Morrck Travel Blanket

Having a winter baby meant I was super paranoid of him catching a cold every time we left the house so I always tried to bundle Carter up good and proper! However, I think anyone with a baby can vouch for the fact that they all seem to hate coats, snowsuits and hats. This meant that every time we ventured out we would have to battle a screaming baby into a snowsuit or coat and hat and then strap him into the car seat by which point I’d have lost the will to live, let alone go out. After spotting a few of my mummy friends slipping their babies in and out the car seat without a fuss thanks to the Morrck travel blanket I followed suit and bought one. I haven’t looked back since and have recommended to all my fellow mummy friends. Do see below for the difference between coat and hat vs Morrck blanket (https://www.morrck.co.uk/). Although it is summer I am still conscious of any slight breeze so I am going to look into getting the lightweight summer one.

Sad face with no Morrck 

Happy face with his beloved Morrck

Brownies, Blush & Baby

Gosh after such a long absence I would like to introduce my new alarm clock, Carter Caleb Christian! Carter is 16 weeks today and I thought high time I get back to the blog and back to exercising. From now on I will be blogging about food and beauty when possible but it looks like it will mainly be about the trials and tribulations of being a new mum, the hardest job ever but also the most rewarding.

Russell Hobbs Bread Maker Review

I have a new toy in the kitchen! The Russell Hobbs Bread Maker has ruined me forever, shop bought bread will never taste the same again. It was so easy to use and my bread turned out perfect. The smell of fresh bread in the house alone was worth it.

I look forward to experimenting different recipes, especially the pizza dough.

This is very dangerous for a self confessed carboholic...

x

My new favourite discovery – WorldFoods sauces

 

 

Last month I was lucky enough to attend a fabulous blogger event at School of Wok. The reason? To learn all about WorldFood sauces, an authentic ready-made range of sauces made with 100% natural ingredients. Now, having been practically bought up in a Chinese take away (both sets of grandparents and my parents had their own) I have had an aversion to using bottled stuff. However, after my evening at School of Wok I can honestly say I have been converted! I could not believe the delicious dishes that we sliced and stir fried our way to was basically from a jar. Jeremy Pang, owner and head chef at School of Wok showed us the basics of how to prepare and cook a range of über tasty dishes such as Rendang Potatoes, Masaman Roast Poussin and Coconut & Lemongrass Drizzle Cake. As you can see the pictures speak for themselves.

Pan fried duck breast for the Curry Duck Breast dish

A wonderfully moreish Rendang Potato Curry

Masaman Roast Poussin

Tomato Kaffir Lime Salsa

School of Wok owner, Jeremy, showing us how its done

Having way more fun than I ever did working at my parents shop

 

Since attending the event I have made the Coconut & Lemongrass Drizzle Cake twice and it has become my fussy husband’s favourite cake, no mean feat. I urge you all to have a go! You will not be disappointed.

Coconut & Lemongrass Drizzle Cake

 

 

It may not look as pretty but it tasted just as good!

Stock up now at www.worldfoodsdirect.co.uk. 

Housewife life recipe - Chicken in Black Bean Sauce Ho Fun

With my husband being a huge fan of black bean sauce and I a fan of ho fun (flat white rice noodles) I thought I should attempt to merge the two for dinner one night.

I did have second thoughts about attempting this dish because a) I always thought ho fun would be a nightmare to cook and stick to the pan but I needed have worried. As long as you add to the sauce it is completely fine. b) Not only had I not cooked ho fun before but black bean sauce from scratch is also new to me.

My mum is a pro at making beef with green peppers in black bean sauce (I guess many chinese mums with a background in the take away business would be) and tried her best to tell me the method over the phone while I was dashing around Wing Yip looking for the fermented black beans. Anyway, overall I was very pleased with the results. I used up some left over broccoli in the fridge rather than purposely going out to buy red peppers and mushrooms which lead to a happy discovery. The broccoli actually works very well with black bean sauce and the florets holds the sauce so each bite is full of flavour.

This dish is super versatile, you can substitute the chicken with any meat (beef or prawns are popular) or even tofu. Egg noodles or rice noodles can be used instead of ho fun. Indeed, you could even just cook the black bean sauce dish and serve with boiled rice. Also, as mentioned before, experiment with the vegetables and make some interesting discoveries of your own.

Time: 25 mins approx. (including prep)
Serves: 4 (in our case two dinners and two packed lunches)

Ingredients

2 x 400g packs of fresh ho fun (anymore than this and it wouldn't have fit into my pan)
6 x pieces of skinless and boneless chicken thigh sliced.

2 x tablespoon of oil
2 x tablespoons of fermented black beans (washed and mashed)
2 x cloves of garlic
1 x slice of ginger (crushed and sliced into smaller pieces)
2 x tablespoon of soy sauce
1 x tablespoon of oyster sauce
1 x tablespoon of sugar
1 x table spoon of cornstarch (mixed in with water)
half a cup of water

1 x red onion (diced or sliced, however you prefer)
1 full head of broccoli cut into small florets

In a large frying pan or wok, heat the oil until very hot before throwing in the garlic, ginger and black beans and frying for a few minutes and transferring to a bowl.

Then stir-fry the onions, broccoli and chicken. Once the chicken is browned, add the black bean sauce mixture and fry until the chicken is almost cooked before adding the water, soy sauce, oyster sauce and sugar. Taste and amend flavour according to how you prefer then add in the cornstarch. Once you get a thicker consistency to the sauce add in the ho fun. Continue to cook until the ho fun is cooked through and enjoy!

So easy you will wonder why you didn't try to make it before!

Easy Chicken Teriyaki

An old favourite of many I'm sure and it is so easy to make. The amount of sugar is slightly scary but I usually substitute two tablespoons of sugar with one of honey as I don't like it uber sweet anyway. It's probably not that much better for you but it doesn't feel quite as naughty. You can also add some sake for extra taste but as it is quite difficult to get hold of I usually do without or use a splash of chinese Shao Hsing wine.

Ingredients:

5 x sliced chicken thighs (I buy the skinless and boneless kind)
4 x Tbsp soy sauce
4 x Tbsp sugar (or substitute a couple of tbsp with honey)
2 x Tbsp water
1 x Tbsp cornflour (mixed with water)
Sliced onions
one clove of garlic (crushed and chopped)
few strips of ginger (crushed)

Medley of vegetables steamed (I like broccoli and carrots with teriyaki) as a side.

First brown the onions, garlic and ginger before adding the chicken pieces. Once the chicken has browned add the soy sauce, mirin, sugar and water. Bring to boil then simmer for about 15 minutes making sure the chicken is cooked through. Once it is ready, add the cornflour mixture and reduce to the consistency you like.  

Serve with rice and vegetables.

1 Lombard Street Review

Earlier this week my friends and I decided to have our long overdue girly catch up at 1 Lombard Street in the City. My canny friend found a great offer on OpenTable - £19.50 for three courses - and had heard good things about it so we gave it a whirl and were not disappointed.

The restaurant is as impressive from the outside as it is on the inside. A gorgeous old bank building houses a spacious and bright dining area with a round bar under a beautiful domed roof.

The pretty bar and domed roof

The chef's appetiser was a delicious carrot soup served in the daintiest cup. I could have done with a bowl of it to be honest. My pork belly starter with pearl barley hit the spot and the lamb shank main was nice and tender, my only complaint being they were a bit tight with the sides. The coffee creme caramel was nice enough but the coffee syrup was a bit sweet for me and one friend thought the texture slightly odd so left half unfinished.

Overall a nice spot for a meal but watch out for drinks, that is where the sting is. A juice was close to £4 but I guess with a three course meal for £19.50 you can afford to splash out on a juice or two!

Clockwise from top left: Chef's appetiser, Roasted Pork Belly with Pearl Barley, Coffee Creme Caramel and Lamb Shank