Friday, April 18, 2014

Win a Tastecard Membership For a Year!

Are you a foodie who loves to go to restaurants? Fancy getting a delicious 50% off, or 2 for 1 meals at thousands of restaurants for a year? If this sounds like you then you'll love this competition.

Kitchen Delights has partnered with tastecard to bring you the opportunity of winning a free tastecard for a year. One lucky winner will be selected at random and will receive a free tastecard valid for a year (worth £79.99). What's more, everyone who enters will receive a tastecard valid for 1 month absolutely free!

So if you'd like to join the dining revolution and eat out on the cheap at big name restaurants including Prezzo, Zizzi and Pizza Express, just follow the instructions below.

How to Enter
Simply click on the following link and enter your name, email and address.

The closing date of the competition is 30th April, 2014 and cards will be dispatched shortly afterwards.
  • By taking part you must agree to all tastecard terms and conditions as outlined on their competition page.
  • Kitchen Delights cannot be held responsible for entries or cards not received and we are unable to enter into any correspondence. 
Disclaimer:  Kitchen Delights was sent two tastecards for promoting the competition.

Thursday, April 17, 2014

Berry Bros. & Rudd - Wine Club Launch

The Napoleon Membership Package
Photograph courtesy of Berry Bros. & Rudd
@PaulFoodie attends the launch of a very special wine evening.........

What a treat I had recently, I was very kindly invited to the launch of the Berry Bros & Rudd new wine club.

Berry Bros. & Rudd is one of those really old and beautiful shops in London that I have wanted to visit for a long time but never quite got round to.  It was thrilling to finally have a good snoop around this prestigious store.

The outside of the store - a stones throw from St James's Palace
The shop has a fascinating history –  the shop opened in 1698 by a lady called Widow Bourne and has been at the same location, 3 St. James’s Street, London for over 300 years! What’s even more amazing is that it continues to be owned by the Berry and Rudd families all these years later.

With Champagne in hand, we were shortly taken into the belly of the building where you get to see the great reserves of wine including those dating back to 1840 (covered in a fine sprinkling of dust as you might expect). It was also the place where Napoleon III – a friend of George Berry – during the Chartist riots of 1838 went into exile (well chosen don’t you think?)

Part of the wine reserves
It’s with this rich history that they’ve launched four wine packages themed around its history including the Napoleon membership. In this particular case, you’ll receive wines from Bordeaux and Burgundy as well as other classics from around the world.

With the guiding hand of Berry Bros. & Rudd - you’ll never be stuck for a good bottle of wine again if you take out one of the membership options. With prices from £120 per case for the ‘Bourne Membership', every other month you will receive a 12 bottle case –  which equates to £10 per bottle, for well selected wines by this country’s oldest wine merchant.

For more information about the wine club visit
To learn more fascinating facts about the shops history visit

Disclaimer: Kitchen Delights was invited to the event courtesy of Berry Bros. & Rudd

Thank you for a very informative evening.

Wednesday, April 16, 2014

Easter Egg Cupcakes - Recipe

Easter Egg Cupcakes with Smashed Eggs
The blogosphere is on overload with Cadbury Creme Eggs recipes, but alas I'm not a fan of the Creme Egg.  The photographs and recipes I've seen though are enough to make me wish I was a Creme Egg fan.

I've used my favourite chocolate filled eggs because I'm happy that I can decorate my cakes and eat the eggs at the same time.

I made some of the cupcakes in muffin cases and others in a friand tin.

Makes: 12 chocolate cakes
You will need: 150g softened unsalted butter, 150g caster sugar, 150g self-raising flour, 1 teaspoon baking powder, 25g cocoa powder, 3 eggs

1. Line a 12 hole muffin tray with paper cake cases. Put all the ingredients in a bowl and beat for 2 minutes. Divide the mixture among the cases.
2. Bake in a preheated oven, 180°C for 20 minutes until they are risen and just firm to the touch. Transfer the cakes to a wire rack to cool.

Chocolate Fudge Icing

You will need: 25g unsalted butter, 15g cocoa powder, 175g icing sugar, 2/3 tablespoons of milk.

1. Melt the butter in a small saucepan. Stir in the cocoa powder and cook, stirring for about 30 seconds until smooth. Remove the pan from the heat and gradually stir in the icing sugar and milk, mixing until smooth.
2. Return to the heat for 1 minute, stirring until it has a glossy pouring consistency, if it is too thick add a teaspoon of milk. Quickly spread the icing over the cakes whilst it is still warm. Top with mini eggs.

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