A chilli cook off

capsicana, chilli, cambridge, food

Chilli Ben over at Capsicana has been running his chilli cook off competitions for a few months now and I have watched with much interest but never managed to get my act together and enter. But with a Burn’s Night supper already planned for this weekend I thought I should finally get my cooking on and enter. The theme this time round was brunch and the rules, as always, are that you are free to cook whatever you want within the theme, as long as it includes chilli and then you just tweet a picture of your dish over to enter.

I decided on a fruity chilli theme with a good bit of fried food in there for good measure. So for apéritif we had blood orange Bloody Mary’s and swapped the tabasco for Capsicana’s Bhut Jolokia sauce. I bought this with a toddler round my ankles screaming about going to see some ‘horshes’ and later realised I had bought one of the hottest chillis in the world. So it was a dab in these, nothing more!

DSC_0191

Another dab went in our chilli French toast with optional chilli sugar to sweeten it up. This complimented Nigella’s eggs in purgatory; a dish I make whenever I want a light supper with a kick but this time worked great as part of a spicy brunch. 

eggs, brunch, food, chilli, capsicana

It was all great fun and Twitter friends seemed to like the look of those fiery drinks! The deserving winner was Chris Walters for his ‘Fire in the Hole’ dish.

If you want to enter the next Capsicana bake off then follow Ben on Twitter here for more details or search #CapsicanaCookOff.

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Bone White China is a Cambridge-based food and lifestyle blog founded in 2009. Written by Sian Anderson and Alex Higgs and featuring fellow mums and friends Charlotte (our baking queen) and Charley (our style guru). We’re passionate about celebrating the everyday, simple pleasures, having fun, motherhood and supporting other locals.