Tuesday, 24 November 2015

Sealy Zonal Support Pillow

Some people are very lucky. They can easily fall asleep while watching a video on their ipad.

... or nod off in the middle of a story (now perhaps the story was sleep-inducing)...

...or even manage to snooze while still standing...

These are lucky people who will sleep through a thunderstorm and an earthquake. And then there's me, who keeps tossing and turning, even on a quiet night when nobody wakes me up.
What does a perfect night's sleep mean to you? Is it a quiet night (no snoring partner or a baby who starts to sleep through the night for the first time)? A cool room and cozy warm bed socks (my Mum keeps her bedroom window open even when the temperature is below zero)? Fresh bedlinen with a lovely smell?
I love to be tucked in with a few little cushions around me, and even take a couple of very small ones with me when we travel. Pillows and duvets play an important part in our sleeping routine.
An uncomfortable pillow can really ruin the night. The hotel pillows are usually the bane of my life. I remember one night in Naples, when I tried to sleep and kept sliding off the ginormous pillows in fake silk pillowcases. I ended up sleeping without a pillow, with my head on a folded towel, as it was the only way I could sleep.
I also like my rather old pillow, which is quite low but still comfy.
Recently Sleepy Pillow got in touch with me, asking if I'd like to try their Pillow Selector Tool in order to find a perfect pillow for me. They know, that as a busy parent, I do value my sleep. This tool asks a few simple questions and helps you identify what sort of sleeper you are, and what's the best pillow for you.

Image credits: Sleepy People

The right choice of pillows plays an important part in providing the necessary support to our bodies.
Sleepy People say that "there's no point getting everything else right - from the firmness of your mattress to the warmth of your duvet - and then sleeping in such a way that you wake up with a stiff neck or sore back because your pillow is wrong".
Following the online Pillow Selector Tool, I discovered that there are several pillows which might help me get the best possible night's sleep.
To find out if I'd sleep better with the right pillow, I have chosen a Sealy Zonal Support Pillow.

I have chosen it as it offers extra firm support. I prefer firm pillows, and don't like soft pillows. It's curious how my preferences have changed. In my childhood I was used to humongous soft pillows. My grandma and aunt used to send us those homemade beasties which were square, big and fluffy. And I loved them.
But with years, I changed my habits, and my current pillow is firm and thin.

Sealy Zonal Support Pillow is a compact dense extra firm support pillow. It is specially designed with tubular foam insert at the base for a gentle neck support and is engineered to hold its shape perfectly.
Its cover is 100% cotton, while the filling is 100% polyester with 100% polyurethane foam.
It is meant to be great for side sleepers like me.

First impressions: it is solid and firm. One side is slightly higher.
I wasn't able to start using it immediately, as for some reason my younger son decided this was his new pillow, and I let him use it for a couple of nights. He pronounced it very comfy.

I have been using it for over a week now. To start with, this is a great pillow for reading in bed. As my old pillow is too flat, I had to prop it up with cushions to be able to read. The new support pillow does just that, it supports the neck. I found it slightly difficult to fall asleep on the first couple of nights, as I am used to a much lower and flatter pillow. Once I got adjusted to my new pillow, it does feel comfy and offers a good rest. It's also true that my neck and spine are not as stiff in the morning.

What kind of pillow do you prefer?

Disclosure: I received a support pillow for the purposes of testing and reviewing. All opinions are mine (and Eddie's, of course).

Infacol Challenge Game

Advent competitions are starting soon. Cannot wait, my fingers are already twitching in anticipation. I have been entering the advents for many years, and though I haven't won anything spectacular, I usually win a couple of prizes. But with the avalanche of advents, don't forget about the other festive competitions.

Today I wanted to alert you to a Facebook competition run by Infacol, a brand which many parents know only too well as it's a medication for the treatment of wind, infant colic and griping pain. Apologies for a gratuitous photo of newborn Eddie, but this little guy was a very colicky baby, and Infacol was one of the brands we used, trying to help him.

Have you already discovered the Infacol Challenge Game on Facebook?

Infacol is offering fans the chance to WIN some top baby
prizes in their brand new Facebook game!
In a brand new Facebook game, users are invited to take on the Infacol Challenge in
return for BIG prizes from Phil & Teds (worth over £500) and Venture Studies.
Based on a mobile friendly Facebook app, the Infacol Challenge asks users to
navigate there way through two exciting games. The first is the tricky dropper
challenge, which demands that users use the dropper to hit the target. The second
game is a frantic bubble buster where users must tap the bubbles in the baby’s
tummy before the timer is up. Only those who complete the challenge in the set time
of 80 seconds will have a chance of winning.

Terms & Conditions apply.
To enter, all users have to do is:
1. Find Infacol on Facebook (www.facebook.com/Infacol) and “Like” the page
2. Click on the ‘Infacol Challenge’ app
3. Users must then take on Infacol Challenge
4. If the user beats the clock and completes both games in under 80 seconds,
then they will be entered into an instant prize draw!
5. Entrants can play every day and earn extra goes too!
Key dates
Launch: 18th November 2015
End date: 11.59pm 31st December 2015

I have tried the game, but I'm totally rubbish at it. My ancient laptop and a vintage mouse don't do fast. Maybe I could try to have a go with my ipad. I don't have a baby anymore (sob), but one of my friends has recently had the cutest little boy, and I'd love to surprise them with a prize. So, I'll keep trying and keeping my fingers crossed. 
And good luck to you all too!

Monday, 23 November 2015

Lemon, coconut & white chocolate truffles

Listening to Classis FM, sipping a cup of tea, I was busy, rolling white chocolate truffles in a heap of shredded coconut. Now that is a very pleasant activity. Christmas is still a few weeks ahead, but I have been testing some festive recipes and sampling seasonal food. My family and friends are as always my willing guinea pigs.
The recipe for :Lemon, coconut & white chocolate truffles was sent to me by Rachel' Organic, and I reproduce it on my blog with a kind permission from them.

Chocolate mass chilled overnight

230g white chocolate
190ml double cream
180g Rachel’s Greek Style Lemon Yogurt
30g unsalted butter
200g desiccated coconut and 1tbsp for the truffle mixture
10g freeze dried raspberries (or strawberries)
2 drops of lemon oil or flavouring

Makes: 24 -30 truffles
Preparation & Cooking Time: 20 minutes plus overnight chilling
1.Melt the chocolate in an ovenproof bowl over a pan of simmering water on a low heat. When melted, remove from the heat and leave it to cool slightly.
2.Quickly add the cream, yogurt and melted butter, and beat with a spatula or wooden spoon until smooth.
3.Stir in 1 tablespoon of desiccated coconut, the dried raspberry pieces, add a couple of drops of lemon oil for extra flavour and mix well.
4.Cover the bowl with clingfilm and place in the fridge to set and chill overnight.
5.When ready to roll your truffles remove the bowl from the fridge. Take a heaped teaspoon of the mixture and roll into a ball between your palms.
6.Roll each truffle in the desiccated coconut and place in a petit four case, then place on a tray or plate and chill again.
7.Serve at room temperature.
TIP: Truffles will keep in the fridge in an airtight container for 1 week.

I couldn't find any freeze dried raspberries, and used freeze dried strawberries instead. Otherwise I have followed the recipe as it is given above.
I found the mini-muffin paper cases in Lakeland.
Rachel’s Greek Style Lemon Yogurt is a delicious yogurt, and it was an inspired idea to add it to the truffles.

We loved the taste of these truffles. The combination of white chocolate, lemon yogurt and coconut works very well. If I may suggest a minor improvement it would be to increase the amount of white chocolate to 3 bars (300g), or reduce the amount of yogurt. Even after staying in the fridge overnight, the chocolate mass was too soft. The resulting truffles are more of a mousse type than a truffle. They are very very delicate.

They look elegant, and if you put them in a pretty box, will make a lovely Christmas gift for someone who loves white chocolate.

Disclosure: I received several vouchers for free tubs of Rachel's Organic yogurt, for the purposes of testing the recipe. All opinions are mine.

Sunday, 22 November 2015

Apple and cranberry chutney

A few nights ago we had a terrible weather. Perhaps I wouldn't call it a tornado, but it was very blustery and the ground was strewn with broken branches the next morning. All the apples from our apple trees were thrown down by the strong winds. These were the apples I couldn't reach, even with a step-ladder. They got quite bruised in the fall, so I won't be able to keep them for long, and some of them were already pecked by the birds. I picked a few kilograms from the ground, and need to do something with them as soon as possible, before they get spoilt.
The first thought was an apple jelly, but I made so much last year, and I think we still have some jars left. I fancied making something festive and seasonal, preferably a combination of apples and cranberries. Having googled for recipes (how did we live before Google?!), I came across a promising looking recipe for an Apple and cranberry chutney.

I have followed the recipe closely enough, slightly changing it (if you want to read the recipe, please follow the link above. It's a pretty easy and straight-forward recipe). I added a teaspoon of ground cinnamon and half a teaspoon of ground cloves to make it more festive.
Also I didn't use a combination of cookers and eaters. Our apple trees are different varieties, though they are all eaters, albeit on a tart side. Actually they are at their best right now, they sort of mellowed in taste.
So in my recipe I used 1 and a half kilograms of eating apples (not a sweet variety). The recipe on Good Food didn't specify the type of onions they used, but I cooked this chutney with two big red onions.
The chutney is lovely, it's a good mix of sharp, tart and sweet flavours.

It didn't turn out as red as in the Good Food's photo, mine were more pink than red. Maybe cooking the cranberries a bit longer would result in a different colour.
It was enough to fill in six jars of different sizes. The prettier ones (Kilner) I plan to use as Christmas gifts. I'm thinking of doing a few mini-hampers with a decent chunk of cheese, a box of good crackers and a jar of homemade chutney.

This is a delicious chutney, which is perfect with cheese. I think it will work well with cold meats too. The apples are jammy-gooey with whole cranberries which have a nice bite.
Are you making any Christmas foodie gifts?

Saturday, 21 November 2015

Photo diary: week 47, 365

Last Sunday was a big day for Eddie and our family. He was baptised. It might sound a bit strange that he wasn't baptised until now. Eddie's going to a CoE school, and he enjoys the Sunday service in the church nearby. It was his decision that he wanted to be baptised, and I respect it. I must have a bit of an anabaptist in me, as I agree with their doctrine that when babies are baptised, they don't do it consciously. Even 5 might be too early to fully understand what you commit to. Eddie was quite overwhelmed at the ceremony, just whispering his answers.

We are easily amused. On the way to school we spotted this Eddie truck. A shame it had a different surname.

I'm looking for an evening dress as my husband and I are going out for an evening at the beginning of December. It doesn't have to be a long dress as it's not that kind of event. I've been wandering through the High Street shops, trying on different outfits. I'm still looking. I liked the feel of that floaty dress, but it doesn't flatter my body shape. I also think it's for younger & thinner girls than me.

Is it just me. or these mannequins look passive aggressive?! They really make me think of the Russian organised crime. These guys could be just the bratva with whom you don't want to mess around, Not sure it's the outlook New Look tried to achieve.

On Thursday I received a new book. It was sent by Mumsnet for reviewing. I don't often read ghost stories, but I enjoy an occasional foray into the genre. And that chocolate orange pot was very lush, I found it in Waitrose on offer. The ramekin is also very cute, and I'm going to reuse it.

The town is all festooned now with garlands of Christmas lights and decorations. Eddie was delighted to see the Christmas lights, he doesn't mind that it is too early for the decorations. On the way home from school he admired all the twinkling adornments.

And today we stopped by in Cargo to take an Elfie Selfie, though technically it's not a selfie. Not sure anyone can hold a paper beard on a stick, a hat and take a selfie, even if someone else is holding the frame.

Friday, 20 November 2015

Oh Come All Ye Tasteful: The Foodie's Guide to a Millionaire's Christmas Feast (book review)

If you're dreading the arrival of in-laws and the army of grumpy old aunts for Christmas lunch and don't find advice from the Domestic Goddess-types particularly inspiring, you might want to read an amusing cookery-cum-anecdotes book called Oh Come All Ye Tasteful: The Foodie's Guide to Millionaire's Christmas Feast by Ian Flitcroft. It has been recently published by Legend Times Group.
In the introduction Flitcroft proposes his "cunning plan" to awe the motley collection of relatives with an extravagant feast. "Since you're stuck with your family, the only solution is to become creative when it comes to what is served up. So fear not, this book will help you create a Christmas dinner that is so wildly impressive that even the most curmudgeonly great aunt will swoon"

The style of the book is a mix of food history, anecdotes and recipes. Ian Flintcroft's background is very interesting, he studied medicine at Oxford and did a DPhil in neuropsychology. It's during those years that he started developing a great interest in all things culinary. He has travelled a lot, and is a long-term member of the Slow Food Movement in Ireland, so his foodie credentials are impressive.
The book is interspersed with food history facts and literary quotes to keep you entertained.

The table of contents includes chapters on Aperitifs, Cocktails & Wines; Christmas breakfast; Amuse-bouches, Hors d'oeuvres & tasty nibbles; The Roast Beasts & other creatures; Vegetables with a difference, Christmas puddings and more.

I have read it more as a fictional account than an actual cooking book. As much as I love champagne, I don't plan to spend £150-£1000 and more on a bottle (and I wouldn't invite Puff Daddy or Jay-Z. Not that they would consider being invited to our house in a million years either).
Let's just say many food suggestions in this book are not for the austerity times. I do spend an arm and a leg at Christmas time, but reading this book often made me feel like a grumpy old woman, as I mentally said No to many arguments like reading "What would Christmas be without a trip to London and Harrods?" - Actually, Christmas could be absolutely fine and dandy without a trip to Harrods, or even London altogether.

I appreciate that many recipes in the book are just pure fiction and are not meant to be created in real life, but what if someone doesn't see the irony and takes it at a face value?
For example, 4 pounds of black Perigord truffles for one turkey is clearly a joke. The taste will be totally ruined. Even if you are a millionaire and have stupid amounts of money to spend on truffles, that is not going to work. Even a few shavings of a truffle would suffice to change the flavour.
Roti sans Pareil reads like an introduction to an aviary: there is a bustard, a turkey, a goose, a pheasant, a chicken, a duck, a guinea fowl, a teal duck, a woodcock, a partridge, a plover, a lapwing, a quail, a thrush, a lark, an ortolan and a garden warbler. And if you cannot find all these "delicacies" locally, just go and buy the True Love Roast for £670. Apparently, a bargain as it includes a free delivery and will feed over 100 people. Thanks, but No.

I don't want to cook my roast potatoes with a gold leaf either.
As much as I'd be curious to try a glass of Massandra from Tsar Nicholas's vineyards, I know I wouldn't spend that money even if I won the lottery.
The tag price doesn't mean the taste is extraordinary. There are most likely people like the celebrities or new Russians known for buying the old mansions only to install jacuzzi baths in the hall who think that if they spend a fortune on food, it will be exceptional. But sometimes it's the simple ingredients cooked with a creative flair that could win any food competition. It's not all about the price tag anyway.

So, enjoy this book as a gastronomical foraging into the world of expensive tastes, but do your own thing and don't worry about serving your old aunt a bottle of J Nismes-Delclou 1918 Armagnac at £1150 per bottle. She might be happier with a bog standard sherry.

I have looked at the recipes, and there are a couple that I'd be happy to cook, for example, Blinis a la Escoffier (it's an interesting version of blini) or a Duck egg custard with amaretto.

So far I tried the least expensive recipe in the book, for Red Cabbage, Port and Pomegranate.
I do love red cabbage, but don't cook it often. I will definitely make some for our Christmas meal.

Red Cabbage, Port and Pomegranate (recipe by Ian Flitcroft)
1 whole red cabbage
1 large eating apple, cored and chopped
2 heaped tbsp of fresh cranberries
1 chopped onion
200ml ruby port
1tbsp red wine vinegar
a pinch of ground mace, cinnamon and cloves
seeds from a large pomegranate
1 blood orange

I skipped a blood orange altogether, as they are out of season at the moment, and changed some quantities. As it was a test recipe, I have picked the smallest possible cabbage. Mace was swapped for a bit of ginger.
Finely slice the cabbage. Put a large knob of butter in a casserole dish and place on the hob on low heat. Add the chopped apple and onion and stir to coat well. After a few minutes add the cabbage, cranberries, port, spices and vinegar. Season well.
Bring everything up to  a simmer and put a lid on. Leave in a low oven for 2 hours.
I have slightly changed the step-by-step instructions, as I have fried the apple in a frying pan and added to the cabbage mix much later, perhaps in the last 20 minutes of cooking, as I like to actually see apple pieces. In 2 hours, they would disintegrate into a puree.
To serve, place in a dish with blood orange slices around the rim and sprinkle the pomegranate seeds over the top to make one of the best looking cabbage dishes you'll ever see.

The pairing of red cabbage with apples is a classic one. But the addition of pomegranate seeds is a new touch, and this combination works really well.

Don't know about the millionaires, but I enjoyed this dish.

Have fun reading this quirky amusing book, adapt the recipes to suit your tastes and wallet. Ho ho ho!

Disclosure: I received the book for the purposes of reviewing. All opinions are mine.

Thursday, 19 November 2015

Degustabox October

Degustabox October Box arrived a few weeks ago, and we have been sampling its contents with great interest.
This month's selection - like always - is picked by the experts from Degustabox and happens to be varied and interesting.

Each Degustabox costs £12.99 per month including delivery, a very reasonable price. There is no fixed contract, and you may cancel at any time.
If you haven't tried it before, now I'm offering you a whopping £6.00 discount, if you use a code
With the discount code above, your box will cost £6.99 (including delivery). Now this is an offer you can't refuse.

What did we find in the October food box?

Most of the time when the Degustabox is delivered, we start by testing all snacks, and this time we picked Liberation nuts as the first product to try. I have seen Liberation nuts in Waitrose before, but haven't tried until Degustabox arrived. And what a discovery! We all loved the spicy snacks, and I have already bought a good dozen or so since we sampled them. This is a Fair Trade company.
The nuts are a perfect mix of flavours and textures. The seasoning is spicy and gives a lovely kick to the product.

We have tried Oven Baked Chilli and Lime cashews with peanuts & roasted corn and Oven Baked Peppercorn peanuts with Habas Fritas crunchy beans. Both are tasty. The corn kernels give the best crunch.

The Snack Organisation Presents offered two products. The first one was a savoury snack of Sweet Chilli Rice Crackers. There are three different flavours in the range including Slightly Salted and Teriyaki. They are baked, gluten free and suitable for vegetarians. These crunchy morsels had just the right amount of heat. My younger son liked them a lot.

And then there was a sweet snack - Freeze Dried Apricots. My younger one has polished the whole lot, as he loves freeze-dried fruit and yogurt snacks, and this one was very nice (I managed to try one of the apricot pieces, it was sweet and slightly tart). There are four tasty varieties in the range - strawberry, apricot, apple and pineapple. Thanks to the process of freeze drying, all the flavours are concentrated and all the nutrition is preserved. It also counts as 1 of your 5 a day. A great snack for a lunch box, or when you're feeling peckish. The serving is 69kcal, so totally suitable even for people who are on a diet.

Moving to Chip Strips. These are fine and crispy potato snacks. They reminded me a bit of Pringles, only shaped as long strips and slightly thinner. Good for sharing. They are lovely with dips like salsa or guacamole.

9Bar Original Carob Hit is a great source of energy and is perfect for people who lead active lives. There are five bars in a box. Each bar is 221kcal. They are high in fibre and can be a part of a varied, balanced diet and healthy lifestyle. Carob is usually a substitute for chocolate, and as a self-proclaimed chocoholic, I do prefer good old chocolate. Carob is just too healthy for me (give me chocolate any time!).

Kabuto Noodles Chicken Ramen promises to be a fresh tasting noodle dish with chicken, ginger, chilli, coriander & spring onion.
I'm not a big fan of pot noodles. But I had a go. Top it up with boiling water, let sit covered for several minutes and eat. Verdict: good for fire eaters. The noodles were still a bit dry, and whatever was floating in the noodle soup was still pretty much dehydrated. I've eaten it, but it's not for me. Not because it's too spicy, as I loved the spicy nuts and crackers. It must be the texture of the added pieces of meat and herbs.

It is also quite high in calories - 320kcal per pot.
On the plus side, I liked the design of the pot, and the funny instructions which suggests you should go and meditate or practise your karate while waiting for the noodles to get ready. It also advises to pour the noodles into an upside down helmet. So, top marks for the sense of humour, but try a bit harder on the flavour.

There was a little card from Kabuto Noodles inside the Degustabox which invited to sign-up to their newsletter for a chance to win a year's supply of Kabuto noodles. If you fancy to have a go, visit kabutonoodles.com/degustabox (and good luck!)

The Provena Gluten Free breakfast and baking range has been selected as Degustabox's Discovery of the month. Provena products support the digestive system and release energy gradually. Provena Gluten Free Instant Oat Meal (Apricot) is rich in fibre and could be ready in 1 minute. I enjoyed my bowl of hot porridge, and the apricot flavour was lovely (sorry no photo of the porridge as I was in a hurry in the morning and had no time to take photos. Mornings are very hectic in our house during the week). One sachet gives you a portion of porridge at 140kcal. This is a product of Finland, and a new range for me, I haven't seen it yet around.

The only drink this month was Lorina Coconut & Lime. This is a premium French lemonade, which has been handcrafted since 1895. It is made with 100% natural ingredients. Free from any artificial colours, flavours or preservatives. It's a very pleasant drink, refreshing and mildly sweet.

There were a few cooking ingredients.
I have already mentioned Food Thoughts Cocoa in one of my posts, as I cooked a delicious Chocolate Mayo Cake with this product. It's a Fairtrade product made with the finest cocoa beans which are dried naturally in the sun. This is a pure cocoa, not spoilt by added dried milk or sugar. An excellent product.

President voucher allowed me to try a block of President Unsalted Butter, which is made in Normandy.
It is a wonderfully creamy butter, smooth with nutty flavours. I used it in baking, see my Best Banana Bread.

At last there were two Italian products. Cirio is a well known Italian brand, and I buy their products.
La Classica Passata is ready to use. It's made of ripe tomatoes. Very handy to have for easy meals, like pasta or soup. I cooked a chicken tray bake with fennel, sweet peppers and onion, and used a whole bottle of passata in the dish.
Cirio Chopped Tomatoes added an authentic flavour to a Sicilian dish called Pasta 'ncasiata. This is another tomato product which is a must for the kitchen cupboard, as it could be used in a variety of recipes.

Disclosure: I received the food box for the purposes of testing and reviewing. All opinions are mine.

Wednesday, 18 November 2015

Best Banana Bread

In the morning after gulping his breakfast in one go my older son was forlornly looking around the kitchen, trying to find if any of the cake was left from the baptism day. I asked him if he wanted a banana cakey bread, and that I'd bake one when he is in school. He kissed me as a Thank you.
Bananas in the fruit bowl were turning spottier and more brown. At this stage, nobody fancied them. Yet they were perfect for the banana bread. I bake a very good banana cake, but was looking for a slightly different version. Of course, Pinterest is full of The Best Banana Bread recipes. I have adapted the recipe for banana bread found on BBC Food.

Banana bread
3 very ripe medium sized bananas
175g caster sugar
2 medium eggs
1tsp baking powder
a pinch of salt (optional)
285g self-raising flour
1tsp vanilla essence
1/2tsp ground cinnamon
2tbsp ground hazelnuts
2tbsp Greek style yogurt, topped up with milk to make 70ml liquid
120g butter, melted
for the icing mix 4 heaped tbsp of icing sugar with lemon juice
decorate with banana chips

Mash ripe bananas with a fork and mix with the caster sugar. Beat two eggs in, add the baking powder and a pinch of salt. Add flour, cinnamon and hazelnuts. Keep stirring. In a measuring jug top up two tablespoons of yogurt with milk and add to the cake batter. Finally add the melted butter. Mix well and pour into a greased bread tin.
Place the tin in the oven preheated to 180C. Bake for 50+ minutes. Check with a wooden toothpick if it comes clean. If the bread is not quite ready but started to brown a bit too much on the top, cover the tin with the foil and bake for another 10 minutes or so.
Once cooked, let it cool a bit before taking out of the tin.
Mix the icing sugar with enough lemon juice to get a medium runny consistency and spread over the banana bread. Decorate with banana chips.

I usually bake with Anchor butter, which is my staple for cake baking. If it's a cake, it has to be butter in our household. I think I had enough of margarine baking in my childhood. This time I wanted to try President butter (I received a voucher for a free pack in the last Degustabox). I do buy President cheeses but don't remember if I have tried their butter before. It's creamy and smooth, and worked very well in baking. I used an unsalted butter.

Typically I would add a couple of tablespoons of ground almonds when I bake my cakes, but this time rummaging through my kitchen shelves, I could only find a pack of ground hazelnuts. This pack has clearly been at the back for quite a while. I tried the nuts, and they tasted just fine, so in they went instead of the almonds. As that definitely counts as part of a kitchen clearout, I'm adding this recipe to #KitchenClearout linky on Madhouse Family Reviews hosted by inventive Cheryl who is as bad "organised" as me when it comes to kitchen shelves. Well, actually she is much more organised than me. I mean it without inverted commas. How about a box of flavoured coffee which is 12 years old? I keep it for sentimental reasons. One day I will open it, and it will be an experiment.

The theme of this month #SimplyEggcellent linky run by Dom at Belleau Kitchen is breads, pastries and puddings, and I'm joining in with my banana bread.