Monday, 1 April 2013

GREEN VALE FARM FRESH POTATOES & JAMIE OLIVER ROASTING DISH GIVEAWAY - ENDED


Win a Months supply of Green Vale Farm Fresh Potatoes and a Jamie Oliver Roasting Dish to cook them in.



I have tried potatoes that promote themselves as 'All Rounders' in the past and have been very disappointed but Green Vale Farm Fresh did not let me down.  They really are the perfect spud for rich velvety mash, fluffy crisp roasties, beautiful bronze chips, buttery jackets or just boiled and sprinkled with sea salt and a drizzle of olive oil - believe me, I've tried them all.


Green Vale Farm Fresh are grown in the UK and use the versatile 'Jelly' variety of potato which has a rich yellow colour and a creamy buttery taste.  They are sold in 100% recyclable paper sacks that not only look good, they keep your potatoes fresher for longer.   The sacks also have recipes, interesting potato facts and details of the farm that loved and lifted your potatoes.

You can buy Green Vale Farm Fresh potatoes from Tesco and Booths Supermarkets

And don't forget that along with the months supply of potatoes, you could also win the beautiful Jamie Oliver Stoneware Roasting Dish, perfect for dauphinois, roasties or mash topped pies.

ORANGE & CARDAMOM GLUTEN FREE CAKE


I couldn't let the opportunity of having these lovely spuds go by without sharing a recipe.  You may think a cake is a bit left field but I find that using root vegetables as a substitute for flour in gluten free cakes gives a much tastier result which everyone loves and nobody believes it's gluten free.

150g Butter
200g Sugar
350g Cold Mashed Potato
200g Ground Almonds
2 tsp Gluten Free Baking Powder
Zest 1 Orange
3 Eggs

Juice 1 Orange
75g Sugar

Beat the butter and sugar together then mix in the mashed potato.  When it's all combined, add the ground almonds, baking powder, orange zest and eggs and mix well.

Pour the mix into a 23cm lined tin or a lined 2lb loaf tin.  Bake for 35-45 minutes till golden and a skewer comes out clean.

While the cake is cooking, heat the orange juice with the sugar till the sugar has dissolved then leave to cool.

Once the cake has cooked, prick the surface with a toothpick then spoon over the orange syrup and leave to cool.  I have decorated mine with dark chocolate and chopped pistachios.   

  

To Enter the draw simply tell me your favourite jacket potato filling.  Enter here on the blog or through Twitter and Face Book.

You have a week to enter and the winner will be drawn and notified on Sunday 7th April


GOOD LUCK x


15 comments:

  1. I like a good tuna mayo, but made with yogurt and spring onions to lighten it up and bring more flavour :)
    Thanks for the giveaway!
    Helen x

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  2. Ooh, I like the idea of using yoghurt Helen.

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  3. i love left over bolognese or chilli topped with cheese :)
    @emmav6

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  4. I like tuna too but with salad cream, sweetcorn, red onion and cucumber yum think this will be my lunch today! :)

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  5. Emma, leftovers are always a good idea and Candice, salad cream is one of my guilty pleasures, especially on chips x

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  6. Hello Yasmin my favourite has always been tuna mayonaise and sweetcorn but cheese and beans and bolognase are very close runners up! The jacket skin had always got to be nice and crispy though. hungry just thinking about it! :)

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  7. Mmm, crispy jackets, the best bit I think. I have it last with a bit more butter x

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  8. Has to be chilli and coleslaw for me :)

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  9. Chicken and leeks with a creamy white wine sauce

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  10. We used to have a really trashy but lovely thing at school called "murphys" no idea why they called them that but hey... they were:
    Jacket potato with a frankfurter, sweetcorn and lots of cheese over the top and then put under the grill.
    I know it's a bit wrong but I still love it.

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  11. My favourite is grated cheese with tuna and coleslaw on the side! Yum x

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  12. My favourite is grated cheese with tuna and coleslaw on the side. Yum! X

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  13. And the winner is.....Tales of Pigling Bland with her sweetcorn, frankfurter and cheese filled jacket. CONGRATULATIONS XXX

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