Category Archives: foodie

Clean Sweet Potato Balti – Delicious Veggie Curry

February 27, 2014Clean eatingbalti, curry, Shwartz, Sweet Potato, Veggiethehorsesmouth

Gareth and I try to have one fish dish and one vegetarian dish per week. One of our favourite meals is this Clean Sweet Potato Balti recipe.

•750g Sweet Potato, peeled and cubed
•150ml Vegetable Stock
•1tsp Coconut Oil
•1 tin of copped tomatoes
•1 tin of chick peas (drained and rinsed as always.)
•150g Spinach
•1 Onion

(and for the Balti Sauce)
•1 tbsp Cinnamon
•1tbsp Coriander
•1tbsp Turmeric
•1tbsp Paprika
•1tsp Mustard
•2tsp Cumin
•1tsp Chilli Powder
•1tbsp Lemon Juice
•1tsp Chopped Garlic

Put the sweet potato and stock into a pan and bring to the boil. Simmer for 10 minutes until tender, drain and reserve the liquid.

Heat the coconut oil in a pan. Chop and cook the onion in the oil. Add all of the Balti sauce ingredients into a bowl and add to the pan with the onions.

Add the drained sweet potato and cook for a few minutes. Cover the potato in the sauce.

Stir in the chopped tomatoes, chickpeas and the reserved liquid. Bring the entire mixture to the boil and simmer for 5 minutes.

Add the spinach and keep stirring until it has wilted.

Serve immediately! (Well you don’t have to but I can’t wait around when something as tasty as this is in front of me.)

Clean Stuffed Chicken

February 26, 2014Clean eatingchicken, clean, olivesthehorsesmouth

• 2 chicken breasts
• 2 tbsp sun dried tomatoes
• 2 tbsp feta cheese
• 2 tbsp olives
• 1 tsp minced garlic
• 1 tbsp pine nuts or sesame seeds
• 1 tbsp balsamic vinegar
• Coconut Oil

Pre heat the oven to 220. Throw together all of the ingredients in a bowl. Slice each chicken breast with a knife and stuff the pocket with the ingredients in the bowl.

Smear a little coconut oil on each chicken breast and cook in the oven for 20 minutes.

I served this with a little brown rice cooked in chicken stock.

Coconut Oil – A Clean Eating Must!

February 25, 2014Clean eating, foodieBargain hunter, Coconut Oil, Tescothehorsesmouth

For anyone that is looking to “eat clean”, cooking with Coconut Oil is an absolute must. Unfortunately, the cost of most jars of Coconut oil is extortionate!

The Coconut Oil found in the ‘Cooking oil’ section is an eye catching jar that will set you back £6.00!

Dig deeper… today I found myself in the ‘World Food’ isle in Tesco Bar Hill.

It was there that I found a 500ml jar of Pure Coconut Oil for just £2.20! More ‘Coconutty-goodness’ for a cheaper price! #HappyBargainHunter.

Coconut_Oils

No one is pretending that the packaging is even half as nice as my previous Coconut Oil purchase but at that price I couldn’t care less.

The catch is that the small ‘World Food’ section in Newmarket is unlikely to stock this so let me know if you would like me to pick you some up as Tesco Bar Hill is opposite my head office!

Kings Restaurant, Newmarket – Who can they accommodate?

February 25, 2014foodiekings, Newmarket, restaurantthehorsesmouth

Knowing full well that Kings Restaurant, Newmarket can provide a romantic meal for two with ease and grace, I invited two friends from Cambridge, my brother and his girlfriend to join my boyfriend and I for a meal.

Will a table for 6 still receive the same charming attitude from staff, efficient service and of course, most importantly, incredible food?

YES! The atmosphere was great on Friday evening. A bustling kitchen could be seen through the viewing window, aromas of rich food could be smelt and every diner in the room seemed to be on good form and enjoying their evening.

We knew at least one person on each of the occupied tables in the restaurant but that is bound to happen when you consider the amount of people we know in Newmarket and the small quantity of wonderful restaurants to dine in.

Our table came to the decision that we highly recommend the following:

Starter- Pan Fried Pigeon Breast
Main- Dingley Dell 7hr slow cooked belly of pork
Dessert-Rhubarb and Custard dish (accompany this with a shot of warming Chambord – delicious.)

Image courtesy of Kings.

In conclusion, whether you are looking to have a romantic meal for 2, catch up with a select few friends or have a large group get together Kings Restaurant, Newmarket should be an ideal location for outstanding food, service and atmosphere!

What was your favourite Kings Dish?

Wildwood, Newmarket – Slow food in the fast lane

February 20, 2014foodiethehorsesmouth

I hate to compose a negative review so soon but we have now dined at Wildwood, Newmarket on two occasions and have been disappointed both times. The first visit was soon after their opening date so we put the experience down to teething problems. Our second visit took place on the last Sunday of January. We popped into the small chain restaurant for a quick bite expecting a tasty meal and good service. The slow service probably felt longer due to the cold restaurant area. I asked a manager if we could move due to the draft coming from both the door and the stairway but her reply was an abrupt “NO.” Yes, the restaurant was busy but she made no attempt to make us any more comfortable. There is just one door into the restaurant which means that as people leave and enter the building a strong breeze enters the room. A thick curtain can be pulled across the entrance but I presume that as the manager was busy moving around and therefore didn’t feel the cold she didn’t care to pull it across! Admittedly the food was fine but when recalling our experience the atmosphere and service negatively taints the visit. The initial food and drink service was slow and sloppy but when the food finally arrived and we were assigned with just one waitress to bring us our food and check on us throughout the course, we both thought she was very pleasant and witty. It seems the management team let the entire place down. A venue as grand and eye catching as Wildwood, Newmarket has such potential! Add some warmth both in temperature and staff temperament and this would be a more popular place to head to! The top floor looks gorgeous – I would love to hold a drinks evening up there with a jazz pianist! Sadly, at the moment I wouldn’t feel confident that my guests would be looked after and made to feel comfortable. Have I been unlucky at my time at Wildwood, Newmarket? Tell me about your positive experience I am genuinely keen for restaurants in Newmarket to succeed!

Clean Stuffed Butternut Squash with Spicy Beef and Quinoa

February 18, 2014Clean eatingthehorsesmouth

•1 butternut squash (halved, seeded)
• Beef, mince portion for 2
• Coconut Oil
• Chickpeas
• 1 onion
• 2tsp Cumin
• 1/2 Tsp extra hot chilli
• 2tbsp Paprika
• Handful Cherry tomatoes
• 1 cup Quinoa

Heat grill to high.

With the skin facing up place both halves of butternut squash on a baking tray under the grill for 15minutes.

Add quinoa to boiling water and cook on medium heat for 30minutes.

Turn the butternut squash, season and add 1/2tsp of coconut oil to each piece. Cook under grill for 15 minutes.

Meanwhile cook the mince on high heat for 15 minutes.

Season the mince whilst cooking. Add chopped onion, chickpeas, cumin, chilli, paprika and tomatoes.

Scoop out butternut squash flesh and chop. Mix the vegetable with the mince and quinoa and pour it into the space available in the butternut squash shell.

If you wish, add a light layer of Parmesan.

Return dish to oven for just under 5 minutes to bond/set.

(Not at all Clean) Gooey Cadbury Creme Egg Brownies

February 18, 2014Clean eatingbrownies, chocolate, creme egg, naughtythehorsesmouth

Now and again it’s okay to treat yourself… right?

I convinced myself that these were part of my boyfriend’s Valentine’s gift… even though I knew full well I would be eating them.

This recipe makes about 20 small brownies or 10 BIG ones. Lucky for us, we have a hungry loved one at uni that we could ship the leftovers off to when we needed to get them out of sight (never will these tasty treats be out of mind!)

•85 g plain flour
•2tbsp cocoa powder
•170g milk chocolate
•113 g butter
•2 eggs
•140g caster sugar
•1tsp vanilla extract
•10 Cadbury creme eggs
Followed by…
•85g golden syrup
•2tbsp butter
•1/2tsp vanilla extract
•170g icing sugar
And finally…
•100g milk chocolate
•50g butter

Preheat the oven to 180 degrees C.
Grease and line a baking tin. I used a 20cmx20cm tin – just remember that the smaller it is the chunkier the brownie will be.

Melt the butter and chocolate together over a low heat in a pan. Keep stirring to ensure the mixture doesn’t burn.
Remove the mixture from the heat and beat in the eggs, vanilla extract and sugar.

Sift in the flour and cocoa powder. Gently fold it into the mixture until it begins to combine.

Pour the entire mixture into the lined baking tin. Keep the paper tall around the edges!

Stud the mixture with the creme-eggs, pushing them right down into the brownie mixture.

Bake for 25-30 minutes. Keep an eye on this part. I took mine out at 25 mins exactly so they were still a little gooey.

Next, beat the golden syrup, butter and vanilla together until smooth. Slowly add in the icing sugar and beat until creamy.

Once the brownies are cool spread this mix over the top. Then chill the brownies in the fridge for approx 2 hours.

Finally, melt the butter and chocolate together in a heavy based pan. Pour over the top of the brownies and leave to set.

Clean Seared Balsamic Venison with Asparagus and Vegetable Quinoa

February 17, 2014Clean eatingasparagus, balsamic, clean, lean, venisonthehorsesmouth

•Venison shoulder
• Onion
• Red pepper
• Asparagus
• Carrots
• Mangetout
• Balsamic vinegar
• Coconut oil
• Lemon juice
• Basil
• Quinoa (“Keen-war”)

Prepare onions, pepper, asparagus, carrots and Mangetout. Season well and place in roasting tin with a teaspoon of coconut oil. Drizzle 3 tablespoons of Balsamic Vinegar over veg. Cook for 20 minutes on a low heat. 150 degrees.

Pour boiling water over 1 cup of quinoa and cook over heat for 30 minutes.

Season venison shoulder and sear in a skillet with a teaspoon of coconut oil. Approx 5 minutes each side.

Stir veg, season if necessary and return to oven for 10 minutes.

Add 2 tablespoons of balsamic vinegar, 1 tablespoon of lemon juice and 2 teaspoons of basil to quinoa. Remove from heat.

Place seared venison in the oven for 5 minutes.

Add quinoa mix to veg and cook in oven for 5 minutes.

Nancy’s Tea Shop – Such charm!

February 16, 2014foodiebrunch, cake, lunch, Nancy's tea shop, Newmarket, Tea, Valentine'sthehorsesmouth

Since moving out of my family home in July to live with my boyfriend, my Mum and I strive to put dates in our diary so we can have some uninterrupted catch up time together. Not only do we get to catch up on gossip, share troubles and of course put the world to right – we get to eat CAKE!

I have glanced into Nancy’s tea shop whilst driving past on numerous occasions but if I am perfectly honest the amount of pink has been a little intimidating. Hearing more and more positive things about the tea shop (including a rugby player highly rating their fry up) I suggested popping in to my Mum.

Proved wrong! Yes, there is a lot of pink and the atmosphere is delicate and vintage rather than my preferred style of rustic, farm house chic but it is absolutely wonderful.

With it being just one day after Valentine’s Day we could benefit from their loved-up menu. We opted for tea and heart shaped cherry scones. The waitress, who I presume is the manager spoke about the teas as if they were close friends.

“A bligh-tea you say? If you are having the scones and like chocolate why not treat yourself to a chocolatey flavoured naugh-tea?” she suggested.

What’s more the lovely waitress said that if the tea wasn’t to our taste she would swap it for our original request.

Sitting on the sofa in the window, we curled up and gossiped whilst thoroughly enjoying the sweet tea and treats. We think we witnessed a subtle proposal AND saw a charming Dad watch his family’s faces light up as his wife received a bouquet and his beautiful daughters a single flower each from the local florists! What a wonderful Valentine’s treat for the family, afternoon tea at Nancy’s and fresh flowers!

I would highly recommend Nancy’s to ladies wishing to catch up over tasty treats in a pretty setting but also to anyone that is a tea lover! I will definitely be going back to try some more flavors and infusions and have in fact booked a table with my Mum for Grandad’s birthday in April. With him being such a tea lover, we might be there a while!

http://www.nancysteashop.co.uk/

Kings Restaurant, Newmarket

February 16, 2014foodieDining, Food, Groupon, Kings Restaurant, Newmarket, Set Menue, Valentine's Daythehorsesmouth

This Valentine’s Day I was surprised to a meal at Kings Restaurant in Newmarket.

When dining out in my home town I want to feel like I am being transported to a destination far away from the betting shops, worn-out pubs and drunks on the Newmarket high street. With the restaurant being so close to Unique bar I am always impressed with the tranquil and luxurious atmosphere Kings succeed to create.

The waiting staff are passionate and attentive and this is an attribute that the manager is very proud of. Rightly so too, it wasn’t just on Valentine’s Day that we were treated so well. Just before Christmas we enjoyed an evening meal at Kings and were equally as impressed with the menu, staff and atmosphere.

The conservatory space is now chic and contemporary with a new viewing gallery into their spotless kitchen. We were so impressed with our meal at Kings Restaurant on Valentine’s Day that we will be returning this Friday with friends. I hope that the service and food is as fantastic for a table of 6 as it is for a table for 2.

I must admit that our next trip to Kings is fueled by a voucher from Groupon! Pork Belly, Tofu or Salmon for two for £13.00! I am sure we will be adding starters, desserts and a continuous flow of red wine to our bill but their menu always proves to be great value for money.

With it being Valentine’s Day I resisted from taking snaps of my food. The presentation was great and the taste even better!

The set menu cost £42.50 per head:

Valentines Menu

Amuse Bouche
Pea Veloute with Mint Foam
oOo

Pressed Ham Hock Terrine

wrapped in Parma ham sleeve, quail egg & grain mustard cream
Red Onion Tart Tatin,
glazed goats cheese, pickled walnuts
oOo
Chef Prepared Citrus Cured Gravalax,
avocado emulsion, pink grapefruit
oOo
Roasted Rump of Lamb
with herb crust dauphinoise potatoes, carrot puree, wilted greens, port wine jus
Roasted Supreme of Chicken,
ballotine of leg stuffed with basil & pancetta, pomme fondant, roasted cherry tomato sauce
oOo
Assiette of Desserts To Share
chocolate delice, pistachio crème brulee, praline parfait honeycomb sauce

Photo’s taken from the Kings Newmarket Restaurant website: http://www.kingsnewmarket.co.uk/

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