SMACK.

Deli, Lobster, Lobster Rolls, Seafood

Last night was the launch event for a new Lobster Roll Deli just off Bond Street. Cleverly named Smack, is serving up the best lobster rolls you’ve ever tasted with some extra special things on the side. The wine, beer and prosecco is on tap and the restaurant itself is unbelievable. It’s stripped back, minimal and extremely luxurious. The mermaid lobster paintings that are projected onto the walls are mesmerising and every detail has been thought about. The restaurant is underground, with the takeaway area and open plan kitchen on the ground floor. You can watch the chefs cooking your food from outside and it’s open until 11pm Monday to Saturday (closes at 10pm on a Sunday) so it’s the perfect pre night out stomach liner or post work drinks drunk food. It’s the poshest drunk meal you’ll ever eat and you’ll be grateful for it in the morning.
At the party the lobster rolls were flowing, as was the prosecco and I couldn’t have been happier. The courgette fries, lobster claws and lobster chowder were absolutely unbelievable too so it’s not all about the rolls. The lobster rolls come in three varieties. California, Seven Samurai and the Happy Ending. There was an extra one on offer last night which was the Mexican, it had jalepenos and sweetcorn and was a winner with my friends. My favourite was either the California or the Happy Ending but to be honest I consumed so many that by the end I couldn’t really tell the difference.
The reason why Smack’s lobster rolls are better than the rest is down to the the toasted, buttery brioche bun that exceeds anything I’ve ever taste before and ensures that the fresh and juicy lobster has the perfect setting. I cannot fault the place so get your lobster loving butts down there for a payday treat tomorrow.

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FLESH & BUNS.

Izakaya, Japanese, Oishii Buns

For my 100th blog post I’ve decided to review my favourite restaurant in London. I went back in April for my birthday but never got round to doing a post. Flesh & Buns in Covent Garden is at the very top of my list of restaurant recommendations and I think it’s going to take something pretty special to beat it.

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This is their ‘Chips & Dips’ which is like a giant popadom with guacamole and salsa. Its extremely moorish and delicious and the perfect accompaniment to the cocktails which I forgot to take a photograph of.

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This is obviously grilled corn. I can never resist a nice corn on the cob and this was the creme de la creme of corn on the cob.

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These were like Japanese arancini balls – they were hot and crispy and gooey and amazing.

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Tempura vegetables are always a good choice and these were obviously divine.

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For the main we shared the flat iron steak and crispy duck buns. There are no words. The buns are called Oishii buns are are becoming quite popular – you can even get them at Yo Sushi now and they are fucking beautiful. They’re soft and squidgy and sweet. Combined with the meat, pickles and sauce there really isn’t a greater combination and if you haven’t tried them yet, you must.

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As you can see, dessert was a right treat. Its not every day your waitress bring a fire to your table for you to make s’mores. You cannot go to Flesh & Buns and not try the s’mores, you literally cannot. They are INSANE.

COOKING WITH DELANE.

Courgetti, Recipes

When I cook I tend to just make it up as I go along, so when people ask me for recipes it’s not really as simple as that. I spend a lot of my time watching the Food Network and Come Dine With Me so I get inspiration from there. I throw shit together and hope for the best and luckily I’ve never really had that many disasters. I’m going to talk through a few of the really simple things I’ve created recently and where the inspiration came from. Hopefully someone else can be inspired by my creations and then I’ll get my own cooking show and I’ll get to hang out with Ina Garten in Napa Valley on vacation – only true Food Network fans will appreciate that joke.

IMG_4452.JPGRoasted Baby Plum Tomatoes & Creamy Goats Cheese Dip // Toasted Wholemeal Pitta // Watercress, Spinach & Rocket Salad // Pine Nuts & Crispy Onions.

This dish was inspired by the lady herself, my idol – The Barefoot Contessa AKA Ina Garten. Most people will never have heard of her but she is a dream. Her cooking skills are next level amazing and I could watch her all day. She basically spends her life cooking for her husband and friends and it’s weirdly entertaining to me. Her recipe was slightly different, she did a feta dip and served it on bruschetta but I improvised with slightly healthier carbs and goats cheese because its my favourite (and I have it in bulk in the fridge).

Ingredients for the dip: 150g goats cheese / 75 g light cream cheese / 2tbs light olive oil / salt, pepper, fresh basil (or whatever herbs you prefer) / 2tbs sweet chilli dip

Method: Drizzle wholemeal pitta with olive oil and season with salt, pepper and dried oregano, bake in the oven on 200° for 10 minutes, whilst the pitta is getting crispy in the oven whizz all the dip ingredients together in a food processor and slice some baby plum tomatoes in half. Take the pitta out the oven and spread on the dip, top it with the tomatoes, season and put it back into the oven to warm up. Once the tomatoes have cooked through take it out the oven and serve on a bed of mixed leaves. I tend to garnish everything I eat with crispy onions, pine nuts and balsamic glaze so I suggest you do the same.

IMG_4445.JPGGoats Cheese Courgetti // Carrots, Broccoli & Peas I’m sure you’re all more than aware by now that I have a spiralizer. I won’t bore you with more courgetti recipes as they’re all pretty much the same but for this dish I spiralized some carrots to give it a little bit of texture. For the sauce I heated 50g goats cheese and 50g cream cheese and mixed it in with the residue from the courgetti. I find that no matter how I cook it, the courgetti gains a lot of excess water so I have to drain it a few times before serving. If you save a little bit of this liquid it can be used as the base of the sauce – this way you won’t be pouring all the nutrients down the drain. I added cooked peas and broccoli to this and topped it with some crumbled goats cheese, sweet chilli and crispy onions. Can you see a theme occurring? IMG_4396.JPGThai Coconut Broth Last week I made 4 different variations of this soup. I’ve never cooked anything remotely like it before but whilst shopping in Morrisons I came across low fat coconut milk and decided to experiment. I’d seen Jamie Oliver use it to make coconut rice and I’d had the urge to cook with it ever since. This was the 4th version of Thai coconut soup I made and it was definitely the best. Its a slight cheat because I use a ready made Thai red curry paste so don’t judge me but it’s really easy and REALLY impressive so its fine. Ingredients for the soup: 1 onion finely chopped / 1 crushed garlic clove / red thai curry paste / miso paste / chicken stock or chicken soup mix if you’re a cheat like me / 1 can of low fat coconut milk / coriander / lime Method: Fry the onions and garlic in olive oil until cooked through, add the curry paste and then the coconut milk and stir until combined. Add the miso paste to boiling water and stir, add this to the coconut milk mixture and stir. Do the same with the chicken soup mix/stock and add to the broth, stir well. Leave this to simmer whilst you prepare your vegetables. This can be made with any vegetables you like. I used bean sprouts, bok choi, peas, sweetcorn and courgetti but you can honestly use whatever you fancy or whatever you have in the house. I think the soup tastes better when its left in the fridge overnight so if you have time to do this then do so (without the vegetables in it or they tend to go soggy). All you need to do is add the vegetables to the soup and let them cook through. Some vegetables will need to be pre cooked – something like carrots or broccoli require a little more time than bean sprouts and peas so cook them first and then add them to the soup before serving. The soup should be garnished with lime and coriander and you can add extras like ramen eggs or prawns but really you can just do whatever the fuck you want because it’s that versatile. To make the ‘Ramen Eggs’ you’ll need to add room temperature eggs to boiling water for 6 minutes and then immerse into cold water immediately. These can then be peeled and put in a marinade of soy, Mirin and water overnight before adding to the soup. IMG_4385.JPGPitta Chips I’ve been experimenting with dips recently, I know I don’t need to make them myself but it really is so much better. I got an £8 food processor from Morisson’s for and I’m obsessed with it. I usually roughly follow a recipe online and then add things in to change it up a bit. I’ve made things like caramelised onion humous, tomato & sweetcorn salsa and obviously the creamy goats cheese dip I talked about earlier. To go with these dips I’ve concocted the best pitta chips of all time and if you take one thing from this blog post, then let it be this. Ingredients: 1 pack of wholemeal pitta bread // olive oil // dried oregano // salt & pepper Method: it really doesn’t get much easier, it’s actually easier than finding pitta chips in a shop (trust me). Using a pair of scissors cut the pitta bread long ways down the middle and then into triangles. Then you need to carefully peel the triangles into two – this can sometimes be tricky but be gentle with it and you’ll get there. Lightly grease a baking tray covered in foil and spread the pitta out onto it – you may need to use two baking trays. Season generously with olive oil, salt, pepper and dried oregano and bake in the oven for about 15 minutes, turning over a couple of times so they’re evenly crispy on both sides. Viola. IMG_2416.JPGBaked Avocado Eggs This is the breakfast of dreams and everyone hypes like crazy when I load photo’s of it to Insagram so I’ve decided to share the painfully easy recipe with you all. All you need is eggs, avocado and seasoning. it is really that simple. Method: Cut your avocado in half and de-stone it, depending on the size of your avocado you made need to scoop a bit out to create a bigger whole for the egg. This may take some practice but you’ll get there eventually. Separate the egg and drop the yolk and a little bit of white into the avocado. This can get a bit messy but you can use kitchen roll to tidy it up a bit. Season it well and pop it in the oven for about 15-20 minutes – just keep an eye on it and once the white is cooked take it out. You want the yolk to be slightly runny and you want the white to be cooked through so you’ll need to pay attention throughout the cooking process. Serve on it own or with some bread to mop up the yolk – it’s a dream. IMG_4091.JPGPea & Mint soup with Courgetti This is the easiest of all the soups. Fry onion and garlic, add peas, fresh mint and chicken stock, throw in a dollop of cream cheese and whizz. Add seasoning and courgetti and cook through – serve with a bit of mint. It’s literally as easy as that.

BIG EASY BAR.B.Q. & WHISKEY MASTERCLASS.

Chicken, Seafood

As I sit on the jubilee line home drafting this post I can detect a slight scent of meaty smoke on my clothes and in my hair. I have the Big Easy‘s Bar.b.q & Whisky Masterclass to thank for this.

On receiving the invite for this meaty feast I immediately knew I had to take my brother with me. With neither smoked meat or single malt coming in high on my list of favourite things, I was a little bit apprehensive but considering both come in pretty much at the top of his, he was the obvious choice as my plus 1.

I’m never one to turn my nose up at free food, especially when I’ve eaten nothing but soup and lettuce leaves for 9 days, so I decided to scrap the healthy eating and suck it up for one night only.

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So as I said, I’m not the biggest whiskey fan, but Matt Critch (head bartender) somehow managed to make me want to try every single one. I’m not going to lie and say he converted me (I have a pretty stubborn palette when it comes to alcohol) but he definitely made me want to like it. He also seriously educated me, better than I thought possible, on everything you need to know about the stuff. He knows what he’s talking about and somehow made it all extremely interesting to someone who can’t even stomach a Jack and Coke.

IMG_4339.JPGThe food surpassed itself. We started with chilled Atlantic crab claw and giant shrimp. The pure size of the shrimp was mind blowing. It had such a delicate, fresh taste and paired with the INSANELY delicious honey and mustard dressing meant that this dish was high up there on my list of favourites. Matt teamed this with a Swedish whiskey which apparently is called a Mackmyra. In case you were wondering.IMG_4297.JPGAfter the fish we had more fish. Wood roasted West Country Mussels to be precise. Served with a Scottish whiskey that goes by the name of Islay – Pork Asksig 19 (apparently). Before tonight I had only actually ‘enjoyed’ mussels once and that’s putting it lightly. Up until a couple of weeks ago, mussels were on my (very, very small) list of things that I ‘don’t eat’ but thanks to chef Mike Boulos, things have definitely changed. He created a creamy, peppercorny, bacony, whiskey laced sauce that was so good I had to ask for a spoon to demolish it. Words cannot describe how ridiculous it was and it hands down won me over as dish of the night. The crispy fried bread they give you to mop up the sauce is partly to thank though!IMG_4305.JPGIMG_4347.JPGFollowing on from these two gastronomic delights was a trio of meaty treats. Pit-smoked BBQ chicken, St. Louis ribs and my favourite the Carolina pulled pork. Now like I said, BBQ isn’t my favourite cuisine so I can’t give the fairest judgement on this but if my brothers reaction is anything to go by it was a fucking delight. He demolished it and quite literally looked like he might cry with happiness whilst doing so. Pit master Pete Daversa explained in detail how it was all cooked and talked us through how the meat is supposed to taste and how it should be eaten. He made me feel like I actually got to know each animal before I ate it, which I’m not necessarily sure is a good thing but it worked. I definitely enjoyed the meat more than I did the last time I went to Big Easy and it really made me appreciate the flavours. Matt teamed the chicken with a Japanese Nikka Coffey Grain, the ribs with a Corsair Triple Smoked batch 66 from Kentucky and the pulled pork with a Scottish Speyside Arberlour a’Bunadh#48 – I wish I could say I knew this off the top of my head like he does, but clearly that’s not the case.IMG_4348.JPGThe dessert couldn’t have been more perfect if it tried. I myself have a rule that if sticky toffee pudding is on the menu, I get it. This was like sticky toffee pudding on crack. It was a rich and stodgy but DELICIOUS cornbread pudding drizzled in toffee sauce and served with vanilla ice cream. It was sensational. This was served with an American Mellow, Corn Heaven Hill Distillery whisky.IMG_4333.JPGAll 4 courses were a delight and the service was exceptional. Matt and Mike especially went above and beyond to make sure we had a good time and we really did. If Big Easy open up the experience to the general public then I couldn’t recommend it more. Thanks guys!IMG_4346.JPG

LANES OF LONDON.

Uncategorized

Lanes of London are very kindly offering the staff where I work a discount on their small plates so it was obviously imperative that I went to check them out. The restaurant is situated in the Marriot hotel on Park Lane and is oh so beautifully elegant. It has a delightfully quaint but relaxed vibe and with luxurious leather seating and glamourous details it really does feel like a treat.

They offer a mixture of sides, mains and small plates but from the moment I saw the menu I knew the small plates would be for me. There are lots to choose from and they all sounded incredible but the ones that stuck out as the winners were obvious. We ordered the following: Masala fries with curry sauce / Salt baked pumpkin, black quinoa, goat’s curd, pumpkin seeds / Meantime ale battered fish, hand cut chips, minted peas, tartare sauce / Duck hash, fried duck egg, hp sauce / Beef brisket sliders, roasted bone marrow, horseradish cream / Crispy soft shell crab, fennel, chilli, apple and for dessert we had the East India Dock ginger cake and Sticky toffee ice cream tin. They were ALL sublime. I really do mean it when I say that each dish was a masterpiece and I wouldn’t even be able to rank them fairly if I tried.

The masala fries with curry sauce were basically extremely upmarket ‘chips and curry sauce’ and were without a doubt the most perfect way to start a meal. The duck hash absolutely blew my fucking mind. I would do pretty much ANYTHING to have it back in my mouth right now. Other favourites have to be the soft shell crab and the sticky toffee ice cream but I am struggling to find the words to describe how amazing it all was. The presentation of everything was on point and it was all so fresh and well cooked. Nothing, and I mean NOTHING was less than perfect.

I’d also like to mention that the waiting staff were delightful and our waiter Jackimo without a doubt made my evening. Him and the duck hash!

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ETHOS FOODS.

Uncategorized

Ethos is a new restaurant concept which is the first of its kind, that’s opening next week right round the corner from my office. It’s a meat free, serve yourself, pay by weight restaurant that seems to be the future of dining. They very kindly invited me down to check it out before it opens and I have been well and truly blown away. Ethos pleases all my senses and ticks all the boxes when it comes to aesthetics. It’s décor is a delight, the venue is full of trees and beautiful flowers and the simple, minimal interior and huge windows makes it the perfect spot for lunch with friends. The food is served on big white plates and they have huge round tables that makes group dining a dream. I enjoyed everything about Ethos and what they have to offer and cannot wait to see how it does when they open on Monday.

The fact that it’s meat free shouldn’t put you off – even if you’re a big meat eater. If you’re a regular reader of this blog you’ll be fully aware of my love for a good burger. Even the owners aren’t vegetarians but they’ve done their research and they seem to think there’s a niche for this kind of cuisine and I’m fully with them. The food is not only delicious, but it’s beautifully put together, innovative and interesting. I had things in my mouth that I’d never tried before and it was a delight for my senses. The food is colourful, fresh and very well put together. The chef really knows what he’s doing.

Highlights definitely have to be the scotch egg, the miso aubergine, the rice and the ribs. Yes, the ribs. I don’t know what they’re made of or how they make them but the ribs are an absolute culinary delight. My favourite salad had to be the courgette ribbons and feta cheese and do not even get me started on the desserts. The Victoria sponge cake ball was mind blowing. Absolutely bloody mind blowing. I tried all of the desserts and each and every one of them was a sensation in my mouth that I will be going back for time and time again.

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If you do one thing next week I would say go and check it out. Even if it’s just to have a look, I assure you – you’ll be impressed.

INSPIRALIZED.

Healthy, Recipe, Spiralizer, Uncategorized

Anybody that spends any time at all with me / follows me on Instagram will know that recently bought a Spiralizer. For those of you that are blissfully unaware, you are about to discover the greatest kitchen appliance known to man. A Spiralizer is a device that basically turns vegetables into spaghetti. GENIUS HUH. For the last few weeks I’ve been experimenting like crazy and I’ve finally mastered the art of making the most sensational Courgetti, AKA courgette spaghetti. The Spiralizer I use is the Lurch Spirali and I got it off Amazon – there are a few others you can choose from but I love mine and highly recommend it. It also turns vegetables into ribbons so you can create an amazing stir fry  or salad if you get bored of Courgetti. It makes vegetables look ever so fancy.20140628-182353-66233107.jpgThe Spiralizer is pretty easy to use. Essentially all you’ve got to do is attach the courgette to the machine and turn the arm until the Courgetti starts coming out the other end. It takes a bit of practice but you’ll get there in the end. There are 3 different blades so you can create Courgetti (or whatever vegetable you wish to manipulate) in 3 different shapes and sizes, its very exciting and I’m sure you’ll discover what works best for you after some practice.

It’s hard to say how many courgettes to use per dish but I’d say one large one per person as a side dish or 2-3 as a main depending how hungry you are. You’ll find that there are rarely leftovers no matter how many you use because it’s so moorish! I always plan on making extra for my lunch the next day but it just never happens. I suggest chopping a large courgette in half to make it easier to spiralize and then once it’s all done it’s good to chop it up a little bit so the length isn’t long and unmanageable. I also sometimes dry it out with kitchen towel if I have time to take out some of the moisture. No matter what I cook it in or how I cook it there is always quite a bit of liquid that is produced whilst it’s cooking – the best thing to do is just drain this away before serving it up. it doesn’t make the courgetti soggy or anything it just doesn’t look great.20140628-182420-66260500.jpgThe picture above is Courgetti Bolognese. Pretty simple and so satisfying, you really won’t miss the spaghetti and you can eat as much as you want without feeling half as guilty as you would with real Spag Bol. For my bolognese I did the following…

Ingredients: Extra lean beef mince / chopped onions (red or white – I like to use one of each) / crushed garlic / tomato pesto / 1 tsp Marmite / tomato puree / a big squeeze of Heinz tomato ketchup / chopped sun-dried tomatoes / a splash of tabasco / salt, pepper & a tablespoon of brown sugar

Method: Fry off the onions and garlic until soft, add the mince and cook through, simmer for a while and add seasoning (leave the sugar until the end), add the sun-dried tomatoes, pesto and puree and stir through, add everything else (add as much or as little as you like – keep tasting it), leave to simmer for half an hour on a low heat. Use a big pan to cook the courgetti – fry it off lightly in Lurpak’s cooks mist and mix in the sauce. Leave to cook through for about 10 minutes.

FYI – Usually for my bolognese I’d add chopped tomatoes but with the courgetti being so watery it’s better not to.20140628-182454-66294504.jpg

20140628-182523-66323540.jpgMy most popular Courgetti dish yet has got to be my Homemade Pea Pesto with Toasted Pine Nuts and Fresh Basil. I’ve made it quite a lot and it’s gone down a treat every time.

Ingredients: Frozen peas / olive oil /pine nuts / fresh basil / fresh parmesan / salt & pepper

Method: Place the frozen peas in boiling water to defrost slightly and then drain. Throw in a blender with all the other ingredients (I haven’t given quantities because it’s best just to do it to taste) and whizz it all up until it resembles a thick paste. Heat the courgetti in a large pan and spray with Lurpack’s cooks mist, leave to simmer for 5 minutes. Stir through the sauce and leave to cook through for about 10 minutes. Sometimes I add roasted veg (see below), sometimes I add sugar snap peas (see above 2 images) or sometimes i just top with toasted pine nuts and fresh basil and serve. it’s extra delicious with a handful of shaved parmesan on top too but that all depends on how naughty you’re being.20140628-182545-66345420.jpg

20140628-182803-66483268.jpgBefore I dissevered the pea pesto recipe I was experimenting with different things. Something that really worked well was the dish above. Creamy King Prawn Courgetti with Avocado & Sugar Snap Peas.

Ingredients: Raw king prawns / sugar snap peas / low-fat creme fraiche / 1 small avocado / frozen peas / sweet chilli sauce / chilli flakes / salt & pepper / lime juice / coriander / parmesan

Method: Fry off the prawns in the sweet chilli sauce until cooked through and pink, add a squeeze of lime and a handful of chopped coriander, stir in the peas and the sugar snap peas and cook for 5 minutes then stir through a big dollop of creme fraiche and let it simmer. Cook the courgetti exactly how I’ve previously mentioned but this time also stir through a mashed up avocado and add the sauce. Top with a drizzle of the sweet chilli, some shaved parmesan, chilli flakes and a sprinkling of coriander.20140628-182818-66498082.jpgThe dish above is my Courgetti with Roasted Red Pepper Pesto. It’s exactly the same recipe as the pea pesto but instead of whizzing up peas in the blender I used roasted red peppers and tomatoes that had just come straight out the oven. I added a healthy squeeze of tomato puree and topped with LOTS of fresh basil, rocket and grated mozzarella. See below.20140628-182830-66510425.jpg

20140628-182856-66536430.jpgCourgette’s don’t always have to resemble spaghetti, they also work very well as noodles. See above my Oriental Vegetable Stir Fry with Courgette Ribbons.

Ingredients: 3 courgettes (two spiralled into noodles and one into ribbons) / frozen peas / sliced shiitake mushrooms / bean sprouts / soy sauce / sweet chilli dip / lime juice / salt & chilli flakes

Method: Fry off all the ingredients in a wok until soft, add seasoning and sauces as you go – VERY SIMPLE. This dish would also be delicious with prawns or chicken added in.20140628-182917-66557766.jpgObviously there are only so many courgettes one can eat in a lifetime. I mean I’m pretty certain I’ll NEVER get bored of Courgetti but I had to see what else my Spiralizer was capable of. Turns out cucumbers are also very versatile. I’ve only just started experimenting but here are a couple of my cold cucumber noodle salads. Above is a delicious and fresh Avocado, Coriander & Lime Cucumber Noodle Salad for you to have a go at. it’s one of my favourites.

Ingredients: Half a large cucumber (spiralized into noodles) / 1 lime / 1 large avocado / a handful of chopped coriander / soy sauce / salt & pepper

Method: Slice the avocado and put it in a bowl with the cucumber noodles, add the lime juice, soy, coriander and seasoning and stir through. Leave to marinate for at least half an hour. Voila.

P.S. this dish is AMAZING with chopped raw tuna – leave it all to marinate over night and the tuna cooks in the acid from the lime. IT’S DIVINE.20140628-183041-66641969.jpgI decided I wanted to make a Vegetarian Satay Salad and created my own satay sauce from scratch. I wouldn’t say I have perfected the recipe but it was definitely a good try.

Salad Ingredients: Half a large cucumber (half ribbons and half noodles) / sugar snap peas / chopped baby corn / frozen peas / chopped celery / bean sprouts

Sauce Ingredients: 1 large spoon of low-fat peanut butter / toasted sesame oil / sweet chilli dip / soy sauce / a drizzle of honey / boiling water

I’m not going to give you a method for this one because it’s pretty simple and I want to try it again but I basically reduced all the ingredients for the sauce down in a pan and stirred in boiling water until it was a good consistency. Then I waited for it to cool down and stirred it into the salad. As I said it wasn’t perfect but it was pretty damn tasty.20140628-183100-66660917.jpg

20140628-183514-66914075.jpgI’m going to experiment a bit more with cucumbers and I want to see what I can do with other vegetables but in the mean time feast your eyes on tonight’s dinner…20140629-210410-75850704.jpgOriental Vegetable Stir Fry with Okra & Water Chestnuts

Ingredients: 2 large courgette’s (spiralized into noodles) / frozen baby Okra / tinned water chestnuts / kale / sugar snap peas / frozen peas / baby corn / sweet chilli sauce / lime juice / coriander AND THE BIGGEST CHEAT OF ALL – a Sainsbury’s packet terriyaki & ginger sauce sachet!

Method: stir it alllllll up in a wok and add the sauce. DUH.

I will be back with more riveting recipes soon y’all – I hope you enjoyed that and HAPPY SPIRALIZING!

P.S. I am not the genius that came up with the term ‘INSPIRALIZED’, this girls is…. Ali Maffucci.

TASTE OF LONDON.

Festival, Uncategorized

The last couple of weeks have involved a LOT of free food. It’s a wonder my jeans still fit me. You’ll have noticed that I haven’t posted in a while and that was mainly because I needed to cut back on all the eating out. What ended up happening was I continued to eat out I just wasn’t blogging about it. So I’m back (and bigger than ever). I hope you’ve enjoyed my last 3 posts, that was me easing you in lightly. What you’ve all been waiting for is this…

I went to Taste of London last Wednesday to write a blog post for Delicious London‘s Eateasy blog and ended up going again the next day because it was so good. Check the blog post here.
I couldn’t neglect my blog and not show you what I got up to so here are my photos from the event. I really did indulge.photo 1 (2) photo 1 photo 1 (4) photo 1 (3) photo 5 photo 5 (3) photo 5 (2) photo 4 photo 4 (3) photo 4 (2) photo 3 photo 3 (4) photo 3 (3) photo 3 (2) photo 2 photo 2 (4) photo 2 (3) 20140625-125351-46431563.jpg 20140625-124129-45689604.jpg

BLUEBIRD CHELSEA.

British

When planning my friends birthdays I tend to get pretty into it. On Sunday I was celebrating one of my most chicest of friends 22nd year of being alive so we made the journey to West London to dine in one of Chelsea’s finest eateries. The Bluebird cafe is popular for many, many reasons, one obviously being it’s Made In Chelsea fame. I’ve wanted to go for a very long time but it’s just never happened but now I’ve been I know it’s going to be a regular brunch venue for my friends and I. The sun was shining and it was heaving with beautiful looking, wealthy people. Absolutely perfect for people watching. I wasn’t blown over by the service but the food well and truly made up for it. Best eggs Benedict ever and our cheesecake was purple! The birthday girls fish and chips was DIVINE and everyone was extremely satisfied with their meals. Highly recommended to anyone wanting to play posh for the afternoon.

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VAPIANO SOHO.

Italian, Uncategorized

Vapiano is a firm favourite when it comes to lunch options for everyone I work with. They have a branch just up the road on Great Portland Street and it’s the perfect quick, easy option for Italian food nearby. It’s very reasonably priced and it’s delicious every time. Today is the opening day of the new branch in Soho on Wardour Street, if you work/live in the surrounding area I highly recommend you get down there to check it out. They had their soft launch last Friday as the final part of the training for their staff. I was lucky enough to get invited down for lots of free food and drink and I took a group of the girls I used to work with at Personal Shopping. They’re always up for free food and this was a right treat! 20140624-075825-28705158.jpg20140624-075816-28696754.jpg20140624-075821-28701903.jpg20140624-075818-28698667.jpg20140624-075855-28735276.jpg Luckily, I got to spend a large portion of my evening last night at their official opening party. We headed over after the Propercorn party and the atmosphere was well and truly banging by the time we got there. I’ve honestly never seen so much prosecco, pizza and pasta circulating a room in my life. It was a dream. Well done Vapiano you really spoilt us and it was bloody great. Cannot stop thinking about pasta! photo 4photo 220140624-081303-29583399.jpg20140624-081309-29589015.jpg20140624-081301-29581763.jpg20140624-081300-29580163.jpg20140624-081512-29712067.jpg 20140624-081515-29715603.jpg20140624-081305-29585208.jpg