Tuesday, September 11, 2012

Jordans Cereal and Nut Bars–Review


I love cereals. At one point in my life so far, I had spend days having two main meals of the day with milk and cereals. Although, I have come out of that habit now but I still like cereals, purely because its tasty and takes zero effort to prepare especially in the morning when I am in a forever rush to work.



Let me first talk about the luxury nut bars. There are 3 individually packed bars in the box. Each bar is packed with almonds, hazelnuts and pecan nuts. Chunky whole and chopped nuts mixed with oats. Absolutely delicious snack bar. Had it with a cuppa in the evening and it was just perfect. Would definitely recommend this as an evening snacks. 


Now, coming to the granola breakfast cereal, the honey baked oatmeal blended with sunflower seeds, pumpkin seeds, linseeds and dried cranberries, proved quite popular in my house. However we did have difference of opinion about the temperature of the milk to go with the cereal . Some liked it hot and some liked it cold! Either way its a hit! Keeps me going for a long time compared to my regular toast and coffee. Try it yourself and let me know!


Thursday, August 23, 2012

Chocolate Review - Cocoa Boutique


Let me ask you a question. If someone told you that you are going to get a box of chocolate for tasting, would you ever say no? Ok wait! Don’t answer that. Let me rephrase the question. If someone told you that you are going to get a box of luxury chocolates which is carefully designed by the master and award winning chocolatiers, would you say NO?


I thought so..


When I saw an email offering me a box of luxury chocolates by Cocoa Boutique for chocolate tasting, I couldn’t wait to reply and equally eagerly waiting for the post. I received the box on post within 2-3 days and it went through my letterbox easily. Although I couldn’t wait to open the box and start tasting it, I just had to take a picture of the box the chocolates came in. I carefully opened the box and started taking photos. I could sense with me my family was also loosing patience to try the chocolates as they were very pretty and delicious looking chocolates.


There were fifteen types of chocolates in the box five of them had alcohol in it. I think the best way I can explain is by showing you the pictures because that’s all I am left with now.

Pink Champagne Truffle : I loves the decoration of the raspberry pieces on top of the white chocolate.


White Strawberry Cream


White and Milk Chocolate Buttons


70% Ecuador Dark Chocolate Buttons, Dark Chocolate Coffee Bean and Milk Chocolate Honeycomb



Chocolate ganache with dark chocolate casing with rainbow colour and cocoa dusted dark chocolate salted caramels


Milk chocolate truffle and dark chocolate brandy truffle


Milk Chocolate Almond Pcaline and Raspberry with a hint of orange


  Vanilla Irish Cream and Rum Cafe Cream


Hope I made you crave for chocolate by now. If you want a similar box for yourself then just head over here and you may be one of the lucky ones to get luxury chocolates worth £35 for free! All you need to do is enter your name and email address. You can also go to their website to buy one and get a free delivery. One thing I must say that the chocolates were very good, simply melt in the mouth and long lasting flavours but would I pay £35 to buy this lot? May be not, but that is just me.


Saturday, July 28, 2012

Pesto Chicken–Easiest Recipe Ever


Now a days I have almost stopped cooking. Since my parents are here, I am having a great time with them. On top of that I am on the luxury of home (mum) –made food. Feels like my bachelor days, where I never cared about food or any household matters. I know this won’t last long but enjoying every bits of it till it lasts.



Even though I am not cooking much, that doesn’t stop me from chatting about food and recipes. I was having a chat with few fellow foodies and while discussing salmon recipes, it kind of struck me of making salmon with pesto. It was bit late for me to get salmon that day but I was not ready to let go of cooking salmon with pesto. After some time I compromised with the situation and decided to do the same experiment with chicken. Because that was the only thing available in my freezer at that point.



I took the chicken out, thawed it for some time and then marinated the chicken pieces in the red pesto I bought a week ago in the Foodie Festival. Used a generous amount as this is the only thing I was adding to the chicken. I had tried this pesto with pasta last week, so I knew I don't need to add anything else other than salt. Kept the chicken in the fridge for overnight but I guess this step is not necessary, if you are in a hurry then 4-5 hrs. of marination would do.


Before placing in the pre-heated oven I seasoned the meat and cooked for 45 –50 minutes in 180 degree C. Once done, rest it for 5 minutes and then serve. I served it with sliced red onion, goes very well as a starter. This is the easiest preparation I have done for chicken, which turns out to be really good.


Tuesday, July 17, 2012

Natural Selection Foods @Bristol Harbourside Foodie Festival -2012



Last weekend was a foodie festival weekend for me. All of us went to the food festival happening at the harbourside . The festival started on Friday the 13th and went on till Sunday. We choose to go on Sunday as weather wise that was the most promising one.



We went around 3 pm, it was windy but sunny and lots people were enjoying food and drink in the festival. Our tickets were sponsored by the Natural selection foods, so started looking for their stall. I didn't have to look long but waited for some time to get a glimpse of their products and to meet the sponsors of our tickets as there were many customers choosing their favourite products.




When I finally got a chance to meet them and try their products, I was amazed. Emma, my sponsor was kind enough to give me couple of bags of their products for us to try. I loved the dried berries sweetened by apple juice the most, however because I like hot food I loved the candid ginger too. But don't worry, if you have missed it, all these are available in Tesco, Asda and Sainsbury’s.



Here are some pictures from the day. Have a look and enjoy.  

Saturday, July 7, 2012

Milky –Jelly


Believe it or not I came up with this dessert idea because of my toddler. I got some apples from the market as my baby loves fruits. But when I made a puree of those apples with couple of apricots, the puree turned out to be too sour for him. May be it was the apple I choose but anyhow I made melon puree for his lunch but didn't throw the apple and apricot mix away.


Once he was fed and asleep I was left with that puree. Can’t drink it, as it was too sour and can’t throw it as well. The colour as you can see is very beautiful too. So I went back in the kitchen and this is what I ended up with. It tasted as good as it looks.


I added some sugar (as per your taste you can adjust the sweetness) and some corn flour to say 150 ml milk (normal temperature) and then placed it on the hob and started heating the mixture. You can also use soymilk instead of cow milk if you want this recipe to be dairy-free.  Brought it to boil and at some point I could see the mixture is getting thicker. You can add few drops of vanilla essence at this point, but that’s optional. I poured it in to the dessert glasses and left it in the fridge to cool and set.


Next step, I took that fruit puree in to a saucepan and placed it on the hob. Added 3 tbsp of sugar in it. You can add more or less sugar depending upon your taste and the sourness of the fruits. Boiled it for couple of minutes then added one full sachet of gelatine powder. Kept stirring so that it gets mixed in the puree well. Took it off the hob and let it cool for 5 minutes. Now took those set milk glasses and pour this jelly mix on top of it, spoon by spoon. Don’t pour it in a continuous flow then it will melt or cut through your set milk. Fill the glasses and return them in the fridge for couple of hours to set. Serve chilled.


Note: Don't start making your jelly before the milk has set. else your jelly will be ready but the milk in the bottom won’t set. Also the jelly wont be very wobbly, as the fruit puree will of thicker consistency compared to the normal jelly liquid. It will be more like jam. 


Sunday, July 1, 2012

Book Review - Tart It Up!


I am fairly regular in twitter and most social networking sites. So when Octopus Publishing Group tweeted a photo and asked if anyone can guess the source, I instantly knew what I was looking at. With full confidence I replied and guess what, now I own a copy of it and you are about to read my thoughts on it.


It was a bit longer wait then usual as I was eagerly waiting for it to arrive. Not only because it is a baking book but the thrill to have a book before it is released in to the market is amazing. Also this is a book I was expecting to have lots of baked dessert recipes which it does. 


“Tart it up!” is Eric Lanlard’s latest book on baking. BTW, I also own his first book “Home Bake” and I must say that is a fabulous book and a must have if you are into baking.


This is his second book of baking, mostly involving some kind of pastry, the book is clearly divided in to two parts - Savoury and Sweet, and contains nearly hundred recipes including the accompaniments. The book starts off with the recipe of shortcrust pastry, which is probably the most used one in rest of the recipes listed in the book.


The book is a box of treasures. As I flip through the pages I was realizing that how much baking I will be doing soon. Its difficult to choose from as each and every one is equally tempting. To add to that There are mouth-watering photographs which will not let you close the book.


This is not a book for people who are on diet or planning to loose weight. Also I feel this is a book from where you will cook for special occasions and for someone you care for. If you plan to do a Julie and Julia project with this book and eat them all, you better keep your hospital number in speed dial. The amount of butter used in the pastry which is the base for any of the recipe in the book is just a fraction. for the filling there is similar amount of butter, double cream and sugar. Having said that, all these ingredients are key to the divine taste of the dishes.This book is definitely for the celebrations and the dinner parties you will be hosting in future and not for everyday cooking.


This is a beautifully pictured by Kate Whitaker with step by step recipe given. Along with the textual description, some of the recipes have steps shown in pictures, which I thought is a huge plus point from readers perspective.


Tart it up! will be released on the market from tomorrow, and you can buy it online here at Amazon. P.S. All the pictures in this blog post are clicked by me from the book.