George & mummys adventures. Discovering fashion, beauty and skin. Making our house a home, eating tasty food and travelling the world together.
Bask in the sunshine at home with this glorious sunny yellow bud vase from LSA International
Find these dinky little vases (14cm high) in a variety of colours to suit each individual room decor, coming in opaque white, purple, yellow, blue, smokey brown, pink, green and aqua! This means you can have consistency throughout your home without even thinking about it!
But yours online at lsa-international.com or online and in-store at John Lewis
Love a cocktail? But also love blackcurrant? Then this White Heron Drinks British Cassis is for you… it comes with a little cocktail menu, and it’s perfect for a right royal knees up!
Grab yourself a bottle now, and work your way through their suggestions (responsibly please) plus take a peek at their cocktail suggestions online at whiteherondrinks.co.uk/cocktails
To make the cocktail as shown…
Pour 50ml (double shot) cider into a chilled champagne coupe [like these beauties from IWOOT ] then shake 50ml British cassis, 50ml pineapple juice and 25ml orange juice altogether, then add ice and shake until cold. Pour over cider – Voila!
It’s super tasty and frothy too! Garnish with blackcurrants on a skewer.
*Heads off to make another…*
This festive feast is Salmon-else… tuck into @lafamigliarana New Salmon & Ricotta fresh tortelloni. Tasting of freshly smoked salmon thanks to the chopped not blitzed centres this is fabulous served with just a drizzle of olive oil; it’s our absolute favourite filled tortelloni because it’s full of flavour, ready in two minutes and simply served with a drizzle of oil that’s all it needs!
Available exclusively in Sainsburys stores nationwide
If you’re feeling extra special and you’re feeling the pressure to impress this Christmas try this creamy lemon and prosecco recipe…
RECIPE
SALMON TORTELLONI WITH PROSECCO & CREAMY LEMON SAUCE
Difficulty level: Easy
Cooking and preparation time: 15 minutes
Serves 2
INGREDIENTS
1 pack of La Famiglia Rana Smoked Salmon & Ricotta Tortelloni1 shallot peeled and chopped1 tbsp butter 125 ml Proseccopeel of 1 organic lemon cut into strips2 tbsp lemon juice125 ml crème fraiche chives choppedsalt and pepper
METHOD
Melt butter in a frying pan over medium-high heat and sauté the shallot for about two minutes until soft and fragrant. Add lemon peel and season with salt and pepper to taste. Add Prosecco and lemon juice, bring to boil and lower heat to medium. Simmer for a couple of minutes, add crème fraiche, stir well and cook for a few more minutes until slightly thickened.
In the meantime, cook the tortelloni for two minutes in a large pot of salted boiling water. Strain delicately with a skimmer and tip them into the pan along with two tbsp of pasta cooking water. Mix delicately,
Divide between two plates, garnish with chives and serve.
Super tasty… don’t you agree?
🛁 As the weather gets chillier what’s better than a nice hot bath to relax and unwind with some candles burning bright like this @sanctuaryspa signature scent heart candle from their Christmas collection this year! 🛁
Sanctuary Spa Signature Scent heart candle, £6 at Boots stores nationwide
#homesweethome #homelife #decor #bath #candles #candle #asof #asofreckles #discoverunder1k #discoverunder5k #follow #autumn #coolweather #bath #bathroominspo #fromwhereistand #christmasgifts
With Sunday fast approaching… book your roast at Shawfarm Vintageinn or any local Vintage Inn. They’re delicious and packed full of veggies and a generous helping of your chosen meat!
🍌 Breakfast goals are easily achieved with these Primroses kitchen #organic & #vegan granola. We were excited to try them due to the range of interesting flavours and combinations and we were pleasantly surprised!
Thumbs up for #bananaandturmeric – the flavour was light and not overpowering which surprised us as sometimes turmeric can come across quite heavily! The granola also had a pleasantly delicate crunch, so no breaking your teeth 🍌
Get yours and try the entire range over at Primrose’s kitchen. Available from just £5.95 a box online at primroseskitchen.com
☀️Busy planning the year ahead of exciting projects and ideas with Filofax ☀️
With plenty of pages all tailored to me… notes – address sections – diary – and even a plastic wallet perfect for expense receipts this is every working persons must-have planning ‘tool’… To buy or shop the whole range head to filofax.co.uk
Have a patriotic pa with a sweet tooth? Then this #unionjack box of boozy choccys from @holdsworthchocolates is the spot on gift for him (treat yourself 😉) find dark strawberry creams to creme de cacao truffles… yum!
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#choclatier #food #asof #sprinkleoffreckles #fathersdaygifts #foodie #foodislife #daddio #british #truffle #grandmarnier #strawberries #holdsworth
🦀 These mini crab cakes with spicy alioli are so tasty! – you can grab yours from No29 Power Station West – Their food is delicious, breakfast through to dinner… if you don’t go you’re missing out! 🦀
Check out this amazing dessert from La Potiniere in Fleury sur Andelle – a light passionfruit mousse dressed with dark chocolate chips, freeze dried raspberries and salted popcorn… with a caramel and biscuit tuille.
No words can explain how amazing this was! We hope most importantly that this smalll business gets through these tough times and lives on to bring us amzing food in the future!
Treat your papa this #father’s day… to this smooth citrusy 13 year old Old Pulteney Malt whiskey or to the #toffee #butterscotch flavours of a #10yearold Speyburn Whisky…
Is it a taste of Scotland your dad fancies? Sort this with a bottle of Old Pulteney, a Single Malt Scotch whisky that delivers a true reflection of its maritime heritage in Wick. Bursting with the power and subtlety of the sea, Old Pulteney’s core collection offers a range of carefully developed expressions, appealing to all tastes and budgets.
This 12 year old is matured wholly in air-dried, hand-selected ex-bourbon casks. It offers a smooth medium-bodied whisky boasting a sweet long-lasting finish. With its citrus and salty back notes, pair this whisky with some homemade fudge for a wonderful gift for any man.
RRP: £32 (70cl)
Alternatively celebrate with Speyburn, a multi award-winning selection of Single Malt Scotch whiskies, crafted from the purest of water, deep in the heart of Speyside. Since 1897, Speyburn remains the only distillery to use the water from Granty Burn – a stream flowing with remarkably soft and clear spring water and a major tributary of the River Spey. The outstanding natural environment has resulted in an authentic and quality Core Collection boasting everything you want from a Single Malt Scotch Whisky.
Buy it now in Booths (North of England chain) and selected independents
RRP £32 (70cl)
This is just one of our top father’s day options coming over the next few weeks!
It’s #nationaltomatofortnight and we are eating Sweet #piccolo British Tomatoes from Eric Wall Tomatoes you should taste them they’re divine!
We created this scrummy Roasted Piccolo & garlic meatball tagliatelle with these super sweet Piccolo’s – it was such a simple recipe – and we don’t do much in the way of measuring when we’re mid cook! So excuse no exact measurements on this!
We made a simple sauce (passata) with some blended Piccolo tomatoes and lightly roasted tomatoes (season with salt and pepper) we then heated this through with a couple of teaspoons of crushed garlic to taste and added some basil (you can use dried or fresh)
Whilst this was being prepped, meatballs were grilled and 2 tagliatelle nests were cooked to packed instructions too!
Finally we halved a handful of tomatoes, and sprinkled them over the top and added half a vine of extra whole ones too!
Now check out these other tasty creations below from British Tomatoes
Who doesn’t love pasta and seafood? Even the new Duchess of Sussex herself (Meghan) allegedly does – so this deliciously simple dish combines the two with Great British Tomatoes!
Serves 2 Prep time: 10 minutes Cooking: 15 minutes Price: £9.21
3tbsp olive oil – 14p
4 British Large Vine Tomatoes, skinned and finely chopped – 76p
1 red onion, finely chopped – 22p
Few drops of balsamic vinegar
160g small scallops – £4.14
180g tagliatelle or linguine – 25p
200g cooked, peeled prawns – £2.00
2tbsp chopped fresh parsley, plus extra to garnish – 67p
6-8 British Baby Plum Tomatoes, halved – 40p
30g Parmesan cheese, finely grated – 63p
Salt and freshly ground black pepper
1 Heat the olive oil in a frying pan. Add the chopped tomatoes and red onion and cook over a low heat for 10-12 minutes, until very soft, adding a splash of water if needed. Season with salt, pepper and a few drops of balsamic vinegar.
2 Meanwhile, cook the tagliatelle or linguine in lightly salted boiling water for 10-12 minutes, until tender.
3 Add the scallops to the tomato mixture and cook for 2 minutes, then add the prawns, parsley and baby plum tomatoes. Cook, stirring, for about 1 minute, until heated through.
4 Drain the pasta. Gently stir through the tomato mixture and share between two warmed serving bowls or plates. Serve, sprinkled with Parmesan cheese and extra parsley.
Cook’s tip: To skin tomatoes, put them into a heatproof bowl. Pour over boiling water and leave for 15-20 seconds, then drain. The skins will be easy to peel away.
OVEN-ROASTED TOMATO, SPINACH AND MOZZARELLA TART
This gorgeous main course tart is made with filo pastry brushed with melted butter – filled with oven-roasted British vine tomatoes with wilted spinach, mozzarella and basil. It’s a simple yet super tasty summery dish!
Serves 8 Prep time: 25 minutes Cooking: 30 minutes
Suitable for vegetarians Price: £7.46
12 British Medium Vine Tomatoes, halved – £2.00
1tbsp olive oil – 10p
200g young spinach, washed – £1.50
270g pack filo pastry sheets, thawed if frozen – £1.50
100g butter, melted – 56p
2 x 125g balls mozzarella, sliced – £1.00
2 eggs – 30p
150ml single cream – 50p
Salt and freshly ground black pepper
Basil leaves, to garnish
1 Preheat the oven to 180°C, fan oven 160°C, Gas Mark 4. Put the tomatoes into a roasting tin, drizzle with olive oil and season with a little salt and pepper. Roast for 10-15 minutes, then cool.
2 Put the spinach into a colander and slowly pour a kettleful of boiling water over it to wilt the leaves. Leave to cool.
3 Unroll the sheets of filo pastry. Brush each one with melted butter and stack them one on top of the other on a large greased baking sheet, criss-crossing them as you layer them. Gather and scrunch the edges, bringing them together to form a border.
4 Squeeze the excess moisture from the spinach, then arrange on the tart with the tomatoes and mozzarella. Beat the eggs and single cream together and season with salt and pepper. Pour into the tart case. Bake for 20-25 minutes until set and golden. Serve, garnished with basil leaves.
Cook’s tip: It’s easy to make this tart for 4 people – simply halve the quantities and reduce the size of the tart.
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