Wednesday, 14 May 2014

Albayzín Granada


Feast your eyes

Impossible to walk past without being lured in.

This beautiful tapas bar in  Calle Puerta Nueva, Albayzín demonstrates the fantastic use of dried herbs and spices to create a stunning visual to entice customers. 

Dried Chillies and Dried Bay Leaves set off the centre piece of the traditional leg of Spanish ham  Jamón de Guijuelo. Granada is renowned for it's cuisine. Albayzín is a rarity, Every drink you order is accompanied by free tapas. Every time a different offering.

Our pallets were tempted by many a dish including small local stews using the warmth of ginger and cinnamon to give real depths to the flavours.


The use of many herbs and spices was inspired by The Moors who occupied the region in the 15th century. Rarely does a local recipe not contain some combination of herbs and spices. 

Be inspired, add colour and fragrance to your kitchen. Use dried whole red chillies and dried bay leaves to adorn you kitchen. 














Thursday, 31 October 2013

Orange and Clove Christmas Pomanders


Get nostalgic about Christmas with these lovely easy to make orange and clove pomanders.
The warm citrus and spice aroma fills the air with memories of Christmas past and present.

Make your pomanders early as they will last and maintain their smell and look for many many months.

Give as a thoughtful and traditional Christmas gift or use to decorate and scent your home.

Get creative and design your own unique pomander.  This is a great way to keep busy little minds occupied in the build up to Christmas.

You will need:

Medium to large whole oranges
Love Flavour Whole Cloves
Whole Star Anise (to copy design below)
Ribbon 

We also used some Love flavour whole star anise as we love the shape and the smell of this pretty looking spice.

We used a star shape cutter and pushed it into the skin of the orange to follow the pattern for ease.

How to:

Decide on your design, using a small wooden skewer (or similar blunt if kids involved)
Make a small hole in the skin of the orange and insert whole clove. Repeat to complete your design. 

Using a large needle (adult supervision for kids) thread the ribbon through the bottom of the orange and through to the top. Tie a knot in the bottom of the ribbon to stop it pulling through.

We used glue to attached to the star anise.










Monday, 28 October 2013

Quick Cauliflower and Red Lentil Curry



Often underrated as a little bit bland and boring cauliflower is actually a fabulous food. Here at Herbed Up we are a little bit crazy for cauliflower. 

High in vitamin C it also contains calcium and iron. This curry also contains coconut milk (don't panic yes it contains fat but good fats.) Coconut milk supports the body with its antiviral and antibacterial properties. Coconut milk is also great for your skin. Buy a reduced fat milk to save on calories or use half a tin to half a tin of water.

Turmeric, ground coriander and ground cumin are also essential ingredients of this curry. 

Turmeric is known to reduce inflammation in the body, it is also believed to slow progression of alzheimers (Michael Cain swears by it) and recent studies are now showing that it is an aid to preventing some types of cancers.

Ground Coriander is a great aid to digestion used in this recipe in its ground formula 

Ground Cumin assists in lowering blood pressure, assists the body in the retention of iron and kills bacteria in food.

As well as the above all these spices combined create wonderful colouration when added to foods.

Remember www.loveflavour.co.uk for all your herbs and spices. Cheaper than the supermarkets you get much much more for your money. In stock for next day delivery.



You will need ......

1 medium onion skinned and chopped 
1 piece of fresh ginger approximately 2 centimetres peeled and chopped
1 vegetable stock cube
2 medium garlic cloves chopped
200ml of water 
2 teaspoons of Love Flavour ground cumin 
2 teaspoons of Love Flavour ground coriander
1 teaspoon of Love Flavour Turmeric
75g  red lentils
1 medium to large cauliflower broken into medium sized florets 
1 tin of coconut milk (can use reduced fat)
Salt and ground pepper to season
2 tablespoons of olive oil
1 small pack of trimmed green beans
1/2 lemon juiced

Step 1 

Add the olive oil (1 tablespoon) to a flat pan and heat, add onion and cook until slightly golden and softened

Step 2 

Add in ginger, garlic, cumin. coriander and turmeric and cook for 30 seconds.

Step 3 

Add in water and stock cube stir together and then add the red lentils. Simmer for 10 minutes.

Step 5 

Heat the remaining olive oil in a large wok or similar.  Add in the cauliflower florets and brown.

Step 6

Add in the lentil mixture to the cauliflower when browned, also add the coconut milk stir and leave to simmer for approximately 30 minutes.

Step 7

Add in the trimmed green beans and salt and pepper for a further 5-7 minutes (do not over cook the cauliflower it should remain firm but tender. Add lemon juice salt and pepper to taste.


Serve with naan bread or rice or both if your feeling ravenous. Enjoy with a large glass of wine!














Thursday, 24 October 2013

Dogalicious Dog Biscuits


Ok so here's the verdict the biscuits were dogalicious. That's the verdict from Nellie and Jess who happily 'woofed' down 3 each.  They are so easy to make. Give your pooch a treat!!!

Homemade Aniseed Dog Biscuits 


  •  1/2 cup Whole Wheat Flour
  •  1/2 cup Oatmeal fine or medium ground
  •  4 tbsp Vegetable Oil 
  •  1 cup chicken stock 
  •  1 tbsp baking powder
  •   1 cup grated carrot
  •  4 tbsp Love Flavour Aniseed Powder

Mix all ingredients together in a large bowl to form a dough.  
Roll out on a cool surface and using cutters form shapes
Place on a baking tray and bake on a medium heat for 30 minutes 
Remove from tray and leave to cool.

Dogs love the smell of aniseed.




Here at Love Flavour we do love our pets. A recent customer posted a review to say she had bought 'Love Flavour Aniseed Ground'. Her intended use ..... to make homemade dog biscuits for her precious pooch.

Our intrigue got the better of us so this weekend our Love Flavour teams pooches Nellie Jessie and Lola are in for a treat. We are making baked aniseed dog treats.

Apparently aniseed to dogs is like catnip to cats .....  the 'girls' will let you have their verdict on Monday!!!!!!



  

Wednesday, 23 October 2013

Winter Warming Soup Parsnip and Apple



Winter is fast approaching and there's a nip in the air. Here at the Love Flavour office we change what we cook with the seasons.

Lynne our resident customer care team member conjured this up after visiting her local veggie restaurant. Here at Love Flavour we have a range of pallets to cater for from veggies to vegans to carnivores. So we made the soup again for all to try.

Here's our version of this 'soupa' soup winter parsnip and apple. As we are 'Love Flavour' we could not resist adding a bit of a twist, so we decided to pop in a couple of teaspoons of our Herbed Up Madras Curry Powder.  The result a hearty warming soup thats quick and easy to make. Make the most of these seasonal veggies and fruits.


Winter Warming Parsnip and Apple Soup

1 large onion 
1 desert spoon olive oil 
5/6 medium parsnips
2 medium english apples (cox's or russets are great)
2  vegetable stock pots
1 litre of hot water 
2 teaspoons of love flavour madras curry powder
Salt and pepper to taste

We garnished our soup with fresh coriander as we were showing off!!!!!




Step 1 

Finely chop the onion, and add to pan with pre-heated oil oil. Cook gently for approximately 5 minutes or until softened 

Step 2 

Remove the top from the parsnips and chop into small cubes (use food processor if available) no need to peel 

Repeat the above with the apples (cored) only peel if you wish.

Step 3

Add the parsnip and apple to the onions and cook for 5 minutes until they start to soften 

Step 4

Add the Love Flavour madras curry powder (for a spicier soup you can replaced this with our Herbed Up chilli powder 1 tsp or to taste). Stir in the pan and cook for a further 1 minute.

Step 5 

Make up the stock pots with 1 litre of water and add to the pan. Stir and leave to simmer for 15-20 minutes.

Step 6 

Add salt and pepper to taste

Step 7

Using a hand blender, blend the soup until almost smooth.

Serve with crusty bread and cosy in on a dark winters night.  Best eaten on a tray in front of the TV in your PJ's. 

Send us a picture of you eating the soup in your Pyjamas, if your happy for us to share your picture, we will send you some free sample of our Herbed Up Herbs and spices to try.

Don't forget we love to see what you have cooked/baked/boiled (or burnt) when using our products. Photo's and funny stories please.







  







Thursday, 2 May 2013

Bank Holiday Bites!

Whether you're planning on entertaining this Bank Holiday weekend or just relaxing in the sunshine, these Bank Holiday Bites are sure to go down a treat!

Kiwi Lime Mocktail
This wonderfully healthy drink is fun, zesty and perfect for the whole family!

Ingredients:

- 2 Kiwi fruits
- Juice of half a lime
- 1/2 Tsp Ginger, Ground
- 2 Tbsp Sugar Syrup
- 8 oz Ginger Ale (Optional)
- 8 Ice cubes

Cut a few slices of kiwi (for the garnish) before dicing the rest. Add all ingredients to a blender and blend on a slow speed for a around 10 seconds. Pour contents into a glass and add the kiwi garnish to the top of the glass.
Enjoy in the sunshine!


Mini Cinnamon & Raisin Bagels 

Ingredients:

2 Tbsp Cinnamon
3 Handfuls Raisins
7g Dried Yeast
450g Bread Flour
4 Tbsp Sugar
2 Tbsp Salt
2 Tbsp Poppy or Sesame Seeds

Add the yeast and sugar to a bowl and pour over 100ml warm water. Leave for around 10 minutes until the mixture becomes frothy. Add a further 200ml warm water to the bowl. Stir in the salt and half the flour. Add the rest of the flour bit by bit, mixing with your hands until the dough is soft but not sticky. Add the raisins and half the cinnamon and knead to mix.

Knead for around 10 minutes until the dough feels smooth and elastic. Shape into a ball and place into a lightly oiled bowl. Cover with cling film and leave in a warm place for around an hour or until doubled in size.

Preheat the oven to 220C. On a lightly floured surface, divide the mixture into around 14 pieces. Shape each piece into a ball and flatten slightly. Use the handle of a wooden spoon to create a hole in the middle of each bagel, twirl the bagel around the spoon to make a hole about 3cms wide. Cover each bagel loosely with cling film while you finish the rest of the batch.

Meanwhile bring a large pan of water to the boil and add the remaining sugar. Slip the bagels into the water (around 4 at a time) and cook for 1-2 minutes, turning occasionally until they have puffed slightly and a skin has formed. Remove and drain away any excess water.

Place on a lined baking tray, shake on the remaining cinnamon and sprinkle with poppy or sesame seeds. Bake for around 25 minutes or until golden brown. Leave to cool on a wire rack and serve with your favourite topping! - Some of our favourites are jam, smoked salmon or crème fraiche and chive.



Champagne and Summer Fruits Jellies
Now let's finish off with a deliciously summery jellies with a twist!

Ingredients:

- 130g Raspberry Jelly
- 200g Mixed Summer Berries
- 475ml Champagne or Prosecco
- 1 Carton Single Cream
- 1 Tbsp Dried Mint

Dissolve the jelly cubes in 100ml boiling water and leave to cool. Stir in the Prosecco.

Mix the fruit with the mint and divide between 6 glasses. Top with the jelly until the fruit is just covered. Cover and chill until the jelly is just starting to set. Top up with the remaining jelly and chill until set.

To serve, pour a thin layer of cream into the top of each jelly and garnish with a fresh mint leaf.

Now you're all set for the Bank Holiday!

 





 
 

Wednesday, 1 May 2013

Mad About Mustard!

The is a versatile spice that adds a tasty kick to anything from hot dogs to sauces and marinades!

Apart form making our food taste great, there are also many used of mustard that don't involve a sandwich! Here are just a few:

1) To help sooth a sore throat
Combine 1 tbsp mustard, the juice of half a lemon, 1 tbsp honey, 1 tbsp salt and half a cup of boiling water! Mix well until dissolved and once cool use to gargle with! Your throat will feel 10 times better!

2) Decongestant
Rub a little mustard onto you chest. Cover with a hot damp cloth and you'll be able to breath easily again in no time!

3) Face mask
For smooth skin and a glowing complexion, spread a thin layer of mustard onto your face. Leave for a few minutes and rinse off! Say hello to radiant skin!

4) Muscle relaxant
Achy Muscles? Try a mustard infused bath! Add 2 tbsp mustard and 1 tbsp bath salts to the warm running water of your bath! Sit back, relax and let the mustard get to work!

5) Hair Conditioner
Mustard oil can work wonders on dull, dry hair! Simply pour a generous amount of mustard oil into hand and massage into hair. Leave in over night, and in the morning rinse with shampoo and conditioner. You hair will be revived, bouncy and silky soft!

So now you have some great ideas to put that leftover mustard to use!