Lotus Biscoff Partners With Cinnabon

What do you get when you combine the nation's favourite coffee biscuit with the world's most craveable cinnamon roll? Pure cinna-magic! Which will be ideal for Christmas.

Yep, it's happened! It's official! Lotus Biscoff and Cinnabon have joined forces to create three indulgent treats which are hitting 28 Cinnabon counters across the UK from now on.

With three mouth-watering bons to choose from, the iconic caramelised flavour of Lotus Biscoff perfectly pairs with Cinnabon's aromatic freshly baked dough to create the most decadent flavour combination that you do NOT want to miss!

Lotus Biscoff Bon

A delicious Cinnabon roll, topped with frosting and fused together with Lotus Biscoff topping sauce, Lotus Biscoff crumbs, and a Lotus Biscoff biscuit.

Lotus Biscoff MiniBon

The world-famous cinnamon roll, just slightly smaller. The MiniBon, topped with frosting and fused together with Lotus Biscoff topping sauce and Lotus Biscoff crumbs.

Lotus Biscoff BonBites x4

Adorably bite-sized Bons, drizzled with Lotus Biscoff topping sauce and finished with Lotus Biscoff crumbs.

The Lotus Biscoff Bons will be made fresh in stores each day and are available at Cinnabon counters across the country as well as delivery partners; Deliveroo, JustEat and UberEats from now on.

Where can you buy?

Cinnabon Aldersbrook

Beacon 62 - Cinnabon

Bedminster - ASDA Cinnabon

Corby - Cinnabon

Deansgate - Cinnabon

Deeside - Cinnabon

Discovery Park - Cinnabon

Dunningsbridge - Cinnabon

Eccleshall Road - Cinnabon

Elstree Cinnabon

Frontier Park - Cinnabon

Heathrow North - Cinnabon

Hogs Back - Cinnabon

Leyton - ASDA Cinnabon

Liverpool Central Station - Cinnabon

Milton Keynes - ASDA Cinnabon

Millfarm

Plantation - Cinnabon

Pride Park - Cinnabon

Rugby - ASDA Cinnabon

Snowhill - Cinnabon

South Shields - ASDA Cinnabon

St Matthews - ASDA Cinnabon

Thurmaston - ASDA Cinnabon

York - ASDA Cinnabon

https://www.cinnabon.com.

Ideas and Recipes to Save Energy and Money from Filippo Berio this Christmas

By Walter Zanre, CEO of Filippo Berio

One of the best ways to save time, energy and money when it comes to preparing food is to stick to the principle of “cook once, eat twice”. 

Some great ideas for Italian-inspired recipes that are relatively cheap to make and that freeze well are ragus such as the Filippo Berio Classic Ragu with Tagliatelle, casseroles, Tuscan Bean Stew and Chicken Cacciatore. 

Tomato sauce for pasta is also a great option for batch cooking. For lunch, you could make a big frittata to use up any leftover vegetables and then put it in the fridge to enjoy the following day. 

If you have any stale bread left around, whizz it up in the food processor to make breadcrumbs. Better yet, use them to make Pangrattato which translates to “grated bread”. It's often referred to as “poor man's Parmesan” but it tastes incredible. You toast the breadcrumbs in garlic and oil, then you add them to various dishes, such as pastas, to create a wonderful crunchy texture.

Another brilliant recipe for using up leftover or stale bread is the delicious Pappa Pomodoro. Served hot or cold, this is a thick Tuscan bread soup which is both filling and nourishing, also containing tomatoes, basil, garlic and chilli flakes.

Italians pride themselves on being very thrifty and like to use up leftover ingredients wherever possible. Ribollita is a famous, hearty, Tuscan bread soup and is a brilliant way to use up vegetables. The ingredients vary region to region but the ingredients mainly consist of leftover bread, beans, kale, cabbage, and inexpensive vegetables such as carrot, chard, celery, potatoes, and onion. 

Soup also has the added advantage of warming you up, which is great if you're trying to avoid putting the heating on too often.

In terms of saving money on treats and snacks, stick to the “make and take” principle. You can make energy bars at home to fuel you through the day, which don't require any cooking in the oven. Filippo Berio's Superfood Energy Bars will keep you going for hours. Packed with oats, seeds and dried fruit and bound together with our Filippo Berio Mild and Light Olive Oil, these are both tasty and nutritious. 

With Christmas coming up, you can save money by making delicious treats as gifts for your friends and family. Our Chocolate Bark with Pine Nuts and Pomegranate using Filippo Berio olive oil, looks just as good as it tastes. Make a big batch then break up the bark, putting the shards into little gift bags.

Prices of essential goods such as olive oil are only going to keep going up - but it has a long shelf life, so now is a good time to stock up. You can take advantage of Filippo Berio's 10% off cases of olive oil in our online shop. Or, you could invest in one of our bundles which can help save money, compared with buying the products individually. 

It may be a tough few months ahead, but by planning ahead and knowing exactly what meals you're going to make week by week, you can buy less, waste less and still eat a healthy and nutritious Mediterranean diet to fuel you through the autumn and winter months.

https://www.filippoberio.co.uk. 

Tips for Cooking Well for Less from the Home of 'Cucina Povera'

Danilo Cortellini

Finding cheaper ways to prepare delicious, nutritious food is very much on our minds this winter. Whilst Italy is recognised far and wide for its excellent cuisine, the country has 'Cucina Povera',  'peasant cooking' to thank for a many of its celebrated dishes. Which will be ideal for this Christmas.

Even today, much authentic Italian food is made using simple, seasonal ingredients with techniques and recipes passed down through the generations.

Danilo Cortellini, author, founder of Tiramisoo Events and former head chef at the Italian Embassy in London, grew up in humble and rural surroundings and bases much of his cooking style on all that he learnt from his upbringing. Here he shares some simple, cost effective ways to make the most of your ingredients and keep the shopping bills down this winter.

Buy in the staples

Says Danilo: "Every Italian kitchen has plenty of olive oil, dried pasta, fresh pasta and risotto rice. I always have a piece of hard Italian cheese such as Grana Padano in my fridge, which can be used so many ways once you have learned how it works in recipes, not just grated over pasta. It keeps well for weeks in the fridge without changing flavour or texture.

"I always recommend storing in a sous vide bag or covering with cling film as you don't want the cheese to oxidate. Think of it as a seasoning rather than an ingredient and you'll find it elevates so many dishes and reduces the need for salt!"

Plan your meals before you shop

"Be sure to plan your meals for at least several days ahead before you go shopping to avoid buying too much and then having to throw food away.

"Organise a fridge and cupboard raid meals with your friends, partner or family - take all the ingredients that you haven't used in a while or that are at risk of being thrown away and collectively agree what you're going to cook in the coming days. This is a great improv activity that stimulates both your creativity, saving money and doing your bit for the planet at the same time."

Learn some new techniques

"Pickling, freezing, curing, and other preserving techniques might sound tedious but they can all be easily mastered. Learning these skills not only boosts your cooking confidence but helps your ingredients go much further.  With the right jars and wrapping you can even use your new skills to create personalised and thrifty Christmas gifts."

Create dishes with fewer ingredients

He added: "Basil and lemon are hugely popular ingredients in Italy - they add sweetness and acidity to a wide range of dishes. I recommend growing your own basil on your windowsill (outdoors and indoors) which is cheaper and involves less packaging than buying from the supermarket every week.  A cheap and easy family meal is my bucatini cacio-e-pepe with Grana Padano, lemon and basil. and you can add extra lemon, basil, pepper or Grana Padano to taste.

Use the parts you might have previously thrown away

"Whilst I wouldn't recommend eating wax or cheese cloth, most cheeses have rinds that are perfectly edible and that can be a great addition to many dishes. I always use Grana Padano rinds in stocks and sauces and they are a treat in this delicious and nutritious Grana Padano, Spelt and Broad bean soup.

"A more unusual way to use the rind would be to make puffed bites into the microwave. Simply dry your piece of rind with a clean cloth, place it in a dish on a piece of parchment with the rind facing up and bake at maximum power for about 2 minutes to watch the magic happen. Use as a crouton or follow this delicious canapé recipe."

To learn more please visit https://www.granapadano.it.

No-Bake Apple Pie Cake

Those lovely folk at the Trewithen Dairy in Cornwall have introduced a no-bake apple pie that will make a delicious addition to the family's Christmas desert menus. And year-round, too, for that matter!

This showstopping dessert couldn’t be more effortless but rewarding to make. You can replace the fruit according to the seasons – strawberries in summer and raspberries in autumn. Not only does it look (and taste) sensational, it comes together in minutes and you don't need to turn the oven on!

Serves 8

300g Trewithen Dairy Cornish Clotted Cream

300g double cream

1 tbsp vanilla extract

75g icing sugar

400g shortcake biscuits – large round biscuits work well, but any size will work

3 large cooking apples e.g. Bramley – peeled, cored and diced

2 tbsp ground cinnamon

50g dark brown sugar

50g Trewithen Dairy Salted Butter

Blackberries to decorate

Line a 20cm cake tin with cling film, leaving a large overhang to wrap on top.

Melt the butter in saucepan over a medium heat and add the diced apples, cinnamon and dark brown sugar. Pop a lid on and cook gently for 3 – 5 minutes, stirring from time to time. Remove from the heat when the apples are soft but still holding their shape.

Mix together the clotted cream with 150ml of the double cream and vanilla extract before sieving the icing sugar into the mixture. Combine thoroughly.

Now it’s time to assemble it. Add a layer of biscuits to the tin and spread a layer of cream over the top. Add a layer of cinnamon apples, then repeat with biscuits, cream and apples, finishing with a layer of biscuits. Press it down firmly, then cover with a place a chill overnight.

To serve, turn the tin over onto a serving plate and discard the cling film. Whip the remaining 150ml cream and spread it thickly over the top. Decorate with blackberries and serve.

Visit them here https://www.trewithendairy.co.uk.

Opies Launch a Trio of New Pickles That Will Enliven Everyday Family Meals and Delight Sharing Platters

With the cost of living at an all-time high, every penny certainly counts and the food we put into our shopping baskets needs to work harder than ever before to inspire us, deliver great flavour and help minimise any potential food waste.  

Opies have just launched three delicious new pickles that will effortlessly transform all types of menus: Silverskin Onions with Turmeric & Mustard Seeds, Silverskin Onions with Red Wine Vinegar and Pickled Pears. Each offer a plethora of culinary possibilities that will spark creativity - with no leftovers or waste.

The Silverskin Onions with Turmeric & Mustard Seeds are vibrantly yellow in colour and surprisingly sweet, with a back note of earthiness from the turmeric and a final pop of spice from the mustard seeds. As well as serving with a cheeseboard or alongside a ploughman's, try blitzing the onions in a food processor with a little of the vinegar, a couple of sprigs of fresh coriander and a smidge of fresh chilli for a quick accompaniment to bhajis, poppadoms or samosas.

The small, crunchy Silverskin Onions with Red Wine Vinegar make a pretty addition to any sharing platter thanks to their pink hue. They deliver a different flavour profile to traditional pickled onions as the red wine vinegar has a robust yet fruity taste. As well as a welcome addition to cheese, the onions can be added to a classic Beef Bourguignon for a pop of tart flavour and welcome crunch. Any leftover vinegar will add tang to a sauteed vegetable or spicy sausage pasta sauce.

The Pickled Pears have a warming and full-bodied flavour which comes from the malt vinegar spiked with an unmistakeable blend of cinnamon, allspice and clove spices.  These whole delicate baby pears perfectly accompany cold meats, such as pork or beef as well as enjoyed sliced with sheeps' milk cheese like Pecorino or Manchego. 

They also really hold their own when enjoyed alongside a sturdy blue cheese such as Gorgonzola or Stilton. For a quick dinner recipe, bake a ready-rolled puff pastry sheet topped with gorgonzola, pickled pears and figs.

The new range of pickles can be found in the pickle aisle in Sainsbury's stores and priced at £2 RRP.

 

Make British Vodka Your Number ONE This Christmas

Ethical spirits brand The Spirit of One has launched its first ever vodka, just in time for Christmas. 

And it's called One Vodka.  

The Richmond-based spirit company has crafted a smooth aromatic, botanical vodka, beautifully balanced with citrusy zest, their signature fresh sage and just a tiny hint of vanilla. 

It's perfect when enjoyed chilled, on the rocks, or as a smooth base for cocktails over the festive period too, particularly those dry martinis.

One Vodka is a beautiful new addition to the British vodka scene, at a time when vodka drinkers are looking for more interesting, botanical offerings. So this is a unique Christmas gift with an very good ethical slant. 

The vodka is presented in The Spirit of One's new 'Butterfly Bottle', designed by Saint Design London. Once the vodka is gone, you can remove the labels to reveal what is a stunning water carafe emblazoned with the word 'WATER', which you can keep forever.

And, as with other spirits from the One family, 10% of profits go towards The One Foundation which supports clean water projects, globally.  a

The Spirit of One's Co-Founder Ian Spooner says: “The founding principle behind The Spirit of One is to create remarkable spirits that give back. We were created to support a fundamental  humanitarian cause: the global water crisis. We are called 'One' because we know we can't change the world overnight, but we believe we can change lives one person at a time, one day at a time.”

“In the last 5 years we have launched two beautiful award-winning Gins, a limited edition Port rested gin and a ready to drink G&T range. It has always been our ambition to expand into spirits beyond gin and this launch marks the start of a new chapter for us. Exciting times”

Available from www.thespiritofone.com  RRP £34 for 70cl.

For Christmas Delivery last orders should be made by 19 December.

 

Bonne Maman's Beautiful Bakes for the Christmas Season

Help make the Christmas you want this year with some gorgeous show stopper cakes and delicious sharing bakes, with the assistance of Bonne Maman.

The flavour combination of chocolate and orange is a delicious seasonal favourite, so these Chocolate Orange Macarons made with Bonne Maman Hazelnut Chocolate Spread and Bitter Orange Marmalade could become a new home tradition.

Whilst this beautiful, jam-filled Spiced Gingerbread Wreath is a wonderful, welcoming creation to present for a special Christmas tea. The light gingerbread biscuits can be made well in advance and frozen then brought out when youngsters arrive to help finish the decoration, jammy filling, serving and devouring, too!

Either one of these sumptuous cakes could take pride of place on a celebratory Christmas spread. This Christmas Carrot Cake with Apricot Conserve is as pretty as a picture with its lightly spread snowy frosting, Rosemary fir trees and mini gingerbread house. Enormous fun can also be had with the children helping to make the Reindeer antlers for this Rudolph Reindeer Cake.

Full of fruit, this light and moist take on a traditional Christmas cake, is gluten and dairy free and by swapping aquafaba for egg whites can be made fully vegan. Bake the mixture in small baked bean tins to make cute individual ones to give away – a perfect gift to leave out for Santa and his helpers on Christmas Eve!

You can find the above recipes, and more, here https://www.bonnemaman.co.uk/recipes.