, icing sugar and vanilla bean paste.<br />
10. Gradually pour in the orange juice and gelatine mixture in a slow stream whilst continuing to whisk until combined.<br />
11. Pour this Quark mixture over the chilled biscuit base, smooth the top and leave in the 'fridge to set overnight.<br />
12. In a saucepan, place the cranberries, orange zest and juice with the sugar.<br />
13. Bring to the boil then continue to cook on a simmer for 15-20 minutes until the cranberries have burst and the mixture is thick.<br />
14. Pour this cranberry sauce into a bowl, cover and leave until cold.<br />
15. Remove the cheesecake from the 'fridge and pour over the cranberry sauce, spreading out to an even layer.<br />
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Serve chilled and enjoy the sharpness of my wobble!<br />
<br />
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<b><i><span style="font-size: x-small;">I was sent a box of chilled <a href="http://www.lakedistrictquark.co.uk/default.html" target="_blank">Quark </a>with which to create my low fat, tasty seasonal dessert to enable me to take part in the Food Blogger Challenge. </span></i></b></div>
Anonymoushttp://www.blogger.com/profile/15038719369649645660noreply@blogger.com0tag:blogger.com,1999:blog-3121880457075886229.post-25246963998385947282014-11-30T22:37:00.000+00:002014-11-30T22:37:22.314+00:00Product Review - OXO Good Grips Hand Held MandolineAfter posting a review recently of the OXO Good Grips Y Peeler that I'd bought, I was contacted by <a href="http://www.oxouk.com/default.aspx" target="_blank">OXO</a> and asked if I'd like to review their <a href="http://www.oxouk.com/p-549-hand-held-mandoline-slicer.aspx#" target="_blank">Hand Held Mandoline Slicer</a>. As this was something on my wish list of quick and easy kitchen gadgets that I wanted, I said yes and duly received one a f<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">ew days later. Along with this, they also kindly sent me a <a href="http://www.oxouk.com/p-229-jar-opener.aspx" target="_blank">Jar Opener</a> too. As I had had Carpal Tunnel Syndrome a few years back and have slightly less grip in my right hand than I'd had prior to my operation, this was a perfect thing for me to be sent as a little bonus product to try. My hubby will now no longer be pestered to open jars for me, and I will no longer destroy one rubber glove trying to get into them when he's not about. (As well as previously knocking on the door of a neighbour to ask for their assistance!)</span><br />
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<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Preparing tonight's dinner, I set my Mandoline to setting no.2 then peeled and halved my onion, ready to slice. This stainless steel blade is so incredibly sharp, that relatively little effort is required to cut through the onion with ease and in no time at all my onion was prepared and ready to cook. I found that you need to be continuous in your movement and fairly quick in speed to get the best cut from it. The small ridges on the surface ensure that your food doesn't stick to the Mandoline as it creates a slight air gap to raise the food up. </span></div>
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<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Not content with preparing the onion for dinner, I hunted in the fridge to see what else I could slice, and test how good this Mandoline really was with harder vegetables.</span></div>
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<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Firstly a courgette. Again no worries to be had with this, and as you can see from the photo below, it was sliced so beautifully thinly on setting no.1 that your can see through the flesh.</span></div>
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<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Ok, so it can handle relatively soft onions and courgettes with ease, but now let's see what it can do with a carrot, shall we? </span></div>
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<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Well what can I say that the photograph below can't say for itself? So perfectly and evenly sliced on setting no.1 that, when held up to the light, it's like a stained glass window of the vegetable world.</span></div>
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<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">It had no trouble dealing with the carrot on any of the settings and I can imagine that preparing dinner is going to get a whole lot quicker when food needs slicing from now on, don't you? I have to mention how glad I am that this has a finger guard to hold the food securely when slicing, as I can imagine the damage it could cause if you were daft enough to slice without it. Flesh is softer than veg (and more painful when run across a blade this sharp!)</span><br />
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<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">The Mandoline slicer has a soft grip handle and foot to prevent it slipping in your hand (even if wet) whilst you slice. It also has a groove on the back so, that you can pop it over a bowl to slice directly into it. It retails currently at £15.00. The Jar Opener currently retails at £7.50 and both can be bought both online directly from OXO, or from good cook shops /stockists.</span></div>
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<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><b><i>The OXO Good Grips Mandoline Slicer and the OXO Good Grips Jar Opener were sent to me free of charge to review. I was under no obligation, however, to provide a positive review. The comments above are my own personal and honest opinion of the items sent to me.</i></b></span></div>
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Anonymoushttp://www.blogger.com/profile/15038719369649645660noreply@blogger.com0tag:blogger.com,1999:blog-3121880457075886229.post-1775815788809750612014-11-24T21:53:00.002+00:002014-11-24T21:53:24.390+00:00Cake Pops with Rangemaster<div class="separator" style="clear: both;">
When you get home from a long day at work and find this waiting for you, it can only put a big smile on your face, can't it? Well.... what was inside? Do you want to see?</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI_ETDoGLRTpA5ePzlJTwaaa9nBCNdMYBa7igxr9lzJH-pc5aNJ-3DSlUegnhINs58w5iIPvDJJNydZaTWD12YCaPhj0ququKdKb-1I4SwKOT3iaOlt1u2J-o_PPedUbnS8PSB4Huq-h8/s640/blogger-image-1092944355.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI_ETDoGLRTpA5ePzlJTwaaa9nBCNdMYBa7igxr9lzJH-pc5aNJ-3DSlUegnhINs58w5iIPvDJJNydZaTWD12YCaPhj0ququKdKb-1I4SwKOT3iaOlt1u2J-o_PPedUbnS8PSB4Huq-h8/s640/blogger-image-1092944355.jpg" /></a></div>
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This is what was inside. A recipe sheet from <a href="http://www.rangemaster.co.uk/" target="_blank">Rangemaster</a> and pretty much all the ingredients needed to make a batch of cake pops, including butter, flour, vanilla extract, icing sugar, cocoa, cake pop sticks, chocolate and sprinkles. Just add egg, a bit of love and an oven.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5mIyTpKKoPtV-aeSmHdoPOtt2kEn8kk__fMwfwMCCUihapho71sxceSRi_mmw0U9You2wrQUlIZaDi67J2TSwBhT6ol5UsIX_bEscSeO3LVjCbRvjrcOUTU7aBU7REuihq-iSM9MnXSU/s640/blogger-image--345325480.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5mIyTpKKoPtV-aeSmHdoPOtt2kEn8kk__fMwfwMCCUihapho71sxceSRi_mmw0U9You2wrQUlIZaDi67J2TSwBhT6ol5UsIX_bEscSeO3LVjCbRvjrcOUTU7aBU7REuihq-iSM9MnXSU/s640/blogger-image--345325480.jpg" /></a></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Obviously (but sadly) the box wasn't big enough to fit a Rangemaster oven in, so my own kitchen one had to do! Although they did send me a brochure full of their ranges which I could only dream of buying. The brochure was strategically left open and marked at the relevant page for hubby. Soon be Christmas, don't ha know! Haha!</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">The recipe sheet and instructions were easy to follow, so I stood back and allowed my daughter and her friend to create these fabulous looking cake pops. They didn't last long, and I'm lucky that I actually managed to photograph four of them before they were devoured!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCHmQ6gfJn_y3oBFVzbLuEyMmHUHw97XH-Dnw_newVRGkPloQsXOgVgVKSDMPxXCmEglg4jTJldI5Sh2j4GIW8Wg14MbcplPecaj51CwBurFNhIYkfvbaG1DkXwfcMIhXGEWLOQIKr_js/s640/blogger-image--532671735.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCHmQ6gfJn_y3oBFVzbLuEyMmHUHw97XH-Dnw_newVRGkPloQsXOgVgVKSDMPxXCmEglg4jTJldI5Sh2j4GIW8Wg14MbcplPecaj51CwBurFNhIYkfvbaG1DkXwfcMIhXGEWLOQIKr_js/s640/blogger-image--532671735.jpg" /></a></div>
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<i><b>Thanks to Rangemaster for sending me the box of ingredients, not to mention giving me green eyed envy at what my kitchen NEEDS to continue to help me create plates of amazing (but easy) food. </b></i></div>
<br />Anonymoushttp://www.blogger.com/profile/15038719369649645660noreply@blogger.com0tag:blogger.com,1999:blog-3121880457075886229.post-58666763109225753892014-11-19T22:42:00.000+00:002014-11-19T22:42:59.687+00:00BBC Good Food Show Ticket Winners<br />
What a fabulous amount of entries for my ticket giveaway to the <a href="http://www.bbcgoodfoodshowwinter.com/Content/Welcome" target="_blank">BBC Good Food Show, Winter 2014</a> at the NEC in Birmingham. Thanks to everyone that took the time to find the answers and send them to me. I'm delighted to announce that a pair of tickets for the show will be going to each the following three winners (chosen from the 'hat' by my lovely daughter):<div>
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Helen Bailey</div>
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David Burke</div>
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Zoe Goodwin</div>
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The tickets will be sent directly to you using the address you provided in your emails.</div>
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Enjoy the show!</div>
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Rosie</div>
Anonymoushttp://www.blogger.com/profile/15038719369649645660noreply@blogger.com0