28/04/2017

Under 30: Sausages with Tomato, Leek & Butter Bean Mash

Welcome to another brand new series; this month we'll be creating various dishes that only take 30 minutes or less to prep and cook. As we are full time workers and gym enthusiasts, we are always looking for quick and easy (mostly healthy) recipes to make! We hope you enjoy this series and do let us know if you create any of them and what you thought!


Serves: 4 | Prep Time: 5 mins | Cook Time: 25 mins

Ingredients:


- 1 x 454g pack Healthy Living Cumberland sausages (£1.50)
- 150ml (1/4pt) low-salt vegetable stock
- 2 x 400g tins butter beans, drained (50p) each
- 1 tbsp olive oil 
- 500g (16oz) leeks, trimmed and sliced (44p) each
- 1 tbsp sun-dried tomato paste (£1.59)
- 3 tbsp fresh thyme, finely chopped (70p)

Total: £5.67

Instructions:

1. Preheat the grill to medium-high. Cook the sausages for 15 minutes, turning frequently, until golden all over and cooked through. 
2. Meanwhile, put the stock and butter beans in a pan cook, uncovered, over a low heat for 10 minutes until the butter beans begin to soften. Season well, then roughly mash with a fork. 
3. In a separate pan, heat the oil in over a medium heat. Add the leeks and cook for 10 minutes until softened. 
4. Add the leeks to the mashed beans and mix well, add the sundried tomato paste and half of the thyme. Stir well to combine, then divide between 4 plates along with the sausages. Scatter over the remaining thyme to serve.
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26/04/2017

Under 30: Creamy Tomato and Chilli Pasta (v)

Welcome to another brand new series; this month we'll be creating various dishes that only take 30 minutes or less to prep and cook. As we are full time workers and gym enthusiasts, we are always looking for quick and easy (mostly healthy) recipes to make! We hope you enjoy this series and do let us know if you create any of them and what you thought!



Serves: 4 | Prep Time: 5 mins | Cook Time: 15 mins

Ingredients:

- 2 tbsp olive oil
- 3 garlic cloves, sliced
- 1 large red chilli, sliced (60p)
- 250g cherry tomatoes, halved (90p)
- 250g frozen leaf spinach (£1.40) 
- 300g tagliatelle (59p)
- 100g light cream cheese (£1)

Total: £4.49

Instructions:

1. In a frying pan, heat the oil over a low heat. Add the garlic and chilli and cook for 3 minutes, or until softened. Add the tomatoes and spinach; season. Cover the pan, turn the heat to high, and cook for 7-9 minutes, until the spinach has defrosted. Meanwhile, cook the pasta in boiling water following packet instructions. Drain, reserving 150ml (1/4pt) of cooking water.

2. Remove the frying pan from the heat and stir in the cream cheese. Add the pasta to the pan with a splash of cooking water; this will give you a glossy sauce.

3. Toss the pasta with the sauce, adding the reserved water to loosen it. Season to taste and serve with a green salad on the side, if you like. 

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24/04/2017

Under 30: Spicy Chicken and Leek Stir-fry

Welcome to another brand new series; this month we'll be creating various dishes that only take 30 minutes or less to prep and cook. As we are full time workers and gym enthusiasts, we are always looking for quick and easy (mostly healthy) recipes to make! We hope you enjoy this series and do let us know if you create any of them and what you thought!


Serves: 4 | Prep Time: 10 mins | Cook Time: 20 mins

Ingredients:

- 500g (1lb) chicken thigh fillets, cut into 2·5cm (1in) wide strips (£2.50)
- 3 tbsp vegetable oil
- 2 garlic cloves, diced 
- 1 tbsp diced ginger
- 1 red chilli, seeded and finely diced or 1/2 tsp crushed red chilli flakes (60p)
- 2 large leeks, white parts only (about 400g/13oz), sliced into 3mm (1/8in) lengthways strips and then cut into 5cm (2in) lengths (44p) each
- 1 red pepper, seeded and sliced into 3mm (1/8in) wide strips (50p)
- 1/2 tbsp dark soy sauce

For the marinade
- 1/2 tsp salt
- 2 tsp cornflour
- 1/4 tsp bicarbonate of soda
- 1/2 tsp sugar

Total: £4.48

Instructions:

1. Combine the marinade ingredients with 2 tbsp water in a bowl. Add the chicken pieces and stir well. Set aside until needed.

2. Heat 1 tbsp oil in a wok over a high heat. Add half of the garlic and ginger and fry briefly until fragrant. Add the chicken strips and cook for 6-8 minutes until golden. Remove and set aside.
In the same wok, heat the remaining oil. Fry the rest of the garlic and ginger, along with the chilli. 

3. Add the leeks and red pepper. Sprinkle in 1 tbsp water to create some steam and stir-fry for 4-5 minutes until the vegetables have softened.

4. Return the chicken to the wok and drizzle in the dark soy sauce. Stir-fry until evenly mixed and the chicken is cooked through with no pink meat remaining.

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23/04/2017

Restaurant: BAO - Windmill Street, London

Beef Shortrib BAO - £5.75

The long awaited BAO experience! If you, like us, have walked passed the Soho branch just off Carnaby Street and watched people stand across the road waiting for the magical spot inside that small but apparently worth it BAO restaurant, wondered what delicious treat had got everyone willing to wait for ages outside. Of course we had to try, but over the cause of some attempts, we just couldn't justify waiting in such a long queue.

We were tipped off from a friend of ours that they've heard they're other branch in Fitzrovia was much quieter, we were sceptical but on this day we were in no rush and had decided to take a nerve-racking cycle into Central London, we thought we'd give it a try and treat ourselves to a little something.

Confit Pork BAO - £5

To our surprise, especially on a Saturday afternoon, there were exactly two spots for us upstairs on their bar-like seating area. No waiting, no queues outside, it was perfect and we were so excited!

Once we were seated, we were handed out menu, which you fill out yourself, marking with a pencil of which item and the quantity of how much you wanted of each. With it being our first time, we had no idea what was what or anything. We were never asked if we'd been here before (yet the 4 girls beside us who came in after got asked..) even with trying to get their attention, we gave up and decided to wing it.

I, Jessica, wasn't too hungry, so we opted to just try and share a BAO each and share a rice bowl. All dishes arrived in good timing, the two BAO's first, followed by the rice dish. Don't let the picture fool you, they were smaller than we had expected, but nevertheless so tasty and we could see why they were so popular. The rice bowl was just as good, so much flavour in such a little bowl.

Mackerel, Dried Tomato, Celery Chi Shiang Rice Bowl - £6.75

If you're looking for a quick bite to eat, nothing too much, we would recommend it but if you're super hungry and on a budget, this wouldn't be the place for you as we mentioned the portions are not as big as we thought and although one is decent price, if you were to get enough to fill you, we don't imagine it would be a budget meal.

Overall, we'd love to come back and try more on the menu, especially of the BAO's themselves, but as you know service if very important to us, we didn't feel we had any attention at any point of our visit. Regardless, we'd love to visit the other branches in the future.

Food: ★★★
Customer service: ★★
Atmosphere: ★★★
Toilets: 

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22/04/2017

Review: The Potato Project - BOXPARK, East Croydon

Jessica - Autumn wild mushrooms, spinach, blue cheese & truffle oil (V) - £6.20

Last night we were privileged to be invited to The Potato Project, which is part of Croydon's Boxpark. They have one other location much more centrally in Soho, but strangely enough this one closes at 6pm, which we found a little odd as it is prime dinner time. But it did mean that we got to go  Boxpark, and having been to the one in Shoreditch a few times, we were surprised by the vast size of Croydon's when we first arrived. Located next to East Croydon station, there must by 20 - 30 restaurants of different cuisines, but the seating area is all joined together in the middle. 


Friday night must be the best time to go to get together with friends, enjoy drinks and bring together everyone's food - so everyone is happy! If you know me, Jessica, or at least a regular to our blog, you would know that I am the biggest fan of potato you'll ever meet - all forms, chips, crips, sweet, fried, baked, you name it, I want it and I'll eat it - so you can only imagine the excitement to find the Potato Project restaurant!


We were greeted so warmly by Ksensia, who luckily was there to lend a hand to us as we simply couldn't decide which potato to get. There was so many options to chose from on the menu, some with meat, and some vegetarian like mine. They are out to show that the humble potato can be more than just something you have with beans - and they certainly showed that to us last night!


James chose the ham hock, and I went for mushrooms and cheese - who wouldn't be sold with that! As much as I love cheese, I always forget with blue cheese that there isn't a lot of it needed as it's so strong. But in this case, it was just enough and complimented the other toppings so well!

James - Smoked Ham Hock, Pesto Mayo, Sun-Dried Tomato & Melted Mozzarella - £5.95

Both potatoes were loaded with so much topping, especially James' which had such a great amount of melted mozzarella! It's easy for something like this to become pretty messy when it's served takeaway style, but the box it was served in was so sturdy and could either stay closed or opened up like a plate. 

We thoroughly enjoyed our visit tonight and recommend that you join the potato revolution by visiting one of their restaurants! You can check out their website and social channels through the links below.

A huge thank you to The Potato Project for inviting us along!

Twitter: @fuzzy27_soho

Food: ★★★
Customer service: ★★
Atmosphere: ★★★

Disclaimer: we were given complimentrary meals in exchange for a review, but as always, all photos and options are our own  

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21/04/2017

Under 30: Salmon and Asparagus Fajitas

Welcome to another brand new series; this month we'll be creating various dishes that only take 30 minutes or less to prep and cook. As we are full time workers and gym enthusiasts, we are always looking for quick and easy (mostly healthy) recipes to make! We hope you enjoy this series and do let us know if you create any of them and what you thought!


Serves: 4 | Prep Time: 5 mins | Cook Time: 10 mins

Ingredients:

- 2tsp olive oil
- 1 medium onion, sliced
- 1 red pepper, sliced in strips (50p)
- 100g asparagus spears, cut into 3cm pieces (£1.80)
- 1tsp ground cumin
- ¼tsp cayenne pepper
- 4 large tortilla wraps (90p)
- 200g fresh salmon, skinned and cut into strips (£2.20)
- 50g wild rocket (£1)

Total: £6.40

Instructions:

1. Add the oil to a pan, then the onion, pepper and asparagus. Cook for 4 minutes, stirring regularly.

2. Add cumin and cayenne pepper to the onion and pepper and mix well.

3. Warm the wraps together in a dry, nonstick frying pan over a low heat for 2-3 mins. Alternate, so each gets time directly on the heat.

4. Add the salmon to the onion, pepper and asparagus and mix gently for 2 minutes so it cooks evenly.

5. Add a tablespoon of water, cover and turn off the heat. This will create steam and make a coating on the fish with all the pan juices.

6. Put ¼ of the mix and ¼ of the rocket into each tortilla. Roll up, cut in half and serve.

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19/04/2017

Under 30: Creamy Chicken and Tarragon Pasta

Welcome to another brand new series; this month we'll be creating various dishes that only take 30 minutes or less to prep and cook. As we are full time workers and gym enthusiasts, we are always looking for quick and easy (mostly healthy) recipes to make! We hope you enjoy this series and do let us know if you create any of them and what you thought!


Serves: 4 | Prep Time: 5 mins | Cook Time: 10 mins

Ingredients:

- 2 tbsp olive oil 
- 300g (10oz) chicken breast, cut into bite-sized pieces (£2.50)
- 3 garlic cloves, crushed
- 300ml (1/2 pint) half fat crème fraîche (95p)
- 1 tsp dried tarragon
- 500g (1lb) penne pasta (59p)
- 1 lemon, juiced

Total: £4.04

Instructions:

1. In a large frying pan, heat the oil and add in the chicken pieces. Cook over a medium heat for about 3 minutes, stirring a few times.

2. Cook the pasta in boiling salted water, according to pack instructions.

3. Meanwhile, add the garlic, crème fraîche and tarragon to the chicken and lower the heat. Season well and let the sauce bubble while you cook the pasta.

4. Once the pasta is al dente and the chicken is cooked through, drain the pasta and add it to the sauce, along with a little of the cooking water to loosen it slightly. Finish with a squeeze of lemon juice (to taste).
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17/04/2017

Baking: Raspberry & Chocolate Marble Cake


Serves: 12 | Prep Time: 30 mins | Cook Time: 1 hour

Ingredients:

- 225g (7 1/2oz) unsalted butter, softened, plus extra for greasing (£1.18)
- 225g (7 1/2oz) golden caster sugar
- 4 medium free-range eggs, beaten
- 2 tsp vanilla extract
- 225g (7 1/2oz) self-raising flour, sifted (40p)
- 4 tbsp milk
- 2 tbsp cocoa powder
- 25g (1oz) dark chocolate, chopped (£1.50)
- 25g (1oz) white chocolate, chopped (75p)
- 75g (3oz) frozen raspberries (£2)

For the icing
- 75g (3oz) white chocolate, chopped
- 125g (4oz) unsalted butter, softened
- 125g (4oz) icing sugar, sifted (88p)
- 1 tsp milk (slightly warmed)

For the decoration
- 50g (2oz) fresh raspberries (£2)
- white chocolate, grated into curls

Total: £8.71


Instructions:

1. Preheat the oven to 180°C. Lightly grease and line a 1kg (2lb) loaf tin with nonstick baking paper and allow some to hang over the sides.

2. In a mixing bowl, beat together the butter and sugar with an electric hand whisk until light and fluffy. Add the eggs one at a time, beating well between each addition. Stir in the vanilla extract and then, using a large metal spoon, carefully fold in the flour and 2 tbsp milk.

3. Transfer half the mixture from the mixing bowl to a second bowl. Add the sifted cocoa powder, dark chocolate pieces and the remainder of the milk to one bowl; fold together. Carefully fold the white chocolate and frozen raspberries into the mixture in the other bowl. Spoon alternate spoonfuls of the mixture into the cake tin and then use a skewer to create a marble pattern by dragging it through the mixture in swirls. Make sure you don’t over mix or you won’t see the pattern. Smooth the surface if necessary.

4. Bake the cake for 1 hour or until golden and risen, and a skewer inserted into the middle comes out clean. Leave in the tin to cool for 10 minutes, then turn out and cool completely on a wire rack.
To make the icing, melt the white chocolate in a small bowl over a pan of gently simmering water. Once melted, set aside to cool slightly.

5. Beat together the butter and icing sugar, fold in the melted chocolate and beat until smooth. Spread the icing over the top of the cooled cake and scatter with fresh raspberries and white chocolate curls.

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16/04/2017

Review: Coach & Horses - Clapham Park Road, London

Eggcetera - Smoked crispy bacon, free range baked eggs, spinach and fiery chilli - £11.50 - Jessica

This Easter Sunday we made our way south to Clapham, as we were again privileged enough to be invited along to a new restaurant, this time, it was Coach & Horses. It's a beautifully refurbished pub, specialising in great beers, stone baked pizzas, and doughnuts for dessert - so something a little different from your classic pub burgers and pies!

Before we had even set foot in the pub we, well I, James had delight wiped across my face as the Liverpool match was showing, and we got there just as they were kicking off! The screen that is big enough to to be seen across the whole pub shows just about all the sport that is worth watching, but it only began to get busy in there as we were leaving - Chelsea were on next. 

Garlic flat bread plus hummus, guacamole and baba ganoush - £7.50

We were warmly welcomed and we found our seat in front of the screen. After opting for simple Diet Cokes to begin with, we knew we couldn't leave without having a good beer with our pizzas later on. With them having a wide selection, most of which we hadn't heard of before, never mind tasted, we were allowed to test a few before deciding. 

We both went for IPA's, mine a bottle of Brixton, and Jessica a third pint of Magic Six. Both were quite strong at 6.5%, but both very light and paired well with our pizzas. 

Nduja - Hot calabrian salami, roasted and smashed marinated cherry tomatoes, roasted fennel and rocket - £10.50 - James

On to the food, and with planning to stay for the duration of the football, we also had the bar board starter which included garlic flatbread with healthy servings of three different dips. Of course, guacamole was the stand out but the baba ganoush and hummus, which we're both not normally massive fans of, were also great! The bread held together well and had a crunch. It was just what was needed - the last thing you would want would be for it to crumble under the weight of the dips.

We felt the starter could've easily served 3 or 4, but we came with great appetites and we're excited for the pizzas to arrive! I went for my favourite nduja, but Jessica went for something that would be new for us, and that is having a baked egg on the pizza (it was Easter after all!)


Mine was perfectly spicy and Jessica's egg was perfectly cooked so it didn't run too much and ruin the base. The fiery chilli flakes gave it the needed added kick and of course the bacon complimented everything else so well. So far, we couldn't find anything to fault at all, but yet, the best part was still yet to come! Bring on dessert...

It's not often that restaurants serve doughnuts for dessert, so regardless of where we were, we probably would've gone for them anyway. But doughnuts are actually the only dessert item on the menu here. We imagined to have more doughnut balls with pouring nutella, so it was a great surprise when these beauties landed on our table (we're just glad we shared!) 

3 Doughnuts + Melted Nutella - £4.50

They were so messy - especially for me who is quite an erratic eater at the best of times! It did require a wash of the hands afterwards but they were so worth it! The covering of Nutella and cinnamon was enough for the doughnuts themselves to be plain on the inside as every mouthful was so tasty.

Overall we fully recommend Coach & Horses for anyone in South London (or further) if you fancy seriously good pizza and beer. Although the sports screen is a bonus for people like me, it by no means dominates the atmosphere - Jessica commented she would be more than happy to come here to enjoy a good lunch with the sport on in the background.

Top pizza + top beers + Liverpool win = fantastic start to Easter Sunday! Thank you so much to Coach & Horses for having us along.

Food: ★★★
Customer service: ★★
Atmosphere: ★★★
Toilets: 

Disclaimer: we were given complimentrary meals in exchange for a review, but as always, all photos and options are our own.


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Review: Lizi’s Belgian Chocolate ‘Squeggs’ Recipe

We can only assume that you, our reader, are over certain age in which you probably don't receive any Easter eggs like you used to when you were younger, fear no longer (unless you buy yourself some) but what's more better now than making your own!?

No more disappointment, you can add whatever you like and make as many as you like!

This year, we have done exactly that, we have created our own half Easter eggs with Lizi's Belgian Chocolate Granola* and almond flakes, of course you don't have to do this, you could add smarties instead of almonds, but anyway, check out how we made these babies below!



Makes: 6 half eggs | Prep: 5 minutes | Cooling Time: 1 hr



Ingredients:


- 100g good quality plain/milk chocolate
- Handful of Lizi’s Belgian Chocolate Granola

Topping:

- Handful of nuts, raisins or any other dried fruit
Alternatively, try sprinkles or honeycomb chunks (for the sweeter tooth!)





Instructions:


1. Break the chocolate (plain or milk work better) into chunks and melt in the microwave in short bursts on a medium heat. Stir between each blast. Or, if you're like us, boil some water in a pan or serving bowl and place smaller bowl above the water to melt the chocolate.



2. When molten, crumble half the Lizi’s Belgian Chocolate Granola* into the melted chocolate and pour or spoon the chocolate carefully in to your mould.



3. Whilst the chocolate is still molten, sprinkle over the remaining Lizi’s Belgian Chocolate Granola and add your chosen topping.



4. Carefully put the mould in the fridge and allow to set for at least 1 hour.



5. The shapes should pop out easily once hardened, although they may need a little encouragement by sliding a knife around the side.


Disclaimer: we were given Lizi's granola in order to create this recipe, but as always all photos and opinions are ours


*Lizi’s Granola – Belgian Chocolate 400g bag is available at lizis.co.uk from £3.65.  

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15/04/2017

Afternoon Tea: Patisserie Valerie - Bridge Street, Cambridge

Cakes: Victoria sandwich, chocolate éclairs, carrot & walnut cake slice, mixed berry mousse slice, double chocolate mousse slice

After having a cheeky slice of Patisserie Valerie's chocolate, honeycomb and caramel cake yesterday, we had talks of coming back for their afternoon tea if we had time before we left Cambridge. Luckily, we did, and with being on a little bit of a budget, the Groupon deal of £19 for two people seemed like a steal!

Sandwiches: Cucumber on white bread, Smoked salmon & cream cheese on brown bread, Egg mayonnaise & cress on brown bread, Ham spinach & mustard on white bread, Chicken, pesto & sunblazed tomatoes on brown bread, Mini Vegetable Quiche

All the traditional items were present, all nicely presented and difficult to fault. As it always seems to be, the afternoon tea was deceptively filling and I, James (aka noo noo) ended up eating most of the cakes as Jessica couldn't make it all the way through, and can say that they were all delicious. Of course Valerie are best known for their massive cakes that are always tantalisingly placed in the windows, so little mini cakes were a nice change!

The scones came with a nice selection of jams, which to be fair you don't always get. All in cute little jars were a selection of strawberry, raspberry, blackcurrant and apricot. Of course with clotted cream too. 

Scones: Fruit scones and plain scones, with strawberry & raspberry jam with clotted cream

The service seemed unnecessarily rushed but nethertheless we got everything we wanted quickly and set us up nicely for a final stroll to the station and journey back to London. 

If you are looking for an affordable afternoon tea with everything you'd get a few times the price, this is definitely the place to come, just remember the Groupon voucher!


Food: ★★★
Customer service: ★★
Atmosphere: ★★★
Toilets: 



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14/04/2017

Restaurant: Loch Fyne Seafood & Grill - Trumpington Street, Cambridge

Loch Fyne Fish Pie - Broccoli, Green Beans & Garden Beans - £13.95

With meat banned from our diets for Good Friday and both craving fish pies, where better to come than Loch Fyne? After being to their restaurant in Sheffield a while ago, we knew we would not be disappointed. 

It was proving a popular choice for many as we couldn't get a table until 9.15, but this was no problem at all as found ourselves at the rooftop bar, Six, with a bottle of Rose! When the time did come and the rain started to pour a little, we took the short walk here, ready to fill the appetite we'd been building for the whole afternoon and early evening. 

We made sure they had fish pie's for us when we booked, and we also had remembered that is was here that we established our adoration for twice cooked chips - quite marvellous! The pie was filled haddock, cod and prawns, and a beautifully soft potato top. 

Sticky Toffee Pudding - £5.70

As always, there was room for dessert but opted to share our favourite sticky toffee pudding, which was great, but as you can probably appreciate, needed more sauce.

Overall, it was just what we needed after a long and tiring day of touring Cambridge. We'll have to make sure we visit one of their London restaurants before long!

Food: ★★★
Customer service: ★★★★
Atmosphere: ★★★



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Review: Aromi - Bene’t Street, Cambridge


After an early train up from London, quick stroll around and coffee at Sticky Beaks, it was onwards to lunch, and we were lucky enough to have been invited along to one of Cambridge's best independent eateries - Aromi. Aromi celebrates Sicilian life with an exceptional selection of Italian delicacies, all made freshly in their bakery throughout the day with the very best Italian ingredients, made in a way which will make you feel like you have step foot in Rome, Florence or Venice. 

Vegetariana - provola del casale, roasted peppers, red onions, garlic, balsamic glaze, parsley - £4.90

We were welcomed by Flavio who took the time to explain everything that our mouths had been watering over which is all on display through their bakery window. As it was Good Friday, a nice selection of vegetarian pizzas and focaccia were on offer. All looking equally as appetising, I, James chose the vegetarian pizza, which was made with a beautifully thin and crispy base - all of their dough is left for 48 hours before it enters the oven. This is their secret to the light texture and beautifully bubbly crust. The smooth but stringy Italian cheese hung from my mouth after every bite, and the balsamic glaze gave it a little bit of kick! 

The queue going out the door when we arrived was testimony to the quality of the food and quick service that is offered here, and inside the restaurant is very intimate but offers plenty of seating, both upstairs and down. They do in fact have two other venues around Cambridge's city centre as well.

Parmigiana focaccia - aubergines, provola casale cheese, tomato sauce, basil - £4.90

Jessica's focaccia was bursting with flavour, again with beautiful melted cheese, and delicious aubergines. (We actually came back the next day for a focaccia each with salami and mushrooms!) 

But on to what was actually our original reason for visiting Aromi, and that is their cannolibcchio desserts. Although so small, they were truly the perfect way to end what was a delightful lunch. The pastry was crunchy but inside were the softest chocolate and custard fillings. These should definitely be more of a thing in the UK, but only if they are made properly like they are here in Aromi! 

Ricotta and chocolate chips Cannolicchi - £1.70
Chocolate custard - £1.70

We can come away from here knowing that if we are ever back in Cambridge, we'll be back here too! A big thank you to Aromi for having us along - it was a pleasure!

Food: ★★★
Customer service: ★★★★
Atmosphere: ★★★

Website: www.aromi.co.uk
Facebook: /AromiCambridge
Twitter: @AromiCambridge

Disclaimer: we were offered complementary dishes and Sicilian cannolibcchio, but as always, all photos and opinions are our own


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13/04/2017

Baking: Salted Caramel Lava Cookies

As Easter approaches us, of course baking is a must. Baking overall is just so much fun, especially getting to eat the final outcome! Baking is such a universal thing, baking with your grandma, with your other half, even with your little sister and her friends, which is exactly what we did!

Why don't you try make this sweet treats with young ones this Easter? You could swap out the toffees for mini creme eggs if you wish to create super Easter cookies!


Makes: 16 | Prep Time: 10 mins | Cook Time: 16-18 mins

Ingredients:

- 150g (5oz) salted butter, softened
- 160g (5 1/2oz) soft light brown sugar
- 1 egg
- 1 1/2 tsp vanilla extract
- 260g (8oz) plain flour, sifted
- 1 1/2 tsp baking powder
- 1 x 100g pack plain chocolate chips (80p)
- 1 x 100g pack macadamia nuts, roughly chopped (£2)
- 16 soft toffees (89p)
- pinch sea salt flakes, plus more to serve (optional)

Total: £3.69


Instructions:

1. Preheat the oven to gas 5, 190°C, fan 170°C and line two large baking trays with nonstick baking paper.

2. Put the butter in a large mixing bowl and beat with a wooden spoon until smooth. Add the sugar and beat for a further 3-4 minutes, until fluffy and light. Stir in the egg and vanilla extract. Add the flour and baking powder and, using a wooden spoon, gradually combine to form a soft dough. Stir in the chocolate chips and macadamia nuts.

3. Put the toffees on a plate and scatter with the sea salt flakes. Press them on the surface of the toffees so they stick. Divide the dough into 16 pieces, then press a toffee into the centre of each. Shape the pieces into ball shapes, with the toffee enclosed in each; flatten a little. Space the 16 cookies out on the trays, allowing room to spread.

4. Bake for 16-18 minutes, until lightly golden. Leave to cool for a few minutes, but serve warm, while the caramel centres are still molten. Scatter with another pinch of sea salt, if you like.

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10/04/2017

Under 30: Egg-fried Cauliflower Rice with Prawns

Welcome to another brand new series; this month we'll be creating various dishes that only take 30 minutes or less to prep and cook. As we are full time workers and gym enthusiasts, we are always looking for quick and easy (mostly healthy) recipes to make! We hope you enjoy this series and do let us know if you create any of them and what you thought!


Serves: 4 | Prep Time: 10 mins | Cook Time: 10 mins

Ingredients:


- 1 cauliflower, separated into florets, leaves discarded (79p)
- 2 tsp sunflower oil
- 1 x 220g pack stir-fry vegetable medley (£2)
- spring onions and chilli, finely sliced

- 2 tsp ginger and garlic paste (£1.25)

- 2 carrots, peeled and chopped

- 150g (5oz) frozen peas (£1.35)

- 200g (7oz) everyday value frozen cooked and peeled prawns, defrosted (£2.40)

- 3 eggs 

- 3 tsp toasted sesame oil

- 2 tbsp reduced-salt soy sauce, plus extra to serve (optional)

- 1 tbsp chilli sauce (optional)

- 2 tsp sesame seeds (optional)

Total: £7.79


Instructions:

1. To make the cauliflower 'rice', pulse the florets a few times in a food processor or grate coarsely.

Heat the oil in a wok or sauté pan. Stir-fry half the sliced spring onions and chilli with the ginger and garlic paste for 1 minute.



2. Add the rest of the vegetables from the stir-fry pack, and the carrots and peas. Stir-fry for 3-4 minutes, until just tender. Add the prawns and heat through for 2 minutes. Stir in the cauliflower rice and stir-fry for 1 minute.



3. Whisk together the eggs and 1 tsp sesame oil, then season. Make 2 spaces in the veg and pour in the egg. Let it set, then mix through with a flat spatula.



4. Toss the cooked veg and prawns with 2 tbsp soy sauce. Serve in bowls, drizzled with the remaining sesame oil. Top with the reserved spring onions and the chilli sauce, sesame seeds and extra soy sauce, if using.

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