Have Salmon-else this festive season

This festive feast is Salmon-else… tuck into @lafamigliarana New Salmon & Ricotta fresh tortelloni. Tasting of freshly smoked salmon thanks to the chopped not blitzed centres this is fabulous served with just a drizzle of olive oil; it’s our absolute favourite filled tortelloni because it’s full of flavour, ready in two minutes and simply served with a drizzle of oil that’s all it needs!

Available exclusively in Sainsburys stores nationwide

If you’re feeling extra special and you’re feeling the pressure to impress this Christmas try this creamy lemon and prosecco recipe…

RECIPE

SALMON TORTELLONI WITH PROSECCO & CREAMY LEMON SAUCE 

 

Difficulty level: Easy 

Cooking and preparation time: 15 minutes

Serves 2 

INGREDIENTS

    1 pack of La Famiglia Rana Smoked Salmon & Ricotta Tortelloni
    1 shallot peeled and chopped
    1 tbsp butter 
    125 ml Prosecco
    peel of 1 organic lemon cut into strips
    2 tbsp lemon juice
    125 ml crème fraiche 
    chives chopped
    salt and pepper 

METHOD

Melt butter in a frying pan over medium-high heat and sauté the shallot for about two minutes until soft and fragrant. Add lemon peel and season with salt and pepper to taste. Add Prosecco and lemon juice, bring to boil and lower heat to medium. Simmer for a couple of minutes, add crème fraiche, stir well and cook for a few more minutes until slightly thickened. 

In the meantime, cook the tortelloni for two minutes in a large pot of salted boiling water. Strain delicately with a skimmer and tip them into the pan along with two tbsp of pasta cooking water. Mix delicately,

Divide between two plates, garnish with chives and serve. 

Super tasty… don’t you agree?

Celebrate British grown tomatoes with some tasty recipes!

Mid May was #britishtomatofortnight and we delved head first into enjoying tasty british grown sweet tomatoes, with this tasty piccolo and lemonade tomato and soft cheese bagel…  Thanks to @britishtomatoes and @standagencyuk who sent us the most juicy fresh selection of these sweet vine tomatoes (the varieties are listed below)!

 

Piccolo – a premium cherry tomato on the vine… Very sweet with a distinctive flavour that provides a long lasting experience. The best in its class, a real favourite for snaking and salads, but can also be used in a range of hot dishes.

Lemonade – Yellow Cherry/Baby Plum (on the vine) A real break from the norm. A pale almost translucent yellow fruit that has an amazing flavour unlike anything else. A real crunch when bitten into and a wonderful addition to brighten any dish

Royal Star – Speciality Orange Cherry (on the vine) With a colour that is so unusual and a flavour to match, this variety provides a point of difference on both colour and taste, it is a lovely addition to any salad.

Join us in discovering some more amazing recipes below!

British Tomato and Seafood summer pasta

SEAFOOD & TOMATO PASTA
Seafood pasta is always a classic, only made better with great British tomatoes. This deliciously simple dish combines the two for a perfect summer dish!

Serves 2 Prep time: 10 minutes Cooking: 15 minutes

3tbsp olive oil
4 British Large Vine Tomatoes, skinned and finely chopped
1 red onion, finely chopped
Few drops of balsamic vinegar
160g small scallops
180g tagliatelle or linguine
200g cooked, peeled prawns
2tbsp chopped fresh parsley, plus extra to garnish
6-8 British Piccolo Tomatoes, halved
30g Parmesan cheese, finely grated
Salt and freshly ground black pepper

1 Heat the olive oil in a frying pan. Add the chopped tomatoes and red onion and cook over a low heat for 10-12 minutes, until very soft, adding a splash of water if needed. Season with salt, pepper and a few drops of balsamic vinegar.
2 Meanwhile, cook the tagliatelle or linguine in lightly salted boiling water for 10-12 minutes, until tender.
3 Add the scallops to the tomato mixture and cook for 2 minutes, then add the prawns, parsley and piccolo tomatoes. Cook, stirring, for about 1 minute, until heated through.
4 Drain the pasta. Gently stir through the tomato mixture and share between two warmed serving bowls or plates. Serve, sprinkled with Parmesan cheese and extra parsley.

Cook’s tip: No scallops available? Use a few more prawns and add a handful of thawed frozen peas. To skin tomatoes, put them into a heatproof bowl. Pour over boiling water and leave for 15-20 seconds, then drain. The skins will be easy to peel away.

———

BRITISH TOMATO SHAKSHUKA
Perfect for breakfast or brunch, this British tomato recipe tastes fantastic with crusty bread to mop up all the delicious juices.

Serves 4 Prep time: 20 minutes Cooking: 25 minutes
Suitable for vegetarians

500g British medium vine tomatoes
2tbsp olive oil
2 large onions, thinly sliced
2 garlic cloves, crushed
2 red peppers, deseeded and sliced
1 yellow pepper, deseeded and sliced
1/2tsp cumin seeds
1tsp mild chilli powder
1tbsp tomato puree
2tbsp chopped fresh parsley, plus extra to garnish
4 large eggs
50g feta cheese, crumbed
150g thick Greek-style yogurt
Salt and freshly ground black pepper
Crusty bread, to serve

1 Halve the British tomatoes and set to one side.
2 Heat the olive oil in a large saucepan that has a lid. Gently fry the onions,
garlic and peppers in the covered pan for about 10 minutes, or until very soft.
3 Add the cumin seeds, chilli powder, tomato puree and parsley, stirring well.
Season. Add the tomatoes and cook over a medium heat for about 8-10
minutes, uncovered, adding a splash of water if it begins to look too dry.
4 Stir well, then make 4 spaces among the ingredients. Crack the eggs into
these spaces and cook gently for a further 8-10 minutes, until set. If you like,
grill the top for a few moments to set the surface of the eggs.
5 To serve, crumble the feta cheese on top and sprinkle with extra parsley.
Season with a little extra black pepper. Put the yogurt into a bowl and sprinkle
with a little chilli powder. Serve alongside the Shakshuka with crusty bread.
Cook’s tip: This is great as a sharing dish, where everyone just eats straight
from the pan!

Whatever you do – make sure you try your local tomatoes. Don’t refrigerate them, no matter how tempted you are either, as they loose their true flavour. Do what you can to support and celebrate British Tomatoes all year round!

Dreamy desserts spotted!

Dreamy dessert spotted! An indulgent dark chocolate brownie topped with caramel popcorn, & accompanied by a light honeycomb ice cream is my kind of heaven… you can try yours @the_chiquito

Book online at https://www.chiquito.co.uk/book

Indulge yourself in tasty treats in SW London

A short post – but we had to bring you this delightful Eton Mess with sharp raspberries and crisp, chewy meringue – the perfect after dinner treat available at No29 Power Station West

Achieve your breakfast goals with these tasty delights from Primrose’s kitchen

🍌 Breakfast goals are easily achieved with these Primroses kitchen #organic & #vegan granola. We were excited to try them due to the range of interesting flavours and combinations and we were pleasantly surprised!

Thumbs up for #bananaandturmeric – the flavour was light and not overpowering which surprised us as sometimes turmeric can come across quite heavily! The granola also had a pleasantly delicate crunch, so no breaking your teeth 🍌

Get yours and try the entire range over at Primrose’s kitchen. Available from just £5.95 a box online at primroseskitchen.com

Father’s Day edit: Treat his sweet tooth with UK based Holdsworth chocolates

Have a patriotic pa with a sweet tooth? Then this #unionjack box of boozy choccys from @holdsworthchocolates is the spot on gift for him (treat yourself 😉) find dark strawberry creams to creme de cacao truffles… yum!

#choclatier #food #asof #sprinkleoffreckles #fathersdaygifts #foodie #foodislife #daddio #british #truffle #grandmarnier #strawberries #holdsworth

A dessert must… exploring France

Check out this amazing dessert from La Potiniere in Fleury sur Andelle – a light passionfruit mousse dressed with dark chocolate chips, freeze dried raspberries and salted popcorn… with a caramel and biscuit tuille 😍 No words can explain how amazing this was!