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.


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!


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.


Sublime Sunday Feast

I’ve just enjoyed the perfect Sunday afternoon; family, a food feast and fun!

Sunday Dinner

We have enjoyed a roast chicken with lemon and herbs, cous-cous with cumin and chilli and vegetables, potatoes with rosemary, baked tomatoes, broccoli (you have to have your greens!), corn on the cobs with butter and a green salad with cucumber, onion, olives and cheese. 😃

If that wasn’t enough, we had a toffee and pecan roulade with strawberries and cream ice cream. Awesome!!

Wish I could live like this everyday!!

Hope you’ve had a fabulous weekend. 💋

I ❤ Nandos!

Avocado and Green Bean Salad with Peri-Peri Chicken

Avocado and Green Bean Salad with Peri-Peri Chicken

Had a great shopping day at the weekend and refuelled at Nandos! Yummy! I ordered the Avocado and Green Bean Salad with Medium Chicken. I usually order the cous-cous salad but they do this instead now…….gorgeous.

It was a mixture of salad leaves, avocado, green beans (with a little bite), caramelised red onion, seeds (including pumpkin seeds) and of course Peri-Peri chicken!

It was tasty and felt healthy too so I will be recreating this at home. I think peas would be a good addition as well or instead of green beans, as they go well with avocado.

Seriously, it was that good.....😃

Seriously, it was that good…..😃

Peri-peri chicken anyone??!!

Missed a bit..... 😃

Missed a bit….. 😃

Chicken with Hot Noodle Salad

One of my favourite chefs is Bill Granger, this recipe is inspired by one of his tasty dishes. I love his summery, fresh and elegant dishes which are simple to cook and yet so flavoursome. One of these days I must go to one of his restaurants!

Bill Grangers Spicy Chicken Thighs with Cucumber and Cashew Salad – Taken from his Book ‘Everyday’.

Serves 4

  • 3tbsp Fish Sauce
  • Freshly Ground Black Pepper
  • 3 Garlic Cloves, crushed
  • 2 Large Red Chillies, finely minced
  • 2tsp Sugar
  • 8 Boneless Skinless Chicken Thighs
  • 2tbsp Vegetable Oil

Cucumber and Cashew Salad

  • 3tbsp Lime Juice
  • 3tbsp Caster (superfine) Sugar
  • 200g Vermicelli Noodles
  • 2 Cucumbers, halved and thinly sliced
  • Small Handful Fresh Mint Leaves
  • 4 Spring Onions, thinly sliced
  • 2 tbsp Cashew Nuts, crushed

Whisk the fish sauce, pepper, garlic, chillies and sugar in a bowl. Put the chicken in a separate bowl and pour over half the marinade. Cover with plastic wrap and refrigerate for 20mins (keep the rest of the marinade on one side).

Heat the onion a large frying pan over a medium-high heat. Add the chicken, in two batches and cook for 3mins on each side or until cooked through. (Sometimes I put another frying pan on top of the chicken and weigh it down with a couple of tins to make the chicken really crispy.)

While the chicken is cooking, add the lime juice and sugar to the marinade that you set aside. Stir until the sugar has dissolved to make a dressing.

Pour boiling water over the vermicelli and leave for a minute or so until soft. Drain under cold water, place in a large bowl and add the cucumber, mint, spring onions and cashews. Add the dressing, toss well and serve with the sliced chicken.


Here’s my take on it…….

My take on Bills Chicken and Noodle dish

My Chicken and Noodle Dish

Serves 2

  • 2 Chicken Breast fillets
  • 2tsp Fresh Chives, chopped finely
  • 2tsp Fresh Thyme, chopped finely
  • 2 Garlic Cloves, chopped finely
  • Knob of Butter and a little Olive Oil
  • 100g Fine Egg Noodles
  • Half a Cucumber, finely diced
  • Half a Red Pepper, finely diced
  • 1 Shallot, finely diced
  • 2tbsp Sweet Chilli Sauce
  • 2tbsp Cashew Nuts


Heat a frying pan with butter and a little olive oil. Add the seasoned chicken breasts and cook on each side for a few minutes and keep turning it to get colour. Add the herbs and garlic to the pan and finish cooking.

For the noodles, put the dried noodles into a bowl and add boiling water and leave to cook, mixing occasionally with a fork to ensure they are separated.

For the salad/dressing chop the pepper, shallot and cucumber into a smallish dice and add the sweet chilli sauce. Mix thoroughly with the cooked noodles to ensure they are evenly coated with the sauce.

Slice the cooked chicken breast and serve with the hot noodle salad. Finish by adding the ground cashew nuts. Yummy!