Red Chilli and garlic marinade and a Pyrex product review.

Red chilli and garlic Marinade – A spicy marinade that will spice up any vegetables for the perfect barbecue.

Ingredients:

8 red dried chillies

1 green chilli finely chopped

6 cloves of garlic peeled and chopped

1 small red onion peeled and diced

100 ml olive oil

½ teaspoon salt

2 tablespoons lemon juice

Method:

1.Soak the chillies in water for 30 minutes

2.In a blender add the garlic, onion, green chillies.

3.Drain the red chillies, cut them open and remove the seeds and discard. Add them to the blender

4.Puree the ingredients to form a fine paste.

5.Heat the oil in a pan and add the puree and the salt cook it on medium heat for 5-6 minutes until the rawness of onion and garlic is cooked out.

6.Remove from heat and add the lemon juice ,cool the marinade. It will keep for up to 1 week in refrigerator and can be used as required to marinade vegetables, paneer, tofu or quorn.

Pyrex has been a trusted cookware and kitchen brand since 1915 and is best known for its heat resistant glass range of bake ware, ovenware, prep ware and storage solutions.

Pyrex glassware have introduced their new 4-in-1 Plus range which allows you to  cook, store, freeze and reheat food with just one product.

The glass dish is made from borosilicate glass, which offers superior thermal shock resistance and it comes with a an innovative smart lid, each smart lid features a steam valve, making the product perfect for microwave cooking and reheating. 

 The 4 in 1 range is Ideal for picnics or packed lunches, the smart lid also enables the dish to be made completely air and liquid tight, keeping food fresh for longer and enabling easy transportation. The glass dishes also incorporate large handles to give you a safe grip when handling the product.

The glass dish and smart lid are both dishwasher safe and stain resistant. The borosilicate glass is also highly hygienic, as it does not retain tastes or flavours. Items within the Pyrex 4-in-1 Plus range are priced from £5.99 and are available from stockists nationwide. To find out more about the entire Pyrex cook and kitchenware collection and locate your nearest stockist, visit www.pyrexuk.com.

Cooking is a science in its self, ingredients change form and give new flavour when experimented with and combined together. So it seems apt to have the correct equipment in the kitchen to ensure accurate measurements of the ingredients. The new Kitchen Lab collection from Pyrex includes two stunning products the Measure and Mix beaker and Measure and Shake jug, both of which are made from blown glass. The Shake jug comes in two sizes and comes with a rubber stopper.It is perfect for shaking marinades, salad dressing and can be used to store the dressings and  marinades  too.

The Measure and Mix beaker is ideal for measuring flour, sugar, rice and liquids making it perfect for creating anything from delicious cakes to a warming risotto.

 The beaker is also suitable for heating milk, chocolate and butter in the microwave, particularly useful for those budding bakers. The beaker is available in three different sizes, 250ml, 500ml and 750ml, and with clear markings and a precise pouring lip making it easy to transfer the liquids without spilling.

 I have been lucky to try out the Measure and Mix beaker and Measure and Shake jug in my kitchen. I have found both items extremely useful  as both come with clear to read measurements on the side, they are both easy to clean and the measure and shake jug is perfect for storae with the secure rubber lid.

Thankyou to Pyrex for sending me the 4 in 1 dishes, the beaker and shake jug to review. All the views in this post are my own

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Chilli sauce marinade

Gazpacho salad-Summer Salad with toasted croutons ~ Secret recipe club challenge 22nd April 2013

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 Eat Laugh love .The blog writer Denise  has a lovely selection of recipes and I immediately fell in love with this Gazpacho Summer salad recipe. I recreated the recipe with  a few minor changes.

Colourful and vibrant summer salad with a tangy and aromatic dressing.

Ingredients:

2 crusty bread rolls
1 tablespoon garlic infused olive oil
Pinch of salt and pepper
2 large tomatoes cut into small pieces
3 inch cucumber diced
1 bowl of mixed capsicums diced
1 bowl iceberg lettuce shredded
1 medium carrot grated

For the vinaigrette:

1/2 teaspoon Dijon mustard
2 tablespoons white wine vinegar
2 tablespoons olive oil
2 tablespoons lemon juice
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Method:

1.Cut the bread rolls into small inch pieces and put them into a bowl, drizzle some garlic infused olive oil and add salt and pepper.
2.Toss the bread cubes and transfer them to a baking tray and bake in a preheated oven 180 degrees C / 375 degrees F  for ten minutes until golden brown and crispy.
3.In another bowl add the tomatoes, cucumber,peppers,lettuce and carrots and toss together.
4. In a screw top jar, add all the ingredients for the vinaigrette and mix well.
5. Pour this vinaigrette over the mixed salad and toss well.
6.Add the toasted bread cubes to the salad and toss again.
Serve immediately

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Moroccan Couscous salad in a jar

Free Giveaway~ BBC GOOD FOOD SHOW TICKETS

BBC Good Food Show Summer

The BBC Good Food Show Summer is running from 12–16 June at the NEC in Birmingham and to celebrate we have teamed up with the organisers to offer you this fantastic prize! Win 5 pairs of general admission tickets to enjoy a day at the Show. (1 pair of tickets per winner only)

The Show is packed full of celebrity chefs including Paul Hollywood, Mary Berry, James Martin, John Torode and Gregg Wallace demonstrating live on the Supertheatre sponsored by Tesco Real Food. Plus see your favourite TV programmes brought to life including The Great British Bake Off, MasterChef and Saturday Kitchen. 

Shop till you drop from over 200 food stands. Visit the Producers’ Village and the Good Food Champions area to find small and artisan produce that you won’t see on the high street and Don’t forget your ticket also gets you free entry to BBC Gardeners’ World Live where you can learn how to grow your own from some of the nation’s top gardening experts!

To book tickets and for more information on the BBC Good Food Show Summer please visit bbcgoodfoodshowsummer.com or call 0844 581 1341

Again this year BBC Good Food Show have teamed up with simply.food and  they are offering FIVE pairs of tickets to Five lucky simply.food readers .The Giveaway is open to all UK residents and you must be over 18 years of age to participate. All tickets are general admission excluding Saturday.Tickets are non refundable and non-exchangeable

Pictures and text courtesy of BBC Good food show

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Greek-Baklava rolls .

Bakalava~ Delicious layers of crispy flaky pasty filled with protein packed nuts and sweetened with a sweet syrup.

Ingredients:

60 g / 2 oz shelled pistachio nuts 

60 g / 2 oz flaked almonds
60 g / 2 oz walnuts
2 tablespoons golden syrup
60 g  / 2 oz butter (melted)
4 sheets phyllo pastry

Sugar Syrup:

240 g / 8 oz sugar
125 ml water
1 tablespoon lemon juice

Special equipment:

1 cm diameter wooden dowel (stick)
Baking Tray

Method:

1. Coarsely chops the nuts and place them in a bowl, add the golden syrup and mix well.(Mixture should be fairly dry.)
2. Preheat oven to 180 degrees C / 350 degrees F
3. On a flat surface place 1 sheet of phyllo pastry and brush it with melted butter. Spread half the nut mixture onto it .

4. Place the wooden dowel at the longest end of the phyllo pastry and start rolling the pastry over the dowel encasing all the filling.Keep the dowel with the rolled pastry to one side covered with damp cloth.
5. Spread the second sheet of phyllo on the surface and brush with melted butter. Place the roll of pastry with the dowel in it at the long end and tightly roll the 2nd phyllo sheet over the already rolled 1st roll.
6. Place the roll of pastry in front of you on the flat surface. Holding the pastry with both hands scrunch it up on the dowel to form pleats.The pastry roll will be shorter now as its been scrunched together.

7. Hold the roll with one hand and gently remove the dowel rod.
8. Grease a baking tray and place the roll on it. With a sharp knife cut the roll into 2 inch pieces.
9. Repeat the procedure for the other two phyllo sheets using remaining filling.
10. Once both rolls are made, brush some more butter over them . Place the baking tray in the oven to bake for about 30 minutes or until pastry turns golden brown.
11. Place the sugar, lemon juice and water in a heavy bottomed pan  and bring to boil.

12. Boil the syrup for 8 -10 minutes and then remove from heat.
13. Remove Baklava from oven and gently spoon over the sugar syrup over the baked rolls .
14. Leave the syrup to soak into the pastry for 2-3 hours before eating.

You can check out a video of this method of Rolling the Baklava rolls .

The baking tin that was used to bake the  Baklava was  was sent to me by Mermaid.
Mermaid make a really lovely range of all British collection of high quality cookware that offers a solution for every baking need from roasting dishes and trays through to cake tins and moulds. Mermaid is very popular and it is  loved by professional chefs and home cooks alike, they have been established since 1953. In their Baking  tins they are currently on offer 25cm (rectangular), 21cm (round) and 15cm companion size. I was offered  the rectangular 25ch  tin to sample. The quality of the tin was superb,it was sturdy but light weight at the same time. It is made from hard anodised aluminium which eliminates hot spots and ensures even cooking all the way through. Thankyou to Mermaid for the lovely baking tin/ pie dish to try.

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Greek Halwa

Submitting to:
Flavours of Greece Event by simply.food guest hosted by PJ of seduce your tastebuds.
Jags Gain Popularity event.

Greek Halwa

Greek Halwa ~ a rich and fragrant sweet semolina dessert that is flavoured with spices such as cinnamon, cloves, star anise and garnished with nuts. 

Ingredients:

Sugar Syrup
60 g / 2 oz sugar
250 ml water
3 cloves
1 stick cinnamon
1 star anise

60 g / 2 oz fine semolina
60 g / 2 oz unsalted butter
few pistachio nut to garnish

Method:

1.Add the water and sugar to a heavy bottomed pan . Add the cinnamon, cloves and star anise and bring the water to boil.
2. Allow the sugar to dissolve completely .Once all the sugar has melted  turn off the heat and remove the cloves, cinnamon and star anise.
3.In a heavy bottom pan add the butter and let it melt, once it has melted add the semolina and roast the semolina in the butter for 7-8 minutes until semolina changes to a nice golden brown colour.
4. Add a ladle full of sugar syrup to the semolina and mix , keep adding small amounts of syrup until all is used up.(Don't be tempted to add all the syrup at once as the semolina will start to spit and bubble and can cause burns to your hand)
5. Once all the sugar syrup has been added , keep stirring the semolina until it thickens and stars to leave the side of the pan.
6. Once halwa has thickened remove from heat.
7. Transfer the halva to a serving bowl and garnish with pistachio nuts.

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Tzatkizi

Submitting to:
Flavours of Greece Event by simply.food guest hosted by PJ of seduce your tastebuds.

Houmous- Chickpea dip.

A rich and creamy Mediterranean dip, with a hint of garlic, perfect dip for any snack.

Ingredients:

15 ounces cooked  white chickpeas,( precooked in can) rinsed and drained
1 clove garlic

2 tablespoons water

1 tablespoon olive oil
2 teaspoons tahini (sesame seed paste)
2 teaspoons lime juice

1/2 teaspoon white pepper powder

1/4 teaspoon salt or to taste (tinned chickpeas are already salted)
1 tablespoons fresh chopped coriander ( optional)
Pinch of paprika for garnish

Method:

1.In the bowl of a food processor, combine all the ingredients except coriander.
2.Puree until smooth consistency.
3.Fold in the coriander with a fork.
Transfer to a serving dish and sprinkle with paprika.

Serve as dip with toasted pitta bread cut into strips or fresh vegetable sticks or potato/corn chips.

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Submitting to:
Flavours of Greece Event by simply.food guest hosted by PJ of seduce your tastebuds.

 Torview Food Palette white series

Spiced rice with Asian spice Hemp seeds

Fast and speedy stir fried spicy rice with Asian  flavoured Hemp seeds

Ingredients:

16 oz precooked  cold boiled rice
1/2 teaspoon turmeric powder
1 green chilli finely chopped
3/4 teaspoon salt
1/4 teaspoon chilli powder
1 tablespoon Asian spices hemp seeds
1 teaspoon lemon juice.
1/2 tablespoon olive oil
1/4 teaspoon mustard seeds

Method:

1. In a large bowl add the cooked rice.
2. Add the salt, turmeric, chilli powder and green chillies to the rice and mix together.
3. Add the olive oil to a wok and allow it to heat up.
4. Add the mustard seeds to the hot oil and wait for them to splutter.
5. Add the rice and toss gently in the wok for 3-4 minutes.
6. Add the hemp seeds and toss again for 1-2 minutes.
7. Add the lemon juice to the rice and toss again.
8. Transfer the rice to a serving dish

Serve the rice with some cooling cucumber raita.

The Asian spice hemp seeds used in this recipe were sent to me by Good Hemp company. I also baked Hemp seed and Oat cookies with the cinnamon flavour hemp seeds.

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Tunisian style spicy rice