We’ve had some great reviews of our products this Christmas from food writers and bloggers. Here are a few of the things they have had to say.
Emma Lander wrote about Scarlett & Mustard on her blog, www.farmerswifeandmummy.com
Picture the scene. Lunch time started like any other. The realisation that you only have a bit of cheese in the house so it would be a boring sandwich again because the baby is asleep and, if you’re honest, even if he wasn’t, you wouldn’t have the energy or the inclination to venture out for supplies.
Then the post arrives with an exciting looking parcel from Scarlett & Mustard.
Your heart skips a beat to find out what delights are in the box.
You slowly realise that you will never be faced with a boring sandwich for quite some time.
Jade extolled the virtues of Scarlett & Mustard’s Ploughman’s Pickle on her blog www.raisingtherings.com
Until very recently in my life I’ve always been a ‘plain sandwich’ kind of girl…..This is the first ever Plough Man’s Pickle I’ve ever tried and everyone seems to whack it in a cheese sandwich, so I thought I’d kind of follow the crowd and see what all the fuss was about with a cheese and ham pitta. I can honestly pose the question “where has this been all my life?”.
Rachel Bustin included a review of our curds in her blog www.rachelbustin.com
I love all types of curds. On toast, great for using in cakes oh and my favourite – on scones with Cornish clotted cream. Yum! This Passionfruit and Lemon Curd is amazing from Scarlett & Mustard. Fresh and zingy. A great little gift. Why not add their Blackcurrent & Star Anise, Lime & Mint and Toffee Apple curds to a little gift basket?
Food & Lifestyle blogger, Latoya Ford particularly liked our Ginger & Soy Sauce when she talked about Scarlett & Mustard products on her blog www.purenourish.co.uk
Last and by no means least is the Ginger & Soy Sauce. This sauce has won a converted ‘Great Taste Award’ and works as a marinade and as well as a dressing. I tried it for the first time last weekend to create a stir-fry and I have used it everyday since. When adding to stir-fry I just added it in the same way I would if I was using soy sauce. It gives your meal a subtle oriental flavour with the ginger coming through perfectly. I’ve also used the dressing to jazz up vegetables, it tastes great on broccoli. Out of the three products this was my favourite and is a bargain at £3.99.
In her blog www.rennasdiscoveries.com Renna Creighton suggested buying one of the Scarlett & Mustard Gift Sets when looking for presents for the foodies in your life.
Another suggestion is to buy a selection from Scarlett & Mustard. They have many different sauces, marinades and curds. They have lovely gift sets that are ready for you to buy, or as I say, make up your own. Their gift sets are either a pack of two products or they have much larger gift sets with the whole collection of either their curds, marinades or sauces. The packaging is really nice, and these are fun looking bottles too. The extra bonus with Scarlett & Mustard is that every product is versatile and can be used in different ways. For example the Zesty Orange Curd can be used on its own as a spread, or you can mix it into a dessert or even a curry. Its completely up to you.
Blogger, Emma Lofthouse-Birch came up with a delicious recipe for Lemon Curd Muffins for her blog www.theygrowsoquick.com
I also decided to bake some Lemon Curd Muffins for snacks. My boys (and husband) have hollow legs so having a supply of snacks is essential and these muffins didn’t hang around for long. This recipe made 8 large muffins.
250g plain flour
3tsp baking powder
100g caster sugar
1 large egg
75ml vegetable oil
150g lemon curd
Preheat the oven to 200°C and prepare your muffin tray with paper cases. In a large mixing bowl mix your dry ingredients together and then add the milk, oil and egg. Combine them together and until the dry ingredients are wet, don’t overmix, the batter should be lumpy for muffins even if it doesn’t look that pretty!
Fill your muffin cases around 2/3 of the way, add a helping of lemon curd and cover with a little more batter. Bake in the oven for around 10 minutes before turning the oven down slightly (180°C) and bake for another 10 minutes until cooked through. These are lovely still warm from the oven.