Lovely Steenbergs have given me a fabulous baking box to give away. All Steenbergs products are organic, and fairtrade (as far as possible). As well as herbs and spices, they sell a huge range of organic hair & beauty products, baby products, organic and fairtrade tea & coffee, eco-friendly household cleaning, and even organic [...] [...]
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This months challenge was hosted by Becky from Fraxknits, who challenged us to make a polenta loaf; a yeasted bread using polenta in place of some of the flour. Becky said that the addition of polenta makes the bread fantastic for toasting giving it lots of crunch. [...] Firstly many thanks to everyone that took part in August, and apologies for my tardiness in writing the round up. I am unsure where September has gone, and how dramatically the weather has changed in the last few weeks. Secondly we finally have a winner for the lovely Clearspring hamper from Breakfast Club #1 where [...] [...] In my last post about my co-op bags I promised a recipe to use all those last bits of salad vegetables lurking at the bottom of the fridge. This is a simple citrus, zingy lentil salad. I love lentils, cheap, quick, tasty, packed with protein and low GI to boot, they are a store cupboard [...] [...] Usually I cook everything from scratch, but in the last few months I have been lucky enough to be invited to attend several tastings for quite astonishingly good ready made products (namely Bertolli Sauces and Tilda Stir Fry Rices) that I am more than happy to keep in the cupboard and use on the occasions [...] [...] A long while ago I received an invitation to go and discover the new range of sauces from Bertolli. My immediate reaction was skeptical but I read further and realised that Gennaro Contaldo, Italian Chef and mentor to Jamie Oliver was involved. Gennaro is a man that knows his food, and I was fairly sure [...] [...] It has been 2 months since I last took a photo of my co-op haul. I have still being taking part; but with a glut of fresh food, a bit of a blog break during August and then a holiday, I have not written about it. It is now mid September, the salad bags have [...] [...] Terroir – the influence of the land on grapes and so the character of the wine. [...] These tasting notes are mainly as an aide memoir for me, as I can never remember which brands that I like, or perhaps more importantly do not like. Over time I am hoping to build up a substantial database on my ingredients page. I do adore Steenbergs. They produce fantastic organic & fairtrade spices and [...] [...] A classic tapenade usually consists of black olives, capers and anchovies mixed in varying proportions. I added some seeds to this pungent mix, to both lighten taste & colour and to add a dose of healthy omega 3 & 6s. My seeds were a mixture of flax (linseed), pumpkin, sunflower and sesame. The seeds diluted [...] [...] These tasting notes are mainly as an aide memoir for me, as I can never remember which brands that I like, or perhaps more importantly do not like. Over time I am hoping to build up a substantial database on my ingredients page. This milk was a lovely attractive bright white, but by itself tasted [...] [...] People know that I enjoy cooking and that I generally like to eat healthily, and well and often. Some are also aware of my trying to stick to a vegan diet “for at least 80% of the time as it makes me feel healthier and it is better for the planet”*. As a result I [...] [...] I was somewhat amused that within a few days of my posting my Fuss Free Coronation Chicken Axel produced a dramatically more complicated version, I love the idea of seasoning the chicken prior to roasting it, then the marinading for maximum flavour, but if I make this it will be for a very special occasion. [...] [...] Breakfast Club: Because breakfast should be more interesting than tea & toast or coffee & cereal. This month it’s Sarah’s turn to host Breakfast Club. Breakfast Club is a food blogging event hosted by Helen from Fuss Free Flavours and Sarah from fingers and toes. We love breakfast and want everyone to enjoy better and more interesting [...] [...] |
helen at fuss free flavours dot com
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