Eat well - travel often

Month: January 2014

Baxters soup

Baxters soup

Baxters soups are probably in every home in the country at some time or other. I was sent some of their new range to try so I took one to work and it was full of chunky chorizo pieces and loads of beans. and Mr […]

Sunbites from Walkers – Brighten up your day!

Sunbites from Walkers – Brighten up your day!

I have been sent some samples of a new crispy snack from Walkers – Sunbites. They are multigrain and contain whole corn, whole wheat and whole oat flour. They are lovely and crisp and the tastes are not artificial or overpowering. There are five flavour […]

Stocking up the wine rack with Aldi

Stocking up the wine rack with Aldi

This year (2014) I want to add to my wine rack at a regular basis and hopefully faster than I drink them!  I love walking into the living room and glancing at a full wine rack – a satisfying sort of warm feeling even before drinking any.

I was asked by Aldi to review a selection of their wines which I was of course happy to receive.

I don’t often think of popping into my local Aldi when I want to buy some wine but really must start thinking of them in terms of serious wine merchants.

The first two are white:-

Freeman’s Bay (Marlborough) Sauvignon Blanc 2013 (New Zealand)

A very easy to drink white wine which makes a superb aperitif but goes incredibly well with cheese and creamy dishes.  I will be drinking this with the scalloped potato dish I make with a layer of French cheese in between the potato and onion.

Australian Limestone Coast Chardonnay from The Exquisite Collection.  I have stayed away from Australian white, often too oaky for me but this one is unoaked, dry, 2013 Vintage and has mentions of honeysuckle, white peach and fresh pineapple.  A fresh and balanced white wine which will go so well with shellfish or party nibbles.

We now come to the reds, and one of my favourite wine regions is Bordeaux and I am particularly fond of Claret, a blend of Merlot and Cabernet Sauvignon.  This is a full bodied wine which hits the senses with notes of blackcurrant, rich velvet plums and tangy cedar so characteristic of wine from this region.

The final of the selection I received is another offering from the Bordeaux region. This is a Bordeaux Superieur 2011, the classic blend of Merlot and Cabernet Sauvignon – it’s fruity aromas of raspberry and blackberry, spice and full tannin make it a sure hit as a partner to your Sunday roast beef!

You can find out more about these wines and the rest of the extensive range Aldi have in-store by clicking here.

I received the above mentioned wines to taste and enjoy and to review.  I did not receive any payment to write this post and all opinions are my own. Thanks Aldi.

 

 

 

 
Bio Chef Kitchen Tools from Judge

Bio Chef Kitchen Tools from Judge

You expect to eat an ear of corn not stir your sauce or flip your pancakes with one! Well that’s what I thought anyway! I have been sent a selection from a range of eco-friendly kitchenware from Judge.  There are further pieces in the collection […]

Hash Brown Potatoes – like we had at home!

Hash Brown Potatoes – like we had at home!

It makes me cringe when you go to a certain fast food restaurant and order a hash brown with your burger and fries! Those little pieces of shredded potato are not hash brown, When I was growing up hash browns were a way to use […]

Food from childhood, Macaroni and Tuna Casserole -true comfort food!

Food from childhood, Macaroni and Tuna Casserole -true comfort food!

I don’t want to just write about everything we have for dinner. That would be boring for me to write as well as the reader to read but sometimes I make something that makes me feel very good.

Tonight I made a Macaroni and Tuna casserole that my mother used to make for us and I inturn made it for my children.

Very simply you cook the macaroni in plenty of salted boiling water until it is cooked.

In a large casserole dish mix the cooked macaroni with two tins of tuna fish in brine that have been drained and rinsed, add two sticks of finely chopped celery, salt&pepper and a tin of Campbells Condensed Mushroom Soup along with a can of milk.  Mix really well and smooth out. Top with a mixture of grated cheddar cheese and grated Parmegiano Reggiano cheese.

Heat in a moderate oven for about 20 minutes to heat through and melt the cheese and serve.

I served ours with carrots from the market that I had poached in chicken stock until they were tender and tasty.

There were lots of umm’s and yumm’s this dinner time!

French finesse from C’est Ca! for your kitchen

French finesse from C’est Ca! for your kitchen

French finesse is here! C’est Ca!s vintage bird cage design of kitchen textiles adds a little bit of French to your kitchen. I was sent two pieces from the collection to review, a gauntlet style pot holder (great for reaching into the oven and not […]

Feeding the family on a budget!

Feeding the family on a budget!

I have said it many times before but it really is possible to put a nutritious, filling and very tasty meal on the table without spending loads of money. I keep my eyes open whenever I am shopping, always looking for bargains to make use […]

January Veg of the Month – Celeriac

January Veg of the Month – Celeriac

I have decided to feature a different vegetable each month and January 2014 it will be the celeriac.  Celeriac is not a well known vegetable and I have seen people point to its ugly round shape and wonder what it is.

It has a distinct celery flavour as it is a relative but is a plant grown for its root rather than the more well recognised celery which is grown for it’s stalks and leaves.

My first recipe is a new one for me, a recipe that I saw recently in an issue of BBC Good Food magazine for baking a whole celeriac in the oven.

They are quite large and rather ugly but have a sweet flavour reminiscent of delicate celery

Soak the roots in water and then scrub off all the dirty bits and cut off the straggly bits.

Rub the root with about 1-2 Tablespoons of olive oil and place on a piece of foil.

Scatter with a bulb of garlic broken into cloves and sprigs of fresh rosemary and thyme (from my allotment!). Tightly wrap the foil around the root and bake in the oven at 180oC/350oF/Gas 4 for about two hours and possibly another 30 minutes if a knife doesn’t go through the middle easily.

When the vegetable is soft slice off the top and squeeze the garlic cloves on top, sprinkle with salt&pepper and a know of butter and mix in.

Let everyone help themselves.

The next recipe is my own, I often make a Sunday soup and wanted to use up the leftover celeriac.  I started with chopped onion, 3 small carrots and a potato and sauteed them in olive oil until the onion started to go translucent. 

then chucked in the remainder of the celeriac after I had peeled the outside skin off.

I also added the beetroot tops from the bunch of beetroot I got in the market yesterday and some of the red chard form the rainbow chard from the allotment.

I topped the vegetables with vegetable stock water and added salt&pepper and let it cook until the carrots and potato pieces were soft.

Take the pot off the heat and let cool for 4-5 minutes then I used my stick blender to blend the soup, stopping before it was too smooth so that there was a little bit of texture. A few drops of smoked chipotle Tabasco sauce and taste!

This made a really warming and tasty soup which will be taken to work by Mr R and myself for lunch this week.

Celeriac is sold by the kilo and this one cost me £1.20 which made a vegetable for Sunday lunch and the basis of the soup.

Next week I shall be reporting on another celeriac recipe and a few more facts about this rather unknown vegetable.  Would you try this versatile vegetable? Please leave a comment below whether or not you would and what you would use it for.

Sunday Soup – Celeriac and Root Tops

Sunday Soup – Celeriac and Root Tops

I like to make a soup on a Sunday afternoon for Mr R and myself to take to work during the week and for father-in-law to have for his lunchtime. I usually base the soup around something that is leftover from our Sunday lunch and […]