This month I have a selection of food including dips and spreads from the new Able and Cole summer range to tell you about. I will start off completely up front and say I received these free of charge in return for a blog post review of them.
I received the following items:
Black Olive Houmous, Abel & Cole (200g)
White Cornish Crab, Seafood and Eat it (100g)
Riserva Prosciutto (55g)
Roast Pepper and Feta Quiche (340g)
First off we had a quick Sunday night meal of quiche with the black olive houmous spread on homemade bread. Both were delicious! Black olives were a nice addition to an otherwise very tasty houmous and something I would eat again and perhaps even have a go at making myself.
The houmous had just the right balance of flavours and worked really well with my seeded, wholemeal loaf. The quiche its self was also really tasty. I love feta in quiches but would not normally choose anything with peppers in but I actually quiet enjoyed this combination and the sweetness due to the pepper being roasted first.I had never eaten crab before I received this so I can’t compare the quality of this product to anything I have previously bought but it was absolutely delicious! I did a bit of searching on the Internet and found a recipe for crab linguine. The resulting dish was delicious. The chilli, lemon and garlic really enhanced the crabs flavours. The crab didn’t go in to the dish until near the end but I decided to try some without the additional flavours and loved it so it was lucky there was any left by the time it was needed!
That just leaves the prosciutto and the taleggio. Taleggio was completely new to me, never heard of it, let alone tried it. After some research on the Internet I discovered it was a good melting cheese as well as being delicious spread on bread. I tried it both spread on bread (tasty but a little too strong in flavour for me) and I tested out its melting properties in two dishes. The first also used the prosciutto (which had a very nice flavour and seemed very good quality to me) and was my version of stuffed courgettes. I started by scooping out the flesh of two courgettes. I then gently sauteed a small onion, a clove of garlic and the courgette flesh in a little oil. I tore up the Prosciutto and layered it with the onion/courgette mixture in the courgette skin ‘boats’ and topped it off with the taleggio before baking in the oven. Boy does this cheese melt well!! There was almost more on the baking tray than left on the courgettes! I did prefer the taste when it was melted and it combined well with the Prosciutto.
The final dish was more of an accident than planned. One evening I decided to make pizza certain I had a ball of mozzarella sat in the fridge just waiting to be used. However after rolling out the pizza dough and covering it with tomato sauce I went to the fridge and couldn’t find any mozzarella. I was faced with the choice of cheddar, taleggio or feta. As much as I love cheddar I’m not a big fan of it on pizzas and I wanted something that melted more than feta so I decided to try the taleggio. I first put tinned tuna on the pizza followed by grated courgette and finally topped off with the taleggio. The end result was delicious.
All in all I was very pleased with the quality of the items Able and Cole sent me and with the delivery and packaging of the items.