Flying from London Heathrow airport to exciting destinations or coming in from afar and want a hotel with easy access to West London? There are a number of the big name hotels within a 5 minute drive of Terminals 1, 2 &3., I recently stayed […]
Month: September 2015
A good knife is a very personal decision and I think most people have their favourites however there is nothing wrong in pointing out a good knife or set of knives, giving the other person a chance to try it.
The knife block is an avant-guard design which will look sensational on any kitchen work surface unlike the traditional knife blocks this one will elicit comments from anyone visiting your kitchen.
Their Precision Knife Collection consists of four knives, all with soft handles which are really comfortable to use with a nice weight in the handles. They are non-stick which makes cleaning easy however, like any other good knife, are not dishwasherable. They only need a wipe with a soft, wet cloth and left on the side to dry.
The knives fit effortlessly into the knife block which will hold up to another seven knives.
Edge of Belgravia are giving one lucky reader the chance to win the Black Diamond Knife Block along with their Precision Knife Collection. To be in with a chance to win follow the Rafflecopter instructions below.
Terms and conditions:
Only open to entrants from UK and USA, over the age of 18.
There is one prize of a Black Diamond knife block and Precision knife collection RRP £169.00 in total. There’s no cash alternative and the prize is not transferable. No part or parts of the prize may be substituted for other benefits, items or additions.
I attended the launch of The Great British Spiced Chocolate Challenge earlier this year when the gauntlet went down inviting participants to create a chocolate using over 300 spices supplied by the artisan spice company ‘Seasoned Pioneers’ and a fantastic prize offered by sponsors British […]
An idea I picked up for keeping small, essential things in your suitcase or hand luggage when flying. Mr R and I were handed some clear plastic spectacle cases one Saturday when we were going into the town. The following Saturday we were handed a […]
a recipe using one of their new range of four microwavable rice packs. Having just returned from Mexico City I chose
the Mexican rice (a spicy Mexican style rice with adzuki beans, sweetcorn, tomatoes and jalapeno peppers) and received a hamper with the rice and some items based on
the Mexican theme.
microwave in just 2 minutes. The new varieties are Spicy Mexican, Thai Jasmine, Peri Peri and Pilau.
I made some quick and easy enchiladas stuffed with
the rice and covered with a left over pasta sauce from the night before. Here is what I served to Mr R for his
roasted sweet corn salsa, mango and chili yoghurt and crispy tortilla pieces.
the flavours enhance.
frying pan with the oil and butter already heated, stirring whilst the kernels
cook and brown slightly. Add S&P to
taste before turning the heat off.
add the juice of ½ lime.
with a fork.
serving as this will help the colour to stay green and not go brown.
chopped, Tabasco sauce to taste and 4-5 Tbsp Greek style yoghurt. Mix thoroughly and put aside.
flat on a baking tray or stone. Brush
lightly with cold pressed rapeseed oil, sprinkle with sea salt flakes, lime
rind and brush with lime juice.
getting brown and crisp.
Enchaladas:- (using VeeTee Microwaveable Mexican Rice)
for 2 minutes in the microwave.
middle with the rice.
Roll up tightly
and lay seam down in an ovenproof dish.
Roll each one up and place side by side.
until the cheese has melted.
bowls of the side dishes.
recipe. All opinions and photos are my
After all of the sights and sounds of Mexico City I had experienced it didn’t seem possible that we were only half way through our stay! If you want to catch up on Part 1 click here. It was Saturday and the place to go […]
Afternoon Tea is one of my favourite indulgent pleasures – so quintessientally British! I was pleased to be invited by a blogger colleague Fiona who writes an extradordinary blog about London called London Unattached to join her for afternoon tea at W Hotel in London’s […]
I get excited when I see the produce I am growing in my allotment (half plot size) so try to imagine the sight of the 15 acre Innovation Garden on the Hammond Food Oils and Hammond Produce’s trial garden!
I was taken to a marquee in the middle of this 15 acres thinking this was a sort of Great British Bake Off but with veggies! I was there to learn about their cold pressed rapeseed oil branded as Borderfields.
I have rainbow chard on my allotment but these were amazing and beautiful. Chef Philippe Wavrin demonstrated three recipes each using the Borderfields cold pressed rapeseed oil.
This mayonnaise was so easy to make that I will definitely be giving it a try. Note the beautiful golden colour that comes from the oil. You can add fresh herbs, lemon zest or other subtle flavourings.
I tried a vegetable I had seen but never tried before called kohlrabi. It is a relative of the turnip family and I naturally assummed it would be bitter. It is really mild with a slightly sweet taste and perfect to cut into thin match sticks and dress with the rapeseed oil mayo above.
The winds were howling and the skies were grey but between showers we got out into the fields to find out just exactly what was growing.
Even the weather couldn’t keep us from the vegetable patch.
Wish my cabbages had grown so beautifully! I think the wind in the fields blew all the bugs away!
Phil the head gardener of this project picked samples and told us all about them before slicing thin strips for is to taste. You cannot beat the taste of a radish just pulled from the soil!
The only rainbow wasn’t in the sky but the different collections of vegetables and in ths case the beetroot.
Or the cauliflower collection!!
After our brisk walk around the rows of vegetables we went inside the marquee for a colourful, healthy and delicious lunch all based on the vegetables growing outside and using Borderfields cold pressed rapeseed oil.
Baked Beets with Pomegranate, Orange, Basil & Feta
Fennel Risotto with Ricotta & Dried Chilli
Lemon & Garlic Rainbow Chard
Mixed Cauliflower Rice
Even the serviettes had vegetable on them!
After a delicious and healthy lunch we had Purple Carrot Cheesecakes! There is not a child on this planet that could detect this was made with carrots! It was really creamy, tasty and beautiful.
A cup of coffee, wellies off and we were ready to get our trains home. Armed with some fresh veg and a range of the rapeseed oils we left planning to switch to a healthier oil!