6 November 2014

Fartes de Batatas! + 8 Ideas for Leftover Baked Potatoes

"For me, a plain baked potato is the most delicious one....It is soothing and enough." 

M.F.K. Fisher

Easy for her to say, she was American and therefore not beset with the Guy Fawkes related problems we Brits suffer. I think there might be a fair few leftover jacket (baked) potatoes about the country today so though I’d post some ideas.

1.   Of course you could just reheat the potatoes, halve and mash the flesh with butter, cheese mayo plus any suitable leftovers (slices of sausage, a little chilli, baked beans etc.) pile back into the shell and bake till lovely!

2.   Cut the potatoes into wedges, dice, slices other shape of your choice and shallow fry till crisp turning occasionally but not too often, they like to sit still to form a crunchy crust.

3.   Cut as above and toss with olive oil, salt and pepper, spread in shallow pan and roast in a hot oven till crisp.

4.   Hash Brown-ish Potatoes.

I've seen loads of different versions of hash browns but this one is my favourite and if it is inauthentic I apologise (a bit).

~   Coarsely shred cold jacket potatoes, including the skin if you like, and toss with some salt and pepper.
~   Melt together a mixture of oil and butter in a large frying pan, add the potato and press gently into a loose cake.
~   Cook till the underside is crisp and brown then flip and cook the other side.

5.   Peel and dice the potatoes and reheat gently in a little cream which will absorbed to some extent by the potatoes making them lush, maybe stir in a few cooked onions, bacon, cheese or whatever else you fancy and have leftover.

6.   f you peel the baked potatoes before using don’t discard the skins; deep fry them, either in halves (which you can then serve filled with something interesting such as chilli) or strips to serve as a nibble or garnish.

7.   Mrs. Beeton’s Potato Omelette – feeds 2 and cost 6d according to Mrs. B

Oddly enough I mentioned both jacket potatoes and Mrs. Beeton in my last post, I hope I’m not getting into a rut!

This is quite an interesting omelette because it is not filled with potatoes; it is made of them.

1 leftover medium sized baked potato
4 eggs, separated
seasonings to taste

~   Reheat the potato in the microwave – I made that bit up, Mrs. B didn't suggest it – it is much easier to work with when warm.
~   Press the hot potato flesh though a fine sieve and allow to cool a little.
~   Mix in the egg yolks and season to taste (Mrs. B. suggests lemon juice (!), nutmeg, salt and pepper).
~   Whisk the egg whites till stiff and fold them into the mixture.
~   Preheat the grill!
~   Melt a knob of butter in an omelette pan, add the eggy goo and fry till the bottom is set and golden.
~   Once the bottom is cooked finish it under a hot grill.

8.   Bubble and Squeak of course

This is also regionally known as Rumbledethumps (reputedly Gordon Brown’s favourite dish!), Kailkiddy, Colcannon, Clapshot, Punchnep and Hash.

Whatever it’s called this dish is made from leftover vegetables, primarily cold potatoes and cabbage, crushed together and shallow fried in butter, oil or bacon fat till crisp. The trick to this is letting the mixture sit over a medium heat, undisturbed, for several minutes allowing a crust to form before turning. In a little more detail ...

~   Fry finely chopped onion gently in a little oil, butter or fat for a few minutes till soft.
~   Increase the heat, add the leftover peel and diced baked potatoes crushing them slightly and cook till they start to crispen and colour. Add more oil or butter as necessary.
~   Stir in other leftover vegetables and continue to fry and turn till all is hot, crispy in parts and delicious.
~   If adding cooked meat or fish do so towards the end so as not to overcook it.
This is good served as a side dish or as a main topped with a fried egg or two and maybe some grated cheese.

Leftover Baked Sweet Potatoes

With the possible exception of the omelette leftover baked sweet potatoes can be used in all of the above ways mixed with their own flavour enhancing ingredients such as fresh chilli, sweet chilli sauce, salmon, shellfish, mango, orange, coconut, cinnamon, pecans and brown sugar.

Finally here is an excellent specifically sweet potato recipe I want to share, I feel I have blogged about this before but can’t find it. No matter it bears repeating if only for its name!

Fartes de Batatas

These are little sweet gooey cakes or sweeties from Portugal. Their name means something like “Potatoes that Satiate”, what did you think it meant?

170g caster sugar plus more for sprinkling
1 egg
15g soft butter
170g cooked, mashed and cooled sweet potato
(slightly warm the sweet potato before removing from its skin and mashing.)
70g ground almonds
finely grated zest of 1 orange
a squeeze of lemon or orange juice
1 egg white, lightly beaten with a pinch of salt

~   Whisk together the first three ingredients very well indeed till light and fluffy.
~   Stir in the mashed sweet potatoes, ground almonds, citrus zest and juice.
~   Scrape the mixture into a pan and stir over medium heat to dry out; when the texture of stiff mashed potato spread onto a floured board to cool.
~   Preheat the oven to 
200°C/400°F/180ºC fan/gas 6.
~   Roll into walnut sized balls then flatten into little cakes.
~   Place on a greased baking tray, brush with the beaten egg white and sprinkle with caster sugar.
~   Bake for about 20 minutes till slightly puffed up, golden and fragrant
~   Cool on a rack and serve with coffee.

In Other News ...

~   Don’t forget to download your Free Copy of “Easy Festive Food for a Stress-Free Christmas” but hurry, today only.  Mind you it’s not much money after that.
~   This one’s perma-free!

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3 November 2014

Moose Milk, an Endangered Cake and a Moving Quote from Guy Fawkes.

I’d like to start this with a moving quote from Mr. Fawkes himself ...

'downe with the king'
'light you buggre light you buggre'
'alas we are discover'd'
'ouch ouch ouch ouch ouch'

Guy Fawkes

I'm not sure if this is historically accurate and don’t know where I first read it. I have tried to find out because it is so very, very lovely. If anyone know the origin can you please let me know.

And now a few ideas for Bonfire Night which I am posting a day and a half early so really a little late, if you know what I mean!

Moose Milk

A lovely quick easy warm drink, mainly for adults but you could leave out the good bit and add some vanilla or a little coffee or something.

I have read all sorts of recipes for this from just condensed milk in hot water to ice cream mixed with rum and Kahlua to a liquid that comes out of a mummy moose’s nipples, would you believe!  My version is really easy; just 50:50 condensed milk and dark rum (although I’m pretty sure Kahlua would also be good) topped up with hot water.  Absolutely perfect to keep your hands warm whilst watching the fireworks and good to drink too!

Mulled Ale

This is taken from my grandmother’s copy of Mrs. Beeton’s Cookery Book which now lives with me.

'Nuff said!

Bloody Mary Soup

Basically add some vodka and Worcestershire sauce to tomato soup!  Here is a great recipe for Roasted Tomato Soup but you may have a favourite which you’d rather adapt. 

Incidentally ...

Studies find top 3 most stressful moments in people's lives: death, divorce, and properly pronouncing "Worcestershire sauce."
Tony Hsieh

But here is some useful information for American chaps – in the UK we usually just say Wooster Sauce which makes life much easier.

Baked aka Jacket Potatoes

These are traditional and a good idea but I have to say that cooking them in the microwave really doesn’t do them justice so cook them in the oven if you can.  And another thing, if you wrap them in foil they will end up with soft skins but if you do them this way they will be crisp and salty.

large, clean dry and evenly sized potatoes
(floury potatoes such as Maris Piper, King Edward or Desiree are best)

~   Preheat oven to 220ºC/425ºF/200ºC fan/gas 7.
~   Put a little olive oil and a little sea salt in a bowl and rub each potato thoroughly with this mixture.
~   Prick the potatoes several times with a fork.
~   When the oven is hot either lay the potatoes directly on the oven rack or put them on a baking tray, this second way results in an extra crispy bottom.
~   Bake till soft in the middle and crisp on the outside – timing depends on the size of the potato but say 45-60 minutes.

Serve with a selection of fillings – butter, sour cream, grated cheese, chilli, bacon beans, crispy bacon pieces; whatever you and your guests fancy really.

Sweet potatoes are also lovely cooked this way, good toppings for them include all the above plus sweeter things such as apple sauce, toasted nuts and caramelised onions.

 Turf Cakes

These were traditionally baked in a covered pan in the ashes of the fire and, cooked this way, are now considered to be an endangered species! An example of a turf cake is Fat Rascals from Yorkshire

225g self-raising flour
a pinch of salt
60g cold butter or margarine
25g caster sugar
1 egg beaten with 2 tbsp milk
the finely grated zest of half an orange
the finely grated zest of half an lemon
½ tsp ground cinnamon
¼ tsp ground nutmeg
75g mixed dried fruit
1 egg yolk beaten with 1 tsp water and a pinch of salt – to glaze
a few slivered almonds and glacé cherries to decorate

~   If you are using the oven (which I wholeheartedly recommend) preheat it to 200°C/400°F/180C fan/gas 6.
~   Prepare the dough adding the zests, spices and fruits together with the sugar.
~   Mix to a soft dough with the egg and milk.
~   Divide into 6-8 portions, roll into balls and place on a lightly greased baking tray.
~   Brush with the egg and water mixture.
~   Decorate with almonds and cherries.
~   Bake for about 15 minutes till risen and golden with hollow sounding bottoms!

This recipe appears in “The Secret Life of Scones” which gives all sorts of delicious ideas based on one key recipe.

Here’s a quick, easy idea which you could conceivably cook in the embers if you are careful.

A Banana Gently Opened and Stuffed to Within an Inch of its Life 

Don’t peel the bananas but open up lengthways, fill with coarsely chopped chocolate, wrap the whole thing in foil and bake in a hot oven or hot embers for ten minutes or so. Unwrap carefully and spoon the melting chocolatey flesh directly from the skin into your mouth. (I've sold a fair few of these!)

So have fun, keep warm and take care.

Two Things about Free Books

1.  Don’t forget that “Easy Festive Food for a Stress FreeChristmas” is free on 5th and 6th November on Amazon.
2.  And this of course ...

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1 November 2014

10 Delicious Things to do with Coffee

(in addition to just drinking it!)

“I never drink coffee at lunch. I find it keeps me awake for the afternoon.”
Ronald Reagan (that might explain some things!)

A friend of mine in the BVI has a company called Rum, Sand and Sea through which he distributes all sorts of attractive gifts and souvenirs which have all been made in the Caribbean. One of these is Java'Mon coffee from the nearby island of St. John in the US Virgin Islands. Apropos of this Sam asked if I could come up with some good coffee recipes and I could!  (Incidentally this is why I have included American cup measurements in the recipes, which is not normal for me.)

Coffee Caramel Syrup

I have added a little salt: my Dad used to add a pinch of salt to coffee and for years I didn’t understand why, although it did taste good. Now I am all grown up I realise that salt somehow reduces coffee’s bitterness and enhances the flavour – “Good Girl Daddy” as I used to say before I became so mature, some weeks ago, now!.

Double strength coffee is, of course, coffee made with twice as much coffee to water as you usually use (or half as much water to coffee, whichever you prefer!).

225g (1 cup) sugar
120ml (½ cup) water
a pinch of salt
240ml (1cup) double strength coffee

~   Set the coffee beside the stove.
~   In a saucepan over low heat stir together the sugar and the water till the sugar is dissolved and then bring to a boil. Don’t stir any more but when it starts turning colour you can swirl it about a bit.
~   Boil to a deep golden brown watching carefully, swirling occasionally.
~   As soon as it reaches deep golden brown all at once yet carefully (it will boil rapidly) add the coffee and stir over medium heat till the caramel has melted back into the coffee.
~   Add the pinch of salt.
~   Simmer stirring occasionally till the syrup has reduced and thickened slightly – about 5 minutes.
~   Cool.

Drizzle over ice cream, pancakes and so on, use to flavour milkshakes, frostings etc. or make ...

Coffee Granita or Sorbet

Granita is made by giving the mixture an occasional stir with a fork to draw the frozen edges into the softer middle. Return to the freezer, and repeat every half an hour or so till it is a mass of frozen crystals. The finished granita should be light and crunchy, give it a final scrape with the fork before serving to separate the crystals.
A sorbet is a smoother ice which can be churned in an ice cream machine for a soft texture but this can also be achieved without a machine by enthusiastic whisking by hand or with an electric whisk every 30 minutes whilst freezing or even better when completely frozen let it thaw slightly! I know – what a surprise! Break into large pieces and run through the food processor till smooth. Re-freeze till needed.

Caramel Coffee Frappe (posh milkshake)

3 medium scoops vanilla ice cream
about 8 ice cubes
240ml (1 cup) delicious coffee – chilled
120ml (½ cup) milk
2 tablespoons Coffee Caramel Syrup
whipped cream for topping
cocoa powder for dusting

~   Basically blend together everything but the whipped cream and cocoa in a liquidiser strong enough the crush the ice.
~   Pour into a large glass and top with cream and cocoa, however ...
If you are not sufficiently equipped to crush ice this way then wrap it in a tea towel, smash to pieces with a hammer or similar and put in the glass. Pour over the coffee mixture, or ...
Just put the whole ice cubes in the glass before adding the drink!
Ca Phe Sua Da – Vietnamese Iced Coffee
This is surprisingly delicious so don’t sneer till you’ve tried it!
For a simple version stir together one part condensed milk and three parts delicious hot coffee. Pour this over the back of a teaspoon into a tall glass containing loads of ice cubes.

Irish Coffee (and derivatives) of course ...

Per person ...
A tot of Irish Whiskey (or other delicious spirit or liqueur)
1 tsp sugar
a cupful of hot strong black coffee
60ml (¼ cup) double cream

~   Warm a generous wine glass in warm water (this is to stop it cracking with the heat of the coffee) and put a teaspoon in it (so is this!).
~   Put the sugar and half the coffee in the glass and stir to dissolve the sugar.
~   Stir in the alcohol and then add enough coffee to come to about 1cm/½” below the top of the glass.
~   Stir then slowly pour the cream over the back of a teaspoon onto the surface of the coffee where it should float

This recipe just happens to feature on the cover of “Easy Festive Food for a Stress-Free Christmas” which coincidentally (really coincidentally – I didn't plan this post) is free on Wednesday 5th and Thursday 6th of November ie. this week. Mind you it’s only £1.93 full price.

Affogato …

… is Italian for “drowned” and in the foodie world usually refers to ice cream ‘drowned’ in cofee, in which case its full name is Affogato al Caffe, is using Java'mon coffee then it would  be appropriate to add rum, of course, and maybe sprinkle with broken sugar cake. 

Per person ...
1 scoop chosen ice cream
1 shot /30 ml espresso or strong coffee or whatever your choice is
1 tbsp brandy or some other spirit or liqueur - optional
2 amaretti or something suitable and crumbly – optional

~   Chill serving dish(es).
~   Put a scoop of chosen ice cream into each dish and return to the freezer for a few minutes.
~   Brew coffee or espresso.
~   Have ready chosen liqueur if using.
~   Crumble crumbly thing if using.
~   Remove ice cream from freezer and swiftly and immediately pour liqueur and coffee over it.
~   Sprinkle with crumbly thing and serve.

Dark Mocha Sauce

For ice creams, cakes, desserts in general or just eating.

80ml (⅓ cup) brewed coffee,
85g (½ cup) soft dark brown sugar
60g (½ cup) cocoa powder
pinch salt
30g (2 tbsp) butter
½ tsp vanilla extract

~   Whisk together the coffee and sugar in a small pan over medium heat till the sugar has melted.
~   Whisk in the cocoa and salt till smooth.
~   Finally whisk in the butter and vanilla extract.
~   Serve hot or cold (or warm) or like this with coffee ice cream (recipe in my ice cream book) and buttery cake croutons.

 Coffee Meringues

Coffee Brittle and/or Praline

100g (½ cup) sugar
½ tbsp (or more if you like) ground coffee

~   Put a lightly greased baking tray standing on a wooden board or other heat proof surface beside the stove.
~   In a heavy based pan over low heat melt the sugar, shaking occasionally, till it starts to go see-through!
~   Keep watching and shaking, even swirling is an option but no stirring, till the sugar has turned a deep reddish brown.
~   Stir in the coffee and immediately plus very carefully pour onto the greased board.
~   Leave it completely and utterly alone (in fact spurn it!) till cold and hard.
~   Break into shards or crush into praline.

And a couple of savoury ideas ...

Ham with Red Eye Gravy per person

a teaspoon of bacon fat
a thick slice of ham (a gammon steak perchance)
a pinch of sugar
30ml (2 tbsp) strong coffee

~   Melt the bacon fat in a heavy pan, cook the ham in it then set aside and keep warm.
~   Add the sugar and coffee to the pan and cook, stirring and scraping up any meaty juices.
~   Taste, season, dilute if necessary with a little more coffee or water and pour over the ham.

Coffee Rub for Steaks – enough for 4 steaks

3 tablespoons finely ground coffee
1 tablespoon ground black pepper
1 tsp soft dark brown sugar
½ tsp crunchy sea salt
a little oil

~   Mix everything but the oil together.
~   Brush steaks with a little oil then rub and press the dry mixture onto them.
~   Leave a few minutes to absorb flavours then grill or fry as you wish.

Lots of other things can, of course, be added to this basic rub; cocoa is often used and chilli would be good with this, smoke paprika is another idea, garlic of course.  I’ll leave it to you.

I also have a blogger friend, Marcus Bawdon of CountryWoodSmoke who is a real expert on cooking outdoors. This naturally includes a lot of barbecued meats so please do go here to see his coffee rub recipe.

As Da Java'mon say ~ Catch an IRIE feelin’

By the way ...

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28 October 2014

Bargain Hunt ~ please ignore this post if you live in the St. Austell area!

You may remember a couple of weeks ago I had a bit of a rant about a girl who claimed to be too poor to eat well. I’ve been pondering on this as I eat really well on a low budget and I believe that this is not only because I know how to cook but also because I know how to shop ie. I pick up a lot of bargains. For instance this is what I've eaten over the past few days.

Lemony, Peppery Sea Bass Fillets with Asparagus and Sautéed New Potatoes ~ 90p

This was quickly and economically cooked in one pan. I had a few cooked new potatoes leftover from an earlier meal so sautéed them in a little oil till crisp then pushed them to one side of the pan and pulled that side off the heat.  I wiped out the rest of the pan, added a knob of butter, the seasoned fish fillets and 3 stalks of asparagus, sliced.  Both the fish and the asparagus took just a few minutes to cook. I served up the potatoes before sprinkling the fish and asparagus with freshly squeezed lemon and a good old grind of black pepper. 

The sea bass was 66p, reduced from 4.40, the asparagus 49p for 9 stalks so about 16p, the new potatoes were 10p for a kilo so perhaps 1p!

Scallops in a Creamy Leek Sauce, in Crispy Buckwheat Pancakes ~ 90p

½ small leek – cleaned and thinly sliced
7g butter
1 tbsp white wine or vegetable stock
60ml double cream
80g raw scallops

~   Melt the butter in a small pan and stir in the leeks to coat thoroughly.
~   Turn down the heat and press something suitable (ie. a butter wrapper, greaseproof paper of piece of foil) directly onto the surface of the leeks.  Cover the pan.
~   Cook gently for 10-15 minutes keeping an eye on things and giving the occasional stir till very tender.
~   Add the wine or stock and allow to simmer for a minute or two.
~   Stir in the cream, bring to a boil then turn down the heat add the scallops and simmer gently for just a minute.

Serve with crispy buckwheat pancakes the recipe for which is here.

The pancake recipe makes 6-8 crepes so I ate 2 and froze the rest, in pairs, for my future delectation (the best way to reheat them is individually in a dry frying pan so that they crisp up again).  Buckwheat flour, which is gluten free, is about £2 a kilo, so my recipe for 6-8 crepes costs about 70p which is about 20p for the crepes, the scallops were reduced from £4.00 to 60p so 30p for them, ½ leek is about 20p, so with the wine and cream – say 90p.

Peppered Steak Salad ~ £1.70

We always pick up the little ends of steak reduced in the supermarket, I use half for either this salad or for Bulgogi and the other half in a fry up for my real man.  On average a small fillet steak trimming costs about £2.50 so that’s £1.25 for my share. handful of lettuce from our favourite mixed bag – 20p, pepper, brandy, cream say 35p. The recipe for the salad is here and as I say it is one of my most popular dishes ever.

Roasted Salmon with Sweet Potato Fries ~ £1.36

Some while ago Jamie Oliver was berated for the expensive ingredients in his book “Save with Jamie” and in particular people seemed aghast at his use of salmon but I can see his point because occasionally Tesco have a half price offer on whole salmon (I used to scale and fillet them myself but recently discovered they’ll do it for you which is even better).  A whole 4kg or so salmon costs about £26 normally, but we never buy one for more than half price, ie. £13.00 and I have seen them occasionally for £6.50!!!

Working it out on the half price version I cut it into about 16 portions so 81p each.  I always keep a sweet potato in stock, 1 sweet potato costs about 60p and is too much for me but the lucky thing is the remaining cut portion keeps well in the fridge with the cut edge covered for about 10 days to 2 weeks so I get three goes at it. Salmon 81p, sweet potato fries 20p, handful of salad 35p = £1.36.

Even better – sometimes I leave a little of the salmon and have it for lunch the next day ... 

Courgette Fritters with Salmon Mayonnaise ~ very little!

Quite often I can’t quite finish my salmon (aren’t I pathetic) so, in this case, I mixed the leftovers with mayonnaise and ate it with courgette fritters using this universal fritter recipe mainly because  we bought 3 gorgeous courgettes for 8p! 

Ham & Pease Pudding Soup with Crunchy Croutons ~ say 30p

This is thick, warming, savoury and delicious and literally costs pennies. See here for the recipe and add some shredded ham if you can. 

This time I served it with croutons about which I hold strong opinions; they should be torn rather than cut as this way you get lots of little ridges and points to go crunchy. Toss with a drizzle of olive oil plus salt and pepper, spread on a baking tray and pop in the oven for a few minutes till golden and crunchy. It’s best to make these when you have the oven on for something else so I can’t give exact timings as I don’t know what temperature you’ll be using but it’s not long. If you keep a collection of bread scraps in the freezer (old crusts and trimmings) they cost virtually nothing whereas a 100g bag of croutons from the supermarket is about £1.00!  Rip off!

I eat this well and this cheaply all the time and if I can do it so can anybody because not only is the food I use cheap but in most cases it’s a doddle to cook and takes very little time or energy – either mine or the electricity type. I realise that as I love cooking and have been at it for years this sort of thing is easy for me but it really honestly ponestly isn’t difficult – and there’s loads and loads of info out there to help, even some stuff by me!  I also know that it is probably easier for me just cooking for myself (and my real man, this is how he eats) but I am confident that I could feed a family reasonably cheaply and healthily too.

We don’t live anywhere particularly bargainaceous (inland Cornwall, we usually shop in St. Austell Tesco) and we don't spend a lot of time searching out deals. We only shop once a week but we do always pick up any bargains we see and luckily I know what to do with them. Often the first step is put it in the freezer which means I always have lots of inspirational bits and pieces to turn to. If you live in the St. Austell area I would, of course, appreciate it if you’d please ignore the above post and leave all the bargains for us!

If you have the time and the inclination it is possible to do the job even better; we have friends who make a point of visiting Morrisons at about 3.30 on Sunday afternoons and they really clean up.  They bought 4½lb vine ripened tomatoes for 45p a couple of weeks ago – respect!

In Other News ...

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19 October 2014

Barking Mad Choccy!

Oddly enough today is the last day of both National Chocolate Week and of National Curry Week so when better, I ask you, than to write about, ta da ...

kid you not, I saw this mentioned on Twitter a few days ago and made a comment of some sort – I think I may have said “you buggers!”, and shortly afterwards was offered an opportunity to try a sample. After my happy acceptance I received a message saying ...

3 flavours of choccy have left the building. Don't worry they are all barking mad
but do work, enjoy!

I was a bit nervous but like the staunch foodie I am gave them my best shot!

With each flavour I put a bit in my mouth (did you guess?), closed my eyes and concentrated on the texture and flavour as per the chocolate tasting instructions given by the Independent Newspaper here.  The only thing I didn't do was try tasting with others as this sort of interesting, exciting food is really not my real man’s sort of thing.  Luckily.

The Results

The chocolate in all three bars is lovely high quality Belgian chocolate and melts smoothly and lusciously in the mouth.

Pina Colada – the most normal of the three

As the chocolate melted I immediately thought "Rum" (mind you I often do!!) which was followed by a pleasant fruity taste, I couldn't quite identify coconut and pineapple (the other pina colada ingredients) but the overall effect was a bit tropical and certainly very pleasant. 


I’m afraid I don’t like bubblegum and I didn’t really like this but I didn't chicken out. I think that it is pretty true to the taste I remember as a child and if you like bubblegum then maybe this is for you! 

Orange Jalfrezi 

This was gorgeous – honestly!  A very orangey start with a hot spicy curry finish which sounds incongruous and wrong but certainly isn't.  It contains cumin, coriander, paprika, onion, salt, chilli, cinnamon, clove, cardamom, bay leaves, turmeric, garlic, ginger and black pepper no less and I recommend it wholeheartedly.

These surprising chocolate are made by Choc Amor award winning chocolatiers with tea rooms, The Chocolate Rooms, at Tarleton in Lancashire. They also have a shop at Botany Bay and luckily it’s the Botany Bay in Chorley just off the M61 rather than the Australian version.  I don’t have a list of their flavours but have read that they include things as chilli & lime, peanut butter, banoffee pie, salt liquorice & lemon meringue.  All very good ideas but nothing to rival the lovely Orange Jalfrezi Chocolate

By the way ...

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