All posts filed under: Sponsored

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Sponsored: Uncovering the Best & Most Surprising Food As We Travel (In Partnership With Travelex)

This post is sponsored by leading foreign exchange provider Travelex, whose research revealed that over half of Brits now choose their holiday destination based on what food they’ll eat. Since then they’ve been eavesdropping across Twitter to uncover the hottest food trends around the world. The world is a peculiar place, there is no doubt about that. People travel to London to find the best British food, while us Londoners obsess with ramen, udon, and gourmet hot dogs. Go to Bubbledogs, we roar, and eat fantastic and quirky hot dogs, wash them down with grower champagne! Don’t neglect Koya! Do you fancy some Peruvian food while you are here? Let’s swing by Lima! And when in Lima, the city in Peru, not the London restaurant, you must eat Japanese food. It is excellent there due to the wave of Japanese immigration in the 20th century.  Noodles and quail at Koya Bar in London The report by the travel money provider also delved into social media to check out where in the world people were getting excited about …

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Competition! Win a Blender and a Triumph Lingerie Set of Your Choice

This is the second of two sponsored posts written in partnership with Triumph, as part of their #FindTheOne campaign. Most of you ladies, and perhaps some gents, will already know Triumph. A long established and trusted lingerie brand who want to help 500,000 women find the perfect bra. I spent a day with them so that I could #FindTheOne for me. Details on the competition are at the end of the post. The odds are super, so do enter, and the very best of luck! 

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Have you Found the One? Not THAT one, THIS one! (In Partnership with Triumph)

This post was sponsored by Triumph as part of some work that I did with them on their #FindTheOne campaign. Most of you ladies, and perhaps some gents, will already know Triumph. A long established and trusted lingerie brand who want to help 500,000 women find the perfect bra. I spent a day with them so that I could #FindTheOne for me.  Before I begin, this post is definitely one for the girls.

Cauliflower Cous Cous with Chicken, Carrot, Cabbage & Almonds

Cauliflower Cous Cous with Chicken, Carrot, Cabbage & Almonds (In Partnership with BRITA)

This post is the second in a sponsored series that I am working on with BRITA as part of their Better with BRITA campaign. I explore recipes that use BRITA filtered water as a key ingredient, in this instance a healthy and nutritious one pot dish based on cauliflower cous cous.  Not only is this a healthy and nutritious one pot dish, it is also speedy and very flexible. It is a frugal dish also, a perfect dish for using up the ends of veg that are lurking in your fridge. Combining lots of different flavours and textures makes this dish even better.  The base of it is a cous cous, well, kind of. It is a cauliflower cous cous, fond of dieters of all descriptions. I love cauliflower, it is so good raw, unbeatable with cheese and perfect with spice. It is great roasted whole, steamed in florets, and superb when blitzed in a food processor into a rice or cous cous. I am not generally a fan of veg a sa substitute for carbs, but this …

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Pancakes with Chocolate Orange Chantilly & Oranges (In Partnership with BRITA)

This post is part of a sponsored series that I am working on with BRITA as part of their Better with BRITA campaign. I explored recipes that use BRITA filtered water as a key ingredient, in this instance a lovely water based chocolate ganache or chantilly. We are all familiar with chocolate ganache, the cream and chocolate based gorgeousness that forms the basis of truffles, amongst other things. Did you ever think about making a ganache with water? Hervé This, a physical chemist with a passion for food did in his book Molecular Gastronomy, Exploring the Science of Flavour. He named it chocolate chantilly, but it is equally a ganache or a mousse. Magic! Adding water to chocolate can make it seize and make it very unpleasant, however, This discovered a technique where you can emulsify chocolate with water, and shared the quantities that can make this work. Now, many chocolatiers use this technique to make water ganaches and vegan chocolate truffles. I love a bit of kitchen geekery, and so I enjoyed played around with …

Your Guide to Wines for Christmas (Chosen by Me, In Partnership with M&S)

I recently worked with Marks & Spencer to come up with a selection of wines from their range to give you some inspiration for Christmas. From fine wines to eclectic tipples, some of them are bargains, all are priced well. After all, we want more than one bottle to get us in the festive swing, so I like to buy great value wines as well as something special. I suggest some food too, and as we will all be overwhelmed with Christmas by the time it comes around, something a bit different from the usual festive fare in some cases. It goes without saying, but I had complete free range to do whatever I wanted here, and I was quite impressed with the options. Enjoy! The Novice – For someone who’s just starting to appreciate wine You like wine, but you don’t know too much about it (although I expect you probably know more than you think). You probably let others pick from the list when you are out for dinner, but you are hosting …

Chicken Rendang (In Partnership with Le Creuset)

This post was sponsored by Le Creuset. They asked me to write a one pot recipe and to choose one of their pots to cook it in. I fancied something spiced,  slow cooked and full of character,  so I settled on a rendang inspired by my travels to Malaysia. I chose a shallow pot that would aid evaporation, caramelisation and intensification of the sauce  (a 30cm shallow casserole, in lovely Marseille blue).  I have been to Malaysia twice in the past year, to the tip of it in Langkawi, and the bottom, Sabah, Borneo. I love it there for many reasons. The monkeys (who can resist?), the rainforests and the gorgeous seas, the sandy beaches and the mangrove trees. Best of all is the food, seasoned with punchy aromatics and a little spice. Where India has spices, Malysia has aroma – galangal, lime leaves, lemongrass, lots of fresh turmeric – and slow cooked tender meats, bright fish, with sometimes funky undertones from fermented fish. For this project, I settled on a chicken (ayam) rendang, the perfect food for a …

[Preview] Sharing Stories: An Italian Dining Experience & an Exclusive 2-4-1 Ticket Offer for Eat Like a Girl Readers (In Partnership with Peroni Nastro Azzurro Alta)

This post was sponsored by Peroni Nastro Azzurro Alta. I attended the preview dinner of Sharing Stories: A New Italian Dining Experience, details of which are here.  The dinner is a once off, on Wednesday 26th November at Daphne’s in London, and includes 3 cocktails, complimentary Peroni Nastro Azzurro Alta, and a bespoke menu created by Daphne’s head chef.  A special 2-4-1 offer is available exclusively for Eat Like a Girl readers. Details are at the end of the post. The dinner is to celebrate the launch of Alta, a new sharing bottle designed to be enjoyed with friends. All photos were provided by Peroni, the editorial is mine. To showcase the launch of the new Alta bottle, Peroni is hosting an exclusive supper club at Daphne’s in South Kensington. Sharing Stories: An Italian Dining Experience will be a multi course feast created by Daphne’s Head Chef, Michael Brown. It will bring to life the diners’ most memorable Italian experiences through taste, smell and sound. The entire night will be created from the diners’ impressions of …

Paul Winch-Furness / Photographer

A Big Brunch and a Recipe for Louisiana Crab Cakes with Poached Eggs & Tabasco Hollandaise (In Partnership with Tabasco® Brand Pepper Sauce)

Brunch! Boiled Eggs and Tabasco butter soldiers; Feta, Corn & Tabasco Cakes; Tabasco Crab Devilled Eggs; Louisiana Crab Cakes with Poached Eggs & Tabasco Hollandaise Brunch is my thing. I have brunch everyday when I am at home. I am a sleepy morning creature and my body is not ready for anything except coffee for the first few hours. I have always been like this. My body likes evenings and night time, and while early morning is beautiful and, increasingly, I do wish I was a morning person, it is not when I am at my best. I am great at brunch though. I love it. My body is awake and hungry and eager to eat. Often eggs. Almost always with some chilli. I love a brunch dish that packs some heat (as you will have seen regularly on my instagram). Eggs never cease to amaze me with the amount you can do with them. Fried, poached, boiled, gooey, oozy, spread on toast soldiers. Eggs are brilliant when you force fat into them, as you do when …

A Weekend in Rome & Where to Eat & Drink There (In Partnership with O2 Travel)

  Despite four visits, Rome continues to surprise and remains one of my favourite cities to return to. It is utterly charming, from the free running nasones (water fountains, they translate as noses!) to the many fountains.  I always see new things, stay in new places, and discover great places to eat & drink. Well, that is why we go isn’t it? For carbonara, gelato, porchetta, Roman pizza, and that is just the start. I have my favourites, of course, that I return to all the time, but on this occasion, as I was there with O2 Travel to road test their internet and app, I used these to explore further.

Four Beef Recipes for BBQs in All Weathers (In Partnership with Grasstronomy / Irish Beef)

In the photos: Stout, Bacon & Beef Burger, Firey Beef Koftes, Low & Slow Spiced Ribs with Bourbon and Coffee Glaze, Miso Steak – recipes after the jump. Irish Beef commissioned me to come up with 4 beef recipes, any that I liked, I just had to use the BBQ. The BBQ that I used is a fairly basic one, so these recipes should be good for all of you too. The grill can be moved up and down but that is all the heat control that I have. Growing up in Ireland, the concept of free range was alien to me. Everything just was free range, and there was no need to declare it. There were cows in the field in front of and behind my house. Bullocks, too. Lots of dairy and beef farming, and also lots of potatoes.  Grass fed cattle work for their food, resulting in a leaner meat too. All of that lovely rain which we moan about but tourists love (for the first few days anyway) gives us terrific pasture. Our soil is …

Brazilian Pastel with Beef & Cheese (In Association with Magimix)

I was more surprised than anyone when I started getting very involved with the World Cup Columbia vs Brazil match last weekend. I was out with some friends and when one spotted it she yelled “Niamh, what the hell is going on?!”. I didn’t know. I figured that this must be a very good game if it had managed to suck me into it. Or I was having a mini stroke? You see, I don’t really get football, nor do I watch it, normally. I never have. That goes for most sports. There are exceptions – the Olympics, for example, especially when they were on in London, limited amounts of tennis, that kind of thing – but when everyone you know is watching the World Cup, you want to be involved, right? Somehow? Well, we can do the snacks! Magimix challenged me to come up with a Brazilian recipe using their kit (a Magimix 4200XL), so that was a good start. I already have a Magimix, battered from love and use and melted on the side …

Ultimate Sandwiches [In Partnership with Hellmann’s]

This list of Ultimate Sandwiches is a list of my favourite sandwiches, all of which you can reproduce at home. It is fairly international, as you will expect, with a leaning to the US, as they have come up with some of the best ones. This piece is sponsored by Hellmann’s, who have an interest in sandwiches, naturally! 1. Po’ Boy I have never been to Louisiana – and that is a dark mark on my travel history I know – but I am very familiar with their food, and the Po’ Boy is one of my favourite things to eat. Po’ Boy refers to the fact that this is what the poor boys would eat, more specifically striking workers in 1929. Made often with roast meat, Louisiana sausage or fried seafood (catfish, oysters, shrimp). Oysters are a real treat but I find this is delicious with some lovely sweet shrimp too, fried until crisp in a seasoned & light corn batter and served with a Cajun remoulade & some lettuce in a French stick. …