It’s time for another giveaway on the Bunfight. This time there is a slight summer holiday theme to the prizes which will be offered to one lucky winner. To enter you must do one or more of the following:
Follow my blog
Like this post
Comment on this post telling me you have nominated me for the Cosmopolitan Blog Awards
Send me a little email (if you’re a bit shy)
Like my page on Facebook and share the giveaway photo I’ll be putting up shortly
Follow me on twitter and retweet my tweet about the Cosmopolitan Blog Awards
Multiple entries per person are allowed. Closing date will be on 3rd June 2014. Winner will be chosen at random from some sort of hat arrangement.
This soup recipe is a dream when you’re starving hungry. While the chicken and red peppers offer various nutritional benefits and the chicken stock acts as a bit of a pick me up, the gnocchi provides the filling stodge that we all sometimes crave. In addition, this is an excellent way of using up leftover roast chicken. This perfect sort of food for an unexpected rainy day (well it is grim up North).
To make this soup you will need:
3 handfuls of cooked chicken
2 cloves garlic
4 red peppers
Salt and pepper
1 pack gnocchi
1 handful basil
Chop your peppers into 1cm pieces (approximately) and crush your garlic. Drizzle with olive oil and roast at 190°C for 15-20 minutes.
When your pepper is nearly ready, peel and slice your onion and fry on a medium heat with some more olive oil until soft. Shred your chicken into small(ish) pieces and add to the onion, along with the peppers, and chicken stock. Allow to simmer for about 15 minutes.
Add the gnocchi and the basil and simmer until the gnocchi is cooked and floats to the top o the mixture. Season the soup after cooking according to taste.
I adore roast peppers. I think the flavour goes wonderfully with most things – chicken, fish, shellfish and lamb all go wonderfully with this particular recipe. You could even use it as part of a Tapas or summer barbeque type meal. This recipe is based on something I cooked at school from a Delia Smith book. However, as said book is actually one of my mother’s I made it from memory so it’s not an exact replica. However my boyfriend, who is every so slightly wary of large amounts of vegetables on his plate, really enjoyed it.
To stuff your own peppers you will need:
Red or yellow peppers
Cherry or baby plum tomatoes – approx 2 per pepper half
Extra virgin olive oil
Basil (I used greek basil but normal tastes exactly the same)
Salt and pepper
Preheat your oven to 200°C. Slice your peppers in half, scoop out the white bits with the seeds but leave in the stalk if possible (use a sharp knife to cut out the seeded core bit). Slice your tomatoes in half and thinly slice your garlic. On a roasting tray arrange your peppers with the tomatoes and garlic inside. Drizzle over the olive oil and balsamic vinegar and top with salt, pepper and the fresh basil. Roast for 10 – 15 minutes, until the pepper skin has slightly charred.
A simple, yet effective way of increasing your vegetable intake (even though peppers and tomatoes are technically both fruit!)
Last weekend Miss B and I visited the BBC Good Food Show when it came to Harrogate for the first time. Judging by the hoards of people in attendance it was a roaring success. We sampled more than our fair share of the various spirits available and walked around the Harrogate International Centre in a bit of a dreamy haze until we sorted ourselves out with some good old Yorkshire Tea.
I really recommend attending various food shows if you enjoy cooking (and food in general). I have picked up so many useful tips by watching cookery demonstrations since I started blogging. Miss B and I watched Brian Turner, Lisa Faulkner and James Martin prepare some wonderful dishes – but nothing I think most people couldn’t manage at home. This is obviously part of the charm (in my opinion), nobody wants to forlornly watch a cookery demonstration of something delicious knowing they have no hope of making it for themselves. I actually found James Martin’s demonstration pretty funny (and the samples of gin had worn off by then).
Anyway, I really really want the Good Food Show to return to Harrogate next year. The range of produce (both local and from further afield) was amazing. I’ll have to blog some of the things I learned at a later date.
Did you attend the Good Food Show? What did you think?
I’m yet to find anybody who dislikes these beauties. There’s something pretty wonderful about homemade caramel slices that is even more decadent than the shop bought versions. Each step of making these is really straightforward but it is time consuming waiting for the caramel to cool – you really can’t add the chocolate layer while the caramel is too hot or it ruins the chocolate. Anyway, when I made these my friends all went a bit nuts for them and my boyfriend kept mentioning them until the last one was eaten (something that didn’t take very long).
To make these you will need:
For the biscuit layer
175g butter (plus extra for greasing)
75g caster sugar
1 teaspoon vanilla extract
225g plain flour
For the caramel layer
1 397g can of condensed milk
4 tbsp golden syrup
1 tsp sea salt (entirely optional but it adds extra depth to the caramel)
For the chocolate layer
300g milk chocolate
Preheat the oven to 180°C. Grease a small deep baking tin (approx 20 cm x 20cm). Rub the butter, sugar, vanilla and flour together to form the biscuit dough. Use your fingers to push this into an even layer in your baking tin. Prick this with a fork and bake in the oven for 5 minutes. Turn the oven down to 150°C and bake for a further 30 minutes, until the layer is golden brown.
While your biscuit layer is cooling make your caramel. To do this melt your butter, condensed milk and golden syrup and simmer for 8-10 minutes, stirring to stop the bottom burning.
Once the caramel is simmered stir in the salt and pour over your biscuit layer. Cool until the caramel is set.
Melt your chocolate and spread it over the caramel.
I like to use a form to make a slight pattern in the chocolate and to even out the layer.
Once the chocolate has set use a sharp knife to cut this into squares.
Serve with a cup of tea. These are particularly excellent when you’ve had a busy day or you think you deserve a treat!