This is my final post about the set of Balsamic Vinegars and Olive Oils from  Vom Fass that I received recently, this time showcasing the Mango Balsam Vinegar which they sent.   Produced in Germany this is a fermented vinegar made from concentrated Carabao-Mango mousse added to white wine balsam vinegar to create a fine and fruity vinegar. It has a rich and strong flavour with a good balance between acidity and sweet flavours, rich and exotic. I thought it would be the perfect match for some really nice Cod Loins which I found at the fish mongers.



Several years ago I was lucky enough to visit Utah and went to a Brazilian grill restaurant when I was there called Tocanos.  The food was fabulous, but my favourite dish was the Cod with Mango Sauce.  I loved it so much that 5 years later I am still thinking about it!  That's when you know something is really good!



As soon as I saw the Mango Balsam Vinegar from Vom Fass, I knew that I wanted to try to recreate that beautiful dish.  This came pretty close.  I am sure theirs was a cooked sauce, but mine is a raw sauce, which has fresh fruity flavours with a touch of heat from chipotle chilies.



Cod is a really sweet mild fish and goes perfectly with this delicious sauce.  The cod is simply dusted with some seasoning and flour . . . and then pan fried in butter until it is just beginning to fall apart, but is still moist and succulent.  It's a sin to overcook fish.  It really is.  My timings are perfect for a piece of cod that is about one inch thick.



The sauce is fruity with a hint of tang from the vinegar and some mild heat from the chipotles . . .  which of course you can adjust by using more or less as you wish.  Altogether this was a fabulous entrée.   It was very simple to make, and yet at the same time this is something I would not hesitate to serve to my guests.  I think you will love it.  We sure did!



fine sea salt and freshly ground black pepper to taste  

As you all know I recently received a lovely set of Balsamic Vinegars and Olive Oils from  Vom Fass.  They came in a lovely wooden box and tied up with a pretty yellow ribbon.  

  

Included in the box was a small bottle of White Truffle infused Extra Virgin Olive Oil from Italy.  Their White Truffle Extra Virgin Olive Oil is an elegant finishing oil, with a deep, earthy aroma, and a full taste to match. They have used a blend of white and black truffles to create a complex web of flavour, with delicate hints of garlic and mushroom.   I decided to use it to make some oven chips to go along with some steaks I was cooking the other night. 



I guess you could call these gourmet oven chips!  Infused with the lovely flavours of garlic and truffles and black pepper  . . .



So simple to make too.   You will want to use a nice baking potato for these.   They are about the right size and have the perfect consistency when cooked.



I like to keep mine a little bit chunky and I keep the peels on, but do feel free to peel the potato if you aren't fond of the crispy goodness of deliciously moreish potato skins.   To me . . .  the skin is the best part!  I love em!



There is just enough garlic in these to add a hint of flavour, without it being overpowering.  You want the flavour of the truffle oil to shine through.  So delicious.  Earthy, and woodsey . . . the perfect accompaniment to our delicious steaks.    Heavenly bliss.

 

Cut the potatoes into 1/2 inch thick fries, leaving the skins on.   Toss them into a bowl, along with the oil, garlic, salt and pepper.   Coat them well with the mixture, and then spread them out onto the baking sheet in a single layer.  Roast for 30 to 40 minutes, giving them a gentle stir every now and then, until golden brown and crisp.   Serve hot, garnished or not with the chopped parsley.

The Vom Fass Philosphy
"VOM FASS is a Mediterranean way of sampling and savouring premium artisanal products directly from the cask.”

Vom Fass Mission
"The VOM FASS mission is to provide our customers with a Mediterranean way of sampling and savouring the finest, premium quality artisanal products, directly from the cask – with a commitment to uncompromising levels of customer satisfaction.”

Vom Fass has been created to enhance and meet the demands of a 21st century lifestyle, housing a superb selection of exquisite oils and balsamic vinegars, selected wines, liqueurs and a huge choice of exclusive spirits.   What makes Vom Fass completely unique is that all their products are sold straight from the cask, which means everythingn can be sampled before purchase.

Carefully sourced from leading producers from the Mediterranean to Austria, Vom Fass has selected it's artisan oils and vinegars for their eherapuetic health properties and as versatile cooking ingredients with real nutritional benefits.   Even the more indulgent products in the range have been created to bring something unique to shoe who also really know how to enjoy life.

Vom Fass prides itself on a vast range of high quality style conscious products, stocked by iconic store Selfridges.  Wtih an exceptional range of over 70 different glass bottles and hand inscribed labels or personal messages, Vom Fass will always represent a style choice.

For more information check out their web page.

Many thanks to Vom Fass!

You probably get tired of me saying this, but I DO get sent the nicest things.   Recently the people at Red Candy  sent me this lovely Joseph Joseph Gadgets Gift set, and I have been enjoying using it.  As you know I love Joseph Joseph anything!    





Containing essential cooking-companions, alongside a burst of citrus-hues, these kitchen accessories come in high-quality packaging, showing the iconic Joseph Joseph branding, making sure the lucky recipient will appreciate the unique gifts before they've even left their box!  And let me tell you, when I saw them I did feel very lucky indeed!

Made up of a Rotary Peeler™, a Catcher™ Citrus Fruit Reamer and a Rocker™ Garlic Crusher, in zesty lime-green hues, the 3-Piece Gadgets Gift Set from Joseph Joseph will bring both superior functionality and lively aesthetics to loved-ones (or your) kitchen!




Keeping your creations free from citrus pips is easy, with the Catcher™ Citrus Fruit Reamer. The ergonomic handle ensures comfort when you squeeze lemons and the soft, rubber cup catches unwanted debris, allowing the fresh citrus-juice you’re after to drain through, yum!  Catching the pips is always the most annoying part of juicing a lemon!  This handy piece of kit solves that problem.





The Rotary Peeler™ boasts 3 different, stainless-steel blades in one, easy-to-grip plastic case, making it simple to switch between peeling different fruit and vegetables.   It also has a nifty potato eye remover on the side, and comes completely apart for washing.

 

Last, but by no means least, the 3-Piece Gadgets Gift Set from Joseph Joseph is completed with the Rocker™ Garlic Crusher, another simple, yet user-friendly design, that makes food-preparation straight-forward. Breaking-up and crushing garlic is a breeze by simply pushing downward in a rocking motion, easing the garlic through the holes, where it will sit in the curved design until you’re ready to pop it into whatever you’ve got cooking!  It works a charm and is also easy to clean up afterwards.

All of them are dishwasher safe.  I just love the bright colours and unique design of these tools.

Many thanks to Red Candy for sending them to me.  

Redcandy.co.uk is a website dedicated to the celebration of red home furnishings and modern interior accessories.  Whether you use red as a subtle accent, or your love of this passionate colour sees it spread throughout your life, RedCandy.co.uk provides for all by stocking the latest, most fantastic and innovative red products & designs from across the world.

With such a large choice of modern red accessories covering collage photo frames, clocks to colanders, mugs to magazine racks, you need not venture any further in your quest to find a complement for your red themed interior, or discover the perfect gift for another that adores this colour.

   

Traditionally we have always had a roast Ham for our Easter dinner.  I have done Lamb a few times, but I always go back to Ham. It's hard to break a lifetime of tradition.    

  

This year we treated ourselves to a fabulous green ham (unsmoked) from Piper's Farms.  I had never done a green ham before, and they threw in a free packet of their honey and mustard glaze.  Hands down this was the most delicious baked ham I have ever eaten.  Truly magnificent.  Succulent even.  

  

I decided to make a casserole with some of the leftovers today.  I used some spaghetti I had in the cupboard and I created a lovely creamy sauce to pour over it all using milk, chicken stock and single cream, adding two cheeses and a variety of seasonings.  

  

I cut up the leftover ham into cubes, added a bit of brown sugar and caramelized it in a bit of butter.  This added an additional depth of flavour to the dish.   I topped it with more cheese . . .  cheddar and Parmesan, which I mixed with some crispy salad onions for crunch.  (They are like the french fried onions you can get in a can.)  

  

I broke the spaghetti noodles into manageable lengths prior to cooking.  Todd is not fond of pasta and especially spaghetti, which I think is because he thinks it a bit sloppy to eat.   Breaking up the pasta made it better for him and he said he quite enjoyed it . . . well as far as pasta goes.  ☺  

  

I thought it was absolutely delicious myself, but then when it comes to pasta, I can't get enough of it!  I served it with some sliced and marinated fresh tomatoes.   It was a great meal.  Simple.  Easy.  Economical.  Delicious.  Using store cupboard ingredients.  You can't ask for much better than that.  



*Ham and Spaghetti Casserole*

A good lasagne is one of those easy recipes that most cooks should have up their sleeves.   They come in ever so handy.  I can't think of the number of times that I have been invited to a pot luck/covered dish luncheon or supper and decided to make a lasagne to bring along.



I do this for several reasons really.   One, I always, ALWAYS have the ingredients on hand in my cupboards and freezer to make one.  I don't have to go scrambling around to find them, or send Todd to the shops for them.  I hate having to send the Toddster to the shops for anything on his own.  He tries his best, but invariably comes home with the wrong thing, bless him.



Have you ever noticed how many men are wandering around the grocery aisles with blank stares . . .  looking for all the world like they are in no-man's land with cell phone glued to their ears??  If you have a man who can safely navigate the grocery store without having to phone home at least once and who arrives with exactly what you wanted him to get . . . hang onto him for dear life. He is a rare animal indeed!



The second reason this makes a great pot luck/covered dish to bring is that  it's goes together quickly and is very easy to make (I think even Todd could make this with a few instructions)  . . .  and thirdly ( and most importantly) it's delicious!  Everyone likes it.  No bells.  No whistles.  Just plain good and simple old fashioned goodness.  Enjoy!

 

 *Easy Lasagne*
lasagne noodles, uncooked (In North American 12, in the UK you will need 12 also)  




Butter a 9 by 13 inch baking dish.  Spoon a bit of the meat sauce on the bottom of the dish to lightly cover..  Add a layer of noodles.  Cover with half of the meat sauce.  Spoon the cheese mixture over top and gently spoon out to cover.   Sprinkle on half of the mozza/cheddar mixture.  Top with another layer of noodles.   Finish with the remaining meat sauce.  Cover with the remaining cheese.  Spread the bechamel sauce over top.  Sprinkle with the Parmesan cheese.  Cover tightly with foil and bake in a 180*C/350*F/gas mark 5 oven for 1 hour, uncovering for the last 15 to 20 minutes.  Let stand for 10 minutes before cutting into squares to serve.    

Note : 
We can buy bechamel sauce ready made here, but if you want to make your own, for one cup, heat 1 cup of milk just to the boil, along with half a peeled onion which you have studded with a clove and piece of bay leaf. Let infuse for about 30 minutes, then strain. Melt 1 TBS of butter in a saucepan. Whisk in 1 TBS flour. Cook for a minute, then slowly whisk in the milk. cook stirring until it thickens. Season with some salt and pepper and a bit of freshly grated nutmeg. I usually cook mine over very low heat for about 15 minutes longer, stirring occasionally, prior to using.  You can also add a couple of TBS of finely grated Parmesan cheese for extra flavour.

I love granola.  I have loved it since my hippy dippy days back in the early 1970's.  I loved granola way before it became cool and I have always enjoyed making my own!  I think home-made is always infinitely better than anything shop bought.



I love cookies too and one of my favourite cookies has always been kitchen sink cookies . . . you know the kind I mean.   I don't think I've ever put my recipe on it, but basically they are a basic peanut butter oatmeal chocolate chip cookie that has all sorts in it . . . coconut, raisins, etc.  Pretty much everything but the kitchen sink, hence the name!



Anyways, today I got to thinking . . . what if I made a granola that was based on my favourite kitchen sink cookies . . . one that was filled with all that I love about those cookies, but was still relatively low in fat and this is what I came up with.   The only fat in this is . . . . tada!  The Peanut Butter and with only 130g of it (1/2 cup) in the whole recipe, which makes a pretty decent six cups . . . that means there is only a fraction of fat per serving.  Win!



And it's filled with lots of goodies like peanuts, sultanas . . . coconut.  Okay so perhaps the chocolate chips are a bit naughty . . . but you know . . .  all fun and no play . . .



Can be dull and kind of boring, and this granola is definitely not that!  I think you're going to love this.  It's great!

I just fell in love with these bathroom pictures. There is just  something about them. I love marble. I love pretty wallpaper.




I love modern shapes mixed with traditional things.



I love furniture chests used as sink counters.

But looking at these pictures now, I don't know that I could live with any of them  A bit too fussy perhaps??  I guess I really  just want something simple and clean - that doesn't look like it would take two hours to clean. What do you think? Too fussy? Or glam and fabulous?

There's no doubt about it however that mirrored furniture can make any bath look larger and more fabulous.  Mirrors just have a way of opening up a room like nothing else can.

 

If most of us take a look in our cupboard, there's one item which we're more than likely to find: a can.   Be it a can of beans, for when you are looking to make a quick and easy meal, chopped tomatoes to make the base for a curry of Bolognese, or a can of soup to take into work for lunch . . .  the trusty can remains a store cupboard staple.  And it appears that the sales figures back this up too, with consumers having spend £2.4 billion on canned goods in 2013, a £3.2 million increase on the previous year.

To celebrate the can's popularity, Canned Food UK will be running Canned Food Week 2014 this April (14 to 20).  Now into it's second year, the week is designed to help everyday consumers to plan meals, eat nutritionally-balanced dishes and show how using canned food is a healthy, time-effective and cost-effective way to cook.

Jason Hegarty, Chairman for Canned Food UK, comments:

"The annual figures show that canned food continues to play an important role in cooking in the majority of UK households, and that is why Canned Food Week is so important to us.  Canned food clearly presents an affordable option, with convenience and nutrition playing an important role too."

Canned Food UK Promotes a healthy balanced diet, including a mix of fresh, frozen, dried and canned food  However, not many people know about the nutritional benefits of eating canned food.  Thanks to the canning process, where food is sealed and cooked in the can straight after harvesting, it means that all the vitamins and minerals are locked in  . . .  sometimes containing more than fresh alternatives.

This year Canned Food UK has teamed up with a number of partners with a series of new and existing recipes which highlight the versatility of cooking with canned food for a number of different audiences, from it's convenience and affordability for families and students, to it's health benefits for the older generation and those looking to watch their weight.  



I was given the ingredients to produce this delicious Chicken and White Bean Salad, which has been created by celebrity chef and Canned Food ambassador James Martin.   It contains canned haricot beans, which are a good source of fibre, key to promoting good digestion, as well as chicken breast, rocket salad and cherry tomatoes.  It was delicious and quick and easy to make.  You can view that recipe here.




This was my finished dish and I have to say it was really quite good.  I had to do a video of this dish, but I, for the life of me, cannot find it presented anywhere.

 

Here is my copy of it.  Enjoy!

  

I wanted to do a special bake for Easter this year.  Something sweet to celebrate this special holiday.