I was recently sent some tea to review from the people at Bellevue Tea. I had specified that I only drink herbal blends, however I was sent both Green and black Breakfast Teas, so I have been unable to try them myself, but I am able to tell you about them. (As a Latter Day Saint, we don't drink regular tea or coffee, but only herbal blends. It's a tenant of the Word of Wisdom which is a health law we live by.)
Bellevue Tea is an independent, expert tea company based in London, bringing thirty years' expertise and exerience at the heart of the tea trade to deliver first class products and service.
Bellevue Tea know virtually everything there is to know about the tea business, from plantations around the world, via producers, brokers and tasters to the current trends and tastes of tea drinkers here in the UK. They know how to source the very best teas and infusions an their carefully packatged tea bags and carefully sourced leaf teas will add value to any retain environment, caterer or cafe.
Twas the night before Christmas
and all through the house . . .
not a creature was stirring,
not even a mouse!
The children were nestled,
all snug in their beds . . .
While visions of sugar plums,
danced in their heads . . .
and all through the house . . .
not a creature was stirring,
not even a mouse!
The children were nestled,
all snug in their beds . . .
While visions of sugar plums,
danced in their heads . . .
"A Visit From Saint Nicholas" by Clement C Moore, has long been a favourite Christmas verse of many. I had a little Golden Story Book, beautifully illustrated, of the poem when I was a child, and one year I memorized the whole poem to recite during our local village's Christmas Pageant.
I can still remember how excited I felt about that . . . I did put my whole heart and soul into it. 'Twas a wonderful experience indeed! I was no Shirley Temple, but I did my best.
I was never quite sure what Sugar Plums were back then . . . but I kinda thought they were candies and such. Sweet Treats that Santa was sure to leave for all the good boys and girls in the world!
These infamous sugar plums that filled children's heads in Clement Moore's time were actually sugar coated coriander, a treat that offered a sweet start and then a spicy burst of flavor. Later the recipe included small bits of fruit and nuts, becoming the confection we know today.
Tasty little balls of dried fruit, nuts, jam and spices, their name comes from the prunes or "dried plums" which you find in the recipe.
I have chosen to use dates and cranberries along with the "plums" in mine, but there is no reason why you could not substitute them with other fruits, such as dried apricots, or cherries. All would give a pretty jewel like appearance.
Of course you could make these extremely healthy by rolling them into chopped nuts or dessicated coconut instead . . . but it is Christmas after all . . .
It just wouldn't be the same without an indulgence here and there! The Toddster just loves these!
Yield: 18 to 24 sugarplums
Sugar Plums
Cook time: 20 MinTotal time: 20 Min
These keep for weeks in the refrigerator. The perfect gift when presented in pretty little paper cups and a lovely gift tin!
Ingredients
- 3 ounces (1/2 cup/85g) chopped pitted dates
- 3 ounces (1/2 cup/85g) chopped toasted walnuts
- 1 ounce (1/4 cup/28g) dried cranberries
- 1 ounces (1/4 cup/28g) chopped pitted prunes
- 1 ounce (1/4 cup/28g) chopped toasted hazlenuts
- 2 TBS fruit jam
- 1/2 tsp ground cinnamon
- 1/8 tsp ground cloves
- 3.5 ounces (1/2 cup/100g) granulated sugar
Instructions
- You can do this by hand, but a food processor does a quick and easy job of it.
- Begin by placing the chopped dates, walnuts, cranberries, prunes and hazelnuts in the bowl of a food processor. Pulse until everything is chopped very small and they begin to clump together a bit.
- Add the jam and spices and pulse until it all begins to come together. (when you press some of the mixture between your fingers it should hold itself into a ball. Don't over process, so keep checking. You want to see individual pieces of the fruit and nuts, not a paste.
- Place the granulated sugar in a bowl. Take out tablespoons of the fruit mixture and shape into balls by rolling it in the palms of your hands.
- Drop the balls into the granulated sugar and give them a good coating. Place into little paper cups.
- Repeat until all of the mixture is used up. Store in the refrigerator in an airtight container.
I do so hope that you won't laugh too much at what you see here today, and that you won't take one look and decide these aren't for you, coz if you do you will be missing out on something really special. These cookies are fabulously delicious. Presentation has never been my strong point . . . and these just prove my point!
We are having a special broadcast of the First Presidency's Christmas Message at our chapel on Sunday evening with a "Munch and Jingle" afterwards. I thought these Peanut Butter Balls would be the perfect thing to take. Everyone always loves these. They aren't low sugar for sure, but I won't be the person eating them so it's all good. It just more for those who can eat them.
Yes, that looks like a Thanksgiving Turkey guy up there sitting on top of a cheese ball. I know . . . you are probably asking yourself right now what the heck is a Thanksgiving Turkey guy doing sitting on a cheeseball after Thanksgiving!! Here's my answer. I am having serious issues with my left arm right now. In short, I am in a lot of pain with it. I've been given some tablets to take, but I made the mistake of reading the paper insert that came with them . . . .
The people at Rachel's sent me a couple of festive recipes a week or so ago and asked me if I would like to try them out. I took one look at these delicious Christmas Cupcakes and I said why not!
I was recently sent some Knorr products and asked to create some recipes for the holidays using them. This is part two of what I did with them. I hope you like what I have come up with and find something here you can use in your home for the holidays!
French Onion Soup is a favourite in this house. It's also quite an inexpensive alternative to some of the other first courses out there that you might have a choice of. It's rich and light enough to serve as a main course, in smaller portions . . . or served as a light lunch in larger portions.
I love the gruyere topped Croutes. Garlic flavoured with just enough cheese to keep them from being cloying. I hate it when there is so much cheese in the soup that you almost choke when you try to eat it!
You can also make the soup part of this well ahead of time, just reheating it when you want to serve it and making the croutes fresh on the day. I always like to make extra croutes, especially if we are having it for a meal. Nobody ever turns down an extra portion of those cheesy toasts!
75g of butter (3 ounces)
2 TBS oil
3 pounds of onions, peeled and thinly sliced
1 Knorr Garlic Flavour Pot
(alternately you can use two cloves of garlic, peeled and minced)
1 tsp sugar
2 1/2 pints of Knorr Beef stock (reconstituted fromKnorr Rich Beef Stock Pots, 2 of them)
(5 1/2 cups)
300ml of dry white wine (1 1/4 cup)
1 to 2 TBS Brandy
For the Croutes:
1 day old french baguette
1 garlic clove, peeled and halved
50g of butter, melted (1/4 cup)
175g Gruyere cheese, grated (6 ounces)
Heat
the butter and the oil in a large heavy saucepan. Add the onions and
garlic, along with the sugar. Cook over low heat, stirring
occasionally, for 30 minutes, until very soft and golden brown.
Gradually add the stock and wine. Bring to the boil then reduce to a
slow simmer. Cover and simmer for 1 hour.
Preheat the oven to 220*C/425*F/ gas mark 7.
Rub
the cut cloves of garlic all over the outside of the baguette. Slice
the baguette into rounds and place each round on a lightly buttered
baking tray. Drizzle with melted butter and scatter evenly with the
grated cheese. Bake for 15 minutes until golden and bubbling.
Taste
the soup and adjust seasoning as required. Add the brandy and the
Parmesan cheese. Stir well. Pour the soup into a heated serving dish or
bowls. Float the croutes on top and serve immediately.
Knorr Rich Beef Stock Pots come in a pack of four and contain no artificial flavour enhancers. They are simply carefully selected ingredients that have been reduced into a little pot. Try melting it smoothly into your diches to enhance the natural flavours of your fresh ingredients.
*French Onion Soup*
Serves 6 as a main,
or 8 as a first course
A delicious soup, perfect for a first course, or as a light lunch. Serve any additional croutes on the side.(alternately you can use two cloves of garlic, peeled and minced)
(5 1/2 cups)
6 TBS of finely grated Parmesan cheese
Knorr Rich Beef Stock Pots come in a pack of four and contain no artificial flavour enhancers. They are simply carefully selected ingredients that have been reduced into a little pot. Try melting it smoothly into your diches to enhance the natural flavours of your fresh ingredients.
Knorr Garlic flavour pots contain no artificial flavour enhancers, no artificial colours, no artificial preservatives and are vegetarian friendly.
Packing a punch, this pot will help deliver perfect results every time and enhance an array of dishes from spaghetti carbonara to stuffed chicken; simply stir in and savour the taste.
We normally have a turkey for Christmas, but not everyone likes Turkey. Beef Tenderloin can make a delicious alternative.
We normally have a turkey for Christmas, but not everyone likes Turkey. Beef Tenderloin can make a delicious alternative.
If you follow the instructions directly for this you will end up with perfectly cooked Beef and a delicious Horseradish and Green Peppercorn sauce/gravy to serve with it. Roast potatoes are excellent with this along with Yorkshires., and the usual Christmas Veg. Sprouts, carrots, green beans, etc.
*Holiday Beef Tenderloin*
Serves 6 to 8
a bit of light olive oil for browning
Horseradish and Green Peppercorn Sauce:
4 TBS butter
1 medium onion, peeled and minced
3 TBS plain flour
450ml of knorr chicken stock, heated (2 cups)
1 TBS fresh lemon juice
1/4 tsp pepper
1 TBS Dijon mustard
2 TBS drained, brine-packed green peppercorns
1 heaped dessertspoon of prepared horseradish (about 1/4 cup)
salt to taste
Use tongs to turn it, not a fork. You don't want any of those juices escaping, you want to sear all the flavour in. Once it is seared all over bang the skillet into the heated oven. Roast for 25 to 30 minutes, until the internal temperature measures 48* Celcious or !20* Fahrenheit. Remove from the oven, tent with foil and allow to rest for at least 10 minutes before slicing.
To make the
sauce, melt the butter in a large skillet. Add th onion and cook over
medium heat until softened and golden. Sprinkle with the flour and
cook for one minute longer. Stir in the hot stock, whisking constantly
to prevent lumps. Whisk in the lemon juice and pepper. Reduce the heat
to low and simmer, whisking occasionally until the sauce thickens.
Whisk in the horseradish, mustard and green peppercorns. Taste and
adjust seasoning as required.
Serve the beef sliced with some of the sauce spooned over top. Pass the remaining sauce at the table.
When I am wanting Chicken Stock to use in a dish where the flavour of the chicken stock really matters, I always like to use Knorr Touch of Taste Chicken concentrated liquid stock. I use this in soups and gravies and stews. It does need to be refrigerated once opened.
I have always liked serving fish on Christmas Eve. This is a quick and easy way to prepare haddock, which is simple to make, and yet special enough that you wouldn't be embarrassed serving it to your guests.
You make a simple rub with a couple of fish stock cubes, a but of olive oil and some soya sauce which is rubbed into the fish prior to baking. A sprinkling of chopped spring onion and dill weed goes on top along with some dots of butter and a squeeze of lemon juice.
This gives a really well flavoured, and elegant looking finish. With a rice pilaf and some lemon wedges and some veg on the side, it makes for a simple, yet special meal. Take care not to overcook the fish.
*Herby Baked Haddock*
Serves 6
Knorr Fish Cubes are perfect for making Fish stock to use in casseroles, soups or as a delicious rub for on baked fish prior to baking. Simply crumble and mix with a bit of oil to a paste, rub on the fish and bake as you wish. (Nice on a bed of stuffing!) Knorr Fish cubes contain no artificial preservatives and no added msg.
Knorr products are available near the spice section of most major grocery shops in the UK. For more information about their products and more recipes do check out their website.
I was recently sent some Knorr products and asked to create some recipes for the holidays using them. The first recipe I created was this delicious Sweet Potato Gnocchi with Beans, Olives & Tomatoes. This is not only delicious, with fresh flavours and textures, but pretty and colourful as well!
Do you like sandwiches? My Aunt Freda loved sandwiches and so do I. They are one of my many weaknesses! I was really excited to receive this latest cookbook for review . . . "Build Your Own Sandwich," by Vicki Smallwood.
Have you ever wanted to take your sandwich making to a new and higher level??? My answer is a resounding YES! Build Your Own Sandwich promises to help you do just that!
The people from Mrs Crimble's, deliciously gluten-gree, recently sent me some of the Party Season friendly products to taste.
Ginger Winter Warmer
Mrs Crimble’s NEW special edition Choc Macaroons with Stem Ginger
Mrs Crimble’s NEW special edition Choc Macaroons with Stem Ginger are the perfect festive goodies. Based on their best-selling Choc Macaroon recipe, the UK’s number one selling treat in the cakes category, Mrs Crimble’s have created an irresistible NEW special edition Choc Macaroon with chunks of warm stem ginger.
Mrs Crimble’s Choc Macaroon with Stem Ginger will be available to buy from major supermarkets, convenience stores and independent speciality food retailers nationwide from October 2015, with a recommended retail price of £1.59 for the six pack.
We have always loved their regular Choc Macaroons, and we really love these! We really enjoyed the spicy sweet ginger hit that you get from the little chunks of stem ginger. We would happily by these and will be looking for them in the shops.
They also sent me a pack of their Cheese Straws
Mrs Crimble’s has unveiled festive light and crispy Cheese Straws – which are gluten free – so the whole family can share them this Christmas season. The cheesy puff pastry straws can be enjoyed straight from the packet, or for a really special treat serve them to your guests gently warmed. The foil-fresh packaging ensures that they’ll stay fresh and crisp until you’re ready to enjoy them.
NEW Cheese Straws RRP £1.99
I wasn't able to heat these in the oven to see how they were warmed up, as they arrived all smashed to smithereens! (Oh, the perils of British Post!!) However I can say that the crumbs were incredibly flakey and very tasty! These would be a great addition to the Gluten Free Drinks and Nibbles for Gluten free Holiday Parties. I will be using the crumbs to top my holiday casseroles!
Many thanks to Mrs Crimble's for sending me these products to try out.
The Mrs Crimble's Website
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I was sent some lovely recipes this week for Christmas Baking for the holidays from Dr Oetker. They all look so fabulous I don't know which one I want to try first. I think the Stollen Loaf Cake is looking pretty good from where I am sitting. I have everything I need in the house to make it and I adore Stollen anyways. I love anything which smacks of almonds and dried fruit! The Spiced Lemon Cookie Wreath also looks like a strong possibility. In any case I am sharing all the recipes with you today. Christmas Jumper Cookies, Stollen Loaf Cake, Spiced Lemon Cookie Wreath, Mini Chocolate Gingerbread Loaves and a Winter Forest Chocolate Cake! There's a Merry Christmas in the "Baking!" You know if the recipes are from Dr. Oetker, that the recipes must be great. They are the creme de la creme of bakedom!
My very British Husband is quite fond of telling me that eating peanut butter and jam together is completely insane. That didn't stop him from scarfing down three of these as soon as I had them finished though! (Me thinks he is a bit of a porkie pie teller and that he secretly LOVES the combination as much as I do!)
Boy, its hard to believe but Christmas is in just a little under three weeks. If you are like me, I am sure you are in the middle of all of your Christmas preparations . . . baking, planning, cooking, etc. I try to be so organized each year, but every year it always catches up with me and I end up not being as organized as I thought!
That is when recipes such as these Easy Lemon Brownies come in really handy. Delicious and quick to make, they are as simple as stirring a couple of things together and banging them into the oven!
Don't get all judgmental on me now . . . I am as good a baker as the next person, but let me tell you . . . cake mixes and prepared icing will always come in handy, and I . . . for one (and I know I am not alone in this) . . . happen to enjoy the convenience of these products and I am really happy that we are getting a lot more varieties of them here in the UK now!!
When I first moved over here, there was very little of these types of things available! I happen to think that they produce some very tasty cakes all on their own, but I also love to use them to bake other things.
These Easy Lemon Brownies use a Betty Crocker Zesty Lemon Cake Mix and a can of Betty Crocker Zesty Lemon Icing. I was so excited to discover these newest flavours.
And they also have a Spice Cake Mix now and I saw Strawberry Frosting the other day in the shops as well! (The wheels are turning!)
You simply mix the Zesty Lemon Cake Mix together with some melted butter and some beaten eggs and spread the batter in a pan. It's as simple as that!
Nothing could be easier. They only take 15 minutes in the oven . . . and before you know it they are cooling on the side board.
Waiting for them to cool enough so that you can spread them with that delicious Betty Crocker Zesty Lemon Icing.
I sprinkled the top with some white chocolate chips and chopped toasted walnuts to dress them up a bit. Of course you could always stir them into the batter . . . but I liked the look of them scattered over the top.
I always toast my nuts. I just think that a light toasting really helps to enhance the flavour of nuts. Do let them cool before you use them though . . .
Just look at how dense and fudgy they are . . . and they have a full on lemon flavour too. I just ADORE Lemon anything, don't you?
Uh huh . . . I thought so!
*Easy Lemon Brownies*
Makes 16
These
are dense, delicious and zesty! You could stir the white chocolate
chips and walnuts into the batter before baking, but I prefer to
sprinkle them on top after the brownies are iced.
Once
cold, spread the top with the zesty lemon buttercream frosting. You
will not need it all. Scatter the chocolate chips and toasted walnuts
over top. Cut into 16 squares. Store any leftovers in an airtight
container. You can also freeze them.
These were really, really, REALLY good. So good that I (who shouldn't be really eating anything like this) ate two the day I baked them, then Todd ate two also, and then I divided up the rest into containers and gave them away, because I really don't NEED to have anything that deliciously irresitable in my house! Hot dang!
Don't say I didn't warn you! Seriously the lemon flavours of both the mix and the icing were spot on. I am going to have to go to the shops and buy another of each so I can then just bake them as a cake, because I am thinking the cake will be exceptionally tasty also. I'll make sure to bake it when the missionaries will be about. Just to make sure I don't eat it all.
You know a couple of weeks ago I was just saying how much I wished that the Betty Crocker people would get a lemon flavoured cake mix here and there it was! My wish came true! Many thanks to the people at Betty Crocker for sending me this new cake mix and the icing to try! I am so thankful to have yet another delicious flavour to add to my larder!
Dare I wish for another flavour? Hmmm . . . they have strawberry icing . . . strawberry cake mix would be good! Take Note! And a nice vanilla cake mix would also be very nice.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com Thanks so much for visiting. Do come again!
I had some leftover chicken which needed using up today and so I put it together with some bits and pieces and came up with a delicious casserole. I know . . . it uses tinned soup, but sometimes you just have to do what you have to do, and I will confess right now, I am not a tinned soup snob. It has it's uses, and this is one of them.
I have always loved potatoes in any way shape or form. I think they must be one of the most versatile vegetables in the kitchen. You can do anything with them. I was recently sent a cookbook to review, entitled Make It Easy Cookbook, by Jane Lovett an d as soon as I saw the recipe for Slow Fried Lemon and Oregano Potatoes in it, I knew that I had to make them! Simple ingredients, simply prepared with extraordinary taste results!
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