Need a little last minute luxury for the gorgeous, busy woman in your life this Valentine’s Day? Or celebrating solo and want to lose yourself in a universe of shamelessly selfish indulgence? New British luxury relaxation label, Pretty Idle, is here to save the day with its first blissed-out collection of artisan chocolates.
Presented in a sumptuous drawer-style box with a black velvet tab, each chocolate sparkles for attention and has been individually created by Pretty Idle’s own London-based chocolatier, Madame Coco, using her personal favourite flavour-combinations from around the globe. These chocolates are unapologetically sassy, shamelessly indulgent and deliciously immoral. A veritable treasure trove of chocolate hedonism, designed for women by women, the box contains twelve opulent treats:
Pretty Idle Spice – A secret blend of decadent spices in velvety dark chocolate
Gem de la Mer – Sexy sea-salted caramel encased in shimmering milk chocolate
Passion Rocks – Glitzy little squares of indulgent passion-fruit praline
Boozy Floozy – Fabulously retro cognac and raisin in deep, dark chocolate
Ooh La La – Sumptuous layers of Parisian praline, feuilletine and white chocolate
Ruby Rouge – Raspberry ganache with a shameless pinch of saffron
Pretty Idle Artisan Chocolates are available exclusively from http://www.PrettyIdle.com for £18. Order by 11 February for guaranteed UK delivery for Valentine’s Day.
Inspired by the vintage Hollywood glamour of Marilyn Monroe and Mae West, spiked with a cheeky modern twist of style, wit and an inherent understanding of what it feels like for a girl, Pretty Idle is Britain’s newest luxury relaxation label, dedicated to delivering slivers of bliss to busy women who spend their lives putting others first.
Created by ultimate busy girl, Jacqueline Day, and award-winning West End performer, Frances Ruffelle, Pretty Idle is here to bring hedonism into your homes with little touches of opulence that make all the hard work worthwhile.
2012 will see the label launch its exclusive first collection of limited edition chill-out accessories such as cashmere blankets and socks and luxe aromatherapy candles and bath oils, all designed and created in the UK. Discover more at http://www.PrettyIdle.com
Sunday, 5 February 2012
Foraging triggers new launches by food trend setters My Secret Kitchen
The UK's first food tasting company are very proud to announce the start of a new range of Secret Spices starting with Wild Garlic.
One of their founding principles is a commitment to creating versatile products with a multitude of uses. The first in a new range is a perfect example. It comprises wild garlic and garden herbs together with a secret dash of wasabi.
Wild garlic is very common throughout the UK and you can often smell it before you see it whilst taking a walk through the woodlands. Unlike your standard garlic, it’s the leaves of the wild garlic plant that are used in this blend. As well as using Wild Garlic seasoning to make a gorgeous garlic butter, a brilliant garlic bread, a delightful dip or a tasty cheese ball just 1/4 tsp of this store-cupboard wonder can replace 1 clove of fresh garlic in other recipes too.
My Secret Kitchen are predicting the rise of North African food in the market place in 2012. Their new Saffron Tagine Paste is an intense concentration of saffron and exotic spices. A heady combination of classic flavours you'd find in a traditional tagine or stew – coriander, cinnamon, black pepper, clove and mint – with a generous helping of the most indulgent of spices, saffron.
The result is a fragrant and aromatic paste that can be used in a tagine or slow-cooked stew (where it is especially good with cheaper cuts of meat) or in marinades and dressings. As is now normal practice at My Secret Kitchen this is an especially intense paste so a very little will go a very long way.
Finally My Secret Kitchen are very proud to announce the long awaited return of Miso dressing with ginger. It is an intensely flavoured salad dressing featuring wheat free soy sauce, white miso paste (a Japanese paste made from fermented beans more commonly used to make miso soup) and fresh ginger. Perfect as an Asian marinade or to add to a quick stir fry, and as it's oil free and has no added salt, it's the perfect thing to splash onto salads for a burst of guilt free flavour.
My Secret Kitchen is the UK’s first nationwide food and drink tasting company, and was started by husband-and wife-team, Clare and Phil Moran. They’ve taken the traditional Tupperware style business concept of home demonstration parties and turned it into a wonderful food tasting evening, where the host and his/her friends have an enjoyable time experiencing unusual and different foods, sharing recipe ideas in a warm relaxed non-pressure environment.
The business concept has proven to be a great success in the economic downturn for food lovers who are looking for an extra income and have joined My Secret Kitchen as a consultant, earning money from showing all the great foods.
If you're interested in spreading the word about some weird and wonderful foods, or would like more info about the idea of helping people earn an extra income by indulging their love of food or simply looking for a feel good story about a family who are leading the way in innovative food concepts.... or maybe would just like some samples to try then contact Phil Moran at:- philmoran@mysecretkitchen.co.uk
0845 094 5319
www.mysecretkitchen.co.uk
One of their founding principles is a commitment to creating versatile products with a multitude of uses. The first in a new range is a perfect example. It comprises wild garlic and garden herbs together with a secret dash of wasabi.
Wild garlic is very common throughout the UK and you can often smell it before you see it whilst taking a walk through the woodlands. Unlike your standard garlic, it’s the leaves of the wild garlic plant that are used in this blend. As well as using Wild Garlic seasoning to make a gorgeous garlic butter, a brilliant garlic bread, a delightful dip or a tasty cheese ball just 1/4 tsp of this store-cupboard wonder can replace 1 clove of fresh garlic in other recipes too.
My Secret Kitchen are predicting the rise of North African food in the market place in 2012. Their new Saffron Tagine Paste is an intense concentration of saffron and exotic spices. A heady combination of classic flavours you'd find in a traditional tagine or stew – coriander, cinnamon, black pepper, clove and mint – with a generous helping of the most indulgent of spices, saffron.
The result is a fragrant and aromatic paste that can be used in a tagine or slow-cooked stew (where it is especially good with cheaper cuts of meat) or in marinades and dressings. As is now normal practice at My Secret Kitchen this is an especially intense paste so a very little will go a very long way.
Finally My Secret Kitchen are very proud to announce the long awaited return of Miso dressing with ginger. It is an intensely flavoured salad dressing featuring wheat free soy sauce, white miso paste (a Japanese paste made from fermented beans more commonly used to make miso soup) and fresh ginger. Perfect as an Asian marinade or to add to a quick stir fry, and as it's oil free and has no added salt, it's the perfect thing to splash onto salads for a burst of guilt free flavour.
My Secret Kitchen is the UK’s first nationwide food and drink tasting company, and was started by husband-and wife-team, Clare and Phil Moran. They’ve taken the traditional Tupperware style business concept of home demonstration parties and turned it into a wonderful food tasting evening, where the host and his/her friends have an enjoyable time experiencing unusual and different foods, sharing recipe ideas in a warm relaxed non-pressure environment.
The business concept has proven to be a great success in the economic downturn for food lovers who are looking for an extra income and have joined My Secret Kitchen as a consultant, earning money from showing all the great foods.
If you're interested in spreading the word about some weird and wonderful foods, or would like more info about the idea of helping people earn an extra income by indulging their love of food or simply looking for a feel good story about a family who are leading the way in innovative food concepts.... or maybe would just like some samples to try then contact Phil Moran at:- philmoran@mysecretkitchen.co.uk
0845 094 5319
www.mysecretkitchen.co.uk
Thursday, 2 February 2012
Open Lasagne Of Parmigiano Reggiano Cheese, Prawns And Baby Squid With Lemon And Basil Pesto Dressing
Simply pour the white sauce over cooked lasagne sheets and add marinated seafood, fennel and walnut pesto. Top with another sheet of lasagne and finish with a drizzle of pesto, a little olive oil and grated Parmigiano Reggiano cheese. Buon Appetito!
Parmigiano Reggiano cheese, known as ‘Parmesan’, is one of the world’s oldest and richest cheeses - still produced today as it was nine centuries ago. Totally naturally, it’s the only cheese that has such an extensive maturation which improves the nutrition, aroma and taste. The use of raw milk and the richness of natural ingredients make this cheese a unique and superior product - It takes 16 litres of milk to produce one kilogram of cheese! The minimum maturation time for Parmigiano Reggiano cheese is 12 months, but only when it reaches approximately 24 months of age, is it at its best. As well as having fantastic nutritional qualities, it’s easy to digest and is high in calcium.
Parmigiano Reggiano cheese is a PDO (Protected Designation of Origin) product. PDOs are defined and protected by European Union law in order to defend the reputation of regional foods. This mark ensures that Parmigiano Reggiano cheese can only be produced in designated areas near Parma and using specified artisan methods.
For more information on Parmigiano Reggiano cheese, please visit www.parmigianoreggiano.com
Shrove Tuesday: Wild Alaska Pollock And Prawn Pancakes
This Shrove Tuesday, add a twist to your normal pancake recipe by making these scrumptious savoury Pollock pancakes. Simply add flakes of wild Alaska pollock, prawns and dill, parsley or thyme to a creamy cheese sauce.Spoon into homemade pancakes and sprinkle with freshly chopped herbs before serving. Sustainable and delicious, you can’t get batter than that!
Sustainable Alaska pollock is a great eco-conscious seafood choice and available frozen all year round. Alaska’s long-term dedication to sustainability began over 50 years ago in the State constitution and has ensured continuous, wild and healthy harvests, and guaranteed that stocks of superior seafood are preserved for future generations.
Alaska’s most abundant seafood species, genuine Alaska pollock is a lean, mild and tender member of the cod family. Swimming freely in the icy waters of the North Pacific Ocean, they feed on natural marine life. Wild Alaska pollock is low in fat and a natural source of protein, vitamins, calcium and Omega-3 oils, and can be eaten as part of a balanced diet.
Alaska pollock is easy to prepare and the most versatile of all whitefish varieties, and great value for money too! You can also find ready-prepared wild Alaska pollock fish fingers in the ranges of your favourite fish finger brands.
That's Food and Drink would like to thank the following for helping to prepare this article:
The Alaska Seafood Marketing Institute
Photography and Reportage: Steve Lee
Recipe and Food Styling: Sue Ashworth
Tuesday, 31 January 2012
The UK's First Independent Online Cookery School Directory: lookingtocook.co.uk
New reviews and more in-depth profiles of schools are added daily and are also searchable by use of an interactive map. There is a news section featuring the latest openings and cookery events, useful seasonal round-ups and a blog with expert cookery tips, competitions, discounts and videos.
Looking to Cook has been developed by Nick Wyke, who works as a freelance food writer and digital food and drink editor at The Times. "The nation's love for all things culinary continues to grow and people are keen to get hands-on experience and learn new techniques," says Nick.
"There are hundreds of exciting courses out there and Looking to Cook is the quickest way to find what you're looking for." He adds: "Our team of experts has been visiting cookery schools for many years, and knows the right ingredients for a great experience."
Looking to Cook also offers a range of social media and web content services for cookery schools and food businesses.
For more information: Email: info@lookingtocook.co.uk ; Tel: 0207 228 7991 or 0794 111 5857 ; Twitter: @lookingtocook or follow them on Facebook
Pan-Fried Wild Alaska Pollock With Crunchy Lemon And Parsley Breadcrumbs, Chorizo And Buttered Baby Leeks
Sustainable Alaska pollock is a great eco-conscious seafood choice and available frozen all year round. Alaska’s long-term dedication to sustainability began over 50 years ago in the State constitution and has ensured continuous, wild and healthy harvests, and guaranteed that stocks of superior seafood are preserved for future generations.
Alaska’s most abundant seafood species, genuine Alaska pollock is a lean, mild and tender member of the cod family. Swimming freely in the icy waters of the North Pacific Ocean, they feed on natural marine life. Wild Alaska pollock is low in fat and a natural source of protein, vitamins, calcium and Omega-3 oils, and can be eaten as part of a balanced diet.
Alaska pollock is easy to prepare and the most versatile of all whitefish varieties, and great value for money too! You can also find ready-prepared wild Alaska pollock fish fingers in the ranges of your favourite fish finger brands.
That's Food and Drink would like to thank the Alaska Seafood Marketing Institute and: Steve Lee for the information and the photograph and Jocelyn Barker for the following recipe:-
Pan-fried wild Alaska pollock with crunchy lemon and parsley breadcrumbs, chorizo and buttered baby leeks
Serves 4
25g butter
4 x 150-200g Alaska pollock fillets, seasoned with salt and pepper
8 baby leeks, trimmed
1 tbsp olive oil
100g chorizo, sliced
1 lemon
Salt and black pepper
Breadcrumbs:
4 tbsp olive oil
1 clove garlic, crushed
60g dry white breadcrumbs
Finely grated zest of 2 lemons
1 tbsp chopped parsley
· To make the breadcrumbs, heat the olive oil in a frying pan and add the garlic. Cook until the garlic just starts to colour and then add in the breadcrumbs and lemon zest. Remove from the heat
· Melt the butter and add the pollock fillets. Cook for 2 minutes a side. Add the leeks half way through
· At the same time, fry the chorizo slices in 1 tbsp hot oil for 1-2 minutes, reserve the oil
· Reheat the breadcrumbs if they have cooled and then stir in the chopped parsley
· Serve the pollock fillets with a spoonful of breadcrumbs, baby leeks, chorizo, a drizzle of chorizo oil and a squeeze of lemon juice
From Recipe To Retail - Unique New Club Helps Food Business Start Ups Build Brands Without Busting The Budget
Having spent many years working in brands, product development and sales throughout the food industry, Relish founders Jo Densley & Claire Hooper decided there must be a way to share that expertise with smaller foodies.
"The hefty price tag involved with hiring a consultant is simply out of reach for most start ups, particularly in these economic times," says Claire.
She went on to say: "We wanted to find a way to make the marketing & business advice needed to get a new food business off the ground - or indeed to take a fledgling brand to the next level - as accessible as possible for smaller business owners."
And so the Relish recipe was created.
Jo explains how the club works: "The Relish club will be dishing up all the tricks of the trade - from how to come up with new recipes that sell, to what makes a brand stand out, to insider info on what really makes retailers want to stock new brands. With short video guides, bite size tasks that can be done in minutes, templates to be tailored to each fledgling food brand and interviews with some amazing foodie folk who are already winning at this, we will be helping our foodie members drive their own businesses forwards, at their pace and to their own budget."
To find out more about Relish, email hello@relish-marketing.co.uk or go to www.relish-marketing.co.uk, where you can download the FREE Relish Recipe to Retail Tips Guide.
Parma Ham And Caramelised Red Onion Valentine's Tart
Add caramelised red onions, chunks of feta cheese and fresh rosemary, and serve with balsamic figs and delicious, sweet Parma Ham. The perfect way to show your love on February 14th!
Parma Ham is a completely natural food with nothing added except salt. Making a Parma Ham is a long and painstaking process. The curing is controlled carefully so that the ham absorbs only enough salt to preserve it to retain its distinctive sweet flavour.
Prosciutto di Parma is produced in the hills surrounding the Italian town of Parma. The air is unique, dry and sweet-smelling with breezes from the Apennine Mountains, creating perfect environmental conditions for a natural “drying” of the hams.
The unique taste of Parma Ham is dependent on the traditional production process passed down from Roman times, carefully controlled by the Consorzio del Prosciutto di Parma. Only hams that have passed stringent curing regulations approved by the EU can be awarded the stamp of the Ducal crown – a five pointed coronet logo with PARMA in the centre which is branded onto the ham’s skin. The Ducal Crown is now a certification trademark.
New season Wild Garlic Yarg cheese now available
It is also the time of year that a dedicated team of pickers from Lynher Dairies spring into action at Pengreep Farm, West Cornwall to produce Wild Garlic Yarg. The result is a seasonal, handmade cheese that makes the most of the changing seasons and flavours of the Cornish countryside. This is a fabulous cheese for al fresco eating: mild, creamy and just a little crumbly, perfectly paired with fresh bread and fruity chutneys.
After gathering the wild garlic by hand, the team then 'paint' the leaves in concentric circles onto soft white rounds of Yarg cheese. This encourages the maturing process, whilst infusing the cheese with a hint of garlic.
The subtlety of the garlic in the cheese makes it a versatile cooking ingredient, adding extra, but not overpowering, interest to dishes. Try replacing gruyère with Wild Garlic Yarg in an Alsace style onion tart or for a real summery dish, try a twice-baked soufflé with a wild garlic salsa verde.
Wild Garlic Yarg is made by hand in the same way as Lynher Dairies' famous nettle covered Yarg, using milk both from the dairy's own herd of Ayrshire, Jersey and Friesian cross cows and from nearby farms. As one of the UK's most successful artisan cheese makers, Lynher Dairies processes two million litres of milk a year and makes nearly 200 tonnes of cheese, which is distributed nationally.
A 900g truckle of Wild Garlic Yarg costs £16.95 (including p&p) from Lynher Dairies Cheese By Post and is also available from selected cheese counters nationwide.
For further information, visit www.lynherdairies.co.uk.
Sunday, 29 January 2012
Dine out at a discount with DiscountVouchers.co.uk
DiscountVouchers.co.uk, the website which helps consumers save at more than 800 stores and suppliers, has sourced new deals to get people great value dining out throughout January and February. The website has sourced new offers to help diners enjoy eating out at top restaurants Harvester, La Tasca and Prezzo.
Italian restaurant chain Prezzo is among the most popular diners around for couples and groups alike, serving up great quality pasta and pizza throughout the country. This January and February consumers can log on to DiscountVouchers.co.uk and get new Prezzo vouchers offering the Special £10 Menu - Only at Prezzo Kingston - One Starter Or One Dessert, One Main Course & A Drink. The site has also sourced a printable voucher for two mains for £12.95 at all Prezzo branches.
La Tasca is another of the country's favourite eateries to feature in the new winter dining deals on show on DiscountVouchers.co.uk right now, with new La Tasca vouchers offering buy one, get one free on tapas to share. La Tasca has branches throughout the UK and offers great quality tapas, paella and other classic Spanish dishes.
Fans of big meals and great value can also save this winter thanks to other money-saving deals available on the DiscountVouchers.co.uk website this week. Consumers can log on and access the latest Harvester vouchers to get themselves savings in the shape of the Early Bird only £4.99 and 2 takeaway meals from £10.
Doug Scott, managing director of DiscountVouchers.co.uk, says, “We keep our eyes peeled for the very latest and best ways to help our users save, and this January and February we can help people eat out for less. Great value meal deals at Prezzo, Harvester and La Tasca are ideal for helping people enjoy great value for money dining this winter."
DiscountVouchers.co.uk offers consumers money saving deals at major high street brands and specialist retailers, including stores like Tesco, Marks & Spencer, Sainsbury’s, Travelodge, First Choice, lastminute.com and Boden.
For more information visit www.discountvouchers.co.uk
Italian restaurant chain Prezzo is among the most popular diners around for couples and groups alike, serving up great quality pasta and pizza throughout the country. This January and February consumers can log on to DiscountVouchers.co.uk and get new Prezzo vouchers offering the Special £10 Menu - Only at Prezzo Kingston - One Starter Or One Dessert, One Main Course & A Drink. The site has also sourced a printable voucher for two mains for £12.95 at all Prezzo branches.
La Tasca is another of the country's favourite eateries to feature in the new winter dining deals on show on DiscountVouchers.co.uk right now, with new La Tasca vouchers offering buy one, get one free on tapas to share. La Tasca has branches throughout the UK and offers great quality tapas, paella and other classic Spanish dishes.
Fans of big meals and great value can also save this winter thanks to other money-saving deals available on the DiscountVouchers.co.uk website this week. Consumers can log on and access the latest Harvester vouchers to get themselves savings in the shape of the Early Bird only £4.99 and 2 takeaway meals from £10.
Doug Scott, managing director of DiscountVouchers.co.uk, says, “We keep our eyes peeled for the very latest and best ways to help our users save, and this January and February we can help people eat out for less. Great value meal deals at Prezzo, Harvester and La Tasca are ideal for helping people enjoy great value for money dining this winter."
DiscountVouchers.co.uk offers consumers money saving deals at major high street brands and specialist retailers, including stores like Tesco, Marks & Spencer, Sainsbury’s, Travelodge, First Choice, lastminute.com and Boden.
For more information visit www.discountvouchers.co.uk
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