We were recently sent one of these handsome looking Easter eggs to test out. The Tesco Finest Belgian Plain Egg with Gold Lustre and Mini Eggs comprises a large dark chocolate egg which is decorated with edible, glittery gold lustre. It’s accompanied by 3 matching, hand decorated mini eggs.
This egg is one of a new Tesco Finest range of eggs which are made using gourmet Belgian chocolate. The chocolate has been created from premium grade beans from some of the world’s best cocoa harvests. Master chocolatiers created these artisan chocolate easter eggs by combining natural ingredients and flavours.
So what did we think? The chocolate is good and thick: the egg takes a bit of breaking into to. My 6-year-old son had one of the mini eggs and it took him quite a while to make a hole. It’s good quality chocolate too with that hint of bitterness that you get with the best dark chocolate. The easter egg is a good generous size too and it makes a lovely looking gift because the packaging looks the part too. It’s nice that you can share the mini eggs and still keep the big egg to yourself. The mini eggs are a reasonable size too as they are about the size of a hen’s egg.
Hotel Chocolat recently got in touch and offered readers of A Little Luxury For Me the chance to win a Hotel Chocolat Easter egg. They are giving this Zebra Beastie Egg as a prize in our giveaway. The Zebra Beastie Egg is an hollow-cast milk chocolate egg with 6 praline and caramel-filled mini eggs. The Beastie Egg is printed with an all-natural, cocoa butter zebra transfer. Doesn’t that sound good?
To enter leave me a comment telling me who you would give the Easter egg to or maybe you are planning to keep it yourself. For extra entries you can share the competition on the various social media networks. For each one that you do share on, please leave a separate comment and details of what you have done so I can check (I’ll need a username or a link to do this).
Competition Terms and Conditions
1. No bulk, third party or automated entries.
2. Entrants must be UK residents aged 18 years or older.
3. The winners will be chosen by a random draw.
4. The winner will be notified by email and will have one week in which to claim their prize. Should they fail to respond within this time, an alternative winner will be selected.
5. Competition closes at midnight on 25/3/2013.
This competition has now closed and the winner is Claire Nelson.
They are really easy and comfortable to wear with an elasticated waist and the material (89% polyester and 11% elastane) has a bit of a stretch to it. That stretch is useful during exercise too as these sports pants will move with you. I liked the cut too: bootcut. I find bootcut trousers help balance out those heavier bits in the middle. Out running on a cold day, I found them warmer than my usual sports pants which are closer fitting. These were a snuggish fit on my thighs, but certainly not too tight. I found that whilst they kept my legs warm, I didn’t have any problems with overheating.
Another thing I liked was the stripe detailing which starts diagonally at the sides and continues in a straight line across the back of the waistband. The only minor irritation I’ve found is that the label is a bit itchy against bare skin, but it can easily be removed or you can wear your top tucked in.
So far they are washing well and still looking good. I’m very pleased with my Magifit Sports Pants.
If you watched the 2011 series of Masterchef: The Professionals, the chances are that you’ll remember Claire Hutchings. Claire Hutchings was the young finalist, fresh out of college, that steamed past chefs with many more years of experience, to take a coveted place in the final stage of the competition.
We got hooked on Masterchef: The Professionals during the second series and now watch it annually. Inevitably we often talk about trying out some of the finalists food, but until the other night, we’d never done so. As luck would have it Claire Hutchings is from Birmingham and has been hosting a number of pop up restaurant evenings in the premises of The Kitchen Garden, Kings Heath. As it was within a reasonable travelling distance for us, we couldn’t resist going along to try out Claire’s food.
First up was an amazing array of canapes. There was hay smoked lamb served up in small kilner jars. This was very tender, top quality lamb with a soft, smooth, smokey taste. Another side dish were the meaty mouthfuls of parmesan rice balls with aioli. On the main canapes platter (pictured above) we were spoilt for choice too. Sesame tortillas were served with salmon mousse (in a miniature flower-pot) to dip them in. Tiny beetroot macaroons were sandwiched together with horseradish cream. Moist crab meat was presented in razor clam shells. Then there were the innovative, crispy chicken skin pieces with truffle mousse which were so evocative of a roast chicken dinner.
Claire Hutchings’ next dish was described as Burnt Apple with Crispy Pork and Kohlrabi on the menu. This was to be the course where our party had the most widely differing views. To begin with we couldn’t quite work out where the pork was, but as you explore your plate, you realise that the crunchy crumbs are the pork. Some of our party found the crunchy pork (think of the best pork scratchings you’ve ever had) was too crunchy and hard on the teeth, but my husband liked this dish best of all.
Mackerel with Butternut, Vanilla & Sesame was Claire’s next creation. The mackerel was cooked in two different ways and melted away in the mouth. Shavings of crispy butternut squash provided a contrasting crunch and a sweeter flavour acting as a perfect foil to the hearty taste of mackerel. The vanilla came in the form of a blob of puree. I wouldn’t have thought of pairing vanilla with mackerel, but the combination worked well.
Venison with Turnips, Raisins and Black Pudding was the meaty heart of the meal. The venison was surprisingly mellow-tasting, without that harsh gameyness it can sometimes have. A delicious gravy was served separately, so you could add as much or as little as you liked. There was the softness of texture from the fondant turnip and the pureed black pudding with crispy bacon to add a robust crunch. I found the black pudding puree a revelation with pure, intense, meaty flavour.
Moving onto sweeter things we were served Pear with Muscovado and Ale. This was a sophisticated pear crumble with a strong, beery ale puree. The bitter beer was a fitting contrast to the sweet pear. I think we would all have happily eaten a big bowl of this.
The desserts continued with Coconut with Passion Fruit, Blackberry, Yoghurt and Lime. To me, this was a wonderfully clever dish with strong, bold, fresh flavours. The frozen lime yoghurt had a zesty, sharp taste which was the perfect complement to the creamy, mellow coconut ice cream. Chocolate powder provided a little bitterness and there were blackberries and passion fruit to add their robust flavours too.
To finish we had a lovely, soft, squishy, almost gooey Coffee Marquise with the bitter coffee taste to counteract the sweetness.
If you get the chance to attend one of Claire Hutchings’ Pop Up Restaurants I’d strongly encourage you to go along. At £45 a head it’s good value for this many courses of such high quality. If Claire Hutchings goes onto achieve the Michelin star or stars of which she is capable, then a taster menu will cost more that £45 per head.