Wednesday, 30 January 2013

Healthy Dessert - Baked Apples

This little beauty can be rustled up in 30 minutes, is a healthier option than cake and tastes amazing.
Here is what you will need:
2 Apples
Sprinkle of sugar or sweetener
Mixed spice
Greek yoghurt

Wash and core the apples. Next sprinkle with sugar and mixed spice.
Pop onto a baking tray and add a little water to the tray.
Bake in an oven at gas mark 6 for 30 minutes
Remove from the oven and plate up, serve with greek yoghurt.

Quick and delicious. Give it a go!

Sunday, 27 January 2013

Life Lately - Art and Food

On a dark and grey afternoon I found myself with a few hours to kill and decided to visit the Tate Modern and see the 'A Bigger Splash' exhibition. Here are a couple of sneaky snaps...

Fish lovers should head to Cape Town Fish Market for a real treat. This little gem is just off Oxford Street and has an amazing sea food menu. We went on a Saturday afternoon and it was fairly busy so definitely book ahead. We got 2 for 1 on each course using a Taste Card

I had the Salt N Peppa Squid to start

Followed by the Grilled Sea Bass

We then decided cocktails were in order so headed to La Perla in Covent Garden. This Mexican themed venue have a very tempting cocktail menu and happy hour every day between 4pm and 7pm. 

The amaretto sours is to die for!

Sunday, 13 January 2013

Butternut Squash Soup

When it's cold and miserable outside and you fancy something filling and yummy that won't leave you feeling like a fat heffer, butternut squash soup is the way to go. Creamy, warm full of vitamins and v.good for you. Here's how:

You will need:
1 Large Butternut Squash (peeled and diced)
1 Large Onion
2 Garlic Cloves
Heaped tablespoon of Mixed Spice
Vegetable Stock Cube

Chop the onion and garlic and add to a hot saucepan to dry fry (I used a few squirts of fry light but you can skip this if you like). Add around 100ml of boiling water to help it sweat. Let it simmer until the onion softens.

While your waiting, make a jug of vegetable stock by stirring a crushed vegetable stock cube in around 600ml of hot water.

When the onions are soft, throw in the diced butternut squash and the mixed spice. Pour in the vegetable stock and simmer until it goes all mushy (this should take around 30 minutes

Use a blender to blend the ingredients until you get a smooth consistency.

 Pour into cups/bowls and serve. Yummy!

Saturday, 5 January 2013

London Culture: Art and About

This year I have decided on a New Year's Resolution that I can actually keep, to experience more culture in London. First up was a trip to the Wellcome Collection. I had read a few reviews about their current exhibition 'Death: A Self-Portrait' so decided to go and see it. Death might seem a bit of an odd choice for an exhibition but it was actually very interesting charting, how death has been viewed by various societies throughout history, plus some very interesting pieces and works of art influenced by death. Did you know that humanity (wars, murders, suicide) is responsible more deaths than any other cause. Unfortunately you can't take any photos of the exhibit itself but I did take a few snaps of the venue.

I then headed to the Southbank and wondered around for hours, snapping away as I went

I couldn't walk past the Tate Modern without popping in for a mooch around. Lucky for me, the gift shop had a huge sale on so I couldn't resist picking up a few bits...

I am totally in love with this skull magnet by Damien Hirst...