We've been looking for a food market to head our way since moving into our flat a year ago. Then the other week, a flyer came through our door announcing that the West Hill Farmers Market would be coming to the area every Sunday!
The fresh bread looked so good, and the colourful pasta
We took our first trip at the weekend to grab some breakfast and some bits for the week too. We've been trying to get a bit healthier so what could be better than some nice farmers produce?!
There was a great range of fresh meat- we picked up the most awesome chicken from one of the stalls. It was so nice to actually be able to have a chat with the farmer you're buying from!
We also picked up some fresh greens for the week. Plus some delicious pastries and coffee for our breakfast. Looking forward to popping in regularly- there were so many more stalls we'd love to try things from!
¡Hola! We have just returned from a little trip to Barcelona and thought we'd update you all on the delicious food we had while we were away! Of course, top of the list was paella, tapas and sangria. Lauren had never been to Spain (or at least the mainland!) before so was really looking forward to trying some authentic Spanish cuisine.
A friend recommended that we visit Meson Jesus, a little family-run restaurant in the Gothic quarter of the city. We went for the paella and it didn't disappoint at all - a really authentic dining experience! Definitely worth a visit if you're in the city.
On our second morning, we took to Mercat de la Boqueria, a food market just off of Las Ramblas. We were amazed by the amount of fresh fruit and juices for sale, the colours were amazing and the range for sale included dragonfruit and other exotic fruits. And of course, we loved ALL of the meat. Except the skinned rabbits and sheep heads of course...they almost pushed us (well, Lauren at least!) to the verge of vegetarianism!
We couldn't visit without indulging in some tapas. We stumbled across a little place for tapas in a square near Barceloneta Beach while trying to shelter from a passing shower. The chicken croquettes here were among the best we've ever tasted!
Of course, we had a few treats! Sadly no churros (this time!) but we did have the most amazing ice lollies! After taking a trip to Park Guell, we spotted these amazing looking fruit ice lollies and had to stop and try them. I picked a coconut and strawberry lolly, and Matthew picked a kiwi and mango one. Safe to say, they were delicious and arguably healthy too as we could taste the real fruity bits! The little alleys in the city were home to so many little gelaterias which had such amazing ice cream, including blackcurrant, strawberry cheesecake and even Kinder Surprise flavour!
It would have been rude not to hang out at one of the many beach bars in Barcelona and enjoy some sangria. So, before heading back to London, that's exactly what we did. We'll be back Barcelona!
Instructions: Preheat your oven to 200C and chop up your cauliflower into large chunks. If too small they will just burn to a crisp.
Into a baking dish, chuck in your cauliflower chunks with your vegetable oil, paprika, turmeric, cumin, chili flakes and salt. Given the cauliflowers a good shake after each ingredient.
Whack straight into the oven for 15 mins.
Then once they are crisping up and looking golden add in your garlic and coriander, and give them a good shake up.
Finish them in the oven for another 10 minutes. #TaDah
For the filling:
* 100g unsalted butter
* 140g icing sugar
* 1 tsp vanilla extract
* 30g desiccated coconut
* 170g strawberry jam
* Icing sugar to decorate
Instructions:
Preheat oven to 190c and grease and line two 20cm round baking tins. Add all the ingredients to make the cake into a bowl and mix together until it makes a thick, smooth batter.
Divide the mixture equally between the tins and smooth the top. Pop in the oven for 20 minutes, until golden and the sponge springs back up when pressed. Remove from the tins and leave to cool completely on a cooling rack.
Beat the butter in a bowl and gradually add the icing sugar. Once all the icing sugar has been added, add a tsp vanilla extract and 30g desiccated coconut and mix through until fully combined. Spread a layer of buttercream on top of one of the sponges, and spread a layer of jam on the bottom of your top sponge. Sandwich the two sponges togther and dust with a little icing sugar before serving.
Cut your chicken thigh fillets into strips. Pop in a bowl, squeeze the juice of half of a lemon onto the chicken and mix through with your hand. Heat up a griddle pan and begin to cook the chicken.
While the chicken is cooking, slice some halloumi up. Heat a pan on the hob, squirt some 1 cal oil spray in the pan and add the halloumi. Flip over when golden on one side.
Chop up a handful of spinach and cucumber and add to your salad bowl, followed by diced red onion, spring onion and iceberg lettuce. Chop a handful of green beans in half and add to the pan to cook with the chicken. Chop up two tomatoes, one pepper (we chose yellow!) and add to the salad bowl. Finish off with 3 tbsp of olive oil and 2 tbsp balsamic vinegar to make the dressing, mix through thoroughly. Once cooked, serve with the chicken, green beans and the halloumi
Lauren made these for our works Bake Off for Charity, she didn't win a prize but everyone loved them!
Ingredients (Makes 28 Small Pieces):
Brownie layer
* 113g unsalted butter, cut into pieces
* 115g dark chocolate
* 250g granulated white sugar
* 1 tsp pure vanilla extract
* 2 large eggs
* 65g plain flour
* Salt
Cream cheese layer
* 227g cream cheese
* 65g granulated white sugar
* 1/2 teaspoon pure vanilla extract
* 1 large egg
Instructions:
Preheat the oven to 160c. Place your chocolate and butter into a bowl and pop in the microwave for 30 second intervals, stirring in between. Once it's all melted together, stir in the sugar and vanilla extract. Then add one egg at a time, beating into the mixture. Stir in the flour and a little salt (around 1/4 teaspoon) and mix together until smooth.
Line a baking tray with tin foil and add the brownie batter to the tray. Spread around the tray until evenly spread.
Using a hand mixer, mix up the cream cheese in a bowl until smooth. Then add the sugar, vanilla extract and one egg and mix again until fully combined. Spread the cream cheese layer evenly over the brownie layer. Use a fork to marble the top and add a bit of extra chocolate on top (this is optional!)
Pop in the preheated oven for 25 - 30 minutes or until the brownies are set and the cream cheese is just beginning to brown. (A toothpick inserted into the brownie comes out with just a few moist crumbs.) Remove from oven, remove from the foil and place on a wire rack to cool completely. Then cover and refrigerate the brownies for two or more hours until they are firm enough to cut into squares.
