Ultimate Afternoon Tea at Bettys…

I recently enjoyed a little pre-Christmas girly trip to York with my lovely mother and sister…and when in York there’s a certain tea room that’s a must visit – I’m talking about Bettys of course!

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Okay, so yes this place is a total tourist trap and there’s usually a substantial queue to get in, but if you embrace this and celebrate the fact that this tea room is a world famous attraction, you’ll have a fabulous time.  Essentially it’s like visiting one of London’s hot spots, whatever day or time you choose to go, there will usually always be plenty of others who had the same idea.

Three ladies full of festive cheer were certainly not going to let anything stand in the way of an afternoon tea at Bettys…feast your eyes on this…

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Mmmmm…do you want a closer look at that cake…?

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On to the tea! Being that it was almost Christmas I enjoyed a seasonal special, Bettys Spiced Christmas tea…

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A black tea with light notes of cinnamon, spices and citrus it was lovely both with and without milk.

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After ordering another round of tea and loading up with souvenirs and gifts to take back home we departed feeling full and happy. York’s a wonderful city to explore, especially in winter…cold, crisp air and beautiful buildings full of character and charm. I suppose in many ways it’s very similar to Winchester really, only larger and somehow grander, probably why it appeals to me so much. Here are a few of the trip’s highlight’s aside from the tea and cake fest at Bettys…

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During our trip the streets of York were host to a rather magical ice festival, with quirky works of art carved out of ice dotted around the cobbled streets. These were two of my favourites…

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I must say a huge thank you to my mum for making the trip happen, and to both my mother and sister for a wonderful time full of fun, food and laughter xXx

A Foodie Feast to see in the New Year!

Many people will know The Bugle in Twyford’s a firm favourite place to go for me, it never disappoints! So that was where we headed for new year’s eve, and what an evening it was…

We started with a glass of local Danebury Vineyard Kir Royale and some lovely canapes…

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There were many fabulous courses, including a beautiful crispy fillet of sea bass served on a lobster, lemon and saffron risotto…

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This was then followed by a generous sized organic fillet of beef from Laverstoke Park Farm, which was delicious – served medium rare, it was cooked to perfection!

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As if we had room for more, there was then a multiple dessert spectacular that we all somehow managed to demolish. To the best of my memory it was tart au citron, with a tangy lemon panacotta, ginger ice cream and a gooseberry brulee…all of which were divine. The gooseberry brulee was particularly scrumptious!

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To finish off there was a selection of Hampshire cheeses and of course some port. I pretty much needed wheeling out of there I was so full to the brim with lovely food! All in all a cracking evening, spent with some of my favourite people – a wonderful way to see in the New Year.

Happy New Year!
xXx

Healthy Seafood Lasagne

Here’s a very rough recipe for a hearty, but fairly healthy dinner I made earlier in the week. It’s a seafood lasagne!

Ingredients:

Tinned tomatoes
Reduced fat cream cheese
Mixed seafood (I used prawns, scallops, mussels and shrimps)
Creme fraiche
Dill (I used dried)
Lasagne sheets (I just used the standard shop bought variety)
Reduced fat cheddar cheese
Parsley (optional for a topping/garnish)

So all did was to fry the garlic in a little olive oil and add in the tinned tomatoes, followed by the cream cheese (about half of small tub) and mix them together. The sauce was a little pink in colour, but it tastes great. Once the sauce seemed thick enough I added the seafood in and made sure it was all well mixed.

Setting that mixture to one side, I then added some of the remaining cream cheese to the creme fraiche and mixed some dried dill. For extra creaminess you can add in a little ricotta here too

After that it was a simple case of layering the seafood mixture in baking dish, covering with lasagne sheets and repeating this to end up with a covering of lasagne sheets on the top. I then covered the top with the creme fraiche mixture and finished with a topping of the reduced fat cheddar and some chopped parsley.

Here’s the resulting dish straight out of the oven…

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My reduced fat seafood lasagne