I first tried Frumoo at the BBC Good Food show. I'm not a fan of milkshakes (way too sweet for me) so was a bit dubious, but instantly converted!
They are a blend of fruit and fresh milk and come in a lightweight plastic pouch, with a re-sealable lid, which is excellent, as I have had one too many opened carton of juice tip over in my handbag.
Everything is sourced from British Farms and the flavours are great - Raspberry, Pear & Apple in the red pouch and Blackcurrant Plum & Apple in the purple pouch.
Whilst the packaging is really nice and bright, it doesn't shout "Kid's Drink" in the way some others do (yes, Fruit Shoot, I am looking at you) and I'd be perfectly happy to buy it for myself.
The drink itself is very fruity, but not too sharp; it's a great thirst quencher, straight from the fridge and pretty filling too.
The instructions say you can freeze it, so we made ice lollies (excellent) and a sort-of-sorbet.
Frumoo Sorbet/Ice Cream
Pour the Frumoo into a plastic container and put in the freezer
Set an alarm for hourly intervals
Each time the alarm goes off, get a fork and stir the Frumoo to break up the big ice crystals
Repeat 3-4 times, until it's frozen, but scoop-able
Eat!
More goodies from my lovely friend Bea at Portomuinos, this time I'm trying their natural seaweed tartar.
It looks a little like lumpy pesto, but a less vibrant green. It's actually seaweed and gerkins, and tastes great, I had to stop myself just eating it with a teaspoon, so there'd be enough for my recipe! The gerkins are a great addition, just enough to give it a gentle kick, but not too much, so they don't overpower the seaweed.
And some great news, you can now buy some Porto Muinos products in the UK
Here is what I made:
Ingredients (serves 4)
450g ready made mashed potato
450g tuna (from tins), drained
Jar of seaweed tartar
1 tbsp lemon juice
½ bunch coriander, chopped
2 eggs
Plain flour
100g breadcrumbs (3-4 slices of bread
- Beat the eggs in a bowl and put the flour and breadcrumbs on separate plates
- Put the potato, tuna, peas, lemon juice and coriander in a bowl and mix thoroughly
- Divide into 4 or 8 patties, then dust each with flour, then dip into the egg and finally coat with breadcrumbs - you may need to reshape them at the end of this process, I certainly needed to!
Really easy, loved by children & adults alike
Every two years a massive Thai Festival is held in Milford, Surrey, to raise funds for the Murdita Trust, and since Thailand is one of most favourite destinations, I just had to go along this weekend.
The Murdita Trust raises funds to educate underprivileged children in Thailand, and keep them out of child prostitution.
The whole site is turned into a mini-Thai town for the weekend, with dozens for food stalls (I always go hungry!), craft stands, Thai clothes shops, music plus displays of Thai dancing and martial arts.
It is a great place to stock up on all those hard to get Thai ingredients and try some great food. We had some pork and chicken kebabs to start. Red Thai Chicken Curry for our main course (so good & hot it made my nose run and my Mum's lips go numb!) ................
and then a very non-Thai ice cream for dessert!
As I'm feeling in the Thai mood, this week's recipe email will feature some fab Thai recipes for you to try at home. Click here to sign up!
I have a stack of lovely foods to review, I have created some recipes I'm really proud of to share with you, but I haven't been blogging. Why? Well, every year at my daughter's nursery they have "Summer Club" in August, where each week has a theme. And each week has a fancy dress day. And each fancy dress day needs a costume.
I'm not particularly flush with cash (still waiting for the EuroMillions Lottery to look my way) and I do like trying to make something out of what I've got, so here's what I made this year:
Week one: Olympic Week. Yes, I admit, I didn't need to make anything for this one, just borrowed a football kit my friends daughter had grown out off. Week two was Beach Week:
And the dressing up theme was Haawaii. The skirt started out life as one of those curtain/screens you hang at the back door to stop flies getting in. A great jumble sale find by my sister. I cut it down, added snaps and velcro to make a skirt and added some flowers to the waistband.
The flower necklace was a boot sale find and the sunflower in her hair something that had been in my hair-do's box for ages. Week three was all about People Who Help Us & Superhero's.
This is Super Emma! (Her Super Power is being able to eat three times her own body weight in food everyday. Well, that's what it seems like) I dyed a bodysuit red, cut out some cotton diamonds from an old sheet for the front and back and sew on the "E" and edging in ribbon. And for her SuperHero cape.....
Yellow and black ribbons cut to length and tacked on at the neck.
Back to cooking next week!
What is the best way to test and review mixers? Obviously, you invite some friends round for a range of opinions and plenty of cocktails!
We were testing three mixers from 1870, Light Tonic Water, Lemonade and Ginger Ale, and here we all are, hard at work (note the paper and pencil on the table for note taking - we take our work very seriously!)
We started with the Light Tonic Water, which is described as "using water from our own spring, which we carbonate and blend with the finest essential oils from Brazil to create a crisp, dry and distinguished flavour refreshing enough to drink alone or mixed".
We tried it first on its own, then with gin (Bombay Sapphire). The tonic was sharp, which we liked, and made a really refreshing drink on its own. However, when we added the gin, it rather overpowered the gin, which was a shame as Bombay Sapphire is an excellent drink.
Our verdict - best drunk on its own or with an average/own brand gin
Next up was the Ginger Ale, described as "we take extracts of ginger from Jamaica, India and Africa and blend with our spring water and a subtle hint of lemon and lime creating a fresh, light and well balanced taste."
Lots of fizz on opening and a great colour - champagne coloured, with a hint of pink. I had never tried ginger ale before and it certainly smelled very ginger-y, but it wasn't very strong tasting (not as strong as ginger beer).
Our verdict: better as a mixer (especially with whisky) than as a straight drink.
Lastly, we tested the lemonade: "We start this recipe with our own spring water, which we carbonate and blend with Argentinean lemon oil and a hint of lime to create a zesty, fresh finish."
"Ohhhhh, different!" was the immediate response from one of my testers. Again, lots of fizz and it was very sweet. Excellent as a mixer with Pimms.
Our verdict: One for those with a very sweet tooth, needed more lemon and definitely more lime, as we couldn't detect that at all.
Thanks to my lovely new friend Bea from Portomuinos I have some fabulous new foods to try and to write about. Portomuinos is a family firm, based in Spain selling all sorts of seaweed and seaweed based foods. They have recently branched out to include other sea-products in their range, including sea urchin and monkfish liver.
I decided I would start with the simplest product Bea sent me, canned Sea Spaghetti.
The Sea Spaghetti is a dark olive green and smells of the sea - it's not overpowering at all, but you would immediately know where this vegetable grew, even if you hadn't seen the label. I popped a bit straight in my mouth to try. Salty, but not too salty and not rubbery at all, which was something I'd been fearing.
I started off with an easy recipe, as there was just me to feed that night, and used half a can to mix in with scrambled eggs. Wonderful!
The following evening I needed to try it with something a little more adventurous, and decided on a Chinese-style dish - Pork with Cashew Nuts & Seaweed:
Serves 2
- 2 pork loin steaks, cut into strips
- 1-2 tbsp clear honey
- 1-2 tbsp soy sauce
- 1 tbsp lemon juice
- Handful of cashew nuts
- Sea spaghetti, drained
- Mix the honey, soy sauce and lemon juice together and add the pork strips. Stir to coat and leave for at least 5 minutes
- Heat a little oil in a frying pan or wok and add the pork and marinade. Cook for about 4-5 minutes until the pork is almost cooked. Stir regularly to turn the pork
- Add the sea spaghetti and cashew nuts and cook for another couple of minutes, until the pork is cooked, then serve
We ate ours with new potatoes and salad, but it would be great with rice too.
I thought the sea spaghetti cooked really well, it didn't go tough at all. Stephen's verdict on sea spaghetti was "delicious" which is very, very high praise, coming from a man who doesn't trust vegetables, especially green ones!
I met the Portomuinos team at the Good Food Show in Birmingham, so watch out for them at food festivals and for their products in your local deli.
I has been looking forward to the Godalming Food Festival all week, and it didn't disappoint. The weather was fantastic and my daughter and I were up and about early, so thought we'd go down straight away - also, I was worried that Pimpernel Fisheries would run out of their fabulous fish cakes before I got there. Thankfully there were still some left, so that was dinner sorted.
Pimpernel Fisheries stall is always beautifully presented, as you can see below. Gill also had some samphire for sale, which I love and which so rarely available, I had to get a bag to go with the fish cakes at dinner.
I was admiring the display and commenting that the seaweed really added to the presentation when she told me that they had discovered, by chance, that it also seemed to keep the flies away. So, if you are having a picnic on the beach, grab yourself some seaweed before you unpack the food.
Taking a break from the shopping, we watched the new Godalming Community Gospel Choir
They were excellent (after a few false starts due to microphone feedback) and it's hard to believe they've only being going a few months.
Then it was off for more tasting and shopping. Next up was a block of Sussex Charmer Cheese which I find is a great all rounder cheese. I use it in cooking, sandwiches and on a cheeseboard.
The final section of the market was the Italian Market, with wonderful breads, salami, cheeses, cakes, oils and vinegars.
Finally, as we walked back to the bus stop (a free shuttle bus was laid on all day courtesy of Toy Box - much appreciated by all, as Godalming has some really steep hills) there was a final delight - opera singers in Waitrose Car Park! Oh yes, the culture's not just in the yogurt in Godalming!
