Sunday 29 November 2015

Review: Pimp My Rice by Nisha Katona

Pimp My Rice by Nisha Katona
So my tame little domestic goddess has been at it again. Lee's been putting Nisha Katona's new book Pimp My Rice through its paces. Here's her review with some lovely pictures of what she made.

Having visited Mowgli's new site in the Manchester Corn Exchange, I was already a big fan of Nisha Katona, and so jumped at the opportunity to give her recipe book 'Pimp my Rice' a try.
Pimp My Rice by Nisha KatonaMy favourite part of this book is the first few pages where she gives general advice on cooking and preparation methods. I have great form for undercooking or burning rice so this is a huge help.

The book is then helpfully broken down into five food types; breakfasts, lunch and snacks, mains, sides and puddings. There is an excellent selection of dishes in each section, and after much deliberation I chose to start with a recipe that combines two of my favourite things...gin and fish! 

That's right, Gin and Tonic Coriander Salmon. The recipe was clear and easy to follow, with delicious results. It's also worth noting that the rice cooking method in this recipe is the best ever and I have used it for all rice based dishes I have made since then. 
Pimp My Rice by Nisha Katona
This recipe book is great fun, and I can't wait to try more from it. This weekend is going to be dedicated to the pudding section, bring on the spiced rice pudding!


Disclaimer: We were sent a copy of this book to review. This was actually before our trips to Mowgli, which just sharpened our collective appetites further.

KitKat Bundt Cake

KitKat Bundt Cake
I'm a total KitKat Chunky junkie. I'm a bit like that. I've mentioned 'that issue' I had with Milkybars before. When I was at uni it was Curly Wurlys. I have no self control when it comes to the chunky ones, and yes, I do nibble the chocolate off them like some kind of giant hamster. Bad form.

Anyway, this one was a special request for my husband's last day at work. I love using my Nordic Ware Bavaria tin when I'm covering the cake a chocolate, because it picks up those lovely ridges. I wasn't sure how this one would pan out, but it was hailed as the best one I'd sent him to work with - I'll take that! Perfect with a brew in lieu of an actual KitKat, or alongside it; I'm in no position to judge...

 Ingredients:
  • 225g butter
  • 450g golden caster sugar
  • 4 medium eggs
  • 350g plain flour
  • 100g dark chocolate, melted
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 200ml plain yoghurt
  • 50ml chocolate milk
  • 1 crushed KitKat Chunky - I pop mine in a food processor
  • 1 jar of chocolate spread (not the hazelnut type)
  • 1 KitKat to decorate

Method:
  1. Preheat the oven to gas 3/160 c
  2. Prepare a regular sized bundt tin - 2.4l, 10 cup, 10 inch with Cake Release spray/melted butter and dust with flour with a little cocoa mixed in.
  3. Cream the butter and sugar until pale and fluffy.
  4. Add the eggs one at a time, beating well after each addition. 
  5. In a separate bowl, measure out the flour, bicarbonate of soda and salt.
  6. Pour the yoghurt and chocolate milk into a jug.
  7. Sift in a third of the flour mix followed by half the yoghurt mix. Repeat this until everything is combined.
  8. Stir in the crushed KitKat and melted chocolate.
  9. Give everything a quick mix on a low speed for about 10 seconds.
  10. Pour the mix into your prepared tin. 
  11. Bake in the centre of the oven for about 1 hour 15 minutes or until a skewer comes out clean. 
  12. Leave the cake to cool for ten minutes before removing from the tin.
  13. When the cake is fully cool, pop the chocolate spread into a jug and heat in the microwave to loosen it. Tip over your cake and decorate with bits of KitKat!
Where to buy this stuff:
Cake Release

Nordic Ware Bavaria Bundt


Bloggers: Please respect the fact I am sharing my own ideas and basic recipe. Blood, sweat and many tears have gone into getting this right, so you may enjoy a perfect bundt. If you wish to re-blog a recipe from these variations, please credit my blog and link to this original post rather than pasting the recipe on your own page.

Friday 20 November 2015

Millionaire's Shortbread Bundt Cake

Millionaire's Shortbread Bundt Cake
I've been threatening this one for a bit. How do you fancy this? Ultra moist chocolate cake, flavoured with actual shortbread, and doused in caramel. I don't even like chocolate cake that much, but this one is pretty good. 

I made this on National Bundt Day for my dad's birthday. I think it's safe to say that it was a resounding success amongst our lot. I used crushed shortbread 'powder' in the cake to give it a really authentic biscuity taste, and added a good dollop of chocolate spread swirled with caramel into the mix. I've been under pressure to write this one up, as my Twitter pal Claire has already bought her shortbread in anticipation! Dedication right there... 

 Ingredients:
    Millionaire's Shortbread Bundt Cake
  • 225g butter
  • 350g golden caster sugar
  • 100g soft brown sugar
  • 4 medium eggs
  • 310g plain flour
  • 40g cocoa powder
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 200ml vanilla yoghurt
  • 50ml chocolate milk
  • 1 heaped tbsp chocolate caramel spread
  • 50g crushed shortbread - I pop mine in a food processor
  • 1 tin Carnation Caramel
  • Shortbread to decorate

Method:
  1. Preheat the oven to gas 3/160 c
  2. Prepare a regular sized bundt tin - 2.4l, 10 cup, 10 inch with Cake Release spray/melted butter and dust with flour.
  3. Cream the butter and sugars until pale and fluffy.
  4. Add the eggs one at a time, beating well after each addition. 
  5. In a separate bowl, measure out the flour, cocoa, bicarbonate of soda and salt.
  6. Pour the yoghurt, chocolate milk and chocolate caramel spread into a jug.
  7. Sift in a third of the flour mix followed by half the yoghurt mix. Repeat this until everything is combined.
  8. Stir in the crushed shortbread.
  9. Give everything a quick mix on a low speed for about 10 seconds.
  10. Pour the mix into your prepared tin. 
  11. Bake in the centre of the oven for about 1 hour 15 minutes or until a skewer comes out clean. 
  12. Leave the cake to cool for ten minutes before removing from the tin.
  13. When the cake is fully cool, pop the Carnation Caramel into a jug and heat in the microwave to loosen it. Tip over your cake and decorate with more shortbread!
Bloggers: Please respect the fact I am sharing my own ideas and basic recipe. Blood, sweat and many tears have gone into getting this right, so you may enjoy a perfect bundt. If you wish to re-blog a recipe from these variations, please credit my blog and link to this original post rather than pasting the recipe on your own page.


Wednesday 11 November 2015

Spiced Apple and Quince Bundt Cake

Spiced Apple and Quince Bundt Cake
Any regular reader will know that I collect Nordic Ware. It's a bit out of hand, and I genuinely have no idea how many tins I actually have, but lets say I stopped counting. I adore them, and the beautiful cakes they produce. There are still loads on my wishlist, I just need to find somewhere to put them!

This tin is one of my vintage tins, which I'm very lucky to have. I got this 'Fiesta Party' tin from the US a couple of years ago, and believe it or not, haven't used it until now. When I went to New York, this shaped cake was sold in Wholefoods as a 'Festival Cake'. I fell in love with the tin, and had to hunt one down.

This spicy cake got rave reviews from the tame guinea pigs at work. In fact, it was stolen this morning, only to be found lurking in the Business System Team area - cards, marked. The jam glaze gives a beautiful shine, and is perfect for picking up details on your tin, whichever shape you've decided to use.

Ingredients:
    Spiced Apple and Quince Bundt Cake
  • 225g butter
  • 350g golden caster sugar
  • 100g soft brown sugar
  • 4 medium eggs
  • 1/2 tsp lemon extract
  • 350g plain flour
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 2 tsp ginger
  • 2 tsp cinnamon
  • 1 tsp mixed spice
  • 250ml apple and quince yoghurt (I used Yeo Valley)
  • Jar of quince jam
  • Demerara sugar to sprinkle

Method:
  1. Preheat the oven to gas 3/160 c
  2. Prepare a regular sized bundt tin - 2.4l, 10 cup, 10 inch with melted butter and dust with flour.
  3. Cream the butter and sugars until pale and fluffy.
  4. Add the eggs one at a time, beating well after each addition. 
  5. Add the extract.
  6. In a separate bowl, measure out the flour, bicarbonate of soda, salt and spices.
  7. Pour the yoghurt into a jug.
  8. Sift in a third of the flour mix followed by half the yoghurt. Repeat this until everything is combined. 
  9. Give everything a quick mix on a low speed for about 10 seconds.
  10. Pour half the mix into your prepared tin. 
  11. Spread 4 tbsp of the quince jam over the mix, avoiding the sides.
  12. Cover with the rest of the mix.
  13. Bake in the centre of the oven for about 1 hour 15 minutes or until a skewer comes out clean. 
  14. Leave the cake to cool for ten minutes before removing from the tin.
  15. When completely cool, melt about 3 tbsp of the quince jam in the microwave, until runny.
  16. Brush over your cake and sprinkle with demerara sugar.
Where to buy this stuff:
Cake Release
Quince Jam

Bloggers: Please respect the fact I am sharing my own ideas and basic recipe. Blood, sweat and many tears have gone into getting this right, so you may enjoy a perfect bundt. If you wish to re-blog a recipe from these variations, please credit my blog and link to this original post rather than pasting the recipe on your own page.

Review: Tefal OptiGrill

Review: Tefal OptiGrill
So my little kitchen fairy Lee has been up to her shenanigans again. A few weeks ago, I was sent a Tefal OptiGrill to review. It was coveted by my tame domestic goddess... So off she trot with a bag full of steak and bangers, and put the grill through its paces.

Here's what she thought.
Review: Tefal OptiGrill

So the Tefal OptiGrill, first things first (and I'm only saying what you're all thinking) it looks like it could be used to cook dinner for the Stormtroopers! It's super modern looking, with an exciting and easy to use control panel. 

It's has dedicated programmes for burgers, poultry, bacon, sausages, red meat and fish. These options are also suitable for cooking other things, including pork, lamb, frozen chicken nuggets, chicken breast and vegetables. There is also a manual option for panini and toastie making.
Review: Tefal OptiGrill
I was very excited to try this as I have never been able to cook a decent steak without supervision, and so off I went in my attempt to cook my boyfriend a nice steak for the first time ever! Once you have chosen the programme there is a period of pre-heating and then the grill beeps to let you know it's ready. When you close the lid after placing the meat on the plate the grill measures the thickness and cooks it accordingly, the light panel indicating when the meat is rare/medium rare etc. 

We have made steak twice on this now and I would say although it's a great indication of where the cooking is up to you still need to check it as first time the steak was slightly over what I wanted (but still very good). I have also cooked sausages on it which were perfect.
Review: Tefal OptiGrill
Overall the OptiGrill is easy to use and attractive. It is quite a big piece of equipment though so required a little worktop rearranging. The plates and drip tray come away easily and clean up a treat. I am excited about trying more foods on it!

The RRP for the Tefal OptiGrill is £149.99.

Monday 2 November 2015

Mowgli, Manchester

Mowgli, Manchester
Two posts, back to back, both Mowgli. The only difference was the city. Last Saturday my husband and I went to Mowgli in Liverpool. I loved it so much, I was texting my friend pictures of the food and suggesting that we go the following Friday. I was hooked.

Manchester's Corn Exchange has had a major refit recently. It's gone from being a drab collection of shops that no-one knew about, to a bright, open space to go and enjoy lots of wonderful food and drink. I've already been to Wahaca, and The Cosy Club and Banyan for drinks, and also have my eyes on Pho and Cabana in the next few weeks. There's even another Byron popped up in there. It's all very exciting indeed.

Mowgli's Manchester site is very different to that on quaint little Bold Street in Liverpool. They've maintained the cute interior, but outside is treated to that wonderful light that splashes through the glass ceiling of the Corn Exchange.
Mowgli, Manchester
Friday was my friend Clare's birthday. She's a veggie so if I'm picking where we go, I like to make sure it's somewhere where she has more than vegetable moussaka or baked fungus to choose from. Mowgli seemed the perfect answer, as much of authentic Indian cuisine is vegetable based anyway, without compromising on flavour.

Once again, we were greeted by some lovely front of house staff, who made a point of putting us in a 'nice booth'. The menu was explained, and drinks arrived soon after. You'll notice I didn't take as many pictures this time. There were two reasons for this; firstly we had a lot of the dishes I had covered in my Liverpool review, and secondly it was very dark in there!

Cocktails
Sweet Delhi Diazepam - Gin, raspberries, green chartreuse, fresh ginger, lemon, passion fruit & apple juice: Not pictured, but covered in my last post. My friend Clare likes a sweet, fruity cocktail, so I recommended this. Bursting full of fresh raspberries, it does exactly what you'd imagine from the name; chills you right out.
Lychee Rose Martini - Vodka, fresh lychee and lemon juice, infused and shaken with rose petals: This one was a recommendation from our lovely waitress. I may have declared it the best cocktail I've ever had. My friend Lee pointed out that I have said this many times, but upon trying it, understood.
Smoked Cardamom Old Fashioned - Monkey shoulder whisky, apricot liqueur, smoke of freshly fired black cardamom, fresh curry leaves finished with an orange twist: Usually an Old Fashioned is a little on the boozy side for me, but the cardamom gave this a beautiful warmth which mellowed the whisky a little.
Mowgli, Manchester
Now to try and remember everything we ate! Don't judge us... there were four of us and we were hungry like the wolf...


Food
Tamarind Chat Bombs - Tangy tamarind mint water bombs: So weird... yet so good! They are literally like spicy water-bombs. Put it in your mouth in one go and pop it! You can keep your molecular gastronomy 'spherification' - I prefer this!
The Bombay Chip Butty - Roti wrap, fenugreek kissed turmeric fries, chilli pickle, red onion, coriander, green chilli and Mowgli tomato relish: This was on my radar in Liverpool. I urge you to try this! Crisp, spicy chunks of potato mixed with a load of goodies in a wrap. Show me the carbs.
Himalayan Cheese Toast - Coriander, red onion and green chilli dressing, sharp cheddar and served with Indian pickle: Just as heavenly as last time. A thick wedge of bread with a thick topping of cheese and chilli.
Calcutta Kati Wrap - Fragrant masala frittata with coriander herbed cheese in a soft wholemeal roti wrap: We all loved this. That soft cheese was surprisingly sweet, but worked perfectly. This is the kind of thing I'd happy nibble on whilst watching telly in the evening. Perfect snacking item.
Rooti - Grilled wholemeal flat breads: Soft and lovely, and perfect for scooping the other goodies.
Mowgli Basmati Rice - Steamed with black cardamom and cumin: Nothing terribly exciting, but cooked wonderfully and fragranced with spice.
Mowgli Paneer - Tender cubes of soft paneer cheese simmered with velvet, sweet, spiced tomatoes, garden peas and fresh spinach: We may have ordered two of these, because I'd raved about it so much! It didn't disappoint second time round. Still just as heavenly.
Tea Steeped Chickpeas - Chickpeas simmered in a rich Darjeeling and spiced tomato and spinach sauce: Perfect when piled on a rooti with some keema. Top tip for you there...
Picnic Potato Curry - Tossed in fenugreek, tomato and the haunting Bengali Five Spice: Simple again, yet did the job. The perfect partner to something like the butter chicken.
Mowgli House Keema - Succulent ground lamb, roasted cumin, cloves, cinnamon, nutmeg, tomatoes and pulses: One of my faves. My carnivorous pals had to agree, and one isn't a massive meat eater.
Mother Butter Chicken - Tandoori chicken pieces simmered in a rich, sweet, spiced tomato and yoghurt sauce finished with a gloss of butter: I'm so glad we tried this. Forget everything you know of butter chicken. This, picnic potato and a bit of paneer in a rooti... you heard.
Aunty Geeta’s Prawn Curry - Tanged with nigella seed, green chilli, tomato, garden peas and mustard: I didn't try this one as I'm not a prawn lover (despite my recent brush with them at Ning). However, Carlton managed to polish the lot, so I'm presuming it was a winner.
Mowgli, Manchester
I feel that at some point I must meet owner Nisha, and kiss her face. Maybe I'll settle for a nice chat, but either way, I feel compelled to tell her how happy her food makes me. My blogging partner in crime Lee is also going to be doing a review of her book, Pimp My Rice in the next couple of weeks so keep your eyes peeled.

Go to either of the Mowgli restaurants if you enjoy 'bits' or grazing like I do. It's a lovely way to try lots of new things, without dicing with gout or actual death. I may have been twice in a week, but I'm already trying to think of an excuse to go again.

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