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Libre glass'n poly tea review and event with a giveaway

Libre tea glass'n poly is a lovely way to enjoy your loose tea on the go. You can carry this in your bag and have your favourite hot beverage anywhere, anytime. There is a stainless steel strainer to keep even the finest tea leaves out. Use soap and warm water to clean.

The interior is made of glass, and the exterior is poly (which is thermoplastic that is shatter resistant). It is BPA free and doesn't leak. It will keep the tea hot and the glass is cold to the touch. This is amazing because I almost thought the tea is not hot, although it was; so handle with care. Keep this away from children and do not use in the microwave.

It is eco-friendly to use loose tea than using tea bags. We all have heard the benefits of drinking tea i.e. it has antioxidants that neutralize cells, prepares immune systems to fight infections, lowers risk of kidney stones, heart disease, weight loss, helps the tooth enamel and increase metabolism.

Libre tea glass'n poly would be a perfect gift to give for valentines' day :) Even if you are not a fan of tea, you will love this Libre glass to enjoy your favourite beverage hot without worrying about it becoming cold. You can buy it online and from many stores in Canada and USA.

I am glad I got the opportunity to tell you to about this fabulous Libre glass'n poly. Thanks to the sponsors you also have a chance of winning this libre tea glass'n poly (holds 9 oz).

This giveaway ends on February 6th and is open to Canada and USA.

Updated: The winner is Prathiba, thank you to all those who participated.

To enter please leave a comment (if you don't have a blog make sure to leave your email address).

Tea time snack event

-Please put a link to this event on your post and add the logo.

-The event is open to everyone in the world :)

-Link up a sweet or savoury to have with tea (I will add the images)

-New posts are preferred, however archived posts are welcome.

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Panko coated fried chicken

Dear friends,

Check out the fabulous dishes linked to the food palette series finale rainbow colours. Thank you for participating in the food palette series, please accept this award.

A special thank you to all the dear friends for leaving encouraging comments and following the site. Happy to have friends like you :)

Panko coated fried chicken

8 to 10 pieces of chicken

1/4 tsp turmeric

1/2 tbsp chillie powder

1/2 tsp salt

1/2 cup water

Boil the chicken with turmeric, salt and chillie powder for about 10 minutes till the water evaporates. Reduce or increase the water depending on the amount of chicken and size of the pieces. Leave it to cool.

batter to dip

1 egg

1/4 cup flour

1/4 to 1/2 cup water

Make a batter with a thick pourable consistency.

Dip the cooled chicken in the batter. And coat with the panko breadcrumb mixture.

breadcrumb coat

1 to 2 cups panko breadcrumbs to coat

1/4 tsp salt

1/4 tsp pepper

Mix all the ingredients. Coat the chicken and keep it ready to fry.

oil to fry

Fry the chicken in a pan with oil 2" high. Fry till all sides are golden brown in high to medium high heat temperature, reduce the temperature if it is getting brown fast. Serve hot with sauce.

There is no need to fry for a long time because the chicken was cooked before it was fried.

This goes to Midweek fiesta.

Artisan bread

I am so happy to have won this fabulous book from Amy. This thoughtful giveaway of the "Artisan bread in five minutes a day" has taught me many things just by reading the beginning of the book :) I am so happy that she shared it.

Jeff and Zoe, the authors explain everything that is needed to make the perfect bread in 5 minutes. The methods in the book is easy to follow. The best thing about the method is there is no need to knead :)

It will help a lot to read the book before making. Here is their master recipe that makes 4 loaves.

1 1/2 tbsp yeast

1 1/2 tbsp salt

3 cups luke warm water

6 1/2 cups of flour

cornmeal to put on the bottom

flour for dusting

Incorporate everything into a plastic bucket with a wooden spoon, it is easy to do this because it is a wet dough.

Leave it on the counter to rise. After about 2 hours, it is ready to bake or to be stored in the fridge for up to two weeks to use as needed.

Sprinkle about a tsp of flour over the dough that is resting and pick up a portion about the size of a grapefruit. If needed dust some flour in the hands and keep turning the dough without kneading to tuck the ends to the bottom.

Put some cornmeal onto a flat wooden or metal board and let it rise for 20 to 40 minutes.

Dust some flour over the top of the boule and slash the bread about 1/4" to 1/2" deep.

Bake in a preheated pizza stone at 450F for about 25 to 30 minutes. The stone should be in the middle of the oven. Leave the broiler tray on the bottom rack to pour 1 cup of water after the bread is quickly placed on the stone, this is important to create the crust.

The method from measuring to preparing the oven is explained very well in the book. There are so many important tidbits and delicious easy recipes in the book. So if you get a chance do read it.

Thanks again Amy, I am very happy that you shared this fabulous book and glad I won the giveaway.

Fish baked in banana leaf

400g (1 pkt) sole or any type of fish fillet

2 tbsp coconut oil or vegetable oil

1/2 cup onion

1/4 cup tomatoes

1 green chillie optional

1/2 tsp ginger grated

1 tbsp tamarind

1/2 tsp chillie flakes

1/2 tsp fennel seeds coarsely ground

1/4 tsp turmeric

1/2 tsp salt

banana leaves to wrap

Heat 1 tbsp oil sauté the onions with the spices, garlic and ginger. When it is a little soft add the tamarind liquid and tomatoes. Cook for about 2 minutes for the spices to blend.

Place the fish fillet on the banana leaf and put the sauce over it and wrap with the leaf. There is no need to wrap it tightly.

Bake for 20 to 25 minutes at 425F, the time depends on the type of fish and preference. If there is lots of liquid leave for another 5 minutes more in the oven for it to absorb. The fish doesn't need to become dry, it is better if there is some liquid left.

Any type of fish fillet can be used. If banana leaves are not available, use foil or wax paper.

This goes to MLLA #39.

I won the book Plate to Pixel by Helene Dujardin from Susan, the well seasoned cook for participating on her MLLA #37. I enjoy this monthly event very much, prior to this event I wasn't sure what legumes included :) Thank you Susan for this knowledge and for this fabulous book which is user friendly with awesome pictures and tips.

Susan, this is my first win blogging :) I very much appreciate your kind words and hoping to benefit from this book :)

This "thank you" picture goes to black and white wednesday.

Food palette series finale rainbow colours

Dear friends,

Thank you for your continuous support on the Food palette series, it was a year ago I excitedly announced the start of this series.

We started off with the colour orange sponsored by CSN.

Then followed by the

colour red sponsored by CSN,

colour green sponsored by Herb seeds,

colour white sponsored by CSN,

colour brown sponsored by CSN,

colour pink just for fun,

colour purple sponsored by Cavena and

colour black just for fun.

Many of you had eagerly asked me for the next colour, which has always put an exciting smile :) Along the way I have learned many things from all of you and hope you did as well.

Do check out these previous colours, you will be surprised on the collection and how everyone went out of their way to try some unique innovative dishes.

Glad I kept going with this event :) To end the event we will celebrate with a rainbow of colours and include the colours blue, red, orange, yellow, green, indigo and violet :)