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Malvern Apple Pudding

Malvern Apple Pudding



I decided to spoil Todd yesterday and made him a Malvern Apple Pudding. This is an old, old recipe which I got from a small booklet entitled Favourite Shakespeare Country Recipes.  It differs from most of the recipes for Malvern Pudding out there in that it is a steamed pudding. Most of the recipes I discovered when researching it were actually baked and included stewed apples and a kind of custard.  I even found a few that didn't have apples in them at all but berries.


Malvern is a spa town in Warwichshire, in an area which is known for its great beauty at the foot of the Malvern hills. At its centre, Great Malvern, is an historic conservation area, which was very popular during Victorian times due to the natural mineral springs in the vicinity.  I am not sure entirely as to the history of this dish and which is even the proper way of preparing it, the baked or the steamed.  Todd loves a steamed pudding however and I knew he would really enjoy this one as it is stogged full of lovely bits of apple and currants, or sultanas.  Whichever you happen to have in the cupboard will work.  I dare say dried cranberries would also work well.  I used sultanas today.



I think these steamed puddings take Todd back to his school boy days and his school dinners.  I know they get a bad rap, but he never minded school dinners.  With meat, two veg and a pudding, he quite enjoyed them, especially the puddings, and the stodgier the better!


This actually isn't that stodgy. Its a bit like a steamed apple cake, moist and filled to the brim with lovely bits of apple and studded with sweet sticky sultana raisins.  It is also flavoured with apple brandy. (Calvados)  You can use ordinary brandy if you want.  I happen to always have a bottle of Calvados in the larder, so that is what I used.


The serving suggestion was to serve it warm with either pouring cream, custard or brandy cream.  Of course my custard loving husband chose custard.  He loves his custard. You can find my recipe for that here.


Its not that difficult to make and is not at all overly sweet, so it goes very well with this pudding. Myself, I would probably like vanilla ice cream. But that is the North American in me coming out!  And I guess ice cream is really frozen custard after all, so its not that different, and the hot pudding melts it so you get a bit of hot and cold, altogether very scrummy to my way of thinking!


I did taste a tiny corner of this and I have to say it is really delicious.  It smelled heavenly when I tipped it out of the bowl, with all of the apples.  There is a slight lemon tang as well, from the use of lemon zest and a tiny bit of juice. Simple and uncomplicated, I just know your family will love it as well.  Also, there is no need to buy a special pudding basin to steam it in. Today I used my medium sized tempered glass mixing bowl and it worked just fine!


*Malvern Apple Pudding*
Serves 4 - 6

This is a simple steamed apple pudding, flavoured with lemon, currants and apple brandy. You can use normal brandy if you can't get the apple. 

125g butter (1/2 cup)
115g sugar (2/3 cup)
2 medium free range eggs, beaten
140g flour (1 cup) sifted together with a pinch of salt
4 eating apples, peeled, cored and finely chopped
the grated zest of one lemon
1 tsp lemon juice
30g dried currants or sultanas (3 TBS)
2 to 3 TBS apple brandy
To serve:
Brandy cream, custard or pouring cream



Cream the butter and sugar together until light and fluffy.  Beat in the eggs a bit at a time. Stir in the flour to mix thoroughly.  Stir in the apples, lemon zest, lemon juice, currants and brandy, mixing well together. (Make sure you cut your apples in a fine dice so that they will cook through!)

Butter a 2 1/2 pint pudding basin really well. (5 cup)  Place a small square of baking paper in the bottom to allow for ease of unmolding when done.  Spoon the apple mixture into the basin, smoothing over the top.  Lay a sheet of baking paper over a sheet of aluminium foil. Pleat in the centre and spray the paper with oil spray  Place on top of the pudding basin and secure around the edges, sealing well, with some kitchen twine.  Place onto a trivet in a large saucepan (with a lid) and fill the pan to halfway up the side of the puddig basin with boiling water. Cover and steam for 1 1/2 hours, topping up with boiling water as necessary. When done a skewer inserted into the pudding should come out clean.   Unmold onto a warm serving plate.  Serve warm, cut into wedges with pouring cream, brandy sauce or custard.

Note - for a trivet I use a large metal canning jar ring, which works very well


It won't be long before Spring will be here and we won't be wanting these winter desserts, so I thought I would get in one more before we move onto other things.  If you are looking for a tasty, yet simple dessert to feed your family this weekend, look no further. This one is all that and  more!  Bon Appetit!



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Marie Rayner
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Lemon Sauced Salmon Cakes

Lemon Sauced Salmon Cakes




These salmon cakes are one of our absolute favourite suppers.  They are very quick and simple to make and don't use anything out of the ordinary. In fact I am betting you have everything in your larder and refrigerator to make these for your tea tonight!


These crisp tender little salmon cakes are made using tinned salmon. You could also use leftover poached salmon as well if you wanted to.  But the tinned salmon is very convenient.  I always keep several tins of the boneless skinless salmon in the cupboard to use for things like these cakes.



I use minced red onion in mine, (for a bit of colour), but you can just as easily use plain brown onions or even spring onions, which also add a bit of colour.  Other than that, you need nothing more than a bit of cornmeal, some flour, eggs and cream. I use no-fat evaporated milk instead of the myself. It helps to save on fat and calories, which works very well, but if you aren't bothered those things, go ahead and use the cream!


I have cut down on some of the fat for frying them as well.  The only way to get that crisp exterior is to fry them, baking doesn't cut it.  But with only a tsp each of butter and olive oil, its not too bad altogether.


The lemon sauce is luxurious.  No two ways about it.  With butter, flour, lemon juice, water and a bit of seasoning and some sugar, it is exellent spooned over the cakes.  The sauce is so flavourful that a little bit goes a very long way.


These salmon cakes are crisp and flavourful . . .  the sauce rich and luxurious . . .  the two together are quite heavenly.


They go very well with steamed new potatoes and a green vegetable.  If you didn't want to make the lemon sauce, you could also make  creamed peas to spoon over the cakes.  I can promise you thugh, however you choose to make them, you are sure to enjoy!  Who says delicious needs to be complicated!


*Salmon Cakes with a Lemon Butter Sauce*
Serves 4 

These are delicious and very easy to make.   


For the salmon cakes:
2 large free range eggs
60ml of heavy cream (1/4 cup)
45g of cornmeal (1/4 cup)
4 TBS minced red onions
2 TBS plain flour
1/4 tsp baking powder
pinch black pepper
1/2 tsp salt
1 large can of salmon, drained, skinned and boned or two smaller ones
(I buy the boneless, skinless salmon.  It comes in a 125g (6-oz) tin.  I use two of those)
1 tsp each butter and olive oil for cooking
For the Sauce:
the juice of one large lemon
120ml of cold water (1 cup)
65g butter (1/4 cup)
1 1/2 TBS plain flour
1 TBS sugar
fine sea salt and freshly ground black pepper to taste



First make the Sauce.  Whisk together the lemon juice and water.  Melt the butter in a saucepan.  Whisk in the flour and sugar.  Cook, stirring for about a minute.  Slowly whisk in the water/lemon mixture.  Cook and stir over medium heat until the mixture boiled and thickens.   Season with some salt and pepper to taste.  Taste and adjust sweetness if necessary.  Keep warm.

To make the Salmon Cakes, beat the eggs.  Beat in the cream, cornmeal, minced onions, flour, baking powder, salt and pepper.  Flake the salmon into the mixture.  heat the butter and oil in a large non-stick skillet, over medium heat.  Once heated, shape heaped dessertspoons of the salmon mixture into a ball and then flatten out.  Place into the hot fat. Cook for about five minutes per side, until golden brown.

Serve the warm salmon cakes with the lemon sauce for spooning over top.  Delicious!


Its also very easy to cut the quantities for the salmon cakes in half to serve fewer people. I do it all the time, as there are only two of us.  I have never cut the sauce recipe in half, but I dare say it wouldn't be that difficult to do so.  In any case you are sure to enjoy!  Fish for Friday, Bon Appetit! 




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Marie Rayner
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Curried Chicken Salad Sandwich

Curried Chicken Salad Sandwich



I have always loved sandwiches.  Put  a tasty filling between two pieces of bread and I am all over it like a rash. I am like my Aunt Freda in that respect. She also loved sandwiches and watching her enjoyment in eating one was an experience in pure and utter joy. Having been diagnosed as a Type 2 Diabetic several years ago, I had thought that sandwiches would be off the menu for me forever.  I recently discovered the joys of sandwich thins however and I am back enjoying what I have always loved!  Yay!


They come in several flavours . . .  white, brown, seeded, and high protein whole meal. You can also get gluten free ones. 


 This is the nutritional values of one of the High Protein Whole Meal Sandwich Thins, so as you can see, they get the green light in sugars and saturates and are very low in calories as compared to two slices of bread, with only 14.8g of carbohydrates per sandwhich thin, which is adequate for one sandwich. A slice of wholemeal bread has 16.9g of carbs and weighs in at 99 calories per slice, so double that for a sandwhich and you will see why I am now taking the sandwich thin route.  They are also great toasted so instead of my usual two pieces of toast that I was having in the evening, I am now having one of those toasted and thinly spread with sugar free peanut butter, fulfilling my desire to have peanut butter toast before bed.  I am hoping that in making small changes like this day by day I will be making a difference.



Today I used a brown one because I was all out of the protein whole wheat ones. (Actually I haven't been able to find them lately in my shops)  There is an additional 4g of carbs in a brown one, about the same as a white one.  Did you know that the only difference between white and brown bread is the colour?  Yep!  Brown bread is simply white bread with brown colouring added.  It is not any better nutritionally than white bread.  If I continue to have a hard time finding the whole wheat ones, I am going to have to figure out a way to make my own . . .  sigh . . .


This Curried Chicken Salad filling is delicious and very low in fat.  Using both low fat sour cream and a tiny bit of low fat mayonnaise, it is filled with flavour.  The Curry powder adds some lovely spice, and there is a bit of sweet from some chopped raisins and crunch from the use of celery and spring onions.


I like to add a hefty layer of salad greens to the middle of mine, which adds plenty of colour and additional nutritional value.  (Crunch too!)


Today I used superfood salad greens, which includes baby kale, spinach, rocket, peppercress, beetroot and baby chard.  Lots of colour and lots of crunch.  I love them!


You don't need to worry about the bread getting soggy if you are eating this right away, which is usually a problem with sandwiches that are going to be held for a long time prior to eating. If this is the case, and you are wanting to take this to work, I recommend bring the filling separately in a small container and spreading it onto the bread just before eating. That way you can get around the added fat and calories of adding a bread spread.


Altogether this makes for a very satisfying and delicious sandwich. with plenty of flavour, colour and crunch!  I hope you'll want to try it out. You could leave out the raisins and add the equivalent in chopped dry roasted nuts, but I like the little hint of sweetness from the raisins myself.


*Curry Chicken Salad Sandwich Filling*
Makes 2 sandwiches

This delicious filling features the crunch of celery and spring onions, along with the spice of curry and a tiny bit of sweet from some chopped raisins. 

30g reduced fat sour cream (1/4 cup)
1 TBS reduced fat mayonnaise
1/2 tsp curry powder (you can use less if you want less heat)
250g cooked chicken breast meat, cubed (2 cups)
1 stalk celery, washed, trimmed and finely chopped
1 spring onion, washed, trimmed and finely chopped
2 TBS raisins chopped coarsley
salt and black pepper to taste



Blend the sour cream, mayonnaise and curry powder together.  Stir in the chicken, celery, onion and raisins.  Taste and adjust seasoning as required with salt and pepper.  Use to fill your sandwiches. 

As a Diabetic I like to use whole wheat sandwich thins.  I put half of my serving of chicken salad on the bottom sandwich thin, and the other half on the top sandwich thin.  I add a hearty layer of salad greens and then put the two sides together, with the filling sandwiching the greens in the middle.  Yum!


Todd had his on a long buttered Brioche torpedo roll, without the salad. (He is not a salad lover.)  I didn't feel hard done by with what I had, in fact, truth be told I felt I had the more delicious of the two sandwiches!  Bon Appetit! 




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Marie Rayner
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Winter Vegetable Gratin

Winter Vegetable Gratin



Oh, how I do love Gratins . . .  who wouldn't with their creamy well flavoured base . . .  spread out in shallow dishes to maximize all of the golden deliciousness of a crisp topping.  I have never met a Gratin I didn't fall in love with, but they can all too often be quite high in unhealthy fat and not needed calories!!  It doesn't have to be so however, and I am going to prove this to you today with a fabulous vegetable gratin, that is not only low in fat, but also healthy, Diabetic friendly, contains several of your five-a-day, as well as being deliciously filled with plenty of flavour to boot!




I found myself at the end of last week with some vegetables that needed using up before I went for my next grocery shop, and I wanted to do something that I could use them all up in . . .  half a bag of Brussels sprouts, half a savoy cabbage and a couple of lone leeks.  Typical vegetables that are abundant at this time of year.  Lovely and green and filled with fibre and lots of vitamins.  It is common knowledge that vegetables from the Brassica (Cruciferous) family (Sprouts and cabbage, broccoli, cauliflower) are filled with anti-oxidents, and plenty of Vitamin C and Folic Acid.



Leeks on the other hand, a member of the allium family, with their unique combination of flavonoids and sulfur-containing nutrients, belong in your diet on a regular basis. There is strong research evidence for including at least one serving of an allium vegetable in your meal plan every day.  Not a problem as I love all of the members of the onion family . . . leeks, onions, shallots, garlic . . .


I think it is safe to say that this lovely gratin is a powerhouse of all things that are good for you!  Rather than using fatty cream and whole milk for a sauce . . .  I have mixed 2% (semi skimmed) milk and water, along with a stock cube and some flour. Mixing the milk, water, stock cube and flour in a blender, made for a smooth lump free mixture that only needed heating, whilst stirring to thicken up nicely.  A smidgen of cheese  is added to help create a lovely creamy sauce that is filled with plenty of flavour.


I have used only 6 TBS of cheese for the whole dish, including the topping. I used three different kinds, strong (sharp) cheddar, Parmesan and Swiss . . . all cheeses that are packed with flavour.  The more flavour a cheese has, the less of it you will have to use.  Fact.  I also made good use of some grainy Dijon mustard to impart even more flavour to the sauce along with  some black pepper.   I found that the sauce was so tasty, that I didn't need to add salt at all, bonus!



Four tablespoons of the cheese go into the sauce, and the remaining two are combined with some whole wheat bread crumbs for the topping.  Whole wheat bread crumbs give a lovely nutty crunch.  All in all this is a really fabulous dish.  I could eat a plate of this and nothing else!  I was more than pleased with the results! 


*Winter Vegetable Gratin*
Serves 6
This is a fabulous side dish, filled with lovely vegetables and a low fat, diabetic friendly, delicious cream sauce.

250g Brussels sprouts, trimmed and halved (1/4 pound)
1/2 of a Savoy cabbage, trimmed and roughly chopped
2 - 3 fresh leeks, trimmed, well washed and cut into thick slices
3 TBS flour (use white whole wheat if you can get it)
240ml semi skimmed Milk (1 cup)
(You can use skimmed and decrease the fat even further)
240ml water (1 cup)
1 vegetable stock pot or cube
1 tsp ground nutmeg
1/4 tsp ground black pepper
1 TBS whole grain mustard
2 TBS each grated Parmesan Cheese, Strong cheddar cheese and Emmenthaler cheese (swiss cheese), divided
4 TBS soft whole wheat bread crumbs




Prepare your vegetables and then bring a large pot of lightly salted water to the boil.  Add the vegetables and then blanche for 4 to 5 minutes.  Drain well and then refresh in cold water.  Drain well again.  Set aside to finish draining.

Put the flour, milk, water, stock pot, nutmeg, and pepper into a food processor.  Blitz until smooth.  Pour into the saucepan you used to cook the vegetables in.  Cook, whisking constantly, over medium heat  until the mixture bubbles and begins to thicken.  Cook, stirring, for several minutes.  Mix together the cheeses. Remove 2 TBS and mix into the bread crumbs. Set aside.  Stir the remainining cheese into the sauce, whisking until it melts.  Whisk in the mustard.  Remove from the heat.

Preheat the oven to 200*C/400*F/ gas mark 6.  Spray a gratin dish lightly with low fat cooking spray.  Layer in half of the drained vegetables, half the sauce (making sure you drizzle it evenly over all) the remaining vegetables and then finally the remaining sauce.  Sprinkle the breadcrumb cheese mixture evenly over top.

Bake in the preheated oven fore 30 minutes, until bubbling and golden brown.  Serve hot.


I am enjoying this challenge of healthier eating.  It doesn't have to be boring if you use a bit of ingenuity.  We had this with some steamed salmon, and Todd had some baby potatoes with his. It all went down a real treat!  Bon Appetit!




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Marie Rayner
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Tuna, Cheese & Corn Dinner Pie

Tuna, Cheese & Corn Dinner Pie



This is an old, old, OLD recipe that I cut out of a Reader's Digest magazine a bazillion years ago.  Its from Pillsbury flour.  There are a whole variety of different kinds you can make. This tuna version is one of our favourites.  You make a kind of a paste and spread it into a pan, fill it with your filling ingredients and then pour a mixture over top and bake. It is very similar to a quiche, but a lot easier as there is no making of pastry!  The paste bakes up to create a crust all on it's own!

As you know, each month I an the lucky recipient of a Degustabox. When I saw the contents of the January Box I immediately knew the recipe I wanted to make, highlighting one of the products of the box.  There were several reasons for this.  First we love Tuna, and secondly I thought it was the product in the box that would lend itself best to use in a recipe. Oh, I know I could have made Tuna Sandwiches, but why settle for a sandwich when you can have a dinner pie!


I love these boxes. Opening each one is tiny a bit like opening a Christmas box. Always a surprise and always filled with things I want to try. Degustabox is a monthly foodie subscription service that sends out a range of specially selected foodie products. There's always a great mix of new products that I haven't tried before, as well as plenty of treats from more established brands. Quite often you will have the opportunity to try new products before they arrive in the shops, so it can be a bit of a sneak peak! Each Degustabox costs only £12.99, delivery costs are included in the price, and there is no fixed contract involved - you can cancel at any time. I love getting these boxes!!  This box actually arrived several weeks ago, but it has taken me a few weeks to get stuck in and try the articles which arrived in the box! Here is what I received.


PULSIN Vanilla Whey Protein Powder 1 X £1.99

The NEW Vanilla Whey Protein powder is rich in essential amino acids and high in calcium which is vital for muscles and bones. With 22g of protein per 25g serving, the natural powder is vegetarian, low fat, made using hormone-free milk from UK grass-fed cows and has no added sugar. The powder can be added to a milk of choice or water to create a handy and healthy protein shake. It can also be added to other recipes such as smoothies and breakfast bowls to provide a protein boost. It is available in 25g single-serve sachets and 250g pouches. 

PULSIN Vanilla Chocolate Chip Protein Booster 1 X £1.59
Looking for a scrumptious bar with a boost of protein? Then snack a Pulsin Vanilla Choc Chip Protein Booster! With a cookie dough taste and texture, plenty of dairy free choc chips and packing 13g of plant based protein it's a healthy and filling snack.  

These Pulsin products are really great for anyone who is recovering from radio therapy or cancer treatments or an illness of any kind that needs to build up their system. Protein powder got Todd through his treatments.  I like that the powder is high protein and sugar free! Great for Diabetics I would think, such as myself.

EXPLORE CUISINE Organic Edamame & Mung Bean Fettucine 1 X £3.00
Explore Cuisine original range of pastas were developed by our founder who was searching for a protein rich alternative to traditional spaghetti. The result was a BEAN powered pasta that is great in taste and texture and provides our highest amount of plant-based protein and fibre per serving with the lowest level of carbohydrates. Our Edamame & Mung Bean Fettuccine contains 22 g of protein per 50 g serving, almost 3 x more than regular pasta. 

I havaen't actually used this yet, but I am keen to try it out. As a Diabetic I think it might be very friendly as it is low in carbs and sugars and high in protein!  Bonus!
 
HERSHEY'S Cookies'n'Cream 5 Pack Snack Pack 1 X £1.00
 HERSHEY'S Cookies 'n' Creme Candy bars are a unique twist on a classic flavor combination. Enjoy crunchy chocolate cookies and smooth white creme in each delicious bite.  

Unfortunately I was not able to enjoy these myself, but Todd really enjoyed.



Columbian Crunchy Chicken Bites Seasoned Corn Coating

A mild blend for light, oven-baked, crunchy bites. Use our simple blend to make delicious Colombian-inspired crunchy chicken bites in your oven. We use corn, instead of wheat, to get that extra crispiness which is loved by adults and kids alike, making it perfect for a family night in.

I haven't used this coating mix yet, but I am not unfamiliar with Latin American Kitchen.  They are my go to product when considering Mexican food. I use their tortillas all the time, as well as their sauces, etc.

CLIPPER Everyday Organic Tea   gift sample

A beautifully rich, full-bodied black tea blend from some of the world's finest organic tea gardens. All our organic products are grown in a way that preserves the natural balance of the environment and we were the first tea company to use unbleached tea bags! Clipper products are made with pure, natural ingredients and a clear conscience.

*A sample size product was included in the Degustabox. The full-sized version can be purchased at £3.69 for a box of 100 teabags. 

We don't drink black tea, (for religious reasons) so I am unable to give an opinion on this product.


A coconut marshmallow bar that is 100% melt in your mouth gooey deliciousness. These Mallow & Marsh bars are handmade in England using only natural ingredients and they are under 100 calories each. 

Okay, I confess, this was just too tempting and I did enjoy a bite of it.  YUM!



LIGHTERLIFE FAST Ready to Drink Shakes 2 X £2.49

The diet that works around you! 2 days each week replace all of your meals with 4 LighterLife Fast products (available exclusively from Superdrug and Superdrug.com). These delicious ready to drink shakes can be enjoyed as part of the Fast plan, as a quick protein hit or meal replacement.

For more information and to register for the free LighterLife Fast plan go to www.lighterlifefast.com.

I haven't used these yet either.  

MISO TASTY RAMEN NOODLE KIT 1 X £1.99
 Miso Tasty Ramen Noodle Kits are perfect for tasty and easy mealtimes. A true cupboard lifesaver! Our noodles are accompanied by our signature miso soup base plus a seaweed garnish for an authentic experience. This spicy flavour provides a warming, zesty base for a quick noodle meal that famously hails from Sapporo, Japan. Simply add your own toppings! 
Made from dried, not fried noodles
100% natural - free from MSG and additives

Suitable for Vegetarians

Easy meal in 10 minutes

Serves 1-2 

I love Miso Soup and Ramen Noodles.  So this was a no-brainer love, love product!

ROBINSONS Fruit Cordial 1 X £2.49
 Robinsons most sophisticated squash yet. New, Robinsons Fruit Cordials is a sophisticated twist to squash with combinations of real fruit and botanical flavours. Contained in a glass bottle, Fruit Cordial is a new more concentrated way to bring a burst of Robinsons' flavour to the dinner table.
*One of three flavours was included in each Degustabox.

I actually think this was my favourite thing in the box. I haven't been able to find it in the shops yet, but as soon as I can, I am buying it. I got the Raspberry, Rhubarb and Orange Blossom one and it is fabulously tasty!


LATIN AMERICAN KITCHEN by Santa Marie
chipotle mayo topping  1 X £1.80

Creamy, hot & smoky. The Chipotle Mayo Topping makes a great addition to any of our Latin American Kitchen range. 

Once again, no stranger to their delicious line of products.


JORDAN'S JUICY RED BERRY FRUSLI BARS 2 X £0.45

Jordans Juicy Red Berries Frusli Bar: handfuls of zingy cranberries and raisins, all mixed up with British wholegrain oaty awesomeness. 

These were too high in carbs and sugars for me, but Todd enjoyed them very much.


MAHTAY YERBA MATE Sparkling Tea 1 X £1.49

Mahtay is a lightly sparkling drink that was designed with today's busy, health-conscious lifestyle in mind. It blends the ancient energy-giving properties of South American yerba mate with coconut water and açaí berries to deliver refreshing taste, natural energy and supportive health benefits in every drop. Just 45 calories per 300ml bottle. 

I haven't used this yet, but it sounds very tasty and I love that it is low in calories.

WILD PLANET Albacore Wild Tuna Steaks 1 X £3.49
Ranked #1 in the US by Greenpeace for sustainability, pole and line caught Wild Planet Albacore Wild Tuna - No Salt Added is firm in texture with a rich, clean taste. Remarkably delicious any way you enjoy tuna – in a classic sandwich, atop a salad, mixed into your favourite recipe. Our tuna is hand cut and hand packed -- there is NO added water, broth, oil or fillers. Cooked just once to retain all of the natural juices, Wild Planet tuna is rich in Omega 3 -- simply mix the juices back into the tuna for added flavour and nutrition. A Wild Planet tuna sandwich just may be the best you've ever tasted!  

The Tuna was the product I chose to highlight with a recipe. No surprise there because as a rule I only use albacore tuna in this house!


I may have told you this before but I was shopping in the grocery store one day when I was a very young bride and I was buying canned tuna, and an old Italian Woman stopped me and told me to never buy anything but Albacore tuna, that it was the best.  She actually insinuated that other tunas were garbage in comparison (her words, not mine.)  In any case, I have only ever bought Albacore tuna when I can get it since then. Albacore tuna is a larger fish with a lighter colored flesh, a firmer texture, and a milder flavor than the solid or chunk light fish varieties.  Simply put. I like it best. 


It IS the best.  Oh, I know it is a bit expensive, but what good fish isn't?  A tin of this at £3.49 will feed a family of six when mixed into a casserole, and that is a lot less than steak or chicken.  So as far as I am concerned, its good value for money. 


Aside from making very delicious sandwiches, tuna is a wonderful main meal ingredient, especially when baked into a tasty quiche/pie such as this one! 


It goes together quickly and its really delicious.  I suppose you could have it with chips on the side, but we had it with a delicious salad, made from mixed baby greens and chunks of steamed beetroot! It makes a perfect mid-week supper dish! 


*Tuna, Cheese & Corn Dinner Pie*
Serves 6
A delicious dinner pie that makes its own crust! Quick and easy to make.  All you need is a salad on the side. 

For the crust:
70g plain flour (1/2 cup)
1/2 tsp salt
1/2 tsp baking powder
55g of white vegetable fat (1/4 cup)
60g sour cream (1/4 cup)
1 medium free range egg, lightly beaten
For the filling:
1 (142g) tin of solid albacore tuna, drained and flaked (6 1/2 ounces)
75g frozen sweetcorn, thawed (1/2 cuup
1 small onion, peeled and chopped
120g grated strong cheddar cheese (1 cup, sharp)
1 medium free range egg, beaten
1 TBS flour
180ml milk (3/4 cup)
1/2 tsp Worcestershire Sauce
salt and black pepper to taste  

Preheat the oven to 225*C/425*F/ gas mark 7. Butter and lightly flour the bottom and sides of a 9 inch metal or a 10 inch glass pie dish.  Set aside. 

Put all of the ingredients for the crust into a small blender, food processor and blitz to combine well. Spread this batter thinly on the bottom of the dish and thickly up the sides to within 1/4 inch of the rim. In the following order layer, tuna, sweetcorn,onion,  and cheese into the crust.  Whisk together the remaining ingredients and pour over top. 

Bake in the preheated oven for 25 to 30 minutes until golden brown and the filling is set.  Serve cut into wedges. Sprinkle with paprika and parsley flakes to serve if desired.  

Every box does include an information card, along with some other bits, recipes, etc. from the brands included.  I find it really handy to have, to know about the products a bit more and to also know how much the products would cost if I went on to buy them, and also for ideas on how to use some of them.

So, that was the January  Degustabox - a nice selection of products as always. We loved it. The price of each Degustabox is £12.99 (including delivery). To order your box, visit www.degustabox.com  Many thanks to Degustabox UK for sending me this box. I have to say I really look forward to getting my box each month. There are always lots of things in it to enjoy and new products to try out. I highly recommend. You can also tailor the boxes to your own likes and dislikes by filling in your own Taste Profile.  Do you like the sound of the Degustabox October 2017 box? Why not sign up now! I find them to be really good value for money spent and I really enjoy trying out new products that I have not tried before.  

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Note - Although I was sent a box free of charge any and all opinions are my own.
Bon appetit! 
 
 
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Marie Rayner
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