Star Fruit Parcels For Fruitdrop

I was recently contacted by Fruitdrop asking if I would like to receive one of their fruit boxes and make a recipe from it. Fruitdrop deliver fruit, milk and snack boxes to businesses across the UK. We received a large (well, large for a family!) that would keep a family in fruit, if stored correctly for at least a week if not more. There were two large bunches of bananas, strawberries, selection of apples and pears, plums, peaches and oranges. I unfortunately forgot to take a photo of the box but you can see a selection of the fruit in the photos. It was all high quality and fresh as a daisy when it arrived. I highly recommend them if you are a small/medium business or even a large family who eats a large amount of fruit.

 The inspiration for my recipe for Fruitdrop is a traditional fruit pie however I wanted to put a bit of a twist on it, and make a fruit pie that would be suitable for children’s lunch boxes or after school snack time. You could even serve the fruit parcels warm with a dollop of cream or ice cream at a dinner party. The pastry star covers the join where the four corners meet and gives a neater finish. Thomas also loves stars and there is more chance he will eat these if I put star in the title! Feel free to miss out though if you like.

Star Fruit Parcels
Ingredients
For the pastry
  • 250g plain flour
  • 125g unsalted butter
  • 50g icing sugar
  • 1 egg
  • A splash of milk
  • Flour, for rolling dough out on
  • 1 egg, beaten to glaze and stick bits of pastry together)
For the filling
  • Selection of fruit of your choice (I used apples, oranges and bananas), finely chopped if required
  • Selection of seasoning’s to add addition flavour to the fruit if you like. (Cinnamon and sugar for apples, squares of chocolate for a chocolate/orange one and toffee sauce to go with a banana one – the choice is yours!)
Method
  1. In a food processor, blend the flour and the butter together until it looks like breadcrumbs. Add in the icing sugar and the egg and blend again until a ball of dough forms. Add in a small splash of milk to help form a ball of dough if necessary. Remove from food processor, wrap in cling film and set aside (not in the fridge) for about half an hour.
  2. Preheat the oven to 180 degrees Celsius. Once dough has rested, roll the dough out to a large rectangle shape. Then cut into squares about 8cm by 8cm, leaving a bit to cut out the decoration from. Turn the square round so looks like a diamond and put some filling in the middle. About tablespoon of the filling is enough or 2/3 orange segments or banana slices if using them and not chopped up fruit
  3. Paint the sides with the beaten egg and then stick the four sides together like you wrapping a present. Cut out a star (or other shape) from the leftover pastry and then place on top of the parcel, covering the join in the centre. Cover with the beaten egg.
  4. Place on a lined baking tray and bake in a preheated oven for 20-25 minutes until golden brown on top. Serve warm with custard or ice cream otherwise leave to cool and take to school/work for a lovely lunchtime treat.

For other recipes using fruit from Fruitdrop please see:

Ren Behan

Maison Cupcake

Lavender & Lovage

This recipe was commissioned by Fruitdrop.

CookBlogShare

My Dream Kitchen

One day I would love to be able to design my own kitchen from scratch. My kitchen would be in a farmhouse with views over a valley, with lots of animals and a river to look at, if I’m lucky. I would have my own homegrown produce in the garden with my own chickens and pigs for meat and eggs.

My kitchen would be large and spacious with plenty of room so that my family could watch or help me cook without getting under my feet. There would be a large kitchen table where we could eat and spend time together as a family, playing board games and helping the boys with their homework.

I would have to have lots of kitchen cupboards, all organised and labelled with a place for everything so I could get everything quickly and easily. I would like the units to be made out of wood with marble work surfaces, giving a real country kitchen feel but with practical easy to clean finish.

Moving onto my dream appliances, I would need to have a range oven with lots of hobs and oven space as I enjoy cooking for lots of people on a regular basis. It will also make cooking Christmas dinner for the masses easier too. I would love an American style fridge freezer so I can have lots of space to keep a whole pig or lamb, in joints in the freezer for our Sunday lunches. As I am an avid baker and cook in general, I would need to have a KitchenAid stand mixer and food processor so I could whip up a cake or even some curry paste, quickly and easily. As I am useless in the morning, I would need to have a coffee machine so I can get up happy and ready to face the day. I would love to have a wine fridge so I can have a glass of wine, whenever I wanted and have it served at the correct temperature. Overall, I just want my dream kitchen to be a happy place to be, where we can cook, eat and have fun together as a family.

What would be in your dream kitchen?

Disclosure: this is a sponsored post, however all words and opinions are my own

 

 

Discovering A Different Side To Chardonnay With Hardy’s

A little while ago, Hardys challenged me to lead a blind taste test with six different bottles of Chardonnay and discover really what it is all about. I am more of a Pinot Grigio drinker myself normally as I have always thought of Chardonnay has being a bit boring. However, Chardonnay is having a renaissance in the UK and is the number one selling white wine in the world. In 1990, the number of litres that were exported to the UK from Austrailia was 7.7m btts and this has now grown to 340.9m btts in 2012.

As I cannot taste test six bottles of Chardonnay by myself, (although I would give it a good go!) I invited my mom and stepdad along for dinner and the wine tasting. Stuart was given the job as chief wine pourer once I covered up the labels with tin foil so no one except for myself, knew which wine was which. I deliberately kept the food simple to allow the wine to be the star and because of having two young children, I do not really have the time for elaborate dinner parties anymore. We had rosemary and garlic focaccia to start, followed by roast chicken, new potatoes and salad and to finish, a mixed berry crumble and custard. I actually forgot to take pictures of the food (too much wine LOL!) so you will just have to cope with pictures of wine bottles instead.

The six bottles of Chardonnay are listed below in the order that we tasted them. I have included the our tasting comments for each bottle too.

Stamp Sparkling Chardonnay/Pinot Noir NV

They say: ‘house style of sparkling wine, showing complexity, flavour, softness and elegance.’

We say: ‘dry and crisp flavour’ ‘delicious – can I have some more please’

VR Chadonnay 2013

They say: ‘The Varietal Range (VR) is made up of uncomplicated, everyday wines that display true varietal character’

We say: ‘not too dry’ ‘most innocuous’ ‘rich and peachy’

Stamp Chardonnay/Semillon 2012

They say: ‘The Stamp range showcases the winemaker’s passion and skill for blending grape varieties from diverse regions’

We say: ‘very clear’ ‘not very exciting’ ‘a bit boring’ ‘floral’

Nottage Hill Chardonnay 2013

They say: ‘The range is known for its consistency, approachable style and balance’

We say: ‘excellent’ ‘very dry’ ‘my favourite so far’

William Hardy Chardonnay 2013

They say: ‘This range highlights Bill’s passion for blending wines. Bill is the chief winemaker and figurehead of Hardy’s today’

We say: ‘less dry and quite clear in colour’ ‘bland’ ‘not as good as previous one’

HRB Chardonnay 2010

They say: ‘It displays the typically vibrant characters of Pemberton combined with the with the wonderfully zesty, citrus flavours from the Yarra Valley to produce a fully flavoured yet restrained and elegent cool climate Chardonnay.’

We say: ‘very strong smell and taste’ ‘very overpowering’ ‘don’t like this at all’

 

Overall, we were all very surprised at how different one bottle was from the next. Who knew that bottles of Chardonnay could taste so diffrerent? Bar from the first sparkling bottle, the bottles were drank in price order from low to high with the lowest price bottle starting at £6.49 with the most expensive one at £16. I had already guessed from the label that the last one was the most expensive one and I thought I would love it. However, it was our least favourite and the most overpowering in flavour. It just goes to show that price is not everything! I will definitely look at Chardonnay now and will not always go to my default choice of Pinot Grigio every time I want to order or buy white wine.

Why don’t you try a few different bottles of Chardonnay and see if you look at it differently too?

If you would like to cook with white wine (and not just drink it!) then check out these amazing recipes:

French onion soup with comte cheese toasts

Pasta in a creamy mushroom and white wine sauce

Lemon and Basil Chicken

Pan fried John Dory with creamy mushroom and white wine sauce

Spaghetti Vongole

Disclosure: I received 7 bottles of Hardy’s Chardonnay for the purpose of this post. All opinions are my own or my fellow tasters.

 

 

A Brazilian Feast With Magimix

Moqueca & pão de queijo

Unless you have been living on Mars, you cannot have failed to notice that there is a lot of football on the TV at the moment. The world cup has been hosted in Brazil this year and as a result of that, I was recently challenged by Magimix to make a 4 course Brazilian feast using a Magimix CS 4200 XL Food Processor. This is a perfect meal that you could make all or part of to feed your mates as you watch the world cup final this weekend. My recipes below are not truly authentic but they do bring the taste of Brazil to your kitchen.

Magimix CS 4200 XL Food Processor

Magimix CS 4200 XL Food Processor

I have lusted after a Magimix food processor for ages so when I offered one for this task, I was on cloud 9! I have been using it for around three weeks now and am already completely in love with it. I have used as many functions as I can in the following recipes but I have hardly scratched the surface. I cannot wait to cook with it more soon. The food processor comes with a box of tricks which includes:

  • Extra large feed tube
  • 3 bowls
  • knife blade and a mini one for the smallest bowl
  • Blender mix
  • dough blade
  • egg whisk
  • 2 sizes of slicing discs
  • 2 sizes of grating discs

The food processor feels really solid and as long as I treat it with care, I am sure I will have it for a very long time. I am already eyeing up buying the creative kit and the dough bowl kit for it to extend the many kitchen jobs it can already do! Anyway, on with the recipes!

Pão de Queijo (Brazilian Cheese Bread)

Tapioca flour is quite chewy. The end result may not be to everyone’s taste. My husband loved it but I was not so sure. These are gluten free though which may make someone’s night!

Ingredients (makes 12 small buns)

  • 170g tapioca flour
  • 1 egg
  • 100ml whole milk
  • 50ml olive oil and extra for greasing tin
  • 70g hard cheese, e.g. cheddar
  • 1tsp English Mustard Powder
  • 1/2 tsp salt
  • 1/2 tsp pepper

Method

  1. Preheat oven to 170 degrees C and grease a cupcake/muffin tin with a bit of oil
  2. Grate the cheese in the 4mm grater and set aside
  3. Put all the ingredients in the main Magimix bowl and then blend using knife blade until combined
  4. Pour into cupcake/muffin tin and fill 3/4 way full
  5. Bake in the oven for 15-20 minutes until crisp on the outside but soft and chewy in the middle
  6. Serve warm with Moqueca (recipe below) or on their own as a pre-match snack!

Moqueca (Brazilian Fish Stew)

This recipe is not traditional as it does not contain coconut milk. However this recipe has a real fresh feel and the lime juice added in at the end, gives it a zesty kick!

Ingredients (serves 4)

  • 1 tbsp olive oil
  • 1 medium onion, peeled
  • 1 large pepper, colour of your choice with seeds and white bits removed
  • 1 jalapeño chilli, deseeded and finely chopped
  • 2 garlic cloves, peeled and finely chopped
  • 1 tin of chopped tomatoes
  • 150ml fish stock
  • 1 tsp sweet paprika
  • 500g cod loin, skinned and cut into 2-3 inch chunks
  • 300g prawns, peeled and de-veined
  • large bunch of coriander eaves and very tops of stalks, chopped
  • 1 lime
  • Salt and pepper, to taste

Method

  1. Using the small slicing disc, chop up the onion and the pepper in the Magimix medium sized bowl and set aside for a minute
  2. In a large pan, add the oil and allow to heat up. Add the onion and the pepper, and fry until softened.
  3. Once softened, add the garlic and the chilli and fry for a minute more.
  4. Add the chopped tomatoes, fish stock and paprika.
  5. If you would like a smoother finish to your stew, you could use the blendermix on your Magimix now before you add in the seafood.
  6. Once blended (if desired), bring back up to heat and then add the cod loin into the stew. Put the lid on and allow to simmer gently for a few minutes.
  7. After a few minutes, add in the prawns and allow to cook through for another couple of minutes.
  8. Once cooked, turn off the heat and add in the lime juice, coriander, salt and pepper then stir gently so you do not break up the fish too much. Serve in big bowls, eat and of course enjoy!

Churrasco Steak with Salsa and Coriander Rice

Churrasco Steak with Salsa & Rice

Churrasco Steak with Salsa & Rice

In Brazil, Churrasco (BBQ) is very popular. Usually after being cooked on the BBQ, meat is dipped in a salt brine. This recipe gives this feeling but with a less salty taste as the meat is marinated before cooking.

Ingredients (Serves 2)

For the steak

  • 4 garlic cloves, peeled
  • 1 tsp sea salt flakes
  • 1 lime
  • 2 steaks (I used sirloin)
  • salt and pepper

For the Salsa

  • 1 onion, peeled
  • 1 large tomato or 3/4 smaller ones
  • 1 pepper, colour of your choice
  • small bunch of coriander
  • 1 lime
  • salt and pepper to taste
  • 1 tbsp olive oil

For the rice,

  • 150g long grain rice, cooked according to packet instructions
  • small bunch of coriander, chopped

Method

  1. In the small bowl of the Magimix, blend the garlic cloves and the salt together until they form a fine paste. Add the olive oil and lime juice and blend them again briefly until combined. Pour over the steak and set aside at room temperature to marinate for an hour.
  2. Using the large grater attachment of the Magimix, chop up the onion, pepper and tomato(es) and then put in another bowl and add the lime juice, olive oil , salt and pepper. Set aside until ready to serve.
  3. Remove any excess marinate from the steak and cook on a preheated BBQ, griddle or frying pan for 3/5 minutes a side (depending on size of steak) for medium, remove and set aside to rest.
  4. Cook the rice according to the package instructions, then using a fork stir through with chopped coriander. Serve with the steak, salsa and a large glass of red wine!

Brazilian Inspired Strawberry & Lime Cheesecake Pots

Strawberry & Lime Cheesecake Pots

Strawberry & Lime Cheesecake Pots

This recipe is Brazilian inspired. It uses condensed milk which is a traditional Brazilian ingredient in desserts teamed with cream cheese to make the filling. The lime zest cuts through the richness of the condensed milk and turns it into a refreshing summer dessert. This recipe contains raw egg white so it is not suitable for pregnant women

Ingredients (Makes 4 little ramekins)

  • 12 digestive biscuits
  • 50g unsalted butter, melted
  • 100g condensed milk
  • 100g cream cheese
  • 1 egg white
  • 1 lime
  • 4 strawberries, hulled to decorate the top

Digestive Biscuits in the small bowl of Magimix

Method

  1. In the small bowl of the Magimix, break up the biscuits until they are a fine crumb. Add in the butter and mix again until combined. Put in the bottom of the ramekins and press down with a spoon to form a smooth base. Put in the fridge to set while you make the filling.
  2. Using the small bowl of the Magimix again, mix together the cream cheese and condensed milk until blended. Remove and set aside.
  3. Using main bowl of the Magimix and the egg whisk, whisk the egg white until thick and frothy. Gently fold into the egg white into the cream cheese and condensed milk mixture. Add the zest of 1 lime and then pour into the ramekins.
  4. Put in the fridge and leave until set. It will not set completely but there should not be much of a wobble. Top with a strawberry and enjoy!

The egg white being whisked in Magimix

I really enjoyed making these recipes and I hope you will too, whether you make them for the world cup or for a summer inspired feast, anytime in the year. The Magimix did make the job of creating these dishes much easier, however I designed them so they are easy to make, whether you have a food processor or not.

Saúde! (Cheers! in Brazilian Portuguese)

For more Brazilian recipes made with a Magimix, please see Kavey Eats:

Bolinhos de Laranja e Limão

Brigadeiro

Disclosure: I was sent a Magimix CS 4200 XL Food Processor to keep for the purpose of this post. All recipes and opinions are my own.

Tasty Tuesdays

#recipeoftheweek

#lovelunchagain with Philadelphia

I was recently challenged by Philadelphia to make a simple lunch dish using their original cream cheese that you could easily put together at your desk or in two minutes before you leave for work in the morning.

I decided to make one of my favourite combinations; ham, cheese and mustard but to take up to another level and make lunch a bit different, I have served it in a croissant. This is so simple to make, it is hardly a recipe.

Ham, Cheese and Philadelphia Mustard Croissant

Ingredients

  • 1 croissant, sliced in half lengthways
  • 3 tablespoons of Philadelphia Cream Chese
  • English Mustard, to taste
  • Slices of ham and cheese (I used Cheddar)

Method

  1. Mix the Philadelphia cream cheese and English mustard together and then spread on both sides of the halved croissant
  2. Put slices of ham and cheese on top and then put the top half of the croissant on
  3. Eat and then enjoy! If you are at home or near an oven, you could heat the croissant up until the cheese has melted to give a toasted sandwich feel to the dish

Disclosure: I was sent vouchers to purchase the Philadelphia to make this recipe


 

 

A Day at Brompton Cookery School

Marcus, Daniel and I

A few weeks ago, I was lucky enough to spend the day at Brompton Cookery School in Shropshire. I was kindly invited by the BBC Good Food Show as I am part of their blogger community. The cookery school is run by Marcus Bean and his wife, Jenny. Marcus is hosting the supertheatre at the BBC Good Food Show Summer which starts tomorrow.

Marcus showing us around the garden

Marcus’ house and B&B

After arriving at the cookery school and meeting my fellow BBCGFS community bloggers along with Katy and Flo from the BBCGFS team, we were taken by Marcus on a tour of his very extensive garden. Unfortunately, Daniel woke up at this point so I did not fully hear everything Marcus was saying, however his house and garden are absolutely gorgeous and full of many inspiring and unique items that would encourage any cook to get in the kitchen.

Rob showing us how to make bread

Back at the cookery school, we were given a bread making demonstration by Rob Swift, of Swifts Bakery who regularly teaches classes at the school. He had brought a large amount of bread dough with him and much of the session was spent with Rob showing us the many different types of bread you can including rolls, tin loaves, and Twist breads. I hope to make one of these soon to show you how to make a simple and impressive bread.
Once Rob had completed his demonstration (and we had asked a million questions!) it was time for us to do dirty work and make some bread ourselves. I decided to make a ******** (I have forgotten the name! – baby brain! I will update the post as soon as I remember) as I am a great lover of pizza and this seemed to be great alternative and would be perfect to share at a picnic or BBQ. It was also simple to make which was good for my sleep deprived brain!
After our bread had baked and was cooling, we sat down to a delicious lunch kindly provided by the cookery school and a selection of producers who will be at the BBCGFS this year. While Rob had been doing his demonstration, Marcus had whipped up two asparagus quiches with wild garlic pastry, a glazed ham and a chocolate mousse with honeycomb for pudding. We also had a selection of breads from Swift’s Bakery, some Cheese from Mr Moyden’s, some Great British Sauces, a selection of products from The Garlic Farm and lots of tomatoes from The Tomato Growers Association to name a few. Lunch was amazing and it was wonderful chatting to so many like minded people.
As it was Marcus’ birthday, we had a mini blogger bake off and I made a rather large chocolate cake for you. Unfortunately I did not win the bake off but it was still a great chocolate cake. More to follow in my next post soon. At the end of a fun and busy day, we left with full tummy’s, heavy goodie bags and enough bread as we could carry.

Rob and Daniel

Duscosure: I was invited to the cookery school as a guest of the BBC Good Food Show. We received samples of products in a goodie bag at the end of the day. All opinions are my own. If you use the code above to purchase ticket(s) to the BBC Good Food Show, I will earn a few penny’s.

 

 

 

 

 

 

 

 

 

 

Win Tickets to the BBC Good Food Show Summer!

summerlogowithlexus

The BBC Good Food Show Summer returns to the NEC Birmingham from the 12th-15th June, promising to be one of the best days out of summer 2014! With an array of well-known brands, kitchen appliances and gadgets, a spread of the finest local and regional produce to shop from, and the best in live cooking, book signings and tastings all under one roof, visitors can expect a food experience like no other.

Highlights will include:

The Supertheatre – Following the success of last year, all advance tickets include a free seat in the Supertheatre where visitors to the show can see live cooking demonstrations from some of the best and most loved food stars in the country, including The Hairy Bikers, Paul Hollywood, Mary Berry, James Martin and John Torode. This year, we will see Michelin-starred chefs go head to head for the Michelin Star Challenge.

NEW! Tom Kerridge hosts Saturday Kitchen Live – This year the ever popular Saturday Kitchen Live sessions in the Supertheatre on Sunday 15 June will be hosted by two-Michelin-starred chef Tom Kerridge with wine expert Peter Richards. Special guests this year include fellow Michelin-starred chef Atul Kochhar.

NEW! Summer Kitchen – Hosted by Lisa Faulkner, this brand new stage will see fresh faces, renowned chefs and winners from your favourite TV programmes.

NEW! BBC Good Food Kitchen – Serving up delicious dishes from the BBC Good Food recipe collection matched with superb wine options in a fine dining setting.

Good Food Bakes & Cakes Village – Dedicated to all things baking, this is the perfect place for all baking enthusiasts. Pick up tips and recipe ideas and buy everything you need to bake like the experts.

Producers’ Village – The Producers’ Village is a huge speciality food market at the heart of the show, packed with small artisan producers, Good Food Champions, and Bursary Award Winners who pride themselves in the quality and provenance of their produce.

Shopping – Pick up wonderful, innovative gifts and kitchen gadgets from the many exhibitors at the show, who will be demonstrating their products.

BBC Gardeners’ World Live – Tickets to the show include free entry to BBC Gardeners’ World Live where you can see gardening experts including Monty Don, Carol Klein, Joe Swift and Diarmuid Gavin live on stage sharing their expertise.

NEW! Chef’s Kitchen Garden Containers – BBC Gardeners’ World Live have teamed up with the BBC Good Food Show chefs to bring you 10 Chef’s Kitchen Garden Containers. From Mary Berry’s edible flowers to The Hairy Bikers Asian Inspiration and James Martins Herbs for flavouring meat, there’s no shortage of ideas for growing in pots.

You can win one of two pairs of tickets to the show by using the Rafflecopter widget below. Competition closes Midnight on Sunday 8th June 2014.

a Rafflecopter giveaway

Product Review: Jus Rol Croissants, Pain Au Chocolat and Garlic Bread

I was recently contacted by Jus-Rol to see if I would like to try a selection of their products. I always use their pastry whenever I make pies, tarts and so on as I am really bad at pastry. It is my one major weakness in the kitchen!! Therefore, I decided to try other products within their range. I decided on the Pain Au Chocolat, Croissants and Garlic Pizza Bread.


I tried the Pain au Chocolat and croissants one morning when a friend came over. You have to get the dough out of the tin and roll the croissants and Pain Au Chocolat yourself. This was very easy and only took a couple of minutes before putting them in a pre-heated oven. I slightly overcooked them as I was chatting to my friend but they were still very flaky, buttery (not sure if this is a word!) and delicious! I would definitely cook them if I had people staying over and needed to cook them something delicious as the smell of them cooking would wake them up happy I am sure.
I tried the garlic pizza bread a few nights later with Stuart. We were impressed with the quality of bread. It tasted nearly like homemade pizza however we were very disappointed by the lack of garlic butter that actually stayed on the bread. Most of it ended up on the baking tray unfortunately and the bread ended up being quite dry. It was very easy to cook and I am sure I would use it again if a way could be found to keep the garlic butter on the bread. Could they change the shape perhaps or create a crust on the bread to help keep the butter in? Stuart suggested pricking the bread with a fork so there are holes there already which the butter can seep through.
What do you think of a Jus-Rol products?
Disclosure: I was sent some vouchers to try the products. All opinions are my own. I was not required to write a positive review.

 

Family Fever

It’s Cheaper To Be A #MorrisonsMum!


I have a confession to make, despite doing most of my food shopping at a major supermarket beginning with a 'T', my favourite supermarket is actually Morrisons. However, I have about five of the 'T' supermarkets (Express and Extra branches) within 10 minutes drive of my house while my nearest Morrisons is 20 minutes away, therefore you can guess who mostly gets my business. I was very happy when Morrisons started doing home delivery recently and I am trying to do most of shopping through them that way.
I was very happy recently when Morrisons in partnership with BritMums sent me some vouchers so we could try out their new 'I'm Cheaper' promise. Morrisons have cut prices on over 1000 products and if it says 'I'm Cheaper' then it is staying cheaper forever. We loaded Thomas and Daniel in the car and went shopping on the Saturday morning of Bank Holiday weekend to our nearest large Morrisons in Rubery, South Birmingham.
The Shopping Experience

We started our shopping trip with a trip to the store cafe and a Full English Breakfast (the hubby and I had been out the night before!!) and were amazed at how fresh and delicious the breakfast was. We will go back there again for a meal that's for sure!
As ever at Morrisons, I was very happy with their large range of seasonal vegetables and the excellent way the fruit and vegetables are kept fresh by a water sprayer. On our way round the store, we saw fresh bread being baked and cakes being finished and packed in store too. The 'I'm Cheaper' shelf labels were everywhere too. All the staff were polite, helpful and very friendly. The baby changing area was very clean and the parent & toddler spaces were well signposted.
The Food
The meals we had were (cost per serving in brackets):
Sausage Sandwich (£1.60)
Chicken Noodle Stir Fry (£2.50)
Roast Chicken Sunday Dinner (approx £3)
Salmon, New Potatoes & Salad (approx £3)
Asparagus and Poached Eggs (£2.23 – I used the entire bunch in 1 serving)
Chocolate Brownie Tart (£1)
Overall, we were very impressed with all of our shopping. Everything was fresh and delicious. The roast chicken, salmon and chicken breasts were all purchased as part of the 3 for £10 deal. This means that if you have a meat-free night and used leftovers for a couple of nights then you could get all your families meat for a week for £10. A bargain!! The salmon portions were slightly small but the chicken (both types) was fine. Our total shopping bill came to £98 and that included a couple of bottles of wine, some store cupboard essentials and some steak for the freezer. I would love to go back to Morrisons when we have a big meal planned as I am sure we would save loads! The last bank holiday weekend was spent doing DIY so hence the lack of interesting meals!
Shopping is exhausting for some!!

Disclosure: I was sent vouchers to pay for my shop. All opinions are my own. I was not required to write a positive review

 

#teamhonkbakeoff – Mr B’s Hidden Red Nose Cake

You may remember that a little while ago, I took part in the Team Honk relay and was one of 200 plus bloggers taking a baton from Lands End to John O'Groats. Well my, Great Bloggers Bake Off friends and I decided that we would like to help Team Honk in the only way we can and host another bake off to raise funds for Sport Relief.

So, without any further ado, I present my 'Mr B's Hidden Red Nose Cake'. Mr B was the nickname the baton was given as he travelled across the country. The cake is a Victoria Sponge Cake with glacé cherries inside (the red noses!) sandwiched together with strawberry jam and decorated with a picture of Mr B, with three stars to represent England, Scotland and Wales. Here is how I made it:

Mr B's Hidden Red Nose Cake

Ingredients

  • 175g unsalted butter, at room temperature
  • 175g caster sugar
  • 3 eggs
  • 175g Self-Raising Flour (take a tablespoon of the measured flour out into a separate bowl and mix the glacé cherries with it)
  • 1 teaspoon baking power
  • 1 teaspoon Vanilla Extract
  • 100g glacé cherries
  • 3/4 jar of Strawberry Jam, for the middle and to help stick icing
  • 750g red fondant icing
  • Icing sugar, to help roll out fondant icing
  • Selection of coloured icing for the decoration including blue for the baton and yellow for the stars

Method

  1. Grease and line two 8 inch sandwich cake tins
  2. In a bowl, cream the softened butter and sugar together. Add the eggs and the flour and mix lightly until combined. Gently fold in the baking powder, vanilla extract and cherries. Divide the mixture evenly between the two tins and bake in a preheated oven at 180 degrees C for about 25 minutes or until a knife comes out clean when inserted into middle of both cakes
  3. Leave the cakes to cool completely in their tins. Once cooled, sandwich together with the majority of the strawberry jam. Leave behind a bit to stick the fondant icing to the cake.
  4. Once sandwiched together, using a pastry brush, cover the cakes in the remainder of the jam.
  5. Roll out the red fondant icing, using icing sugar to prevent sticking to a round circle bigger than the cake. Using the rolling pin, place the icing over the cake and use a cake smoother to smooth out the icing. Trim away any excess.
  6. Using the other fondant icing colours, cut the out the shape of the baton and long strips of different coloured icing for the ribbons. Use a star cutter to cut out the three stars. Stick them on cake using a tiny bit of water. Admire your handiwork, eat and of course enjoy! Feel great about yourself for supporting a much worthy cause!!*

*the cake was decorated at 11pm at night after 3 hours sleep the night before, and after the bedtime from hell routine from Thomas followed by two glasses of wine! It is probably not my best work but I am very happy I made it and supported the amazing work of Team Honk again :-)

Mummy Mishaps

 

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