The apple is the king of fruits and plays an important part in our culture. Turning it into craft cider is a venerable tradition, complete with a whole slew of rituals, including wassailing. Virtually every farm had an orchard and labourers of yore were often paid in cider. Crafty Nectar are offering my readers the chance to win a discovery box of six craft ciders. No need to scythe a meadow first. Read on to find out more.
Calling this Granny’s apple pie is perhaps a bit far fetched. My Grandmother made the best pastry ever and wonderful apple pies to boot, but I very much doubt she’d have even heard of spelt and she’d never have used wholemeal flour. She also made her pastry by hand. This pastry was made using my new VonShef 1000W food processor. Read on to find out how to enter the giveaway for a chance of winning one for yourself.
First of all I’d like to wish you all a very Happy Easter. Yesterday, I made a chocolate fudge cake with chocolate cream cheese icing. It’s destined for Easter tea with my mother and some friends later today. I think it’s going to be a good one. I also have an easy and fun Easter competition for all baking enthusiasts. The prize is the Mary Berry Collection afternoon tea set that you can see in this post, plus a possible added bonus. Read on.
Happy Valentine’s Day. Today is of course a very important day for lovers. For me, however, Valentines Day has additional meaning. it’s the day CT and I set off on our year long adventure around the Antipodes and the day we arrived back home. It’s also the day I started my blog, Chocolate Log Blog, as it was then. So to celebrate this love of all things chocolate, I have a box of luscious chocolates from Hotel Chocolat for one lucky chocolate lover – a Valentine’s Day Giveaway.
As promised for this month of Veganuary, I’m trying to up the number of vegan meals I eat. This has been massively helped by the acquisition of two recently published vegan recipe books authored by talented fellow food bloggers. You’ll find reviews of the books below along with a recipe for veggie chilli which has been rather heavily adapted from one of them. Twas ever thus …
The nights are drawing in and autumn is well on its way. There is an upside and a downside to every season. To compensate for the long nights, the clocks go back this weekend which means the mornings are lighter – hooray. We also all get an extra hour on Sunday to celebrate this return to Greenwich Mean Time.
October is such an exciting month. It does includes National Chocolate Week and National Curry Week, after all. The leaves are turning, it’s a time for walks and slow food comes into its own. And most excitingly of all I’ve staged a takeover of the Cranks website. I already have a giveaway running for a Hotel Chocolat box of autumnal chocolates and now I have five copies of the Cranks Bible up for grabs.
There’s something rather wonderful about the aroma that wafts out from a good box of chocolates when you lift the lid off. Hotel Chocolat never fails to disappoint in this regard. This beautiful gold box, embossed with coppery gold oak leaves and acorns, is the Autumn Sleekster. It’s just made its way onto the shelves in time to help us through the shortening days.
Barleycup and I go back a long way. I grew up in a health conscious household and this, rather than coffee, was the drink of choice. When I moved away from home, Barleycup moved with me. If I want an uplifting invigorating drink that isn’t tea, it’s this roasted barley and chicory root beverage I turn to. It has similar bitter notes and aromas to those associated with coffee but with an underlying nuttiness which I really enjoy. Barleycup are currently running a #CutCaffeine campaign and as part of this are offering up a hamper prize to one lucky Tin and Thyme reader. Here’s what they have to say.
Wringer & Mangle is a neighbourhood hangout bar and restaurant in London Fields, Hackney. It offers home cooked British food using fresh, seasonal and locally sourced produce. Cocktails are a speciality as is their Bottomless Brunch. They are offering one Tin and Thyme reader a two course meal for six people with Cava thrown in for good measure.