844. Arancini
A little while back, Pie and I went to Zizzi for dinner with a voucher he’d been given. They had a new menu which was more-or-less Italian tapas - small portions of food which were designed for sharing - so we decided to get three of those and one pizza and share it all between us. One of the tapas dishes we chose were arancini. Pie was a little dubious at first as he’s not really a fan of risotto, but the crisp deep-fried outsides and gooey, creamy mozzarella centres soon changed his mind! The combination of crunchy and soft textures was really lovely, and they were served with a great tomato and chilli sauce.
845. Nduja
One of the other dishes we plumped for were mini calzones - one of which was filled with goats cheese and roasted vegetables, and the other had a filling with nduja, which is a soft spicy sausage. I think the flavour of it would have been a little overwhelming for me in some other dishes, but the small amount in the calzone was just perfect and gave it that great pizza taste.
845 down, 951 to go

844. Arancini

A little while back, Pie and I went to Zizzi for dinner with a voucher he’d been given. They had a new menu which was more-or-less Italian tapas - small portions of food which were designed for sharing - so we decided to get three of those and one pizza and share it all between us. One of the tapas dishes we chose were arancini. Pie was a little dubious at first as he’s not really a fan of risotto, but the crisp deep-fried outsides and gooey, creamy mozzarella centres soon changed his mind! The combination of crunchy and soft textures was really lovely, and they were served with a great tomato and chilli sauce.

845. Nduja

One of the other dishes we plumped for were mini calzones - one of which was filled with goats cheese and roasted vegetables, and the other had a filling with nduja, which is a soft spicy sausage. I think the flavour of it would have been a little overwhelming for me in some other dishes, but the small amount in the calzone was just perfect and gave it that great pizza taste.

845 down, 951 to go

843. Blancmange
Throughout doing this list, I’ve approached the foods in all different ways. There are some I’ve had before and know if I like or not. There are some I’ve loved the sound of and really looked forward to trying. There are some I’ve dreaded and either had my suspicions confirmed or been pleasantly surprised. Then there are some that I just assumed would be kind of ok. 
Blancmange fell into the last group. I figured what was basically a milky jelly-like dessert would be pretty inoffensive, and I’d try it, it’d be alright, and I’d move on to something more exciting. Boy was I wrong. 
This was literally one of the worst things I’ve had to eat so far. The texture made me feel a bit sick. The flavour was more or less just nasty sugar and cornflour. And overall it was just hideous. One packet made enough for three mini blancmanges, but about 2 3/4 of them got poured straight down the waste disposal. Yuck!
843 down, 953 to go

843. Blancmange

Throughout doing this list, I’ve approached the foods in all different ways. There are some I’ve had before and know if I like or not. There are some I’ve loved the sound of and really looked forward to trying. There are some I’ve dreaded and either had my suspicions confirmed or been pleasantly surprised. Then there are some that I just assumed would be kind of ok. 

Blancmange fell into the last group. I figured what was basically a milky jelly-like dessert would be pretty inoffensive, and I’d try it, it’d be alright, and I’d move on to something more exciting. Boy was I wrong. 

This was literally one of the worst things I’ve had to eat so far. The texture made me feel a bit sick. The flavour was more or less just nasty sugar and cornflour. And overall it was just hideous. One packet made enough for three mini blancmanges, but about 2 3/4 of them got poured straight down the waste disposal. Yuck!

843 down, 953 to go

842. Buckwheat Groats
Often when I’m in the supermarket I go for a wander down the world food aisle to see what they have. My local supermarket now has authentic products from India, the Caribbean, and Eastern Europe, and I discovered these buckwheat groats in the latter section.
I decided I’d try making them into a salad, and I was clearly in the mood to just pick random things out of the fridge and throw them together because I mixed them with ham, cucumber, celery, red pepper, black olives, mustard, balsamic vinegar, and hot sauce. It was good though! On their own, the groats didn’t really taste of much, but in the salad they added a nice bit of nuttiness and worked surprisingly well with all the other flavours.
842 down, 954 to go

842. Buckwheat Groats

Often when I’m in the supermarket I go for a wander down the world food aisle to see what they have. My local supermarket now has authentic products from India, the Caribbean, and Eastern Europe, and I discovered these buckwheat groats in the latter section.

I decided I’d try making them into a salad, and I was clearly in the mood to just pick random things out of the fridge and throw them together because I mixed them with ham, cucumber, celery, red pepper, black olives, mustard, balsamic vinegar, and hot sauce. It was good though! On their own, the groats didn’t really taste of much, but in the salad they added a nice bit of nuttiness and worked surprisingly well with all the other flavours.

842 down, 954 to go

841. Gooseberries
Gooseberries are maybe my favourite fruit. I say maybe, because my favourite fruit might also be rhubarb, or blackcurrants, or peaches, or raspberries, or… well, you get the picture. In any case, gooseberries are most definitely in my top 10 fruits. They are all tart and sour and delicious, and they make the BEST crumble (even better than rhubarb, I think).
What sucks, is that they are shockingly hard to get hold of. I almost never see them in shops. When I was a kid my dad used to grow them on his allotment and I would eat them right off the bush, which is probably a bit odd. After trying forever to get fresh ones to no avail, I finally found some frozen ones which is better than nothing.
I stewed them all up with a little stevia, and then used some to make this healthy crumble for breakfast, which I topped with some oats and hazelnuts that I grilled with just a little brown sugar. It was awesome, and I thoroughly recommend you make it (if you can get the damn gooseberries that is!)
841 down, 955 to go 

841. Gooseberries

Gooseberries are maybe my favourite fruit. I say maybe, because my favourite fruit might also be rhubarb, or blackcurrants, or peaches, or raspberries, or… well, you get the picture. In any case, gooseberries are most definitely in my top 10 fruits. They are all tart and sour and delicious, and they make the BEST crumble (even better than rhubarb, I think).

What sucks, is that they are shockingly hard to get hold of. I almost never see them in shops. When I was a kid my dad used to grow them on his allotment and I would eat them right off the bush, which is probably a bit odd. After trying forever to get fresh ones to no avail, I finally found some frozen ones which is better than nothing.

I stewed them all up with a little stevia, and then used some to make this healthy crumble for breakfast, which I topped with some oats and hazelnuts that I grilled with just a little brown sugar. It was awesome, and I thoroughly recommend you make it (if you can get the damn gooseberries that is!)

841 down, 955 to go 

839. Feijoada and 840. Linguica
This year for my birthday I decided I wanted to try out Viva Brazil, a new churrascaria that opened a few months back in Cardiff. If you’re not familiar with the idea, a churrascaria is a restaurant where servers bring all kinds of meats around to your table and carve off what you would like. Then they also have a buffet of salads and side dishes to go with it (you definitely need some veggies to go with all that meat!)
The menu boasts that you can try up to 15 different cuts of meat. We tried to keep track, but we lost count in the end, but I think we tried around 10, including chicken, lamb, pork with parmesan coating, lots of varieties of steak, and linguica, which are Brazilian sausages, and were very tasty indeed.
On the side, I had lots of various bits of salad and veggies, but also some feijoada, which is one of Brazil’s national dishes. It’s black beans cooked with meat (yes, more meat), and it had a delicious, rich flavour. I had to go back for seconds even with the prospect of more steak coming to the table.
I have to say though, my favourite thing I ate the entire meal was some grilled pineapple they brought around that was cooked with cinnamon. I’ve never tasted pineapple like it in my life. It was amazing. Even Pie who usually hates pineapple liked it. I’m definitely going to have to try recreating it at home. 
840 down, 956 to go

839. Feijoada and 840. Linguica

This year for my birthday I decided I wanted to try out Viva Brazil, a new churrascaria that opened a few months back in Cardiff. If you’re not familiar with the idea, a churrascaria is a restaurant where servers bring all kinds of meats around to your table and carve off what you would like. Then they also have a buffet of salads and side dishes to go with it (you definitely need some veggies to go with all that meat!)

The menu boasts that you can try up to 15 different cuts of meat. We tried to keep track, but we lost count in the end, but I think we tried around 10, including chicken, lamb, pork with parmesan coating, lots of varieties of steak, and linguica, which are Brazilian sausages, and were very tasty indeed.

On the side, I had lots of various bits of salad and veggies, but also some feijoada, which is one of Brazil’s national dishes. It’s black beans cooked with meat (yes, more meat), and it had a delicious, rich flavour. I had to go back for seconds even with the prospect of more steak coming to the table.

I have to say though, my favourite thing I ate the entire meal was some grilled pineapple they brought around that was cooked with cinnamon. I’ve never tasted pineapple like it in my life. It was amazing. Even Pie who usually hates pineapple liked it. I’m definitely going to have to try recreating it at home. 

840 down, 956 to go

Flavrbox Review

Last year, Flavrbox put a call out on Twitter asking for food bloggers who’d like to try one of their boxes for review. I loved the idea - a box of assorted surprise food goodies delivered to your house once a month. I’m generally a fan of these subscription-type services, mostly because it’s always so much fun getting the box and finding out what’s inside!

I replied saying I’d very much like to do a review. Unfortunately they were a little over-stretched (I think far too many people wanted to do reviews!), and for a couple of months I waited to get a box and it never came. In the end, I ended up speaking to the owner Seb on the phone. It was a great conversation where he explained that they were new, and they had learned a lot over the first few months. He apologised for my wait, and the conversation assured me that they are really genuine, and that they are very passionate about good food indeed. 

In the end I got the January Flavrbox, and here is my review of all the goodies inside:

image

On arrival, I was really excited to open up the box and check out everything I got inside. They make the experience really nice. The neat little box opens up to a ‘hello’ message and a leaflet to ‘Meet the Makers’ of the products inside. 

image

In the box there was a great selection of bits and pieces -

  • Karyatis green olives with chilli
  • Sharpham Park oatcakes
  • Pink’s empire chutney
  • Drink Me Chai green tea chai latte
  • Tan Rosie ginger fudge
  • Eat17 bacon jam

image

I was excited to try the fudge, as ginger is one of my favourite flavours. Flavour-wise I wasn’t disappointed, as it combined sweet fudge with big lumps of spicy ginger. I do tend to be a bit fussy with my fudge though, and the texture here was too crumbly for my liking (I prefer my fudge very soft and squishy). If you’re a fan of more crumbly fudge this would be great for you though.

I had the olives as a snack at work. Despite finding the first one had the stone still in it even though they were called pitted on the bag, they were actually very nice olives. They had a firm texture and a lovely, sharp and rich olive flavour, which paired really well with the just-hot-enough chilli marinade.

image

Out of the box, the product I was by far the most excited about was the bacon jam. I’ve been wanting to try this for quite a while so I was very happy when it turned up in my box. It’s actually an onion jam with bacon pieces in that give it a really thick, chunky texture, and make it taste deliciously meaty and smokey. I think it would be great added to other dishes (I’m thinking bolognese sauce) to add a lovely depth of flavour, but for now I’ve just eaten it more or less by itself as it’s so very good!

I first tried it on the oatcakes that also came in the box. I wouldn’t usually choose oatcakes as a cracker as I find they tend to be a bit dry, but these were quite a nice version. They contained spelt, so they had quite a nice nutty flavour, even if I did find the texture was still a little too dry for my taste.

image

The opposite of the bacon jam, i.e. the product I was the least excited about trying, was the chai latte. I don’t drink milk in tea, ever. Actually, it makes me feel quite sick even thinking about the idea. I don’t understand why anyone would do it. Tea + milk is just very very wrong. Very. The idea of green tea with milk seems even worse than regular tea to me. However, I am a sport, and I decided I at least needed to try it once, especially as I do like things with spices and milk (like pumpkin spice lattes). I must confess I could only manage two sips and then I had to pour the rest of my mug away. I hated it. In fairness to them, I’m sure if you’re someone who likes milky tea, and especially if you like chai lattes, then this would be very nice. I wasn’t the best choice of person to give an unbiased opinion on this particular product!

I haven’t got around to trying the empire chutney yet, so I can’t give my review of that, but it’s a tomato chutney with coriander and star anise, which sounds rather nice indeed. I think I’ll try it in a sandwich with some grilled chicken and mozzarella…

Anyway, overall I really enjoyed the Flavrbox experience. Whilst I didn’t love every product, there were several that I did, and it was fun to try everything. If you’re looking to try a few new foods each month in a convenient and luxurious way, this would be a great choice. It would also make a really nice gift for someone, especially if they live away and you’re looking to send them a nice treat.

Review - Miller & Carter Cardiff

Last week I got asked to visit the Cardiff branch of Miller & Carter for a review. I’ve been there a few times before, and I’ve even mentioned it on here a time or two, but I’ve never done a proper review before. They recently brought out a new menu, so I was very excited to see what new treats they had to offer. 

We started out the meal with a drink. I went for a glass of their Zinfandel, which is deliciously fruity, and very easy to drink. My boyfriend Pie went for a chocolate martini, which isn’t the most orthodox choice for a pre-dinner aperitif, but was extremely yummy nonetheless. I would certainly have one myself, though probably after my meal!

One of the new items on the menu (or at least I think it was new, I don’t remember ever seeing it before), was this Spinach, Artichoke and Mozzarella dip. It came topped with roasted cherry tomatoes, and some crunchy tortilla chips on the side. The dip was pretty tasty and packed full of lovely, stringy mozzarella, but I think it might have been that bit better served with some nice crusty bread instead.

When you order a steak in Miller & Carter, it always comes with a range of sides. You get a choice of fries or baked potato, a choice of sauce, a slice of their onion loaf (which is amazing), and a bowl of their signature salad. The salad is a big wedge of iceberg topped with a choice of dressings, and as we have every time we’ve been, I went for the stilton and blue cheese, whilst my boyfriend went for the bacon and honey mustard. A big hunk of lettuce doesn’t sound like it will be that exciting, but the dressings are really good, and the mild, crisp taste of the lettuce actually pairs very nicely with the rest of the meal.

We decided to try out the chateaubriand, which is a double-sized fillet for two to share. I normally tend to get my steak medium rare, but Pie always gets his blue, so we compromised and went for rare. It was very tender, and had a lovely flavour, though there wasn’t quite the same meaty punch as you get from sirloin which I normally go for. This was definitely a great treat to try though, and it was really fun to get a giant slab of meat to share.

With the chateaubriand you get two sauces, so we chose peppercorn and blue cheese & bacon. They were both nice, but we both definitely preferred the peppercorn. Pie’s favourite on previous occasions was always the barbecue sauce, which sadly had been taken off the menu. He really missed it, so we shall have to campaign for the barbecue sauce to come back!

For dessert, I was going to go for the Banoffee Pie but they’d sold out, so I chose this Summer Pudding instead. I was actually glad of my choice in the end as I think the pie might have been a little sweet on an already-full stomach, whereas this was packed full of tart fruits which were quite refreshing, even with the huge scoop of whipped cream on top!

Pie went for a Mango Eton Mess, which came as a giant portion in a big sundae glass. It definitely looked like there was enough to share! The rich cream was mixed with lots of crunchy meringue, and both big chunks of mango as well as thick, sticky mango puree at the bottom. We both agreed it was delicious and we’d definitely order it again.

I’ve recommended Miller & Carter to friends before, and I’d certainly do so again. Their meat is fantastic quality, and it’s always backed up with great sides and desserts too. If you’re looking for a good steak you’ll certainly never go wrong here.

I was invited to complete this review by Miller & Carter, and as such our drink, steak and desserts were complementary. Thank you for a great meal!

837. Panettone with 838. Candied Citrus Peel
For the past three Christmases in a row, I’ve thought, “I really must have a piece of panettone for my blog” and what happens? I never have a piece of panettone. Even when there is a big, giant panettone freely available to me, in my own house. Anyone would think I suffered from some weird panettone-blindness. I think it’s far more likely that whenever I’m faced with the choice of panettone or chocolate biscuits, chocolate biscuits win hands down.
Anyway, fed up with my constant cycle of intending to eat the panettone and never eating the damn panettone, I decided it was about time to put an end to it. So when I went for a coffee with my dad and brother and saw these cute, mini panettones on the counter, I decided that a snack sounded like a very good idea indeed.
Normally I would have picked the chocolate version, but for the sake of authenticity I went for the classic fruit panettone. I don’t really like fruit cake, but fruit breads are different - maybe because of the lighter texture, maybe because the bread itself isn’t sweet, maybe both - but basically: fruit cake bad, panettone good. 
I am not ashamed to admit I dunked mine into my skinny latte. It was delicious!
838 down, 958 to go

837. Panettone with 838. Candied Citrus Peel

For the past three Christmases in a row, I’ve thought, “I really must have a piece of panettone for my blog” and what happens? I never have a piece of panettone. Even when there is a big, giant panettone freely available to me, in my own house. Anyone would think I suffered from some weird panettone-blindness. I think it’s far more likely that whenever I’m faced with the choice of panettone or chocolate biscuits, chocolate biscuits win hands down.

Anyway, fed up with my constant cycle of intending to eat the panettone and never eating the damn panettone, I decided it was about time to put an end to it. So when I went for a coffee with my dad and brother and saw these cute, mini panettones on the counter, I decided that a snack sounded like a very good idea indeed.

Normally I would have picked the chocolate version, but for the sake of authenticity I went for the classic fruit panettone. I don’t really like fruit cake, but fruit breads are different - maybe because of the lighter texture, maybe because the bread itself isn’t sweet, maybe both - but basically: fruit cake bad, panettone good. 

I am not ashamed to admit I dunked mine into my skinny latte. It was delicious!

838 down, 958 to go

Happy weekend everybody! Hope you’ve all got lots of lovely things planned (or nothing planned). I started out mine with this amazing brunch sandwich which was inspired by a picture I saw the other day. Here’s the recipe so you can all make it too:
Egg-in-the-Hole Grilled Cheese Sandwich (Serves 1)
2 slices bread (I used granary)
Yellow mustard
2-4 slices ham (enough for a double layer)
1/4 cup shredded cheese
3 cherry tomatoes, or 1 regular tomato, sliced
1 egg
Pepper
Pre-heat the oven to 180C (350F).
Start by cutting a hole out of one of the slices of bread, making sure there’s enough bread left around it so the slice won’t fall apart.
Put the whole slice of bread on a baking sheet. Spread it with mustard (you could use ketchup instead if you don’t like mustard). Then put on the ham, followed by the cheese, then the sliced tomatoes.
Put the other slice of bread on top. Press it down around the edges to seal it. Then crack the egg in the middle.
Loosely cover the baking sheet over with foil, then put in the oven and bake for around 20 minutes (until the white is just set).
Enjoy!
p.s. this is definitely an eat with knife and fork sandwich, there is lots of crispy crumbs and gooey egg and cheese!

Happy weekend everybody! Hope you’ve all got lots of lovely things planned (or nothing planned). I started out mine with this amazing brunch sandwich which was inspired by a picture I saw the other day. Here’s the recipe so you can all make it too:

Egg-in-the-Hole Grilled Cheese Sandwich (Serves 1)

  • 2 slices bread (I used granary)
  • Yellow mustard
  • 2-4 slices ham (enough for a double layer)
  • 1/4 cup shredded cheese
  • 3 cherry tomatoes, or 1 regular tomato, sliced
  • 1 egg
  • Pepper

Pre-heat the oven to 180C (350F).

Start by cutting a hole out of one of the slices of bread, making sure there’s enough bread left around it so the slice won’t fall apart.

Put the whole slice of bread on a baking sheet. Spread it with mustard (you could use ketchup instead if you don’t like mustard). Then put on the ham, followed by the cheese, then the sliced tomatoes.

Put the other slice of bread on top. Press it down around the edges to seal it. Then crack the egg in the middle.

Loosely cover the baking sheet over with foil, then put in the oven and bake for around 20 minutes (until the white is just set).

Enjoy!

p.s. this is definitely an eat with knife and fork sandwich, there is lots of crispy crumbs and gooey egg and cheese!

Llaeth y Llan Village Dairy Review and Interview

image

A while back, I was asked if I would like to go to a launch for Food North Wales, a new website which celebrates independent food producers in North Wales, and the fantastic foods they make. Unfortunately I couldn’t go to the launch as it was on a weekday morning, but instead, I was asked if I’d like to do some phone interviews and product reviews with a few of the producers. I always like to try local produce, so I happily said yes. The first producer I spoke to was Llior Roberts, whose family run the Llaeth y Llan Village Dairy, where they make their own yogurts.

The yogurts are all low fat, and they come in 13 flavours (plain, toffee, and 11 different fruit flavours). I got sent 4 large pots and 12 small ones to try, so I got a taste of every flavour! It took me a little while to get through so much yogurt (hence why this review has taken me a little while to write), but they were all extremely good.

image

I spoke to Llior about the history of the dairy. Her parents Gareth and Falmai founded the family dairy in the 1980s. Their farm had been through a few generations and they’d started a small milk round in the 1970s, but they saw a niche in the market for yogurt-making. There was an emphasis at that point in time on farmer’s diversifying, so they invested some time and money to learn the technical side of yogurt-making, then started making different types of yogurt of their own to work out what best suited people’s tastes.

image

Llior hasn’t always worked at the dairy. Up until 2 years ago she was working in fashion in London, but she decided that she was up for the challenge and wanted to come back to the family business to give it a go. She now works on all kinds of aspects of the business, from marketing to finance to product development, and though it has been even more of a challenge than she expected, she is loving it.

image

I also asked Llior what she thought about the Food North Wales project and North Welsh food in general. She thinks that anything that can highlight the wonderful foods from the North of the country, from real ales to cheeses, is really important. A lot of people holiday in North Wales and many of them have lots of nostalgic memories of the foods there, so it’s really invaluable to show off what is available here, not just foods you can get other places like France and Italy.

image

My last question for Llior was what her favourite flavour was. She said that lately her favourite was mandarin, so I decided to try this one first. I must say she has very good taste as I thought the mandarin was absolutely delicious, and was definitely one of my favourites, along with the peach melba. I recently noticed that you can get a few of the flavours in my local Morrisons (you can also get them in some Tesco and Asda stores plus lots of smaller local shops in Wales) so I’ll definitely be getting a few with my weekly shop in future.

Thank you to Llaeth y Llan and Food North Wales for arranging the samples and interview.