Fiddes Payne Mini Marshmallows

What is it?
I have this great memory of giving an Italian roommate his first marshmallow – he was ecstatic to try it, “we see them on American TV, but in Italy we don’t have this!” I think he was slightly repulsed by their squigginess in the end. I suppose it has become a quintessential American food, and Euros probably add it to the reasons Americans are uncultured. Actually, it comes from Egypt and it was a food for the gods!



I’ve had difficulty finding marshmallows in the past that are unfavoured –despite my love for marshmallows, fruit flavoured ones make me ill. So I found these Fiddes Paynes ones - white and pink or plain white and brown chocolate - and have been enjoying them in my afternoon cocoa for the past month.

Why do we like it?
I have always loved marshmallows. In rice crispie squares, in caramel popcorn balls, in rocky road ice cream… it just adds that extra gooey sugary something. This morning when I was thinking about why I love marshmallows, a colleague came over and gave me a couple books. One, Marshmallows and Homemade Gourmet Treats actually teaches you how to make them, and also gives some fabulous recipes like how to infuse spices into them (pic above). We’re not talking marshmallows in green jell-o here, but rather gourmet takes – which I didn’t really know that was possible. One recipe, the Blood Orange, Rosemary and Zinfandel Fluff is suggested to be served on top of roast pork which seems very food-forward. My colleague also gave me the book Hello Cupcake, which reminded me that marshmallows also make for interesting decorations! Below is a pic from Hello Cupcake to make popcorn cupcakes.



Where can you get them?
Check them out here!!

Jumbo Oats

What is it?
Larger oats than the usual that make for a better textured porridge












Why do we like it?
I suspect porridge is a little bit like eggs - everyone has their own particular way of making them and what might be adored by one person is disgusting to another. That's the way I feel about porridge, and usually refuse the kind offered in cafs because it's made with the usual melty oats that make a gloopy mess. Jumbo oats on the other hand stay on the whole side.

I make them this way:
Two to one water to jumbo oats in a small milk pan
Cook for about 5 minutes or until all the water is gone
Add berries (frozen ones work well)
Transfer to a bowl and add soya milk and honey, ground flax seeds
Good morning!

Where can you get them?
Waitrose do a good bunch:
http://www.ocado.com/webshop/product/Organic-Jumbo-Oats-Waitrose/19398011

Red Shisho Furikake

What is it?
A delightful powder of red shisho (or perilla) leaves and what I think is salt.

Why do we like it?
This stuff is so underrated as far as I’m concerned. I love the tangy slightly sour flavour of shisho that is often paired with pickled plum.


In this little re-sealable bag you will find a purple flaky mass, which you then can use to season things like rice either in bowls, or in ball form (onigiri) or even on top of ochazuke (rice and tea soup). Last night I put some in my salad dressing!

Where can you get it?
Most East Asian and Japanese groceries stock it. Otherwise check out the Japan Centre’s online shop.

The Garlic Crusher by Royal VKB

What is it?
A small stainless steel rolling pin-like device with grooves to roll garlic into a paste










Why do we like it?
Rolling things is fun, and you can play alchemist afterwards - when you use it to wash your hands with it as if it's a bar of soap (even though it's solid steel) it somehow takes the garlic smell off of your hands like magic.

It's also good for rolling other things into a paste, like in this recipe for vinaigrette:
Roll 2 cloves of garlic, 3 tsp capers, 4 anchovy fillets together with the crusher.
(and if you wash your hands after messing around with this concoction with nothing but the crusher you'll see what i mean about the magic!)
Transfer to a jar with screw top lid, and add juice of 2 lemons, 6-7 tbsps of olive oil.
Shake well and then dress steamed broccoli. Yum.

Where can you get it?
Amazon stocks them <http://http//www.amazon.co.uk/GARLIC-CRUSHER-ROYAL-VKB/dp/B000R2F4HU/ref=sr_1_9?ie=UTF8&s=kitchen&qid=1268320814&sr=8-9>

Muji Stationery - focus on the humble gel ink pen

A range of gel ink pens, which come in many colours and types of pen
Muji.

When Paul was studying for his dissertation he would go through a few pens a month and we tried a range of refillable pens, but access and flow quality soon prompted us to search for a new solution...

So, why do we like it?
First, the basic cap pen is amazing because a) it comes in lots of colours, b) its refillable, c) it comes not only in .5 BUT ALSO .38 (my favourite).


Last year I was so upset to find out that they were going to discontinue the click line. The good news is that there is a new click pen. Paul hasn’t tried it yet, and so will have to provide the update later on. I have to say, I’m optimistic about the pen as the clip looks sturdier than the old click pens, which I had the tendency of breaking as a result of a nervous twitch in meetings…


What can you use it for?
Colour code your notes, mark essays, write to your friends and family...

Sumac

What is it?
Deep red berry, lemony.










Why do we like it?
It's a sour spice! We use it in all sorts of things that could use a lemony flavour but without the lemon juice.

You can use it to tart up some pitas:
Mix za’atar and sumac with olive oil to make a brushable paste
Brush on underside of pitas and place on a baking sheet
Thinly slice feta cheese and scatter on top
Grill until cheese is bubbly and pitas are toasty

Where can you get it?
Some of the sumac I've ordered online hasn't been of the nicest quality. If possible it's worth going to Selfridges/Borough Market etc. and getting Arabica's:
http://www.arabicafoodandspice.com