Shloer Review...Fizzy, fruity and best served shared

Much to my kids' annoyance, I only allow them to have fizzy drinks occasionally. I'm always on the look out for healthier alternatives, so I was excited to be chosen to review two of Shloer's most popular varieties - white grape and red grape.

I'm a keen label-reader so that was the first thing I checked out. I was delighted to find that all varieties of Shloer are suitable for vegetarians & vegans; The ingredients vary slightly between flavours, but they all contain around 30% fruit juice with no added preservatives, artificial colours, sweeteners or flavourings. They are however pretty high in sugar.

The glass bottles look elegant and sophisticated, and wouldn't look out of place on the dinner table as an alternative for those adults not wishing to drink wine. Shloer can also be used as a mixer for delicious alcoholic and non-alcoholic cocktails!

So to the taste test...we shared Shloer and our verdict was:

White grape - We all thought that this variety tasted erm...grapey! It was light and fruity with just the right amount of fizziness. Both of the kids liked the level of sweetness, but Mr O and myself thought it was a bit too sweet for a 'grown up' soft drink. A bit more zing and zestiness would have been more appealing to us.

We rated the white grape variety 6/10. It was perfectly drinkable, but we felt it didn't have enough of a distinct flavour or appearance to make it stand out from the crowd.


Red grape - We all enjoyed the red grape Shloer "It's really fruity and refreshing" said Miss Ony (12). "It's fizzy and delicious" said Miss Kahonie (9). We rated the red grape variety 8/10 as we all felt that it was more visually appealing than the white variety and that it tasted fruitier, with subtle berry flavours.

So, would I buy Shloer? Yes, I would buy the red grape or one of the new varieties (we particularly like the sound of the white grape, raspberry & cranberry flavour), but this would mainly be for the kids as a treat, not for myself or Mr O (unless we were using it as a mixer!).

For more information, visit the official Shloer Facebook page at www.facebook/shloer where you can find recipes, shopping lists and information on the latest promotions.

Integrity Statement
I received 2 free bottles of Shloer to review. I did not receive payment, and the views expressed are genuinely those of myself and my family.

Images courtesy of Shloer © Pin It

Apple & Pear Chutney

This sweet and spicy chutney goes well with cold nut roast or Quorn roast, buffet food, cheeses and in sandwiches. It also makes a lovely home made hamper gift.

Fills approx 3 x 250-300ml jars.

• 350g/12oz cooking apples, peeled, cored and chopped
• 350g/12oz under ripe or firm pears, peeled, cored and chopped
• 1 large onion, finely chopped
• 100g/4oz raisins
• 100g/4oz chopped dried dates
• 500ml/1 pint vinegar (white wine vinegar, malt vinegar or pickling vinegar)
• 350g/12oz soft brown sugar
• ½  a finely chopped red chilli or ½ tsp cayenne powder
• 2 tsp ground ginger
• 1 tsp salt
• A pinch of mixed spice or cinnamon (optional)
• Black pepper, to taste 

While peeling and chopping the fruits and onion, warm the vinegar, sugar, salt and spices in a large pan. Stir to help the sugar dissolve.
Add all of the fruits and the chopped onion and mix well.
Bring to the boil and cook, stirring occasionally for around 30-45 minutes, or until the liquid has reduced by half and the fruits are soft.
If you like a smoother chutney, mash the mixture with a potato masher.
Reduce the heat and simmer for a further 30 minutes, stirring every 5 minutes, until you have a fairly thick mixture.
Remove from the heat and spoon carefully into hot, sterilised jars*.
Cover with a waxed disk, or a circle of greaseproof paper and put the lids on.
When cooled slightly, re-tighten the lids.

Label and store in a cool, dark place. Will keep unopened for 3-12 months.

*Sterilise jars by washing in the dishwasher, or by putting clean jars and lids in a cool (110C/Gas ½) oven for 5 minutes.

Alternatives: You could use all apples or all pears if preferred.
Try with other gluts of seasonal fruit if you're feeling brave!

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Vegetarian Mincemeat

I'm not usually a big fan of mince pies, as I find them too sweet and too pastry-y. Despite this, I decided to have a go at making my own vegetarian mincemeat last year as I wanted to give some away in home made hampers, and found that it tasted gorgeous (even if I say so myself!).

Makes around 3 jars

• 350 g/12oz 'normal' dried mixed fruit (currants, raisins, sultanas, peel)
• 100g/4oz chopped 'posh' dried fruits (any combination of apricots, cranberries, dates, cherries, prunes etc)
• 200g/8oz peeled, cored and grated apples (cooking or eating are fine)
• 100g/4oz vegetarian suet or chopped block butter
• 150g/6oz soft dark brown sugar
• 50g/2oz chopped nuts (not peanuts or cashews) 
• Zest of 1 orange and 1 lemon
• 1 tsp ground mixed spice
• 1 tsp ground cinnamon 
• 4 tbsp brandy or orange liqueur

Put all of the ingredients into a large pan and and stir well.
Simmer for 1 hour, stirring occasionally.
Allow to cool in the pan and then stir well.
Mix in the brandy/liqueur.
Spoon into sterilised jam jars, cover with wax discs and seal the jars.
Store in a cool dark place for upto 3 months. Pin It

Traditional English Christmas Pudding

Shop-bought Christmas puddings are an oddity to me, tasting neither Christmassy or puddingy! Luckily, I only need taste these manufactured monstrosities very occasionally in unsocial situations. This moist and luscious vegetarian/vegan/gluten-free pudding recipe has been handed down to me through three generations...obviously the original recipe contained suet, so I have adapted it slightly!
I can only hope that my children will pass it onto the next generation. 

Make the pudding at least a two or three weeks (preferably longer) before Christmas and store in a cool, dark cupboard until needed. 

Serves 8

• 100g/4oz currants
• 100g/4oz raisins
• 100g/4oz sultanas
• 4 tbsp brandy/rum/sherry
• 50g/2oz plain flour or GF flour
• 50g/2oz fresh wholemeal breadcrumbs or GF breadcrumbs
• 100g/4oz vegetarian suet or softened butter
• 100g/4oz dark soft brown sugar
• 2 medium eggs or equivalent egg replacer
• 2 eating apples, peeled and grated
• 1 medium carrot, peeled and grated
• 1 lemon or ½ orange, zest and juice
• 1 tsp mixed spice

Put the dried fruits into a large bowl and soak overnight with the brandy/rum/sherry. 

Add all of the other ingredients and mix together.

Spoon into a greased 1 litre/2 pint Pyrex pudding bowl.
Cover the bowl with a layer of greaseproof paper and a layer of baking foil.
Tie securely with string (around the edge of the bowl).
Steam in a pan half-filled with water (simmer with the lid on) for 3 hours, on a low heat. Top up with water as needed.
Cool and store in a cool dark place.

On Christmas day, reheat the pudding, by steaming for an hour as above, or remove the foil and paper and replace with pierced cling film - microwave on medium-low for around 5-10 minutes, or until piping hot.

Remove foil/paper/film and turn out onto a warm plate.

Make an indent in the top of the pudding, using the back of a spoon. 

Pour some slightly warmed brandy over the top.

Stand well back and light before serving!

Serve with brandy butter, custard, cream or ice cream.

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Oat and Raisin Traybake

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This is another quick and easy recipe. It literally takes 5 minutes to throw the ingredients together. It's nice as a 'home from school' or packed lunch snack for the kids and is much cheaper than the over-priced cereal and flapjack bars you can buy.

Makes 12 bars

• 100g/4oz butter/sunflower spread
• 100g/4oz soft brown sugar
• 2 tbsp golden syrup or honey
• 150g/6oz plain flour
• 150g/6oz porridge oats
• 1 egg
• 1 tsp ground ginger or cinnamon
• 100g/4oz raisins (or use chopped dried apricots, dates, cherries, mixed dried fruit etc.)

Heat the oven to 180C/170C Fan/350F/Gas 4.
Melt the butter, sugar and syrup together in a large heat proof bowl in the microwave (for about 1 minute on a medium setting).
Add the dry ingredients and egg and mix well (it should make quite a firm dough).
Spoon the mixture into a greased 20cm x 15cm baking dish. 
Bake for around 20 minutes, or until it's golden brown and firm to the touch.
Cut into bars while still warm and in the tin.
Turn out of the tin when cool.

Suitable for freezing.

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Easy Bread Pudding

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This is my mum's tried and tested recipe for bread pudding  It's a simple recipe which kids can help make. Bread pudding is a great way to use up left over bread, it's low(ish) in fat and it's very economical to make.

• 8 oz/225 g stale bread, broken into pieces
• ½ pt/300 ml cold water
• 3 oz/75 g soft brown sugar
• 1 egg, beaten
• 4 oz/100 g mixed dried fruit
• ¼ pt/150 ml milk
• 1 tsp mixed spice
• 1 tbsp demerara sugar to sprinkle

Put the bread in a bowl and add the cold water.

Allow to soak for at least 1 hour.

Drain the bread and squeeze out the water, using your hands.

Mix the bread with the rest of the ingredients (except the demerara sugar).

Pour into a greased square baking tin.

Cook at 170C/160C Fan/Gas 3 for around 60 minutes until firm to the touch and brown on top.
Sprinkle with the demerara sugar while warm. 

Allow to cool in the tin, before cutting into squares. Serve warm or cold.

Suitable for freezing.

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