Thursday, 28 February 2013

Caramel Peda (Indian Fudge)


Delectable pieces of melt in the mouth soft brown fudge topped with flaked almonds.

Ingredients:

240 ml  / 8 oz Caramel Condensed milk
300 g  / 10 oz Milk Powder
Flaked almonds
Butter to grease the pan

Method:

1. In a large microwaveable dish add the caramel condensed milk and the milk powder.
2. Mix the ingredients and microwave on high for 6 minutes, stirring the mixture every 2 minutes.
3. Remove from microwave and leave to cool slightly. The fudge will start to harden slightly.
4. Once it is cool enough to handle, grease a shallow dish and transfer the fudge to it, smooth it out using the back of a spoon. Sprinkle the fudge with the almond flakes and leave to cool.
5.Once it is cool and fudge has set cut into desired shapes .


You may like:
Coconut and mixed nut barfi 
Submitting to:
Lets Cook/Bake for valentine event by simply.food


Tuesday, 26 February 2013

Lemon and Honey cake.


Moist and bursting with citrussy tang and sweetness from the honey this cake is fit  for the gods.

Ingredients:

For Cake:

180 ml Sunflower oil
2 eggs( or egg substitute)
1 tablespoon lemon zest
2 tablespoons lemon juice
280 grams Greek Gods  Honey and Vanilla Yoghurt
350 grams caster sugar
300 grams self raising flour

For Syrup:

2 tablespoons lemon Juice
2 tablespoons honey
3 tablespoons icing sugar for syrup
1/2 tablespoon icing sugar for dusting cake


Method:

1. Preheat oven to 180 Degrees C / 350 Degrees F
2. Grease a 9 inch Brundt cake tin and keep it aside
3.In a large bowl add the eggs,oil and sugar and whisk, add the yoghurt, lemon rind and whisk again.
4. Sieve the flour in another bowl and add it to the wet mixture. Fold the flour gently to the wet mixture.
5.Pour the mixture into the prepared greased cake tin and smooth it on the top.
6. Tap the tin slightly and then place it in the preheated oven to bake for 40-45 minutes, or check with a skewer, a clean skewer means cake is baked.
7.Remove cake from oven and leave to cool in tin.Once cooled invert the cake tin onto serving plate.
8. Place the lemon juice, honey and icing sugar in a saucepan, heat gently until sugar melts.
9. Poke holes in the cake with the skewer and pour over it the warm lemon syrup.
10. Before cutting the cake dust it with some icing sugar.
Serve the cake  with some a spoonful of Greek Gods vanilla and honey yoghurt and strawberries.



I was recently sent a tub of Greek Gods  Honey and Vanilla yoghurt with a request to create a recipe with it that would be fit for Aphrodite the Greek goddess of love, beauty and desire.The competition was hosted together with Foodies100.  I think this cake would rise to the challenge very well. It would be perfect to present to Aphrodite.


You may like;

Monday, 25 February 2013

Cranberry and Ginger Beer Teaser Mocktail with Funkin Cocktail mixers




A few months ago I attended a mocktail making class and since then I have become a fan of mocktails  Any occasion, get together or party and out comes my cocktail shaker, muddlers, stirrers and ice bucket.I love experimenting with different syrups, juices,flavors and combining spices to create delicious mocktails. You can check out some of my creations here.
Recently I discovered Funkin they make 100% natural fresh cocktail mixers.The mixers have no artificial colours, flavours, preservatives or additives. Some of the products they supply are cocktail mixers in litre packs and in smaller pouches too.They also make different flavour syrups and fruit purees, in fact Funkin can provide you with a party pack so that you have everything to make the perfect mocktails and cocktails without the stress and hassle.All their products are available from major supermarkets or on line.Their website also has some cool mocktail/cocktail idea and a section dedicated to tips to make the perfect mocktail/cocktail to get your part  started.

Thankyou to Funkin for sending me the sample of Cosmopolitan mixer.The views and opinions expressed are purely my own thoughts on the products.



Cranberry and Ginger beer Teaser Mocktail

Refreshing mocktail  that will tease your palate.
Ingredients:

Ice
100 ml Funkin Cosmopolitan cocktail mixer
100 ml Ginger Beer
Slices of Lemon

Method:

1. In a jug add the ice, 100 ml of Funkin Cosmopolitan mixer and 100 ml ginger beer.
2. Stir and serve immediately poured into martini glasses garnished with a slice of lemon.


Sunday, 24 February 2013

Vita Coco- Flavoured coconut water.



Most people who have travelled to tropical countries will have memories of  having  tried coconut water, generally it is served fresh straight from the green coconut with the top sliced off and served with a straw. The coconut water directly from the green coconut is refreshing and has a natural sweetness of its own.Sadly in the UK  tropical sunshine, beaches, sun and sand are only visible in holiday brochures or travel programmes, so to inject a little bit of sunshine into your lives and remind you of far away shores, why not try Vita Coco's  natural  fat-free, cholesterol-free, nutrient-packed, potassium-stacked, mega-electrolyte coconut water with natural sugars. It comes in six delicious flavours:
  • Natural 
  • Acai and Pomegranate
  • Peach and Mango
  • Orange
  • Pineapple 
  • Tropical fruit
The coconut water is gluten free and vegan and it is kosher too and totally suitable for vegetarians. It is also free from preservatives and colourings. Vita Cocopackaged in a tetra pack and comes in 330 ml and 500 ml  and 1 litre sizes.Strangely the 330ml size which was a lunchbox size and ideal for travel did not not come with straw so drinking out of the carton was a little difficult especially if it was given to a child.Vita Coco is available to purchase on line, alternatively it is readily available  in most supermarkets. It retails between £1.49-£3.49 depending on size.

I was sent some samples of the natural, peach and mango, orange and pineapple flavours to try, I really enjoyed the refreshing taste of the coconut water, although on a personal note I  felt that the natural flavour was by far my favorite, although the flavoured coconut waters were really good in making mocktails to give them an exotic taste of paradise

Thankyou too Vita Coco for sending me the samples.The views and opinions expressed are purely my own thoughts on the products.

Friday, 22 February 2013

Giveaway Ben and Jerrys Icecream vouchers


I was recently invited to a pr event hosted by Ben and Jerry Ice cream. The event was to launch their two new American Inspired Flavours Peanut butter me up and Blondie Brownie.
On arrival we were served drinks and we were invited to enjoy a delicious buffet of peanut butter and jelly sandwiches, chocolate brownies, crisps and lots of delicious fruit.

Whilst indulging in the treats we were pampered and spoilt as Ben and Jerry had laid on nail artists who painted our nails and we had relaxing neck and hand massages.


Of course the highlight of the evening was to meet Woody the cow and  sample their two new flavours of ice cream Peanut butter me up and Blondie Brownie in their new core range.The peanut butter me up has a raspberry jam core surrounded by peanut butter ice cream & vanilla ice cream with chocolatey peanut butter cups.The Blondie Brownie has a soft salted caramel core which is surrounded by chocolate & vanilla Ice Creams with chocolate brownie chunks & blondie brownie chunks.

The evening was truly enjoyable, after indulging in 4 tubs of ice cream I could eat no more, I came to the conclusion that although both flavours were delicious, my vote went for the Blondie Brownie which was very delectable.On the other hand my daughter who attended the event  definitely voted for the Peanut butter me up as her favorite.

We had a wonderful time sampling the awesome ice cream and being pampered. But it did not stop there, Ben and Jerry also gave us goody bags filled with your own personal ice cream tub lock so that no one can steal our ice cream, a plastic shovel to dig deep into the ice cream tubs, a t shirt, a mobile phone case, some cute post its and a seat saver together with vouchers so that we could enjoy more ice cream at home.


We would like to thank Ben and Jerrys for inviting us to this delicious event, all the views in this post are our own.

Ben and Jerry have been very generous and they have kindly offered to provide 3 prizes of two vouchers redeemable for two 500 ml tubs of Ben and Jerry Ice cream so that simply.food readers can also experience these two new wonderful flavours.

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 – 24th March 2013 - 6.00 pm
  • Giveaway open to UK residents only over 18 years old.

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

Thursday, 21 February 2013

Review Vintage Cakes by Jane Brocket




I recently received a book called Vintage cakes by Jane Brocket to review. The book is a collection of recipes for delicious cakes of all sizes. There are simple recipes such as Victoria sponge sandwich to the more elaborate celebration cakes. The book opens with a baking history, followed by an essential ingredient and equipment list. Both these pages tell the baker about basic ingredients that are required for baking and also the basic equipment that one needs to start with. This is particularly useful if you are a novice at baking. In Essential techniques the author covers everything from oven temperature, preparing ingredients and also checking the cake for a perfect bake. This is good as the author has taken into consideration an inexperienced baker starting out on a baking project. 
The chapters that follow are in categories of different bakes such as 
  • Cake-tin cakes 
  • Everyday cakes  
  • Little cakes 
  • Posh cakes 
  • Fancies and frivolities 
  • Celebration cakes 
The recipes start with an introduction to the cake type, followed by an ingredients list and then the method. The page is laid out so that it is easy to follow. I would say the book is more for a new baker starting off on their baking journey as most of the recipes are very classic, tried and tested. I loved the vintage style photography and the colourful pages. The book retails at £25.00 which is a little expensive but I think given the fact that it is a really pretty book and it would make a wonderful present as a keepsake that can be passed from mother to daughter.

My rating for this book:
Content 4/5
Illustrations 5/5
Recipes 4/5
Overall score 13/15

Thankyou to jacqui  small  publishing for sending me this book to review.I look forward to trying the recipes through this book.All the views in this post are my own.

Monday, 18 February 2013

Mango Possets- Secret Recipe Club challenge


This is my assignment with the Secret Recipe Club.The aim of the club is that you are allocated a blog from which you have to select a recipe and try  it and blog about it.
My assigned blog was Lavender and Lime,this blog is run by Tandy Sinclair.The site has many delicious recipes.I enjoyed looking through the collection for my search for a vegetarian recipe, Finally my sweet tooth caved in and I chose her Orange and cinnamon Posset. I was intrigued by how the cream was going to set without gelatin. I halved the measurements to make  8 miniature portions and also replaced the Orange with a ripe mango.

Delicious and creamy Mango Possets, a delectable and drool worthy dessert. 

Ingredients:

300 ml double cream
300 ml mango puree
75 grams sugar (less if mango is sweet)
I teaspoon lemon zest


Method:

1. In a pan add the sugar and 200 ml mango puree and bring to boil until sugar melts.
2. Turn the heat low and add the cream, whisk for 4-5 minutes until mixture starts to thicken slightly.Strain this mixture through a sieve.
3. Add the lemon zest and stir it into the cream mixture and leave it to cool
4. Get 8 shot glasses and place 1 tablespoon of mango puree into each.Place the shot glasses into the freezer for 10 minutes.
5.Remove the shot glasses from the freezer and gently pour the mango cream on top of the mango puree.
6. Place the Possets into the fridge to set for 2 hours. Sprinkle with a little more lemon zest
Serve  Possets with a lemon short bread.

You may like:
Strawberry Cheese cake



Friday, 15 February 2013

Roasted vegetable with spicy peri peri Couscous


Roasted seasonal vegetables, with spicy peri peri couscous.

Ingredients:

1/2 cup Broccoli florets
1/2 cup diced fennel
8 mushrooms diced
1 red onion cut into chunks
1 red pepper cut into chunks
8 cherry tomatoes
1 tablespoon olive oil
1 tablespoon African Peri Peri marinade
1/2 teaspoon salt
1/4 teaspoon pepper
1 blood orange segmented

Couscous

I tablespoon lemon juice
1 tablespoon African Peri Peri marinade
1 cup instant couscous
1.25 cups boiling water
1/2 teaspoon salt
Juice of 1 blood orange

Method:

1.Line a baking tray with foil. In a bowl add all the vegetables and add the Peri Peri marinade, olive oil ,salt and pepper. Mix well and spread the vegetables on the baking tray.
2.Roast the vegetables in a preheated oven 180 degrees C 375 degrees F for 20 - 25 minutes.Stir the vegetables around for even cooking half way through the cooking time.
3.Add the couscous to a large bowl, add the lemon juice,orange juice salt, Peri Peri marinade and boiling water to it.(Adjust water quantity as per packet instructions)
4.Cover and leave aside until the couscous absorbs all the water.(About 20 minutes)
5. Fluff up the couscous with a fork and transfer it to a serving platter.
6. Pile on top of the couscous the roasted vegetables and top with blood orange segments.
Serve immediately with warm pitta bread

The sample bottle of the  Peri Peri marinade used in this recipe was sent to me by African Volcano. The Peri Peri style sauces and marinades  are produced under the brand African Volcano, they have been developed by award-winning Master Chef of Great Britain Grant Hawthorne. I really enjoyed using the marinade in various dishes I created ,the heat was just enough for our palate. Many thanks to Grant for sending me the sample.
NB- This recipe can be made with any seasonal vegetables of choice, the blood orange can be replaced with ordinary orange.
You may like:
Burghul Wheat Pilaf

Cup cake class at Leiths School of food and wine.



I was recently invited to attend a cup cake class at Leiths school of food and wine.  Leiths School of Food and Wine in London has an international reputation as a first class culinary institute for chefs. Students come from all over the world to enjoy dedicated teaching in a friendly atmosphere. The school is not restricted to classes for  career cooks , there are many part time, evening and weekend classes for amateur cooking enthusiasts r The classes vary from food styling, to cup cake making, knife skills and regional and international cooking . These are just a few of the classes on offer for more details you can visit their web site.
The cupcake class I attended  had about 16 other students, we were escorted to a clean and beautifully laid out kitchen. To get our energies charged up we were served coffee and delicious croissants, pastries and chocolate "disco" cupcakes, the tutor did admit being  a little over generous with the edible glitter.!!
Once fed and watered we enjoyed a cupcake demonstration of Lemon curd cupcakes by our tutors Ansobe Smal  and Andrea Hamilton.We learnt how to make the lemon curd and butter cream icing to go with the lemon cup cakes.
Now it was our turn to start baking and creating. We split into 4 groups and each group set about making a batch of cupcakes . We were taught   four different flavours and types of cupcakes each adopted a different technique.The cupcakes were Lemon curd cupcakes,German chocolate , Spiced courgette cupcakes with lemon icing and Banana cupcakes with caramel filling and peanut butter icing.Both the tutors were constantly at hand guiding us and answering any queries we had.


Once the cupcakes were in the oven baking we were treated like royalty as lunch was served, delicious homemade leak and potato soup, Crusty bread, a refreshing salad and plenty of fruit and cheese  all washed down a glass of wine.
After lunch we had another demonstration of preparing the different types icings for our cup cakes.After the demo we made our icing and decorated our cupcakes using the different types of nozzles creating an array of swirls and patterns. We then added the finishing touches to our cupcakes with edible sprinkles and glitters.
The cupcake workshop was lots of fun and very informative.Unlike most cupcake classes this one actually showed you how to make and bake the cup cakes them selves and not just concentrate on the icing and decoration.Finally cup cakes made and boxed up ready for taking home together with a recipe booklet ,we were each given a certificate of attendance.


I had the most enjoyable time at the workshop and would definitely recommend it to anyone who wishes to learn the art of baking cupcakes rather then just decorating them.I would like to thank Leiths school of food and wine for inviting me to attend the class and helping me broaden my knowledge about cup cake making and baking in general.

Grow Organic, Eat Organic book review



I recently received a book called Grow Organic, Eat Organic.The book is aimed at children from age 6+ .
The book is perfect as a gift for young children and parents who enjoy cooking and gardening. It is illustrated with colourful pictures, easy to understand instructions and steps which provide growing suggestions to keep children interested from seed to plate. Gardening is one of the greatest ways to stimulate a child’s imagination and to ignite their first interest in the environment, while teaching important lessons in helping and sharing.
This book is perfect for encouraging  parent and child interaction where both can spend time together working in the garden and learning about nature and later cooking with the vegetables that they have grown.

The book also has a basic recipe section that the parent can use to cook with their child.The book has projects to cover the whole year so that parents and children can grow organic and eat organic the whole year around.I would definitely buy this book for my young nieces. It retails at £ 5.99, a small price to pay for all year round fun.It would make a perfect present for a child  if put together with a mini gardening kit of some packets of seeds and flowers and children's gardening tools.

My rating for this book:
Content 4/5
Illustrations 5/5
Recipes 4/5
Overall score 13/15

Thankyou to b small Publishing for sending me this book to review.All the views in this post are my own.

Giveaway Riverford Organic fruit and Veg box and recipe book.


I recently received an Organic fruit and Vegetable box from Riverford Organic Farms. They are a chain of  farms that grow  and source organic fruit and vegetables. They supply and deliver different sizes of boxes made up to your requirements with seasonal organic fruit and vegetables.I particularly  liked the fact that Riverford Farms believe in fair trade and give consideration to the type of packaging they use to help the environment.
In my box there was an assortment of fruit and vegetables such as grapes, blood oranges, pears, fennel, beetroot, broccoli,tomatoes, carrots and Mushrooms.I really enjoyed my box and prepared many recipes with the ingredients supplied. I made Beetroot Relish and Quinoa and Fennel salad , (see the images below) these two ingredients were ones I had never cooked with before and I am really happy that I did as these have now been added to my shopping list as regulars.

         Beetroot Relish                                 Quinoa and Fennel salad

I really enjoyed the taste of the organic vegetables which had a sweetness of their own compared to buying vegetables from the supermarket which are mass produced.To bring the freshness and taste of the Organic vegetables to your table Riverford Organic farms have agreed to give a free box of their seasonal fruit and vegetable and recipe book  to one luck simply.food visitor.Riverford Farms deliver in most places over the UK  but in the event that they are unable to reach your postal area the Fruit and Veg box will be replaced with a bottle of Prosecco and the recipe book.

The review is an honest review of my experience of the Fruit and Vegetable box, all the views in this post are my own.

How To Enter:
  • Simply complete the Rafflecopter widget below to verify your entries
  • Entries can be via blog comment, Facebook, Twitter etc
  • This competition is open to UK residents only .Please read the rules below .
  • Leaving a blog comment is mandatory and failure to do so will void any other entries.
  • Closing date - 15th March 2013 6.00 pm
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

Thursday, 14 February 2013

Valentine heart shaped chocolate chip cookies.


Delicious heart shaped chocolate chip cookies that melt in the mouth.Perfect valentine gift.

Ingredients:

225 g / 8 oz butter
140 g / 5 oz sugar
1 tablespoon apple sauce
2 teaspoons vanilla extract
250 g / 9 oz plain flour
25 g /1 oz cocoa
pinch of salt
120 g / 4 oz plain chocolate chip
60 g / 2 oz chopped hazelnuts

Method:


1.Place the butter and sugar in a bowl and cream together, add the apple sauce and vanilla and mix well.
2.Sieve the cocoa, salt and flour  and add it to the butter.
3. Add the nuts and chocolate chip and combine to make a dough.
4. Wrap the dough in cling film and chill for 1 hour

5.Remove dough from fridge and divide into two parts roll each part out on grease proof paper  to approx 5 mm thick and cut out heart shape cookies from it.
6. Place the cookies on a oiled baking tray leaving space between the cookies. Repeat for rest of dough.
7. Place the trays of cookies in the fridge for 10 minutes to chill.
8. Preheat oven to 190 degrees C / 375 degrees F
9. Bake the cookies in the oven for 10-15 minutes or until firm.
10 Transfer cookies to wire rack to cool.
11.If you want to thread ribbon in the hearts ,using a skewer pierce a hole in the top of the heart whilst cookie is hot.
12. Once cooled thread a ribbon through the hole.
Serve heart chocolate chip valentine cookies with a piping hot cup of coffee.


You may like:
Coconut and mixed nut barfi 
Submitting to:
Lets Cook/Bake for valentine event by simply.food


Tuesday, 12 February 2013

Pasta Bake



Pasta penne baked in a spicy tomato sauce with a delicious cheesy topping,

Ingredients:

Pasta:

240 grams / 8 oz uncooked pasta penne
1 teaspoon salt
1 teaspoon olive oil
2 litres Water

Arrabbiata Sauce:

60 grams / 2 oz pre cooked sweet corn kernels
60 grams / 2 oz mixed peppers red /green / yellow diced
1 small onion finely diced
60 grams / 2 oz courgettes finely diced
250 ml passata (sieved tomatoes)
1 teaspoon salt
1 teaspoon sugar
2 teaspoons dried Italian spice (oregano)
½ teaspoon black pepper powder
2 chillies finely chopped
1 clove garlic finely chopped
1 tablespoon olive oil
 3 oz cheddar cheese

Method:

1. In a pan heat the olive oil and add the onions and garlic. Sauté till translucent.
2. Add the passata and cook sauce for 2-3 minutes.
3. Add the peppers, sweet corn, courgettes to the tomato sauce and cook till vegetables are tender.
4. Add the salt and pepper, Italian spice, chillies and sugar and simmer sauce on low heat till sauce thickens. Remove from heat and keep aside.
5. Heat water in a large saucepan when it comes to boil, add 1 teaspoon salt and the penne pasta.
6. Reduce heat to simmer and cook pasta until al dente.
7. Drain the pasta and return it to saucepan, add 1 teaspoon olive oil and stir it into the pasta.Add the tomato sauce and mix well.
8.Transfer the pasta to an oven proof dish and top with the grated cheese. Place the dish under a preheated grill  for 3-4 minutes until cheese melts and starts to brown.
Serve pasta with salad

You may like:



Submitting to:
Flavours of Italy , event by simply.food guest hosted by Divya's Culinary journey.


Sunday, 10 February 2013

WIN TICKETS TO THE IDEAL HOME SHOW 2013



WIN TICKETS TO THE IDEAL HOME SHOW 2013

 From 15th March - 1st April 2013, the iconic British Home Show will return to Earls Court, London for its 105th Year and we have 10 pairs of tickets for our lucky readers to win!
With seven dedicated show areas catering to every need and taste, and boasting over 600 exhibitors, the Ideal Home Show is the only place to visit when making your home ideal. From ideal Interiors, to ideal Home Improvements, with ideal Gardens, and ideal Technology, plus ideal Food & Housewares, ideal Shopping and ideal Woman, the enhanced sections give you more choice and bigger brands, all under one roof.

 It’s a great day out for the whole family – shop, see new product launches, explore full scale show homes and gardens, visit the revolutionary Technology Hub, powered by Virgin Media, and enjoy a glass of bubbles in the Ideal Gardens champagne bar, sponsored by Hydro pool. You can even celeb spot and even enjoy a spot of lunch in the Celebrity Chef restaurant.

Not forgetting the fantastic Celebrity Ambassadors and Experts that will be on hand at the show, both on the Super Theatre stage, and B&Q’s own ‘How To’ theatre, to share their knowledge and skills through 1000's of demonstrations and workshops. Don’t forget to stop by the Drinks Theatre, sponsored by Regina, for tips and tipples too!

Plus this year you can see a very special interiors makeover on a famous TV home!

Pictures and text courtesy of Ideal Home Show 


TICKET OFFER
Ideal Home Show  a has teamed up with simply.food, to give you the chance to 
WIN one of 10 pairs of tickets.

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 - 28th Feb 2013 6.00pm

For those not lucky enough to win, you can still get a great deal booking in advance. Visit www.idealhomeshow.co.uk / 0844 858 6763
Find out the latest news for the 2013 show @ideal_home_show

 *Terms and conditions

1. This offer is only open to UK residents
2. Complimentary tickets are valid for one day only, on any one day of the show between the 15th March – 1st April 2013 at London’s Earls Court
3. Tickets are non transferable. One pair of tickets per winner only.
4. Complimentary tickets obtained through this offer may not be duplicated.
5. All tickets will be scanned on entry to the show
6. The closing date for this competition is 28th Feb 2013 


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, 3 February 2013

Round Up~ Lets Cook Healthy Breakfast

Thankyou to everyone for participating sending in such lovely and healthy breakfast recipes.B3GP5QWYMGHX

Friday, 1 February 2013

Beetroot Relish


Sweetness of the beetroot and the tang from the lemon makes this relish delicious and tasty.

Ingredients:

2 medium raw beetroots
1/4 small  white cabbage
1 tablespoon brown sugar
Juice of half lemon
1/2  tablespoon  sunflower oil
1 green chilli finely diced.
1/4 teaspoon cumin seeds
1 red dried chilli
1/2 teaspoon salt

Method:

1. Remove the core from the cabbage and shred it finely.
2. Peel and grate the beetroot.
3.Add oil in a pan when it heats up, add the cumin seeds and dried red chilli, once  the cumin starts to crackle add the grated beetroot and cabbage.
4. Stir fry till both vegetables start to wilt but still retain their crunch, add the sugar, chillies, lemon juice and salt and stir fry for 2 more minutes.
5. Transfer to a serving dish.
Serve as a side dish to a main meal, alternatively use it as a sandwich filling.


You may like:
Papaya Salsa

The beet root used in this recipe was one of the ingredients that was in my Organic Fruit and Veg box sent to me by Riverford Organic farms.
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