Steenbergs Organic - A Review

I'm always keen to support family-run businesses, so when Steenbergs Organic asked me to review some of their products, I was delighted to oblige.

In case you don't know, Steenbergs are a small, family- run, artisan spice company based in North Yorkshire. They specialise in the ethical sourcing and hand-blending of spices, teas and home baking ingredients, with a focus on organic and Fairtrade and a passion for provenance, aroma and taste. They also stock a range of eco-friendly household and kitchen-ware products, including some beautiful, lacquered coconut-shell bowls. 

"Steenbergs Organic is a family-run, friendly firm committed to Fairtrade, the environment and people. It was set up in 2003 by Axel and Sophie Steenberg in North Yorkshire. We have moved three times since set up and are now in a purpose-built, ecofriendly factory, which is just 200 yards from where we started!"

They kindly sent me some organic Fairtrade Vanilla Extract, Organic Herby Lemon Stuffing and some organic Fairtrade Hot Chocolate. All 3 products were well packaged and presented, and tasted as good as they looked. I particularly liked the re-usable tin which the drinking chocolate powder came in, and the fact that it contained a hint of cinnamon, which made it particularly warming on a cold winter's day.

Steenberg products are stocked in various health-food outlets across the country and are available online, with free UK postage and packing on orders above £24.99

Integrity Statement

I received some complimentary Steenbergs products for review. All views expressed are genuine. 

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Gaia's Feasts - A Review, a Recipe and a Special Offer

As I'm sure you know, I love cookbooks, so I jumped at the chance to review a copy of Gaia's Feasts, by Julia Ponsonby. This book is quite different to most cookbooks, as each recipe is formatted to make either a family meal or a feast for up to 50!

"Filled with delicious recipes and mouth-watering pictures, this book is a must-have for anyone who loves exciting, tasty and original vegetarian food. Alongside the quantities needed for cooking for a group of 4-6 family members or friends, Gaia’s Feasts offers the unique option of scaling up the recipes in order to cook for groups as big as 50, making it ideal for large family gatherings or community events."

The recipes featured in Gaia's Feasts also follow several key themes, including:

• Food and the environment
• Slow Food and Local Food movement
• A celebration of food

There is a good balance of vegetarian, vegan and gluten-free recipes (plus handy tips and variations), mainly based around cheap and easy-to-find, wholesome ingredients. I have tried out a couple of recipes from the book and both turned out looking pretty much like the illustrations in the book, which is a good sign that quantities and cooking times are reliable. 

SPECIAL OFFER: You can get your hands on your own copy of Gaia's Feasts for just £13.99 (30% off the RRP) and free delivery in the UK using this exclusive voucher code: WDEAWAF14 at Green Books. Offer valid 2nd December to 17th December 2014.

My family all enjoyed the following Walnut and Fig Loaf (although I swapped the figs for cranberries as suggested as an option in the recipe). This slightly sweet and nutty loaf would be great with cold Christmas left overs such as nut loaf, salad and cheeses...

Walnut & fig (or cranberry or apricot) bread

Ruth Rae’s light brown, fruit-and-nut dappled bread is delicious with cheese and can also be served at teatime with jam and honey. It also provides the opportunity to experiment with a little decorative knife work – which is something Ruth is well practised at! Simply cut through the floured surface of the rising bread using a sharp knife (which could be serrated or just very sharp – some people use a scalpel). You’ll also need swift, confident strokes – and a clear, simple concept.

For 1 loaf                                                                                       For 6 round loaves
300g (10oz / 2 cups) strong white flour                                        1.8kg (4lb)
150g (6oz / 1¼ cups) wholewheat flour                                        900g (2lb)
55g (2oz / ½ cup) golden walnuts                                                 350g (12oz / 3 cups)
85g (3oz / ½ cup) dried figs (or dried cranberries or apricots) 500g (1lb / 3 cups)
1 tsp dried yeast or 10g (1/3-½oz / 2 tsp) fresh yeast                2 tbsp dried or 75g (2½oz) fresh
300ml (10fl oz / 1 cup + 2 tsp) warm water                                 1.5l (2¾ pints / 3½ US pints)
1-2 tbsp olive or sunflower oil                                                       100ml (3-4fl oz / ½ cup)
1 tsp molasses                                                                               2 tbsp
1 tsp salt                                                                                          2 tbsp

1. Preparing the fruit and nuts: Just cover the dried fruit with hot water and soak for 30 minutes (figs or apricots) or 10 minutes (cranberries). Meanwhile, chop the walnuts roughly with a knife – each walnut half will go into about 4-6 pieces. After soaking, drain the softened fruit, reserving the water to go into the dough. Chop the figs or apricots) into small chunky pieces (about 1cm / ½" wide). Remove the woody stalk part of the figs if it’s tough.
2. Measure 250ml (9fl oz / 1 cup) of warm water into a jug and stir in the molasses and the dried or crumbled fresh yeast. If using dried yeast, leave to froth up; with the fresh yeast, simply stir until dissolved. Easy-bake or fast-acting yeast can go in with the flour or with the water.
3. In a large bowl, combine the flours, salt, and chopped fruit and nuts.
4. Stir in the yeasty water, the rest of the warm water and the oil. Mix until you have a soft dough and all the ingredients are evenly distributed. Knead gently on a floured surface or in the bowl for a few minutes until fairly smooth, then return to the bowl to rise. Using a (dedicated) plant mister, spray the top with water to prevent it drying out, or cover the bowl loosely with a lid or tea towel. Leave to rise in a warm place for an hour.
5. When the dough has doubled in size, tip it on to a lightly floured surface and ‘knock back’. Knead lightly and then divide into 6 if you are making the large quantity, then knead each ball again. Shape into rounds or ovals. Keep the joints at the bottom and make sure the top skin has not been over-stretched: if there is any sign of surface splitting, loosen it with a little gentle rocking, or let it rest and then knead again in a few minutes, being careful not to shape it too tightly.
6. Place the round cushions of dough on a baking tray, either floured or lined with baking parchment. If you’re making more than one loaf, they should be placed about the width of your hand apart, to allow for spreading as they rise. Spray (or paint) with water and dredge with flour for a dusty finish. Use a sharp knife to cut a few criss-crossed lines at 2-3cm (1") intervals and about 2-3mm (1/8") deep – these will open up as the bread rises, creating an attractive textural contrast. Ruth also likes to cut a simple leaf-vein or ‘winter tree’ design into her loaves – a real classic for artisan bakers. Leave the bread to rise in a warm place for about 40 minutes.
7. Pre-heat the oven to 180°C (350°F / Gas Mark 4), 10 minutes before the bread is ready to go in.
8. When ready to go in the oven, the bread will have doubled in size. If you press it with a finger, the dough will be slow to spring back. Any sign of dimpling on the surface means it has over-risen, so rush it into the oven. It is better to put it in the oven when still – just – on the rise, so that its last burst of rising is stimulated by the heat of the oven. Bake mid-oven for about 45 minutes. Test by turning over and knocking: the loaf should sound hollow. Cool on a wire rack.

Recipe used with kind permission from Gaia's Feasts, by Julia Ponsonby, published by Green Books. 

Integrity Statement

I received a complimentary copy of Gaia's Feasts to review. All views expressed are my own and those of my family.

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The Hundred Foot Journey - A Book Review and Giveaway

After reviewing several cook books with narrative content, I was intrigued by the offer of a review copy of The Hundred Foot Journey, which is classed as Foodie Fiction  - a genre new to me. 

Written by Richard C. Morais, The Hundred-Foot Journey has recently been made into a film starring Helen Mirren . The film will be released in the US on 8th August and in the UK on 12th September. It tells the story of a culinary war between a boisterous Indian family who open a restaurant in a sleepy French village opposite a renowned Michelin-starred chef. 

The book tells the life story of Hassan, a budding young Indian chef whose career takes off in a very different direction to the one his family have planned for him, after they move first to England and then to France. There are touching and sometimes tragic scenes, as well as many humorous moments, as Hassan gains recognition for his culinary skills, much to (acclaimed French chef) Mme Mallory's disdain. It is Hassan's journey though, both physical and emotional, which grips the reader and shocks his family. 

Detailed descriptions of the Hassan's ingredients, menus and culinary skills are paramount to the story, however, I must point out (as a vegetarian) that this is not a book for the squeamish, as there are also passages depicting animal slaughter and butchery. I personally would have liked slightly more detail about Hassan's family, culture and the Maison Mumbai restaurant and slightly less about French haute cuisine, but maybe that's just me!

Having read the book, I can't wait to see the film, as I can imagine that Helen Mirren will play the formidable Mme Mallory very well.

Watch the film trailer here...

I have two copies of the book to giveaway (UK only). Just enter on the Rafflecopter widget below and leave me a comment to tell me which you favourite type of cuisine is. Competition ends midnight 24th August '14.
a Rafflecopter giveaway

Integrity Statement

I received one copy of the book to review and 2 copies to giveaway.  The views expressed are genuinely those of myself and my family.

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The Optimum 9400 Froothie maker - a review

I was delighted to be asked to become a Brand Ambassador for Froothie, who sell the award-winning Optimum range of professional and domestic juicers and blenders.

One reason that I jumped at the chance to try out the Optimum 9400 blender, is that my daughters both love smoothies. My existing blender can only make 'lumpies' so I generally spend around £5 per week on ready-made cartons of fruit smoothies. I'd love them to drink more smoothies, as I think it's a great way to get 1 or 2 extra portions of fruit (or veg!) into their diets. The great thing about home made smoothies, is that you can use seasonal ingredients to keep costs down and you can omit any ingredients you don't like.

Whilst certainly not cheap at a RRP of £329, the Optimum 9400 is an excellent piece of kit for health-conscious vegetarians, vegans and raw food enthusiasts. In a domestic kitchen, it can be used to make smoothies, hot and cold soups, slushies, sorbets, dairy-free nut and seed milks/butters plus much more.  In fact it has around 15 functions - do check it out on this YouTube clip to see it in action!

On first inspection, the blender looks and feels like a proper, heavy-duty, professional product - which of course it is - as the Optimum range of blenders and juicers are used in many cafes and juice bars. I found the blender really easy to use and importantly, easy to clean too. There are no detachable parts to screw or lock together and the flexible lid just pops on and off. The tamper allows you to stir and scrape the contents of the blender whilst the motor is on; no need to stop, and scrape the contents back down. Once you've made a smoothie, you just fill the jug with hot water and a drop of washing up liquid and blend for a couple of seconds. Tip out the contents, rinse and you're done!

Both of my teenage daughters have tried out the machine already and have been really impressed with the smoothness of their smoothies and the speed of blending. 
Over the next few months, we will be testing out the Optimum 9400 Froothie maker and blogging our recipe ideas.

Meanwhile, if you'd like to test out the machine with a 30 day money-back guarantee, pop on over to the Froothie website.

Integrity Statement

I received an Optimum 9400 blender to review and to act as a brand ambassador in future posts.

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The cheapest cabin-sized baggage?

Do excuse this slightly random and not-at-all food-related post, but I've recommended this case on several different forums and thought it would be easier to post here to save repeating myself!

If, like me, you favour budget airlines and independently-booked accommodation over package holidays, you might be interested to know that IKEA currently have a cabin-sized foldable case for just £12 (with a free, Ikea Family Card). Ikea's Upptacka case measures 48cm x 34cm x 20cm, so is well within the hand luggage constraints of all major budget airlines... as far as I know.

Slightly frustratingly (as we tried so hard to find a budget-priced case to fit in with Ryanair's required baggage dimensions), we've used ours twice already and it has ended up in the hold, but has survived to tell the tale! Do label your case though, as if it ends up in the hold it may well be one of several identical cases on the carousel!

Integrity Statement

I purchased this case myself and have not been offered any incentive for a review.

Image courtesy of Ikea.

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Salt of the Earth Rock Chick Deodorant - A review and giveaway

Crystal Spring, who already make the award-winning Salt of the Earth natural deodorants have just launched a new 100% natural deodorant for girls, called Salt of the Earth, Rock Chick.

Both deodorants are unscented, long lasting and good value for money. They are suitable for vegans and obviously are not tested on animals. They both contain naturally-occurring potassium alum and are suitable for young skin too (so are great for young adolescents, who might not need a strong antiperspirant). The Rock Chick solid crystal deodorant (priced at £4.96) is attractively packaged in purple and silver. My girls, who aren't particularly sweaty teens, found it easy to use and effective. 

They weren't as quite as keen on the Salt of the Earth Spray, as it goes on wet and takes a little while to dry, but they thought it smelt pleasant as a body spray. Although it has no added perfume, it contains  honeysuckle flower extract so smells faintly floral. I think it would work well as a body-freshening spray at festivals or during camping trips, when daily showering isn't always possible.

"A little bit of girl-power confidence for those who are starting to notice changes with body odour. Long lasting and great value, Rock Chickis kind and gentle to skin and kind to clothes. Being unfragranced it will work without anyone knowing it is there..." 

I have a set of Salt of the Earth deodorants (including one unscented full-sized spray, a travel spray and a Rock Chick, crystal stick) to giveaway, simply use the Rafflecopter widget and leave me a comment below, telling me your favourite smell! Closes Midnight 7th June UK only.
Integrity Statement
I received complimentary products to review and giveaway. The views expressed are genuinely those of myself and my family.  a Rafflecopter giveaway
If you're not lucky enough to win this prize, Crystal Spring are currently hosting a giveaway for their new scented Salt of the Earth deodorant. Competition closes Sunday 8th June.

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Fragrant Heart: A Tale of Love, Life and Food in South-East Asia - A review

Food and travel are two of my favourite things, so when Miranda Emmerson, author of Fragrant Heart, asked me to take a look at her latest book (a memoir about...you guessed it...food and travel!), I was very happy to do so. I received my copy just a few days before going on holiday to Portugal, so I read the book lying under the Portuguese sun. A perfect combination!

Fragrant Heart tells of Miranda and partner Chris's travels through China, Vietnam, Cambodia, Thailand and Malaysia during a 'gap year' which they decide to take before settling down to start a family (they've since had two children). Miranda, a  regular contributor to BBC Radio 4, interweaves her exotic travelogue with tales of her family background, her relationship with Chris and her worries of renting her house out, back home in Wales. 

The book takes the reader on an adventurous journey through S.E Asia, painting a picture not only of the sights of interest, but also of the culture, history, art, politics and cuisine of each region. Some parts of the book are touching, some fascinating and some are laugh-out-loud funny. 

Miranda, a long time vegetarian, struggles to find 'safe' food in countries which regard meat and fish an essential part of any meal...

"Are you a vegetarian? Want some advice? Don't go to China. No. Wait. Scrub that. Do go to China. Just don't try to be a vegetarian once you're there."

Detailed descriptions of the foods they discover on their travels are so vivid that you can almost smell the food cooking and taste the flavours as you read...

"Bolou fan is a sweet and sticky and imparts a feeling of childish decadence to any meal. A whole pineapple is served to the table stuffed with berry-black, steamed short rice. Lifting the spiky lid you uncover a pirate's chest of delight. Candied peel curls in little crystalline caterpillars on top of glistening, sugary delight."

Although not a cookbook, each chapter ends with one or two recipes from the region with both a meat-based and a vegetarian version of each recipe. I tried out the rather confusingly named fish-fragrant aubergine, which contains no fish at all! Fish-fragrant apparently describes the combination of seasonings which would traditionally be served with fish, but work equally well with vegetarian and vegan dishes:

Yuxiang Qiezi or Fish-Fragrant Aubergine (Vegan)

Sichuan cuisine is full of different preparations, ways of cooking things and sauces to cook them in. Fish-fragrant is a description given to this particular sharp and sour sauce classically served over aubergine. There are no fish products used in it. It is very spicy, so cautious first-time cooks might want to halve or even quarter the amount of chilli bean sauce they put in. Served over boiled rice with a handful of chopped spring onions and maybe some nuts on top, I think it makes the perfect winter lunch.

Serves 2 
Preparation and cooking time: 30 minutes

• 5 Sichuan peppercorns 
• 2 small aubergines 
• 2 tbsp groundnut oil 
• 3 garlic cloves, chopped 
• 2-cm piece of ginger, finely chopped

Sauce:

• 1 tbsp Shaoxing rice wine 
• 2 tbsp Chinkiang black rice vinegar (available from most Asian grocers)
• 2 tsp sugar 
• 1 tbsp light soy sauce 
• 1 tbsp dark soy sauce 
• 2 tbsp chilli bean paste (this can be found in Asian grocery stores and some supermarkets, under the Lee Kum Kee brand) 
• 3 tbsp vegetable stock 
• 1 tsp cornflour

Garnish:

• 3 spring onions, sliced

Toast Sichuan peppercorns in a dry frying pan for a minute and then crush. Set aside.
Make the sauce by mixing the rice wine, vinegar, sugar, soy sauces, chilli bean paste, stock and cornflour together in a small bowl.
Cut aubergine into bite-sized cubes.
Heat the groundnut oil in a wok over a medium to high heat. Add the aubergine and stir-fry for 3 minutes or until the outsides have browned. Add the garlic, ginger and reserved ground peppercorns and stir-fry for another 30 seconds. Pour the sauce over the aubergine mixture and cook on a medium heat for 4 minutes, until the sauce has started to thicken.
Remove from heat and serve with spring onions sprinkled over.

I couldn't find rice wine, so left this out. The resulting dish was amazing, if a little on the spicy side, as I used the full 2 tbsp of chilli bean sauce; I made 2 versions: one as above and one with Quorn and mushrooms, which were equally tasty. Miranda recommend using different combinations of vegetables depending on which you prefer.

Fragrant Heart: A Tale of Life, Love and Food in Asia by Miranda Emmerson is published by Summersdale and is available from Amazon  and all major bookstores. 

I have a paperback copy of the book to give away. Just enter the Rafflecopter below by Midnight on 22nd May:

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Money-Saving Meals with Morrisons

Morrisons have always been known for their special offers, but they now have an I'm Cheaper price promise and a brand new online shop. I've sometimes used my local Morrisons as a 'top up shop' as it's local, however I very rarely used it to get my whole week's food shopping; as it's quite a small shop. I have recently tried shopping online with them, which worked out really well, as I found a much wider range of products at great prices.

I was lucky enough to be chosen by Britmums as a #MorrisonsMum to review the Morrison's shopping experience and shop for our Bank Holiday food. This was the first time I'd done a 'proper' shop in my local store and I was impressed at the range of products they now offer in store. I even found they stocked curry leaves, which have been eluding me for some time!

I planned my weekend shopping to include ingredients for:

• Mexican taco/tortilla bowls with vegetarian chilli
• Mushroom biryani, chana korma, paneer tikka kebabs and naans; fresh fruit salad
• Vegetarian barbecue; mini strawberry shortcakes (recipe from Morrison's magazine)

I bought a wide range of foods and drinks including fresh fruit and veg, cheese, frozen foods and packet foods (including a bargain pack of dried spaghetti at only 23p for 500g!). As it was a bank holiday, I also splashed out on some rather nice wines, both on special offer (including a Fairtrade white) and some beer...

I was really pleased with both the quality of the produce and the prices. Quite a few items on my list were either on special offer or on a price promise, which made my shopping comparable, if not cheaper, than what I would have paid at any of the other major supermarkets. All the fruit, vegetables and fresh herbs that I needed were in stock and those which were left over after the weekend, have lasted well.

While I was there, I picked up a copy of the free Morrisons magazine and was pleasantly surprised at the number of tasty veggie recipes in it, alongside a feature on National Vegetarian Week. 

Miss K liked the look of the strawberry dessert page and soon whipped up a batch of mini strawberry shortcakes on her own. The recipe was simple to follow and tasted delicious, filled with Morrisons strawberries and cream. 

My shopping experience at Morrisons has made me more likely to shop there again (especially online) as I now know that it can compete with the other main supermarkets on both quality and price.

Vegetarian Sausage Kebabs (makes 4)

This veggie sausage recipe is super-easy and quick to make (makes a great camping meal too!).

Total cost = £2.67 or 65p per kebab

• Quorn sausages (half price) £1.12
• Bell peppers (half a pack of Morrison's bumper pack) 80p
• 1 onion 10p
• 1 pack button mushrooms 65p

Defrost the sausages slightly and soak the skewers in water.
Cut the sausages into thirds and cut the peppers and onion into chunks. Wipe the mushrooms.
Thread the sausages and vegetables onto skewers alternately and drizzle with a little oil or bbq sauce. Barbecue for around 10 minutes turning once or twice.

Integrity Statement
I received complimentary Morrisons vouchers to pay for the goods for this review. The views expressed are genuinely those of myself and my family.  Pin It

Meridian Nut Butters - a review plus a recipe for Peanut Butter Cookies

Like most families, we are already big peanut butter fans and it features, as a sandwich filling, at least a couple of times a week in my daughters' packed lunches. We were obviously willing to try out a range of nut butters from Meridian Foods and we particularly liked the sound of the cashew and almond butters, as an alternative to the usual peanut spread.

Unlike the major brands, Meridian nut butters are made from 100% nuts. No palm oil. No salt. No sugar.

As we're used to peanut butter with added salt, we did notice the lack of salt in the peanut butter. A real plus point is that there is no added palm oil,  but that meant that the oil from the nuts tended to separate a little, so the butters needed a good stir before spreading (a small price to pay, to avoid the ubiquitous palm oil!). Neither of these detract from the taste, but I thought they were worth mentioning.

The peanut butter was packed with plenty of crunchy bits, while the milder tasting cashew butter was silky smooth, and spoonful or two would make a great addition to curry sauces (instead of using ground almonds or cashews). The crunchy almond butter - made with roasted almonds - was a revelation to us all; a delicious alternative to peanut butter.

"Nuts have been part of our diet for thousands of years. All nuts and seeds are a good source of vegetable protein and energy. Although they contain oils & fat, a high percentage of these oils/fats are mono and poly unsaturated oils which are better for heart health than the saturated fats found in animal products. 
Virtually all nuts are very good sources of the main B vitamins... which help with energy production and carbohydrate metabolism, balancing blood sugar levels, hormones and cardiovascular health..."

As we all also enjoy peanut butter cookies, I thought I'd make a batch up with the Meridian peanut butter. The crunchy almond butter would also work well and would give a completely different taste.

Peanut Butter Cookies (Vegan)

Makes 12

• 4oz crunchy peanut butter/other crunchy nut butter
• 2 oz dairy-free margarine/spread
• 2 oz soft brown sugar
• 2 tbsp golden syrup/agave syrup
• 1 tsp vanilla extract
• 4 oz SR flour

Cream the peanut butter, spread, sugar and syrup together.

Mix in the flour and vanilla extract to form a dough; add just a splash of dairy-free milk or water if the mixture is too dry to hold together.
Squeeze small handfuls of the dough into balls using your hands.
Put onto a greased baking tray and flatten slightly, then flatten further with the back of a fork.
Bake at 170C/160C Fan/Gas 3/325 F  for 10-12 mins, or until golden brown. 
Cool for 5-10 mins before removing from tray and cooling on a wire rack.

Suitable for freezing.

You can find lots more nut butter recipes from Meridian, on their website.

Integrity Statement
I received complimentary samples of Meridian nut butters to review. I did not receive payment, and the views expressed are genuinely those of myself and my family.

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Laimon Fresh - cocktail recipes, a review & giveaway

I first spotted Laimon Fresh in the supermarkets a few months ago. It's a new sparkling soft drink is made from 100% natural ingredients and is available in both cans and bottles. I was intrigued by the sound of the flavour combination (lemon, lime and mint...hence the name!), but wasn't too sure whether to buy it or not.

I was lucky enough to be offered a sample to try, along with some cocktail ideas. On opening the can, the first smell was of fresh garden mint, followed by citrus fruits. As a soft drink, it's refreshing, but distinctly 'adult' in flavour (it would be great served over ice on a hot, summer day).

Both Miss O and Miss K tried it reluctantly, but weren't impressed! Mr O and I on the other hand were more than happy to try out a couple of Laimon Fresh cocktail recipes to see how it compared to other mixers. Served with white rum, it makes a quick and easy mojito. As it's citrus-y and not too sweet, it works as a good alternative to cola, ginger ale or tonic water. I also think it would also be a great mixer with Pimms or in citrus-based cocktails.

The Mojito

• 50ml of white rum
• Crushed ice
• 330ml can of Laimon Fresh

Pour 50ml of white rum into a tall glass
Fill glass 2/3 of the way up with crushed ice
Pour a 330ml can of Laimon Fresh in to the glass and stir

Berry Fresh

• 60ml vodka
• 330ml can of Laimon Fresh
• 4 blackberries
• 4 blueberries
• 1 tsp lemon juice
• 1 tsp sugar syrup

Muddle two of each berry in the bottom of a shaker, add ice and everything except the Laimon Fresh.
Shake hard. Fine strain into glass over crushed ice. Top with Laimon Fresh.
Garnish with a blackberry and blueberry and a leaf of mint.

Laimon Fresh can be found in Waitrose, Sainsburys and Tesco Extra.
I have one case (12 cans) of Laimon Fresh to give away to one lucky reader. Simply enter on the Rafflecopter widget below. UK only. Closes midnight 27th March 2014.

Integrity Statement
I received complimentary samples of Laimon Fresh to review and to give away. I did not receive payment, and the views expressed are genuinely those of myself and my family.
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The Vegan Pantry - A review

The Vegan Pantry is a varied collection of 60 recipes from chef, teacher and nutritionist Dunja Gulin. The book is well illustrated and the recipes are easy to follow. It features an introduction to vegan cooking basics and pantry staples, as well as a step-by-step guide to soaking and cooking pulses and making your own vegan cheese and nut milk. The book includes ideas for breakfasts, snacks, soups and desserts as well as main meals; the recipes are nutritionally balanced and on the healthy side of vegan! I particularly enjoyed the Macedonia-style baked beans (although I cheated and used tinned beans rather than dried!).

"Featuring 60 recipes...from tofu scramble and spicy potato strudel, to simple fun food for every day, such as spicy burgers with wedges. Stylish dishes, such as dark chocolate tart, make vegan entertaining easy. Also included are instructions on how to make nutritious nut milks and cheeses."

Although the book is marketed at new vegans, as a long-standing vegetarian (who probably cooks 2-3 vegan main meals a week), I would suggest that it might be better suited to slightly more established or adventurous vegans, who don't like to rely on convenience products. Many of the recipes feature tofu or seitan, gluten-free and sugar alternatives, and some more unusual ingredients such as umeboshi paste and kombu seaweed. 

Some of the recipes involve a fairly wide range of ingredients and take a little while to prepare, so this probably isn't the book for busy vegan parents, however, if you have the time to cook from scratch most of the time, like entertaining and enjoy modern vegan food, then this would be a great addition to your cookbook collection. It would also be a good purchase for vegetarians who want to reduce their dairy/egg intake, as well as those omnivores who want a expand their collection of healthy, low-fat/whole-food recipes.

The Vegan Pantry by Dunja Gulin (photography by William Reavell) is published by Ryland Peters & Small and is available from rylandpeters.com.
Integrity Statement
I received a complimentary copy of The Vegan Pantry to review. I did not receive payment, and the views expressed are genuinely those of myself and my family.

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Barber’s 1833 Vintage Reserve Cheddar - a review plus a recipe for Mini Cheese Soufflés

You may have noticed my penchant for good cheese in some of my other posts, so when Barber's (the people who make the award winning 1833 Vintage Reserve Cheddar) invited me to come along and taste their products at the BBC Good Food Show Live (Winter), I jumped at the chance.

The Barber family have been farming and making cheese at Maryland Farm in Ditcheat, Somerset (near Cheddar) for six generations, since 1833, hence the name of the cheese! Of course, all their cheeses are suitable for vegetarians, but what makes Barber's 1833 different from other Cheddars, is that it's still made from traditional liquid starter cultures rather than dried cultures which most other cheese makers now use. This allows the cheese to develop its unique taste as it matures over a two year period. Apart from Cheddar, Barber's also produce a range of British regional cheeses and butter under the Maryland Farm brand.

Miss Ony came along with me to the show and we were both very excited to be shown into the press area and be given press passes (even if they did spell her name wrong!). Once in the arena, we headed down to the Barber's stall and met the very welcoming and enthusiastic Giles and Charlie Barber who told us lots about their company, their cheeses and cheese making in general. We then got to taste the cheese. I must admit that I'm already a fan of extra mature/vintage Cheddar, so I didn't take much convincing...but the Barber's 1833 did have that wonderful sweetness combined with creaminess and a strong, full-bodied Cheddar flavour that I love.

We were also shown around the World Cheese Awards area and have never seen so many weird and wonderful cheeses before! Barber's 1833 won a gold award in the Farmhouse Cheddar category this year, which is impressive once you've seen number of cheeses in competition with it. 

After having a wander through the show arena, trying out a number of food and drink samples, and purchasing a few Christmas gifts, we headed back to the Barber's stall to pick up our goody bag full of ingredients to make twice baked mini Cheddar soufflés*

Ingredients

• 225ml/8fl oz milk
• 1 shallot, finely chopped
• 1 bay leaf
• 6 black peppercorns
• 40g/1½oz butter, plus extra for greasing
• 40g/1½oz plain flour
• 125g/4½oz Barber’s 1833 Vintage Reserve Cheddar,
• grated plus 2 tbsp for sprinkling
• 3 large eggs, separated
• 1 tbsp chopped chives
• Salt and freshly ground black pepper
• 150ml/5fl oz double cream
• Salad leaves, to garnish

Method

1. Preheat the oven to 180°C/Gas 4. Butter 6 individual pudding basins or ramekins.
2. Place the milk, shallot, bay leaf and peppercorns in a saucepan and bring slowly to the boil. Strain into a jug. Melt the butter in a saucepan, add the flour and cook, stirring for 1-2 minutes. Remove from the heat and gradually stir in the milk. Simmer gently for 2-3 minutes. Add the cheese and stir until melted. Stir in the egg yolks, chives, salt and pepper. Remove from the heat.
3. Whisk the egg whites until holding soft peaks then fold into the cheese mixture. Divide between the prepared ramekins. Stand the dishes in a roasting tin and pour in boiling water to come two thirds up the sides of the ramekins. Bake for 15-20 minutes until well risen and firm. Leave to cool.
4. When ready to serve, preheat the oven to 200°C/Gas 6. Run a knife round the sides of the ramekins and turn the soufflés out into an ovenproof dish. Pour over the cream, sprinkle with grated cheese and bake for 10-15 minutes until golden. Serve with salad leaves.

I've never made a soufflé before, so I followed the recipe to the letter. They worked perfectly and tasted delicious. As they can be make the day before eating and reheated, they would make an ideal starter for Christmas dinner or for a dinner party. 

Barber's 1833 is available online, from the deli counters in good farm shops, and selected Sainsbury's, Waitrose & Morrison's stores.

*Recipe and pack image reproduced with kind permission from Barber's 1833.

Integrity Statement
I received complimentary tickets to the Good Food Show and the ingredients to make the souffles. I did not receive payment, and the views expressed are genuinely those of myself and my family.

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