Spring is such an exciting time of year for nurturing the creative spark and capturing children's imaginations. With Easter approaching, signs of Spring are emerging with in my garden with fuchsia buds and clematis shoots, and we even managed to find a few ladybirds and bumblebees on the weekend! I can't think of a better starting point to make lunchboxes more enticing.
Bento Lunchboxes
Around three weeks into the September term, I lost the will to live with packed lunchboxes. The novelty had well and truly worn off for both of us, and The Boy had ventured into the realms of not wanting to try new things. I managed to have one or two variations of sandwiches throughout the week, but the joy of making his lunches was waning. And I couldn't be faced with finding out that he hadn't eaten his lunch, as a teacher I know the importance of children keeping their metabolism and strength going throughout the day via a quality lunch.
That's when I discovered a few simple tricks of using cutters for his sandwiches, buying some fun food picks to decorate the cake or cheese, putting fruit sections into small lidded pots and I bought a fabulous panda-bear lunchbox online.
Samsung Mentorship With Gizzi Erskine
In the twelve years that I've been teaching, I've seen quite a few changes to the way in which the curriculum is delivered and how the education system works. One thing stays the same though as far as I am concerned: my job as a teacher is to help children fulfill their potential, or at least to understand that they have a potential to fulfill. To inspire them to explore, to understand. To feed their hunger for knowledge and develop their understanding of how their world works.
To drive them onwards to find the one thing that they have a talent for, and to be the best that they can, or want to, be in that area.
Teaching isn't about disseminating information. Not any more. Not in the 21st Century. It's about facilitating a child's desire to learn. It's about supporting them, being a mentor almost.
'Lifelong learning'.
Finally a phrase to show that people don't just develop an education in school, that it continues throughout their entire life. There are always opportunities to learn, to develop and to be the best that they can.
And in Britain we do love a tale of success. We like to see someone gain a reward for all their hard work, countless television programmes demonstrate that on a weekly basis. My personal favourite in recent months was a series which involved three well-known chefs mentoring catering students, maybe because inside me is a wannabe or repressed gastronomist, the same goes for most of us I suspect? I know I'm one of those cooks who looks at a picture in a recipe book, looks at the ingredients, checks my cupboard for what I really have and then makes it up as I go along.
Sometimes it works, sometimes it doesn't.
Imagine having a successful mentor nurturing your talent? Imagine having that someone who can help you fulfill your potential, who will ensure you succeed?
Samsung is joining forces with the UK’s hottest talent to give people with a passion for food, film, music and photography, the opportunity of a lifetime. ‘Launching People’ will see pop-up chef and Sunday Times cook Gizzi Erskine, award-winning actor and producer Idris Elba, singer-songwriter Paloma Faith and portrait and fashion photographer Rankin, search for undiscovered British and Irish talent. They will act as mentors as they help food lovers, budding film makers, musical game changers and picture takers launch their brilliant ideas.
The chosen candidates will work with one of the four inspirational mentors to collaborate on a unique project. Their journey, from meeting the mentors to the launch of their project, will be documented in a television series to air later this year.
Further information is available in this video on YouTube also.
To apply you need to make a 2-minute video all about you and your ambition. This is your chance to show off your passion, your personality, and your project idea, to get the attention of our mentors. Then we just need an image and a bit of copy and you’re good to go. You can find out more and upload your submission at LaunchingPeople.co.uk
Up For Grabs – Two opportunities for everyone:
- The mentors will select four candidates with whom they’ll work one-to-one. The chosen protégés will spend 2-3 weeks together, working closely with their mentors in a house fully furnished with Samsung’s latest technology on their personal projects, building towards a grand launch event and making their ideas and ambitions a reality.
- And the public will get to vote for one winner in each category to receive £500 for personal tuition and Samsung technology up to the value of £2000.
This is a sponsored post.
Brie & Cranberry Twists
Brie and cranberry is one of those marvellous combinations which is symbolic of Christmas. The sweet tang of the cranberry against the smooth creaminess of the brie is a very indulgent flavour to enjoy, but one that vegetarians have known about for years as a staple filling in coffee shop sandwiches.
These little crackers are a perfect treat as a canape at a party or as a light snack.
Brie & Cranberry Twists
- Makes: 2 sheets makes 6
- Preparation time: 10 minutes
- Cooking time: 10-15 minutes
Ingredients:
- ready-made filo pastry
- brie, cut into 1 inch chunks
- cranberry sauce
- melted butter
- Preheat the oven to 200°C.
- Cut the brie (straight from the fridge so it retains its firmness) into 1 inch chunks.
- Unwrap two sheets from the ready-made filo pastry. Filo pastry dries out very quickly, so return the unwanted sheets back to the packet and seal it. Have a damp tea-towel ready to drape over the filo pastry which is being used to prevent it from drying out and cracking.
- Brush one sheet of the filo pastry with the melted butter and lay the second on the top, this will help them stay together.
- Cut the pastry into sixths.
- Place a 1inch chunk of brie in the middle of each sixth, with a small dollop of cranberry sauce on top.
- Fold over the edge of the filo pastry, brushing the layers with melted butter to help them stick together.
- Turn over the pastry to the seal is on the bottom and place on a non-stick baking tray. Gently twist each end like a cracker and brush over with melted butter to glaze.
- Bake for 10-13 minutes, but check after 10 minutes.
- Leave to cool slightly before serving.
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Linking to Recipe Of The Week and Tasty Tuesdays
Poached Pear Cupcakes
I'm a big fan of the delicate taste of pears, and while I don't particularly like the texture of a raw pear, I do enjoy seeing how creative I can be with them in my cooking.
Poached Pear Cupcakes
Makes: 12 Preparation time: 30 minutes Cooking time: 20 minutes- 1 litre/1¾ pints water
- 200g/7oz granulated sugar
- 3 small pears, peeled, quartered and cored
- 1 cinnamon stick
- 75g/2¾oz plain flour
- 70g/2½oz ground almonds
- 1tsp baking powder
- ¼tsp salt
- 115g/4oz unsalted butter, softened
- 200g/7oz caster sugar
- 1tsp vanilla bean paste
- 1 eggs
- 4tbsp double cream
Frosting & Decoration:
- 150g/5½oz icing sugar
- 225g/8oz unsalted butter
- 1tsp vanilla bean paste
- 1tsp ground cinnamon
- Bring the water and granulated sugar to the boil in a saucepan. Reduce the heat to low and simmer, stirring until the sugar has dissolved. Add the pears and cinnamon stick and simmer for 20 minutes. Remove the pears and set aside to cool, do NOT dispose of the liquid. Preheat the oven to 180°C/350°F/Gas Mark 4 and line a 12 hole cupcake tin with paper cases.
- Beat the butter and caster sugar in a bowl until pale and fluff, add the vanilla bean paste and eggs one at a time beating after each addition. Add a little flour if the eggs start to curdle. Sift in half the flour and the cream, beat until well incorporated. Add the remaining flour, ground almonds, baking powder and salt and mix through well.
- Spoon the batter into the paper cases and put a pear quarter into each. Bake in the preheated oven for 20 minutes until risen and golden. Leave to cool in the tin for 1-2 minutes, then transfer to a wire rack to cool completely.
- Sift the icing sugar into a bowl with the unsalted butter, and stir together. Add the vanilla bean paste and cinnamon, and beat until combined. Spoon the frosting into a piping bag with a star-shaped tip, and pipe onto the cupcakes.
- Reduce the poaching liquid down until it produces a sticky and slightly runny syrup, drizzle over the top of the cupcakes.
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This recipe comes from Make, Bake, Cupcake: The Recipe Book, which is a wonderful recipe book full of imaginative cupcake ideas for bored bakers. My personal favourites are the White Russian, Mudslide, Limoncello, Caramel Appletini, and Salted Caramel cupcakes. With easy recipes, colourful photography, and cute illustrations throughout, the book is a joy to use. I particularly like the way that the chapters are easy to find with cut out cupcakes as the markers.
Make, Bake, Cupcake: The Recipe Book is published by Parragon Books with an RRP £14.00 but is currently £5.00 on Amazon.
I was sent this product for the purpose of review, my opinion is honest and unbiased.
Linked to Recipe Of The Week, Tasty Tuesdays and Share Your Stuff Tuesdays.
Pear & White Chocolate Cupcakes
I absolutely love the flavour of pears, especially lightly cooked, but am not a huge fan of them uncooked as the texture is often too gritty for me. As I had a batch that were 'on the turn', I decided to whip up some cupcakes which would make good use of them.
Pear & White Chocolate Cupcakes
Ingredients:
- 4oz self-raising flour
- 4oz caster sugar
- 4oz butter
- 2 eggs
- 1tsp vanilla bean paste
- 1tbsp vanilla yoghurt
- 1 pear, peeled and chopped
- white chocolate drops
- buttercream
- chocolate spread
- white chocolate
- Cream the butter and caster sugar together until light and fluffy.
- Whisk in the eggs and vanilla extract, add a little flour if the mixture starts to curdle.
- Sift the flour in and mix thoroughly.
- Stir through the vanilla yoghurt gently.
- Divide into cake cases and cook in a preheated oven (200°C/Gas Mask 6) for 12-15 minutes.
- Transfer to a wire rack to cool.
- Mix the buttercream, but before transferring to a piping bag with a star nozzle, smear chocolate spread around the outside of the bag. When the buttercream is piped, there will be a gentle hint of chocolate in the topping.
- Grate white chocolate and sprinkle over the top of the buttercream.
I'm sure that more than one is allowed, there is fruit in it after all?
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Carrot Tarte Tatin
I'm always on the lookout for quick and easy vegetarian recipes to whip up, and this a super-easy one which can be prepared in advance and then only takes 15 minutes to cook through before serving with some fresh green vegetables or salad.
Carrot Tarte Tatin
- Serves 4
- Preparation: 30 minutes
- Cooking Time: 15 minutes
Ingredients:
- 600g (1lb 5oz) carrots, cut into 2.5 cm chunks
- 2tbsp clear honey
- 25g (1oz) butter
- 1tsp dill
- optional extra: 150g (5oz) paneer, chopped
- optional extra: 2tbsp parmesan, grated
- 350g (12oz) ready-made and rolled puff pastry
- plain flour
-
Bring a large saucepan of lightly salter water to the boil. Add the carrots, bring back to the boil and cook for 10 minutes, until just tender. Drain, toss with the honey, butter and dill, and season to taste with salt and pepper.
-
Preheat the oven to 200°C/400°F/gas mark 6. Spoon the carrots over the base of a 20cm (8 inch) tarte tatin tin or round cake ting with a depth of about 3cm (1.5 inches). Roast in the oven fr 15 minutes or until the carrots are caramelised.
- Mix the chopped paneer into the caramelised carrots, and sprinkle 1tbsp parmesan over the top of the mix. This is the point that the tarte can be left covered, to cook through later.
- Lay the puff pastry out on a flour worked surface and place the pan on top to draw around it onto the pastry, leaving an extra cm of pastry all the way around the diameter. Place the pastry circle carefully over the carrot (and paneer) mix, and tuck the excess down the sides of the tin to make a border.
- Bake in the oven for 15 minutes, or until the pastry is puffed and golden.
- Remove the tin from the oven, place a flat plate over the tin and turn over to release the tarte. Sprinkle 1tbsp parmesan over the top of the tarte while it is still sizzling hot, allowing it to melt slightly before serving.
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This recipe comes from the 'Vegetarian Step-By-Step Cookbook' by Parragon. This easy to use cookbook is a fool-proof recipe book that even the most reluctant cooks could use to create vegetarian recipes. Every recipe comes beautifully laid out with a step-by-step guide accompanied by photographs. I am someone who looks at a recipe and becomes flummoxed by the bamboozling instructions; I tend to look at the ingredients and the finished product and charge ahead. This recipe book takes a nervy cook's hand and holds it gently, leading it slowly down the path to good, wholesome, family food. If I can do it, anyone can.
I received this book to try out as a Parragon Book Buddy, my opinions are honest and unbiased.
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Silver & Glass (#SundayPropShop)
Whenever I take a photograph I'm always very aware of the background, of the angle, the shadows cast by me. I don't always get it right, but I do try. It's only in the last six months that I've really become aware of different aspects of lighting; natural light versus a flash, slightly dull daylight as opposed to bright sunshine.
And staging.
In the past I've taken a simple photograph of a review product, or of a recipe I've created. Simple and uncluttered. But when I look back at the photographs that I've taken of some of my best culinary creations, I cringe. Poor lighting, no frills, dodgy angle; nothing to show it off. And I had no idea about any of this until I discovered Capture By Lucy who stages her photographs beautifully. Every photograph is so beautiful and like a work of art.
Now I'll admit that I'm not about to buy a bunch of appropriately coloured flowers to make a cake look better, because it's just not me. However, Lucy has made me realise that there are better things to present a quiche on than my standard, grey, Ikea crockery. That there's probably something better than a white plate as well. She has made me think about all the vintage glassware that I have from my nan and great aunt, polish up the silver cake slice and tongs, use the patio table in the golden hour.
Which is why my poor dad had to wait for a slice of his Blackforest birthday cake earlier…
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I'm linking this up with Capture By Lucy's Sunday Prop Shop; a new linky showcasing the way props are used in photographs.
Walkers Mighty Lites
We don't very often have crisps in this house, mainly because we eat them far too quickly and then I get upset at being unable to have cheese and onion crisp sandwiches.
Being realistic, it's because they are high in saturated fat and while great as a treat, they're not particularly good for you.
I was recently sent a multipack of each one of the three flavours from the new Walkers Mighty Lites range; lightly salted, cheese and onion, and roast chicken.
The first thing I noted was that they are ridged crisps which made me very happy as I'm quite fond of another well-known packet of ridged crisps; they're great at locking in the flavour and make the crisp eating experience far more fun. And let's face it, who hasn't bitten the ridges off one by one?
Walkers Mighty Lites main selling point is that they have 30% less fat than standard crisps on average, and this is what makes them a better crisp for the consumer. With only 114 calories per 25g bag and 0.5g of saturated fat (4.7g of fat originally), then they are a far healthier and sensible option for both children and dieters. In fact, why should they get all the fun, they're healthier all round.
And the added bonus, and why they are good for children in particular, is because they contain no MSG (Monosodium glutamate, an additive which can cause nausea, headaches and more serious illnesses in some cases) and combined with no artificial colours or preservatives, it's a fairly safe option for children. All three flavours are also suitable for vegetarians, even the roast chicken!
Often healthier snacks, particularly crisps, can be seriously lacking in taste or the essential crisp texture. They frequently feel more like dried out polystyrene or lack any serious flavour, especially the ready salted flavours. The Walkers Mighty Lites are neither dried out or lacking in taste; they feel exactly like other crisps do but with the added benefit of no oiliness or residual film left on fingers.
I have been giving them to The Boy in preparation for him starting school, usually in a packed lunchbox but he did have some for dinner last night. He was over the moon to be having crisps, as he knows they are usually an occasional treat.
He devoured them, and in actual fact I had to tell him to leave the crisps alone and to eat his sandwiches and fruit or he wouldn't have any left for later in the meal (I'm trying to teach him not to eat his favourite things all in one go, a harder task than you'd think!). They are a fun and enticing addition to any lunch, and will definitely be featuring in his school lunchbox over the forthcoming weeks.
Would I buy these independently? Not for a crisp sandwich, but I definitely will for picnics and lunchboxes.
I was sent the aforementioned products for the purpose of this review, and will receive a fee for my time. My opinion is honest and unbiased.
Butlin's Bognor Regis: The Restaurants
One of the many things that appeals to me about the Butlin's Resort in Bognor Regis is the wide variety of food available across the many different restaurants on site. As a part of our Butlin's Ambassador's break in The Ocean Hotel we received the premium dining package, which included breakfast in our resident hotel each day and then a choice of five different restaurants for an evening meal; Turner's, South Coast (within The Shoreline Hotel), The Deck, Papa John's and The Beachcomber Inn.
The voucher is collected each morning from the butlers in the entrance of The Ocean Hotel, and completed with details of the chosen restaurant (if already decided upon) and the number of adults and children.
The key thing to note here is that it does not save money; it is not a discount voucher. What it provides is the opportunity to prepay for the dining options at the time of booking, rather than have to factor it into spending money. I think it's a truly efficient way of budgeting for the holiday, almost like a wristband at an all-inclusive resort, but with more subtlety. As the voucher is worth £13.50 for adults or £6.75 for children, it covers the cost of most two course meals on the resort. We had to pay one or two pounds extra when eating in The Beachcomber (but only because we actually had three courses), and an additional £10 (approximately) to eat in Turner's (further explanation later).
The Beachcomber Inn
I particularly like this pub-restaurant for its casual and relaxed atmosphere. Unlike a few of the dining halls, it doesn't feel like it caters to huge quantities of people, although that is more to do with the organisation as I didn't see an empty table on both occasions that we ate here.
Serving a wide selection of traditional pub meals, along with family favourites and modern light dishes, The Beachcomber Inn is a great choice to find something for everyone. Decorated in light wood with plenty of lighting, the pub is friendly and lends itself well to parties of all sizes.
Most main meals average out around the £8-10 bracket and we ate:
- Gigante Asparagus Pasta (V) £9.25
- Pasta Carbonara £8.45
- Chippy Chips £2.00
- Battered Whole Onion Rings £1.95
The Boy chose from the 'Pick'n'Mix Meals' menu which costs £3.50 per meal, and provides children with the visual option of choosing a potato or rice dish, a vegetable portion and then a fish, chicken or sausage selection. This menu is designed for the younger child, there is the Shipmates' Favourites for £4.99 which provides a range of more adventurous meals for older children. It's worth noting that there isn't a vegetarian option on the 'Pick'n'Mix' menu, but there are two pasta or noodles dishes available for older children.
Turner's Restaurant
The result of a collaboration with Brian Turner, Turner's Restaurant is a welcome addition to the Butlin's family and the jewel in the culinary crown. I had first eaten here in December 2010 when it had first opened, and was impressed with the ambience and quality of service then, so looked forward to returning with my family and seeing how well equipped it was to deal with the demands of a four year old child.
The main difference between Turner's and the other restaurants on site is that it is more adult in its vibe. Of course children are welcomed and there is an excellent children's menu with good home-cooked meals listed, akin to the food they would eat at home. However, it is waiter-service with everything cooked to order (not mass produced prior to opening) and therefore it's not really the place to let children chill out away from the table. If I was paying a fair price for a quiet, grown-up meal, I wouldn't appreciate it.
Main meals at Turner's are priced between £10-12 with fish and steak obviously priced slightly higher, starters are around the £5 mark with pudding priced similarly. There was a meal deal available at the time we went, with two or three set courses available for a set price. We ate:
- Roasted Tomato & Sweet Pepper Soup with Rarebit Toast £4.95 (starter)
- Macaroni Cheese with Slow Cooked Cherry Tomatoes £5.25 (starter)
- Aubergine & Spinach Rolls on Braised Cannellini Beans £11.75 (main)
- Turner’s Own Burger Steak with the Best Chips £11.50 (main)
- Marmalade Bread & Butter Pudding £5.25 (dessert)
- Peanut Butter Cheesecake £4.75 (dessert)
- a glass of Pinot Grigio Rosato del Veneto £4.15 (175ml)
- Golden Macaroni Cheese £3.00 (children's starter served as a main)
- A Selection of Ice Creams £3.00 (children's dessert)
I enjoyed the meal and thought that the vegetarian option was an exciting alternative to the standard pasta dishes available. My husband also enjoyed his burger, but he did admit that he wasn't overwhelmed by it and therefore slightly disappointed. The portion of macaroni cheese that he had to start was larger than The Boy's main meal of macaroni cheese, which unfortunately solidified and went cold quite quickly and he was unable to finish it due to this. The meal was pleasant enough but it didn't complete live up to the expectations that a 'celebrity restaurant' has. I also had expectations of near silver service from a restaurant of that calibre which has a maitre'd to seat people. Our waiter was quite clumsy, not very attentive (we actually asked a different waiter to serve us) and didn't bring the food at the same time.
Would I go again? Probably, but I'd be very selective of our meals to ensure we had the best value.
Papa John's
Everyone enjoys a pizza restaurant and Papa John's has to be one of the easiest places to eat at on the Bognor Regis resort. There is an all-you-can-eat lunchtime buffet available before the evening rush as well, which we partook of on our first evening there. We missed it by half an hour on our second stay, and I will admit that the speed of service wasn't as fast as I'd hope for with a fast-food pizza restaurant.
The pizza menu is good quality with a wide range of meat toppings, although the range of toppings for vegetarians isn't very exciting. We ate:
- a Garden Party pizza (medium – 11.5") £12.95
- a Chicken BBQ pizza (medium – 11.5") £13.45
- a ham and cheese pizza (children's) £3.45
The pizzas are tasty, it's worth noting that they are American style not Italian based, but I'm not completely convinced that they are worth the prices. Of course, prices are more than in Pizza Hut for example, as it is the convenience that inflates the price. However, as my pizza in this fast-food restaurant cost more than my main meal in Turner's, I think my tip is to eat here during the all-you-can-eat buffet time.
The Deck Restaurant
The Deck was our favourite (and easiest) place to eat throughout the week. Yes it's busy (it's the main restaurant for The Wave Hotel) but I actually really enjoyed the friendly, chatty environment listening to family parties having fun, laughing about their day.
There is no menu at The Deck, because it is a self-service restaurant with the all-you-can-eat philosophy. And there is something for everyone here; from salads to freshly cooked to order pasta, roast dinners to hot dogs and chips, stir-fries to mushy peas! The selection is immense and it is all really good quality.
The pasta station is a genius touch; each dish is cooked freshly and to order. The selection of children's meals is excellent and it is laid out so that older children can easily help themselves to the goodies. Desserts included formal gateaux and tarts, alongside rice pudding, fruit and an ice-cream machine which sent children into raptures.
After a packed day of activities, The Deck is the place to come and relax. I would visit this restaurant every night of the week and never tire of the range of food available.
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