Food Archives - Travels for Taste

Greek Cookery Class with Jet2

September 11, 2019 by manjirichitnis Leave a Comment

Celebrating Greek cuisine

Greek cuisine has always fascinated me and though I haven’t yet been to Greece (I know!) I do, very often dream of visiting this stunningly beautiful destination. The first thing that comes to my mind when I think of Greek cuisine is moussaka and tzatziki. This popular cuisine has some much to offer with dishes made using fresh fish, delicious meat, cheese and of course plenty of vegetables.

Jet2.com invited me to a Greek cookery class a few weeks ago to celebrate the launch of two new destinations in Greece for 2020. The azure waters of the coast at Lefkas and the quieter beach town of Parga can go onto your travel itinerary for 2020 with Jet2

#JetMe2theGreek event with Jet2

To celebrate the two new destinations for 2020, Jet2 came up with the wonderful idea of celebrating Greek cuisine with a cookery class.

Jenius social kitchen organised a very enjoyable group cooking class for us. A very talented chef and her team patiently taught a large group of us how to quickly rustle up a five-course Greek feast.

We cooked a very simple but beautiful summery greek salad, stuffed peppers and stuffed juicy tomatoes, delicate filo pastry parcels stuffed with two different fillings, skewers, and my absolute favourite tzatziki.

All of us were divided into groups and each group made generous portions of each dish. There was great attention given to all guests, ensuring that everyone’s dietary requirements were met.

I personally loved making the filo pastry parcels because they were so delicate to handle and it was great to pick up some pro tips on how to create the perfect triangular shape and not overdo the stuffing.

It was an incredibly warm and humid summer evening and the salad proved to be a crowd favourite. The recipe created by the chef at Jenius social Kitchen, we followed is very easy to re-create at home and can complement any main dish very nicely. Why not create this dish at home and enjoy it while you plan your Greek adventure for 2020?

Greek Salad
Ingredients:
• 3 large tomatoes
• 1 cucumber
• 1 red onion
• Handful of Kalamata olives
• 80g feta cheese
• Glug of Greek extra virgin olive oil
• 1 tsp dried oregano
• 8 fresh mint leaves
• Salt
• Pepper

Method:

Cut the tomatoes into 2cm wedges.
Quarter the cucumber and cut into chunks.
Peel and thinly slice the red onion.
Halve the Kalamata olives.
Roll the mint leaves up and thinly slice into ribbons, place these into a small bowl with the
oregano, salt and pepper, and mix.
Place all of the ingredients into a large bowl, along with the seasoning and some extra virgin olive
oil and mix.
Chop or crumble the feta on top of the salad to serve.

After all that hard work, we enjoyed a proper Greek feast at the huge and neatly set table. The menu was perfect for a summer evening and the stuffed filo parcels and skewers dipped into the cooling dip went down a treat. The wine kept flowing thanks to the fab team at Jenius social kitchen.

Lefkas and Parga

Lefkas – home to spectacular scenery and stunning sandy beaches. The turquoise waters, wild olive groves, and breathtaking hills are the stuff dream holidays are made of.

Parga – Sitting on the slope, this picture-postcard perfect town has the best of both worlds. Cobalt sea and rugged hillside dotted with traditional terracotta-topped houses. This beach town is home to unspoilt white sand beaches and a promenade that will coax even the most camera-shy out of their shell to proudly pose for pictures.

*With thanks to Jet2 Holidays for an invite.

Halloween Forgotten Graveyard Cake

October 26, 2017 by manjirichitnis 201 Comments

Halloween is just around the corner and it is a great excuse to get creative with your bakes. ( As if you need any more excuses that the excitement surrounding this year’s GBBO! I can’t wait for the final next week …eeekkkkkk) Because its also half-term, baking with kids around should involve easy recipes and loads of scope for little hands to get involved.

I decided to bake a delicious cake which, am sure little people will love to ‘help’ you bake, especially the chocolatey ‘graves’ that top that cake. This spookalicious Forgotten Graveyard cake depicts an old, derelict graveyard which most times lies forgotten outside a sleepy village. But on Halloween night, a strange grey slime starting sliding across the ground which has suddenly turned a blood red colour ….. all the old coffins are now surrounded by maggots that seem to be growing in numbers. The only witness to these horrors seems to be an old tree trunk and a rickety fence that is falling apart in many places… wait hang on.. what is that? A green alien hand or a zombie crawling out of the slime… who knows what will happen next….. 😉

Brrrr… 🙂 Am sure you and your little helpers can add more spooky effects to the cake! Just let their imagination run wild like I did. But first, let’s get to grips with the basics!

For my graveyard cake slab, I have followed a simple but brilliant Red Velvet cake recipe from here. Their triple-tested recipe is literally fool-proof so that folks like me can bake without worrying about any goof-ups. The only thing I have modified is the cream cheese frosting quantities to suit this particular bake. If you cannot find buttermilk use low fat pouring yoghurt, just add about 50 ml of water to bring up the total volume of buttermilk to 284ml

4.8 from 26 reviews

Halloween Forgotten Graveyard Cake - frosting

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Prep time

10 mins

Total time

10 mins

Spookalicious cream cheese frosting in a ghostly shade of grey

Author: Manjiri

Recipe type: Baking

Ingredients

300 gm Icing sugar
250 gm unsalted melted butter
250 gm cream cheese

Instructions

Melt the softened unslated butter in the microwave for 30 sec
Sieve the icing sugar into a mixing bowl
Pour the butter over it and mix well
Add the cream cheese
Using a toothpaste add 2 drops of black food colouring and with another toothpick add 1 drop of ivory food colouring - they mix to give a spooky and slimy grey colour to the frosting
Blend into a smooth paste with a hand blender for almost 4 minutes or until the mixture is smooth and the sugar granules are totally mixed into the butter and cream cheese
To decorate the cake I only used a small amount and after my nephews had a go at decorating I slathered on the remaining slime all over the cake slab - made for a very happy 2 year old 😉
Of you would rather not use up the whole buttercream, simply change the colour to anything you fancy and freeze - keeps for 3 weeks in an airtight box in the freezer
To use thaw overnight in the refrigerator and blend for minutes to get the same texture again
Once thawed use it all up, do not refreeze

For the chocolate coffins:

4.8 from 26 reviews

Chocolatey coffin shaped cake toppers

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Prep time

10 mins

Total time

10 mins

Unleash your creativity by mixing up the fillings and flavours for each coffin!

Author: Manjiri

Recipe type: Baking

Ingredients

Cadburys dairy Milk bar
Mixed nuts roughly chopped

Instructions

Break up the chocolate bar into a glass bowl and place it over a vessel containing boiled water
Use a spatula to mix in a handful of roughly chopped mixed nuts into the chocolate
If you want to use any strong flavours then use a bar of chilli or salted caramel flavoured chocolate or any flavour that takes your fancy
Spoon mixture into coffin shaped moulds and allow to set in the refrigerator for at least 20 minutes
Once set, they should come off the mould pretty easily
Place them on the graveyard cake however you like
This mixture makes 6 coffin shaped chocolate cake toppers

To make the alien hand I used a tiny amount of green coloured sugar frosting and ‘painted’ nails using black food colour and a toothpick. For the tree stump I have used a Cadburys flake and for the chocolate fence surrounding the graveyard perimeter, I used mint chocolate sticks. A small amount of cream cheese frosting applied using a toothpick serves as edible glue to attach the sticks to the sides of Forgotten Graveyard cake. The ‘maggots’ on the graveyard cake are simply shaved chocolate curls.

What I really want to mention here is though that I used my new OXO non-stick pro cake tin and am very happy with the result. The tray is sturdy and my cake came off very easily, thanks to the two-layer coating which is PFOA-free, and ceramic-reinforced. This also makes this gorgeous cake tin scratch, stain, corrosion and abrasion resistant. I didn’t need to use baking parchment – which I find very fiddly. The reason the cake came off so easily was the beautiful micro-textured pattern which allows for even baking.

And after my cake completely cooled I moved it to my superb new OXO non-stick Pro commercial grade baking plate. This wide baking sheet gave me enough surface area, around the bake to decorate and display my creation, making it really easy to photograph it too. Spreading the grey ‘slime’ cream cheese frosting was a doddle thanks to the handy OXO bent icing wand.

Image courtesy OXO

Now if you are wondering how you can get your hands on these gorgeous OXO non-stick baking accessories, I have some exciting news for all of you. One of you can win a set of baking gear from OXO worth £50 as a special festive treat! How? All you need to do win this cool bakeware bundle worth £50 from OXO is to enter the giveaway below:

a Rafflecopter giveaway

Good Luck!

CONGRATULATIONS to the winner Sidrah A and Thanks to everyone who participated!

Please have a read through the Terms and Conditions below:

One lucky winner will be picked automatically by Rafflecopter.
Deadline for entering this contest is 26th Nov’ 2017 midnight GMT.
Entry is open only to residents of the U.K, except Scotland and Ireland.
All entrants must be 18 years old and above.
Increase your chances of winning by visiting daily and tweeting out the pre-recorded tweet, provided you have completed all other steps the first time when they enter.
The giveaway prize as mentioned is a bakeware bundle worth £50 from OXO consisting of a Non-Stick Pro 12 Cup Muffin Tin, 11″ Balloon Whisk, 7 Piece Measuring Cup Set and a Bent Icing Knife.
Neither OXO, nor I am liable for any damage of giveaway prize in transit.
Please allow a minimum of 15 days for delivery of the prize, which may reach earlier or later. The giveaway prize will be sent directly by OXO.
The prize is as stated: it is non- transferable and no cash or any other alternatives are available.
I retain the right to DISQUALIFY any entrant who does not complete all the steps mentioned above.
The winner will be notified on 27th Nov’ 2017 on Twitter by me and here on my blog post. I shall tag the winner on Twitter via their twitter id. If you are declared as the winner you agree to allow me and OXO to contact you via email id and share your details with OXO who will arrange for the goody bag to be sent out to you, to have your name announced here on my blog post and on Twitter.
If the winner fails to respond by 30th Nov’ 2017 then another winner will be chosen at Random.

*With thanks to OXO. *Sponsored posts help me keep my blog going and I can continue sharing fun recipe ideas with all of you.

Paneer Firecracker Parcels

October 12, 2017 by manjirichitnis Leave a Comment

A delicious paneer starter for special occasions

The countdown to the most opulent and bright Hindu festival of the year has begun. DIWALI – the festival of lights is knocking on our doors. Delicious spicy shredded paneer bhurji encased in a delicate filo pastry parcel and baked to just the right temperature. These bite-sized mini parcels of deliciousness pack a punch of flavour and are certain to become a crowd pleaser in no time. These mini ‘firecrackers’ explode when bitten into engulfing one’s palate in a riot of beautiful flavours and textures.

A great recipe to rustle up quickly and impress guests, perfect for both at a planned party or for surprising those guests that drop in unexpectedly.

And with ASDA by my side, I can bring home all these beautiful ingredients and unleash my creative side in the kitchen. It also gives me an opportunity to save some precious time and spend it with those that matter most – my family – and celebrate this amazing and lively festival with pomp and pageantry – at home.

Paneer Firecracker Parcels

Prep Time: 8 -10 minutes

Cooking Time: 25 minutes – approximate – including oven time

Serves: 6 – 8

Ingredients:

250 grams paneer
Filo pastry X 2 sheets
Handful of cashews and almonds ( for puree)
2 medium-sized red onions
1 and 1/2 small juicy sweet tomatoes
2 sweet Peppers (small, sweet crunchy ones)
2 tbsp Tomato puree
4 tbsp Oil
a pinch of Asafoetida
1/2 tsp Cumin (jeera)
Green chillies
1 tsp Red chili powder
Ginger garlic paste
2 tsp Garam masala
2 tsp Coriander powder
1/2 tsp Black pepper powder
1/4 tsp Kasoori methi
Handfull of fresh coriander leaves
Salt to taste ( 1/2 tsp)
Baking foil
Handfull of mixed nuts – Almonds + cashew nuts + Raisins ( for garnishing)
2 tbsp Ghee (clarified butter)

Method:

Grate the paneer to get longish cheese like curls, set aside
Soak a handful of cashews and almonds in warm water, it becomes easier to peel off the skin, peel and leave them to soften in lukewarm water. Once they soften, make a thick smooth paste of the cashews and almonds. Set aside
Meanwhile, remove the seeds and then roughly chop the tomatoes
In a heavy bottomed pan heat 1 tbsp oil, then reduce the flame and add a pinch of asafoetida and 1/2 tsp ginger garlic paste, roughly chopped tomatoes, 2 tbsp tomato puree, 1/2 a green chillies chopped roughly, 1/4 tsp black pepper powder
Cook on a medium flame for about 2 mins, stirring to ensure the paste doesn’t burn or overcook.
Remove this mixture from the pan and allow to cool, once it has cooled down blend the mixture to make a thick paste. Add 1 tbsp water to blend to a smooth consistency.
Meanwhile, remove the seeds and finely chop the sweet peppers into tiny bite-sized cubes, similarly chop the red onions very fine. Set aside
In the same pan add 3 tbsp oil, when the oil is hot sputter some cumin seeds and add 1/2 tsp ginger garlic paste, reduce the flame
Then add the chopped onions and reduce the flame to low, allow the onions to brown slightly while stirring occasionally
Now add the dry powder masalas (garam masala, 1/4 tsp black pepper powder, red chilli powder, coriander powder) and saute well until the onions are reduced and release a strong aroma. To ensure the onions and masalas don’t burn, stir occasionally while they reduce
Then add in the chopped sweet peppers and cook them until they begin to soften
To this, add this cashew-almond paste and the thick tomato mixture and mix well
Now add in the grated paneer, turmeric powder, kasoori methi and finely chopped coriander leaves
Cook on a low flame until the mixture thickens it looses all its excess moisture. Do not cook with a lid on, do not add water and ensure that you stir occasionally
Allow this mixture to cool completely and then roll into tiny balls
On a baking sheet lay open the filo pastry pack and use two sheets to make a strong outer covering
Cut the sheet using a pizza cutter into large rectangles. If you find this fiddly place the sheet on a muffin tray and cut using a scissor.
Drizzle some melted butter or use an oil spray to line the inside of the sheets
Add one small paneer mixture ball into each filo rectangle and gently fold to make a neat parcel, spray some oil over this and cook in a pre-heated oven at about 150 deg cel (fan oven)
Keep an eye so that the outer filo pastry does not burn
While this is in the oven heat ghee in a small pan and add the raisins, they are ready when they begin to swell in size, then dunk in some skinless whole cashew nuts and skinless whole almonds fry them in the ghee too, once done, remove and set aside
When the parcels turn a toasty light brown colour on the outside, they are done, remove and serve on a pretty platter on a bed of chopped coriander, sprinkle ghee roasted nuts on top to mimic tiny jewels

TOP – TIP

Hard-pressed for time? Make the mixture ahead of time, it stays forup too 2-3 days in the chill tray in an air-tight container. You could also make extra portion of the tomato mixture and the cashew-almond paste and freeze them separately. If you plan to freeze the tomato paste – do add a pinch of salt while making it.

Did you know?

This recipe has step-wise measure ingredients that I have tested not once but twice before sharing. I take recipe development very seriously – this recipe will not let you down!

This dish is meant to tease the palate before a festive meal. The vibrant spices ensure an explosion of flavour and the rich cashew-almond paste adds a regal twist which also balances the flavours ensuring those who are not partial to heaty spices can savour this dish too. Congratulations – you have in your repertoire a cracking crowd-pleaser recipe. Now all you need to do is to go stock up that list of ingredients 😉 – time crunch? No problem – shop online!

ASDA has some really cool offers for Diwali, why not check out the speical Diwali offers here before you head out to ASDA? I have stocked up on oil, ghee, spices and a few store cupboard essentials – after all, it helps to have time-saving tricks up our sleeve!

*With thanks to ASDA. As always, all opinions expressed are always my own.

Cinnamon Pecan Gluten Free Coffee Cake

March 2, 2017 by manjirichitnis 1 Comment

Cake ! Brilliantly easy afternoon tea cake with crunchy pecans, lots of cinnamon and plus it’s Gluten Free!

After a really long time, today I felt like baking a really big cake. Sometimes the desire to bake just takes over and then I have to get all my baking paraphernalia out and just enjoy the process. This classic coffee cake is what we in the U.K would serve for afternoon tea and doesn’t actually contain coffee. It is a modified recipe for a classic sour cream coffee cake. This cinnamon pecan coffee cake is not also gluten free.

I am particularly pleased with the outcome of this one because I literally just threw things together and poured the entire cake mixture into my lovely removable bottom cake tin.

The idea of a cinnamon pecan coffee cake had been dancing around in my head for a few days now after I found an easy recipe on Betty Crocker. But of course, I had to tweak the ingredients and swap a few things here and there. I also prefer cakes just as they are minus the fuss of a drizzle or icing or anything terribly fancy. Or maybe I am just lazy like that 😉

Another reason am rather pleased with the outcome of this bake is that I have been working with alternative flours for a while now. Ever since I made these fluffy GF, dairy free finger millet pancakes with no eggs and no refined sugar almost 2 years ago, I have made many more things using various flours.

Currently am rather obsessed with Teff flour and have even made some very yummy pancakes with them. But unfortunately haven’t been able to get the recipe up on time for Pancake Day today! And though I have finally managed to finally get back to blogging after a hectic but fun 3-month project, I still have to get all my ducks in a row. Looking for healthy pancake recipes? Try my Finger millet and blueberry GF, dairy free and refinded sugar-free, eggless pancake recipe or why not try my mixed flours amaranth and finger millet mixed berry GF pancakes recipe – which is also dairy-free and eggless and can be made vegan!

So this baking session also gave me an opportunity to finally try the sample of gluten-free self-raising flour sent to me by the lovely Vicki or ‘Free from Fairy’. I too have studied Biochemistry after my B.sc in Lifesciences. I didn’t pursue my research in Biochemistry though as I did my MBA in Marketing and life took me on another track. But I have always loved reading about and understanding the science behind food and various ingredients.

And I am very satisfied with the consistency and results with Vicki’s fabulous blend of self-raising flour – Gluten free whole grain which is also rice free and has a mix of teff, sorghum and buckwheat. All of these flours I love working with!

So here is my version of the recipe, I do hope you make this cake and enjoy it with your afternoon cuppa as it is ‘Time for a cuppa’ Day – a week where the charity Dementia, U.K raise awareness and support fund-raising activities. Also, it was St. David’s day yesterday and yes I love the google doodle but am also happy that I have been to Wales four times in the last six years – that’s a lot! Lucky me, twice to enjoy my stay and do every a food blogger would love to do, with some really good blogger friends and the other two times to explore the beauty of Wales and relish the food.

I have used Fairtrade dark chocolate in my recipe as 27th Feb was the start of the Fairtrade Fortnight. I met and spoke to many interesting brands at the Fairtrade Christmas show last year in July in London, more on that in another post coming soon.

But both A and me, are very drawn to Wales, especially to Snowdon. I did start writing a series of travel posts about our Welsh adventure but never really managed to publish all my posts. Why not have a look at what we got upto at Holyhead in my post here and also check out the breathtaking views from Southstack lighthouse in my post here?

Lastly I swapped sugar with Natvia, so all these swaps make it a healthy bake right 😉 Definitely lighter on the conscience, in moderation of course!

5.0 from 1 reviews

Cinnamon Pecan Gluten Free Coffee Cake

Save Print

Prep time

30 mins

Cook time

1 hour

Total time

1 hour 30 mins

an easy to put together cake recipe, a quick bake for afternoon tea, an <g class="gr_ gr_91 gr-alert gr_spell gr_run_anim ContextualSpelling ins-del multiReplace" id="91" data-gr-id="91">all rounder</g>, this <g class="gr_ gr_89 gr-alert gr_spell gr_run_anim ContextualSpelling" id="89" data-gr-id="89">bake</g> gets full marks for being easy, quick, GF and fun to make!

Author: Manjiri

Recipe type: Classic coffee cake recipe with tweaks

Cuisine: simple home baking

Serves: 15 pieces

Ingredients

For the filling:
50 gm good quality Fairtrade dark choolate atleast 70%
2 heaped tbsp brown sugar
½ cup chopped pecans
1 and ½ tsp ground cinnamon
Cinnamon Pecan Gluten Free Coffee Cake
3 cups free from Fairy's self-raising flour
1½ cups sugar substitute like Natvia
1½ tsp baking powder
1½ tsp baking soda
¾ tsp salt
¾ cup unsalted butter
3 eggs
1½ cups soured cream
1½ tsp vanilla

Instructions

Chop the pecans roughly and add to a small bowl. Break the dark chocolate bar into small pieces by hand.Mix the cinnamon powder and brown sugar and set aside
In a large mixing bowl sieve the flour and the sugar - just to ensure no lumps go into. Add the baking powder and baking soda, softened unsalted butter, vanilla and eggsI did not use an electric mixer just used a large spatula and mixed the whole thing together really well until a proper thick mix was formed.Then I added in the soured cream and mixed well again
Now pre-heat the oven to 180 deg Cel
Grease a 12'' cake tin using a generous blob of the unsalted butter and pour enough cake mixture to make a thin layer then sprinkle some of the pecan mixture. Repeat at least 3 times until all the cake and pecan mixture is alternatively used up.
Bake in the centre of the pre-heated oven at 18- deg cel for one hour.
Check using a toothpick or a thin knife to check if cake is done by inserting it into the middle of the cake.If it comes out clean then the cake is done.
Place cake tin on a wire rack and allow to cool completely before releasing the removable base of the tin.
Serve with freshly brewed tea.
Stores well in the refrigerator for at least a week in an air-tight tin.

This cake contains soured cream and I wouldn’t keep it for longer than a week refrigerated but would love to hear from you if you have stored it longer and how.

Happy Baking!

BBQ pulled pork and aromatic Noodle soup

February 25, 2017 by manjirichitnis 12 Comments

Enjoy summery flavours mixed with a warming aromatic bowl of spicy noodle soup with Iceland Foods new BBQ Mississippi pulled pork from the World Famous Foods range

Winter evenings in February are always unpredictable, even though some days are warm, evenings are always chilly. During transition periods the trio of cold, cough and flu makes an appearance. At such times I mostly crave a hearty filling bowl of soupy noodles with a spicy zing and yesterday I had the perfect excuse – a chilly evening -and a freezer full of frozen delights from Iceland Foods World Famous Foods range. I cannot resist juicy BBQ pulled pork and thought an aromatic warming noodle soup topped with BBQ pulled pork was an apt choice – soup to warm your cockles and BBQ flavours to welcome the new season which is just around the corner.

Isn’t it great that you can enjoy summery flavours from across the world at any time you please by just stocking up your freezer with these delightfully diverse and flavoursome foods? The sheer convenience of having the #PowerofFrozen at your fingertips allowing you to create a whole host of budget-friendly, tasty meals that not only you and your family can enjoy but are perfect crowd pleasers.

To make their frozen range even more convenient is the Chilled Life on the products, which clearly states how long a product can stay in the fridge to ensure that its high quality and taste are not impacted. Smart way to free up precious freezer space especially in the summer!

To make the meal healthy I used zero fat, low calorie and low carb, gluten-free noodles and very less oil on high heat. You could swap the oil for a 1 cal oil spray too.

Iceland Foods has re-christened their slow-cooked range as the World famous foods range.

Ingredients:

BBQ Mississippi Pulled Pork 550 gm
Beef stock 350 gm (from a 450 gm shop bought jar)
240 gm of mixed tender stem broccoli, green beans, pak choi
2 tbsp sesame oil
1 pack bared naked noodles
Cinnamon stick – thumb sized
Ginger – thumb sized – peeled and sliced
1/2 Thai red chilli – thinly sliced
1/2 a stick of fresh fragrant lemongrass
1/2 a medium sized red onion sliced lengthwise
3-4 cloves of garlic, deskinned and smashed roughly with the flat end of a knife
a pinch of brown castor sugar
Handful of fresh coriander roughly chopped
Some fresh chopped spring onion to garnish
1 lime sliced into wedges
2 medium boiled eggs

Method:

Defrost the BBQ Mississippi pulled pork in the refrigerator for 24 hours before use. Heat for 40 mins at 180 deg cel in a pre-heated oven
While the pork is heating in the oven, start with the noodle preparation
Heat a wok on medium heat, when the wok is hot add sesame oil and add the cinnamon, garlic, ginger and red onion
Cook on medium heat until the garlic and red onion turn a nice brown, then add the green beans and broccoli
Stir fry the green for about a minute on medium low heat before pouring in the beef stock
Add some water to thicken the stock if it is too thick and then added the cooked noodles. Throw in the sliced lemongrass stalk and sugar.
If you are using noodles that need to be cooked beforehand, simply follow pack instructions. (I used Barenaked Noodles as they are zero fat, low in calories and very low carb )
Add the pak choi and cook covered on a low heat for about one minute.
To serve, add the noodle soup in each bowl then garnish with fresh coriander and some chopped spring onion. Place about 2 heaped tbsp of pulled pork in each bowl. Seve with a wedge of lime.
Serve hot.

Both hubby and I loved the thick and flavourful rich BBQ sauce and used some of the leftover sauce to drizzle over mushrooms stuffed with mature cheddar and oven cooked with just a spritz of chilli garlic oil – the result was mouth watering!

The entire range of World famous foods is available in stores at Iceland Foods from 20th Feb’17. The World famous range includes: Hoisin Duck Wings, OHSicilian Half Chicken, BBQ Mississippi Pulled Pork, BBQ Texan Down & Dirty Pulled Brisket, BBQ Memphis Baby Back Ribs, Minted Lamb Shanks, Garlic & Rosemary Lamb Leg. To find out more head to the Iceland Foods site here.

This post was commissioned by Iceland Foods. As always all opinions are always my own.

Egg based Tea Time Treats – February 2017

February 6, 2017 by manjirichitnis Leave a Comment

Put all your eggs into one basket for this exciting linky bloggers!

The new year seems to be hurtling us ahead in time at a lightening speed. January came and went in the blink of an eye! And before we know it we are already in Feb and the annual frenzy surrounding Valentine’s day seems to be in the air.

Every evening while I return from my evening stroll I happen to pass by a beautiful flower shop. The florist has gone a bit overboard this year with a massive heart-shaped display of red roses, red balloons and cute cuddly teddy bears! I think looking at that window display every day has subconsciously influenced me into purchasing a heart shaped baking tray – believe me, I have resisted for many years now but this year, I just succumbed to the temptation.

So a heart shaped cake or two will soon feature on the blog! That got my co-hosts, Jo and Karen thinking about the theme for this month’s #TeaTimeTreats linky and we all unanimously agreed on EGGS!

The vital ingredient to most sweet and savoury #TeaTimeTreats, eggs are not just for breakfast! Think muffins, cakes, cup cakes, sandwiches, quiches, french toast, pakoras , sweet and savoury delights ! The possibilities are endless 🙂 Afternoon tea never felt so egg-citing 😉

Just a few reasons we at the #TeaTimeTreats team love EGGS!

Eggs are so versatile to cook with and they are easy on the pocket.
Eggs are DELICIOUS , great for kids and adults alike.
ONE egg has 13 essential vitamins and minerals.
ONE egg contains 6 gms of protein – wow!
Eggs are an egg-cellent source of vitamin D, vitamin B12, phosphorus and riboflavin
Eggs are great for those looking to loose weight as they can easily be incorporated into a healthy meal plan to support a regular exercise regime.

Chocolate Coconut Cake with Coconut flavoured Icing

So please do join in and link up with us for this month’s #TeaTimeTreats linky, can’t wait to see your cakes, pancakes, bakes, muffins, rolls, wraps,stuffed delights, crispy delights, fried temptations, based goodies, sweet treats, savoury treats and other creative recipes with egg as one of the ingredients- bring it on!

Meanwhile, if you are looking for some recipe inspiration for leftover ingredients from Christmas that are still lurking around in your freezers, then have a look at these 7 creative ideas to have some fun cooking for tea.

7 tea time treat recipe ideas – January 2017 #TeaTimeTreats recipe round-up by Jo of Jo’s Kitchen Blog.

Just a gentle reminder of some simple rules to follow while linking up to #TeaTimeTreats

Rules:

Post your recipe on your blog with a link to Lavender and Lovage, Travels for Taste and Jo’s Kitchen and mention the relevant month’s host and attach the Tea Time Treats logo as shown on the event page.
Add Tea Time Treats in your blog post as a label/tag.
The recipe can be one of your own or one you’ve seen elsewhere. You are welcome to republish old recipes/posts but please add the information about this challenge.
Please be as creative with the theme as you like.
If you put your post on twitter please mention @KarenBurnsBooth, @travelsfortaste, @Jos_Kitchen and #teatimetreats in your message and we will re-tweet all those we see.
You do not need to enter every month to join in with the challenge.
Your post can be submitted for other blogging challenges, just make sure this complies with the rules of the other challenge.
VIP: Add your recipe link to the live linky posted at the bottom of every challenge post.
If using a recipe from another person, book, website, chef or blog, you must link back to the original recipe and not reproduce the recipe in full in your post. You must also use your OWN images for the recipe and not the original images, unless you have permission to do so, with appropriate links and any other information requested by the photo’s owner added to the image.

Get your creative hats on bloggers and make some magic happen with those eggs! Am so egg-cited to see what you come up with! (Don’t blame for being so egg-static!)

(Copy and paste the code below into your Text editor to embed the logo into your blog post)

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Please add you Afternoon Tea and Tea Time Treats recipe links below!
THANK YOU and have a dreamy, happy and lovely February 2017, may every tea time be filled with inspirational recipes and eggy treats!
Manjiri, Karen and Jo xxx

Christmas Lunch at River Cottage

November 30, 2016 by manjirichitnis Leave a Comment

River Cottage is an experience and after the power packed day, I spent there last year with Foodies 100, I couldn’t turn down an invitation to go back this year.

Thankfully, my friends and I managed to find rooms at the same gorgeous B&B which we stayed at last year, Millwater House run by Tim and Ruth. This year in addition to maintaining very clean rooms, a stunning reception and dining area and a massive back garden complete with a green-house they also built a make shift disco in a barn and kept the signage as a memory and a huge rack to grade and store the excess supply of apples from the many fruit laden trees that dot the driveway.

Last year thanks to Heidi’s husband the very kind Mr. R, we ( Tina, Nayna and I ) managed to go see the beach at Lyme Regis and explore the beautiful town and even have a fabulous dinner at one of the best sea-food places in town.

This year though we spent our extra day off, window shopping and shopping for props.

Unlike last year, when we had brilliant sunny weather and had a farm tour, kitchen garden tour, a fabulous baking session in the superb teaching kitchen and not to mention some cracking blogger training sessions, this year gave us an opportunity to really connect with other bloggers. We had a brainstorming session where everyone shared their tips for increasing social media following to scheduling blog posts and collaborating.

The main hall at River cottage was decorated with pretty flowers and pumpkins of all shapes and varieties adorned tables. It could have been a setting for a dreamy country wedding.

We were given an insight into brining of meat and vegetables and I managed to learn a few great tricks.

Though I did enjoy spending some time in the huge yurt and loved how toasty and warm it is inside http://onhealthy.net/product-category/muscle-relaxant/ with the fireplace, but of course, the best part was the fantastic festive dinner.

We started off by enjoying eating some of the fantastic sharing platters with pork and leek croquettes with a tamarind and green tomato chutney, goats cheese, beetroot, honey and fennel on impossibly thin crisp bread, mussels served with a scattering of finely chopped red onion and a few other gorgeous dishes.

For starters we were served celeriac ravioli with wild mushrooms and leaves – what an absolutely satisfying dish this was. I craved an extra portion …alas, it was not to be 😉

River Cottage brines and cures their own meats of course, as they use natural ingredients versus the nitrates used in commercial varieties. For my main we enjoyed succulent ‘fall off the bone soft’ River Cottage pork brined in cider served on a bed of carrot puree, fried savoy cabbage and braised beans. Probably the only time I have felt like asking for helpings of cabbage;)

The dessert was a perfectly formed honeycomb Crème brûlée with served with apple puree that had a really sharp kick and the most divine wafer thin apple crisps.

I am so glad I wore layers and purchased a fab new pair of warm gloves before we made our way to the farm. It was a very cold evening and a crazy tractor ride to and fro to the farm was just one of the things that made the evening really fun.

Am not entirely though whether I feel brave enough to cure or brine meat on my own though but am certainly hoping I can go back to River Cottage sometime soon to pick up some more kitchen skills.

*With thanks to Foodies100 for organising such a Christmas Lunch and the talented team at River Cottage for an unforgettable experience. As always all opinions expressed are as always my own. No incentive was provided for a positive review.

Pickling with Sarsons new speciality blend vinegar

October 23, 2016 by manjirichitnis Leave a Comment

When life gives you lemons, make a jar of – yes you guessed right – Lemon Pickle! No proper Indian meal is complete without a bit of pickle on the side. Growing up my mum pickled every possible vegetable and fruit that she would get her hands on , whatever was seasonal and also many times what took her fancy. That is why I was curious to experience how pickles are made using Sarsons vinegar, which now I know is a a very different and easy way to create great tasting pickles.

I cannot resist a good mango or lemon pickle – both of which are firm favourites in our family. But pickled chillies, garlic and even fish come a close second and third. As a preservation technique pickling is almost 4000 years old and am proud to say it started in India with cucumbers.

U.K’s leading vinegar brand has launched a new speciality blend this year and I spent a happy evening pickling bright coloured peppers . The condiments which lend any pickle their distinctive flavour are already a part of these unique Sarson Vinegar and are a must try for anyone who is remotely interested in making pickles. Not only do Sarsons speciality vinegars have the added benefit of coriander seeds, black peppercorns and pink peppercorns, they also help extend the life of your pickles. For recipe inspiration, hints and tips have a browse through the Sarsons website here.

The beauty of this process of pickling is that all you need to do is chop what vegetable you would like to pickle and add in the beautiful speciality blend. Ensuring that the Kilner jars used are sterilised properly to prevent any illness and also ensuring that only the most fresh produce is used at all times.

At the event, Denise Tollyfield was at hand to provide her top tips and guide us through the process of making pickles. My friends Nayna and Heidi bottled cucumber while Vaishali and me worked on the peppers. Must say we were quite the team.

Denise recommends boiling the lids of the Kilner Jars separately as they have a rubber ring to ensure the jar shuts tight and prevents leakage – this shouldn’t be oven dried whereas the jars should be sterilised in a pre-heated oven for at least ten minutes. The most important tip she shared is that when pouring the prepared pickle into the sterilised jar – both the glass jar and the pickled mixture should be equally hot. Before sealing the filled jars its best to add enough vingear to cover all the vegetables in the pickle.

I was quite tempted to amp up the heat in our pickled peppers so we added a naughty red chilli sliced into or jars. The garlic pickle looked so good that I was really craving to try some but alas, once the jars were sealed we would have to wait for a a few hours to allow the flavours to mature before enjoying the fruits of our labour. Just remember to label and date each pickle and store them in a cool and ideally dark place,

No better way to spend a chilly winter evening that with friends like Nayna and Heidi doing something we love , working with food and even better when it turns into a chance meeting with another passionate foodie like Vaishali.

There is a definite joy in working with the best possible ingredients especially fresh produce as it guarantees great results each time. I cannot wait to create more fun pickles and add mini jars to share with my friends and family in their Diwali and Christmas gift Hampers.

Disclaimer: With thanks to Sarsons for the invite. As always, all opinions expressed are my own. I was not required to write a positive review and was not compensated monetarily for this post.

Norwegian Fjord Trout hits U.K shelves in shoals

October 10, 2016 by manjirichitnis 3 Comments

Norway – home to clear, pure, ice cold, sparkling waters surrounded by majestic mountains with waterfalls and glaciers – also home to the Norwegian fjord trout fish. The only saltwater trout in the world that has the benefit of a unique environment, a mix of seawater and pure glacial water melting into the fjord.

Norway has a great environment for aquaculture and fish-farming, thanks to their long and vast coastline, deep fjords and of course clear and pure water. Responsibly farmed, the fjord trout are fed a nutritious diet to help them develop slowly.

Norwegian fjord trout – Purity on a plate

The vibrant orange coloured flesh has a firm texture and delicate flavour. Perfect for raw dishes like sushi and sashimi. Since all of the fat is stored in the belly this oily fish is very lean the perfect choice for the health conscious. Naturally high in omega 3 and essential vitamins, it is a great source of healthy protein.

At an event in London, unveiling this beautiful fish to the U.K audience Brand Ambassador Chef Daniel Galmiche. explained exactly why it is that he is so passionate about the fresh taste of fjord trout. He demonstrated simple recipes which allow for the fresh taste of the fjord taste to shine through. He also shared some expert tips on how best to pan fry this fish and add in ingredients that enhance the inherent http://tramadolfeedback.com great taste of this oily fish.

I sampled some delicious recipe combinations while Chef Galmiche explained the fjord trout is farmed sustainably thanks to centuries of learning and adherence to the world best aquaculture practices.

To sample the very best of seasfood from Norway, one doesn’t need to venture too far, as Tesco will now be stocking this healthy fish at their counters. The beautiful marbled red flesh is suited well for marinating, curing, smoking and pan frying.

To keep the party going, there was a beautiful bar area set up at the launch event, a refreshing elderflower presse’ made for a great accompaniment to the freshly prepared starters.

Norwegian Fjords Trout lets you get a Taste of the glaciers straight from the Cold, Clear and spring Norwegian Fjords onto your plate. Ready in minutes, enjoy the fjord trout grilled to enchance it’s flavours or bake with fragrant herbs and finish with citrus notes or simply serve marinated as a ceviche. Whichever way you choose to enjoy it, celebrate the arrival of this new and healthy oily fish to the U.K by creating some magic in your kitchen.

Where to buy: At select Tesco fish counters at an estimated price of £12.50 per kilo.

*Sponsored Post. All images taken by me unless they appear without the ‘travelsfortaste’ mark.

Norwegian fjord trout – Seafood from Norway

Celebrate Caribbean Food Week with Grace Foods

August 26, 2016 by manjirichitnis 6 Comments

When it comes to Caribbean flavours in the U.K, Grace Foods have bagged the top stop as the numero uno foodand drinks company. They have a wide range of sauces, dips, marinades seasonings and tropical drinks to satisfy all palates.

Grace Foods are celebrating their 5th annual Caribbean Food week – Aug 22nd to Aug 29th’ 2016. To spread word of their celebrations Grace Foods, sent me a cracking hamper stuffed with an assortment of goodies.

I wanted to try all the sauces but I was cooking for two so choose the following products:

Dunns River Ackee
Dunns River beans
Dunns River Tropical seasoning
Dunns River all purpose seasoning

I had never heard of Ackee before and was very curious to try working with this ingredient. Ackee, the national fruit of Jamaica, is consumed in a traditional dish with salt fish. AK is not fond of salt fish though I decided to create a side with vegetables and Dunns River Tropical seasoning. I am so pleased with the results, the dish is truly sunshine in a plate.

It is always fun to try out new and exotic flavours but mind you this one comes with a warning. The unripe fruit can prove fatal and causes Jamaican vomiting sickness. But the ripe fruit has many nutritional benefits including being a digestive aid, helping to lower blood pressure and is high in unsaturated fats which help to maintain heart health.

5.0 from 1 reviews

Celebrate Caribbean Food Week with Grace Foods

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Prep time

10 mins

Cook time

15 mins

Total time

25 mins

This dish is truly summer in a plate

Author: Ackee and vegetable side

Recipe type: Side

Cuisine: Caribbean

Serves: 4 portions

Ingredients

Dunn Rivers can of ackee
6 tsp Dunn Rivers Tropical seasoning
½ a red onion chopped lenghthwise
2 cloves of garlic finely chopped
3-4 small sweet peepers
2 tbsp rapeseed oil

Instructions

Heat oil in a wok
Saute' the chopped garlic until they brown
Add the Tropical seasoning and mix well
Add the chopped onions and saute' them until they go soft
Then add the green beans and stir fry for about 2 minutes
Then add the peppers and saute for about a minute
Drain and wash the ackee under running water
Add the ackee and cook on low heat for atleast 4 minutes
Ensure the ackee mixes well with the vegetables and spices and serve hot

As the ackee cooks it breaks down like soft gooey scrambled eggs and takes up the flavours in the seasoning very well. Mix the ackee very gently or it will turn into a lump.

I paired this dish with a hearty brown rice mixed with peas and beans.

5.0 from 1 reviews

Caribbean rice with peas and beans

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Prep time

2 mins

Cook time

25 mins

Total time

27 mins

Delightful mixture of spices add a different dimension of flavour to this simple dish, make it healthier by using brown rice

Author: Manjiri

Recipe type: Main

Cuisine: Caribbean

Serves: 4 serves

Ingredients

1½ cup brown rice
1 can of Dunns River peas and Beans
1 small red onion
4 cloves of garlic
2 tsp olive oil
1 bay leaf

Instructions

Chop the onion lengthwise
Rinse and soak the rice in a big vessel
Heat the olive in a medium sized vessel
Add the bay leaf and then saute' the chopped garlic until it browns
Add 2 heaped tbsp of all purpose seasoning and mix well and saute for under 30 second stirring continuously so that the seasoning does not bu4n
Drain the water used to wash the rice
Then add the washed rice and saute it for a under a minute stirring continuously
Drain the water from the canned peas and beans and transfer them to a sieve and wash them under running water, to get rid of the salt
Add the peas and beans and add exactly twice the amount of water as the rice and cook on a medium flame with lid on
Granish with some chopped spring onion
Serve hot

Caribbean brown rice with peas and beans

Ideally I would cook up a fiery chicken curry to go with this rice but I had some white fish in my freezer and decided to grill them with some jerk seasoning.

5.0 from 1 reviews

Grilled jerk fish

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Prep time

2 mins

Cook time

8 mins

Total time

10 mins

Spicy grilled fish is great paired with the brown rice with peas and the ackee and vegetable side

Author: Manjiri

Recipe type: Main

Cuisine: Caribbean

Ingredients

2 fillets of white fish
3 heaped tbsp of Dunns River Jamaicanjerk seasoning mariande
2 tsp of olive oil
¼th of a lime

Instructions

Wash the fish fillets and coat thoroughly with the marinade
Heat a grill pan and pour the oil
Grill the fish until done
Ensure you do not overcook as the white fish is generally very delicate and will break easily. Overcooking will render it dry and not much fun to eat!
Squeeze the lime and don't be shy with it, the lime will cut through the spice and elevate flavours

Get creative in your kitchen or just go with the recipe suggestions on the packs, if you need more recipe inspiration head over the Grace Foods recipe section.

If you are in London join the festivities at Caribbean Food Week Festival at Windrush Square in Brixton.

Disclaimer: With thanks to Grace Foods for sending me a selection of products to experiment with. As always, all opinions expressed are my own. I was not required to write a positive review and was not compensated monetarily for this post.