Nibbles in Norfolk

Its has recently been team meeting time again for our lovely consultants.  Around the country our teams of pasionate and friendly foodies have been gathering to swop business tips and of course share a tasty nibble or two.  This month we have showcased a recipe from Terri Rhind (our team leader in Wiltshire) with Juliette Kidd and her team in Norfolk.

Jumping Jack & Potato Bread Puddings may sound a little unusual but I can assure you they had us all coming back for more at our recent recipe testing session. They feature one of our best selling yummy products Jumping Jack Chilli Jam and the individual savoury bread puddings make a great addition to lunch boxes (they freeze brilliantly too). The recipe also uses our extremely versatile Beer Bread Mixes and with wintery chills in the air and the darker nights, a little homely and wholesome bread baking is just what the oven ordered. You can find the full recipe here and no doubt you can come up with your own ingenious twists on this recipe. 
Happy baking!

Clare
x

Forever Foodies

Clare Moran (Co-Founder)

Every month our lovely foodie consultants (or gastronauts as we sometimes call them!) get together at local team meetings for business support and inspiration.  For their meetings we come up with new recipes to try out – last month we put together some gorgeous Artichoke Pesto & gruyere puffs as well as stuffed baby potatoes with Tapenade with Smoked Garlic and a fabulous dairy free banana and Fig Pudding Pickle smoothie. 

Joy, Jane & Suzette

Artichoke Pesto & Gruyere Puffs

Makes 24 appetisers

2 tbsp My Secret Kitchen Artichoke Pesto

3 medium eggs
100g gruyere cheese, finely grated
3 tbsp My Secret Kitchen Original Beer Bread Mix
My Secret Kitchen Lemon & Chipotle Spiced Sea Salt

Preheat oven 200°C / Gas Mark 6. Grease a mini muffin pan with olive oil and place in the oven to heat.
Whisk together the eggs in a medium bowl and whisk in the Artichoke Pesto. Add the grated cheese and season with Lemon & Chipotle Spiced Sea Salt.  Add the Original Beer Bread Mix and quickly mix. Divide the mixture equally between the muffin pan and bake for 8 to 10 minutes until golden and puffed.  Allow to cool slightly before removing from the pan. 

It never ceases to amaze me the wonderful people we meet and whom join us as consultants – foodies who are first-time business people or business people who see the potential in our food; either way, all our consultants love sharing our foods with people in an authentic way. 

Take Suzanne Alexander in Melton Mowbray – using the same recipe as the puffs, she created these fabulous blinis and combined them with Wild Garlic sour cream.

So hats off to all you foodies and being creative with our ingredients; at My Secret Kitchen you know we will never compromise on taste, value and versatility.  You don’t need to be a whizz in the kitchen to be one of our consultants – just an entrepreneurial spirit with a touch of foodie passion and we can provide the rest of the support you need – and perhaps you are the star of your own foodie show after all! 

(don’t forget you can email us to find out a little more or complete our online enquiry form)

Clare

x