tag:blogger.com,1999:blog-65590801016522685332024-02-19T13:18:09.012+00:00Supper and ScribblesDeb Ghttp://www.blogger.com/profile/16913514194395559057noreply@blogger.comBlogger56125tag:blogger.com,1999:blog-6559080101652268533.post-54827461124799989572016-07-28T15:24:00.000+01:002016-07-28T15:24:00.660+01:00Beautiful BolognaEveryone loves a good spag bol, right? I remember tasting my first 'exotic' meal as a kid in the form of slightly overdone spaghetti and a bright red sauce that inevitably resulted in a mouth that resembled crusty the clown. Fast forward 30 years and I think I have mastered the art of spaghetti Bolognese in the Giannasi household, although we generally use linguine. After many trips to Italy, I finally made it to Bologna this year and got to try out the real thing.<br />
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As you can see, authentic Bolognese is made with tagliatelle and you will be frowned upon if you ask for spaghetti Bolognese, it's just not a thing. While the ragu I tasted was delicious, it was nothing compared to the true <span style="background-color: white;"><span style="font-family: inherit;">Emilia-Romagna</span></span> favourite, <a href="http://www.jamieoliver.com/recipes/pasta-recipes/tortellini-in-brodo/#GJYV9OZl8v1RBsvs.97">tortellini in brodo</a>. Made from ham and cheese from nearby Parma and served in a classic broth, the flavours are simple but powerful, which is exactly what I love about Italian cooking. The best brodo we had was in a small restaurant in the centre of Bologna, <a href="http://www.vicolocolombina.it/sito/pagine/home.php">Vicolo Columbina</a>, that also served a great guinea fowl lasagne.<br />
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Almost every meal throughout our week in Emilia-Romagna consisted of a great antipasti board that was made up of local mortadella, ham, cheese and sausage. A particularly good platter came from <a href="http://www.salumeriasimoni.it/">Salumeria Simoni</a>, a great little place to eat in or take away.<br />
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Of course, no trip to Italy would be complete without lots of Pizza and Gelato. The best of the pizza came from a little place that was very popular with locals at any time of the day,<span style="background-color: white;"><span style="font-family: inherit;">Pizzeria Due Torri, situated across the road from the two main towers in the city. The best gelato was hard to choose from as they were all great but Tasta Gelato just pipped the post ahead of Ugo, both on via San Felice.</span></span><br />
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<span style="background-color: white;"><span style="font-family: inherit;">A trip to Parma was quite understated, the food we had was ok but did not stand out and I felt like I missed a trick with the whole visit, maybe I need to read up on the best places to visit before another trip. What did stand out, as it always does, was a trip to Florence, especially as we had one of the best steaks I have ever had in the wonderful </span></span><span style="font-family: inherit;">I'Tuscani 2.</span><br />
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<span style="font-family: inherit;">Wherever you go in Italy you are met with people that are passionate about food and wine and something tells me that I will be heading back to Bologna one day. </span><span style="font-family: inherit;">Until next time Italy!</span><br />
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<span style="-webkit-font-smoothing: antialiased; background-color: #bd081c; background-image: url(data:image/svg+xml; background-position: 3px 50%; background-repeat: no-repeat no-repeat; background-size: 14px; border-bottom-left-radius: 2px; border-bottom-right-radius: 2px; border-top-left-radius: 2px; border-top-right-radius: 2px; border: none; color: white; cursor: pointer; display: none; font-family: 'Helvetica Neue', Helvetica, sans-serif; font-size: 11px; font-style: normal; font-variant-caps: normal; font-weight: bold; left: 193px; line-height: 20px; opacity: 0.85; padding: 0px 4px 0px 0px; position: absolute; text-align: center; text-indent: 20px; top: 126px; width: auto; z-index: 8675309;">Save</span><span style="-webkit-font-smoothing: antialiased; background-color: #bd081c; background-image: url(data:image/svg+xml; background-position: 3px 50%; background-repeat: no-repeat no-repeat; background-size: 14px; border-bottom-left-radius: 2px; border-bottom-right-radius: 2px; border-top-left-radius: 2px; border-top-right-radius: 2px; border: none; color: white; cursor: pointer; display: none; font-family: 'Helvetica Neue', Helvetica, sans-serif; font-size: 11px; font-style: normal; font-variant-caps: normal; font-weight: bold; left: 193px; line-height: 20px; opacity: 0.85; padding: 0px 4px 0px 0px; position: absolute; text-align: center; text-indent: 20px; top: 126px; width: auto; z-index: 8675309;">Save</span>Deb Ghttp://www.blogger.com/profile/16913514194395559057noreply@blogger.com0tag:blogger.com,1999:blog-6559080101652268533.post-18890016912800254322016-06-09T21:23:00.004+01:002016-06-09T21:23:48.777+01:00World Gin Night Recipes<span style="font-family: Times, Times New Roman, serif;">Saturday 11th June is <a href="http://worldginday.com/?age-verified=c4a4d207c0">World Gin Day</a>, yay! Yes, I know there is a day for everything these days and quite frankly nobody should want to celebrate 'World Marzipan Day' or 'Read a Road Map Day', but when it comes to gin any excuse to have a tipple is good for me.</span><br />
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<span style="font-family: Times, Times New Roman, serif;">Gin has experienced somewhat of a<a href="https://www.theguardian.com/business/2015/dec/18/uk-gin-sales-artisanal-distilleries"> renaissance</a> recently and all of the hipsters are drowning in bottles of the stuff. While it is slightly annoying how the whole world suddenly likes gin and dodgy 'gin bars' have popped up around the city, I love it and I am enjoying great new gin that has hit the market. I am quite partial to a Caorunn gin and the wonderful <a href="http://www.liverpoolgin.com/">Liverpool gin</a> but I am quite happy with Tanqueray or Bombay Sapphire Star of Bombay.</span><br />
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<span style="font-family: Times, Times New Roman, serif;">In the spirit of World gin day, I plan on trying a few new gin recipes on Saturday evening and may just include these fabulous gin cocktails.</span><br />
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<span style="font-family: Times, Times New Roman, serif;"><b>Runway Martini</b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyeto1ztvkCv90buhMwUKuDN4xZwsUzPAO_D6zv5ErnsXfSZELkxBhciP9_5MP1OGs07TRC6nvDQE1sj3tW-ImdfXuUe05z6G34b5-MAFdaZbQp7RvAtbjg3K6_fohFEnvJw4MF8B3KUk/s1600/gin1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyeto1ztvkCv90buhMwUKuDN4xZwsUzPAO_D6zv5ErnsXfSZELkxBhciP9_5MP1OGs07TRC6nvDQE1sj3tW-ImdfXuUe05z6G34b5-MAFdaZbQp7RvAtbjg3K6_fohFEnvJw4MF8B3KUk/s320/gin1.jpg" width="320" /></a></div>
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<span style="font-family: Times, Times New Roman, serif;">This <a href="http://www.liverpoolgin.com/?page_id=56">Liverpool Gin recipe</a> sounds fresh and frisky for a hot summer evening.</span><br />
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<span style="font-family: Times, Times New Roman, serif;"><b>Grilled Cherry Sour</b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW9bm7p0DgffZe_NZPYTF6MCVtbgVc0AXmuPmE1q3d67uDULn0vCrNm-AP2FKmcvBohBSHi_hvzC3Fo93-mdajPCJqIhYTu7OTclR_6lPT4y6Uvq-wogHGKJe8x6BAc0xQF56qfplOmn0/s1600/gin1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW9bm7p0DgffZe_NZPYTF6MCVtbgVc0AXmuPmE1q3d67uDULn0vCrNm-AP2FKmcvBohBSHi_hvzC3Fo93-mdajPCJqIhYTu7OTclR_6lPT4y6Uvq-wogHGKJe8x6BAc0xQF56qfplOmn0/s320/gin1.jpg" width="226" /></a></div>
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<span style="font-family: Times, Times New Roman, serif;">Just look at the colour of this cocktail. With four simple ingredients, this <a href="http://www.liverpoolgin.com/?page_id=56">grilled cherry sour</a> is easy to make and is sure to pack a punch.</span><br />
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<span style="font-family: Times, Times New Roman, serif;"><b>Southside Royal</b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbQyXEvbgtWWb6DfTDy1AnabDFTBobkztxl1z2DtPDnPf6qNOqn4IJcYFaBEvKRfdYzXy3zf_cjKoPGlsu6DohyUCULpkSjenXBo-MCQ2jNuf0a9VlOu0WiroN9m4xlTQhcEpxRbP4SLI/s1600/gin1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbQyXEvbgtWWb6DfTDy1AnabDFTBobkztxl1z2DtPDnPf6qNOqn4IJcYFaBEvKRfdYzXy3zf_cjKoPGlsu6DohyUCULpkSjenXBo-MCQ2jNuf0a9VlOu0WiroN9m4xlTQhcEpxRbP4SLI/s320/gin1.jpg" width="240" /></a></div>
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<span style="font-family: Times, Times New Roman, serif;">If I am honest, I much prefer my gin served simply with a good quality tonic and traditional lemon and lime, which is why I fancy this <a href="http://www.ginfoundry.com/cocktail/southside-cocktail/">zesty little number</a>.</span><br />
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<span style="font-family: Times, Times New Roman, serif;"><b>The Rhubarb Sour</b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOSlAk2E_Gjqeq9rR6a2glGDQj8rjpknSDI25eAnj9pD4MdapxKNMmaVsCqOQ7dQYhjwBrDYUka7NgXK3x1jNr2AE21IyDKsx7rnOT6RPJAGG7yu_715FqEQR9OmTZIi_KBS7J6Ylnj-8/s1600/gin1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOSlAk2E_Gjqeq9rR6a2glGDQj8rjpknSDI25eAnj9pD4MdapxKNMmaVsCqOQ7dQYhjwBrDYUka7NgXK3x1jNr2AE21IyDKsx7rnOT6RPJAGG7yu_715FqEQR9OmTZIi_KBS7J6Ylnj-8/s320/gin1.jpg" width="224" /></a></div>
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<span style="font-family: Times, Times New Roman, serif;">With an abundance of rhubarb at my allotment at the moment this<a href="http://www.versesfrommykitchen.com/2013/04/the-rhubarb-sour.html"> rhubarb sour</a> looks like just the ticket, it's just a shame that the sun is not going to be out this weekend.</span><br />
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<span style="font-family: Times, Times New Roman, serif;"><b>Summer Babe</b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9FsJa_9K-vnEPKUZGLIRybudsbpdQCfqM_ZnLCtyTxI18BR3RPq1qj_V1VDfpKcYS-uK6qTxh3vqOz5zHaDRcj1FKehnUJ2AsgNCDjM8dAmp2jLiLCrKE2IsyGMHWdTBJr22ZCLdBXlo/s1600/gin1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="204" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9FsJa_9K-vnEPKUZGLIRybudsbpdQCfqM_ZnLCtyTxI18BR3RPq1qj_V1VDfpKcYS-uK6qTxh3vqOz5zHaDRcj1FKehnUJ2AsgNCDjM8dAmp2jLiLCrKE2IsyGMHWdTBJr22ZCLdBXlo/s320/gin1.jpg" width="320" /></a></div>
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<span style="font-family: Times, Times New Roman, serif;">I am partial to a Tom Collins but this<a href="http://www.bonappetit.com/recipe/summer-babe"> 'Summer Babe'</a> looks like she may just turn my head.</span><br />
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<span style="font-family: Times, Times New Roman, serif;">I think these are the best gin recipes that I have found, although I am sure that I will carry on looking! How do you like to enjoy your gin?</span><br />
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<br />Deb Ghttp://www.blogger.com/profile/16913514194395559057noreply@blogger.com0tag:blogger.com,1999:blog-6559080101652268533.post-986446920798328452016-03-01T00:20:00.000+00:002016-03-01T21:28:58.846+00:00Liverpool Restaurants: Miyagi's<div class="separator" style="clear: both; text-align: center;">
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<span style="color: #999999;">Image</span><a href="http://www.mister-miyagi.co.uk/"> Mr Miyagi</a><br />
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Once again, it has taken me way too long to get around to visiting a "new" Liverpool restaurant, as life, work and a pre-schooler means that you don't get out as much as I used to. I have promised to make more of an effort this year to see more people instead of forever saying "we should meet up" and not seeing it through, but we will see how it goes! Anyway, I finally made it to Bold Street's Mr Miyagi, an Asian fusion restaurant and bar that has been getting rave reviews since it opened last summer. Apart from the odd few restaurants (Etsu and Yuet Ben come to mind), Liverpool is a bit thin on the ground when it comes to good quality Oriental food, so I was looking forward to trying somewhere new.<br />
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First impressions were really good; cool decor, nice lighting, friendly staff and not too much hipster nonsense. On this particular occasion, I was not in a cocktail mood, but there were some pretty decent sounding drinks on the menu including The Bride in the Hood: fresh peach, vanilla, yuzu juice, palm sugar, grenadine, egg white sake and Beefeater gin. I think I will try a few cocktails next time I go as there will be a next time. Everything that we (me, Husband and our 4-year-old chopstick fanatic) ate was really good and there were lots more dishes on the menu that I NEED to try.<br />
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The menu is quite extensive and is split into a selection of starters/sharing dishes, 'big bowls' and Japanese classics sushi and yakitori. My meat loving little one wanted the beef teriyaki that was wonderfully tender and packed full of flavour although, in Sofia's words "it could have been a little pinker" and we also shared the black pig gyoza with plum chilli jam which was so good. The outside of the gyozas were light and crispy and the inside was jam packed full of meat which I was rather glad about, I hate it when you get a load of mush, but this was proper meat!<br />
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<span style="color: #999999;">Image<a href="http://www.mister-miyagi.co.uk/"> Mr Miyagi</a></span><br />
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The food is served as and when it is ready which meant that we could eat tapas style and pick from each others plates rather than a straightforward starter, main, dessert, which is the best way to eat in my opinion. Our other chosen dishes were the 'chicken for the soul' ramen, Togarashi confit duck with Hirata buns and samurai fries with (the best) kimchi mayonnaise. The ramen was nothing to write home about, but it was what you would expect and, to be fair, I only picked this dish to share with my daughter and I would have much preferred the delicious sounding Laksa. I tasted my husband's buns (oo err) and the were very good indeed, the wasabi celeriac slaw was crisp and not too overpowering so was a great match for the sweet duck.<br />
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I was truly stuffed by after eating all of the above but when I saw custard donuts on the menu I just couldn't resist. The donuts came in small balls, much like an African mandazi, with the homemade cold custard on the side. The donuts were a little stodgy and the custard slightly too thick, but I still managed to polish them up, I love custard. After settling our very reasonable bill and finishing off our beers we went home feeling very satisfied and looking forward to visiting again soon. With such a great menu I am sure we will go back many times, as long as we can get a seat as there are no reservations and it is proving to be, very rightly, popular.Deb Ghttp://www.blogger.com/profile/16913514194395559057noreply@blogger.com0tag:blogger.com,1999:blog-6559080101652268533.post-29835718685947154132016-01-13T12:47:00.002+00:002016-01-13T12:48:46.654+00:00Easy Chicken Thigh and Barley One-PotBarley is a food that will be forever linked to my childhood as it brings back memories of Saturday afternoons spent at Nanna Kitty's house enjoying a big bowl of barley soup. My dad always makes a great bowl of chicken and barley soup, as can I but nothing quite beats my nan's recipe.<br />
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Barley is packed full of fibre, vitamins and minerals and has shown to <a href="http://wholegrainscouncil.org/whole-grains-101/health-benefits-of-barley">help reduce cholesterol</a> so it not only tastes great but is good for your health.<br />
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<span style="color: #999999;">Image <a href="http://stickygooeycreamychewy.com/2010/11/30/turkey-barley-soup-recipe/">Sticky Goey, Creamy, Chewy</a></span><br />
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With winter now well and truly in swing there is nothing better than a hearty soup or a warm casserole to give your body a little hug. Over New Year, I made a one-pot ham and barley casserole and it went down really well with everyone who tasted it, so I thought I would try it with chicken this week. I love cooking with chicken thighs as they are so versatile and are packed with much more flavour than a boring chicken breast. I left the skin on mine, but if you want to reduce the fat content then you can remove the skin.<br />
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<b>Ingredients</b><br />
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2 rashers of smokey bacon (cut into strips)<br />
1 large onion, chopped<br />
2 cloves of garlic, crushed<br />
1 large carrot, chopped<br />
1 stick of celery, chopped<br />
Chicken Thighs ( I used 5)<br />
Small bunch of fresh rosemary<br />
1 tablespoon of white wine vinegar<br />
125g of barley<br />
250ml Chicken stock<br />
1 tablespoon of olive oil<br />
Seasoning<br />
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<b>Method</b><br />
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1. Preheat your oven to 190°/gas mark 5<br />
2. Heat the oil in a pan and fry the bacon until browned. Add the chicken thighs to brown<br />
3. Add the carrot, celery and onion and cook until softened then add the garlic and fry for a further 2 minutes<br />
4. Add the barley, white wine vinegar, rosemary and stock and bring to the boil<br />
5. Season then transfer into a casserole dish and cook in the oven for 1 hour and 20 minutes. You may need to add some water if the barley has soaked up the stock but it is still a bit too chewy. You may need to add further seasoning also.<br />
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I am really sorry that I have not got a picture, I asked my husband to take it out of the oven for me and he served it up before I could get a good picture. I will be making it again soon, I'm sure, so will post it then.<br />
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<br />Deb Ghttp://www.blogger.com/profile/16913514194395559057noreply@blogger.com0tag:blogger.com,1999:blog-6559080101652268533.post-9985162032223487762015-07-15T11:10:00.001+01:002015-07-15T11:10:38.061+01:00Our New AllotmentAfter waiting for over 3 years, me (me, husband, daughter) now have a plot at our local allotments and we are very excited! As you can see from the picture below, it is in a pretty bad state, but we are looking forward to getting stuck in and making it our own. There is so much work to do so we don't expect to grow anything until Spring at the earliest, by the time we clear it our and prepare the ground.<br />
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I am slowly turning into a gardening geek and Monty Don is already a permanent feature in our house on Friday nights, so be prepared for nerdy blog posts about our progress! Wish us luck and if you have any tips or ideas, do share.Deb Ghttp://www.blogger.com/profile/16913514194395559057noreply@blogger.com0tag:blogger.com,1999:blog-6559080101652268533.post-23387237777580364602015-05-13T22:52:00.000+01:002015-05-13T22:52:02.889+01:00Yardbird <div class="separator" style="clear: both; text-align: center;">
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I was pleasantly surprised when it became apparent that the old 'Banksy' building, on the corner of Berry Street and Duke Street, was going to be a restaurant rather than yet another Costa Coffee, as rumours suggested. That was over a year ago now, but I have only just got around to trying it out. Actually, it was about two weeks ago when I visited but my blood pressure has only just returned to normal after a MASSIVE salt intake! I know that I should expect fast food to be salty but, man, those salt and pepper chicken wings.<br />
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It took me so long to visit for a few reasons, one being that there are lots of new places to try in Liverpool lately, which is fantastic, and another is that having a 3 year old means that you don't get out as much as you used to. I think the main reason, though, is that I try onto rush to all of the hip new places that crop up, some have too much style over substance and others are crammed with people wanting to tell the whole of Liverpool how trendy they are with a load of bad Instagram pictures. I would rather focus on the food.<br />
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After leaving it too late to try another new restaurant on my list, we plumped for Yardbird as it was nearby and did not look too busy. There wasn't a table straight away, but they offered to call us when a table was free, which was very good of them. We headed over to Red Door, the old Metropolitan, for one and we were so glad it was one. I was expecting it to be a lot better as it is a good space for a pub, but the beer was awful and the place itself was all a bit meh. Anyway, back to the chicken.<br />
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The menu consist of various forms of chicken wings, chicken strips, chicken burgers, you get the picture. The signature dishes are southern fried chicken with gravy and biscuits and chicken with donuts and hot pepper, but I decided to go for the 'Dead Man's Swerve'; a crunchy chicken burger with hot buffalo sauce and pickles. There was only one lonely pickle on my burger, but it was a very good chicken burger and definitely worth the £6 price tag. All six of us ordered different dishes, but they kind of looked the same really. There were no real complaints other than the saltiness of the chicken wings and the chips, but there were no 'wows' either. The highlight of the meal was the coconut curry sauce, that accompanied the chips, which was rich and creamy with just a little kick.<br />
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Yardbird is most definitely better than any of the fried chicken joints you will find in Liverpool and it is a cool little place to head to with friends, I just have a feeling that it can be so much better.<br />
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Image taken from Yardbird Facebook PageDeb Ghttp://www.blogger.com/profile/16913514194395559057noreply@blogger.com0tag:blogger.com,1999:blog-6559080101652268533.post-61161823549842217812015-03-25T23:54:00.000+00:002015-03-25T23:54:11.329+00:00It's been too longIt has been over three months since I last posted, and before that I have been rather sporadic in updating my blog. There are a number of reasons, ranging from poor health, lack of time, toddlers wanting to 'help' me every time I pick up the laptop, etc etc. I also struggled for a while after starting a dieting programme. I am totally not one for diets, but I recognised I needed a kick up the bum, in terms of my food choices and portion sizes. Time just flies by (can't believe we are nearly into April) and before you know it, you have eaten way too much cheese, drank too much wine and have realised that you really cannot eat as much as you did whilst you were breastfeeding. Anyhow, I gave it a good go and did really well but I am now giving it a go on my own, to see how things shape out, so to speak.<br />
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I have always loved cooking from scratch and eat lots of healthy stuff, I was just eating lots of the not so good stuff too often. So, here I am, heading into Spring, looking to continue being as healthy as possible but not getting too hung up when I fancy a burger or three glasses of wine too many. I want to get back into sharing recipes, and meals out, with you all, so fingers crossed that I get more time and stop saying "I'll just blog tomorrow"<br />
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Speak to you soon!Deb Ghttp://www.blogger.com/profile/16913514194395559057noreply@blogger.com0tag:blogger.com,1999:blog-6559080101652268533.post-53239961544257613992015-01-22T23:47:00.000+00:002015-01-22T23:47:57.958+00:00P&D Deli Liverpool<br />
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If you are a supporter of independent restaurants, cafes and bars, you are most likely to find yourself heading to the Bold Street end of town for lunch or tea (dinner for the posh people!), if you are in Liverpool. Whilst there are a few good independents dotted around other parts of town, there is a little bit in the middles, around Liverpool 1, where you struggle to avoid big name chains and bland coffee bars. Of course, all chains are not bad but I do like to put as much of my money as possible into local indie businesses. </div>
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A saving grace around the Liverpool 1 and Whitechapel area in the form of the excellent <a href="http://pditaliandeli.com/">P&D Deli</a> on Tarelton Street, just off Williamson Square. The deli consists of a cafe area, with both indoor and outdoor seating, and a takeaway area selling traditional Italian sandwiches, pasta dishes, pizzas and salads. The highlight of the deli, though, is the wonderful counter filled with cakes, biscuits and the best gelato in the city. I have eaten A LOT of gelato in Italy and P&D's coconut gelato is amongst the best I have tasted, go and try some.<br />
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As with most Italian food, ingredients are simple and there is nothing fancy about the food on offer but it tastes very good. Classic flavours are put together simply to provide a great value for money lunch, that is so much better than a stodgy panini from a packet in a coffee shop chain. My usual order is the penne ariabiata, which is very reasonably priced and gives me my much needed chilli kicks. My daughter loves that freshly made pizzas on offer, which are not exactly to my taste as I prefer super thin crusts, but she loves them. Most importantly, the coffee at P&D's is very good and the service is excellent, they really are such a friendly bunch. I love the fact that the last time I was in, an older lady came in and asked for her usual, which was a cup of tea and a round of toast. I got the feeling that she used to visit when it was Sayers and just carried on going there every day and it's nice to think that she is still looked after the way she prefers. Tea and toast may not be on the menu or everyone but if you fancy a laid back lunch that is easy on the wallet, head to P&D's rather than a bland coffee shop next time you are stuck for somewhere to go for lunch.<br />
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Images taken from <a href="http://pditaliandeli.com/">P&D</a><br />
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<br />Deb Ghttp://www.blogger.com/profile/16913514194395559057noreply@blogger.com0tag:blogger.com,1999:blog-6559080101652268533.post-20841390904458440282014-11-15T11:37:00.001+00:002014-11-15T11:40:40.810+00:00Banana, Coconut and Blueberry Overnight Oats<br />
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<span style="font-family: inherit;">Overnight oats appear to be all the rage at the moment, appearing in magazines and Pinterest boards all over the world. I can certainly see why, after my first attempt at making them this week. We all know the great benefits of porridge oats, in terms of cholesterol reduction and an easy way to consume good fibre, but they can get a little boring. As we hit summer, we don't want to be waking up to a steaming bowl of porridge but that doesn't mean we have to miss out. It is the perfect time to jazz up oats and get our summer berry fix, with simple and very quick recipes. I made a banana and blueberry mix but you can be as creative as you like when it comes to what fruit, seeds, nuts or yoghurt you add to your oats. The idea of overnight oats is to allow the yoghurt to soak up the oats overnight, giving a soft but nutty texture, without it being too stodgy. If you mix in a Kilner jar, you can grab out of the fridge in the morning and eat on the go, meaning there is no excuse for skipping breakfast.</span><br />
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<span style="font-family: inherit;"><br /><span style="color: #222222; line-height: 18px;"><b>Ingredients</b></span></span><br />
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<span style="font-family: inherit;"><span style="background-color: white; color: #222222; line-height: 18px;">30g Porridge Oats</span><span style="background-color: white; color: #222222; line-height: 18px;">1 Banana</span><span style="background-color: white; color: #222222; line-height: 18px;">100g Blueberries</span><span style="background-color: white; color: #222222; line-height: 18px;">100ml Natural Yoghurt</span><span style="background-color: white; color: #222222; line-height: 18px;">1 teaspoon desiccated coconut</span></span><br />
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<span style="font-family: inherit;"><br style="color: #222222; line-height: 18px;" /><span style="background-color: white; color: #222222; line-height: 18px;">Poor a layer of yoghurt at the bottom of a Kilner jar ( or a glass/bowl will do) followed by a layer of oats, then a layer of fruit. Simply repeat until all ingredients are used up. Chill in fridge overnight and rather eat straight our of jar or serve in a bowl. If the oats seem too dry, you may like to add an extra spoon of yoghurt.</span></span><br />
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Deb Ghttp://www.blogger.com/profile/16913514194395559057noreply@blogger.com0tag:blogger.com,1999:blog-6559080101652268533.post-37282150630516279392014-11-05T17:42:00.000+00:002014-11-05T17:42:36.918+00:00Bring on the CheeseThe lights are starting to twinkle, tills are starting to ring and the goose is getting fat, which means just one thing, Bah Humbug time! Only joking, I do love Christmas but preferably in December. For me, too much planning and over thinking spoils what should be simple family time with an extra bit of jazz. One thing I do like to think about early on is all of the party food that inevitably gets eaten. I have lots of Christmas food traditions, some nostalgic and others a little more ' Deb' like. My absolute favourite thing to eat at Christmas is slow cooked ham but that is followed closely by cheese. Cheese and red wine is a combination that is very hard to beat but it is not too kind on the hips so my cheese indulgences are few and far between these days (particularly as I have reluctantly joined a slimming club in the hope that i shift a few pounds so that I can eat lots of cake at ham at Christmas!).<br />
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I have long been a fan of my fantastic local cheese experts, <a href="http://www.liverpoolcheesecompany.co.uk/">The Liverpool Cheese Company</a> and I will definitely be stocking up on their goodies in the run up to Christmas. The team at Liverpool Cheese are so knowledgeable about the produce they sell and the quality never disappoints. I bought cheese school gift vouchers from them for present last year and can heartily recommend this Christmas food gift with a difference.<br />
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<i>Image from Liverpool Cheese Company </i><br />
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As much as I love to support local, I have recently come across<a href="https://www.blogger.com/%3Ca%20href=%22http://click.linksynergy.com/fs-bin/click?id=FIcC8wHTAzw&offerid=339763.11&type=3&subid=0%22%20%3ECheese%20at%20Fine%20Cheeses%20Co%3C/a%3E%3CIMG%20border=0%20width=1%20height=1%20src=%22http://ad.linksynergy.com/fs-bin/show?id=FIcC8wHTAzw&bids=339763.11&type=3&subid=0%22%20%3E"> The Fine Cheese Company</a> love the products that they have available, with everything from seasonal cheese selections to beautiful serving plates. So, as all of my blog readers cannot travel to Liverpool (although they do have an online shop), this is definitely a cheese company I would recommend*.<br />
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The new 'crowd pleaser' selection will do exactly what it says not the tin, give everybody a big cheesy smile for the camera! There are also great packages and gifts for Christmas, including fun stocking fillers such as chocolate bottle openers and salami cigars. For those who are not after <a href="https://www.blogger.com/%3Ca%20href=%22http://click.linksynergy.com/fs-bin/click?id=FIcC8wHTAzw&offerid=339763.25&type=3&subid=0%22%20%3ECheese%20Hampers%20for%20Christmas%3C/a%3E%3CIMG%20border=0%20width=1%20height=1%20src=%22http://ad.linksynergy.com/fs-bin/show?id=FIcC8wHTAzw&bids=339763.25&type=3&subid=0%22%20%3E">christmas cheese hampers</a> or gifts, you can just browse through the hand selected artisan cheese from Britain and further afield. Stilchelton, an organic soft blue cheese from Belvoir and Hafod Welsh organic cheddar are both on my Christmas list.<br />
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Bring on the cheese and I may just wash away the bah humbug in me!<br />
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<i>Image from The Fine Cheese Company</i><br />
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*I do have an affiliate link with The Fine Cheese company but I only use affiliate links for carefully selected businesses that I honestly like. I have no affiliation to Liverpool Cheese Company, I just think they are great!Deb Ghttp://www.blogger.com/profile/16913514194395559057noreply@blogger.com0tag:blogger.com,1999:blog-6559080101652268533.post-62527352104272615092014-09-30T19:11:00.004+01:002014-09-30T19:11:47.080+01:00Simple Vanilla Ice-CreamSince buying my ice-cream maker a few years ago I have experimented with lots of fun flavours, with my strawberry, rhubarb and anise sorbet being the pick of the bunch so far. Whilst it is fun to play with different flavours, sometimes nothing beats a good old fashioned vanilla ice-cream/ With a few simple ingredients you can whip up a testy dessert that is miles better than anything you can buy in the supermarkets. Here's my quick and easy vanilla ice-cream recipe<br />
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<i>Image courtesy of <a href="http://www.everystockphoto.com/photographer.php?photographer_id=8221">Chinogypsie</a></i><br />
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<b>Ingredients</b><br />
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2 egg yolks (save the whites)<br />
50g caster sugar<br />
1 vanilla pod<br />
500ml double cream<br />
100 ml semi-skimmed milk (you can use whole milk for a richer taste if you like)<br />
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<b>Method</b><br />
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1. If you are using an ice-cream maker that requires container to be kept in freezer, ensure that you have popped it into freezer<br />
2. Add sugar, cream, milk and vanilla (scrape the seeds out and then add the pod) to a saucepan and gently heat until sugar has dissolved. Turn off heat and allow to cool slightly.<br />
3. Beat the eggs together and whisk quickly into the cream mixture, once it has cooled slightly.<br />
4. Leave mixture in fridge overnight then remove the vanilla pod and use ice-cream machine as per instructions. Place into tub and pop into freezer for when you are ready to eat.<br />
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With the saved egg whites you can make simple sugar cones to serve with your ice-cream. I used this <a href="http://www.spoonforkbacon.com/2013/08/homemade-ice-cream-cones/">recipe</a> and they turned out pretty well for my first go. I think I used a little too much batter so they were a bit thick but with practise I think I can get them as thin as they should be.Deb Ghttp://www.blogger.com/profile/16913514194395559057noreply@blogger.com0tag:blogger.com,1999:blog-6559080101652268533.post-38065684850709208382014-07-31T16:50:00.003+01:002014-07-31T16:51:06.758+01:00Review: Maray Liverpool<div class="separator" style="clear: both; text-align: center;">
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Bare walls √ Unfinished Flooring √ Camping Plates √ Bearded Hipsters √ Snooty Vibes X. Whilst Maray may appear to be just another hangout for Liverpool trendsetters as soon as you walk inside it is clear that it welcomes all. I visited for lunch recently with my daughter and there was certainly no hesitation in the greeting of a toddler that was sure to be running around the table and spilling hummus all over the floor. Similar in layout and design to it's Bold Street neighbours <a href="http://supperandscribbles.blogspot.co.uk/2013/03/nolita-cantina-bold-street-liverpool.html">Nolita Cantina</a>, Maray keeps its decor simple and puts all of it's efforts into it's food. That is not to say that the food served in over complicated, the lunch menu is very limited but that is a good thing. Maray advertises itself as being all about falafel, cocktails and small plates, so that is what you would expect when you see the menu. Meat lovers need not worry as there was slow roasted lamb and chicken on the menu, with the evening menu boasting an array of special dishes, such as slow roasted pork belly with chilli jam and a ham, asparagus and pistachio terrine.<br />
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Our visit was all about the wraps. You can choose from classic middle eastern offerings of hummus, halloumi, feta and, of course, falafel. All wraps come unopened so you can build it up as you like with the side offerings of salad, olives and chilli sauce. The Lebanese flat bread was excellent, as was the slow roasted lamb and a superb falafel. I am such a big fan of falafel, as is my daughter, and can definitely say this is some of the best I have tasted. The highlight of my meal though, was the fresh jalapeno dip that was served as a side to my wrap. I am a chilli addict and this hit all the right spots. The portions are pretty generous and are very reasonably prices, which always makes me wonder how people choose a generic coffee shop with stodgy panini's and lukewarm soup. Speaking of coffee, Maray have it nailed. The coffee we had to finish off our lunch was very, very good indeed.<br />
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Our lunch stop was reasonable quick so I am looking forward to returning to sample the evening menu, with the aubergine risotto sounding particular good and I have heard nothing but great things about their version of the humble fish finger (or goujons as they prefer to be called in the hip places). More importantly, I wan to return to work my way through the imaginative cocktail menu, bring on the gin!<br />
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All images taken from <a href="https://www.facebook.com/marayliverpool">Maray Website</a>Deb Ghttp://www.blogger.com/profile/16913514194395559057noreply@blogger.com0tag:blogger.com,1999:blog-6559080101652268533.post-89220985757674373792014-06-08T11:43:00.000+01:002014-06-08T11:43:07.454+01:00Food Gifts for Father's DayWith Father's Day on the horizon, there will be plenty of people rushing around to look for last minute gifts. I am a little cynical about the commercial aspects of Father's Day, Mother's Day and the like, but my emotional side says that an excuse to spoil people can't be that bad. We all know that we should show love to one and other all year round but sometimes life just gets in the way, so a day like Father's Day allows us to stop, think and give well deserved treats! Here are a few of my favourite foodie gifts for Father's Day, that will show a little extravagance without breaking the bank<br />
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<b>Say it with Biscuits</b><br />
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<a href="https://www.blogger.com/%3Ca%20href=%22http://click.linksynergy.com/link?id=8SqAtq0WENY&offerid=336780.81&type=2&murl=https%3A%2F%2Fwww.biscuiteers.com%2Fshop%2Fbiscuits%2Fi-love-u-dad-biscuit-card%22%3E%3CIMG%20border=0%20src=%22https://www.biscuiteers.com/shop/media/catalog/product/i/_/i_love_you_dad_range.jpg%22%20%3E%3C/a%3E%3CIMG%20border=0%20width=1%20height=1%20src=%22http://ad.linksynergy.com/fs-bin/show?id=8SqAtq0WENY&bids=336780.81&type=2&subid=0%22%20%3E">The Biscuiteers</a> have a fun collection of biscuit greeting cards on offer this year, like this simple ' I love You ' message or a fun beer glass biscuit. You can personalise your card and there are plenty of options, depending on your budget.<br />
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<b>For the Chocolate Lover </b><br />
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Sticking with a sweet theme, this <a href="http://www.hotelchocolat.com/uk/shop/gift-ideas/fathers-day/for-my-dad-collection">Father's Day hamper</a>, from Hotel Chocolat, has a variety of treats that is ideal for sharing!<br />
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<b>Bring on the Beer</b><br />
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Predictable I know, but a lot of Dad's out there do like a beer or two. Browse through a fine selection of beers from the fantastic <a href="http://theshipinabottle.co.uk/gallery/">Ship in a Bottle</a>, to find the perfect craft beer for you dad.<br />
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<b>I'll Have a Wine</b><br />
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If your dad is more of a wine drinker, there is a good selection of wines to suit all budgets, over at <a href="https://www.blogger.com/%3Ca%20href=%22http://click.linksynergy.com/fs-bin/click?id=FIcC8wHTAzw&offerid=320213.11&type=3&subid=0%22%20%3ERed%20Wine%3C/a%3E%3CIMG%20border=0%20width=1%20height=1%20src=%22http://ad.linksynergy.com/fs-bin/show?id=FIcC8wHTAzw&bids=320213.11&type=3&subid=0%22%20%3E">Laithwaite's.</a> With monthly subscription offers, this would be a good gift for siblings pooling together to get a larger present.<br />
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<b>Bring out the Cheese</b><br />
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Cheese and Wine, aaaahhh cheese and wine. Find the perfect accompaniment for a special bottle of wine over at <a href="http://www.liverpoolcheesecompany.co.uk/">Liverpool Cheese Company</a>. Visit their Liverpool base, for fabulous 121 service or pop over to throw online shop for a virtual sniff.<br />
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<b>Spice it Up</b><br />
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If you are looking forward to a bonding session with your Dad, what better way to do so than over an evening of cooking. <a href="http://www.ottolenghi.co.uk/father-s-day/jerusalem-hamper-giham001025-shop">This Jerusalem Hamper</a> from Ottolenghi is perfect for introducing something a little different to your celebration dinner.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjngIaTLblLxUeCEOiWNTGdrV2LKBYUd3aISEoTclWdkruUkUzJAiAxnpnfwk5_JCz_JvYgJR8-Hb5uwoywh8RefqH3Aa670qP-wp1WQZxJJQrfN2tNjt5518sAH1_eP_q_qEPVoq52CHk/s1600/ott.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjngIaTLblLxUeCEOiWNTGdrV2LKBYUd3aISEoTclWdkruUkUzJAiAxnpnfwk5_JCz_JvYgJR8-Hb5uwoywh8RefqH3Aa670qP-wp1WQZxJJQrfN2tNjt5518sAH1_eP_q_qEPVoq52CHk/s1600/ott.jpg" height="320" width="320" /></a></div>
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<b>Everybody Love a New Mug</b><br />
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For a foodie gift that will keep on giving, this <a href="https://www.etsy.com/listing/179276213/biscuit-alphabet-mug-free-uk-postage?ref=sr_gallery_34&ga_search_query=becka+griffin&ga_ship_to=ZZ&ga_ref=auto1&ga_search_type=all&ga_view_type=gallery">Becka Griffin Mug </a> is a fun gift, for tea and biscuit loving Dads. What's your favourite?<br />
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Whatever gift you choose this Father's Day, make sure you add an extra hug on the side and don't forget that foodie gifts are meant for sharing.<br />
<br />Deb Ghttp://www.blogger.com/profile/16913514194395559057noreply@blogger.com0tag:blogger.com,1999:blog-6559080101652268533.post-40178152364894408092014-05-06T18:45:00.004+01:002014-05-06T18:45:46.414+01:00Children's books about foodBeing a lover of all things culinary meant that my daughter was bound to fall in love with food too. From very early on, we have enjoyed baking together and as she is growing older we are experimenting with new tastes and enjoying time in the kitchen. There are lots of great recipes books out there for children and families, that contain ideas for fun, functional and balanced meal ideas. For now, we are in the experimenting phase and are not too worried about following recipes word for word; it's about making food fun and varied. Our other love is books and I can't wait until we can read food inspired children's books such as Charlie and the Chocolate Factory or James and the Giant Peach. There are, however, lots of children's books that have a food theme but are not too serious. Here are our top 5 children's books with food at the heart of the story<br />
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<b><a href="http://www.littlescribblesstories.com/#!product/prd1/2099817995/hooray-for-bread">Hooray For Bread</a></b><br />
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We came across this book recently whilst in our local library. Bread is a firm favourite in our household so it was an immediate choice as soon as my daughter spotted the book. Written by children's favourite Alan Ahlberg, the book tells the tale of the journey that one loaf of bread takes throughout the day. Lovingly made my a baker ( which is becoming more and more rare these days), the bread is enjoyed by everybody from baker's wife to the mouse in the kitchen. If you love making bread, eating bread and just generally drooling over bread, this book is ideal and is a great opportunity to introduce your little one to bread making.<br />
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<b><a href="http://store.barefootbooks.com/uk/grandpa-s-garden-3935.html/?bf_affiliate_code=000-ovag">Grandpa's Garden</a></b><br />
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<span style="background-color: white; color: #222222; line-height: 18px;"><span style="font-family: inherit;">This book will enable children to learn about how food grows and healthier food options. 'Grandpa's Garden' is a beautifully told story, following Billy from early spring to late summer as he helps his grandpa on his vegetable patch. They dig the hard ground, sow rows of seeds, and keep them watered and safe from slugs. When harvest time arrives they can pick all the vegetables and fruit they have grown. Children will be drawn in by the poetry of the language and the warm illustrations, while also catching the excitement of watching things grow! </span></span><span style="background-color: white; color: #222222; line-height: 18px;"><span style="font-family: inherit;">Written by Stella Fry and illustrated by Sheila Moxley, this book is a very popular for Grandparents wanting to pass on their love of gardening to their grandchildren. With great end notes on the vegetable featured in the book and ideas on how you can grow your own, this is a fun way to get to know vegetables and encourage healthy eating</span></span><span style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">.</span><br />
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<b><a href="http://store.barefootbooks.com/uk/herb-the-vegetarian-dragon-2.html/?bf_affiliate_code=000-ovag">Herb the Vegetarian Dragon</a></b><br />
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<span style="font-family: inherit;"><span style="background-color: white; color: #222222; line-height: 18px;">This Barefoot Books classic, is a favourite amongst parents, children and teachers all over the world. </span><span style="background-color: white;"><span style="color: #333333;"><span style="line-height: 16px;">Meet Herb, a dragon who knows how to stay true to his values even in the stickiest of situations. When he is captured by the castle's knights in armour, vegetarian Herb is faced with a difficult decision: will he eat meat in order to save his own life? A fun tale that is great for all children, no matter what their diet. The endnotes include a super quick and easy recipe for some of the spicy salsa that Herb loves so much!</span></span></span></span><br />
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<b><a href="http://store.barefootbooks.com/uk/the-beeman-1.html/?bf_affiliate_code=000-ovag">The Beeman</a></b><br />
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<span style="background-color: white; color: #333333; font-family: inherit; line-height: 16px;">Find out where honey comes from as Grandpa the Beeman teaches the basics of beekeeping to his young grandson. This </span><span style="color: #333333; font-family: inherit;"><span style="line-height: 16px;">rhymi</span></span><span style="background-color: white;"><span style="color: #333333;"><span style="font-family: inherit;"><span style="line-height: 16px;">ng story includes endnotes full of essential facts about bees, beekeeping, honey, and the vital part that bees play in the natural world. With a tasty apple and honey </span></span><span style="line-height: 16px;">muffins</span><span style="font-family: inherit;"><span style="line-height: 16px;"> recipe at the </span></span><span style="line-height: 16px;">and</span><span style="font-family: inherit;"><span style="line-height: 16px;"> of the books, this is another great book to inspire a little home baking.</span></span></span></span><br />
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<b><a href="http://www.littlescribblesstories.com/#!product/prd1/2099832645/happy-harry's-cafe">Happy Harry's Cafe</a></b><br />
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I think this may be in my top 5 children's books, I just love it. Michael Rosen is brilliant.<span style="background-color: #f4f4f4; font-family: inherit;">The book is good-natured joke about a forgetful bear told with wit and humour. Happy Harry serves great soup at his cafe. It's so good that his friends - Matt the Cat, Jo the Crow, Ryan the Lion and Robin the Robin - all rush to get there before it runs out.</span><span style="background-color: #f4f4f4;"><span style="font-family: inherit;">But today somethings wrong with Matt - he says the soup's no good. Harry's shocked - until he finds out the soup's no good because Matt has no spoon to eat it with! An old joke is brilliantly brought to life for very young children by Michael </span>Rosen<span style="font-family: inherit;"> and Richard Holland. "Happy Harry's Cafe" is a great read aloud text with sparklingly stylish illustrations, a cast of charming characters and a delightful "soup song" for the grand finale. Altogether now</span>…<span style="font-family: inherit;">.The soup is good, the soup is good</span>…<span style="font-family: inherit;">..</span></span><br />
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<br />Deb Ghttp://www.blogger.com/profile/16913514194395559057noreply@blogger.com0tag:blogger.com,1999:blog-6559080101652268533.post-74649071257096394952014-03-25T19:14:00.003+00:002014-03-25T19:14:54.717+00:00Rhubarb and Vanilla Jammy BiscuitsMy daughter came hopping down the stairs this morning, asking me to make Jammy Dodgers with her. I don't think she has ever had one or even seen one but something tells me my husband put the idea in her head before he trotted of to work. One look out of the window plus a long ' to do' list meant it was a day at home for us, catching up on work, crafting and making jammy dodgers, just to make that list a little longer. I am not a huge fan of jam, although I am obsessed with chocolate ( how many days until Lent is over?) I find most jams too sweet for my liking. I dabble a little bit in making my own jam now and again but generally leave to my local experts, with <a href="http://grabyourspoon.com/">Grab Your Spoon</a> being a favourite of my daughter. I picked up a jar of rhubarb jam from a school coffee morning a couple of weeks ago, so thought I would give it a whirl on today's biscuits. <a href="https://www.facebook.com/pages/Mrs-Ks-Kitchen/132628663567194?fref=ts">Mrs K's Kitchen's</a> rhubarb name certainly has the right balance of sweet and tart! I knew my biscuits would not turn out looking the best, I am never very good at fancy presentation but I generally deliver on flavour. These simple shortbread based biscuits are quick, easy and perfect for getting little hands to help you out.<br />
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I followed this recipe from <a href="http://www.lavenderandlovage.com/2013/03/posh-jam-biscuits-jammie-daisy-dodgers-biscuitscookies-recipe.html">Lavendar and Lovage</a> but replaced the jam with my rhubarb jab, that works well great the <a href="http://www.ndali.net/">Ndali Vanilla</a> I used for the biscuits. I had no daisy cutter but I need to buy one as they look so cute. I used a simple circle cutter and used the top off a bottle for the middle of the top half of the biscuits.<br />
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I am guessing there will be a few rainy days over the next few weeks, so why not give these jammy biscuits a whirl for a bit of fruity fun.<br />
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<br />Deb Ghttp://www.blogger.com/profile/16913514194395559057noreply@blogger.com0tag:blogger.com,1999:blog-6559080101652268533.post-652903173673254852014-02-17T20:11:00.001+00:002014-02-17T20:11:37.189+00:00<a href="http://www.bloglovin.com/blog/11795979/?claim=at6yh9h6jqn">Follow my blog with Bloglovin</a>Deb Ghttp://www.blogger.com/profile/16913514194395559057noreply@blogger.com0tag:blogger.com,1999:blog-6559080101652268533.post-73169365064681180582014-02-04T10:23:00.001+00:002014-02-04T10:23:13.992+00:00Veal Lasagne I have been promising to buy a pasta maker for years but, for some reason, I have never got around to hit. Well, that has now changed thanks to a lovely little birthday gift . I can finally make our family pasta from scratch, although how regular that will be remains to be seen! Hopefully it won't be resigned to the kitchen cupboard along with all the other kitchen paraphernalia I excitedly bought but then out of space/enthusiasm/energy for. So far, I am loving practising new variations alongside my little helper.<br />
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I'm sure that our pasta is nowhere near as good as it could be but hey, it's fun trying to get it just right. After lots of playing around with different shapes and fillings, our latest dish was a simple lasagne, that doesn't test your skills too much. Lasagne is such a classic dish and will always hit the spot on a cold and dreary evening. Here's my recipe, made with veal.<br />
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<b>Ingredients</b><br />
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Fresh lasagne sheets ( I used 9 long, thin sheets)<br />
400g veal mince<br />
1 tin chopped Italian tomatoes<br />
1 white onion, chopped finely<br />
1 carrot, diced<br />
2 tbls olive oil<br />
3 cloves of garlic<br />
Handful of fresh basil<br />
1/2 tsp oregano<br />
100ml white wine<br />
seasoning<br />
250 Milk<br />
25g plain flour<br />
25g butter<br />
40g cheddar cheese<br />
40g Parmesan cheese<br />
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<b>Method</b><br />
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1. Preheat oven to 200 degrees/Gas Mark 6. Heat the oil in a pan and add the mince, until it starts to brown. Add in the onions, garlic and carrots and cook until softened. Add in the tomatoes, oregano, seasoning and wine. Simmer for 20 minutes then add in the fresh basil.<br />
2. To make the white sauce, melt butter in a pan the stir in the flour. Make sure you mix quickly to avoid lumps. Once the mixture starts to bubble, add in the link bit by bit, so sauce remains smooth. Heat until the sauce starts to thicken then add in the cheddar until it melts.<br />
3. Take your pre-prepared pasta and line a large lasagne dish with one layer. Add in a layer of the meat sauce then another layer of pasta followed by the remaining meat sauce. Put a final layer of pasta over the meat sauce and top with the white sauce. Grate the parmesan cheese over the top.<br />
4. Cook in oven for 30 minutes, until the top is bubbling and has a light brown finish.<br />
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<br />Deb Ghttp://www.blogger.com/profile/16913514194395559057noreply@blogger.com0tag:blogger.com,1999:blog-6559080101652268533.post-66451254896390657812014-01-02T15:10:00.001+00:002014-01-02T15:10:28.234+00:00Chocolate and amaretto cake with morello cherry jamA little bit of indulgence and sparkle was in order, for our December meeting of the Liverpool <a href="http://clandestinecakeclub.co.uk/groups/liverpool/">Clandestine Cake Club</a>, so chocolate and alcohol were screaming out to me. I decided on this simple, but rich chocolate cake with amaretto cream, morello cherry jam and lots of edible glitter.The result was a very enjoyable cake but it was a little drier than I would have liked and a shot more alcohol was needed, so of course I had to make it again. It went down a treat on New Years Eve.<div>
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<b>Ingredients</b></div>
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3 Free range eggs</div>
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175g Self raising flour</div>
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175 Caster sugar</div>
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175g Butter</div>
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200g Dark chocolate (melted in a bowl over a saucepan )</div>
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2 Heaped tbls cocoa powder</div>
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4 tbls Milk</div>
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100ml Double cream</div>
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50ml Amaretto</div>
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2-3 heaped tbls Morello cherry jam</div>
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Amaretti biscuits</div>
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Edible glitter</div>
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<b>Method</b></div>
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1. Preheat oven to 200/gas mark 4. Grease 2 8 inch sandwich cake tins.</div>
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2. Combine butter and sugar and beat until light and fluffy</div>
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3. Add in the eggs, one by one, and mix together</div>
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4. Fold in flour and coco powder along with 100g of the chocolate that has been melted in a bowl over boiling water. Add in the milk.</div>
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5. Divide the mixture equally between the 2 tins and bake in the oven for 30 minutes. Allow to cool.</div>
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6. Whip the cream and the amaretto together until it is just thick enough that it does not fall of whisk easily.</div>
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7. Spread the jam on the bottom layer of the cake and then top with the cream. Add the top layer of sponge and drizzle the reaming melted chocolate then crumble the amaretti biscuits straightaway. Top with edible glitter, if you want a bit of post Christmas sparkle.</div>
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Deb Ghttp://www.blogger.com/profile/16913514194395559057noreply@blogger.com0tag:blogger.com,1999:blog-6559080101652268533.post-27827045184912420532013-12-09T23:07:00.001+00:002013-12-15T11:36:52.161+00:00Tartiflette <div class="separator" style="clear: both; text-align: center;">
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As we head into December, most of us will be heading off to our local Christmas markets to check out the products our local and European traders have to offer. Whilst it is great to look for presents that offer something a little bit different, many people go to Christmas markets to soak up the festive atmosphere and sample a few tasty treats. With glasses of Gluhwein and plates of Bratwurst aplenty you can fill your boots once you have emptied your pockets after all that shopping. Over the years, we have started to see a lot more food stalls and pop up restaurants as part of our Christmas markets, with samples of cuisine from many countries. Another firm Christmas market favourite is Tartiflette, a baked cheese and potato dish from the Haute Savoie region of France. Made with lardons, wine and Reblechon cheese, this is definitely a rich meal but it is Christmas after all. To enhance the luxury further, I decided to make my own version with a healthy dollop of <a href="http://uk.maille.com/home.dept">French Mustard</a>. I was kindly sent a jar of white wine and mushroom mustard alongside the intriguing sounding white wine and Blackcurrant Dijon mustard, by Maille. The blackcurrant mustard will be great with a warm duck salad, so I will definitely be trying it out soon. With the aroma of the Christmas markets lingering and the lure of French cheese, the combination of the classic Tartiflette with an added twist meant that I would be trying the mushroom option first.<br />
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On its own, the mustard is rich and intense but is very smooth, so it is not too overpowering. Whilst the mushroom is quite a delicate flavour, it is not lost. Maille have got it spot on with their flavour combinations, ranging a classic honey and mustard pairing to the more adventurous fig and coriander mustard. With a great range of gifts you are sure to find a Christmas gift for your food loving friends. The addition of the mustard to my Tartiflette gave the dish an extra tang and the delicate heat helped cut through the richness of the cheese. Give this a go and you can create a little bit of Christmas market spirit at home.<br />
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<b>Ingredients</b><br />
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2lb waxy potatoes<br />
1 large onion, chopped roughly<br />
2 cloves garlic<br />
200g lardons or smoked bacon<br />
1 Reblechon cheese<br />
50ml white wine<br />
100ml double cream<br />
2 heaped tbls <a href="http://uk.maille.com/online-boutique/mustard/mushrooms-roots.list" rel="nofollow" target="_blank">Maille Chablis et Morilles mustard</a><br />
Splash of olive oil<br />
Salt and pepper to season<br />
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<b>Method</b><br />
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1. Thinly slice the potatoes and boil in pan of water for 5 minutes then drain.<br />
2. Heat the oil in a large frying pan and gently fry the lardons, after a couple of minutes add the onions then the garlic. Cook until onions are soft and starting to brown. Add the wine and mustard then simmer until the wine has reduced.<br />
3. Place a layer of potatoes across the bottom of a casserole dish and then a layer of the bacon mixture, continue to layer with the potatoes and bacon mixture until you have used them all up.<br />
4. Pour over the cream evenly and then slice the Reblechon and cover the mixture with the cheese slices, crust up. Sprinkle a tiny bit of salt and back pepper over the top then cook for 30-40 minutes ( 200/gas mark 6), until golden.<br />
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This post was sponsored by Maille.Deb Ghttp://www.blogger.com/profile/16913514194395559057noreply@blogger.com0tag:blogger.com,1999:blog-6559080101652268533.post-25854501288254606242013-11-26T11:32:00.000+00:002013-11-26T11:32:02.586+00:00Jessica Bakes-WellIf, like me, you avoid processed food as much as possible, you probably turn your nose up at ready made cakes and packets of cake mix on supermarket shelves. I suppose there are a few good products out there, but nothing tastes quite the same as a batch of biscuits or cakes straight out of your oven. At times convenience is a necessity, when our busy lives take over and you are craving a sugar fix, but that doesn't mean we need to reach for a box full of additives and powder that has sat in a warehouse for months and will result in cakes that taste of cardboard! Help is at hand for busy bakers, from the team at <a href="https://www.facebook.com/pages/Jessica-Bakes-Well/333314710115429?fref=ts">Jessica Bakes-Well</a>, with their range of artisan cookie, brownie, gingerbread and flapjack jars.<br />
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With all of the ingredients ( minus 1 egg and some butter) layered up in beautifully packages jars, you have everything you need to make a quick batch of sweet treats. All of the the ingredients are high quality and, of course, are lovingly put together by an independent company, which is another great plus for me. I came across the jars at <a href="http://www.bigyoulittleyou.com/Big_You,_Little_You/Welcome.html">Big You, Little You</a>, who are one of a growing number of stockists. With classic flavours such as chocolate brownies and apple strudel, there is bound to be a flavour that would suit the whole family. I plumped for buying the gluten free Eton Mess cookie mix, a good choice it turned out. My daughter and I had lots of fun making the cookies and I was glad to see that it did cut down on the amount of mess that can be made by a 2 year old and a bag of flour. Instructions were simple; beat one egg and add softened butter, combine then add contents of jar!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi54JJfSAWLoAiwmSV_3jdG1xXUhywXQhCMhcx4PZutJACBBWPrKxsDU2BFRL0MfAO6R4JUPSksD3i-HoLc8pAaKKNuIrNpH-2ufR8RLu12qwXQlQ2YggsYwfz-suRI6x_qCoQRyOGoyPI/s1600/jbw+cookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi54JJfSAWLoAiwmSV_3jdG1xXUhywXQhCMhcx4PZutJACBBWPrKxsDU2BFRL0MfAO6R4JUPSksD3i-HoLc8pAaKKNuIrNpH-2ufR8RLu12qwXQlQ2YggsYwfz-suRI6x_qCoQRyOGoyPI/s320/jbw+cookies.jpg" width="240" /></a></div>
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I do prefer to bake from scratch but these jars really are second best for those lazy days.The cookies really did taste good and I am looking forward to trying a few more, perhaps from the Christmas selection, which includes cute Christmas eve kits for little ( and big) ones.<br />
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<br />Deb Ghttp://www.blogger.com/profile/16913514194395559057noreply@blogger.com0tag:blogger.com,1999:blog-6559080101652268533.post-15029394497760115042013-06-08T08:19:00.000+01:002013-06-08T08:19:49.049+01:00Too busy eatingIt has been way too long. Everyday for the past few weeks I have been telling myself that I need to get my brain in to gear and update my blog but I have been so busy over the past few weeks. Busy working, busy playing and, not to fret, busy eating. I am trying to avoid baking too many cakes or too much bread as I need to lose a pound or ten but it is so difficult, I just can't help myself. I am off to <a href="http://balticbakehouse.co.uk/">cake club</a> Sunday so will have a little binge and then give it a rest for a couple of weeks. The highlight of my cake eating since I last posted was an amazing peanut butter and chocolate cake by the brilliant <a href="http://sayitwithflours.com/">Say It With Flours</a>. It was gorgeous. I guess if I am going to indulge in baked goods then at least I am not going wrong if I choose good quality products, free from preservatives and all those chemicals in supermarket bakes. This is why I just love the bread from <a href="http://balticbakehouse.co.uk/">Baltic Bakehouse</a>: a great family run business providing freshly baked goodness to those in Liverpool who demand real bread.<br />
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I am still addicted to Ottolenghi's ' Jerusalem ' book, it is just so beautiful; I cannot put it down. As well as some lovely lamb dishes ( made with lamb from the fabulous <a href="http://www.foodlinkliverpool.org.uk/index.php?option=com_content&view=article&Itemid=437&id=179%3Aa-great-winter-warmer-courtesy-of-acorn-farm">Acorn Farm</a>) I have been trying the fish recipes, with the sea bream with harissa and rose being my highlight. Another cooking highlight for me was my Tuscan style ribs, that were packed full of flavour and fell of the bone. I will post the recipe soon.When I have felt like a bit of treat I have been out and about at local restaurants, including sampling the BEST burger in Liverpool at <a href="http://www.freestatekitchen.co.uk/">Free State Kitchen</a>. I realise that is a big claim but they really are so good and come with a huge jar of pickles, making them even better. It took me a while but I finally made it to Asparagus Patch, the brilliant pop up restaurant situated in Liverpool One, set up my the team at <a href="http://www.claremontfarm.co.uk/">Claremont Farm</a>. It is a simple, relaxing space filled with simply great tasting food.<br />
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Summer is a great time to get out and about, especially with the abundance of farmers markets and food festivals that pop up this time of year. I have already been the the lovely Scarisbrick Food fair, where I picked up some great local produce and have sampled some fantastic food from <a href="https://www.facebook.com/themoocherfoods">Moochers</a> ; the wild rabbit burger with wild nettle pesto was fantastic. Hopefully I will be off to a lot more food festivals and fairs this year plus I will be spoilt for choice when I visit Tuscany later this month, I truly cannot wait for all that good wine and gelato!<br />
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See you soon, won't be so long this time<br />
<br />Deb Ghttp://www.blogger.com/profile/16913514194395559057noreply@blogger.com0tag:blogger.com,1999:blog-6559080101652268533.post-76187114258925613042013-04-12T16:26:00.002+01:002013-04-12T16:40:51.484+01:00Club Pizza : Liverpool review<span style="font-family: inherit;">I am not a massive fan of pizza, I can take it or leave it really. My husband, however, could eat if everyday if he could. When I am in the mood, however, a really good pizza is always welcome when something quick and easy in order. You can't really beat a homemade pizza but sometimes it is just a little too effort and all you want to do is pick up the phone and have your food delivered. Now, here is where the problem starts: there are very few good pizza delivery places that offer that really good pizza. I suppose a couple of the pizza chains offer a quick fix and fill a hole created by too much wine or beer but when it comes to authentic Italian pizza, that doesn't leave you feeling a bit dirty afterwards, they are hard to come by. That is until recently when the arrival of Club Pizza, the latest establishment set up by Liverpool favourite ,<a href="http://www.theitalianclubliverpool.co.uk/">The Italian Club</a>.</span><br />
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Situated in the old ' Deli Mama ' site on Newington, Club Pizza is an Italian American takeaway that offers something a little different, such as Bolognese nachos and pulled pork burgers, as well as regular takeaway favourites. We ordered the Signor Maurizio pizza, an authentic thin base pizza topped simply with tomato, mozzarella, Parma ham and basil, along with a portion of Parmesan and balsamic fried and ' Cheeky Nina's Arancini '. I couldn't resist adding on a tasty sounding chilli dog, after reading good reviews online. In fact all of the reviews I read were great and well deserved. The pizza base was light and crisp and was not overloaded with topping, which often puts me off. My only qualm was that the pizza was on the cold side, despite a rather impressive delivery time. It could also have done with a little more basil. I only had one slice of pizza as I had to leave room for the rather large chilli dog, that was very good and would have been even better with more of a spice kick. The highlight of the meal was without doubt the arancini; a large ball of risotto coated in breadcrumbs and deep fried. I am a big fan of arancini and Pizza Club's version was delicious. They also do a macaroni version so I will definitely be ordering one of those next time.<br />
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Takeaways are never going to serve food that blows your socks off but it doesn't have to be the kind that is only eaten because you are drunk or lazy ( think we have all eaten a dodgy cab along the way!) . There are a few great takeaways in and around Liverpool for when you want to give yourself a break and, for me, Club Pizza could just the best Italian takeaway in town.<br />
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Deb Ghttp://www.blogger.com/profile/16913514194395559057noreply@blogger.com0tag:blogger.com,1999:blog-6559080101652268533.post-24559202503356807482013-03-29T13:26:00.001+00:002013-03-29T13:30:56.315+00:00Date and almond hot cross buns If you read my recent post about <a href="http://supperandscribbles.blogspot.co.uk/2013/03/easter-treats.html">Easter treats</a>, you will know that this time of the year is all about chocolate for me. I am not a huge fan of fruit in baking as I generally prefer fresh rather than dried fruit, so Simnel cake is definitely off the menu for me. When it comes to hot cross buns; I have always wanted to like them as they smell delicious and they always look good when I see them lightly toasted with a bit of butter but the currants always put me off. After seeing lots of recipes and pictures flying about with different twists on the traditional Easter recipe, I thought I would give them a go with a different flavour. I have made them in the past but never eaten one so I needed to make sure that I picked flavours that would make me want to taste this time. After looking at various recipes online, I decided to adapt this one from <a href="http://www.bbcgoodfood.com/recipes/2066661/hot-cross-buns">The BBC Good Food site</a> and use the <a href="http://www.guardian.co.uk/lifeandstyle/2007/nov/24/foodanddrink.recipes">Dan Lepard kneading method</a> , which has always worked well for me since discovering his brilliant Short and Sweet book. Most glazes consisted of apricot jam or a syrup but I opted for a little bit of lemon curd for an extra bit of zing. I was distracted by the little one whilst my buns were in the oven, so they are a little darker than they should be but they still taste great, lightly toasted with a good bit of butter.<br />
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<b>Ingredients</b><br />
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<b>For the buns</b><br />
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500g strong white bread flour<br />
75g caster sugar<br />
300ml full fat milk<br />
50g butter<br />
1 egg, beaten<br />
7g fast action yeast<br />
100g dates, stoned and chopped<br />
Grated peel of one orange<br />
Zest of one orange<br />
Grated peel of one lemon<br />
75g toasted almonds, chopped roughly<br />
1 tsp ground cinnamon<br />
1/2 tsp ground nutmeg<br />
1/2 tsp allspice<br />
pinch ground ginger<br />
pinch of salt<br />
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<b>For the cross</b><br />
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75g plain flour<br />
3/4 tbls water<br />
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<b>For the glaze</b><br />
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3 tbls lemon curd<br />
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<b>Method</b><br />
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1. Gently heat a little of the milk and pour into a small bowl with the yeast, leaving it until it goes bubbly. Heat the rest of the milk then remove from heat and add the butter. Leave to cool until it reaches hand temperature and stir in the egg.<br />
2. Put the flour, sugar, salt, spices, dates and nuts into a large bowl, along with the zest and peel from your fruit. Make a well in the centre of the bowl and add in your like mixture and yeast. Mix well ,bringing everything together with your hands to make a sticky dough.<br />
3. Tip onto a lightly oiled surface and knead the dough for 10 seconds. Return the dough to the bowl and cover for 10 minutes, then once again knead on an oiled surface for 10 seconds. Repeat this for a third time then leave the dough in the covered bowl for 1 hour ( see the Dan Lepard link for more detail , if required)<br />
4. Divide the dough into 12 pieces and roll each into a small ball, on a slightly oiled surface. Place on baking trays, making sure you leave enough room for the buns to expand. Cover with a tea towel and leave for one hour.<br />
5. Heat the oven to 220/gas 7. Mix the flour with about 5tbsp water to make the paste for the cross. Spoon into a piping bag with a small nozzle. Pipe a line along each row of buns, then repeat in the other direction to create crosses. Bake for 20 minutes on the middle shelf of oven , until golden brown.<br />
6.Gently heat the lemon curd to melt then brush over the top of the warm buns and leave to cool.<br />
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<br />Deb Ghttp://www.blogger.com/profile/16913514194395559057noreply@blogger.com0tag:blogger.com,1999:blog-6559080101652268533.post-38387826790348476122013-03-23T17:33:00.001+00:002013-03-23T17:33:57.702+00:00NoLIta Cantina: Bold Street, LiverpoolLiverpool can often be caught playing catch up when it come to the latest food trends. I suppose this is natural for many cities outside of the ever changing London food scene but it can be frustrating at times to see a lack of progression throughout the city. Over the last couple of years we have seen the emergence of some great independent restaurants in and around the city that are making people think twice about visiting chain restaurants week in and week out. Innovative chefs and restaurant owners are starting to raise the bar with great places such as Camp and Furnace and Lucha Libre offering high quality, relaxed dining. Of course we do have some good restaurants that offer a more formal dining experience but sometimes you just want something that you can really get your teeth in to; like the ' dirty ' offerings we have been seeing in the likes of ' Almost Famous ' in Manchester or ' Joe Allen ' London. A New York style diner that makes any meat lover salivate has long been missing in Liverpool,so it is with open arms we welcome <a href="http://www.nolitacantina.com/">NoLIta Cantina</a> on to the Scouse food map.<br />
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With a name inspired by the area north of Little Italy in New York, a menu full of American style delights was to be expected and it certainly doesn't disappoint. Situated at the top end of Bold Street in area that has some of the best food and drink places in town, NoLIta offers informal dining in a basic but cool setting. We went along early evening and although it was very busy we did manage to get a table but think we just touched lucky as the waitress said it has been crazy since it opened up last week. For some, it may seem like just another restaurant showcasing the latest trend and catering for the 'in ' crowd but for me any place where you can be guaranteed to get a good burger is good in my books. There are a few places in town to get a decent burger but generally it is hit and miss as to whether it will be cooked well or have the life grilled out of it. So, whilst I did look at some of the other mouthwatering offerings on the menu, I had to go for a burger. I went for the pastrami burger; two beef patties topped with proper new york style pastrami, pickles and chipotle sauce served in a brioche bun. The dish was served with fried and came along in a little basket rather than a plate, which was a nice touch. I was a little bit disappointed with the bun as the bottom was a bit soggy but other than it was one seriously good burger. Cooked perfectly pink with juices running out and full of flavour it is something I will be going for. On the other side of the table, beef brisket was the dish of choice; tender beef coated in NoLIta dry rub , cooked slow and served with fries, BBQ sauce and slaw. I had a little taste and we both agreed that it was a good dish packed full of flavour, although portion size may be worth looking at as it was on the small side. There are lots of great sounding starters and side dishes but as we were planning to go out drinking we were restrained and got just enough to fill us up. I definitely need to go back for a portion of Frickles ( fried pickles), can't believe I didn't order some! The only down side to the meal was the poor beer choices but I hear that the team have listened to feedback and are already planning on bringing a better selection in. The team at NoLIta have sound like they have a really creative attitude towards the food they want to cook so I am sure we will see lots of great additions to the menu and maybe they will inspire other people to set up shop and get Liverpool setting trends rather than following them.<br />
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<span style="background-color: #f9f9f9; border: 0pt none; color: #2a2a2a; line-height: 19px; margin: 0pt; padding: 0pt;"><span style="font-family: Times, Times New Roman, serif;"><span style="font-size: 14px;">NolIta </span>Cantina<br style="border: 0pt none; margin: 0pt; padding: 0pt;" />81a Bold Street, Liverpool</span></span>Deb Ghttp://www.blogger.com/profile/16913514194395559057noreply@blogger.com0tag:blogger.com,1999:blog-6559080101652268533.post-30145506750868504972013-03-18T21:19:00.000+00:002013-03-18T21:19:18.365+00:00Easter TreatsI am without doubt a chocoholic. I am not a fan of hot chocolate but will pretty much eat any other form of chocolate and I am, quite frankly, a grump if I am deprived of chocolate for a few days. At my worst I have stayed up until 2am waiting for a cheap frozen chocolate cake to defrost in order to get my fix and at my best I have eaten some fantastic chocolate such as the brilliant <a href="http://www.laudenchocolate.com/">Lauden Chocolate</a>. Being a fan of all things local, I have to say that <a href="http://www.thechocolatecellar.co.uk/">The Chocolate Cellar</a> produce some delicious chocolate, particularly when it comes to their inventive range of truffles. A popular addition to the local farmers markets in and around Merseyside, you will see a queue of people lining up to buy anything from hot chocolate sticks to macaroons. You will have guessed that Easter is something I look forward to a lot so I am sure I will be snapping up some of The Chocolate Cellar's great looking eggs this year.<br />
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If you are not in Liverpool so are unable to get your hands on The Chocolate Cellars brilliant eggs ( above picture) then here is my pick of some of the chocolate treats on offer this year, featuring my current chocolate and peanut butter obsession.<br />
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Connoisseur Egg <a href="http://www.hotelchocolat.com/uk/shop/easter-eggs">Hotel chocolat</a><br />
Chocolate Hen's Eggs <a href="http://www.rococochocolates.com/Praline-filled-Hens-Eggs-Rococo-Box/dp/B005UZ17H0?field_availability=-1&field_browse=2615710031&field_product_site_launch_date_utc=-1y&id=Praline-filled+Hens+Eggs+Rococo+Box&ie=UTF8&refinementHistory=brandtextbin%2Csubjectbin%2Ccolor_map%2Cprice%2Csize_name&searchNodeID=2615710031&searchPage=1&searchRank=salesrank&searchSize=12">Rococo </a><br />
Reester Bunny from <a href="http://www.ocado.com/webshop/startWebshop.do">Ocado</a><br />
Montezuma salted peanut butter eggs from <a href="http://www.johnlewis.com/montezuma-milk-chocolate-with-salted-peanut-butter-praline-mini-eggs-150g/p231782119">John Lewis</a><br />
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<br />Deb Ghttp://www.blogger.com/profile/16913514194395559057noreply@blogger.com0