Florette Gourmet Slaws are on the way

Be ready for a tasty adventure this spring! Why? Because Florette Gourmet Slaws are about to hit the shelves. 

Perfectly shredded, each wonderful bite is packed full of flavour. It's going to be your culinary great escape from the bland and too often boring coleslaws we are used to.

Three brand new slaws recipes will spice up your life when they land in Sainsbury’s from April and in early May in Tesco and Booths, at a RRP £1.80*.

Florette Gourmet Slaws feature the finest tastes from around the world with South and East Asian inspired flavours and adding a dash of colour and inspiration to salads, sandwiches, wraps and so forth.

Korean Gochujang (215g)

A delicious mix of aromatic spices and chilli with carrot, red cabbage, and red onion.

Indian Spiced (195g)

A combination of Asian flavours with yoghurt and brightly coloured cabbages and red onion.

Chinese Inspired (185g)

A tasty and tangy combination of soy and ginger with white cabbage, carrot, and red onion.

https://florettesalad.co.uk

Warrendale Wagyu introduce the salads created to transform your Spring and Summer menus

As the season turns from Winter to Spring and then to Summer, households all over the UK start to think of salads.

Delicious Winter warmers like casseroles, stews, chillis and hearty pies are swapped for refreshing dishes like risottos, pasta dishes, and salads. 

The UK’s leading producer  of wagyu beef, Warrendale Wagyu, has unveiled a delightfully tantalising array of fresh and flavourful salads, designed to satisfy our taste buds and our appetites for wholesome, good food.

Each salad is a celebration of seasonal produce, centred around the rich succulent taste of delicious Wagyu beef.

Warrendale Wagyu Sirloin, Pomegranate, Kale, and Whipped Feta Salad

This vibrant salad is a major star attraction, whether you are feeding your family, hosting guests or cooking for a date night. 

Tender Warrendale Wagyu sirloin meets the refreshing crunch of kale and the burst of pomegranate seeds.

You will need: 

200g block of Feta cheese

227g Warrendale Wagyu Sirloin Steak

Half a pot of Greek yogurt

Lemon zest and a couple of drops of lemon juice

2 tsp Extra virgin olive oil

A handful of pomegranate seeds

Half a bunch of spring onions chopped

Half a bag of kale

Pea shoots/micro herbs

Salt and pepper

Method:

Whisk together the feta, Greek yogurt, lemon zest, lemon juice, and olive oil until the mixture is smooth.

Roast the kale until it is crispy or fry it until it browns.

Cook the Wagyu sirloin steak to medium, then thinly  lice it.

Sauté the spring onion.

In a bowl, layer the whipped feta, steak, kale, pomegranate seeds, spring onion, and pea shoots. Drizzle with olive oil.

Season with salt and pepper to taste.

Warrendale Wagyu Sirloin, Goat Cheese, Walnut, Fig, and Rocket Salad

This provides the perfect balance between sweet and savoury, featuring succulent Warrendale Wagyu sirloin paired with creamy goat cheese, crunchy walnuts, juicy figs, and peppery rocket.

You will need:

227g Warrendale Wagyu Sirloin Steak

100g Goat cheese

5 figs

Handful of walnuts

Half a bag of rocket salad

Balsamic vinegar syrup

Salt and pepper seasoning

Method: 

Cook themn Wagyu sirloin steak to medium, then slice thinly.

In a bowl, mix the rocket, figs, goat cheese, and walnuts.

Add sliced steak.

Season with salt and pepper, then drizzle with balsamic vinegar syrup.

Wagyu Beef Fillet with Blue Cheese, Walnut and Fig Salad

This features tender Wagyu rump hearts accompanied by a medley of strong blue cheese, nuts, fruits, and a drizzle.

You will need:

170g (6oz) Fillet Wagyu Steak

Handful or 30g of Walnuts

100g Blue Cheese - Stilton

4 x Chopped Figs

Handful of Watercress and Rocket Salad

2 x Cooked Beetroots Sliced

Balsamic Drizzle Dressing

Method:

Cook a 170g (6oz) fillet of Wagyu steak to your desired finish.

Toast a handful or about 30g of walnuts until they are lightly browned and have become fragrant.

Crumble or slice 100g of Blue Cheese (Stilton) into the desired size.

Chop 4 figs into pieces.

Prepare a handful of watercress and rocket salad.

Slice 2 cooked beetroots.

Assemble the salad by arranging the cooked steak, walnuts, blue cheese, figs, watercress, rocket salad, and sliced beetroots on a plate.

Drizzle with balsamic dressing according to taste preference.

Serve and enjoy!

To order your wagyu beef visit Warrendale Wagyu here https://warrendale-wagyu.co.uk They can usually offer next day delivery and if you sign up for their newsletter you will receive a 10% discount on your first order, check for details.

Reinventing Tradition: A Novel Recipe for Victoria Sponge Cake

In the realm of classic British desserts, few treats hold the same iconic status as the classic Victoria Sponge Cake. 

With its light, fluffy layers sandwiched together with jam and cream, it's a timeless favourite that has graced countless tea tables and celebrations for generation after generation.

But what if we dared to reimagine this beloved classic, infusing it with a touch of creativity and modern flair? Join me on a culinary adventure as we explore a novel recipe for the Victoria Sponge Cake, marrying tradition with innovation in every delightful bite.

Ingredients:

200g (1 cup) unsalted butter, softened

200g (1 cup) caster sugar

4 large eggs, use at room temperature

200g (1 ½ cups) self-raising flour

1 teaspoon baking powder

2 tablespoons milk

1 teaspoon vanilla extract

½ cup raspberry jam

1 cup whipped cream

Fresh raspberries or strawberries (optional, for garnish)

Icing sugar (optional, for dusting)

Instructions:

Preheat your oven to 180°C (350°F) and grease two 8-inch round cake pans, line the bottoms with greased paper or parchment paper, if available, for easy removal.

In a large mixing bowl, cream together the softened butter and caster sugar until the mixture is light and fluffy. This step is absolutely vital if you want to achieve a tender crumb in your sponge cake, so do take your time and ensure the mixture is well combined.

Add the eggs, one at a time, beating well after each egg is added. Why? Incorporating the eggs gradually helps to prevent curdling and ensures a smoother batter.

Sift the self-raising flour and baking powder together, then gradually add this to the moist ingredients, folding gently until they are just combined. Be careful that you don't over-mix, as this cause the cake to be too dense.

Next, stir in the milk and vanilla extract until the batter is smooth and well mixed in. Adding milk helps keep the cake moist, while the vanilla extract infuses it with a subtle flavour.

Divide the batter evenly between the two prepared cake pans, smoothing the tops with a spatula to ensure they bake evenly.

Bake in the preheated oven for 20-25 minutes, or until the cakes are golden brown and spring back lightly when touched. If a cake prod or cocktail stick inserted into the centre comes out clean, the cake is cooked.

Allow the cakes to cool in the pans for 10 minutes before you transfer them to a wire rack to fully cool. 

Once the cakes are cooled, spread a generous layer of raspberry or strawberry jam over the surface of one cake layer, then top this with whipped cream. Gently place the second cake layer on top and dust with icing sugar for a finishing touch.

For an extra burst of flavour and visual appeal, adorn your Victoria Sponge Cake with fresh raspberries or strawberries, or other seasonal fruits before serving.

Conclusion:

Innovation meets tradition in this delightful reinvention of the classic Victoria Sponge Cake. By infusing the familiar recipe with a few modern twists, we've created a dessert that honors its heritage while delighting the taste buds with new and exciting flavours. 

Whether enjoyed with a cup of tea or served as the centerpiece of a special occasion, this novel recipe is sure to become a cherished favourite for years to come.

Unveiling Hidden Gems: Low-Priced British Supermarket Own Brand Spirits That Are Worth Buying

In the world of spirits, there's often a misconception that quality comes with a hefty price tag. However, British supermarkets have been quietly challenging this notion with their own-brand spirits, offering remarkable quality at affordable prices.

These hidden gems not only cater to budget-conscious consumers but also surprise enthusiasts with their exceptional taste profiles. Let's embark on a journey through the aisles of British supermarkets to discover the low-priced own-brand spirits that are truly worth buying.

1. Tesco: Tesco Finest Blended Scotch Whisky

Starting our exploration with Tesco, their Finest Blended Scotch Whisky stands out as a remarkable choice. Crafted with a blend of malt and grain whiskies, this spirit boasts a smooth and rich flavor profile with hints of oak and caramel. Perfect for sipping neat or mixing into cocktails, it offers an unparalleled value for its price.

2. Sainsbury's: Sainsbury's London Dry Gin

Sainsbury's London Dry Gin is a true testament to the quality found in own-brand spirits. This classic gin delivers a refreshing burst of juniper alongside citrus and herbal notes. Whether enjoyed in a classic G&T or as the base for a variety of cocktails, this gin offers exceptional versatility without breaking the bank.

3. Asda: Asda Extra Special Triple Distilled Vodka

For vodka enthusiasts, Asda's Extra Special Triple Distilled Vodka is a must-try. Distilled three times for purity and smoothness, this vodka boasts a clean and crisp taste with subtle hints of sweetness. Whether enjoyed on the rocks or as the foundation for your favourite vodka cocktails, it offers a premium drinking experience at an unbeatable price.

4. Morrisons: Morrisons Signature Blended Scotch Whisky

Morrisons Signature Blended Scotch Whisky is a hidden gem waiting to be discovered. Crafted using a blend of malt and grain whiskies, this spirit offers a complex flavour profile with notes of oak, caramel, and a subtle hint of spice. Whether savored neat or mixed into your favorite whisky cocktails, it delivers an impressive drinking experience that belies its affordable price tag. (I must say this personally that I love this Scotch.)

5. Aldi: Aldi Oliver Cromwell London Dry Gin

Aldi's Oliver Cromwell London Dry Gin has gained quite a reputation for its exceptional quality and unbeatable price. This award-winning gin offers a classic juniper-forward profile with citrus undertones, making it a versatile option for cocktails or a refreshing G&T. With its premium taste at a fraction of the cost of other brands, it's no wonder this gin has become a favourite among budget-savvy consumers.

In conclusion, the world of spirits is filled with hidden treasures waiting to be discovered, and British supermarkets are no exception. From Tesco's Finest Blended Scotch Whisky to Aldi's Oliver Cromwell London Dry Gin, these low-priced own-brand spirits offer exceptional quality and value. Whether you're a whisky connoisseur, gin enthusiast, or vodka aficionado, there's a hidden gem waiting for you on the shelves of your local supermarket. Also, look out for own brand rums, brandies and liquors. 

So why not embark on a tasting journey and uncover your new favorite spirit without breaking the bank? Cheers to quality and affordability!

Sunflower Seed "Chocolate" Bars

Here's another non-chocolate recipe, but this one is for those folks who aren't too keen on carob. 

Sunflower Seed "Chocolate" Bars

Ingredients:

1 cup raw sunflower seeds (Shelled, of course!)

1 cup pitted dates

2 tablespoons coconut oil

1 teaspoon vanilla extract

Pinch of salt

Instructions:

In a food processor, blend the sunflower seeds until they form a fine powder.

Add the pitted dates, coconut oil, vanilla extract, and a pinch of salt to the food processor.

Blend all the ingredients together until they form a thick, sticky dough.

Line a modest sized baking dish or tray with some parchment paper, or something similar to parchment paper.

Transfer the dough to the lined baking dish and press it down firmly to form an even layer.

Place the baking dish in the refrigerator for at least 1 hour to firm up.

Once firm, remove the "chocolate" from the refrigerator and cut it into bars or squares.

Enjoy your homemade sunflower seed "chocolate" bars!

These bars have a rich, chocolate-like flavor without any actual chocolate or carob. They're perfect for satisfying your sweet tooth while providing a nutritious snack thanks to the sunflower seeds and dates. Feel free to customise them by adding nuts, dried fruit, or spices like cinnamon or ginger for extra flavour.

Create a chocolate free alternative to chocolate

Do you know someone who has a chocolate allergy? There are not many people who are, but my wife is one of them. 

So, how about a delicious carob-based alternative? Carob is often used as a substitute for chocolate and has its own unique flavour profile. Here's a recipe for a carob-based treat:

Carob-Coconut Energy Bites

Ingredients:

1 cup rolled oats

1/2 cup almond butter (or any nut or seed butter of your choice)

1/4 cup honey or maple syrup

1/4 cup shredded coconut (plus extra for rolling)

2 tablespoons carob powder

1 teaspoon vanilla extract

Pinch of salt

Instructions:

In a mixing bowl, combine the rolled oats, almond butter, honey or maple syrup, shredded coconut, carob powder, vanilla extract, and a pinch of salt.

Stir the ingredients together until well combined. If the mixture seems a little too arid, add a little more almond butter or honey/maple syrup to address this.

Once the mixture is well combined, use your hands to roll it into small balls, about 1 inch in diameter.

Spread some extra shredded coconut on a plate or shallow dish. Roll each energy bite in the shredded coconut until coated.

Place the coated energy bites on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes to firm up.

Once firm, the energy bites are ready to enjoy! If there are any left over, you can keep them in an airtight container in a fridge for about seven days.

These carob-coconut energy bites are a delicious and chocolate-free alternative that's perfect for satisfying your sweet cravings while providing a boost of energy. Plus, they're customisable, so feel free to add in extras like chopped nuts, dried fruit, or seeds for added texture and flavour.

Cavan's Banana Bread Available Soon

The banana bread will be available to buy from April 21st – come into store and purchase or via click and collect. 

If you want to make it yourself here is the recipe:-

Classic Banana Loaf Cake

Makes 1 large loaf

170g Butter

240g Caster sugar

3 Eggs (medium)

4 Bananas, very ripe, mashed

370g Self raising flour

1 Tsp Baking powder

50ml Milk

Method

1. Pre-heated oven at 160C fan/180C conventional/Gas 4

2. Cream together the butter and caster sugar until fluffy and pale in colour.

3. Beat in the eggs, one at a time.

4. Add the mashed bananas, self raising flour, baking powder and milk and mix until combined.

5. Spoon cake batter into a greased and lined 1Kg loaf tin.

6. Bake for 1 hour 15 minutes. Insert a skewer into the centre of the loaf - if it comes out clean, the cake is cooked. If not, return to the oven for a few more minutes.

7. Remove from the oven and leave for 10 minutes, before turning out onto a cooling rack.

Then eat it. But be warned! Don't expect it to last too long, as everyone will demand more slices!

https://thecavanbakery.co.uk

New Microplane Professional Peelers. One shape, three different blades for easy, efficient peeling

The extremely impressive Microplane Professional Peeler range includes straight and serrated blades, plus the XL Peeler, for wider fruit and root vegetables with thicker skins.

Three NEW Professional Y Peelers join the series with a straight, serrated and a julienne blade, ensuring whatever your desired result, peeling fresh fruit and veg couldn’t be quicker, easier or more efficient. 

The Y-shape makes peeling and cutting more comfortable and controlled. The new peelers are designed to simplify and speed up daily tasks. The extremely sharp stainless-steel blades glide effortlessly across fruits and vegetables. 

The ergonomic non-slip softtouch handle fit is comfortable for both right and left-hand use. As a left-handed person I can 100% confirm this, as I found the Microplane Professional Peeler a real breeze to operate and a genuine pleasure to use. 

This morning whilst my wife was preparing onions for a very delicious onion soup, I was presented with the task of peeling potatoes and carrots for our roast pork dinner for later in the day.

It was a doddle to hold in my left hand and it was an absolute dream to use. The problem that I have had with previous peeling devices is that they are only designed for right-handed people to use and when peeling vegetables or fruit they tend to remove far too much of the surface of the vegetables or fruits you are peeling. 

That doesn’t happen with the Microplane Professional Peelers. They allow even us left-handed kitchen folks to remove only the thinnest sliver of skin from the vegetables or fruits we are peeling.

So, that’s my review. So, what about the details on the new Microplane Professional Peelers?

The NEW Microplane Y-Peeler with straight Blade is ideal for peeling carrots, cucumbers, courgettes, potatoes, parsnips, apples and pears. The ultra-sharp double-blade swivels to perfectly contour the fruit or vegetable and will only remove as much peel as necessary. It

is also perfect for peeling ribbons of fruit and vegetable for veggie pastas, salads and decorating cocktails with a pith-free zesty flourish.

The NEW Microplane Y-Peeler with Serrated Blade has a fine, razor-sharp, serrated stainless steel double blade which is particularly useful for peeling delicate fruits and vegetables with a softer skin such as tomatoes, peppers, kiwis, peaches and mangoes without damaging the flesh for a tasty and colourful fruit salad.

The NEW Microplane Y-Peeler with Julienne Blade has a special ultra-sharp stainless-steel blade with mini sharp teeth, for cutting vegetables into uniform julienne sticks. It’s easy to quickly create fine carrot, courgette and cucumber matchsticks for stir-fries, spring rolls and salads.

The NEW Microplane Y-Shaped Peelers are available from John Lewis. https://www.johnlewis.com/

Y-Shaped Peeler with Straight Blade RRP £21.95

Y-Shaped Peeler with Serrated Blade RRP £21.95

Y-Shaped Peeler with Julienne Blade RRP £24.95

You can learn more about the American-made Miocroplane blades here https://www.microplaneintl.com/en

Embracing Flavorful Fusion: Pinoy Party Times Arrives in Margate's Tins and Finns

Nestled in the heart of Margate, a vibrant coastal town known for its artistic flair and picturesque beaches, a culinary gem awaits: Tins and Finns Restaurant. But what sets this eatery apart from the myriad of dining options dotting the landscape?

 It’s the infusion of flavours from the Philippines, coupled with a vibrant atmosphere that promises not just a meal but an experience, Pinoy Party Times right in the heart of Margate.

A Fusion of Flavours

At Tins and Finns, diners are invited on a gastronomic journey that celebrates the rich culinary heritage of the Philippines while embracing modern fusion techniques. Imagine traditional Filipino dishes infused with international flavors and presented with a contemporary twist. Every dish on the menu is crafted with care, using fresh, locally-sourced ingredients whenever possible.

What makes Filipino cuisine stand out is its diverse influences, a reflection of the country’s colourful history. From Spanish colonisation to Chinese trade, each cultural interaction left its mark on Filipino food, resulting in a unique and dynamic culinary landscape. Tins and Finns honors this heritage by offering a menu that pays homage to traditional flavors while embracing innovation.

Pinoy Party Times

But Tins and Finns is more than just a place to satisfy your hunger, it’s a destination for celebration. Drawing inspiration from the lively fiestas of the Philippines, the restaurant aims to create an atmosphere where every meal feels like a party. Picture vibrant decor, upbeat music, and a warm, welcoming ambiance that invites guests to kick back, relax, and indulge in good food and great company.

From birthday bashes to intimate gatherings, Tins and Finns offers the perfect setting for any occasion. Whether you’re celebrating a milestone or simply craving a taste of home, the restaurant’s friendly staff and lively atmosphere ensure that every visit is an unforgettable experience.

Bringing Filipino Flavour to Margate

So why Margate? With its diverse community and burgeoning food scene, Margate provides the perfect backdrop for Tins and Finns to showcase Filipino cuisine to a wider audience. By introducing locals and visitors alike to the flavours of the Philippines, the restaurant not only satisfies appetites but also sparks curiosity and fosters cultural exchange.

Moreover, Tins and Finns is committed to giving back to the community that has embraced it with open arms. Through partnerships with local organisations and initiatives, the restaurant strives to make a positive impact, both socially and economically.

Join the Fiesta

In a world where culinary boundaries are constantly being pushed and flavours are constantly evolving, Tins and Finns Restaurant stands out as a beacon of creativity and cultural celebration. With its innovative approach to Filipino fusion cuisine and its commitment to creating memorable dining experiences, it’s no wonder that Tins and Finns is set to quickly become a beloved fixture in the Margate food scene.

So why not join the fiesta? Whether you’re a seasoned foodie looking for your next culinary adventure or simply someone who appreciates good food and good times, Tins and Finns welcomes you with open arms. Come for the food, stay for the fun, and leave with memories that will last a lifetime. See you at the party!

And don't forget the Don Papa 7-Year Rum, Ume Plum Liquor, horseradish vodka, and homemade lemongrass, chilli, and ginger cordial!

Located in the heart of Margate, Pinoy Tins and Finns is poised to become a beloved destination for food lovers seeking bold flavors and a vibrant dining experience. So mark your calendars and prepare your taste buds for an unforgettable journey through the tantalizing world of Filipino fusion food.

Come one, come all, and let the party begin at Pinoy Party Times!

https://tinsandfins.com

Unveiling the Mystery of Marmite: Love it or Hate it, Here's the Science of Why

Marmite: the mere mention of this humble spread invokes strong reactions from people around the globe. 

Some swear by its savoury richness, while others recoil at the mere thought of its pungent aroma. It's a polarising concoction that has sparked countless debates and divided opinions for generations. So, what exactly is the mystery behind Marmite, and why does it evoke such extreme responses? Let's delve into the enigma of Marmite and explore the best ways to embrace its unique flavour.

The Love-Hate Relationship

First things first, what is Marmite? For the uninitiated, Marmite is a dark, sticky paste made from yeast extract, a byproduct of beer brewing. It boasts a distinctive umami flavour that's hard to replicate, lending itself to a variety of culinary applications. However, it's the intensity of this flavour that often polarises opinions.

The love for Marmite can be attributed to its complex taste profile. Rich, salty, and packed with umami goodness, it adds depth and character to dishes like no other. Spread (very!) thinly on toast or incorporated into stews and sauces, Marmite imparts a depth of flavour that elevates any dish to new heights.

On the other hand, the haters find Marmite's strong, salty taste overpowering and downright offensive. Its potent aroma can be off-putting to those unaccustomed to its unique flavour, leading to visceral reactions at the mere sight or smell of it.

The Science Behind the Divide

But why do some people love Marmite while others despise it? The answer lies in our genes. Studies have shown that our perception of taste is heavily influenced by our genetics. Specifically, a gene known as TAS2R38 determines how sensitive we are to bitter flavours. Those with a heightened sensitivity to bitterness are more likely to find Marmite repulsive, as its flavour profile contains elements that some may perceive as bitter.

Moreover, our early exposure to certain flavours during childhood plays a crucial role in shaping our taste preferences later in life. Those who grew up with Marmite as a staple in their household are more likely to develop an affinity for its distinct taste, whereas those who were introduced to it later in life may struggle to acquire a taste for it.

Embracing the Marmite Magic

Whether you're a devoted Marmite lover or a staunch critic, there's no denying its versatility in the kitchen. Here are some creative ways to incorporate Marmite into your culinary repertoire:

Toast Topping: The classic Marmite on toast is a simple yet satisfying breakfast option. Spread a thin layer of Marmite on freshly toasted bread and enjoy the savoury goodness with a hot cup of tea or coffee.

Marmite Butter: Mix softened butter with a dollop of Marmite to create a savory spread that's perfect for slathering on bread, crackers, or baked potatoes.

Umami Boost: Add a teaspoon of Marmite to soups, stews, or gravies to enhance their depth of flavour. It acts as a natural flavour enhancer, adding a rich, savory note to savory dishes.

Marinades and Glazes: Use Marmite as a base for marinades and glazes for meats and vegetables. Its bold flavour pairs well with ingredients like soy sauce, garlic, and honey, adding complexity to grilled or roasted dishes.

Marmite Cheese: Mix Marmite into cheese sauces or sprinkle it over melted cheese on toast for a deliciously savory snack with a hint of umami goodness.

There's even a company that sells Marmite chocolate and another selling Marmite with peanut butter. Incidentally Marmite is still made in the same factory in the English Midlands brewing town Burton-on-Trent where it's been made since 1902.

Conclusion: To Love or to Hate?

In the end, the mystery of Marmite boils down to personal taste preferences and genetic predispositions. Whether you love it or hate it, there's no denying its status as a culinary icon with a rich history and devoted following. So, the next time you encounter a jar of Marmite, consider giving it a chance to work its magic in the kitchen. Who knows, you might just discover a newfound appreciation for this divisive delicacy.