Food 'n' Drink |

There is still tiem to enter the Home Baker of the Year compeition. The first 100 recipes will receive a pair of tickets to the Ideal Home Show and the chance to attend a champagne reception on March 25th at the Ideal Home Show.

Furthermore, the best 5 recipes will be decided by our panel of expert judges, and go into a LIVE BAKE OFF FINAL, at the Ideal Home Show, on 30th March.

The winner of the bake-off challenge will also receive a chance to be published in the Ideal Home Show’s official recipe book to be launched at the show in 2011, as well as a cake decorating course with Baketique chef Mychelle in her London based kitchen, a VIP nights stay for two at Hotel Rafayel, London, including dinner for two and a spa treatment in the hotels beauty spa.

Deadline for entry is 10th March 2010.

For further information visit http://www.idealhomeshow.co.uk/home_baker/

Or email your entries to: homebakeroftheyear@stuart-higgins.com

Action Duchenne, the Duchenne Muscular Dystrophy charity launches second cook book after success of ‘Caledonian Kitchen’ with all proceeds to support research.

Action Duchenne has launched its newly published cook book, “Looks Good, Tastes Great – Jewish Culinary Favourites” this month. The cook book features recipes from celebrities and well known personalities in the Jewish community, including Nigella Lawson, Michael Grade, Maureen Lipman, Ed Miliband, Michael Winner and David Pleat. All proceeds from the book will raise money for the charity, which has an introduction by Denise Phillips, professional chef and cookery writer and foreword written by Helena Bonham Carter, patron of the charity.

According to Hollywood actor and Patron of Action Duchenne, Helena Bonham Carter: “So many celebrities from within the Jewish Community have donated recipes for Looks Good, Tastes Great, but the book will appeal to anyone with a love of cooking. Jewish and British cooking are closely linked and a dish celebrating its 150th anniversary this year – fish and chips – is known to have been a Jewish invention from the East End of London. So forget the calories and enjoy the recipes! At the same time, you’ll be supporting Action Duchenne and its vital work in bringing forward treatments for Duchenne Muscular Dystrophy.”

The official launch of the book is to be held at Let’s Meat restaurant in Boreham Wood on Tuesday 16th February 2010, when guests will enjoy a three course meal with a cookery demonstration by Denise Phillips. They will have the opportunity to have their own copy signed by Denise, who trained with renowned restauranteur Prue Leith and who has written four books, including Modern Jewish cooking with Style and Jewish Mamas Kitchen.

Nick Catlin, CEO of Action Duchenne said; “It is fantastic to see such a worthwhile project come to fruition with this book launch. Not only does the book feature genuinely desirable recipes, it is a great way to raise more funds for our charity. Our previously launched cook book Caledonian Kitchen sold over 8000 copies, which was a tremendous boost to our fund raising efforts. From the funds raised we have been able to support scientific and clinical studies that have a strong chance of therapeutic treatments being developed. We extend thanks to all of those who have helped achieve the successes that we have seen so far in our aim to help improve the quality of life for patients living with Duchenne.”

Copies of the Looks Good, Tastes Great – Jewish Culinary Favourites will be available to order from the Action Duchenne on 020 8556 9955
or emailing mark@actionduchenne.org

Following on from the huge success of their Little Yellow Cook Book, with over 10,000 downloads, Maroque have produced a new Little Orange Cook Book which is full of new and inspiring recipes for those looking to entertin with a  Moroccan theme.  Maroque is the UK’s largest supplier of specialist Moroccan and Middle Eastern ingredients, including four types of couscous, herbs, spices and spice mixes, argan oil, Moroccan olive oil, rose water, pomegranate molasses, wild rose jam, and the list goes on.  Including such dishes such as melt in your mouth sensation of cumin scented crumbles, and the spicy aroma of winter fruits in ginger sauce to the complexity of fish with dried limes, there are some suitably lovely recipes featured.

As we approach Valentines Day, imagine a romantic meal for two, the air perfumed with the heady scent of orange blossom, the silky smoky taste of Zaalouk, Morocco’s aphrodisiac spice, Ras el hanout infused lamb, and twinkling candlelight from an array of little lamps. Or a sizzling summer barbeque with enticing kebabs subtly spiced with flavours of the Middle East, and lively salads to awaken the palate served on jewel coloured Moroccan platters.

The book is the brainchild of Julie Woodard, Maroque’s owner and founder.  She “I was so excited at the success of my Little Yellow Cook Book that I am delighted to release this next instalment. Moroccan food to me is wonderful, as it appeals to all the senses, the visual delight of jewelled rice, the zing of tomato and harissa sauce, the aroma of argan oil drizzled over warm peppers, all enhance the whole cooking and dining experience. In this latest volume I hope you will join me as I continue my journey in the fascinating world of Moroccan, Middle Eastern and Persian cooking. I have had so much pleasure creating, experimenting, cooking and of course eating these dishes, I hope you will enjoy them too.”

The Little Orange Cook Book is available for free download for free from the Maroque web site.

It’s a new year and a new start, so we’re all looking for a fresh take on our favourite dessert – but that doesn’t always mean we know how to make it! Luckily, help is at hand with this simple step-by-step pudcast by Carnation and celebrity chef Phil Vickery. Bake alongside it, and say with pride “I Made It, just like Phil.”

Each month, Phil steps into the kitchen to create a new dessert, and this month’s Carrot Cake recipe is a must-have for anyone’s baking repertoire… try Phil’s moist, lightly spiced version, which has a luscious creamy frosting.

Phil’s Tip: Try making icing or marzipan ‘carrots’ coloured with food colouring to decorate your cake for a special occasion. You can also make muffin size carrot cakes – simply spoon the mixture into 12 muffin cases in a muffin tin and bake for approximately 25 minutes.

Log on to www.carnation.co.uk where you can find a whole host of Phil’s tasty recipes.

Making dinner can be quite an ordeal, especially when dealing with hungry children at the same time. But dinner doesn’t have to be a downer. Schwartz offers free online recipes that are perfect for busy people looking for efficient ways to whip healthy meals.

Schwartz has traveled the world to in order to bring the best of herbs and spices into homes, restaurants, and cafeterias. This eclectic selection of herbs and spices make cooking fun, interesting and delicious.

With quick and easy online recipes from Schwartz, beginner cooks will produce professional dishes that really give diners something to talk about. Preparation and cooking instructions are broken into simple steps so there is no need to stress.

To get started cooking up some fantastic meals, just logon to Schwartz’s site and choose from the myriad free online recipes from around the world. Once you’ve selected a dish, you just need to read through the instructions on preparation, ingredients and measurements. Most recipes take only 30 minutes from start to finish! Schwartz online recipes also inform beginner chefs about how many people the dish feeds and the nutritional value of the dish.

If a Schwartz herb, spice, or any other Schwartz ingredient is listed, users can click on the ingredient and Schwartz provides a list of what is in the product as well as its nutritional value, usage ideas, and other great recipes for the ingredient. The list of ingredients also offers great recipe ideas to use in-season. Schwartz sell all the spices and herbs used in their recipes, so for extra convenience when you’re food shopping, just look for their label in the appropriate aisle.

Schwartz also offer instructional videos in the form of cooking guides, for both beginner and more experienced cooks. Beginners will be happy to discover that Schwartz offer a glossary of cookery terms and techniques as well as a conversion chart for wet and dry measures and oven temperatures.

Additionally, a list of users’ favourite recipes is updated regularly. For organized chefs who use the website frequently, Schwartz allow you to create folders and saved to include favourite recipes, ones that will surely please even the pickiest eaters.

Sometimes deciding what to cook is daunting. But dinner doesnÕt have to be such a stressful activity, nor does it have to take a lot of time to prepare. Schwartz’s free online recipes make sure busy parents can make hearty, healthy meals and have more time to spend on what’s really important: their families.

Luxury Chocolate Cupcakes

Xmas is the most exciting time of the year but it can be a very confusing period as well especially when you have to decide on what would be the best Christmas presents to buy. Well what can be more amazing than some luxurious chocolate gifts that can make anybody’s heart warm this winter!

To make things easier for you, Hotel Chocolat brings a wide selection of Christmas Chocolates and ideas for every member of your family. Whether it is chocolate Santa and snowmen, or Christmas advent calendar for the kids or some premium luxury chocolates that the whole family can enjoy.. There is something for everyone!

Not just that, with the celebration is drawing nearer; you can now make perfect cakes with Hotel Chocolat’s extra special Cooking Chocolate. Well, here is the ideal recipe for just that occasion. Easy to prepare and even easier to consume, these cupcakes are bound to go down well.

Makes: 12 Cupcakes

Ease Of preparation: Easy

Cooking Time: 20 minutes

Equipment

Sieve

Piping bag + Nozzle

Muffin tray

Cupcake Ingredients

• 85g Dark Chocolate for Cooking
• 85g butter, cut into 2cm cubes
• 100g soft light brown sugar
• 1 egg and 1 egg yolk at room temperature
• Half tsp vanilla extract
• 1 tbsp soured cream
• 75g self-raising flour
• 1 tbsp cocoa powder
• Pinch salt

Icing Ingredients

• 30g Confectioners Icing Sugar
• 2tbsp Organic Cocoa Powder
• 75g of soft unsalted butter
• 25g of meted Dark chocolate for cooking (optional)

Method

1. Preheat the oven to 180/ Gas mark 4 and line a muffin tin with 12 paper cases
2. Put the chocolate, butter and Sugar in a heatproof bowl and place over simmering water and allow to melt, stirring continuously. Set aside to cool slightly.
3. Whisk together the eggs, vanilla and soured cream. Stir this into the cooled chocolate mixture. Sift over the flour, cocoa powder and salt and fold in. Spoon into the paper cases, filing to around 2/3 full.
4. Bake in a preheated oven for approx 20 minutes, until the muffins are risen and just firm to the touch. Allow to cool for 5 minutes, then transfer to a cooling rack
5. To make the chocolate topping melt the dark chocolate over lightly simmering water. Allow to cool.
6. Beat the butter, confectioner sugar and cocoa powder together. Add in the cooled chocolate a table spoon at a time until a thick consistency is achieved. Thick enough to pipe.
7. Place the icing into a piping bag fitted with a piping nozzle of your choice and start from the centre of the cake and pipe outwards.
8. Finish with desired decorations.