Tuesday, 21 October 2014

Autumnal teas from Bluebird Tea Co

What could be more comforting after a brisk walk in the cold than warming your hands on a hot mug of tea. All senses are involved: sight, smell, touch, taste and even hearing, if you count the jolly whistle of your kettle... Celebrating the golden autumn, Bluebird Tea Co has introduced several new blends to its ever expanding range. I have tried two new varieties: Gingersnap Green and Mocha Chai.

Gingersnap Green tea consists of Chinese green tea, apple pieces, ginger, Hibiscus, mango pieces, papaya pieces, sugar, Calendula petals, Sunflower petals and flavour. The longer you keep it in a pot, the stronger ginger flavour comes through. If you give it no longer than 3 minutes to brew, the peach and fruit come first, while ginger gives warmth and a touch of spice. Flower petals add a splash of colour to a festive autumnal look of the tea.

The green tea unfurls in the hot water, and the tea in the teapot is slowly releasing its pinkness from the depth. The tea tastes fruity, light and refreshing.
The loose tea looks like an Impressionistic painting, and it smells good.

This weather is perfect for chai, hot and spicy, with a spoon of honey and milk. When you are not sure if you want to put the heating on, sitting by the laptop, wrapped in hubby's old jumper, chai is a great belly warmer.

Mocha Chai is another new blend, an inspired trip of coffee, chocolate and chai.

Open a packet, pour the contents in a dish and find all sorts of ingredients: whole coffee beans sit comfortably in Sri-Lankan black tea together with cacao beans, cardamom, cinnamon, ginger and vanilla. This is a darker brew than Gingersnap Green tea. It is an innovative combination of coffee and tea as well as cocoa, evocative of evenings around the fire.

If you enjoy trying new varieties of tea, Bluebird Tea Co have already announced its new Christmas blends.

Qabili Pilau (Dhruv Baker's recipe for Tilda rice)

The aroma of cooking pilau or pilaf takes me back to my childhood, when we used to visit family friends. The pater familias was a Korean born and bred in Uzbekistan, which is famous for its delicious pilaf dishes. He always cooked a lamb plov (that's what we call it in Russia), and it was a real feast. It has been cooked for hours in a special heavy pot, with a whole head of garlic sitting inside the rice. Memories, memories... When Tilda rice asked me recently if I would like to try some of their new recipes created by Dhruv Baker, I immediately said Yes.

MasterChef winner Dhruv Baker has been working wonders in partnership with Tilda (you might have seen and enjoyed their Limited edition rice packs). To coincide with the coming Diwali celebrations they have just released the first ever Rice & Spice Pairing Guide, which is "designed to help people understand the complex characteristics of rice and discover mealtime pairings".
This guide "helps uncover how wholegrain Basmati balances perfectly with spices like smoked paprika in a chilli con carne and why Basmati, often referred to as the Prince of Rice is an ideal accompaniment to a perfect chicken curry".

Having read the Guide, I was happy to try all the recipes. The first one I have chosen to recreate was a Qabili Pilau, which pairs Tilda Easy Cook basmati with cinnamon. I don't usually add cinnamon to pilaf, and was curious to try this combination of flavours.

Apart from cinnamon, there are also such spices as cumin, saffron and pepper. Tilda Easy Cook Basmati is exactly what it says on the packet - easy to cook. It has a unique fragrance which is ideal alongside the cumin, saffron and cinnamon.
"It is also more robust, both texturally and in terms of flavour, so it stands up to the lamb resulting in a fabulous finished dish".
What did we think of the pilau? It was absolutely spot on flavour-wise, a great combination of rice, meat, spices and vegetables.

Qabili Pilau (serves 6) - Recipe is reproduced with kind permission from Tilda
360g Tilda Easy Cook Basmati
3tbsp vegetable oil
1 medium onion, chopped
600g lamb, diced
200ml water
2 large carrots
100g black seedless raisins
1 tsp cumin
1 tsp cinnamon
1/2 tsp pepper
1 tsp sugar
1/4 tsp saffron
1 litre of water
salt and pepper

Prep time 10 mins
Cook time 2hrs 10 mins

1. Heat a large pan with the 2 tbsp oil and add the onions and saute until brown.
2. Add the lamb and brown lightly.
3. Add the 1/2 tsp cinnamon, 1 tsp cumin, pepper with the water and cover. Simmer until meat is tender, about 1 1/2 hours.
4. Remove meat from the juice and set juice aside.
5. Cut 2 carrots into match stick pieces. Saute carrots and 1 tsp sugar in 1 tbsp of oil.
6. Remove from oil. Add 1 cup of raisins to the oil and cook until they soften up.
7. Simmer the leftover meat juices until it thickens into a sauce.
8. Bring a pan of water to the boil and add the Tilda Easy Cook Basmati, cook for 8 mins and then drain off the excess water.
9. Add the rice back to the pan with 5 tsp of the meat sauce and the saffron. Mix the meat, carrots, raisins and rice together. Add salt and pepper to taste.
10. Place in a large oven-proof dish and cover well to keep the steam inside. Bake for 30 mins at 200C.

11. Serve on a large platter and enjoy with the leftover meat sauce.

I have tried some of Dhruv Baker's recipes in the past, and if you are interested to check them out, please read my posts:
Dhruv Baker's Perfect Chicken Curry
Tilli's Tasty Tuna Bites

Disclosure: I received vouchers for purchasing products and testing a recipe.

Sunday, 19 October 2014

Chipolatas with chocolate glaze and Hasselback potatoes (#UnileverHalloween)

After a long walk at Cogges earlier today we had a quick platter lunch - just sandwiches and fruit. For dinner I wanted to try a recipe for sausages with chocolate glaze. An original recipe appeared in one of those seasonal Waitrose booklets a year or two ago. I have snipped a page out of the booklet, and recently came across it, while sorting through my magazine clippings. I couldn't find any venison sausages, and got beef chipolatas instead. I have also slightly adapted the recipe, by changing some ingredients, and also served the sausages with Hasselback potatoes. I have added juniper berries, Knorr beef stock pot and a dash of red wine.

Chipolatas with chocolate glaze and Hasselback potatoes
a pack of beef chipolatas (340g)
2 tbsp olive oil
1 onion
a pinch of caster sugar
1/3 tsp ground cinnamon
2tbsp balsamic vinegar (I used Maille balsamic vinegar)
1 Knorr beef stock pot
15 dried juniper berries
a dash of red wine
1 1/2 tbsp grated dark chocolate (like Lindt dark cooking chocolate)
for potatoes:
2 medium potatoes
2tbsp olive oil
1/2 Mexican flavour pot

Start by slicing the potatoes thinly across without going all the way down. The potatoes should still hold together. Mix olive oil with the Mexican seasoning and using hands, smear the mix all over the potatoes. Put the potatoes in a small ceramic dish or roasting tin, and in the oven preheated to 200C. Cook for about 40+ minutes. Check with a wooden skewer if they're cooked.

Fry the chipolatas in the oil, turning frequently until evenly browned on all sides. Transfer them to a plate. Slice an onion in half, and then slice thinly each half. Cook in the oil left from sausages. Add a pinch of caster sugar and cinnamon, stir for about 5 minutes. Add the vinegar and juniper berries, stir well and cook for another 5 minutes. Dissolve the beef stock pot in 120ml of boiling water. Pour over the onion, add the sausages and simmer for 5 minutes. Grate the chocolate and sprinkle over the sausages, stir well. Simmer for another 5 minutes.

Don't worry about chocolate making the sausages sweet. As it is a dark chocolate, it only adds richness and depth to the glaze. These sausages will be lovely served on the Bonfire night.

In this recipe I used two Knorr products: Beef Stock Pot and Mexican Flavour Pot. Mexican Flavour Pot is a new product from Knorr range of flavour pots. This is a seasoning paste made from red pepper, herbs (oregano, coriander), cayenne pepper, smoked chili powder, garlic, onion, cumin, black and white pepper and other ingredients.

For two potatoes I used 1/2 pot, and that was quite hot for us. If you enjoy spicy hot food, you might want to use the whole pot, but for me that was quite enough. The flavours of Mexican seasoning work very well with roasted potatoes. I think it would be lovely with roast vegetables like sweet peppers, fennel, tomatoes and other.

This is my second recipe for #UnileverHalloween culinary challenge.
I received a hamper of Unilever products to create a recipe suitable for Halloween and Bonfire.

See my Spiced Pumpkin Cupcakes for Halloween.

Friday, 17 October 2014

Sillsallad (Swedish herring salad for #ReadCookEat)

I buy zillions of books, but I also enjoy freebies. I have already mentioned Free eBooks Daily on my blog. I follow them on Twitter (@FreeEbooksDaily and check them out if not daily, then every few days to see what new books have been added). I mostly download historical fiction and cook books, and thanks to Free eBooks Daily I have discovered several authors, whom I never came across before. It's a bit like pot luck, some books are not exactly masterpieces of literature, but there are some true gems (like Moonfixer by CC Tillery) which kept me awake for a few very late nights, as I couldn't put my ipad down. I have first come across Linda K Hubalek when her book Planting Dreams was offered as a free download back in summer. I loved it, and bought two sequels. Then another book by Linda K Hubalek appeared on the site - Prairie Bloomin' (The Prairie Blossoms for an Immigrant's Daughter). Since it was book 2 in the series, I bought the first one as well.
Butter in the Well (A Scandinavian Woman's Tale of Life on the Prairie) is a historical diary set in 1868-1888) This fascinating account is a fictional diary, based on the life of Maja Kajsa Swenson Runeberg, the author's ancestor. She and her husband left Sweden to become the homesteaders in Saline County, Kansas, in 1868.

This is not an idealistic Little House-style portrayal of the pioneer life. The reality was harsh, the nature uncompromising. Life was a constant battle with the elements, as they lived first in the sodhouse, surrounded by rattlesnakes. They literally lived in the middle of nowhere, and depended on each other. No doctor in case of emergency for miles, noone to ask for help when you needed it. So much hardship, so many tragedies, when children's mortality rate was extremely high. It puts everything into perspective, when you read the diary entries about poverty, hunger and death.
You will learn a lot about the life of pioneer women in the prairie, there is an abundance of details on many aspects of the farmers' life, from house-building to harvesting and making preserves.
The book is written in a journal form, a bit repetitive at times, and in a perhaps over-simplified manner, though this might have been a literary device to imitate the diary written by a person without literary accomplishments. The story is sketchy at times,  a mere record of events of what was going on around in the neighbourhood. There were moments when I felt a bit lost, with too many names that meant something for the narrator but were totally meaningless to me as a reader. Personal photos and maps added depth to the narrative, and made it more captivating.
The ebook itself could have benefited from a better editing and proof-reading, there were too many typos which I found distracting.
The author has a great understanding of an epoch she has recreated and possesses a deep knowledge of the pioneer life in the prairie.
As someone with interest in food history, I enjoyed reading references to different foods and dishes Kajsa made. These were mostly Swedish recipes, but prepared with the ingredients found in Kansas.
Several Christmas meals were mentioned in great detail.

"This year we celebrated Christmas with all the trimmings and traditions of our family. I'll admit we used a primitive substitute for most of our Christmas dishes, but Moder makes the best ostkaka and frukt soppa no matter where she lives. Adelaide gave us some white sugar to make some kringler, the pastry Carl likes. Since we butchered a hog this fall, we had potatiskorv and a smoked ham also. I pickled catfish we caught in the river this fall and mixed it with potatoes and beets for Fader's favourite dish of sillsallad. It doesn't quite taste the same since it is supposed to be made with herring, but he was happy..." (entry for 25 December 1869)

So many new dishes for me to try: ostkaka (a custard dessert or cheesecake), kringler (pastry with icing sugar and nuts), potatiskorv (sausage made with ground meat, onions, potatoes and spices), pepparkakor (molasses and ginger cookies) and other foods mentioned in the book sounded perfect for our #ReadCookEat challenge. In the end I have chosen a pickled herring salad, Sillsallad.

Sillsallad is a Swedish herring salad with soured cream.
I have looked up the recipes online, as I am not very familiar with the Swedish cuisine. I based my recipe on Sillsallad recipe found on Food.com. I have adapted it, having reduced amounts of some ingredients and also did some minor changes with the ingredients themselves.

270g rollmops (herring with onion)
3 medium potatoes
250g baby beetroot, pickled in vinegar
3 cornichons, pickled with dill flowers
1 apple
2tbsp cyder vinegar
2tbs caster sugar
2tbsp onion and gherkin marinade from rollmops
1/2tbsp English mustard
for the sauce:
a tub of soured cream, mixed with fresh dill
hard-boiled egg for decoration

The recipe I mentioned above uses bigger quantities of herring and pickled beets. I couldn't find any dried dill, so I used fresh one instead. Of course, the homesteaders would have used a dried dill in the middle of winter.
For this recipe I bought 2 tubs of Young's rollmops.
Boil the potatoes in skins, once cooked, let them cool, before removing the skin and chopping into small pieces.
Slice the herring in two lengthwise, then in half again, and chop into small pieces. Chop the beets, apple and cornichons. Mix all the ingredients in a big mixing bowl.
Prepare the dressing by mixing caster sugar in vinegar with the marinade from rollmops, as well as mustard. Pour over the salad, mix well. Refrigerate for a couple of hours before serving.
Serve with the soured cream mixed with dill on the side.
You may garnish the salad with sliced hard-boiled eggs.

If you enjoy pickles, you will love this salad. If you're not a fan of pickles, then it's not a recipe for you. It is basically pickles upon pickles in a soured cream sauce. Like most Russians, I looove pickles, and am very happy with the dish. On the other hand, I wouldn't offer it to my husband, as he would never eat pickled herring or beetroot (and it's his loss, how can you not like pickles?!).


I apologize I am so late with #ReadCookEat linky this month, my life has been very hectic, and I am always on the run. Believe me, I haven't lost enthusiasm, in fact I have bookmarked so many recipes already in the books I have read in summer and in September. There will be more recipes coming.

Have you read a book recently which inspired you to run to the kitchen and cook to your heart's content?

Chris from Cooking Round the World and I are inviting you to recreate a meal, inspired by books and join in our #ReadCookEat challenge.

The idea is to choose a book, either a world classic or modern fiction, or even memoirs and pick up a dish mentioned or described in that book and then recreate it in a recipe. Please say a few lines about your chosen book, and maybe even do a quote from the book.

If you decide to take part, please add the badge to your post and link up back to Chris and me, and either use a link-up tool or add the url of your post as a comment. Alternatively, email either of us with the link to your post (my email is sasha1703 at yahoo dot com).
The challenge will end on 30October 2014.
I promise to Pin all blogs posts taking part in this challenge, as well as RT and Google+

Thursday, 16 October 2014

Professional vs amateur: food photos for Kelly's Creative Kids in the Kitchen

Sometimes I wonder what would my blog recipe photos look like, when done by a professional photographer and a food stylist. Recently I had a chance to find out exactly how it might look. Earlier this year, my guys and I were invited to take part in Kelly's Creative Kids in the Kitchen challenge. My younger son Eddie and I had fun, creating a twist on a classic Eton Mess with Kelly's ice cream, meringues and berries as well as Colin's butterflies (M&S sweets from Percy Pig range) and Jelly Bellies, and called it Eddie's Mess.

To be honest, I thought it was just great fun and not much of a recipe. Yet lovely people at Kelly's have seriously considered our recipe suggestion, and our simple playful kiddie-created recipe has reached the final stages of Kelly's Creative Kids in the Kitchen competition.
Moreover, a professional photographer took photos of Eddie's Mess. Many thanks to Kate Whitaker for doing s super job! Kelly's of Cornwall have given me permission to reproduce the official photos on my blog. The image below shows Eddie's Mess decorated with sweets.
Photo by Kate Whitaker (reproduced with kind permission from Kelly's of Cornwall)
As Kelly's feel that the recipe without sweets would represent the brand better, they have also asked Kate to take a photo without sweets.

The images look uncluttered, light and elegant.
For me it's always a problem to find a clear space in the house, with a good light. Our house is quite dark inside. I tend to take most of my photos out in the garden, weather permitting.
And if I'm taking photos in the kitchen, I usually use curtain samples as drapes over my numerous jars and boxes, so as not to distract from the food I am taking photo of.

My photo

We are very fond of Kelly's of Cornwall ice cream. Every summer, when we stay for a week in Cornwall, we enjoy eating it outdoors in a seaside cafe.

Having an ice cream cone by the sea is the best treat of all. And then we try to keep our summer alive by eating Kelly's of Cornwall ice cream from a tub at home. It is perfect with hot crumbles and apple pies.
The sight of Kelly's brand umbrella never ceases to work its magic, we just love Kelly's ice cream.

Teasy Tea

Green tea has become very trendy recently. Of course, Chinese wise men have known its health benefits for thousands of years. Thanks to the way it is processed without fermentation, green tea keeps all the anti-oxidants intact. Being hailed as a super-drink nowadays, it helps with the weight loss, as well as heart problems and diabetes. Wouldn't it be lovely to have a bottle of green tea when you're out and about?! Well, now you can, as Teasy Tea does exactly that - offers you a green tea drink in a small size bottle, which you can take with you anywhere you go.

Teasy Tea comes in light aluminium bottles which keep the drink cool and protected from the sun. There are two varieties: peppermint and chamomile.
Green tea is blended with peppermint and chamomile and then sweetened with fermented grape juice and gently carbonated.
The result is a really refreshing cold drink. This gentle-tasting brew has no added sugar but lots of tea. It is light amber in colour
I enjoy herbal teas in general, and liked Teasy tea for its mild sweetness and light fizz.
And it's good news for those who watch their weight, as there are only 48 calories per 250ml bottle.

Find more about Teasy Tea on their website.

Disclosure: I received two bottles of Teasy Tea for the purposes of testing and reviewing. All opinions are mine.

Pumpkin, pork and chorizo stew

It's cold and miserable outdoors, just the right time for slow-cooked stews and casseroles. Imagine ladling a rich smoky stew in a deep bowl and dipping a chunky bread in it. As I have just had a big delivery of colourful pumpkins from Abel & Cole, I am cooking everything with pumpkins these days, from cupcakes to stew. Pumpkin, pork and chorizo stew is a great comfort food and a belly warmer.

Pumpkin, pork and chorizo stew (serves 4)
1 small pumpkin
700g pork belly
2tbsp olive oil
100g chorizo
3tbsp Kikkoman soy sauce
1 cube of Knorr ham stock
1tbsp fresh thyme, chopped finely
2 cloves of garlic
2 parsnips
1 carrot
9 dried apricots, sliced in half
1 tin of plum tomatoes (400g)
1 tin of butter beans (235g drained weight)
1 potato

Wrap a small pumpkin in foil. Cook it in the oven preheated to 200C for a half an hour to soften a tough skin.
Once the pumpkin is cool, remove the skin and seeds and cube the flesh. Set is aside.
Cut the pork into big size cubes. Heat the oil in a big pan and fry the pork for about 5 minutes. Turn off the heat. Sprinkle it with fresh thyme & pepper and pour 1tbsp soy sauce over it.

Chop the chorizo and fry it for about 3-4 minutes in the pan where the pork has been cooked. Chop the parsnips and carrot, put them in a big pan and add boiling water. Put the pork and chorizo in as well. All the vegetables and meat should be well covered with water. Add 2tbsp soy sauce, a cube of ham stock, finely chopped garlic and sliced apricots. Open tins of butter beans and plum tomatoes and add the contents to the pan. Cook simmering for half an hour, then add a chopped potato, and cubed pumpkin. Cook for another 30 minutes on low.

I didn't add the salt, as the stock cube and soy sauce gave all the saltiness that was needed.

I used Kikkoman's naturally brewed soy sauce in this recipe. It is a versatile ingredient, which is much more than an Oriental cuisine product. In fact, it is a universal seasoning, and I often use it instead of salt in salads and roasts.
I was recently invited to make a one-pot warming winter dish as part of Kikkoman Blogger recipe challenge. The task was to make anything so long as it not oriental in style.

Disclosure; I received a bottle of Kikkoman soy sauce. All the other ingredients were purchased by me.

If you are looking for seasonal recipes, check out this delicious soup recipe from Cheryl (Madhouse Family Reviews) called Autumnal Hug in a Bowl.

Wednesday, 15 October 2014

Happy stamping with Stamptastic

The first school term is in full swing, in fact we're almost approaching the midterm break. Having two sons in school means a lot of labelling of school clothesand shoes, not a task that I can say I enjoy. Writing with pens soon washes off, embroidering is too time-consuming. I did embroider my younger son's initials on a couple of cardigans, but it took me ages. Thankfully Stamptastic came to the rescue, and saved my time and snity.

I have already heard of this brand and seen some blog reviews, where Mums were raving about a new way of labelling all kids' belongings.
Now it was my turn to try it and discover just how good Stamptastic was.

I received a set of two personalised stamps with my sons' names as well as an inkpad. The stamps are attached to transparent acrylic blocks for easy stamping. When you use them, you can see exactly where the name goes.

Both the stamps and ink can be used on any fabric, wood, plastic and even metal (though I haven't tried the last option yet).
The stamping is very straight-forward and easy. The stamped words look crisp and clear to read.
As I wash my guys' clothes on a daily basis, all school clothes went through a good amount of washing cycles since the day I stamped all the labels.
I am pleased to report that all the ink stays put, and hasn't faded. So, when Stamptastic promises that the ink will last wash after wash, they deliver their promise.

I was particularly impressed with the stamping on my younger son's wellies. He's been wearing them to school, and we walk a long distance to school and back every day. I suppose there will be a natural wear of the ink from the soles, but for the time being the stamping stays put.

It's a brilliant little gadget for all parents, and I am happy to recommend it to anyone who doesn't have much time or desire to hand-stitch and embroider all labels.

To find out more about Stamptastic and read all the testimonials, visit Stamptastic.

Tuesday, 14 October 2014

Spiced pumpkin cupcakes for #UnileverHalloween

My little man has been off school today, as he is not feeling well. He spent most of the day in bed, watching the CBeebies and sleeping. To cheer him up, I baked a batch of spiced pumpkin cupcakes, though it is still two weeks until Halloween.
The weather has been ghastly for the last few days, and baking cakes is always a good way of spending day indoors.
I love culinary challenges, and was thrilled to be invited by Unilever Kitchen to join in a Halloween and Bonfire night challenge, testing my cooking skills - spooky style.
They said:
"Now, we much prefer the ‘treat’ to the ‘trick’ here at Unilever kitchen , so we’d like to challenge you to whip up some ‘treat’ snacks and dishes to keep the family warm during the Halloween and Bonfire season. The most inventive dish will then be awarded the top place, with the creator receiving tickets to the London Dungeon Experience for four people.
To help you on your spooky challenge we’ll provide you with a delicious foodie Halloween and autumn themed hamper, full of mouth-watering seasonal treats, Unilever products as well as some Halloween inspired surprises. Whether it’s ghostly cupcakes, banging stews or frighteningly good soups, the choice is yours!"

Since the hamper arrived, my son Eddie kept asking me when I was going to bake the spooky cupcakes.

Earlier today I had a delivery of glorious pumpkins from Abel & Cole, and just had to use some of them in baking.

Spiced pumpkin cupcakes (makes 20+)
140 g cooked pumpkin
1/3 tsp ground nutmeg
1/2tsp ground ginger
1/3 tsp ground cloves
1 tsp ground cinnamon
2 tsp baking powder
3 medium eggs
200g caster sugar
100ml olive oil
135g yogurt
1tbsp molasses
1tbsp golden syrup
240g plain flour
210g cornflour
80+ ml water
Start by cutting a small sized pumpkin into big chunks and scoop out the seeds. Slightly brush with oil and roast at 180C for half an hour. I used 3 pieces of pumpkin for the cupcakes ( the rest I served for dinner with venison steaks).

Remove the skin from the pumpkin pieces and mash with a fork in a big mixing bowl. Add all the spices, sugar and mix well. Add the olive oil, yogurt, molasses and golden syrup, and mix well again. Finally add the flour and cornflour. At this point the cake mix will be very thick. Add water a little bit at a time, until you have a smoother consistency, which is easier to ladle into the muffin cases.
Place the muffin cases in a big muffin tin and pour the cake mix leaving 1cm at the top.
I also used a silicone cupcake mold, as my son Eddie was very eager to try fancy-shaped cupcakes.
Bake the muffins/cupcakes at 180C until the wooden skewer comes clean (about 20+ minutes).

Let the cupcakes cool completely before decorating with the glace frosting.
For the frosting mix 250g icing sugar with 4tbsp lemon juice and 2tbsp coconut oil. You might want to add a little bit of water, to make it easier to spread over the cupcakes. Also add a bit of food colouring. The actual frosting is much more orange in real life than in the photos, but the light is abysmal today, and I couldn't get it right when I took the photos.
I used Dr Oetker icing writing pens to add a few touches.

We also did some ghostie cupcakes by adding the marshmallows on top of the frosting and painting faces with Dr Oetker icing pens.

Eats Amazing Fun Food Friday