Thursday, 14 August 2014

Raw Mango Salsa


Spicy and tangy salsa that is perfect for summer barbecues and parties.

Ingredients:

3 small green raw mangoes
Handful of fresh coriander leaves
3 green chillies
Juice of 1 lemon
1 teaspoon salt
1 teaspoon sugar


Method:

1.Cut the mangoes in half and remove the stone, keeping the skin on, chop the mango roughly.
2. Wash the coriander and chop it up roughly  including the stalks.
3. Half the chillies and remove the white membrane and seeds and roughly chop them up.
4. Add the mango, coriander, chillies, lemon juice, salt and sugar to the Optimum 9400 and pulse the ingredients for 30 seconds to get a coarse texture.
5. Transfer the salsa to a serving bowl and serve with tortilla or potato chips.



I made my mango salsa in the Optimum 9400  blender, it is a great blender that will create amazing smoothies, ice creams, sorbets, smooths, nut milks  in a jiffy. It also grates, slices and grinds.
The Optimum 9400 is currently available at a special price of £ 329.00, it comes with a 30 day money back guarantee with free return postage of you are not totally satisfied with it. To read more about it and purchase one you can check my review here. 


Saturday, 2 August 2014

In my VEG BOX ~ Sweetcorn round up



Thankyou to everyone who took part here is the round up of the lovely entries.

Friday, 1 August 2014

Give away Tickets to Vegfest Olympia London

VegfestUK 27-28 September 2014

Being a vegetarian I love attending events that are vegetarian  friendly. In September there is going to be an amazing vegetarian festival called Vegfest that is  being hosted at London Olympia from September 27-28th 2014 at Kensington Olympia.The event will be lots of fun for all the family with lots of activities such as cookery demonstrations, kids cookery classes, stalls, talks, workshops and book signing.

The tickets can be purchased on line from here at £ 10.00 each and as a special offer if you buy before August 23rd you can get a buy one get one free so you can take a friend.

Vegfest have been very kind and they have agreed to provide 1 pair of tickets to one simplyfood reader so that they can attend the show on Sunday.

How To Enter:
  • Simply complete the Rafflecopter widget below to verify your entries
  • Entries can be via blog comment, Facebook, Twitter etc.
  • Leaving a blog comment is mandatory and failure to do so will void any other entries.
  • Closing date - 25th August  2014 12.00 am

 *Terms and conditions
1. This competition is open to UK residents only who are over 18 years of age .
2. Complimentary tickets are valid for one day on Sunday only
3. Tickets are non transferable. One pair of tickets per winner only.
4. Complimentary tickets obtained through this offer may not be duplicated.
5. All tickets will be scanned on entry to the show

How Rafflecopter works:

·        You will need to complete the mandatory entry first – usually making a blog comment. You can do this by clicking on leave a comment at the bottom of the post and leaving your reply in the comment box.Please note your comment will not show immediately as it needs to be moderated however rest assured it will appear on the site, so carry on with rest of entries.
·        Login to Rafflecopter – click to see what the question is. Make a comment answering the question on the blog.
·        Go back to Rafflecopter and click the green button to tell me you have made a comment, this will unlock all the other options. All entries are checked to see that the mandatory question is answered, if its not all bonus entries will become void. 
·        Rafflecopter will tweet, like and follow on your behalf.
·        For information on how to find the URL of your tweet click here
·        For bonus entries you can return to this page and enter the daily bonus entries. 
·        If you are still unsure as to how Rafflecopter works please do check out this short video.

a Rafflecopter giveaway

Wednesday, 30 July 2014

Cherry and Apple smoothie


Refreshing summer cherry and apple smoothie.

Ingredients:

10 ripe cherries
1 pink lady apple
1 tablespoon lemon juice
12 ice cubes
2 cherries for garnishing.


Method:

1. De stone the cherries and add them to the Optimum 9400 blender
2. Cut the apple in quarters and remove the core and add it to the blender
3. Add the lemon juice and ice cubes.
4. Blend the smoothie starting on slow speed and gradually increasing speed. Blend for 60 seconds.
5. Pour into serving glasses, garnish with a cherry and serve immediately.

I made my smoothie in the Optimum 9400  blender, it is a great blender that will create amazing smoothies, ice creams, sorbets, smooths, nut milks  in a jiffy. It also grates, slices and grinds.
The Optimum 9400 is currently available at a special price of £ 329.00, it comes with a 30 day money back guarantee with free return postage of you are not totally satisfied with it. To read more about it and purchase one you can check my review here. 






Saturday, 26 July 2014

Mixed Berry Ice cream with Cassis



Mixed Berry Ice cream with Cassis

Preparation time – 30 minutes
Chilling time –12 hours
Serves- 6

Ingredients:

200 grams /8 oz mixed berries - blackcurrants,raspberries,blackberries,strawberries
200 grams / 8 oz mixed berries - blackcurrants,raspberries,blackberries,strawberries for folding into ice cream and garnish
397 grams/ 16 oz sweetened condensed milk
125 ml fresh double cream
1 tablespoon sugar (optional if berries are little sharp)
1 tablespoon Cassis –blackcurrant liquor (optional)


Method:

1. Wash the 200 grams of berries and chop up into bite sized pieces.
2. In a blender jug add the chopped berries and add sugar. Blend to a coarse texture to form berry compote.
3. In a bowl add the condensed milk and the cream and whip till light and fluffy.
4. Fold in the berry compote.
5. Pour the mixture into a tupperware container and place in freezer.
6. After 3 hours take the ice cream out of the freezer and stir with a fork to break any ice crystals.
7. At 3 hour intervals repeat this process twice more (In total 3 times)
8. After the third time take the ice cream out of the freezer and allow stand for 5 minutes.
9. In mean time reserving few berries for garnish, chop the remainder into bite size pieces. To the berry mixture add a tablespoon of cassis- blackcurrant liqueur and mix together.
10. Fold the berry pieces into the ice cream.
11. Using an ice cream scoop, scoop ice cream into serving bowl, garnish with the reserved berries.
Serve immediately.


NB- Alternatively you can skip stages 5-7 if you have an ice cream maker. 

Friday, 18 July 2014

Baby corn and Broccoli Rice-Chinese Style


Delicious Chinese style rice that is easy to make and perfect accompaniment to any curry.

Ingredients:

240 g cold boiled rice
6 broccoli florets cut into smaller florets
8 baby corn cut into small  one cm rounds
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon soya sauce
1 tablespoon olive oil
1 green chilli cut into thin slices
1 red onion cut into thin slices
1 clove garlic cut finely chopped

Method:

1. In a wok add the oil and heat it up.
2. Add the onions and garlic and sauté for a minute.
3. Add the broccoli florets and baby corn and sauté for 3-4 minutes until the vegetables take on a little colour but are still crisp.
4. Add the salt, pepper, green chillies and soya sauce and stir fry for another 30 seconds.
5. Add the cooked rice and toss all the ingredients together until the rice is mixed with the vegetables and is warmed through.
Transfer to a serving place and serve hot.

Submitting to:
In my VEG BOX ~ Sweetcorn event by citrusspiceuk


Sunday, 13 July 2014

The Brasserie -Tower Hotel


I was recently invited to Tower Hotel to sample their new summer menu with a few of my foodie friends. London is a lovely city and a fantastic place to visit. The Tower Hotel is in prime location, overlooking the River Thames and St Katharine’s Dock and alongside two world Heritage Sites – Tower Bridge and the Tower of London.

Upon arrival we were welcomed and greeted with, glasses of chilled Prosecco and amazing fruit mocktails in the wonderful open air bar located in the hotel gardens. We mingled, enjoying foodie talks with our host whilst sipping drinks and appreciating the spectacular views in the warm summer evening. As the evening drew, and our tummies began to rumble we were led into The Brasserie at the Tower Hotel. Our table was positioned prominently near the window which meant that we were able to continue enjoying the spectacular views of London by night while we enjoyed our meal. We munched on fresh warm bread with some dips whilst we waited for our meal to be prepared.


 The restaurant has a wonderful and varied menu, majority of the dishes are cooked using the freshest seasonal ingredients that are locally sourced. The restaurant is also planning to grow its own herbs and some vegetables in their rooftop garden in the future too.

 I was a little worried about what choices I would have on the menu as I am a vegetarian, my worries soon vanished as the Brasserie caters for vegetarians. For my starter, I chose the grilled vegetable and goat cheese tart which was very tasty. It was made of a thin flaky layer of pastry topped with tomato and olive salsa, cress lettuce, and toasted pinenuts in a balsamic reduction.


The second course I selected the Ricotta ravioli with spinach filling in a basil cream sauce and tomato salsa. It was presented beautifully, however I found it a little dry and for my taste I felt it needed  just a little more seasoning.


For my third course I had the classic pea and mint risotto. The risotto was perfectly cooked, it was rich and creamy and very delicious. 


All the food was accompanied with red and white wines that were matched to compliment the dishes. Each course was enthusiastically introduced by the head chef Kamaldeep Singh.


My taste buds had really been tickled with this gastronomic feast and I really thought I would not be able to eat any more. I soon changed my mind when the dessert arrived. A trio of three desserts, a white chocolate panna cotta, a summer berry cheesecake and pistachio ice cream. All three were delicious and complimented  the entire meal really well.


The desserts were served with a margarita shot and the evening meal was completed with tea and coffee.


I was invited as a guest at the Tower Hotel, I would like to convey my thanks to Tower Hotel for the lovely meal and hospitality, all the views expressed in this review are my own. 

My rating for my meal:

Location -5/5
Hospitality -5/5
Food- 4 /5



Total - 14 /15

And finally this is LONDON BY NIGHT isn't it just beautiful??



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