Grown Up Crisps From Walkers - Market Deli Range

Walkers have made crisps and snacks for decades and this summer will see the launch of a new range - Market Deli potato crisps, tortilla chips and pitta chips in eight flavours.

The flavours are combinations of the best of real ingredients from around the world: Mature Cheddar from Cornwall, aged Aceto Balsamico di Modena PGI (balsamic vinegar) and Sundried Tomatoes from the Manisa region in Turkey.

At the launch event we were able to taste the new flavours and also the hero ingredients that influenced these new flavours. Flavours such as Roasted Red Chilli with Mediterranean Sundried Tomato Tortilla Chips, Pitta Chips with Roasted Garlic and Mediterranean Herbs and Flame Grilled Roasted Spanish Chorizo with Roasted Onion flavour Crisps.  These are just a few of the range.

The evening highlight was Michelin Star chef Tom Aikens who introduced us to the flavour profiles used and then treated us to a couple of easy recipes inspired by the ingredients used in the snack range.

 

The snacks are very fresh and crisp and none of the flavours were overpowering instead working together to give your mouth an explosion of flavours and tastes as you chew.

The Pitta Chips are thin and crispy and fresh. The Tortilla Chips are thin and crispy and each bite releases the various flavours.

There were plenty of canapes using the hero ingredients for us along with some lovely wines to accompany them.

 

 

 

Great big chunks of Cornish Mature Cheddar for the Potato Chips.

Roasted Red Peppers with English Tomato for Pitta Chips

Balsamic Vinegar of Modena (Aceto Balsamico di Moderna PGI)

 

The full range of Walkers Market Deli range will be available nationwide from Monday 23 June 2014. You are sure to quickly find your favourite flavour!

Thanks to Walkers for introducing me to their new Market Deli range. This is a sponsored post but all opinions and photos are my own.

 

 

 

 

 

When Life Gives You Pure Lemon Extract and Lemons - Make Cake

Recently I made a cake for a colleague at work and both Mr R and his father were slightly upset that they didn't get a piece. 

A package arrived with some Nielsen-Massey extracts (I always use their Vanilla Extract and/or Vanilla Bean Paste for the quality and taste) and this package had Almond, Coffee and Lemon extracts.

The Pure Lemon Extract will add a splash of citrus to beverages, vegetables, cakes, cookies, frozen desserts, jams, pies, pastries and the same with the other intense and pure extracts.

I had a lemon that needed using up resulting in my decision to make a Lemon Sponge Cake with a Lemon Cream Cheese frosting.

Basically used my stock Victoria Sponge Recipe:

• Preheat oven to 180o and prepare your sandwich cake tins.
• Cream 175gm room temperature butter with 175gm caster sugar until light and fluffy.
• Add 3 eggs, one at a time, beating after each one (if the mixture starts to split you can add a couple of teaspoons from your flour).
• Add 1 tsp Nielsen-Massey Pure Lemon Extract and the grated rind of one lemon.
• Add to the mixture 175gm Self Raising flour and mix until all mixture is evenly mixed.
• Add 2-3 tablespoons milk to achieve a smooth, craemy texture.
• pour evenly into the two prepared tins and bake for between 27-32 minutes in the middle of the oven until a knife or toothpick inserted into the middle comes out clean.
• Allow the cakes to cool in the tin for 5 minutes and then cool on a rack until the cakes are completely cool.

To make the icing and filling:

• Cream 200gm of Philadelphia Cream Cheese with 1 tsp Nielsen-Massey Lemon Extract and lemon curd until you have the desired consistency.
• Spread just over half of the filling on one sponge cake and top with the other sponge cake.
• Spread the rest of the filling on top of the cake to just come to the edge of the top.
• Top with slices of strawberries or blueberries and enjoy!

Thanks to Nielsen-Massey for my collection of extracts. I was not paid to write this post and all opinions and photos are my own.

 

 

 

Discovering the Pizza Express Summer Menu

I first visited Pizza Express in 1976 when working for an American company my boss would take me out to lunch on a Friday every now and again. The first Pizza Express opened in Soho on the corner of Wardour Street and Rupert Court and is still there today. Mr R was more than happy to accompany me this time to the St Albans branch.

I started my evening with their summer cocktail the Hugo"Pizza Express" a refreshing glass of Prosecco with elderflower cordial, mint and a  slice of lemon served over ice.  Really refreshing and a combinaiton of two of my favourite drinks.  A hot Summer evening and these would really go down a treat.

Waiting for our meal we chomped on their new recipe huge green, pitted olives marinated with pink peppercorns.

Starters:-
Mr R picked the Bruschette Originale "Pizza Express" (tomatoes, red onion, garlic, fresh basil and pesto.

I tried the new Risotto Fresco as a starter - you could alway order a larger version of this as a main course. Oak roasted peppered salmon fillet, garlic and parsly in a creamy white wine risotto, finished with lemon and rocket.  This is a really light, tasty, summery menu item. Imagine eating this outside dining on a hot summer evening.

With the main courses we shared a Pizza Express Mixed Salad with their signature dressing. This salad dressing is so popular you can buy it in most major supermarkets.

Mr R's main course was Baked Lasagna, traditional and never disappointing.

I usually go for a thin pizza with ham and mushroom topping but this evening tried the Calzone Salami & Salsichi (Calzone is Italian for 'Pocket' and is a filled pizza dough folded in half and crimped like a Cornish Pasty and in this case filled with salami, tomatos, sausage, peppers, onions and mozzarella cheese. The steam escapes when you cut into the middle.  They are very filling and I took half of mine home for breakfast!

My dessert was the Leggera Lemon & Blueberry Glory, lemon curd sorbet, fresh blueberries and fruit coulis with a chocolate straw (mine was missing however), mint and lemon.  Again a really refreshing summer pudding.

Mr R picked the Vanilla Panna Cotta, perfect light and summery pudding for those full up after dinner moments.

You can join the Pizza Express Summer On Tour to sign up to follow the band and receive exclusive offers.

Thank you Pizza Express for the invitation to enjoy some of the new Summer menu items.  I did not receive any payment to write this review and as always all opinions and photos are my own.

 

 

 

 

 

 

 

Food Blogger Connect 2014 - food, drink and friends

Last year I attended my first Food Blogger Connect conference for food bloggers.

Due to the high cost and the fact that not only did I not have any money spare but also could never have justified the expense to Mr R, I went as a helper.  

The experience convinced me that I wanted to attend this year as a full attendee. The fact that it was over the three days of my birthday weekend didn't go down well with the family however I made the decision to attend.

Every year they push the boundaries and invite speakers and well known bloggers and cook book writers to pass on their vast wealth of knowledge to us. For this I would like to say "thank you"!

What do we do all weekend? We eat ....

We drink ....

More eating and drinking .....

 

 

 

  

 

And we learn our craft and network with each other!

I would like to thank the organisers and helpers for making this a great weekend and look forward to knowing the dates for next year asap!

I was not paid to write this post and all opinions and photos are my own.

 

 

What Festivals Will You Attend - Me? World Duty Free Whisky Festival

World Duty Free who run the Duty Free shops across the 21 UK airports are in the middle of holding a Whisky Festival at their locations. They will introduce new premium brands and special editions and will offer whisky tastings. They also wanted to highlight the number of women who like and drink whisky.

I personally am not a whisky drinker but when I was invited to an event in London designed just for women. The ladies who attended fell into two main groups: those who liked whisky and those who didn't!

Women make up approximately one third of the UK whisky drinkers but it is often thought of as a man's drink!.We were introduced to a new cocktail on arrival, The New Fashioned (a different spin on and Old Fashioned) and this was made for us by Miss Whiskey (aka Alwynne Gwilt), a whiskey blogger who loves talking and drinking whisky.

Miss Whisky also held an information drinking session, hoping to shake off the image of stereotyped whisky drinking men, holding on to the premise that whisky is a real man's drink! And let us try whiskies depending on what other spirits we liked eg, Vodka, Rum, Brandy etc.

We were also treated to a talk by Grace Dent, Toastmaster, journalist and speaker. Grace gave us an interesting and humourous look into her journalistic and speaking career. She also gave an insight into the changing role of women increasingly being the after dinner speaker and some top 'toastmaster' tips should we be called upon to raise the toast.

 

At the end of the evening I still didn't like whisky but I had a better, more informed opinion.  Some of the cocktails we tasted were very nice for what they were but not quite my taste.

Many thanks to World Duty Free for inviting me to this informative event. I was not paid to attend and all opinions and photos are my own.

 

Turning Childhood Egg Dishes into Grown Up Dishes with Tabasco

Tabasco comes in a size and strength to suit everyone!

When I was younger eggs were not my favourite food, in fact following a rather unfortunate accident with a rotten bird’s egg I hated them! For years I wouldn’t touch an egg in any form but time heals and makes the brain forget and gradually I got back into eating eggs for breakfast and brunch.

I still can’t stand any runny yellow yolk in my eggs but two of the recipes I have grown to love are listed below along with a little bit of Tabasco sauce to help them grow up into more adult meals.

I have been challenged by Tabasco sauces to give my breakfast/brunch egg dishes a bit of a perk up and hopefully you will reach for the Tabasco sauce next time you fancy ‘going to work on an egg’.

I was a Girl Scout (Girl Guide in the UK) and on our annual camping trip and due to lack of cooking methods we would use a frying pan over a small camping stove to cook the egg and the toast at the same time.  I made this over the years for my children and we called it ‘A Camping Egg’ and I am sure other people have different names for it.

·         Basically heat up your frying pan and add only a little butter.

·         Using a small circular or heart shape cookie cutter cut the middle out of a slice of bread.

·        Spread some butter on the whole piece of bread (temporarily put the circle back into the middle of the slice).

·         Place the bread, butter side down in the frying pan (without the middle circle) and place the middle circle alongside it also butter side down.

·         Crack a medium egg into the middle circle of the slice of bread and cook until the yolk is cooked to your liking. I personally like it very well cooked.

·         Add a splash of Tabasco sauce (my current favourite is the Smoke Chipotle)

·         Turn over the bread with the egg in the middle and cook the other side for 1-2 minutes.

·         Serve on a place and place the cut out circle of bread back in place!

And you have a fried egg and a piece of toast all in one.

A second recipe that I like to do, especially if I have weekend guests, is to

     ·         Preheat the oven and lightly spray the insides of a 6 or 12 cup muffin pan.

·         Place one or two slices of streaky bacon (smoked is particularly nice) in each muffin well.

·         Put a spoonful of wilted and seasoned spinach into each muffin well on top of the bacon.

·         Crack an egg on top of the spinach, lightly season and add a drop or two of your favourite Tabasco sauce on top.

·         Cover the tops with the overhanging bacon slices and bake in the oven for about 8-10 minutes (again depending on how runny you like the yolk of your egg)

·        Carefully place two or three egg ‘muffins’ on each plate and garnish with a slice of tomato on the side. (you could also sprinkle a drop or two of the same Tabasco sauce you used on the eggs if you like).

·         If you like you can drizzle some hollandaise sauce, Greek yoghurt or a tahini sauce over the eggs just before serving.

 

Basically adding Tabasco sauce to any of your favourite egg recipes will give them a really grown up flavour.

I received a selection of Tabasco sauces but did not receive any payment to write this post.  All recipes, opinions and photographs are my own.