Sunday, 30 March 2025

What's Cooking At The Madhouse ? menu plan week 14


Last week was a majorly busy week and somehow this week didn't seem much better. On Monday, we had a training day at school, followed by a meeting with the school inspectors about our upcoming opening of an English literature class. There will be one new level each year and I've been earmarked to teach them all so I'll be changing from being an English language teacher to an English literature teacher within a few years. On Thursday, I went along with the school orchestra to supervise the kids during rehearsals and a big concert with another school orchestra. At the end, it was back to school on the bus with the kids and time to finish off with the parent-teacher evening. I was totally knackered by the end of the week and fell asleep at 9.30 on Friday night ! Next week should be quieter but the kids are going to see a historic football French Cup semi-final match with Dunkirk against Paris PSG (pretty unbelievable !) and Pierre has to go back to Cambrai for a day at the school he hopes to go to next year. He also has to produce a letter explaining why he wants to go there and a portfolio of 20 photos. It's all happening ! This week's menu plan will be complicated as I'm not entirely sure who's eating where but it's better to have a plan. My fridge is fit to bursting with too good to go goodies this week.

Monday

lunch- something in town with Sophie

dinner - chicken orloff and pasta for Sophie and Pierre / salmon with spices and pomegranate molasses for me with pasta and salad

Tuesday

lunch- veal paupiettes with mash and peas

dinner- I'm home alone so I'll go fridge-diving - there's a cod and rice ready meal in the fridge that would do (or there may be leftover salmon)

Wednesday

lunch- home alone again - there's some minced veal in the fridge (I fancy trying these Kofta Kabobs )

dinner- just me again - pasta bolognese (in the fridge from too good to go)

Thursday

lunch- school canteen for me (kids can fend for themselves)

dinner- giant sausage with red peppers/onions/mushrooms and rice

Friday

lunch- school canteen (Pierre and Sophie can fend for themselves - there are chicken cordon bleus that they can eat)

dinner - spaghetti bolognese (homemade this time)

Saturday

lunch- chicken burgers with baked potatoes and baked beans

dinner- cheese and ham pastries with salad and mash

Sunday

lunch- beefburgers with chips

dinner - leftovers

***Click on my Menu Plans tag to see all my other weekly menu plan blogposts.***

Wednesday, 26 March 2025

Degustabox March 2025 review : Hello Spring & Ready for Easter

 

I really feel like spring has sprung in the past week or so. Temperatures are rising, we've had lots of sunshine and very little rain for the past couple of weeks and the sight of daffodils, tulips and tree blossom is guaranteed to put a smile on my face on the way to work every day. We're starting to move away from wintry, warming belly-fillers and onto lighter and brighter, veg-packed springtime dishes. Would this month's Degustabox follow this trend? Let's go and have a look at the contents of this month's box. 


No complaints when we pulled the first product out of the box -  Fruittella Berries & Cherry Stick (RRP 65p each) were guaranteed to be enjoyed. We've eaten many of the Fruittella flavours in the past but this was a new one for us : a mixture of raspberry, blackberry and cherry chewy sweets. They are made with real fruit juice and only natural colourings and flavours, as well as being vegan, dairy, gluten and nut free. Each pack contains ten sweets and as they are all individually wrapped, it is easy to share them out . We loved the fruity, juicy flavours and would definitely buy these again. Available in most independent stores.


Flava It! Garden Mint (RRP £1.10) could be enjoyed year round but as soon as I saw it, I thought it would be perfect for a leg of lamb at Easter. It is a classically British marinade seasoning made with refreshing sweet mint and a hint of rich tomato. It is extremely simple to use - you just sprinkle it over your meat then throw it in the oven (or the pan in you're cooking lamb chops maybe). It takes all the fuss and stress out of cooking if you're not feeling overly confident. Available in Morrisons.

Gouda Cheesies (RRP £1.50) are a tasty snack made from 100% gouda cheese - no more, no less - baked until crunchy. The smooth, mellow cheesy flavour makes them perfect as part of a packed lunch (no fridge required, making them easier to store than fresh cheese) or evening snack in front of the TV. The kids love these and asked to buy them again. Available at Holland and Barrett, Ocado, Amazon and at www.wearethecurators.com. You might like to know that these snacks are available in other flavours if you prefer a punchier option - you light like to try Cheddar, Red Leicester or Goat's Cheese varieties. 


From savoury snacks to sweet treats. Ritter Sport Mini Nut Selection (RRP £3.50) is guaranteed to be a big hit with anyone who likes chocolate and nuts. The pack contains seven minis, featuring crunchy roasted hazelnuts covered in creamy white, milk or smooth dark chocolate. We loved all of the flavours and appreciated the fact that the bag is made of paper so it's easy to recycle. Available in all major supermarkets.

 

Sanpellegrino Zero Peach & Clementine (RRP £1.30) is a new sparkling, fruity drink that is perfect for welcoming in the warmer weather. It is made with Italian fruit juice and no added sugar, just the natural sugar from the fruit. The bold flavour of juicy, sun-ripened peaches and clementines is guaranteed to put a smile on your face as it quenches your thirst, helping you to imagine you're in the shade of an Italian orchard in the middle of summer ! Available in Tesco.

Ritter Sport Mini Chocolate Selection (RRP £7.50) is a chocolate-lover's dream, containing 16 mini-squares of milk, dark and white chocolate varieties, including fillings containing crunchy whole hazelnuts or crispy cornflakes, beautiful buttery biscuit or soft silky praline, sweet almond marzipan or classic alpine milk. We loved all of them and couldn't choose a favourite. Perfect for Valentine's Day or Mother's Day, or even any random day when you want to put a smile on someone's face ! Available in major supermarkets.


Slooow Stone Oven White Baguette (RRP £1.65) is a tasty, sourdough baguette, made with 100% natural and organic ingredients to create a flavour-packed soft crumb and a thin, crispy crust. Delicious dipped into soup, eaten on the side of the plate topped with salted butter or filled with your favourite sweet or savoury fillings. It is 100% natural, vegan-friendly and packed with flavour. Available at Tesco and Hello Fresh.


Ueshima Coffee Company Iced Latte (RRP £2) is a Japanese crafted coffee that promises exceptional flavour. Mr Ueshima founded his company in 1969 after seeking a way to buy coffee to be enjoyed any time, anywhere and they were the inventors of the world's first canned coffee. I'm not a coffee-lover so I passed this on to a friend who said she really enjoyed it. Available at www.ueshimacoffeecompany.com.

Sweet Dough Things Honey Vegan Sugarfree Candy Floss (RRP £1.99) is a product that made me do a double-take. Candy floss is literally spun sugar so how does sugar-free candy floss come about?! The website is pretty secretive : "The sugar-free vegan version of the all-time favorite. Our innovative honey flavoured candy floss is created with health in mind. For people who can’t or don’t want to have sugar. Our vegan sugar free candy floss is the perfect no guilt treat. Made with the finest ethically sourced ingredients, this halal product is suitable for vegetarians and vegans and has absolutely no sugar, gluten, or added nasties!" I'm still no closer to knowing how it is made but I gave it a try and it is very tasty and very reminiscent of classic candy floss. Other Degustaboxers received Pumpkin or Cinnamon flavours, but the website also offers other options, including Mint, Vanilla, Watermelon, Chocolate, Blueberry, Rose, Liquorice, Candy Cane, Apple and Cherry. Available at https://sweetdoughthings.co.uk.


Finally, this month's Product of the Month, Tilda Easy Meals (RRP 2 x £2.50) are perfect for students, those with limited cooking facilities or anyone who needs a quick lunch at work. Each pouch contains one meal and just needs two minutes in a microwave to be ready. We got Sundried Tomato and Beans which I used (for two people) as a baked potato topping with a little cheese on top. We also tried Chickpea Korma, along some leftover rice, for a tasty and filling dinner. Also available in a Vegetable Paella variety, they provide one of your five a day and are a source of protein while also being low calorie. These are great to store in a food cupboard as a fallback plan when someone needs a quick lunch or a veggie option. Available in Sainsbury's.

A subscription to Degustabox costs £12.99 per month including delivery, with each box having a value of much more than that, but the great news is, I have a discount coupon code for you which means you'll get the first box for just £9.99 - enter code PKUFE at the checkout. 


for more information :

Also now on Instagram @DegustaboxUK

Disclosure : We received the box in order to write an honest review. As a Degustabox blogger, I receive all of the products that go into the monthly boxes, but subscribers may not get exactly the same selection.

Sunday, 23 March 2025

What's Cooking At The Madhouse ? menu plan week 13


It's been a busy old week. On Monday, Tuesday and Thursday, I had after school meetings for each class to discuss each pupil's results and progress. On Thursday, I had an hour's wait after my lessons then had two meetings. During my free hour, I got a phone call from Sophie. The dog had been pooping blood all over the house and the kids had set up a vet's appointment for 6pm. I would still be in meetings but we managed to arrange for the dog sitter to take Sophie and the dog to the vet's by car. The vet doesn't really know what the problem was - maybe polyps or maybe he ate something - but they came home with medicine and, fingers crossed, he seems to have perked up. On Saturday we took the train to a town three hour's away to visit a school that Pierre would love to go to to do a photography course for the next two years. The trouble is, there are very few places so he now has to send in a letter outlining why he'd like to go there and a portfolio of 15-20 photos. We visited the pupil accommodation blocks too and he'd love it, as there's a gym and a room with a big screen TV to watch movies and sports on. This coming week will be busier than usual too as I have a training day on Monday and a parent-teacher evening on Thursday. Luckily the holidays will be coming around in a couple of weeks - I need them ! Here's the plan for this week's food.

Monday

lunch- I'll be at school (Sophie and Pierre can have sausages and pasta)

dinner - fresh beefburgers with gratin dauphinois

Tuesday

lunch- cheese/mushroom pastries with rice and ratatouille

dinner- pasta carbonara

Wednesday

lunch- fresh pasta from too good to go

dinner- beef stew with rice and carrots (or leftover gratin dauphinois)

Thursday

lunch-something in town with Sophie (fridge diving for Pierre)

dinner- meatballs in tomato sauce with pasta

Friday

lunch- school canteen (Pierre and Sophie can fend for themselves)

dinner - spaghetti bolognese

Saturday

lunch- baked potatoes with bacon, onions, beans, red peppers, cheese

dinner- takeaway (Juliette's choice as she's home for the weekend)

Sunday

lunch- roast chicken dinner

dinner - leftovers

***Click on my Menu Plans tag to see all my other weekly menu plan blogposts.***

Sunday, 16 March 2025

What's Cooking At The Madhouse ? menu plan week 12


Last week, I ended up coming down with a stinking rotten cold - probably the result of the changing weather that I mentioned last week. I fell asleep as soon as I got home after work on Thursday and ended up taking the day off and sleeping all day on Friday too. I'll be going back to work on Monday and will hopefully be fighting fit for all the end-of-term class meetings after school each day next week. Even the weekend will be busy as we'll be heading off to Cambrai (three hours away by train) to see the school that Pierre wants to go to next year. Here's what's on the menu this week.

Monday

lunch- something in town with Sophie

dinner - tacos

Tuesday

lunch- sausagemeat patties, rice and sweetcorn

dinner- fresh beefburgers and pasta

Wednesday

lunch- asparagus ravioli (from too good to go)

dinner- sausages, baby potatoes and coleslaw

Thursday

lunch-something in town with Sophie (fridge diving for Pierre)

dinner- steak pies, mash and peas

Friday

lunch- school canteen (Pierre and Sophie can fend for themselves)

dinner - spaghetti carbonara

Saturday

lunch- something in Cambrai with Pierre

dinner- probably takeaway as we'll be tired out when we get back

Sunday

lunch- chicken, rice, veg and gravy

dinner - leftovers or cheese on toast

***Click on my Menu Plans tag to see all my other weekly menu plan blogposts.***

Sunday, 9 March 2025

What's Cooking At The Madhouse ? menu plan week 11


As I write this menu plan, the sun is shining brightly outside and I feel like we're in the midst of spring. I'm hopeful that this will last, but sadly, I think it's just a one-off and we'll be back to rain and cooler temperatures next week. Fingers crossed though - it's amazing how much better we all feel when the weather picks up. We're heading into the conseils de classe at work (end-of-term meetings for each class to discuss marks and behaviour of each pupil) so that will keep us busy for a couple of weeks. Sophie will be picking up the cooking duties when I get in late from work. Here's the plan for this week's food.

Monday

lunch- I'll eat at the school canteen

dinner - fish, rice and peas

Tuesday

lunch- sausages, mash and baked beans

dinner- pork chops with pasta and ratatouille

Wednesday

lunch- chakchouka

dinner- raclette, baked baby potatoes and pork belly

Thursday

lunch-something in town with Sophie (fridge diving for Pierre)

dinner- fresh ravioli (from a Too Good To Go bag)

Friday

lunch- school canteen (Pierre and Sophie can fend for themselves)

dinner - tacos

Saturday

lunch- fricadelles (like rissoles) with chips

dinner- mini burgers with salad and potato salad

Sunday

lunch- roast chicken, roast potatoes, veg and gravy

dinner - leftovers

***Click on my Menu Plans tag to see all my other weekly menu plan blogposts.***

Sunday, 2 March 2025

What's Cooking At The Madhouse ? menu plan week 10


Last week, we finally got around to going to the travel agent's to book this year's summer holiday. We'll be heading off for two weeks in Marrakech, Morocco, which should be lovely but apparently very hot. Juliette's boyfriend will be coming with us which should give the kids a chance to spend some time doing their own activities, such as the giant pool slides, while I flake out with a book under the poolside parasols. Sounds good to me ! Using things out of the freezer is turning into a great way of saving money at the moment, which is perfect timing with the holiday to pay for. We'll do more of that this week as there is still plenty in there. Here's the plan for this week.

Monday

lunch- I'll eat in town with Sophie (fridge diving for Pierre)

dinner - leftover roast gammon with rice and carrots

Tuesday

lunch- battered fish with mash and veg

dinner- pasta carbonara

Wednesday

lunch- some sort of spicy veggie concoction for me and Sophie

dinner- roast beef with gravy, roast potatoes and peas

Thursday

lunch-something in town with Sophie (fridge diving for Pierre)

dinner- sausages, mushrooms, canned tomatoes and onions with pasta

Friday

lunch- school canteen (Pierre and Sophie can fend for himself)

dinner - leftovers

Saturday

lunch- steak pies with mash and veg

dinner- the kids will probably want some kind of takeaway (Pepe chicken, I would imagine)

Sunday

lunch- Moroccan-style grilled chicken breasts with couscous and tomato/chickpea sauce

dinner - leftovers or soup

***Click on my Menu Plans tag to see all my other weekly menu plan blogposts.***

Wednesday, 26 February 2025

Sublime Butter Flavoured Butters review

 

Here at The Madhouse, we get through vast quantities of butter. I blame it on the Breton heritage of the kids - I can remember their Breton grandmother on one visit sticking a chunk of salted butter in the middle of a pile of chips on each plate to provide extra flavour ! - but before this review, I had never sampled flavoured butters. I have been known to make homemade garlic butter in the past but when this selection of butters arrived from Sublime Butter, we were blown away. 

 The flavoured butter category is growing every day, but it was actually Sublime that created the category around seven years ago. They received the Dairy Innovation Award for doing so. While many flavoured butter brands work with supermarkets in mind (meaning they start from a low cost and work backwards), Sublime set out to create products that even the best chefs would enjoy. Each one of their award-winning flavours is made with just cream (from grass-fed British dairy) and salt. No unpronounceable stabilisers, fillers or E numbers. From there, they develop tantalising flavours for every culinary need. 

Without further ado, we jumped in and started sampling several of the flavours that we received. I decided to keep things simple and just have a first taste on a square of plain white bread, but they could also be eaten on fine artisanal or homemade bread, melted on steak or vegetables or stirred through pasta, rice or mashed potatoes.

We started at the beginning with flavour number 1 - the simple pink Himalayan salt. This is a neutral flavour that can be used in place of our regular supermarket brand salted butter, adding rich finesse and opening up the taste buds without overpowering the flavour of whatever you eating. Delicious on a simple slice of bread, the Sublime Butter website also proposes recipes to use it, including The Ho's Turkey Gravy (it comes from the chef's name, nothing rude !) and Sublime Lemon and Thyme Shortbread.


The next one that we tried - number 17, Chimichurri - is my absolute favourite. Based on the Argentinian sauce, it contains oregano, coriander, lemon and garlic and provides a versatile blend that can be spread, smeared or drizzled over a variety of meats and vegetables. We tried it and loved it on pan fried chicken fillets, pork chops, pasta and simple plain rice. It provides a lovely, rich flavour that takes all the hassle out of creating complicated spice blends or sauces. Pierre said he'd happily eat a bowl of plain rice or pasta with a slice of this butter melting on top every day and we have indeed tried this as a simple but popular way of using up leftovers.


Number 9 - Red Chilli, Smoked Salt and Lime - offers a more robust flavour with a distinct kick of heat. Perfect for adding an extra boost of flavour to Mexican style food, for anything from prawns and salmon to chicken and beef, it will takes things up another level. I love the flavour of this one but it did leave my tongue feeling decidedly tingly !


Number 11 - Lemon, Caper and Dill - offers a classic blend of citric, sour and mellow flavours. While we enjoyed it simply on bread, this one can be used to brighten up fish and seafood but also meat dishes. This is a good one to get experimental with, as the punchy flavour is very versatile.


Number 5 - Garlic and Herb - is a classic combination that is rich, pungent and packed full of flavour. It will liven up meat or fish dishes but is also delicious smeared on bread, stirred through mash or as an instant pasta topping. You can have a gourmet-tasting meal on your plates in ten minutes flat with absolutely zero effort.

The other flavours that we got to sample are number 19, Béarnaise butter, perfect on steak; number 12, Truffle, Parmesan & Black Pepper (Sophie's favourite, on toast, as a quick snack); and number 11, Lemon, Caper & Dill, perfect with fish.

Thay also have a Ridiculous range, defined as butters that push the very limit of what butter can be. If money is no object, you may like to try Number 55 - British Isles Lobster, Devon Crab, Caviar, Sicilian Lemon & Fennel, which has been described as the finest butter in the world, and to support this idea, it won the Golden Fork for London in 2021; number 78 - Cinco Jotas Jamon Ibérico, Carabineros, Pedro Ximénez & Spanish Saffron; number 88, The Xo, Hokkaido Scallops, Jinhua Ham & Birds Eye Chilli; and number 100 - Langavulin Smoked Barbary Duck, Morello Cherry & Grand Marnier Centenaire. Just running through the ingredients list gives you a good idea of how serious they take their flavours and it is unsurprising to see that a stick of these refined butters will cost £40-£60.

 These butters are fantastic as gifts for foodies that have tried everything or anyone who likes trying unusual and innovative flavours.

RRP : £4.50 for 90g

for more information : https://sublimebutter.com/

Disclosure : We received the products in order to share our honest opinion.

Sunday, 23 February 2025

What's Cooking At The Madhouse ? menu plan week 9


I haven't done a menu plan for the past two weeks as we've been on half term holiday and went to Hastings to catch up with the family, which was lovely. We came back midweek so I've been cooking my way through all the things in the fridge without a plan, which was simple enough as I haven't been at work, but once I'm back into routine, it's easier to go back to having a plan. We've got all of Sophie's food from her flat to work through and the freezer is stuffed full, so I want to start using up whatever is lurking in there. I didn't even go shopping this week but I might have to go and grab a few essentials midweek. Sophie and Juliette are heading off to see a concert in Paris so I'll just be cooking for me and Pierre from Wednesday until the weekend. Here's what is on the plan for next week.

Monday

lunch- I'll eat in town with Sophie (fridge diving for Pierre)

dinner - cheese spread-filled pastry puffs with mash and frozen veggies

Tuesday

lunch- sausages, pasta and green beans

dinner- pancakes filled with fried eggs, ham and cheese (or chicken burgers, rice and ratatouille if we ended up eating them on Sunday night)

Wednesday

lunch- halloumi (can't remember the recipe but it's on instagram on Sophie's phone - otherwise air fryer halloumi with salad would do)

dinner- steak, rice and frozen veg

Thursday

lunch-school canteen for me (fridge diving for Pierre)

dinner- pasta carbonara

Friday

lunch- school canteen (Pierre can fend for himself)

dinner - steak, baked potatoes and peas

Saturday

lunch- crispy shredded chicken with rice

dinner- Fray Bentos chicken pies with mash and carrots

Sunday

lunch- roast gammon, roast potatoes and veg

dinner - leftovers or soup

***Click on my Menu Plans tag to see all my other weekly menu plan blogposts.***

Monday, 17 February 2025

Degustabox February 2025 review


We're into the middle of February already, which means we've been celebrating Valentine's Day and also Juliette's birthday. It seems unbelievable to me that she's now twenty years old. How can I be old enough to be the mother of a twenty-year-old ?! Another smaller cause for celebration this week was the delivery of the February Degustabox. The theme of this month's box is Home Comforts, which sounded good to me. Here's a look at what was in this month's box.


This month's Product of the Month is Cheez-It Snap'd Double Cheese (RRP £2) which Sophie immediately got excited about because they were our snack of choice on our holiday to Alaska a few years ago apparently. I didn't really remember them (probably because they were being passed around in the back seat of the car and the grown-ups didn't get a look in!) but I tried one and the flavour did remind me of something I've tasted before. They have a lovely crunchy but soft and melty texture and the bright orange flavour shows you just how punchy and tasty the seasoning is going to be. They are baked with 100% real cheese, which I suspect is healthier but just as tasty as the original American version that we tried. We'll definitely be buying these again. Available in all major supermarket chains.


Kelloggs Chocos Caramel Flavour Coco Pops (RRP £3.50) are another brand new breakfast option that are a twist on an old classic. As well as the new sweet caramel flavour, which we all loved, the traditional coco pops shape has been swapped for a crunchy shell shape. Not everything is different though - they still turn the milk brown ! A tasty way to start the day or perfect as a mid-afternoon snack for the growing teens (and twenty-somethings !) in the family. Available at Tesco, ASDA and Morrisons.


Aagrah Lahori Tikka Mix (RRP £1.50 - other Degustaboxers got Peshwari Tikka Mix, Seekh Kebab Mix or Punjabi Tikka Mix) are authentic Indian spices that are perfect for creating a tasty, exotic meal. Perfect for marinades, grills or curries, each blend is crafted for quick, easy and delicious meals. The suggested recipe is simply sprinkling the spice mix on lamb chops or diced lamb before frying, but you can also add the spices to oil to create a marinade that you can use in an Airfryer or on a barbecue. The Lahori Tikka Mix has a medium spice rating but there are numerous other options and spice levels on their website. Available at Tesco, Morrisons, Farmshops and online.


Knorr Beef Gravy Pots (RRP £2.25) are a quick and convenient way of knocking up a pot of gravy to go with your Sunday dinner or alternatively for adding a nice hit of concentrated flavour to stews or casseroles as they are bubbling away on the hob. They are rich, juicy and gluten-free with an authentic flavour that will add richness to any red meat dishes. Available at all major supermarket chains.


Campbell's Condensed Cream of Chicken Soup (RRP £1.50) can be diluted with water or milk and enjoyed straight from the can as a light meal, but I also love using it as a base for chicken casseroles and pies. It brings great taste but also a lovely rich, creamy consistency that makes any homecooked meal seem like you have slaved over it for hours. You might like to try Chicken and Leek Filo Pie, Chicken Spaghetti Bake or American classics Chicken & Mushroom Hotdish and Green Bean Casserole. Available in all major supermarkets.


Mutti Polpa (RRP £1.53) is a unique product that combines the finely cut pulpy part of the tomato with the juice, giving the great taste and bright red colour of fresh tomatoes. Perfect for upgrading anything you're cooking with tomatoes, whether that be tomato soup, bolognese sauce or chili con carne. Available in all major supermarket chains.


Aqua Libra Sparkling Water Infused With Raspberry and Blackcurrant (RRP £1.30) is a fruity drink made with just sparkling water, natural fruit flavours and a dash of lemon. It contains no sugar, sweeteners or anything artificial. Each can contains less than 5 calories. It's great if you're looking for a healthier option, although you may find it a bit sharp if you're used to drinking regular sugar or sweetener-filled drinks. Available at Tesco, Ocado, Sainsbury's and Amazon.


Pringles Hot Blazin' Fried Chicken Flavour (RRP £2.50) is the latest addition to the Pringles Hot range, which is made up of five flavour variants, offering varying levels of intensity. This one is just one chilli rated and they appealed to me, despite my wimpy capacities for eating spicy food ! They have a nice little kick that does start building up, the more you eat, but they have a lovely chicken flavour that makes it all worth it ! The kids loved them and declared them not very spicy at all. Available at all major supermarkets.


Kadoya Roasted Sesame Oil (RRP £4.50) is commonly used in East Asian cuisine, including Japanese, Chinese, and Korean styles, and it is lovely for adding a rich, nutty flavour to your dishes. Here are some tips from the producers for using it : 1. You can use the oil as it is by drizzling it on salads, soups, and noodles. 2.The flavor is elevated when warmed, so we also recommend using it as a finishing oil on stir-fries, warm soups, or noodle dishes. 3. It is also excellent for making dressings. Sesame oil pairs well with ingredients like ponzu, soy sauce, garlic, and ginger. 4. It is useful for masking unpleasant odors of fish or meat, so we also recommend using this oil in marinades. (Sesame oil is often used in poke bowl sauces.) I'm already a big fan but I'll definitely be trying some of those ideas out. I've previously used it successfully in several recipes, including Sweet & Sticky Chinese Chicken & Veg, Japchae and General Tso's Chicken. Available at Ocado.


Ibis Rice Cakes (RRP £1.89) are organic wholegrain rice cakes, made with no salt and no sugar, just pure brown rice. They are light and crunchy with a mildly nutty flavour that can be eaten with your favourite toppings or on their own. Their wildlife-friendly farmers are committed to the strictest environmental standards and paid a premium for their crops, lowering carbon emissions, preventing deforestation and protecting over 50 endangered species in the bio-diverse forests of Cambodia. All Ibis Rice products are 100% organic and made from a variety of Jasmine rice voted 'World's Best Rice' 5 times running at the World Rice forum. All ingredients are grown in Cambodia where the products are made and packed, further supporting the local community. They are great if you fancy a healthy snack or lunch option. Available at ibisrice.co.uk, Planet Organic and many independent retailers. 

A subscription to Degustabox costs £12.99 per month including delivery, with each box having a value of much more than that, but the great news is, I have a discount coupon code for you which means you'll get the first box for just £9.99 - enter code PKUFE at the checkout. 


for more information :

Also now on Instagram @DegustaboxUK

Disclosure : We received the box in order to write an honest review. As a Degustabox blogger, I receive all of the products that go into the monthly boxes, but subscribers may not get exactly the same selection.

Saturday, 15 February 2025

Krafted Connex : The All-in-One Cable Adaptor Hub review


These days, it seems like everything is connected. Whether you have phones, tablets, laptops, cameras or multiple other devices, they all need charging. It can often be hard to find the right cable for each device, especially if one breaks and you need to find a replacement quickly. If I had a pound for every time I hold out a cable to the kids for them to sigh "no, that's not the right one, Mum" ! Well, help is at hand with this nifty little gadget from Krafted : The All-in-One Cable Adaptor Hub.


It folds up like a Swiss army knife so it takes up minimal storage space and won't snag on things if you're storing it in a bag or a coat pocket. (Who am I kidding? Teenagers don't seem to wear coats any more but it can fit in a hoodie pocket too !) I love the fact that there are no pesky wires getting constantly tangled up and wrapping around things. Inside a durable ABS shell, flexible silicone rubber connector arms and nickel-plated steel reinforcers allow you to charge one or even multiple devices simultaneously. The current flow adapts to the input power for optimal charging and can be used for standard charging, PD charging and data transfer. I have no idea what that actually means but the kids nodded their heads wisely and looked impressed ! It's a handy little gadget to keep at hand for recharging anything and everything as needed with zero hassle.

The Connex is available in both black and jade for just £29.99 at Kraftedtech.com.

Disclosure : We received the product in order to share our honest review.
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