tasteybuds

Pure Indulgance

2009-07-12T05:44:00.000-07:00

White chocolate berry cheesecake (serves 8-10)

Ingredients
2 x 150g bars white chocolate
2 x 300g tubs soft cheese (we used Philadelphia)
284ml pot double cream
50g caster sugar
170g punnet raspberries
5 tbsp raspberry jam
85g amaretti biscuits
200g small strawberries
a few blueberries (optional)

Break the chocolate into a glass bowl, then put it over a pan of just simmering water to melt, making sure the bottom of the bowl doesn't touch the water. Line a lightly oiled 900g loaf tin with cling film.

Whisk the cheese, cream and sugar together, preferably with electric beaters, then stir into the almost-cool melted white chocolate until well combined.

Stir 50g raspberries with 2 tbsp of the jam. Spoon half the cheese mixture into the loaf tin, then spoon the jammy raspberries down the centre. Top with the rest of the cheese mixture, level the top, then press in the biscuits. Cover and chill for 6-8 hrs or overnight.

Set aside about 6 strawberries. Halve the rest, then warm in a pan with the remaining jam until soft. Whizz in a food processor or with a hand blender, then rub through a sieve to remove the seeds and make a sauce. Add a drop of water if the sauce is too thick.

To serve, carefully turn the tin onto a plate, lift it away and strip off the cling film. Halve the remaining strawberries, then arrange on top of the cake with the remaining raspberries and blueberries (if using). Pour over a little sauce and serve the rest separately for drizzling over.

Essential Italian Recipe

2009-07-12T05:04:00.000-07:00

Tomato & Rocket bruschetta
Serves 4 as a starter, and ready in just 15 mins

Finely chop 2 garlic cloves, then put in a bowl with 4 large vine-ripened tomatoes, deseeded and roughly chopped, and 2 tbsp chopped fresh basil leaves. Stir in 2 tbsp extra-virgin olive oil, season and set aside.
Brush 4 ciabatta slices on both sides with extra-virgin olive oil. Heat a griddle pan over a high heat, then grill the bread for 1 minute on each side until charred. Halve 1 garlic clove, then rub one side of the bread with the cut side of the garlic.
Pile the tomato mixture on top of the grilled bread. Top with a handful of rocket leaves, drizzle with a little oil and balsamic vinegar, and garnish with Parmesan shavings.

The Good Food Show

2009-06-22T14:33:00.000-07:00

This year I had the good fortune to go to the BBC Good Food Show in Birmingham. It was a fantastic day, we got to see a number of great chefs...

James Martin

The lovely Rachel Allen, who also signed her books for us!

And the Hairy Bikers, who were an absolute whirlwind of fun!

If you get the opportunity to go to any of the shows I would recommend it, there is so much to see, do and try, not to mention the bags full of freebies and offers.

A foodie haven!

National Chip Week 9th - 15th Feb

2009-02-13T01:15:00.000-08:00

Wishing you all a very Happy Valentine's Day during National Chip Week!

Great Offer from Delicious

2009-02-06T05:25:00.000-08:00

I used to regularly subscribe to Olive magazine and have been an avid fan for a few years now. This year I decided not to renew my subscription, instead, in the name of the credit crunch, I was going to look through my old copies each month for inspiration. I thought it would be a good opportunity to try some of the recipes that I didn't try the first time round.

However it wasn't long till I fell off the wagon and yearned for my monthly food treat. I get ridiculously excited when I get home and see it sitting on the mat. Anyway when I was browsing the Delicious website, I came across an offer that cannot be missed.
6 issues for £9.99 with a free oven pan.

This week's offer is even better.
Six issues for just £6.00

More details can be found here
http://www.deliciousmagazine.co.uk/content/home_1

Free Range Review

2009-02-06T04:49:00.000-08:00

Another great little website you've just got to take a look at. Free Range Review is a cracking site where you simply type in your postcode and it comes back with a whole list of local foodie shops and markets for you to head off to and investigate. Once you've been you can rate the places too.

I've discovered a farmers market close to me so I know what I'll be doing this weekend!

Eat the Seasons

2009-01-29T03:34:00.000-08:00

I'm very much into eating seasonal foods, and recently my friend Nicola, a fellow foodie, pointed me towards this eat the season website. Its updated weekly with all the different seasonal foods, along with tips and recipe ideas too.

They also have this great little device called a cook book companion which maximises the usefulness of your cookbooks!

Happy Chinese New Year

2009-01-26T12:04:00.000-08:00

As it is Chinese New Year on 26th January, I wanted to join in with the festivities but was short on time. Here is a quick dish that is full of Eastern feeling...

Chicken with Cashew Nuts

Ingredients

300g chicken breast - sliced
120g roasted cashew nuts
Oil
6 cloves of garlic
2 sliced onions
Handful of mange tout - sliced
1 red pepper - sliced
2 red chillies - sliced
120 mls chicken stock
6 spring onions
Sliced coriander leaves

Sauce
2 tablespoons oyster sauce
1 table spoon soy sauce
1 tablespoon fish sauce
2 teaspoons sugar

Put the oil into the wok, add the garlic and chicken. Cook until the chicken starts to colour. Add the onions, mange tout and red pepper. Stir fry for for three minutes. Add the stock and sauce ingredients, then add the cashew nuts and combine. Finally add the spring onions and coriander herbs and toss through.
Serve with rice or noodles or as part of a larger banquet.

Crushed raspberry creams

2009-01-18T07:08:00.001-08:00

This is such a light, refreshing pudding. Deceptively creamy but low in fat, and only take a few minutes to assemble.

Ingredients (serves 4)

2 punnets raspberries
50g golden caster sugar
3 meringue nests - broken in to large pieces
200g tub half-fat créme fraîche
150g tub fat-free Greek yoghurt

In a bowl stir a sprinkling of the sugar in with the raspberries, crushing them very slightly as you stir, but still leaving them more or less whole.

In a separate bowl, fold the créme fraîche and yoghurt together with the remailing sugar and the meringue pieces.

Divide the raspberries among four glasses and top with the creamy meringue mixture. They can be eaten straight away or kept in the fridge for up to 4 hours.

I topped them off with an Egyptian strawberry - as I also bought a punnet of those too.

Quick tasty starter

2009-01-18T06:43:00.000-08:00

This is a great little starter that's so quick and easy to put together.

Ingredients (serves 4)

Handful fresh basil
4 tbsp olive oil
12 spears asparagus
6 sliced prosciutto or parma ham
4 large eggs
1 tbsp white wine vinegar

Roughly chop the basil and mix into the olive oil, set aside.

Wash and snap the bases off the asparagus, then blanch in a pan of boiling water for 2-3 minutes. Cut the dry cured ham lengthways then wrap each spear in one of the half slices.

Put a fresh pan of water on to boil with the white wine vinegar and place a griddle pan on the hob to heat up. Once the griddle pan is hot, place the asparagus on, turning as the ham crisps up. Once the water is boiling, crack 2 of the eggs in - one at a time, trying to keep them apart, turn down the heat to a simmer and leave to poach - this should take 3-4 minutes. Once done remove from the water and place on some kitchen towel to absorb the excess water. Repeat with the other 2 eggs.

In the mean time drizzle the basil and oil mix onto your plates and divide the griddled asparagus equally. Place the poached eggs on top and serve. The yolk should ooze out once pierced.

White & Black puds

2009-01-18T06:17:00.000-08:00

Individual white chocolate sponge puddings with a hidden molten dark chocolate centre.
They aren't as difficult as I first thought it would be. Although I did make difficult for myself because I decided to make homemade focaccia bread at the same time.

Ingredients

100g white chocolate
175g unsalted butter (plus extra for greasing)
150g golden caster sugar
3 large eggs
250g self-raising flour
1/2 tsp vanilla extract
About 4 tbsp milk
75g plain chocolate
80ml double cream
* Pouring cream to serve

Make the filling 30 minutes before making the sponge mix. Melt the plain chocolate with the cream in a bowl over a pan of simmering water. Stir until smooth. Remove from the heat and pour into an ice cube tray to make 8 cubes, and chill for 30 mins.

Preheat the oven to 180°C/Gas 4. Put the white chocolate in a bowl over a pan of simmering water to melt. Stir until smooth, remove from the heat then let it cool.

In a large bowl, beat the butter with an electric whisk until creamy, then gradually beat in the sugar. When light and fluffy, gradually beat in the eggs. Fold in the flour and a pinch of salt, followed by the melted chocolate, vanilla and enough milk to give a dropping consistency. Grease 8 x 150ml dariole moulds and half fill each with the mixture. Add a chocolate cube to the centre of each mould, then top up with the sponge mix so that each mould is 3/4 full.

Stand the moulds in a roasting tin, and bake for about 25 minutes, until just firm. [TIP : If they start to brown too much, cover them loosely with foil]. Turn the puddings out onto plate - you may need to run a knife round the edges first. Pour over cream to serve.

New year, new produce

2009-01-18T05:52:00.000-08:00

January, the month to start afresh, make and break your new years resolutions and start a diet that'll probably last 2 weeks at best. But if there is one thing I'd say try and keep to, it's have a go at incorporating more seasonal food into your dishes. You'll be amazed at the additional flavour these foods can bring at their peak.

Rhubarb : Traditionally very tart, but stew it with plenty of sugar for a crumble or mixed with raspberry yogurt on top of crushed ginger nut biscuits and you've got yourself a sweet delight

Crab : The brown crab is full of succulent sweet flesh and is readily available

Carrots : Reaching their best in around May time, they're still very good this time of year. With their earthy tones, they taste great in a cockle warming casserole this time of year

Winter Turnips : This wonderful root vegetable is actually part of the cabbage family and a great source of vitamin C. Get it in a hearty stew

Goose : Its your last call for goose, great alternative to chicken or turkey, get them while they're fat!

Also good now are : Leeks, Beetroot, Kale and Red Cabbage

Keylime pies

2008-12-30T04:19:00.000-08:00

This is a great little recipe I found on the side of a condensed milk tin. You can either make one large pie, or 6/7 little ones if you have individual loose bottom tins.

Ingredients

85g (3oz) butter
250g (9oz) gingernut biscuits or digestives, crushed
405g can Condensed Milk Light
finely grated zest and juice of 5 limes
450ml (16fl oz) double cream
85g (3oz) bitter chocolate (70% cocoa solids), melted

In a saucepan, melt the butter, and stir in the crushed biscuits, making sure they are fully coated with the butter. Press the mixture into a 9in loose bottom tin (or individual tins if you're doing small ones like I did). Then place in the fridge to set while preparing the filling.

Whisk together the lime juice, zest, double cream and condensed milk, until thick and creamy. Spoon over the chilled base and place in the fridge for at least an hour. Then remove from the tin and place on a serving plate.

Melt the chocolate, and drizzle over the top and leave to set, (I forgot to take a picture after the chocolate step - sorry, but you get the picture).

Chillies even in chilly weather

2008-12-30T03:54:00.000-08:00

We've had this chilli plant ever since it was a wee seedling, and its grown and flourished on our windowsill over the year through plenty of sun light, warmth, water and just a little food. Even now in the depths of winter its still producing wonderfully hot fruits that we use in many a meal...you only need one mind, because they're lip tingling hot!

So indoors it would seem you can keep your smaller harvests going all year round.

TIP : If your plant produces too many cillies for you too keep up with, dry them out and they'll keep in an air tight container for months.

2008-12-15T02:57:00.000-08:00

Delights of December

2008-12-15T02:27:00.000-08:00

You cant help but love this time of year; fresh, crisp winter mornings, and a fantastic array of produce to make heart warming wholesome foods.

Clementines : Traditionally you'd find these at the bottom of your stocking on Christmas morning, but why not try it sliced up with some grapefruit for a light zesty start to the day before the big old Christmas lunch

Pomegranates : The ruby jewels inside the tough exterior are great as they are, pick them out with a pin and eat them one by one

Brussels sprouts : Like Marmite you either love them or hate them. Personally I love the rich strong taste smothered with butter and crispy bacon lardons

Turnips : A great source of vitamin C, with its peppery taste, they're a super alternative to potatoes at this time of year

Pears : There are so many to choose from, from conference to comice, poached and served with chocolate makes a wonderful sweet dessert

Italian Style Cauliflower

2008-11-24T11:32:00.000-08:00

This week's veg box contained cauliflower amongst other goodies. Cauliflower is one of those vegetables that really benefits from being spiced up. It can be a little bland on its own but is a great vessel for holding flavours. I needed an accompaniment to my stuffed chicken and potatoes roasted with basil and tomato(M&S fabulous 2 can dine for £9.99 meal deal) but wanted something more than plain steamed veg.

Ingredients

Cauliflower (lightly steamed)
Spoonful of red pesto
Grated cheese
2 tomatos - roughly chopped
Salt and Pepper

Put all the ingredients into an oven proof dish and bake for 20 mins on gas mark 6 - 400F - 200C.

Plan A

2008-11-19T01:39:00.000-08:00

Everyone hates waste, especially when it comes to food going off in your fridge before you've had chance to use it. I recently discovered this microsite from M&S, it's got loads of quirky little section, that are all animated, so are even more fun to use. You can make a pledge to do your bit, learn ways to help reduce waste and play the 'love food hate waste' game (which is actually more difficult than you think). See if you can beat my first feeble attempt of 50 points!

To box or not to box......

2008-11-12T07:55:00.000-08:00

I have always fancied the idea of a veg box scheme, eating along with the seasons and really getting excited when new fruit or veg come into season. I recently attended a food festival and decided to bite the bullet and give it a whirl. I signed up for a mixed fruit and veg box from a company called Boxfresh.
They do all manner of exciting goodies as well as organic fruit and veg, I can vouch for the apple juice - it's divine.
I thought that by eating along with the seasons I would extend my repertoire and cook a wider variety of dishes. This was not the case. I have struggled with the burden of the veg box, I keep eyeing it up in the kitchen and I feel so guilty when I see another item has fallen foul and is now only fit for the bin. I was so disappointed with my inability to live up to the great examples set by Hugh Fearnley Wittingstall, Nigel Slater amongst others.
My main issue is that I like to hit a few continents each week, Thai, Italian, Vietnamese, Spanish and at the moment the veg box contents don't always lend themselves very well to this sort of cuisine. So....I have a new plan, I am going to continue the experiment and have amended my order so that I receive a veg box fortnightly. This way I still get to eat my way around the world and I can get to grips with seasonal eating at the same time.
If you are interested in receiving a veg box, see if there is one that delivers in your area.

November's Crop

2008-11-04T00:52:00.000-08:00

As the frost begins to nip our fingers and toes, all the rustic earthy fruits and vegetables are at their finest. So it's time to fill our kitchens with the aromas of cockle warming delights.

Figs : These delicate fleshy fruits are great hot or cold, as sweet or savoury. I had them once with duck...delicious

Quince : They really are at their best now and made into a preserve, they taste just fantastic with a bit of chedder

Broccoli : Coming to the end of its season now, but it still tastes great as a soup, made it with a strong cheese like stilton

Sweet Potato : Baked, roasted or mashed they taste great, I love them as an alternative to a jacket potato

Parsnip : An ideal winter vegetable, roast with some honey for a sweet addition to your Sunday roast

Seeds of Change

2008-10-29T08:02:00.000-07:00

We're both really into growing our own produce, and just love this site where you can grow your own virtual garden, harvest it and learn along the way. It's got recipe ideas and tells you about the virtual veg you grow. I had a lapse and lost a potato crop :o(

Mediterranean Lamb

2008-10-27T13:07:00.000-07:00

When Winter rolls around, the cooking bug really hits me. I enjoy cooking all year round but never more so than when the clocks go back, the temperature drops and it is all blustery outside.
On my Saturday morning trek to the market, I had happened upon a fine shoulder of lamb which I have used to create a sumptuous Sunday lunch with a twist.

Serves 2

Ingredients

Small shoulder of lamb
Olive Oil
Salt and Pepper
Italian mixed herbs
1 aubergine
Red onion
6 tomatoes
Oregano

Tomato Sauce

2 cloves of garlic
Bunch of parsley (flat leaf is good but I grow curly so tend to use that)
1 x 400g tin of tomatoes
Salt and pepper
Splash of red wine vinegar
Chilli
Handful of chopped olives
Olive oil

Preheat the oven to gas mark 4/180C/350. Mix the lamb with a tablespoon of olive oil and Italian mixed herbs and season. Roast for 30mins. Slice the aubergine and tomatoes and cut the red onion into wedges. Season. Add to the tray with the meat, at this point if there is a lot of fat - drain. Cook for an hour.

Now to the sauce, slice garlic and lightly fry in olive oil before adding the olives, tomatoes, vinegar and chili. Season with salt and pepper. Simmer for 30 mins.

When the lamb is cooked. Rest and carve. Mix the tomato sauce and the veggies and spoon onto a place placing stips or hunks (depending on your carving skills)of the lamb on top. Sprinkle with parsley and serve with crusty bread and a glass of red.

'tasteypud'

2008-10-26T06:24:00.000-07:00

These are a great dessert that are so simple to make and full of flavour.

Ingredients

325g good quality lemon curd
200g creme fraiche
punnet raspberries
6 brandy snap baskets
20g dark chocolate

Melt the chocolate on the hob, stirring. Stir together the lemon curd and creme fraiche.

Divide half the raspberries between the baskets, spoon over the lemon cream and top with the rest of the raspberries. Drizzle the dark chocolate over the tops of the baskets and leave in the fridge to set for 5-10 minutes, or up to an hour. Easy.

Taste of Italy

2008-10-16T01:15:00.000-07:00

Before I start I have to credit this great recipe to my friend Andrea, she made them for a buffet once and I loved them. From this recipe you can either make 4 large ones as a starter, like I did, or go for about 18 mini ones as buffet/finger food. They look great small if you have different shaped cutters, ie. stars.

Ingredients
350g puff pastry
1 egg, beaten
50g butter
1 red onion, chopped
350g cherry tomatoes
150g mozzarella, torn
2 tbsp sundried tomato paste
2 garlic cloves, crushed
handful fresh basil, torn
olive oil

Pre-heat oven to 220C, and grease a large baking sheet. Melt the butter in a frying pan, add the onion and saute for 2 minutes. Stir in the garlic, tomato paste and cherry tomatoes and cook for about 5 minutes, until soft.

Roll out the pastry on a floured surface. Cut out 15cm rounds using a saucer/small bowl as a guide.

Transfer onto the baking sheet. Using a sharp knife line a circle 1cm in, being careful not to cut all the way through. Pile the tomato mix in the centre, keeping within the marked rim. Brush the edges with the beaten egg to glaze.

Top with the torn mozzarella and basil, then bake for 15 minutes, until the pastry is well risen and golden.

How did I manage without it?

2008-10-07T08:15:00.000-07:00

Juicer
Somehow I've always tried to use my bruit strength (can't say I've been blessed with much of it) to juice lemons. It's always so much harder than you think!

Then one day I was in the home department of a local store and saw the juicer on offer, so I splashed out and bought one. Now my days of messy juicing are over and I now get pretty much everything out of the wee citrus fruits.

If you're going to give the recently posted lemon tart a whirl then I would definitely recommend getting one. Happy juicing!

Tang-tastic

2008-10-06T01:22:00.000-07:00

Most Saturdays I go all out and cook a 3 course meal, and this weekends finished with a lemon tart. Now I don't fancy myself as much of a pastry chef, but this didn't come out too bad if i don't say so myself! There was even enough pastry left over to make a dozen jam tarts as well...winner!

Ingredients
200g plain flour
50g ground almonds
1/2 tsp salt
2 tbsp icing sugar, plus extra to dust
125g chilled butter, diced
2 medium egg yolks
1 egg white, beaten

For the filling
200g golden caster sugar
4 medium eggs
142ml carton double cream
Grated zest and juice of 2 unwaxed lemons

Put the flour, ground almonds, salt, icing sugar and butter in a food processor and whizz to make fine crumbs, (or in a bowl and rub together as you would for a crumble) Add the yolks and 2-3 tablespoons of cold water, to bind it, and pulse until the mixture comes together to make a firm but moist dough. (if you're not using a food processor mix with a wooden spoon). Lightly shape the pastry into a ball, then roll out on a floured surface and use to line a 20cm tin, a loose bottomed tin makes it easier to remove afterwards. Chill for 30 minutes.

Preheat the oven to 190°C/fan170°C/gas 5. Line the pastry case with greaseproof paper, fill with baking beans and bake for 10 minutes. Lift out the paper, return to the oven and bake for 5 minutes until the pastry is dry. Brush the pastry case with egg white and return to the oven for 5 minutes until the egg white has dried and the pastry is shiny – this will prevent the pastry going soggy once the filling is poured in. Lower the oven temperature to 150°C/fan130°C/gas 2.

For the filling, whisk the caster sugar and eggs until foamy. Beat in the cream, then the lemon zest and juice. (Warning, it gets quite thick, so your arm my ache!) Pour into the tart case and return to the oven for 40 minutes until just set – don’t worry if it’s wobbly in the center as it will set as it cools. Let it cool before slipping out of the tin, then dust with extra icing sugar.

You can either serve it with melted chocolate, cream or naked!

October Harvest

2008-10-01T04:02:00.000-07:00

Its time to embrace the autumn, get your winter woolies at the ready and enjoy what great produce this month has to offer :

Pumpkins : Sadly it's more commonly used as a Halloween decoration these days rather than an ingredient, but pumpkins have so much to offer, try it roasted with sausages for a great winter warmer

Mussels : Its now these guys are at their most succulent, steam them with shallots and white wine and serve with nothing other than Pommes Frites!

Plums : Roast, poach, stew, bake or eat them fresh, whatever you make with them their juicy, fruity flavour adds burst to your dish

Celeriac : Not the prettiest of vegetable, but don't be deceived by appearance, this knobbly veg makes a great mash, soup or roast it to accompany beef

Apples : There's so much variety when it comes to apples, from baking with Bramley to a fresh crunchy Pippin, make the most of what Britain has got to offer

Second Chance Cheeseboard

2008-09-22T10:55:00.000-07:00

On Saturday night, I hosted a dinner party in which the final course was a cheeseboard. Although it went down a storm, there is invariably always a few remnants of cheese left standing.

Rather than letting them go stale in the fridge or even worse, chucking them out, I decided to make a cheesy pasta bake.
Not only did I get an extra meal for my money but I also saved myself from those guilty feelings I get when I chuck uneaten food in the bin.

Ingredients

Serves 3

Olive Oil

Half onion
Large clove of garlic

Half a green chilli

Handful of mushrooms - chopped

15g butter

Dessertspoon flour

200ml milk

200g Rigatoni pasta

Cheese of choice - blue cheese, cheddar, smoked applewood, parmesan

Cider Vinegar

Chives

Method

Put garlic and chilli in olive oil in pan and gently heat. As soon as this begins to cook, add the onion, cook down for 3-4 minutes. Add the chopped mushrooms.

Put pasta on to cook according to packet instructions.

In another pan, melt about 15g butter, then add a dessertspoon of flour. When this starts to resemble breadcrumbs, begin adding the milk, 200ml is a guide and you may need more or less than this. .Whisk the mixture until it is thickened, then add cheese of choice reserving a little to sprinkle over the top to give that gorgeous bronzed crunchy look. Add a few drops of cider vinegar if desired, this helps balance the creaminess of the sauce and gives it a little edge

Pour pasta, onion and mushroom mix and cheesy sauce into an ovenproof dish, sprinkle with chives or parsley.

Grill until the top starts to bubble.

Serve with a green salad.

You say tomato

2008-09-21T07:15:00.000-07:00

A friend of mine dropped off a box full of home grown tomatoes this week, and as they're at their finest at the moment I decided to put them to good use and make a hearty basil and tomato soup. What with, dare I say it - the credit crunch, this makes a batch that'll serve 6, so you can freeze some if you're not feeding that many. It’s also that full in flavour you could use it as a sauce with a bit of penne pasta and topped with grated cheese.

Ingredients
1 onion - roughly chopped
2 garlic cloves - crushed
1 carrot - diced
olive oil
8 tomatoes
1x 400g tin chopped tomatoes
1 tbsp tomato puree
handful fresh chopped basil
750ml chicken or vegetable stock
150g crème fraiche

Score the tomatoes into quarters and roast in a tin for 20 mins (180C/fan 150C/gas 5) or until the tomatoes are soft and the skin peels off with ease. In the mean time cook the onion, garlic, carrot and 1tbsp olive oil in a pan, until softened - about 5 minutes.

Once the tomatoes are done carefully (they'll be real hot) peel away the skin and add to the pan, with the stock, basil, tinned tomatoes and puree. Stir and simmer for about 15 minutes, until slightly thickened. Season to taste.

Either pour into a liquidiser or use a hand held blender in the pan and wizz until smooth, then stir in the crème fraiche. Either serve straight away with fresh crusty bread or separate into tubs to use at a later date.

Bon appetit.

Welcome to our blog

2008-09-15T11:22:00.000-07:00

We are Sarah and Emma, a pair of food obsessed pals or a pair of "tasteybuds". We love nothing more than getting together to compare notes on our latest gastronomic experiences.
We update each other on everything to do with great restaurants, a recent triumph in the kitchen or even cut price ingredients in our local markets. No bit of food knowledge goes undiscussed.
Now some may call us obsessed but we know there are more like us, join us in all our food geekery and click back often to see if we have left anymore drops of food heaven for you.

S&E

September's Seasonals

2008-09-15T04:21:00.000-07:00

There are so many great flavours in season this month, so make the most of these tasty delights :

Blackberries : They're so sweet and juicy at the moment, so why not make a crumble or pie, because lets face it, its not exactly summer anymore

Tomatoes : These guys are at the peak of physical health this month, slice some up with mozzarella and fresh basil for a light snack or with crusty bread for a cultured lunch

Beetroot : I grow beetroot in my garden, I just love how earthy it is, and for an added bonus its virtually calorie free. Try it roasted or if the sun decides to come out, shredded on a salad

Also tasting great this month are : Pak Choi, Plums, Cauliflower, Aubergines and Garlic...for the more adventurous Lobster and Goose.

We're really spoiling you...

2008-09-11T06:55:00.001-07:00

If you love Ferrero Rocher then you'll love these. They're a great little bite size treat, and are a damn sight better for you than the Ambassador's chocolate offerings.

It's only 2 ingredients :
Small jar of Nutella
About half pack of Ryvita's
You'll also need mini cup cake cases.

Melt the Nutella down, as you would do with chocolate (in a bowl, on a pan of boiling water on the hob, or in the microwave), so it warm and silky, mmmmmm. Break up the Ryvita into small pieces, and add to the Nutella. Spoon small amounts into the cases and place in the fridge. They're ready to eat once they're set. Now don't quote me on this, but I believe you can have about 5 of these to every 1 Fererro Rocher!

Simple as that, you can't go wrong...or can you. A friend of mine, who's name I wont mention, was making these, and as she was pouring the Nutella into the bowl, decided she's try and get all the chocolate out by rinsing the jar with water...combining the two over the heat created a wonderful congealed mess! Oooops.