Category: Latest & Greatest

Monkfish with Ginger from Broth to Bowl

Japanese inspired food is a big hit with us and this delicious Monkfish and Ginger soup from Drew Smith’s book Broth to Bowl, is based on a Japanese Stock called Dashi. It is made using dried kelp or ‘kombo’ which lends body to the liquid – what is often referred to as ‘umami’, or the fifth sense of taste.   JAPANESE BONITO BROTH (Makes 1 Litre) This is dashi, the basic Japanese cooking broth for all clear soups, which is simply kombu seaweed water infused with dried tuna flakes. The glutamates in the seaweed create the sense of ‘umami’. It...

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Cream of Green Vegetable Soup from Broth to Bowl

Everybody needs a good Vegetable soup in their repertoire and we just love everything about this recipe in Drew Smith’s fabulous new Book Broth to Bowl. The beautiful colour and delicious taste of this soup mean that it is a joy to eat. I mean even the name is cool – Cream of Green. VEGETABLE TEA (Makes 4 Litres) This is a sequence. It starts out as a light tea, becomes a soup and then transforms itself again and again. You can drink this first-stage broth as an alternative to tea and coffee. Once you get the hang of...

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Chicken Noodle Soup from Broth to Bowl

We agree that neither of us are very good at making soup. Unlike our Mothers who can create steaming bowls of deliciousness from whatever is thrown in the pot, ours tends to taste like a bowl of dead vegetables, a sludgy taste of nothing. So, imagine our excitement when this gorgeous new book ‘From Broth to Bowl: mastering the art of soup,’ by Drew Smith popped through to Morello HQ. Drew basically makes it clear that a soup is only good when it has a good backbone – the broth. He has recipes for six simple versions – vegetable tea, potassium...

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Win a Copy of Broth to Bowl

Fancy a Masterclass on how to prepare soups that will revolutionise your cooking and your health? In his stylish new book, Broth to Bowl, Mastering the Art of Great Soup from Six Simple Broths (£20 Modern Books) Drew Smith, former editor of The Good Food Guide, demonstrates how six simple broths can be transformed into a selection of show stopping soups. From simple homely soups to international dishes including Japanese Dashi, the book takes you step by step through the process to create a new kitchen repertoire of tasty and nutritious dishes which are also waste-free! From Broth to Bowl:...

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How to Create the perfect Christmas Cheeseboard

A great cheeseboard is a festive must. Loaded with a selection of delicious cheeses in contrasting colours, shapes and textures as well as a selection of seasonal fruits and nuts, this essential platter will see you right through from Christmas until New Year. It is perfect for entertaining large numbers of people or for any unexpected guests for whom you need to provide nibbles. A fabulous festive cheeseboard offers a visual feast with maximum pleasure and minimum washing up. Now that really is a Christmas present! Every cheeseboard needs a hero so it’s time to go big (unless you...

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Delicious Snacks Squared – Meet the Rice Cube

The Rice cube is our latest find and we can’t express how much we LOVE it! WHAT IS IT? The Rice Cube is an ingenious invention designed to create seriously sophisticated sushi-style snacks. I’m sure not many of you make your own Sushi (if you are maybe in the wrong place as we are all about inspiration and short cuts). However, if not (e.g. you’re normal) now you can, as this award-winning gadget squashes ingredients into perfect bite-sized cubes. HOW TO USE IT Using plain cooked rice, or any rice you prefer (although Jasmine rice is the naturally sticky type...

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Avocado Oil; The New Kitchen Rockstar

Not long ago, Coconut Oil was being hailed as the new big thing but it’s our job to tell you that old nut has cracked and Avocado oil is the new slick star of the kitchen.   The Taste Firstly, the taste is amazing. Unlike Coconut oil which leaves a slight ‘coconutty’ taste on everything, this oil doesn’t overwhelmingly taste like Avocado. Instead it has a mild, slightly buttery flavour and a light smooth texture. Cooking The brilliant thing about avocado oil is that it is highly recommended for cooking due to its high smoke point. This is the...

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Hug your Food to keep it Fresh

These ingenious inventions will extend the life of any annoying bits of food hanging around the fridge. Judging by how many times we eat a whole avocado instead of a half just because it might go off, it may also help us keep our calories in check. Food Huggers from Lakeland (RRP. £9.99) are made of silicon and are designed to ‘hug’ your left over food tightly – half an onion, tomato or avocado  (RRP. £6.49) to prevent discolouration and deterioration. They are brightly coloured to match your items – this is food fashion at its best. These will...

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The Summer is Looking Frosé With Pops

At just 30 calories a pop, the new Frosé popsicle is the perfect cool-me-down and pick-me-up option this Summer! Summer has arrived and so have long lazy lunches in the garden with refreshing glasses of Rosé. Or so we thought. We have discovered a whole new way of enjoying our favourite tipple whilst keeping refreshingly cool at the same time. Pops, the pioneers in premium popsicles have just launched a new range for Summer 2107.  Make a space in your freezer this very instant, there’s a new Frosé popsicle in town! Just launched last month, each mouthwatering frose popsicle contains a half glass of...

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Just What the Dr Ordered – Dr Wills

Call the Doctor. Dr Wills sauces are just what the Doctor ordered. Huge dose of taste + natural ingredients = big flavoured healthy food. Each bottle of sauce is packed with natural ingredients – no gluten, no artificial ingredients and absolutely no refined sugar. Sugar Overload We all known that the stats on sugar are scary; the negative effects of refined sugar on our bodies are widely publicised and sugar has become ubiquitous in modern life, it is increasingly hard to avoid it. So many proper British meals aren’t complete without a big old dollop of ketchup, but did you...

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