great BRITISH summer

Smoky and Spicy Lamb Burgers

June 16, 2014 by manjirichitnis 27 Comments

Come Summer and I am one happy bunny,more so because I really miss the omnipresent sunshine from back home in Mumbai city! But the one thing I love the most about the British Summer is the amazing BBQ’s we have ! Last years most fun barbie was at our friends place , we OD’ed on grilled seafood and Pimms – hoping to have a repeat of that this year !

Some friends have a BBQ planned for later this month but I couldn’t wait so got myself some lamb mince and decided to use some fresh mushrooms and add my own twist to the burgers with a bright red smoked sweet red pepper! My trusty old griddle pan at hand , I turned my tiny urban open plan kitchen into a tiny BBQ party venue!

Perfect time to use up some of the wonderful La Chinata smoked paprika powder.

Ingredients:

500 gm Lamb Mince
1 bunch of spring onion
1 big sweet red pepper
250 gm button mushrooms
150 gm cherry tomatoes
3 tsp sweet paprika powder La Chinata
1 tsp red chilli flakes
2 tsp garlic paste
4 tsp coriander powder
a large sprig of fresh rosemary
1 1/2 tbsp chilli oil
Salt to taste

Method:

Flame roast the sweet red pepper on a gas flame, if you’re doing a BBQ ,first rub some oil and garlic paste onto it.
After it has been roasted and cooled down a bit,peel off the skin and chop fine
Chop the mushrooms to tiny bite sized pieces
Finely chop the spring onions and cherry tomatoes
Wash the lamb mince under a running tap by placing it inside a sieve.
Mix the chopped smoked sweet red pepper, mushrooms,spring onions ,cherry tomatoes,rosemary,chilli flakes,sweet smoked paprika powder from La Chinata and coriander powder,paprika and salt.

Knead all the ingredients into the mixture.
Make mini burger patties by taking palm sized portions of this mixture and ty and pat them into roughly round shape.
On a griddle pan add some chilli oil and place a few burgers on it. Cook them for a few minutes on one side and them flip and repeat.
Serve the cooked lamb burgers inside wholegrain soft burger buns generously lined with butter , a thick slice of cheese, pickles,crunchy salad leaves and doused with ketchup. Or if you’d rather not then eat them plain – I did , served with some grilled button mushrooms and tender shoots of asparagus on which I slathered generous amounts of smoked paprika sweet chilli powder mixed with some oil and garlic paste – pure heaven!

The sweet smoked paprika powder gives the lamb burgers a definite sweet hot flavour and the others spices combine well with the vegetables.Its also a great way to get fussy eaters to eat veggies hidden in layers of delicious meat and spices. I would have loved to add some boiled green peas too, they would add more bulk and taste too.

*With thanks to La Chinata for sending samples for review.No monetary compensation was provided for this post.All views expressed are my own.

Wine Pairing made easy by Waitrose Cellar

May 22, 2014 by manjirichitnis 2 Comments

On a fine evening last week when the sun suddenly decided to shine upon us Londoner’s I happened to be invited to a blogger bash to celebrate the launch of Waitrose Cellar – the new online wine service by Waitrose ,at the London Canal Museum.

With over 1200 interesting & exclusive wines,Champagnes & spirits to choose from at Waitrose Cellar online you can order any 6 wines with free delivery.The best part is the Waitrose Cellar experts hand pick mixed cases and they are just a phone call away to address any queries you may have related to their wines ,but if you’d rather do the food and wine pairing yourself ,there’s a wealth of knowledge on the Waitrose Cellar website where you can browse through 40 articles, watch over 150 tasting videos and read ratings on product pages,you can even learn how to expertly pop open a bottle of champagne!

Our wine experts for the evening – Stèphane and Xenia set the mood for the evening by popping some champagne.Stèphane started with a level 3 award in wines and spirits from WSET and perfected his wine knowledge to become a wine waiter, then head sommelier before he became part of the Waitrose Cellar team. Xenia a Master of wine (2003) came to Waitrose last December ,with 24 years experience in the wine trade, she has worked as an independent wine consultant,a buyer for a large brewery,retailer and wine importer. After a spot of introductions over some champagne and starters I chatted with some very familiar friendly faces. It’s then that I noticed my name badge had a little picture of a glass of red and some others had picture of white wine on their badges ,the red wine gang set sail with Stèphane and the white wine badges went off with Xenia.We were taken onto a traditional canal boat to sail along the Regent’s Canal ,sample some of the brilliant Waitrose wines while Stèphane, took us through the story behind each wine and got us to think how best we could pair our wine with various mains.

If like me you’ve never sailed before on a traditional canal boat these beauties come equipped with a cute compact kitchen, ‘leisure’ accommodation and a nice little seating area for socialising which we promptly abandoned for a place on the deck, after all who can resist the soft evening sunlight and the light cooling breeze while sipping some fine wine and dreaming of delicious food to pair it with! While sipping on Prosecco, Stèphane shared a naughty little trick to amp up your sweet bakes,he adds just a tiny pinch of pepper along with some salt ,takes the tooth-grinding sweet edge off the bake and gives just the right hint of flavour,am definitely going to give this fab idea a try soon!

We started with tasting the white wines ,of the white wines we tried I loved the Cave de Lugny Sparkling Burgundy Blanc de Blancs NV the most ,perfect for summer parties and nibbles.This Chardonnay from Burgundy has a fresh, crisp, apple and citrusy flavour makes it really easy sparkling wine to drink. Also quite liked the Vasse Felix Sauvignon Blanc/ Semillon,which is a very dry,fresh western Australian Sauvignon which would go really well with fresh seafood,steamed greens by the side or a sinful portion of gnocchi with toasted pine nut and fresh green basil pesto. This white,I daresay is even better than the other Antipodean varieties like Chardonnay. Moving on to red’s, by which time we had passed through the Reagent’s Canal and am sure managed to gulp some stray drops of water falling off the musty old bridge as well, but am sure we were either honestly engrossed in conversation or blissfully unaware of anything expect how much fun we were having by then , which I shall safely blame on the progressive climb towards feeling pleasantly buzzed – no , not shamelessly tipsy.Am eagerly waiting to once again savour the Waitrose Chianti Classico Barone Ricasoli. This full-bodied Tuscan red is a delight on the palate with its woody notes and velvety texture,perfect for grilled meats and roasted peppers- think juicy kebabs with minty chutney. Made in partnership with Ricasoli family who were the first producers of Chianti , no wonder then this wine has won the Decanter Bronze Medal for classic Chianti. Before we knew it, we had worked our way through 16 different ,fabulously delicious Waitrose wines and by the time we got back to the Canal Museum we had worked up quite an appetite and speedily devoured the fab spread laid out for us.

Stèphane and Xenia continued to reveal one secret after another of how best to choose a wine just right for you and how to go about pairing food & wine.Then it was time for some speed wining – yes you heard that right Speed Wining! I’ve never been speed dating but enough hours of watching crime and romantic dramas on the telly have left me no stranger to what its all about ,only this was way more fun because we got to talk about our favourite food and wine and didn’t need to impress our very friendly bunch of fellow foodies. I think I managed to ask some rather interesting and fun questions along with some rather boring ones but the user-friendly Waitrose Cellar website made it really easy for us to look for wines that would best suit the personality and tastes in food of our speed wining partners.

Don’t we all look like we really had a great time ‘speed wining’? 🙂 And now a look at my favourites from the evening, the sparkling burgundy and classic Chianti both perfect matches for the sea food lover in me who also has a weakness for juicy kebabs,lamb curry and a major sweet tooth.

Am happy to say that as a result of our speed wining session my fellow red team mates Becky,Snigdha,Anne,Laura and May managed to almost accurately guess which type of wines I’d enjoy the most.So when the 6 wine case for each of us, sent by Waitrose Cellar online, reached me I couldn’t wait to get cooking and wine pairing!

First up of course I shall be popping some Champagne – Waitrose Blanc de Blancs Brut NV(picked for me by Laura for my love of sweet and a bit of fizz) – to celebrate becoming aunty to a bonny boy and my niece clearing her GCSE equivalent in India with flying colours!Definitely calling for some bubbly,loads of canapes and well some more bubbly 😉

For my Sunday lunch with my family I will be pairing lamb curry with Catena Malbec chosen for me by Anne .I know my dessert wine for this month will be the Limited Reserve Peachy wine from my wine case selected for me by May to appease my sweet tooth after a spicy meal. Dr. Loosen Ürziger Würzgarten Riesling Kabinett will keep me company for familiar flavours of fresh seafood curries and fusion meals with scallops and soft shell crabs ,thanks to Snigdha’s choice.Waitrose Chablis picked for me by Becky who quizzed me and learnt of my love for ciders.This Chablis is so apt for a lazy summer afternoons with sea food starters.Last but certainly not the least the Sparkling Burgundy with a beautiful label that adorns the bottle ,which also is in my case,will be shared over lots of cake for a double birthday celebration with my family who are visiting us end of this month – exciting times ahead!

Feeling a bit of envious are we now? Don’t !For even you can win £1000 worth of wine specially chosen JUST for you by Waitrose Cellar Experts .Plus 5 runners-up will win a ready-made collection of Waitrose Wine Teams 30 favourite wines. Now I would certainly clink my glass to that! You can also tweet away – @waitrosewine and chat up the wine experts.

All the fabulous photos in this post are by Emma @emmakerf.

*With thanks to Waitrose Cellar for the invite.No monetary compensation was provided for this post.All views expressed are my own.

Young Entrepreneur Farrah shares how MOOSE MAPLE BUTTER was conceived- in her first-ever Interview.

July 26, 2013 by manjirichitnis 12 Comments

This is the first ever interview Farrah has given, she confessed, when we spoke over the phone trying to decide where we could meet. I told her that I would promise to keep it simple and conversational and I am so glad we spoke like long-lost friends exchanging ideas and chatting away. We decided on a beautiful pub called The Bolingbroke in Battersea and it was a hot, summer evening with the sunlight streaming in through open doors onto thick wooden tables.

Farrah is an especially inspiring person to meet; she seems to emit these waves of positivity around her in tiny, invisible bubbles; landing on me, they made me feel as if I could win any war I wanted to.

A high-flying lawyer by profession, Farrah divides her time between New York and London; and when she isn’t acting as legal counsel to some very big names, she is busy in her home kitchen making an extremely delicious spread called Moose Maple Butter. And yes, the recipe is a secret!

Read on to find out how she came about making this heavenly tasting, pure, wholesome goodness of butter.

(As it goes with my interviews, we shall refer to me as MJ and to my new-found friend as FM short for Farrah ‘’Moose’’; MMB is short for Moose Maple Butter)

MJ: What inspired you to create this amazing new product?

FM: Soon after a detox in France, where I spent a few weeks learning about healthy eating habits and especially learning to avoid “added sugar’’ in my diet, I was in New York for work and having breakfast at a hotel. I was looking for something sweet to spread on my already buttered, hot toast but I wanted to avoid added sugar at any cost. The jam and chocolate spread options available on the table were all laden with sugars and other artificial nasties that I really wanted to avoid! Finally, and really through a lack of choice and an insatiable desire for a sweet taste that morning, I poured some of the organic maple syrup – on the table for pancakes – over my toast. It was that ‘’Eureka’’ moment, coupled with the fact that I couldn’t find maple butter to buy in any shops, either Stateside or in England, that prompted me to experiment at home until I came up with my current recipe for Moose Maple Butter.

MJ: Great! That’s an interesting and ever so creative way to make a whole new product. Now for my old favourite trusted question, why the name Moose?

FM (With a big smile) Well I have to admit, even though it’s probably going to make me sound a bit odd, that I have been obsessed with moose for years. I have moose things everywhere! I was doodling for the maple butter logo and cute, funny images of moose kept appearing … Moose Maple Butter just seemed a natural choice, especially as there are generally moose around where maple syrup is produced!

MJ: I must mention here that Farrah has the most beautiful and neat handwriting I have ever seen and her notebook has beautiful doodles, hardly doodles really, but neat, cartoon creations of a moose which ultimately became her logo, I even managed to get this quick picture of her final drawing that is now her officially registered logo. I love it. The little black doodle near the jar at the bottom of the page is the moose’s nose; talk about perfection and practice!

MJ: So now that you have created this wonderfull product and christened it, what happens next?

FM: Well, I have only just had the brand and logo registered, both in Europe and the US, so I now feel confident about getting Moose Maple Butter out there to as many people as I can! It’s a brand awareness campaign in full swing from now until November this year, when hopefully you’ll find Moose Maple Butter on the shelves of supermarkets!

MJ: Wow, that’s good news, pity you can’t give away any names (naughty smile). Any other ways of promoting MMB then? (Moose Maple Butter = MMB)

FM: Yes! I am looking at actively promoting MMB at various food fairs, events and festivals in the run up to November. As you know, I had a stand and basically introduced MMB, at the recently concluded Food Blogger Connect (FBC5). That was wonderful for MMB! I’m so glad they found me.

(Heck, so am I Farrah, or I wouldn’t have met you and would have lived my life not knowing Maple Butter existed! No way!)

MJ: Tell me more about your ‘’Eureka’’ moment and what followed.

FM: Initially, I was really only making Moose Maple Butter for family and friends and then also supplying, on request, to family and friends of friends! Everyone kept asking for more and where they could buy it and it all got me thinking! Every time I had kids over at home, I had a little ‘’tasting’’ session and would lay out hot toast slathered with my maple butter spread along with some toast with chocolate spread on it and some with the usual butter and jam. It was always reassuring to see ALL the toast with Moose Maple Butter being gobbled up in comparison to the other offerings! That, along with lots of encouragement from everyone around me, gave me the shove I needed to sell Moose Maple Butter at a few of last year’s school Christmas fairs, in London and Los Angeles (Farrah’s second home). I have been flooded with requests ever since from a rapidly growing group of mothers and fathers alike and have been selling tubs of MMB ever since.

Of course there are all the not-so-fun things to deal with, like premises inspections and registrations and food hygiene certification and all the rest! I was so relieved when the local council left very impressed with my clean and shiny, brand-new kitchen! I think I have a bit of an obsession on the cleanliness side!

(Farrah: I totally agree – I am sure I have cleanliness OCD geee)

MJ: I notice you have a very nicely done Facebook Page for Moose Maple Butter, I love it!

FM: Thank you! I love sharing art work done by my little fans who send me their pictures. You will see quite a lot of creative ones on the page. Of late, a lot of food bloggers have asked me for samples too and have created so many beautiful and delicious recipes.

Any recipe that calls for butter and sugar is a possible one for using Moose Maple Butter instead and results in a more wholesome but equally tasty outcome!

MJ: How does MMB compare to butter and spreads in its nutritional content?

FM: I am so glad you asked this question! MMB in comparison to say a chocolate spread is much more well ‘’spreadable’’ and hence you use up much less than say a thick peanut butter. Since I only use purely organic Maple Syrup at all times, what you get is much more taste with very little MMB.

So in the case of Moose Maple Butter a little goes a long way!

So everyone looking for any alternate spread, especially to chocolate spread, Moose Maple Butter it is!

I must say I agree with Farrah here, my first bite of Maple Butter was enough to make me fall madly in love with this new find – Hook, Line and Sinker if you will!

To put this into perspective:

10 gms of average chocolate spread = 53 calories and one needs at least 30gms to properly cover one slice of toast, whereas only 10 gms of Moose Maple Butter will go a long way on that same one slice of toast! Brilliant! And tasty!

close up MMB close up shot with table details

MJ: So if I was to ask about the shelf life and nutritional contents of Moose Maple Butter what would you say?

FM: I have currently given samples of MMB to Eclipse Scien tific who will provide me with an accurate analysis of the exact shelf life and the precise nutrient content. But like any butter, it needs to be kept refrigerated.

Moose Maple Butter has no artificial additives; it has no E numbers, nothing. It is absolutely nothing but pure fresh butter and pure grade A maple syrup – with a dash of sea salt. It is a superb alternative to processed sugar-laden products. It is a great, quick and easy breakfast option and just melts into the grooves of a hot crumpet and is of course best paired with pancakes.

Wow! That mention of hot crumpets makes me want to quickly grab hold of those cute sample jars from the table and run home for some tea and crumpet time. But to avoid such madness Farrah has kindly agreed to part with a large pot of Moose Maple Butter just for me to sample and make something delicious out of! So folks watch this space, in a few days you will see some delicious recipe posted on my blog Travelsfortaste with Moose Maple Butter as the divine ingredient.

MJ: What would you like to make of this new venture Farrah? Or put it plainly where do you see yourself in 5 years time

FM: I’d just love to see Moose Maple Butter become a household name. I think the biggest kick would be when some kid I don’t know asks me if I’ve ever had Moose Maple Butter – that would be a great moment.

Our conversation becomes something of a friendly banter. The glorious sunshine refuses to go away but the shadows have shifted. The pub is filled with loads of families, kids running around; there is a buzz of activity. The usual lone ranger, armed with a net book and ale, occupies the table opposite us and looks down on me with disdain as I take some snaps of the cute jars.

(Image below is a picture of Farrah – the creator of Moose Maple Butter)

I hate to tear myself away from this happy pub and evening chat but the promise of a dinner and movie by the hubby beckon.

Just realised that, of all the entrepreneurs I have met so far, 4 in all including Farrah, three of these entrepreneurs had never been interviewed before!

(To read the older blog posts with these inspiring entrepreneurial stories just click on the links below:

I am sure Farrah is as excited as I am if not more,about her first ever interview where she has shared her story and how Moose Maple Butter was born. Now can’t wait to use her creation in my home kitchen!

Apart from the fair amount of persuasion it took to meet the two first time interviewees in India, I must admit that the one common thing amongst ALL entrepreneurs is their humility and their generosity to share their dreams, a few apprehensions and most of all, their time. I cannot thank you all enough.

Do leave your thoughts and comments about this interview and while you are at it, spread the MOOSE!

Say Hello to MOOSE at: http://www.moosemaple.co.uk/

Find MOOSE on Facebook:https://www.facebook.com/MooseMapleButter

Follow MOOSE on Twitter: https://twitter.com/FarrahMoose (@FarrahMoose)

Buy Moose Maple Butter (or pick up a free sample) at The Petal Pusher in Kew.

Share the MOOSE folks!

Exploring Guildford town and River Wey Valley, Surrey Hills, England

July 1, 2013 by manjirichitnis 1 Comment

The weekend was brilliant, the great BRITISH summer has arrived and how, lucky for those who got to see the Wimbledon matches live and savour some strawberries and cream. I’d been meaning to do this walk with my enthusiastic trekker hubby who has so much patience with my near-zero capacity to do long treks, but his love for the outdoors, the way he plans a trek, and the effervescent high he gets after he’s back from his favourite climb at Box Hill seem to have seeped into my existence too. So come sunny Saturday and Hubby, my cousin sister and I decided to go for a long walk in Guildford, inspired by the book ”50 best walks of Surrey”, we set out for making it to St.Martha’s Church, didn’t really make it there but had a wonderfull relaxed long walk.

After we got off the train at Guildford Rail station, we got onto the high street. It was ablaze with wildly colorful goods being sold at Street Stall, the Guildford Summer Fest is on until the 3rd of August. Getting distracted from our route was never so easy and welcome. I had to really stop myself from buying one of the vibrantly colorful wicker baskets on display.

Guildford highstreet

Not to be missed is The Guildhall and the prominent clock protruding outside. It is an iconic 16th/17th-century building rich in history. To read more about it do browse through this site and this one too.

Also, browse this post and this one for some interesting information about the clock and the building’s rich heritage. I have been considering taking up membership to the National Trust too to explore their properties. If you are considering it too, why not have a look at this blog post about Packwood House

Then we turned into Chapel Lane from the High Street and entered the Guildford Castle grounds. Eager sunbathers, families, and tourists had flocked to this beautiful historic site, with carefully manicured lawns and pretty flower beds. Such are the places where one does not how to stop taking photographs and really take in the beauty of the place and enjoy the moment…

Across the Guildford Castle Ground and on the A-281 we walked through Guildford Boat House car park and then the Wey Navigation and Godalming. It’s a perfect place to eat our packed lunches of soft wafer thin ham, pickles, and crunchy salad, roast chicken, and tomato chutney, and quench our thirst with lots of orange juice. A moment of calm follows as we indulge in people watching, gazing at the greenery, and staring into space. In the background the happy cackle of lots of little kids expending their energy, many couples in canoes on the River. We chat up the ice-cream man, very popular indeed, banana and strawberry it is for us 😉

Walk along the Wey

As we start walking along the banks of the River Wey, the tranquil scenic surroundings bring a feeling of calm and we only stop for a few photographs.We walk past the bridge over the river which leads to North downs way and before we get to St. Catherines Lock we pass by a group of these beautiful ponies.

We then turned back the Pilgrim’s way towards North downs Way and stood atop the wooden bridge and watch people in canoes and boats sail past, people exercising their pet dogs who seemed eager to swim across the river and retrieve a precious well chewed on branch.

Had we continued towards Chantry Woods we would have seen the bluebells but decided to head back. A moment’s breather at Shalford Park and back to the station it was for us. One long huge platform at Guildford Station marked 1,2a,2b !So platform 11 and 3/4th….maybe it does exist after all??!

If you too would like to do one of the many walks across Guildford, Surrey, the following websites have a lot of usefull information. I’d say getting your hands on the booklet 50 best walks in Surrey is a great investment!

Looking for Travel Inspiration? Have a browse through my other travel posts too!