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
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
🍌 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
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
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!
It’s #nationaltomatofortnight and we are eating Sweet #piccolo British Tomatoes from Eric Wall Tomatoes you should taste them they’re divine!
We created this scrummy Roasted Piccolo & garlic meatball tagliatelle with these super sweet Piccolo’s – it was such a simple recipe – and we don’t do much in the way of measuring when we’re mid cook! So excuse no exact measurements on this!
We made a simple sauce (passata) with some blended Piccolo tomatoes and lightly roasted tomatoes (season with salt and pepper) we then heated this through with a couple of teaspoons of crushed garlic to taste and added some basil (you can use dried or fresh)
Whilst this was being prepped, meatballs were grilled and 2 tagliatelle nests were cooked to packed instructions too!
Finally we halved a handful of tomatoes, and sprinkled them over the top and added half a vine of extra whole ones too!
Now check out these other tasty creations below from British Tomatoes
Who doesn’t love pasta and seafood? Even the new Duchess of Sussex herself (Meghan) allegedly does – so this deliciously simple dish combines the two with Great British Tomatoes!
Serves 2 Prep time: 10 minutes Cooking: 15 minutes Price: £9.21
3tbsp olive oil – 14p
4 British Large Vine Tomatoes, skinned and finely chopped – 76p
1 red onion, finely chopped – 22p
Few drops of balsamic vinegar
160g small scallops – £4.14
180g tagliatelle or linguine – 25p
200g cooked, peeled prawns – £2.00
2tbsp chopped fresh parsley, plus extra to garnish – 67p
6-8 British Baby Plum Tomatoes, halved – 40p
30g Parmesan cheese, finely grated – 63p
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 baby plum 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: 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.
OVEN-ROASTED TOMATO, SPINACH AND MOZZARELLA TART
This gorgeous main course tart is made with filo pastry brushed with melted butter – filled with oven-roasted British vine tomatoes with wilted spinach, mozzarella and basil. It’s a simple yet super tasty summery dish!
Serves 8 Prep time: 25 minutes Cooking: 30 minutes
Suitable for vegetarians Price: £7.46
12 British Medium Vine Tomatoes, halved – £2.00
1tbsp olive oil – 10p
200g young spinach, washed – £1.50
270g pack filo pastry sheets, thawed if frozen – £1.50
100g butter, melted – 56p
2 x 125g balls mozzarella, sliced – £1.00
2 eggs – 30p
150ml single cream – 50p
Salt and freshly ground black pepper
Basil leaves, to garnish
1 Preheat the oven to 180°C, fan oven 160°C, Gas Mark 4. Put the tomatoes into a roasting tin, drizzle with olive oil and season with a little salt and pepper. Roast for 10-15 minutes, then cool.
2 Put the spinach into a colander and slowly pour a kettleful of boiling water over it to wilt the leaves. Leave to cool.
3 Unroll the sheets of filo pastry. Brush each one with melted butter and stack them one on top of the other on a large greased baking sheet, criss-crossing them as you layer them. Gather and scrunch the edges, bringing them together to form a border.
4 Squeeze the excess moisture from the spinach, then arrange on the tart with the tomatoes and mozzarella. Beat the eggs and single cream together and season with salt and pepper. Pour into the tart case. Bake for 20-25 minutes until set and golden. Serve, garnished with basil leaves.
Cook’s tip: It’s easy to make this tart for 4 people – simply halve the quantities and reduce the size of the tart.
BFree (Be Wheat and Gluten Free have a huge range of products for us that love to take a dietary choice, or have to be free of certain ingredients such as Gluten and Dairy.
We’ve sat and tasted the yummy BFree Sweet Potato Wraps, – the texture is interesting as it’s something (as a usual non-gluten free eater) I’ve not really come across, yet they’re sweet potato and anything made with this will pass my palate quicker than Lewis Hamilton! Plus despite thinking the texture is strange to me… they’re wonderful, tasty and provide a fantastic alternative to gluten options at lunch!
We also got our hands on the BFree Pitta Breads, which are exactly alike any other pitta minus the gluten and wheat! Bonus!
Find where to shop, and some tasty recipe’s from BFree below!
1 small avocado, mashed into a paste
2 slices of smoked salmon
2 small beetroot, sliced
A handful of cashew nuts, roughly chopped
Juice of half a lemon
Salt and black pepper
2 slices of BFree Oaty Loaf
1 Take the mashed avocado and spread it onto each slice of BFree Oaty Loaf
2 Add a slice of smoked salmon to each and divide the cashew nuts and sliced beetroot between the two sandwiches
3 Drizzle on the lemon juice with a dash of salt and pepper
WHAT’S GOOD FOR YOUR MIND?
The Oats in the BFree Oaty Loaf – contribute to effective serotonin production which helps balance and even boost moods
Smoked salmon – contains tryptophan, which helps to synthesise serotonin in the body, one of the most important chemical elements for supporting and stabilising your mood
Cashew nuts – high in magnesium to help keep feelings of anxiety at bay
1 cup of cooked brown rice
1 cup of cooked black beans, drained and rinsed
A handful of coriander
1 red chilli, thinly sliced
1 large tomato, diced
1 cup of green olives, sliced
1 cup of cooked broccoli, chopped
1 tsp of chia seeds
2 BFree Pitta Pockets
1 Take a bowl and mix the rice, black beans, coriander, red chilli, tomato, green olives, broccoli together
2 Spoon half of the mixture into each BFree Pitta Pocket
3 Sprinkle chia seeds on to finish and serve
BFree Pitta Pockets – contain fibre from bamboo as well as from peas, which can enhance the function of the immune system and contribute towards healthy weight loss
Brown rice, black beans, broccoli, chia seeds and tomatoes – contain fibre in abundance, which is well known to enhance the function of the digestive system
Black beans and chia seeds – encourage the presence of healthy bacteria in the colon
2 radishes, thinly sliced
1 red bell pepper, thinly sliced
2 asparagus stalks, roasted
1 cup of cooked quinoa
2 BFree Quinoa and Chia Seed Wrapwith Teff and Flax Seeds
1 Take two BFree Quinoa and Chia Seed Wraps and spread a generous portion of hummus on each of them
2 Then divide the quinoa between each wrap and add the radishes, red bell pepper, and the asparagus stalks
3 Sprinkle the feta cheese on top
4 Fold the wraps and serve
BFree Quinoa and Chia Seed Wrapscontain teff and chia which help to boost energy
Hummus – provides healthy fats and can help to maintain your blood sugar levels – both of which are great for keeping your energy levels up
Radishes– rich in potassium, which helps the cells to produce energy. A potassium deficiency can lead to feelings of fatigue
Red bell peppers – a source of vitamin C, which plays a key role in energy production
Asparagus– high in a range of B vitamins, which contribute to the process of turning food into fuel
Feta cheese – contains calcium to keep your energy levels up
Quinoa – high in protein, a complex carbohydrate with fibre, giving your body a steady stream of energy throughout the day
The BFree range starts from £3.99, and can be brought in-store at Waitrose and Sainsbury’s stores nationwide!