Menu

food

91326f035549a281c8c58fba8f13e242

Ruby Cocoa Bean KitKat

, , , , , , ,

Exploring the Irresistible Charm of Ruby Cocoa Bean KitKat: A Deliciously Unique Experience

In the realm of chocolate confectionery, innovation is key to capturing the hearts and taste buds of the consumer. Enter Ruby Cocoa Bean KitKat – a delightful fusion of tradition and innovation that has taken the chocolate world by storm. Join me on a tantalising journey as I delve into the enchanting world of the Ruby Cocoa Bean KitKat, uncovering its unique origins, captivating flavour profile, and irresistible charm.

The Birth of a Sensation

Nestled within the lush landscapes of the Ivory Coast, Ecuador, and Brazil lies the secret to Ruby Cocoa Bean KitKat’s enchanting allure – the ruby cocoa bean. Discovered by renowned chocolate manufacturer Barry Callebaut, the ruby cocoa bean boasts a naturally occurring pink hue and a subtly fruity flavour profile, setting it apart from traditional cocoa varieties. Harnessing the magic of this unique bean, Barry Callebaut crafted Ruby Chocolate – a revolutionary innovation that captivated chocolate lovers around the globe.

A Symphony of Flavours

Ruby Cocoa Bean KitKat combines the delicate sweetness of ruby chocolate with the iconic crisp wafer and smooth milk chocolate coating of KitKat, resulting in a symphony of flavours and textures that delight the senses. With its alluring pink hue and subtle berry notes, Ruby Cocoa Bean KitKat offers a truly indulgent experience that is both deliciously unique and unmistakably KitKat.

A Feast for the Eyes and Palate

From its vibrant pink hue to its tantalizing flavour profile, Ruby Cocoa Bean KitKat is a feast for the eyes and palate alike. Each bite reveals layers of crispy wafer enveloped in smooth ruby chocolate, creating a harmonious balance of sweetness and texture that is simply irresistible. Whether enjoyed as a midday pick-me-up, a sweet treat with afternoon tea, or a decadent dessert indulgence, Ruby Cocoa Bean KitKat offers a moment of pure delight in every bite.

Embracing the Spirit of Innovation

Ruby Cocoa Bean KitKat represents more than just a delicious chocolate treat – it embodies the spirit of innovation and creativity that drives the chocolate industry forward. With its unique flavour profile and eye-catching appearance, Ruby Cocoa Bean KitKat challenges conventions and invites chocolate lovers to embark on a culinary adventure unlike any other. Whether you’re a seasoned chocolate enthusiast or simply curious to explore new flavours, Ruby Cocoa Bean KitKat promises a deliciously unforgettable experience.

In a world where innovation reigns supreme, Ruby Cocoa Bean KitKat stands out as a shining example of chocolate craftsmanship at its finest. From its origins in the ruby cocoa bean to its captivating flavour profile and irresistible charm, Ruby Cocoa Bean KitKat offers a deliciously unique experience that is sure to delight chocolate lovers around the globe. So why not treat yourself to a taste of culinary magic and indulge in the enchanting allure of Ruby Cocoa Bean KitKat today? After all, life is too short not to savour every delicious moment. And lets never forget… ‘On Wednesday’s we wear or eat Pink!’

578a55c874e100cf6558abf8c26ce440

Fruity Baked Oats

, , , , , , , , , , , , , , , , , , , , , , , , , ,

Ingredients

  • 270g Oats
  • 240ml Whole Milk
  • 200g Brown Sugar
  • 115g Butter
  • 120g Apples, Chopped
  • 75g Peaches, Chopped
  • 75g Blueberries
  • 2 Eggs
  • 2 Teaspoons Baking Powder
  • 1 Teaspoon Ground Cinnamon
  • 1 Teaspoon Salt

Method

⦁ Preheat the oven to 190c/gas mark 5. Grease an 8-inch square ovenproof dish and set aside.
⦁ Place 270g of oats in a large mixing bowl.
⦁ Add in 200g of brown sugar, 2 teaspoons of baking powder, 1 teaspoon of ground cinnamon and 1 teaspoon of salt. Mix the ingredients together.
⦁ Crack and beat 2 eggs in a separate clean bowl.
⦁ Pour in 240ml of whole milk and 115g of butter. Whisk the ingredients together until they are well combined. Pour the mixture into the oats.
⦁ Stir in 120g of chopped apples, 75g of chopped peaches and 75g of blueberries.
⦁ Evenly pour the ingredients out into the ovenproof dish and place in the oven for 35-40 minutes.
⦁ Remove the ovenproof dish from the oven and allow the oats to cool down before cutting it up into equal squares.
⦁ Serve.

Recipe by Hannah Crawford

Chia seeds pudding with coconut milk and fresh berries . top view

Coconut Chia Pudding

, , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

Ingredients

  • 85g Chia Seeds
  • 400ml Coconut Milk
  • 10g Berries
  • 3 Tablespoons Honey
  • 1 Teaspoon Vanilla Extract
  • ½ Teaspoon Ground Cinnamon
  • Pinch of Salt

Method

⦁ Place 85g of Chia Seeds in a large mixing bowl.
⦁ Pour 400ml of coconut milk into a separate mixing bowl and add in 3 tablespoons of honey, 1 teaspoon of vanilla extract, ½ teaspoon of ground cinnamon and a pinch of salt. Whisk the ingredients together for 2-3 minutes.
⦁ Pour the coconut milk over the chia seeds and stir well.
⦁ Cover and set the mixture aside for at least 30 minutes, to allow the chia seed to soak up the coconut milk mixture.
⦁ Stir the chia pudding before pouring it out into a bowl or a jar.
⦁ Garnish with 10g of berries.
⦁ Serve.

*Top Tip
For better results cover and keep the coconut chia pudding refrigerated overnight. You can also garnish the coconut chia pudding with a few fresh mint leaves. In addition, you can also add fruit to the bottom of the pudding such as kiwi fruit, strawberries or bananas for added taste.

charlesdeluvio-vUE2mIFb8lE-unsplash

Pasta Primavera

, , , , , , , , , , , , , , , , ,

Ingredients

  • 350g Pasta Bows/ Penne Pasta
  • 1 Tin of Chopped Tomatoes
  • 4 Tablespoons of Cream Cheese
  • 60g Grated Cheddar Cheese
  • 85g Frozen Peas
  • 2 Courgettes
  • 1 Carrot
  • 1 Head of Broccoli

Method

Pour 350g of pasta bows into a large saucepan full of fresh water and place over a medium/high heat.
Chop 2 courgettes up into small pieces and add to the pasta.
Break up 1 head of broccoli up into small florets and place in the saucepan.
Peel and chop 1 carrot up into small thin pieces and add to the pasta.
Cook for approximately 12-15 minutes or according to the instructions on the packet.
Add 85g of frozen peas to the ingredients 3-4 minutes before you remove the saucepan from the heat.
Drain the pasta and the vegetables in a colander.
Pour 1 tin of chopped tomatoes into a large saucepan and place over a medium heat.
Add 4 tablespoons of cream cheese to the tomatoes and stir until all of the cream cheese has melted.
Pour in the pasta and vegetables and stir well.
Remove the saucepan from the heat.
Divide the ingredients up and serve in a bowl or on a plate.
Sprinkle the grated cheese on top of each of the pasta dishes and serve.

Recipe by Hannah Crawford

toa-heftiba-134254

Carrot Cake

, , , , , , , , , , , , , , , , , , , , , , , , , , ,

Ingredients

  • 225g Self-raising Flour
  • 225g Carrots, Peeled and Grated
  • 225g Fromage Frais
  • 100g Soft Brown Sugar
  • 90ml Sunflower Oil
  • 50g Icing Sugar
  • 4 Tablespoons Honey
  • 2 Eggs
  • 2 Tablespoon Lemon Juice
  • 1 Teaspoon Ground Cinnamon

Method

⦁ Preheat the oven to 180c/gas mark 4.
⦁ Lightly grease a loaf tin with some butter and line with a sheet of greaseproof paper.
⦁ Sift 225g of self-raising flour into a large mixing bowl.
⦁ Add 1 teaspoon of ground cinnamon to the flour.
⦁ In another large mixing bowl crack and beat 2 eggs. Add in 4 tablespoons of honey, 90ml sunflower oil and 100g of soft brown sugar. Mix the ingredients together well before adding in 225g of peeled and grated carrots and 1 tablespoon of lemon juice.
⦁ Mix the carrot mixture into the flour until the ingredients are well combined.
⦁ Spoon the ingredients into the loaf tin and smooth the surface with the back of a spoon or with a clean knife.
⦁ Place the loaf tin in the oven and bake for 25-30 minutes, or until a skewer inserted into the center of the cake comes out clean.
⦁ Allow the carrot cake to cool down a little before removing it from the loaf tin and placing it on a wire rack.
⦁ In a medium sized mixing bowl add 225g of fromage frais, 50g of icing sugar and 1 tablespoon of lemon juice. Mix the ingredients together until they are well combined.
⦁ Ice the top of the carrot cake with the icing.
⦁ Serve.

Recipe by Hannah Crawford

32630736_167697247238671_9102670845813194752_n

Stuffed Peppers

, , , , , , , , , , , , , , , , , , ,

Ingredients

  • 2 Large Red Peppers
  • 85g Couscous
  • 30g Pine Nuts
  • 50g Feta Cheese
  • 50g Cherry Tomatoes
  • 125g Boiling Water
  • A Small Handful of Black Olives, Pitted
  • 2 Tablespoons of Shredded Fresh Basil

Method

⦁ Preheat the oven to 200c/ gas mark 6.
⦁ Slice 2 red peppers in half and deseed them. Place the red peppers onto a plate and microwave on a medium heat for 4-5 minutes, until they soften.
⦁ Place the red peppers onto a baking tray.
⦁ Add 85g of couscous to a medium sized bowl and pour in 125g of boiling water. Stir the ingredients together, cover the bowl and leave to stand for 10 whole minutes.
⦁ Chop 50g of cherry tomatoes up into small pieces.
⦁ Stir the couscous to break it up and then mix in 30g of pine nuts, a small handful of pitted black olives, 50g of feta cheese broken up, tomatoes and 2 tablespoons of shredded fresh basil. Stir the ingredients together and then spoon the couscous mixture into the peppers halves.
⦁ Place the baking tray in the oven and bake for 10-12 minutes.

*Top Tip
You can add a few chilies into the couscous mixture.

Recipe by Hannah Crawford

Photography by Hannah Crawford

9b861040e4e2143e38a22de2b4ec7a18

Kappuccino 2

, , , , , , , , , , , , , , , , , , , , , , , ,

Kappuccino 2 is a charming little coffee shop, perfect to meet friends and family for a drink and a catch up. Equally, it’s also a beautiful place to have some alone time, a cup of tea and a delicious slice of cake.


Although the menu is somewhat petite when comparing it with others, it does include a nice range of drinks, snacks, breakfasts, crepes, cakes, and pastries, all fresh of course! Which is what makes this such a fantastic little place to grab a drink and a snack.


Kappuccino 2 is in the middle of all of the restaurants on the river bank of Kingston Upon Thames. It has a nice green picturesque view of the river Thames, and when the sun is out shinning you could believe that you were having a cup of coffee in a hot country.


I ordered a pot of tea for myself, unfortunately they do not do pots of tea, instead I got a large cup of breakfast tea. The cup was large so I wasn’t to bothered. For the boys I order two strawberry ice creams, one in a cone and one in a small bowl.


We had visited Kappuccino 2 once before, a few weeks ago. Me and the boys ordered some drinks whilst we waited for daddy to come and meet us. Although the place was closing we were still served, and still enjoyed a nice drink out on the river in Kingston.


We decided to sit outside as it was such a lovely day and the scenery was so beautiful. It was quite a busy day, even so we were lucky to find a good table straight away. The waiter brought our order out to us which was a bonus as I had a pram and there is nothing worse than trying to carry food and drink whilst pushing a pram! The staff were really friendly once again, I can’t complain about our treatment.


The tea was hot, which was perfect, because some places like to serve their hot beverages Luke warm, which I am not a fan of! The drinks are a good price and I would say that you’re paying for the quality, and the view so the prices are a little steeper than big coffee chains. The tea arrived with the teabag still in the cup with the hot water, which I liked as I like to add my own milk whilst the teabag is still inside and then I leave it to brew for a few moments. The milk arrived separately in a little jug, again I prefer this as it allows you to drink your tea how you like it. I don’t add sugar to my drinks (I’m sweet enough!) So I didn’t bother with any sugar. I was very tempted to try one of their coffees, a latte or of course a cappuccino, however I’ve been off of coffee for almost two years now, and only had about 4 cups so far this year, so I decided to stick with a tea.


The boys loved the strawberry ice cream and scoffed it all before I even had the chance to drink half of my cup of tea. I did have a sneaky few mouthfuls though of my youngest sons and I have to admit, I’m not a lover of ice cream but this strawberry ice cream was simply delicious! Again you’re paying for the quality, and quality is what we got. It was really creamy with nice chunks of real strawberry’s inside of them.


On our previous visit I once again ordered a cup of tea for myself, and then I ordered a strawberry milkshake for the boys to share. The milkshake was in a large glass, plenty big enough for anyone to share. I had a little taste of the milkshake and I didn’t want to give it the kids back! It was so scrumptious! If their daddy had had been there he wouldn’t have given it back, he would have had to drink it all. The milkshakes are real milkshakes, very creamy and also have real strawberry chunky bits inside of them. The boys loved the strawberry milkshake and the whole thing was gone within five minutes. To be honest I don’t know which ones my boys preferred the milkshake or the ice creams? Either way I didn’t get any complaints from either of them.


I am really glad that we discovered this lovely little coffee shop. The place has an authentic Italian vibe, inside and out. The quality of their products is high, and the view of the river Thames is simply delightful and scenic. Whenever we are in Kingston Upon Thames, I think I will be bringing the family back here for a little treat or two. I rate Kappuccino 2 a marvellous 5/5 stars!

91326f035549a281c8c58fba8f13e242

Ruby Pink KitKat

, , , , , , , , , , , , , , , , ,

It’s pink, and it’s chocolate, so you know I instantly approved when I first saw these pink KitKats on Instagram. All I knew was that I had hunt one down and try it! I searched everywhere, and it was seeming rather hopeless that I was actually going to get my hands on one.

erik-mclean-J8rOU9Igips-unsplash

Tomato & Basil Soup

, , , , , , , , , , , , , , , , , , , , , , , , ,

Ingredients:

200g Tomatoes

125ml Double Cream

1 Tablespoon of Butter

200ml Vegetable Stock

1 Teaspoon of Sugar

9 Leaves of Fresh Basil

Pinch of Salt

Pinch of Ground Black Pepper

Method

  1. Chop 200g of tomatoes up into small pieces and place in a large saucepan.
  2. Pour 200ml of vegetable stock into the saucepan over the tomatoes.
  3. Place the pan on a medium heat and simmer for 10 minutes.
  4. Add 1 teaspoon of sugar to the saucepan and 9 fresh leaves of basil. Simmer for a further 4-5 minutes.
  5. Pour in 125ml of double cream and stir.
  6. Add 1 tablespoon of butter to the soup and wait until all of the butter has melted before stirring.
  7. Add a pinch of salt and a pinch of black pepper to the soup and stir.
  8. Remove the soup from the heat and purée in a blender or with an immersion blender.
  9. Serve hot or cold.
    • Top Tip

Garnish your soup with a few leaves of fresh basil. Add some freshly made bread or some seeded wholemeal bread as a side for this dish. Enjoy this recipe hot or cold.

Recipe by Hannah Crawford

Photography by Erik Mclean.

Funky Sandwich

, , , , , , , , , , , , , , , , , , , , , , , ,

What you will need:

Equipment:

1.) A plate

2.) A Butter knife

3.) A star cutter

4.) A bread knife

5.) A chopping board

INGREDIENTS: 

1.) TWICE SLICES OF THICK BREAD 

2.) SOME CUCUMBER SLICES 

3.) 5G BUTTER OR MARGARINE 

4.) 30G OF GRATED CHEDDAR CHEESE 

5.) 3 CHERRY TOMATOES  

6.) 2 SLICES OF ICEBERG LETTUCE

  

1.) GET A GROWN UP TO HELP YOU CUT TWO SLICES OF BREAD. 

2.) SPREAD THE BUTTER OR MARGARINE ON BOTH SLICES OF THE BREAD.

 3. ADD A LAYER OF GRATED CHEDDAR CHEESE TO ONE OF THE SLICES OF THE BREAD.

4.) CHOP THE CHERRY TOMATOES IN HALF.

 5.) CHOP THE CUCUMBERS INTO SLICES 

6.) PLACE A LAYER OF CUCUMBER ON TOP OF THE GRATED CHEESE. 

7.) ADD A LAYER OF CHERRY TOMATOES TO THE SANDWICH.

 8.) ADD A LAYER OF LETTUCE LEAFS TO THE SANDWICH.

9.) PLACE THE SECOND SLICE OF BREAD ON TOP OF THE LETTUCE TO CREATE A SANDWICH. 

10.) CREATE THE STAR SANDWICH BY PLAYING THE STAR CUTTER INTO THE SANDWICH. YOU CAN DO THIS AS MANY TIMES AS YOU WANT TO CREATE MULTIPLE FUNKY SANDWICHES. 

ENJOY!

Recipe by Hannah Crawford 

Load More