Food Challenge Recipe 32: Rice-Stuffed Tomatoes

I’ve made a few recipes from Smitten Kitchen during this challenge, and the last one I made Baked Tomato Sauce for Pasta was SO GOOD I knew I wanted to try another of her recipes soon.

I saw this recipe online, and actually made it on the same night as another of my favourite bloggers made her version of the same recipe – great minds and all that.

I like tomatoes, but not as much as my husband. Unfortunately, I was spoiled by an over-use of acidic tinned tomatoes in the 90s, and that somewhere ruined my like for the fruit. And I’ll also point out that the tomatoes we can get where I live tend to be watery and tasteless for most of the year. If I can find a recipe that brings out the natural sweetness of them, without having to add too much sugar, then I’m all in.

I will now add a disclaimer, that though I used to ALWAYS read a recipe over before starting, on this occasion I did my becoming-more-usual thing of skim-reading and missing the important parts…. nice work, Erin. So there were a couple of mistakes, but I think I managed to improvise adequately!

So, first off, I took 4 large vine tomatoes, and cut the tops off. I then scooped out the flesh, making sure not to pierce the bottoms or break the sides.

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I salted the cavities, and turned them upside down on a plate to drain.

My first mistake was to throw out the tomato tops, because I was meant to keep them to pop onto the tomatoes later. But I didn’t – doh!

The flesh went into my blend-active bottle, to be lightly blitzed into a pulpy liquid.

My second mistake was to miss the part of the recipe where I needed a frying pan with a lid. I don’t own one of these, but I could have used a saucepan, and I didn’t. So, you’ll need a frying pan with a lid for the next part…..

I added some olive oil to the pan, and once heated added 1 tbsp of chopped onion, 1/2 crushed garlic clove and some chilli flakes and cooked them for a couple of minutes.

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Then I added 6 tbsp of arborio rice and cooked it together for about 3 minutes until the rice had started to toast.

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Then I added the blitzed tomato pulp, brought it to a simmer and reduced the heat to medium-low. I seasoned this with a little salt and a tsp of dried Italian seasoning.

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I mixed this together, and then covered with an improvised lid – some kitchen roll. This wasn’t greatly effective and it absorbed come of the steam, so later on in the cooking process I needed to add a little boiled water, to help the rice along. This simmered for 10-15 minutes (until the rice was par cooked). I tasted this towards the end, and added some sugar, pepper and salt, to taste.

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During this cooking time, I prepared some red potatoes by chopping them into cubes and coating with seasoning and a little oil.

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The rice was ready, so I popped the mixture into the tomato shells, which were filled 7/8 of the way. At this stage you can either pop the tops back on, or some breadcrumbs. I had neither (doh!) so I just went with them the way they were.

They stood up in a prepared (oiled) baking dish, in amongst the potatoes which helped to keep the tomatoes upright.

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These baked in the oven at 180C (fan) for 30 minutes. I jostled the potatoes about a little on a couple of occasions to stop them from sticking too much.

And once they were done, they looked like this:

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The rice had started to brown and crisp up on top, and the tomatoes were soft and beginning to burst a little at the tops.

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So, what was the verdict?

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The rice was cooked just right, and the top part of the rice was slightly crunchy which I really enjoyed. The seasoning was spot on and the tomato shells were perfectly cooked.

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The potatoes were a great accompaniment. I’m a ketchup fan, so a little ketchup to dip both elements into, brought the whole dish together.

This was a fairly simple and very tasty dish. I’d like to try this again, and perfect those two elements I messed up, so I can see what difference it makes.

I give this recipe 7.5/10

 

 

Food Challenge Recipe 31: Watermelon Sorbet

It’s still hot. Well, it is at time of writing this…. who knows what the great British summer will be offering as you read this.

Either way, this week’s recipe is something hydrating, cooling, and ended up being pretty delicious!

I love melon of all kinds, but I really love the freshness of watermelon. What’s great is that you can buy packs of freshly prepared melon, which makes making things like sorbet super duper easy!

This sorbet recipe uses an ice cream maker, so the first thing you need to do is put the inner bowl in the freezer if your machine requires this.

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I took 625g of prepared watermelon and popped this into a blender, along with 100g of caster sugar and 2 tbsp of lime juice.

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This was all blitzed together until smooth, but still a little pulpy.

And that’s it! You tip it into your ice cream maker and follow the instructions for how long to churn it for.

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It was in our machine for about 25 minutes.

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At this stage it’s soft-serve, so it needs to go into the freezer for about an hour before eating.

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What came out was a lovely light, fluffy and gorgeously soft sorbet. It wasn’t too sweet, the lime juice cut through any sweetness but worked well with the fresh watermelon flavour.

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Obviously, this was a super easy recipe, if you have a blender and ice cream maker. My only complaint is, and this was the case with the other sorbet we made, that after a few hours you are left with a solid block of watermelon ice. In order to eat it, you kind of have to take it out a while before you want to eat it, or soften it in the fridge. But that’s not a problem and the flavour isn’t lost.

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The verdict: I really liked this recipe. For ease and flavour, I couldn’t have asked for much more. My only issue is how hard it goes a few hours after it’s made, but this could be something to do with the churning time. I’ll have to practice!

I give this recipe 8/10

What is Mindful Eating?

I only heard the term ‘Mindful Eating’ last week, and I was interested in seeing what that actually meant. I’ve been practicing the Buddhist idea of Mindfulness in one way or another for around 10 years, and it makes a lot of sense to me.

If you’re not familiar with the term, it all boils down to being present, getting rid of all the peripheral thought that makes our minds fuzzy, and really listening to yourself.

My relationship with food is fairly good. As a child we didn’t buy junk food, home cooked meals were most nights, and on the odd occasion we had frozen pizza or ready meals (it was the 80s!) as we’d just got a microwave. I was allergic to artificial food colouring, and most sweets had those in, so I didn’t eat them and I’ve never liked fizzy drinks. We also believed I was allergic to chocolate, though it’s very possible that this was just early lactose intolerance symptoms. We didn’t have chocolate bars, and I remember eating a Club biscuit, finding it had no biscuit in it, and feeling really naughty that I was eating what was essentially a chocolate bar….. I didn’t tell my Mum (hehe)

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Over the years my habits have been on the healthy and then on the not so healthy side. Portion sizes grew and then diminished. Once I’d started running, my relationship with food changed. I wanted to eat food that was good fuel for the type of exercise I was doing, portion sizes were relative to the amount of energy I needed, and I was drinking a heck load of water to hydrate. I felt my body benefitting from these changes and learned what it needed and responded to.

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So, when I began looking up what Mindful Eating was, I realised that’s what I’d been doing without even knowing it.

According to Mindful.org, Mindful Eating is:

Mindful Eating is:

  • Allowing yourself to become aware of the positive and nurturing opportunities that are available through food selection and preparation by respecting your own inner wisdom.
  • Using all your senses in choosing to eat food that is both satisfying to you and nourishing to your body.
  • Acknowledging responses to food (likes, dislikes, or neutral) without judgment.
  • Becoming aware of physical hunger and satiety cues to guide your decisions to begin and end eating.

Someone Who Eats Mindfully:

  • Acknowledges that there is no right or wrong way to eat but varying degrees of awareness surrounding the experience of food.
  • Accepts that their eating experiences are unique.
  • Is an individual who by choice, directs their attention to eating on a moment-by-moment basis.
  • Gains awareness of how they can make choices that support health and well-being.
  • Becomes aware of the interconnection of earth, living beings, and cultural practices, and the impact of their food choices on those systems.

This made a lot of sense, and worked alongside what I have been doing for a while. But it was great to see it written down in this way. It’s not about stopping yourself from eating what you consider to be ‘bad foods’. It’s not about feeling guilty if you have one donut in a month. It’s about listening to your body, understanding what makes your body feel good, and making choices that are right for you.

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I’m glad to see this is something people are following and learning from. I feel like Mindful Eating is just good sense, but so often I see people not listening to their bodies, feeding themselves junk food every day that their bodies simply can’t use for nourishment, or eating far too much food in one day based on the amount of exercise they’re doing.

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I’m not judging those people – everyone’s individual relationship with food is so so personal. It can be a source of comfort, anxiety and some people don’t get any joy from food at all. But I think Mindful Eating is an accessible and simple place to start. There’s no fad dieting, no restrictions and no health dangers. To me, it’s just good sense.

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Food Challenge Recipe 30: Baked Breadcrumb & Herb Chicken Fillets

I’m going to start this recipe with a preface of the fact that I HATED this recipe. So if you’re looking for a tasty chicken goujon recipe, this isn’t it. If you just want to read about how much I hated eating this (or the little of it I actually ate) then please read on…

Gary and I eat chicken goujons a lot. They go with so many meals, and you can put so many sauces on them. And if you know us, you know we basically live for sauce, and finding food to go with it is secondary to the actual condiment.

I found this recipe on a website for a company who do meat subscription boxes. But it’s not a great recipe, and I hadn’t realised that part of the method was missing from it until after I had started.

Anyway, I put the oven to 160c and prepared a tray for the chicken to go on.

In a bowl I mixed 1 tsp paprika, 200g panko breadcrumbs (I actually used a little less than this because I had the end of an open packet – but this was way more than I needed), 1 tsp garlic powder, 1 tsp dried oregano, salt and pepper.

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Then I mixed 1 beaten egg, 20ml of soy milk and 1 tbsp of olive oil. This was the part of the method that was missing. I wasn’t sure where the oil came into the recipe, so I just added it into the egg mixture and hoped for the best….

The chicken was dredged in the wet bowl, and then covered entirely in dry mix before being popped onto the tray.

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I used some skin-off chicken breast fillets (enough for two people).

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These went into the oven for 30 minutes.

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And this was the finished article.

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As you can see, the whole thing looks pretty dry. The breadcrumbs hadn’t absorbed any of the chicken juices and it was all just meh.

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It wasn’t all the recipe’s fault. The quality of the chicken I picked up from Tesco was also pretty nasty. We both ate a little and then decided we didn’t want to eat any more, so just ate the veg I’d served it with.

There was little to no flavour from the seasoning in the breadcrumbs, and there were way too many breadcrumbs to be practical. The overriding flavour was the oregano, which isn’t where I thought the flavour would lie.

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Overall, I give this recipe 1/10.

Food Challenge Recipe 29: Baked Tomato Sauce

This week’s recipe was adapted from one I saw from Smitten Kitchen, after seeing her post about it on instagram. I have one of her books, but this recipe wasn’t in there, so I got it off the website.

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When I saw the ingredients and method, it looked so simple, but I was afraid that the mild watery cherry tomatoes available to me would affect the flavour of the finished sauce. Thankfully, this recipe, and the accompanying ingredients, worked together wonderfully to create a fantastically fresh and beautifully tomatoey sauce, in all the ways you’d want it to be tomatoey!

Here’s what I did for sauce enough for 2 people:

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I took a small punnet of cherry tomatoes (about 250g) and sliced each one across its equator. Then I lay each one out, cut side up, in a baking dish, which had had 1 tbsp of olive oil coated over the bottom. You need to create a single layer of tomatoes.

Next I combined 1/6 cup of panko breadcrumbs, 1/8 cup of vegan parmesan, 1 tbsp of lacto-free mature cheddar cheese that had been grated and 1 crushed garlic clove. I mixed them with a fork to combine.

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Then the whole lot was spread over top of the tomatoes.

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You’ve got to make sure each tomato has a good amount of coating. Then I added a little salt and pepper, and drizzled with 1/2 tbsp of olive oil.

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This was then popped into the oven at 180c (fan) for 20 minutes, until the crumbs are starting to brown and the cheese is all melted.

At this time I put some pasta on to cook, so that it was ready at the same time as the tomatoes.

At the end of their cooking time, I took the baked tomatoes out of the oven and added 1/8 cup fresh chopped basil and lightly mashed the tomatoes with a fork.

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This created the sauce! The recipe then asked for another tbsp of oil to be added, but I didn’t want to add any more oil for dietary reasons. I don’t feel like it needed it.

I then mixed in the pasta, and Bob’s your uncle!

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The finished sauce was fresh, tasty and well seasoned. The tomato flavour wasn’t lost. The breadcrumbs had mushed up, so weren’t crunchy at all, however they had mixed with the cheese to create a savoury, thick, seasoning. The basil was a fantastic addition. It added a fragrant green freshness.

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We chose this pasta shape because I know it holds onto sauce very well. If you make this, I’d recommend that you use a small pasta shape that will hold onto the sauce, too.

I can see me making this pasta sauce regularly. It was simply, quick and so tasty!

I give this recipe 10/10

 

Food Challenge Recipe 28: Sweet & Spicy Baked Cauliflower

I’m trying to get better at tolerating spicy foods. It’s not that I don’t like it, or I’m not willing to try it, it’s just that too much spice in food results in me being unable to taste ANYTHING any more. That’s not the point of food!

But I don’t avoid heat, and at times will deliberately try foods slightly outside my comfort zone in a hope that it’ll ease my tolerance up. I’d wanted to try a baked cauliflower recipe for a while, and so when I saw this one, I thought “why not??”!

You start with 4 cups of cauliflower florets. For me this was a whole small cauliflower head.

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For the next part I grabbed a quart sized Ziplock bag to put the liquid for the marinade into, which made for a quick mix and simple cleanup.

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I added 2 tablespoons of maple syrup, 2 tablespoons of olive oil, 1 tablespoon of Sriracha (the recipe asked for 2 but I was too scared to add that much hot sauce!), 1/2 tablespoon of light soy sauce and 1/2 teaspoon of black pepper.

To this I added all the cauliflower, sealed the bag and smooshed and shook the whole lot until it was covered as evenly as I could get it!

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I’d already lined a baking sheet, and had the oven on at 180c (fan). This might have been a little hot, so next time I’ll bake this at 170c.

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I was able to simply pour the whole lot onto the sheet, spread it out evenly so that everything had the chance to bake and crisp up (if the tray is too crowded the veg will steam instead of crisping) and pop it in the oven for 30 minutes.

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I took my baking sheet out a couple of minutes early, when I noticed some of the edges were starting to char. I also think that my tray might have been slightly over crowded in areas as the florets were a little too moist in parts. I gave one of the florets a try whilst it was still warm.

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I was glad I hadn’t added too much Sriracha as the bit I tried was really rather spicy! But my intention for this recipe was to allow the cauliflower to cool, and then top a salad with it. So that’s what I did!

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Once it was cool, I found the spiciness had reduced a LOT. In fact, if I make this again, I might add more hot sauce if I intend on eating this cold again. The flavour was really lovely. Spicy but also sweet (like the title suggested!) and the cauliflower flavour still came through nicely.

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I really enjoyed eating this. We had quite a bit left over, and I must admit it did leave the fridge smelling rather pungently of cauliflower, but the flavours were really good even days afterwards.

I give this recipe 7/10

Visiting The Allergy & Free-From Show

Every year The Allergy & Free From Show exhibit at the London Olympia in Kensington. I’d been once before a couple of years back, but thought I’d give it another go this year! Tickets are free and as well as the  Allergy and Free From show, you also get access to the Just V Show (vegetarian and vegan) and Love Natural Love You (natural lifestyle and skincare) areas.

Once we got into the show we picked up our lanyards. This year the show organisers have arranged it so everyone who has bought a ticket gets a lanyard with a barcode and their name on it. Then if you’re interested in finding out more about a brand at any booth, they just scan your barcode and the show organisers will pass on your details to them. I’m sure this is a GDPR move, but it seemed very simple and effective!

The first booth I noticed was Haymax. I worked with them a little while ago, letting you all know about their fantastic natural hay fever remedies! It was great to see them there.

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By the time we had arrived, we were both pretty hungry so my focus was on finding something dairy-free to eat.

We tried a few samples on our way through the booths.

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At Portabello Attic I tried I sample of their vegan Nutty Nutella cheesecake. It was really amazing. Gooey and buttery tasting, but lovely knowing it was totally vegan.

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Then we spotted The White Rabbit Pizza Co who offered some vegan options. I love vegan pizza because the ingredients are usually more exciting than with standard pizza.

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Gary tried this pizza which is due to come out soon, and is on a brand new base style. He said it was amazing!

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I tried this vegan option and it was truly delicious. So flavourful and really yummy!

I have already looked and you can buy this brand in my local Sainsbury’s and Waitrose. I’ll be heading there soon to pick one up!

By this point I knew I needed something proper to eat, rather than samples. The only issue with this show, is that unless you want to fill up on samples (which won’t be suitable for every dietary need) or buy something from the standard permanent and over-priced cafes that line the Olympia (which don’t offer anything dairy free) then you’re pretty much stumped for food. There was a lovely looking vegetarian stand with salads and quiche but nothing suitable for me. But then we stumbled over Mahi Vegan Street Food.

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I decided to go for the Mac N’Dawg and Gary got the V-Dawg, both seitan hotdogs with toppings. Gary’s had crispy onions, chopped pickles, mustard and ketchup. Mine had mac n’cheese, chives, crispy onions and ketchup (it was meant to have sriracha but I’m a wuss!) The staff were so nice, and really efficient.

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Neither of us had has seitan before, but we both thoroughly enjoyed our hotdogs. So, So tasty and just what I needed!

But of course after you’ve had your hotdog, you need ice cream right? So off I trotted to Booja-Booja, a brand I’ve known for years but only recently tried their ice creams. The staff were so lovely, and served their deserts from a cute converted Tuk Tuk!

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I went for a scoop of caramel pecan praline, and it was divine!

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Despite it being a warm and busy show, I really enjoyed seeing what was on offer this time around. It’s so good seeing so much being offered generally for people with allergies, intolerances and alternative dietary choices.

Anyway, now I’m off to dream about that hotdog…..

Food Challenge Recipe 27: Home-Made Frappe!

If you haven’t noticed, it’s been rather hot of late. I’m not complaining – I bloody love the heat and can’t get enough of it. I want to feel the warmth of the sun on my skin ALL THE TIME. But sometimes it’s nice to have something icy and cold to eat or drink.

This week I decided I wanted to have a crack at making a blended coffee (or frappe) at home because I blooming love them, and figured it would be something nice to start my day off. On the day I made this, by the time I’d gotten up it was already 24c outside, so it seemed only appropriate!

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If you want to give this a go yourself, you’re going to have to work out the measurements for yourself based on how much coffee and sweetness you want, and also how big your cup is. I was making one blended coffee, I didn’t need it very sweet and I didn’t want a huge amount of caffeine. I was making mine for an average sized cold drink reusable travel cup, with straw.

I made my blended coffee in a BlendActive machine and it was more than capable of blending the ice. I filled the blending bottle 3/4 full with ice cubes.

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I then used light soy milk to fill the cup to almost the height of the ice.

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Next I made some hot coffee with 1.5 tsp of freeze-dried instant coffee, in an espresso cup.

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I added 2 tsp of Monin caramel coffee syrup to this hot coffee and mixed it in. This probably wasn’t enough syrup so add more if you like it sweet.

I tipped the hot coffee and syrup mixture into the blending bottle, on top of the ice and milk. Then I blended it!

It took less than 20 seconds to be blended and ready!

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And here’s the finished article! The ice was slightly more chunky than those you’d get if you bought it in a coffee shop, but crushed enough to go through the straw with no issues.

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This was a very refreshing alternative to my usual hot morning coffee, tasted great and stayed icy for a really long time in this cup, so I was able to take it out and about in the hot morning sun as I ran my errands.

Next time I think I’ll add a little more syrup, but for this occasion it was perfect!

I give this recipe 9/10!

Craft & Cleaver – or Not-So Clever…..

We love visited BBQ restaurants, and frequent Big Easy, Red Dog Saloon and Bodean’s fairly often when we can. So, I got really excited when I heard we were getting a ‘Brooklyn Style BBQ’ restaurant fairly locally to us, in Milton Keynes.

I read some of the opening reviews, which were mixed, but wanted to try for myself since I loved the look of the food.

We visited with friends on a Wednesday lunch time, so it was fairly quiet and it was just a few couples and some office-based traffic coming in.

The Atmosphere

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We had a friendly welcome, and the smell inside was just right. BBQ and wood! The decor was lovely and I’m always comforted by the sight of squeezy sauce bottles on the table!

We were welcomed and seated, and had a look at the menu.

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There’s a dedicated lunch menu, but we all chose from the main part of the menu as we were all quite hungry.

The Food & Drink

Two of us ordered the chargrilled lemonade which was home-made lemonade with a slight bbq taste to it. It was very tart at first sip but as the ice melted it became refreshing. I chose to have an Arnold Palmer (which is 50/50 iced tea and lemonade) It tasted fizzy to start with but then that went away. It shouldn’t be fizzy so that threw me to start with!

Two of us ordered burgers, one ordered a salad and another ordered a half rack of ribs.

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My order was a Naked and Proud burger, which came with 50/50 fries (half sweet potato and half potato), coleslaw and pickles.

The burger was two patties with mustard and tomato relish. The burgers were nice, however there wasn’t enough sauce paired with the amount of meat, and as such you couldn’t taste the relish or mustard. The fries were very nice, with a tasty seasoning on them. I don’t usually enjoy sweet potato but these were lovely. The coleslaw didn’t have much flavour and the pickles were odd. I was expecting gherkins or cucumbers but I got two bits of celery and two small chunks of carrot. They didn’t taste vinegary, but had an asian flavour to them which I couldn’t pinpoint and I don’t think went with the rest of the food.

I tried some of the BBQ sauce from the table. It was a very mild sauce, almost watery with a more tomato flavour than I expected, but it wasn’t bad.

I was told the ribs were dry and the salad barely had any dressing on it.

Having paid quite a lot for this food, we expected a little more.

This was were the trouble happened. We paid for the whole bill on one card, and the waitress hadn’t noticed there was no paper in the card machine. Not knowing how these machines work, we didn’t realise we had already been charged once when we were asked to put our payment through again, since she thought it hadn’t worked the first time. When the receipt didn’t print the second time, the waitress realised and told us we might have been charged twice.

She spoke with her manager and asked to take out details. We were to then check our account and if the amount had come out twice, come back to get a refund. We were told the manager was stressed, and so she couldn’t deal with it herself. We had noticed the managed wandering around looking stressed already, throughout our visit.

We checked, it had come out twice, and so we returned. On our return a couple of days later, our original waitress recognised us, apologised for the inconvenience and got her manager. The manager, and who I now assumed was the assistant manager who we’d seen walking around previously, stood for some time at the till point. We had shown them a text from our bank showing the two full amounts coming out of the account (including tip) and also shown them the recipt we were given for the second transaction. For some reason they decided to refund us in cash, even though our original transaction had been on card, so they had to split the refund between two tills, since I don’t think they had enough float to give a cash refund at that time. We were stood around for about 10 minutes waiting, whilst the waitress made small talk with us.

When we were handed our refund, we pointed out that we had also paid a tip on both transactions (and not a small one) and that they hadn’t refunded that. The manager told us point-blank there was nothing she could do. At no point did she apologise, or offer us any other kind of compensation for the original error, for us having to come back to get our refund, for the wait, or for us not getting our tip back. We were obviously an inconvenience to her day, and she clearly just wanted the issue dealt with and gone. I was FUMING.

I have since complained to Craft and Cleaver and they have confirmed our service should have been refunded and offered to refund it or give us some credit towards drinks on a future visit. We declined both. Needless to say this was a sour experience, and we won’t be returning. They also said they had taken steps to properly train their staff on refunds going forward which is a step in the right direction.

Incidentally, completely unprovoked, a friend told me about her bad experience there for her birthday dinner. Wrong orders cooked, inconsistent portion sizes, too little food for the cost, and plastic found in the food with no apology and no compensation.

It’s such a shame, that something that could have been so good ended up being pretty darn bad.

Food Challenge Recipe 26: Easy Baked Churros

And just like that, we’re over half way through the challenge! I must say, so far, I’ve not had a huge amount of trouble finding a new recipe each week. I think because foods are seasonal (obviously) and I’m picking things that I know I’d love to eat, it’s made this an enjoyable challenge!

This week we picked another theme park food. It will probably be our last since I can’t think of any more that we love and we haven’t tried yet! We decided to make Churros – but bake them in the oven!

I’m not a fan of fried foods and the idea of deep-frying anything at home gives me hot sweats, so I found a decent looking recipe on Pinterest and away we went.

You start off with a preheated oven 160c (fan) and a couple of lined baking sheets.

Then you add 1/2 cup of unsalted butter (I used Vitalite), 1/2 tsp salt, 2 tbsp granulated sugar and 1 cup of water to a medium saucepan.

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You pop this on the hob on a medium heat until the butter has melted and the water has started to boil.

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Then you add 1 cup of white flour all in one go, still on the heat, and beat it fast to make a dough. Once the dough has formed you keep beating for another 30 seconds, so the flour all cooks out.

You then remove this from the heat and add 3 large eggs, one at a time. You have to work fast mixing each egg into the dough, to ensure the eggs don’t scramble!

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It was at this stage I realised I was making choux pastry. Yes, I know I’m slow on the uptake, but I didn’t realise that was what churros were made of!

I then added 1 tsp of vanilla extract and mixed this through, then added the mixture to a piping bag with the largest star tip I owned. Which wasn’t big enough so I had to pipe two strips on top of each other for each churro but it worked!

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I began piping and left 1 inch between each churro. Then I piped on top again with what was left. I had way too much mixture for two trays but I made it work!

These then went into the oven for 22 minutes.

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You know they’re done when they’re golden and crispy. I left these on the cooling rack to completely cool.

Then I melted 1 tbsp of Vitalite in a pan. I added 1/4 cup granulated sugar and 1/2 tsp of ground cinnamon to a ziplock and shook the mixture together. Then, in batches of two, I brushed the churros with the melted butter and popped them into the bag, shook them around and made sure they were all coated with sugar.

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The result was this lovely looking pile of goodies!

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The verdict:

The churros were baked so were a lot lighter than the fried equivalent I’m used to. They were light and airy in the middle, and I kept thinking they needed something inside them like cream or chocolate.

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They were very Eclair like, which makes sense since it’s the same pastry, however they had a very eggy flavour to them which I didn’t expect.

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On trying them straight away they were lovely. I packed some in a tin to take to a friend’s house and they were eaten again about 2 hours later. By this point they’d lost their crispness and were starting to go a little soggy, which was a shame. They were still all eaten though!

I think these were a nice little treat. They take a little effort, and would need to be eaten right away. They would be lovely dipped in caramel or chocolate sauce, and were a nice light equivalent to the fried version.

I give this recipe 7.5/10