Vegfest Bristol Ticket Giveaway

 

Happy Friday Folks! Here’s hoping you have a great weekend in store – it’s our last here in Falmouth before we head south to Mousehole so we’re in big move excitement mode. To add to the cheerful disposition I’m currently in, the delightful peeps over at Vegfest Bristol are offering two lucky PeaSoup readers (and their chosen friend) the chance to attend this years biggest veggie event. Should you win, you’ll be attending either the Friday or Saturday evening shenanigans on the 23rd and 24th May, which will include performances from Boney M, Abba Gold and Goldblade… fun! The competition deadline is April 30th and winners will be announced in the 1st week of May.

 

And even if you don’t get your hands on these particular tickets, the daytime admission is priced at a ridiculously reasonable 3 quid with kids under 16 able to go in for FREE. There’ll be stalls, caterers, cookery demos and talks, as well as an arts and crafts tent, comedy hour and the all important all-day bar… five of ’em in fact, not that I’m counting, ahem. As far as I’m concerned there’s no better way to start your summer festivities.

 

To enter please leave a comment below this post outlining which day you’d like to attend. I will then put the names in a hat and pull two at random – all videoed for you pleasure of course. Good luck y’all!

 

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Salted Chocolate Easter Nests


 
Because our oven’s on the blink (again!), my Easter treat options were a little limited this year. I was so eager to featured these chicks though I thought I’d make a batch of easy chocolate nests – y’know, the kind you remember making as a kid? Yep, not exactly Cordon Bleu cooking but tasty none-the-less… I just can’t stop nibbling away at them. To give them a more adult-appealing edge, I’ve added some Cornish sea salt – I am officially obsessed with salt and dark chocolate, so couldn’t resist including a pinch or two here. Happy Easter everyone!
 


 

what you’ll need

 

2 x 100g good quality dark chocolate

1 250g box of cornflakes

1/4 tsp sea salt

1 tbsp golden syrup

fluffy chicks (optional but cute)

 

what you’ll do

 

bring a small pan of water to the boil and then reduce the heat to a simmer. place a shallow plate on top and slowly melt the chocolate, syrup and salt together.

 

empty the cornflakes into a large bowl and pour over the melted chocolate. mix thoroughly until all the flakes are completely covered, and spoon into the muffin cases.

 

refrigerate until hard. makes 16.

 

 

 

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Seeing Spots


 
Take a good look at this little loft location because it’s probably the last time you’re going to see it. Two weeks from now we will hopefully be settling into our uh-mazing new pad, which is practically on the seafront with masses of snorkelling potential… not to mention the double whammy outside space it boasts that will be perfect for sunbathing and bbq’s. Yeah baby! With so much going on in our lives at the moment, I’ve been resorting to simple uniformic outfits like this one – jeans, shirt, sandals, go. I actually wore this to bowling last night because it’s so damn comfortable – and it may have helped my usually awful game because I ended up getting not one, but TWO STRIKES! *insert victory dance here*
 

what i wore…  spotty shirt/ new look … skinny jeans/h&m … sandals/asos (new look) … bag/nica … sunnies/wild pony vintage

 

 

Badly applied lippy and unbrushed hair is also de rigueur these days in my world… I’m a habitual lip licker and my mop is badly in need of a trim but due to deadlines, it’s been the least of my priorities. Speaking of deadlines, I got a sneak peek of my completed book yesterday and I am so delighted with how it’s turned out – seriously cannot wait to show you guys!
 
To top it all off, Cornwall is currently basking in some serious sunshine right now, so it’s gonna be a great Easter break – it’s like the county is slowly waking up before the summer droves head down for their holidays. Oh, and on a slight side note, I celebrated my 33rd birthday this week. As a treat I got my toes summer ready by taking myself to the rather lovely Watergate Bay Hotel for a relaxing pedicure before my friend treated me to a gorgeous vegan lunch at Jamie Oliver’s Fifteen (which just happens to be perched on the cliff overlooking the bay – er, dream location). Last but not least, the Hubby (spot him in ma sunnies!) and I are five years married today – not that either of us actually remembered, mind… ah well, here’s to the next five, eh?!
 

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Russian Kale & Roasted Squash Noodles


 
Change is afoot folks. Not only have we officially welcomed in British Summertime but it looks like we’ll be spending those impending sunny months in what is quite possibly the prettiest village in the UK, let alone Cornwall… Dylan Thomas thought so too so who am I to argue?! Tucked away at the far end of the county with some narrow coastal roads as its only access you will find Mousehole (pronounced ‘Mowzel’) – a quaint miniature town that is as picture postcard as you’ll get. It’s not a done deal just yet but fingers crossed by the beginning of May we will be setting up shop in the most adorable house with a terrace, balcony and sea views from the master bedroom. Pinch me ’cause I think I might be dreaming.

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Whilst there are dozens of reasons why I’m excited to be headed back to the Penzance area, one of the main draws (apart from being nearer friends and family) will be the light. It might be a tad extreme to say I’m suffering from SAD but the distinct lack of light in our current abode has really gotten to me these past few months – probably exasperated by the fact I know virtually no-one here but I think a lot of it is definitely down to these cramped quarters we are living in too. We are so tucked away and surrounded by other buildings at present, it can be difficult to read the weather even when we’re looking out the window.

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Of course, this lack of light has really impacted my food photos too, and although I have tried to embrace the moody style they seem to be exuding, it is so frustrating being limited in this way. Annoyingly, there is one very small area which is suitable for snaps and trust me, I have tried every other inch of our living space to see if somewhere else might work and it just doesn’t, ugh. So, not only is the light (of lack thereof) situation affecting my happiness it is also kinda cramping my blogging style too. I’m all about bright, open spaces with tons of natural light flooding in and instead we’ve ended up with a darkened cell that is overlooked from every angle – not a good look and quite frankly depressing as hell.

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Luckily for us, our new place has HUGE windows with tons of natural light but still manages to remain very private – I’m already planning the BBQ’s. Okay, so I’m probably viewing it with some mega Jackie O-esque rose tinted glasses at present but allow me these initial weeks of delight (squee!) before something inevitably happens to rain on our parade. Glass half full girl? Moi? Never.

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what you’ll need

 

1/3 medium butternut squash

large handful of Russian kale (or other greens)

1/2 leek

1 garlic clove

1 thumbsized piece of ginger

2 portions udon noodles

soy sauce

sushi vinegar

sesame oil

sunflower oil

salt

gomasio

 

what you’ll do

 

Pre-heat the oven to 180 degrees celsius/350 fahrenheit. Bring a large pan of water to the boil.

 

Cube the squash and bake in the oven with a little sunflower and salt for 30mins or until soft.

 

Halve the leek and finely slice. Heat a little sunflower oil in a pan and lightly fry the leek until soft.

 

Mince the garlic and ginger together and add to pan. Fry for a few minutes before adding the kale.

 

Wash and slice the kale, disposing of any hard stalks, and add to pan. Season with a pinch of gomasio, splash of sesame oil, soy sauce and sushi vinegar. Cook until it begins to wilt.

 

Cook the noodles according to the packet, reserve a little liquid, drain (and rinse if desired) and add to pan along with the cooked butternut squash. Gently combine, adding some reserved cooking liquid if necessary.

 

Season with soya sauce and serve. Finish with a final sprinkling of gomasio – I am currently obsessed with this stuff.

 

 

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