Sunday, 1 May 2016

John Caffery - Manager of Chorley Dukpond




This months featured foodie is John Caffery, Manager / Maitre D of Duk Pond in Chorley towncentre, John is passionate about local seasonal food and is happy to head up this newly opened deli / cantina / tapas bar. Pop in for a warm and friendly welcome and some great food, you can find them on Cleveland Street, close to the market. So we can understand what make our foodie tick he ansewered our usual selection of questions.


What is your favourite cookery or food book or publication ?
2 cooks and a suitcase, by Dougie Bell

What sentence sums up Lancashire Food to you ?
The most Diverse, quality food in the country

If you weren’t doing what you do now, what would you like to be ?
A cheese maker

Which piece of kit could you not do without ?
My global Knife set

Who would join you at your ultimate dinner party and why?
  • Heston Blumenthal (To Cook),
  • Johnny Depp (would make my wife happy),
  • Luc Besson and Guillermo Del Torro (favourite film directors)
  • Peter Kay.
  • Stan Lee,
  • Steven Fry.

What advice would you give to your younger self ?
It will all work out in the end.

Describe your style in three words
Eclectic, rock n roll,

What was your latest foodie gadget purchase ?
A pressure cooker

What is your greatest achievement to date ?
Running my own business

What is the worst mistake you have made ?
Trusting the wrong people

Tell us a secret about yourself ? may be something we wouldn’t expect !
I used to be the lead singer in a punk rock band




Sunday, 24 April 2016

Cakes Regional and Traditional - Julie Duff



In what seems ages ago I was kindly sent a copy of a the lovely Cakes, Regional and Traditional by Julie Duff by the publisher - Grub Street. I love a good recipe book and this was let me tell is fab, its stuffed full to the gunnels with over 200 recipes for some fantastic British Cakes. 
Handily the book is divided into small and large cakes both regional and country (meaning baked across the country), there is also a section dedicated to Ginger cakes too. The recipes are throughly researched and you get the feeling that these are recipes that have been handed down through the generations and all the ones I have baked from so far have been very reliable.

 Now avaliable in paperback its a great addition to my extensive cookery book collection (bookcases now groaning !). I am pleased to note that there are all the Lancashire favourites featured and also a couple of more unusual ones too, the only little niggle with the book being not every recipe being illustrated.


Pictured are the Lancashire Teacakes which feature in the book and are for the unitatited a little like a fruited scone , using strong bread flour but raised using baking powder. They were very tasty served buttered and disappered quickly.

The book is avaliable from any good local book seller - ISBN-978-1-910690-06-2 published by Grub Street.


Saturday, 9 April 2016

Love Chin Chin - review and giveaway




Love Chin Chin is a tasty West African snack food sensation, based on a traditional family recipe this scrummy treat is very moreish. Crunchy yet cakey Love Chin Chin is avaliable in four flavours, vanilla, cinnamon, lemon and chilli.

"Crunches like a biscuit and tastes like cake"

The 70g packs feature only natural ingredients and are decorated with ethnically inspired motifs. Love Chin Chin is avaliable in 400 ASDA stores and 90 Tesco stores.

Popular with the whole family Love Chin Chin is not too sweet or too salty and is delicious with a coffee and ideal for lunch boxes.

We particularly enjoyed the cinnamon and vanilla flavours and loved the crunch yet cakey mouth feel, definately a satisfying snack. The Great news is that you too can try Love Chin Chin as we have a case of 24 packs to giveaway in an easy enter rafflecopter draw.





Rules for giveaway

We have one case to giveaway (this can be either single flavour or a mixed case) - 24 packs in a case, this can only be posted to UK addresses and will be sent direct from Love Chin Chin.
  • Simply follow the instructions on the Rafflecopter widget above. 
  • To be in with a chance of winning you must complete ALL the required fields. 
  • All entries will be checked and verified before a winner is announced. 
  • You can increase your chances of winning by Tweeting on a daily basis. 
  • Rafflecopter will pick a random winner. 
  • The competition runs until the 17/04/16
  • If you win, you MUST send me your delivery details and choice of case quickly and within 24 hours or the prize will be passed to the next person drawn. 
Please see the Terms and Conditions on the Rafflecopter widget for the rules and more information.

a Rafflecopter giveaway



The Prize for this giveaway is provided by Love Chin Chin who will send the item direct to the winner.
     
                                                              Love Chin Chin

Friday, 1 April 2016

Chris & Christine Thomasson - Rivington Chocolates


Partners Chris and Christine  Thomasson are Horwich based artisan chocolatiers who formed  Rivington Chocolates in November 2014. 

Combining the best Callebaut sustainably produced chocolate with fresh tasty fillings using local produce whenever possible. 

They work from home, producing small batches to ensure our chocolates are always fresh, trying new flavour combinations and always looking to build and improve our product. 

They are excited to have made their first batch of bean to bar chocolate; 70% Ghanian dark; vegan – described as ‘Lush’ by a customer and it is hoped their second batch will live up to this.

Rivington Chocolates can be found every month at Bolton Artisan Market and other local events.





What is your favourite cookery or food book or publication ?
The Good Housekeeping Step by Step Cook Book, I've had it since I was 18; its been very well used.

What sentence sums up Lancashire Food to you ?
Tasty,comforting and full of surprises.

If you weren’t doing what you do now, what would you like to be ?
A hippy or our cat Mo.

Which piece of kit could you not do without ?
I have a chocolate mould that is a beautiful domeshape- allows endless variations that look amazing.-

Who would join you at your ultimate dinner party and why?
Family and friends – always the most special times.

What advice would you give to your younger self ?
Be yourself, be yourself, be yourself.

Describe your style in three words
Classic, polished, and surprising.

What was your latest foodie gadget purchase ?
A grinder for making bean to bar chocolate

What is your greatest achievement to date ?
Rivington Chocolates and completing a triathlon

What is the worst mistake you have made ?
Not going with my instinct

Tell us a secret about yourself ? may be something we wouldn’t expect !
I'm a qualified scuba diver

Sunday, 27 March 2016

Easter spiced currant biscuits




























After all that chocolate, I thought I would bake something fruity and traditional. What better than a lovely buttery currant biscuit, not too sweet, not too spicy.

Currant biscuits are a traditional English Easter treat, but  they are frankly great at any time of year. Biscuit baking is much more forgiving than cake baking and  is something I should do more of.

These bakes expand only slightly whilst baking and store well in an airtight tin, they would also make a fab gift in a pretty basket or box for any celebration.

What you need
  • 300g plain flour (gluten free works ok, just watch the texture)
  • 150g icing sugar
  • 1 tsp mixed spice
  • 175g butter, cold and diced
  • 1 egg - beaten and mixed with 1tbsp of water
  • 125g currants
  • 1 egg white
  • caster sugar for sprinkling
Prepare a couple of baking trays - lightly brushed at oil

You will also need a 6cm ish cookie cutter

What you do

  • In a food processor whizz the flour, icing sugar, spice and diced butter until the texture of fine breadcrumbs, a mixer or even by hand would work too
  • Add the egg/water mixture to the processor and mix until it clumps.
  • On a floured surface turn out the mixture, pull the mixture together and knead in the currants
  • Wrap the dough in clingfilm and leave to rest in the fridge for 30 minutes or so
  • Pre heat the oven to 160c 
  • Flour the worksurface again and roll out the chilled dough to approximately 4mm thick, cut out round and place on to the prepared trays, keep rolling out until all the dough is used up.
  • Brush with the beaten egg white and sprinkle with a little caster sugar before baking for 10 - 15 minutes until lightly golden and sparkling.
  • Remove carefully from the trays to a wire rack to cool fully.

Saturday, 26 March 2016

We Should Cocoa Round Up - Eggs !

Wow, 27 enteries for this month's We Should Cocoa, thanks to everyone who took the time to link up to this month challenge. Our theme was EGGS, in all there forms, including chocolate eggs, which alot of our participants used in creating their delicious entries.

                                   

Hopefully the theme I chose worked well for you all, eggs are such a versatile ingredient in all there forms, I am always amazed at the level of creativity from my fellow food bloggers and once again they didn't disappoint, I want to eat them all......

                                                           We Should Cocoa Badge
Next months linky is being hosted by none other than Helen at Casa Costello, so go join in the fun and find out what theme she has in store for you all.

So onto our round up, just be prepared for the sugar rush !

                                                     Fudgy, rich chocolate loaf cake topped with a chocolate glaze and Cadbury Creme Eggs. Easy, quick and simple to make! Creme Egg Chocolate Loaf Cake     
       
                                                                 

First up we have a Creme Egg loaf cake from Kerry Cooks a delicious decadent bake featuring the seasonal creme egg.

Next, non other than yours truly - Lancashire Food with a Marbled banana and chocolate hazelnut loaf cake decorated with crispy chocolate eggs, it has the added bonus of being gluten free.

                                                 Easy Peasy 5 Ingredient Creme Egg Chocolate Tart     

                                                       

Another creme egg recipe - Easy Peasy 5 ingredient creme egg chocolate tart from Easy Peasy Foodie

A very moreish Mini Chocolate  and orange marble bundt cakes from Dom over at Belleau Kitchen.

                                                


                                                               


Next up we pop across to The Gluten Free Alchemist for some scrummy Gluten Free Choc Cross Buns

A fun cute Banana Choc chip cake hiding as a Minion Cake from Green Gourmet Giraffe was our next link up.

                                                        3 layered raspberry & white chocolate cake presented as an illusion cake with jelly beans        

                                               Creme Egg & Malteser Chocolate Tiffin Bundt Cake

An amazing Illusion Cake was linked up by Only Crumbs Remain, so clever. Hiding underneath is a Raspberry and white chocolate cake.

This cute no bake Creme Egg and Malteser Chocolate Tiffin Bundt cake is from Karen over at Lavender and Lovage.

                                                        

                                                     Creme Egg Double Chocolate Muffins

Creme Eggs also feature in our next two recipes , Gluten Free Alchemist is back with a decadent Easter Creme Egg Mousse Cake. We also have Creme Egg Double Chocolate Muffins from Plate to Pen.

                              Easter chocolate cakes

Next up is We Should Cocoa co founder - Choclette with some very tasty treats of Spiced Rum Easter Chocolate Cakes 

                                                          Hot Cross Bun Microwave Mug Cake, all the delicious flavours of a traditional Hot Cross Bun ready in minutes in your microwave    

                                                Easter Galaxy Golden Eggs Chocolate PiƱata Cake - Jo's Kitchen

Clever Janice at Farmers Girl Kitchen has managed to create a Hot Cross Bun Mug Cake which can be whipped up in a flash. I am a great fan of mug cakes.

Over at Jo's Kitchen we have a Easter Galaxy Golden Egg Pinata cake, a perfect easter treat if I ever saw one.

                                                             Creme Egg Chocolate Cookie Bars        

                                           

Baking Queen - Lucy got creative and created with Cadbury Creme Egg Chocolate Cookie Bars

Mainly Baking - came up with the inspired idea of marrying hot coss buns and chocolate custard to make the ultimate bread and butter pudding dish - Chocolate Hot Cross Bun and Butter Pudding

                                                                 

                                                

Kat at the Baking Explorer linked up with these cute Chocolate Meringue Easter Nests, which I am sure would be popular at any Easter get together.

A Chocolate Easter Cake hopped up next from The More Than The Occasional Baker, so cute. Love the Chocolate Ducky on top.



                                        Malteser Malteser Bunny and Mini Egg Chocolate Cake

I loved Frys Chocolate Creme's as a child and Cakeyboi has stuffed his brownies full of them, for this decadent treat of Frys Chocolate Creme stuffed  Fudgy Brownies. Save me a piece please !

Mummy Mishaps created this delightful cake - Malteser Malteaster Bunny and mini egg cake for a friend (I want to be your friend), I just love the combination of the dinky bunnies and eggs used to decorate the cake. 

                                             Cute, simple and fun Easter Nest Cupcakes, great for getting your little ones involved in the kitchen this Easter.    

                                                         Raw Cacao Cupcakes - A slightly more healthy Easter treat

Some very Spring celebrating cupcakes were linked up by Charlotte's Lively Kitchen - Easter Nest Cupcakes , perfect for parties.

Another cupcake up next, but probably are healthiest bake of this round up from Elizabeth's Kitchen Diary in Shetland, her Slightly More Healthy Easter Cupcakes use raw cacao.


                                                        Chocolate Orangw Curd | BakeNQuilt.com        

                                              

Bake n Quilt, cooked up some lovely looking Chocolate Orange Curd.

Caroline's Makes made some cute seasonal Chocolate Easter Cupcakes


                                                              easter caramel meringue nests     

                                                

Easter chicks, everywhere ! How to Cook Good Food presented us with some Easter Caramel Meringues, here chocolate being the mini eggs and eggs being the star ingredient.

More chicks, this time as actual cakes clever Caroline at Caroline Makes used a special cupcake kit from Lakeland to create these Easter chick Cupcakes.


                                        

                                        Smarties Chocolate Mini Egg Brownies

And lastly two brownies receipes both featuring chocolate eggs, we have Broken Easter Egg Brownies from Dom at Belleau Kitchen and Food Feasting and Fun with their Chocolate Mini Egg Brownies.


Phew, think I need something savoury now....

Thanks to everyone who linked up and with such fabulous recipes, remember next month is over at Casa Costello.

Also why not check back to Tin and Thyme for loads more "We Should Cocoa" inspiration.


Back to your roots ! Clandestine Cake Club at The Clog and Billycock, Pleasington



Our latest meeting of South Lancashire Clandestine Cake Club had the theme "Back to your roots" - root vegetable cakes or cakes from  your past.



We were lucky to have our event hosted by The Clog and Billycock (the only pub in the country with this name) and we were made so welcome at this pub famous for its food and drink. The pub is situated in rolling Lancashire countryside just outside Blackburn and is part of the Ribble Valley Inn's Group.




A billycock by the way is a type of bowler hat, very popular in Victorian times. The pub is cosy and the welcome warm.

We had a fabulous time and the staff were amazing looking after our every need, munching our way through some truly wonderful cakes from our lovely members it was a great way to spend an
afternoon.



Lemon Parsnip Cake



Retro Birthday cake



10p mix cake



Chocolate beetroot cake



Lemon Drizzle cake



Cumbrian Gingerbread



Rhubarb and parsnip cake



Spicy Sweet potato cake - gluten free



Thanks again to everyone at the Clog and Billycock, I have eaten at The Clog on numerous occasions and the food and welcome has always been great, part of the Ribble Valley Inns chain, the focus is very much on local seasonal ingredients and great hospitality.






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