Buko Coconut Jam

Coconut jam you say? No…you’ve lost me. I’d never heard of it either before a few weeks ago.

But it does exist and it’s bloomin’ lovely!

I don’t normally eat that much bread (she says) but my freezer had a malfunction this weekend and so I am  now left with a whole batch of defrosted bread (that I wasn’t expecting). So I thought why not try some of this coconut jam that is apparently all the rage?

Well I know exactly why now.

I have two versions at home – original and with added sea salt.

Now for anyone that loves salted caramel, like myself, you will really really enjoy Buko’s coconut jam with sea salt. They are a healthy version of your normal breakfast spread, and taste delicious…oh and obviously it’s gluten free.

Buko Coconut jam comes in 3 flavours, original, sea salt and chocolate and you can buy from most health food stores (Planet Organic, realfoods.co.uk, Amazon, healthysupplies.co.uk to mention a few).

But you don’t just have to use it to lather on your toast….oh no no no. Why not get creative and add it to pancakes, smoothies or just dip your finger in and eat straight from the jar (OK, I admit it…that’s my favourite way to eat it!).

Enjoy! T x

Celia Lager and Gallo Recipe Review

    

Imagine the scene, a little cottage in Whitstable, Kent on the coldest weekend of the year so far, tucking into piping hot marinated chicken wings followed by a deliciously silky mushroom risotto, both made with a secret ingredient, Celia Lager.

Gluten Free Lager brand Celia (who also own the renowned Gluten Free restaurant Vozars in Brixon) and Gallo have joined forces to form a great collection of recipes using their products to create taste explosions.

I was lucky enough to get the chance to try these recipes out for myself found them extremely easy to follow. All the recipes include Celia lager (both light and dark) and make the dishes extra special. I don’t always cook at home and it was a nice chance to be in the kitchen in charge of the dinner.

The marinated chicken wings with honey and chilli were lovely, and came out sticky and golden – of course the magic ingredient being a whole bottle of Celia Original and left to marinate overnight. For a main course, I decided to try the mushroom risotto, where I used two types of mushroom for an intense flavour – oyster and button mushrooms. Again the magic ingredient along with stock was to use a whole bottle of Celia Original before the chicken stock was added to the rice. It makes the rice silky smooth and creamy without any cream being added at all.

The fabulous cookbook full of great little recipes is set to launch next year. In the meantime though, why not try Celia original in your risotto? 

:) T x