Mega Sandwich- Chicken , Avocado and Rocket

One of the many pleasures in life is a proper sandwich to keep you fuelled through the day. I’ve become a little obsessed with avocados recently. I think I’ve been watching too much Nigella, as I know she is a huge fab of them and cooks regularly with them.

I love their marbled pea green colour, very vivid and a healthy food, high in good fats. I was struggling to think of how to use them other than for guacamole and then I thought how about as a sandwich filling?

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It was so delicious!!!! Mmmmmm….
I used a chunk of ciabatta bread, cut it in half length ways and put in my avocado (not mashed but still quite chunky) well seasoned with a hint of cayenne pepper for a kick. Next I added sliced cooked chicken and a good handful of fresh rocket. You could even add mayonnaise if you wanted.

It was sooooo tasty and now a favourite sandwich filling. Great to enjoy yourself or for packed lunches and lunch guests. A heathy, guilt-free option.

Enjoy! Stephy x x

Bouillet Patisserie – Lyon

Having already sampled the delightful gateaux’s in a patisserie in the centre of Lyon we decided to travel around the city to discover more culinary delights!

Viola we found this fabulous patisserie. The Macarons were a delight. I scoffed the most tastiest Macarons I think I’ve ever eaten!

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It was well worth the steep climb to reach the shop, French streets are so pretty. Rustic and full of charm and character.

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I ate a variety of flavours including; pistachio, coffee, chocolate orange and lemon. Tres tres bon! Before you ask, no I didn’t share them, I ate them all myself as something’s in life are meant to be indulged by oneself and this is one of them.

The patisserie Bouillet is well worth a visit.

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You are truly spoilt for choice, not a bad thing, but I found the Macarons particularly superb!

Next to try making them myself…….

Stephanié x x

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Brilliant Brunch

I really enjoy meeting up with friends and visiting cafés and restaurants. I adore a good natter over a good coffee and good food – what could be better?!

As it turned out we had a lazy morning ( well day really) and headed out for brunch. It didn’t disappoint.

There’s a local bar/café which served food in the day and evening but also has a bar so at weekends is popular for it’s social night life. Although I’ve been in for drinks with friends I’ve never really been in the day for a bite to eat.

I ordered the Eggs Florentine; that is a poached egg with hollandaise sauce, on a toasted muffin with spinach. As opposed to Eggs Benedict which is served with ham instead of spinach.

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It was beautifully presented and was a welcome treat. Included in the price was either tea, coffee or juice which I thought was very reasonable too.

I’ve since visited and enjoyed the Greek Salad…very good value for money, as I do find salads can be over priced for what you get. However this was not overpriced and you got plenty!

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My Review

RATING: 8/10
ADDRESS: 2 Breck Road, Poulton-le-Fylde, England.
COMMENT: Friendly service, lovely menu and provides a good café by day and a good transition to bar by night.

Tasty Tuna Pasta

Pasta is one of my favourite ingredients. You can easily make a quick and healthy meal for family and friends in no time. This tuna pasta is really yummy! One evening I was routing through the cupboards wandering what to make and I stumbled upon a few tinned ingredients and thought I’ll mix them with pasta. I use pennoni dried pasta but feel free to use whichever you prefer, I only used this as it was all we had in the cupboard.

Tasty Tuna Pasta

Tasty Tuna Pasta

Ingredients

  • 300g Pennoni Dried Pasta
  • 2 tins Tuna in Olive Oil, drained approx. 300g
  • 1 tin Butter Beans in water, drained and washed with water approx. 200g
  • 1 tin Chopped Tomatoes
  • Half of a Red Onion
  • 2tsp Dried Oregano
  • Black Pepper to season

Method

In a large pan, cook the pasta according to the packet instructions in boiling, lightly salted water.

While the pasta cooks, finely chop the red onion and fry in a pan with a little olive oil and black pepper. When the onion is softened add the tomorrow’s and being to a gentle simmer.

Add the butter beans and heat through. Then add the tuna chunks and season with black pepper and the oregano.

Simmer gently for a few minutes and drain the cooked pasta, reserving a little of the pasta water to add to the sauce, about half a cup. Return the pasta to the pan and add the cooked sauce and mix well. Add the pasta water to loosen the mixture. Serve and enjoy.

Tuna Pasta

Tuna Pasta

Egg Fried Rice

This is a definite favourite of mine unlike some recipes I’ve tried it’s not greasy and heavy but light and tasty. A simple supper.

Egg Fried Rice

Egg Fried Rice

Serves 4

Ingredients

  • 350g Rice, washed and drained
  • 6 Free Range Eggs
  • Small Knob of Butter
  • 3tbsp Fresh Milk
  • Freshly Ground Black Pepper
  • Fine Sea Salt
  • 350g Frozen Garden Peas

Method

Heat a pan and add boiling water, add sea salt and gently simmer, add the washed rice and cook, stirring occasionally to stop it catching on the bottom of the pan.

Meanwhile, in a jug mix the eggs and milk and beat well. Season well with black pepper and salt. Heat a large frying pan, add the butter and when melted add the egg mix, gently folding to create a soft and light scrambled egg. In a small saucepan, cook the garden peas in salted simmering water until cooked, not too soft, with a little bite.

When the rice is cooked, drain and add to the egg. (It’s crucial when you add the rice to the egg, it should still be slightly sloppy to ensure the rice is coated with the egg.) Then add the drained cooked peas. Mix well and serve.

Egg Fried Rice

It’s lovely with salmon and salad. Yummy!