Mum's the word: Mother's day gifts

As always with my gift suggestions, I lay no claims to encompassing all tastes and ideas. I merely write a list of things that I have bought and happy to recommend or like the sound of and would be a happy recipient of (not that it's going to happen, as my dear husband doesn't read my blog). I don't intentionally do it all as girlie but it reflects my personality and my tastes. So apologies to all Mummies who love cars and gaming gadgets, as I am not going to include these things on my list. If you read my blog, you know how much I love books, tea, chocolate, pretty china, my garden among other things...

Tins and jars are my not so secret passion. I collect tea tins and have lots of jars where I keep dried rose petals, pulses, tea, short pasta etc etc. If you share my passion for tea and jars, I found just the right bundle for you. Teapigs have obviously had me in mind when they released a Tea and Jar Bundle: a storage jar and 2 packs of tea (which is available in everyday brew, peppermint leaves and as a limited edition for Mother’s Day – chamomile flowers and jasmine pearls). I have tried quite a few of Teapigs teas, and they are all excellent quality. The tea temples are see-through mesh tea bags which are bio-degradable. Put a tea temple in a cup, pour the freshly boiled water and watch how the tea leaves unfurl, it is truly a mini-miracle.

Photo of Teapigs tea & jar bundle is reproduced with kind permission from Teapigs

I love making gingerbread, and have been admiring the art of Biscuiteers for a long time. Every season they come up with new novelty ginger people. Their craftsmanship is superior, and their gingerbread creatures are adorable. Just look at this pretty Fleur Jolly Ginger with an intricately piped bouquet. Simply gorgeous!
And if you were a lucky recipient of Biscuiteers tin of biccies in the past and kept a tin, there is a lovely competition What's In Your Tin, inviting you to submit the photos of how you reuse your Biscuiteers tin. You could win a stunning Venice Collection with the carnival mask, gondola, Lion of St Mark and other iconic Venetian images, all as tasty biscuits, of course.

Photo of Fleur Jolly Ginger is reproduced with kind permission from Biscuiteers

We have tea, we have gingerbread, but if you are a Mum of boys who are always happy to graze, then we need a serious stash of biscuits. Every time we stay in Italy, we buy Mulino Bianco Galletti and Cuore di Mela. On a few occasions we brought them back home with us, but they don't endure the bouncy trips in suitcases easily, and often end up as crumbs. Imagine my delight when I discovered there is a shop called Nife is Life which sells all our favourite Italian cookies and other sweet treats among many other Italian food products here, in the UK. I would stalk them if they start selling the Italian chocolate brand Venchi as well.

From the other foodie gifts, I will never say No to a jar of jam or marmalade from The Artisan Kitchen. I have tried a few of the award-winning The Artisan Kitchen products, and they are all excellent. Believe me, once you finish your toast with Italian Peach & Wild Elderflower Jam, you will lick your fingers and reach for more jam. This delicate sweet jam will make your toast sing. And will transform a plain croissant into a food of gods. That's what the Olympic gods must have been eating.

Talking of beautiful aromas, I recently received a gift of Cocoa Juvenate Revive Hand Cream. Until wonderful Choclette from Chocolate Log Blog nominated me as a blogging Mum to receive a gift from Hotel Chocolat, I didn't know they had a range of cosmetics made with cocoa. I am a firm believer in the moisturising properties of the cocoa butter. When I was pregnant, I used the cocoa butter stick on my tummy religiously. Both of my boys were ten-pounders at birth, yet I didn't get a single stretchmark. I think the cocoa butter helped a lot. I am not keen on very strong-smelling cocoa products, that's why I loved the cocoa butter hand cream from Hotel Chocolat. It has a subtle delicate aroma, and it does a great job of moisturising. The cream absorbs at once and leaves my hands all soft, smooth and nourished. And if you think about it, it's chocolate without the calories. Hosanna!

I have recently come across Premurosa on Twitter, and liked their idea of sending thoughtful letterbox gifts. That sounds marvellous. Who doesn't love nice things coming through their letterbox? As a busy Mum, a proper bath is a bit of a luxury for me (typically I am lucky if nobody knocks on the bathroom door when I have my quick shower). But if I treat myself to a bath, when kids are at school and nursery, then I would love nice smellies like these Lavender bath melts and heart shaped soaps. They are made with organic ingredients. And they would look lovely in any bathroom.

Photo of Lavender bath melts and heart shaped soaps is courtesy of Premurosa

Latest in Beauty is a perfect solution for ladies like me, who love trying new cosmetics and are wary of buying full size products in case they are not to our liking. For Mother's day LiB has released an Ultimate Pampering Beauty Kit which is bursting with gloriously tempting goodies. There is a Face Stockholm lipstick (full size) which will transform you into a Hollywood diva like Liz Taylor, L'Occitane repairing shampoo and conditioner to boost your hair's health, Maddi Alexander bath oil which looks very posh and luxurious, among beauty goodies. The kit is very reasonably priced at £14.95 plus postage.

Photo of Mother's day Ultimate Pampering Beauty Kit is reproduced with kind permission from Latest in Beauty

Books have always been my first love, since a very early age. Books tend to breed in our house, there are so many, we have overflowing book shelves in every room of the house. The Book People is often my first port of call, when I consider buying new books. Their prices are very competitive, and for cook books, for example, are unsurpassable (they often beat the amazon prices). If you subscribe to their newsletter, they have offers of free delivery regularly, and their selection caters to every taste and age. These are some of my recent acquisitions:
When Fraser Met Billy by Louise Booth is a mother's account of the bond between her son Billy who has autism and the rescue cat Fraser.
Delia Smith doesn't need an introduction. This book, Delia's Cakes is simply splendid. You will be licking the pages with photos of stupendous cakes.
I am a big fan of Philippa Gregory, and have most of her books. Her historical fiction is pure escapism. Fools' Gold combines mystery and romance.

Charity shops are another excellent source of books. Just the other day I got Delia' How to Cheat at Cooking for £3.49 (hush, don't tell my husband, I have to hide my cooks books, as he thinks I don't need any more. He's right, of course.)

Many little flower shops and big supermarkets sell potted hyacinths in spring. Once in bloom, the flowers last for a couple of weeks and add so much colour to the house. And the delicate perfume is exquisite. You can plant them in the garden afterwards and be rewarded with the lovely bloom each new spring. I know you are supposed to dig the bulbs out for winter and keep in a dry space, but I haven't done it, yet my hyacinths never fail to reappear in March for the last few years. So, spend three pounds or so, and have your gift give you pleasure for years to come.

Of course, you don't have to spend a penny to make your Mum feel special. Make a card, offer her a cup of her favourite tea or coffee, bake some biscuits, call her if she lives far from you, or help with the house chores if you live together... I will be just as happy with hugs and kisses from my boys.

Sous Vide Duck Breast in blood orange marmalade sauce

- Mummy, what are you cooking for dinner?
- A duck
- Mummy (with a sigh of horror), a duck should be in a bath.


In the last couple of weeks I have been playing with my new toys, PolyScience vacuum sealer and PolyScience Sous Vide Professional Thermal Circulator. Until recently I had only a very vague idea of what sous vide cooking system is supposed to be. When asked if I might be interested in testing and reviewing these gadgets, I got thrilled with an idea of experimenting with new gadgets and style of cooking. Together with my equipment I received a brilliant cook book, Sous Vide The Art of Precision Cooking which got my creativity flowing.

There is over a hundred of tempting recipes in the book, which is divided into themes like meat, fish, fruit and vegetables etc plus ideas for compressions.

After trying the chicken and cod as well as vegetables, I have decided to cook the duck breasts with marmalade. I have read the original recipe for Duck Supreme in the book, it looked delicious and simple enough to master.
First I mixed a heaped tbsp of blood orange marmalade with the zest of 1 orange and a generous amount of Schwartz Thai 7 Spice blend. From the classic combination I moved to a slightly more Oriental theme as I wanted to serve the duck with noodles and mushroom and vegetable stir-fry.
Two duck breast were mixed with the marinade, and added in a pouch together with a sliced plum. Once sealed, the pouch was put in the bath preheated to 54C for an hour and a half.

Once done, the breasts left the pouch, were patted dry and fried in a small pan, skin down to make it more crispy. It wasn't as crispy as if you roasted the duck, and there was still a layer of fat left, but I wasn't sure if I kept cooking it, it wouldn't be overcooked. Personally I like my duck well done, even if I know it should be served pink. For me this was the challenge. But I wanted to test it as it is supposed to be, so I left it pretty pink.

It was gorgeous served with the plum & marmalade sauce (after frying the duck, I let it rest, and quickly reduced the liquid from the pouch in the pan with the juice of 1 blood orange.

Happy to report that despite my reservations on the duck being very pink, it was perfectly cooked and absolutely melt-in-the-mouth. By far one of the best duck dishes I ever cooked. 

Before I will have to return my toys back, I will try to cook the duck at least another time. 

I have used Blood Orange marmalade from The Artisan Kitchen for this dish, but I suppose any good quality orange marmalade would work in this recipe. It has won Taste of the West Best Sweet preserve of 2013, and I can see why. It has an intense deep flavour, and is absolutely wonderful on a slice of bread, fresh or toasted. It has inspired me to make my own marmalade. Last week I made a batch of Seville & Blood Orange marmalade, and was mightily pleased with my results (I might do a blog post about it as well, just to boast how pretty my jars look).

Disclosure: I received PolyScience Sous Vide gadgets on loan for the purposes of testing and reviewing. All opinions are mine.

The Artisan Kitchen jams: try something different

Jams... the best ones are still done in small batches, in a traditional copper pot. The Artisan Kitchen makes a fabulous array of jams, preserves, marmalades and pickles. The Artisan Kitchen is a brainchild of a passionate foodie and a trained chef Sarah Churchill. Wherever possible, Sarah uses the local fruit and berries for her marvellous inspired creations.
I have recently discovered The Artisan Kitchen online, and was pleased to see a lot of innovative and unusual flavours. While I was browsing, I wanted to try them all.

I have recently mentioned The Artisan Kitchen Gloucester Quince and Lime Jam, the jam of gloriously rich colour and great taste.
As a chocoholic, I couldn't resist buying Raspberry & Chocolate Jam. I love raspberry in chocolate, but have never tried a chocolate-flavoured raspberry jam. Did it work? When you open the jar, the jam doesn't look any different from any other good quality thick raspberry jam with a high fruit content. It is soft set and looks very appealing. If you love chocolate, you will love the jam as well. It was a bold decision but original and inventive. A big Yes to this combination of flavours!
It transforms a humble slice of bread into a Royal feast. If the Queen who "was in the parlour eating bread and honey" had a choice, she would go for this jam.

I love the idea that Sarah works with the fruit's natural pectin rather than adding the additional commercial pectin.
She is a true artist, a Maestro of the kitchen who knows her jams and pickles.

Toffee Apple Jam is a sweet chunky jam. The apples are cut into mini-cubes and look very pretty spread on the bread. It contains homemade toffee sauce. I tried a small jar, so didn't have enough to experiment with, but I would imagine it will be superb in a crostata served with the vanilla ice cream or thick Greek yogurt.

Strawberry Apple Vanilla jam is another tasty combination of flavours. Perfect on a toast or with a hot croissant.
Tutti Frutti Jam is a mix of red berries and Bramley apples, again a lovely combination of flavours. How about adding a dollop of jam on your pancakes or blini?!

Raspberry & chocolate jam in a warm croissant, simply divine

We loved all the flavours of jams that we tried. If I had to choose my total favourite, it would be Apricot Lemon Verbena Jam which is absolutely AMAZING (yes, in capital letters). There are big soft pieces of apricot in a soft jam, which benefits from an added lemon verbena flavour. The flavours are perfectly balanced. It is such a beautiful jam, that if I were the Queen, Sarah would be appointed a Dame without any doubt.

If you are thinking of giving foodie gifts for Christmas, visit The Artisan Kitchen online, you will be spoilt for choice.

Apricot Lemon Verbena jam on toast

Disclosure: I bought 3 several jams and also received several small size samplers with my order. All opinions are mine.

Pork roulade with prosciutto and sausage: PDO Cookery Challenge, part III

You might remember reading earlier that I was recently invited to take part in a PDO Cookery challenge, competing against nine other popular food bloggers. The challenge involved cooking with two Italian Protected Designation of Origin (PDO) products: Grana Padano cheese and prosciutto di San Daniele. The products arrived in a wicker hamper with some cooking equipment and a press release with recipe ideas and background information.
"The "PDO - The taste of origin and tradition" campaign, launched in partnership with the Consortium of Prosciutto di San Daniele and the Consortium of Grana Padano Cheese, is designed to promote PDO products. Now in its third and final year, and funded by the EU and Italian government, it is focused on sharing the unique qualities & characteristics of these products in the UK and raising awareness of what PDO status means".

This recipe - Pork roulade with prosciutto and sausage - is my third and final entry for the challenge.

It all started with a bit of a trouble, as instead of a 1.75kg piece of pork, Tesco delivered a double amount, which I only discovered later, once I started unpacking. I wasn't planning to cook for an army, so had to cut the piece of meat in two. Why do they never-ever get it right, I don't know.

Pork roulade with prosciutto and sausage
Ingredients:
1.600kg shoulder of pork, boned
2 sausages (pork & Bramley apple)
3 slices of prosciutto
50g Grana Padano, grated
125g cooked basmati rice (1 pouch of Tilda Kids sunshine rice)
1tbsp ground almonds
1 small shallot, finely chopped
a bunch of basil, chopped, about 15g
1tbsp olive oil
salt, freshly ground pepper

Open the boned shoulder of pork and season well. If the skin is not scored, score it before adding the stuffing. In a small bowl mix the skinned sausage meat with the ground almonds, chopped shallot, grated Grana Padano, chopped basil, cooked basmati rice (Tilda sunshine rice has pieces of pumpkin, sweet corn and carrot among other flavours) and mix well.
Place the slices of prosciutto inside the open shoulder of pork, slightly overlapping each other. Place the sausage mix on top. Roll the shoulder, and tie with a string.
As you might notice from the photos, I used a ribbon, as I have run out of the string. So, my pork roulade looked a bit unconventional.
Pour the oil over the pork once you place it in a roast dish, and using hands, make sure the oil is spread all over the meat. Season again.
Place the tray in the oven preheated to 200C. Cook for 35 minutes per every pound of weight. Turn it over a couple of times, so that the meat gets crispy evently, then you will have lovely crunchy crackling.
Serve with the roast potatoes, baked apples and a dollop of the quince jam or jelly. Apple sauce or apple jelly is another tasty alternative.

I have recently discovered an innovative and inspiring producer of jams and chutneys called The Artisan Kitchen, and having browsed their online shop, placed an order. It was a tough choice, as the jams and marmalades look absolutely stunning. I love the quince jams and jellies, and make my own. Sadly this year, I haven't been able to get my hands on any quinces.
Gloucester Quince & Lime Jam from The Artisan Kitchen is a true winner. It tastes exactly like a homemade jam/jelly should taste like. The colour is gloriously claret rich, sparkling like a ruby. And it tastes heavenly.

If you missed my previous PDO cookery challenge posts, you can catch up, just follow the links:
Crespelle with spinach and prosciutto
and
Sea bass with prosciutto and crispy sage

Disclosure: I received a hamper of PDO products to take part in the cooking challenge. All opinions and ideas are mine. 
For more information on these products including recipes from the renowned chef Giancarlo Caldesi, visit Prosciutto di San Daniele and Grana Padano.
For more information on the PDO programme, please visit
Ec.Europa.Eu site