Friday, February 27, 2015

Lovepickle: Review

Lovepickle assortment of Indian pickles

We've been trying a selection of Love Pickle Chilli Tomato Pickles which are crafted in South Yorkshire. The ingredients are sourced locally wherever possible and the pickle is made from tomatoes, fresh chilli, ginger, garlic and various spices. They are available in mild, medium, hot, very hot and super hot. For fans of Indian or spicy food these will make the perfect accompaniment.

Lovepickle started out in 2013 and have won a Great Taste Award and a National Chilli Award for Best Pickle. Launched by Michael Sohel who gave up his career in the City to create his own brand of a unique chilli tomato pickle that he and his family had been enjoying for years.

Textures of different jars of Indian tomato chilli pickles
Premium pickles that deliver on taste, texture and appearance

I like spicy food with heat but I'm on level 1 of the chilli heat thermometer so hubby had to do the majority of the taste testing. I tasted mild, when I removed the lid the aroma was outstanding, I really enjoyed the zing, spiciness and textures. Hubby warmed up a naan bread and ate this with the mild, medium and hot, he said the pickles are very impressive and will make a fabulous accompaniment to the next Indian meal I make for him.  The super hot pickle is being passed onto a friend who is a huge chilli fan, can take the heat, loves artisan products and we know he will become a Love Pickle fan too.

Available in 180g jars they can be purchased online or from independents across the UK.

Disclaimer:  We were sent the products for review.

Thursday, February 26, 2015

Giveaway - The Hummingbird Bakery Life is Sweet

Life is Sweet Cookbook

You can't help but fall in love with a cookery book which has 100 original recipes for happy home baking. This book is the fourth cookbook written by Tarek Malouf, famous for opening The Hummingbird Bakery in London back in 2004.

Most of us are familiar with the American cupcake and red velvet cake but there is so much more to tempt us. This book has an amazing array of authentic American baked goodies, including cakes, cupcakes, bars, cookies, pies, bread pudding, ice cream and pancakes. The recipes are for the novice through to the adventurous baker.  There are some show stoppers including a red velvet crepe cake, layer cakes to wow all of us and what I predict is going to be one of the most popular bakes from this book......Red Velvet Brownies!

I made Ozark Pudding cake, which apparently gets it's name from the Ozark Mountains in Missouri and Arkansas, this is one of those baked-in-a-skillet cakes and was supposedly a favourite of President Harry S. Turner.  The pudding is on the delicious side of gooey, the edges are crisp, chewy and fabulous. The pudding is best served warm accompanied with a dollop of ice cream, well that's my recommendation!  If you've got a couple of eating apples going spare and a few store cupboard ingredients then this pudding can be made in next to no time at all.

Ozark Pudding Cake
I made my pudding in an ovenproof frying pan - and it turned out fine

Now for the fun part - I have one copy to give away, all you have to do is enter by doing one or all of the following:

1. Like - Kitchen Delights on Facebook and like, share and comment on the photo of the Life is Sweet book pinned onto my page.

2. Follow on Twitter @MaggieFoodie and Retweet The Hummingbird Bakery Cookbook #WinLifeIsSweetKD on my Twitter feed.

3. Or email - with the subject line: Win Life is Sweet and include your name.

The competition is open to UK residents only and closes at midnight Tuesday, 31 March, 2015 and
the winner will be announced here shortly afterwards on this posting and on both my Facebook and Twitter Page.

Good Luck!

Tuesday, February 24, 2015

Potato Dauphinoise - Cooked in a Steam Combination Oven

Potatoes cooling down
Fresh from the oven, golden and gloriously crisp
This recipe is a bit of a cheats version of the classic potato dauphinoise that we all know and love. It's not quite so indulgent because the usual double cream and Gruyere cheese are substituted with stock and whipping cream. Once cooked and cooled the finished dish can be cut into portions, frozen for a rainy day and reheated in the oven.

Recipes that I make on a regular basis are now being cooked in the steam combination oven and layered potato is particularly successful because it cooks through quickly and evenly without drying out.

Layered potatoes
The potatoes have all been neatly layered,
 the stock and cream poured over, seasoned
 and dotted with butter ready for the oven
layered potatoes which are nearly cooked
The potatoes are nearly ready
 and most of the liquid has been absorbed,
 they are now ready for a grating of cheese and returned to the oven
Showing layers of cooked potatoes
Sadly, one of my favourite pastimes is admiring layers of potatoes!
You will need:  an 18cm square metal tin double lined with baking paper and non-stick baking foil

750g floury potatoes
150ml chicken stock
100ml whipping cream
salt and black pepper
few pieces of butter
25g mature Cheddar cheese

Method for cooking in a conventional oven - for a steam combination oven please refer to your manufacturer's instructions for similar recipes.

1. Preheat the oven to 220ÂșC.
2. Pour the chicken stock and cream into a jug and mix together.
3. Peel the potatoes thinly on a mandolin and place into a bowl of water.  Tip into a colander rinse with cold water.  Tip the potatoes onto a tea towel and dry.
4. Layer the potatoes into the tin, alternating with the liquid and seasoning each layer until all of the potatoes are used up.
5. Place small cubes of butter on the top of the potatoes and place a piece of foil over and cover tightly. Bake for 30 minutes.
6. Remove the foil and return to the oven for 35 minutes until tender. Sprinkle over the cheese and return to the oven for another 10 minutes until golden and bubbling.
7. Cool slightly and cut into portion size servings.

Potato Boulangere

Disclaimer:  The steam combination oven is a private purchase.