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Make salads sing

July 27, 2012 in Cooking with Woolies

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I know that winter is still here for a bit longer, but this week spring started to show itself just a little. So, in the spirit of spring, I have been inspired to share ways to make salads sing and get you munching on bowls of crunchy greens.

Fresh basil pesto I like to make my own pesto because you can make it using almost anything you have in the fridge, such as basil, rocket or sundried tomatoes. I simply blend a clove of garlic with a couple of handfuls of basil (in this case). Traditionally, basil pesto is made using pine nuts, but if they don’t fall into your budget, you can use a handful of blanched almonds. Add grated hard cheese such as Parmesan or Gruyère and decent drizzle of olive oil. Blend the pesto until it’s smooth but slightly rustic, stir in a squeeze of lemon juice and season to taste.

Salted caramel nuts Simply toast 50 g of your favourite nuts in a dry pan until lightly golden – I really love using walnuts, blanched almonds or cashew nuts. Add 2 T icing sugar and a shake of sea salt to the pan, let the sugar melt slightly and caramelise, sticking to the nuts. Remove from the pan and leave to cool before tossing into a green salad or with balsamic roasted beetroot.

Home-made croutons Preheat the oven to 180⁰C. Slice or tear a few slices of day-old bread and toss with fresh herbs such as rosemary or thyme. Drizzle over 2 T olive oil, salt and freshly ground black pepper and toss.  Bake for about 10 minutes until golden and crisp.

Pea and mint ravioli with leeks, baby marrows from the new Lovely Veg range

Pea and mint ravioli with leeks, baby marrows from the new Lovely Veg range

If you don’t have the luxury of time, Woolworths’ new range of Lovely Veg salads are the perfect meal solution on the run. They’re packed with the freshest and best veggies around – I can’t get enough of the pea and mint ravioli with leeks, baby marrows, peas and edamame beans on basil pesto. You get all of delicious crunch with mouthfuls of sweet ravioli to keep you full throughout the day.

Woolworths’ innovative new Lovely Veg range

Woolworths’ innovative new Lovely Veg range

Remember to visit Woolworths The Pantry for more ideas and recipes.

Have a wonderful weekend!

Hannah

Consultant Food Editor, Woolworths TASTE

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Terrific tofu

July 23, 2012 in Cooking with Woolies

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I was first introduced to tofu during a shoot we did for an American food website about two years ago. Having never even thought of buying it, never mind cooking it, before then, it was a real foodie first for me! I still remember removing the first block from its sleeve and not knowing how delicate it was – I reduced it to mush by the time it was freed from its packaging! The only thing it was good for was blended in a dessert. The second time around, I gently cut away the box and was presented with a lovely smooth slab of bean curd. Tofu is super-nutritious, it’s made primarily from bean curd and is very popular in Asian cuisine because of its high protein and calcium content. It’s also suitable for vegetarians and vegans.

I think that tofu is still a bit of a mystery ingredient in South Africa – people are put off by its texture but if it’s prepared the right way, you’ll love it. Tofu comes in different varieties, silken and firm. You have to be extra gentle when handling silken tofu as it has a tendency to fall apart. It’s suitable for desserts. Firm tofu retains its shape much better and is good for slicing and for use in stir-fries. Firm tofu seems to be more readily available locally.

Tofu is delicious pan-fried or grilled. It gives it a slightly golden crust, and is always best served hot. Try using it in Thai or Indian curries, or glaze it with honey before serving it with chilli and ginger noodles. When tofu is cooked, it takes on many different flavours such as Indian spices or fragrant Asian dipping sauces. Try this salt-and-pepper tofu with sweet-and sour-dipping sauce – it’s the perfect snack for the Olympic Games. It’s lightly battered in seasoned rice flour and has to be served while it’s still hot and crispy so that it can absorb all the flavours from the sweet-and-sour Asian dipping sauce.

Salt-and-pepper tofu with sweet-and-sour dipping sauce

Salt-and-pepper tofu with sweet-and-sour dipping sauce

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Salt-and-pepper tofu with sweet-and-sour dipping sauce
Author: 
Recipe type: Starter
Prep time: 
Cook time: 
Total time: 

Serves: 4
 

The potato-flour coating creates beautifully crispy, fluffy jackets around the tofu when cooked, absorbing all the flavour from the sweet-and-sour Asian dressing. Enjoy while piping hot and crispy with friends and family.
Ingredients
  • ½ red onion, finely chopped
  • 1 fresh green chilli, thinly sliced
  • 1 fresh red chilli, thinly sliced
  • 3 T fish sauce
  • 2 T rice wine vinegar
  • Juice of 1 fresh lime
  • ¼ t sesame oil
  • 1 t sea salt
  • 1 t freshly ground black pepper
  • 6 T potato flour
  • 3 T avocado or peanut oil
  • 1 x 297 g box of firm or silken tofu
  • 1 red chilli, thinly sliced
  • Few sprigs of fresh mint

Instructions
  1. To make the sweet-and-sour dipping sauce, combine the red onion, finely chopped, fresh green chilli, thinly sliced, fresh red chilli, thinly sliced, fish sauce, rice wine vinegar, the lime juice and sesame oil and set aside to infuse while you make the tofu.
  2. To make the tofu mix the sea salt and freshly ground black pepper with the potato flour. Heat the avocado or peanut oil in a pan over a medium to high heat. Cut the firm or silken tofu into long strips or bite-sized pieces.
  3. Dust in the seasoned potato flour and shake off any excess. Fry in batches for 30 seconds on each side, or until golden. Remove using a slotted spoon and drain on kitchen paper.
  4. Scatter the fried tofu with a red chilli, thinly sliced, and a few sprigs of fresh mint. Serve with the dipping sauce.

Let me know what you think of the recipe and tell me how you like to eat tofu.

Have a great week!

Love

Hannah

Consultant Food Editor, Woolworths TASTE

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Spices for beginners

July 16, 2012 in Cooking with Woolies

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Cauliflower is one of my favourite vegetables; I think it’s because it’s so versatile. Most of us associate it with cheese sauce, but it’s also delicious roasted in a simple Italian tomato sauce with lots of crushed garlic, black olives, chopped parsley and chilli. I also love it puréed hot with a splash of cream and a knob of butter, seasoned with smoked sea salt,  and served with gorgeous lemon-and-sage pork chops.

Recently I decided to try roasting a few florets in a spice mix of my own and serving them with a mint dipping sauce. To do this, you need a few spices in your grocery cupboard so that you can play around a bit and create your own flavour combinations. All my friends confessed to not really knowing all that much about spices, so here are a few hints and tips on how to store and prepare spices so you can start your very own spice rack at home.

Roast spicy cauliflower with mint dressingSTORE whole spices in small jars and bottles so you can use them up while they’re still fresh and full of flavour. It‘s a good idea to buy them in small quantities so you can refill them when they run out instead of allowing them to go stale.

BUY whole spices so you can grind them yourself using a spice grinder, coffee mill or pestle and mortar for more intense aromas and flavours. Whole spices also last longer than ground spices.

DRY-FRY spices in a pan over a low heat for a few seconds until they’re lightly coloured to release and enhance their flavours. However, be sure to remove them from the hot pan so they don’t continue cooking when off the heat.

PREPARE spices with care. If they burn they will lose their delicate flavours and become bitter.

COOK spices by adding them to a saucepan with gently heated olive oil, butter or ghee. This will impart their flavours into the liquid, which will, in turn, flavour every other component of the dish.

SEASONING food using spices instead of too much salt and pepper is a good way to lower your salt intake.

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Roast spicy cauliflower florets with mint dressing
Author: 
Recipe type: Appetiser
Prep time: 
Cook time: 
Total time: 

Serves: 4
 

Ingredients
  • 2 cauliflower heads
  • 1 T coriander seeds, toasted
  • 2 t cumin seeds, toasted
  • 1 t dried chilli flakes
  • 2 T garam masala
  • 3 T olive oil
  • 2 cups fresh mint leaves, chopped
  • 2 fresh chillies
  • 1-2 lemons, juiced

Instructions
  1. Preheat the oven to 180°C.
  2. Break the cauliflower heads into florets and toss with the toasted spices, chilli flakes, garam masala and 1 T olive oil.
  3. Spread onto a baking tray and roast for 15 minutes, or until tender.
  4. Blend together the mint, one chilli, remaining olive oil and the lemon juice.
  5. Divide the cauliflower between 4 bowls and pour over the mint dressing.
  6. Slice the remaining chilli and use to garnish.
  7. Cook’s note: Dust the cauliflower with spiced flour and fry for a slightly crispier result.

 

Give it a go and let me know what you think!

Remember to visit Woolworths The Pantry for more ideas and recipes.

Love

Hannah

Consultant Food Editor, Woolworths TASTE

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A spiced parsnip renaissance

June 18, 2012 in Cooking with Woolies, Woolies Pantry

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I can’t believe it’s five years since I started working at TASTE! When I first started I was 19, overwhelmed, over-excited and super eager to learn.

About a year into my time here, we did a travel story to the Karoo and I was lucky enough to tag along. It’s still one of the best travel stories I have ever worked on. We visited Prince Albert and the people were so lovely and friendly, giving us a typical small town welcome.

News of the TASTE team’s arrival quickly spread, and we were shown around and introduced to the local bakeries, antique shops and farms. We went to olive farms and fig farms, amongst many others, but my favourite was the farm owned by a man who goes by the name of Brett the Vet, owner of the most beautiful ridgeback puppies and grower of gorgeous vegetables. I have a vivid memory of pulling fresh parsnips out of the earth after the first frost of the season.

Parsnips are in season now, and perfect for a warm winter’s dinner. When buying them, make sure they have pale, firm skins. They should be crisp and snap easily, and have a sweet taste. Older parsnips will be slightly discoloured and woody, and have little flavour so hunt out the freshest ones you can find.

Parsnips are often neglected but can be surprisingly versatile. This spiced soup is one of my favourite uses for them and is the perfect antidote to that miserable winter cold. I also love roasting them with a few knobs of butter, a good drizzle of honey and lots of sea salt. Eat them whole or purée them and serve with a roast chicken, delicious!

Spiced parsnip soup
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Spiced parsnip soup
Author: 
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 

Serves: 4
 

Ingredients
  • 12 parsnips
  • 1 T olive oil
  • 1 t ground cumin
  • ½ t dried chilli
  • ½ t ginger
  • A pinch of sea salt
  • 2 onions
  • 1 potato
  • 1 t olive oil
  • 3 cups chicken stock
  • 2-3 T milk

Instructions
  1. Preheat the oven to 180°C. Peel and slice parsnips, toss in olive oil and arrange on a baking tray.
  2. Scatter over ground cumin, dried chilli, ginger and a pinch of sea salt. Roast for 15 – 20 minutes until sticky and golden.
  3. Chop onions and one potato. Place in a saucepan with olive oil and sweat for 10 minutes, then add the roasted parsnips and chicken stock.
  4. Simmer for 10 minutes before removing from the heat and blending with milk. Season and reheat in a clean saucepan.

 

The time is ripe for a parsnip renaissance so give them a try and let me know what you think!

For more tips on how to shop and cook like a chef, head over to the Woolworth’s Pantry

Hannah

xx

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Divine cheese-and-herb chicken breast roasts

June 15, 2012 in Cooking with Woolies

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Remember my post about food for men from just a few days ago, Monday in fact! That really was a weekend of seriously rich food, great wine and good company which was awesome.

Before that it had been a few weeks (ok more than a few weeks) of pure self indulgence! I am officially addicted to butter-lovers microwave popcorn as well as munching down on my old school-favourite chocolates like Lunch Bar, Bar One and Chomp.

When last did you sink your teeth into one of those bad boys? My local Woolworths, like most, have strategically moved their great value big box gummy sweets to the aisle before the tills and caught me off guard, so much so that they were in my shopping basket and swished through the scanner before I could say “Yummy”. Cringe yes?

I have been hiding behind the excuse of winter and getting away with it by wearing more chunky knits and oversized jerseys, but it doesn’t mean that I don’t have to face myself in the mirror every morning, even in the dimmer light of the grey June sky.

So this week has been the week of avoiding that popcorn aisle and giving away the last of my gummy sweets to Callan (ok there were only four, lonely liquorice-flavoured dinosaurs left) but one thing I can’t give up on these freezing cold winter nights is crumbed chicken! Yes that’s right, I said it!

The delicious chicken breasts are my favourite, patted with gorgeous golden crunchy crumbs hot out of the oven and served with steamed tenderstem broccoli and asparagus piled onto creamy mashed potatoes. Now that is my kind of comfort meal.

I recently tried Woolworths cheese and herb breast roast, a roll of succulent chicken crusted with the same golden-crumbed crust hugging a sage, onion and Cheddar stuffing. Delicious! With my new healthier self in mind, balance is vital so I always make sure I have a hefty side serving of greens.

The oven-ready roast cooks in its foil tray in under an hour at 180°C and pairs perfectly with crisp green beans glistening with burnt butter and scattered with crushed nuts.

This is how I make my favourite gourmet green beans.

You will need 250g fine green beans. I like to snap the harder stalks off of the top of each bean but I leave the softer ‘tail’ on because you hardly even notice they are there. I like to add my beans to a saucepan bubbling with salted boiling water and cook for about 2 minutes so they stay a vibrant green and crunchy before draining them.

While they are cooking, add 50g of butter to a small saucepan (you can add more depending on how much sauce you want) and keep your eye on it when the butter melts.

When it starts to bubble it will turn a golden brown colour fairly quickly and you don’t want it to burn. When it browns, remove it from the heat as it will keep cooking in the hot saucepan, even off the stove.

Add some crushed walnuts or almonds to the sauce with some crushed garlic and sage, if you like, to go with the stuffing. Toss the butter onto your hot drained beans so they glisten with a lovely coating of burnt butter and crushed nuts and serve immediately.

Enjoy it if you are making it this weekend. It’s perfect for a cheat’s Father’s Day meal. And don’t forget to pop in at the Woolies Pantry for more easy cooking inspiration this weekend.

Hannah

Consultant Food Editor, Woolworths TASTE

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The ultimate man-wich

June 11, 2012 in Cooking with Woolies, Woolies Pantry

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I was visiting my friend Claire at her Dad’s house in Port Owen up the West Coast, when I was reminded of how much men love their meat. My boyfriend, Callan, is no different – almost every meal we cook together has red meat in it!

I arrived on Saturday just in time for the ultimate braai, the griddle heavy with a large free-range steak, the fat rendering into the flames and crisping up beautifully.

It was served nicely pink and super tender alongside heaps and plates of pork chops, sausages, boerewors and cheesy braaibroodjies. Sides were steamed meilies and the perfect garden salad.

Sunday breakfast consisted of bacon and plump pork sausages served with home-made farmstyle bread and a big pile of creamy scrambled eggs. Sunday lunch was a slow-roasted lamb smothered in gravy with butternut mush, buttery new potatoes and cauliflower cheese.

So now you see why I was reminded of how much men like their meat. It inspired me to share my favourite show-stopping steak sarnie with you, in the spirit of men and their meat and this up coming Father’s Day.

The steak has to be seared over hot flames for that distinctive smokey, charred look and flavour. Slicing up the steak lets your meal go further and everyone will get a good portion of the sarnie, bulked up with gorgeous grilled mushrooms. I love Woolies free-range beef fillet, it’s always tender and free-range beef is so sublime.

Portuguese-style steak rolls

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The ultimate man-wich
Author: 
Recipe type: entree
Prep time: 
Cook time: 
Total time: 

Serves: 4
 

Ingredients
  • 1 x 700g free range beef fillet
  • Sea salt and freshly ground black pepper, to season
  • 4 T olive oil
  • 1 x loaf ciabatta
  • 6 brown mushrooms
  • 3 cloves garlic, crushed
  • 1 T Harrissa paste
  • Juice of half a lemon
  • 1 cup plain yoghurt
  • pickled beetroot

Instructions
  1. Preheat your oven to 180⁰C. Cut your ciabatta loaf in half lengthways and pop it in the oven until heated through.
  2. Drizzle your mushrooms with 2 T olive oil, sprinkle with crushed garlic and season to taste before arranging on a baking tray and roasting in the oven for 10 minutes until cooked.
  3. Rub your fillet with 2 T olive oil and season with sea salt and freshly ground black pepper. Sear the fillet over a medium to hot fire on a grill for a few minutes on each side before removing to rest ( If you don’t have a braai at hand, simply sear the steak in a hot non-stick pan for a minute or so on each side and place on a baking tray and continue to cook in the oven for 5 minutes before removing to rest and slice).
  4. Stir the harissa and lemon juice into the plain yoghurt and spread over the halved ciabatta’s before topping with pickled beetroots.
  5. Top with your juicy mushrooms and your sliced fillet to serve.

 

Remember to pop in at Woolworths The Pantry for more super ideas on how to cook like a chef.

Enjoy!

Hannah

xx

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Shortcuts with frozen foods in winter

June 8, 2012 in Cooking with Woolies, Woolies Pantry

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Frozen food shelves today are heavy with innovative and delicious fruits, vegetables and prepared foods. They aren’t at all like the frozen foods selection that I had when growing up. To be honest, we hardly ever even went down that aisle on our shopping trips.

Now that there are so many great products on offer, it’s hard not to give them a try. These are things that you will always find in my freezer.

• Peas – said to be more nutritionally valuable to our bodies if eaten from frozen (as opposed to fresh) and they are so easy to prepare.
• Fish can be cooked straight from the freezer in a hot oven with a drizzle of olive oil, lots of fresh cherry tomatoes, 2 cloves of crushed garlic, crumbled feta and torn fresh basil. It turns out just as firm and succulent as fresh fish.See more ideas from my previous blog post on cooking with hake.
• A fun and easy way to entertain friends or the family is to buy frozen pizza bases and let everyone add their own toppings.
• We all love chips and instead of the traditional fries, you can buy frozen ones that go straight into the oven for a quick bake and are just as delicious but also much healthier.

As well as the utmost convenience of being able to cook straight from the freezer, freezing also means that fruits like mango and berries are now available all year round, which is fabulous. At the moment, I try to make sure I have a packet of frozen summer berries or blueberries from Woolies in my freezer.

For a list of all the delicious, convenient foods available from Woolies, visit their Frozen Food section.

I love them roasted on top of homemade sweet focaccia, stewed with spices and honey for chocolate puddings or to make berry coulis for baked cheese cake. I am a huge berry fan so this is the perfect easy way to indulge during the cooler winter months.

This is my go to easy entertaining dessert in minutes for winter nights when I have a few of my friends over.

Croissant bread and butter pudding with berries

Croissant bread-and-butter pudding with summer berries

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Croissant bread and butter pudding
Author: 
Recipe type: dessert
Prep time: 
Cook time: 
Total time: 

Serves: 4
 

Ingredients
  • Ingredients:
  • 4 croissants in half
  • Butter
  • Raspberry or strawberry jam
  • 4 extra-large free-range eggs
  • 1 t vanilla extract
  • 2½ cup milk
  • 1 t grated lemon zest
  • 2 to 3 generous handfuls of frozen mixed berries

Instructions
  1. Preheat the oven to 180°C.
  2. Slice croissants in half, butter one side and spread with raspberry or strawberry jam.
  3. Arrange in a greased baking dish.
  4. Whisk together extra-large free-range eggs, vanilla extract, milk, grated lemon zest, then pour the mixture over the croissant slices and top with generous handfuls of frozen mixed berries.
  5. Bake for 30 minutes, then serve warm.

This bread and butter pudding looks ovely at the table and can be made with things that you already have in the cupboard, like butter, eggs and milk. Just make sure you pick up a few croissants when you get your frozen berries and keep them in the freezer until you need them.

Pop on over to the Woolworths Pantry for more delicious ideas and recipes!

Enjoy the weekend,

Hannah

xx

Consultant Food Editor, Woolworths TASTE magazine

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Return of the classic crouton

June 4, 2012 in Cooking with Woolies

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Beautifully crisp and fragrant croutons have been one of the food gods’ biggest gifts to soup and salad, but in recent years they’ve been down-scaled to overly crisp bits of stale bread or oily little blocks of French loaf – nothing we remember the true crouton to be.

Butternut soup with chunky croutons

I recently rediscovered them and my boyfriend Callan and I have spent quite some time perfecting them – to the point that we’re eating them like chips!

This is our recipe for classic croutons

You’ll need:

  • A good loaf or at least half a loaf of stale bread (the staler the better) – Callan prefers ciabatta because it soaks up the flavours nicely and looks great when the croutons are done too.
  • Three or four sprigs of fresh rosemary or thyme – these hardy herbs are more resistant to heat and release their flavours better than the more delicate fresh herbs
  • 2 T good olive oil – you want the olive oil to help crisp up your croutons until lovely and golden, not dripping with oil, so use sparingly.
  • sea salt and freshly ground black pepper to taste
  • 4 or 5 cloves of garlic
What to do:

Preheat the oven at 180C⁰. Cut or tear your bread into pieces, depending on what size you prefer. I like them generous and chunky. Crumble your herbs over the bread in a baking dish, add salt and pepper and olive oil and toss to ensure each crouton is infused with flavour. You can also add four or five cloves of garlic (skin on) to the baking dish for a touch of garlicky sweetness.

Bake for about 10 minutes, keeping an eye on your croutons as some types of bread bake faster than others. Turn them once or twice to ensure they brown evently.

Now, instead of serving slices of buttered toast with our soup, we have these delicious chunky croutons.

You can also add them to juicy, seared steak or mushroom salads with lots of rocket and Parmesan, or serve them alongside big bowls of piping hot pasta instead of garlic bread.

Croutons may still be a touch retro, but some things you need to celebrate. If you’re short on time, pop in at Woolies where they have a super selection of ready-prepared croutons. I love the sweet chilli croutons in butternut soup or salad. Or try their ‘Soup it up” honey and mustard dunkers and, if you want something a touch more healthy, go for their limited edition seed croutons with sunflower and pumpkin seeds.

Hannah

xx

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My favourite tagliatelle Bolognese

June 1, 2012 in Cooking with Woolies

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Few dishes get me as excited as a big bowl of perfectly al dente pasta, the simpler the better!.

Even though my boyfriend Callan and I recently discovered the utter joy of making our very own fresh pasta, it’s not always realistic to come home and whip out your machine.

Then, there’s only one thing for it and that is Woolies’ egg-free dried tagliatelle. It’s on the WRewards programme at Woolworths right now, so you save every time you buy (that’s if you’re a Woolworths cardholder!)

Long strands of pasta like tagliatelle are superb with thick sauces because it coats and clings to very string. My sauce of choice is Bolognese, and this is my favourite way to make it.

Tagliatelle bolognese

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Bolognese sauce
Author: 
Recipe type: sauce
Prep time: 
Cook time: 
Total time: 

Serves: 4
 

Ingredients
  • 4 cloves garlic, crushed
  • 1 onion, peeled and finely sliced
  • 1 fresh chilli, deseeded and finely chopped
  • 3 T olive oil
  • 2 x 400g cans of chopped tomatoes
  • 2 t brown sugar
  • 1 t red wine vinegar
  • 500g free range beef mince
  • Sea salt and freshly ground black pepper
  • 2 sprigs fresh thyme
  • 500g egg-free tagliatelle

Instructions
  1. Add the garlic, onion and chilli along with 1 T olive oil to a saucepan and gently fry over a medium to low heat until the onions are soft and the garlic is fragrant.
  2. Now you can add your canned tomatoes and simmer for 10 minutes before adding your brown sugar and a little seasoning.
  3. Simmer for a couple more minutes until the sauce has thickened, then add a splash of red wine vinegar.
  4. Panfry your beef mince in the remaining olive oil until browned.
  5. Add your mince to your sauce with the fresh thyme, simmer for 10 more minutes and serve hot with freshly cooked, al dente tagliatelle.

 

Lovely for winter evenings!

Hannah

xx

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Nothing like a freshly-baked open tart

May 28, 2012 in Cooking with Woolies

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I found the most delicious and adorable selection of open tarts at Woolworths the other day. They’re perfect for a lazy Saturday lunch with friends, and just as easy to heat up and serve after a long day at the office.

I went for the 600g Mediterranean open tart that comes with its own little sachet of pesto. All you do is place the tart in the oven for about 20 minutes until heated through and golden, then drizzle with a little pesto and serve. I also love the individual wild mushroom, leek and Gruyere cheese tarts and the chorizo tarts with caramelised onion and wild mushroom, each sold in a box containing  two 115 g tartlets. The flaky pastry is deliciously crisp and the large tarts easily feed up to six people.

These tarts are a great accompaniment to a garlicky cauliflower soup, or simply served with a salad of roasted beets. To make mix wedges of roasted beetroot with balsamic vinegar and olive oil. Season to taste, add soft goat’s-milk cheese and tufts of rocket and drizzle with olive oil. If you like, scatter with roasted pumpkin seeds.

The tarts will also go perfectly well with a classic Caesar or traditional Waldorf salad and a couple of pitchers of Woolies’ delicious sangria.

I hope you enjoy my find of the week!

Hannah

xx

 

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