I am a big fan of sweets. Growing up I would always look forward to being brought to the local shop to buy a bag of Lollies - it was such a treat. It was with great pleasure then that I came across the site of Hope and Greenwood.
Hope and Greenwood are a London based (Covent Garden to be exact) confectionery shop. The store sells a fantastic selection of truffles, boiled Sweets, pick and mix and handmade chocolates. All the products are competitively priced and of the highest quality.
Some of the best products I found at the shop's fantastic online catalogue were bonbons (those fabulous round sweets) and a wonderful range of liquorice. The range of Chocolateis amazing as well (including British Truffles, Buttons and traditional sweets).
All in all, Hope and Greenwood is a brilliant site. Go on and relive some of the sweetest days of your youth.
Saturday, April 26, 2008
Monday, April 14, 2008
Spinach and Bacon Pasta Recipe
INGREDIENTS
* 6 slices bacon, chopped
* 340.8 g penne pasta
* 15 g minced garlic
* 1 (14.5 ounce) can diced tomatoes
* 1 bunch fresh spinach, rinsed and torn into bite-size pieces
* 30 ml olive oil, divided
DIRECTIONS
* Bring a large pot of lightly salted water to the boil. Add the penne pasta, and cook until tender, 8 to 10 minutes.
* Meanwhile, heat 1 tablespoon of olive oil in a skillet over medium heat. Place bacon in the skillet, and cook until browned and crisp. Add garlic, and cook for about 1 minute. Stir in the tomatoes, and cook until heated through.
* Place spinach into a colander, and drain hot pasta over it so it is wilted. Transfer to a large serving bowl, and toss with the remaining olive oil, and the bacon and tomato mixture.
http://www.recipewitch.com
* 6 slices bacon, chopped
* 340.8 g penne pasta
* 15 g minced garlic
* 1 (14.5 ounce) can diced tomatoes
* 1 bunch fresh spinach, rinsed and torn into bite-size pieces
* 30 ml olive oil, divided
DIRECTIONS
* Bring a large pot of lightly salted water to the boil. Add the penne pasta, and cook until tender, 8 to 10 minutes.
* Meanwhile, heat 1 tablespoon of olive oil in a skillet over medium heat. Place bacon in the skillet, and cook until browned and crisp. Add garlic, and cook for about 1 minute. Stir in the tomatoes, and cook until heated through.
* Place spinach into a colander, and drain hot pasta over it so it is wilted. Transfer to a large serving bowl, and toss with the remaining olive oil, and the bacon and tomato mixture.
http://www.recipewitch.com
Thursday, April 10, 2008
Vegetable Beef Soup
INGREDIENTS
* 455 g ground beef
* 1 onion, diced
* 5 carrots, thinly sliced
* 120 ml water
* 250 g frozen green beans
* 1 (15 ounce) can whole kernel corn, drained
* 6 red potatoes, finely diced
* 1 (46 fluid ounce) bottle tomato-vegetable juice cocktail
* 235 ml water
* 6 g salt
* 2 g ground black pepper
DIRECTIONS
* In a large pot over medium heat, cook beef, onion and potatoes, covered, until beef is no longer pink and potatoes are tender, 10 to 15 minutes.
* Meanwhile, place carrots and 1/2 cup water in a microwave safe bowl and microwave on high 5 minutes, until tender.
* Drain the beef mixture and return to pot with carrots, corn, green beans, juice cocktail, water, salt and pepper. Simmer over low heat 30 minutes, until flavors are well blended and soup is hot.
http://www.recipewitch.com
http://www.recipewitch.com/blog
* 455 g ground beef
* 1 onion, diced
* 5 carrots, thinly sliced
* 120 ml water
* 250 g frozen green beans
* 1 (15 ounce) can whole kernel corn, drained
* 6 red potatoes, finely diced
* 1 (46 fluid ounce) bottle tomato-vegetable juice cocktail
* 235 ml water
* 6 g salt
* 2 g ground black pepper
DIRECTIONS
* In a large pot over medium heat, cook beef, onion and potatoes, covered, until beef is no longer pink and potatoes are tender, 10 to 15 minutes.
* Meanwhile, place carrots and 1/2 cup water in a microwave safe bowl and microwave on high 5 minutes, until tender.
* Drain the beef mixture and return to pot with carrots, corn, green beans, juice cocktail, water, salt and pepper. Simmer over low heat 30 minutes, until flavors are well blended and soup is hot.
http://www.recipewitch.com
http://www.recipewitch.com/blog
Tuesday, April 01, 2008
Avocado and Cucumber Sushi Recipe
INGREDIENTS
* 185 g uncooked glutinous white rice (sushi rice)
* 45 ml rice vinegar
* Pinch of salt
* 300 ml water
* 4 sheets nori (dry seaweed)
* 0.5 cucumber, sliced into thin strips
* 1 avocado - peeled, pitted and sliced
DIRECTIONS
* Combine water and rice in a saucepan and bring to boil. Cover, reduce heat to low and simmer for 20 minutes, or until rice is tender and water has been absorbed. Remove from the heat and stir in the vinegar and a pinch of salt. Set aside to cool.
* Cover a bamboo sushi mat with plastic wrap to keep the rice from sticking. Place a sheet of seaweed over the plastic. Use your hands to spread the rice evenly onto the sheet, leaving about 1/2 inch of seaweed empty at the bottom. Arrange strips of cucumber and avocado across the center of the rice. Lift the mat and roll over the vegetables once and press down. Unroll, then roll again towards the exposed end of the seaweed sheet to make a long roll. You may moisten with a little water to help seal. Set aside and continue with remaining nori sheets, rice and fillings.
* Use a sharp wet knife to slice the rolls into 5 or 6 slices. Serve cut side up with your favorite sushi condiments.
http://www.recipewitch.com
* 185 g uncooked glutinous white rice (sushi rice)
* 45 ml rice vinegar
* Pinch of salt
* 300 ml water
* 4 sheets nori (dry seaweed)
* 0.5 cucumber, sliced into thin strips
* 1 avocado - peeled, pitted and sliced
DIRECTIONS
* Combine water and rice in a saucepan and bring to boil. Cover, reduce heat to low and simmer for 20 minutes, or until rice is tender and water has been absorbed. Remove from the heat and stir in the vinegar and a pinch of salt. Set aside to cool.
* Cover a bamboo sushi mat with plastic wrap to keep the rice from sticking. Place a sheet of seaweed over the plastic. Use your hands to spread the rice evenly onto the sheet, leaving about 1/2 inch of seaweed empty at the bottom. Arrange strips of cucumber and avocado across the center of the rice. Lift the mat and roll over the vegetables once and press down. Unroll, then roll again towards the exposed end of the seaweed sheet to make a long roll. You may moisten with a little water to help seal. Set aside and continue with remaining nori sheets, rice and fillings.
* Use a sharp wet knife to slice the rolls into 5 or 6 slices. Serve cut side up with your favorite sushi condiments.
http://www.recipewitch.com
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