Announcing Event ~Lets Cook with Green vegetables

After the christmas and New year festivities we have all indulged in rich fatty foods and lots of carbohydrates. The month of January is the perfect time to start eating healthy once again. This event is all about cooking with green vegetables.

To Participate:

1. Prepare any  vegetarian recipe  using green vegetables  (eggs allowed) please link your dish using the linky below by entering your Dish Name and Post URL
2. Please link this event announcement with your entry, this is mandatory.
3.Use of logo is  not mandatory but it helps to spread the word if you can use it.

4. Multiple entries are allowed, archived are only allowed if reposted and updated with this event link.

4. In the event of problem using linky you can email me the entry at simplysensationalfood@gmail.com

Please use this format:

Your Name: Recipe
Name Recipe URL
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Event Ends 31st Jan 2014

Coconut delight snowballs

Delicious coconut and mint treats perfect for christmas presents.

Ingredients:

White balls

100g coconut flour
5 tablespoons  sweetened  condensed milk
60g mixed tutti frutti fruit (papaya, mango, pineapple and cherries)

For covering balls

30g coconut flour
1 tablespoon sweetened condensed milk

Chocolate balls

100g coconut flour
6 mint crisp chocolates crushed
2-3 drops green  food colouring
5 tablespoons condensed milk

For covering balls

100g milk chocolate
50g mint chocolate aero crushed
1 tablespoon coconut flour

Method:

White balls

1.Mix together the coconut flour, condensed milk and tutti frutti and form a dough.
2.Roll walnut sized balls from the mixture  and chill for 10 minutes.
3. After 10 minutes dip the balls individually  in condensed milk and roll them in the coconut flour. Chill the balls for half an hour.

Chocolate Balls

4. Mix together the coconut flour, condensed milk, green food colouring and crushed mint chocolate crisp and form a dough.
5. Roll walnut sized balls from the mixture  and chill for 10 minutes.
6.Melt the milk chocolate in a double boiler, when it has melted stir in the crushed chocolate aero and  stir until it has melted.
7. Dip the individual chilled mint  balls into the melted chocolate and then roll them in coconut flour.
8.Chill for half and hour.

Submitting to:

Lets cook Christmas party food  event by simply.food

Sweet potato Halwa

Aromatic and  rich a royal dessert to tickle your tastebuds

1 large sweet potato

3 tablespoons sugar

2 tablespoons milk

1 tablespoon ghee(clarified butter)

Pinch saffron (from Alchemic larder)

Pinch nutmeg (from Alchemic larder)

few flaked Almonds

Method:

1. Cut the sweet potato into 4 and place in a microwaveable dish with 2-3 tablespoons on water.Cover and cook in microwave on high for 7-8 minutes until sweet potato is cooked.

2. Remove from microwave and peel the skin off and mash the sweet potato, ensuring there are no lumps.

3. Heat the milk in cup and add a few strands of saffron to it and keep aside to infuse the flavour.

4. In a pan add the ghee(clarified butter) and heat it up.Add the mashed sweet potato, the saffron milk and cook on a low heat for 6-7 minutes.Keep stirring the halwa.

5. Add the sugar and nutmeg and cook for a further 3-4 minutes until all the sugar is has melted the moisture has evaporated. Keep stirring the halwa at all times.Stir in a pinch of nutmeg.

6. Transfer the halwa to small serving bowls and garnish with flaked almonds and a couple of strands of saffron.

The spices used in this recipe were from the Alchemic larder that was sent to me by Harvey Nicholls.

You may like;
Pumpkin pudding

   

Autumn Fruits Chutney and Ideal Home Show seasonal cook book review and giveaway.

On Thursday 14th November I attended the VIP press event at Ideal Home Show at Christmas at Earls Court -London.The event was to launch the Ideal Home show seasonal cook book. 

This cook book has over 100 recipes covering all the four seasons spring, summer, autumn and winter. Recipes range from simple weekday suppers and leisurely weekend treats, to food for friends and swanky dishes for big occasions.Together with mouthwatering recipes the book has a section on simple how to section on simple preparation techniques,easy cooking methods,what equipment should be used and finishing touches advice.

There are useful sections on how to choose meat and fish and preparation techniques.There is a section on pulses and grains and how to buy, select and store fresh produce. I particularly found useful the section on preparing basic sauces which can be the base of any dish and a section on food plating and finishing touches. 

The selection of recipes are good and would be perfect for an amateur cook or advanced cook as the recipes are simple and easy to follow with beautiful photography that is mouthwatering and inviting.

Although the majority of recipes are non vegetarian there are some vegetarian recipes in the book and a lot of the non vegetarian recipes can be adapted for a vegetarian or vegan diet.

The book is a perfect keepsake book, it would make an ideal christmas present for a foodie and is available from the ideal home show website at a special price of £ 15.00.

The book launch was wonderful and I really enjoyed the drinks and the canapes and meeting all the persons behind the book launch. It was a very enjoyable evening. I would like to thank Ideal Home show shop for inviting me to the wonderful VIP event where I met the celebrity chef Mark Lloyd who signed my copy of the book. 

 I love my signed copy of the Ideal home show seasonal cookbook which is proudly sitting on my recipe shelf in the kitchen.

I have already tried a few recipes from the Ideal Home show seasonal cook. Some of the recipes I cooked are cherry tomato and onion tartlets, carrot and parsnip rosti, the strawberry cupcakes and the chocolate truffles.I also made the apple, tomato and plum chutney from the book and it has become my favorite recipe out of the book.

I made this amazing Autumn Fruits Chutney from the book:

Ingredients:

500 g cooking apples peeled and diced

500g tomatoes diced

250g plums stoned and diced

250g  red onions finely chopped

100g sultanas

1 teaspoon mustard seeds

350 ml white wine vinegar

250 g demerara sugar

1/2 teaspoon salt

 1 teaspoon chilli flakes(optional)
1 stick cinnamon
1 teaspoon ground coriander

Method:

1. In a large pan add the chopped tomatoes, apples, onions, plums, sultanas, cinnamon stick and mustard seeds.

2. Cook the mixture on a low/ medium heat for about 30 minutes until all the fruit has softened and turned to pulp. Stir the mixture intermittently to avoid it sticking to the pan.

3.Add the vinegar, sugar, chilli flakes, ground coriander and salt and bring the mixture to a simmer. 

4. Reduce the heat and cook the mixture for a further 10 to 15 minutes until the mixture has thickened and when you draw a spoon through it no access liquid remains.

5. Remove from heat and leave to cool. 

6.Sterilise some glass jars and fill them with the chutney once it reaches room temperature.

NB- I followed the recipe from the cook book but have adapted it by adding chilli flakes, cinnamon and ground coriander.

As a christmas gift for simply.food readers I have a copy of the Ideal Home Show season cook book  to giveaway.

How To Enter

·         Simply complete the Rafflecopter widget below to verify your entries

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·         Closing date – 19th December 2013 12.00 am 

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How Rafflecopter works:

• You will need to complete the mandatory entry first – usually making a blog comment. You can do this by clicking on leave a comment at the bottom of the post and leaving your reply in the comment box. Please note your comment will not show immediately as it needs to be moderated however rest assured it will appear on the site, so carry on with rest of entries.
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a Rafflecopter giveaway

 Submitting to:

Lets cook Christmas party food  event by simply.food

Oreo Cheese Cake

My family love cheesecake and it's always the first dessert I think to make when I am entertaining. Cheesecakes are so easy to make and does not require too much effort. My daughter's favorite is the orea cheesecake I am sharing below but my partner loves fruit topped cheesecakes like this Cherry cheesecake and this lemon cheesecake.

Italian mascarpone with a delicious crunchy base and creamy topping makes this delicious cheesecake irresistable.

Ingredients:

Base

100 g digestive biscuits
50 g butter (melted)
75g oreo biscuits
30g  butter (melted)

Topping

250 g Mascarpone cheese
100 ml Double cream
100 g Icing sugar
1 teaspoon Vanilla essence

Garnish

12 chocolate stars
6 oreo biscuits whole
2 oreo biscuits broken into crumbs

Method:

1. Crush the digestive biscuits and add them to 50g melted butter, mix to form a sand like texture.
2. Spoon the mixture into 6 small glasses and flatten out with the back of a spoon to form a thin layer (about 2 cm thick) Chill for 10 minutes
3. Crush the oreo biscuits and add to the 30 g melted butter, mix to form a sand like texture.
4. Spoon the mixture on top of the digestive biscuit layer and smooth with the back of a spoon to form an oreo layer. (about 1 cm thick) Chill for 10 minutes.
4. Whip the double cream until its stiff..
5. Add the mascarpone, vanilla and icing sugar to a large bowl and mix together until combined.Fold in the whipped cream.
6. Fill a piping bag with the mascarpone mixture and pipe a layer on top of the biscuit base.
7. Chill the cheesecakes in the fridge for 2 hours.
8. After two hours sprinkle some crushed oreo and chocolate starts on top of the mascarpone cream layer and serve with a oreo biscuit.

Submitting to:

Lets cook Christmas party food  event by simply.food

 .

Round up of Lets cook Preserves, Jams and Chutneys.

Thankyou to every who participated in this event , here are all the entries.

Round up Flavours of USA and Canada

Thankyou to everyone who took part in this event.Here is around up of all the lovely entries.

Announcing event ~ Lets cook Christmas Party Food

The month of December is upon us and the Festive season  has started. Its time to spend time with family nad friends and have lots of fun and arty. This event is all about Christmas Party food.
Create any festive party food and link it to this event.

To Participate:

1.Prepare any  vegetarian recipe as part of the Ingredient   (eggs allowed) please link your dish using the linky below by entering your Dish Name and Post URL
2.Please link this event announcement with your entry, this is mandatory.
3.Use of logo is  not mandatory but it helps to spread the word if you can use it.

4. Multiple entries are allowed, archived are only allowed if reposted and updated with this event link.

4. In the event of problem using linky you can email me the entry at simplysensationalfood@gmail.com

Please use this format:

Your Name: Recipe
Name Recipe URL
Image no larger than 300 pixels.

Featured November Blogger of the month at Foodies 100

The Foodies 100 is the UK’s largest and most exciting network for food and drink bloggers, with more than 2,500 members reaching 5m readers a year.

Foodies 100 provide a platform for bloggers and give them opportunities to share and grow their blogs through their website. They host events for bloggers to meet, learn and share their knowledge with each other and connect. Through Foodies 100 bloggers are able to get in touch and work with brands and build relationships for product reviews, giveaways and much more. Foodies 100 also provide very informative posts on technical help for blogs, seo workshops and much more. They also help bloggers to share their experiences and posts through guest blogging. I am proud to be a member of Foodies 100.

This month I am very proud and excited to be featured as November 2013 blogger of the month at Foodies 100 site. It is a great honour to have such a wonderful space to showcase my blog and share my blogging experience. Thank you so much Foodies 100 for reaching out to me and giving me this wonderful opportunity.

You can read my feature here.

Farmers market soup ~Secret recipe club challenge-18th November 2013

This is my assignment with the Secret Recipe Club.The aim of the club is that you are allocated a blog from which you have to select a recipe and try it and blog about it. My assigned blog was teaandscones. I had lots of fun looking through the blog and finally settled on a soup recipe. I liked the sound of  Farmers market soup as it was the type of soup that you can make with any thing you have in your fridge and produce a hearty bowl of soup.The only changes I made were that I swapped a couple of the vegetables in the original recipe for what I had in my fridge.

Delicious and hearty veggie soup packed with protein.

Ingredients:

2 tablespoons olive oil
1 small white onion finely chopped
1 small red pepper finely diced
1 clove garlic finely chopped
2 small carrots peled and finely diced
1 small potato peeled and finely diced
1 zucchini finely diced
14 oz / 400 g precooked lentils
14 oz / 400 g chopped tomatoes
handful chopped baby spinach
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon chilli flakes
500 ml water

Method:

1. Heat the oil in a pan when it is hot add the onions and the garlic and saute until onions are soft and translucent.
2. Add the carrots, pepper, zucchini, potato and the chopped tomatoes and saute for 3-4 minutes.
3. Add the water and the lentils and bring the soup to boil. Reduce the heat and simmer the soup for 10-15 minutes util all the vegetables are cooked.
4. Stir in the lentils and the chopped spinach and season with the salt, pepper and chilli flakes.
5. Remove soup from stove and serve in large bowls with bread and butter.

Moong Beans ( green lentils) cooked Gujarati style

 Moong Beans are a super food, they are low in calories and very nutritious. They are high in proteins, minerals, fibre and vitamins. They are also high in antioxidants which can help to reduce chronic diseases such as heart disease, certain types of cancers and diabetes.
They can be eaten boiled, cooked in soups and curries and also sprouted in salads like in this red camargue rice and sprouted moong bean salad and this boiled moong bean salad and curries too.

Yield: Serves 4

Author: Nayna Kanabar

Print

 Moong Beans cooked Gujarati Style

Moong beans (green lentils) cooked with onions, ginger and garlic . Flavoured with aromatic spices in a rich gravy. Full of protein and very healthy.

Prep time: 15 MCook time: 45 MTotal time: 60 M

Ingredients:

• 240 g / 8 oz dried moong beans
• 1 teaspoon chilli powder
• 1 teaspoon turmeric
• 2 teaspoons salt
• 1 tablespoon lemon juice
• 3-4 curry leaves
• 1 red dried chilli
• 2 pieces cinnamon
• 2 cloves of garlic finely minced
• 1 small onion finely diced
• 1 teaspoon fresh ginger paste
• 1 /2 teaspoon garlic paste
• 1 tablespoon finely chopped fresh coriander leaves
• 1 tablespoon oil.
• ½ teaspoon mustard seeds
• 1 tomato finely chopped
• 4 tablespoons passata (blended tomatoes)
• 2 green chillies finely chopped
• Some fresh ginger slices and chopped tomato for garnish.

Instructions:

1. Wash and soak the moong beans the night before.
2. In the morning, drain the beans and put in fresh water and  boil the moong beans and cook until tender. Takes about 30 minutes.
3. In a pan heat the oil, when hot add the mustard seeds, red dried chilli, cloves, cinnamon and curry leaves.
4. Add minced garlic and onions and saute till onions are translucent, add the ginger paste and tomato passata and the chopped tomatoes.
5. Cook till tomato softens, then add salt, chilli powder, turmeric, lemon juice and the finely chopped green chillies.
6. Add boiled moong beans and extra water if necessary to make a thick soup consistency.
7. Bring to boil stirring occasionally.
8. Simmer for 5 more minutes and then transfer into serving dish.
9. Garnish with chopped coriander, some slices of ginger and fresh chopped tomato.

Created using The Recipes Generator

Serve with plain boiled rice or rotis.

Review-20 cm Ozeri Green Earth Frying Pan

I was recently sent a 20 cm Ozeri Green Earth Frying Pan with Ceramic Non-Stick Coating . It is one of the world's first frying pans to achieve non-stick perfection while remaining absolutely free of PTFE, PFOA and other harmful chemicals. It is made in Germany and designed to cook food with minimal use of oil making cooking easy and healthy. It has a textured cooking surface to prevent food sticking and the special coating means that no harmful fumes are released in the foods at high temperatures. The Green Earth Pan by Ozeri is made of the highest quality anodized aluminium that allows for even cooking and browning without the risk of hot spots. It has  a magnetized bottom for rapid heat transfer on induction stoves, and a heat resistant silicone coated handle.

I really enjoyed cooking with the pan and found that it was easy to wash as well. I found the 20 cm size a little small and limiting for family cooking however it was perfect for cooking smaller portions and frying eggs and making pan cakes. The Ozeri range does come in larger sizes. The 20 cm pan retails at £ 24.95 and is available form Amazon UK

I would like to thank Ozeri for sending me this pan to review, all the opinions in this review are my own.

Ghotma Ladoos Rajasthani Indian Sweet

 Wishing all simply.food readers a very happy Diwali

This recipe for Ghotma Ladoos, I discovered at Jagruti's cooking Odyssey, it is a ladoo recipe very unique to Rajasthan -Jaisalmer. Jagrutis recipe post can be found here and here is also a video showing how the Ghotma ladoos are made in the authentic way in Jaisalmer.
I have adapted the recipe slightly and added a few extra ingredients.

Ingredients:

Boondi

250 g chickpea flour
1 tablespoon melted ghee for batter

½ cup water
1 litre sunflower oil for deep frying

Mawa

175 g sugar
125 g condensed milk
60g clarified butter
30 g milk powder
30 g almond powder

1 teaspoon cardamom powder
1 teaspoon nutmeg powder
30 g coarsely chopped pistachio nuts
30g coarsely chopped almonds
1 tablespoon almonds flakes
coloured red and slightly crushed

How to colour almonds red:
Put almond flakes in a zip lock bag and add few drops of red food colouring, shake the bag to colour the almonds red.Place a sheet of kitchen paper on a tray anddry the coloured almonds, once dry use them for garnish

Method:

1.Mix the chickpea flour and water with the melted ghee and make a lump free batter.
2.Heat oil in a large wok and using a ladle with holes pour the batter through it into the hot oil to form small droplets of batter.
3. Deep fry the boondis until crisp ad drain them on kitchen paper .Repeat for rest of batter.
4. Once all boondis are made weigh out 350 grams for the recipe and store rest away for future use.

5. In a microwaveable bowl add the clarified butter, condensed milk,milk powder and almond powder and mix well.
6.Cook on medium heat for 2 minutes stirring after 1 minute.The mixture should start to come together to form a semi solid ball. Cook for a further 30 seconds and remove from microwave and leave to cool.
7. In a food processor add the 350 g of prepared boondi and the sugar and blend until a fine sand like texture forms.
8. Add to this mixture the prepared mawa mixture made in the microwave, cardamom powder and nutmeg powder  and blend again until all the ingredients are combined.
9.Transfer the mixture to a large bowl and add the coarsely chopped pistachios, almonds and the red crushed almonds.Mix everything together.You should be able to form balls from the mixture, if the mixture appears dry add an additional spoonful of condensed milk, just enough to bind the mixture.
10. Make bite sized ladoos from the mixture freeform or using aladoo mould.

Round Up ~Lets cook with Pumpkin

Thankyou to everyone who participated in this event.Here is the wonderful round up of the dishes.

Announcing event~ Lets cook Preserves, Jams and Chutneys

We are soon approaching Christmas and there is nothing better than receiving a delicious homemade preserves, jams or chutneys. In this event I am inviting all foodies to link any Jams, preserves and chutneys that you have made.

To Participate:

1.Prepare any  vegetarian recipe as part of the Ingredient   (eggs allowed) please link your dish using the linky below by entering your Dish Name and Post URL
2.Please link this event announcement with your entry, this is mandatory.
3.Use of logo is  not mandatory but it helps to spread the word if you can use it.

4. Multiple entries are allowed, archived are only allowed if reposted and updated with this event link.

4. In the event of problem using linky you can email me the entry at simplysensationalfood@gmail.com

Please use this format:

Your Name: Recipe
Name Recipe URL
Image no larger than 300 pixels.

Event announcement~Flavours of USA and Canada

We are continuing our travels in the Flavours of series to our final destination USA and Canada.

American Cuisine and the names Keylime pie, Jambalaya, s'mores, peanut butter nad jelly are just a few names that come to mind. American cuisine is very diverse and very multicultural since there are so many nationalities with in the country.The cuisine is rich and diverse with wonderful flavours.
Canadian cuisine and the name maple syrup, nanaimo bars and yellow pea soup come to mind, Canadian cuisine has a lot of chinese influence as well as European.There are a variety of cdishes in both Countries which are worth tasting.

To Participate:

1.Prepare any vegetarian recipe (eggs allowed). Link your post using the linky below by entering your Post Name and Post URL
2. Please link this event announcement with your entry, this is mandatory.
3. Use of logo is not mandatory but usage is encouraged as it helps to spread the word visually if you can use it.
4. Multiple entries are allowed, archived are only allowed if reposted and updated with this event link.
5. In the event of problem using linky you can email me the entry at simplysensationalfood@gmail.com

Please use this format

Your Name:
Recipe Name
Recipe URL

Image no larger than 300 pixels.

Pumpkin Pudding

Rich creamy and delicious with lovely aromatic spiced fragrance.

Ingredients:

I cup pumpkin puree
1/2 cup full cream milk
3 tablespoons sugar
1/2 teaspoon all spice
2 tablespoons clarified butter(ghee)
5-6 almonds sliced thin

Method:

1. Add the clarified butter to a pan and add the pumpkin puree.
2. Saute the puree for 3-4 minutes until the puree thickens.
3. Add the milk and sugar and saute the mixture for about 8-10  minutes until the pudding thickens and starts to leave the sides of the pan.Add the all spice and mix it into the pudding.
4. Transfer the pudding to mini serving glasses and garnish with almond slices.
Can be served hot or chilled.

You may like :
Coconut Shrikand

Submitting to:
Javelin Warriors Cook with Love
Lets cook with Pumpkin event by simply.food
Flavours of USA and Canada event by simply.food

 

Pumpkin Rice

Delicious and tasty spinach and pumpkin rice.

Ingredients:

250g / 8 oz white basmati rice
500 ml boiling water
100g fresh baby spinach
1 white onion finely sliced
3 oz finely diced pumpkin
1 medium potato peeled and finely diced
2 tablespoons olive oil
2 teaspoons salt
1 teaspoon white pepper
1/2 teaspoon turmeric powder
2 green chillies finely chopped

Method:

1. Wash the rice and soak it in cold water for 30 minutes.
2. Wash the spinach leaves and remove the stalks, place the spinach in a blender with 2 tablespoons water and blend to form a paste.
3.In a large pan heat the oil when it is hot add the onions and sauté them on low heat until translucent.
4.Drain the rice and add it to the onions and sauté the rice until all the grains are coated in the oil.Stir the rice gently so that the grains don't break.
5. Add the spinach paste, potatoes, pumpkin, salt, turmeric, pepper and chillies. Mix the vegetables with the rice.
6. Add 500 ml boiling water and bring the rice to boil.
7. Reduce the heat to lowest setting and cover and cook the rice for 25 minutes.During this time do not open the pan lid.
8. After 25 minutes open the lid and fluff the rice with a fork.
9. Transfer to serving dish.

You may like:
Singapore five spiced rice

Submitting to:

Lets cook with Pumpkin event by simply.food
Flavours of USA and Canada event by simply.food

 

Pumpkin Muffins-Secret Recipe Club Challenge 21 st November 2013

This is my assignment with the Secret Recipe Club.The aim of the club is that you are allocated a blog from which you have to select a recipe and try  it and blog about it.
My assigned blog was The avid Appetite written by Rachel. Since its October I wanted to cook with pumpkin and I found the perfect pumpkin muffin recipe on Rachels blog.The only changes I made were that I replace evaporated milk with full cream milk and left out the glaze.The pumpkin muffins were delicious.

Delicious  pumpkin muffins with an aromatic spicy taste.

Ingredients:

Dry Ingredients

1 cup whole wheat flour
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon all spice
1 tablespoon egg replacer (or 1 egg)
1/4 teaspoon salt

Wet Ingredients

1/2 cup pumpkin puree
1/2 cup butter room temperature
3/4 cup full cream milk

Method:

1. Preheat oven at 200 degrees C / 400 degrees F
2. In a large bowl mix together the flour, sugar, all spice and baking powder.
3. In a  blender jug add the pumpkin puree, milk and butter nad whip together all the wet ingredients.
4. Gently fold in the wet ingredients into the dry ingredients. Do not over mix.
5. Spoon the mixture into 10 muffin cases nad bake in preheated oven for 20-22 minutes until golden brown.

The original recipe suggested a glaze but I did not glaze my muffins.

You may like:

Cinnamon and upside down apple muffins

Submitting to:

Lets cook with Pumpkin event by simply.food
Flavours of USA and Canada event by simply.food

 

Launching my cook Books Easy to cook Snacks and Potatoes and a super giveaway.

Commitment leads to action. Action brings your dream closer. 

Marcia Wieder

simply.food will be celebrating its 5th Blog anniversary on 28th October, it only seems yesterday when I entered the food blogging community. I never knew that food would become such an integral part of my life when I started blogging.Over the last 5 years simply.food has grown from strength to strength, I have made numerous friends all over the world, attended many foodie events, worked with many brands, learn't to cook some very innovative dishes ranging from Indian, to international to Asian and continental.

Like any other food blogger, as my confidence grew with my posts, I started to dream of writing a cookery book. I made notes, did lots of brainstorming, sourced ingredients and set about experimenting with different flavours textures and cuisines. I had no budget for a food photographer or food stylist so I began learning about food photography whilst developing recipes for my book.My critics, tasters and judges were my family.Finally I settled on an idea to write two books consisting of 50 recipes in each, one based on simple snacks and the other on  recipes with potatoes the chief ingredient.

 

I have spent over three years creating, tasting, styling and re styling ,clicking not forgetting numerous proof readings and adjustments and  liaising with the publisher. All the hard work and stress has paid off and  I am so proud that my two vegetarian cook books  Easy to cook Snacks and Easy to cook Potatoes are finally ready and available to purchase. Both books offer a selection of  vegetarian multinational cuisines and are all accompanied with colourful photography and easy step by step recipe instructions.They are neat and compact lightweight so perfect for your kitchen shelf ready at hand when you need that simple recipe idea. Both books are perfect for young students living away from home who want a taste of home cooking that is easy and quick to make.

The books are available to purchase on line in Europe, India, China, Australia and in the UK from Waterstones Book shops. They are retailing at £ 9.95 each  and are perfect for Eid, Diwali, Halloween and Christmas Presents.The books can also be purchased directly from simply.food  and as special introduction offer to the celebrate the launch of these books simply.food is offering  25% discount  plus free postage for UK orders when both books are purchased together making them £ 15.00 per pair. (Postage will apply for overseas orders.)
Please complete the order form to place your order in time for Diwali and Christmas.
Fill out my form!

To mark this double celebration of  simply.food's 5th anniversary and the launch of my two new cook booksI am giving away one set of books to one simply.food reader.The giveaway is open worldwide as simply.food has so many readers all over the world and would like to thank each and every one who has visited the site, inspired and motivated me and shared so much love in the form of comments and visits.

Rules:

• Competition ends 28th November 2013 6.00 pm
• This giveaway is open to all readers WORLDWIDE who are over 18.
• The winner will be chosen via Rafflecopter (which uses random.org) and announced on this page. 
• The winner will be contacted by e-mail, if they do not respond within a 7 days another winner will be chosen. 
• There is one prize of a a set of books (Easy to cook Snacks and Easy to cook Potatoes)
• By entering you are **agreeing** to share your address with simply.food to receive the prize.
• The decision is final and no correspondence will be entered into. simply.food reserves the right to **substitute** the prize for one of a similar type / value if the prize above is not available. 
• Instructions form part of the terms and conditions.
• All entries will be verified, failure to follow instructions correctly will result in participants being disqualified. Please do not cheat.

How Rafflecopter works:

• You will need to complete the mandatory entry first – usually making a blog comment. You can do this by clicking on leave a comment at the bottom of the post and leaving your reply in the comment box.
• Login to Rafflecopter – click to see what the question is. Make a comment answering the question on the blog.
• Go back to Rafflecopter and click the green button to tell me you have made a comment, this will unlock all the other options. All entries are checked to see that the mandatory question is answered, if its not all bonus entries will become void. 
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a Rafflecopter giveaway