The other day I was contacted by CSN Stores and asked if I would like to review one of their products. I once again jumped at the chance and was given a gift certificate to choose anything from the wide range of products that they offer.

It was not so easy to pick this time. There are a lot of nice things in their shop, everything from cookware and lighting to furniture . . . but you know me . . . it was the cookware section that got the heavy perusal!

I know you may find this hard to believe, but I have never had a decent set of pots and pans since I moved over here to the UK. When we first started our our life together, we didn't have a lot of money (still don't!) and so we have had to make do with the cheapest set we could find. ( Before our married life Todd made do with a tin opener, a cheap aluminum pot and an old beat up frying pan! Needless to say I changed that . . . um . . . quite a bit!)

When I worked at the Manor House I got to work with the best equipment any cook could ever want to use. I got rather spoiled there . . . I had a lovely Kitchen aid stand mixer and everything. It was really nice to be able to use nice things to cook with, I'll tell you!

Anyways, after devouring almost everything on CSN's store site, I decided I wanted to get myself a nice set of pots and pans and I found a fabulous deal!!



Raymond Blanc by Anolon - Anodized Clad Cookware
The new Anodized Clad range has a different construction from the Advanced range it replaces, with a stainless steel interior and hard anodized exterior bonded to an aluminium core.

• Clad construction guarantees fast, even heating, even up the sides of the pan
• Stainless steel and aluminium base further enhances heat conductivity
• Suitable for all hob types, including induction hobs
• Lifetime guarantee

The set includes a milk pan (always wanted one of those!) three saucepans (16cm, 18cm, and 20cm) and a frying pan (22cm). There are tempered glass lids for 3 of the saucepans with polished stainless steel rims, which allow you to see through cooking whilst keeping all the flavour and nutrients locked in. They also have nice and sturdy riveted stainless steel handles, and what I really like is that the largest saucepan has an extra handle on the oppposite side to the longer handle, which makes it a lot easier and safer to carry, especially when you have it filled! That is something these old arthritic hands and wrists of mine really appreciate!



Apparently it is safe to use with metal tools. A bonus!! This meant I didn't have to go out and buy all new tools to use with it. (A fact that made the Toddster happy!) The hard anodized exterior also will not scratch or chip, and they are suitable for all hobs, as well as being oven safe up to 180*C/350*F/gas mark 4 (with lid).

The set normally retails for £215, but you can get them at CSN Stores for a mere £97.15, with free delivery right now. I am not going to tell you how much my gift certificate was for, but I will say that I got a very good deal on these pots and pans and I am well pleased, very well pleased.

They were delivered by courier, less than 2 days after I ordered them, and were in perfect condition when they arrived. Two thumbs up all around!



I have been using them for several days now and I am well impressed with their quality and value for money spent. It goes without saying that the next time I need something for the kitchen or otherwise I will certainly be checking out CSN stores first. This is the second time I have gotten something from them and I am well impressed with their service rendered.

Quick delivery which is free on almost everything over £40. Why not click on over now and take a look for yourself. Click here for CSN Stores UK and here for CSN Stores USA and Canada.

Many thanks to Kate and CSN Stores for having given me this wonderful opportunity. Tune in tomorrow for a tasty pudding that you are absolutely going to love, Love, LOVE!

A few days ago I was contacted and asked me if I would like to try out a few products. I was quite happy to oblidge.

I opted for the Giant Cupcake Pan from Eddingtons and a really cute little Retro Milk and Sugar set from Make My Day.



They arrived this morning and I could wait to get stuck in to using them. I have always wanted a cupcake cake tin and I was pretty excited about it. It came with expert instruction on how to use it and how much batter to use.



It suggested you use a 6 egg cake batter and so I decided to use Mary Berry's Victorian Sandwich Cake recipe, doubled, as it is one of our favourites. The cake tin is all in one piece, which includes the cupcake base section and the cupbake top section. One down side of this is that the bottom takes longer to bake than the top and so you have to put the tin into the oven with just the bottom filled and then take it out about halfway through the cooking time and fill the top part. Anyone who is a baker knows that messing around with taking cakes in and out of ovens during the baking process is a risky business, and prone to failure and sure nuff . . . my cake ended up sunk a bit in the middle and heavy. I would say that this is a major hiccup in anotherwise beautiful pan, and I'm not sure how to get around it.



I also decided to use all butter in the cake recipe this time, as someone had suggested in the comments section the last time I baked it that you should always use all butter in a Victorian Sponge, and I have to say we are not very happy with the texture of the cake, and have found it to be far too rich. I will definitely go back to using half butter and half marg. When Mary Berry says to use half and half, I would think she definitely knows what she is talking about. I should have listened to her. ( I would have to say that the cake is almost greasy and that is not good in my books. I like butter, but too much is too much!)



Nevertheless the cake was quite cute when completed and decorated and looked just adorable sitting on my table with that sweet little milk and sugar set. I am in love with that. It is not too big and not too small. The milk container resembles an old fashioned pint milk bottle, complete with a rubber cover to keep it fresh. I collect milk and sugar containers so this is a lovely addition to my collection.



I was able to use my Tovolo Utensils again, that they had sent me previously and I have to say that I am very impressed with the. Sturdy and brightly coloured they have become my favourite utensils. Knowing that I have something to use that is heat resistant, sturdy and that won't scrape my pans is a blessing! I am especially enamoured with the slotted mixing spoon. It has a lovely stainless steel handle and is very strong and able to handle the thickest of batters with ease. The scraper is also very good and sturdy. These are lifetime tools as I cannot see them ever breaking or melting, and after several months of constant use have remained as new looking as the day I received them. I highly recommend.



Thanks very much to Eddingtons and Tovolo, for having sent me these handy little gadgets. I will work at finding a way to make the cake tin work out a bit better. Perhaps a different recipe for the batter and if I bake the layers separately. It will take longer, as it will be like baking two cakes, but for a special occasion it would be well worth the trouble, as it is really cute!!



Nevertheless I did enjoy my little tea for one . . . a tiny sliver of cake and a delicious cup of Cranberry and Pomegranate Herbal tea . . . very refreshing. Sometimes it's nice to spoil yourself just that tiny bit.

Happy Saint Patrick's Day everyone! we'll be enjoying our boiled bacon and cabbage today, how about you?


*Traditional Victorian Sandwich Cake*
Makes one 7 inch cake
Printable Recipe

Popular during the reign of Queen Victoria, this cake remains popular to this day, which is a huge testament to it's taste and ease of baking! Don't be tempted to use all butter. This is one recipe that is better for the use of a mixture of butter and margarine.

3 ounces of butter, softened (6 TBS)
3 ounces soft margarine (6 TBS)
6 ounces caster sugar (1 cup)
1/4 tsp vanilla extract
3 large eggs, beaten
6 ounces self raising flour (a scant 1 1/2 cups)

To finish:
3 TBS raspberry jam
buttercream to fill (optional)
icing sugar or caster sugar to dust the top

Butter and base line two 7 inch sandwich tins. Set aside. Preheat the oven to 180*C/350*F/ gas mark 4.

Cream the butter, margarine, sugar and vanilla together until light in colour and fluffy. Gradually beat in the eggs, a little at a time, beating well after each addition. If the mixture begins to curdle, add a spoonful of the flour.

Fold in the flour with a metal spoon, taking care to use a cutting motion so as not to knock out too much of the air that you have beaten into the batter. Divide the batter evenly between the two cake tins, leveling off the surface. Make a slight dip in the centre of each.

Bake on a centre rack of the oven for about 25 minutes, or until the sponges have risen well, are golden brown, and spring back when lightly touched. Allow to cool in the pan for five minutes before running a knife carefully around the edges and turning out onto a wire rack to cool completely.

Once cooled, place one layer on a cake plate. Spread with raspberry jam and buttercream (if using). Place the other cake on top, pressing down lightly. Dust with icing or caster sugar and serve.

I was recently contacted by Neil, representing The Saucy Fish Co, wanting to know if I would be interested in trying out some of their products. I'm always up for trying out new things, and we always try to eat fish a couple of times a week in our house, so I said yes, quite happily.



The Saucy Fish Co is all about serving healthy and delicious fish, but also fish that is inspired and a bit above the norm. They produce four different ranges of products:

• Foil bake bags: A range of 5 different fish and sauce combinations, in a foil packet that you can bake in your oven.
  
• Fish and sauce packs: Salmon, Sea Bass or Smoked Haddock, fresh fish fillets with a variety of sauces (Sun Blush Tomato, Watercress and Creme Fraiche, Chili, Lime and Ginger for the Salmon, Mustard and Dill Vinaigrette for the Smoked Haddock, and Beurre Blanc and Dil for the Sea Bass. Fresh fish fillets that you can cook in your preferred way and a tasty sauce perfectly matched to accompany them.
• Sauce Sachets: Five fresh sauces ranging from a tasty Teriaki to a Marie Rose sauce, all prepared and ready to serve with your fish.
• Saucy Centre Fishcakes: Two different tasty varieties of fish cakes, in their words - fantastic fish with a smashing sauce, the lovely, oozy, melty bit in the middle and the crumbly golden coat that'll grab your tastebuds every time. (These look fabulous!)

Environmentally sound and sustainable fish presented in unique and delicious ways, traditionally made using techniques and all natural ingredients you would find at home. They make a wonderful choice for a no fuss meal option that goes far beyond the norm that we find in convenience foods these days.



I was given several vouchers that I could use at Tesco's to pick up some of their products to try. After seeing the fish cakes I was really keen to try them out, but I was sorely disappointed by Tesco's. Our local store, which is really quite large, had only one product for me to try, The Salmon Fillets with a Watercress and Creme Fraiche sauce. I really would have loved to try the fish cakes, but had to make do with what was available.



This was delicious. The fish was fresh and very tasty and the sauce was gorgeous. I could taste the pepperiness of the watercress, and a light tang of the creme fraiche and an underlying richness of cream and butter. In short it was deliciously rich and went fantastically with the salmon, which I had panfried in my grill pan according to the directions below.

All that was needed was a few side dishes to make a beautifully complete meal which felt and tasted special. Todd was really impressed. On the side I made my Colcannon which went wonderfully well with the fish and sauce and a tasty mixture of peas and beans, which also went quite well.



Many thanks to Neil and The Saucy Fish Co for a beautiful meal!

Here's my tips for cooking fresh fish perfectly everytime:

*How to Cook Fish Perfectly Every Time*
Printable Recipe

Fish literally only takes a few minutes per side (depending on the thickness) of your fish filets to cook.

GRILLED:

Sturdy and fatty fish, including grouper, salmon, tuna, swordfish and shark all grill beautifully. Make sure you have a very clean grill. Oil it lightly before adding the fish, then leave the fish alone. If the grill is properly heated and prepared, the fish will develop a nice crust and release when cooked. For more delicate types of fish, such as sole, Cod or haddock, using a fish basket makes the job easier. Just be sure to remove the cooked fish from the basket as quickly as possible so that it doesn't stick, or do like Nigella and cook it on a sheet of foil on the grill. The fish is done when it flakes easily with a fork.


STEAMED:

To steam fish, place water or stock in a large saucepan and add seasoning ingredients (lemons, ginger etc.) Bring the liquid to a simmer, place the fish in a steaming basket and place over the simmering liquid. Don't let the liquid boil as this will cook the fish too quickly and it could overcook in seconds. Again the fish is done when it flakes easily with a fork.

BROILED:

Broiled fish is really tasty, especially if you season the fish well before cooking. Preheat the broiler ahead of time and then place the seasoned fish in a broiler pan, 4 to 6 inches away from the heat source. Watch carefully. Thin fillets should broil without having to be turned over, but thicker filets shoud be carefully turned halfway through the cooking time.

PAN FRIED:

Using just a light coating of oil and making sure to heat your skillet or grill pan are the surest tips for a perfectly sauteed piece of fish. Also remember to let the fish cook, without disturbing it for 2 to 3 minutes to help develop a nice crust, before turning it over. Also cook it in batches rather than overcrowding the pan. Thin fillets will cook in 2 to 3 minutes on one side and then flipped and cooked for another minute or two. Turn off the heat and allow the residual heat of the pan to finish cooking the fish. Thicker fillets will take 5 to 6 minutes on the first side and then only 4 to 5 more on the second side.

POACHED:

The fish is poached in a flavoured liquid which is called court bouillon. You can use any aromatic herb or vegetable in the poaching liquid. I like to use a mixture of vermouth, water, peppercorns and parsley stems. Do not let the poaching liquid boil. It should be barely simmering.

One of my most vivid childhood memories is of the time my mother almost cut her thumb off. She was slicing cold ham for our dinner and because the knife was dull, she was having to put undue pressure on it . . . the knife slipped and you guessed it . . . instead of slicing through the ham, it sliced through her thumb, almost severing it. I remember having to run across to one of our neighbour's homes to get help. I couldn't have been more than 5 or 6 years old at the time. It is a memory that has stuck with me to this very day.

The most dangerous tool in any kitchen is a dull knife.



I was quite excited a week or so ago when Miriam contacted me and asked me would I like to test run the Any Sharp Pro knife sharpener. Having just recently been given a set of lovely knives I really jumped at the chance to try something out that might help to keep them beautifully sharp.

Oh, yes, I do have a knife steel, but to be honest I am always a bit leery when I use it . . . using one always requires a lot of skill in keeping your knife at just the right angle so that you sharpen them instead of ruining them. So far I've always been lucky . . . but . . .

I was invited to go and watch a brilliant video here on Youtube. It makes it's point (no pun intended) in quite a humorous and entertaining way! (depending on how mush sense of haha you have.)



In the intitial e-mail I was told that the Any Sharp Pro was simple to use, easy to store and extremely efficient. I was dying to try it out. Once it arrived I realized first hand just how brilliant it was. There are some really big features in this very small package!

Using the very latest in Octupus Technology, that is to say a Power Grip suction cup, leaving both hands free. I found it to be incredibly stable once I had affixed it to the counter top. I didn't need to dampen it down like most suction cups and once I had it clamped down there was no moving it . . . until I was finished and released the lever.

Another thing that really made it stand out was it's relatively small size. Easy to store in the kitchen where you will actually use it, it's just under 2 1/2 inches in diameter, roughly the size of a yoghurt cup. It easily fits into a drawer and is quite inconspicuous sitting on the countertop next to your knife block.



It's brilliant design allows you to maneuver just about any knife, scissor or blade into it easily without being restricted by the size or shape of the blade. The open design also makes it incredibly easy to use and versatile enough to be able to sharpen your whole collection of knives in just minutes.

Stylishly packaged in a stainless steel tin, it comes complete with a 10 year product lifetime guarantee, a beautiful chef's presentation ring and a tasty recipe card. It's not very often in this modern throwaway age that you get a product guarantee like that!



Product features include:

The Any Sharp Pro would make a fabulous gift for that cook in your life, or even for yourself. I am very impressed with it and highly recommend! Compact, efficient, and extremely effective, I’ve now got a whole set of newly sharpened, high quality knives that can cut through anything with ease. It is available to buy direct from HERE at a very reasonably priced £29.99

It's also available on Amazon at the same price.

PSSST!!!! They also have their very own Recipe Club!

The other day I was contacted by CSN Stores and asked if I would like to review one of their products. I jumped at the chance and was given a gift certificate to choose anything from the wide range of products that they offer.

Todd and I were in dire need of a new toaster, our old one having given up the dust, and so I had great fun perusing all of the toasters on offer in their store. There were more than 88 different toasters to choose from!



After spending some time looking them all over I finally settled on the DeLonghi Icona 4 Slice Toaster in Blue. I loved the retro look of it and the colour suited me to a "T". I placed my order and was thrilled when I got an e-mail a little while later telling me that it had already been shipped and I would be receiving it by courier the very next day!!

True to their word, it was delivered within 24 hours and in perfect condition. I was very impressed!

I just love the colour and sleek retro look of this toaster. It also comes in a few other colours as well, such as red and silver . . . but I love the blue! Here are some other features:

• Blue finish with chrome trim
• 1.8KW for rapid toasting
• Excusive Icona 4 slice toaster
• Stylish finish - will not show finger prints
• Electronic controls: reheat, defrost, bagel and cancel
• Extra deep crump tray
• Neon indicator function lights
• Extra lift position for easy removal of small slices
• Variable browing controls
• Variable width bread slots

I tested it out this morning by making my favourite Cinnamon Toast and I was really pleased with the way it toasted the bread, all even and very quickly too!

All in all I am more than pleased with my new blue toaster and am saving up now to get a kettle to match. It goes without saying that I will be ordering it from CSN stores. I was well impressed with their service.

Quick delivery which is free on almost everything over £40. Why not click on over now and take a look for yourself. Click here for CSN Stores UK and here for CSN Stores USA and Canada.

Thanks so much to Eileen at CSN Stores for having given me this opportunity!

I was quite priveledged recently to have been sent a lovely food package recently from the Welsh Assembly Government, containing some beautiful Welsh Lamb Steaks and a selection of other fine ingredients, along with the invitation to create a Welsh Lamb recipe for The English Kitchen.



Welsh Lamb is currently in season at the moment, on into December, making this the perfect time to prepare and enjoy it. Living in Chester as we do, we are right on the border to Wales, and we are lucky enough to know first hand just how very flavourful and delicious their lamb really is.



It just makes sense to buy locally produced meat when it is in season. It may cost a bit more, but the flavours just can't be beaten . . . let's face it, there is just no comparison between lamb which has been grown and farmed right on our doorstep, and lamb that has been flown halfway around the world. Right on the doorstep wins with me, every time!



I decided to create a mildly spiced marinade for the steaks and a warm couscous salad to serve alongside. Welsh lamb has a lovely robust flavour, without it being too intense. After marinating them for about 30 minutes, the steaks turned out very tender when cooked and succulent.




The flavours of the salad went very well with the lamb steaks . . . with fruity bits of dried apricot and dates, crunchy cashew nuts, spring onion, salty green olives, a little bit of heat from some Harissa Paste and a mild minty tang from my secret ingredient . . . Mint Sauce. This was so good, I ate the leftovers for lunch the next day and enjoyed it all over again.



You can find out a host more of information about Welsh Lamb HERE. Do pop on over and take a good gander at the site. There's lots of interesting things to peruse and a host of lovely recipes to try out.

Welsh Lamb, it's more than just about meat. It's the backbone of small rural communities which keep traditions and the Welsh language alive. It's a good thing, a very, very good thing.



*Spiced Lamb Steaks with a Warm Moroccan Couscous Salad*
Serves 2
Printable Recipe

Mildly spiced Lamb Steaks grilled and served on top of a warm couscous salad with subtle Moroccan flavours! Delicious!!

For the lamb:
2 leg lamb steaks
1/4 tsp ground cumin
1/4 tsp ground coriander
1/4 tsp ground cinnamon
a splash of olive oil
salt and pepper to taste

For the Coucous Salad:
150g of couscous
a handful of dried apricots, chopped
a dessertspoon of chopped dried dates
a knob of butter
1 to 2 tsp harissa paste (depending on how much heat you want)
250ml of hot chicken or vegetable stock
a handful of pitted green olives, chopped
a small handful of salted cashew nuts
small handful of chopped flat leaf parsley
1 tsp of good quality mint sauce
1/2 bunch of spring onions, trimmed and finely chopped
1/2 of a small preserved lemon, flesh discarded and skin finely chopped
extra virgin olive oil
the juice of half a lemon
sea salt and black pepper to taste

Season the lamb steaks all over with salt and black pepper. Mix the cumin, coriander, and cinnamon together with a splash of olive oil. Rub this mixture into the lamb steaks and then set aside to marinate while you make the couscous.

Place the dried coucous into a bowl along with the dried fruits. Stir the knob of butter into the hot chicken stock along with the harissa paste. Pour this over the couscous and fruits, stir well, Cover and set aside for five minutes until it has absorbed all of the liquid.

While the coucous is soaking, heat a grill pan over moderate heat. Once the pan is heated add the lamb steaks. Cook the steaks until tender and nicely browned, about 5 to 6 minutes, turning them once. Remove from the heat and set aside to rest.

Fluff up the soaked couscous with a fork and stir in the olives, nuts, parsley, mint sauce, spring onions, and preserved lemon. Season to taste with salt and pepper. Pile into a serving bowl. Pile into a serving bowl and top with the warm lamb steaks. Serve immediately.

Last week I got an e-mail from Aaron (Publicasity) asking me if I would like to try out some of Jamie Oliver's new Kitchen Kit. Would I????

He didn't have to ask twice!!!!

A few days later a box arrived and I was thrilled to pieces to see what was in side. Jamie's Twist'n'Slide Apple Corer, a lovely coarse microwaveplane grater, a 3-in-1 vegetable peeler (with blades for vegetables, soft fruit and jullienning) a lovely Garlic Slice'n'Press, a 5 piece set of Kitchen tools (slotted and plain spoons, slotted fish slice, ladel and slotted turner) . . . all in beautiful polished stainless steel with soft grip handle inserts.





The Piece De Resistance though was a beautiful Beech Wood Knife Block, containing five lovely knives! (Paring, Utility, Chef's, Carving and Bread). Oh my but this is a brilliant set of knives composed of full tang Japanese MoV Stainless steel blades, a chunky weighted bolster for ease of chopping and slicing and beautifully carved handles.



What's also really brilliant about them is each knife has it's own name on the end of it so that you can easily identify it immediately without having to pull them all out of the rack to find the one you are looking for! (Can you say Over-The-Moon???)




I could hardly wait to use them, and I figured the best way to try them out was to do a test run of one of the 30 minute menu's in Jamie's newest book 30 Minute Meals!! Yep, I decided to really put Jamie to the test!



In honor of Bonfire Night I chose the Bonfire Night friendly menu of Catherine Wheel Sausage, Horseradish mash, Apple Salad, Sage and Leek Gravy and Stuffed Apples on page 256 of the book. (The Toddster is a real meat and potatoes kind of a guy and I thought he'd really enjoy it as well.)



Jamie suggests that you have all your ingredients and equipment assembled before you start, including a kettle of already boiled water, a heated grill and saucepans ready and waiting on a low heat on the stove.

It probably took me about 20 minutes to get everything set up before I started the timer.



Everything went like clockwork. I used almost all of the kit as well, which was nice. The knives are beautiful. I loved the apple corer. It worked really well and cut the cores out the first time. It also has an integrated core ejector system which worked wonderfully at ejecting the apple cores from the shaft, lickety split and with no mess!




I am happy to say that, at the end of 30 minutes, my kitchen was a tip . . . but we had a beautiful and delicious meal waiting for us to chow down on! (I normally like to clean as I go, but the 30 minute method doesn't allow for that nonsense!) There were a few minor nuisances, such as my stove and kitchen being far too small, but aside from that I really enjoyed the experience. Wonderful kitchen tools to use, a lovely cookbook with fantastic recipes . . . what more could you ask for? (well, besides a larger kitchen, a new stove and a dishwasher that is!)

All in all I'd call it a success. Thank you Aaron for allowing me to try out these new gadgets! You really made my week! I also have to say thank you to Jamie for a great menu with some fantastic quick and easy recipes!!





*Stuffed Apples*
Serves 4 to 6
Printable Recipe

Delicious baked apples stuffed with a sweet almond and dried apricot mixture. Adapted from Jamie Oliver's 30 Minute Dinners.

4 small apples (or 6 if making it for six people)
(I used spartans)
1 large free range egg
100g of golden caster sugar
100g of dried apricots
100g of whole blanched almonds
Optional: Cointreau for drizzling
Single cream or natural yoghurt to serve

Core the apples and then carefully score a line horizontally around the middle of each one, taking care not to cut in too deeply. Break the egg into the bowl of a food processor. Add the sugar, apricots and almonds. Blitz until combined. Leave it a bit chunky. Use a spoon (or your fingers like I did) to stuff the apples with this mixture, working from both ends. Spread any leftover mixture in the bottom of a lightly buttered earthenware dish. (Make sure it is large enough to hold all the apples, but snuggly. Also make sure it is microwave safe.) Sit the apples on top and then microwave, uncovered, for 10 minutes on full power.

Preheat the oven to about 200*C/400*F/ gas mark 6. Remove the apples from the microwave. If any stuffing has come out, use a spoon to push it back in. Pop the apples into the heated oven to caramelize for a few minutes.

Serve warm with a jugful of single cream or some natural yoghurt. (Jamie suggests that you drizzle over a splash of Cointreau and quickly set it alight for drama! Serve once the flames have died away.)

PS - If there's anyone out there who wants someone to test out a new LARGER stove or a DISHWASHER or umm . . . a LARGER KITCHEN . . . I'm your Gal!!



One of these would do very nicely thanks!

Two of my favourite words in the English language are Chocolate (no surprise there!) and free!! Several weeks ago Julian from Chocri contacted me and wanted to know if I would like to try some samples of their chocolate.

On the Chocri website you can create your favourite chocolate bar from a choice of four organic and fair trade base chocolate bases and more than 100 ingredients. It’s a lot of fun to play chocolatier, of course it’s delicious, and chocolate makes happy ;) Julian was giving me vouchers to create two of my very own unique bars and all for free!

Oh what fun I had deciding what toppings to choose for my bases. I chose one dark base and one milk chocolate base and then I created a fruit and nut bar and a nutty nutty bar! I could hardly wait for them to arrive.



About a week later a box came in the post and I was soooo disappointed! Someone had pinched one of my chocolate bars! It is that good I guess that people can't keep their hands off it!

As soon as I told them though they sent two new bars out to me and they arrived safe and sound and intact, and boy oh boy are they some good! The chocolate is excellent and I just love the toppings I chose!



Thanks so much to Julian and Chocri! This is good chocolate folks, but don't just take my word for it. Try some out for yourself at Chocri! You won't regret it!

A week or so ago, Julie contacted me and asked if I would like to try out some Fage Total Greek Yogurt, (Fage, pronounced Fa - ye) I jumped at the chance. Not only is is my favourite kind of yogurt, but it is something that I use all the time!

I have been a yogurt fan ever since my school days in the 1970's. Not only did I take one in my little brown bag for lunch every day, but I think I must surely be the person who invented frozen yogurt, as I always had several little tubs in my mom's freezer, just waiting for me to dig in. Yes . . . I was way ahead of my time!



Anyways, today an Ocado Delivery truck drove up to my door and Todd said . . . "What did you order now?"

"Nothing!" I squealed with delight! "It's my free yogurt from Julie!"



Now for some facts: TOTAL Greek yogurt was first imported into the UK in the 1980's and has grown to become the nation's leading brand of Greek Yogurt. This lovely yogurt is made with cow's milk and a live active yogurt culture. The traditional straining method removes the whey of the nilk and any excess water, which is what gives TOTAL it's distinctive thick texture and mild natural flavour. It actually takes 2 litres of milk to make just one 500g pot! Not only is it incredibly thick and ric, but it's 100% preservative and additive free and contains no artificial sweeteners, thickeners or added sugars. From where I am standing that seems like a really good thing. I don't want to put a whole lot of artificial junk into my body if I can help it!



Straining the yogurt during it's production means that this yogurt can be heated without it splitting, which makes it incredibly versatile. (They do not recommend however that you heat the 0% yogurt.) I just know that it is delicious. I have some just about every morning, spooned out on top of my homemade granola and drizzled with a bit of honey. It's truly the breakfast of champions! I also love it spooned on top of fruit and puddings. It's much lower in fat than regular cream or creme fraiche.

To make a long story short, I have a fridge full of yogurt to use up now and you will be seeing a few ways that I am going to do just that over the next week or so.



Here is what I did with it today. A delicious, tangy and crunchy salad! Chock full of good things like beans and tomatoes, chickpeas and corn, with a tangy and spicy yogurt dressing. I felt positively self righteously healthy when I was eating it! (For more information about Total Green Yogurt, feel free to visit the Total Page. There's lots of goodies and facts there!)



*Corn and Bean Salad*
Serves 6
Printable Recipe

Beautiful and colourful, this is one very tasty, and healthy salad! Try it out at your next barbeque!

For the dressing:
the juice of 3 limes
170g tub of Greek Yoghurt
(about 1 cup)
2 ounces olive oil (1/4 cup)
1 clove of garlic, peeled and minced
1 tsp sea salt
1/8 tsp cayenne pepper
a large handful of fresh coriander, chopped (cilantro)

For the salad:
1 (415g or 15 ounce) tin of cannellini beans, drained and rinsed well
1 (415g or 15 ounce) tin of chickpeas, drained and rinsed well
1 1/2 cups fresh corn kernels, uncooked (can use one tin of niblets corn, drained)
1 medium courgette, washed, trimmed and cut into small cubes
1 red bell pepper, trimmed and cut into small cubes
4 medium ripe tomatoes, cut into cubes
6 spring onionss, thinly sliced




Make the dressing by whisking together the lime juice, yoghurt, olive oil, garlic, salt and cayenne pepper. Fold in the chopped coriander.

In a large salad bowl, combine the beans, corn, chickpeas, red pepper, courgettes and spring onions. Pour the yoghurt lime dressing over top and toss to combine. Serve at room temperature.

Know what I am having for my bedtime snack tonight? That's right a nice little pot of yoghurt with some honey on top. Yummo!

The other day when I got that tasty piece of beef from the people from Abel and Cole, they also very generously included a package of their delicious free range organic back bacon. The Ensor family have had a butcher's shop in Gloucestershire's picturesque Royal Forest of Dean for nearly a century. They currently cure outstanding bacons and gammon hams for Abel and Cole. As well as running the butcher's shop, they're also organic farmers. Much of A & C's organic bacon comes from their slowly-reared pigs. The succulent pork for their free-range bacon and gammon comes from neighbouring farmer, Richard Hazell.


I just have to ask, how could anything farmed with such care and so responsibly produced fail to be good???



And good it is. Just look at that wonderful colour. It's bright and tasty looking, not anaemic like some bacon I have seen. It also has a wonderful proportion of lean to fat, and what really made me fall in love with it, was that it isn't pumped full of water, like some are. This is a big plus in my books. I also hate it when my bacon smells like, to be perfectly blunt . . . pigs. I know bacon comes from pigs, but I don't like to smell them when I am cooking it. This smelled heavenly . . . all smoky and bacony, if you know what I mean . . .



I just love air cured, smoked back bacon and here in the UK we have some of the best. After having tried this bacon I have to say, in all honesty, it's just wonderful! I think I'll be adding it to my veg box on a once a month basis. (We try not to eat too many cured meats, but once a month, it's a real treat here at Oak Cottage.)



I know that calling this the World's Best Bacon Sarnie is pretty bold, but I'll stand by my words. It has all the ingredients that constitute a great bacon sarnie in my opinion. Great tasting pan grilled free range organic smoked bacon. Free range organic eggs, cooked in butter. Some really flavourful cheddar. Soft, fresh buttered white bread, and . . . let's not forget the lashings of brown sauce!!!



I challenge you to give this a try and then come back and tell me . . . is this not the greatest or what! It goes without saying that this is a once in a blue moon treat. There has to be a bazillion calories in it, but . . . once in a blue moon? Why not go whole hog and treat yourself! (every pun intended!)



Go on . . . dig in . . . you know you want to.



*World's Best Bacon Sarnie*
Makes 1
Printable Recipe

I am giving the quanities to make one here, but it is easily multiplied to make much more. I know this is a bold statment, calling this the World's Best . . . but just make one and try it out. I think you'll agree! This IS the best! It will be love at first bite!

4 rashers of good quality free range organic smoked back bacon
2 slices of good quality white bread (you don't want the bread to compete with the flavours here,
only to enhance)
softened butter
2 medium free range organic eggs
1 slice of cheddar cheese (I used Simply Inspired's sliced medium cheddar with Roasted Red Onions,
fabulous darling, simply fabulous!)
Lashings of Brown Sauce (optional)

Lightly spray a large nonstick skillet with some oil and heat. Once it is hot add the rashers of bacon and pan grill them, until done to your preference. It shouldn't take too long. I like the fat along the edge to be a bit crispy, so I hold it up with the tongs so that the fat is just hitting the pan and I get it really crispy that way. Place in a warm oven to keep warm, whilst you cook the eggs. Wipe your pan out and melt a bit of butter in the pan over medium heat. Once the butter begins to foam, crack in the two eggs. Cook on one side, until the edges are just beginning to crisp, then flip it over and cook the second side for about 20 seconds. Slap on a slice of cheddar cheese, dividing it between the two eggs. Allow to melt.

Butter the bread and then place one slice on a plate, buttered side up. (You don't want to toast the bread. Part of the appeal of this sarnie is the way the bread is all soft and squishy) Top with a bit of brown sauce if using. Place the bacon on top and then finally put the eggs on top of the bacon, cheese side up. Top with the other slice of bread, buttered side down. Cut in half, kick your feet up and enjoy!



mmmmm . . . now that's a great Bacon Sarnie . . .

PS - if you haven't figured it out by now . . . Sarnie is another way of saying Sandwich. You know, a rose by any other name et al . . .