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Foodie Round Up – March

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This month has been just a bit lovely when it comes to foodie goodies.

I’ve been sent quite a few lovely things to try out and I’ve bought some nice stuff myself too.

First up:

Metcalfes Skinny Topcorn:

I’ve recently become a member of the #topcorntribe which has to be one of the best tribes ever. Every month I will get a gift box of Topcorn to sample and tell you all about.. And it’s pretty amazing corn.

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These are the flavours it contained:

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There was more than one of each flavour but we may have ..ahem..eaten some rather quickly.

It feels like such an indulgent treat but they are really low in calories so you don’t feel guilty. I’ve developed a bit of a thing for the sweet n salt flavour. The chocolate crackle feels very naughty and the Wasabi has a lovely kick.

Next..

Bahlsens Pick Up biscuits

I’ve reviewed theses on the blog already so I won’t go on but they are devilishly moreish.

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Jordans Country Crisp – strawberry

I was sent these to create a recipe out of but I’m ashamed to say they didn’t last long enough.. Myself, my OH and Izzy devoured theses in a matter of days and they are sweet and crunchy and well just really good.

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I am however planning to buy more this week and I’m thinking.. Flapjacks?

Degustabox

I will be reviewing this later in the week so I won’t spoil it but so far it gets a big thumps up. Milkshake..chocolate tea and nachos.. What’s not to love?

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Schwartz

We have been sent a lovely pile of goodies from Schwartz and I’ve been loving trying them out. I’ve never been disappointed in a Scwartz product and I find them excellent value for money too. We also got some extras in our Degustabox so that’s a bonus!

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I think I’ve been a little bit spoilt this month.. What will next month bring?

* Products have been gifted in exchange for a review.

Monthly Foodie Round Up

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Each month I receive products to try out or I buy new products that catch my eye in the supermarket .. or TKMaxx!

These are the foodie bits we have enjoyed this month:

Jungle Dogs

These were more for Izzy than for me but I must admit to having a sneaky taste 🙂

So what are Jungle Dogs?

JUNGLE DOGS ARE MADE FROM ALL PORK, WITH NO MECHANICALLY-RECOVERED MEAT, THEY CONTAIN MORE MEAT THAN OTHER LEADING HOT DOG BRANDS. SMOKED WITH NATURAL BEECHWOOD & CONTAIN NO ARTIFICIAL COLOURS OR FLAVOURS

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Sounds good but what do they taste like? Well Izzy gobbled them down and she’s a proper foodie so it’s a big thumbs up from her and myself and her Dad had a taste too and we enjoyed. You get the proper hotdog flavour that always reminds me of fairgrounds and childhood but its so nice to know that you are feeding your child a decent product. Sausages are notoriously low in actual meat percentages (especially hot dogs) but these are higher than any other brand.

They microwave in just 50 seconds making it a really easy tea time treat.

We loved these and will certainly be buying in the future.


Ryvita Cracker Bread

We were sent two packs to try, cheese and black pepper.

The black pepper were my favourite by far although we did enjoy the cheese too. I liked them topped with soft cheese and cherry tomatoes or cucumber. Izzy enjoyed them spread with flora and my OH liked them with hunks of cheese. This will become a regular addition to my shopping list..especially at a lovely 19cals 😉

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Safari Chakalaka Chilli Sauce

What is Chakalaka?:

Fresh and zingy with a hint of spice. Our Chakalaka sauce is based on a traditional African vegetable dish of the same name. It can be added to pretty much anything to bring some African sunshine into your life.

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It’s a medium heat sauce and is great added to creamy sauces to give them a bit of a kick, we have also used it to marinade chicken and my OH likes a drop of two in his sandwiches. It’s not too hot but definitely has a bit of a zing!

Safari are an event catering company who you will always find at the best food festivals and they have now started selling their famous sauces and marinades online. Definitely worth a look at their site

Drop Dead Chocolates – Salted Caramels

I drooled over some pictures of these on Twitter for quite a while and I was very lucky to be offered some to try as they are divine. Bitter sweet dark chocolate, buttery caramel and sea salt crystals on top. Yes. I’m a fan. Drop Dead Chocs make letterbox friendly gift boxes of chocs that you can tailor to suit your taste.

*Products were gifted for the purpose of this review.

Valentine Love Hearts

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A fab idea from Tate & Lyle Sugar for last minute Valentines gifts.. Definitely going to give them a whirl if I get some free time.

Love Hearts

Makes: 2 pairs
Prep time: 30 minutes
Cooking time: 1 hour

Meringue:
60g Golden Caster Sugar
1 large egg white,
1 tsp green  food colour gel or paste

for the filling
65ml double cream
110g  cherry compôte
Icing Sugar, for dusting

You will also need 2 baking trays lined with parchment paper, heart-shaped cutter and a piping bag fitted with a star nozzle.

Preheat the oven to 200°C

Using the cutter, draw 4 heart shapes with a pencil on the 1 of the sheets of parchment paper, spaced apart as the meringues will spread. Turn the paper over so you don’t get pencil on  the meringues.
Tip the sugar onto the remaining baking tray and spread an even layer. Warm through on the middle shelf of the oven for about 3-4 minutes or until the sugar feel hot to touch and has lightly coloured, stirring once. Don’t let it caramelize. Pour into a small bowl. Reduce the oven heat down to its lowest, 110°C
As soon as the sugar is ready, add the white to the bowl and whisk at high speed until it is light and foamy, for about 1 minute. Slowly add the hot sugar, a dessertspoon at a time, and continue whisking until the mixture has cooled and is thick and glossy. Scrape down the sides halfway through. This will take 5 minutes.
Using a fine skewer or toothpick, add a little of the colouring, briefly whisk again and check that it’s the colour you’d like adding more slowly. Use a little of the meringue to stick down the paper on the baking tray, spoon the mixture into the piping bag and pipe the heart shape. Bake for 60 minutes. The meringues are ready when they are crisp on the outside and the bases are dry and not at all sticky. Turn off the oven and leave to cool in the oven for a few hours.
To assemble, lightly whisk the cream, divide between half of the meringue hearts, spoon on the cherry compôte, then top with the remaining hearts. Arrange on plates, lightly dust with Icing Sugar, decorate and serve.

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The meringues can be made up to 2 weeks ahead and stored in an air-tight container.

 

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