Foodie News

A brand new flavour straight out of the bakeshop, Baileys Red Velvet Cupcake is the perfect blend of light, fluffy red velvet cupcakes folded into mouth-watering Baileys Original Irish cream, just perfect for Valentine’s day. Delicious on its own over ice or as an extra-cosy Baileys Red Velvet Cupcake hot chocolate - this is the ultimate Baileys for dessert-lovers Baileys Red Velvet Cupcake is available from major supermarkets for a RRP £16. Dessert Lovers Dream

The Next Generation Travel Mug Ember, the design-led temperature control brand, have launched the Ember Travel Mug. Using patented temperature-control technology, Ember maintains coffee or tea at the user's preferred drinking temperature (between 50°C –62.5°C). Ember’s second generation utilises the latest advancements in battery technology, allowing people to enjoy their hot beverage for up to 3 hours with Ember Travel Mug². Paired with the new redesigned charging coaster, Ember will stay charged for all day use. The Ember Travel Mug is available on www.ember.com for £179.95.

Caldesi in Marylebone (www.caldesi.com) the flagship restaurant of TV chef Giancarlo Caldesi is offering a special 'Apres Ski' menu until the end of February. Giving people who are in need of some wholesome, Italian Alpine food a chance to enjoy dishes synonymous with having spent a long day on the piste. The restaurant has had a makeover to resemble a ski lodge and the menu includes some truly authentic, winter warming dishes including a traditional fondu made with Fontina and Taleggio cheese and just right for sharing. The whole menu is packed with the sort of dishes that provide central heating on cold winter days using ingredients sourced from the mountainous regions of Italy. Apres Ski in Marylebone

Say Cheese

Award-winning Clothbound Cheddar producer, Quicke’s (www.quickes.co.uk) have launched the Quicke’s Cheese Box, a brand new retail concept combining an online store with a contemporary cheese counter & tasting room at Home Farm in Devon. Replacing the Quicke’s Farm Shop, the Cheese Box will provide a platform for artisan cheese from across the South West and beyond, alongside a carefully curated selection of cheeseboard accompaniments.

PARSNIP, BROCCOLI AND GOAT’S CHEESE BAKE “Caramelised roast veg are topped with ready-to-eat lentils and creamy goat's cheese for a hassle-free dinner”

500g parsnips, peeled and cut into 2cm chunks 350g broccoli, cut into little florets 2 red onions, cut into 8 wedges each 1 tbsp olive oil 5 thyme sprigs, leaves picked 2 tbsp clear honey 250g pouch cooked puy lentils 75g soft goat’s cheese ½ x 70g bag rocket 2 tbsp balsamic vinegar Ingredients

Preheat the oven to gas 6, elec 200°C, fan 180°C. Put the parsnips, broccoli and onions in a large shallow roasting tray. Toss with the olive oil and thyme, season, then roast for 20 minutes. Method

Drizzle with the honey, then toss again. Return to the oven for another 20 minutes, adding the lentils to the tin for the final 10 minutes.

Dot over the goat's cheese. Top with rocket, drizzle with the vinegar and serve immediately.

Recipe from, www.tesco.com

“This Asian-inspired spicy pork traybake is perfect for a quick one-pan meal - put everything in one large roasting tin and let the oven do the work” SPICY PORK CHOP TRAYBAKE

Ingredients

2 red chillies, 1 finely chopped and 1 sliced 3 tbsp soy sauce 1 tbsp hoisin sauce 2 limes, 1 juiced and 1 cut into wedges 1.5cm piece ginger, grated 4 pork chops 250g basmati rice, rinsed 2 leeks, trimmed and sliced 1 lemongrass stalk, trimmed and finely chopped 250g pack pak choi, roughly chopped 800ml chicken stock 15g fresh coriander, roughly chopped Method Mix the finely chopped chilli, soy, hoisin, lime juice and ginger together in a non-metallic bowl. Add the pork chops and turn to coat. Cover and leave to marinate for at least 30 minutes or up to 24 hrs. Preheat the oven to gas 7, 220°C, fan 200°C.

Mix the rice, leeks, lemongrass, pak choi and stock in a deep roasting tin. Top with the pork and all the marinade, then bake for 30 minutess until the pork is cooked through and the rice is tender.

Garnish with the roughly chopped coriander and sliced chilli. Serve with lime wedges to squeeze over.

Recipe from, www.tesco.com

RED VELVET BROWNIES “Surprise your other half and loved ones with this Valentine's Day dessert”

Ingredients For the brownies 200g dark chocolate 135g milk chocolate 185g slightly salted butter, diced 275g soft light brown sugar 3 eggs 2 tsp red food colouring (amount will depend on the brand you use) 85g plain flour 40g cocoa powder

For the frosting 150g soft cheese 1 tsp vanilla bean paste 50g icing sugar 50g butter, softened Method Heat an oven to gas 4, 180°C, fan 160°C and line a square brownie tray or baking tin with non-stick parchment.

Roughly chop the dark and milk chocolate and set aside 150g for the topping. Put the rest in a small pan with the butter and sugar then heat until melted, stirring occasionally. Once the chocolate is melted, remove to a mixing bowl and cool slightly. Clean out the pan and use it to melt the rest of the chocolate then set aside.

Stir the eggs, one by one, into the melted chocolate in the mixing bowl then add the red food colouring until the mixture is a deep red colour. Sieve over the flour and cocoa powder, fold to combine and pour into the prepared tin.

Pour the melted chocolate from the pan onto the surface of the brownie in four evenly spaced lines and use a toothpick to create a ripple effect.

Bake on the middle shelf for 25 minutess, adding a few minutes more if you prefer firmer brownies. Cool in the tin for about 10 minutes then remove and cool on a wire rack. Beat the soft cheese, vanilla, icing sugar and butter until light and fluffy. Once the brownies are cool, trim off the edges and cut into nine even squares. Spread with the icing using a palette knife, keep chilled once iced.

Tip: To make these extra special, use a heart cutter to stamp out hearts from pink or red royal icing and stick one in the middle of each iced brownie.

Recipe from, www.tesco.com