The Ultimate Mediterranean Diet Cookbook Review and a Giveaway

The Ultimate Mediterranean Diet Cookbook by Amy Riolo is not so much a diet cook book as a way of life, unleashing the power of one of the world's healthiest diets. It integrates the latest research and clinical findings with 100 delicious, authentic, easy recipes and Mediterranean lifestyle tips while dispelling any myths and misinformation. Gluten free variations of recipes are also included.

About the Author
AMY RIOLO is an award-winning author, chef, television personality, cuisine and culture expert
and educator. She is a Culinary Advisor for The Mediterranean Food Alliance and her work has
appeared in numerous print media including USA Today, Cooking Light, The Washington Post, The
Wall Street Journal and CNN.com. Amy’s most recent book, The Mediterranean Diabetes
Cookbook, won the 2011 Nautilus Book Award. She also won the World Gourmand Award for
"Best Arab Cuisine Book" in the United States for her book Nile Style: Egyptian Cuisine and Culture
(Hippocrene Books). She is also the author of a noted culinary/cultural blog amyriolo.blogspot.com

The Review
Introduction and Welcome to the Mediterranean Diet
As I said this isn't just a recipe book, Amy Riolo gives a comprehensive introduction to the principles of the Mediterranean diet. with the science behind the diet and how the lifestyle is as important as the actual food. Using the Mediterranean Pyramid as a guide, Amy gets to the core of the Mediterranean lifestyle, and explains what is eaten, when to eat it, and why. Each recipe in The Ultimate Mediterranean Diet Cookbook contains a cultural tip from the Mediterranean region. Fun historical facts, legend, and lore, as well as nutritional information accompany each recipe.

Each recipe chapter begins with a useful introductory essay on the appropriate foodstuffs. Here are a few of my favourite recipes by chapter:

Plant Based Foods - the foundation of the Mediterranean diet
Wholegrains: Gooey Mediterranean-Style Cornbread which contains sundried tomatoes and mozzarella; North African Spice-Dusted Sweet Potatoes; Libyan Lamb Couscous and Turkish Eggplant and Herbed Rice Pilaf.
Fruits: Apricot and Orange Blossom Pudding with Pistachios; Roasted Plums with Basil-Yogurt Cream.
Vegetables: Quick Italian Pickles; Provencal Bistro Carrot Salad; Lebanese Fattoush
Legumes and Nuts: Herb Infused Falafel Pomegranate, Roasted Red Pepper, and Walnut Dip and Moroccan Harira Soup
Olive Oil: Kale and Almond Pesto Sauce, Olive Oil cured Eggplant; Provencal Herb Tapenade and Sweet Olive Oil, Cherry and Almond Cake

Fish and Seafood - the bounty of the Mediterranean sea
Sicilian Swordfish Bundles; Citrus Marinated Salmon with Fennel Cream and Sizzling Rosemary Shrimp over Polenta.

Dairy and Poultry - Farm fresh flavors
Dairy: Herb Marinated Mozzarella, Cypriot Greengrocer's Salad with Feta (see recipe below);
Poultry: Chicken Skillet-Style Shwarma with Tahini Sauce; Jerusalem-Style Chicken with Rice, Golden Raisins, and Pine Nuts.

Meat and Sweets - Mediterranean Indulgences
Southern Italian Goat and Herb Stew; Herb Roasted Leg of Lamb and Corsican-Style, Almond-Stuffed Figs in Chocolate Sauce, Sweet Carrot and Cardamom Torte.

Mediterranean Cooking Basics covers everything you need to know about how to choose and cook the staples of the Mediterranean diet such as beans, polenta and stock.

The Mediterranean Pantry is an alphabetical list of ingredients used in the book with information about what it is, where it comes from and how it is used in cooking.

Who is it for? This is an ideal book for anyone who wants to eat a healthy diet and is looking for information and recipes to help them achieve and sustain a healthful way of life.  It's also for anyone who loves good food, never mind whether it's healthy, as there are lots of really mouthwatering recipes.

Pros
Lots of good healthy recipes, plenty for vegetarians and vegans too.  I loved the comprehensive introductory chapter information and the Mediterranean Traditions with each recipe.

Cons
The only thing I would say is that the book doesn't stay open very well, so you need a book stand or have to bend back the spine, which would break it (I simply can't bear to do that!).

The Verdict
This would be a useful book to have in your collection if you would like to understand more about eating well.  The recipes are easily achievable, although I have to say that they are more attractive to eat in the summer when we have a chance of at least some more Mediterranean weather, than in the cold days of winter when comfort food is more attractive.

The Recipe

CYPRIOT GREENGROCER'S SALAD WITH FETA /CHORIATIKI SALATA
serves 6

1 head Romaine lettuce, washed, dried and cut into bite-sized pieces
2 ripe tomatoes, diced
1 baby (Persian) cucumber, or 1/3 English cucumber, slice thinly on the diagonal
1/4 lb (115g) feta, cubed or crumbled
1/4 cup Greek Olives, pitted
1 yellow onion, sliced into rings
1 small green bell pepper, cut into rings
3 tablespoons (45ml) red wine vinegar or lemon juice
unrefined sea salt or salt, to taste
freshly ground black pepper
1/2 cup (120ml) extra-virgin olive oil (preferably unfiltered)

Place the lettuce in a large salad bowl.  add the tomatoes and cucumber, and toss to combine.
Scatter the feta, olives, onion and pepper over the top in an attractive pattern.  Pour wine vinegar or lemon juice into a small bowl.  Add a pinch of salt and pepper, and slowly pour in the olive oil while whisking vigorously.  Once the dressing is emulsified, pour it over the salad and serve immediately.


The Ultimate Mediterranean  Diet Cookbook
by Amy Riolo
Published by Fair Winds Press
RRP £14.99 Paperback


I have one copy of The Ultimate Mediterranean Diet Cookbook to GIVEAWAY

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Labels: cookbook, Diet, feta, giveaway, Healthy, olives, recipe, review, salad, The Ultimate Mediterranean Diet Cookbook, win

posted by Janice @ 22:53 120 Comments

An Interview with Chef Mark Greenaway and WIN tickets to the Foodies Festival, Edinburgh

If Mark Greenaway was a stick of rock, then written all the way through, it would say "Scottish Produce".  I had the pleasure of speaking with Mark and asking him a few questions about food and his style.

About Mark Greenaway
Mark Greenaway is an award-winning chef and restaurateur in Edinburgh, who received the coveted three AA Rosettes following the opening of his first signature restaurant; No.12 Picardy Place,  Edinburgh in 2011. He has continued his success at Restaurant Mark Greenaway in North Castle Street, and also appeared on The Great British Menu. Mark has received fantastic reviews across the board and been featured in some of the industry’s top publications and newspapers. With confident and assured cooking, using superb local produce, Mark’s menus are intriguing and his presentation is clean, modern and as pleasing to the eye as it is to the palate.

Restaurant Mark Greenaway

Who or what has been the biggest influence on your careers as a chef?
It has to be the produce that I use, seasonal produce in Scotland is so varied, from the first summer strawberries to Gartmorn Farm  duck.  When I get such good produce I just want to start experimenting.

What is your favourite Scottish ingredient and why?
Berries in the summer.  It's all about the quality and size of Scottish berries,  strawberries, raspberries, blackcurrants and brambles I use them all in my recipes,

What restaurant trends do you think will transfer to home cooking in the next couple of years?
I think the use of water baths will move into the home, they provide a level of consistency.  If you water bath a fillet of beef then caramelise it underneath you get a something really special.  The prices of water baths are coming down, so they will be more accessible for home cooks.

Do you think competitions like Masterchef have a positive or negative effect on the industry?
Masterchef, Great British Menu, (Mark has been a contestant in the Great British Menu)  all have a positive effect on dining out.  They allow people to see the standard that restaurants should be providing, many of them are simply not good enough.  Customers are becoming more discerning and looking for quality produce.  We need to support local producers like Natalie at Hebridean Sea Salt our Scottish products are as good if not better than others, as chefs we need to support locally sourced products, aim to cook with 100% Scottish produce.

If you were offered your own TV series, which country or countries would you like to visit and what kind of cuisine would you like to learn more about?
That's easy, I would make a series about Scotland, show people our amazing produce and learn more about Scottish produce.  I'd show the diver on the Isle of Skye who dives for scallops and Scotland's own chocolate company IQ Superfood Chocolate based in Stirling who supply chocolate to Selfridges and Harvey Nichols. Why shouldn't Scotland be a high quality chocolate producer? It's no further from the source of cocoa than Belgium or Switzerland!  We have to believe in our produce and promote it to the rest of the world.

Do you see what I mean? A champion of Scotland's larder through and through!  Mark Greenaway is just one of the top Chefs who will be at the Foodies Festival in Edinburgh, here's a little more information about the Festival and don't forget to enter the competition to win a pair of tickets.




Foodies Festival’s flagship event returns to Edinburgh Inverleith Park 7,8,9th August, celebrating its 10th anniversary with a three-day showcase of Scotland’s finest culinary talents and regional produce as part of the Year of Food and Drink Scotland.

Following the success of last year’s Edinburgh Foodies Festival - which welcomed 34,000 foodies - organisers are expanding the festival site by 50%, making room for new food and drink theatres, an extended Producers Market and a huge selection of street food for visitors to feast on.


Bee Keeping, Oyster Shucking, Sushi Making and Foraging are just a few of the hands-on masterclasses festival-goers can try in the new Tasting Theatre. Chocolate addicts can get an instant hit of coco with ‘How to Sniff Chocolate like a Rockstar’ lessons from Coeur de Xocolat in the Cake and Bake Theatre, which also hosts local bakers offering 3D cake modelling, Chocolate Making and Sugar-Craft masterclasses.  A complementing Chocolate, Cake and Bake Village is a paradise for home bakers filled with the latest gadgets and baking essentials – a haven for Great British Bake Off fans.


A new Wine, Champagne and Craft Beer Theatre invites foodies to take food and drink matching masterclasses with experts Charles Metcalfe, Neil Phillips and beer expert Melissa Cole. Gin and Whisky masterclasses are also available, with a daily cocktail-making competition between local bars to find Edinburgh’s Best Mixologist.

Jamie Scott

The Aga Rangemaster Chefs Theatre welcomes Michelin-star, celebrity and top local chefs who will cook their favourite summer recipes, inspiring visitors to recreate these dishes at home and experiment with new flavours and ingredients. Chefs confirmed include:

Michelin-star Marcello Tully - Kinloch Lodge
Jamie Scott - MasterChef: The Professionals 2014 winner
Adam Handling - Adam Handling at Caxton voted Scotland’s Chef of the Year
Mark Greenaway – Restaurant Mark Greenaway and Bistro Moderne
Tony Singh - TV Chef and food Author
Paul Wedgwood – Wedgwoods
Neil Forbes – Cafe St Honore
Jian Wang - Chop Chop
Graeme Pallister – 63 Tay Street
Colin Findlay - Melville Castle
Kim Atcharahorn Kaewkraikhot - Chaophraya
Ian McAndrew - Blackaddie

In celebration of the Year of Food and Drink Scotland, the Producers Market has been extended to showcase Scotland’s natural larder and abundance of quality produce. With over 200 artisan producers selling award winning cheeses and condiments, jams and bakes, confectionery, cured meats and more, visitors will be spoilt for choice for what to buy to take home and enjoy.


An extended Street Food Avenue at the heart of the festival serves up a huge selection of hot and cold dishes from around the world. Japanese, Thai, Brazilian, Argentinian, Indian, Mexican, French and African are just some of the cuisines visitors can tuck into in the Feasting Tent.


The BBQ Arena is perfect for fans of outdoor cooking with daily ‘King of the Grill’ cook-offs. Or for those brave enough, the famous Chilli Eating Competition challenges entrants to try and break last year’s record of 14 varieties of chillies eaten without a drink to win the Chilli Eating Crown.


After a day of feasting and fun, foodies can relax with a spot on the grass and soak in the atmosphere with live music from the entertainment stage and a refreshing cocktail, glass of bubbly or a Pimm’s from the Giant Pimm’s Teapot and Galleon Mojito bars.


Little foodies can explore their taste buds and learn basic cooking skills with Picnic in the Park themed masterclasses in the Childrens Cookery Theatre, where Kiddy Cook will show them how to make finger sandwiches, jellies and chocolate bugs.


Tickets:
Tickets are on sale now at www.foodiesfestival.com or by calling 0844 995 1111

Friday adult day ticket £10.00 (£8.00 concession)
Saturday or Sunday adult day ticket £13.00 (£11.00 concession)
3-day adult ticket £20.00 (£16.00 concession)

Friday VIP ticket £35.00
Saturday or Sunday VIP ticket £38.00
VIP tickets include a welcome glass of bubbly, access to the VIP tent with private bar and refreshments throughout the day, priority entry to food and drink masterclasses, a goody bag and a showguide.

All children aged 12 and under go free to all Foodies Festivals when accompanied by an adult.

Open times:
Friday 7th August: 11am – 7pm
Saturday 8th August: 10am – 8pm
Sunday 9th August: 10am – 7pm

Sponsors: Wines of Rioja, Baxters, Mackie’s of Scotland and Magnum Scotch Liqueur.



I have two pairs of tickets, with show guides, worth £19 to give away for entry to the Foodies Festival, Edinburgh. Simply follow the directions on the Rafflecopter to enter and remember if you don't win, you can use the code 'Foodies' to get a discount on tickets from Foodies Festival 

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About Foodies Festival:
Foodies Festivals launched in 2005 with a single event at an Edinburgh hotel after founder Sue Hitchen noticed a gap in the Edinburgh market for a food festival. Following its successful launch, which welcomed 5000 visitors, the festival expanded to Brighton and Hampton Court Palace in 2006 and continued to introduce festivals across the UK including Bristol, Tatton Park, Clapham Common, Battersea Park, Oxford, Marble Hill and Kenwood House. To date Foodies has welcomed over 2 million visitors and helped launch hundreds of new businesses and supported thousands of small producers.

2015 Foodies Festivals:
Brighton, Hove Lawns: May 2,3,4
Birmingham, Cannon Hill Park: May 15,16,17
London, Syon Park: May 23,24,25
Bristol, The Downs: June 26,27,28
London, Alexandra Palace: July 3,4,5
Cheshire, Tatton Park: July 17,18,19
London, Clapham Common: July 24,25,26
Edinburgh, Inverleith Park: August 7,8,9
Harrogate, Ripley Castle: August 21,22,23
Oxford, South Parks: August 29,30,31

Labels: Edinburgh, Foodies Festival, giveaway, Mark Greenaway, tickets, Top Chefs, win

posted by Janice @ 18:47 34 Comments

OXO Good Grips Complete Grate and Slice Set and a Giveaway

I have a new favourite toy!  It's the OXO Good Grips Complete Grate and Slice set.  It's a kind of mini mandoline and grater in one and it's just the best piece of kit I've reviewed for ages.
I have a big OXO Good Grips Mandoline which is fab for slicing lots of veg and you can set variable thicknesses, however it is a bit of a faff to take apart and clean, so I only use it if I'm doing a lot of slicing.  On the other hand I probably use the Grate and Slice every other day it's just so handy, let me show you.
You can see from the box that there are four different slicing blades in their own storage box, a safety grip to hold your veggies so you don't slice your fingers and the base box to catch all the processed vegetables.
So you have this nice tidy closed box with everything you need organised inside. I keep mine in the cupboard next to my work surface.
Open the lid and you can see you have your four slicing blades, a straight slice, julienne slice, large grater and fine grater.
The slicing blades fit onto the lid of the storage box which becomes a bowl to catch whatever you are processing.
Here I'm using the fine grater to grate some ginger.

The ginger I was grating was frozen and it still grated perfectly.

I also made a quick coleslaw using the straight slicing blade for the cabbage and the large grater for the carrots.  When it's this quick and easy, there's not a lot of point in buying coleslaw.

OXO Good Grips Complete Grate and Slice RRP £30

I have one OXO Good Grips Complete Grate and Slice set to giveway (UK only) please follow the instructions on the Rafflecopter widget below and you too can be slicing and grating with ease!

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I received the OXO Good Grips Complete Grate and Slice Set for review, I was not paid and all opinions are my own. 

Labels: coleslaw, Complete Grate and Slice, Ginger, giveaway, grate, Mandoline, OXO Good Grips, slice, win

posted by Janice @ 00:00 163 Comments

Great British Cooking, an 'English' Rarebit and a Giveaway

Carolyn and Chris Calidcott have travelled the world in pursuit of delicious food.  In this book they come home to explore the long-overlooked delights of traditional British Cooking. Tried and tested recipes, some with a twist, combine with a stylish evocation of the nation's style: pubs, country lanes, sweet peas in a jar and bracing Sunday walks.

A potted history of English cooking:  A very accessible history running through from the Roman settlement of Britain through to the twentieth century.

The Full English: includes recipes for 'The Fry-Up', Bubble and Squeak, Marmalade, Tomato Ketchup. Coddled Eggs and Kedgeree.

The Pub Lunch: some tasty recipes for a perfect lunch including Rhubarb and Apple Chutney, Pickled Onions, Raised Pork Pie, Piccalilli, Cornish Pasties, English Rarebit (see below) and Bangers, Mustard Mash and Onion Gravy.

The Sunday Roast:  We all love a roast and this chapter, not only provides you with the recipes for the roasts but also for the accompaniments, so with the Roast Beef there is Yorkshire Pudding and Horseradish Sauce, with Roast Pork, Apple Sauce and Sage and Onion Stuffing, not to mention that very popular crackling (not popular with me,  I might add).  Roast Lamb comes with Apricot Stuffing and Mint Sauce.  Recipes for Roast potatoes, gravy, clapshot and various vegetables complete your meal.  There are even instructions for cooking your Christmas Turkey with the accompaniments of Chestnut Stuffing and Cranberry Sauce.

The Nation's Favourites: Stroll, or eat your way, down memory lane with Lancashire Hotpot, Shepherd's Pie, Steak and Kidney Pudding, Toad in the Hole with Onion Gravy, Chicken and Mushroom Pie, Beer Battered Cod and Twice-Cooked Chips served with Mushy Peas and Tartare Sauce, and finally a Poached Salmon with Samphire and English Butter Sauce.

The Queen of Puddings: Starting with a recipe for a creamy home made custard which would go very well  with the Jam Roly Poly or a lovely fruit crumble.  A traditional favourite of Bread and Butter Pudding, or a Treacle Tart with a twist - a Gingery Treacle Tart! Rice Pudding, Raspberry and Banana Trifle, Spice Baked Apples, Queen of Puddings and for the grand finale a Christmas Plum Pudding with Brandy Butter.

Who is this book for?
I think this would be a good book to give to a visitor from another country, as it covers a good selection of traditional English (I'll come on to that in a moment) recipes.  It would also be ideal for someone who is relatively new to cooking and would like to recreate traditional comfort food recipes.

Pros 
A neat little book packed with recipes and excellent photographs.  As well as the history, each recipe has an introductory paragraph of interesting information.  The recipes are simple and easy to follow.

Cons
This book is called 'Great British Cooking', however I could not find a single recipe for a traditional Scottish, Welsh or Irish dish. So I feel that the title does not represent the content.  Even the Welsh Rarebit has become English Rarebit, although it was extremely good!


English Rarebit
Serve 4

1 tbsp plain flour
1 generous teaspoon English mustard powder
Pinch of cayenne pepper
6 tbsp strong beer, dry cider or milk
1 heaped tablespoon butter
250g/9oz strong Cheddar cheese, grated
1 tbsp Worcestershire sauce
Black pepper to taste
4 thick slices of good bread
A small glass of red wine

1. Combine the flour, mustard and cayenne in a bowl and gradually pour in the beer, stirring untl smooth.
2. Place the butter in a small saucepan and melt over a low heat, Remove the pan from the heat and stir in the beer/flour mixture.
3. Add the cheese and gently warm, stirring constantly with a wooden spoon, until the cheese has completely melted and a thick sauce forms.  Stir in the Worcestershire sauce and season to taste.
4. Toast the bread, sprinkle with a little red wine (I didn't do this and it was fine without) and spread with the cheese mixture, taking care to cover the crusts.  Grill until brown and molten. Serve immediately.

The rarebit was really delicious and I would definitely make it again.

Great British Cooking
By Carolyn Caldicott
Photography by Chris Caldicott
Published by Frances Lincoln
RRP £12.99

I have one copy of Great British Cooking by Carolyn Caldicott to Giveaway, just follow the instructions on the Rafflecopter Widget below:

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Labels: Carolyn Caldicott, English Rarebit, Frances Lincoln, giveaway, Great British Cooking, Welsh Rarebit, win

posted by Janice @ 00:00 90 Comments

Gnocchi with Spinach, Bacon and Mustard Cream Sauce and a Giveaway

I've always wanted to make gnocchi but there was one thing missing.  I didn't have a Potato Ricer and, while I could have spent hours mashing and pushing potatoes through a sieve - it never really appealed.

However, just before Christmas OXO Good Grips sent me a Potato Ricer to review and it is now one of my favourite kitchen tools. It makes the most fantastic smooth mashed potato, lumps are a thing of the past and that is why you need one to make good gnocchi.


I made my gnocchi using a recipe I found on Pinterest which was posted by Nicole at Cooking for Keeps: How to make Light as Air Gnocchi.  It was a very simple process, once the potatoes have been pushed through the ricer, you add eggs, flour and salt, then roll out the gnocchi, cut and press a fork into the cut edge.  The gnocchi is then boiled for 7 minutes before being served with sauce.

One of the joys of social media and the Foodie community is that you get some great advice about making the best of new recipes you are trying.  I had posted a photo of the uncooked gnocchi expressing my hope that it would taste as good as it looked once cooked.  Becca from Amuse Your Bouche replied to suggest that I sauted the gnocchi in butter after boiling in water to improve the flavour and texture.  You can read more about Becca's Sauted Gnocchi in Simple Garlic Butter Sauce  you don't need much more than this simple sauce when you saute your gnocchi.


The sauce I made had a few more ingredients wasn't too complicated. It's another recipe I found on Pinterest for Gnocchi in Mustard Cream from Maras Wonderland (it's a German blog, but if you scroll down Maras also has the recipe in English.  I added about 200g of spinach to the pan with the onion and let it wilt down before adding the other ingredients.

The most excellent news is that I have one OXO Good Grips Potato Ricer worth £30 to Giveaway to one lucky person, just follow the instructions on the Rafflecopter.


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Labels: Amuse Your Bouche, bacon, cream, giveaway, Gnocchi, mustard, potato, Potato Ricer, spinach, win

posted by Janice @ 06:00 122 Comments

Pear Upside-down Cake from Hummingbird Bakery: Life is Sweet

Life is Sweet is the fourth book by Tarek Malouf, founder of The Hummingbird Bakery.  The Hummingbird Bakery was instrumental in popularising the sort of high quality bakes, loved by Americans, first  to London through the bakeries and then to the rest of the UK, through the books.  I already have a baking book from The Hummingbird Bakery, Cake Days,  but I am particularly pleased with this one, let me tell you a little about it.



Life is Sweet is organised into 10  chapters

Cakes, simple and more complex includes Gooey Butter Cake, 7Up Pound Cake, Molasses Pecan Crumb Cake, Chocolate Bundt Cake, Tunnel of Fudge Cake and Upside Down Pear Cake

Cupcakes both familiar and unusual including Banana Foster Cupcakes, Tomato Soup Cupcakes, Toasted Marshmallow Cupcakes, Honey Cornbread Cupcakes and Mint Julep Cupcakes.

Layer Cakes includes an indulgent Peanut Butter and Jelly Cake, Gingerbread Icebox Cake, Alabama Little Layer Cake, Red Velvet Crepe Cake and Appalachian Stack Cake.

Pies is full of very American Pies including, Lemon Chiffon Pie, Deep-fried Apple Pies, Blueberry Cream Cheese Pie, Vinegar Pie and New Orleans Prune Pie.

Cookies and Candies provides bite sized treats such as Soft Molasses Cookies, Black Pepper Cookies (on my list), Vanilla filled Chocolate Cookies, Lemon Drops, Turtle Cookies and Creamy Pecan Pralines.

Traybakes are one of my favourite bakes, how about Coconut Dream Bars, Red Velvet Brownies, Blackberry Limeade Bars and Texas Tassie Bars.

Pancakes are so easy to make and these lovely flavours are very tempting Black Bottom Pancakes, Pumpkin Pancakes, Cinnamon Pancake Cake and Sally Lunn French Toast.

Top your pies and pancakes with some lovely Ice Cream, Grasshopper Ice Cream, Earl Grey Tea and Chocolate Ice Cream, Fresh Peach Ice Cream and Lemon Custard Ice Cream.

Puddings to delight your sweet tooth include Praline Bread Pudding with Pecan Caramel Sauce, Brownie Pudding and White Chocolate Bread Pudding.

The final chapter features Bread and Savouries, Skillet Cornbread, Crawfish Pie, Cinnamon Raisin Swirl Loaf and Graham Crackers.

The book finishes up with some Baking Essentials about Ingredients, Equipment, Methods and Techniques.

Who is it for?
Pretty much anyone who likes baking and is looking for some different ideas to try.  It's not aimed at beginner bakers, but if you follow the instructions there is no reason why a novice could not achieve good results.

Pros
A wide range of different bakes, each on a little out of the ordinary.  Good photographs which let you see what you are aiming for.
Cons
I can't really think of any cons with this book, it is full of such good things.

The Verdict
I really was beginning to think I had enough baking books, that they were just full of the same sort of recipes, but this one really does have some exciting bakes in it, ones that I really want to bake.  So I give a hearty thumbs up to Life is Sweet and would urge you to go out and buy it.



I decided to make the Pear Upside Down Cake, the cake is a soft gingerbread with works so well with the caramelised pears, it works well as a cake and as a dessert.

Upside-Down Pear Cake
Makes one 23 x 32 cm (9 x 13 in) cake, to slice as desired

For the caramelised pears
6 large, ripe pears, peeled, cored ad quartered lengthways
3 tbsp fresh lemon juice
40g (1 1/2 oz) unsalted butter
80g (3 oz) caster sugar
130ml (4 1/2 fl oz) Kentucky bourbon or whisky

For Cake
195g (7oz) plain flour
1 1/2 tbsp ground ginger
1 1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp grated nutmeg
1/2 tsp salt
160g (5 1/2 oz) unsalted butter
75g (2 1/2 oz) dark muscovado sugar
4 large eggs
170g (6 oz) pure cane molasses, such as Meridian
3 tbsp boiling water
1 q/2 tsp bicarbonate of soda

1. Preheat the oven to 175C (350C), Gas mark 4. Line the tin with non-stick baking parchment.
2. To make the caramelised pears, mix the pears with the lemon juice.  In a large frying pan, melt the butter and sprinkle with half the caster sugar. Put the pear quarters into the pan.  Cook for about 5 minutes until brown on one side.  Turn and cook for a further 5 minutes until the other side is brown.  With a slotted spoon, carefully remove the pear quarters and set aside to cool slightly.
3. Add the bourbon and the rest of the caster sugar to the pan and cook and stir frequently for about 5 minutes until the mixture becomes syrupy.  Pour this syrup into the baking tin and tip the tin to spread evenly over the bottom of the tin.
4. Start to arrange the pears from one corner so that they cover the bottom of the tin and are facing the same direction. Set aside.
5. To make the cake, sift together the flour, spices and salt in a bowl.
6. Using a freestanding electric mixer with paddle attachment or hand-held electric whisk, cream the butter and sugar together for around 5 minutes on a medium-high speed until light and fluffy.  Add the eggs one at a time on a lower speed, scraping down the sides of the bowl after each addition.  Only beat until just Incorporated.  Add the molasses and beat for a few moments longer to mix.
7. In a small bowl, add the boiling water to the bicarbonate of soda and set aside.  Add half the flour mixture to the creamed mixture on low speed.  then add the water and bicarbonate of soda and the rest of the flour mixture and mix until well Incorporated  It will look like the mixture has split, but that i correct.
8. Scrape the mixture into the tin on top of the arranged pears and bake for 25 minutes.  Reduce the oven temperature to 165C (325F) Gas mark 3 and bake for 10-15 minutes longer.  The top should bounce bake when lightly touched.  Cool in the tin for 1 hour, then run a knife around the edges of the cake. Place a tray over the top of the tin and carefully(but quickly) turn upside down.

The resulting cake is rich and treacley but not too dense, the pears  add a lovely texture to the cake and are not too sweet.  A really delightful bake and I was thrilled with comments that my version looks just like the one in the book.

The Hummingbird Bakery - Life is Sweet
100 original recipes for happy home baking
Published by 4th Estate,  Harper Collins
RRP £20


I have one copy of Life is Sweet to giveaway, you can enter by following the instructions on the Rafflecopter Widget below (UK only)

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Labels: cake, Cook book review, Gingerbread, giveaway, Harper Collins, Hummingbird Bakery, Life is Sweet, Pears, win

posted by Janice @ 07:18 115 Comments

Chef DVD and Soundtrack Giveaway

Chef is out on DVD, Blu-ray and Download on 3rd November 2014.  I'm not someone who goes to the cinema very often and I don't watch a lot of films at home either, so it was a bit of a novelty to have this DVD to review.

Jon Favreau (Iron Man, The Wolf of Wall Street) writes, directs and stars in Chef the story of Carl Casper who, refusing to compromise his creative integrity, quits his job in a glitzy LA restaurant and goes back to his cooking roots, taking to the road in a fast food truck. Carl reignites his passion for the kitchen, reconnects with his family and fins a new zest for love and life.

The film also stars Dustin Hoffman, Robert Downey Jnr, Sofia Vergara , Scarlet Johansson and John Geuizamo.



I found the story somewhat predictable, it was a real old fashioned story which would have been ideal as a Disney movie of the 1970s if it wasn't for all the swearing.  I'm no prude but I felt that this wasn't necessary to the plot and, what could have been family viewing, had been pushed in the 15 rating instead.  There is the obligatory sentimental family stuff that seems to go along with US movies, but at least the kid has attitude and is without doubt the star of the show.

The food created in the Food Truck looked incredible and the part of the story that I enjoyed the most was the role that social media played in making the Food Truck so successful, that and the brilliant music by Pete Rodriguez, Courtney John, The Martinis, Liquid Liquid, Louie Ramirez, El Michels Affair and more.

Chef Disc Information:
Chef is distributed by Lionsgate Entertainment
Audio: Dolby Digital Surround 5.1
Run Time: 110 minutes approx
Price: Blue-ray £22.99/DVD £19.99
Includes bonus content


You can make up your own mind about Chef because I have two DVDs and Soundtracks to give-away (UK only) simply follow the instructions on the Rafflecopter widget for your chance to win.


a Rafflecopter giveaway

I was provided with a review copy of Chef, I was not paid and all opinions are my own.

Labels: Chef, DVD, Film, giveaway, Jon Favreau, Movie, review, Soundtrack, win

posted by Janice @ 07:00 51 Comments

St Andrew's Day Slow Cooked Challenge and a Giveaway

St Andrew's Day is a day of celebration for Scots, both in Scotland and for those who live elsewhere. Last year I wrote about St Andrew and how he became the patron saint of Scotland , this year I'm concentrating on the food, because all celebrations generally involve food!

So for the November Slow Cooked Challenge I'd like you to make a dish that would be suitable for St Andrew's Day.  It can be a traditional Scottish dish like Cock-a-Leekie Soup, porridge or stovies, it could use Scottish ingredients such as Scotch Beef or Scotch Lamb.  It could even be a Dundee Cake or a bread like a Selkirk Bannock.

OR you could simply make a dish that is delicious to eat and would be suitable to serve on the 30th of November, something warming is probably in order.

As a bit of a bonus, and only loosely connected to Scotland, I was delighted to receive a review copy of Slow Cooked by Miss South of North South Food blog from Ebury Press and to offer a copy to one lucky reader (scroll down for Rafflecopter)  Miss South does acknowledge the Scottish side of her family and the cooking of Northern Ireland, where she was brought up, has a lot in common with Scotland.


Slow Cooked is the first book from Miss South, one half of the popular North South Blog. In this book Miss South is on a mission to reinvent one of her favourite kitchen appliances, her beloved slow-cooker.

Chorizo Butter Benas -one of the best recipes I've ever made in my slow cooker

a Rafflecopter giveaway

Labels: Butter Beans, chorizo, cookbook review, crockpot, giveaway, Miss South, review, slow cooked, Slow Cooked Challenge, slow cooker, St Andrew's Day, win

posted by Janice @ 08:22 27 Comments

Mark Greenaway to join Nairn's Oatcakes at Edinburgh's newest market

Labels: Boxsmall, Edinburgh, Festival Square, Mark Greenaway, Nairn's Oatcakes, oatcakes, win

posted by Janice @ 18:34 0 Comments

BBQ Pork Tenderloin and the March Slow Cooker Challenge

Thanks to everyone who took part in the February Slow Cooker Challenge.  The theme was open so we had a real variety of dishes, see them all in the Feburary Slow Cooker Challenge Round Up.

This month we do have a theme and it is: BARBEQUE you don't have to get the barbie out to have BBQ flavours, you can make them in your slow cooker.  I also have another GIVEAWAY for entrants to the March Slow Cooker Challenge, a copy of  
Slow Cooking for Two by Cynthia Graubart


Photographs by Christopher Hornaday
Published by Gibbs Smith
Distributed in the UK by PGUK 
RRP  £12.07

This is the book for those who cook for two and prefer not to eat leftovers for days, however the recipes can be doubled up if you are feeding a family.

About the Author:  Cynthia Stevens Graubart is an author and former television producer who began her culinary television production career with New Southern Cooking with Nathalie Dupree in 1985. She is the author of The One-Armed Cook, called the culinary version of What to Expect When You’re Expecting. Cynthia and her husband, Cliff, live in Atlanta, Georgia.

Here is my review of Slow Cooking for Two:
 
The Introduction covers the basics such as selecting a slow cooker, there is also a really useful section on all the additional equipment, mostly dishes and baking tins, that you can use inside your slow cooker eg mini loaf pan, ramekins etc.
I liked the little table of Conventional to Slow cooker timings which allow you to convert your own favourite recipes either from oven method to slow cooker or vice versa, and the requently asked questions section was full of useful answers. There is also a section with pantry ingredient suggestions.

Moving on to the recipes there is a selection of Soups from classic leek and potato to Kale and Kielbasa Soup.

In the Poultry chapter,  I was particularly taken with Lemon Chicken, Cacciatore - Style Chicken Thighs, Honey Ginger Chicken Thighs and Turkey Meatloaf with Basil and Mozzarella.

There are eight Beef and Lamb dishes including Braised Short Ribs, Stuffed Peppers with Mozzarella and Rosemary Lamb with Tomatoes.

Now we come to the chapter of genius: Double Dinners!  Cynthia uses Slow Cooker liners for this technique,  you can get them online, but I had some roasting bags and decided to see if they would work and they did.

The principle is to create two different meals using the same main ingredient and cook them in the bags side by side in the slow cooker.  One to eat straight away, the other decanted into a dish and chilled or frozen for later consumption.

Recipes Double Dinners include: Beef Bottom Round, this cut of meat we would call silverside, but Peppery Silverside really isn't as much fun as #1 Peppery Bottom Round #2 Fall flavoured Bottom Round;  Pot Roast, #1 Lime Pot Roast with Tomato Sauce #2 Vinegar Braised Pot Roast and the recipe I made:  Pork Tenderloin #1 Parmesan Crusted Pork Tenderloin #2 BBQ Pork Tenderloin

The chapter on Seafood has a limited number of recipes but includes a clever foil pouch Lemon Dill Salmon which takes just two hours on low in the Slow Cooker and a Shrimp in Herb Butter Sauce dish.

There are over 20 recipes for Side Dishes, who knew you could bake potatoes in your slow cooker? You probably did,  but I had no idea. Even mash can be made in the slow cooker, glazed carrots, roasted root vegetables, Polenta and Mushroom Risotto.  This is a really useful chapter with a lot of side dishesI wouldn't have thought of making in the slow cooker.

And so to Desserts, I have still to try making dessert in my slow cooker, it is always occupied with cooking my main meal!  However I am itching to have a go at Lemon Cake, Lemon Curd, Apple Crisp and Poached Pears.

For those who like to entertain there are some Dips and Appetisers that look simple to make and packed with flavour, including  Hot Cheese Dip, Kale and Artichoke Dip, Spicy Mixed Nuts and White Bean Spread.

The final chapter is all about The Basics and includes recipes for stocks, roasted garlic heads, Marinara Sauce and Cinnamon-Ginger Apple Sauce.


Pros: A good variety of innovative recipes which are clearly laid out and easy to follow.  Clever techniques like the double dinners make this a stand out recipe book. Most recipes have short ingredient lists and there's an excellent index and a metric conversion chart.  A few Notes pages are also included so you can write up your own recipes and variations.

Cons: no picture for every recipe, high predominance of meat based main dishes, not much for the vegetarian or vegan.

Pork Tenderloin (Double Dinners)

Liner #1 
Parmesan-Crusted Pork Tenderloin (serves 2)


Ingredients
1/2 of a 1 pound (450g) pork tenderloin or fillet
salt
freshly ground black pepper
1/4 cup honey
1 tbsp soy sauce
1 tbsp dried basil or chives (I used a couple of finely chopped spring onions)
1 clove garlic minced, or 1/2 teaspoon bottled minced garlic
1 tbsp olive oil
1/2 cup grated or shredded Parmesan cheese

1. Place pork tenderloin in the bottom of a slow cooker liner bag (or roasting bag)
2. Sprinkle liberally with salt and pepper
3. Stir together the honey, soy sauce basil, garlic and olive oil in a small bowl. Pour over the pork, sprinkle with Parmesan cheese and set aside.

Liner #2
BBQ Pork Tenderloin (serves 2)


Ingredients
1/2 of a 1 pound (450g) pork tenderloin (fillet)
Salt
Freshly ground black pepper
1/2 cup tomato ketchup
2 tbsp light or dark brown sugar
1 tbsp vinegar
1 teaspoon Dijon mustard
1 tbsp soy sauce
1/2 teaspoon chilli powder
1 clove garlic minced or 1/2 tsp bottled minced garlic
1/2 tsp onion powder (I didn't have any of this and left it out)

1. Place pork tenderloin in bottom of slow cooker liner or roasting bag.
2. Sprinkle liberally with salt and pepper.
3. Stir together the ketchup, brown sugar, vinegar, Dijon mustard, soy sauce, chilli powder, garlic and onion powder in a small bowl/  Pour over tenderloin.  Set aside.

To complete the recipe
1. Place both liner bags, side by side, into the slow cooker.  Drape each liner (closed) away from the other extending over the sides of the slow cooker.  I sealed the roasting bags with their closures and placed side by side in the slow cooker. 
2. Cover and cook on low for 6 hours.
3. Move two large, shallow serving dishes or bowls next to the slow cooker.  Remove cover and using pot holders or oven mitts, carefully remove each liner and its contents to its own serving bowl  Let the liner rest open and allow contents to cool slightly.  Remove the tenderloin from the liner using tongs and transfer to the serving bowl  Then grasp the bag, holding the top and cut a corner off the bottom of the bag, large enough to allow the remaining contents of the bag to be released over the pork and into the bowl.  Discard the liner.  Repeat with the other dinner.
4. Allow the dinner, not being served, to cool, and package in a resealable plastic freezer bag or container (remember to label it).
5. Before serving, taste and season again if required.

We ate the BBQ Pork Tenderloin, the meat was very tender and the sauce was delicious, feedback from himself was very positive.   I have put the Parmesan Crusted Pork Tenderloin away for another meal.  

If you would like to join the Slow Cooker Challenge and win a copy of Slow Cooking for Two by Cynthia Graubart then simply cook a BBQ style meal in your slow cooker, then please follow the challenge rules below and link up to the linky.

• Make your recipe in your Slow Cooker and post a photograph and the recipe, or a link to a recipe, on your blog
• Link to Farmersgirl Kitchen
• Use the Slow Cooker Challenge logo in your post
• If you use twitter, tweet your post with @FarmersgirlCook and #SlowCookerChallenge and I will re-tweet it to my followers AND post your post your pictures on a decicated Pinterest board.

Rules:

• Please do not publish recipes from cookbooks on your blog without permission, they are copyright.
• If you are using recipes from another website, please link to the recipe on the website rather than publishing the recipe.
• One entry per blog.
• Recipes must be added to the linky by the 28th of each month.

The winner will be chosen by Random Number Generator

 Natalie @StarCatch3r doesn't have a blog but wanted to join in The Slow Cooker Challenge with this delicious BBQ Shredded Chicken inspired by a recipe at Sugarlaws



And the winner is...No.4 Corina - Searching for Spice with Slow Cooked Pork in Tonkatsu

Labels: barbeque, BBQ, Double Dinners, giveaway, Pork, roasting bags, sauce, slow cooker, Slow Cooker Challenge, win

posted by Janice @ 06:30 25 Comments

CICCHETTI and other small Italian Dishes - Review and Giveaway!

write several books about Italian food, as well as the highly acclaimed Cured. Lindy speaks fluent
Italian, runs Italian cookery courses and has an in-depth knowledge of Italy and its gastronomy.
Her recipes are designed for people who enjoy cooking, eating and good company. Lindy writes a
blog, grown-upfood.blogspot.com, and you can follow her on twitter @lindywildsmith.



Worth Buying?
This is a well researched and produced book, just as you would expect from such experienced authors.  It's is a book that would be great for people who entertain and are looking for interesting and different appetisers or canapes.  I enjoyed reading and cooking from the book and there are a number of recipes which I have bookmarked to try, in particular the Chickpea Fritters which sound like they may be very like the Chickpea Chips I enjoyed in Cheltenham!


Cicchetti and other small Italian dishes to share
RRP £20
Published by Jacqui Small
August 2013

*Win a copy of CICCHETTI and other small Italian dishes to share by completing the entries on the Rafflecopter Widget*

To order Cicchetti at the discounted price of £16.00 including p&p*, telephone 01903 828503 and quote offer code JS227. Or send a cheque made payable to: Littlehampton Book Services Mail Order Department, Littlehampton Book Services, PO Box 4264, Worthing, West Sussex BN13 3TG. Please quote the offer code JS227 and include your name and address details. *UK ONLY - Please add £2.50 if ordering from overseas.
a Rafflecopter giveaway

I'm entering this post for Fab First Fridays  

Labels: book review, Chichetti, giveaway, Italian Cooker, Liguria, Lindy Wildsmith, stuffed eggs, stuffed tomatoes, Tuscany, Umbria, Valentina Harris, win

posted by Janice @ 13:44 12 Comments