GODIVA CHOCOLATES FESTIVE GIVEAWAY

In early October I was invited to the Godiva ‘Experience Christmas’ preview at the posh Godiva store located at Regent’s Street,London, where their range of luxurious chocolate-filled hampers, Swarowski adorned gift boxes, seasonal whiskey truffles and hot Chocolixir in new flavour sensations was revealed to a few select people from the food industry, journalists, bloggers and food writers.

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To fully understand why Godiva is such an iconic brand the story of Lady Godiva must be shared.

Legend has it that when Lady Godiva, an 11th-century Anglo-Saxon noblewoman and wife of Lord Leofric, protested against the taxation of his subjects a deal was struck: fair Lady Godiva would ride through the streets of Coventry, “clad in nought” but her long tresses, and if the population remained in shuttered buildings, their tax burden would be lifted. The following morning she made her famous ride, the citizens graciously stayed inside and Leofric kept his word and reduced the taxes.

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Lady Godiva won the hearts of many and her legend has lived on through the centuries. Nowhere is her passion, purity, sensuality, style and boldness more symbolised than in Godiva chocolates, which in turn are sure to win the hearts of those who taste them.

Known worldwide for being irresistibly delicious Godiva chocolates are treat for all the senses. These decadent chocolates and pralines are made to produce thrilling tastes, textures and sensations in each and every bite by creative Chef Chocolatiers who uphold the Godiva values and by using the finest GMO-free ingredients that are used in every single aspect of Godiva chocolate making to create the highest quality end result – the most sumptuous chocolates imaginable.

Godiva Chefs Selection

As always I would like to share a slice of my experience with you by offering ONE lucky readers to enjoy a box of Chef Inspirations Saveurs Du Monde 16 chocolates from Godiva by entering a simple giveaway, to find out how have a read through the easy T& C’s.

Wishing all my readers a very very Christmas and a Happy New Year, may the spirit of Christmas fill your hearts and lives with warmth and joy and may you forgive and forget any old bitterness and embrace with joy the goodness of spirit , only then will the true magic spin it’s web around you…or so I think..:)

GODIVA CHOCOLATES FESTIVE GIVEAWAY

ONE lucky winner can win this fabulous prize ! Chef Inspirations Saveurs Du Monde Box of 16 chocolates from Godiva

Godiva Chefs Selection from Charlottee

How to enter the giveaway:

You too could WIN a box of Chef Inspirations Saveurs Du Monde Box of 16 chocolates from Godiva, all you have to do is :

  1. Follow me on twitter – @manjirichitnis
  2. Tweet out the following –  with Chef selection box of 16 chocolates from
  3. Leave a comment below telling me who will you share your box of Godiva chocolates and also mention your twitter handle. I will find you on twitter via the hashtag so it’s not required for you to mention your twitter handle in the comments. Do not share your email id in the comments please.

Godiva Giveaway Nov'14

Please have a read through the Terms and Conditions below:

  • Winners will be picked using Random Number.
  • Deadline for entering this contest is 31st December’ 2014 midnight GMT.
  • Entry is open only to residents of the U.K except Scotland and Ireland.
  • All entrants must be 18 years old and above.
  • ONE lucky winner will be chosen using random number generator.
  • The giveaway prize is as mentioned in the post. Neither Godiva or I am liable for any damage of goods in transit.
  • Please allow a minimum of 15 days for delivery of the prize, which may reach earlier or later. The chocolate box will be sent directly  by Godiva.
  • The prize is as stated: no cash alternatives are available.
  • I retain the right to DISQUALIFY any entrant who do not complete all the 3 steps mentioned above.
  • The winner will be notified on 2nd January’ 2015  on Twitter by me and here on my blog post. I shall tag the lucky winners on Twitter via their twitter id . If you are declared as the winner you agree to allow me and Godiva to contact you via email id  to arrange for the goody bag to be sent out to you.
  • If the TWO winners fail to respond by 5th January’ 2015   then another winner will be chosen.

*With thanks to Godiva and their PR team for inviting to their exclusive Christmas event . No monetary compensation was offered for a positive review. As always all opinions expressed here are entirely my own. Images Wiki unless watermarked as ‘travelsfortaste’.

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Häagen-Dazs Limited Edition Christmas ice cream cake – Le Village

Each year, the Christmas Häagen-Dazs ice cream cake is a new gourmand creation which unites the beauty of design with the succulence of ingredients. For this 7th edition, Häagen-Dazs has sought Nendo – a Japanese designer whose powerful imagination is combined with the simplicity of lines. Nendo’s technical excellence matches the poetry in his creations. Le Village instantly brings back memories of New Year parties, the magic of Christmas, and the fragility of woken dreams. Between marvellous fairy tales and enchanted reality, the Village brings together adults and children around the same desire for sharing.

Of the two versions of Le Village created  (pink or chocolate houses), I was lucky to be sent one of the Le Village cakes as a beautiful early Christmas present – one with pink houses – talk about getting an ‘inside scoop’ !!

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A frozen wonderland with a sleek design.

 

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Each Le Village creation both pink and chocolate contains a delicious original recipe, one enhancing the iconic flavours from Häagen-Dazs (Macadamia Nut Brittle and Dulche de Leche), and the other completely original with a new limited edition flavour ( Vanilla and florentine ).

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To the excellency of its ice cream, Häagen-Dazs adds another ingredient to sublimate its recipes: chocolate. In fact, the houses themselves are made of milk or white chocolate and filled with fudge sauce and caramelized hazelnuts . They are then delicately dusted with icing sugar, like freshly fallen snow on the rooftops.

I took this beautiful cake to my friends place at a Pre-Christmas lunch party – sharing only made this treat sweeter and more special… :)

 

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Christmas is a time for generosity; for large tables, the Village can be expanded at the wish of Nendo who, in a final gesture of great inspiration, created a small bridge out of chocolate, which allows the two different villages to be joined together. So everyone has the chance to (re)create their own Village, a purely indulgent creation with timeless elegance.

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You too can discover pure indulgence and share this very special festive delight with your loved ones on Christmas day, but there are only TEN  Le Village Limited Edition Christmas ice cream cakes available to buy from the Häagen-Dazs Leicester Square store for the whole of Britain! Will YOU be one of the 10 LUCKY people across BRITAIN sharing this lovely cake for Christmas ?

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A generous helping of festive delight!

*With thanks to Häagen-Dazs  and the  PR team for sending this beautiful early Christmas present. No monetary compensation was offered for a positive review. As always all opinions expressed here are entirely my own

Cooking with WORLD FOODS at the School of Wok & WORLD FOODS Giveaway

Cooking out of jar is something we resort to only when we are really hard pressed for time or in a situation when we simply do have access to fresh ingredients, but there are few jarred sauces that defy this belief and World Foods sauces I think deserve to be one of those. The reason I say this thank to a really well planned and executed cookery class at the School of Wok courtesy WORLDFOODS and expertly conducted by Head Chef at School of Wok Jeremy Wong.

WORLDFOODS produces a range of seven ready-made sauces totaling 51 variations in all with tantalising Asian dipping sauces, pastes, noodle sauces, stir-fry, cooking sauces, marinades, chutneys and salad dressings . The best bit is that they do not use preservatives and artificial flavorings. AND their products are food allergens free, trans-fat free and gluten free with no artificial preservatives, coloring or flavouring. The aim being to produce and  maintain a  range of “clean” products that are suitable for Vegetarians, Vegans and Celiacs.

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Once we had a brief introduction from Jeremy, we were each asked to pick a partner to cook with and since I was going to be eating the duck and Nayna is a vegetarian we picked other partners and Fiona and me started working on the ingredients.

Jeremy showed us some really amazing knife skills and we sliced a pepper like I’ve never done before using a rather huge cleaver imported straight from the Far East. In spite of both Fiona and me still having wrists in bad shape we managed this bit smoothly thanks to picking up some basic techniques that Chef Jeremy very lucidly explained.

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The mention of Panang Curry duck with Thai basil stir fry  made my mouth water. On the menu was a also a Masaman roast poussin and for the vegetarians  similar dishes using the same WORLDFOODS sauces but with aubergine replacing the duck and delicious and cute squash used in place of poussin. I love paneer and the squash was stuffed with paneer – I felt slightly greedy especially when I saw the beautiful roast squash was taken out of the oven – turning a visible shade of green (with envy – which scared Fiona a little and Nayna a lot ;) !). The vegetarians also made Rendang tacos.

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After the veggie chopping when we started cooking I was really impressed with the huge portion of duck that we were going to cook and it watching the duck sizzle and ooze its fat and juices on the pan made my tummy rumble in anticipation of a fab meal.

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What happened next was the most interesting part of the evening – we learnt some cool wok handling skills and the basics of how to get a stir fry going, I even managed to get a really cool video of Jeremy giving us some amazing tips – why not head our to my Instagram feed and watch the video now?!)

After our cooking session we sat down to a delicious meal and really enjoyed the the taste of the dishes – fresh and full of flavour – nothing that you will expect coming out of a jar – ever! The Lemon drizzle cake made with WORLDFOODS lemongrass paste had a beautiful fluffy and light texture and was irresistibly yummy. I am not a fan of traditional lemon drizzle cakes and find the sharp citrusy taste overwhelming but the milder lemon grass was a very welcome taste for me and I really think that this is going to be my favourite not so secret ingredient for my future bakes!

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With minimal prep done for us, I picked up some excellent knife skills and cookery tips, ate some gorgeous Asian Fusion food and spent a very pleasant evening in the company of some old food blogger friends and met some more really lovely bloggers. The most important part was the superb time management by Jeremy and his efficient in house chef.

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WORLDFOODS have kindly agreed to give ONE lucky reader a selection of 5 delicious sauces to experiment with so you too can create asian fusion foods using natural ingredients in the comfort of your own home.

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How to enter the WORLDFOODS Asian Fusion Flavour Sauces Giveaway with sliceoffme blog:

How to enter the giveaway:

You can could WIN 5 delicious sauces from the WORLDFOODS rangeall you have to do is :

  1. Follow me on twitter – @manjirichitnis
  2. Tweet out the following –  sauces with , to enter head to sliceoffme blog 
  3. Leave a comment below telling me what is your favourite asian dish and your facebook name used to like my FB page. I will find you on twitter via the hashtag so it’s not required for you to mention your twitter handle in the comments. Do not share your email id in the comments please.

Please have a read through the Terms and Conditions below:

  • Winners will be picked using Random Number Generator.
  • Deadline for entering this contest is 5th January’ 2015 midnight GMT.
  • Entry is open only to residents of the U.K except Scotland and Ireland.
  • All entrants must be 18 years old and above.
  • ONE lucky winner will be chosen using random number generator.
  • The giveaway prize is as mentioned in the post. Neither WORLDFOODS, nor I am liable for any damage of products and / or contents in transit.
  • Please allow a minimum of 25 days for delivery of the prize, which may reach earlier or later. The sauces will be sent directly  by WORLDFOODS.
  • The prize is as stated: no cash alternatives are available.
  • I retain the right to DISQUALIFY any entrant who do not complete all the 3 steps mentioned above.
  • The winner will be notified on 6th January’ 2015  on Twitter by me and here on my blog post. I shall tag the winner on Twitter via their twitter id. If you are declared as the winner you agree to allow me and Knorr to contact you via email id  to arrange for the goody bag to be sent out to you.
  • If the winner failS to respond by 8th January’ 2015  then another winner will be chosen via Random Number Generator.

*With thanks to WORLDFOODS and the  PR team for arranging the fabulous sauces for my giveaway and inviting me for the event. A special thank you to School of Wok and  Jeremy for his time, generosity and teaching me some cool skills . No monetary compensation was offered for a positive review. As always all opinions expressed here are entirely my own

Zomato Meet Up at London’s answer to a traditional Munich bierhall – Bierschenke

Servus! An apt salute for an evening of Bavarian beer and food I’d say. The last Zomato meet up I was invited to a few weeks ago to Bierschenke, traditional Munich bierhall. Don’t be fooled by the entrance, the place is massive and though I was a bit taken aback b y the huge crowds as I entered, I found the seating chosen for us at the huge seating area downstairs very comfortable.

Curious to know what kind of beers we would be served and very curious to know if they would serve up ‘authentic cuisine’ we foodies sipped on our welcome drink Bierschenke Weißbier with a fabulously light citrus notes thanks to rare a premium Strisselspalt Hop.

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Enter into the scene – Iranga – our barman for the evening, ladies and gents this gentleman with his fluent German and near encyclopedic knowledge of beer, brewing and history is who you must wish will be around to serve you on your first visit to Bierschenke.

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He took us through the five different beers starting with Bierschenke Kellerbier with a spicy and smooth taste, must say I really liked this beer. Now I generally like light and sweet beers – that is -if I am drinking beer at all, don’t my choice of drink really! This was followed by Bierschenke Lager made with hard water, has lesser hops than the other beers and therefore sweet tasting and my favourite of the lot, pairs well with pork dishes. Krombacher Pils with extra hops and bitter taste – a genuine premium pilsner beer.

Followed by a dark Bavarian lager – Paulaner (Original Munich) Dunkel with chocolate and caramel notes – faint but enjoyable.

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Last but not the least came a smoky lager – Schlenkerla Rauchbier. Bierschenke works with a brewery just outside of Munich to produce their own signature beers – now wonder then that Biershenke goes through 150 kegs of beer a week!

By now my head was getting heavy and I really needed the comfort of carbs and boy that platter which came our way was a huge meaty treat loaded with a large roasted pork shank, traditional German style meatloaf, bread pork escalope with creamy mushroom sauce, chips, mashed potatoes, bread and potato dumplings and of course sauerkraut.

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Of course we had Bratwurst too and the most deliciously authentic Frankfurter’s I’ve eaten in London – the taste still lingers on in my mind ummm. The reason they get the taste so right is that all meat is imported from Germany and Klaus handmakes Bierschenke’s sausages, explains why customers consume 2000 sausages per week here!

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I met some really cool bloggers and had a long and intense conversation about authentic Italian food from an Italian blogger who couldn’t help but moan about who much cheaper wine is in Italy and how much she missed home… …

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Those are our happy faces after gorging on that huge sharing platter, highly recommend this platter to all hungry folks who land up here for a beer and end up staying for food.

As of we weren’t already stuffed , this gorgeous platter filled with cream cheese pancakes, traditional cut-up sugared pancake, homemade apple strudel served with Apple Sauce and hot raspberries.

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I had a long way back home and left for home, but I hear I missed the Jägertrain! Terrible I say especially after I saw these photos :(

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Bierschenke Beer Schnapps and Jägerbombs (Jägermeister & Red Bull) served by the lovely Caroline.

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It was a fabulous evening of  bier flight,  traditional food imported from Germany and of course the company of the entire Zomato gang. Made very enjoyable by  Lena, Iranga and Caroline, our amazing waitstaff at Bierschenke. Would definitely recommend this awesome beer hall to anyone looking for truly authentic German food and great tasting beers in London and  as a bonus you will be served by the knowledgeable and polite staff who go the extra mile to make your experience special.

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*With thanks to Zomato Uk and the staff at Bierschenke for a fun foodie evening. No monetary compensation was provided for this post. All views expressed are my own.

SimpleHuman 30 litre rectangular touch bar bin – from Lakeland – a Review

Often we ignore the importance of the most mundane of objects around our homes, especially those that we use daily and don’t give much thought to – like the rubbish bin.

I for one with my habit of scrubbing and cleaning am constantly irritated seeing that my tiny bin fills up so quickly , needs the bag to be changed often and yes the biggest issue – having to bend to throw rubbish into the bin ! Not to mention constantly cleaning the top to keep it shining. Sounds familiar ?

Let me introduce you to the SimpleHuman 30 litre rectangular touch bar bin sent to me by  Lakeland. Firstly a mention about how well packaged it was sent. Even with having a rather badly inflamed muscle on my right hand I was able to easily carry the box, open the packaging and assemble it minutes.

Here is what I think are the BEST features that make it easy for you to decide why this ingenious product from SimpleHuman is a fab invention and why it is will truly become an asset to your kitchen!

Lakeland Dustbin

Key features of the SimpleHuman 30 30 litre rectangular touch bar bin that make daily life just that much easier and less irritating:

  • Pedal Bins a bother ? Simple Human has an easy-open touch bar can be tapped from any angle, with your hip, knee, fingers or elbow to flip the lid which will then stay open until you are ready to close it.
  • Emptying the bin too often and niggly to pull the ful bag out ?? Simple Human has a robust bucket making bin emptying simple with its ‘bucket park’  which means you don’t have to lift the bucket out all the way to remove the bag and the lid lifts off easily when that time arrives. Not only this but the bag has a ‘no-hang’ fit ensuring that there is no ugly bin bag peeping out of the bin – making the Simple Human a true accessory for any kitchen – big or small
  • Keeping the bin clean and shining bothering you? Simple Human comes with a fingerprint-proof finish that resists smudges to keep the stainless steel shiny for longer – Lifesaver I tell ya!
  • Moving the bin around is a nightmare because it’s too heavy or just plain annoying? Simple Human comes with space-efficient hinges combined with nylon slider pads under the base ensure you can slide it right up to a wall or unit, keeping it neatly to hand.

I’d say it’s TIME TO TAKE OUT THE TRASH  and bring in this smart- design, clever and useful product into your lives.

This product is available exclusively online at Lakeland , the 30 litre is priced at £99.99

*With  thanks to Lakeland for sending me a SimpleHuman 30 litre rectangular touch bar bin  for review. No monetary compensation was offered for a positive review. All opinions expressed here are entirely my own.

 

Festive Feast at Bengal Quay to celebrate the launch of their New Menu

Last week hubster and me were invited for a preview of the new menu launch at Bengal Quay. So after work on a Monday evening we both made our way from different parts of the city to the beautiful docklands area. I had never been on the DLR before and as I saw the beautiful landscape unfold it put into a very dreamy mood, something to do with the tall buildings and the water reminded me of the amazing south Mumbai roads, glitzy five star hotels and a gorgeous coast line. I could almost feel the salty sea breeze on my face.

Situated within walking distance from South Quay station this Indian – Pakistani restaurant has a fabulous new menu, as we were about to find out.

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I was delighted to finally meet Asma Khan who runs the popular supper club called Darjeeling Express and also the lovely Lisa who writes guest posts for my Fiona’s blog London Unattached.

It was chilly evening so I stuck to my trusty drink of cognac with warm water – Remy Martin this time and hubster too stuck to the same, the other guests enjoyed good red and white wines while the others tripped on tall glasses of Mango Lassi.

The starters were a selection of seafood which made hubster and me very happy as you my readers know well by now about our seafood obsession! We loved the Salmon Sooa which was Scottish salmon flavoured just right and wrapped snuggly in a little portion of banana leaf, it was melt-in-your mouth soft and I would go back just for this and of course the Lamb Nihari – Slow Cooked Lamb Shank in Pakistani Nihari Curry with Onions and Lemon – though opinions over which was the best dish at the table were a bit divided between hubster and me who went nuts over the Venison and Afghani chicken – humm.

The use of cute wooden clips to secure the banana leaf, the stainless steel lemon squeezer and that tangy tamarind chutney made me feel so very much at home.

The other starters were Imli Scallops – a very different approach to spicing up scallops with Indian spices and Tandoori Monkfish which was just the right kind of flaky and went down a treat – thumbs up from both OH and me.

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The mini seabass fillets served with tangy crispies were served with a bhel like mixture in cute cones – which are always welcome for chaat fans like hubster and me and we really liked the seabass – but clearly this not the case with the rest of the table who had mixed reactions. This unusual combination seemed to work for us and was presented very nicely too.

The mains arrived and suddenly there was no navigation space on the table and we were very- very spoilt for choice.

I mopped up with buttery garlic naan the delicious Diced venison in red wine and mushroom curry  – which disappeared fast from the serving dish and as a majority vote it became the star dish of the evening. The special fried rice was great on it’s own while the pulav rice was great with the lamb shanks. The lamb nihari gravy was fabulous and the meat was cooked to fall-off-bone perfection , for all meat fans out there – this dish is something that you must not miss! Game is not easy to pair with spices and serving it up in a curry form with mushrooms seems to be a winning combination – Asma too was very intrigued and happy with this dish in particular.

Neither hubster nor me are fans of sweet or creamy gravy but the Afghani chicken was fantastic, the mild curry flavoured with saffron and cream and the delicious soft chicken was just too good to resist – the chef did something very right with this dish folks.

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The tarka dal was comforting and done to expected standards, which is always a good sign in any authentic Indian/Pakistani restaurant.

Expectedly we were stuffed to the gills and the prospect of consuming a selection of desserts seemed impossible. But that was only until the dessert plates arrived at the table of course ;)

The Indian in me was very happy with not one but two mango desserts to gobble – though the mango sorbet was definitely my favourite. Chocolate brownie came with a very unusual companion – a moreish passion fruit sauce which complimented the gooey chocolate taste very nicely. Again a winning combination.

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Nestled in the by lanes of London’s business hub and a stones throw away from Canary Wharf this is a place I would recommend you visit and do not miss the Lamb Nihari, Afghani Chicken and the passion fruit sauce and brownie and if you can allow yourself the guilty pleasure the mango sorbet too. But if you cannot visit anytime soon and spend time then you MUST take away the Venison curry to mop up with plain pulavAND some garlic naan!

It’s after such a meal that I forget that I am in London and walk out with a wide grin on my face half expecting to see a Bombay black cab whiz past, I feel I will be passing by my favourite Bombay sights and take in the familiar sounds and the magic of my darling city … until I actually step out into the biting cold and the cold breeze envelopes – but then in so many strange ways I find even this comforting as we stroll into the quiet night air, the sense of intense activity behind the deceptively quite larger than life glass mammoth buildings of Canary Wharf  is obvious to the those who care to observe and the bright Christmas lights can’t help make me feel warm and fuzzy inside – a feeling I could get used to very easily.

*With  thanks to Humayun Hussain and Bengal Quay for the invite. No monetary compensation was offered for a positive review .All opinions expressed here are entirely my own.

Find the menu here follow me on Zomato

Bengal Quay on Urbanspoon

Hotel Chocolat Goody Bag Festive Giveaway and Pomegranate, caramalised Walnut and baby Kale salad with Hotel Chocolat Cocoa Balsamic

The first time I discovered Hotel Chocolat was when my friend, fellow book worm, tea enthusiast and impromptu hogging fest companion ND and me collapsed into a warm cosy corner of the beautiful Hotel Chocolate cafe’/ shop at Borough Market ( why not read about what we did, what we ate and discover the sights and sounds of our visit with my blog posts here?)

It was love at first taste for me and ever since I have adored the fabulously creative chocolates from Hotel Chocolate. But did you know that they also make a whole range of delicious products like spreads, drinking chocolates, pasta, pesto, sauces and even chilli oil all infused with cocoa and chocolate. There is a whole world of both sweet and savoury dishes that can be prepared by adding an extra touch of elegance and decadence with Hotel Chocolate products.

I was sent a bottle of theHotel Chocolate Cocoa Balsamic packaged in a  beautiful  bag for review.

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I made a filling, colourful wintery salad using some fresh ingredients and the result was this gorgeously delicious salad!

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Here is my easy recipe for :

Pomegranate,caramalised Walnut and baby Kale salad with Hotel Chocolat Cocoa Balsamic

Serves : 2

Ingredients:

  1. 1 small red onion sliced lengthwise
  2. 5- 6 smoked ham sliced fine
  3. 1/2 a pack of baby kale leaves
  4. 1/2 a pack of baby spinach leaves
  5. 1 small or 1/2 a big avocado
  6. 2 heaped tbsp pomegranate seeds
  7. a small handful of walnuts
  8. 2 tsp heaped Gran Luchito Chilli Honey
  9. Generous sloshes of Hotel Chocolat Cocoa Balsamic
  10. 1 small juicy red tomato sliced into circular discs
  11. Handful of cherry tomatoes
  12. Smoked austrian cheese
  13. 1 boiled egg

Feel free to substitute the smoked ham with shredded chicken or chicken sausages, for a vegetarian version why not add in boiled baby potatoes halved instead of meat.

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Method:

  • In a small vessel add enough water to place the egg into to boil.
  • Heat a pan on medium heat, when pan is hot add the chilli jam and throw in the walnuts, stir with a wooden spatula to coat the melting chilli jam on the walnuts. Reduce the flame to a minimum, DO NOT allow the chilli jam to smoke or burn. The caramalised walnuts are done in under a minute. Set aside to cool.

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  • Remove the egg from the boiled water, hold under running water, when the egg shell has cooled, peel it, halve and set aside.
  • Chop the red onion length wise, the tomato into circular discs and the halve the cherry tomatoes.
  • If the baby kale and baby spinach leaves are not washed , add them to a sieve and wash under running tap water.
  • Then put the leaves in a huge salad bowl and add generous sloshes of Hotel Chocolat Cocoa Balsamic.
  • On a huge plate or platter place the seasoned leaves and then place the smoked ham and cheese slices.
  • The place the avocado slices, tomato discs and cherry tomato halves.
  • Scatter the pomegranate seeds and the caramalised walnuts on top.
  • With a wooden spatula , scrape off the remaining caramalised Gran Luchito chilli honey and scatter on the salad.
  • Again drizzle the Hotel Chocolat Cocoa Balsamic on top of the salad and serve immediately.

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The tender roasted cocoa nibs soaked in Italian balsamic vinegar, create a rounded flavour that’s fabulous with avocado, tomatoes, smoked ham and smoked cheese. The caramalised walnuts and fresh pomegranate seeds give this winter salad a great crunch and the chilli honey plays hide and seeks with your taste buds. The baby kale leaves have a mild and plesant taste and the spinach works as the good stuff for blood purification thanks to high iron content.

This salad is fresh , wholesome and healthy as kale is associated with a whole host of health benefits. It contains Vitamin K, Vitamin A, Vitamin C, fiber and carotenoids and 45 — different flavonoids with a variety of antioxidant and anti-inflammatory effects.

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Now for the fabulously FESTIVE GIVEAWAY OF A GOODY BAG  FROM HOTEL CHOCOLAT

One lucky winner gets a  beautiful Hotel Chocolat gift bag with the following products:

  • Hotel Chocolat Chilli and cocoa oil
  • Hotel Chocolat cocoa pasta
  • Hotel Chocolat cocoa pesto

Hotel Chocolat Chilli and cocoa finishing oil

A special recipe used by Hotel Chocolat chefs in their Boucan restaurant in Saint Lucia – extra-virgin olive oil rounded by rich notes of cocoa nibs and beans, with a kick of red chilli. Shake to wake the chilli flakes, then drizzle and dress lightly over chicken, fish, pasta, pizza and roast vegetables. Try crushing the cocoa for some fabulous bread-dipping.

Hotel Chocolat cocoa pasta

Durum wheat penne with unsweetened cocoa, as made by chefs at our Boucan restaurant in Saint Lucia and recommended by Nigella Lawson. Ideal for adding a thrill to dishes both savoury and sweet. As used by Nigella Lawson in her chocolate pasta with caramel and pecans recipe , and Hotel Chocolat’s very own Chocolate Pasta with Pesto recipe.

Hotel Chocolat cocoa pesto

Outstanding with pasta, risotto, salad, blinis, crusty bread, cold meats or straight from the jar as a dip: rough-chopped basil, crunchy pine nuts, Italian cheese and nutty roast cocoa nibs. A favourite from Hotel Chocolat’s Boucan kitchen in Saint Lucia.

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How to enter the giveaway:

You too could WIN a GOODY BAG from Hotel Chocolat PACKED with exciting products from the cocoa cuisine range, all you have to do is :

  1. Like my Facebook page and leave your facebook name as part of you comment.
  2. Follow me on twitter – @manjirichitnis
  3. Tweet out the following – GOODY BAG with ,winter salad recipe bit.ly/1smP3Kv
  4. Leave a comment below telling me which type of chocolates do you like most and your facebook name used to like my FB page. I will find you on twitter via the hashtag so it’s not required for you to mention your twitter handle in the comments. Do not share your email id in the comments please.

Please have a read through the Terms and Conditions below:

  • Winners will be picked using Random Number Generator.
  • Deadline for entering this contest is 8th January’ 2015 midnight GMT.
  • Entry is open only to residents of the U.K except Scotland and Ireland.
  • All entrants must be 18 years old and above.
  • ONE lucky winner will be chosen using random number generator.
  • The giveaway prize is as mentioned in the post. Neither Hotel Chocolat, nor I am liable for any damage of hamper and / or contents in transit.
  • Please allow a minimum of 25 days for delivery of the prize, which may reach earlier or later. The goody bags will be sent directly  by Hotel Chocolat.
  • The prize is as stated: no cash alternatives are available.
  • I retain the right to DISQUALIFY any entrant who do not complete all the 3 steps mentioned above.
  • The winner will be notified on 9th January’ 2015  on Twitter by me and here on my blog post. I shall tag the winner on Twitter via their twitter id. If you are declared as the winner you agree to allow me and Knorr to contact you via email id  to arrange for the goody bag to be sent out to you.
  • If the winner failS to respond by 15th January’ 2015  then another winner will be chosen via Random Number Generator .

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*With thanks to Hotel Chocolat and the  PR team for arranging the fabulous gifts and beautiful Hotel Chocolat goody bag  and sending me  a sample of Hotel Chocolate Cocoa Balsamic for review . No monetary compensation was offered for a positive review. As always all opinions expressed here are entirely my own. References Wiki & Herald Tribune.

Knorr three peppercorn Baked fish and Knorr GIVEAWAY

After the masterclass with Master Chef Marco Pierre White, where he cooked us steak in Knorr Beef stock cube and served it with a creamy three peppercorn sauce – I was hooked onto the taste of the Knorr three peppercorn flavour pot. This mix of 3 peppercorns will add a depth of flavour to your dishes. Whether used in a straightforward steak sauce, or a luxury pork stroganoff, this little pot will instantly add a touch of indulgence to your meal.

Unilever has agreed to Giveaway TWO lucky winners a chance to WIN one of TWO goody bags PACKED to the brim with Knorr flavour pots and stock cubes .These stock pots have been created by Chef Cameron Healy who is part of a dedicated professional chefs based at Knorr, who work together to develop KNorr’s culinary creations , with good food, convenience and innovation as the main thought process behind these products.

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As you know by know I love seafood and I simply cannot resist buying fresh fish. Last week on my way home from work I saw fresh herring at supermarket and just had to bring home some for dinner. I wanted a very light quick and easy fish dish which I could have with a heavy creamy soup so I rustled up this easy baked fish. Since we were already going to consume a creamy soup I wanted to avoid using single cream to make any gravy sauce.

This baked fish recipe is a super quick and easy meal idea with very few ingredients and makes for a delicious meal. Served with a fresh leafy baby kale and cherry tomato salad it makes a refreshingly light choice. No oil is used in this dish and though the butter is 2 tbsp it is the only thing that you will add other than the flavour pot. Besides Herring are very high in the long-chain Omega-3 fatty acids EPA and DHA, they are also a source of vitamin D.

A low – calorie meal for two ready in under 25 minutes – can it get any better? Think not!

I have used the Knorr three peppercorn flavour pot that was in my goody bag which all loggers received at the end of a day packed with masterclasses spent at the Unilever headquarter in the U.K at Leatherhead.

If you love cooking with the flavour of fresh herbs and spices, but prefer the convenience of dried , Knorr flavour pots allow you to create delicious meals infused with aromatic and fresh flavours in no time at all AND with the very same convenience that dried products offer.

Knorr three peppercorn Baked fish recipe

Serves : 2

Ingredients:

  • 2 whole herrings fresh – with the head and tail removed.
  • Smoked sea salt
  • 1 and half Knorr three peppercorn flavour pots
  • 1 large red onion finely chopped
  • 2 heaped tbsp butter
  • 1 bay leaf
  • 3- 4 cloves of garlic finely chopped

Method:

  • Pre-Heat the oven to 180 °C. Keep the butter out so that it is not straight from the fridge
  • Wash the herring fish under running tap water. I asked the fishmonger to slit it through the middle and clean it from inside for me after removing the head and the tail.
  • Place the fish on a baking parchment in a baking tray and sprinkle liberally with Maldon smoked sea salt.

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  • Wrap the parchment to make a neat parcel.

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  • Bake the fish in the oven for 20 minutes at 180 °C.
  • Meanwhile heat a heavy based pan on a medium heat.
  • When the pan is at add 2 heaped tbsp of butter.
  • Add in the bay leaf and then finely chopped onion and finely chopped garlic with skins. Then add in the Knorr three peppercorn flavour pots and cook until the onion has gone soft.

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  • Once the fish has been baked , remove from the oven and allow for the steam to escape.

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  • When you can hold the fish in your hand without scalding remove the skin which should come of pretty easily and remove the bone , it comes straight off which is great, one clean sweep. Don’t worry if the fish falls apart , it will still taste amazing!
  • Plate each fish onto 2 plates.

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  • Place the onion onto the fish and serve with baby kale and chopped cherry tomatoes. If you wish sprinkle some sea salt on the salad leaves.

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WIN one of TWO goody bags PACKED to the brim with Knorr flavour pots and stock cubes

Each GOODY BAG from KNORR contains :

  • 2 x Mexican Flavour Pot
  • 2x Garden Herbs Flavour Pot
  • 2 x Paprika Flavour Pot
  • 2x Ginger and Lemongrass Flavour Pot
  • 2x Curry Flavour Pot
  • 2x Garlic Flavour Pot
  • 2x Mixed Chillies Flavour Pot
  • 2x Fish Stock Cube
  • 2x Pork Stock Cube
  • 2x Ham Stock Cube
  • 2 x Chicken Stock Pot
  • 2 x Beef Stock Pot
  • 2 x Veg Stock Pot

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How to enter the giveaway:

You too could WIN ONE of TWO of these GOODY BAGS from KNORR PACKED with exciting products from the flavour pots and stock sauces range, all you have to do is :

  1. Follow me on twitter – @manjirichitnis
  2. Like my Facebook page and leave your facebook name as part of you comment.
  3. Follow me on Instagram
  4. Tweet out the following –  with 1 of 2 GOODY BAGS with Flavour Pots & Stock Cubes,Baked fish recipe
  5. Leave a comment below telling me which is your favourite herb, your facebook name used to like my FB page, your instagram handle. I will find you on twitter via the hashtag so it’s not required for you to mention your twitter handle in the comments. Do not share your email id in the comments please.

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Please have a read through the Terms and Conditions below:

  • Winners will be picked using Random Number.
  • Deadline for entering this contest is 15th January’ 2015 midnight GMT.
  • Entry is open only to residents of the U.K except Scotland and Ireland.
  • All entrants must be 18 years old and above.
  • Two lucky winners will be chosen using random number generator.
  • The giveaway prize is as mentioned in the post. Neither Knorr or I am liable for any damage of hamper and / or contents in transit.
  • Please allow a minimum of 15 days for delivery of the prize, which may reach earlier or later. The goody bags will be sent directly  by Knorr.
  • The prize is as stated: no cash alternatives are available.
  • I retain the right to DISQUALIFY any entrant who do not complete all the 3 steps mentioned above.
  • The winner will be notified on 16th January’ 2015  on Twitter by me and here on my blog post. I shall tag the 2 winners on Twitter via their twitter id’s . If you are declared as the winner you agree to allow me and Knorr to contact you via email id  to arrange for the goody bag to be sent out to you.
  • If the TWO winners fail to respond by 18th January’ 2015   then other winners will be chosen.

*With thanks to Unilever and the Knorr PR team for arranging the fabulous gifts for the two goody bags . No monetary compensation was offered for a positive review. As always all opinions expressed here are entirely my own. References Wiki.

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In the Knorr kitchen with Master chef Marco Pierre White

Unilever – a name synonymous with some of the best and biggest brands , is headquartered in London at Leatherhead and I was invited a few weeks ago to spend an entire day exclusively in the Unilever kitchen cooking up a storm with some of the most amazing brands  in the food and drinks industry with a series of Masterclasses.

I arrived at the Leatherhead office on a rather grey and chilly October morning and since I managed to reach on time inspite of a massive delay on the SW trains and just before some major traffic signal issue threw the tube network off balance at the peak morning rush hour , I spent some time waiting in the beautiful lounge and gazing around. The fact that I was sitting in the very building where many brilliant minds conceptualise and give us brands like P.G Tips which are a part of our everyday lives lent a sense of admiration and awe to my thoughts.

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When the other bloggers arrived I was glad to see some familiar and friendly faces – Heidi from Heidi’s Kitchen Talks and Fiona of London Unattached . It’s always makes me very happy to meet in person  bloggers whose blogs I regularly visit and feel as if I already know – like Dom from Belleau Kitchen.

To kick start the day , we sat down to a very engaging and interesting session with Tea Expert – Jane Pettigrew. Of course we were served this lavish spread before the session and after much of crunching and munching we got onto some tea tasting.

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Now we are all familiar with the cute P.G Tips talking monkey and his friend Al who have been regaling us with some rather hilarious adverts on the telly for a while now, but are you aware of the vast range of teas available with P.G.Tips? Also, did you know that drinking Tea regularly helps keep cholesterol levels low?

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For all green tea aficionados – here’s a fab tip from Jane – Green Tea is best brewed at 80 C because adding boiling water will make the tea taste bitter. Useful tip knowing this, knowing that green tea has many health benefits – it helps cleanse the kidneys aids weight loss and is great for keeping age related diseases at bay.

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We tasted several teas including the new P.G.Tips range of fruity, herbal and green teas.

With a sudden flurry of activity the room was abuzz with an electric energy and the very charming and rather famous Master Chef – Marco Pierre White was in the kitchen with us. Gasps and silent whispering later we gathered around as he showed us how to cook the perfect steak and took us through a taste test. Steak which was rubbed with just sea-salt and pepper and steak rubbed a little olive oil and a Knorr Beef Stock Cube. Opinions for the which tasted the best strongly leaned in favour of the ones flavoured with the Knorr stock cube due to it’s rich meaty taste with well balanced herbs and spices.

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Then Chef Marco made a rich, creamy sauce using my favourite Knorr 3 peppercorn flavour pot and a whole bottle of Worcestershire sauce, which paired with the perfectly cooked steaks seasoned with Knorr Beef Stock Cubes went down a real treat.

We were then given workstations and assigned the task of cooking up one main dish in pairs. Fiona and me had to cook up a curried parsnip soup and flavour it using the versatile Knorr vegetable stock cubes. I must say that it was only when the masterchef stepped in to take over that the soup actually turned out really amazing…well, no shame in admitting that the Masterchef knows best right? :)

This is one picture that I am going to really treasure forever!

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The charisma of this great personality filled the room with an unmistakable electric energy. And yet inspite of his obvious charm he came across as very humble and very real as he shared his experiences of working in a professional kitchen at the very start of his star studded career.

The other bloggers made Bruschetta with fresh tomatoes and Knorr Mixed herb flavour pot, a simple bolognese sauce and Risotto al Funghi – all using various Knorr flavour pots and sauces.

As you can see they also had great fun posing;)

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After a fabulous lunch sharing the food we had prepared together we then had a baking masterclass with Stork expert baker Sue Batty. We made fluffy cupcakes and Sue gave us complete rein to let our imagination run wild with the toppings and flavourings. The end result of course was a combination of colourful and delicious cupcakes.

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After we were given goody bags stuffed to the gills we were dropped off to the station, bringing to an end a fabulous day packed with masterclasses, cooking with a masterchef, getting excellent tips from a tea and baking experts.After a  rainy and chilly journey back home I enjoyed my evening cuppa with not one but 2 cute P.G.Tips company as Fiona’s monkey decided to come home with me. As you can see from the picture below, both of these naughty monkeys tried to sabotage my cuppa;)

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Keep an eye out the cute limited edition monkey available with certain packs of P.G.Tips – I want to collect them all!

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*With thanks to Master Chef Marco Pierre White, Tea Expert Jane  Pettigrew, Baking Expert Sue Batty ,Unilever and the entire PR team for a fabulous day out. No monetary compensation was offered for a positive review. As always all opinions expressed here are entirely my own. 

 

 

 

Muscadet-Sèvre et Maine from Roberson Wines – A review

Muscadet-Sèvre et Maine is a French white that defies convention. It is named after the characteristic of the grape variety used to make this wine –  melon grape variety which has ‘wine with a musk-like taste’ , unlike other French Wines which all get their names after their growing regions.

I was sent a bottle of this fine French wine by Roberson Wines for review. Intrigued by the words Sur Lie on the label I did a bit of reading up and found that it is the French expression for “on the lees.” lees is the coarse sediment, which consists mainly of dead yeast cells and small grape particles that accumulate during fermentation. Wine makers believe that certain wines benefit from being aged sur lie.

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These wines have a creamy, yeasty flavor and a touch of carbon dioxide which gives a slight prickling sensation on the tongue.

Both hubster and me liked the wine for its light and crisp taste and found it a great companion to our seafood starter for the evening – a light prawn pan fry with white onions.

I would highly recommend this white wine to those looking for a light fresh white with hints of citrus to pair with seafood, vegetable stir fries or when you simply want easy drinking – fuss free yet something that will sit well at a party table or for a quite dinner for two.

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*With thanks to Roberson Wines . No monetary compensation was offered for a positive review. As always all opinions expressed here are entirely my own. References Wiki and Kens Wine Guide.