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Sunday, 24 July 2016

Peach and Mint Salad

Peaches are now in season and I particularly like the ones with the white flesh that are firm and great for salads. The slight tartness from the semi ripe peach with the crunch from them makes this salad really lovely to eat and it's the perfect accompaniment with a platter of freshly baked bread and cheeses.

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Peach and Mint Salad
A summery and refreshing salad thats quick and easy to make.
  • 2 Firm semi ripe peaches
  • 10 Mint Leaves
  • 1 Lime
  • 1/2 tablespoon Honey
  • Sprinkle Salt
  • Sprinkle Freshly cracked pepper

1. Destone the peaches and slice them in round slices and put them into a bowl with the mint leaves.2. Zest the lime and add it to the peaches.3.Juice the lime and add the juice to a jar together with the honey, salt and pepper, shake the dressing and pour it over the peach and mint.4. Toss the salad to dress it with the dressing and transfer it to a serving dish.
Prep time: Cook time: None Total time: Yield: Serves 2

Wednesday, 20 July 2016

OXO Rice and Grain Colander Giveaway

Grains and Rice are a regular and staple part of my diet and I use them a lot in my cooking. The best way to cook grain and rice is to look them  over and remove any discoloured grain or rice and any stones etc.  

Once you have done that it’s very important to wash the rice and grain thoroughly in plenty of changes in cold water to remove any starch and impurities prior to cooking. This is an important step in recipe preparation and should not be overlooked.

I find that the holes in a standard colander are too large to drain and often than not end up with half the grain rice falling through. To make my life easy I have started using the OXO Rice and Grain Colander.

It has holes designed to allow water to drain slowly to wash impurities and starch from the rice and grain.

The water pools before draining to show when water is clear and grains are clean. The small, square holes help prevent tiny grains from falling through, and the extra drain holes in the pour spout remove excess water and keep grains contained.

The colander has soft, comfortable, non-slip handles which are perfect for agitating grains, shaking out water, and pouring into pots or bowls. The colander is also great for washing fruit, salads and vegetables. It retails at £9.99 and you can purchase it online or from most kitchen ware retailers
I was sent a colander to review and all photos were supplied and used with permission from OXO.

As always I love my readers to try products I feature at simplyfood . OXO have been kind and have agreed to send one OXO Rice and Grain colander to a simply food reader.

How To Enter:
  •         Simply complete the Rafflecopter widget below to verify your entries
  •         Entries can be via blog comment, Facebook, Twitter etc
  •         Please read the rules they form the terms and conditions of this Giveaway
  •         Closing date – 8th August 2016 12.00 am
  •         Entries open to over 18 years old and UK residents only

How Rafflecopter works:

  • You will need to complete the mandatory entry first – usually making a blog comment. You can do this by clicking on leave a comment at the bottom of the post and leaving your reply in the comment box. Please note your comment will not show immediately as it needs to be moderated however rest assured it will appear on the site, so carry on with rest of entries.
  • Login to Rafflecopter – click to see what the question is. Make a comment answering the question on the blog.
  •  Go back to Rafflecopter and click the green button to tell me you have made a comment, this will unlock all the other options. All entries are checked to see that the mandatory question is answered, if its not all bonus entries will become void. 
  • Rafflecopter will tweet, like and follow on your behalf.
  • For information on how to find the URL of your tweet click here
  • For bonus entries you can return to this page and enter the daily bonus entries. 
  • If you are still unsure as to how Rafflecopter works please do check out this short video

a Rafflecopter giveaway

Sunday, 10 July 2016

Tomato Salsa Bruschetta

In the summer I love to create easy recipes to serve for lunch.One of my families favorite appertiser is bruschetta with a tomato salsa. It is really delicious served as a starter or as an accompaniment to a salad, or pasta dish. Personally I am happy to eat it by itself  for my lunch.

Making this salsa is so simple, especially if you have a quick and easy blender to chop all the ingredients for you like the Savisto three in one blender.  It has a 750 watt motor with three different settings.

The three in one blender consists of:
1 x 750w Hand Blender Unit
1 x Stainless Steel Blender Attachment
1 x Stainless Steel Whisk Attachment
1 x 500ml Food Processor with Stainless Steel Blades
1 x 800ml Plastic Beaker
The blender is easy to clean and use and small enough to be left out on the kitchen worktop.

I whizzed up my tomato salsa in  the Savisto food processor and it was ready from blender to plate in less than 10 minutes leaving me plenty of time to enjoy my lunch in the garden.

The Tomato Salsa is perfect served as a dip, spooned on top of soup, topped on bruschetta or even used in a wrap or sandwich.

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Tomato Salsa Bruschetta
Tangy tomatoes, sweet red onions makes this delicious salsa summery and delicious.

  • 12 Cherry tomatoes cut into quarters
  • 1 Small red onion peeled and sliced
  • 1 Green chilli, deseeded and finely chopped
  • 2 Spring onions finely sliced -green and white parts
  • 1 Lemon (extract juice)
  • 2 sprigs Coriander, finely chopped
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Pepper
  • 1 Garlic Clove
  • 1 tablespoon Olive oil
  • 6 French Bread slices
1. Place the onions, 2/3 of the tomatoes, lemon juice, salt, pepper and chilli into the blender and chop the ingredients coarsely.2. Transfer the salsa to a bowl and add the remaining tomatoes, finely chopped coriander and the spring onions and mix together.3. Toast the french bread , and once toasted rub the slices with the garlic.Place the french bread on a serving dish and drizzle with some olive oil.4. Spoon the salsa over the toasted french bread and serve immediately with remaining salsa in a separate bowl.
Prep time: Cook time: None Total time: Yield: Serves 2

I was sent the Savisto blender to review, all opinions of the blender are of my own personal experience of the blender

Friday, 1 July 2016

Strawberry and Dark Chocolate Ice cream Cake

July brings the start of Wimbledon and watching tennis cannot be done without a glass of Pimms and Strawberries.
I love strawberries with cream, in desserts, in pancakes and particularly in ice cream. This really easy homemade strawberry and dark chocolate ice cream cake is lipsmacking good and it will make your enjoyment of watching tennis even more exciting. Don't be fooled this ice cream cake has no cake in it, its just layers of delicious creamy ice cream with strawberry compote and a layer of dark chocolate

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Strawberry and Dark Chocolate Ice Cream Cake
Delectable ice cream made with luscious summer strawberries and indulgent dark chocolate.
  • 480g Strawberries
  • 300ml Double cream
  • 300ml Custard (any shop bought will do)
  • 1/4 Cup Sugar
  • 2 tablespoons Icing Sugar
  • 1 teaspoon Vanilla essence
  • 12 Strawberries for Garnish
  • 100g Dark Chocolate

1. Remove the stalk from the strawberries using the strawberry huller and chop the strawberries into small pieces2. Put the strawberries in a heavy bottomed pan and add the sugar. 3. Cook the strawberries on a medium heat until all the sugar has melted and the strawberries are softened but still holding shape.4. Remove strawberry compote from the heat and leave aside to cool.5.In a stand mixer add the double cream and icing sugar and vanilla essence and whip the cream until stiff peaks form.6.Gently fold the custard into the cream mixture. Once the custard is all folded in, stir in half the strawberry compote, reserve the remaining compote for the topping.7.Line a loose bottom 9 inch springform cake tin with cling film and pour the ice cream mixture into it.8. Freeze the ice cream for 2 hours after which take the tin out of the freezer and pour on top of the ice cream the remaining strawberry compote.9.Return the ice cream to the freezer for another hour.10. Break the chocolate into small pieces and place it in a microwave proof bowl, Heat the chocolate at 30 second intervals until its all melted, Keep stirring in between.10. Once chocolate is all melted take it out of the microwave and leave it to cool slightly. 11. Fill a piping bag with the melted chocolate. Take the cake out of the freezer and pipe chocolate lines all over the top of it.12 Return icecream cake back to freezer for another 3 hours or over night.13. To serve remove the ice cream cake from the cake tin by opening the spring form tin and gently removing the cling film.14. Place the cake on a serving dish and leave out for 3-4 minutes. Cut into slices and serve garnished with remaining strawberries.
Prep time: Cook time: Total time: Yield: 8 slices

Making this ice cream cake is simple, I think the only difficult thing is is hulling the strawberries which I find time consuming. However OXO have come to my rescue by sending some products that helped me by making my task easy in the kitchen. 

This cute strawberry huller by OXO is simple to use and it makes the job fast and speedy.  You simply push the blades into the top of the strawberry, with a twist and pull action it removes the green part and you can discard it easily using the release button.This gadget is easy to use and comes apart for cleaning.

Of course you could make this ice cream in a tub and scoop it into ice cream cones using the OXO Trigger ice cream scoop .

The scoop makes round balls of ice cream that can be easily transferred to a cone using a simple press leaver avoiding any mess. The stainless steel ice cream scoop is easy to wash afterwards too.

I was sent the strawberry huller and Ice cream scoop which were featured in this post to try by OXO

If you want to enter a giveaway to win a strawberry huller and ice cream scoop do click on the link below to take you to the competition entry page.
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