Latest news with #Marsala
Scottish Sun
4 days ago
- Business
- Scottish Sun
Aldi shoppers are rushing to buy new £2.49 treat that's the ‘next Dubai chocolate' craze
Plus find out what other sweet treats have hit supermarket shelves SUGAR RUSH Aldi shoppers are rushing to buy new £2.49 treat that's the 'next Dubai chocolate' craze Click to share on X/Twitter (Opens in new window) Click to share on Facebook (Opens in new window) SUGAR-CRAZED shoppers are racing to Aldi to snap up the supermarket's latest frozen gem. The flavour is already being hailed as the next big dessert obsession. Sign up for Scottish Sun newsletter Sign up 2 Shoppers have spotted a new dessert for just £2.49 Credit: facebook 2 Fans suspect the flavour could be the next nig craze Credit: facebook The Specially Selected Tiramisu Gelato has landed in the freezer aisle for just £2.49 a tub (480ml), and fans are calling it the 'Dubai chocolate' of 2025. The arrival has whipped foodies into a frenzy, with social media review giants like foodreviewsuk and snackreviews urging their followers to 'get it while they can' . Crafted in Italy, this posh pud takes the classic tiramisu to new heights. It's loaded with silky, creamy gelato, swirled through with a rich coffee sauce and finished with a boozy kick of Marsala wine. One fan gushed: 'I am drooling…'. Another confessed: 'I'd inhale the whole thing!'. While a third simply declared: 'Absolutely delicious – take me to Aldi now!'. It's layered, it's luxurious, and at just £2.49 it's a steal compared to similar desserts at supermarkets. Sainsbury's Tiramisu Gelato retails for £4.40 - almost double the price. Others are selling Tiramisu inspired puddings, confirming it might just be this summer's big flavour. Waitrose, for example, is flogging a Pistachio Tiramisu for £6.50, while Sainsbury's has a Taste the Difference version at £4.50. You asked, we delivered' says Irish supermarket as viral chocolate lands in stores but 'they won't last' Aldi, though, is also serving up a two-pack of pistachio tiramisu puddings for just £2.49. The nation's tiramisu obsession isn't stopping in supermarket aisles. Coffee chains are jumping on the trend, with Costa launching its new Tiramisu Iced Whipped Latte for £4.90 and a super indulgent Tiramisu Frappe for £5.35. Both drinks are thick, creamy and packed with that classic coffee-and-cream kick, perfect for cooling off in the summer heat. For those on the go, Costa's also got ready-to-drink tiramisu cans for just £2.50. Starbucks is also serving up a Tiramisu Cream Iced Latte for £4.95 and it's already a hit with fans who say it tastes like dessert in a cup. But back to the Aldi gelato — shoppers are comparing it to the viral 'Dubai chocolate' sensation for its boujee vibes and bargain price. And with a zesty Specially Selected Lemon Meringue Gelato also hitting freezers at the same price, there's something for every sweet tooth. We've approached Aldi to find out how long the Gelato flavours will remain on shelves. More sweet treats Its comes as Aldi announced the launch of its own version of the wildly popular Dubai-style chocolate bar. The indulgent treat features layers of rich pistachio cream and crunchy kadayif pastry, all encased in smooth milk chocolate. The luxurious chocolate bar will be hitting UK shelves later this month, retailing at £3.99. Meanwhile, shoppers have been going wild over after a beloved Quality Street dessert returned to supermarket shelves. The Toffee Penny pudding was spotted at Iceland stores this week. Elsewhere, chocoholics spotted a rare Cadbury treat from overseas on B&M shelves. The 5 Star Mini Treats - a caramel-packed favourite usually found in far-flung places like India, Brazil and South Africa – are now being sold for just £2 in UK stores. Plus, shoppers have discovered a brand new kinder bar as part of Tesco's meal deal offer. The new snack features a crispy wafer layered with smooth milky and cocoa-hazelnut creams, wrapped in milk chocolate and topped with biscuit crumbs. It's quickly becoming a fan favourite, thanks to its indulgent flavour and affordable price. SAVE MONEY AT ALDI Keeping your eyes peeled for cheap Specialbuys is just one way to save money at Aldi. The supermarket often comes out cheapest for a smaller trolley of items in Which? surveys as well, including in April. The consumer website recently found a shopping list of 79 items would have cost you £135.95 on average across the month. Rival Lidl was close behind, with the same shop costing £136.64, if you had a Lidl Plus card. It's worth keeping an eye out for any red sticker products too, which are added to items going out of date or that are slightly damaged. Aldi tends to add them to items in the morning so it's best to get to your local branch early if you want to get the best discounts. Take advantage of Aldi's cheap alcohol which could save you some cash compared to going with branded versions. Look out for Too Good to Go "Surprise Bags" as well. They cost just £3.30 and come with £10 worth of food approaching its sell-by or use-by date inside. You have to reserve a bag via the Too Good to Go app and then can collect it from your nearest store.
Miami Herald
14-05-2025
- General
- Miami Herald
Wine and Food Pairings
I believe far too much is made of the "proper" wine and food pairings. I realize that many people have made their life's work all about telling others which wines go best with which foods, but there are rarely perfect answers here, and even though certain basic guidelines are applicable, even the most authoritative experts often debate with one another. Many of the food-wine conversations to which I have been a witness have ended up with one person thinking the other is an idiot, and they almost never agree on the specifics. Generalizations, however — well, that's another story. A hearty plate of pasta with a deep, rich, red tomato-based sauce, most experts would agree, calls for a tart red wine that has enough acidity to contend with the acid that's in the sauce. Like Chianti or barbera. And experts agree also that a typical chargrilled steak calls for a gutsy red wine such as a cabernet or syrah — a wine with enough oomph to handle the protein and fat in the steak. When you get down to specific recipes, however, experts usually diverge, with one suggesting one thing and another suggesting another. And for me such precious arguments are like discussing how many angels can disco on the head of a pin. Veal Forestiere, for example, typically calls for a flavorful, fairly intense red wine that can compete with the mushrooms, Marsala, and butter and red wine sauce. I had this dish several years ago with a fabulous older red French Burgundy, and it was phenomenal. So, I was a little surprised when I interviewed a wine collector decades ago at a restaurant where he ordered that very dish and chose a gewurztraminer from Alsace to go with it. I asked why he chose that wine. He said that when he was in his 20s, he had visited Europe and had had that dish, and that a waiter had suggested the white wine to go with it. He said he never forgot how well the flavors married. Many sommeliers think pinot noir and salmon are the perfect pairing, but I often prefer another wine with that fish. I usually order salmon rare because it's a rich, oily fish, and overcooking causes it to lose some of its charm. When it's rare, I find it often works well with a pinot gris, notably one from a cold region. Such a wine then will have good acids and tannins to contend with the richness of the fish. Most cream soups also could use assistance from wine. But not just any wine. I adore dry Oloroso sherry with cream soups, and often put a teaspoon of the sherry in the soup! One basic rule that's easy to remember: Try to match up the basic flavors of the food with the basic structure of the wine. Oysters, for example, are briny and tart, so the best companion wine is a lean and tart French Chablis or a sauvignon blanc from the Loire Valley. And the simplicity of pizza calls for a simple, quaffable red wine, such as Barbera or a zinfandel. And if a buffet table is laden with numerous different kinds of foods, from meats to light cheeses, probably the best all-purpose choices are a dry rose, or one that's sparkling, or a light red Beaujolais. In the final analysis, however, I live by one creed: I'd rather have an excellent "wrong" wine than a poor "right" one. Wine of the Week: 2021 Triennes Rose, Vin du Pays du Var ($19) — This is annually one of the finest pink wines you can find, with a gorgeous aroma of strawberries and subtle earth tones. It is basically dry and still has some of the rich red-wine notes imparted by the four grapes in the blend, Cinsault, syrah, grenache, and merlot. Really tastes like a white wine with red wine influences. Frequently found at about $15. To find out more about Dan Berger and read features by other Creators Syndicate writers and cartoonists, visit the Creators Syndicate webpage at COPYRIGHT 2025 Last Updated: Monday, May 12, 2025 16:43:10 -0700 Copyright 2025 Creators Syndicate
CBS News
05-03-2025
- General
- CBS News
Chef Janet's Chicken Marsala Recipe
Talk Pittsburgh Chef Janet Loughran is back in the kitchen with her recipe for a classic - chicken marsala. Chicken Marsala Ingredients 2-3 chicken breasts, butterflied Flour for dredging Salt and pepper 1 cup yellow onion, diced 8 oz cremini mushrooms (or button) 4 cloves garlic, minced 4 Tbsp butter, divided 4 Tbsp oil of choice, divided 2 cups Marsala wine 1 cup chicken broth 1/2 cup heavy cream 2 Tbsp chopped parsley for garnish Directions Heat a large skillet to medium heat for at least 2 minutes. Dry chicken with paper towels. Season breasts with salt and pepper and dredge lightly in flour. Add 2 Tbsp of butter plus 2 Tbsp oil. Add breasts and sauté 3 min per side, making sure not to touch them so they brown nicely. Set aside on a separate plate. Add 2 Tbsp butter and 2 Tbsp oil to the same pan. Add the onions and mushrooms and mix with the fats. Then DO NOT TOUCH them for 3 minutes. Stir and brown the other side. Add the garlic and sauté for 30 seconds then pour in the Marsala wine, scraping the bottom to remove the fond (browned bits). Let it come to a boil and reduce the liquid by half (takes about 7-8 minutes). Add the chicken broth and cream. Simmer for a few minutes. Add the remaining 1 Tbsp of butter. Add the chicken back in for another 3-4 minutes. Use a thermometer to check that they're 165° internally. Check sauce seasonings and add more salt and pepper if needed. Plate up and garnish with parsley and you're done!
Telegraph
23-10-2024
- General
- Telegraph
Apple, hazelnut and olive oil cake
I love decorated cakes probably more than I like plain ones – it's the memory of fairy cakes and butterfly buns at home – but I tried different toppings for this (buttercream, cream cheese, a drizzly thin icing) and they all took away from the flavour. The cake is so intensely appley and so moist – because of the olive oil – that it needs to be offered in all its naked glory. It's better, as both a pudding and an afternoon cake, served with a flavoured whipped cream (Marsala is good, or apple brandy) or nothing at all.
Telegraph
08-10-2024
- General
- Telegraph
Plums, blackberries and bay with sugared crumbs and ice cream
Desserts are hard to pin down in the summer. Aside from the odd ice cream on holiday or slab of cake at a picnic, a pud will struggle to find its place on a summer table. You're either too hot or too busy to bake and appetites are fickle. But as soon as there's even a suggestion of a nip in the air, I start thinking about crumble. The trouble is, I'm not sure we're at crumble stage yet. Or perhaps more to the point we're just not at custard stage yet, and you physically can't have crumble without custard. We do need something for this pudding hinterland, though, and I wonder if this roasted late summer fruit with crunchy sweet and salty crumbs and ice cream could be the answer. Sure, that sounds quite a lot like crumble. I like to think of it as crumble adjacent. This is one of those recipes you can tweak. The fruit could take a slosh of something boozy in the roasting tin (like sherry, Marsala or port), or a squeeze of orange. If it's warming spice you're craving, add a cinnamon stick or a couple of star anise. You could use a dark rye for the crumbs (or really any bread you have knocking about). A few nuts would add a lovely crunch, or some sesame seeds, both of which would benefit from being lightly toasted in the oven. I'd also advocate swapping out the ice cream for a big dollop of thick cream or clotted, whatever takes your fancy. Or you could have both, because, well sometimes you just need to.
