Month: April 2016

A Recipe Masterclass with Jude’s Ice Cream

A couple of weeks ago I was invited to a ‘recipe masterclass’ with Jude’s Ice Cream at the gorgeous Modern Pantry in Clerkenwell. I’d tried out Jude’s Gin & Tonic Ice Cream last summer and just loved it – I mean, what more could you ask for?! They’ve since expanded their range and they now have a vast repertoire, including, now let me take a deep breath, because there’s quite a lot… Scoops: blood orange sorbet, brown butter, chocolate, coffee, crème fraiche, ginger spice, honeycomb, lemon sorbet, mango sorbet, milk, mint choc chip, pistachio, raspberry ripple, raspberry sorbet, rum and raisin, strawberry, vanilla. Tubs: Ginger Spice, Salted Caramel, Strawberry Tease, Truly Chocolate, Very Vanilla and the brand new Brown Butter Pecan! But what I think is important to note is that while there are lots of flavours, each one is still of an extremely high quality – their 25+ Great Taste Award gold medals don’t lie! It’s without a doubt the best ice cream I’ve ever tried. To me, most of the other big ice cream brands …

#OrganicUnboxed – Steak with Beetroot & Spinach Pasta Recipe

You might have seen I’m taking part in the #OrganicUnboxed Challenge, to come up with some tasty recipes from a ‘mystery box’ of organic goodies. The first dish I came up with might not look very pretty. In fact, if I’m honest, it looks a bit weird!! But I was inspired by a recent recipe I had in my Gousto box, with beetroot pasta and goat’s cheese. And you know me, I had to add some meat! The beef was provided by Devon-based ‘The Well Hung Meat Company‘ and I was so impressed with the quality of the meat and the flavour. You could really taste the difference, and I’ll definitely be ordering from them in future. Where possible for all of these #OrganicUnboxed recipes, I tried to use as many of the items from the box. For this recipe, the only addition was the spinach, which was also organic. Beef with Beetroot & Spinach Pasta Serves two people Ingredients 1 red onion (diced) 2 cloves of garlic (minced) 1 leek (finely chopped) 1 bag …

Staying at The BodyHoliday, St Lucia 

It’s now time to talk about the second half of our holiday in St Lucia at The BodyHoliday hotel. As I mentioned in my previous post, I was looking for something a bit more chilled out for this part of the trip and The BodyHoliday looked ideal! We were picked up via private transfer (all thanks to Turquoise Holidays who we booked the trip with) and driven all the way along the West coast road from Soufriere to Castries. It was such an enjoyable journey – we travelled through lots of places I’d been researching for the holiday, so it was helpful to get a feel for where they were all located for future reference. Our driver was very knowledgeable with lots of St Lucia anecdotes. At one point he told us to look out for the man with an anaconda at the upcoming bus stop. We thought we’d misheard him but indeed there he was, with a snake wrapped round his neck, and is apparently a bit of a tourist attraction! The weather in …

The #OrganicUnboxed Challenge

Look at the amount of goodies in the photo above! And the best part? They’re all organic! I was recently challenged to come up with some recipes from said mystery box of goodies! Beforehand I had no idea what to expect, but I was overwhelmed with the amount of items I was sent. The campaign was officially kicked off by  Madeleine Shaw: In addition to the above video, here’s a few quick facts about organic food: Organic crops are exposed to fewer pesticides Organic livestock (chicken, beef, lamb, pork etc.) are truly free range, meaning they have more space to roam and enjoy high welfare standards Organic dairy cows are free range and pasture fed Organic farming is great for farmers and more environmentally friendly Recent research has shown that organic crops are up to 60% higher in a number of key antioxidants and that both organic milk and meat contain around 50% more beneficial omega-3 fatty acids. Here’s a full list of the items I was sent to work with – it was all very ‘Ready …

A Rock N Roll Brunch at Hard Rock Cafe, London

As I’m sure most of you will know, brunch is one of my very favourite things to do at the weekend. I can often spend my working week daydreaming about a good helping of eggs and toast at one of my fave brunch spots. I tend to go somewhere fairly close to where we live (and there are a lot of great places, such as Mud and Brickwood) but when I was invited to the launch of the new brunch menu at Hard Rock Cafe, I ventured further into central London, early on a Sunday morning. I’d never been to Hard Rock Cafe in London. The only one I’d previously visited was in Hollywood, after a long flight from London. While I remember the food being good, I couldn’t really take advantage of the atmosphere and surroundings, as the impending jet lag was dragging me towards my bed. The impression I got, and had generally always had about the Hard Rock Cafe, was that it was more for the tourists than the locals. However, situated …

A Modern Moroccan Dinner at Zayane, Notting Hill

One place I really do want to visit at the moment is Morocco, as I’ve always heard wonderful things about the food. I enjoy cooking Moroccan style food at home, although I’m never completely sure how authentic it is. So when I was invited to try out a new Moroccan restaurant which had just opened up on Golborne Road in Notting Hill/Ladbroke Grove, I couldn’t wait to learn more about the cuisine and culture. Founded by Meryem Mortell, originally from Casablanca, Zayane opened up a few weeks ago, with Chris Bower as Head Chef. The Yorkshireman has previously worked at Michelin-starred restaurant Thackeray​​’​​s and The Ivy, and his aim at Zayane is to combine the vibrant flavours of authentic Moroccan cuisine, with modern culinary techniques and European influences. We were given a choice of two starters, mains and desserts, which was nice, as often at blogger dinners you eat what’s provided unless you have specific dietary requirements. It’s not usually a problem for me as I’ll happily eat anything (I’m probably the least fussy eater …

Blood Orange & Rhubarb Crumble

One of my favourite desserts to make is crumble – it’s so easy yet delicious, and I’ll happily tuck into it all year round, it’s such a heart-warming, comforting dish! Last Easter I made a rhubarb crumble, so this Easter I thought I’d step it up a notch by adding blood orange. Here’s the recipe (it serves around 6 people – depending on appetite!) Ingredients 800g rhubarb, chopped into small chunks 3 blood oranges, peeled and divided into segments (remove as much of the pith as possible) 1/2 blood orange for juice 200g white caster sugar Dash of port (optional) For the crumble topping 350g self-raising flour 200g butter (soft/room temperature) 100g caster sugar 1/2 blood orange for zest Method Pre-heat the oven to 200c/180c fan. Heat the rhubarb and half of the sugar in a pan on a low heat. Stir and make sure the sugar doesn’t caramelise. Add a dash of port for extra flavour if you have some. Once the rhubarb feels soft and slightly melted, pour into an oven proof dish …