food · Home & kitchen · other · Product review · Recipes

Gousto Review, fresh recipe delivery box

I had heard about these fresh ingredients delivery boxes and had fancied trying one for ages. So when Tornado contacted me and offered me one to try I was really excited.

My children are fussy eaters and I often end up eating their boring children’s food, so it was really nice to have 2 days this week where we had “adult” food. But more importantly the recipes didn’t need loads of prep time and weren’t so complicated that I couldn’t help the kids with their homework while I cooked.


The box was delivered to my “safe place” because I wasn’t home, they carefully wrap the cold items with freezer packs and sheeps wool to keep it cold for several hours if you are out at the time of delivery:


The sheeps wool is a bit stinky, but it is environmentally friendly.

The selection of recipes to choose from is not huge (22 recipes) but there is a nice selection and changes frequently. I chose the Mushroom Dal with Coriander Chutney and Lemon Pepper Chicken with Tosemary Potatoes, but it was difficult making the decision there were 4 or 5 top contenders.

Neither recipe took over 45 minutes to make and both were surprisingly easy, my husband even made the Lemon Pepper Chicken while I was out, so it must be easy.

Both meals were delicious! The curry had lots of flavour and was juicy enough to have with rice and Naan Bread and the lemon chicken was amazingly flavoursome. They were really impressive recipes.

I was surprised how well priced they were as well, the 2 person box (with ingredients for 2 recipes) is just £27.49, which works out as £6.87 per serving, or it works out cheaper per serving if you increase it to 3 or 4 recipes, and even cheaper per serving if you use the family box (2 adults, 2/3 children) but personally my children are not adventurous enough to try these recipes.

We have a special offer code for you: enter TORNADO for a £40 discount spread on the first and second orders. 

*note: Gousto box was provided free in exchange for a review. This does not effect my opinion and all words are my own.

We're going on an adventure

 

food · Recipes

Salted caramel Apple upside down cake recipe

This is an amazing cake recipe for pudding!

Recipe is sourced here

Ingredients:

Caramel sauce:

  • 1/2 cup of butter
  • 2/3 cup brown sugar
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 tsp vanilla essence
  • 2 Apples skinned and sliced

Cake:

  • 1/2 cup butter
  • 1 cup brown sugar
  • 2 eggs
  • 1/4 cup milk
  • 1 and 1/2 cup sr flour
  • 1/2 tsp cinnamon

For the sauce:

Put ingredients in saucepan and stir on a medium heat. It should take about 2/3 minutes to melt and thicken. Pour into your cake tin and layer the Apple slices on top.


Make up the cake batter: cream butter and sugar, add egg and milk, fold in flour and spices. Pour over the apple and caramel layer.


Bake at 160 degrees Celsius for 40 minutes. Take it out and let it cool for 10 minutes and then turn out onto a plate, sprinkle with salt to bring out the salted caramel sauce.


It is really delicious, especially served with custard!!

Mummy in a Tutu
food · Recipes

Sausage pasta bake recipe

My kids love this recipe, it is really easy and you can adjust it to suit your taste.

Ingredients:

  • Sausages
  • Pasta
  • Vegetables
  • Tin of baked beans
  • Tomato purée
  • Worcester sauce
  • Tabasco sauce (if u like it hot)

Grill the sausages


Pre-cook the pasta and vegetables.

Put in a casserole dish and mix everything else in too (I said it was easy!)


I covered mine with grated cheese. Then bake in the oven for about 30 minutes until it is hot through, everything is pre-cooked.

Mummy in a Tutu
food · Recipes

Salted caramel mocha cake

I got the basic recipe for a mocha marble loaf from here

Ingredients:

  • 175g butter, softened
  • 175g caster sugar
  • 3 eggs, large
  • 175g self raising flour
  • 2 tsps of instant coffee dissolved in 1 tbsp boiling water
  • 2 tbsps cocoa powder mixed to a paste with a little boiling water

I won’t walk you through the cake batter recipe; cream the butter and sugar, add eggs, fold in flour.

Split into two bowls, add the cocoa powder mix to one and the coffee mix to the other.

Layer into the loaf tin and using a skewer zigzag the mixture so it marbles. Cook at 160 Celsius for 55 minutes.


Once cool slice the cake in half.


Mix some butter icing up, I don’t measure I just stick some in until the icing looks right. I then added some Monin salted caramel coffee syrup.


Layer the icing across one half and pop the lid back on:


Melt a Lindt salted caramel bar or rolos in the microwave, add some boiling water and mix in some icing sugar. Stab holes in the top of the cake and drizzle the glaze over the top. Mash some more Lindt bars or rolos and decorate the top with them.

Mummy in a Tutu
food · Recipes

Ube or purple yum cake | #foodiefriday


I recreate this recipe from Heart of mary

I recreate the recipe half of the ingredients recommended from heart of mary only for making the chiffon cake but with frosting it’s the same amount of ingredient.  I didn’t put a macapuno string so it’s optional.

For the chiffon cake:

You need 3 separate bowl
{A}

1 cups cake flour

I use cake flour bought from Asian shop alternatively you can use Mc Dougalls supreme sponge 


1 and half teaspoons baking powder

1/3 cup sugar

{B}

4 egg yolks (from large eggs)

1/4 cup vegetable/canola oil

1/3 cup milk

1/4 cup (about 100g) grated ube (purple yam)

1 teaspoon ube flavouring

1/2 teaspoon violet food powder or violet gel paste

Or use deep purple sugar flair 



{C}

4 egg whites

1/2 teaspoon cream of tartar
{D}

1/4 cup sugar
For the frosting:
2 cups whipping or thickened cream

I use double cream 600ml

1 250g package of cream cheese

I make this 300g soft cheese from Sainsbury or the Philadelphia brand

3/4 sugar

1 teaspoon vanilla extract

I use the ube flavouring 


1 12 oz jar of macapuno (preserved coconut sport)
Procedure:
Cake
1. Preheat oven to 170 degrees Celsius. Prepare two 9″ round, 2 1/2″ high pans by lining bottoms with baking paper. Do not grease.
2. In a large bowl, sift together {A} and combine well. Add in {B}. Beat with electric mixer or by hand just until smooth and well blended.
3. In a separate bowl, beat {C} on high speed until frothy. Gradually add in {D} and beat until stiff peaks are formed. Gradually and gently fold in egg whites into flour mixture until very well combined. Divide batter equally into prepared pans.
4. Bake for about 40-45 minutes or until a skewer inserted into the center of the cake comes out clean. Invert pans into wire rack immediately and cool completely.
5. Carefully run a thin knife around sides of pans to release cakes. Using a serrated knife, half each cake horizontally. Set aside one of the top halves for use later.
Frosting
Combine the cream cheese, sugar, and flavouring in a large mixing bowl or the bowl of a stand mixer. Fit the mixer with the whisk attachment and mix on medium speed until smooth. While the mixture is still whipping, slowly pour in the heavy cream. Continue whipping until the cream can hold a stiff peak.
To assemble:
1. Drain some of the syrup from the macapuno. I do this for fear that the cake will absorb the syrup and get soggy and also to prevent the cake from becoming too sweet.
2. Place one of the cake layers (bottom half of one of the cakes), cut side up on your serving plate or cake board. Spread and level some whipped cream onto the cake layer until it is about 1/4″ thick. Scatter half of the macapuno on top of the whipped cream.
3. Place second cake layer, cut side down on top of bottom cake layer. Spread whipped cream and remaining macapuno on top of second layer in the same manner as above.
4. Top the cake with the third layer (cut side down). Spread frosting to cover top and sides of cake. (You don’t have to put a lot, just enough for the cake crumbs to stick to it). Remember to leave some frosting for your borders.
5. Crumble the last cake half. (You actually only need to crumble about 3/4 of this cake piece. My suggestion is to leave the quarter for you to snack on!). If you do this with a food processor, you will get very fine crumbs which will look really neat on the cake. You can, however, crumble it by hand. Gently stick the crumbs to the cake top and sides until it is fully covered.
6. Using the remaining frosting, pipe out big rosettes around the cake’s top edge.


Bear with the video as I’m the one taking it as well and just realised it’s difficult to multitask hence it looks messy as well.

Mummy in a Tutu
food · Home & kitchen · Recipes

New Asda Mango Laksa Curry Sauce and homemade Ovenbaked Naan Bread #foodiefriday

My husband and I love a good curry, but not too spicy! I decided to try the new Asda range “A Taste of…” and we decided to handmake some naan bread (store bought just doesn’t cut it for us. 


The curry is pretty straight forward since it is out of a jar: part fry the chicken, add the powdered spice mix from in top of the jar


Once the chicken is throughly cooked stir in the liquid sauce from the jar. 


I also made Naan Bread to go with the curry:

2tsp active yeast

3 cup plain flour

1.5tbsp Oil

1 tsp sugar

1/2 cup water (lukewarm)

1/2 cup milk (lukewarm)

1/2tsp salt

2tbsp butter cut into small pieces

Method:

Put water and sugar in bowl, mix well and add yeast, leave for 10 minutes until it is covered in froth. 

Add the milk, oil, salt and flour until dough comes together. 

Add the butter and mix gently, you still want lumps of butter, just well mixed up. 

Cover with clingfilm and put in a warm place for an hour


After an hour is should have doubled in size. Split into approx 6 pieces and stretch out onto a baking tray


Stab several times with a fork and cook at 180 Celsius for 10 minutes


So much better than shop bough Naan Bread, and cheaper than getting some from the takeaway. 

Just writing up about this meal makes me want to have it again, it was so delicious!!