Friday, 19 December 2014

BBC Good Food Show Winter (Part 2)

I had such a fantastic experience at the BBC Good Food Show, I could not possible share my highlights in one blog post. The winter show, I attended the show on Press Day, many thanks to Katy who organised the get together with the other bloggers. Many I knew via Twitter but in the press room there was: FreyaCob, Full to the Brum, The Foodie Couple, Munchies and Munchkins,  Jo's Kitchen and Helena Cookman. I also had a quick chat with fellow bloggers Carmelo Sereno and Julie from Angelina Cupcake who were busy on Julie's stall and had a quick chat with The Ginger Warrior.
The group of bloggers had the opportunity to go back stage meet & have a chat none other than Si and Dave of the Hairy Bikers.  We were even ask them a couple of questions, I bravely asked them whether they had any plans to have a similar series of their Mississippi road tour. I also had the opportunity to have excellent seats to watch the charismatic James Martin demonstration where he prepared the very healthy (writes with a smile :-) ) looking monkey bread alongside a mackerel and potato dish.


I also enjoyed visiting several stores, I hope you enjoy my collage of my favourite stalls from this wonderful show.

The Baking Housewife - Everyone knows I'm a huge fan of Caribbean food so was excited to discover this stall and meet the lovely person behind The Baking Housewife who specialises in artisan Caribeean fruit cakes, alongside marmalades and sorrel. I had to purchase the sorrel with rum which was heavenly divine.


Tan Rosie  - Another Caribbean stall headed by mother and daughter duo. They sold a range of Caribbean spices, Sauces, fudge, plantain chips and even a cookery book. I stocked up on plantain chips and chilli fudge.



Simply Vintage - specialises as the site says, everything vintage. I discovered this at the summer show, think rustic and beautiful cake knives, delicate tea sets and vintage milk bottles. These products are stunningly beautiful and their items are certainly welcome in my home.



5 Dimensions - asked the bloggers to say ola, was impressed by the flavour combinations such as the intriguing basil and lime.


Angelina Cupcake a fellow official blogger had her own stall this year selling her amazing cupcakes. Although I was trying to be relatively good, I had to purchase some oreo cupcakes.



Sponge Cakes 
As discussed in my part 1 review I absolutely adored this stall.



Delicious Alchemy 
As stated in my part 1 review I loved this stall.



Disclaimer:  I received a press pass to attend the Good Food Show, I was not obliged to write a positive review and as always my opinion is my own.

xxx

Tuesday, 16 December 2014

BBC Good Food Show Winter 2014 (Part 1)

The nation's favourite food show returned to Birmingham from 27th - 30th November 2014. That show of course is BBC Good Food Show Winter. I have been a big fan of the BBC Good Food Show after first attending in 2011, little did I know back then, is that in a couple of years time I would become an official BBC Good Food Show Blogger. For those who do not know what that means, a selected group of bloggers in the Midlands share via social media the most up to date news and reviews from the show. There is usually a get together prior to the show which I unfortunately missed for the Summer show (as I was in Spain) and missed out on a fabulous opportunity to spend time at Brompton Cookery School held by the lovely Marcus Bean. For the Winter Show, there was no official pre-show get together, instead we were sent an array of samples from some of the food producers of the show. I'm pleased there was a mixture of sweet and savoury samples as my tastebuds can easily filter between the two. I was also  introduced to an array of talented artisan bakers and cooks who produce an array of delicious food. My excitement started prior to the show, shaving received all these fabulous products.

BBC Good Food Show samples.

Let's start with my favourite (although I really shouldn't have favourites) sample.
Delicious Alchemy specialise in gluten free products. I really don't know a lot about gluten free allergies as I do not have any, but what I do know is that I'm quite discerning on whether a product should be on par or expected, as stated on the tin. The Good Food Show Bloggers were sent a selection of Bread Mix, Chocolate Brownies and Cookie Mixture. I promptly made the gluten free Chocolate Brownies, which before I show you the picture, I pre warn you, I  added malteres which I know has gluten, but can be removed for those with the intolerance. I loved this mixture, it was incredibly easy to make (melt butter, add two eggs, mix in the packet, bake and eat) and it was demolished quickly in my house.
Delicious Alchemy

Delicious Alchemy

Baked In specialise in home baking kits, their mottos is making Home Baking Simple. They sell a range of chocolate brownies which can be superbly be made in a mug in 5 minutes. Using this fabulous kit, I was able to make brownies in three easy steps: melt butter, heat in the microwave for 1 minutes and leave to cool for 5 minutes. There are a range of flavours: chocolate orange, expresso and gluten free flavours. Baked in also sells cooke mixers and baking its. This a wonderful product for those who love baking but are incredibly pressed on time or for those who enjoy the fruits of baking but not the best baker. 
Baked In

Baked In

Ardens specialise in luxurious nibbles. I can certainly vouch for that as unfortunately me and my family demolished the lovely goodies before any photographs were taken. Ardens specialise in flaky and butter pastry twists, crunchy bites and slow cooked bread bakes. I loved the selection of products and the flavour combination were superb:cream cheese and spring onion melts, Italian pesto bakes and spinach gruyere twists. Any foodie would be satisfied with these goodies.
Ardens

The Garlic Farm based on the Isle of Wight offer products, as the name states including garlic. This farm has been going for some time and the result is glorious; many different varieties of garlic infused in a range of products. The Pork Scratching was perfectly infused, the garlic paste was delightfully pungent and have used this when making homemade chips. I could instantly tell with the garlic paste that this product is not the standard garlic used in products as there was an enhanced flavour.  I have not yet tried the garlic beer, so I will have to keep you updated via social media sites with how this tastes. 

The Garlic Farm

Sponge Cakes is a brand that I discovered when I attended BBC Good Food Show Winter 2011. I brought several slices of their sponge cakes, so was incredibly pleased that they were giving 2 free mini sponge cakes to the Bloggers. Me and Laura from Full To The Brum were fortunate to be given a third free mini sponge from their new gluten free range. I was impressed that Sponge Cakes have expanded their range to include little morsels of deliciousness. I chose to sample the Coffee and Walnut cake, Bounty cake and Gluten Free Apple Crumble.

Sponge Cake


Sponge Cake.

Sponge Cake
Genius, is a company specialising in gluten free products. They have a range of products: bread, pastry and cakes. I was fortunate to receive the bread and blueberry muffins. I was impressed by the size of the gluten free brownies and the packaging. As an individual who does not have an allergy I can certainly say that this is the perfect muffin for those with allergies, there is a slight nutty texture, which I presume is due to the rice flour that may have been used. They stock their products at online and selected supermarket stores in the London area.
Genius

Farringtons  is the first seed to bottle producer whose range of products are featured in many shops around the UK. Faringtons specialise in their is sell a range of products including: rapeseed oil, dressing, mayonnaise and chilli oil. I received their rapeseed oil which has the lowest saturated fat when compared to other oil products and also has a subtle nutty flavour. I used the rapeseed oil when making my homemade chips, which was delectable. 


Disclaimer: I received all the above products to review, I was not required to write a positive view and as always, all opinions are my own. 

xxx

Saturday, 13 December 2014

Boxing Day Egg and Bacon Pie and Mulled Wine plus a Giveaway.

What do you eat on Boxing Day? Turkey sandwiches, turkey curry, turkey fajitas are the many dishes that  people are likely to eat on Boxing Day, which completely makes sense, why waste good, juicy and succulent turkey? In Nigella Lawson's baking masterpiece: How to Be A Domestic Goddess, Nigella states that this is the dish she enjoys on Boxing Day: Egg and Bacon Pie. I'm unsure whether I would eat this on Boxing Day itself, perhaps a few days later, those awkward days between Boxing Day and New Years Eve when turkey can get a bit tiresome and a hearty, comforting meal is required.
I found the Boxing Day Egg and Bacon pie rather easy to make, the most complicated part is making the pastry and I would certainly recommend buying ready-made shortcrust pastry if you are pressed for time. Once the pastry is sorted, the remainder of the making of the pie is relatively simple. Please ensure that you create a small hole in the middle of the pie to let the steam out as you don't want to the pastry to become soggy from the liquids.  I decided to serve this pie with a seasonal favourite, roasted goose fat potatoes and the essential Brussel Sprouts. Would I make this pie again ? I certainly would, I found it not only to be delicious, warming and comforting, in my opinion it so versatile and is suitable to be eaten all year round.
As we are in the full swing of the Christmas season, I served my Boxing Day Egg and Bacon Pie with  mulled wine. I've never made my own mulled wine before, I certainly have drank many mulled wine drinks when I have visited restaurants but one of the positives of being a food blogger is that I am always willing to try new dishes and drinks. With mulled wine, it's all about the spices, which gives the aromatic distinctive flavour in this warming drink. I'm such a big fan of Spice Kitchen, I reviewed their aromatic intense spices earlier this year and they were generous enough  to send me a lovely pouch of their premium mulled wine spices. The mulled wine spices  were very intense in smell and absolutely delicious in my mulled wine, the perfect winter drink.
Here is my Boxing Day Egg and Bacon Pie:
Boxing Day Egg and Bacon Pie:


Boxing Day Egg and Bacon Pie.


Dry ingredients.

Wet ingredients added.

Pastry rolled out

Filling for the pie.

Pie pre-bake.

Boxing Day pie baked

Inside my pie. 
Recipe for Boxing Day Egg and Bacon Pie can be found here 
Mulled wine spices

Ingredients in pan for mulled wine

Mulled wine heated 

Mulled wine laddled

Mulled wine
Mulled Wine, Recipe from How to Be A Domestic Goddess.
1 bottle of red wine
60 ml 4 tbsp dark rum
125ml Earl Grey tea
1 Orange, quartered, each quarter stuck with 1 clove
2 cinnamon sticks
1 star anise
1 tbsp dark muscavodo sugar
1 tbsp honey

Method
Put all the ingredients in a saucepan, bring almost to the boil, but before the aromatic wine actually boils, turn down to the lowest possible heat and keep it warm as you paddle it into any nearby glass.

The lovely people at Spice Kitchen are offering one lucky reader a pouch of luxurious mulled wine
spices. Please follow the instructions on the rafflecopter to be in with a chance.
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Wednesday, 10 December 2014

Chocolate mince tart

I've never thought of ever deviating from making the traditional mince pie, I remember I a couple of years ago I made Nigella's star topped mince pie. My star topped mince pie looked nowhere as delicate as hers and looked quite sloppy presentation,  perhaps because I am quite heavy handed and have a lack of patience. I really wanted to make aversion of the classic mince pie and after some umming and ahhing between making mincemeat cupcake, mincemeat twists, I decided on making chocolate mince tart.
It was a winner, in my eyes, I love pastry and I love chocolate so why not in-cooperate the to-gether to make a crisp chocolate tart base? Now, for the mincemeat, apparently this is easy to make and like granola once you make your own, you will not go back. Unfortunately, I will never know, well not for this year anyway as the mincemeat, well in fact luxury mince meat was shop brought from Aldi.  I absolutely adored the luxury mincemeat, it was so rich, so moerish, so decadent, it was hard to spread all over iron the tart. After you make the chocolate pastry and blind bake, it is a simple case of spreading on-top of the case. Easy, simple and is sure to go down well with munchkins and grownups alike.
Chocolate mince tart, plus mini tarts 

Chocolate mince tart.

Chocolate pastry rolled out

Chocolate pastry in tin.

Luxury mincemeat
Recipe for Chocolate Mince Tart.

For the pastry
Makes 450g. Preparation time: 10 minutes, plus chilling

200g plain flour
30g coco powder
40g icing sugar
150g butter
2 egg yolks

For the mincemeat
1 jar of luxury mincemeat (I used a jar from Aldi)

Method
Sift the flour, cocoa and icing sugar together into a large mixing bowl. Using your fingertips, rub in the butter until the mixture resembles breadcrumbs. Make a well in the centre and add the egg yolks. Using your fingertips, mix the ingredients together to make a smooth dough.
Turn the pastry out onto a lightly floured surface and form the mixture into a ball. Cover with cling film and chill for at least 30 minutes. Roll the pastry out on a light floured surface or piece of cling film.
Grease your tin, then lift the pastry over rolling pin and lightly drape over the tin. Ease the pastry into position. Trim of any excess pastry outwards over the tin.
Blind bake the pastry for 15 minutes, place a piece of non stick baking paper over the base and sides of the pastry. Bake in a preheated oven 180C/Gas mark 4 for 10-15 minutes, unit the case is just set.
Spread the mince meat over the pastry tart, smooth over the top. Bake in the oven, on the top shelf for around 20 minutes on gas mark 4. Remove from the oven and leave to cool.
Here is my chocolate mince tart:

I am sharing my chocolate mince tart into a number of giveaways this month. Treat Petite  hosted by the lovely Kat from The Baking Explorer  and Cakey Boi, this month's theme is anything Christmas related. As you can see, you can also make this dish into mini star shaped tarts.

I am also adding this to Credit Crunch Munch, as I used this jar from last year and instead of throwing out I decided to combine it into this fabulous dish. Also the cost of the jar was around £1 which is super cheap and economical, which helped make this ssh a budget friendly one. Credit Crunch Munch is hosted by the lovely Helen from Fuss Free Flavours and Camilla from Fab Food For All.




Sunday, 7 December 2014

Salmon Terrine with Bagel Toasts, my ideal Christmas breakfast.

Terrine, isn't that the French dish where ground meats are mixed and formed in a loaf tin? Yes, I thinks so, have I ever made a terrine before, nope, I have always presumed it would be a laborious dish that would not be very compatible with my busy life.  I'm not a big fan of fish either (You are probably wondering why have I made this dish now!) , but I'm a big fan of smoked salmon and this sometimes, when I'm in the mood,  stretches to salmon fillets. 
As December is probably the month which I look forward to the most as a food blogger: all the luxury, richness and indulgences, this dish, which includes smoked salmon and salmon fillets for breakfast represents all those of the above. I'm unsure what the majority of people eat for their breakfast on Christmas day, maybe a full English breakfast, a plate of chocolate or for some, smoked salmon with caviar? But for me, this Salmon Terrine with Bagel Toasts is what I'll be eating on Christmas day. In previous years I would eat fried fish, but I have found this to be quite "heavy" when served with other accompaniments and I would still be full for the main event. But with this Salmon Terrine this is not the case. I loved how easy it was to make, if you have a food processor, and how simple it was to assemble all the ingredients together - essentially the food processor does all the hard work and you reap the rewards with your patience, as the dish needs to be chilled. The soft cheese mixed with the salmon fillets prevented this dish becoming to fishy and I  loved the delicate texture of the smoked salmon.  I would recommend you make this dish as soon as you wake up (after opening you Christmas presents of course) as it will need to chill for at least two hours. Also, this dish makes a fabulous centre piece on  your kitchen table, perfect to introduce for the main event. This delightful recipe is from BBC Good Food Show Easy Cook, the December 2013 issue.
Here is my Salmon Terrine with Bagel Toasts:
Salmon Terrine with Bagel Toasts

Salmon Terrine with Bagel Toasts

Salmon fillets whizzed

Salmon fillets & smoked salmon - pre chill

Salmon Terrine  - underneath pre chill.

Recipe for Salmon Terrine with Bagel Toasts

Serves 8 Ready in 20 minutes, plus chilling
£1.18 a portion
138 calories, 6g fat, 2g salt,
Not suitable for freezing.

Ingredients
Olive oil, for greasing and brushing
bunch of dill
2 x 120g packs smoked salmon trimming
340g cooked salmon fillets, flaked
400g, light soft cheese
4 spring onions, finely chopped
pack of bagels

1) Prepare the loaf tin. Grease and line a 650g loaf tin with cling film (I used a food container) . Neatly arrange the whole dill and about half the smoked salmon on the bottom.
2) Make the mixture. In a processor, briefly pulse half the cooked salmon fillets, half the remaining smoked salmon and the cheese with some seasoning. Fold in half the chopped dill, all the spring onions and remaining salmon. Scrape into the tin, smooth over and chill for 2 hours.
3) To serve. Turn oven to fan 180C/conventional 200C/ gas mark 6. Put the bagel halves on a baking tray, brush with oil, sprinkle on chopped dill and sea salt, then bake for 10-12 minutes, until light golden. Turn the tin upside down, unwrap and serve on a latter with the bagel toasts.

I am sharing this with the monthly challenge: Festive Family Foodies  hosted by the lovely Vanesther  from Bangers and Mash  and Lousia from Eat Your Veg. This month's food is food to get the party started, my smoked salmon terrine would not only make a perfect breakfast, but a perfect nibble get the party started. In fact that sounds like a plan, a slice of terrine when I have my family get together.

xxx

Wednesday, 3 December 2014

Bumper book review: Bacon, Bombay Lunchbox and Artisan Drinks plus giveaway

Here at Food Glorious Food, there are many cookery books being read, tested and reviewed. I am in love with the variety of cookery books  and I genuinely like having a good read and marking recipes that I like to try. Once again, thank you to Jacqui Small Publishers and Francis Lincon Publishers for sending me an array of cookery books.  I have a bumper review and bumper giveaway to share with you and as it is the season for giving, perhaps you could treat yourself or  a family member to a brand new shiny cookery book. This month, I have decided to share three new books on my shelf: Bombay Lunchbox, Artisan Drinks and Bacon. 



Bombay Lunchbox by Carolyn Caldicott, feature Anglo-Indian recipes based on the traditional "tiffin" lunchbox. To be honest, I was unaware what a tiffin (well I am aware of the sweet dish of the same name)  lunch box actually was. Carolyn Caldicott informs the reader that tiffin was developed by the British residing in India in the late eighteenth century; the rituals for a full lunch needed to be accommodate the hot days. Quite simply, tiffin is lunch.
This book is divided into 5 chapters: Classic Anglo-Indian Favourites, Lunch in A Box, Afternoon Tiffin and Tiffin Snacks. There were some familiar favourites features in this book including: Egg Curry, Kedgree, Aloo Gobbi. There were also some new and interesting recipes including Mulligatawny Soup, Uttapam, and Bhel Puri. I decided to make a dish from the Afternoon Tiffin chapter, a recipe which is inspired by the classic British Afternoon tea, however this is a spicy taste on a true classic. The carrot, cheese and homemade tomato chutney wrap was certainly a spicy, exotic and unusual change from my usual lunch. I liked how super easy the tomato chutney was to make and plan on making some more chutneys. My only criticism is that for me a lot of the recipes can be quite lengthy in time. Although this book has an array of wonderful recipes, I feel that this book would be more suited to those who are not pressed for time.

Carrot, cheese and tomato chutney wrap.


Artisan drinks: Delicious alcoholic and soft drinks to make at home by Lindy Smith, is a book exactly what the states, delicious drinks to make at home.  For someone who has never made their own drink before (I'm not talking squash or tea) such as homemade lemonades or cordials, I was pleased with a thorough introduction, covering everything from sterilisation to storing in the bottles to making your own drinks, alongside the fruits and flowers that are in season. This book is spit into 8 chapters, which for me is surprisingly a lot, I initially thought, how many drinks can you make at home, but having read each recipe, there is a variety of drinks that can be made.
 The chapters are the following: Still Waters Run Deep, Family Fizz, A Global Resurgence, A Very Good Year, And now for Something Stronger, Taking the Plunge, Happy Hours and Oasis of Calm. There are clear step-by-step instructions on each recipe and after some consideration, I decided to make an Italian lime Siroppo, partly because I was reminiscing of my time in Italy and secondly because I love limes and have never heard or tried this drink so thought I would give it a try. I quickly realised that this book is not ideal for a busy cook, perhaps a cook with lots of time on their hands. The dismantling of the lime rind, alongside, the straining and keeping the flesh and ensuring it fit to my taste buds was all a bit laborious. I do have plans to make some of the hot drink recipes in the book such as the Middle Eastern Cardamom coffee which looks a lot less complicated. Overall, a beautifully illustrated book which is suited for those who are not so rushed for time.



Italian lime siroppo in the making

Italian lime siroppo


Bacon: Recipes for Curing, Smoking and Eating by Theresa Gilliam is the must have book for all lovers of bacon. That, is then, the majority of us then. There is a comprehensive guide to the different types of bacon including green cured and wet cured, both types which I have never heard of before. In fact, this book has been an education lesson for me and has encouraged me to deviate from unsmoked bacon that I usually use. The photographs are stunning and left me drooling.
This book is divided into 4 chapters: Dawn, Midday, Dusk and Dark. The recipes in this book shows how versatile bacon is and as the recipes are clearly written with easy to follow steps, dishes such as bacon baklava and breakfast hand pies are easier to make. I made the Gingerbread Bacon Waffles (perfect for a lazy weekend breakfast) and Pasta Alla Carbonara which I have shared in the post. There are so many recipes that I want to try this book such as: bacon ricotta corn cakes, BLT mac and cheese, chicken Normandy of all sorts and Apple pie with bacon streusel. I would highly recommend this book and certainly think it would make a fabulous Christmas  present.

Gingerbread bacon waffles.

Gingerbread bacon waffles

Pasta alla Carbonara

Pasta alla Carbonara


Recipe for Pasta Alla Carbonara
Serves 4
1 tablespoon olive oil
4 rashers of bacon, diced
80g grated Parmigiano-Reggiano, plus extra to serve
2 large eggs
2 large egg yolks
120ml double cream
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
285g fresh linguine
125g frozen peas, thawed

Method
Bring a large saucepan of salted water to the boil. Heat the oil in a large frying pan over a medium head. Add the bacon and cook until it is almost crisp, about 6 minutes. Reduce the heat to low and stir now and then while you prepare the remaining ingredients.
In a medium bowl, whisk together the cheese, eggs, egg yolks, cream, salt and pepper.
Cook the pasta until al dente, following the instructions on the packet. When there is 1 minute remaining on the pasta, add the peas, reserving a ladelful of the pasta cooking water. Add the pasta, peas and reserved liquid to the pan with the bacon. Toss gently to combine. Add the cheese and egg mixture and toss gently. Cook until the pasta is warm and thoroughly coated in the sauce about 2 minutes. Serve immediately with additional Parmigiano-Reggiano cheese and black pepper alongside.

The lovely people at Jacqui Small Publishing and Francis Lincoln Publishing are one copy of each book. Please scroll across to enter into the three giveaways

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Disclaimer: I received a copy of Bacon, Bombay and Lunchbox and Artisan Drinks to review. I received no payment to write this post and all views and opinions are my own.