Well you’ve seen how we loved the Italinary Box (in fact I enjoyed it so much, I ordered another one as the salami was so outstanding) that we have joined forces with Italinary to bring you the opportunity to win your own box. If you’re lucky enough you’ll get to win the Special Box (Napoli Pizza) which looks fabulous, and would make me really envious as the only pizzas we get to make are the flour and yogurt pizzas. Anyhow, you know what to do by now, so all it leaves me to say is Good Luck!
As you can tell from previous articles, I have a penchant for 2 particular countries. Japan and Italy. If and when I get an opportunity to try something from either of those places, then I reply back with gusto and then sit waiting for the delivery guy to arrive.
I had the pleasure in not only reviewing items from Ciao Gusto before Christmas, but also a Start Box from a fabulous new subscription service called Italinary.
The boxes are a little more than what you are used to paying for a subscription box of artisan food, but the quality is absolutely exemplary. Products come direct from small producers in Italy, therefore there’s no waiting for it to be imported by someone who wants to add their little bit on top of it.
The Start Box contained some of the most delicious Italian specialities that I have ever tasted. In the UK, spicy sausage for me at least is a bit hit and miss. Normally it will have an abundance of chilli inside, but that just doesn’t float my boat, or they will have so much salt in them, you have to eat it then grab a glass of water after. The salami in the Italinary box is Salame Strolghino of Culatello which is a full smoky flavoured soft salami which you can either eat on it’s own or paired with cheese, olives and crusty bread. I loved it purely sliced and eaten with a nice ripe fig straight from the garden (well, Tesco, but they will be out of the garden in the Summer). It was incredibly moorish and I only wish that Italinary had their own store online where you could buy the individual items that you sample in the boxes because the cheapest that I’ve found it for one string is £45 on Amazon! I could buy another box for that.
A selling point of these boxes is the fact that you can create an appetizer, main meal and dessert with the one box. It was just enough for Andy and I to have over one day (it does serve 4 so we’re probably just greedy), although in the run up to Christmas we didn’t really eat properly so it was used over a few days with the salami and tarallini one day then pasta with what was the most scrumptious pesto I have ever had the very next day (probably because it had Grana Padano cheese in it which is one of my most favourite). There’s definitely enough for a lovely evening for a family.
Plus, as a little added extra you will find a handy gadget that are useful in the preparation of your meal, or indeed just to make the presentation a little more fancy for you and your guests.
If you love authentic Italian food and want to try it, then pop on over to Italinary and order the Start Box, or of course, sign up for a monthly delivery.
There are 2 offers that I we can give you right now if you want to try:
You can save 10% off any subscription and get a free bonus product with your first box using the code 10ITA, or check out with a 6 or 12 month subscription and receive a free Pizza Napoli Box which will be shipped immediately. Perfetto!
Christmas is all about drinking and eating to excess, enjoying yourself without any guilt and although I do the same, there’s one thing I don’t do which is drink alcohol in it’s regular form (in a bottle with a %) BUT it certainly doesn’t stop me eating anything with alcohol in.
Monday I received a bottle of Baileys (RRP £14.99 for 70cl) to see if I’d like to recreate a couple of recipes from Lily Vanilli’s kitchen. So after Andy braved the shops on Tuesday to get the rest of the ingredients we dived in the kitchen to try the Dessert Hacks and Recipes with the spirit of Christmas.
Baileys Christmas Fudge
- 200ml Baileys
- 400g Condensed Milk
- 450g Light Brown Sugar
- 120g Unsalted Butter
- 20 Cm square tin (lined with baking paper)
- 1 sugar thermometer (if you have one)
This turned out beautifully. Although it’s best to eat it the day after as it gives the flavour time to develop, it has a lovely strong Baileys flavour yet is still soft enough to bite through and leave a tooth mark. The texture is much akin to the illusive “finger of fudge” we would be given on the way back from school and if you love both Baileys and fudge it’s going to be your thing to treat yourself at Christmas.
We had trouble with Lily’s Chocolate Cake recipe and although it was ok, the cake itself was far too fluffy, and when they cooled they were too crumbly as they wouldn’t come out of the tin. We gently tugged at the top of the cake it came off so the cakes were ruined simply because they were far too fluffy. This is served with a Baileys Salted Caramel which is easy to make and totally divine.
Baileys Salted Caramel Sauce
- 400g sugar
- 50g glucose
- 200ml water
- 200ml double cream
- 50ml Baileys
- 1/2 teaspoon Malden Sea Salt
|Pour water into a non stick pan over a high heat. Carefully add the sugar and glucose and then bring to the boil.|
|Heat for 3-4 minutes, or until the sugar stars to turn golden brown - you shouldn't stir but you can gently swirl the pan to make sure all the sugar melts evenly.|
|Once the sugar has melted and bubbles are forming all over the surface, take the pan away from the heat. Mix the Baileys extract into the double cream and carefully pour it into the pan - be careful to avoid splashes as the mixture will be very hot.|
|Finally, whisk in a good pinch of salt and allow to cool.|
If you are interested in other recipes and hacks, then pop over to Lily Vanilli, and check out what she created with the nation’s favourite festive tipple, Baileys.