Travels for Taste

Tales of travel and food with a touch of spice

Häagen-Daz rings in Spring Summer 2015 with captivating new flavour combinations

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Last week may have forced us all to crank up the heater and go back to stews and soups, but hopefully if the weather today was any indication Spring is finally here – fingers crossed!

After a lazy Sunday spent lounging around after a stroll in the park where it felt amazing to feel the sun on my face, I deiced to allow myself a bit of indulgence. Sitting in my freezer and waiting to be eaten were 2 new flavours from Häagen-Daz – a limited edition exotic flavour  – Yuzu Citrus & Cream and a dreamy Chocolate Salted Caramel.

They were sent to me in a goody bag with a yuzu lemon juice from Waitrose which I used to season a whole fresh sea bass for dinner last Friday and some yuze scented bath bombs from Lush. Those am saving up for a quite dip in the tub sometime this coming week.

Yuzu Lemon is definitely the new citrus craze in town and in ice cream form its creamy tangy taste is quite irresistible. It’s good to know then that Häagen-Daz handpicks the exquisite Yuzu fruit from the Japanese mountains of Kôshi.

The sour hybrid of mandarin and ichang papeda is pressed fresh to deliver a juice with crisp flavour notes, reminiscent of mandarin and grapefruit. The juices are then mixed with sweet oranges to create a refreshing sauce that twists into Häagen-Dazs’ original ice cream recipe for a uniquely intense taste.

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The die hard chocoholics also have reason to celebrate as the new Häagen-Dazs Chocolate Salted Caramel combines the delicious chocolate ice cream with generous silky ribbons of salted caramel and delicate brittle, delivering a moment of decadence with every satisfying crunch.

To really enjoy your Häagen-Dazs allow it to rest for a while before you dive into it, just when it starts to melt is the the time when you will relish it the most. Like all their flavours, these new flavour combinations are made using 100% real milk and cream and yolks from free-range eggs.

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**Häagen-Dazs Yuzu Citrus & Cream is now available to purchase from Sainsburys and Waitrose and Häagen-Dazs Chocolate Salted Caramel is now available to purchase from Sainsbury’s, Waitrose, Asda, Morrisons and Tesco.

*With thanks to Häagen-Dazs  and the  PR team for sending me samples for review. No monetary compensation was offered for a positive review. As always all opinions expressed here are entirely my own.

Kale, Spinach and fruity superfood smoothie

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Am back with another smoothie post, this one was even better than my previous green one in that, that hubster really enjoyed it and was blissfully unaware about how much Kale he had unknowingly added into his system 🙂

Also, Chia seeds are now a permanent feature of our smoothies and I add them into our porridge too, they are quite bland on their own and go with almost anything. They are a superfood and antioxidant boosting. Besides starting your day with a green smoothie keeps you going for longer, with a healthier fuller feeling which does not spike your blood sugar levels as some other sugar-laden juices can do , which then suddenly lead to a crash and thus result in hunger pangs.

What’s fab about this smoothie?

  • Chia seeds are 100% natural whole grains that are rich in omega-3, antioxidants, fibre, vitamins, and minerals. Great for those who have Type 2 diabetes as chia seeds can significantly lower blood pressure and a marker for inflammation.
  • Kale is rich in Vitamins K and C and is calcium, also it contains a chemical called sulforaphane which has anti-cancer properties.
  • Spinach helps boost iron levels and is a rich source of various Vitamins like B2, K, C & A.
Kale, Spinach and fruity superfood smoothie

Kale, Spinach and fruity super food smoothie

Manjiri Chinis
Delicious smoothie packed with the green goodness of spinach and kale
Print Recipe
Prep Time 2 minutes
Cook Time 2 minutes
Course Breakfast
Cuisine Fusion
Servings 2

Equipment

  • Blender

Ingredients
  

  • 250 gm Large handful of baby spinach leaves per person
  • 250 gm Large handful of Kale leaves per person
  • 2 avocadoes
  • 1 pear
  • Coconut water
  • a small knob of ginger
  • Chia seeds and fresh berries to garnish

Instructions
 

  • Chop the ginger into small bits after roughly removing the skin, if the ginger is super fresh you can use the back of a spoon to easily peel of the fine layer of skin.
  • Roughlychop the pear
  • Half the avocados, remove the seed and roughly make large chunks
  • Washthe spinach and kale under running water in a colander
  • Simplychuuk all the above ingredients into a food processor with the coconut waterand add very little water just to give the smoothie some more movement while itmixes in the food processor
  • Adjust the quantitiesaccording to how many servings you want to make
  • Sprinkle with some chia seeds and a raspberry or two and drink up for a delicious and filling smoothie that will do wonders for your body and mind!
Keyword smoothie

* With information gleaned off Wiki and some other useful sites and articles. Having said that am not a nutrition expert and am trying hard to get onto a balanced diet and exercise regime and educating myself to understand superfoods, how to eat cleaner, healthier and incorporate more raw foods, how to eat the right food at the right time to reduce blood sugar and how to fight off diabetes and other obesity led disorders.

Kale, Spinach and fruity superfood smoothie
Kale, Spinach and fruity superfood smoothie

I use my powerful and efficient Froothie U.K Optimum G2.1 Platinum blender to make my smoothies. I cannot imagine a single day in my kitchen where I go without using the blender. Why not have a look at my other recipes where I have made a quick job of the prep using my Froothie UK blender:

Butternut Squash and Lentil Soup

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As spring begins to unfold and the weather changes to beautiful sunny days and chilly evenings, I like that we can still enjoy warming and wholesome soups. Butternut squash is so versatile and there are various ways to use it in soups, curries, salads, etc.

Soup and stews are a great meal option for so many reasons, here are my top 5 reasons why I enjoy cooking both:

  • Delicious, hearty and wholesome
  • Easy, fuss-free one-pot style cooking, saves time
  • Great for batch-cooking
  • Ideal for busy mid-week meals
  • Easy to please fussy eaters!
  • Just combine with bread, various toppings and add an extra dash of something special
  • Add lentils to bulk out soups and stews

This recipe is created by Chef Annie James at Sunrise of Tettenhall for Sunrise Senior Living who make sure that all of their recipes are nutritious and tasty, making them great for everyone, not just the elderly. Of the many recipe options, they sent me I choose to make this one because I simply adored red lentils as those who read my blog will know. The buttery aroma of onions sauteing which filled my kitchen was simply amazing and very satisfying. Needless to say, the soup went down and treat and even normally fussy hubster greedily licked his bowl clean – no better compliment than that folks isn’t it? I must admit I couldn’t resist adding a bit of my own personal finishing touches as my palate is so used to all the spicy and tangy little add-on’s that I normally use 😉

Butternut Squash and Red Lentil Soup

Chef Annie James at Sunrise of Tettenhall for Sunrise Senior Living
Hearty and delicious Butternut squash soup with added protien and taste with quick cooking red lentils
5 from 2 votes
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Course Soup
Cuisine Fusion
Servings 4 people

Equipment

  • Saucepan

Ingredients
  

  • 400 ml vegetable stock
  • 150 gms Butternut Squash – peeled and diced into bite-sized bits
  • 60 gms Dried red lentil i.e. masoor dal – split without skin
  • 3 Carrots – peeled and diced into small bits
  • 2 Red onion – peeled and chopped fine
  • 12 gms Unsalted butter
  • Sea salt with a hint of garlic
  • Freshly cracked black pepper
  • A small quantity of fresh coriander to garnish

Instructions
 

  • In a large saucepan or stockpot melt the butter on a medium flame
  • Sauté’ the finely chopped onions in the butter for just under 4- 5 minutes till they turn a beautiful golden-brown colour and reduce
  • Then add in the chopped carrots, squash, and sauté’ for a further 2- 3 minutes.
  • Now stir in the vegetable stock and the red lentils
  • Reduce to a low flame and let the soup simmer gently
  • Cook until the vegetables and lentils are tender
  • Allow the soup to cool down to room temperature, then using a hand blender puree’ until smooth, or as I did, give it a whizz in your food processor
  • Season with sea salt with garlic or plain sea salt and add a generous sprinkling of freshly cracked black pepper
  • Garnish with just a small amount of finely chopped fresh coriander
  • Serve hot ideally with a slice of warm crusty bread with a dollop of butter. If your conscience allows it stir in a small amount of fresh cream into the soup or smother your crusty bread with some freshly made garlic butter
Keyword Butternut Squash Soup

Looking for easy to make, delicious Soup and Stew recipes? Why not browse through some of my easy to follow recipes:

*With thanks to Sunrise Senior Living and the  PR team for reimbursing the expense for ingredients. No monetary compensation was offered for a positive review. As always all opinions expressed here are entirely my own. 

Godiva chocolates festive Giveaway – Closed

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In early October I was invited to the Godiva ‘Experience Christmas’ preview at the posh Godiva store located at Regent’s Street,London, where their range of luxurious chocolate-filled hampers, Swarowski adorned gift boxes, seasonal whiskey truffles and hot Chocolixir in new flavour sensations was revealed to a few select people from the food industry, journalists, bloggers and food writers.

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To fully understand why Godiva is such an iconic brand the story of Lady Godiva must be shared.

Legend has it that when Lady Godiva, an 11th-century Anglo-Saxon noblewoman and wife of Lord Leofric, protested against the taxation of his subjects a deal was struck: fair Lady Godiva would ride through the streets of Coventry, “clad in nought” but her long tresses, and if the population remained in shuttered buildings, their tax burden would be lifted. The following morning she made her famous ride, the citizens graciously stayed inside and Leofric kept his word and reduced the taxes.

Godiva Giveaway Nov'141

Lady Godiva won the hearts of many and her legend has lived on through the centuries. Nowhere is her passion, purity, sensuality, style and boldness more symbolised than in Godiva chocolates, which in turn, am sure win the hearts of those who taste them.

Known worldwide for being irresistibly delicious Godiva chocolates are a treat for all the senses. These decadent chocolates and pralines are made to produce thrilling tastes, textures and sensations in each and every bite by creative Chef Chocolatiers who uphold the Godiva values and by using the finest GMO-free ingredients that are used in every single aspect of Godiva chocolate making to create the highest quality end result – the most sumptuous chocolates imaginable.

Godiva Chefs Selection

As always I would like to share a slice of my experience with you by offering ONE lucky readers to enjoy a box of Chef Inspirations Saveurs Du Monde 16 chocolates from Godiva by entering a simple giveaway, to find out how have a read through the easy T& C’s.

Wishing all my readers a very, very Happy Christmas and a Happy New Year, may the spirit of Christmas fill your hearts and lives with warmth and joy and may you forgive and forget any old bitterness and embrace with joy the goodness of spirit , only then will the true magic spin it’s web around you…or so I think..:)

GODIVA CHOCOLATES FESTIVE GIVEAWAY

ONE lucky winner can win this fabulous prize ! Chef Inspirations Saveurs Du Monde Box of 16 chocolates from Godiva

Godiva Chefs Selection from Charlottee

How to enter the giveaway:

You too could WIN a box of Chef Inspirations Saveurs Du Monde Box of 16 chocolates from Godiva, all you have to do is :

  1. Follow me on twitter – @manjirichitnis
  2. Tweet out the following –  with Chef selection box of 16 chocolates from
  3. Leave a comment below telling me who will you share your box of Godiva chocolates and also mention your twitter handle. I will find you on twitter via the hashtag so it’s not required for you to mention your twitter handle in the comments. Do not share your email id in the comments please.
Godiva Giveaway Nov'14

Please have a read through the Terms and Conditions below:

  • Winners will be picked using Random Number.
  • Deadline for entering this contest is 31st December’ 2014 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.
  • ONE lucky winner will be chosen using random number generator.
  • The giveaway prize is as mentioned in the post. Neither Godiva or I am liable for any damage of goods in transit.
  • Please allow a minimum of 15 days for delivery of the prize, which may reach earlier or later. The chocolate box will be sent directly  by Godiva.
  • The prize is as stated: no cash alternatives are available.
  • I retain the right to DISQUALIFY any entrant who do not complete all the 3 steps mentioned above.
  • The winner will be notified on 2nd January’ 2015  on Twitter by me and here on my blog post. I shall tag the lucky winner on Twitter via their twitter id . If you are declared as the winner you agree to allow me and Godiva to contact you via email id  to arrange for the goody bag to be sent out to you.
  • If the winner fails to respond by 5th January’ 2015  then another winner will be chosen.

*With thanks to Godiva and their PR team for inviting to their exclusive Christmas event . No monetary compensation was offered for a positive review. As always all opinions expressed here are entirely my own. Images Wiki unless watermarked as ‘travelsfortaste’.

CONGRATULATIONS to the LUCKY winner of this fabulous GIVEAWAY of a box of Chef Inspirations Saveurs Du Monde Box of 16 chocolates from Godiva !!!

AND The lucky winner is : Hold your breath! …….

TRACY K NIXON – Twitter id : 

While you are here why not have a look at the other giveaways on my blog and increase your chances of winnings cool freebies!?!

  • Win one of TWO Goody Bags from KNORR packed with 2x of EACH Knorr flavour pots and stock cubes to participate click here.
  • Win one beautiful Hotel Chocolat gift bag with fabulous cocoa cuisine products, to participate click here.
  • WIN 5 delicious sauces from the WORLDFOODS Asian Fusion Flavour Sauces, to participate click here.
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Cooking with WORLD FOODS at the School of Wok and WORLD FOODS Giveaway – CLOSED

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Cooking out of jar is something we resort to only when we are really hard pressed for time or in a situation when we simply do have access to fresh ingredients, but there are few jarred sauces that defy this belief and World Foods sauces I think deserve to be one of those. The reason I say this thank to a really well planned and executed cookery class at the School of Wok courtesy WORLDFOODS and expertly conducted by Head Chef at School of Wok Jeremy Wong.

WORLDFOODS produces a range of seven ready-made sauces totaling 51 variations in all with tantalising Asian dipping sauces, pastes, noodle sauces, stir-fry, cooking sauces, marinades, chutneys and salad dressings . The best bit is that they do not use preservatives and artificial flavorings. AND their products are food allergens free, trans-fat free and gluten free with no artificial preservatives, coloring or flavouring. The aim being to produce and  maintain a  range of “clean” products that are suitable for Vegetarians, Vegans and Celiacs.

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Once we had a brief introduction from Jeremy, we were each asked to pick a partner to cook with and since I was going to be eating the duck and Nayna is a vegetarian we picked other partners and Fiona and me started working on the ingredients.

Jeremy showed us some really amazing knife skills and we sliced a pepper like I’ve never done before using a rather huge cleaver imported straight from the Far East. In spite of both Fiona and me still having wrists in bad shape we managed this bit smoothly thanks to picking up some basic techniques that Chef Jeremy very lucidly explained.

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The mention of Panang Curry duck with Thai basil stir fry  made my mouth water. On the menu was a also a Masaman roast poussin and for the vegetarians  similar dishes using the same WORLDFOODS sauces but with aubergine replacing the duck and delicious and cute squash used in place of poussin. I love paneer and the squash was stuffed with paneer – I felt slightly greedy especially when I saw the beautiful roast squash was taken out of the oven – turning a visible shade of green (with envy – which scared Fiona a little and Nayna a lot 😉 !). The vegetarians also made Rendang tacos.

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After the veggie chopping when we started cooking I was really impressed with the huge portion of duck that we were going to cook and it watching the duck sizzle and ooze its fat and juices on the pan made my tummy rumble in anticipation of a fab meal.

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What happened next was the most interesting part of the evening – we learnt some cool wok handling skills and the basics of how to get a stir fry going, I even managed to get a really cool video of Jeremy giving us some amazing tips – why not head over to my Instagram feed and watch the video now?!)

After our cooking session we sat down to a delicious meal and really enjoyed the the taste of the dishes – fresh and full of flavour – nothing that you will expect coming out of a jar – ever! The Lemon drizzle cake made with WORLDFOODS lemongrass paste had a beautiful fluffy and light texture and was irresistibly yummy. I am not a fan of traditional lemon drizzle cakes and find the sharp citrusy taste overwhelming but the milder lemon grass was a very welcome taste for me and I really think that this is going to be my favourite not so secret ingredient for my future bakes!

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With minimal prep done for us, I picked up some excellent knife skills and cookery tips, ate some gorgeous Asian Fusion food and spent a very pleasant evening in the company of some old food blogger friends and met some more really lovely bloggers. The most important part was the superb time management by Jeremy and his efficient in house chef.

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WORLDFOODS have kindly agreed to give ONE lucky reader a selection of 5 delicious sauces to experiment with so you too can create asian fusion foods using natural ingredients in the comfort of your own home.

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How to enter the WORLDFOODS Asian Fusion Flavour Sauces Giveaway with sliceoffme blog:

How to enter the giveaway:

You too can WIN 5 delicious sauces from the WORLDFOODS range, all you have to do is :

  1. Follow me on twitter – @manjirichitnis
  2. Tweet out the following –  sauces with , to enter head to sliceoffme blog 
  3. Leave a comment below telling me what is your favourite asian dish and your facebook name used to like my FB page. I will find you on twitter via the hashtag so it’s not required for you to mention your twitter handle in the comments. Do not share your email id in the comments please.

Please have a read through the Terms and Conditions below:

  • Winner will be picked using Random Number Generator.
  • Deadline for entering this contest is 5th January’ 2015 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.
  • ONE lucky winner will be chosen using random number generator.
  • The giveaway prize is as mentioned in the post. Neither WORLDFOODS, nor I am liable for any damage of products and / or contents in transit.
  • Please allow a minimum of 25 days for delivery of the prize, which may reach earlier or later. The sauces will be sent directly  by WORLDFOODS.
  • The prize is as stated: no cash alternatives are available.
  • I retain the right to DISQUALIFY any entrant who do not complete all the 3 steps mentioned above.
  • The winner will be notified on 6th January’ 2015  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 Knorr to contact you via email id  to arrange for the goody bag to be sent out to you.
  • If the winner failS to respond by 8th January’ 2015  then another winner will be chosen via Random Number Generator.

CONGRATULATIONS TO THE LUCKY WINNER WHO HAS WON 5 DELICIOUS WORLDFOODS Asian Fusion Flavour Sauces

Sarah Davies 

*With thanks to WORLDFOODS and the  PR team for arranging the fabulous sauces for my giveaway and inviting me for the event. A special thank you to School of Wok and  Jeremy for his time, generosity and teaching me some cool skills . No monetary compensation was offered for a positive review. As always all opinions expressed here are entirely my own

Festive Feast at Bengal Quay to celebrate the launch of their New Menu

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Last week hubster and me were invited for a preview of the new menu launch at Bengal Quay. So after work on a Monday evening we both made our way from different parts of the city to the beautiful docklands area. I had never been on the DLR before and as I saw the beautiful landscape unfold it put into a very dreamy mood, something to do with the tall buildings and the water reminded me of the amazing south Mumbai roads, glitzy five star hotels and a gorgeous coast line. I could almost feel the salty sea breeze on my face.

Situated within walking distance from South Quay station this Indian – Pakistani restaurant has a fabulous new menu, as we were about to find out.

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I was delighted to finally meet Asma Khan who runs the popular supper club called Darjeeling Express and also the lovely Lisa who writes guest posts for my Fiona’s blog London Unattached.

It was chilly evening so I stuck to my trusty drink of cognac with warm water – Remy Martin this time and hubster too stuck to the same, the other guests enjoyed good red and white wines while the others tripped on tall glasses of Mango Lassi.

The starters were a selection of seafood which made hubster and me very happy as you my readers know well by now about our seafood obsession! We loved the Salmon Sooa which was Scottish salmon flavoured just right and wrapped snuggly in a little portion of banana leaf, it was melt-in-your mouth soft and I would go back just for this and of course the Lamb Nihari – Slow Cooked Lamb Shank in Pakistani Nihari Curry with Onions and Lemon – though opinions over which was the best dish at the table were a bit divided between hubster and me who went nuts over the Venison and Afghani chicken – humm.

The use of cute wooden clips to secure the banana leaf, the stainless steel lemon squeezer and that tangy tamarind chutney made me feel so very much at home.

The other starters were Imli Scallops – a very different approach to spicing up scallops with Indian spices and Tandoori Monkfish which was just the right kind of flaky and went down a treat – thumbs up from both OH and me.

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The mini seabass fillets served with tangy crispies were served with a bhel like mixture in cute cones – which are always welcome for chaat fans like hubster and me and we really liked the seabass – but clearly this not the case with the rest of the table who had mixed reactions. This unusual combination seemed to work for us and was presented very nicely too.

The mains arrived and suddenly there was no navigation space on the table and we were very- very spoilt for choice.

I mopped up with buttery garlic naan the delicious Diced venison in red wine and mushroom curry  – which disappeared fast from the serving dish and as a majority vote it became the star dish of the evening. The special fried rice was great on it’s own while the pulav rice was great with the lamb shanks. The lamb nihari gravy was fabulous and the meat was cooked to fall-off-bone perfection , for all meat fans out there – this dish is something that you must not miss! Game is not easy to pair with spices and serving it up in a curry form with mushrooms seems to be a winning combination – Asma too was very intrigued and happy with this dish in particular.

Neither hubster nor me are fans of sweet or creamy gravy but the Afghani chicken was fantastic, the mild curry flavoured with saffron and cream and the delicious soft chicken was just too good to resist – the chef did something very right with this dish folks.

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The tarka dal was comforting and done to expected standards, which is always a good sign in any authentic Indian/Pakistani restaurant.

Expectedly we were stuffed to the gills and the prospect of consuming a selection of desserts seemed impossible. But that was only until the dessert plates arrived at the table of course 😉

The Indian in me was very happy with not one but two mango desserts to gobble – though the mango sorbet was definitely my favourite. Chocolate brownie came with a very unusual companion – a moreish passion fruit sauce which complimented the gooey chocolate taste very nicely. Again a winning combination.

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Nestled in the by lanes of London’s business hub and a stones throw away from Canary Wharf this is a place I would recommend you visit and do not miss the Lamb Nihari, Afghani Chicken and the passion fruit sauce and brownie and if you can allow yourself the guilty pleasure the mango sorbet too. But if you cannot visit anytime soon and spend time then you MUST take away the Venison curry to mop up with plain pulavAND some garlic naan!

It’s after such a meal that I forget that I am in London and walk out with a wide grin on my face half expecting to see a Bombay black cab whiz past, I feel I will be passing by my favourite Bombay sights and take in the familiar sounds and the magic of my darling city … until I actually step out into the biting cold and the cold breeze envelopes – but then in so many strange ways I find even this comforting as we stroll into the quiet night air, the sense of intense activity behind the deceptively quite larger than life glass mammoth buildings of Canary Wharf  is obvious to the those who care to observe and the bright Christmas lights can’t help make me feel warm and fuzzy inside – a feeling I could get used to very easily.

*With  thanks to Humayun Hussain and Bengal Quay for the invite. No monetary compensation was offered for a positive review .All opinions expressed here are entirely my own.

Bengal Quay Menu, Reviews, Photos, Location and Info - Zomato

Indian Masala Egg Omelette

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Weekend mornings demand a good breakfast, especially if you have had a tad too much wine on Friday evening 😉

I love making a simple Indian omelette and my dinner guests who stayed with us for the night, last Friday, had to be fed a hearty breakfast before they set out to go home. Like my aai I am obsessed with feeding people and cannot imagine sending off guests on an empty stomach.

Luckily, now that I am part of the Happy Eggs Taste 100 Blogger network a  #happyeggtastemakers, I had 2 boxes of these lovely Happy eggs at home, red onion or the Mumbai pink onion which I buy from my fav Indian-Pakistani grocery store and loads of frozen coriander.

Egg Recipes from Travelsfortaste
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This is a very basic recipe for the Indian masala omelette- with a bit of twist , added in my me . I also love adding in cheese and bulking it up with ham or sausages which I did for my guests, but hubster is a purist of sorts when it comes to the masala omelettes (read fussy hehehe) and so made 2 huge omelettes , one using the recipe that follows and another with the cheese, sausages and Parma Ham – so… so… so… good !!

Indian Masala Omelette

Serves:2

Ingredients: 

  • 1 medium sized red onion or pink Mumbai onion chopped fine
  • 3 Happy eggs
  • 1 green chillies chopped into fairly large chunky pieces- easy to pick out for the faint hearted!
  • a pinch of turmeric powder
  • 1 /4th  tsp red chilli powder
  • 1/2 tsp garam masala
  • 1 tbsp finely chopped coriander
  • 2 large tbsp butter
  • Salt to taste
Masala Egg Omelette

Additional Ingredients to bulk up the omlette:

  • 1 cheese single
  •  2 sausages
  •  2 thin slices of Parma Ham
  •  1 /2 tsp red chilli powder
  • 1.5 medium sized red onion.

Adding the garam masala is something I like to do as it gives the omelette a fabulous amped up flavour but feel free to leave that out if you aren’t a fan.

Method:

  • Finely chop the red onion.
  • Chop the green chilli into fairly big pieces so they can be picked out by those that don’t want to chew on them.
  • Crack the happy eggs into the bowl.
  • Add in the chopped onions, green chilli chopped, red chilli powder, turmeric and salt. Whisk with a fork till the mixture foams and is well aerated , this will give you a beautifully ‘fluffy’ omelette .
  • Then add the chopped coriander and mix again.
Masala Anda Omelette recipe by Travelsfortaste
  • I add in the turmeric as it has loads of health benefits – it has powerful anti-inflammatory effects and is a very strong antioxidant, and our guest who do not consume turmeric on a regular basis loved the idea.
  • Now add in the cheese – torn roughly if it using a cheese single or crushed if using a soft cheese or crumbly cheese, sausages and Parma Ham.Lightly beat the egg mixture once more with a fork to mix well.
  • Place a big pan on medium heat and when it begins to heat up melt the butter.
  • See the photo below – when the butter begins to sizzle and pan resembles what you see in the image then it’s the right time to add the egg mixture.
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  • Move the pan around so that the mixture spreads evenly and cook on a low flame for about 2 minutes .
  • When the omelette leaves the sides of the pan ,slightly lift it with a wooden spatula and check , if it has browned it’s time to FLIP ,  you can tell by the aroma wafting around too.6-IMG_9200 (Copy)
  • With a big wooden spatula gently flip over and cook on the other side, I place a lid over my pan at this stage to trap the steam and it also gives me a really fluffy omelette, of course it will fall flat if you don’t serve immediately.
  • Once done, turn off the heat and cut in half using a wooden spatula. Fold and place in between hot buttered toast for a fabulous breakfast.

An Indian masala omelette, served at breakfast with hot buttered toast and hot cups of masala chai, I think is a breakfast fit for a king – Made better with Happy Eggs I say!

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I am so egg-cited to be part Happy Eggs Taste 100 Blogger network, they  sent  me this beautifully packaged cute box with a massive chocolate cookie made using Happy Eggs and a lovely picture of the latest campaign – Top of The Flocks – where Happy Eggs produced an original album of classical music following a study by the University of Bristol looking at the positive benefits of music on hens.The results showed that Happy Hens prefer Bach to Beyonce – they have refined taste these hens! Happy Hens produced 6% more eggs in nest boxes playing classical music compared to pop! Awesome or what?! – always good to know where your eggs are coming from isn’t it?!

Ahem… as you can that by the time I actually got around to taking a photo of the welcome kit , hubster and me had managed to devour most of the cookie …well , don’t blame us  – it was soo yum!

Egg recipes from travelsfortaste

Well a new year and a new beginning and with tomorrow being the first day for getting back to work, I will be making us egg omlettes and devouring them with freshly ground coffee and buttery toast – after all Monday mornings are never kind especially in the winter and more so after a long break!

Make Ahead – perfect for a make ahead style breakfast, this mixture can store in the fridge very easily.

Linking my savoury Indian Masala egg omelette recipe with the monthly link up at Belleau Kitchen for the Simply Eggcellent recipe link-up – love the name!

Also linking up with #BrilliantBreakfasts at Made with Pink blog by Andrea, for I think without a doubt a masala omelette makes a darned good breakfast!

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*With thanks to Happy Eggs for taking me on as part of their Exclusive Blogger Network and  for a complimentary voucher sent with their cute welcome pack . No monetary compensation was offered for a positive review. As always all opinions expressed here are entirely my own.

Indian Masala Omelete

Egg-citing egg recipes to inspire you!

Le Restaurant de Paul – Boulangerie transitions into a restaurant

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Originating in France in PAUL bakery  continues to be be a family owned company  five generations on. Today they are present in more than 25 countries  in London, Washington, Dubai, Tokyo  ,Singapore and Moscow. They have been the go to bakery for authentic French bread, cakes and pastries for Londoners with  30 other branches located across the length and breadth of the city.

Their first bakery in London at  Covent Garden has recently become a  full fledged  restaurant . We were invited there for a relaxed dinner on Sunday evening .Located in the heart of theatreland , its walking distance from Covent Garden tube station but I prefer walking from Waterloo station . Walking beats taking the crowded tubes and my reward is a beautiful walk by the river with stunning views of the London eye on one side and St.Pauls cathedral on the other.

The famous black shop front with the name in stately lettering made famous by Francis Holder in 1993, is difficult to miss amidst the evening crowds, theatre goers and many shops.The aroma of freshly ground coffee beans is a welcome olfactory assault that is complimented by the the beautiful display of meringues, cakes ,pastries and fresh bread .

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The restaurant was packed when we arrived  and the front of the restaurant which functions as a delicatessen  had people queuing up for French bread , coffee and cake at the counters up front when we reached , so we busied ourselves taking pictures of the beautiful baked goodies .

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Our waitress for the evening was a smart young lady who showed us to our table a beautiful semi circular sofa against a wall and comfortable chairs on the side. The beautiful décor which is comprised of hand picked antiques is pleasantly distracting and a lot of photos later we finally settled down.

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Our two sharing ,one a charcuterie and one a vegetarian platter arrived with a large tray full of colourful glass jars stuffed with bright ,preserved vegetables – which were used as a base to rest the sharing platters wooden boards on – now that is going to be an idea all of us will end up using for our food photography !

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The charcuterie is a selection of saucisson, jambon cru, coppa, rosette,terrine,smoked duck breast, pickled baby onions ,cornichons,butter and assorted breads.

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The veggie platter was such a beauty – so colourful and fresh – selection of grilled and marinated vegetables,tapenade,aioli,hummus,sauce vierge and PAUL cheese gougere.

Heidi enjoyed her oven baked Camembert and  toasted Campagne bread.

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If anything these starters had made us hungry for more and our mains were so good that when they arrived all conversation came to a standstill ….

My main of Loup de Mer – Pan roasted fillet of sea bass, braised fennel with sauce vierge was flavourful and the sauce was faulous , my sea food loving self was very , very happy!

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I also had a delicious side of Gratin Dauphinios – Traditional French potato gratin   (£2.95)

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We shared a bottle of red which went well with the mains – a French Pinard Classique  2013 – best described as a lively bouquet of plum, bluberry and hints of blackcurrant on the nose, the palate is beautifully rounded, soft and juicy.

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Our group of food bloggers had these fabulous French delights :

Clockwise Top left to right – Demi Poulet au Grain Rôti à l’Estragon – Roasted free range corn fed half chicken marinated in tarragon ,lemon & garlic ,green salad (£12.50) ,

Saucisses de Toulouse – Traditional course cut Toulouse sausages served with crushed buttery potato mash & Bordelaise sauce (£10.50)

Poivron Fraci  (£7.50)  and

Confit de Canard aux Olives – Slow-cooked duck leg, crushed buttery potato mash, black olive & red wine sauce (£10.50)

Pauls restaurant sept 2014

I am glad I could squeeze in some dessert as well after all that food – I really needed some coffee so mini macaroons paired with a latte it was.

Am positive that I shall be returning to dine at Le restaurant de Paul and would highly recommend that you check it out for yourself – a taste of authentic French food in the heart of  London – with a sensibly priced menu too – Why not ?!

While you are here why not have browse through the blogs of my blogger friends too?

Stuffed Marrow Bake

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It was on a sunny summer Sunday morning that I finally went to the local car boot sale to look for any treasures that I may find to use as food props and found this beauty.

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But it wasn’t just this beauty that we came home with. We found a beautiful marrow and I instantly knew what we would be having for dinner. sometimes things just come to you by some sort of divine alignment of separate incidents to become one. I had some Lactofree mature cheddar cheese which I was looking to experiment with and this was the perfect chance to use it in a bake. Had a packet of smoked bacon cubes and yes had some cute, tiny bottles of olive oil which had been sent to me. I normally would infuse my own oils and always have a big bottle  of olive oil into which I stuff a few cloves of crushed garlic, some chill flakes and fresh herbs – the oil adds beautiful depths of flavour in whatever I use it for and because it is a lovely bottle, it looks pretty on my kitchen counter too – which reminds me I need to get around to doing this again soon – hummm

Also, I had these bright and colourful mini chilli plants now sitting on my window sill, looking all pretty and waiting to be used – yellow and deep aubergine coloured chillies – this was going to be one colourful bake!

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So this beautiful marrow came home with us and just like that became part of our dinner plans…..

Stuffed Marrow Bake 

Ingredients

  • 1  beautiful marrow
  • 3 heaped tbsp grated Lactofree mature cheddar
  • 3 flakes of garlic chopped fine
  • 500 gm smoked bacon cubes
  • 4 tbsp sweet corn
  • 2 medium-sized red onions
  • 2 tbsp chilli infused Terra Rossa Olive Oil
  • 1/2 tsp chilli flakes
  • Sea salt to taste

Method

  • Chop the red onions lengthwise, set aside.
  • Cut the marrow into half and scoop out the insides and discard, I know I should have saved them for making something else …

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In a saucepan heat 1 tbsp chilli Terra Rossa Olive Oil.

  • Sauté the chopped garlic first and when it begins to brown and the aroma explodes into the kitchen its time to add in the chopped red onions and toss them around till they begin to change colour. Then add the smoked bacon cubes and cook on a medium flame stirring occasionally for about 3 minutes.
  • Then add in the sweet corn and mix well for about a minute, season with sea salt and chilli flakes.

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  • Remove the saucepan with this onion, bacon and sweet corn mixture off the flame and set aside.
  • Line a baking tray with parchment and brush some olive oil on the marrow inside out so that it has a bang of flavour when you bite into it.
  • Stuff both halves of the marrow with the mixture.

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  • Wrap the stuffed marrow halves in foil and bake for half an hour at about 180°C – I have a fan oven, please adjust time accordingly to suit your oven.
  • Remove from foil and add the grated Lactofree mature cheddar cheese on the top.
  • Then bake again without foil till the cheese browns or for 10 minutes approximately.
  • Serve with a warm fresh baguette or a cheesy bread – simply so that you can scoop every single bit of juicy goodness as you eat

Terra Rossa oils - product shots

The Terra Rossa oils, I received a pack of 3  exquisite Jordanian infused extra virgin olive oils – chilli and lemon infused oils and an unfiltered, cold dripped Sinolea extra virgin olive oil. Not only is it good to have in the store cupboard, I think it makes for a lovely gift idea too! Yes, it isn’t too early to start planning your Xmas gift list is it?

It is incredible how much flavour this humble marrow packs in. I cannot wait to use it again in soups and stews. Yes, it’s autumn and we are going towards colder weather. So along with getting those woollies out we also need to get started with beautiful soups and stews hummm – the seasons they are a-changing! This easy recipe is perfect for busy weekend evenings ( or for a lazy Sunday evening when you want to spend some time watching telly sipping a glass of wine and chilling out rather than slaving in the kitchen!) when you do not want to compromise on flavour and want a wholesome meal too. For a meat-free option replace the bacon with a spicy potato and cauliflower mix. Whatever you choose to add as the stuffing, the result will always be satisfactory – that’s the nature of this beautiful marrow ….

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

Stuffed Marrow Bake

Vegetarian Sausage Satay

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Wait a bit? Did you read that right? Absolutely yes! Vegetarian Sausages are exactly what I have used in this fab recipe sent by my sister who turned vegetarian a few years ago. She doesn’t even consume eggs.  I am far from becoming a vegetarian but love to experiment with lighter options and so was delighted to receive some samples from Secret Sausages which I had sampled first  at FBC 2014 a few months ago and  I recollect really liking the flavours.

I was sent 3 different flavours to experiment with:

  • Rosemary & Garlic – Garlic, Green Beans, Mixed Peppers and Rosemary
  • Honey Bee – Sweet Corn, carrots, peas and honey
  • Chilli and Coriander – Chillies, coriander, onion, sweet corn and carrots
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This recipe can be used with the sausages chopped and served as a starter or else as a main with sides like potato or sweet potato mash and green peas.

Serves: 2 as a main with a side of mash and peas

Ingredients  – Enough for 2 packets with 6 sausages each

  • groundnut powder – 5 heaped tbsp
  • Garlic purée
  • Green Chillies – 3
  • A small bunch of fresh coriander or one large packet from the supermarket
  • Oil 3 tbsp
  • Juice of one lemon
  • Salt to taste
  • Red onions – 2 large
  • Tomato – 1 medium-sized
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Method 

  • In a dry sauce on a low flame heat 1 tbsp oil and add the chopped green chillies and garlic purée.
  • Then add the groundnuts powder and roast this mixture for about 2 minutes, stirring continuously ensuring it does not burn.
  • Turn off the flame and add freshly, finely chopped coriander leaves, salt, sugar and lemon juice.
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  • Allow this mixture to cool down and then coat the sausage with skin with the mixture thoroughly.
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  • Refrigerate the marinated sausages for an hour.
  • Before you remove the marinated sausages from the refrigerator make the onion and tomato mixture.
  • Chop the onion into long thin strips.
  • Heat 2 heaped tbsp oil in the same saucepan and sauté till they caramelise.
  • Add the chopped tomato and sauté for another minute.
  • Then remove the marinated sausages from the refrigerator and saute on a griddle pan with very little oil sprinkled onto it.
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  • Mix the sausages in the onion-tomato mixture.
  • Serve with mashed potatoes and green peas as sides.
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Why not try my recipe for a fabulous Meatless Monday meal?

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

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