Dream Food: Brie and Avocado

{source; google}

Hi guys, I'm just popping up with a quick post to make you all salivate at your various desks around the country! Where I currently live, in a beautiful old city named Winchester, there is a small Patisserie/Cafe known as The Bridge Patisserie (If you are ever in the area, make sure to visit!)

The Cafe makes and sells fresh seasonal produce...anything from lemon custard tarts to mango chutney and smoked chicken baguettes...anyway you get the idea, Dream Food.

So, today, for lunch, I popped into the bridge and requested a Brie and Avocado panini.

All I can say is......mmmmmmmmmmmmmmmmmmmmmmmmmmmmmm.

Delicious.

Brie is a soft cows cheese (not too creamy), and Avocados are a pear shaped fruit with a thick green outer skin and a single stone in the middle (they are best enjoyed ripe, as they are easier to chew or spread - Avocado on toast is another gem but I'm getting ahead of myself!)

Together, the two foods are absolute dynamite. Heated, the avocado's natural mild nutty buttery flavour combines with the Brie's rich flavour and slight tang to create a taste tsunami on your tongue.

*dies of happiness*

Anyway, don't wait until you visit The Bridge Patisserie to enjoy this delicious mix, make one yourself!

Tell your taste buds that they are welcome!

The Bridge Patisserie

Eat Me: Blueberries

{source; google}

Hello dears, hungry at all? Today we are looking at Blueberries. You may have encountered them in your local Sainsburys or Tesco shopping centre, or even at your local farmers market. Here's what I'll say about them; Blueberries are delicious. If you get them from the right place, and you pick the right type; round, purple juicy blueberries, you will never ever want to stop eating them.

Blueberries are grown and can be found in most continents around the globe, including; Africa, Asia, Europe and the Mediterranean. They are usually indigo in colour, small, and perfectly round (unless squashed!).

So what's so amazing about Blueberries?

Well, there are a number of things that make them great.

Anti-oxidising

Firstly, like a lot of other common berries (strawberries, raspberries, blackberries), they are high in anti-oxidants. Antioxidants are enzymes or organic substances that limit deterioration of tissue through oxidisation. Essentially, they help keep our bodies in optimum condition for longer. Blueberries contain an antioxidant known as anthocyanin, which is helpful in keeping your body feeling younger.

Memory

Apparently, daily consumption of blueberries also helps with our cognitive function. All this means is that it is good for our brains, and one study even showed that daily consumption over a 12-week period resulted in better memory function.

Phytonutrient Content

In my last Eat Me post, I mentioned phytonutrients (plant compounds with apparent health protecting qualities). Phytonutrients are anti-inflammatory which means they limit the effects of inflammation and swelling. Blueberries, much like Olives, are also rich in phytonutrients.

Caretaking for your Heart

Tests have shown that a consistent and moderated intake of blueberries can lower cholestorol and systolic and diastolic blood pressures.

Good for your pee!

Blueberries contain molecules which reduce the growth of bad bacteria in the urinary tract, reducing infection.

Other benefits

• High Vitamin C content
• Very low in fat - only 1 per cent
• High in fibre - fibre helps you feel fuller for longer, helps regulate your stool and stops you feeling constipated
• Good potassium content - diets that are high in potassium reduce the risk of hypertension and the chances of a stroke
• They contain quite a lot of water, and are fairly low in calories, but be careful with overconsumption because most of the calorie content found in Blueberries comes from their sugar
• Some studies show that blueberries reduce sun-damage to eyes, not much more has been uncovered yet on this front, but see what happens!

Ways to eat Blueberries:

• In juice - to my knowledge, blueberries have not been available for long in juice form, but now that they are more readily available you can probably find them in blended juice drinks (My local Sainsburys sells a Blueberry and Pomegranate juice blend) or if you are extremely lucky, on their own (I know Marks and Spencer sell a litre of Blueberry juice)
• In a crumble - this is my favourite way. A lot of recipes will tell you to cover the blueberries in some lemon juice or add some sugar, but you don't need to. Just make the crumble mix as you would usually; flour, sugar, butter; rinse the blueberries, throw them in a greased pan, pour the crumble mix over, and place into the oven until the blueberries have melted and are a lovely gooey purple mess. Enjoy with ice-cream or vanilla custard. Mmmmm!

*Nutrition Data

**Wikipedia

***WHFoods

****Woman Fitness

Restaurant Review: Welcome to the Brasserie

{image source; Brasserie Blanc Website}

Sunday just gone, my lovely family; mother, father and sister, drove down to see me for some quality family time on Easter Sunday. The day started beautifully; a wonderful Easter Celebration service at Church in the morning, and lunch and wine in the afternoon.

The restaurant we chose for lunch was Brasserie Blanc, one in a chain of restaurants first started by French chef Raymond Blanc, with the other restaurants being in Berkhamsted, Bristol, Cheltenham, Chichester, Leeds, Milton Keynes, Oxford, Portsmouth and two other locations in London.

Upon arrival we were kindly greeted by staff, who politely asked for our reservation name before guiding us to a table. We sat upstairs, actually directly opposite the table in the photograph, with a nice view outside on our right. The only complaint I would have about our seat would be the noise of the kitchen; it would have been nice, if possible, to be offered the choice of where to sit, but where we sat was cosy, and had a nice private feel to it.

Brasserie Blanc have excellent lunch and dinner offers that run throughout the week. The lunch offer allows you to choose between three options for each of the courses at a price of £11.50 for two courses, or £13.95 for three; and the dinner offer is much the same at a price of £14.00 for two courses or £16.45 for three.

I was very impressed by the number of options available from the offer menu, as well as the add-ons that were available for little extra cost.

The starters were Spring Vegetable Soup, Beetroot and Watercress Salad, and Potted Smoked Mackerel with Horseradish Cream. My dad, like myself, had the Potted Smoked Mackerel which also came with a small salad. I loved the Mackerel, however I found that the salad that came with it was a little warm, but once mixed with the horseradish cream it was cooler.

For the main course, both my dad and sister opted for the Roast Sirloin, with the only issue being that the when the sirloin arrived it was medium rare, and the option to have it well-done had not been offered to either my dad or sister. This was the only issue, which considering my dad's appetite and the fact that he wasn't hungry after eating it, tells you that the portion sizes are generous.

Mum had the grilled marinated sardines with braised fennel and tomato sauce, and whilst she enjoyed the accompaniments, she found the number of bones in the sardines off-putting in what would otherwise have been a perfect meal.

My main course was the smoked pepper, grilled courgette, potato and onion omlette. I have to say I thoroughly enjoyed the omlette, and was delighted to have selected it over all the other options on the menu.

Finally for dessert, we all opted for the sticky toffee pudding with vanilla ice-cream, which was the right sweetness for its size; had it been any bigger, it would have been too sweet, had it been any smaller, it would have been a stingy offering.

The atmosphere of the restaurant is formal but relaxed, the staff are friendly and make sure you have everything that you need without hovering around you annoyingly making sure you eat your food, and the food is of a good standard.

As a venue, I think it's perfect for an intimate dinner, or dinner with a group of friends or family party (not kids that are too young). Service is prompt, the presentation is elegant but not over the top, and you don't pay through the nose for your food.

Rating: ****

Brasserie Blanc

Sustainability: Taking Care of Denim

I LOVED these jeans. They were a perfect fit from H&M, which my lovely mother bought for me on a trip to the Big Apple. I think I had them for a good two years before they developed what I (at the time) deemed a rip that was too difficult to repair. Since the death of those jeans, I have hunted a pair that fit as well and have struggled MASSIVELY. To help you avoid a similar fate, I wanted to inform you about the best way to look after your denim and make sure that it lasts as long as possible; saving you both money and heartbreak.

Long-term care

1. The guys over at Denim Geek advise rinsing your denim before it's first wear as it softens the creases, in turn reducing the chance of the fabric breaking. Washing before your first wear also reduces the chances of colour transferring from your denim onto something else.
2. Use an odour eater such as Febreeze, or an anti-bacterial spray such as The Laundress Fabric Fresh Spray on your denim if you are going to be wearing it for a long time without washing it
3. Jeans are incredibly delicate, so if a tear or hole appears, deal with it immediately, patching from the inside.
4. To maintain the colour in your denim, dry it flat, as resting it unevenly can cause the dye to change formation and ruin the colour consistency.
5. Iron on a medium heat, otherwise, steam.

To wash or not to wash?

Apparently, if at all possible, denim should not be washed. This is because washing makes the denim thinner each time. Now, personally, I struggle with this because I wash EVERYTHING. Twice. If you, like me, are quite concerned about the issue of bacteria, here are a few solutions:

• Find a Denim Laundry
• Hand-wash in water with neutral or non-bio washing powder
• After a significant amount of time, such as six months (!) wash (alone, so colour doesn't run) inside out at 40 degrees without any washing solution first time round, and then at 30 every three months
• Wear them, jump in a lukewarm bath with them still on and use a scrubbing brush
• Brush down your denim roughly, fold it carefully, place it tightly into a plastic bag, put said bag into the freezer (I know!), leave in there for a couple of hours to kill bacteria, remove and wear (but remember it'll be pretty cold!)
• Bathe it outside (I'm talking a lake/creek/river (unpolluted) without washing solution), using a rough, natural object to rub gently away at areas of dirt

DO NOT TUMBLE DRY

Do not tumble dry. Ever. Not even if you need them tomorrow. Not even if you need them to shrink. NEVER.

Well, if you MUST: On the lowest heat setting, and remove whilst still slightly damp. Otherwise; hang them, feet first if they are jeans (to reduce shrinking) in an aerated space, out of direct sunlight.

* ehow

** Raw Denim Care Guide

*** Denim Geek

**** How To Care for Denim

***** Eat Sleep Denim

****** Imogene and Willie

******* The Laundress

******** MIH Jeans

Eat Me: Olives

{Source; tumblr}

Things I didn't know before writing this post:

1. Olives are a fruit
2. Olives are super fatty
3. Olives are not necessarily Italian, but can be from anywhere in the Mediterranean, Asia or Africa
4. Olives are a fruit

I know I said the last one twice, but seriously? I always had trouble thinking of them as a proper vegetable but I find it even stranger to consider them a fruit. Ignorance on my part probably.

Olives are good for us for a number of reasons; here are a few:

Fat Content

I hear you, how can something that has a high fat content be good for you? Here's how: Most of the fat found in Olives comes in the form of something known as Oleic Acid; a mono-saturated fat that apparently has the power to lower cholesterol and as a result, reduce the risk of Cardiovascular (heart) disease and lower blood pressure.

Antioxidant

Antioxidants are good for you because they help build up and protect your immune system and the cells in your body, slowing down the process of ageing. Olives contain Vitamin E and minerals Selenium and Zinc, all good sources of antioxidants, however the main reason Olives are such a good source of antioxidants is because they contain a lot of phytonutrients (plant compounds thought to have health protecting qualities). Oleuropein is a phytonutrient found exclusively in Olives and has been shown to protect nerve-cells and lower some markers of oxidative stress.

The Anti-inflammatory

If you have ever suffered from an allergic reaction, you'll have been recommended anti-histamines. Anti-histamines are drugs used to fight the compound histamine that is released in allergic inflammatory reactions, and some of the phytonutrients found in Olives have similar properties to them, making Olives good for reducing the inflammatory effects of allergic reactions.

Cancer-Fighting

As a result of their anti-inflammatory and antioxidant properties, Olives are also good cancer fighters. This is because if our cells are exposed to too much oxidative stress or become chronically inflamed they can aid the development of cancer, and so eating a food with phytonutrients that work against both of these can reduce the effect of cancer.

So how can one enjoy olives?

1. As a snack - Olives make a great finger food and are a great snack when you're in a rush or want something savoury
2. In a pasta dish - Add Olives to your pasta, throw in some sun-dried tomatoes, garlic and basil and you have dinner
3. In a salad - Chop them up and throw them in; they can be delicious with fish or chicken based salads
4. As a starter dish - pair with feta, anchovies or capers
5. With a glass of wine or a Martini - perfect to set off the taste
6. On a homemade pizza - I usually make mine with a pitta bread base and add Philadelphia (light), tomato purée, mushrooms and a couple of leaves; watercress/rocket/basil
7. In a bread - try making your own homemade focaccia; you can add red peppers, mixed herbs and tomatoes; HEAVEN

*WHFoods

**BBC Good Food

***International Olive Council

****Wikipedia

Let's Talk About: Everlane

Everlane is the brainchild of Michael Preysman; a former financier who, frustrated by the stubborn and unchanging innovation displayed in the retail space, up and quit his job to create his own business.

Everlane's clothes are only available online, and their big USP, as you can tell by the image above, is that nothing costs over $100. They create what they call 'Luxury Basics', bring out new designs every month, and charge a flat fee of $4.95 for delivery.

The only downside? They don't deliver outside of the US (yet). But the moment I've heard different I'll let you know.

Click here! to sign up with Everlane.

Breakfast in Paris

For our first post we're in Paris.

It's about midday, and after clambering off the Eurostar giddy with excitement, spending the better part of a half hour dragging your suitcases (it's only a weekend trip but it's Paris for goodness sake) up and down Rue du Fauborg Saint Denis looking for your hotel, dropping off your bags, successfully ordering a carnet of tickets in French (see Madame Fraser that GCSE did not go to waste) and cleverly navigating the Parisian metro, you and your sister have arrived at the Louvre.

My sister and I went to Paris in the summer of last year as her birthday present, and the very first French food to touch our lips we consumed in the Angelina tearoom in the Louvre. Angelina was founded in 1903 by Austrian confectioner Antoine Rumpelmayer and serves what I would describe as the world's best hot chocolate (but don't just take my word for it).

Two small white teacups, each with the Angelina brand name printed across them were put down on the table first. These were followed by a small pot of gently whipped cream; light, cold and fluffy. Lastly, but indeed the greatest part of the experience, the jug of deep, rich, milk chocolate, thick and strong smelling, smooth but heavy.

The reason, I think, for the world fame of Angelina hot chocolate comes down to the fact that it is what it says on the tin; hot chcolate. When I typically think of hot chocolate, I think about the watered-down drink you get traditionally in England; thin, with a hint of chocolate, all still in lumps at the bottom of the cup, and maybe some marshmallows if you're lucky, but at Angelina, hot chocolate is sacred.

I don't know the method in which they make it, but my guess would be that they take care slowly melting chunks of solid chocolate, stirring constantly to ensure a smooth consistency, and add just a hint of water to stop it solidifying again.

It seems an injustice to describe Angelina hot chocolate as delicious. It's something a lot more than that. An experience in and of itself, and one I would not recommed to anyone who was less than one hundred percent convinced of their love for chocolate. My sister managed a cup of the world-renown hot chocolate and couldn't drink any more, meanwhile, I kept pouring.

Angelina hot chocolate is full, velvety, and warming. You almost feel it slowly heating your insides before you taste it on your tongue. It isn't too hot or too cold, but is warm enough to warm you and cool enough to drink immediatley. The perfect hot chocolate.

Welcome to Paris.

Angelina Website