Degustabox January Box: Breakfast & Brunch

January is a month of new beginnings, resolutions and renewal, even if it's often considered to be the most miserable month after the excesses of December festivities. Ultimately it depends on your own outlook and perceptions. It can be a bit of both. To help you eat healthier (if indeed that one is one of your new year's resolutions), here is a January Breakfast & Brunch Degustabox.

Degustabox is a monthly food and drink subscription box. It's an excellent way of discovering new products which have only just appeared in the shops, or those which have been around for a while, but you haven't had a chance to try them yet.

Thanks to Degustabox, I have found new favourites to add to our shopping list, including some products which I otherwise wouldn't have tried.

Each time a monthly box arrives, its contents are a total surprise. You get a good selection of foods and drinks.

If you haven't tried Degustabox subscription box yet, and would like to have a go, I have a £3off discount from your first box (and you can unsubscribe any time), just use code DKRLN when placing an order. 

What did we get in January Box Degustabox?

Let's start with the Product of the Month - Bisto Creamy Cheese Sauce (£2.25), a new product from the well-known range. 

Like many British families, we buy Bisto gravy granules for a quick and easy gravy. We were quite curious to try this new product.

Simply add 4 level tbsp of Bisto cheese sauce to 250ml boiling water and give it a quick stir until the sauce thickens.

Lovely with homemade pasta bakes, lasagne and cauliflower cheese.

Each tub contains 19 individual servings. 

Typical values: 41kcal and 0.56g of salt per 50ml portion as prepared; no artificial colours or preservatives.

Available in the major supermarket chains.

Clearspring Organic Silken Tofu - Single Serve (£1.89) is made in Japan, using fresh water and real Nigari.

I have bought Clearspring silken tofu before, it is very delicate, and easily broken. For our favourite Teriyaki tofu dish I prefer a more robust tofu that would hold its shape after being cubed and fried. 

Silken tofu is great for recipes where it can be added and scrambled, or used in a tofu cheesecake recipe, where its delicate texture would be appreciated.

Typical values: 67kcal and 0g salt per 100g; gluten free, high protein, plant-based, vegan, non-GM.

Available on www.clearspring.co.uk, www.hollandandbarrett.com and in Planet Organic and independent health shops.

Sharwoods Chef's Special Tikka Masala Curry Kit (£2.80) is a curry kit with garlic & ginger paste and a creamy tomato Tikka sauce, crafted in India, using quality ingredients to create an authentic flavour.

The kit contains two pouches. Super convenient and very tasty too.

Just add diced chicken and serve with rice, naans and mango chutney. For a vegetarian version, use roast cauliflower or roast squash.

Typical values: 153kcal and 1.53g of salt per 1/2 pouch (this pouch contains appr. 2 portions); suitable for vegetarians; no artificial flavours, colours or preservatives.

Available in Sainsbury's, Morrisons, ASDA.

Cirio Passata Rustica (£1.50) is crafted from 100% Italian tomatoes, grown by dedicated farmers.

Always happy to have a Cirio product. Cirio is well-known for its delicious tomato-based products and brings a true Italian authentic flavour to your kitchen.

Cirio Passata Rustica consists of crushed tomatoes, perfect for a variety of homemade meals, from hearty pasta to pizza toppings. It has a chunky texture and a rich tomatoey flavour.

Nutritional information: 32kcal and 4.2g of sugar per 100g.

Available in Ocado, Sainsbury's and Waitrose.

Linwoods Overnight Oats 400g (£4 each) is part of the healthy breakfast range (a blend of oats, chia and plant protein). Protein & Energy overnight oats come in 4 flavours.

You should receive 1 variety in your box. We got Chocolate flavour protein overnight oats.

Just add milk & chill. 

Nutritional information: 195kcal and 0.2g of salt per 50g; gluten free; with fibre, Omega 3 and minerals.

If like me you're not a fan of chia or overnight oats, may I suggest using the blend as one of the ingredients for bakes (add a couple of tablespoons to the oat cookie dough for a healthier cookie).

Available in the major supermarket chains, health store chains and at www.linwoodshealthfoods.com.

nakd. fruit & nut bar Blueberry Muffin/ or Cocoa Orange (£1.50 each) is a raw fruit and nut bar, made with 100% natural ingredients and no added sugar. Their motto is "No ultra processing, no added sugar & no labels that sound like science kits". Amen to that.

You should receive 1 item of 2. We got the Blueberry Muffin flavour, which is made with dates, raisins, cashews, almonds, freeze-dried blueberries and natural flavouring. So flavourful.

Nutritional values: 166kcal and 22g sugar (naturally occurring) per bar.

All nakd. bars are gluten free and vegan.

Available in the major supermarket chains.

UP&GO Protein Chocolate/ or Vanilla (£2.50 each) is a convenient, high protein breakfast drink, designed to fuel your busy mornings.

Packed with 35g or protein, essential vitamins and minerals, it delivers sustained energy and nutrition in a smooth shake. 

You will receive one flavour of two. We got Chocolate breakfast drink.

Nutritional information: 397kcal and 33.5g of sugar per 500ml; high in protein, high in calcium, 11 essential vitamins and minerals, no artificial  colours.

Available in Tesco and Co-Op.

Mission Carb Balance Original Wraps (£1.80) are a healthier choice for any mealtime.

With only 9g of carbs per wrap (66% less than Mission Original Wraps), they balance high fibre with lower carbs.

There are four wraps in a pack. Enjoy them for breakfast or lunch or any mealtime, as burritos, tacos, fajitas or dessert (with chocolate spread and chopped bananas).

Nutritional values: 125kcal and 0.55g of salt per  wrap; high fibre, suitable for vegans.

Available in the major supermarket chains.

Pip Organic Pineapple & Mango Smoothie (£1.50) is a delightful organic fruit smoothie.

Each smoothie provides 1 of your 5 a day. Each carton contains 1.5 apples, 1/4 of a banana, 1/4 of a pineapple, a chunk of mango and a dash of squeezed orange.

Typical values: 53kcal and 11.9g of sugar (naturally occurring) per 100ml; no added sugar, no nasty additives, no added sweeteners, non-GM.

Available in Ocado, Abel & Cole and Pip Organic website.

You should receive 2 items in your box.

If you subscribe to a Degusta Plus Box, you will receive an extra treat.

What is your favourite product in the latest Degustabox?

Degustabox May Box

 Degustabox is a monthly food and drink subscription box. It's an excellent way of discovering new products which have only just appeared in the shops, or those which have been around for a while, but you haven't had a chance to try them yet.

Thanks to Degustabox, I have found new favourites to add to our shopping list, including some products which I otherwise wouldn't have tried.

Each time a monthly box arrives, its contents are a total surprise. You get a good selection of foods and drinks.

If you haven't tried Degustabox subscription box yet, and would like to have a go, I have a £3off discount from your first box (and you can unsubscribe any time), just use code DKRLN when placing an order. 

What did we get in May Box Degustabox?

Cirio Polpa Finissima (£1.50) is the Product of the Month. This is the latest addition to the impressive Cirio range of tomato-based products. 

Cirio Polpa is an extra finely cut tomato pulp, which retains all the natural flavour of 100% Italian freshly picked tomatoes. Carefully prepared with selected tomatoes that are finely chopped and enrobed in thick rich sauce.

You can always trust Cirio to give an authentic taste of Italian cuisine in your own kitchen.

What mouthwatering meal will you cook? Pizza, pasta, oven-baked dishes?

Available in Ocado and Morrisons since 12 May.

Batchelors Super Noodles Air (£1.45) are new noodles from Batchelors, that are air dried and not fried.

High in fibre, low fat and a source of protein, these noodles are ready in just five minutes. You should receive two items - Super Noodles Chicken Flavour and Super Noodles BBQ Beef Flavour.

Nutritional values: 138kcal and 0.73g of salt (chicken) and 139kcal and 0.64g of salt (BBQ) per 1/2 pack. 

Available in the major supermarket chains.

Each pack is supposed to contain 2 portions, which we've never realised.

My younger son is a Noodles King, and was happy to eat the whole lot. As you can see, it's not exactly a ginormous portion. He also likes to add an egg and some spring onions to his meal.

Lorenz Crunchips X-cut Paprika 75g (£1.75) are paprika-flavoured crinkle cut potato crisps. 

These crunchy crisps are full of flavour and are great on texture. Lovely with creamy dips, or on their own.

Nutritional information: 519kcal and 1.4g of salt per 100g; gluten free.

Widely available in world food sections, across independent and symbol group convenience stores.

Proper Mature Cheddar Propercorn (£1.90) is a new flavour of Propercorn, made with mature Cheddar cheese flavouring.

Mixed reviews in our family. I love popcorn, and I love cheese, but perhaps not together. Saying that, my guys rather enjoyed it. Have you tried this new flavour?

Nutritional values: 91kcal and 0.47g of salt per 20g (one pack is approximately 3 servings); high in fibre, gluten free, B corp, natural flavouring.

Available in Tesco, Sainsbury's, Morrisons, ASDA and Ocado.

The Hungry Boar Flamin' Piri Piri Sticklers (£1.50) are filled pork sticks, well seasoned, smoked and dried.

A good source of protein, these snacks deliver hits of heat and flavour.

Nutritional values: 451kcal and 4g of salt per 100g (one pack is 50g).

Available in Tesco and selected convenience stores.

Cape Herb & Spice Greek Style Lemon & Herb Rub (£3.75) is an exciting seasoning mix. 

This aromatic blend of iconic Greek Flavours is great with lamb, chicken and potatoes. If you're not keen on roasts, use this mix to flavour a salad dressing, or when cooking fresh fish. 

Blend a helping of the mix with olive oil and rub over your preferred cut of meat for marinading.

Ingredients include: sea salt, dried rosemary, roasted garlic, black peppercorns, dried oregano, dried lemon peel, dried spearmint, natural lemon flavouring etc.

Availble in Tesco, Sainsbury's and Morrisons.

Pelagonia Chargrilled Aubergine Slices (£3.20) is a versatile product for a variety of recipes, from pasta to salads, from meze sharing boards to antipasti. These wonderfully smoky slices of chargrilled aubergines are just perfect as a bruschetta topping.

Nutritional values: 112kcal and 1.34g of salt per 100g; gluten free.

Available at Ocado, Co-Op and Booths.

Mixologist's Garden Freeze-Dried Strawberry Slices (£2.50) are a fruity garnish for a cocktail or mocktail.

Ingredients: 100% strawberries. Enjoy with sparkling wine and ice.

Nutritional values: 310kcal and 61g of sugar per 100g (one pack is 10g).

Available in Tesco, Amazon, East of England Co-Op and on www.mixologistsgarden.com.

Nestle KitKat 4 Finger Hazelnut chocolate bar 41.5g (£0.85) - is a tasty bar of crispy wafer fingers covered with milk and dark chocolate with a hazelnut filling.

1 bar = 1 serving

Nutritional values: 209kcal and 20.5g of sugar per serving.

Made with Rainforest Alliance certified cocoa.

Available in the major supermarket chains.

We enjoy seeing new KitKats flavours and sizes, though we'd love to see the European KitKats to catch up with the Japanese immense variety of colours and flavours.

Creative Nature Apple & Cinnamon Oatie Snack Bar (£1.40, see above) is a wholesome snack which combines natural ingredients with a touch of warming spice. 

Free from the top 14 allergens (gluten, dairy, nuts, etc), this bar is also vegan, kosher, and contains no added sugar or artificial sugars.

Nutritional information: 85kcal and 12g of sugar per 30g bar.

It's a lovely healthy snack that everyone can enjoy, at home or outdoors, on the go.

Available on the Creative Nature website - https://creativenaturesuperfoods.co.uk/product/apple-cinnamon-box/

SqueezeIt Blue Rasberry/Bubblegum (£0.69) are still juice drinks with spring water.

Coming in bright coloured soft squeezy bottles, these fun drinks are refreshing and vibrant.

Made with sweeteners (aspartame and saccharin). Too sweet for my personal taste, but my sons enjoyed the drinks.

Available in ASDA, B&M, Home Bargains, Iceland and many more.

You should receive 2 items in your box.

And that's it for May. What a fun box!

Three-bean chilli

Have you noticed that the leaves are beginning to turn rusty colours? September is just round the corner. And we are so not ready to say Good bye to the summer. Our Cornish holiday seems already a distant memory, and we don't want to go back to school.
While this Bank holiday weekend we are sweltering in the heat, just a few days ago it was definitely an autumn weather, chilly and cool. Exactly the kind of weather when you reach for a bowl of hot soup or a comforting stew.

A while ago, on a whim, I bought a bag of Birds Eye Italian three-bean mix, and it's been taking space in the freezer ever since. Last week I finally decided to use it.
Having googled which vegetarian dishes with three-bean mix you can cook, most of the suggestions are for a chilli. So, chilli it is. It is a simplified version, without any of the intricate sides.
The first time I've tried a chilli, we lived in the States, and our lovely neighbours invited us over for dinner. They had a huge pot of chilli bubbling on the stove, cooked with minced meat. There were lots of toppings, dips, corn chips, salads of all kinds to go with it.

Three-bean chilli
Ingredients:
2 medium carrots, peeled and chopped finely
3tbsp olive oil
1 sweet pepper
1/2 to 1 chili, deseeded and chopped finely
1tbsp chopped spring onions
1 clove of garlic
a pinch of ground cinnamon
1/2tsp paprika
1/2 tsp celery seeds
1 tin of peeled plum tomatoes (e.g. Cirio)
1 pack of three-bean mix (Birds eye)
1tbsp ketchup
1tsbp Smokey BBQ ketchup (optional)

Birds Eye Italian 3 Bean Mix (450g) is a mix of borlotti beans, cannellini beans, green beans and diced potatoes. If you don't have it, just use tinned mixed beans, rinsed and drained.

Add the finely chopped carrots and sweet pepper to the oil in a frying pan, on medium hot, and fry for about 5 minutes stirring. Add the deseeded and finely chopped chili pepper and spring onions, garlic and spices, and cook for another couple of minutes before adding tinned tomatoes.
Bring to simmer, add the beans and ketchup, cover the pan and leave simmering on low for about 20 minutes, stirring the chilli from time to time.
If the tomato sauce becomes a bit dry, add some hot water.
Serve with rice (and Doritos if you like). You might also add some grated cheese - a vegetarian one if that's what you prefer, or a hard cheese like parmesan or Cheddar, if you are not a vegetarian.

Aubergine curry

I so admire people who plan their meals a week in advance, and know exactly what and when they would be cooking. I'm rather disorganised when it comes to dinners.
Often I have a vague idea of what I might be cooking, but it would depend on my mood and what I might find on offer. I suppose it doesn't help that I go grocery shopping every day.
I don't drive, and there is so much I can carry home, plus we do love freshly baked bread.
And I do often have a change of plans when I see something tempting.

The other day, while looking for some greens in Waitrose, I came across a big pile of aubergines at a reduced price (29p each) and grabbed three. One of them I used to make a pasta sauce.

Today I cooked an accidentally vegan dinner. I didn't plan for it to be vegan, but it just happened that way.
This recipe is a variation of an Indian recipe for aubergine curry (Baingan bharta).

Aubergine curry
Ingredients:
1 medium carrot
5tbsp+ olive oil
1 big red onion
1 chilli
2 cloves of garlic
1tbsp turmeric
1tsp Sri Lankan Masala
1tbsp ginger paste
2 aubergines, skinned and cubed
350ml tomato sauce (e.g. Cirio Cuor di Pelato)
a handful of raisins
170g coconut yogurt (e.g. The Coconut Collaborative coconut milk dessert)
flat leaf parsley

Peel and chop a carrot, and finely chop an onion. Heat 2tbsp oil in a big frying pan. Fry the onion and carrot for about 5-7 minutes, stirring frequently, then add the chopped and deseeded red chilli and garlic, as well as all spices.
Peel and cube the aubergines. Add them to the frying onion, carrot etc. Stir well, so that the aubergines are well coated. Add more oil, and a dash of water.
Pour in the tomato sauce.
I used a bottle of Cirio Cuor di Pelato tomato sauce with vegetables, which was one of the products in the latest Degustabox food box.
If you don't have this particular product, any good quality tomato sauce, or passata will work, or just tinned tomatoes.
Add a handful of raisins and cook simmering on low for about half an hour. For an extra creamy taste add a small pot of coconut yogurt.
You might need to add a little bit of water, if the sauce becomes too thick.

Serve hot with basmati rice. I added a tablespoon of dried barberries to rice.

Freekeh with aubergine and cashews

Since my husband announced he doesn't eat meat any longer, I started  searching for more varied vegetarian meals rather than the usual suspects like pasta, pizza or soups.
I have a huge library of cook books, yet I could never resist looking at newly published cook books.

New Classics by Marcus Wareing (Harper Collins) has a selection of attractive recipes, and I might buy it, once it appears in The Book people or Sainsbury's.

One of the recipes which has caught my eye was a Vegan aubergine, freekeh and cashew tagine (you can find the full recipe at Great British Chefs site).

I have adapted the recipe, skipping some ingredients, and adding the other. The overall dish is a tasty and flavourful vegetarian/vegan meal, so many thanks to Marcus for the inspiring recipe (please check out his full recipe and step by step, following the link above).

I have never cooked freekeh before, and didn't know what to expect, but taste-wise it is similar to the Italian grain farro.

Freekeh with aubergine and cashews (serves 4-5)
Ingredients:
100g cashew nuts
200g freekeh
a good glug of mild olive oil
1 big onion, finely chopped
2 cloves of garlic, finely chopped
1 big tomato, sliced (optional)
1tbsp ginger paste
2tbsp tomato paste
400ml of passata
1tbsp balsamic vinegar
250ml vegetable stock (made with 2tsp of vegetable bouillon powder)
a big handful of raisins, or sultanas
a handful of dried apricots, chopped (optional)
2 aubergines, skinned and cubed
1tbsp maple syrup (optional)
fresh mint leaves
sea salt
for the spice mix:
2tbsp ground cumin
1tbsp fennel seeds
1tsp coriander seeds
2tsp ground turmeric
1tsp ground cinnamon
1tsp smoked paprika
1/2tsp sea salt
2tbsp plain flour

First place the cashews in the oven preheated to 180C and bake for about 6 minutes until golden.
Remove from the oven, chop and set aside.
Cook the freekeh following the instructions on the box in 500ml water, for half of the stated time. I didn't drain it, as there was not much liquid left.
In a deep frying pan heat up 2tbsp of olive oil and add the chopped onion, saute for about 10 minutes, stirring frequently, then add the garlic and ginger paste and cook for another 3-4 minutes.
Add the tomato paste and passata (I used Cirio), a chopped tomato, vegetable stock, vinegar, chopped apricots and raisins.

The original recipe asks you to heat fry the spices and then crush them with a mortar and pestle. I used the spices without crushing them.
Mix together all the spices with salt and plain flour, and pour them over skinned and cubed aubergines, and mix well so that the aubergine is coated on all sides.

In a deep frying pan heat up the oil (a very generous glug, as aubergines soak up the oil, and not the suggested 2tbsp, that wouldn't be enough). Cook the aubergines, stirring frequently for about 10 minutes.

Pour the tomato and onion sauce over the aubergines and add the freekeh. Mix well, bring to boil, then lower the heat and cook on low for about an hour, stirring often, until the grain is soft.
Serve hot, with a few chopped cashews on top and a bit of chopped mint (coriander or flat leaf parsley).
While the freekeh was cooking, I tried the sauce and found it slightly on the sour side. I was debating in my mind whether to add a teaspoon of sugar or maple syrup, and opted for the maple syrup.

I have completely skipped saffron and black treacle from the recipe. Black treacle has such an overpowering taste, I don't think it would necessarily work in this recipe, though it would add a sweet note. And saffron would also quite disappear among the other strong spices.

Cashews could possibly be swapped for flaked almonds. If you cannot find freekeh, use quinoa or farro.

In this recipe I used Greenwheat Freekeh from Artisan grains which I found in the local health shop.
It is lightly toasted, cracked grains of young wheat with a distinct nutty taste. It is a source of fibre and is high in protein. This re-discovered ancient grain is one of the latest food trends.

Have you tried freekeh? Which other recipes using this grain would you recommend?

Fennel and potatoes in tomato sauce

Having looked at beautiful savoury mini muffins with garlic scapes on Choclette's blog Tin and Thyme, I popped into the garden to see if I can find any scapes. Nope, just as I thought, they'd come later in summer, in mid-July. I still picked a few green garlic leaves for the fennel and potato dish.
I planted garlic a few years ago on the strawberry patch as a preventive measure against slugs, and now find it growing in the most bizarre places in the garden. The slugs were undeterred, but the garlic stayed.

I had in mind cooking patatas bravas for dinner tonight, but there was lovely fennel at a reduced price in Waitrose, and I got a couple of bulbs. So, it's not exactly patatas bravas, but this dish is inspired by the classic Spanish recipe.

400g new potatoes, skins on
3tbsp olive oil
2 medium fennel bulbs
smoked sea salt
1tbsp smoked paprika
1tsp finely chopped parsley
1tbsp butter
1 tin of tomato fillets in tomato juice (Cirio Filetti)
2tbsp chopped garlic greens

Cut new potatoes into chunks and parboil them in salted boiling water for 5 minutes. Drain the water. Slice fennel bulbs and place them into a big roast tin or ceramic dish. Scatter the potatoes on top. Add the olive oil, season with smoked sea salt and paprika and mix well.
Add a little bit of butter. Chop the garlic greens (or swap for a garlic clove) and fresh parsley, and scatter over the veg. Pour the contents of tomato fillets in tomato juice over the vegetables as well as half a tin of water.
Place the dish in the oven preheated to 180C. Cook for 30+ minutes until the potatoes are soft.
If you like it hot, add more paprika or chilli flakes. 1tbsp of paprika gives it a flavour rather than heat. And smoked paprika has a beautiful flavour.

This dish could make a lovely vegetarian meal, serve it with a chunky bread.
It will also make a tasty side dish to go with meat or fish.

In this recipe I used Cirio Filetti, but any other tinned Cirio product would work well in this dish.

Aubergines in tomato sauce

Last time we had a BBQ on May Bank Holiday, it was raining, and we had our meal indoors. We enjoyed it a lot nevertheless and promised each other to have another BBQ on the next Bank Holiday.
As it typically happens, it was raining again. I wonder if there are Bank holidays in this country when it doesn't rain? I imagine there are, but the impression is that as soon as we plan a BBQ, it's ought to rain.
For me a good BBQ needs to come with a lot of vegetable side dishes. A simple potato salad with soured cream and chives or dill is one of my summer staples. It goes well with any meat or fish.
A slaw is another classic choice. Yesterday, our friends brought with them a big dish of homemade babaganoush and fennel slaw.
Jay, being Australian, is the king of BBQs. Alas, due to the incessant rain we had to change all our plans, so he prepared a roast pork at home.
To go with the sausages and roast pork, I decided to make a side dish of aubergines in tomato sauce. This is a recipe which my Mum used to make often in summer and early autumn. It is a Southern Russian recipe, unheard of many years ago in my home town in the North East, where my parents came to live as young specialists. My Mum still has her Southern accent, even after living for almost 50 years in the North. The locals have their own peculiar accent, which is known as "lazy jaw".
But I digress.
I also remember cooking this dish for my in-laws in Italy, and they said it is very similar to some Southern Italian dishes. Anyway, you can vary it, and use just fresh tomatoes and fresh, uncooked garlic (just don't go on a date afterwards, as your breath will be very garlicky). The authentic Russian recipe would be made with a sunflower oil rather than olive oil.

Aubergines in tomato sauce
Ingredients:
3 medium aubergines
80+ml olive oil (or vegetable oil)
4 medium sized tomatoes, skinned and chopped
2 cloves of garlic, finely chopped
1 bottle of passata (540g)
1 pack of chopped tomatoes with chilli (390g)
a glug of good quality balsamic vinegar

This aubergine dish can be used as an accompaniment to the meat, or eaten on its own. It's tasty on a chunk of crusty bread, cold from a jar in the fridge. But it's lovely piping hot as well.

My Mum usually slices the aubergines, and puts them in a big dish under the heavy lid for a couple of hours with a sprinkle of salt.
I use a different variety of aubergines, which don't have a bitter note to them, so I don't bother with the prep.
Cook them in batches in the deep frying pan with plenty of oil until brown and soft. Season with sea salt.
Skin the tomatoes by first plunging them in a pan of boiling hot water for a minute, then in the cold water. I don't always skin tomatoes, but some people are funny about eating tomato skins, and since we had guests coming over, I thought I'b better do it. Chop them finely and set aside.
Chop the garlic and give it a quick fry, add the passata and chopped tomatoes with chilli (from a pack). Bring the sauce to boil and cook simmering for a couple of minutes with a glug of balsamic vinegar.
Layer the aubergines in a deep dish, then a bit of chopped tomatoes, then add the tomato sauce, then aubergines and tomatoes and sauce again. If you have fresh parsley chop it and add on top.

That's how you start the first layer before the sauce is added

In this recipe I used two products from Cirio. They often send me a selection of their products for testing in recipes.
Cirio La Passata is an authentic Italian product, made with ripe tomatoes which were crushed and bottled to season all dishes. It is a versatile ingredient for many dishes, from different cuisines.

Cirio Polpa Fine Finely Chopped Tomatoes with chilli is made with chopped tomatoes, tomato paste, red peppers, garlic, salt, sugar, chilli. It has just the right amount of heat, a good chilli flavour without overpowering the tomatoes.

Aubergines in tomato sauce will keep well in a closed container in the fridge for a couple of days.
You could also stir them into any pasta dish.

Beef stew with sweet pepper and carrot #ReadCookEat

Reading Donna Leon's bestselling Commissario Brunetti's novels, you can't escape the culinary descriptions and references. Food plays an important part both in Brunetti's life and in the series. I have bookmarked many a tempting recipe mentioned in the novels, with beef stew being one of them.
It appears in "A sea of troubles"

"He finished his lasagne and looked across at Paola. "Is there any more? It's delicious", he added.
"What else is there, Mamma?" Chiara demanded, appetite overcoming Raffi's warning.
"Beef stew with peppers", Paola asked.
"The one with potatoes? Raffi asked, his voice rich with feigned enthusiasm.
"Yes", Paola said, getting to her feet and starting to stack the plates.
The lasagne, to Brunetti's disappointment, proved to be much like the Messiah: there was no second coming...
... as he ate, his attention drifted from the chunks of stewed beef to the cubes of carrot, the small slices of onion. When he paused, Brunetti looked across at Paola and asked, "Did you put Barbera in this?"
She nodded, and he smiled, pleased he'd got it right".

So, what do we have here: beef, carrots, onion and red wine.
The Brunettis clearly have very good appetities, if they can eat stew after lasagne.

I have checked a few books on Italian cuisine, trying to find a recipe for any special Venetian beef stew.
I also have a book "A Taste of Venice/ At Table with Brunetti" by Donna Leon and Roberta Pianaro. There is a recipe for beef stew with pepper, onion and carrot, however, I was a bit confused. The recipe uses minced beef, and the final result sounds more like ragu than a stew. A stew is usually made with chunks of meat, though don't quote me on that.
I have adapted the recipe, deciding to try to cook the stew with minced beef, though serve it not with potatoes but with pasta, like tagliatelle, especially that the recipe ends with "This is a superb sauce for pasta", while the Brunettis have it with potatoes. You see, it is confusing, isn't it?!

Beef stew with sweet pepper and carrot
Ingredients:
3tbsp chilli-flavoured olive oil + 3tbsp olive oil
2 shallots, finely chopped
1 big white onion, finely chopped
 2 medium carrots, peeled and chopped, about 300g
400g minced beef (I used Hereford beef mince, 10% fat)
a bottle of tomato passata (540g)
250ml red wine
2 sweet peppers (orange or yellow)
a pinch of sugar, sea salt

In a deep frying pan heat up the olive oil, add the chopped onion and carrots, cook stirring for 10-15 minutes. In a separate frying pan, fry the beef mince with finely chopped shallots in chilli flavoured olive oil, until the mince is browned on all sides.
Put the beef in the frying pan with the carrots and onion, mix together, add the passata, red wine and chopped peppers. Season with salt and a pinch of sugar. Bring to boil, then lower the heat and cook simmering for an hour and a half, covered with the lid.
Serve with freshly cooked tagliatelle. You could also serve it with mashed potatoes or polenta.
It is a delicious beef ragu/stew, flavourful and moreish.
This amount of ragu will be enough to feed a big family. You can also freeze it in plastic containers.

In this recipe I used La Classica Passata from Cirio. This is an authentic Italian tomato product made with ripe luscious tomatoes, and it's a perfect base for any tomato sauce.

I used chilli flavoured olive oil from Filippo Berio. If you don't have it, just substitute with a standard olive oil, and add a bit of chilli paste, or fresh chopped chilli to add a nice kick to the dish.
I didn't have Barbera for the recipe, the red wine I added to the recipe was just average red wine which I think was part of dinner for £20 from M&S. In these deals they usually add a cheaper bottle of wine.

Have you read a book recently which inspired you to run to the kitchen and cook to your heart's content?

I hope you are inspired by books to join in the #ReadCookEat challenge.

The idea is to choose a book, either a world classic or modern fiction, or even memoirs and pick up a dish mentioned or described in that book and then recreate it in a recipe. Please say a few lines about your chosen book, and maybe even do a quote from the book.

If you decide to take part, please add the badge to your post and link up back to me, and either use a link-up tool or add the url of your post as a comment. Alternatively, email me with the link to your post (my email is sasha1703 at yahoo dot com).

I promise to Pin all blogs posts taking part in this challenge, as well as RT and Google+

Beef biltong stew for Mr Matekoni (Precious and Grace by A.McCall Smith)

Precious and Grace is the seventeenth novel from the much loved series No.1 Ladies Detective Agency by Alexander McCall Smith. I have read all the books in the series, and always look forward to a new book.
There is not much of a mystery involved in this installment, but there is a usual dose of kindness and philosophical thoughts on life, humanity and forgiveness.
Mma Ramotswe and Mma Makutsi help a Canadian woman find her past. She spent her childhood in Botswana 30 years earlier, and wants to re-discover her past.
The case, though simple enough, is threatening to shake Precious and Grace's friendship. Will they fall out over the case?
Then there is a pyramid scheme, in which Mr Polopetsi is involved, a lost dog who wants to be loved, Mma Potokwani with her delightful fruit cake and much more.
There is a certain idealism in all the No 1 Agency novels. In Precious we see a symbol of Mother Africa, traditionally built, kind, wise and patient. She always finds good in people.

Reading Precious and Grace, I came across a detailed description of one of the meals Mma Ramotswe cooks lovingly for her husband. I was intrigued, and tried to google it.
I couldn't find any exact recipe. There is plenty of recipes for beef biltong stew, but none of beef AND biltong stew, so I had to "invent" it. This recipe is based on the authentic biltong stew recipes, but cooked with beef too, so it's a mix of several different variations of the stew. I hope Mma Ramotswe would approve.

"Mr J.L.B.Matekoni sniffed at the air. There was no doubt about it - Mma Ramtoswe was making his favourite stew. The aroma, detected even as he set foot on the stoep, was unmistakable...
Onions were the key to that: the recipe, developed specially for him by Mma Ramotswe, advised by Mma Potokwani, involved onions chosen for their smallness and sweetness - "not these football-sized onions they try to sell us", warned Mma Potokwani. These were gently softened in sunflower oil flavoured with a pinch of chilli flakes, and then the beef, fine Botswana grass-fed beef... was added in small pieces. this was then sealed before the addition of stock and a small quantity of chopped ostrich biltong, the dried and salted meat that people considered such a delicacy."

Beef biltong stew
Ingredients:
3tbsp mild olive oil
1tbsp chilli olive oil (optional)
5 shallots, finely chopped (about 150g)
450g beef, cubed
1tsp plain flour
1tsp ginger, grated
2tbsp tomato puree
2tbsp peanut butter
a mug of beef stock
1 tin of plum tomatoes (Cirio)
35g biltong (a pack of King's biltong)

In a deep frying pan heat 2tbsp of olive oil.
Finely slice the shallots and cook in the frying pan until translucent, stirring regularly. Once cooked put the fried onion in a big pan or pot where you're going to cook your stew.
Add more olive oil to the frying pan, and brown the beef cubes (dust them with flour before cooking). Season with salt, but not too much, as the stock has added salt. Put all the ingredients in the pot - chilli oil, grated ginger, tomato puree, beef stock and tinned tomatoes.
I used Waitrose Cooks' Ingredients beef stock. Place the pot in the oven preheated to 200C. Cook for 5 minutes, then lower the heat to 180C, and cook for an hour+, occasionally stirring.
You might need to get a bit more water if the stew becomes too thick. Add the biltong in the last 15 minutes of cooking.
Serve hot.
Biltong adds an interesting strong flavour to the stew, and more chewy texture. Mma Ramotswe used ostrich biltong. I couldn't source it locally, but even if it were available, I don't think I am very keen to try ostrich.

In this recipe I used two products from Cirio - tomato puree and plum tomatoes - which work perfectly in this rich flavoured stew.
I used chilli flavoured olive oil, but if you don't have it, a teaspoon of chilli paste or flakes would be a good substitute.