Harissa Lamb Waffles with Krombacher Beer

We jumped at the chance of taking part in the Krombacher Beer and food pairfection campaign, we love trying new beers and we especially love developing recipes. Brunch is our favourite meal to eat and it’s even better with an alcoholic beverage! We love the fact you can eat brunch at any time of the day so we wanted to create a recipe that would be perfect for breakfast, lunch or dinner.

The dish we have created is Harissa Lamb Waffles and they taste absolutely delicious if we do say so ourselves, especially when matched with a cold Krombacher Pils- for us it’s #pairfection. We have made sweet waffles and protein waffles several times before but this was our first time trying to make savory waffles. We wanted the batter to have flavour and we didn’t just want them to be a standard waffle recipe so we threw a few spices in the mixture.

Krombacher Pils also knows as ‘A Pearl of Nature’ is one of Europe’s leading beers and we can totally see why. The taste of Krombacher Pils is very distinctive and the water it is brewed with plays a massive part in the flavour giving it a full flavoured apple Manhattan is some what bitter.

We got a thumbs up from our boyfriends as well as our dads they all absolutely loved it! It was great to have a little tasting session going on with them all and they all said it was very refreshing and light.

Recipe for Harissa Lamb Waffles- You will need a waffle maker

Waffle Ingredients
125g Plain Flour
1 tsp Baking Powder
½ Tbsp Caster Sugar
1tsp Mustard Powder
½ tsp Smoked Paprika
½ tsp salt
½ tsp black pepper
215ml Semi Skimmed Milk
2 Eggs

Harissa Lamb Ingredients
1 tbsp Olive Oil
250g Lamb Mince
2 tbsp Harissa Paste
2 tbsp Tomato Puree
½ tsp Black Pepper
½ Aubergine chopped into small pieces
½ red onion finely chopped
250ml chicken stock
150g feta
Handful Parsley finely chopped

Method

Heat the oil in a large frying pan over a high heat. Add the lamb and cook for 5-6 minutes until brown. Add the onion and aubergine and allow the mixture to cook for 3 minutes before adding the harissa paste, tomato purée and black pepper, stir the ingredients until well combined and coin for a further 1-2 minutes.

Add the stock to the mixture (it will look slightly runny), place the lid on the pan and cook until the liquid has reduced- we left it cooking for around 15 minutes. In the mean time we go started on the waffles.

Place all of the dry ingredients into a large mixing bowl and mix until well combined

Put the butter in a saucepan on a low heat and remove from the heat once melted

Whisk the butter, eggs and milk in a separate mixing bowl

Make a well in the dry picture and poor the wet mixture into it, whisk the mixture until fully blended together and there are no lumps

Leave the batter to rest for until you need it

Turn your waffle maker on and allow it to heat up, once heated (the green light should show) pour in the mixture, close the lid and cook

Once the waffles have cooked and the lamb it is time to assemble the dish, place your waffles onto a plate and pour the mixture on top. Sprinkle with feta and parsley, open up your Krombacher Pils and voila you are ready to tuck in!

Krombacher Pils is available in Booths, Majestic, Morrisons, Ocado and Tesco.

The Field Restaurant Review

The Field opened its doors in May 2018, located in London fields just a short walk from London Field station or like us you prefer to use the underground you can walk from Bethnal Green (it’s about a 15 minute walk).

The Field offer a seasonal plant based menu serving brunch, lunch and dinner they, check their website for opening hours though as they are not open every day. The Field also have a weekday happy hour from 5:30pm-7pm, weekend brunch from 11-4pm, yoga every Sunday 10-11am and live music every Sunday- they have got it all going on.

The Field was opened by Nik Williamson & Ryan Petty two chefs who wanted to open a restaurant serving food that they themselves would eat, they also wanted to create innovative plant-based food which we can assure you they certainly have achieved.

We ourselves are not plant based or vegetarian but we do enjoy a plant based meal every now and then. We were really excited to visit The Field as the menu looked incredible and everything sounded really tasty.

We arrived at The Field at 7:30pm, there was a chilled atmosphere and several of the tables were already taken with couples and friends enjoying a civilised evening meal. We were shown to our table and both Nik and Ryan came over to introduce themselves and tell us a little bit about the restaurant.

We glazed our eyes over the menu before asking both Ryan and Nik for their recommendations (of course they were going to recommend everything it was their restaurant after all but we thought we would ask what the most popular dishes were).

There are a selection of smaller plates and larger plates on offer and we were advised to order a couple of each. We love trying lots of dishes so we did share everything that we chose (that way we get to report back on more of the dishes as well).

We both ordered a glass of 2016 Folle Blanche which was described as a ‘dry and fresh, a little fruity… ooh’ white wine. We loved the wine glasses the bigger the better when it comes to the actual size of the glass (well we think so anyway). It was £7.50 by the glass or £25 for a bottle, we both just opted for a glass. We were also served a jug of tap water as well which the waiter regularly replaced during out meal.

We ordered the Deep Fried Buffalo Cauliflower with House Hot Sauce to start as we were told it was one of the most popular dishes on the menu, it was absolutely delicious. There was so much flavour and it wasn’t like anything we had eaten before, the homemade hot sauce complimented the fried cauliflower perfectly.

We also ordered the Pasta Agnolotti which was pasta stuffed with Radicchio, Orange and Cashew Nut Pate. This was absolutely delicious and we particularly enjoyed the pest dressing that was drizzled over the top. We would highly recommend this dish it was full of so much flavour and we could have eaten it twice over.

For one of our mains we ordered the Summer Gnocchi which was Gnocchi, English Peas, Broadbeans and Mint. Well if you are a gnocchi lover then you will be a massive fan of this dish because it is just incredible and so fresh with so much flavour.  It was soft, smooth and a little sticky exactly as a gnocchi should be and this definitely gets a thumbs up from us.

The final dish we tried was the Zucchini which Zucchini Flower, Dill Pesto and Ratte Potatoes, this was hand down our favourite dish of the evening. We love pesto and we would eat it with everything if we could so we knew straight away we would love this dish. It was presented beautifully and cooked to perfection.

Anyone that says plant based food is boring needs to visit The Field because you will see just how flavoursome food can be without meat. The food at The Field is of a high quality and there are so many different flavours thrown in the mix.

The kitchen at The Field is open which we really enjoyed as you can see the chefs hard at work cooking the food instead of being hidden away. We think an open kitchen makes a restaurant really authentic and definitely creates a buzz.

We loved the hanging baskets that were hanging from the ceiling it made us feel like we were sat in a green house as there were plants surrounding us.

By the time we left The Field the restaurant was nearly full, the atmosphere was calm and it was quite a romantic setting- perfect for a date. If you want to try delicious, good quality plant based food without paying an arm and a leg for it then The Field is the perfect place for you.

Sarona Eatery Review

Sarona Eatery is a new Middle Eastern restaurant which opened its doors in May 2018 in Clerkenwell. Sarona Eatery is inspired by the street food of Tel-Aviv to the streets of East London, they serve Tel Aviv classics but have also added an East London Twist.

Sarona Eatery is located on Clerkenwell Road with the nearest tube station being Farringdon (a 5 minute walk away). The restaurant is open for breakfast, lunch and dinner Monday-Friday7:30AM-23:00PM and also opens on a Saturday for Shabbat Brunch from 11:00AM-22:00PM.

The founders wanted to create a restaurant that enabled people to come together and eat good Israeli food and we think the restaurant has really hit the nail on the head.

Everything on the menu is homemade in the Sarona Kitchen which we absolutely loved as you know the food you are being served is fresh and has been made with love. The menu was designed with sharing in mind which is exactly what we did when we visited one Saturday afternoon.

Upon arriving at the restaurant we were greeted by the waitress who took us to the table that had been reserved for us, the table was inside and due to it being a lovely sunny day we asked if we were able to sit outside which she said wasn’t a problem at all. There were several tables outside that we can imagine are packed during the week. The city is always much quieter at the weekends so we were lucky to have the outside seating area to ourselves.

We asked the waitress and manager for their suggestions to ensure we were able to try a selection of dishes. We are not fussy eaters (we are up for trying anything) so we suggested they surprise us with the dishes. We do this quite frequently when we are visiting restaurants and we haven’t had a bad recommendation as of yet.

To start we both ordered a glass of wine Rachel went for the house rose and Annie went for the house Sauvignon Blanc. Both were delicious and the perfect drinks to enjoy with our feast!

The menu consisted of three sections the first one being the ‘dipping and ripping’ section! We were served Handmade Sarona Humus which consisted of Tahini sauce, chickpeas, schug and olive oil served with pita bread. If you love hummus then we would definitely recommend this dish it was so tasty, if you are wondering what schug is like we were it is an Israeli hot sauce it wasn’t that spicy though so don’t let this put you off.

We also tried the Chopped Grilled Aubergine with fresh mint and pomegranate rubies, this reminded us of baba ganoush and we especially liked the pomegranate and mint flavours as they really gave the dish a little bit of extra flavour. This is the perfect dish to share with friends and it is also served with pita bread on the side.

There were lots of dishes on the small plates section of the menu that took our fancy especially the Crispy Cauliflower with tahini sauce, amba sauce and roasted almonds which we were served and absolutely love. We are mad for tahini so knew we were going to love this dish, the amba sauce is a popular Middle Eastern picked mango condiment which was also really tasty. This was definitely one of our favourite dishes we tried at Sarona so we would 100% recommend you ordering it.

The Spiced lamb kofta with cucumber, spring onion, mint and sour cream was also another favourite of ours and a dish we would definitely order again. This dish was served with 2 lamb koftas which were generous in size and they were really generous with the salad. This would be the perfect dish if you wanted to enjoy your own starter without sharing.

When we say we had a feast we really did mean it, the final section of the menu is called ‘big plates’ and this is the main dishes although as we were sharing everything we had all the dishes arrive as and when they are cooked which we really enjoyed.

The All Day Shakshuka is a hawayej roast lamb shoulder that is cooked for 14 hours before being added to slow cooked cherry tomatoes and free-range eggs served with grilled sourdough bread. This was quite a rich dish with lots of delicious flavours, but the lamb was so tender and cooked to perfection. We especially loved the bread that was served on the side it was a brioche based bread that was sweet and complimented the shakahuka perfectly.

The Chermoula marinated Bavette Steak is a 45 day old Hereford Bavette served on green bean, fennel and pomegranate salad, if we are hones this was probably our least favourite dish it was still tasty and the flavours were delicious but we just found it to be a little chewy.

The Spiced Tune Steak is a chargrilled schug spiced yellow fin tuna with caramelised lime and oh my this was just incredible. We cannot recommend the tuna steak enough, we had it cooked rare which we are glad about as it was so flavoursome and we loved the schug spice sauce.

As you can imagine we were stuffed after this, so full that we couldn’t even order a dessert to try. The dessert did sound delicious though there was a choice of apple, plum and organs blossom strudel, home baked rogelach and a gluten free dark chocolate brownie.

The toilets were also immaculate and decor was beautiful. We especially loved the pink velvet round sofa in the hallway of the toilets- we would quite like one of them for ourselves!

We absolutely loved our afternoon at Sarona Eatery, the staff we fab and were so attentive making sure we had everything we needed and were enjoying our time. We cannot recommend this restaurant enough and we will definitely we returning with a larger group so we can share the love!

Timeout More Review

We have recently signed up to Timeout More which is a perks card that gives us things for free, sounds amazing right? We are absolutely loving all the perks so far and since signing up we always make sure we check Timeout More before booking a restaurant to see if we can pick up a perk!

Timeout More costs £29.99 for 12 months which is £2.50 a month which we think is 100% worth it and like they say that is less than a coffee! It’s definitely worth it if you are like us and enjoy eating out which we all know can be expensive in London.

There are so many perks available including: Que jump, free cocktails, secret dishes, menu upgrades, free starters and sides and the best thing of all is that you can use the offers when you want even in peak times.

It is really quick and easy to purchase the card all you need to do is sign up online, they will send you an activation code to your email and you are ready to go!

You can browse the offers available at the Time Out More browse page, each venue has its own listings page with details of the offers they have including any terms and conditions they have.

We visited The Real Greek this week and of course we made sure we checked Timeout More prior to booking a table to see if we were able to claim any perks and luckily we were!

We were both able to order a drink for free which was a bonus we went for a prosecco as we were not feeling the beer! The waiter was a little unsure as to what the Timeout More card was but he spoke to his manager and it was fine!

When you are ready to use the offer all you have to do is click the ‘Use Now’ button which will generate a unique offer code. This code will expire after 10 minutes if not used but don’t panic you can always create a new code by just clicking ‘Use Now’ again. Show your code to a member of the team and it really is as simple as that.

There was a £10 minimum spend per person that you had to spend before getting the free drink but we were there for dinner so this wasn’t a problem!

There are hundreds of restaurants that each offer a different perk including: Pizza Pilgrims, Frano Manca, The Real Greek, Where the Pancakes Are, Cote Brasserie, Tortilla, The Modern Pantry, Nonna’s Gelato, Palm Vaults and so many more! You can search by location, venue, cuisine, offer and price point.

If you spot a perk that you want to use but not right away then simply use the ‘Save for later’ button and a copy of the offer will be saved under ‘saved offers’ which is found under the ‘my accounts’ section of the website.

We cannot wait to start using our Timeout More perks card whenever we are out and about in London and we suggest you get yourself one as well!

Pumpkin Protein Pancakes

We were recently browsing the isles of  homesense (which is something we do on a regular basis) and came across the Halloween isle, of course we had to stop and take a look. As we were looking we came across a pumpkin cookie cutter and imediatly thought we could make some pumpkin pancakes using it. The cutter was super cheap it only cost us £1.99.

So that is exactly what we did one Saturday morning after the gym, we came home mixed up a batter and got flipping. The cutter was fairly big so we had to make sure we made the pancakes fairly big, we didnt cut them into shape until they were cooked.

We decided to make protien pancakes this time and added some Wheybox toffee protein to add some flavour. You can make them with any flavour protein we have used vanilla & white chocolate in the past and they both taste fab.

For toppings we decided to go for stewed cinnamon apples and some cinnamon cream cheese which tasted bloomin fantastic.

pancakes.png

You can find the ingredients we used for the pancakes below (we made 3 extra large pancakes. its really simple add all the ingredients into a mixing bowl and whisk until combined. Melt some butter or coconut oil in a hot pan, add a ladle of mixture and allow the pancake to cook on one side before flipping (you should see bubbles appear). Enjoy with whatever toppings you choose!

Ingedients
50g Oats Blended
1 Egg
1tsp Baking Powder
1 Scoop Protein Powder
100ml Almond Milk

Toppings
Stewed Apples with Cinnamon
Cream Cheese with Cinnamon

Pumpkin Chocolate Chip Energy Balls

Pumpkin chocolate chip energy balls anyone? YES PLEASE!

These literally take about 10 minutes to make, they contain 5 ingredients that you are likely to have in your cupboard this time of year. If you are unsure on where to get pumpkin puree (UK Folk) we found it in the world food isle of tesco.

pumpkin 3.png

This makes about 16 energy balls that you can either keep in the fridge or freeze them to enjoy in the future. Don’t you just love it when you fancy something sweet and then remember you have something tucked away in the freezer.

pumpkin 2.png

Ingredients
250g Oats
100g Pumpkin Puree
100g Peanut Butter
150g Maple Syrup
100g Dark Chocolate Chips

Method
Line a baking tray with parchement paper
Combine all ingredients together in a large mixing bowl and stir until mixed through (you may find you need to use your hands)
Roll into balls
Place on the lined baking tray
Place in the frige for an hour
Store in an airtight container and keep them refregirated for up to a week (if they last that long).

Pumpkin Pie

Last year we saw so many posts about pumpkin pie (thanks American friends) it got us intrigued to see what all the fuss was about so of course we had to make one. Many of the recipes stated that you had to use pumpkin puree so we knew right away we would be making a trip to the world foods isle in the supermarket.

Thankfully we managed to find some pumpkin puree in the American section of the world foods isle (we did buy it back in September as we didn’t want to risk them selling out). So after researching lots of different recipes we decided to re-create our own using lots of tips and tricks we had found along the way.

pie 2.png

Now we didn’t really know what to expect from our pumpkin pie but we were so excited to try the first bite to see if it was delicious or repulsive. We were pleasantly surprised with how delicious it tasted however we must say it is incredibly sweet so after one slice you have had more than enough which is probably a good thing!

pie 1

Ingredients
1 tin pumpkin puree
1 tin condensed milk
2 eggs
150g coconut or brown sugar
500g Shortcrust pastry homemade or shop brought

Method
Pre heat the oven to 180oc
We were lazy this time and decided to shop buy the pastry but you can always Find an easy to follow pastry recipe online if you want to make it yourself
Roll out the pastry using a rolling pin
Place the pastry into the baking tin
Line with parchment paper and fill with baking beans
Bake in the oven for 15 minutes
Remove the parchment paper and bake for a further 10 minutes
Remove from the oven and set aside
Pour the pumpkin puree into a large mixing bowl
Add the condensed milk and stir until combined
whisk the eggs in a separate bowl and then add them to the mixture
Pour the mixture into the pastry
Cut out leaf shapes with the pastry scraps and place them on top of the pie
Place in the oven and cook for 35 minutes

Plum Crumble Baked Porridge

Autumn is definitely on its way and the colder mornings have left us wanting a warm bowl of porridge. We are definitely missing the summer but we are enjoying not getting the porridge sweats in the morning, if you know you know!

At the weekends we always enjoy tucking into a scrumptious bowl of baked porridge experimenting with lots of different ingredients. This time we decided to go for a plum crumble baked porridge which was absolutely delicious and probably one of our favourite ones yet!

Let us know if you decide to make this bowl of goodness because trust us it will leave you wanting to go back for more, who doesn’t love eating something that tastes like dessert for breakfast?

crumble.png

Ingredients
40g porridge oats
1 or 2 plums depending on the size
50ml Almond milk (or any milk of your choice)
1tsp peanut butter

Method
Pre heat the oven to 180oc
Destone the plum and chop into small slices
In a small mixing bowl add in all the ingredients and stir until well combined
Pour the mixture into a ramakin dish
Bake in the oven for 25-30 minutes making sure the top is golden brown
Enjoy with a cup of coffee or tea

Carrot cake with a cashew frosting

If you have followed our blog for a while you will know we love to indulge in healthy sweet treats. We always stress how important we think it is to enjoy a balanced life making sure you eat everything in moderation.

We love baking but sometimes we also like to experiment and bake using healthier ingredients so we can enjoy these delicious sweet treats more regularly. This time we decided to experiment and make our very own refined sugar free carrot cake with a cashew nut frosting.

carrott cake

It tasted utterly delicious and we will definitely be making it again soon! Our families loved it and couldn’t even tell that is was a healthy version that sure is a sign of a good cake because healthier alternatives can lets be honest sometimes taste rather bland to some peoples taste buds.

Please note- we used a relatively small cake tin for this recipe if you want to make a larger cake then double the recipe.

Ingredients
200g Oat flour (we just blend oats we have in the cupboard)
1tsp baking powder
1tsp bicarbonate of soda
3tsp ground cinnamon
1.5tsp ground ginger
50g raisins
25g chopped walnuts
1tbsp Coconut sugar
1 large carrott
125ml almond milk or a milk of your choice

Cashew Frosting Ingredients
75g Cashews
1tbsp Pure Maple syrup
2tbsp almond milk
1tsp coconut oil

Method
Soak the Cashew nuts in water up to two hours before you need them.
Pre heat the oven to 180oc
Line a cake tin with grease proof paper (we used a relatively small cake tin for this recipe.
Blend the oats and place them in a large mixing bowl
grate the carrot and place to one side
Add the baking sofa, bicarbonate or soda, coconut sugar, cinnamon and ground ginger in the bowl and stir until combined
add the raisins, walnuts and grated carrot and stir
Gradually pour in the almond milk and mix until all the ingredients are combined
Pour the mixture into the lined cake tin
Place in the oven and cook for 30 minutes
Whilst the cake it cooking you can make the cashew frosting, first you will need to place the cashew nuts in the blender and blend until the cashews have broken into small pieces.
Pour in the the maple syrup, coconut oil and Almond milk and blend until well mixed.
Spread the cashew frosting evenly on the cake.
Sprinkle the carrot on top and enjoy with a cup of tea or coffee 🙂

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