Thursday, April 29, 2010

FUDGES BISCUITS


A wonderful selection of biscuits have been sent to me this week by Fudges Bakery, who are based in Dorset. Fudges are a family bakery, who were founded by Percy Fudge in 1926, and they continue to this day as a family bakery.

Oat & Sultana Biscuits, half dipped in Belgian Milk Chocolate
Lemon Zest Biscuits, half dipped in Belgian White Chocolate
Butter Biscuits, half dipped in Belgian Dark Chocolate
Hazelnut Biscuits, half dipped in Belgian Milk Chocolate

Mr W isn't as enthusiastic as I am, when it comes to eating biscuits, but on this occasion he said these were 'wow biscuits' and just couldn't stop eating them. He said the biscuits had just the right amount of butter and crunch, he even asked where we can buy more. Yes - I ate a lot too.


The biscuits come beautifully presented and look exactly the same as on the front of the box. They are placed individually in a presentation tray, chocolate side up, which prevents the chocolate being marked.

Sadly, the marks on the chocolate biscuits in the photograph were caused by me whilst I was trying to balance a broken biscuit on them!

Thank you to James and all at Fudges Bakery.

Sunday, April 25, 2010

SESAME CRUSTED SALMON STIR FRY


A very quick and tasty stir fry, with just a few simple ingredients, and dinner was served in just over 30 minutes.

Serves: 4

2 tablespoons sweet chilli sauce, 3 tablespoons teriyaki sauce, 1 teaspoon grated ginger, juice of half a lime, 4 salmon fillets, 1 tablespoon sesame seeds, 1 tablespoon sunflower oil, 380g pack stir fry vegetables, 300g noodles, ½ teaspoon sesame oil.

1. Heat the oven to 180°C/160°C Fan/Gas 4.
2. Mix the Encona sweet chilli sauce, lime juice, ginger and teriyaki sauce together, brush over the top and sides of the salmon then put on a lined baking sheet. Sprinkle over the sesame seeds and cook for approximately 15 to 20 minutes.
3. Heat the sunflower oil in a wok, stir fry the veg until tender. Sprinkle the sesame oil over the cooked noodles and add to the stir fry veg.
4. Divide the stir fry veg and noodle mix between four dishes and top with the cooked salmon.


I have been sent a variety of Encona Sauces and I am now really looking forward to trying them. The sauces are suitable for marinading, adding to a variety of cooked dishes or as dips.

Thank you to Encona and Lauren.

Thursday, April 15, 2010

CHICKEN CIABIATTA AND CHEESEBURGER AND CHIPS


The only thing I could rustle up for the blog this week is a chicken, bacon, avocado and lettuce number, but nonetheless, it is totally delicious. I almost forgot, I made the cheeseburger too.

If you have any teenagers at home this holiday, point them in the direction of the kitchen, and ask them to have fun making these instead of heading for the burger bar!

Absolutely no skill required for this and it's extremely filling too. Simply take a Taste The Difference Ciabiatta from Sainsbury's (if possible) and bake. Cook some streaky bacon on a griddle pan until crispy. Bash out a skinless chicken fillet and cook on a griddle pan - after it's cooked squeeze over some lemon juice and a few grindings of black pepper, cover with foil.

Take the cooked ciabiatta, split open and spread both sides with mayonnaise, place your chicken on top, layer with the bacon, sliced tomatoes, slices of avocado and top with crispy cos lettuce - then a dollop of mango chutney and a grinding of black pepper.

In the photograph there is no evidence of the bacon, mayonnaise or the mango chutney, I think they were all camera shy!

CHEESEBURGER & CHIPS


My recipe came from the BBC GoodFood website and is a real favourite of mine. I use a beefburger press gadget I bought years ago and it makes perfect burgers every time.

Spread mayonnaise on both the cut sides of the burger buns, put a piece of crispy lettuce on the base, top with the burger, slices of tomato and red onion and just because I love it, a dollop of mango chutney. Mmmm delicious.

Friday, April 02, 2010

EASTER LEMON CAKE


A Slice of Cherry Pie is hosting her annual Easter Cake Bake Challenge and this is my entry.

The cake is flavoured with lemon zest and lemon juice and then topped with lemon flavoured and tinted icing. The inspiration for the all lemon cake came from the pretty miniature spring flowers in my garden.

I decided not to crystallize the flowers but to just brush and wash them under a running tap. Shake off any excess water and leave to dry on kitchen towel. Cut the stems to the required length and wire the stems of the flowers.

Here are my cakes from the previous Easter Cake Bake challenges.

Happy Easter.
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