The Foraging Fox Beetroot Ketchup – A Review

As I’ve recently lost a lot of weight and have adopted a much healthier way of eating, I started to reminisce about what I ate as a child. I am of an age where I can remember when “Findus Crispy Pancakes” were the latest in convenience food, not to mention Vesta Chow Mein, fish fingers and Fray Bentos pies that came in a tin!

I do recall that the one constant thing in my 1970s diet was tomato ketchup. I had it with everything and my mother reminds me (too often!) that I once embarrassed her in a restaurant when I was about 8 or 9 years old by asking the waiter for some. But then, was that so bad when you consider that my parents were probably drinking a bottle of “Blue Nun” at the time?

Anyway, since those stodgy days of my youth my tastes – thank goodness – have changed for the better. When you’re on a diet, you have to do away with rich, creamy or buttery sauces so instead I like to use a variety of condiments and sauces to accompany meals but they mustn’t be too boring and they have to taste exceptional. These days, I find that tomato ketchup can taste a little sickly and over sweet, even the ones that have a reduced sugar content. It was therefore rather timely that the producers of “The Foraging Fox” range of beetroot ketchups asked me to try their brand and write a review.

As a company, “The Foraging Fox” was launched at the Speciality and Fine Foods Fair in 2014 and the range currently consists of three flavours of beetroot ketchup: Original; Hot and Smoked. On the bottles, it confidently states, “good with everything” and so I was keen to put that claim to the test.

Before I try anything, I like to check the ingredients as I’ve become more conscious of too much sugar or salt in food products. Reassuringly, all three beetroot ketchups are 100% natural and there are no artificial colours, sweeteners or flavourings. The ketchups are sweetened with apple juice and the gloriously vibrant pinky purple colour comes, of course, from the beetroot itself.

I kicked off with the “original” beetroot ketchup so I knew what I was dealing with. I tasted it on a teaspoon first so I could really get a feel for the texture and taste. I was expecting the ketchup to be quite grainy, as beetroot has such an earthy flavour but in fact it was pretty smooth and flowed well out of the bottle. (I didn’t have to whack it on the base to get any out!)

I put a large dollop of the “Original” beetroot ketchup in a ramekin to accompany my light lunch of cheese on toast. These days I eat reduced fat cheese which can sometimes be a little bland but the ketchup gave it a real boot up the backside. My taste buds joyously welcomed a flavoursome combination of beetroot and apple plus a subtle hint of acidity from the red grape vinegar. The ketchup is not excessively sweet and paired well with the salty tang of the cheddar. You don’t see many people of my age dipping toasted cheese fingers in a little pot of bright pink sauce but I highly recommend it.

Next I tried the “hot” beetroot ketchup. This combines chilli-infused beetroot with horseradish and my initial teaspoon taster was a little deceptive. At first I thought there was a little hint of horseradish, not too peppery, and so I put some on my plate when we had steak for dinner. Well, after a couple of mouthfuls, I could definitely feel some heat and the horseradish flavour became more pronounced. However, it wasn’t too strong and really complemented the steak.

I find horseradish sauce on its own can be rather overpowering although I love the flavour so the “hot” beetroot ketchup is an excellent choice if you can’t take too much heat in your horseradish! My husband has Polish heritage and he has a “thing” about beetroot – he absolutely loves it. He’s not usually a sauce man (ooh Matron!) but he tried this and gave it a two thumbs up verdict.

Finally, I opened the “smoked” beetroot ketchup. Back in the day when my deprived taste buds existed largely on the wrong sort of food, I never thought I’d like smoked sauces. The idea seemed odd to me – why would you want to add a smokey taste to something that was perfectly good already? But….. once I’d discovered smoked paprika I was hooked and it seemed like a perfectly reasonable thing to do after all.

In my opinion, the “smoked” beetroot ketchup has the balance of flavours spot on. It’s a subtle taste due to the beetroot being smoked rather than a liquid smoke being added to the product. This smoked beetroot ketchup would go well with barbecued food in the summer but as I was testing this on a dull day in March, I made chicken and vegetable skewers and stuck them under my grill. I thought I’d be a bit creative and as well as some ketchup in a little ramekin, I also made a dip by adding some of the ketchup to some Greek yoghurt and mixing it together with a sprinkle of dill. Oh yum! This was really delicious and again received my husband’s approval

I’d highly recommend all three of the beetroot ketchups made by “The Foraging Fox”. They go well with a variety of foods e.g. meat, cheese, eggs, vegetables and can be used with other ingredients to make dips and dressings. I have to say, I do like a food product that can be used in different ways – you feel you’re getting more bang for your buck!

All of the beetroot ketchups are gluten free and suitable for vegans and vegetarians (they have been approved by the Vegetarian Society).

Here are the nutritional panels so you can see that there are no nastiest in these ketchup:

 

 

 

Finally, I always like to highlight how any foodie products I review can be incorporated into the Slimming World eating plan, so here are the amounts of – reassuringly low – Syns in each flavour:

Original            – 1 level tablespoon                 1 Syn

Smoked           – 1 level tablespoon                 1 Syn

Hot                  – 1 level tablespoon                 ½ Syn

 

For more information or to order on line, go to www.foragingfox.com

Twitter: @theforagingfox

 

Disclaimer: the above represents my honest opinion of the beetroot ketchups made by “The Foraging Fox”, who kindly sent me samples to try. From time to time I am sent products to review and the fact they are free does not influence my reviews in any way. My reviews are always fair, unbiased and genuine and I have not been paid to write them.

 

A Brief History Of The Perfect Pork Pie

If you live in Norfolk, when anyone mentions pork pies you know they’re likely to be talking about those made by Bray’s Cottage. In 2017, Bray’s celebrates 10 years of trading and so it was an ideal time for me to meet the founder and owner Sarah Pettegree and chat to her about the porky deliciousness of her pies and sausage rolls and also find out a little more about the woman behind the brand.

After a degree at the University of East Anglia, Sarah found employment as a civil servant at the Ministry of Agriculture, working as a humble clerical assistant because “I needed a job”. The job didn’t pay particularly well and there were no career prospects but luckily Sarah later passed a Civil Service promotion board and was offered a role at HMSO (Her Majesty’s Stationery Office) which surprised her seeing as she wasn’t very good at maths: a management accounting job! There was no other offer on the horizon and so Sarah bit the bullet, learned to do the job well and eventually became a qualified Chartered Accountant.

When HMSO was privatised in 1996, Sarah was made redundant and worked in various contract positions for organisations such as Norwich Union and CITB. Thanks to experience gained in her previous job, she was able to train managers on various in-house business management systems. While this meant she was moving away from accountancy, it was also giving her an opportunity to learn how people ran their businesses. At the same time, the television programme “Dragons’ Den” was in its early days and Sarah was interested to watch the start-up process surrounding new business and whether they succeeded or failed.

Sarah had always felt the pull of the countryside and once she realised she no longer wanted to work in Norwich or London, she moved to the Norfolk countryside in 2001 and took time to think about what sort of business would be sustainable. One of her early ideas was to do something using her arty skills – Sarah had studied painting and sculpture at the Open College of Arts – but realised although it would be enjoyable, she would be unlikely to earn a living from it.

Then she thought of something food-related. A friend had a couple of saddleback pigs and the idea of making pork pies was born. Sarah felt that the traditional pork pies that were generally available in supermarkets or even butchers’ shops were all quite “samey”, with no unusual or interesting flavour combinations available.

Sarah’s pies took off and her initial sales – via a website with a mail order facility -resulted in an article being written by the Food Editor of The Sunday Times. Sarah’s first big customer was “The Green Grocer” in Norwich and in 2006, they told Sarah that her pies were their best-selling product (after potatoes). They are still a valued customer today.

 

Here’s Sarah at one of the many Norfolk foodie events she attends – doing what she does best!

 

These days, you can buy Bray’s Cottage “Pies by Post” via the website otherwise you’ll find them only at independent retailers and pubs. During any given week, Brays could be making between 1,000 and 3,000 pork pies and there are seasonal spikes at times like Christmas and Valentine’s Day. You can even buy a pork pie “wedding cake”. A small range of sausage rolls was added to the Brays repertoire when one of Sarah’s retailers mentioned that the ones available elsewhere weren’t particularly good. There are now two sizes of Brays sausage rolls and two flavours: plain and with onion marmalade. Interestingly, the onion marmalade pork pie is Sarah’s best seller. Having tasted it, I can see why!

 

 

Apart from Sarah and her partner Derek (who gave up his music career a few years ago to help with the business), there are 8 members of staff at Brays who are the “bakers and makers” of the pies and sausage rolls. Derek mostly deals with administration, book-keeping and the local deliveries although Sarah pointed out that he can also bake! Sarah now focuses on growing the business, marketing, PR and maintaining a lively presence on social media.

I asked her if there had been any low points in her pork pie career and she said the early days of setting up a small business are very challenging. You have to work really hard and it takes over your life. Now, 10 years on, Sarah said it’s more manageable now there are people to whom she can delegate and she has time to appreciate the rewards: working in a great environment, supplying a product that people love and also having fun along the way.

I asked what the future holds for the Bray’s Cottage brand and Sarah said “more of the same”. She wants to grow the mail order side of the business and link up with more Norfolk and UK wide retailers. At the moment, some of the places in Norfolk where you can buy Brays pork pies are Picnic Fayre in Cley, Back to the Garden in Letheringsett, Walsingham Farm Shop, Henry’s Coffee Store in Cromer and Blakeney Deli.

There are other stockists of Bray’s further afield too e.g. London, the Midlands, Wales and the North of England. A full list of stockists is on the website.

You can find Sarah at Creake Abbey Farmers’ Market on the first Saturday of every month (during the season) and at bigger local Norfolk events including the Aylsham Show and the North Norfolk Food Festival.

And if you want to learn how to make outstanding pork pies yourself, Sarah runs classes in Norwich. Details are on the website but spaces sell out fast.

 

 

Sarah said her life now is so different from when she used to be an accountant and she thrives on the positive comments she receives about Brays’ products. “After all”, she said, “nobody ever told me I’d produced the best spreadsheet they’d ever seen”!

 

http://www.perfectpie.co.uk

 

This article originally appeared on the Norfolk Places website.

Oodles of Healthy Noodles

One of the great things about writing a food blog is having the opportunity to review new products, kitchen equipment or food. I was recently asked to try “Mr Lee’s Noodles” which are marketed as “Gourmet Oriental Noodles in a Cup”. They are gluten-free, and contain freeze-dried ingredients which retain flavours better once reconstituted  – as opposed to dehydrated – with “absolutely no nasties”. And there’s more – they’re low in salt, low in sugar, low in saturated fats and low in calories. All well and good but would they also be low in taste?

I was keen to put them to the test as I’m always on the lookout for healthy options for food on the go but first I thought I’d better see what the competition was like so I trotted along to the supermarket to see what I could find. It seemed that a popular and not too expensive variety was “Pot Noodle” and there are apparently at least a dozen different flavours to choose from. I selected the Chicken & Mushroom – here it is:

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And here’s the nutritional information on the back of the pot:

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It’s disappointing for someone who’s trying to eat more healthily to see palm fat and monosodium glutamate in a list of ingredients and what exactly do things like potassium carbonate and disodium inosinate add to these noodles? If I don’t know what it is, I’m certainly not going to eat it.

So onto the noodles provided by the team at Mr Lee’s.

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I spent a week trying out the six available flavours (noodles almost every day!) and you can see below what I thought of them. It’s worth bearing in mind that I’ve never tasted any other brand of instant cup noodle (I only photographed the chicken and mushroom Pot Noodle – it then went back on the supermarket shelf because the ingredients really put me off) so I couldn’t do a direct taste comparison with other noodles on the market. I took photos of the nutritional information panels of each Mr Lee’s flavour and there are indeed no “nasties” such as monosodium glutamate or palm fat. I’ve also calculated – for any Slimming World members who may be reading this review – the amount of Syns per pot and Mr Lee’s Noodles are reassuringly low Syn.

As I’m a bit of a chilli wimp, I thought I’d start with a flavour that was classed as ‘mild’ ( one chilli rating) – Hong Kong Street Beef. Mr Lee’s consist of rice noodles which I find are a lighter option than wheat noodles.

Here’s the nutritional panel:

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Here’s what they looked like when I’d made them up:

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You can see the decent sized pieces of beef (which actually tasted of beef and not some indeterminate meaty substance) , broccoli and red pepper and the noodles softened very well but weren’t soggy. There was more than a subtle hint of chilli – I’d say 5/10 in the heat stakes – and the flavours of ginger and five spice were evident in the light, savoury sauce. The sauce had a clean, fresh taste and wasn’t over salty. Slimming World Syn value – 2 Syns per pot

Next I tried the Shaolin Monk Vegetable noodles.

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This flavour is suitable for vegetarians but not vegans as it contains honey. This flavour has no chilli rating. It had a good selection of vegetable pieces with cauliflower, green beans, red pepper and sweetcorn being particularly evident.

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Although five spice, garlic granules and yeast extract were listed as ingredients, they didn’t come through that well. Overall, this pot was quite bland and while not unpleasant, it was a little disappointing as I thought the variety of vegetables – including usually more robust porcini mushrooms – would add more flavour. Perhaps a little chilli would have livened it up. Slimming World Syn value – 1 ½ per pot

Next came the Warrior Fighting Shrimp flavour.

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Now this flavour was rated “3 chillis” so I was prepared for quite a whack of heat.

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What came through very strongly at first was the five spice and the fish sauce and the hit from the chilli came soon after and numbed my taste buds somewhat – so much so that I couldn’t really distinguish any other flavours. The prawns were quite plump and you could see spring onion and seaweed flakes but for me, the chilli overwhelmed them. I think a “medium / two chilli rating” would have allowed the other elements to shine a little more. I found the chilli levels in this pot a little too challenging – perhaps a 9/10 heat factor – and would recommend having a large glass of water nearby. Due to the amount of chilli in this and the very fishy taste (as opposed to a more delicate seafood flavour), this was my least favourite of the noodles I tried and I didn’t finish the pot. Slimming World Syn value – 1 ½ per pot

The first of two chicken varieties I tried was the Tail Chi Chicken.

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Once made up, this pot had quite a strong smell of chicken (not artificial) and the pieces of meat were clearly visible along with sweetcorn and green beans.

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There was a noticeable hint of ginger which balanced the overall flavour and it reminded me – in a good way – of chicken and sweetcorn soup that I used to eat in Chinese restaurants, back in the day. This had no chilli in it but there was a gentle warmth from the ginger and plenty of flavour without it. Slimming World Syn value – 2 per pot

Next I chose the Dragon Fire Mushroom pot.

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This had a rating of three chillis like the Warrior Fighting Shrimps and so I prepared myself with a glass of water and an electric fan – just in case. (Actually, I’m joking about the fan!) Reassuringly there were a lot of mushrooms in this pot along with red pepper pieces.

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When made up, the vegetables looked very substantial and the mushrooms weren’t slimy once reconstituted. The liquid was very well absorbed so it was less “soupy” than the other varieties I tried. This pot had a mild savoury taste with a hint of wild garlic and surprisingly, given the three chilli rating, wasn’t as hot as I’d anticipated. I’d say it had an 8/10 chilli factor and as a result I managed to finish all of it. Slimming World Syn value – 1 ½ per pot.

The final pot of Mr Lee’s Noodles was Penang Chicken Curry Laksa which had a two chilli rating so I expected a manageable medium heat.

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When prepared, this pot had a good mix of chicken pieces, cauliflower and red pepper.

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The ingredients included coconut cream but I couldn’t really taste is as the predominant flavour was curry powder – which was fine but I’d hoped the coconut would have had more of a presence. I’d give the heat from the chilli a 6/10 rating. I felt this pot had a good ‘clean’ flavour and the curry taste didn’t linger on my tongue afterwards. Slimming World Syn value – 2 per pot

 

Having sampled all six varieties of Mr Lee’s Noodles, I would recommend them for occasions when you have to grab lunch on the go. Of course, I’ve given my honest opinion on each of the flavours based on what I like and the fact that I can’t eat food with too much chilli.

Mr Lee’s Noodles would be a good cupboard standby for times when you can’t always cook from scratch e.g. when you’re at work as all you need is a kettle. All varieties are gluten-free and some flavours are suitable for vegetarians.

Slimming World members – Mr Lee’s Noodles are only 1 ½ or 2 Syns per pot whereas standard pot noodles (any brand) are at least 5 Syns – and may contain several unhealthy ingredients and fillers too. As far as ‘fast food’ goes, Mr Lee’s Noodles are a healthy option that you can easily incorporate into the food optimising lifestyle.

 

Mr Lee’s Noodles (and there is a real Mr Lee behind them) are not currently available in supermarkets but you can buy them online at: www.mrleesnoodles.com.

 

 

Disclaimer: I was sent a box of Mr Lee’s Noodles in return for an honest review. The above reflects my genuine opinion of the product.

 

Terrific Tarka Dal – A Recipe

In the 1990s, we used to live in India and I developed a real taste for all sorts of lentil and pulse based dishes, and I still like them today. My ‘go to’ favourite has to be tarka dal because it’s relatively quick and easy and you can throw in whatever vegetables you have in the fridge. It’s definitely one of those meals that’s useful at the end of the week when you want to use things up. A slightly soft courgette or a bendy carrot languishing in the vegetable rack undergoes a complete transformation once immersed in a spicy lentil base.

This recipe is a real feast for the eyes as the colours jump out at you. Red peppers, courgettes, aubergines, onions and spinach – this is what ‘eating a rainbow’ is all about. Even better, this recipe is fat-free and therefore ideal for anyone on a diet. For Slimming World members, it’s all *free food* based around protein (lentils) and speed food (the vegetables).

Purists may say that my version of tarka dal isn’t truly authentic and they may be right. However, it’s a recipe I’ve adapted to suit my taste – not too ‘chilli’ hot but with lots of flavour. I think it tastes amazing and with any recipe, isn’t that what matters?

Recipe serves 4 – 6 people.

Ingredients

350g split, dried red lentils, washed and drained

2cm piece of fresh ginger, peeled and grated

1 tsp ground turmeric

1 onion, sliced

4 plump cloves of garlic, peeled and crushed

I medium courgette, aubergine, red pepper – all cut into bite-sized chunks

FryLight low calorie cooking spray

150g fresh spinach leaves

1 tsp cumin seeds

2 tsps black mustard seeds

1 tsp garam masala

1 tsp ground cumin

2 tsps ground coriander

1 tsp jalapeno red chilli flakes – add more if you like your dal with more heat

Method

Spray a large non-stick pan with Frylight and add the garlic, onions, courgette, aubergine and red pepper and cook on a relatively high heat, stirring occasionally, until lightly browned. Put pan to one side.

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In another large pan, add the lentils, turmeric and ginger to 1 ½ litres of water and bring to the boil, stirring occasionally. Skim off any froth as it appears. Once boiling, reduce the heat to a gentle simmer and cook for 15 minutes, stirring every so often.

Add the cooked vegetables to the lentil mixture along with the fresh spinach and stir together. Simmer for 10 more minutes to ensure everything is cooked through and the spinach has wilted.

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While the lentil mix is cooking, take a small non-stick frying pan, spray with FryLight and allow to heat up. Once the pan is hot, add the cumin seeds and the black mustard seeds. After a short while on a high heat, they’ll start to pop and splutter in the pan. At that point, add the garam masala, ground cumin, ground coriander and jalapeno flakes and stir for about a minute.

Add the spices into the lentil and vegetable mixture and stir them in. Add salt and pepper to taste and the dish is ready to eat.

 

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“Flexible” Thai Red Curry – a recipe

I have to admit that I’m a bit of a wimp when it comes to curries. Too much heat and my face turns an unflattering shade of purple and my nose starts to run uncontrollably. Not a good look especially on a lady of certain years!  So that means I’m usually limited to mild curries although since I’ve been losing weight I’ve intentionally stayed away from them because a lot contain coconut milk which is delicious but lethal in the calorie and fat department.

I fancied something other than a roast for our Sunday meal this weekend and finding a small jar of Thai red curry paste in the cupboard (not past its sell-by date, I hasten to add), I was inspired to create a “flexible” curry.

What is this, I hear you ask? Well, in my house there are some foods I like and other foods my husband prefers so sometimes, although we always eat together, there may be different things on our plates. After 31 years of marriage, we compromise, and it works for us with minimal food wastage.

Basically, a flexible curry is one that you can easily adapt during the cooking process. In this case, a vegetable curry becomes a prawn curry, or a chicken curry depending what you have to hand. I’m sure this is probably how a lot of restaurants do it but for me, it was the first time I’d really thought about it and it’s a really practical idea, especially if you’re cooking for a crowd and you don’t know their food preferences. I realised recently that a lot of my dishes are quite flexible – I seem to do it automatically these days.

I should mention that a lot of Thai red curry pastes contain fish or shrimp extracts (the Bart Spices paste I used did) and therefore you need to check before using them if you are cooking for vegetarians.

The good thing about the recipe below is that there aren’t many ingredients, it’s simple to make and it tastes great with just a little touch of heat to liven it up.

You’ll see that I added a very small amount of sweetener to my curry but this is optional. I find that it takes the edge off the spices (I told you I was a wimp) but you may prefer to leave it out.

I used FryLight in my recipe as it’s a Slimming World member’s saviour when frying food but if you are not particularly diet conscious, feel free to use some oil instead if you prefer.

Note for Slimming World members: this recipe could feed 4 people or 2 very hungry people! Count 1/2 a Syn each for four people and 1 Syn each for two.

Ingredients

FryLight or other low calorie cooking spray

1 large or 2 small red onions, finely sliced

1 large clove of garlic, crushed or finely chopped

2 level tablespoons Thai red curry paste of your choice

100g baby sweetcorn, cut in half lengthways

100g mangetout

1 red pepper, deseeded and sliced into batons

2 pak choi, roughly chopped

400mls vegetable stock

1 tablespoon dark soy sauce

1 teaspoon sweetener (optional)

Method

Spray a large non-stick frying pan or wok with a thin coating of FryLight and place over a medium heat.

Add the garlic and onion and gently stir-fry for 3 – 4 minutes until softened.

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Stir in the Thai red curry paste and stir for a minute.

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Add the baby sweetcorn and stir it around until its coated in the sauce.

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Slowly add the stock and soy sauce, bring to a simmer and cook for a minute then stir in the mange tout, red pepper and the pak choi.

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To make this dish “flexible”, at this point you could stir in some cooked prawns, chicken or any other meat of your choice. You could also add tofu but don’t stir too vigorously or it will disintegrate.

Bring back to a simmer, cover and cook for about 5 minutes until the vegetables are just cooked (and the meat or tofu has heated through). The vegetables should still have a bit of bite.

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Serve with rice and a refreshing salad if you wish. I added cooked prawns to my portion just before serving as you can see.

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Let me know if you make this recipe – I’d love to know what you thought of it.

 

 

 

 

 

JosephJoseph Spiro Spiraliser – Product Review

People who follow ‘The Little Pink Kitchen’ on social media are aware that in the last year I’ve lost a lot of weight at Slimming World – over 5 stone. As a result, I’ve recently changed the focus of my blog from baking (which I love but it isn’t good for my waistline) to healthy eating – although this doesn’t mean that I’ll never eat cake again!

When I say ‘healthy eating’, I don’t mean anything faddy just fresh food that is prepared from scratch in a healthy way (low fat / low sugar etc) but without compromising on flavour.

It was therefore very timely that I was contacted by JosephJoseph who asked if I’d like to try their new 3 in 1 hand-held spiraliser – called Spiro – and write a review. As I’m already a fan of the brand, I had no hesitation in saying yes and yesterday I spent some time playing around with the spiraliser and a selection of vegetables. Oh, and some cheese was involved too.

When you purchase the spiraliser, it looks like this:

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Out of the packaging, there are 5 components which include 3 different blades: a coarse and a fine spiralising blade and a grating blade. The soft grip lid is easy to turn and it has 2 guide arms that keep the food straight when you twist it.

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The spiralised or grated food is then collected in the clear container which means you don’t get bits of vegetables over the worktop. What’s really handy is how compact the gadget is: when not in use the three blades stack on top of each other and the whole thing takes up hardly any space in a cupboard or a drawer.

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I selected vegetables with different textures (courgette, peeled carrot and peeled butternut squash), washed them and trimmed them into straight pieces. JosephJoseph recommends that for the best results, the vegetables should measure roughly 3 inches x 1 ½ inches (8 x 4 cms).

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JosephJoseph provides clear instructions on how to use the spiraliser:

  1. Cut food into straight pieces with flat ends
  2. Select blade type – take care as they are sharp!
  3. Place food in the centre of the blade disc and push down onto the spindle in the centre
  4. Place the lid on top and insert the guide arms into the slots
  5. Twist the lid clockwise and push downwards to spiralise. (Try and keep a constant pressure as you twist.)

I started with the courgette and used the fine spiralising blade. While the courgette went through easily enough, the resulting spirals were very small and quite watery so I changed to the coarser blade and this gave thicker and very long courgette spirals. You can see the difference in the photograph below. I patted the spirals dry with kitchen towel afterwards as they have a high water content and I didn’t want them to go soggy.

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Next, I tried carrot on the fine blade and again, it worked well although I didn’t get very long spirals. On reflection, this was due to the fact that my carrot was a bit too skinny and once on the spindle, didn’t reach all of the blade. Note to self: next time buy fatter carrots! You can see the result of using a carrot that was too thin in the photograph below although of course it’s still edible.

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After this, I used the butternut squash with the coarse blade and given that my pieces were not round, the resulting spirals were good. There were one or two shorter ones but on the whole, the butternut squash ‘spaghetti’ came out very well as you can see in then photograph.

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I had intended to try beetroot as well but I couldn’t find any in the supermarket but as in its raw state it is quite hard, I’m sure it would have spiralised well. I’m not sure if it would stain the gadget though so that’s something to be mindful about. Sweet potatoes would also be a suitable vegetable to spiralise.

I’ve eaten a lot of vegetables during my weight loss journey with Slimming World and it’s always good to find new ways to serve them. I really like raw veggies in salads and when they’re spiralised they look so pretty and are easier to eat and digest. Here’s a photograph of my beautiful spiralised vegetables just before I put them in the fridge.fullsizerender-19-copy

We had spiralised raw vegetable salad with our dinner last night with a little lemon juice and a sprinkle of herbs and red jalapeno flakes. My husband added some olive oil to his portion and I have to say, the glistening veggies looked extremely appetising. They would have been equally as good lightly stir-fried with some garlic and perhaps a dash of soy and / or sweet chilli sauce.

One of the latest food trends is to have spiralised vegetables instead of traditional pasta (giving a low carbohydrate option) and in this case, they just need a quick steam for about a minute. Any longer and they will turn to mush so don’t overcook them.

Finally, I tried the grating blade with a chunk of hard cheddar. The cheese went through the grater like butter – very smoothly indeed. You really don’t have to apply a lot of pressure at all on the lid to get good results which makes it ideal for people who don’t have a lot of strength in their wrists or hands.

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Overall, I was impressed with the JosephJoseph Spiro spiraliser and I’d rate it as follows:

 

Ease of use:                5/5

Easy to clean:              5/5

Easy to assemble:       5/5

Easy to store:              5/5

 

I have previously used another brand’s hand-held spiraliser – one that is described as being operated with a ‘pencil-sharpening’ motion. That one didn’t have its own container and I actually found it quite hard work turning it so it’s currently languishing in the back of a drawer.

I’ve also seen the somewhat clunky spiralisers that you have to assemble that then sit on a worktop, taking up a lot of space. While these might be quite useful for large households, they aren’t particularly attractive and they are quite cumbersome especially as you have to crank a handle to work them. These tend to be recommended by some of the high profile but not always nutritionally qualified ‘clean-eating’ brigade and are quite expensive compared to the Spiro.

In my opinion, the Spiro would be an ideal addition to your kitchen if you have young children as it would certainly encourage them to eat more vegetables. For a two person household like mine, I found it quick and easy to spiralise a few vegetables for us and the clean-up was also fast. The Spiro can be put in a dishwasher although it’s easy to wash it in the sink. I love the fact that all the parts stack up together into a compact little unit which can be easily stored. The Spiro will not be languishing in the back of my cupboards, that’s for sure.

 

You can find the Spiro spiraliser in good cook shops and online at: www.josephjoseph.com. The retail price is £16.

 

A note for Slimming World members (like me) – the Spiro will really encourage you to eat more speed vegetables so do think about buying one.

 

Disclaimer: JosephJoseph sent me a Spiro Spiraliser in return for an honest review. After thoroughly testing it, I was genuinely impressed with it and I will continue to use it. If you’re thinking of purchasing one, I’m happy to discuss my review in more detail with you via email: littlepinkkitchen@hotmail.com

 

 

 

 

 

 

 

 

Guilt Free ‘Cream’ Cheese

Having lost over 5 stone with Slimming World in less than a year, I’ve changed my eating habits drastically and feel so much better for it. It has been a challenge to overcome the cravings I frequently used to have for butter, cream, chocolate, cakes, anything with salted caramel in it and salt and vinegar crisps (to name but a few things) but I’ve done it. What helped me to lose weight was creating healthier versions of certain dishes that I used to love even though they weren’t always good for me. I now spend a lot of time in the kitchen working on new recipes and ensuring they taste as good as the ‘full fat’ versions but are much better for you.

One thing I used to like quite a lot was rich, creamy (and calorie laden) garlic and herb soft cheese. And I ate quite substantial portions of it as I didn’t seem to have a full button. So, in order to have an occasional indulgent cheese fest, I needed to come up with a recipe that would satisfy my cheese-y tooth while adhering to the Slimming World guidelines.

So, here is my recipe for a FAT FREE (yup, you read that correctly) creamy tasting garlic and herb cheese that is good spread on bread, bagels and buns or dolloped on a jacket potato or chilli dish. The possibilities are endless. I’ve used chives but you could use any herbs you like. I like the cheese made with fresh garlic but when I don’t have any I use garlic granules. The small amount of sweetener counters the slightly sour taste of the quark but you can leave it out if you wish.

While you can play around with the added ingredients, the key thing in this recipe is that you have to strain the cheese for at least 8 hours, preferably overnight, in the fridge. This is what changes the consistency and fools you into thinking that a thicker cheese must mean a creamy cheese. Yes, it’s thicker but you can eat copious amounts of it with a clear conscience because it’s FAT FREE!

Ingredients

250g fat free quark (usually at the end of a supermarket cheese aisle)

1 ½ tablespoons of fresh or dried chives. If fresh, snip them into small pieces

½ teaspoon granulated sweetener

¼ teaspoon of garlic powder or 1 small/medium fresh garlic clove, crushed

Salt and pepper to taste

 

You’ll need a nut milk bag (Amazon or health food shop purchase) or a jam straining bag.

 

Method

Place all of the ingredients in a small bowl and mix together with a spoon.

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You should end up with a fairly sloppy textured mixture, like this:

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Take a nut milk bag (pictured) or jam straining bag, and spoon the mixture into it.

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You then need to suspend the filled bag over a bowl to catch the liquid that comes out of the cheese. I have to improvise with a silicone spatula (see photo) but I think that’s a sign of a creative cook!

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Place the bowl and the suspended cheese filled bag in the fridge for 8 hours or overnight.

You can see how much liquid comes out of the cheese in this photo.

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Once strained, tip the now firm cheese into a small bowl. If not eating immediately, cover with cling film and keep in the fridge.

Eat and enjoy!

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For any Slimming World members reading this, as this creamy cheese is actually fat free quark it is a FREE FOOD and not a Healthy Extra A choice like many other cheeses. How brilliant is that?