I was looking for a destination in England for a little break and while browsing the internet I came across Manchester… Ok, it may sound weird that I’ve never been to one of the biggest cities in England, but I haven’t… So I thought why not 😉 If you’re lucky you may find a train ticket for as little as £31 using Virgin Trains, so this city break doesn’t have to break your bank account. Also, the accommodation is cheaper than in the capital city. My room was just £29 and within walking distance from Piccadilly Gardens which are the city centre. But what Manchester has to offer? Surprisingly quite a lot… From really amazing Manchester Art Gallery, with a collection ranging from 17th century to modern times, to numerous shopping areas including UK’s largest shopping centre Manchester Arndale… And after all the cultural and shopping pleasures why not having a little coffee break… I’ve tried couple coffee places and I totally fell in love with Teacup on Thomas St, which may get a bit busy, but be patient… It’s deliciously worth it 🙂
I came across a very interesting recipe that I adapted to my taste, and want to share with you. It’s very light and fresh, so it works perfectly with the sun and the lovely spring weather outside! Our beloved readers, I give you the recipe for a spicy lentil salad and oven baked trout, both wonderfully dressed with coconut and lime sauce. A dish amazingly rich in flavours and vitamin C 🙂
You will need:
For the lentil salad
2 tbsp dark green lentils, cooked according to packet instructions, drained and rinsed in cold water
1 red onion, finely chopped
2 tbsp chopped fresh mint leaves
5 cherry tomatoes, chopped in quarters
1 yellow pepper, stalk and seeds removed, finely chopped
Heat your oven up to 180 Celsius degrees. While it’s warming up chop all your spicy salad ingredients into cubes – as big or as small as you like – and mix together in a bowl .
Season the trout with curry and salt, and wrap in the kitchen foil. Make sure that the bind if upright so no fish juices end up in your oven! Cook for 10 – 15 minutes.
While the trout is in the oven it’s time to prepare our sauce. Add coconut milk, raisins, and spices to the pan and heat for 2-3 minutes, or until the volume of liquid has reduced by half. Remove from the heat and stir in the lime zest.
That’s it! – Now just serve it all together and enjoy 🙂
I met my friends for dinner last week. The evening was great, all three courses delicious, and the dessert personalised! Each of the guests got a pancake with strawberries, vanilla ice cream, and their initial in chocolate icing! I was so awed that I even failed to take pictures! I love the idea of personalised food, so I found some examples for you on the web.
Whether you are having friends over for dinner or just a weekly Sunday roast – make it personal. You will have lots of fun making it, and your close ones will feel loved and appreciated – it’s such a lovely gesture!
I love food. I love trying new things, and cooking. While working on crossing all t’s before the launch of our online jewellery store I thought it’s time for a snack.Today I prepared low carb, high protein nuts & seeds cookies. They are very tasty, nutritious, and easy to prepare – that’s why I love them so much! If you feel like trying them for yourself…
You will need:
400g (16oz) nuts – any nuts that you like, I used Brazilian nuts, almonds, walnuts, and pecans
90g (3oz) seeds – again, any that you like (sunflower, pumpkin, flax sesame), I used sunflower today
2 medium egg whites
2tbsp of honey ar agave nectar
20ml oil (sunflower or olive)
The recipe says to ‘grind the nuts and seeds until coarse’ I use steak hammer and a piece of cloth instead. If you choose to do the same, make sure you wrap your nuts in cloth carefully or you might end up with nuts all over your kitchen!
So my nuts after hammering look like this 🙂
Stir in the cinnamon. Combine with egg white and oil and mix until the mixture forms a sticky dough. Since my nuts pieces are quite chunky I am doing all of it by hand but if your dough is finer you can use a mixer. Form ping pong size balls and place them on a baking tray with greaseproof paper or baking mesh and flatten into cookie shapes.
Bake for 10 minutes in 180 Celsius degrees. Leave to cool for a few minutes on the baking tray. If you were using mesh you can leave them on it to cool completely. Otherwise it’s good to transfer them to a wire rack to cool so they stay crispy on the outside.