Well. Here is
another week to come. It started Monday with my weekly delivery food shop from Waitrose
to which I was pleasantly surprised by how organised I was in booking in my
order and delivery slot as I often leave it till the Sunday to do my order to
which all the available Monday morning slots had been taken; leaving me with
the Monday evening or Tuesday morning. But nope, not this week, I managed to
obtain the desired first thing in the morning slot.
On opening the
front door to the friendly delivery man, my mother was approached with the news
that she had been presented a gift of the choice of chocolates or a bottle of
champagne (…but not both he stated!) Haha. We opted for the bottle of champagne
and were very grateful for this kind gesture given to us by waitrose =]
Bless. I felt
so happy with the service they had given us that I felt the need to at least
send a tweet on twitter to mention what a lovely surprise this was for us on a Monday
morning =]
“@waitrose 9.00am delivery
on the dot! Perfect service & happily surprised by a free bottle of
champagne! Thx so much!”
“@waitrose
Recognition tweet to 'Phil' who is always happy to help deliver my shop from
the portishead branch =]”
I was quite
chuffed to have a reply in response to my tweet to say:
“Hi Bea, thanks
for the great feedback! I'll pass your this on to Phil at Portishead. Have a
great day!”
I got round to reading my magazine on the Tuesday whilst having one
of my normal regular lunch meals with my mother. I felt it was a rather intriguing
issue which incorporated articles such as:
‘EAT, BUY, LIVE’
Star buy Starting the day with healthy ‘Granola’
“CRUNCH
TIME
Kickstart your day and your metabolism with a bowl
of yogurt and a handful of toasted oats.”
Savvy shopper Katie Marshall helps you stay one step ahead of the crowd
“BOOKMARK
BLOG
“HAPPY
CHINESE NEW YEAR”
’FEATURES’
Gluten Free Food writer Sarah Jane White on her free-from lifestyle
“SPEAKING
OF EATING
Chocolate Beetroot Slump Cake – I’m obsessed with
beetroot right now, it’s one of the tastiest vegetables on my superfood sonar.
It may seem odd, but beetroot and chocolate are quite the couple”
Is this the healthiest dinner
party ever? Throw a guilt free soiree
“ENTERTAINING
Gone are the days when you had to go on a
country-wide expedition to buy ingredients such as spelt flour and rice milk.
Naturally healthy ingredients are having a renaissance and it’s never been
easier to cook and entertain in a ‘good for you’ way [… ] By swapping some
ingredients for their more natural, wholefood equivalents, you can easily
create deliciously indulgent dishes that no one would ever guess are essentially
healthy.”
‘THE FUTURE OF FOOD’
The amazing kitchen of the
future Get ready for holograms and health
monitors
“HOLOGRAPHIC
RECIPE BOOK”
“CLEVER COMPOST”
“IN-KITCHEN GARDEN”
“AUTOMATED HEALTH MONITOR”
“SMART FRIDGE”
“INTELLIGENT OVEN”
“3D FOOD PRINTER”
“SUSTAINABLE ENERGY”
“INSECT BREEDING TANK”
Little light bulb moments From ant- aging milkshakes to soluble food wrappers, our future
eating habits are mapped out at The Future Laboratory.
“Edible
packaging, Tea 2.0, Healthier alcohol, simplicity”
2064: A food odyssey Where we’ll be in 50 years time
“FUTURE
FOOD/PREDICTIONS
Gastronomy
(the comprehensive study of food, its culture and systems) will be integrated
into all education and be part of a greater dialogue. Food will be recognised
as valuable, beautiful and fundamental for all life”
Some links provided:
‘Waitrose COOKBOOK - MAIN COURSES’
Fish and root vegetable tagine A tagine dish made in a frying pan.
Cock-a-leekie casserole A hearty casserole using
pearl barley
‘Waitrose COOKBOOK - MAIN COURSES’
Love-Life Chipotle prawn chilli A Making eating a pleasure with fuss-free flavour dishes
This month we love… Enjoy these
foods as part of a healthy, balanced diet.
“Black
beans, Green peppers, Prawns, Carrots, Avocado, Peas – more info at
waitrose.com/lovelife”
Cook with confidence Tips, tricks and culinary know-how from Waitrose kitchen food editor
Elanor Maidment.
“WEBSITE
OF THE MONTH – peasandfigs.co.uk
Impressed
with the wheat, dairy- and sugar-free inspiration in this month’s issue. This website
features a kaleidoscope of recipes covering all sorts of intolerances,
allergies and diets. Also try out theintolerantgourmet.com”
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Coq au vin
Serves 4
Prepares 25 minutes
Cook 1 hour 45 minutes
Ingredients
1 tbsp Vegetable oil
3 Chicken Breast fillets, cut into big chunks
200g smoked bacon lardons
200g button mushrooms
400g Shallots, halved if large
200g carrots cut into 2cm chunks
3 celery stalks, cut into 2cm chunks – omitted
3 garlic cloves, finely chopped – omitted
Large handful flat leaf parsley, stalks and leaves separated
3 tbsp plain flour
3 tbsp cognac/brandy
750ml red wine, preferably burgundy
350ml chicken stock
10g thyme
3 bay leaves
Method
1.
Heat the oil in a large
casserole/heavy based saucepan until hot. Season the chicken pieces and fry in
batches until golden, about 6/7 minutes on each side; set aside. Add the bacon,
cook for 3-5 minutes until turning golden, then toss in the mushrooms. Fry for
2-3 minutes until browned, remove with a slotted spoon and set aside with the
chicken.
2.
Reduce the heat slightly
and add the remaining vegetables, garlic and the parsley stalks, finely
chopped; cook for 8-10 minutes until softened. Increase the heat again; add the
flour and cook, stirring for 2-3 minute. Splash in the cognac/brandy, scraping
up any bits from the base of the pan.
3.
Pour in ½ the win; boil for a few minutes
until the chicken thickened slightly. Return the chicken mixture to the pan
with the stock, thyme, bay leaves and remaining wine. Stir and bring to the
boil, then simmer for 50-55 mins, until the chicken is tender and the sauce is thickened
and oats the meat nicely.
4.
Scatter the chopped
parsley leaves before serving alongside mashed potatoes/French bread and a
simple green salad.
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