Events Archives - Travels for Taste

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)

<div align="center"><a href="http://www.lavenderandlovage.com/tea-time-treats" title="Tea Time

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

Tasty Easy Lamb recipe by Chef Cyrus Toddywala

August 20, 2016 by manjirichitnis Leave a Comment

September first week will ring in the second year for British Lamb Week. A campaign that has been launched to popularise the versatile and tasty meat, especially to make it appealing to a younger audience.

Last year I was invited to the launch of this campaign whch was hosted at Chef Cyrus Todiwala’s restaurant Cafe’ Spice Namaste’. As the new Lambassador for ‘ Tasty Easy Lamb‘ Cyrus very passionately demonstrated some quick and delicious ways to cook lamb. Lamb is perfect for the summer season as it can be barbecued or grilled and enjoyed al-fresco. Amongst other dishes we tried a fabulously juicy Blue cheese stuffed lamb burger. The recipe for this by Chef Cyrus is too good not to share with all of you.

As expected the incredible spice man has incorporated the use of many wonderful spices in this recipe.

Blue cheese stuffed lamb burger recipe by Chef Cyrus Todiwala

Eat more Lamb says Lambassador Cyrus Toddywala

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A great way to enjoy succulent lamb British lamb mince with fragrant spices

Author: Cyrus Todiwala

Cuisine: Fusion

Serves: 6

Ingredients

675g lamb mince
1 finely chopped medium onion
2-3 cloves minced garlic
1 x 2inch piece minced fresh ginger
1 slender type minced green chilli (seeds included)
1 tbsp ground cumin powder
1½ tbsp ground coriander powder
2 tbsp tomato purée
3 heaped tbsp finely chopped fresh coriander
1 tsp Garam Masala powder
1-2 tsp salt
1 tsp crushed black pepper
For the Stuffing:
150g Blue cheese, crumbled
2 finely chopped green chillies
1 tbsp finely chopped fresh coriander
2 finely chopped cloves of garlic
Rolls or bread, to serve

Instructions

In a large bowl gently mix all the burger ingredients together. Divide into 6 evenly–sized burgers.
In a small bowl blend the stuffing ingredients together and shape into equal-sized balls to stuff the burgers.
Make an indentation in the centre of each burger with your thumb and fill with a ball of the cheese. Make sure the cheese is completely encased when you form the burger.
Cook on a prepared grill or barbecue for 6-8 minutes on each side or until any meat juices run clear.
Serve with your favourite bread or rolls with some sliced tomatoes, onion and lettuce and some relish.

We must appreciate that the demand for meat consumption is ever increasing in spite of the many pressures on limited resources of our planet. But as a meat lover myself, I must say, that it is great to know that it is possible to love your planet while continuing to consume meat. One of the ways to do that is to choose to add locally produced lamb to your diet. It is not only easy to cook but also, lamb raised in the English countryside is among the most sustainable in the world.

Sheep and lambs graze on naturally occurring grass which is good for the environment. It helps permanent grasslands to pull in carbon from the atmosphere and store it in the soil. In addition, it preserves water quality and overall helps farms reduce their energy consumption. Along with being sustainable, sheep farming aids employment thereby building communities and supporting the economy.

Here is an easy kitchen cheat sheet to get you started with which cuts of lamb are best for what you want to cook, with handy tips on freezer storage and cooking techniques.

So won’t you be doing to your bit to help protect the lambscape? The results of your kitchen experiments are bound to be lambtastic! Excuse the puns, I couldn’t resist 😉

Disclaimer: With thanks to AHDB Beef & Lamb and Cyrus Todiwala for having me as a guest. 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. Kitchen cheat sheet chart provided by AHDB Beef & Lamb.

Behind the scenes at a free range Happy Eggs Co farm

August 19, 2016 by manjirichitnis 13 Comments

Scrambled, hard-boiled, soft-boiled, poached, in an omelette, in a frittata – whichever way you like your eggs, they are an unbeatable source of protein and unsurprisingly, a much-loved way to kick start the day with a power packed breakfast. I have always loved eggs especially runny scrambled ones like the ones my Baba makes for breakfast. It was hard for me then, to say no to a tempting invitation by Happy Eggs to come visit their farm up in Tring.

Having read so much, about how Happy Eggs Co like to have their girls roam around freely, this was a chance for me to experience things firsthand. So on a perfectly fine summer afternoon, I set out from London to the Hertfordshire. Arriving from London on the day would have been a nightmare, so I decided to stay one night in the village nearby the farm.

After a rather nightmarish re-routing of my otherwise straightforward journey to Luton, I finally managed to get there only about two hours late, thanks to cancelled and delayed trains. Thankfully, after that bit, it was a just quick drive from Luton station into the picturesque countryside.

No better way to recharge my batteries than a quick getaway out of London city limits. After I checked into the Five Bells Vintage Inn, I met lovely Jane who writes at The Hedgecombers for a quick drink and dinner. It was absolutely fabulous catching up with her after months. Jane is just one of the many amazing bloggers I have met at FBC and over the years we all have become really good friends. While Jane went back to her cute camper van for the night, I settled in early to ensure I got to the farm on time.

120 acres of space at the Bulborne Happy Eggs Co. Farm

Breakfast at the B&B with Jane was a quick affair and I even got to ride with her to the farm in that camper van – Woohoo!!! – quite a treat for a city like me! We lost our way a bit and after driving around in circles for a bit we finally made our way to Bulborne farm. We were greeted by a big bunch of bloggers and the Happy Egg co team.

It was a good that we had an early breakfast then, as we missed the morning treats laid out for us. After a quick introduction we all donned fresh blue overalls and sipped into wellies – I have NEVER walked for so many hours in wellies before but it was not as bad as I thought it would be.

Farmer JP of Bulborne farm is one of the many farmers who work with Noble Foods, the company that owns the Happy Egg brand. Bulborne Farm houses 14,000 girls as the hens are known or VIBS – very important birds in a space spread across 120 acres. This farm is a fully organic farm which means it is audited by bodies such as Organic Food Federation or Organic Farmers & Growers. This is in addition, to being certified and audited by the BEIC Lion Code.

All the Free Range, Barn and Organic farms that Noble Foods works with are also certified and audited by the RSPCA Freedom Food Scheme – a scheme to ensure hen welfare giving them not just wide open spaces to roam around freely but also to ensuring that they have access to dush baths and specially designed activity kits.

The focus on hen welfare and production of free-range eggs is given so much importance that they even sponsor research into work that how to create and maintain a stress free environment for the girls and keep them happy. After all Happy Hens produce Happy eggs!

At the hen house we walked to we saw the hens run outside to enjoy the sunshine and all the while they clucked away sounding very happy. As we stood and took in what Farmer JP told us about a typical day in the life of an egg farmer, the hens roamed around freely around our group, not in the least perturbed by our presence.

While one part of our group went inside the hen house to look at how it is designed and what facilities are provided to ensure the hens are healthy and happy and feel safe while laying eggs, we took turns holding these handsome birds. The naughty hen I held tried to peck at my hand and escaped from my hands before I could pose for a decent picture – naughty girl!

Did you know that a hen lays an egg every 26 hours? Or that hens need dust to keep themselves clean and well groomed? Hens are very intelligent beings and quite inquisitive by nature. To ensure that they get to satisfy their natural curiosity, each farm ensures that at least 20% of every range must have trees planted on it.

Farmer JP explained that he understands the difference between a happy clucking and would know of his girls were unhappy instantly. One of the indicators as I already mentioned is that the hens are fearless around humans, also the hens at his farm have a very healthy and shiny set of feathers.

Now that we have established that these eggs truly are free-range, how do we differentiate them in taste. Farmer JP told us that the happier state of mind and healthy living conditions of his Happy hens results in tastier eggs and lesser eggs with defects like a thin shell or wrinkled egg shell – which indicate that the hens are under stress.

As I walked into the hen house, I steeled myself for an assault on my olfactory senses – what with all the pee and poo of hens, but honestly I was quite pleasantly surprised. There was dust flying around as a bunch of excited hens were jumping around in their dust bath and cackling loudly as if exchanging some juicy gossip.JP explained that the feeders, waste management system and egg collection areas are designed to ensure that hens are well-fed, their living space clean and privacy to lay eggs when ready is provided.

On being quizzed about an article in the Daily Mail about hens being caged, we were informed that those hens were being treated for an illness and the article was factually incorrect. A claim that was backed by RSPCA. Sadly, as the article was not fact based, it was followed by an apology later. Unfortunately, bad news spreads like a virus and this affects all the farmers who strive to maintain high standards. I speak from my personal experience of my visit to Bulborne farm which I can assure you are clean and work hard towards hen welfare, contribute to research and perform better than expected during all their audits, yes, even the ones that happen unannounced and when least expected.

We then picked some of the freshly laid eggs and had a look at the area where the eggs are stored before being shipped out. The stamping of the eggs is a manual process and the unique codes help identify exactly which farm they originate from. The eggs are graded by size and packed into the trademark cheery yellow cartons that are so easily recognisable on supermarket shelves.

Famished after all that hard work we headed back to the base where a freshly prepared four course meal awaited. Chefs from Jackson & Rye restaurants in London cooked us a feast of smoked devilled eggs as canapes’ sprinkled with chives and a taste of delicious mayo, creamy avocados and spinach in Eggs Florentine.

This was followed by a massive portion of the classic Mexican treat – Huevos Rancheros – loved the perfectly poached eggs on top oozing golden yolk and the fresh tomatoes and guacamole. Dessert was a Pecan tart which I wolfed down at lightening speed.

To truly understand the meaning of free range and how gold standards are achieved and maintained one must experience at close quarters how a Happy Egg farm is managed. By no means an easy task, the passion that the whole team here has towards hen welfare is evident from the love they have for these birds.

Why not have a look at some of what the other bloggers who came along for this farm visit have to say? They made egg-cellent company and we were so egg-cited to meet each other!

A day in the life of an egg farmer by – Alex Ryder of The Gingey Bites

Happy Hens make Happy Eggs by Heidi Roberts who blogs at Heidi Roberts Kitchen Talk

Disclaimer: With thanks to the Happy Eggs co for having me as a guest at Tring and Bulborne Free Range Happy Egg Co Farm. Many Thanks to Farmer JP and his team for a fabulous day out. 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.

River Cottage – memories of Blog Camp 2015

August 2, 2016 by manjirichitnis 8 Comments

Farm visits are a great way to spend a sunny day outdoors exploring, learning and eating al fresco. In preparation for my press trip to Happy Eggs farm at Tring, which I leave for today, I decided it was time to re-live some happy memories of last year’s blog camp at River Cottage HQ. It was by far the best day out and short break of 2015 – A mini staycation in Axminster with some friends and a packed day full of great sessions at blog camp in a farm in the picturesque countryside.

Summer this year has been good so far with the weather really holding up. I do hope the weather is just as glorious for the next two days at least, like it was last year when I went and spent a whole day at River Cottage. I am ignoring the fact that we have had a really gloomy start today with big scary grey clouds looking over London and a rather wet and chilly evening last night – Gaaaahhh!

Visiting River Cottage HQ for a day out, is an excellent idea, especially for fans of Hugh Fearnley-Whittingstall’s famous TV cookery show. My blogger friends Heidi, Nayna and Tina decided to make the most of this opportunity Blog Camp by Foodies 100 and booked ourselves into B&B called Millwater House in Axminster. (Sylvia who blogs at Happiness is homemade was busy and couldn’t join in the fun but we missed her dearly!) With plans to not just experience a day out in the gorgeous River Cottage we also made plans to visit the Lyme Regis and drink in the sights and sounds of Devon.

To kickstart our day packed with a kitchen tour, cooking workshop and photography and blogging workshops all of us made our way to the farm in a large tractor. Yes, the said tractor ferried us in groups from the massive car park area which has sweeping views of the countryside, up the hill to the beautiful grounds. They house a charming 17th-century farmhouse, cookery school and a massive kitchen garden ,a yurt and sprawling few acres of grounds housing all manner of farm animals.

Inside the yurt a log – fire welcomed us while we were divided into groups. Settling onto bales of hay we got a chance to mingle while the day’s plan was explained. But before all the ‘hard work’ began we were treated to some freshly made canape’s, pastries and piping hot cups of tea and coffee- after all what use is a hungry soldier ?

Group Cookery Demo at River Cottage

My group started with the cookery demonstration and demo with Chef, Gill Mellor. We made butter and used fresh herbs to flavour and garnish. I used the butter at home for many weeks and it was always great fun because it brought back memories of my mum making ghee at home and sneakily using the by-product into various dishes later.

The process of making butter from cream was fairly simple and I choose not to use any fancy equipment. It does take some effort but its well worth it. The buttermilk which is produced during this process went into the soda bread dough. I went a bit mad with the soda bread and added all sorts of delicious things like honey and berries and herbs into the dough. We left the butter to set in the fridge and the soda bread to cool by the huge windows.

Doesn’t that vase look lovely? The pretty flowers used in vases come from the grounds and you them in vases of all shapes and size, all over the farm – adds a very homely and welcoming touch.

Photography session with Lucy

After the cooking session, it was off to practise our food photography skills with Lucy. Lucy’s blog Capture by Lucy is a visual treat and she shared a wealth of knowledge with us all the while patiently answering our many queries. We practised styling fresh produce with flowers and cutlery and various light settings.

By then we were famished and I was relieved that as we trooped in the large dining hall, we all needed a rest and those gorgeous aromas wafting around had us salivating. So when the mains were served everything went quiet for a while as we hungrily wolfed down our food. It was a great opportunity to catch up with other bloggers between courses and I was glad to see so many familiar faces. It was nice to be finally able to put faces to names of all the bloggers I ‘meet’ almost daily in cyberspace.

Lunch at River Cottage

The beef ravioli was melt in your mouth delicious and was served with summer vegetables. I think we first ate with our eyes – what a pretty plate and the aromas floating around were thanks to the 36-hour slow cooking treatment given to the beef. Naturally, all the produce used came from the farm. Without a doubt, this is the best ever ravioli I have ever eaten – can’t get a better farm to fork plateful, I guess! For sides, we devoured slices of freshly baked bread and generous portions of chilli-garlic corn on the cob slathered with swirls of golden butter dripping off the sides, as it melted over the warm corn. Ummm utterly delightful.

If that didn’t send me into a food induced coma of absolute happiness then maybe it was the gorgeous dessert that followed. Again brilliant plating, for the coffee flavoured ice cream (my absolute fav flavour – yay!) with crunchy salted caramel, served with meringue infused with delicate fennel, topped with juicy and moreish roasted damsons, crumble and finally slathered with runny honey. Passport to food heaven I say!

River Cottage Kitchen Garden Tour

Tummies full, soul satisfied, we walked out, our batteries’s recharged, ready to take on the kitchen garden and grounds tour.

Head Gardener, Will Livingstone explained how the farm is a self-sustaining eco-system in itself . A living model of sustainability and growing and consuming local produce the variety of vegetables and fruits produced here is mind boggling. During this guided tour he gave great tips on growing organic. The best tip he gave which is ingrained into my brain is to plant other plants next to the vegetables so that the bugs can munch on them for example – garlic.

The produce from the farm feeds a mind boggling number of people every year at the various events and cookery classes that are held regularly. Whatever the farm cannot provide is sourced from neighbouring Trill farm and other local producers. No wonder then that they are organic certified as accredited by the Soil Association and are managed under Countryside and Environmental Stewardship; schemes run by Natural England. And this 1.5-acre farmland and the team managing it are also proud to be ambassadors of the East Devon Area of Outstanding Natural Beauty.

After the kitchen garden tour, we met the pigs and the hens who became overnight Instagram celebrities thanks to us trigger happy bloggers.

It was then time to say our goodbyes and head back to our quaint B&B but not before a bumpy but fun ride in the massive tractor – an unforgettable experience.

The team at Foodies 100 and the one at River Cottage cannot be faulted on their organisation skills, their generosity and of course their wealth of knowledge. To find out what’s happening now at the River Cottage check out their events calendar. I cannot think of a better day out especially as a corporate team building exercise than going to River Cottage HQ.

Do have a look at how my blogger friends enjoyed the day by visiting their blogs :

Heidi Roberts Kitchen talk by Heidi
Simply Food by Nayna
Tin and Thyme by Choclette
Foodie Quine by Claire Jessiman
The Hedgecombers by Jane Sarchet
Supper in the suburbs by Emma Walton
Jo’s Kitchen by Jo
Rough Measures by Sus Davy
Annes Kitchen by Anne Szadorska
Munchies and munchkins by Rebecca Ann
Veggie Desserts by Kate Hackworthy
Taming Twins by Sarah
Penelope’s pantry by Penelope

*With thanks to Foodies100 for organising such a fabulous blog camp event 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.

eINDIE Launch of Handmade Chutneys by budding Momtrepreneur Sonal Sher

March 22, 2016 by manjirichitnis Leave a Comment

I have always endeavoured to get the word about for foodie entrepreneurs via my blog. I am passionate about food and love talking to people who share my passion. That’s why I was really happy to be at the launch of eINDIE -Chutneys & Relish and am so glad I can share with all you the story behind the big day and some glimpses from the launch party.

eINDIE was launched at a grand opening last month at Tante Marie located on Woking high street. The launch was attended by some very high profile guests like Lord Dolar Popat (Conservative Peer), a leading businessman and former Minister for Small Businesses & Transport who was the Chief Guest. The other special guest invitees were Mayor of Woking Borough Council and Cllr Derek McCrum while Local MP Jonathan Lord was not able to attend he sent his good wishes in support of eINDIE.

Lord Dolar Popat at the launch of eINDIE

Special guest of honour at the launch of eINDIE

Sonal’s close friend and ardent supporter Lakshmi Kaul, was at hand to introduce the guests of honour and introduce us to the delicious range of chutneys. Lakshmi Kaul, for the uninitiated, is the Founder and executive member of the Kashmiri Pandits Cultural Society. She recently has also elected as Deputy Chairman (Fundraising) for the Hounslow, Chiswick, Brentford & Isleworth Conservative Association.

Lakshmi Kaul at the launch of eINDIE

These dignitaries were there alongside Sonal’s loyal friends and family to encourage her and share in the joy of her new start up.

Sonal’s friends at the launch of eINDIE

I honestly think that conceptualising a new brand and launching is nothing short of giving birth to a baby. The labour pains being no different to all the hard work, blood and sweat that am sure have gone into getting eINDIE to a larger audience and out in the market.

So how was this product line born? eINDIE is the brainchild of gorgeous ‘Momtrepreneur’ Sonal Sher.

Sonal Sher – creator of eINDIE range of handmade Chutneys and Relishes

To hear it in her own words ‘ The idea for eINDIE came about when my chutneys were appreciated by those who tasted them and this prompted me to think of upscaling the production. I am pleased to say that my chutneys and relish are enjoyed by many households in Surrey. Having informally become the provider of a ‘magic ingredient’, I am now launching this ‘magic ingredient’ to reach out to a wider discerning market.’

What is even more fascinating to me is Sonal’s story of how Woking became her second home after Kashmir, India where she was born. Sonal has lived in the UK for 17 years (in Woking for nearly a decade), which is now home. Originating from a region that celebrates food and boasts of unique flavours, she has experimented with world foods and varying culinary techniques over the last decade.

Delicious nibbles at the launch of eINDIE

Sonal Sher is a trained and qualified chef and believes that her creation eINDIE Chutneys and Relish reflect the variety of food she likes, where different flavours work together in harmony. Designed to make everyday meals exciting by providing a boost of flavours into pretty much all cuisines, eINDIE are guaranteed to be a great accompaniment to any party food. A true reflection of the best of British and Indian flavours brought together.

eINDIE is a great accompaniment with cheese

On the menu at the launch and food tasting were many delightful tasty tidbits prepared by the enthusiastic team at Tante Marie which also has a teaching academy.

eINDIE Hot chilli relish with chicken skewers

eINDIE Hot chilli relish with sauteed paneer and sweet cherry tomatoes

Currently, eINDIE Chutneys and Relish are available to try at a local wine bar at Woking high street called Cellar Magneval and they will soon be sold online. To place orders get in touch with creator Sonal at orders@eindie.co.uk

Why not follow eINDIE Chutneys and Relish on social media via Facebook, Twitter and Instagram

*With thanks to Sonal Sher for the invite and samples. No monetary compensation was offered for a positive review. As always all opinions expressed here are entirely my own.

Have you ‘herd’ of the #CAUnival?

August 10, 2015 by manjirichitnis 1 Comment

I find it find hard to resist a hands on master class invite and it is the promise of making empanada’s and learning about Argentinian street food that lured me to CAU restaurant at Blackheath last week. A Buenos Aires inspired restaurant group CAU is located a short walking from the overground station facing the beautiful All Saints Church. The group is raising funds for the charity Action Against Hunger with the launch of #CAUnival a month long celebration of an ‘Friend’s Day’ or Dia do Amigo. A celebration of friendship this festival is celebrated in many South American countries. What better way to celebrate friendship that over a delicious feast which supports a good cause?!

Argentinian street food masterclass focusing on beef

As I walked up the hill to the restaurant, I walked past the pretty French Wine Bar – Le Bouchon, which I had visited for their opening a year ago, here is a my review.One has the unmistakeable feeling of being in a smaller village with huge green spaces and village shops while walking along the high street. It’s rare to get such a feeling but I get that each time I alight at Blackheath station and walk into the area – must be a great feeling to come back home to from work in the busy crowded city.

I found my way in and sat down with two very friendly young ladies – Cherry and Brucine. It was a very warm summer evening and the chilled glass of sprite loaded with ice and wedge of lime was just the thing I needed.

#CAUnival , Action Against Hunger

The big cut of beef on each our tables seemed managed to do it’s job of whetting our appetite so while Dom the master griller took centre stage for the master class ,we were treated to various samples.

Master griller Dom explains the various cuts of beef

We then all got busy making empanadas with different types of stuffing, which we then took home to enjoy over tea. I baked my batch in the oven and enjoyed then with pipping hot cups of chai.

#CAUnival making empanada’s and sampling various cuts of beef

After our master class we were treated to a fabulous meal, here’s a quick look at what we sampled – started off with a swordfish carpaccioa (£6.50) which I highly recommend – it is a great way to start a meal. Thinly sliced swordfish topped with capers, crushed chilli flakes and dressed with parsley and lemon oil – pairs well with a chilled classic mojito.

Swordfish Carpaccio #CAUnival

Inspired by the master class and eager to try a classic Argentinian steak, I was recommended the Lomito – a fillet of rump which is considered the finest cut in Argentina, it combines the flavour of rump and the tenderness of fillet. I choose to have my steak with a delicious spicy sauce – chimichurri instead of the blue cheese that is offered with Lomito. Chimichurri is definitely the best partner for an Argentinian steak – nothing compares!

Lomito with chimichurri #CAUnival

I was seated with a bunch of foodies and we ordered sides to share – here’s a look a what we shared – in keeping with the spirit of ‘Friend’s Day’. Loved the baked sweet potato (£ 2.95), Onion rings (£ 2.75) and the grilled corn with chipotle butter,chilli and herbs (£ 3.95)

Sides at #CAUnival

Well don’t just sit there and ‘stew’ get cracking and book yourself a table at one of the 12 CAU branches, after all you wouldn’t want to miss out on this ‘rare’ CAUnival now would you?

To book your #CAUnival feasting experience click here. You can visit any of their 12 UK sites. For every meal ordered from the #CAUnival set menu, £1 from will go to the charity Action Against Hunger.

*With thanks to CAU for an invite to a truly memorable evening. All opinions expressed are as always my own. No monetary compensation was provided for a positive review.

Taste ‘real’ this summer with the Häagen-Dazs Master Ice Cream Academy

August 10, 2015 by manjirichitnis Leave a Comment

Häagen-Dazs unveiled their Master Ice Cream Academy last week at Bloomsbury Square with a multi-sensory Haagen Dazs experience. I am always drawn to their luxurious ice cream because the ingredients are the very best and so ‘real’ – meaning no preservatives, no artificial additives and definitely nothing nasty!

Experience #realornothing

To host the academy Häagen-Dazs brought together a panel of expert ambassadors ‘The Masters of Real’ – who helped create a unique experience for some select bloggers and members of the press. The academy is founded on the principle that ice cream should be made with high quality, carefully selected ingredients. That’s why Häagen-Dazswill always start with a base of four ingredients – real cream, real milk, sugar and eggs – no vegetable fat, no preservatives, and minimal air. The Masters of Real ambassadors all share Haagen-Dazs’ belief that Nothing is Better than Real. That is the carefully crafted Vanilla recipe by Häagen-Dazs hasn’t changed since they the company first started making it in 1961 – which is exactly what was the vision of their founder Reuben Mattus.

Häagen-Dazs strawberries and cream ice cream

Hosted in a specially created dome we participated in a few simple yet interesting experiments that revealed how our senses react to various stimuli. ‘The Masters of Real’ – acclaimed Head Chef at Duck & Waffle, Dan Doherty , leading lifestyle blogger Rosie of ‘The Londoner’ and sensory expert Professor Barry Smith, helped bring to life the qualities of premium ice cream, encouraging us to explore our senses: aroma, sound, colour and texture, to discover how much they influence our indulgent moments.

Chef Dan explains the multi sensory experience

Here is a video about a conversation between Professor Barry Smith and Rose Thomas discussing the science of taste.

Chef Dan Doherty crated a simple yet delicious treat for us using strawberries and cream Häagen-Dasz ice cream, topped with toasted almonds it was just the thing we needed on a warm summer afternoon.

Why not recreate Chef Dan’s peach melba float recipe at home this summer ? Experience and share the indulgent and luxurious taste of Häagen-Dasz with friends and family!

Chef Dan Doherty making a Häagen-Dazs peach melba float

Häagen-Dazs’ Peach Melba Float

By Dan Doherty, Executive Chef at Duck and Waffle

Ingredients

Ripe peaches
Fresh strawberries
1 x tub of Häagen-Dazs Strawberries & Cream
Rose Champagne
Toasted almonds

Method

Step 1: Slice the peaches and strawberries and place a couple of each in the bottom of a tall glass

Step 2: Add a scoop of Häagen-Dazs Strawberries & Cream ice cream

Step 3: Repeat both layers

Step 4: Sprinkle with toasted almonds

Step 5: Top up with Rose Champagne

I for one couldn’t stop scooping out the peach melba from the tall fruit laden glass but then we were given more ice cream to eat . This time it was to experience how the sense of touch alters our taste – comparing the feel of a soft silky piece of cloth to that of another that wasn’t as smooth – made all the difference on my taste buds! But as I began to peel off the lid of my ice-cream tub in greedy haste, salivating at the thought of another chilled treat, we were asked to wait just for a few minutes longer – to ensure we didn’t end up a broken spoon! Haven’t we all had that experience where we dug our spoons into a really tempting tub of ice cream only have the handle bend backwards or worse still end up with a broken spoon? To prevent that from happening always allow your Häagen-Dasz ice cream tubs to rest for about ten minutes so the ice cream can be scooped out easily.

I was most curious to learn about how music alters our experience of eating the very same food by affecting our mood and Professor Barry Smith played two very different types of tracks while we sampled the peach melba float. I was very keen to gain some more insight into the work done by Professor Barry Smith into his research into the science of taste. Watch this space for an interesting peek into the science of understanding our senses and taste with Professor Barry.

If you are craving some ice cream then make yourself a very British dessert – Häagen-Dazs Frosty Eton Mess by lifestyle blogger Rosie. A delicious recipe with a modern take on the classic recipe.

Here’s hoping you have enjoyed reading about the exciting journey my taste buds took with Häagen-Dasz and the ‘The Masters of Real’. Go get yourself a ‘real’ treat this summer – you know you want to.

The Masters of Real

*With thanks to Häagen-Dazs and Great British Chefs for the invite. All images are the property of Häagen-Dazs unless they carry the ‘travelsfortaste’ trademark.