tag:blogger.com,1999:blog-28521725392686884482024-02-19T16:20:24.669+00:00Heidi Roberts Kitchen TalkLondon living American food and travel blogger; living, breathing and writing about food and travel. Heidi Robertshttp://www.blogger.com/profile/10152617241179495990noreply@blogger.comBlogger612125tag:blogger.com,1999:blog-2852172539268688448.post-36072697887633504982017-12-19T22:12:00.000+00:002017-12-19T22:16:13.646+00:00London: Leadenhall Market - History or Pizza or Both<div style="text-align: center;">
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I was recently invited to try out the <a href="https://www.pizzaexpress.com/leadenhall-market" rel="nofollow" target="_blank">Pizza Express</a> in London's Leadenhall Market in the East End. The event was a pizza making evening with a group of bloggers and we made great tasting individually personalised pizzas. I was really happy with the final result of my pizza<br />
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and along with delicious and famous dough balls<br />
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for starters and a glass or two of chilled Prosecco had a really fun evening.<br />
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Pizza Express was first started in Soho in London's West End in 1965 on Wardour Street. Founder Peter Boizot never realised how popular this endeavor would be and I am sure he never envisioned one of his restaurants being in the historic heart of the East End of London - Leadenhall Market. <br />
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From the outside the Pizza Express looks warm and cosy but doesn't look like there is a lot of dining space however downstairs they can seat 125-130 people (covers) in the recently renovated basement area. The space is spacious with lots of little areas that can be quite private if you wish. If the weather permits there is also seating for another 22 outside.<br />
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Parties are well catered for and there are sofas and booths to give a new cosier atmosphere.<br />
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The renovations were carried out with extreme simplicity and care. The building is a Grade II listed building which means no structural alterations can be made and anything done must be done with utmost care. In many cases removing old lighting and repositioning it highlighted the beautiful brick arches.<br />
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The walls have photos and memorabilia from the days when Leadenhall Market was a poultry and meat market as the photo below shows rows of turkeys and chickens hanging up for sale.</div>
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On the ground floor there is a beautiful wrought iron spiral staircase which leads upstairs to a private meeting area perfect for a lunchtime business meeting!<br />
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The spiral staircase is quite narrow however due to the Grade II listing they cannot change it so they keep this space for the meeting room.<br />
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Looking down stairs from the open wrought iron railing the decorations are simple but inviting you to keep looking around.<br />
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I love to be a fly on the wall looking at fellow diners and wondering who they are, what their relationships are and why they are here the same time as myself!<br />
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Around every corner there is something to catch the eye, something to make you stop and spend a moment or two to enjoy.<br />
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Leadenhall Market has a lot of history - owned and managed by the City of London Corporation since 1411 and was an important market to many of the East End residents. Although originally a Roman settlement it wasn't until 1411 that Dick Whittington (remember Puss in Boots!) acquired the lease of the building quickly leading it to become a major meat and fish market.</div>
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After parts of the market were destroyed by the Great Fire of London in 1666 along with much of the city it was quickly re-built. In 1881 the stone structure buildings were replaced with wrought iron and glass and given the Grade II listed status it still holds today.</div>
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Today Leadenhall Market is a popular and modern retail centre - Pizza Express opened it's doors there in 2001. Original features of the meat and poultry market can be seen outside the restaurant. Samuel Pepys, who also frequented the market area said "When a man is tired of London he is tired of life." This is how I feel about London these days and I really appreciate the chance to discover these areas and facts around them.</div>
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<span style="font-size: x-small;">I was invited to review the Pizza Express at Leadenhall Market. I was not required to write a positive review. As usual all opinions and photographs are my own. No photographs may be reproduced in any form without my written permission.</span><br />
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My friend and fellow blogger <b><a href="http://www.simplysensationalfood.com/" rel="nofollow" target="_blank">Nayna</a></b> from Simply F00D was with me at the event. Read what she thought of it by clicking <a href="http://www.simplysensationalfood.com/2017/12/historic-london-leadenhall-market-and.html" rel="nofollow" target="_blank">here</a>!Heidi Robertshttp://www.blogger.com/profile/10152617241179495990noreply@blogger.com1tag:blogger.com,1999:blog-2852172539268688448.post-51019933384886407202017-12-13T22:59:00.003+00:002017-12-13T22:59:20.643+00:00My Christmas Cranberry RelishIt's nearly Christmas and one of my favourite things to do that signals the festive season for me is to make my Cranberry Relish! The colours of the cranberries, that vibrant red through to reddish black of those tiny little berries really signify it is almost Christmas Day.<br />
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I start by putting the cranberries into a large pan, grating the zest of two oranges and one lemon and also adding the juice.<br />
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I also add a chopped apple to give a bit of thickening and texture. The liquid can be either water or orange juice. I usually use orange juice adding just a small amount (eg. 150 ml) until the cranberries start to release some of their own juice. I can always add more orange juice if it seems to be getting a bit dry.<br />
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I finely chopped the apple so it would cook in approximately the same time as the cranberries.<br />
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Slowly heat up the cranberries, zest and juice until they start letting off their own juice. You can then see if you need to add any more orange juice (or water) and then let them simmer until they have all popped and softened.<br />
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I put some in jars for giving away and some in little glass ramekins which can keep in the fridge until Christmas Day or can be frozen go be served with a great roast chicken in the New Year.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsm6eAw8VB4zj30z3sNequECdKD36l0qETDPcjrkiXm9qBdFGSCSvUSxPmnKJaD2s7APkxqAxn_le4JWS9sK1u3nLfs8zgUqbcUxky_WexVtbaL0IEThEs0b2zSrT_gQaE6m2ehAxPSZY/s640/blogger-image-279355614.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsm6eAw8VB4zj30z3sNequECdKD36l0qETDPcjrkiXm9qBdFGSCSvUSxPmnKJaD2s7APkxqAxn_le4JWS9sK1u3nLfs8zgUqbcUxky_WexVtbaL0IEThEs0b2zSrT_gQaE6m2ehAxPSZY/s400/blogger-image-279355614.jpg" width="400" /></a></div>
The sign of a good cranberry relish - an empty preserving pan!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI-FT5zbFF6O53bH_JizeQNpfBNyJZFbKcathJkkkUhDiMeWKaexZdjLgeiHhwe_BsJq_WW3r3yloeLkTXs3vT2hXrsr32vdS04ZPIAEpbiSxGCWdqJ-dS5N5pffGYtcXy9KEZx77rKyc/s640/blogger-image-1276416120.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI-FT5zbFF6O53bH_JizeQNpfBNyJZFbKcathJkkkUhDiMeWKaexZdjLgeiHhwe_BsJq_WW3r3yloeLkTXs3vT2hXrsr32vdS04ZPIAEpbiSxGCWdqJ-dS5N5pffGYtcXy9KEZx77rKyc/s400/blogger-image-1276416120.jpg" width="400" /></a></div>
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<span style="font-size: x-small;">I was not required to write this post nor to write a positive recipe or review. All opinions and photographs are my own. No photographs may be reproduced in any form without my written permission.</span></div>
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<style>#therecipewiz {width:95%; padding:8px;} #therecipewiz{border:#E1E1E1 solid thin;}#therecipewiz #printbutton{float:right; cursor:pointer; margin:-8px 0px 0px 0px;} #therecipewiz #rechead img{float:left; margin:0px 8px 0px 0px;}#therecipewiz #recbody{padding:0px 30px 0px 30px;}#therecipewiz div.title{ font-size:18px; font-weight:bold; margin:5px 0px 1px 0px; padding:0px;}#therecipewiz div.byline{ font-size:12px;}#therecipewiz div.subtitle{ font-size:16px; font-weight:bold; margin:10px 0px 5px 0px;}#therecipewiz div.summary{font-style:italic; font-size:14px; margin:5px;}#therecipewiz .ingredient{ /*width:46%; float:left;*/ display:block; margin:5px 0px 5px 15px;}#therecipewiz .instruction{ margin:5px 0px 5px 15px; display:block;}#therecipewiz .time{ margin:5px 0px 5px 15px; display:block;}#therecipewiz .clear{clear:both}</style><b>My top tip is to double the recipe - as soon as friends and family know you have made some they will all be asking for a jar!</b><br />
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Festive Christmas Cranberry Relish</div>
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by <span class="author" itemprop="author">Heidi Roberts </span><span class="published" datetime="2017-12-11" itemprop="published"> December-11-2017<span class="value-title" title="2017-12-11"></span></span></div>
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My favourite recipe for cranberry relish that signifies the start of the Christmas period.</div>
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Ingredients</div>
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<li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">900 gm </span> <span itemprop="name"> fresh cranberries</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">2 </span> <span itemprop="name"> orange</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 </span> <span itemprop="name"> lemon</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">150 mil + </span> <span itemprop="name"> orange juice/water</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">2 apples </span> <span itemprop="name"> Chopped apples</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">6-10 Tablespoons </span> <span itemprop="name"> sugar</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1/2 teaspoon </span> <span itemprop="name"> ground cinnamon</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1/4 teaspoon </span> <span itemprop="name"> ground nutmeg</span></span></li>
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Instructions</div>
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<span class="instruction">1. Place the cranberries in a large pan (a preserving pan works really well).</span><span class="instruction">2. Add the orange juice or water, orange and lemon zest and simmer until cranberries start to pop.</span><span class="instruction">3. Add the chopped apple to the pan and continue to cook until the apple starts to go mushy.</span><span class="instruction">4. When the apples have cooked down and the cranberries have softened and popped lightly press down with a potato masher to help the texture.</span><span class="instruction">5. Add the sugar, cinnamon and nutmeg and stir.</span><span class="instruction">6. Cook on low heat for another 5 minutes and if dry add more orange juice or water.</span><span class="instruction">7. Taste and adjust the sugar to the required blend of tartness and sweetness.</span><span class="instruction">8. Put into clean, dry jars and seal with jam pot covers following instructions on the packets.</span><span class="instruction">9. Store in the fridge for 4-6 weeks or freezer if you want to keep it longer.</span></div>
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Details</div>
<span class="time preptime">Prep time: <time datetime="PT10M" itemprop="prepTime">10 mins </time><span class="value-title" title="PT10M"></span></span><span class="time cooktime">Cook time: <time datetime="PT20M" itemprop="cookTime">20 mins </time><span class="value-title" title="PT20M"></span></span><span class="time duration">Total time: <time datetime="PT30M" itemprop="totalTime">30 mins </time><span class="value-title" title="PT30M"></span></span><span class="yield">Yield: <span itemprop="yield">8 1lb jars</span></span></div>
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Heidi Robertshttp://www.blogger.com/profile/10152617241179495990noreply@blogger.com8tag:blogger.com,1999:blog-2852172539268688448.post-42741557911800237902017-12-10T21:36:00.002+00:002017-12-10T21:36:50.034+00:0012 Essential Bottles For Your Hostess or Guests This ChristmasDo you have the annual dilemma of what to take to your hostess over the Christmas and New Year period. Or maybe you want to give the man of the house a lovely selection of wines to keep him out of the way while you cook the Christmas turkey!! (or possibly to keep yourself busy whilst he cooks the turkey!)<br />
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I have put together a little box of twelve wines, champagnes and other festive tipples for you to have a look at and if you are considering putting together your own box consider some of these.<br />
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<a href="http://www.asda.com/" rel="nofollow" target="_blank">Asda</a> have an impressive range this holiday season - lets start with Champagne:-<br />
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<b>Louvel Fontaine Champagne Brut </b>- from the Champagne region in France and made from the Pinot Noir (70%), Chardonnay (20%) and Pinot Meunier (10%) grapes. I really loved this very classic, very fresh champagne with a lingering taste of fresh apple and citrus. The RRP is £18.00, a great price for this lovely bottle of fizz!<br />
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For the red wine lover I have put in <b>Winetek Cosmic Shepherd Malbec</b> from Chile - Very concentrated but smooth. I detected a slight smell of figs and the outdoors. I liked the outside taste of which it had loads of. The grape varieties are Malbec (85%) and Syrah (15%) - RRP £5.00.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-n8UDms-DuKyKD52qL-OWRLkg5XwrQlnMOMqRpoMNX7eMlm_3lDb6f-Ewe5G2lksCLzR_SeV67714SOorvrb8PtFRDi2VAA5NRvgkqag1vphqxHQ0ETAprF348-4-jn_CE41eHFEA8DU/s640/blogger-image-1122323757.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-n8UDms-DuKyKD52qL-OWRLkg5XwrQlnMOMqRpoMNX7eMlm_3lDb6f-Ewe5G2lksCLzR_SeV67714SOorvrb8PtFRDi2VAA5NRvgkqag1vphqxHQ0ETAprF348-4-jn_CE41eHFEA8DU/s400/blogger-image-1122323757.jpg" width="300" /></a></div>
I really love a good <b>Chablis</b> from the Burgundy region of France made from 100% Chardonnay grapes. It is refreshing and has a long and pleasant finish. The RRP is £10.48 and will be appearing on my table this year for sure.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7d5KnsYknNCZg5HptJYboRVWvmNjl_2RX4JiAv0OqQxuLRqNP-LEawbSTC3KyMGq6S_Lx0TXnojQeRQCLT22eVYKyMP33J7m6uCoguXb2DBFWDTJJRzwqpJKt0RaNbAppPBoivZbkZZg/s640/blogger-image--2021719239.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7d5KnsYknNCZg5HptJYboRVWvmNjl_2RX4JiAv0OqQxuLRqNP-LEawbSTC3KyMGq6S_Lx0TXnojQeRQCLT22eVYKyMP33J7m6uCoguXb2DBFWDTJJRzwqpJKt0RaNbAppPBoivZbkZZg/s400/blogger-image--2021719239.jpg" width="300" /></a></div>
To complete the selection from Asda I really liked the De Bortoli Botrytis Semillon from New South Wales in Australia. I wish sweet dessert wines were more popular because I really like that rich sweetness that adds an added dimension to your pudding or sweet course. This one is made from 100% Semillion grapes and has an RRP of £6.98 - a bargain for such a smooth wine.<br />
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<a href="http://www.aldi.co.uk/" rel="nofollow" target="_blank">Aldi</a> also have an impressive range of wines, sparkling wines and other exciting offerings this Christmas. for example: </div>
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<b>Champagne Veuve Monsigny Brut NV from Elabore Philizot et fils</b>, a traditional blend of Chardonnay, Piot Noir and Pinot Meunier grapes. This comes from the Champagne region of France and is a regular item on the Aldi Champagne list.</div>
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Both Mr R and I like a fully bodied red like this '<b>La Sogara' Amarone Della Valpolicella</b> from Italy with a traditional cork stopper. This 2014 red wine is made from 70% Corvina Verona, 10% Rondinella and 20% other grape varieties and has an RRP of £12.99 in store.</div>
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For the white they suggest the <b>Exquisite Collection Limestone Coast Chardonnay 2016</b> from the Limestone Coast in Australia. This unoaked and dry and balanced refreshing white wine made of 100% Chardonnay grapes. This bottle has a screw cap which helps prevent spoilage due to the cork drying out. The RRP of this wine is £5.79</div>
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After dinner with the cheese course I would recommend Maynard's 10 Year Old Tawny Port. Much lighter than a Ruby Port. At 20% volume it is bottled in 2017 in the Douro region of Portugal and made from a blend of 30% Tinta Ruriz, 30% Touriga Franca, 20% Touriga Nacional and 20% Tinta Barroca. This combination produces warm amber hughes with a smooth texture and the hint of raisin fruits on the tongue.</div>
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<a href="http://www.morrisons.com/" rel="nofollow" target="_blank">Morrisons</a> offer a sweet sherry for my Christmas box. This lovely sweet liquid is made in Spain where the grapes are slowly dried in the sun to increase their sweetness. It has an ABV of 17% and is perfect drizzled over ice cream for an indulgent holiday pudding!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmLQ4xVVGtcUtdVSQRIHkehFhtSzybBhC9LO-rtsx0i5LuaEum64EVkGwVHTfOsBOQC23s5BOY3BmltEJdvBDIIX60HboFf2fJW0YseeBQHaTKtG2Ysn6PrXu3VdAxaG28pJlAjleSzyw/s640/blogger-image-1295197153.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmLQ4xVVGtcUtdVSQRIHkehFhtSzybBhC9LO-rtsx0i5LuaEum64EVkGwVHTfOsBOQC23s5BOY3BmltEJdvBDIIX60HboFf2fJW0YseeBQHaTKtG2Ysn6PrXu3VdAxaG28pJlAjleSzyw/s400/blogger-image-1295197153.jpg" width="300" /></a></div>
Following on my sweet tooth train of thought is a chocolatey velvet wine from Rubis. At 15% it is an indulgent blend of fortified red wine and premium chocolate making it akin to chocolate velvet a great after dinner drink when served at room temperature or equally lovely served straight over ice!<br />
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Another red worth mentioning is Passi Mento, <a href="http://www.pasqua.it/" rel="nofollow" target="_blank">Veneto - Indicazione Geografica Tipica </a>2015. This is an Italian wine from Verona in Northern Italy, a velvety red wine partially produced with grapes that have been slightly dried before fermentation<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnt6YvriOBmNFtTxJ_i1dPVuoB7SC1y7G7Amlln_aRtZrKdtWBU3tRvA1oPPZbJO7cB5OnPKTrfg4y1Nqkx6xVz-KYGppZejlNakZMYAoRCrT2-Mtnh8NqcabVO0BQYXxwiYsDVVt3xzQ/s640/blogger-image--1009899417.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnt6YvriOBmNFtTxJ_i1dPVuoB7SC1y7G7Amlln_aRtZrKdtWBU3tRvA1oPPZbJO7cB5OnPKTrfg4y1Nqkx6xVz-KYGppZejlNakZMYAoRCrT2-Mtnh8NqcabVO0BQYXxwiYsDVVt3xzQ/s400/blogger-image--1009899417.jpg" width="300" /></a></div>
Mr R loves a drop or two of Spanish Rioja and <a href="http://www.campoviejo.com/" rel="nofollow" target="_blank">Campo Viejo</a> is on his list of favourites but rioja wines are known to be red. I was intrigued when I first saw a white rioja from Campo Viejo but it did not dissapoint. I have grown rather fond of it and have pleasure in including it in this essential bottle list. The wine is made from the white grapes of Viura and Tempranillo Blanco resulting in a crisp, citrusy wine perfect on it's own ( I like mine with a couple of ice cubes) or with the usual chicken, fish or vegetable dishes.<br />
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I hope you like my 12 essential bottles for your hostess or guests this Christmas. Please leave a comment below what wines you will be taking with you this festive season.</div>
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<span style="font-size: x-small;">I was sent a selection of wines included in this post as well as purchasing some myself.. I was not required to write a positive review and as usual all opinions and photos are my own. No photos may be reproduced in any form without my written permission.</span></div>
Heidi Robertshttp://www.blogger.com/profile/10152617241179495990noreply@blogger.com0tag:blogger.com,1999:blog-2852172539268688448.post-62394417946232966122017-12-03T22:48:00.003+00:002017-12-03T22:48:48.442+00:00Mid Week Kitchen Slump? - Let's Cook!<br />
Generally I am so busy and tired that I really don't have time to think what's for dinner today let alone tomorrow and I find that I spend less and less time with friends. What better way to spend time with friends than cooking together, chatting, chopping and stirring.<br />
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One of the things I afforded myself on my recent visit to stay at my sister's house was time to think and reflect during the day while she was at work.</div>
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I started to think about communal meals - sharing time, stories and problems and making life a bit easier. I thought what about, maybe a Wednesday or Thursday, making a pot of stew or casserole or bolognaise etc together with some friends, each bring a container and take some home then the next day's supper is practically ready. More time to relax after work or listen too the kids reading - whatever you need.</div>
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What do you think? We set a theme, bring the main ingredients (I have the spices, flour - store cupboard essentials etc) but each person brings their main ingredients, meat, vegetables etc. Cook together and share out the final dish to take home for the next night's supper.<br />
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I live in St Albans in Hertfordshire and I appreciate that not everyone lives near enough to me to take part but if you are inspired you could get together with your friends and family and do the same! If you write a blog we could also link to each other's posts.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_NBtBtJ7-UL35Lh_SnW9pi9UEAN13sSIl2Rhyphenhyphen9YTHGFCBZ6R-y7GmAr9jHRR1AXJ3P4hgBeM_IM77IIjpAfoAyyzfZT190hRfG2yfkYMIJhd4_xGT2Z81j8v_dMKFgOj5XczEAZ9fyBI/s640/blogger-image--1793942250.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_NBtBtJ7-UL35Lh_SnW9pi9UEAN13sSIl2Rhyphenhyphen9YTHGFCBZ6R-y7GmAr9jHRR1AXJ3P4hgBeM_IM77IIjpAfoAyyzfZT190hRfG2yfkYMIJhd4_xGT2Z81j8v_dMKFgOj5XczEAZ9fyBI/s400/blogger-image--1793942250.jpg" width="300" /></a></div>
Please leave your comments below - Do you like the idea? Would you take part either with me or locally to where you live? Please share this post on your social media too - it might just take off!!<br />
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<span style="font-size: x-small;">All opinions and photos are my own. No photographs may be used in any form without my written permission. </span></div>
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Heidi Robertshttp://www.blogger.com/profile/10152617241179495990noreply@blogger.com1tag:blogger.com,1999:blog-2852172539268688448.post-69063894091742871412017-11-26T17:38:00.000+00:002017-11-26T17:38:00.328+00:00Mid-morning Snack of Pierogi - Ren BehanMy friend <a href="http://www.renbehan.com/" rel="nofollow" target="_blank">Ren Behan</a> proudly published her first cookbook at the beginning of September this year. I reviewed her book 'Wild Honey and Rye' on my blog on publication day and you can read that review by clicking <u><a href="https://heidirobertskitchentalk.blogspot.com/2017/09/book-review-wild-honey-rye-modern.html" rel="nofollow" target="_blank">here</a></u>.<br />
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One morning I popped over for a coffee, chat and to get Ren to sign my copy of her beautiful new book. Ren decided to make us a mid-morning snack of pierogi, little potato mixture filled dumplings (they can also have fruit fillings) using the recipe you can find in her book.<br />
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Flour and egg being mixed together for the pastry,<br />
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There is nothing quite like getting your hands in the mixture for the dough.<br />
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The mixture Ren was using was a mash potato base.<br />
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While the dough rested in the fridge we had a snack break of Ren's homemade bigos, a Polish hunters' stew based on sauerkraut and Polish sausage. This is one of my favourite winter meals that I have made over the years using my own version of this traditional recipe.<br />
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It is a time consuming labour of love rolling the little circles of pastry and filling each one. <br />
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Keeping the dough covered with a damp cloth to prevent it drying out Ren soldiered on with the little pastry parcels.<br />
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Little half moons bulging with a delicious potato mixture ready to be boiled in lightly boiling water.<br />
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Gentle frying the parboiled crescents in butter and topping with fried and caramelised onions for serving.<br />
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I want to thank Ren for a lovely morning spent cooking, eating and catching up. Hope we do it again soon.<br />
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If you want to try these and all the other traditional and modern Polish recipes you will find it available online. <br />
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<span style="font-size: x-small;">I was not required to write this post. As usual all opinions and photographs are my own. No photographs may be reproduced in any form without my written consent.</span></div>
Heidi Robertshttp://www.blogger.com/profile/10152617241179495990noreply@blogger.com8tag:blogger.com,1999:blog-2852172539268688448.post-82399212085850075212017-11-20T00:35:00.001+00:002017-11-20T00:35:19.314+00:00Chili Paste ChickenRecently I was going to visit my sister in North Carolina leaving Mr R home to look after the dog and the house. However he has a history of not cooking and just taking food out of the freezer. I didn't want to waste so decided to make a chilli paste to use up some of the contents of my fresh spice bowl.<br />
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I put into the blender the two long red chillies and two green chillies that I had not been able to use. yet. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD8Hsp7rzIaSATkh6tST5wsnOxv_vWU_edGJEOfIvFp2-o-JE104inFg86Rh8ejDjeJJF-2_DkduAUkDp5J-56G6Qj1t_jrFItrRGh1UZdwhs8rInmM7LUB78XRrVGW29qR6p9ALwe1XA/s640/blogger-image-42256853.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD8Hsp7rzIaSATkh6tST5wsnOxv_vWU_edGJEOfIvFp2-o-JE104inFg86Rh8ejDjeJJF-2_DkduAUkDp5J-56G6Qj1t_jrFItrRGh1UZdwhs8rInmM7LUB78XRrVGW29qR6p9ALwe1XA/s400/blogger-image-42256853.jpg" width="400" /></a></div>
To this I added lemon juice, extra virgin olive oil, 3 plump garlic cloves, remaining half of a bunch of coriander and a cut up thumb size piece of fresh ginger.<br />
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Blitz them all together until it makes a paste.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXCPMAdGsLt4BhJAj-IlhxFrdR0ue0V6KGuv9F6kQeQlaghnBq8BZHddQn5Sq0y_i5bz9sW_yNz3YzDrd4qLNHTdT6xQJ3Tt0fd2XqLw5ljuvT7fUEGWArvgEuJ-WO2aBj_htm1Yk0uQ4/s640/blogger-image--1892157684.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXCPMAdGsLt4BhJAj-IlhxFrdR0ue0V6KGuv9F6kQeQlaghnBq8BZHddQn5Sq0y_i5bz9sW_yNz3YzDrd4qLNHTdT6xQJ3Tt0fd2XqLw5ljuvT7fUEGWArvgEuJ-WO2aBj_htm1Yk0uQ4/s400/blogger-image--1892157684.jpg" width="400" /></a></div>
I filled an ice cube container so that I could freeze the paste in small portions to use as and when I need them. The last bit I mixed with yogurt to smear all over the chicken that I was going to cook for Mr R.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbUl_Hm-vQSfchUPm_t-c2MF1IrU8cK8b53al2zJQdJxS6HdQo-CH7t_3Cu7XdafidGVXeXokheVcgQmU1ypKz9vj06Fx1fGwDfLRm2TMu1DFyGRsLnkrbx9qgW1uPWPJ_JNy_NEp5nwM/s640/blogger-image-534581253.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbUl_Hm-vQSfchUPm_t-c2MF1IrU8cK8b53al2zJQdJxS6HdQo-CH7t_3Cu7XdafidGVXeXokheVcgQmU1ypKz9vj06Fx1fGwDfLRm2TMu1DFyGRsLnkrbx9qgW1uPWPJ_JNy_NEp5nwM/s400/blogger-image-534581253.jpg" style="cursor: move;" width="400" /></a><br />
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The house smelled divine whilst it was cooking. Mr R wanted to cut into it immediately although I made him let the chicken rest!</div>
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About one hour later and the chicken is ready to eat. I made a gravy with the juices in the pan and served with a side salad. Mmm mmm it was good!</div>
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<span style="font-size: x-small;">I created this recipe to feed Mr R. As usual all opinions and photos are my own and may not be reproduced in any form without my written permission.</span></div>
Heidi Robertshttp://www.blogger.com/profile/10152617241179495990noreply@blogger.com0tag:blogger.com,1999:blog-2852172539268688448.post-66506529852592034942017-11-18T16:23:00.004+00:002017-11-18T16:23:48.930+00:00Happy Biome - Power SmoothieI have written about feeding your biome and keeping it happy before and how important this is for good gut health.<br />
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With this in mind I often make a smoothie to start the day. <br />
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I was given some persimmons to try and as I was full of head cold at the time I wanted to make this a super smoothie to help my immune system. I bought some of my favourite fruits to go with it like blueberries, papaya (aka paw paw) and fresh mango. The perfume from this mixture was making me feel better already!<br />
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I chopped up one of my persimmons and added to the bowl of fruit. I put about half of the fruit mixture into the smoothie blender. The rest of the fruit I split into two freezer bags and put into the freezer for a speedy power smoothie another time.<br />
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Next I added chia seeds, local honey, Grenada cinnamon and freshly grated nutmeg, apple cider vinegar, turmeric and finally live yoghurt and live kefir. Now that is a mixture!!<br />
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Whiz up in the smoothie blender until smooth and enjoy! I love it when something tastes so good and you know it is good for you as well. Mr R said this was perhaps the best smoothie I have made to date!</div>
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<span style="font-size: x-small;">As usual all opinions, recipe and photographs are my own. Nothing from this post can be reproduced in any form without my written permission.</span></div>
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Power Smoothie</div>
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by <span class="author" itemprop="author">Heidi Roberts </span><span class="published" datetime="2017-11-18" itemprop="published"> November-18-2017<span class="value-title" title="2017-11-18"></span></span></div>
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A simple smoothie recipe to help keep your biome happy and your immune system healthy.</div>
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Ingredients</div>
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<li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 </span> <span itemprop="name"> Persimmon</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1/2 cup </span> <span itemprop="name"> Blueberries</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 </span> <span itemprop="name"> Banana</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 small </span> <span itemprop="name"> Papaya</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 ripe </span> <span itemprop="name"> Mango</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 teaspoon </span> <span itemprop="name"> Ground cinnamon</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1/2 teaspoon </span> <span itemprop="name"> Freshly ground nutmeg</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">2 teaspoons </span> <span itemprop="name"> Chia seeds</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1/2 teaspoon </span> <span itemprop="name"> Apple cider vinegar</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1/4 teaspoon </span> <span itemprop="name"> Ground turmeric</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">3-4 Tablespoons </span> <span itemprop="name"> Live yoghurt</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">Fill to line of blender jug </span> <span itemprop="name"> Kefir or milk of your choice</span></span></li>
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Instructions</div>
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<span class="instruction">1. Peel banana, mango and papaya.</span><span class="instruction">2. Chop all fruit into chunks.</span><span class="instruction">3. Fill blender jug with the fruit, yoghurt, spices and honey.</span><span class="instruction">4. Add kefir or milk to the fill line of the blender jug.</span><span class="instruction">5. Blitz for about two minutes until perfectly smooth.</span><span class="instruction">6. Pour into two glasses and enjoy!</span></div>
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Details</div>
<span class="time preptime">Prep time: <time datetime="PT5M" itemprop="prepTime">5 mins </time><span class="value-title" title="PT5M"></span></span><span class="time cooktime">Cook time: <time datetime="PT2M" itemprop="cookTime">2 mins </time><span class="value-title" title="PT2M"></span></span><span class="time duration">Total time: <time datetime="PT7M" itemprop="totalTime">7 mins </time><span class="value-title" title="PT7M"></span></span><span class="yield">Yield: <span itemprop="yield">Serves 2</span></span></div>
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Heidi Robertshttp://www.blogger.com/profile/10152617241179495990noreply@blogger.com8tag:blogger.com,1999:blog-2852172539268688448.post-53599300920818465442017-11-10T22:13:00.001+00:002017-11-12T17:20:55.735+00:00Idahoan Potatoes Taste Challenge and a Giveaway<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNl1uPt-9kSf14HPloqoS8OYCBpPG_EIkj128utmSIyAIh9fhSPmzFDCO5hzBbD07OSlVGAe91yB0LQRxnXn1CLi-y_3SU6ZBxze6agYf25zqz7dFuRRmtDTCK1bJjSYIpbzcz54fx1g8/s640/blogger-image-1390176788.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNl1uPt-9kSf14HPloqoS8OYCBpPG_EIkj128utmSIyAIh9fhSPmzFDCO5hzBbD07OSlVGAe91yB0LQRxnXn1CLi-y_3SU6ZBxze6agYf25zqz7dFuRRmtDTCK1bJjSYIpbzcz54fx1g8/s400/blogger-image-1390176788.jpg" width="400" /></a></div>
Do you think you could pass the <a href="http://www.idahoan.co.uk/" rel="nofollow">Idahoan</a> Potato Challenge? I have tried instant mashed potatoes in the past and they were really weird - you could really tell they were never hanging around the potato patch!<br />
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The American state of Idaho has a rich volcanic soil and clear mountain water making it a perfect place to grow potatoes and in fact potatoes from Idaho are among the most popular potatoes in American supermarkets and homes.<br />
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I was invited to an event hosted by Idahoan where the tasting menu would be made up of a mixture of items that were made with potatoes and items that were made with the Idahoan. We would not be told which was which and had to write down which we felt was made from the real potato or the instant Idahoan.<br />
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We had croquettes, crab gnocchi with sea herbs & veloute, pressed potato with three cheese sauce, onion, truffle, cottage pie, potato-fried quail potato biscuit & maple syrup, honey potato cake with figs, yoghurt sorbet with honeycomb and potato truffles - all developed by Billy & Jack for the event.<br />
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Potato croquettes - one real potato and one Idahoan. Which was which?<br />
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Pressed potato with three cheese sauce, onion, truffle<br />
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Potato-fried quail potato biscuit & maple syrup<br />
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Even the puddings had us fooled. Honey potato cake with figs, yoghurt sorbet with honeycomb and potato truffles<br />
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I am still not sure which menu items had real potatoes and which had Idahoan as ingredients! I must tell you that I failed the challenge, getting only 3 out of 7 correct - it really isn't that easy!</div>
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If you would like to win a selection of Idahoan potato products and a cast iron sautee skillet set then follow the instructions on the rafflecopter below. This is what you will win if you are the lucky one!</div>
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This giveaway will end on 11th December 2017 and is open to UK residents only. All entries will be verified before picking a winner.</div>
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<script src="https://widget-prime.rafflecopter.com/launch.js"></script>Heidi Robertshttp://www.blogger.com/profile/10152617241179495990noreply@blogger.com101tag:blogger.com,1999:blog-2852172539268688448.post-22268499766530669572017-10-30T19:54:00.001+00:002017-11-10T10:06:22.840+00:00London: Honey Afternoon Tea and a Bee at The St Ermin's Hotel<div style="text-align: center;">
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I have often said and written that Afternoon Tea is one of my favourite meals. I love lingering with friends and family over plates piled high with thin sandwiches with no crusts (I hate crusts on sandwiches so this is a plus point for me!), perfect little cakes each one cuter and more inviting than the previous one. And when you are full, and you can often have more of each section, they bring freshly baked scones, jam and cream! I don't often drink tea however it is an essential part of the afternoon tea ceremony.<br />
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When all of the hives are full and you are a bee in London you can always stay at the 'Bee and Bee Hotel' on the 3rd floor terrace of St Ermin's Hotel next to the line of bee hives also on the terrace. St Ermin's is in close proximity to many large London parks which temp the bees to visit regularly to collect the precious nectar for that sought after sticky and delicious substance that I and others love so much!<br />
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St Ermin's Hotel around the corner from St James's Underground station is offering an Afternoon Tea with a sting!<br />
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The lobby of the hotel is clear and uncluttered and very understated luxury at every turn providing a very relaxing atmosphere.<br />
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On the first floor is the Afternoon Tea suite currently offering a Honey Afternoon Tea for £29.00 or With unlimited Prosecco for £35.00. Given the current prices of afternoon tea in London this is a great bargain!<br />
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The tables are set with an eclectic mix of patterns that do not go together yet all go together along with very comfortable chairs.<br />
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We had a quiet table near a window to sit and enjoy our tea with no sense of urgency or rush which was much appreciated. <br />
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We were happy to sit and chat whilst we ate our way through the imaginative offerings.<br />
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The tables were set in a contemporary mix-match style with a combination of pink and white and blue and white however it all went together and set the tone of the innovative treats to come.<br />
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Our glasses of champagne were continuously being re-filled which was good because it took so long for us to pick a tea from the extensive menu selections. The list includes black teas like signature St Ermin's English Breakfast, Darjeeling as well as Masala Chai; green teas Jasmine blossom, Oriental Sencha or Fujian Oolong or pick a herbal tisane of Chamomile, Rooibos Orange plus.<br />
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They lure you in with a relaxing glass of champagne, you pick which tea you want to drink and then WHAM! you are presented with a towering selection of tea time treats! Each of us had our own platter, Manjiri wanted gluten free on the top row, Nayna is vegetarian so her middle platter was suitable for her preferences and I had the bottom row.<br />
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I had smoked salmon sandwich on white bread with creme fraiche and cucumber, Glazed pork loin with oak smoked cheddar cheese, caramelised onion and watercress on rye bread and Honey and mustard chicken with red cabbage coleslaw and rocket on white bread. All really tasty then followed with my sweet selection of St Ermin's Mini Bee Hive - orange yogurt mousse and a honey sponge, Chocolate and espresso cup (and you eat the cup!), Honey & lemon cheesecake on sesame praline,<br />
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Feeling full but we were still excited when the freshly bakes scones appeared! They were served with little bowls of jam and cream however they were supposed to come with honey too (as this was a Honey Afternoon Tea) but didn't. The staff were friendly but the service was not up to my exacting standards - it is all about the attention to detail in my mind!</div>
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When we finished our tea we ventured up to the 3rd floor terrace to see the bee hives. Unfortunately with the shortening of the days it was getting dark outside which was not ideal for our photos!<br />
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During October at the end of the visit you get a certificate of adoption for one of the 350,000 bees that live on the 3rd floor terrace in their own bee hotel!<br />
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It is always good to get another perspective so if you would like to read Nayna's account of our Afternoon Tea with a Bee click <a href="http://www.simplysensationalfood.com/2017/10/honey-afternoon-tea-at-st-ermins-hotel.html" rel="nofollow">here</a>.</div>
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You can read more of my Afternoon Tea visits by clicking on the link below:-</div>
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<a href="https://heidirobertskitchentalk.blogspot.co.uk/2016/01/the-wallace-collection-afternoon-tea.html" rel="nofollow"><span style="color: red;">The Wallace Collection Afternoon Tea</span></a></div>
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<a href="https://heidirobertskitchentalk.blogspot.co.uk/2016/01/afternoon-tea-for-men-with-mr-r-108.html" rel="nofollow"><span style="color: lime;">Afternoon Tea for Men with Mr R</span></a></div>
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<a href="https://heidirobertskitchentalk.blogspot.co.uk/2015/09/w-hotel-london-afternoon-tea-with-twist.html" rel="nofollow"><span style="color: blue;">W Hotel London - Afternoon Tea with a Twist</span></a></div>
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<span style="font-size: x-small;">I was a guest of St Ermin's Hotel and the Honey Afternoon Tea however I was not required to write a positive review. All opinions and photographs are my own. No photographs may be reproduced in any manner without my written permission.</span></div>
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Heidi Robertshttp://www.blogger.com/profile/10152617241179495990noreply@blogger.com1tag:blogger.com,1999:blog-2852172539268688448.post-90393439596571690882017-10-28T18:05:00.000+01:002017-10-28T18:05:14.113+01:00Winter Spice Apple Sauce Cake<div style="text-align: center;">
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I have been making my quick and easy fruit cake for years now and it never fails. This time of year we have a surplus of really nice, heritage, cooking apples at the end of the garden. Sometimes I make cakes with chopped apples or as in the case of my <a href="https://heidirobertskitchentalk.blogspot.co.uk/2014/01/american-1-2-3-cake.html" rel="nofollow">American 1-2-3</a> Cake where I use applesauce.<br />
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As we have so many apples and following a massive applesauce making session I decided to combine the two recipes somewhat.<br />
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I make my applesauce with loads of ground cinnamon and freshly ground nutmeg that I bring home from my adventures in Grenada each spring.<br />
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<b>To make my Winter Spice Apple Sauce Cake follow the recipe below:</b><br />
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<b>Ingredients:</b><br />
6oz/170gm butter - melted<br />
12oz/340gm Self Raising Flour<br />
6oz/170gm sugar<br />
12oz/340gm mixed dried fruit (this time I used chopped dates, dried pineapple, apricots, cherries and prunes)<br />
1/2 pint cooled apple sauce<br />
2-3 Tbsp milk<br />
2 eggs<br />
1tsp ground cinnamon<br />
1/2 tsp ground nutmeg<br />
1/2 tsp ground ginger<br />
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<b>Method:</b><br />
* In a large bowl put all of the dried ingredients.<br />
* Stir in melted butter and apple sauce.<br />
* If batter is a bit dry add 2-3 tablespoons milk.<br />
* Mix well and put into a greased and floured baking tin (I also use a greaseproof bottom liner to help the cake release)<br />
* Bake at 180 degrees for 50-60 minutes in the centre of the oven however my oven takes another 10-15 minutes<br />
* Cool 5 minutes<br />
* Take out of the tin and cool until completely cool<br />
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* Slice and serve with a thin layer of butter and a cup of tea!!<br />
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<span style="font-size: x-small;">All opinions and photographs are my own. No photographs may be reproduced in any form without my written permission.</span><br />
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Heidi Robertshttp://www.blogger.com/profile/10152617241179495990noreply@blogger.com12tag:blogger.com,1999:blog-2852172539268688448.post-1862756416895288302017-10-26T15:03:00.000+01:002017-10-26T15:03:03.592+01:00Southampton: A Day on a Big Ship - the MSC Preziosa<div style="text-align: center;">
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A Day on a Big Ship, the <a href="http://www.msccruises.co.uk/" rel="nofollow">MSC Preziosa,</a> with a lot of fellow bloggers. Every year Flea Enterprises invites bloggers registered on <a href="http://www.foodies100.co.uk/" rel="nofollow">Foodies100</a>/<a href="http://www.tots100.co.uk/" rel="nofollow">Tots100</a>/<a href="http://www.hibs100.co.uk/" rel="nofollow">HIBS100</a>/<a href="http://www.trips100.co.uk/" rel="nofollow">Trips100</a> to BlogCamp - a gathering of bloggers from all walks of blogs along with great workshop sessions, networking, learning and cake; oh yes there is usually cake!<br />
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This year we were invited to attend BlogCamp which would be held on board the cruise ship MSC Preziosa, scheduled to be docked at Southampton for the day. There was a flurry of excitement on social media and we all gathered in Southampton with some arriving the night before and others on the day itself.<br />
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As we arrived by taxi this super large vision appeared ahead and we realised it was the MSC Preziosa, our host for the day! I have been on a similar sized cruise ship once before with a blogging group however I have not been on a modern day cruise. The sheer size of this ship dwarfed all around it eliciting gasps from all as we approached.<br />
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Fellow blogger Manjiri aka <a href="http://www.travelsfortaste.com/" rel="nofollow">Travels for Taste</a> and wearing her nautical striped top was rather excited to step on board her first cruise ship.<br />
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We had an introduction to MSC Cruise Lines meeting the mascots with a short presentation of the activities available for children from infants to teenagers. The children can join the DoReMi Club on board. The parents receive a newsletter each evening with the following day's activities for adults as well as children. Do your kids want to disco dance, play computer games, swim, make a digital movie, sing or just colour and relax - there will be something for every child or of course they can spend the day with their parents! On thing is sure boredom is not allowed on board!<br />
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If you don't have children try to borrow some just to see the delights on their faces as they have so many new adventures!<br />
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Even babies are catered for with fully trained staff with their own colourful room.</div>
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One of the places that really took my attention was the indoor pool area. There is a choice of pools both indoor and outdoor and the size of all of them really is larger than life.<br />
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Don't want to swim? That's OK you can just sit in the jacuzzi and meditate.<br />
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The roof can roll back when in good weather - instant outdoor pool!</div>
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Or spend time outside at one of the outside pools (there is a huge water tunnel on the other pool).<br />
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When the sun comes out there are vast lines of deck chairs to rest, drink cocktails, read your kindle or just plan your next cruise!<br />
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Manjiri was only too happy to take the weight off her feet and try to catch a few rays of sunshine that kept peeking out!<br />
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Making time for yourself is no problem on board with spas offering some special time with a long list of treatments - why not book yourself some 'me time' while the spouse or family do their own thing!<br />
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Feeling a bit flabby after all the food or just want to keep up your normal fitness routine there will be no problem with all of the state of the art fitness machines available on board.<br />
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Whether your favourite is Blackjack or Roulette you can feel like 007 and make the evening special in the on board casino.<br />
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And you have never seen so many staircases, sweeping staircases, glittering staircases, opulent and outrageous staircases!<br />
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The staircases that lead down to the Golden Lobster restaurant where there is table service or a huge buffet. You can have one or the other or both - whatever you fancy eating it is there for you. And if you fancy something different there are a number of other restaurants on board to choose from (some require reservations).<br />
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The buffet is stocked with huge platters of food that are topped up regularly as needed.<br />
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I had the seafood salad from the daily menu - a sort of deconstructed seafood salad with a twist and a delicious 'Marie Rose' sauce.<br />
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Main course I had spinach and ricotta ravioli with a brown sage butter.<br />
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For dessert I picked from the pudding buffet. That chocolate tart at the back was my favourite!</div>
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We ended the afternoon with some workshops, fizz and tea&coffee, disembarking with a taste for the cruise life!<br />
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And now for some fun facts!<br />
MSC Cruise Lines is the No 1 cruise line in Europe, South America and South Africa .......<br />
over 170 nationalities have sailed with MSC ..........<br />
17,778 employees on board and on shore work for MSC .........<br />
50,541,060 + meals have been served on board MSC fleet of cruise liners ..............<br />
with over 199 ports of call ..........<br />
over 1,8 million guests have been welcomed on board MSC ships ..........<br />
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From 2018 Southampton will be the home hub for the MSC Magnifica which will have a few extra things to make you feel more at home like kettles in every cabin and Yorkshire tea will be available on board. One of the perks of sailing from Southampton is that you can take loads of luggage to have the perfect outfit for every occasion without having to keep to airline strict luggage regulations. Car parking is free at Southampton which makes quite a saving.<br />
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It has been a long time since I took a cruise and I know cruise liners have changed so much since then so maybe it is time for this 'Reluctant Cruiser' to give it another chance!<br />
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<span style="font-size: x-small;">I was a guest of MSC Cruise Lines aboard the MSC Presiosa. I was not required to write a positive review. All photos are my own and may not be reproduced in any form without my written permission.</span>Heidi Robertshttp://www.blogger.com/profile/10152617241179495990noreply@blogger.com2tag:blogger.com,1999:blog-2852172539268688448.post-21938795935471153682017-10-24T23:54:00.001+01:002017-10-24T23:54:48.000+01:00Premier Inn Review<div style="text-align: center;">
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I was recently taking part in a Blogger convention in Southampton. I was attending with blogging friends/colleagues Manjiri from <a href="http://travelsfortaste.com/" rel="nofollow">Travels For Taste</a> and Nayna who writes <a href="http://www.simplysensationalfood.com/" rel="nofollow">Simply Sensational Food</a>. We needed to stay over night for two nights. <br />
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Southampton has plenty of accommodation for students, visiting parents and holiday makers alike. All the big names are there as well as a plethora of small B&Bs and AirBnBs. We stayed at one of the two Premier Inns in Southampton, up a short hill and about a 10 minute walk from the station. The other one is in the West Quay shopping centre.<br />
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There is a comfort in knowing you will get the same brand standards and this Premier Inn did not let us down. The bedroom was spacious and clean. When I stay away from home for a conference I really don't spend much time in the room except to sleep and wash but I do like to do this in comfort.<br />
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Plenty of room to set up laptops, plug in all your devices and of course make that needed cup of coffee while you work.<br />
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The bathroom was a standard size with plenty of shower gel and hand wash.<br />
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Breakfast was an optional extra charge and since we had an early start we declined to try the breakfast. Premier Inn guarantee you your money back if you do not have a good night sleep which is a nice touch. However with such a comfy mattress and pillow selection it is difficult not to have a great sleep.<br />
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<span style="font-size: x-small;">I was given a complementary two night stay at Premier Inn Southampton however I was not required to write a positive review. As usual all opinions and photographs are my own. No photographs may be reproduced in any form without my written permission.</span></div>
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Heidi Robertshttp://www.blogger.com/profile/10152617241179495990noreply@blogger.com0tag:blogger.com,1999:blog-2852172539268688448.post-26190735376389444812017-10-22T22:41:00.000+01:002017-10-22T22:41:10.176+01:00Giveaway: Lobster ApronI was asked if I would like to review an apron. I have loads of aprons so what could be so special about this one I asked. Let us send you one and you will see.<br />
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So the <a href="http://www.lobsterhomeware.com/" rel="nofollow">Lobster Homeware</a> apron arrived! I love the lobster print<br />
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The attention to detail is really well executed - the neck strap is easy to adjust, no more fiddling with awkward buckles.<br />
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My little assistant Little Miss was visiting so it seemed natural to get her to model the apron for you.<br />
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You can see the pot holders are attached so you have them when you need them.<br />
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The aprons come in bold colours, signature lobster and denim. The aprons are all machine washable and as well as attached but easily detachable pot holders they also have a tea towel loop and the utmost essential - a mobile phone pocket!</div>
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Would you like to have this beautiful apron on your kitchen peg? You can win one if you follow the Rafflecopter instructions below. </div>
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This giveaway is open to residents of the UK only. The prize will be sent by Lobster Homewares. All entries will be checked for validity. The winner will be notified by email and must respond within 3 days or another winner will be selected. Good Luck</div>
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I was sent an apron to review and offer one as a giveaway. I was not required to write a positive review. All opinions and photos are my own. No photos may be reproduced in any form without my written permission.</div>
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<script src="https://widget-prime.rafflecopter.com/launch.js"></script>Heidi Robertshttp://www.blogger.com/profile/10152617241179495990noreply@blogger.com16tag:blogger.com,1999:blog-2852172539268688448.post-16463579438534817412017-10-10T22:55:00.000+01:002017-10-10T22:55:22.899+01:00Fermenting - feeding your gut and your biomeI have always loved sauerkraut, a fermented cabbage with its origins in Eastern Europe but never realised how healthy it was for me. I have been reading about feeding your gut and it all suggests that we need to eat more fermented foods including live yogurts, keffir (a fermented milk drink like a thin yogurt) and of course the cabbages like sauerkraut, red cabbage and kimchi (a Korean fermented Chinese cabbage with chilli).<br />
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Fermenting is one of the oldest techniques for preserving foods and is part of many current cultures today.<br />
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<a href="http://www.lakeland.co.uk/" rel="nofollow">Lakeland</a> have a range of fermenting jars which make the whole process really, really easy. The jars come in three sizes; 1.2 litre, 1.4 litre and 1.8 litre. The lids have a special valve to let the bad air out however not letting in any air or germs to ruin your fermentation. There is no need to 'burp' the jars as this is done with the valve.<br />
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For my first fermentation I wanted to make sauerkraut, one of my favourite foods for years. I think my German heritage along with living in Austria for a couple of years made this an essential food.<br />
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After finely slicing the cabbage (avoiding the thick bits of the core) and mixing 1 kilo in a large bowl with 25 gm of salt, mixing well with your hands until the cabbage feels wet (this would be a great time to add some caraway seeds if you wan to use them) you put it into your fermenting jar a handful at a time. After each handful pack the cabbage down as hard as you can. Place a small plate or ramekin filled with baking beans and wrapped in cling foil on top to keep the cabbage submerged or you can get some special glass 'pebbles' from Lakeland to keep the cabbage submerged. You then can put the lid on and push the valve stopper down.<br />
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All set and ready to keep an eye on and check every day that the cabbage is submerged. After 4-5 days when you like the taste you can keep it in the fridge, the cold will stop the fermentation process.<br />
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My second attempt at fermentation was a carrot and ginger ferment. Peel the carrots and ginger and cut into thin match stick slices. <br />
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Firmly pack into the jar and cover with a brine made with 25gm of salt per litre of cooled boiled water.<br />
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Now I was on a roll, enjoying my sauerkraut and the carrot and ginger match sticks fermenting away it was time to try Kimchi. Kimchi is a fermented Chinese cabbage with garlic and chilli as well as thinkly sliced spring onions and for a real hit you can use some white radish. It is important to wear protective gloves if you handle the chilli because you will certainly know it if you accidentally rub an eye before washing your hands!<br />
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Kimchi is ready to leave at room temperature and the fermenting can begin. To keep the cabbage submerged I have put a couple of little ramekins filled with baking beans and wrapped in cling film on top.<br />
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I am now looking around for what to ferment next! We had just picked some fresh beetroot from the allotment so I decided to give that a try. I peeled the raw beetroot and sliced it all very thinly. Cover with the brine made with 25 gms salt per 1 litre cooled boiled water and add the weights to keep the beetroot submerged. The beetroot was quite lively and fizzed out a bit at first so I now keep it on a plate.<br />
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After the beetroot has been fermented I think I will pickle it<br />
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And finally I am trying fermented red cabbage. The procedure is exactly the same as for sauerkraut.<br />
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I am now thinking what else can be fermented. I have a hankering after trying to ferment cherries. Keep checking out this blog to see how I get on with the fermented cherries.</div>
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The next step in my quest to feed my gut is to make my own 'live' yogurt. Fortunately Lakeland have a range of yogurt makers and even luckier I got one for my birthday last year!</div>
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<span style="font-size: x-small;">I was sent a selection of fermenting jars from Lakeland but was not required to write a positive review. All opinions and photos are my own. No photos may be reproduced in any form without my written permission.</span></div>
Heidi Robertshttp://www.blogger.com/profile/10152617241179495990noreply@blogger.com16tag:blogger.com,1999:blog-2852172539268688448.post-37304754011323287692017-10-02T18:09:00.000+01:002017-10-02T18:09:00.744+01:00Tobago: Welcome to Trinidad and Tobago<div style="text-align: center;">
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I was invited to visit the Caribbean island paradise of Tobago. This was really exciting because I had never been there or to her sister island of Trinidad. I have to confess I love the Caribbean islands now adding two more to my list of islands visited.<br />
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We flew into Trinidad and changed to an internal flight to Tobago which took around 20 minutes to cross a short stretch of water. You could get a ferry, however, the thought of a 2.5 hour boat ride after a long flight did not appeal to me. Taking internal island flights is more like travelling on a bus. We flew with Caribbean Airlines, reasonably priced, comfortable and reliable.<br />
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Our home for the week in Tobago was Le Grand Courlan Spa Resort on the western side of the island. It was dark as we arrived meaning we didn't see the full splendor of the resort until breakfast.<a href="http://www.legrandtobago.com/" rel="nofollow"> Le Grand Courlan Spa Resort</a> offers different packages such as room only, half board and fully inclusive. Le Grand Courlan offers great views, food, service and lovely and comfortable rooms with balconies. One of the top points is that only a short stroll down steps from the resort, through the gates at the bottom and across the road and you are on Black Rock Beach. (more photos from the beach below).<br />
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Breakfast always offers fresh fruit which I try to start each morning with. The papaya, pineapple and bananas are so fresh and ripe that they taste completely different to having them at home.<br />
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All around the hotel and in fact the island are banana trees and palm trees offering shade everywhere.<br />
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There are plenty of forts to explore, not used now that the islands are independent but very important when they were constantly under the threat of invasion.<br />
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Fort Milford at Crown Point was constructed as a military establishment for the British army. The remnants of the fort include six cannons, five were British and one made in France hence the 'GR' emblem is only on five of them.<br />
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Cannons pointing out to sea to protect the island from invading armies.<br />
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There are plenty of little bays all around the island. As we were driving through a village called Lambeau I spotted this little boat and a table by the side of the road where there was a group of young men, fishermen selling their catch to local people. The locals tend to know when to stop by for their fresh fish.<br />
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The range of fish was huge including dolphin fish - but don't worry they are nothing to do with dolphins, they are just called that because their face resembles a dolphin!<br />
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Next stop on our island tour was Fort King George. Much larger than Fort Milford it was built in 1770s as a defense of the newly appointed capital of Scarborough. It was a major fortification offering protection against invaders. Fort King George was named after the British King George III when it was re-taken by the British in 1793.<br />
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Today Fort King George houses the Tobago Museum. Mr R is drinking a cold beer leaning on one of the cannons that used to keep watch on this part of the island.<br />
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The views from the top of this hill fortification are fantastic. The lighthouse at Fort King George is still functioning.<br />
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As we drove around the island we came to an old water wheel made originally in Glasgow, Scotland but now left abandoned. It would have been used when the sugar cane production was in full swing. I love the precision and detail in each working part still so vibrant even though there are vines growing around it.<br />
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Walls falling down which would once have been storage rooms for the sugar cane production.<br />
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The sheer size of the water wheel which worked the machines that crushed the sugar cane was massive. The water flowed down the side of the hill turning this huge wheel.<br />
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There are a plethora of small bays and beaches around the island of Tobago. The beach closes to where we were staying was Black Rock Beach, an almost deserted stretch of palm trees, sand and surf.<br />
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I felt I could sit and watch the waves rolling around these black rocks for hours. Somehow sitting at the water's edge and staring out to sea helps me to focus my mind and put everything into perspective.<br />
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While we were walking the beach we saw a man walking with a bag of mangoes. I stopped to talk to him and he told me he was taking the mangoes and going to swim in the sea. He would peel the mangoes and dip them into the salty sea water and then eat them. He said the salt brought out the flavour of the mango.</div>
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Every Sunday in the village of L'Anse Fourmi this young man bakes bread in a communal clay oven.<br />
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He works full time Monday to Saturday but on Sunday he relaxes by baking bread bringing people from all over the island to buy freshly baked bread. The smell is amazing getting people's attention as they drive by.<br />
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The bread is ready about 12:00 mid-day and a second batch around 3:00 pm. The village is deserted until around ten minutes before the bread is ready and suddenly cars pull up and people walk from the village ready to buy their fresh bread, rolls and a cherry coconut little cake.<br />
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Another Sunday tradition is 'Harvest'. Each village has it's own Sunday when families get together and cook up a feast offering food, drinks and music to whomever stops by. This particular Sunday was the first Sunday of May and the village of Belle Garden was host. <br />
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We were invited to the home of a friend of our tour guide and were warmly welcomed to join the 'Harvest'. Dishes were marinating including blue crab, tuna, iguana and other delicacies. There will also be cassava, sweet potato and dasheen cooked in various ways leading to a veritable feast when everything is ready.<br />
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The cooking is very basic however everyone pitches in and food is soon ready and the partying gets underway. I have had to promise I will return on the first Sunday of May 2018 however this time take part in the cooking. For more on our Harvest experience keep an eye on my blog as I will be writing a much more detailed account.<br />
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One of the highlights of our trip was a session in the kitchen of Le Grand Courlan Spa Resort with the chefs and Mr R doning his chef's hat. </div>
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We made a West Indian Chicken Curry, with a quick and fairly simple recipe. The spices gave off such an aromatic aroma that was really mouthwatering!<br />
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When lunch was ready we all sat down to eat what we had made. If you want to read more about that day click <span style="color: red;"><b><a href="https://heidirobertskitchentalk.blogspot.co.uk/2017/07/tobago-take-your-writer-to-work-day.html" rel="nofollow">here</a></b></span>.<br />
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This was a real foodie trip for me however I was really impressed with the hospitality and welcome we got everywhere we visited! The community of ladies in Le Coteaux got together at the Community Centre to cook together and make some of their traditional recipes for us. It didn't take long for Mr R to get stuck in and help grate the cassava root which would be a major ingredient in the day's cooking.<br />
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This tuna stew started cooking while we were there and it tasted absolutely delicious. You can real the full story of our day cooking traditional recipes by clicking <span style="color: red;"><b><a href="https://heidirobertskitchentalk.blogspot.co.uk/2017/08/tobago-it-takes-community-to-make.html" rel="nofollow">here</a></b></span>.<br />
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We took a boat trip from Bucco Bay out about two miles and suddenly the water gets shallower, calmer and incredibly clear and green. It is an area known as Nylon Pool. Nylon Pool is said to have gotten it's name when the late Princess Margaret first visited and said the water was as sheer as her nylons! I could have stayed there all day just enjoying the warm, clear, tranquil water!<br />
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I admired the head wrap of one of the ladies looking after us (my new friend Marsha) and the following evening she brought me one. Her mother makes them and I was honoured to receive this gift. When I got it home my granddaughter really loved it and I must admit it looked great on her so she went home wearing it!!<br />
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The beautiful sunset on our last evening in Tobago at Le Grand Courlan Spa Resort. I found it hard to believe we had only been on this island paradise for seven days - we had done so much and seen such a lot however we only scratched the surface. I certainly hope we get back there soon - I have unfinished business!!<br />
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On our way to Grenada we started with an early flight from Tobago to Trinidad where we were going to spend the day with the lovely Nalini, the owner of Le Grand Courlan Spa Resort at her family's latest project - restoring an old cocoa plantation!<br />
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Our first stop was just after leaving the airport in Port of Spain, Trinidad was a little cart selling by the side of the busy road. It was breakfast time and locals in Trinidad stop on their way to work for 'Doubles'.<br />
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Doubles are two patties of a fried bread and you pick the filling you want between the two. There are usually different combinations of spices in the sauces.<br />
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And boy are they tasty! A bit messy to eat but worth it.<br />
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The plan for the day was to visit Nalini's family project. The family have taken over a cacao plantation that has been left to run down for years and they want to bring it to it's former glory and full production.<br />
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Some of the first crop of cacao beans drying in the sun and heat and ready to be sent to a lab for analysis to see how they are progressing. It won't be long before they can start the roasting and chocolate production.<br />
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A lot of the buildings on this plantation as well as many other plantations in the Caribbean are made with bricks from the UK. These came from Castlecary in Scotland. When the large transport boats would make the trip from the UK to the islands they would load the storage with bricks as ballast. They would leave the bricks on the island and instead sail home with the cargo compartments full of cacao beans or spices.<br />
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The plan is to get the plantation back to it's former glory including this great plantation house and to offer facilities for educating local school children as well as offering working holidays on the plantation.<br />
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Before we knew it our first visit to the islands of Trinidad and Tobago was over and we were jetting off to our next destination of Grenada. We had a really intense week but barely scratched the surface. I look forward to spending more time on these two sister islands!</div>
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<span style="font-size: x-small;">I was a guest of <a href="http://www.visittobago.gov.tt/" rel="nofollow">Visit Tobago</a> and <a href="http://www.legrandtobago.com/" rel="nofollow">Le Grand Courlan Spa Resort</a>. I was not required to write a positive review. As usual all opinions and photos are my own. No photographs may be reproduced in any form without my written permission.</span></div>
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Heidi Robertshttp://www.blogger.com/profile/10152617241179495990noreply@blogger.com10tag:blogger.com,1999:blog-2852172539268688448.post-47313120615414742962017-09-26T12:11:00.000+01:002017-09-26T12:11:50.617+01:00Giveaway: Chocolate and Love<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtkQ4cbkw6z2-WHDro_K-zJiqQgpVpl6WK_9fETV148Hmpm3KQqHNZp1IDGw3Whin2a3xRhnBV9uPRXYricQQF8VO47nMBFSkn8297o-BuOAdAgwxBXq-6tK6nRuHj0eb9kgghbJNo_Gs/s640/blogger-image--971855598.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtkQ4cbkw6z2-WHDro_K-zJiqQgpVpl6WK_9fETV148Hmpm3KQqHNZp1IDGw3Whin2a3xRhnBV9uPRXYricQQF8VO47nMBFSkn8297o-BuOAdAgwxBXq-6tK6nRuHj0eb9kgghbJNo_Gs/s400/blogger-image--971855598.jpg" width="400" /></a></div>
I was really pleased to meet the people from <a href="http://www.chocolateandlove.com/" rel="nofollow">Chocolate and Love</a> again this year at an event in July. They have a few new bars of their incredible chocolate and as such sent me the new collection to review.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUMTKjf9zW8_Qw5C2dpKswrE7iJVzBn0sX0JK8HZZevclDHttkLI1TsFLx61wm7meuVD1-xi5vm7XxWOrn-NQVjWcoxYx-OHLaL7kl5Y8_a5RwIyaj9dHFP__hWzXWXWy32ZcF2pCslMk/s640/blogger-image--1852148431.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUMTKjf9zW8_Qw5C2dpKswrE7iJVzBn0sX0JK8HZZevclDHttkLI1TsFLx61wm7meuVD1-xi5vm7XxWOrn-NQVjWcoxYx-OHLaL7kl5Y8_a5RwIyaj9dHFP__hWzXWXWy32ZcF2pCslMk/s400/blogger-image--1852148431.jpg" width="400" /></a></div>
Their current collection contains eight bars of Fairtrade, Organic award winning chocolate. There is:-<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU4_GqGH_vWSe3voofMNLSItKN1fIgw1A1yLU1KOl7jVVb7GoyRFzN9YpkVSzx74vpFfgtsBIsAVlByjOiVGzcoS5S5DTUoB_ZAY1lFyv437qjcgV-L8HhDYFpCFghrm3Wbn4ZLWTz_I4/s640/blogger-image--406573252.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU4_GqGH_vWSe3voofMNLSItKN1fIgw1A1yLU1KOl7jVVb7GoyRFzN9YpkVSzx74vpFfgtsBIsAVlByjOiVGzcoS5S5DTUoB_ZAY1lFyv437qjcgV-L8HhDYFpCFghrm3Wbn4ZLWTz_I4/s400/blogger-image--406573252.jpg" width="400" /></a></div>
ORANGE 65% - dark chocolate with orange<br />
MINT 67% - dark chocolate with mint crunch<br />
COFFEE 55% - dark chocolate with coffee<br />
POMEGRANATE 70% pomegranate & almond<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvVpGEE50Jb3Y-ECDOnIW4DcVI0ELvmCtkQ1bV4wQ3k0h81lg5VT6YFuKub1XFOi6k0Nqsl11DP4y4KMVjWDfbyWlIiBIksUxLxmlu4uz0Aev_kfi_-4xUPKgrst8wnn0VX7q-EhGVqQc/s640/blogger-image-783682432.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvVpGEE50Jb3Y-ECDOnIW4DcVI0ELvmCtkQ1bV4wQ3k0h81lg5VT6YFuKub1XFOi6k0Nqsl11DP4y4KMVjWDfbyWlIiBIksUxLxmlu4uz0Aev_kfi_-4xUPKgrst8wnn0VX7q-EhGVqQc/s400/blogger-image-783682432.jpg" width="400" /></a></div>
SEA SALT 55% - chocolate with caramel & sea salt (<span style="color: red;"><b>this one is my favourite</b></span>)<br />
CREAMY DARK 55% chocolate with milk & cacao nibs<br />
PANAMA 80% - single origin dark chocolate<br />
RICH DARK 71% - dark chocolate<br />
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All of the chocolates in the Chocolate and Love range is organic without compromise and dedicated to the Fairtrade movement providing a fair wage to the cocoa farmers as well as helping them to set up co-operatives helping to improve their lives. <br />
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The full story of Chocolate and Love is printed inside each bar of chocolate. Expanding on their care for the environment the inner foil wrapper is a biological packaging produced with renewable materials and made from sustainably harvested wood!<br />
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Click <a href="https://heidirobertskitchentalk.blogspot.co.uk/2016/09/giveaway-chocolate-and-love-and-who.html" rel="nofollow"><span style="color: red;"><b>here</b></span></a> to read my previous post about Chocolate and Love.<br />
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<span style="font-size: x-small;">I was sent a box containing the up to date collection. I was not required to write a positive review. All opinions and photography are my own. No photographs may be reproduced in any manner or media without my written permission.</span><br />
<a class="rcptr" data-raflid="bd05838e28" data-template="" data-theme="classic" href="http://www.rafflecopter.com/rafl/display/bd05838e28/" id="rcwidget_lhxjx3uy" rel="nofollow">a Rafflecopter giveaway</a>
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Heidi Robertshttp://www.blogger.com/profile/10152617241179495990noreply@blogger.com12tag:blogger.com,1999:blog-2852172539268688448.post-72149419788313126582017-09-21T23:27:00.002+01:002017-09-21T23:27:47.859+01:00Prosecco and Strawberry Cake for a Special Birthday<div style="text-align: center;">
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The night before my daughter was due to visit us for her birthday she asked me if I was going to make her a birthday cake! I had loads to do before the family arrived but just before bedtime I started thinking about making a birthday cake!<br />
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Then I remembered that I had been send a Prosecco & Strawberry Cake home baking kit from the subscription baking club called <a href="http://www.bakedin.co.uk/" rel="nofollow">Bakedin</a>. You join the baking club and get sent a box to make the monthly cake. <br />
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You get all of the dry ingredients you will need and each step has the ingredients weighed out and in a plastic bag numbered to correspond with the recipe card. <br />
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The card lists what you will need to provide such as for this cake I needed unsalted butter, large eggs, a small amount of milk and strawberries. Even the Prosecco was included in a small bottle.<br />
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Everything else ou will need is included including four foil cake tins, grease-proof liners, instructions and even a wooden skewer to test if your cakes are done.<br />
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Let your four layers cool for a few minutes. Brush each one with the prosecco syrup you made whilst they were baking. Use the rest of the prosecco syrup for the icing.</div>
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Once assembled the cake looked amazing. <br />
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The cake made a lovely birthday cake - we sang, candles were blown out then coffee and cake time!<br />
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I think the cake looked just as lovely on the inside as it did on the outside. I personally like more frosting however the lack of frosting gives the new 'naked' cake look!<br />
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The cake was really moist and tasted lovely.<br />
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<span style="font-size: x-small;">I was sent a subscription box to review. I was not required to write a positive review. As usual all opinions and photography are my own. No photographs may be reproduced in any form without my written permission.</span></div>
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Heidi Robertshttp://www.blogger.com/profile/10152617241179495990noreply@blogger.com3tag:blogger.com,1999:blog-2852172539268688448.post-1864092878164697792017-09-17T21:33:00.001+01:002017-09-17T21:33:57.342+01:00London: Hot Pot - A Thai-Chinese Sensation Has Come To China TownI arrived in the UK in 1975 living and worked in London. I fell in love with London right from the start frequently shopping and eating in London's China Town. Over the years I have seen many changes in London especially on the food front and China Town also part of the SoHo district is no exception.<br />
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A very new restaurant, very different to others on Wardour Street is <a href="http://www.hotpotrestaurants.co.uk/" rel="nofollow">Hot Pot</a> and I was invited recently to eat there with two other London bloggers. <br />
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I arranged to meet fellow bloggers <a href="http://www.london-unattached.com/" rel="nofollow">Fiona</a> and <a href="http://www.roamingrequired.com/" rel="nofollow">Roma</a> at Hot Pot early one evening.<br />
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Each table has a convection hob set into the table - one hob for up to four persons. The staff will continuously turn it up or down as your broth simmers.<br />
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Some larger tables are available as well.<br />
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It is a slightly different way of eating but the staff are really helpful and there are cards on the tables to assist you in ordering and then in cooking your chosen ingredient in the broth.<br />
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Basically at Hot Pot you pick a broth from a selection including one for vegetarians. If you want you can also have a split pot which is what we did as Fiona wanted the spicier broth. While we waited we started with a couple of appetisers. We had Har Gu - prawns steamed in rice paper<br />
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and Goyoza - little pork dumplings with a dipping sauce.<br />
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Then the broths came - check out those little chilies in the hot side broth!<br />
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You pick the items you would like to cook in your broth from a wide selection. <br />
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<span style="font-family: inherit;">We had Wagyu Beef - which has been called the best beef in the world and is any one of four Japanese cattle breeds who are predisposed to the intense marbling and high percentage of fat.</span><br />
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A Mixed Seafood Selection, salmon, squid, scallops, mussels and prawns which was very ample and more than enough for the three of us.<br />
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Mixed Vegetable Selection - an absolutely amazing selection of vegetables to pop into the broth. This and noodles would make a great vegetarian lunch dish.<br />
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Marinated Pork sitting pretty on the plate and if you want you could always throw the carrot and the lettuce in the hot pot!<br />
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Ho Fan Noodles - I love these thin but wide noodles. I often have them in my favourite Chinese restaurant just down the road and they also fry really well.<br />
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With your pot of broth simmering away you add the ingredients allowing cooking time - it's a fun way to dine, sharing a communal cooking pot, having a couple of drinks and enjoying each other's company.<br />
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There is a sauce bar at the back of the restaurant where you mix your own dipping sauces. There is a menu to give you some suggestions or you can be creative and make up your own as simple or complex as you like.<br />
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And then of course there is the dessert! First of all we had the Pandan Pancakes. Pandan is a long, straight and thick leaf often called the vanilla of South East Asia. Here the pancakes are made with juice extracted from the leaf which give a green colour and a delicate flavour. The filling was a sweet and crunchy coconut mixture. The pancakes were served with home made vanilla ice cream.<br />
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We were then brought a selection of the other ice creams. The three flavours were Matcha Green Tea, Thai Tea and Coconut. It was funny because we all had a different favourite. Mine was the middle one, the Thai Tea ice cream.<br />
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The next time I am in London's China Town I will have to stop and think if I want my traditional Chinese or go again to Hot Pot. If you get the chance I would definitely recommend you give it a try.<br />
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<span style="font-size: x-small;">I was invited to review Hot Pot. I was not required to write a positive review. As always all opinions and photographs are my own. No photographs may be reproduced in any form without my written permission.</span><br />
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Heidi Robertshttp://www.blogger.com/profile/10152617241179495990noreply@blogger.com14tag:blogger.com,1999:blog-2852172539268688448.post-31801251326302758872017-09-11T18:31:00.000+01:002017-09-12T10:15:08.260+01:00Grenada: 30th Anniversary Time - Let the Celebrations Begin<div style="text-align: center;">
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Grenada is known as the Spice Island of the Caribbean and I love it there and every day that I am there is a celebration in itself however 2017 is a big celebration for some of the local resorts. Grenada is a small island only 21 miles long and lies 12 degrees north of the equator with a rich history, cooling off-shore winds and a plethora of spices - once exotic but now used every day!<br />
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This year, 2017 is the 30th Anniversary for Spice Island Resort; Coyaba Beach; Calabash Luxury Boutique Hotel and 30 years of British Airways flying to Grenada. Join me in wishing them a very Happy Anniversary and hopefully many more.<br />
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<a href="http://www.spiceislandbeachresort.com/" rel="nofollow">Spice Island Beach Resort</a>, a tranquil 5 star resort sits comfortably on Grand Anse Beach, a two mile stretch of glistening white sands, warm water and gentle waves. They are also the only resort in the Caribbean which has been awarded AAA Five Diamonds as well. You will be welcomed and looked after by Sir Royston Hopkin and his family to enable you to enjoy the splendor and spice of the island.<br />
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Spice Island Resort will think of everything you need before you even think of it yourself! If you want unrivaled, all-inclusive luxury you will certainly get it here.<br />
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As you walk into the open entrance there are always flowers to take your breath away!<br />
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The view from the main bar and restaurant is breath taking looking straight onto Grand Anse Beach, the tranquil, blue of the Caribbean Sea and the gentle off-shore breeze put you in an island vibe immediately,<br />
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just sit back and enjoy superb food and drink!<br />
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Further along Grand Anse Beach is <a href="http://www.coyaba.com/" rel="nofollow">Coyaba Beach Resort</a>. We stayed there for two nights this year and I was really impressed.<br />
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Our room was in one of a series of small blocks only two stories high and sitting on our patio we could see Grand Anse Beach while we relaxed and planned our day. The plans usually included spending time at the beach and floating in the warm, tranquil and clear Caribbean sea.<br />
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Rum Punch is available at every bar and hotel and I must say is rather addictive. The grated nutmeg over the top intensifies the awareness that you are in the Spice Island. Coyaba Beach Resort make a really lovely version, maybe too lovely as they are quite addictive!!<br />
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I asked Coyaba Beach Resort what they were proud of and they sent this quote:-<br />
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<span style="font-size: 11pt;"><span style="color: blue;"><b>"There are two significant memories. Firstly, the ground breaking and start of our project in October 1986, and the subsequent opening of the hotel in August 1987.</b></span></span></div>
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<span lang="EN-US" style="color: blue;"><b>Secondly, the re-building , upgrading and re-opening of the hotel in February 2006 after the catastrophic hurricane Ivan in September 2004.<u></u><u></u></b></span></div>
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<span lang="EN-US" style="color: blue;"><b>Overall, our strong family commitment and unity ensured the growth, success and sustainability of the hotel over the past thirty years.” Andre Cherman, Owner & Managing Director."</b></span></div>
I would certainly love to stay here again next year.<br />
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<a href="http://www.calabashhotel.com/" rel="nofollow"><span style="color: blue;">The Calabash Luxury Boutique Hotel</span> </a>is a 5* resort also celebrating 30 great years and with two amazing restaurants. I have not stayed there however have eaten there twice and both occasions were an experience. The Calabash is owned and managed by the Garbutt family who bought the property in 1987 and has become a world class luxury resort. It is family run and treat its guests as friends many of whom return year after year.<br />
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You are made to feel right at home the moment you enter the resort - we were both the occasion we dined in the main restaurant and on a subsequent visit when we enjoyed lunch at the Beach club. We had such an amazing lunch at the Beach Club - the sort of meal you don't want to finish because then it will be finished!<br />
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The views are spectacular whether you are looking at the keenly manicured lawns, the sparkling swimming pool or the lapping waves of Prickly Bay.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr8qL4mQDVDrQxJB-DCAsJm3-q6HAUgztmZqvlHBWyf76o5fxLyOVZlxUKORO_FKoXLMItHQwR7qotIdZleG1ebuQ1CpHv3F6fWlmgOQVAMgS2_YcgClu99VUOAqyXiqO2Wlq24zhqo7A/s640/blogger-image-1661624731.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr8qL4mQDVDrQxJB-DCAsJm3-q6HAUgztmZqvlHBWyf76o5fxLyOVZlxUKORO_FKoXLMItHQwR7qotIdZleG1ebuQ1CpHv3F6fWlmgOQVAMgS2_YcgClu99VUOAqyXiqO2Wlq24zhqo7A/s400/blogger-image-1661624731.jpg" width="400" /></a></div>
And of course the three properties above have benefited from the 30 years of <a href="http://www.ba.com/" rel="nofollow">British Airways</a> flying a regular service to the island.<br />
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In 1987 British Airways initially flew to Grenada via Barbados and Saint Lucia however now the twice weekly flight goes directly to Saint Lucia where most of the passengers disembark, quick crew change and after around an hour on the ground takes off for Grenada.<br />
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Most of the Caribbean flights leave during the morning from London Gatwick Airport.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTDVi19T5bbwIp4kyrI5YaTPBTx3sAUIAMOWiKs2hd20cKBhDoAxH7bVbGhsb-O1dyuxU4vc-zsBMWMM1laAOBx3k0WrnLVQqd25u8LoeiSU5N73CVGvs6BE-2L5DM0pDXBwppgy5t-_o/s640/blogger-image--1745284621.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTDVi19T5bbwIp4kyrI5YaTPBTx3sAUIAMOWiKs2hd20cKBhDoAxH7bVbGhsb-O1dyuxU4vc-zsBMWMM1laAOBx3k0WrnLVQqd25u8LoeiSU5N73CVGvs6BE-2L5DM0pDXBwppgy5t-_o/s400/blogger-image--1745284621.jpg" width="400" /></a></div>
British Airways celebrated this monumental anniversary with Grenada at a reception held earlier this year at Maurice Bishop International Airport where they presented a stunning gift to all three of the resorts mentioned above.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrwk_lMRmrk-LOpyVjLgkcHz1SZHfDMvEY1rYyJBRRu5S9XcUPWRfMjMEvOIAilWU_c5cdjL0h7Qou7sGlY8eGfq37GCaZwP4dS4so1G6_MMs4cxCwQqyxQ3ommT6EBR2-UFIUzc3P-LU/s1600/DSC_5826.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1004" data-original-width="1504" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrwk_lMRmrk-LOpyVjLgkcHz1SZHfDMvEY1rYyJBRRu5S9XcUPWRfMjMEvOIAilWU_c5cdjL0h7Qou7sGlY8eGfq37GCaZwP4dS4so1G6_MMs4cxCwQqyxQ3ommT6EBR2-UFIUzc3P-LU/s400/DSC_5826.jpg" width="400" /></a></div>
The island makes wonderful rum so I will fill my glass with some Grenadian rum we brought home and toast to the future of Spice Island Resort, Calabash Luxury Boutique Hotel, Coyaba Beach Resort and British Airways! Cheers all!!<br />
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<span style="font-size: x-small;">I was not required to write a positive review of any of the properties above. As usual all opinions and photographs are my own. No photographs may be reproduce in any form without my written permission.</span><br />
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Heidi Robertshttp://www.blogger.com/profile/10152617241179495990noreply@blogger.com15tag:blogger.com,1999:blog-2852172539268688448.post-70587871400175093122017-09-07T13:11:00.001+01:002017-09-15T18:32:47.357+01:00Book Review: Wild Honey & Rye (Modern Polish Recipes) by Ren Behan<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAWUbDzQ4b11FgDr_zhgJg78x7lJeSOtBk6eF2Q_gRKXcjlU3sTKqDMNoXvWB0HbGp3GTBSFDOxVQWkQleeU_YfyS_nkpcMo9KSGBcgkDx7xMS3S2RNJasi1T-FS8dSVwoNwbCdYljnSs/s640/blogger-image-1949011237.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAWUbDzQ4b11FgDr_zhgJg78x7lJeSOtBk6eF2Q_gRKXcjlU3sTKqDMNoXvWB0HbGp3GTBSFDOxVQWkQleeU_YfyS_nkpcMo9KSGBcgkDx7xMS3S2RNJasi1T-FS8dSVwoNwbCdYljnSs/s400/blogger-image-1949011237.jpg" width="300" /></a></div>
I get a lot of books to review and it is with great pleasure to receive <b><u><i>Wild Honey & Rye - Modern Polish Recipes</i></u></b> by <a href="http://www.renbehan.com/" rel="nofollow">Ren Behan</a> (published by <a href="http://www.pavilionbooks.com/" rel="nofollow">Pavilion Books</a> with a RRP £20). I love it when a new cookbook is launched however when the author is a personal friend the excitement is amplified!!<br />
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The book is a beautiful, concise and exciting representation of modern Polish cuisine. Ren brings her Polish heritage and soul into this book with easy to follow recipes, beautiful photographs and the presence of Ren's mother through her family recipes.<br />
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I have known Ren since before I started writing my blog - she offered me loads of support in those early days and even then Ren was talking about one day bringing out a recipe with her family's Polish recipes.<br />
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To begin the cover of the book is beautiful. It is simple and invites you to open to see what other delicacies are inside.<br />
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Inside I felt like I had entered Poland - many of the photos were taken on location in Poland and each one has a little paragraph or insight into Ren's soul and love of her heritage.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV1I10kYyIesLKQOtBiLV16NfEJOH9kujEmNsVvpYVtriZa6dPj-7vZPspDnaL1bWCRujFHSbRlatqnf1C4_aTVZpX9Z8lCS0RrR_iALrHtj4W1hirhm4APWqvuX6PtogWsklrLZnLMVs/s640/blogger-image--345394047.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV1I10kYyIesLKQOtBiLV16NfEJOH9kujEmNsVvpYVtriZa6dPj-7vZPspDnaL1bWCRujFHSbRlatqnf1C4_aTVZpX9Z8lCS0RrR_iALrHtj4W1hirhm4APWqvuX6PtogWsklrLZnLMVs/s400/blogger-image--345394047.jpg" width="400" /></a></div>
There are a lot of Polish people in America where I grew up meaning I am familiar with quite a few of the recipes, really looking forward to trying the Bigos (page 125). I make my own version of Bigos and look forward to trying Ren's version to see how authentic my recipe is!<br />
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Pierogi (Polish Dumplings) on page 150<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6BV7fLidvvu57jjA-ZguGz5scR7r5-QPPMq_t62tzb6EdmW9ockwsNvrRqINnF2_pUT2g1k9DSmuixrpll-g8fmUq6GPCvlVyvhtbgdtjRsJCAsKTemIgMTT79HKn2pcISyRI5utSO1c/s640/blogger-image-398723591.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6BV7fLidvvu57jjA-ZguGz5scR7r5-QPPMq_t62tzb6EdmW9ockwsNvrRqINnF2_pUT2g1k9DSmuixrpll-g8fmUq6GPCvlVyvhtbgdtjRsJCAsKTemIgMTT79HKn2pcISyRI5utSO1c/s400/blogger-image-398723591.jpg" width="300" /></a></div>
and sweet treats such as Polish Apple Cake on page 163<br />
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However I wanted to start my journey with Plum & Poppy Seed Cake. <br />
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I have eaten this several times when Ren has made it and it is really delicious. I wanted to try this because I love to bake, love plums in cakes and I could compare it with one made by the expert!<br />
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I like to start my baking by getting everything ready so I am not scrabbling in the cupboards mid-recipe.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1_exd1vkI-pKQbQ56mtThbIlc_ilejJCLNt9GpeGp22jVByvfw-2M8Cyf98erTusuutFUSTxgA7-s02tHQrEiBAA7CP_poQZ9yGEX8BD2op7sXf93JR8LZHoN45smWCMpA7-GB6XacYE/s640/blogger-image--330806273.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1_exd1vkI-pKQbQ56mtThbIlc_ilejJCLNt9GpeGp22jVByvfw-2M8Cyf98erTusuutFUSTxgA7-s02tHQrEiBAA7CP_poQZ9yGEX8BD2op7sXf93JR8LZHoN45smWCMpA7-GB6XacYE/s400/blogger-image--330806273.jpg" width="400" /></a></div>
Any cake that has the zest of a whole lemon is going to be good isn't it! The smell when you are grating the lemon is so evocative of many cakes and tray bakes I have made over the years!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg16T441BivLwqibblyU8zIlqePlSmH6kAIxdA79xcE7bzULdNaOHgpYBTvIxfRLMMvfGqDe4lJ3cMTzLopK9_4zMaciq6dEqC9pGcLVXpW5aqvrKbk90mzY_9NvwR-PY6_j8jnVyLaIlY/s640/blogger-image--1382161709.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg16T441BivLwqibblyU8zIlqePlSmH6kAIxdA79xcE7bzULdNaOHgpYBTvIxfRLMMvfGqDe4lJ3cMTzLopK9_4zMaciq6dEqC9pGcLVXpW5aqvrKbk90mzY_9NvwR-PY6_j8jnVyLaIlY/s400/blogger-image--1382161709.jpg" width="400" /></a></div>
Adding the poppy seeds was really exciting! I adore the little bits in the cake with their unique 'bite' on the tooth.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-0bUtqQJSbuM-d3WMG7nbbxGTLRvXMoxoL2z7mwqm6issbQzWsA_xuCLm8KAQJsooUjX1OQ9OZMSbftHDA7e8aLp-eiGnnjjrJOJyEWBCge43E1n1fIfLNT7JZefQ5zrfdKgwO_KSpLk/s640/blogger-image-1667313607.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-0bUtqQJSbuM-d3WMG7nbbxGTLRvXMoxoL2z7mwqm6issbQzWsA_xuCLm8KAQJsooUjX1OQ9OZMSbftHDA7e8aLp-eiGnnjjrJOJyEWBCge43E1n1fIfLNT7JZefQ5zrfdKgwO_KSpLk/s400/blogger-image-1667313607.jpg" width="400" /></a></div>
After the mixing and baking here is my finished result! Looks pretty much like Ren's.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht_qfcwMYNikmENqIcqJ0SaxWsdGROZlWYHLsFbXMr-DlUqahsr3kUmaqN-eEy7MPBGqUqAzSvurBz-HKDrQdAc40T-pQSYeyhqxAfxzk2ujU8eGpMGS5nr8vsX3Qld90bwmq7nos2wSg/s640/blogger-image-754442064.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht_qfcwMYNikmENqIcqJ0SaxWsdGROZlWYHLsFbXMr-DlUqahsr3kUmaqN-eEy7MPBGqUqAzSvurBz-HKDrQdAc40T-pQSYeyhqxAfxzk2ujU8eGpMGS5nr8vsX3Qld90bwmq7nos2wSg/s400/blogger-image-754442064.jpg" width="400" /></a></div>
Final dusting with icing sugar and ground cinnamon and cut into squares. All that is left to do is get Mr R to put the kettle on - we have cake!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2jbgV02QK7021D7FWP-xCT0Q0S5Es6E5XgNt6a17hFo1qvhvNTc5RkmmZSR5C5s33YW1-q35GI2cSKR5-xr0IuLa3V-pqiQb2LyqqrufAp2yyTqX7Y8mlIkSqa-oL_R4X493mHWaVJBQ/s640/blogger-image--634626103.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2jbgV02QK7021D7FWP-xCT0Q0S5Es6E5XgNt6a17hFo1qvhvNTc5RkmmZSR5C5s33YW1-q35GI2cSKR5-xr0IuLa3V-pqiQb2LyqqrufAp2yyTqX7Y8mlIkSqa-oL_R4X493mHWaVJBQ/s400/blogger-image--634626103.jpg" width="400" /></a></div>
<span style="font-size: x-small;">I was sent a copy of Wild Hone & Rye - Modern Polish Recipes to review. I was not required to write a positive review. All opinions and photographs are my own and may not be reproduced in any form without my written permission.</span><br />
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You can read about Ren's journey by clicking <span style="color: blue;"><a href="http://www.renbehan.com/2017/09/wild-honey-and-rye-modern-polish-recipes.html?fref=gc&dti=1513090508953686" rel="nofollow">here</a></span>.<br />
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Some other reviews from blogger friends below:-<br />
Janice Pattie - <a href="http://farmersgirlkitchen.co.uk/2017/09/one-pan-polish-breakfast/?fref=gc&dti=1513090508953686" rel="nofollow">Farmers Girl Kitchen</a><br />
Claire Jessiman - <a href="http://www.foodiequine.co.uk/2017/09/polish-forest-mushroom-soup.html?fref=gc&dti=1513090508953686" rel="nofollow">FoodieQuine</a><br />
Ceri Jones - <a href="http://www.foodiequine.co.uk/2017/09/polish-forest-mushroom-soup.html?fref=gc&dti=1513090508953686" rel="nofollow">Natural Kitchen Adventures</a><br />
Nicola Corbishley - <a href="https://www.kitchensanctuary.com/2017/09/hunters-stew-bigos-from-wild-honey-and-rye/?fref=gc&dti=1513090508953686" rel="nofollow">Kitchen Sanctuary</a><br />
Helen Goldrein - <a href="http://family-friends-food.com/apple-pancakes-book-review/?fref=gc&dti=1513090508953686" rel="nofollow">Family Friends Food</a><br />
Karen Hackworthy - <a href="https://veggiedesserts.co.uk/easy-lemon-mini-babkas-babeczki/#comment-82427" rel="nofollow">Veggie Desserts</a><br />
Hannah Hossack-Lodge - <a href="http://domesticgothess.com/blog/2017/09/07/plum-and-poppy-seed-traybake-and-wild-honey-rye-review/?fref=gc&dti=1513090508953686" rel="nofollow">Domestic Gothess</a><br />
Jane Sarchet - <span style="color: blue;"><a href="https://hedgecombers.com/blackberry-flavoured-vodka/?fref=gc&dti=1513090508953686" rel="nofollow">The Hedge Combers</a></span><br />
Kavey Favelle - <a href="https://www.kaveyeats.com/2017/09/wild-honey-rye-by-ren-behan-polish-cookbook.html?fref=gc&dti=1513090508953686" rel="nofollow">Kavey Eats</a><br />
Lucy Parissi - <a href="https://www.supergoldenbakes.com/2017/09/traditional-polish-pierogi-dumplings-recipe.html#comment-48352" rel="nofollow">Super Golden Bakes</a><br />
<br />Heidi Robertshttp://www.blogger.com/profile/10152617241179495990noreply@blogger.com11tag:blogger.com,1999:blog-2852172539268688448.post-13812693165822266392017-08-28T21:32:00.000+01:002017-08-28T21:32:30.425+01:00Tobago in London: Cocktail Making MasterclassMr R and I had a fantastic time on our first visit to the Caribbean island of Tobago. We have both felt a strong desire to make a trip there again next year. There is so much more for us to discover - we don't feel we even scratched the surface!<br />
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Mr R and I were invited to a cocktail masterclass hosted by Nalini the owner of the hotel - Le Grand Courlan - we stayed in on the island. She was in London for a visit and organised a get together for a few friends and people who had been at<a href="http://www.legrandtobago.com/" rel="nofollow"> Le Grand Courlan</a> or its sister hotel, <a href="http://www.graftontobago.com/" rel="nofollow">Grafton Beach Resort</a>.<br />
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We met up at a venue in East London and despite the intense city heat we proceeded to have a really great evening. We drank a lovely cocktail and were offered some fantastic nibbles while we waited for everyone to arrive.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3hVelK8zgaMan5PfgoBZWWUjiNrHHpBhiVIBq4YquWxFPYzmW-9LCn3n8q8fEljTsyHb7ti1BQ93vf9pelEyV00h6nTdkhnEY4KqRoMnHH8XeVfl4NHAtcRXLzDmEfCo4qMRUz7iYelE/s640/blogger-image--485015778.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3hVelK8zgaMan5PfgoBZWWUjiNrHHpBhiVIBq4YquWxFPYzmW-9LCn3n8q8fEljTsyHb7ti1BQ93vf9pelEyV00h6nTdkhnEY4KqRoMnHH8XeVfl4NHAtcRXLzDmEfCo4qMRUz7iYelE/s400/blogger-image--485015778.jpg" width="400" /></a></div>
First of all we split into teams of three to cocktail making stations fully equipped with everything we would need for the evening.. <br />
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Our bar tender and teacher for the evening showed us how to make two really great cocktails and then we had to make them in our teams. Of course we also drank them too!<br />
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We made the 'Paloma' - created by Don Jaview Delgado Corona; owner and head bartender of La Capilla in Tequila, Mexico. The recipe we used was an updated version by <a href="http://www.ttliquor.co.uk/" rel="nofollow">TT Liquor</a> (our host for the evening) to include El Jimador Tequila, apricot liqueur, lime, pink grapefruit juice and sugar syrup.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe2Lt8zZQKtISjcTVZwbH8InTnZzUL89Ba5x7sZMUbxVusijaMJFIpr_wfrTcne-9KsWZqk5Sm9RYfJ9Ze60n-6LyG_288PenXX-3RUVErqSVk7PQaB3g8fXkHbMQnhj2CoVjd6ppnyHM/s640/blogger-image-472780794.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe2Lt8zZQKtISjcTVZwbH8InTnZzUL89Ba5x7sZMUbxVusijaMJFIpr_wfrTcne-9KsWZqk5Sm9RYfJ9Ze60n-6LyG_288PenXX-3RUVErqSVk7PQaB3g8fXkHbMQnhj2CoVjd6ppnyHM/s400/blogger-image-472780794.jpg" width="400" /></a></div>
The Elderflower Julep was another quick and easy cocktail made with gin, elderflower cordial, apple juice, wedge of lemon and mint leaves. The Julep is based around the Middle Eastern custom of infusing mint and sugars into soft spirits.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ5vcHpR7F3w6zYuU45q7cNE4MNfTajtJHqG1ndTBiX6Z92EM0SMheCDr3KlBvSK959IGaDkigSyhz-E8qAFFFdod_Hq3QsmkoSXF4f5ueFhJKVIeOvKyOe3FuZHtblc2_oZEtuNrzuwE/s640/blogger-image-573062578.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ5vcHpR7F3w6zYuU45q7cNE4MNfTajtJHqG1ndTBiX6Z92EM0SMheCDr3KlBvSK959IGaDkigSyhz-E8qAFFFdod_Hq3QsmkoSXF4f5ueFhJKVIeOvKyOe3FuZHtblc2_oZEtuNrzuwE/s400/blogger-image-573062578.jpg" width="400" /></a></div>
After the first two cocktails we had a break and were served some authentic Tobago food. It was nice to sit and chat with other people who loved the island as much as we had come to.<br />
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Two more cocktails to make in our groups, first the Grafton Sunset made with tequila, Amaretto, Grenadine syrup and orange juice.<br />
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Followed by the spectacular TT Zombie! Originally created in the mid 1930s but now slightly tweeked the TT Liqueur way! After mixing rum, apricot brandy, pink grapefruit juice, orange juice, grenadine you set put an inverted lime half in your glass, fill with overproof rum and light. Sprinkle with ground cinnamon for a volcanic, fiery eruption ...<br />
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... and then the competition! Each group had to devise a cocktail and come up with a great name for it, make it and present it to the group. Our instructor was to be the judge.<br />
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Well guess what! My team won the cocktail invention with our brand new cocktail which we named the <b>Tobago Teaser</b> - a subtle little concoction designed to tease you into visiting Tobago for yourself!!<br />
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To make our cocktail follow the instructions:-<br />
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Into your cocktail shaker add:<br />
2 shots of rum<br />
1 shot of Passoa (Passion Fruit Liqueur)<br />
1 shot Chambourd (Raspberry Liqueur)<br />
Juice of 1/2 lime<br />
Ginger Beer<br />
Top up shaker with ice<br />
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Shake, strain and pour into a chilled martini glass.<br />
Garnish with a thin slice of pink grapefruit and mint sprig threaded onto two mini skewers and ballenced on the rim of the glass.<br />
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I hope you enjoy making the cocktail but here's a thought - why not visit Tobago and Le Grand Courlan Resort and who knows you may be able to order one at the bar!</div>
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<span style="font-size: x-small;">I was a guest and not required to write a positive report. All opinions are my own and all photographs as well. No photographs may be reproduced in any form without my written permission.</span></div>
Heidi Robertshttp://www.blogger.com/profile/10152617241179495990noreply@blogger.com6tag:blogger.com,1999:blog-2852172539268688448.post-2363088190385603152017-08-26T13:45:00.000+01:002017-08-26T13:45:23.517+01:00Giveaway - Phone Case with CaseStationAt a recent event for bloggers I discovered <a href="http://www.casestation.com/" rel="nofollow">Case Station</a> - an online app where you can customise your mobile phone case with any photo or design of your choice. Build and design and let your personal sense of style soar!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDpMokHAHawcfP2ztJuBcItDFplS7CLCL9vDdpCqBmDYZcZqPN7UqtqjeA74TnTGET2YPvYie8rTfAosgN28nOoTsGZvAIj4gzc61sLD1lQLRVlbNjWf48kSQZwV-yozeT9VXbmKG2JE4/s640/blogger-image-1105137675.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDpMokHAHawcfP2ztJuBcItDFplS7CLCL9vDdpCqBmDYZcZqPN7UqtqjeA74TnTGET2YPvYie8rTfAosgN28nOoTsGZvAIj4gzc61sLD1lQLRVlbNjWf48kSQZwV-yozeT9VXbmKG2JE4/s400/blogger-image-1105137675.jpg" width="400" /></a></div>
Using the app it is very easy to order. They have on-line tools, tech and product ranges to let your personal style shine through.<br />
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If you need a last minute gift they ship the same day with free delivery on all orders - that's a great perk isn't it! Prices start at £19.99 for a case that is as unique as you are!<br />
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The good news is that you can win one of these cases if you enter the Rafflecopter giveaway below. Just follow the instructions and if you live in the UK you can receiver your own personal case.</div>
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1. You will need to download the app from the Google Playstore or the APP store.</div>
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2. Choose your device model.</div>
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3. Choose your case style.</div>
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4. Design your case.</div>
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5. Preview your case using the unique AR feature.</div>
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6. At the checkout you enter your card details and in the case of the winner the code you will be sent.</div>
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7. Wait patiently for a couple of days for your unique phone case to arrive.</div>
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<span style="font-size: x-small;">I was sent a set of cases for review. I was not expected to write a positive review. As usual all opinions and photographs are my own and may not be reproduced in any way without my written permission.</span></div>
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<script src="https://widget-prime.rafflecopter.com/launch.js"></script>Heidi Robertshttp://www.blogger.com/profile/10152617241179495990noreply@blogger.com20tag:blogger.com,1999:blog-2852172539268688448.post-13535350825266581232017-08-17T22:44:00.000+01:002017-08-17T22:44:03.446+01:00Tobago: It Takes a Community to Make A Meal/Feed a Blogger - Les Coteaux Community Centre<div style="text-align: center;">
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There is a saying that it takes a village to raise a child. Like it was in the old days when grandparents, aunts and uncles we on hand to help and there were usually several cousins to play with.<br />
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With today's busy schedules and increased technology some families are living on take-aways and ready meals resulting in a loss of many traditional and family recipes and kitchen skills are being lost.<br />
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On our trip to Tobago we were invited to join a group of local women who get together at their local community centre to make traditional and local dishes to teach the younger generation these recipes and keep them alive.<br />
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We met the group of women and were made to feel welcome and at home immediately, sitting around getting to know each other and quickly realising that it doesn't matter where you are from or how you have grown up but food brings people together. I think that the greatest gift you can give someone is to share your food with them!<br />
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The plan for the session was to make two traditional recipes and also homemade bread. To start there was a lot of the vegetable cassava to be grated both for the 'CouCou' and for the 'Pone' - the two very traditional and popular recipes we would be making together.<br />
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The tools were simple and traditional (I would have loved to get one of those graters in my suitcase!)<br />
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So time to start grating the cassava which is a really hard root vegetable making up the bulk of the recipes.<br />
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Mr R felt sorry for the lady grating the cassava and offered to help!<br />
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A little bit of 'chit-chat' waiting for Mr R to get that cassava grated!<br />
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You know they mean business when they infuse the milk with a scotch bonnet chilli pepper!<br />
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When the grated provisions are ready for the pot it gets stirred vigorously until it thickens (kind of like an Italian polenta)<br />
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A banana leaf is put on top to keep the steam in and keep it warm. <br />
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Then the tuna stew which has been marinating gets put in a pan.<br />
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The other recipe they wanted to show us was 'pone' - I had no idea what it was except that everyone seemed to love it. It's something they make on special occasions. It is in fact a cross between bread pudding and sticky toffee pudding served sliced sometimes with cream drizzled over the top. It is sweet but not overpowering, I really liked it.<br />
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Pone is another recipe that uses finely grated cassava (keep grating Mr R!) and when ready for the oven is still very liquid, so much so that I couldn't imagine it cooked and solid! So off we carried the containers of pone to the community clay oven where it will cook for 6-8 hours.<br />
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Inside the oven everything is pushed to the back to make room for the trays of bread that would be baked at the same time but of course won't need as much time.<br />
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The bread was ready well before the pone - lovely fresh bread straight from the clay oven.<br />
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When the food was ready Mr R and I sat outside in the delightful Caribbean warmth of the afternoon and we ate with our new friends/family! We were talking, laughing and sharing life stories like we had known each other for ever! Sonia and Marsha were looking after us and were glad of some relaxing time outside of the office.<br />
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Sheena took some time out of the office to join us for lunch and especially hoping to get some pone. It seems the whole office of the Tobago House of Assembly wanted to be brought back some pone. Pone takes a lot of preparation and then a long time to bake so nowadays it is not as commonly made as perhaps it was in the past meaning everyone that hears it is being made seem to pop in just at the right time.<br />
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Even the boss of the THA (Tobago House of Assembly) stopped in for some pone. It wouldn't be ready for some hours so Mr Arnold told his staff they had better come back into the office with some for him - not a small tray but a big one and he wouldn't be sharing his!! He said this with a big smile but somehow I got the impression that to go back to the office without any wouldn't be a good idea!!<br />
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Mr R and I had an amazing day sharing the recipes and culture of the lovely people of Les Coteaux. We look forward to seeing them all again next year and maybe I can take a British recipe with me to make for them. Any suggestions what you think would make a great recipe would be appreciated and you can leave them in the comment section below.</div>
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<span style="font-size: x-small;">Mr R and I were guests of the Tobago House of Assembly and the Le Grand Courlan Spa Resort during our time in Tobago. I was not required to write any positive reviews and as usual all opinions and photos are my own or Mr R's. No photos may be reproduced in any form without my written permission.</span></div>
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Heidi Robertshttp://www.blogger.com/profile/10152617241179495990noreply@blogger.com12tag:blogger.com,1999:blog-2852172539268688448.post-24250843655104052652017-08-11T20:34:00.000+01:002017-08-11T20:34:10.640+01:00Book Review: Veggie Desserts + Cakes by Kate HackworthyDesserts with vegetables, cakes with courgettes and cookies with swede are all features of the new cookbook by Kate Hackworthy - Veggie Desserts + Cakes, it's carrot cake and beyond!<br />
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I always love getting a new cookbook to review however when the author is an acquaintance it is so much more exciting. Kate Hackworthy is an award winning vegetarian food blogger of the site <a href="http://www.veggiedesserts.co.uk/" rel="nofollow">Veggie Desserts</a> and I really pleased to bring you this book.<br />
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It wasn't a case of wanting to hide vegetables in her cooking that led Kate to develop the 60 recipes in her book but a desire to feature them as the heroes of the recipe itself.<br />
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The cover of the book is colourful, fresh and intriguing. The photographs are beautiful, professional and inviting you to try recipes<span id="goog_199060096"></span><span id="goog_199060097"></span><a href="https://www.blogger.com/"></a> such as Pea and Vanilla Cake with Lemon Icing (I have used carrot, courgettes and even pumpkin in sweet cakes and puddings but never peas!)<br />
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Chocolate Beetroot Baked Doughnuts with Blueberry Glaze<br />
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The recipe I decided to try first is Black Bean Chocolate Brownies.<br />
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I share that recipe with you below:-<br />
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<b>Black Bean Chocolate Brownies:-</b><br />
Makes 9-12<br />
Very easy recipe, just whizz all the ingredients in a food processor.<br />
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<span style="color: red;"><b>(Ingredients)</b></span><br />
400g/15oz can black beans, drained and rinsed (215g/70 drained weight)<br />
100ml/3.5oz/scant 1/2 cup vegetable oil plus extra for greasing<br />
2 large free-range eggs<br />
50g/ 1.75oz/1/2 cup unsweetened cocoa powder<br />
100gm/3.5oz/1/2 cup light soft brown sugar<br />
2 tsp vanilla extract<br />
1 tsp instant coffee granules<br />
50g/ 1.75oz/1/2 cup plain (all purpose) flour<br />
1/2 tsp baking powder<br />
1/2 tsp sea salt<br />
50g/ 1.75oz/1/2 cup good quality dark chocolate chopped<br />
50g/ 1.75oz/1/2 cup walnuts roughly chopped<br />
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<span style="color: red;">(Method)</span><br />
Pre-heat oven to 170oC/150oC fan/325oF/gas 3. Lightly grease and line a 20cm/8 inch baking tin.<br />
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Puree the beans in a food processor. Add the oil, eggs, cocoa powder, vanilla and coffee and blend until very smooth. Add the flour, baking powder and salt, then pulse a few times to combine. Stir in the chopped chocolate and half of the chopped walnuts.<br />
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Pour the batter into the prepared pan and spread out to level, the top with the remaining walnuts. Bake in the oven for 15-20 minutes, or until the edges begin to pull away from the sides and the surface begins to look dry.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioMfm4qGTqHszuk_tY9pMyJ2w9loM5WOmGekr9j2CNwUgRFjrY-d2HZEFO6-j3xuacqAu22GRXX43Rcj6ncKN4S1Nm1YMIPpbL3fiUww9j7fG9CbmktY9NwP4HmaVKbsbvy4Ajnd8XCZk/s640/blogger-image--1387911175.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioMfm4qGTqHszuk_tY9pMyJ2w9loM5WOmGekr9j2CNwUgRFjrY-d2HZEFO6-j3xuacqAu22GRXX43Rcj6ncKN4S1Nm1YMIPpbL3fiUww9j7fG9CbmktY9NwP4HmaVKbsbvy4Ajnd8XCZk/s400/blogger-image--1387911175.jpg" width="400" /></a></div>
Leave to cool completely in the pan before turning out and cutting into squares to serve. My grandson was staying when I made these and he doesn't like nuts so I only put them on the top and only on two thirds of the brownies.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtUpQBWktkOoB_382pu_ptejvGy8RjFSsOoshNoHVr3L6tnZGEglzDpfXvTykDrUHtLt-JYM_NjYrcB8loZgxWHDz6jX44bPibYHSj8_u2IYRYE_qfeeD7WscBax8roI363vN7wmp02IA/s640/blogger-image-1688235463.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtUpQBWktkOoB_382pu_ptejvGy8RjFSsOoshNoHVr3L6tnZGEglzDpfXvTykDrUHtLt-JYM_NjYrcB8loZgxWHDz6jX44bPibYHSj8_u2IYRYE_qfeeD7WscBax8roI363vN7wmp02IA/s400/blogger-image-1688235463.jpg" width="400" /></a></div>
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* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * *<br />
Here are some reviews of other blogger-friends:-<br />
<a href="http://www.renbehan.com/2017/08/carrot-gingerbread-veggie-desserts-cakes-kate-hackworthy.html" rel="nofollow">Carrot Gingerbread</a> - Ren Behan<br />
<a href="https://www.elizabethskitchendiary.co.uk/2017/08/pea-and-vanilla-cake-with-lemon-icing.html/" rel="nofollow">Pea and Vanilla Cake with Lemon Icing</a> - Elizabeth Atia - Elizabeth's Kitchen Diary<br />
<a href="http://www.unitedcakedom.com/2017/08/pumpkin-cupcakes-with-avocado-icing.html" rel="nofollow">Pumpkin Cupcakes with Avocado Icing</a> - Lisa Niblock - United Cakedom<br />
<a href="http://tinandthyme.uk/2017/08/kale-apple-cake/" rel="nofollow">Kale Apple Cake</a> - Choclette Ammar - Tin and Thyme<br />
<a href="http://bakingqueen74.co.uk/courgette-poppy-seed-loaf-cake-from-veggie-desserts/" rel="nofollow">Courgette & Poppy Seed Loaf Cake</a> - Lucy Allen - Baking Queen74<br />
<a href="http://www.thevegspace.co.uk/recipe-avocado-lime-tarts/" rel="nofollow">Avocado Lime Tarts</a> - Kate at The Veg Space<br />
<a href="https://hedgecombers.com/cavolo-nero-and-orange-cupcakes-from-veggie-desserts/" rel="nofollow">Cavolo Nero and Orange Cupcakes</a> - Jane Sarchet - The Hedgecombers<br />
<a href="http://family-friends-food.com/courgette-poppyseed-loaf-veggie-desserts-cakes-book-review/" rel="nofollow">Courgette & Poppy Seed Loaf Cake</a> - Helen Goldrein - Family Friends Food<br />
<a href="http://naturalkitchenadventures.com/beetroot-and-vanilla-sorbet/" rel="nofollow">Beetroot and Vanilla Sorbet</a> - Ceri at Natural Kitchen Adventures<br />
<a href="http://farmersgirlkitchen.co.uk/2017/08/carrot-gingerbread/" rel="nofollow">Carrot Gingerbread</a> - Janice Pattie - Farmer Girls Kitchen<br />
<a href="http://www.foodiequine.co.uk/2017/08/strawberry-and-spinach-swiss-roll.html" rel="nofollow">Strawberry & Spinach Swiss Roll </a>- Claire Jessiman - Foodie Quine<br />
<a href="https://kelliesfoodtoglow.com/2017/08/10/kale-and-apple-cake-with-apple-icing-from-veggie-desserts-cakes-review-and-recipe/" rel="nofollow">Kale & Apple Cake with Apple Icing</a> - Kellie Anderson - Food To Glow<br />
<a href="https://www.kaveyeats.com/2017/08/kate-hackworthys-veggie-desserts-cakes.html" rel="nofollow">Pea & Mint Cupcakes with Rose Water Buttercream</a> - Kavey - Kavey Eats<br />
<br />
<i><u>Veggie Desserts + cakes</u></i> by Kate Hackworthy and published by Pavilion Books, UK RRP £14.99<br />
<br />
<span style="font-size: x-small;">I was sent a copy of this book to review. I was not required to write a positive review. All opinions and photographs are my own. No photo may be reproduced in any way without my written permission.</span><br />
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Heidi Robertshttp://www.blogger.com/profile/10152617241179495990noreply@blogger.com22tag:blogger.com,1999:blog-2852172539268688448.post-82789959339756505882017-08-08T20:43:00.001+01:002017-08-08T20:43:48.952+01:00 Blackberry Chutney - Christmas Promise in a JarBlackberry chutney time is here and looking at a row of jars on the shelf there is so much Christmas promise in those jars.<br />
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On my allotment this year we have been blessed with an abundant harvest of wild blackberries. Although these berries grow wild on the allotment we do tend them, cutting them back at the end of the season and keeping them neat and tidy. The results are masses of beautiful, fragrant and purple jewels just asking to be picked and turned into wonderful creations.<br />
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My blogger friend <a href="http://www.travelsfortaste.com/" rel="nofollow">Manjiri</a> came to visit and we popped up to the allotment to pick some blackberries then home to my house to turn these purple jewels into Blackberry Chutney. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAbctJyLm7NA-Wss7MhyM2NDGyVCMAcDXzA6_ZXqaS6VNGewuPPMEMgt_X2Gjbl0rWyEuc1KZh4x6cEEClhwRLu0mS0QiXMLT4oygEe0nc7RqToq2iZPWoyIOgwvTMV6S-WjQLOmvjurs/s640/blogger-image-1717649279.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAbctJyLm7NA-Wss7MhyM2NDGyVCMAcDXzA6_ZXqaS6VNGewuPPMEMgt_X2Gjbl0rWyEuc1KZh4x6cEEClhwRLu0mS0QiXMLT4oygEe0nc7RqToq2iZPWoyIOgwvTMV6S-WjQLOmvjurs/s400/blogger-image-1717649279.jpg" width="400" /></a></div>
My granddaughter, Little Miss, was visiting for a couple of days and wanted to help pick. Looking at her in this picture she reminds me so much of myself at her age (9 years old). She was so into picking that even the little thorns biting her fingers didn't stop her!<br />
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Chutney is a really easy way to preserve fruit and vegetables for those darker winter months, perfect with cheeses and cold meats often leftover after Christmas. The combination of sugar, vinegar and heat create a thick mixture to pour into sterilised bottles best left for about 3 months to mature.<br />
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As always I like to get all my ingredients prepared and equipment ready. Manjiri had the job of chopping the two red chillies to go into the pot.<br />
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Once I had all of the ingredients in the pot I added the apple cider vinegar and off we went!<br />
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The mixture will get a beautiful colour and to start it will be quite wet but as it gently bubbles away for about 25 minutes you will notice it start to thicken and reduce in quantity. When there it little wetness and it is clearly sticky you can turn off the heat and let it cool for about 5 minutes while you take the jars out of the oven and also let them cool for a few minutes.<br />
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Once you have cooled everything down for 2-5 minutes you pour it into the jars and seal with the cellophane jam jar covers and let cool completely. As it cools the cellophane will tighten creating an air tight seal. In the USA they don't have the jam pot covers we have here so they would use a water bath in the oven to create their air tight seal.<br />
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The following recipe resulted in seven jars of blackberry chutney which if left alone until Christmas will mature into an awesome, smooth and tasty chutney perfect for that huge piece of Christmas Stilton cheese!</div>
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<b>Blackberry Chutney - full of Christmas promise:-</b></div>
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Put all of the following ingredients into your preserving pan or other large pot/pan.</div>
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700 gm blackberries</div>
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700 gm apples (peeled and finely chopped)</div>
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300 gm golden castor sugar</div>
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1 Tablespoon brown mustard seeds</div>
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1 Tablespoon black onion seeds</div>
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2-3 chillies (de-seeded and finely chopped)</div>
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2-3 cloves of garlic (peeled and finely chopped)</div>
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Small piece of ginger root (peeled, sliced and finely chopped)</div>
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300 ml apple cider vinegar</div>
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* bring to a boil slowly then reduce the heat until the mixture is just bubbling nicely.</div>
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* continue to simmer stirring frequently until the mixture has softened and thickened.</div>
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* When the chutney has thickened take it of the heat and allow to cool for 2-5 minutes before pouring to into sterilised jars.</div>
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* cover with the smaller circles in the pack of jam pot covers waxy side down.</div>
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* Slightly dampen the clear cellophane covers and put the rubber bands around the top.</div>
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*As the mixture cools the cellophane will tighten and create an air tight seal and as the mixture cools it will thicken.</div>
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*when completely cooled, clean off any that has spilled down the side of the glass and label.</div>
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*store for three months to allow the chutney to thicken.</div>
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What is your favourite chutney, please leave a comment below. If you try this recipe please let me know how it goes.</div>
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<span style="font-size: x-small;">All opinions and photos are my own. No photos may be reproduced in any form without my written permission.</span></div>
Heidi Robertshttp://www.blogger.com/profile/10152617241179495990noreply@blogger.com17