A Peek At Iceland’s Autumn Collection

Iceland's autumn collection

Last week I took a trip to London to attend Iceland’s Autumn collection showcase at the swanky Aveqia. The purpose of the event was to unveil their up and coming Autumn range of products and to see how they can be prepared. The menu focused around the themes of new vegetable innovations, luxury fish and the launch of Iceland’s new own-label ice cream, and the tasters were prepared under the supervision of Neil Nugent, Iceland’s head chef, who also took the time to come and chat to us about the food and answer any questions we had.

The food was truly some of the best I have ever eaten, all of it cooked from frozen. Many of the dishes and combinations of ingredients I would never have been able to come up with but it was all absolutely delicious and it was really interesting to see frozen food used to create such fine dining.

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Mushroom Pâté

Mushroom pâté - a tasty vegetarian mushroom pâté made with dried porcini mushrooms for extra flavour. Great as a starter, canape or sandwich filling.

Mushroom pâté - a tasty vegetarian mushroom pâté made with dried porcini mushrooms for extra flavour. Great as a starter, canape or sandwich filling.

It may be a bit unfashionable and outdated, but I really like pâté. Not the meaty kind of course, but vegetarian and fish pâtés can be really tasty, and they make a great starter, canape, snack or sandwich filling. After ending up with an excess of mushrooms the other day I decided to make something a little different with them and whipped up this tasty vegetarian mushroom pâté. (more…)

Chocolate Chip Almond Waffles

chocolate chip almond waffles - fluffy waffles made with ground almonds and filled with chocolate chips; perfect for an indulgent breakfast or brunch.

chocolate chip almond waffles - fluffy waffles made with ground almonds and filled with chocolate chips; perfect for an indulgent breakfast or brunch.

I unsurprisingly own quite a lot of kitchen equipment (and yet still covet more!); a lot of it gets used regularly; some things, such as the ice cream maker and deep fryer, get brought out every now and again; and some things shamefully get used once then shoved in a drawer never to see the light of day again. My poor waffle maker was one of those things that got used once then put away. It makes no sense to have neglected it so, seeing as how both I and Damian love waffles; I suppose I merely forgot about it’s existence. I came across it whilst attempting to clear out a cupboard and vowed to put it to more frequent use; these chocolate chip almond waffles were a perfect reminder of just how good waffles can be. (more…)

Lemon Poppy Seed Muffins

Lemon poppy seed muffins - easy to make and great for breakfast or lunchboxes.

Lemon poppy seed muffins - easy to make and great for breakfast or lunchboxes.

I love a good muffin but don’t seem to make them very often. When I do get round to baking them I like to make a big batch and store them in the freezer so that I’ve got them on hand for a quick breakfast or snack when needed. It is difficult to pick a favourite flavour, but if I had to I think I would go for lemon poppy seed muffins; their fresh flavour never disappoints and they are so quick and easy to make. (more…)

Asparagus, Pea And Feta Cheese Tart

Asparagus, pea and feta cheese tart (quiche).

Asparagus, pea and feta cheese tart (quiche).

I made this tart some time ago now but have only just gotten round to posting it; I say tart, but quiche may be a more accurate name given that it has an egg filling. Opinions seem to be vague and varied on the exact definition of each; a quiche must have an egg filling, a tart can have an egg filling but doesn’t have to seems to be the bottom line. Either way and whatever you want to call it, this tart/quiche is absolutely delicious and incredibly beautiful. (more…)

Roasted Rhubarb And Strawberry Crumble Ice Cream

Roasted rhubarb and strawberry crumble ice cream - a delicious fruity ice cream filled with chunks of buttery crumble and topped with a tangy rhubarb strawberry sauce.

Roasted rhubarb and strawberry crumble ice cream - a delicious fruity ice cream filled with chunks of buttery crumble and topped with a tangy rhubarb strawberry sauce.

After a period of nothing but cold, rainy days we have at last seen some sunshine in the UK! Finally an excuse to break out the ice cream maker (not that I need an excuse). This roasted rhubarb and strawberry crumble ice cream is an ideal ice cream for spring; full of seasonal fruit with a sweet, fresh, slightly tangy flavour and plenty of chunks of crisp, buttery crumble. (more…)

Sun-dried Tomato Chickpea Burgers & Beer Battered Onion Rings

Sun-dried tomato chickpea burgers and beer battered onion rings - delicious vegetarian/vegan burgers served with the most amazing onion rings!

The other day I shared my recipe for tangzhong burger buns and promised I would be sharing a burger recipe to go with them; well here it is – sun-dried tomato chickpea burgers. These are totally vegetarian/vegan burgers that are easy to make, delicious and very satisfying. I served the burgers alongside some amazing home-made beer battered onion rings which were utterly addictive and so much better than shop bought ones. (more…)

Tangzhong Burger Buns

Tangzhong burger buns - super soft burger buns made using the tangzhong method (Hokkaido milk bread)

I love the tangzhong method of bread baking, it gives such great results every time – pillowy soft, slightly sweet, incredibly versatile bread. If you haven’t heard of tangzhong before then it is quite simple; it just involves making a cooked paste of flour and water which is added to the bread dough; the dough is quite sticky, so is best made in a stand mixer, but it stays soft for days and is SO good! (more…)

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