I have probably said it before but I LOVE a good pork tenderloin. It’s a very cheap meat when compared to others but can also be very tasty. I do find it need’s to be marinated some form of marinade or dry rub, thus giving it more flavour.
Certain fruits can go really well with meat and I was originally going to do this dish with duck. I had some Pork Tenderloin in the fridge so thought why not give it a go…It actually turned out better than I thought it would and is really tasty.
The dish is a combination of a tasty marinade and a yummy fruity sauce. I would recommend making the marinade the day before so you can allow the meat to marinate overnight. If you don’t have the time, try to let it marinade for at least 1 hour.
In a bowl add 3 tablespoons of balsamic glaze. I prefer to use glaze to vinegar as I find it gives it a nice stickiness. Add 1 tablespoon of honey for sweetness and give it a good stir. Add 1 tablespoon of olive oil with 2 cloves of garlic that have been crushed and sliced.
Make sure you fully stir everything to fully combine and cover the tenderloin. Get your hands stuck in and fully cover all of the pork with the marinade. Cover with clingfilm and pop in the fridge to marinate.
When ready to cook, make sure you take the pork out beforehand to get to room temperature....
Pre-heat your oven to 180 degrees, pop in oven. Cook for 45-60 minutes or until the meat is fully cooked through.
Whilst the pork is cooking you want to get on and make the yummy blackberry sauce. In a saucepan you want to add 1 tablespoon of olive oil and 2 chopped shallots that have been finely chopped. Allow them to cook until they have become translucent.
Add 200g of blackberries and 3 tablespoons of sugar. Give everything a good stir and as they cook the blackberries should begin to break down. Allow the sauce to simmer for 10 minutes, whilst continuing to stir. Once the blackberries have fully broken down, add a tablespoon of balsamic glaze and mix it fully together.
If the sauce is done before the pork, you can either leave it on low or reheat when needed.
To serve, cut the pork into slices and spoon the sauce over. Add a few whole blackberries for garnish and enjoy! Believe me, the blackberries really go well with the pork and would recommend giving this a go. It’s a nice alternative to a sunday roast!
Tasty marination for Pork Tenderloin, combined with a fruity blackberry sauce. Perfect for a different sunday roast or a nice evening meal.
In a bowl add all the marinade ingredients other than the pork and give it all a good stir
Cover the pork with the marinade and ensure it’s all fully covered
Cover the pork with clingfilm and put in the fridge to marinate. Ideally allow a minimum of 1 hour to marinate but ideally overnight
Once marinated preheat oven at 180 degrees
Cook for 45-60 minutes or until fully cooked
Whilst cooking sweat the chopped shallots in a saucepan with the olive oil
Once translucent add the blackberries, sugar and stir.
Continue to cook to break down the blackberries and they will form a sauce. Simmer for roughly 10 minutes
Add the balsamic glaze and stir to fully combine
Put on a low heat or reheat when ready to use
Slice the pork and pour over the blackberry sauce
Garnish with a few fresh blackberries.
Have you ever heard of Slovenian wine? Up until a couple of weeks ago I had not. Rach and I love wine and make a point to try and have a different bottle every week. Going through the shelves and picking one that we have never tried before.
A friend had told me about Slovenian Wine and introduced us to World In Bottles. World In bottles is a website that sells Slovenian Wine straight from the award winning wineries. All of the wines available are exclusive and are hand picked by their buyers to ensure they are the best quality.
What I really like is the fact that each bottle of wine that is sold online is produced by small family run vineyards. The wine is not mass produced and is often made in Slovenia using many traditional methods.
I also like the fact that you are not restricted to what wine you can buy. They do have pre-made boxes of the Slovenian Wine but you can also buy individual boxes if you want. The actual price of the wine is also decent. It’s not as cheap as store bought, but then again that is mass produced and how much quality are you getting for your money once you take VAT etc away.
Regardless of the type of wine you like, you will find a bottle from Slovenia. Whether you’re partial to a nice full bodied red, a dry white, a sweet rose or even a Slovenia orange wine!!
Rach and I originally just drank rose wine. More recently over the past few years have been enjoying some nice red wines. We do have the odd white wine but we don’t tend to like the dryer varieties
I was gifted 3 bottles of wine to try from World in Bottles and I have to admit all 3 of them were great!.
I have never experienced orange wine. It’s important to note that it’s not orange in flavour, but orange in the actual colour of the wine. They do say that it’s a wine for a special occasion, making it a perfect wine to try on Valentine’s day.
I do often try to make Rach a romantic meal on valentine’s day and this year was no different. We enjoyed scallops for a starter and grilled salmon for our main. The wine suited both of them perfectly. At the same time I do believe the wine can be enjoyed without food as well as with food.
Whilst drinking I imagined having it in the summer, whilst in the garden with friends having some food alfresco style. It taste fresh and is a refreshing wine, to enjoy anytime.
I would say it’s in the middle of being dry and sweet, which should cater for most palettes. When tasting it you can get the flavours of apples, pear and honey. Smelling it you get hints of all the flavours with a little smokiness.
At 14% volume it’s a decent strength but not too much and is a very enjoyable wine to drink. It is certainly one that I will be ordering again and would recommend giving it a go. Afterall have you ever had Orange wine from Slovenia before??
Check out this amazing wine here – https://shop.worldinbottles.com/products/pinot-gris-by-batic
If Rach and I fancy a red wine, we usually go for a Merlot or a Malbec. I was more than happy to have received this Merlot to give it a try. Red wines for me can vary, some are a little too heavy and I can only manage 1 glass. Some like this one I can drink glass after glass and it being a really easy drinking wine.
We enjoyed this Merlot with a beef wellington that I had made and it went incredibly well together. I recently made a duck with a plum sauce and this wine would have also gone well with that.
The wine has hints of plum, raspberry, blackberry and blackcurrant smells and flavours. Making it an all rounder and perfect to be enjoyed with any Sunday Roast. As I said it was a easy drinking red, I could have happily drank it without food whilst enjoying a good film.
Strength wise it’s 12.5% and is made 100% from the merlot grape. It’s reasonable in price at only £14.90 per bottle. When you think it’s made by an independent wine maker and not mass produced, it’s a very good price.
Check out this amazing wine here – https://shop.worldinbottles.com/products/merlot-scurek
This was the 3rd wine that we enjoyed. It was nice although probably my 3rd favourite. This is a rose wine, which we do usually enjoy. The wine did have a slight fizz to it, which was a surprise. We enjoyed this wine with a nice sea bass dish with a scallop starter and it matched really well.
It is a refreshing wine and think it would be better suited to be drank in the summer months. Like the orange wine, I could imagine having it during a BBQ.
Its 12.5% alcohol and is made from 100% Cabernet Sauvignon grapes. It has a hint of raspberry, strawberry, cranberry and peaches smell and taste, with an additional flavour of cream.
Check out this amazing wine here – https://shop.worldinbottles.com/products/rose-baticContinue reading
Rach and I love tasting menus, we recently went to La Rock to experience their tasting menu. On the first Friday of the month, they hold a 9 course tasting menu. This menu allows you to try 9 small dishes over a course of roughly 4 hours.
We went as a group of 4 as apart of a celebration meal for it being Rach’s Birthday and our first proper meal out since we had our son Edwin. I originally tried to book a table but they were full, luckily for us they did have a cancellation. We didn’t know our friends were going as well, once we found out La Rock were more than happy to move us to a table of 4 so we could enjoy the night together.
On arrival we were given a warm welcome and asked if we wanted a seat first or shown to our table. We asked to be seated, which we were and menus were soon brought out to show what we would be having during the night.
Here is the menu for the night….
As La Rock only do a tasting once every month, they change the menu monthly. Makes me want to go back again so I can see what other dishes they will do.
We ordered our drinks, they do offer a package where you get to try a range of wines with each course. I decided not to go for this though, however one of the party did and enjoyed them.
Prior to our food starting to come out, we did get to experience a couple of different amuse-bouche. They were all very tasty, one of which really stood out. It was a mini fish and chip and it tasted just like the real thing, nice and salty. If I could find out how to make that, Id jump at the chance.
The first dish was a medley of all things beetroot. I have seen a few dishes that do beetroot in different ways and always wanted to try one. Its given me the inspiration of trying it, it goes to show how versatile beetroot is!
On the plate was a smudge of puree which then sat presse and mousse of beetroot, some cubed beetroot and then an amazing beetroot crisp. Sprinkled around was beetroot dust. I have to say the winner for me was the crisp, it tasted perfect.
The second dish was chicken that was marinated in a teriyaki sauce. I loved the taste of the chicken, it had some great flavours. The chicken sat on a bed of Daikon, which is something I have never had before. Daikon is a type of radish, it’s slightly milder than your typical radish.
The daikon was then on an oriental spiced emulsion that went really well with the teriyaki chicken. Placed to the side was a crispy chicken skin, which tasted amazing!
It might look like a small bit of sea bass but it is a mouthful of amazingness (is that a word?) It was cooked to perfection with a tasty skin on top. The Sea bass was on a celeriac puree with celery and a few hazelnuts that were covered in honey.
All on all the dish worked very well and I could happily eat it again and again!
I have not had that many deconstructed dishes and as I love steak, I was looking forward to this dish the most. The beef sat on a bed of mushroom, garlic and chive pancake. The beef itself was incredible. It was cooked just how I like it and had a lot of flavour. I have had a few steaks in my time and must say it was impressive.
Laid over the top of the beef was a nice stick of puff pastry. You could get a nice combination of flavours and it worked really well as a beef wellington.
The mains were done, now it’s time to get into the desserts. This course was a palate cleanser, ready for the up and coming desserts.
There were 4 different textures of Melon. Melon spheres, Melon jelly, Melon custom and iced Melon. They all worked really well together and had some great tastes/textures. It was nice that the palate cleanser was not just a bowl of sorbet but something different and tasty.
The first of the dessert courses was a yummy white chocolate parfait. It came with black cherry and pistachio. It all went very well and tasted great. I have to admit, I completely forgot to take the picture and started eating…what can I say it looked yummy!! 🙂
We decided to pay the extra for the cheese course. I love cheese so couldn’t really say no to having it. The dish comes as a serving for 2 people. Unlike some places you actually get a decent amount of cheese, more than enough for two people.
The course came with 4 different cheese, a nice range of biscuits, grapes and a tasty soused celery. Well worth the additional £6!
Now we have reached the last course of the tasting menu at La Rock. I came and I have to admit I was impressed with the plating, although was gutted it was the last course. (Even though I was very full!!)
The Posset came with a candied orange on top, there was some brand snap and a nice range of different citrus gels/textures.
We then enjoyed a nice selection of petit fours. These included jelly, nut and chocolate. Ill be honest I did struggle to eat them after such a nice meal (and being somewhat full!) Each one was however very tasty and finished the meal off well.
The tasting menu was finalised that very week. I think they did an excellent job, everything seemed to go really well together. It would be interesting to find out the thought process and what they did to develop the menu.
After trying this menu I really would love to try another tasting night. If you don’t get a chance to go on the tasting, the normal evening menu looks just as impressive. There are a number of dishes that I really want to try, can almost guarantee i’ll be returning to La Rock.
I cannot fault the staff. From the moment we were seated, they were very friendly and knowledgeable on the dishes. We were told about each of the wines that were associated with each course and the staff member that served the dish also explain what was one it.
Interestingly each member of staff wore gloves when serving the plates, which I think was a nice touch.
La Rock should be proud of each of their team that night, we were very happy with the service we received.
If you are wanting to experience fine dining, whether during the tasting night or non tasting night then La Rock is perfect. The quality of the food is excellent and the price is very reasonable for what you do get.
If visiting Nottingham or if you live in Nottingham, this is a great restaurant to visit whether as a group or a romantic meal. On a personal level it would be incredible to learn more about the food development they do and would also be really cool to tour the kitchens/meet the chefs (maybe next time :P)
I will certainly be visiting La Rock again and do think it is somewhat of a hidden gem, as many people I have spoken to have not heard of it before. I cannot recommend it more, brilliant experience!
If you do go, please do let me know what you think in the comments below
Visit the La Rock Nottingham Website to make your booking – www.larockrestaurant.co.ukContinue reading
If you have been making your own pizza then you know it is a lot more tasty than store bought or fast food. The same is true for the sauce. If you have not yet learnt how to make tomato sauce for pizzas, this recipe is perfect.
It is incredibly easy to make a tomato sauce for your pizza. Once you have, you will not go back to using store bought.
In a saucepan you want to heat up some oil and add some chopped onion and garlic. I then added some fresh basil leaves and gave everything a good stir. The basil leaves gives it some additional flavour and really makes a big difference.
Once these have sweated down a little, I then added two tins of chopped tomatoes. You could use whole plum tomatoes but I find the chopped ones save time and doesn’t have as many seeds in it.
I continued to cook the sauce for 20 minutes until it was nice and hot. Once cooked I added a small tin of tomato puree. This helps to thicken it as well as added some additional flavour. Add a pinch of salt and pepper for flavour and take off the heat.
Allow the tomato sauce to cool before putting onto the pizza base.
I hope this recipe has helped teach you how to make tomato sauce for pizza. It really is not that hard and can add so much flavour to your pizza’s.
Wanting to learn how to make tomato sauce for pizza? This recipe is perfect. Its incredibly easy to make and this pizza sauce tastes excellent!
Heat oil in a saucepan
Add chopped onion and garlic to the saucepan and allow to sweat for 5 minutes
Add the basil and continue to cook until onions are translucent, make sure you stir often
Once ready add the two tins of chopped tomatoes until heated through, around 20 minutes.
Strain the onion, garlic and basil. Mash down the tomato with a metal spoon to get all of the juice back into the saucepan.
Add the tin of tomato puree and stir to fully combine with the sauce.
Season with salt and pepper
Once cooked, remove from the heat and allow to fully cool before using on your pizza.
Pizza is one of those meals that suits many occasions. Imagine you’re having friends round, a nice selection of pizza’s is perfect food to put on. Pizza is also perfect when enjoying a nice glass of wine whilst watching a film with a loved one. If you have kids then it’s also a perfect meal to get them involved and get them having fun in the kitchen.
The taste of pizza does however vary depending on what base you use, whether its own made or not and how you cook it. Have you ever wondered how you can get that nice stone baked pizza that you get in Italian restaurants without needing to have a big clay pizza oven?
A Pizza Stone for oven will do just that for you!
A pizza stone is often known as a baking stone. The stone can absorb high heat without breaking as well as the food less likely to burn. Pizza stones are used as they help to mimic stone pizza ovens and give your pizza base a nice stone baked taste.
Pizza stones are incredibly easy to use in your home oven. The main thing you need to remember is to put the stone in your oven whilst the oven is cold and allow the stone to heat up with the oven. You want to put the oven to its highest setting and allow the pizza stone to heat for between 45-60 minutes before using. When you are finished you also want to leave the pizza stone in the oven to cool properly. If you do suddenly put it into a hot oven or cool it down quickly then it can crack.
Usually pizzas will take around 15-20 minutes to cook on the pizza stone.
When putting the pizza onto the stone or taking it off, be careful as the stone will be incredibly hot!
There are a number of different pizza stones available on the internet, some are round whilst others are square. It is also possible to get metal ones, although i’d be tempted to stick with the stone ones.
Savisto are well-known for providing good quality kitchen products. I have recently tried their cocktail making kit and also recently received and used their Pizza Stone for oven.
The pizza stone comes with a chrome stand, although I have not personally used this as tend to transfer the pizza straight to the plate. There is also the risk of burning yourself if you place the pizza stone on the table.
The Savisto pizza stone kit also comes with a nice pizza stone cutter with a good quality wooden handle. This was actually ideal and received just in time for my previous pizza cutter to snap…which was a pain!
Pizza night on Saturdays have gotten even better since I brought a pizza stone. The flavourings really come out and I really like the stone baked tastes and textures. You can use a pizza stone with store bought bases but there is nothing better than a nice home made base.
A pizza stone is not essential when it comes to having nice pizza, I do however think they do enhance the taste of the pizza.
Believe me if you use a stone for the pizza, I am sure you will not go back to store bought pizzas or take out pizza.Continue reading
I love a good cookie, they make a perfect snack. My favourite type of cookies are nice and gooey ones. This chocolate and marshmallow cookies recipe is perfect, they are easy to make and are perfectly gooey.
I originally was going to just make them marshmallow cookies but I wanted to add a few chocolate chips, giving it some additional flavour.
These chocolate and marshmallow cookies use a combination of light brown sugar and golden caster sugar. I think this gives it a nice golden colour and also adds to the sweetness of the cookies. The recipe uses plain flour and baking powder to help it rise, you could use self raising flour as an alternative.
The first thing to do is to preheat the oven at 180 degrees, before putting the cookies in you want the oven to be nice and hot and to reach the top temperate. In a bowl add the sugars and the butter. You want to beat this until it’s combined and creamy. I would recommend dropping the butter in as small cubes as this will be easier to cream.
Add the egg to the cookies by beating it into the mixture. Sieve the flour into the bowl along with the baking powder. Stir it all fully until its nice and combined. Drop in around 50g of chocolate chip cookies and a good 3 handfuls of marshmallow. Continue to stir everything to ensure the chocolate chips and marshmallow has been fully mixed in.
Finally its time to cook the chocolate and marshmallow cookies!! With a teaspoon you want to take a spoonful and place it on a baking tray that is covered in parchment paper. Make sure you leave a good space between as the mixture will spread down and outwards. You could make the cookies even smaller by getting a smaller spoonful….might help make them last longer!!
Pop them in the centre of the oven for 10-12 minutes or until the edges are nice and brown. The centre will still be a little soft but once cooked take them out and leave them for 5 minutes. In this time the chocolate and marshmallow cookies will harden. Remove from the tray and put them on a wire rack to fully cool.
Enjoy as a snack or with a yummy glass of milk!
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Chocolate and Marshmallow cookies - easy, yet incredibly tasty marshmallow cookies. Amazing and very gooey - perfect snack!
Preheat oven to 180 degrees
In a bowl cream the butter and the two sugars
Add the egg and beat to combine
Sieve the flour and baking powder into the bowl and combine
Add the chocolate chips and marshmallow to the bowl and mix until fully combined
With a teaspoon take the cooking mixture and put onto a papered baking tray. Keep them spread apart to ensure the cookies don’t spread and touch each other
Cook for 10-12 minutes or until golden brown on the edge and soft in the middle
Take out of the oven and leave to harden for 5 minutes
Take off the tray and put on a wire rack to fully cool.
Salmon fish cakes are really versatile. They make a nice lunch with a bit of salad but can also be enjoyed as a main dinner with vegetables, roast potatoes or even chips. They do take a little preparation but are very easy to make and taste incredible.
I decided to make this Salmon Fish Cake Recipe as I love salmon, you can however replace it with other fish such as cod.
The first thing you want to do for these Salmon Fish Cakes is to peel and cut the potatoes in quarters and put them on a medium heat in a saucepan with salted water . They want to be cooked close to a mash potato consistency but still have some harder bits. I usually cook them until they are mashable with a fork.
Whilst the potatoes are cooking season the salmon with some salt. Place some oil in a pan and once hot drop the salmon. If the salmon has the skin on then place it skin side down first. Cook for around 4-5 minutes before turning and cooking the other side. Baste the salmon with the oil to help keep the juiciness. The salmon won’t need to long to cook as you just want it to be flaky. I cooked it for around 5 minutes on this side.
Once cooked remove the salmon from the heat and with a fork flake into small chunks. Place the chunks into a bowl. Chop the sun-dried tomatoes so they are roughly 1 inch in size and add this to the salmon. Chop 2 garlic cloves into fine slices and add these to the bowl along with the Oregano, Parsley and the Basil.
I find that lime goes very well with Salmon and really adds some extra flavour to these salmon fish cakes. Zest the lime into the bowl and then squeeze in the juice. Add the tomato ketchup and give it a good mix.
By now the potato should be cooked enough for you to crush with a fork. Remove the potatoes from the heat and empty the water. With a fork crush down onto the potatoes to mash them but ensure to still make sure they are lumpy. Leave them to cool slightly and then mix into the bowl with the salmon.
Give everything a good stir to ensure it is all fully mixed together and then season with a pinch of salt and pepper.
Get yourself 3 plates or bowls. If you are going to use plates try and get ones that have a bit of a raised sides. On one of them whisk the two eggs, the 2nd add place the flour and the 3rd put the breadcrumbs.
Get a ball of the salmon mixture, depending on the size you want your fish cakes would depend on how big of a handful you get. Mine were fairly big, looking back id probably of done them a bit smaller.
Rotate the mixture in your hand to form a ball and then flatten two sides to form the fish cake shape. Place the salmon fish cake into the egg and then into the flour. Before putting in the breadcrumbs put it back in the egg and the flour for a second time. Cover in breadcrumbs and then place to one side whilst you do the rest.
Heat oil on a medium in a pan and once hot drop the Salmon Fish Cakes and cook until crisp on one side. Flip over to the other side and fry. You will want to cook each side for around 5 minutes or until golden brown and firm.
This Salmon fish cake recipe is really easy and tastes great. Perfect for lunch, dinner or even cook individual ones for a nice starter.
I’d love to hear what you think of this recipe so please do comment below. If you do have any friends that would like this recipe please share it, i’d really appreciate it 🙂
A quick and easy Salmon Fish Cake recipe. Very tasty and perfect for a starter, lunch or a main meal.
Peel and cut the potatoes in quarters and place them in a pan of water. Cook these until they are soft and mashable but still lumpy.
Season the salmon fillets with some salt and place in a pan of hot oil. If there is skin place it skin down.
Cook for 5 minutes until turning and cooking for an additional 5 minutes or until cook. You want the salmon to be cooked and flaky
Flake the salmon into a bowl and add chopped sun dried tomatoes
Chop 2 garlic cloves into fine slices and add these to the bowl along with the Oregano, Parsley and the Basil.
Zest 1 lime and add this to the bowl along with the lime juice
The potatoes should be now done. Mash it to a lump consistency and add it to the salmon mixture
Add the tomato ketchup and give everything a good stir to combine.
With your hands take out a ball of the mixture and rotate in your hand to form a ball
Flatten 2 sides to give it that “Fish Cake” Shape
Repeat until you have used all of the mixture
In 3 plates place the whisked egg, flour and breadcrumbs
Dip the salmon fish cakes into the egg and flour
Dip again into the egg followed by the flour and finally put in the breadcrumbs to cover
Repeat the above two steps until all fish cakes are covered in breadcrumbs
Heat some oil in a frying pan and cook the fish cakes for 5 minutes on either side until the are cooked and browned.
After being away for several weeks, I was keen to get back into the kitchen. Its surprising how much I missed being behind the cooker!! To really give myself a nice cooking session I decided to cook a nice 3 course dinner.
The evenings have started getting a little colder, I therefore thought a nice warm soup would be great. I decided to create a nice cream of mushroom soup, this recipe is perfect as it’s quick to make. It’s also very easy to do and tastes fantastic.
I was expecting it to be a little thicker but this didn’t take anything away from the taste, to thicken it id probably just add more mushrooms next time.
The first thing to note is the mushrooms, I decided to use two different types. Closed Cup and chestnut, I felt this gives it a nice additional flavouring with the chestnut mushrooms. It is only a subtle flavour but I do think it’s worth it 🙂
I placed the butter into a large frying pan and once melted added the chopped onions, chopped celery, thyme and garlic until the onions were soft and transparent. I chopped the mushrooms and added these into the mixture and cooked for 5-10 minutes, until the mushrooms begin to soften.
Boil the vegetable stock and add this to pan, leave to simmer for a good 30 minutes. Allow this to cook for another 5 minutes whilst continuing to stir.
Transfer to a food processor to blitz all of the bits into a nice smooth cream of mushroom soup. If you like soup that has no bits in it then you could put it through a sieve. I didn’t do this as I do love a few bits in my soup. When ready to serve pour in the creme fraiche and mix in until it’s all combined.
I poured the soup into the bowls, added a bit of chives for decoration and a few drops of olive oil that has been infused with white truffle. This did add a nice extra flavour and would recommend it, as an alternative you could use more cream fraiche or olive oil infused with garlic.
To accompany the soup I sliced some bread, added some oil on each side with salt and pepper and grilled it….yummy!!
Give it a go and let me know what you think in the comments below
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An honest review of Beer52 and a Unique Voucher to get £10 of your order…
Over the past couple of the years I have gotten more and more into trying different beers. My love for trying different beers started in Cornwall. I had come across some unusual beers such as Betty Stogs and Proper Job (one of my favourites)
For some time now I’ve been looking at monthly subscriptions for Beer for some time now. I have tried a few for food so thought i’d spend some time looking into the drinks. Beer52 contacted me and offered me a free box to try out and therefore jumped at the chance.
Even though I was given a box for free, my Beer52 review is based on my honest impressions of the service. This review has not been influenced by being gifted a box.
Beer52 is a monthly beer subscription service. It’s the perfect subscription or gift for beer lovers. You can try 8 different small batch craft beers from a wide range of breweries. Their team of experts will select craft beers that are tailored to you and your taste. Each month you will receive your selected 8 beers, monthly magazine and snack.
A great feature is that all the beer is sent to you fresh. They claim that it is in the bottle within 4-6 weeks of being brewed!
Beer52 costs as little as £24 a month, although with this Beer52 voucher you can save £10: AMATEUR10
As I said I did receive a box from Beer52. Even though I have had a number of craft beers, I had not had any of these 8 before.
This beer is a red ale that is double hopped. It has a nice roast and malty flavour. An American ale that is brewed in Oregon. This is a Christmas variation of their classic ale Saint Rogue Red.
If combining with food then it goes really well with pork or beef.
A orange gold Belgian beer. The Heathens Are Coming is one of the beers from TO OL in their Fuck Art range. It has a nice aroma of fruits with a fruity yet spicy taste. It’s quite a dry beer and very drinkable.
This English Beer is brewed by micro brewery Wiper and True in Bristol. It is a fairly low alcohol content when compared with other ales. It uses a soft malt base and has fruity notes. It’s a tart yet refreshing beer.
Introducing a nice christmas scotch ale to enjoy over the festive period. Id consider it a mid strength beer at 4.5%. I have had a few Brewdog beers and they continue to bring out beers that taste great. It reminds me a little of honey and caramel.
Krampus in folklore is a half goat and half demon. Punishing children who have misbehaved. If you have a bottle of this you will think of it more of a treat than a punishment. Its a nice winter blond ale with hints of caramel, oak and sherry. A nice strength ale, perfect for the Christmas period.
With a name like Flower power hippy dippy and all things pretty, it makes you think of flowery, peace and love symbols. It’s a cloudy orange colour with aromas of caramel, fruits and as you would expect flowers.
This Belgian beer is the brainchild of Mikkeller and Beer52. A beer with a nice Alcohol content. Golden in colour with the aromas of citrus. I found it a little bitter but also had a nice sweet aftertaste. I also found that it had a nice fruity finish, very drinkable.
Brewed in Norway by the award winning brewery Aegir. Littlebro IPA is a pale ale with crisp flavours that go well with spicy food. I found the aroma and taste reminded me of tropical fruits with a hint of pepper.
As well as the beers and a free snack, you also get a copy of the Ferment magazine. The magazine is a good read for all beer fans with news pieces, gift guides, cocktail recipes. Well worth a read when enjoying one of you 8 great beers.
Overall Beer52 and the beers are impressive as well as the service you get. I am really happy with all 8 bottles that I get to try. They seemed to be a nice mixture of strengths and flavours. I do think it will be a service I will continue to get, allowing me to experience even more small batch beers.
If you are a fan of beer and want to experience a nice variety, then i’d recommend giving it a go.
We are all looking for a good deal and a way to save a little money. Beer52 have been kind enough to provide me with a unique Beer52 voucher code to save you £10! Simply visit their website via the URL below and input the voucher code: AMATEUR10
If you are planning to sign up and have any questions please feel free to ask in the comments below and ill try and answer. If you have already signed up then let me know what you think.
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I gave this coconut slice recipe a go as I was in the mood to make more snack type of foods. I love the taste of coconut and found some desiccated coconut in my cupboard.
The recipe for these coconut slices requires jam. It is up to you which flavoured jam you use. I decided to use raspberry and blackcurrant as find these go well with coconut. Luckily I had just had a delivery of homemade jam from my dad and my father in law.
Preheat the oven at 180 degrees, so that it’s nice and warm when you put in the coconut slices.
In a bowl add butter, 100g caster sugar, flour and give this a mix until everything is combined. You could do this with a food processor, I tend to just use my hands and get stuck in.
I then add a couple of tablespoons of desiccated coconut. I find that this adds a nice coconut flavour to the base as well as on the top.
Separate the egg white from the yolk and drop the yolk into the bowl. Give it a good mix until it forms a dough.
Line your slice tin(s) with baking paper.
Pour the dough into a slice tin. I used 2 tins that were 20cm by 20cm. You may only need to use one if you have one that is bigger. Spread the dough across the bottom to form the base of your raspberry coconut slices.
The base I made was roughly 0.5cm thick. Put it in the oven on the middle shelf and let it cook for around 10 minutes or until the base is golden brown. Once cooked take it out and allow it to cool completely.
Pour the jam over the top and use a spoon to spread it around the base. I like nice thick jam that is not to runny as this helps get a nice thick layer of jam on the coconut slice.
In another bowl add the remaining sugar and desiccated coconut. Beat the egg and add this to the bowl and give everything a good mix until fully combined. Pour this on top of the jam and spread it out.
I had to put spoonfuls in each corner of the slice tray and the middle. It will be much easier to spread around and cover all the jam.
Put this back in the oven and cook for 20-25 minutes or until the top is nice and golden brown. Believe me the smell is incredible!!
Take it out of the oven and put it to one side until it is fully cooled. If its not fully cooled then it is harder to slice it. Once cooled take it out of the tin and slice into squares…tuck in and enjoy!
I love this raspberry coconut slice recipe. Its pretty quick to make and also very easy to do. They taste incredible and make the perfect snack to grab if feeling a little peckish during the day. Give these coconut slices a go, if you do like them please comment below.
I would also really appreciate it if you share this coconut slice recipe to your friends.