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Giveaway #18 Notes From My Kitchen Table by Gwyneth Paltrow – three copies to be won (CLOSED)

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This giveaway is now closed. The winners were Emma F from London, Cheryll Hastie from Peterborough and Sue Lempkowski from Aylesbury.


Three lucky Maison Cupcake readers have the chance to win a copy of Gwyneth Paltrow’s new book Notes From My Kitchen Table which I reviewed yesterday.

There is one mandatory way to enter and several ways to get bonus entries.

This giveaway is only open to readers based in the UK.

The winner will be chosen using an online randomiser and shown at the top of this blog post shortly after the winner has claimed their prize. All being well, this will happen within 28 days – hopefully a lot quicker.

How to Enter

1. Mandatory. Leave me a comment to say what is the most obscure or geeky ingredient you’ve ever cooked with?

2. Second chance to win: subscribe to Maison Cupcake updates by email using this form below and leave a second comment saying you’ve done so.


Sign up for the Maison Cupcake Email Newsletter. Just enter your email address here: | Powered by FeedBlitz

 

3. Third chance to win, cut paste and tweet this text exactly as shown in bold – and then leave a third comment saying you’ve done so telling me your Twitter ID:

#WIN Gwyneth Paltrow fab cook book #prize @maisoncupcake https://maisoncupcake.com/giveaway-18/ Pls RT

4. Fourth chance to win “like” the Maison Cupcake facebook page and leave a fourth comment saying you have done so (here, not on FB please but you can write chirpy things there too if you want).

5. Fifth chance to win, leave a fifth comment to say you are following @maisoncupcake on Twitter and tell me your Twitter ID.

 

N.B. You must leave a further separate comment for each bonus entry otherwise they cannot be selected in the draw.


Closing date: midnight BST on Sunday 29th May 2011

Terms and Conditions
These are the terms and conditions of this giveaway, if you do not like any aspect of them then please do not enter. The winner will be notified by whichever email they register their comments below this post. If the winner does not reply within 7 days, a new winner will be drawn. Please reply promptly to ensure we can make arrangements for the agency to despatch your gift. The winner will be chosen by an online randomiser and approved by the sponsor. The winner’s names will be announced at the top of this post once they have each responded to confirm they accept their prize. There is no cash alternative for this prize and no correspondence will be entered into. Participants must be aged over 18 and live in the UK. The sponsor’s decision is final.
Prize sponsored by Think Jam

About Sarah, Maison Cupcake

Sarah Trivuncic is the author of Bake Me I'm Yours... Sweet Bitesize Bakes and has been the voice behind Maison Cupcake since 2009. You can also connect with her on Google+, Instagram and Facebook.

Comments

  9. Emma says

    A while back I procured some pure MSG and tested cooking meat with it – I was so curious to see what effect it would have when used as an ingredient in normal homecooking. I also tasted it on its own – very bizarre. No flavour at all but it is true Umami, in that suddenly your mouth starts salivating as though you’d just eaten some prime steak!

  10. Emma says

    I just tried to subscribe to the feed but it keeps just saying (& I’ve tried several email addresses)….

    “Please specify a valid email address. [5]…
    Email Address Problem

    There is an issue with your email address.

    Please specify a valid email address. [5]

    Please go back and fix the problem, or log in if you have an existing FeedBlitz account.”

  14. Helen says

    I think my geeky ingredient is glycerine – used to make Delia’s royal icing.

  15. Hatti says

    soy cream cheese? first time round we bought sheese, crazy cheddar style soy thing, not good. Also actual liquorice sticks to try and get the juice from them…

  16. Thelittleloaf says

    I once baked flapjacks for my fitness fanatic boyfriend using protein powder-actually quite tasty!

  17. FionaLynne Edwards says

    I once bought Bouquet Garni for a recipe. It’s sat in the cupboard ever since, used once!

  25. Mikki says

    The most obscure ingredient I have cooked with is gizzards. They make a wonderful salad. 🙂

  27. kerry robertson says

    The most geek thing I use when cooking is garlic. I must try and use it in everything! Have.also signed up

  28. Jen - Domestic Angel of the North says

    My obscurest ingredients are either black cardamons (saw them in a Chinese shop and bought them as I’d never seem them before – thankfully I found a recipe to use them in!), or salted fermented black beans (I try and buy some everytime I go to the Chinese Warehouse to make chicken and black bean stirfry, but they didn’t have any for months!)

  34. layla fletcher says

    Following on Twitter as @laylafletcher
    Cannot subscribe to newsletter as it wont accept my email address
    Like on FB
    And my food is soy sauce, I use it on everything

  41. Cheryll H says

    Out of date dessicated coconut! I’m not going to let you know HOW out of date *blush*

    @pipersky1

  46. Deer Baby says

    Confit de petales de rose. Not really geeky but definitely obscure.

    Your email subscription doesn’t like me!

  47. Georgina Ball says

    I put Rose Water in homemade rice pudding once, the recipe asked for ONE drop. I thought ‘nah, that can’t be enough’, so put in about six, it tasted WAY too strong so one probably would have been enough.

  51. Karen Lancaster says

    My most obscure item is truffle oil…but I am truly addicted. Great on aspargus and in mashed potatoes…even a little added to butter when you sautee mushrooms
    tweeting @karenL109 & following
    also following on FB
    tried to sign up to newsetter but it won’t let me:)will try again after I post this..

  59. Vanessa Cox says

    My most obscure ingredient would be one of the French cheeses from Corsica where you have to scoop the maggots on top…apart from that it’s delicious 😉

  65. Vickii says

    Hmmm my obscure ingredient would have to be pumpkin puree. Thank God for Waitrose, it’s not such an obscure addition to my baking anymore 🙂

  66. Pat R says

    I wanted to make a calamari dish. I purchased squid that needed to be cleaned and deinked…….what a mess. I never tried this again!

  71. Hilary says

    Phew, I didn’t miss it. Seriously, I don’t use obscure ingredients. I am going to have to think about this for a few minutes… um… oh, I’ve got it! It was that umami paste that Waitrose started stocking last year. No. 5 I think it’s called.

    • Jo Young says

      Tweeted @BoostieBoo

      BTW the post above is me too, it wouldn’t accept my email so I tried hubbies and his details were still on the reply form when I posted – whoops!

  80. deborah davies says

    snails from the garden. yuck unsuprisingly nonone in the family was brave enough to try them.

  81. Peak says

    Millet. I’m still not sure what to do with it but it’s supposed to be good for you.

  82. Rach says

    peri peri spice. Obscure when you think I was brought up that seasoning was salt and pepper.

  86. Chris Bay says

    The most obscure ingredient I’ve cooked with is probably pigs trotters. Not that obscure, granted, but it was certainly new for me.

  88. Christine Johnson says

    Tripe had to make it for a relative, did not have a clue how to cook it, he ended up dipping it in his cup of tea, Gross

  94. Kelly Koya says

    Ooh lots of things, I’ll try just about anything once.

    I still have a bag of frozen frogs legs in the freezer I need to cook for my 6 year old, who insisted he wanted a whole bag just for him. He loves them cooked chinese style. And escargot of course, though that will be jsut for meee!

    Indian drumsticks (long green vegetable) which is really tough on the outside, but you scrape out the middle with your teeth!

    Ostrich, venison, wild boar, rabbit, oh and reindeer burgers for last xmas eve – told the kids we were eating Rudolf 😉

  95. Kelly Koya says

    Am follwoing on facebook, those macaroons look lovely!

    Have recently become more interested in baking (I’m normally a savoury person!) and working my way through the HUmmingbird bakery book.

  97. Samy says

    Not unusual but i add wholegrain mustard to every dish! i cant get enough of the stuff

  102. Emma Cooper says

    I had to use chocolate essence for a Mississippi Mud Pie I make recently, its really difficult to get in the UK!

  105. Haydee Bell says

    Rosehips are strange, the are prickly inside and can make ur skin itch like itching powder when raw! Rosehip syrup is just delicous as a cordial or as an ice cream topping!

  106. Maya Russell says

    I’ve cooked Lady Fingers or Okra and found them really hard to find here. Bit slimy too but delicious!

  115. SUSAN HALL says

    These days its very common but when i was younger and a nanny for a rather well to do family i was very surprised when i was shown how to cook partridge for the first time – and still love it now.

  128. Janet says

    Pumpkins from my garden produced seemingly endless puree – for use in cakes and savoury dishes. Also surprisingly found white puffballs in my garden. They appeared out of the blue and made wonderful soups!

  129. natalie holland says

    The most geeky ingredient? There have been many – but probably kombu. It’s a key ingredient in Dashi stock, used in japanese cooking. I am very big on japanese food and have tried to make it as authentic as possible 🙂

  135. Joanna Sawka says

    The most geeky ingredient – a mouse. I have no idea how the hell it happened.

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