Giveaway – BBC Good Food Eat Well Show Tickets

The brand new BBC Good Food Eat Well Show will launch at Olympia London on 27 February and will last for three days and showcase 100 exhibitors selling their range of products, including superfoods and delicacies.

This new event, part of the BBC Good Food Show portfolio, is dedicated to showcasing healthy food brands, products and producers, and will demonstrate to visitors how they can achieve a balance between living a healthy lifestyle and maintaining a passion for good food.

One of the highlights of the show is the Healthy Kitchen which will host an impressive line-up of celebrities, chefs and professionals demonstrating how easy it is to prepare healthy and good food. The schedule includes personalities such as Davina McCall, Lorraine Pascale, Hemsley + Hemsley, Marcus Bean and Jenni Falconer.

Another feature, the Eat Well Forum is dedicated to key diet and lifestyle challenges, and will play host to a range of vibrant discussions and informative talks on the relationship between food, health and wellbeing.

Visitors can also enjoy the Eat Well Interview Stage, where they can have their questions answered by dietary specialists such as Natasha Corrett, Renee Maguire, Dale Pinnock and Rachel De Thample. Visitors will also be given the opportunity to have their books signed at the WHSmith stand.

In addition to the interview stage, they’re delighted to be hosting some 1-2-1 sessions with qualified dieticians throughout the show. The sessions offer a range of different advice and guidance, and will be held in a private room on the show floor.

The show will host an excellent line up of chefs, experts and professional nutritionists. Take a look at the Who’s there list to see who’s appearing where and when!

To get your ticket please visit Ticket Info Tab.
Standard Admission is £15.00 – this will allow you a full days entrance to the show on a specific day (10am to 6pm). Children aged 6-15 pay half the adult rate and under 5s are free. Over 65s and full time students with ID save £2 off the adult rate. For 20% discount please use MV11 code.

I have one pair of tickets for Friday (27/02/2015) or Sunday (1/03/2015) to give away to one of my readers. To be in chance of winning those ticket please leave a comment answering the question: Why would you like to visit the BBC Good Food Eat Well Show?

We will be most likely attending on Friday, so I might see you there!

T&C:
1. Open to UK readers only.
2. One entry per person – leave a blog comment answering the question as stated above.
3. There will be 1 winner in total.
4. The winner will receive one pair of Friday or Sunday show tickets. The tickets will be shipped to a UK address as provided by the winner.
5. The winner will be picked at random and informed within 24hours via email.
6. The winner will have 2 working days to claim the prize, after this time, a new winner will be selected.
7. Closing date is Sunday 15/02/2015 at 23:59pm, any entry made after this time will not be counted.

ThePrizeFinder – UK Competitions
Loquax – Home of The Lucky Duck
SuperLucky Blog Giveaways Linky

What’s Cooking – Chicken & Sweetcorn Soup

I believe I am not the only person in the world who exhibits a particular behaviour when entering a restaurant for a repeat experience. The vast majority of people evidently do exactly the same. On an earlier visit you have a dish from the menu and it turns out to be a smash hit in flavour town and you gastronomically fall in love. Henceforth for time eternal every time you visit that restaurant you end up ordering that dish again in the hope of capturing that moment of true love, sure you may look through the menu, even hum and ha but in the end you will opt for that hope, again.

One such dish for me is served at our local Chinese restaurant, it is their sweetcorn and chicken soup, it is divine, thick, creamy and full of flavour, simply put it is heavenly and thus an inevitable starter no matter whatever else I intend to order. So as I am one of those “foodies” that truly believes that whatever I taste I can make it better myself at home as anything cooked at home has those missing essential ingredients that are rarely if ever found at a restaurant, being passion and love.

So you can imagine how I was fired up the other night when flicking through my cookbooks the other night looking for inspiration when I came across a recipe for my favourite soup, to the kitchen!

Ingredients needed:

• 1 Chicken (with giblets if possible)
• 1 Tin of creamed sweetcorn
• 3 Fresh corn on the cobs
• Couple of onions, carrots and celery stalks
• 1 tsp of whole peppercorns
• Handful of chopped fresh parsley stalks (save leaves for latter)
• Couple of bay leaves
• Olive oil
• Chicken stock or water

Method:

Turn your oven on to 200C

Peel and wash your fresh corn on the cobs and then pat dry with some kitchen roll. Place on a baking tray and drizzle the olive oil over them. Give them a good rub all over to make sure the oil covers them full. Sprinkle some salt over them and pop into the oven for 20 minutes or until looking golden. Remove and allow cooling.

Whilst you corn is cooking wash and quarter you chicken and pop into a large pot. Roughly chop your carrots, onion and celery and throw them in the pot. Next our spices, so add the peppercorns, parsley and bay leaves. Finally add enough chicken stock or water to just submerge the contents of your pot and a good pinch of a nice salt crystal.

Bring to the boil and then gently simmer for an hour. Turn of the heat and leave to cool for half an hour. With some tongs gently extract the chicken form the pot and place into a bowl to drain a bit, the rest of the contents we need to sieve to remove the veggies and herbs we no longer require.

Remove the skin from the chicken and discard (unless you own a hound) and then remove all the meat and shred it into small strips and place back into the draining bowl.

With a sharp knife cut the corns from the cobs and place into a bowl.

Place the stock that is now free from any bits back into you large pot and bring back to the boil. Add one tin of creamed sweetcorn. Cook for 5 minutes and then add the bowl of chicken and any juices collected and carry on cooking for a couple more minutes. Finally add the bowl of roasted corn you have made earlier and season to taste.

Simmer for a couple of minutes and then serve and enjoy the subtle blend of flavours carried over your taste buds by a wonderfully rich chicken stock, bliss.

Now western food tastes would dictate that we should have something to go with this soup, now being a Chinese dish it is usually served on its own or as part of a larger meal. Myself I must admit to liking a nice fresh multigrain roll with lashings of butter as a partner or if you wanted to build on the corn theme of the dish some warm butter chunks of American corn bread works amazingly well! It’s like a ‘Merican and Far East Fusion thing, and it’s a marriage.

Have you ever found a bizarre fusion of different cultural foods?

BFree Bagels with Smoked Salmon #NationalBreakfastWeek

“I know family comes first, but shouldn’t that mean after breakfast?”
― Jeff Lindsay, Dearly Devoted Dexter

They say that breakfast is the most important meal of the day, yet so many of us are neglecting it… me included. I try to have breakfast but most days a cup of coffee keeps me going until lunch or even dinner time. I know this is not a good idea but… I try my best to remember about breakfast, especially this week…

In celebration of #NationalBreakfastWeek I decided to “play” with the BFree range.

BFree was developed to bring tasty, ‘good for you’ breads to the market.

Often, people avoid bread or feel poorly after having a sandwich and this may be due to sensitivities to wheat or gluten. There is No Guilt associated with eating BFree as the nutritional composition of our products is Extraordinary!

When wheat is removed from bread products, it is as if the ‘scaffolding’ that holds the structure together is pulled apart. BFree has developed a recipe and composition that replaces the gluten and wheat and with natural ingredients…

BFree range includes: soft white loaf, brown seeded loaf, brown seeded rolls, white rolls, plain bagels, multi-seed bagels, multigrain wraps and fajita kit. You can find some BFree products in Asda and their full range can be purchased from Ocado.

But… back to my breakfast…

Bagels with smoked salmon have a very sentimental value for me. When I first came to the UK, I used to live close to Gants Hill in London. There was this small bakery on my way to the tube station and every morning I would buy myself breakfast from them – a cup of coffee and a bagel with salmon. After a few months I moved and it was bye, bye to my favourite breakfast… so now from time to time I prepare it at home… it is never the same but… close enough.

So what will you need to create Bagels with Smoked Salmon (besides the obvious?)

• BFree bagels (I used plain ones)
• Good quality smoked salmon
• Salted butter
• Fresh ground pepper
• Fresh lemon

Now all you need is to put all together.

Cut the bagels in half. If you like, toast them but I like my ones as they come from the pack.

“Apply” a generous amount of butter, don’t miss the corners!

What?!?! 😉 What corners?!?! Lol

Carefully add the smoked salmon.

Grind some fresh pepper all over your creation.

Finish with a squeeze from half a fresh lemon; just a little; just to give that extra bite.

Make a cuppa of your favourite beverage, find a place in the warm with a view of something green, and enjoy a me moment.

What’s your favourite breakfast?

Did you make something special in celebration of #NationalBreakfastWeek?

Flavour profiles – what goes well with what?

After my successful Chocolate and Orange Drizzle Cake experiment I have developed a taste for more… as in more experimentation with different flavours.

Right now I have 6 ripe kiwi fruits which I would love to turn into a cake.

I was just browsing the net in search of something to complement the kiwi flavour when I stumbled upon Nouveau Raw website and their fantastic Flavour profiles that pair well in recipes article.

Experiments in the kitchen are fun but it is nice to have something to check if your picked flavours will pair well.

Nouveau Raw created this awesome chart which I will shamelessly re-blog here for you.

• Allspice pairs well with: apples, beets, cabbage, caramel, cardamom, cinnamon, cloves, coriander, ginger, juniper, mace, mustard, nuts, nutmeg, onions, pears,  pumpkin, root vegetables, yams.
• Almond pairs well with: apple, apricot, banana, caramel, cherry, coffee, fig, honey, orange, peach, pear, plum
• Anice pairs well with:  apples, beets, caramel, carrots, chocolate, citrus, cinnamon, coconut, coriander, cranberry, fennel, figs, fish,  garlic, peaches, pomegranates,  pumpkin
• Apple pairs well with: caramel, cardamom, chestnut, cinnamon, cranberry, currant, ginger, hazelnut, mango, maple, rosemary, walnut
• Apricot pairs well with: almond, black pepper, caramel, cardamom, ginger, hazelnut, honey, orange, peach, vanilla, plum
• Asian Pear pairs well with: almond, apple, black pepper, cinnamon, ginger, honey, macadamia, nutmeg, raisin, vanilla
• Banana pairs well with: caramel, cherry, chocolate, cinnamon, coffee, ginger, hazelnut, honey, mango, molasses, papaya
• Basil pairs well with: capers, chives, cilantro, garlic, marjoram, oregano, mint, onion, parsley, rosemary, thyme,  artichokes, eggplant, green vegetables, mushrooms, olives, Sweet Basil is the best basil for pesto and tomato salads.
• Bay leaf pairs well with: artichokes, beans, garlic, grains, juniper, lentils, marjoram, mushrooms, nuts, oregano, parsley, potatoes, sage, savory, thyme and tomatoes
• Beets pair well with: Apples, basil, beef, butter, cabbage, caraway seeds, carrots, cheese, chives, dill, hard-boiled eggs, garlic, honey, horseradish, lemon, mint, mustard, olive oil, onions, orange, pepper, pistachios, salt
• Blackberry pairs well with: apricot, black pepper, cinnamon, citrus, hazelnut, lemon, other berries, peach, plum
• Blood Orange pairs well with: almond, cardamom, chocolate, cinnamon, clove, fig, ginger, honey, other citrus
• Blueberry pairs well with: other berries, cardamom, mango, lemon, hazelnut, ginger, fig, lavender, other citrus
• Butternut Squash pairs well with: sage and rosemary, either of which can be used fresh or in dried form.  The warm “pie spices” of nutmeg and ginger are a good match for butternut squash, both underlining and balancing its sweetness. For a savory approach, consider cumin.  Chilies provide sweet-and-spicy flavor combination.  The naturally sweet taste of butternut squash is enhanced when paired with fruit, such as fresh and dried apples, fresh pear, orange juice and dried cranberries.
• Caraway pairs well with: apples, beets, broccoli, cabbage, pears, sauerkraut, allspice, almonds, cardamom, chili, cinnamon, coriander,  dill,  fennel seed, juniper berry, onion, mushrooms, garlic, oregano, parsley, thyme.
• Cardamom pairs well with:  apples, bananas, beans, caramel,  citrus fruit, coconut, ice creams, nuts, mango, allspice, almond, cardamom, chili, cinnamon, clove, coriander, cumin, curry, dates, fennel seed, ginger, mustard, paprika, pears, pepper, star anise, turmeric, saffron
• Carrot pairs well with: anise, cinnamon, ginger, nutmeg, walnut
• Celery pairs well with: cabbage, cilantro, cucumber, cumin, garlic, ginger, mustard, onion, parsley, pepper, rosemary, sage, tomatoes, thyme
• Celery Seed pairs well with: tomatoes, allspice, black pepper, caraway, chili, cinnamon coriander, cumin, fennel seed, ginger, sage, turmeric
• Cherry pairs well with: apricot, black pepper, chocolate, citrus, nectarine, peach, plum,  vanilla
• Chestnut pairs well with: apple, caramel, chocolate, coffee, pear, vanilla
• Chives pair well with: asparagus, basil, cheese, cilantro, dill, fennel, green vegetables, horseradish, mushrooms, olives, paprika, pasta, parsley, tarragon
• Chocolate pairs well with: oranges, nuts, Allspice, almond, aniseed, cinnamon, clove, curry leaf, fennel seed, garlic, ginger, lemongrass, mint, nutmeg, onion, vanilla
• Cilantro (coriander) pairs well with: apples, apricot, avocados, berries, cherries, citrus, coconut, nectarine, peach, plum, tropical fruit, Allspice, Cardamom, clove, cumin, curry, dates, fennel seed, garlic, ginger,  mint, sun-dried tomato, turmeric, tomatoes.
• Cinnamon pairs well with:  allspice, apples, bananas, cantaloupe, caraway, cardamom, clove, cacao, chilies, caramel, cauliflower, chocolate, corn, curries,  coffee, coriander, cranberry, cumin, dates, figs, ginger, mint, nutmeg,  grapes, oranges, peaches, pears, winter squash, star anise, sun-dried tomatoes, tamarind, turmeric, vanilla
• Chervil  pairs well with: artichokes, asparagus, carrots, chives, citrus, grains, green beans, leafy vegetables, mushrooms, nuts, onions, parsley, tarragon, thyme,and  vinegar
• Clove pairs well with: allspice, apples, beets, bay leaf, cakes, cardamom, cacao, carrots, chocolate, citrus, coriander, cumin, curry, fennel, ginger, mace, nutmeg, orange, peaches, pineapple, pumpkin, red cabbage,  star anise, tamarind, turmeric,vanilla
• Coconut pairs well with: Allspice, banana, basil, black pepper, Brazil nut, caramel, chocolate, citrus,  cumin, curry leaf, garlic, ginger, guava, lemongrass, passionfruit, pineapple, sun-dried, tomato, turmeric, vanilla
• Coriander pairs well with: allspice, apples, bananas, beans, chili, cilantro, cinnamon, citrus, cloves, cumin, curry, fennel, fish, garlic, ginger, mace, mint, mushrooms, nutmeg, onion, parsley,
• Cranberry pairs well with: apple, chocolate, cinnamon, citrus, mango, mint, pear
• Cumin pairs well with: allspice, anise, avocados, bay leaf, beans, cabbage, cardamom,  cilantro, cinnamon, citrus, coconut, coriander, cucumber, curry, fennel, fenugreek, garlic, ginger,  lentils, mace, onion, nutmeg, parsley, tomatoes
• Currants, Black and Red, pairs well with: cassis, chocolate, citrus
• Dill pairs well with: anise, basil, cabbage, capers, caraway, carrots, chives, coriander, cucumbers, cumin,  fennel, garlic, ginger, horseradish, mint, mustard, oregano, onion, paprika, parsley
• Elderberry pairs well with: apricot, fig, honey, lemon, mandarin, other berries, peach, plum
• Fennel pairs well with: anise, artichokes, basil, beans, cabbage, cheese, cilantro, cinnamon, cucumber, cumin, dill, eggplant, fenugreek, figs, garlic, lemon balm, lentils, mint, olives, onion, oregano, parsley, pork, thyme, tomatoes
• Fig pairs well with: almond, black pepper, cinnamon, citrus, hazelnut, pear, vanilla
• Garlic pairs well with: basil, caraway, chili, coriander, cumin, curry leaf, marjoram, mint, mustard seed, oregano, parsley, rosemary, sun-dried tomato, thyme
• Ginger pairs well with: allspice, almond, anise, apple, apricot, banana,basil, berries, Brazil nut, caramel, carrots, chives, chocolate, cilantro, cinnamon, citrus,cloves, coconut, coriander, cranberry, cumin, curry, dates, fennel, grape, hazelnut, passion fruit, peach, pear, pineapple, plum,  nutmeg, onion, peaches, pears, pepper, pumpkin, raisins, turmeric, vanilla
• Gooseberry pairs well with: citrus, hazelnut, honey, other berries, white chocolate
• Grape pairs well with: chocolate, citrus, fig, honey, ginger, raisin
• Grapefruit pairs well with: basil, black pepper, caramel, citrus, mint, rosemary, thyme, tropical fruit, vanilla
• Guava pairs well with: citrus, lime, coconut, huckleberry, kaffir leaf, pineapple, strawberry, tropical fruit
• Hazelnut pairs well with: apple, apricot, banana, berries, caramel, cherry, chocolate, citrus, fig, mandarin, peach, pear, plum
• Jicama pairs well with: acidic fruits and juices such as lime, lemon and orange juice.  Red pepper and hot pepper sauce,  avocado, cilantro, cucumber and grapefruit.
• Kaffir Leaf pairs well with: banana, citrus, coconut, lemongrass, tropical fruit, watermelon
• Kiwi pairs well with: apple, banana, berries, cherry, citrus, coconut, mango, tropical fruit
• Kumquat pairs well with: berries, cherry, chocolate, cinnamon, coffee, persimmon, plum
• Lavender pairs well with: chocolate, lemon, blueberries, vanilla, thyme
• Lemon pairs well with: apricot, berries, black pepper, cardamom, cherry, citrus, ginger, nectarine, peach, plum, prickly pear, tropical fruit
• Lemongrass pairs well with: cherry, berries, citrus, coconut, ginger, guava, kaffir leaf, coconut, tropical fruit, vanilla
• Lime pairs well with: apple, berries, cherry, ginger, papaya, plum, strawberry, tropical fruit
• Lychee pairs well with: citrus, ginger, gooseberry, tropical fruit, vanilla
• Mace pairs well with: allspice, asparagus, beans, cabbage, carrots, cheese, cinnamon, cloves, coffee, cranberries, cumin, ginger, nutmeg, peaches, pumpkin, potatoes, vanilla,
• Mandarin pairs well with: cardamom, cherry, chocolate, cinnamon, coffee, fig, ginger, nutmeg, tropical fruits, vanilla, star anise
• Mango pairs well with: apple, banana, berries, caramel, citrus, coconut, melon, tropical fruits, vanilla, cinnamon
• Marjoram pairs well with: artichokes, basil, cinnamon, cumin, eggplant, fennel, garlic, mushrooms, onion, oregano, parsley,  thyme
• Melon pairs well with: berries, citrus, lemongrass, lemon verbena
• Nutmeg pairs well with: allspice, asparagus, cabbage, cardamom, carrots, cinnamon, cloves, coffee, coriander, cranberries, cumin, ginger,  mace, onion, peaches, pumpkin, thyme, vanilla
• Orange pairs well with: almonds, basil, berries, brandy, cherry, chocolate, cilantro, cinnamon, coffee, cranberry, fig, ginger, grape, hazelnut, mint, nutmeg, persimmon, pineapple, vanilla
• Oregano pairs well with: basil, cinnamon, cumin, eggplant, fennel, garlic, marjoram, mushrooms, onion, parsley, thyme, tomatoes
• Paprika pairs well with: allspice, caraway, cardamom,  garlic, ginger, legumes, oregano, parsley,  rosemary, saffron, thyme, turmeric, vegetables
• Papaya pairs well with: citrus, black pepper, lime, mango, tropical fruit
• Parsley pairs well with: basil, bay leaf, chives, dill,  garlic, marjoram, mushrooms, grains, onion, oregano,thyme, tomatoes
• Pear pairs well with: almond, apple, caramel, chestnut, chocolate, cinnamon, citrus, ginger, hazelnut, vanilla, walnut
• Persimmon pairs well with: apple, black pepper, cinnamon, citrus, kumquat, pear
• Pineapple pairs well with: basil, caramel, cilantro, coconut, macadamia, rosemary, tropical fruit
• Plum pairs well with: almond, cinnamon, citrus, chestnut, black pepper, hazelnut, honey, vanilla
• Pomegranate pairs well with: apple, citrus, cucumber, mint, tropical fruit
• Prickly Pear pairs well with: citrus, lime, tomatillo, tropical fruit
• Raspberry pairs well with: apricot, cinnamon, citrus, ginger, lemon, nectarine, other berries, peach, plum, rhubarb, thyme, vanilla
• Rose water pairs well with: saffron, cardamom,jasmine, almonds, pistachios and coconuts.
• Rosemary pairs well with:  apples, asparagus, basil, citrus, cranberry, fennel, garlic, grains, mushrooms, marjoram, onion, oregano, parsley, thyme, tomatoes
• Rhubarb pairs well with: apple, apricot, berries, black pepper, citrus, ginger, nectarine, peach, plum, strawberry
• Sage pears well with: apples, bay leaf,  capers, caraway, celery, citrus,  garlic, ginger, marjoram, onions, paprika, parsley, rosemary, thyme, tomatoes
• Sesame pairs well with: citrus,  garlic, ginger, thyme
• Sorrel pairs well with: chives, beans, leafy greens, oregano, parsley, thyme, and squash
• Strawberry pairs well with: apple, black pepper, chocolate, citrus, coriander, mint, rhubarb, vanilla
• Thyme pairs well with: bananas, basil, bay leaf, beans, carrots, citrus, dill, garlic, mint, mushrooms, onion, oregano, parsley, sage
• Tomatillo pairs well with: berries, citrus, mango, prickly pear, tropical fruit
• Walnut pairs well with: apple, apricot, banana, caramel, chocolate, cinnamon, nectarine, peach, pear, plum, rum

I hope you will find this chart as useful as I am.

7 Top Tips How to Reduce Food Waste

Apparently an average European citizen wastes 179kg of food a year. We throw out almost 20% of the food we buy. This is a horrendous waste!

The food waste is not only limited to our households. Supermarkets and restaurants waste an even higher percentage of food, but there isn’t a lot we can do about it… We can however take a look at our “wasting” routine and try to do something about it.

We are not the most innocent family when it comes to reducing food waste, this is why I did some thinking and put a plan in place to help us reduce our food waste.

Know what you already have

This might sounds funny but do you really know what you have in your cupboards? I thought I did but I was wrong. I tend to “stock up” on things when they are on a special offer and at times I simply forget about them later on. Like the time I bought four large jars of mayonnaise despite still having two in my pantry (luckily they were still in date so nothing was wasted, we just had a lot of salads that month).
Anyway knowing what you already have in the cupboard is the key to success. It will allow you to avoid double buying but also it will help you to plan meals ahead.

Buy local, buy smart

Large superstore are designed to make us spend more; make us buy stuff we don’t really need; make us buy too much. Buying local will help us to buy only what we need and when we need it.
Going shopping with a shopping list is a great way of sticking to what we need to buy, if we can stick to our pre-written shopping list of course.

Learn to read labels

Not all food that has passed its “label date” is actually out of date. A lot of foods have labels which are actually design as recommendations for the store selling them.
Sell-by date – a date printed on the packaging of perishable goods, indicating the date after which the goods should not be offered for sale. This doesn’t mean they can’t be eaten. Sell-by date can be found for example on fresh cakes or pastries. Store can’t sell them past the date but we can still enjoy them 🙂
Best before – the length of time a packaged food will last without deteriorating. Food eaten after “best before” date is perfectly safe to eat, it might just not be “perfectly perfect”; its taste, texture, aroma or appearance might start to change slightly.
Use-by date – refers to safety and are the required form of date mark for foods considered to be highly perishable from a microbiological point of view. This is the only label we should be really concern about and should try to avoid products which have passed their use-by date.

Learn how to store food properly

A lot of food goes to waste due to poor storage. Investing in a good, clever storage solution will help us save money (and a lot of food) in the long run. A nice set of plastic air-tight containers (like the ones I reviewed for you in the past from Addis) or simple Fresha bags, which are design to keep your food fresh for up to 25% longer are perfect food storage solutions. They will help your food stay fresh for longer, giving you more time to enjoy it.
Storage containers are just one side to the proper storage solution… the other is correct fridge placement. When unpacking new grocery shopping, move your “old” food to the front of the fridge. This way you will not forget about that pack of half eaten butter or an already opened bottle of milk.

Learn to experiment in the kitchen

I must agree that recipes are made to be followed but I am also a believer in variety and freedom. Product substitution might not be ideal every time but you never know what your new “upgraded” dish will taste like until you try it. Experimenting in the kitchen is a great way of “using” all the odd things we have left. Challenge yourself and cook once a week a “what’s left in my fridge” dinner. You might be surprised with the results. To give you an idea on what sort of thing we create, check my “Something from Nothing Dinner” post.

Learn to use leftovers

Big portion of the food ending up in the bin come from leftovers… Depending on the type of leftovers, they can be eaten the next day, turned into a new meal or frozen, to be consumed at a later date. Very often you can find the dish gets better with time, so don’t be scared of a “leftovers” dinner.
Freezing it on the day is a great way of avoiding binning it a few days later. Just remember to clearly label your meals, so you know exactly what’s inside and what date you put it there.

Donate it, jar it or compost it

No matter how careful we will be, there will always be a time when we have too much food on our hands. Depending on the type of food we can donate it to a local food bank or try your hand at a new skill and re-make it for future use in the months to come, for example turning fruit and veggies into pickles and chutneys.
Last summer when we went to Poland we drove back to the UK with three cases of fresh apples. We knew that we will not be able to eat them all, so I turned some into jars of grated apples, ready to become a filling in my Apple Pie.
And when we have food which still needs to go to the bin, compost it. Instead of putting it to the bin, give it a second life and turn it into a useful resource… your garden will be truly thankful for it 😉

Anything you would add into my list?

*Picture source

Parragon Book Buddy – Food Heroes “Use Your Noodle”

I don’t know about you but I love noodles. Now it isn’t my go to food when thinking about what shall we eat tonight as the option gets drowned out with other choices in my planning stage, but and it is a big but, when I do actually have them I really, really love them. So why does this dilemma exist there is a food I love but my thoughts do not offer it up as a solution to the daily what shall we eat conundrum. Well as it turns out it’s all about ideas regarding the different ways of preparing them, how do I know this you may wonder, I have a little helper in my corner 🙂 Parragon books sent me a “Use Your Noodle” cookbook and I am very grateful.

This cookbook is packed with yummy recipes from all over the world covering different types of noodles.

The cookbooks’ contents are split into four main chapters:

A Bird in the Hand – covering all your bird based noodles recipe

From the Farm – covering farm meats like pork or lamb

From the Sea – this part is packed with recipes requiring prawns, cod, tuna and all the other lovely types of fish

Veg Out – the last chapter is for all veggie lovers out there

After reading just a few pages, how easy they are and how amazing they look and taste noodles are on my mind.

In addition to lots of recipes, like all Love Food cookbooks I have had the pleasure to read, “Use Your Noodle” also contains a lot of useful hints and tips. My favourite is the “know your noodle” part.

In just two pages is an easy to understand explanation about many different types of noodles covering such wonders as:

Soba – mainly made from buckwheat flour and did you know the most popular noodles in Japan.

Ramen – this wheat flour noodle is generally treated as a comfort food and used in a variety of broth-based recipes.

Udon – generally thick and white, made with semi whole-wheat flour; they are light and very easy to digest.

Rice – they are made from rice flour and these are my favourite 🙂

Egg – made with wheat flour, water and eggs – they cook fast and are idea as all-purpose noodles.

As I said above the cookbook is packed with a great selection of recipes. As you would expect from Parragon books all the recipes have a clear indication of both preparation and cook times as well as how many people it will serve. Every recipe has a clear ingredients list and easy to follow cooking instructions and best of all you can see a full colour picture of the final dish so you know what you are aiming for.

I have a few favourite picks from the book.

Chicken Noodle Soup

Steak & Soba Noodle Salad

Udon Noodle Stir-Fry with Fish Cake & Ginger

Sichuan Noodles

So now when I am out shopping I am always on the hunt for new and exciting noodle options as I plan to get myself a nice selection of noodles to cook with.

Do you like noodles?

What’s your favourite noodle dish.

***
Food Heroes: Use Your Noodle
ISBN 978-1-4723-6451-7
Published by Parragon Books Ltd in 2014
Part of Love Food
Number of pages: 128
RRP: £6
Paperback; perfect bound

*I received this book for free from Parragon as a part of my Book Buddy pack.
**All pictures in this post are from “Use Your Noodle” cookbook.

What’s Cooking – Christmas Gingerbread Man Cookies

The Christmas season is in a full bloom so it is time to get some festive food ready. What can be more festive than some tasty little gingerbread cookies?

The recipe I want to share with you today is from The Christmas 3D Cookie Kit from Parragon. The kit contains 3D cookie cutters (so you can make your own 3D snowman and 3D Christmas tree) and a recipe book with a fantastic selection of Christmas cookies.

The recipe I’ve chosen was originally for a Mini Gingerbread House Cookies, but we thought that a gingerbread man shaped cookies will be a better choice 🙂

Ingredients:

125g butter

2tbp golden syrup

175g light muscovado sugar

300g self-rising flour

2tbsp ground ginger

1 large egg

Method:

Prepare 2 large baking sheets, ideally pre-lined with a baking paper.

Heat the oven to 160C.

Place the butter and the golden syrup in a pan and heat gently, stirring all the time until melted.

Remove the pan from the heat, add sugar and stir until dissolved.

Sift the flour and ginger into a large bowl and make a well in the middle ready for the wet ingredients.

Pour in the warm, wet ingredients and add the beaten egg into the mix.

Stir thoroughly to form a smooth dough.

Wrap it in a cling film and chill in the fridge for about 20 minutes.

Remove your dough from the fridge and prepare to roll it out; ideally you want your rolled dough to be about 5mm thick.

Cut desired shapes using a cookie cutter or an upside down glass if you want to make a classic round shape or even a knife if all else fails.

Transfer your cut cookies to your baking sheets.

Chill in the fridge for a further 10 minutes.

Bake in earlier preheated oven for about 12-15 minutes or until firm and lightly brown.

Remove from the oven and allow them to cool down.

Now the fun can begin…

It is time to decorate!

If you are good with decorating you can make your own royal icing (just mix 150g of icing sugar with 2tsp of white egg powder and 2 tbsp of cold water)… I am not a master decorator so we used shop bought icing pens to make this job easier 😉

Happy baking!

What’s Cooking – The Perfect Steak à la Marco Pierre White

I’ve already shared a steak sauce with you, so next in line must be the steak itself! For us any steak is a treat, so an aged fillet steak is only for days that will never be forgotten. They aren’t even close to being cheap so they have to be reserved for special occasions to add another layer to the wonder that is making that day special to us. Lately we haven’t actually had any special occasions to celebrate but Mark wouldn’t believe me that a Worcestershire Steak Sauce is so amazingly nice, so we made that the occasion so we could cook one so he could try it for himself.

We got some lovely fillet steaks from Donald Russell. We were lucky as a 160g steak if bought in packs of four were on special offer 🙂

If you going to push the boat out and have a steak then you might as well have the best cut and what can be better than a buttery-tender prime fillet beef steak?

(Oh my, I am drooling just thinking about the dinner we had).

So anyway, we had our steaks, all we needed now was a Knorr Stock Cube and a little bit of olive oil.

Following what Marco Pierre White told me to do; we seasoned our steaks with only the Knorr stock cube instead of adding any salt. Why? Let me tell you:

First of all it will coat and stick much better to the meat then just salt would.

Secondly, as all the meat is evenly covered it will enhance the flavour of the meat better and thus elevate it to the next level.

And third because he said so 😉 and despite the evidence I do occasionally do as I am told.

Once you have all the ingredients you need:

• Steaks
• A Knorr stock cube
• A dash of Olive oil

… it is time to cook.

Method:

Heat a large, heavy, thick-bottomed frying pan – we used our cast iron one as it is simply perfect for it. It must be “smoking” hot, so the surface of the meat caramelises.

In a small bowl crush the Knorr stock cube and mix it with a little bit of olive oil creating a paste. You can use whatever flavour you want – I guess beef would be ideal in this situation… however we used chicken…

Season your steaks with the paste. Make sure it is spread evenly on both sides of the meat. Don’t put it too thick. You want just a little flavour enhancement.

Put the steaks into the frying pan and fry for about 2 minutes on one side, then turn over and fry for 1 minute, then take the frying pan away from the heat still leaving the steak in the frying pan. Now watch your steak. Once you see the blood start to break the surface, your steak is ready – it will be a perfect medium-rare.

Add all other bits you are having with it and dig in!

Oh and don’t forget about the star of the show your Worcestershire Steak Sauce!

I did find a video recipe for both steak and a Worcestershire Steak Sauce. If you dislike onions and prefer peppercorns in your sauce have a look at this video; you might find it helpful.

Ready, Steady, Wean!

Yes, it is that time already.

Baby is bored with just drinking milk, so the time has some to start weaning.

This is both an exciting time whilst being at the same time scary…

Will he like it?

Will he eat it?

What to try first?

100s of questions and a bag of mixed answers… should we just play “eeny, meeny, miny, moe…” to pick the correct one?

It was time to look for some help.

Cow & Gate offers an online Five Step Weaning Plan with lots of useful information and tons of great tips. The program (as per its name) is split into five steps:

• First spoonfuls
• Introducing breakfast
• Introducing Variety
• Meat, Fish & alternatives
• Establishing 3 meals a day

Each step has a clear description and a lot of tips to make this step of the journey as easy and as pleasant as possible for both the baby and the parent. My favourite part of the website is the recipe collections perfect for each step. As we are on step one, we have 10 quick and easy purees to pick from.

We’ve made some Carrot Puree using the quick and easy instructions on the Cow & Gate website:

Ingredients:

1 medium carrot

Your baby’s usual milk or cooled, boiled water

Method:

Peel carrot, and cut into slices ½ cm thick.

Steam them for 8−10 min until soft.

Cool slightly, then add 2 tbsp of the water or milk.

Blend with a food processor or hand blender until runny and smooth. Add more liquid if you need.

It is important to experiment in the beginning. Let your baby pick the flavours he or she likes; let them discover at their own pace what real food tastes like.

For us it wasn’t very hard. Leo was eager to try something new. He opens his mouth and waits for more yummy “mash” to arrive. I think he is enjoying this time, despite making really funny unhappy faces at times.

Do you have any weaning tips for us?

Something you do or did in the past which made the whole process easier?

* We received a small goodie bag from Cow & Gate containing feeding spoons, sipping cup and a food selection to help us start the weaning process.

What’s Cooking – Worcestershire Steak Sauce ala Marco Pierre White

Back in October I attended a fantastic blogging event at the Unilever Kitchen. I have shared with you already the story about our baking session, but I have never told you about what we were cooking… until now…

We met Marco Pierre White who explained to us how to cook the perfect steak. I must admit when I tried it, it was a perfect steak! But the meat is a one thing… the sauce however which he served with it was something else altogether…

When I arrived home I shared with Mark what we had, as I described the making of the sauce it was hard for him to even imagine that it could actually be so good… so I had to cook it to prove to him what I was saying.

So today I want to share with you a Worcestershire Steak Sauce ala Marco Pierre White. Like Mark please don’t be alarmed by the ingredients, just try it and I am absolutely sure you will love it!

Ingredients:

• 1 onion
• 75ml Worcestershire sauce
• 75ml double cream
• ½ Knorr chicken stock cube
• 1tbsp freshly ground pepper
• Salted butter for frying onions

Method:

Finely chop your onions and soften a little in a pre-heated frying pan over a medium heat in the butter.

Add the Worcestershire sauce into the frying pan and boil over a high heat until it has reduced down by about half.

Slowly add the double cream and bring back to the boil.

Season the sauce with half a Knorr chicken stock cube. Crush the stock cube before adding it so it dissolves much quicker.

Strain the sauce to remove the onions so you are left with just the creamy liquid. You can discard the onions or eat them as a side dish– they are actually very yummy.

Pour the sauce back into the frying pan and bring it back to boil. Let the sauce bubble and thicken for a few minutes.

Add the pepper to taste. The more pepper you add, the spicier your sauce will be.

And as they say “that’s all she wrote” you are ready to serve.

What do you think about this sauce?

Would you try it or does the amount of Worcestershire sauce simply scare you away?