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There is always something happening in supermarkets -
new products, product demonstrations, shelves reorganised
so you can't find anything. Not always interesting, quite
often boring and sometimes a chore but just occasionally something
catches your eye, something is interesting . . .
Schwartz Recipe Inspirations Kits
a new Schwartz product on the supermarket shelves this month.
I assume it has only just been launched as it was not particularly
prominent in my local supermarket, in fact it was in a position
where most people would walk past without noticing.
The new product is called Recipe Inspirations Kit and currently
there are four different ones in the range. It is on a promotional
special offer at the moment and is half price which is 99p.
This would mean that its true price is £1.98 which I
think would be rather expensive when you see the quantity
of herbs and spices in a pack.
packaging is really what you are paying for and it certainly
catches the eye. You can see from the product image that there
are six small blister packs containing the various herbs or
spices. On the back of the packaging you will find the particular
recipe this collection of herbs and spices has been put together
to make. It is intended that you can cut out recipe in order
to make a recipe card collection which would suggest that
Schwartz intend to broaden the range of recipes available.
Whether there will be further recipes remains to be seen
as it will obviously depend on how successful the initial
launch of the product is.
There are four recipes available at launch and they are Tray-Baked
Piri Piri Chicken, Creamy Pan-Fried Pork with Apple and Sage,
Beef and Beer Stew with Herb Dumplings and Rosemary Roasted
Chicken & Potatoes. I did not think these were particularly
inspiring dishes to create, especially when it is a new product.
However that is just my personal opinion. I am sure there
are plenty of people who would enjoy these dishes.
I have not had time to try making one of them as yet, and
I am not sure they inspire me enough to want to do so. But
then again perhaps they are not targeted at those of us who
already cook and experiment but those who are afraid to try
cooking something a little different.
If any of the dishes are something you enjoy then give it
a go and see how it turns out. If successful you will not
have to buy another one of these packs, just keep the recipe
card and buy the larger bottles of herbs and spices. In the
long run that would be a lot more cost-effective, with the
added bonus that you can adjust the quantities to suit your
own personal tastes.
The video below demonstrates the making of the Tray-Baked
Piri Piri Chicken. Have a look and see what you think and
if any of you try it before I do why not let me know what
Editorial note: This site is not paid to
promote any of the products or places featured in this newsletter.
TO MAKE RECIPES . . . CUTTING
someone says they have an easy to cook recipe the reaction
is almost invariably that it must be boring. This simple trout
recipe from Natoora
goes to show that good food can be simple to prepare.
WITH ARTICHOKE PURÉE
For the purée:
500g Jerusalem artichokes
75ml double cream
juice of 1 small lemon
salt and pepper
For the fish:
extra virgin olive oil
4 trout fillets
How to make:
the purée, peel and chop the artichokes then place in
a saucepan, cover with water and bring to the boil.
to simmer for around 8 - 10 minutes until tender.
drain and puree them with the cream and lemon juice using
until smooth, then transfer to a saucepan with the butter,
some salt and pepper.
warm until ready to serve.
the fish, heat the oil in a non-stick pan.
well and when the oil is nicely hot, add to the pan, skin
for 4 minutes until golden brown and so that the fish
is nearly cooked.
the fillets over and add the butter.
for a further 1 - 2 minutes until cooked through.
spoon the puree onto each plate, place the fish on top
and serve with salad or seasonal vegetables.
Italians have long been making quick and easy soups. With
the fresh ingredients and short cooking times these are not
only very nutritious but also possess a wonderful freshness
This recipe uses courgettes (unseasonable but still available)
but it works equally well with marrow or cucumber. You can
apply the same preparation and cooking method as below to
many other variations . . . you might just need to cook the
soup a little longer for root vegetables like carrots or blanch
and refresh leaf vegetables like spinach first.
500 gm courgettes
50 ml olive oil
25 gm flour
1 1/2 ltr chicken or vegetable stock
1 tbs basil - fresh and finely chopped
1 tbs mint - fresh and finely chopped
75 ml cream
the courgettes, top and tail if required and cut into
in a food processor and pulse until finely chopped (complete
in two or three lots depending on the size of the processor).
heat the oil in a saucepan, add the courgette and gently
cook until lightly softened but not browned and oil has
been absorbed (approximately 2 - 3 minutes).
in the flour and stir through. This small amount of flour
is to allow the oil to be absorbed more and lightly thicken
the soup, it may be omitted if you wish.
the stock, bring to the boil and simmer for 5 - 10 minutes.
in the basil and mint.
through the cream and allow to boil once more.
into bowls and serve with grated / shaved cheese on top
such as cheddar, parmesan, pecorino, etc.
6 to 8
SCHOOLS TAUGHT DOMESTIC SCIENCE
oz self-raising flour
1/2 tsp salt
1 1/2 oz margarine
1 oz sugar
2 tsp currants or sultanas
1 egg and milk to make 1/4 pt liquid
the oven to 220°C / Gas mark 7.
flour and salt.
in sugar and fruit and add enough liquid to make a soft
onto a floured surface and roll out to 1/2 inch thickness.
on a greased baking tray and brush the tops with any remaining
in the preheated oven fro approximately 10 minutes (ovens
MIXING BOWL . . . RANDOM BITS AND PIECES
beans, baked beans, they're the beans for me!
A few years ago two chefs, that worked for Heinz, reckoned
there is an exact science in order to enjoy baked beans
on toast at their best. According to them to get the perfect
dish you need to follow this method:
only white bread, cut to a thickness of 1.56cm (just over
half an inch).
it in an oven grill and never in a toaster.
butter the toast - never use margarine.
butter must be unsalted butter and chilled to exactly
beans themselves should be cooked at 63.5ºC.
over the toast and not poured over.
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