Octopays Game over At Ladbrokes ...

The very kind people over at Ladbrokes sent us a family day out voucher to visit a Sea Life Centre, Theme park or a Zoo for a fun adventure as part of their new Promotions. As well as the family day out, we also received a Blue Planet DVD and seafood cookbook.

 Family day out

They were looking for family/parent bloggers who would like to head out for a great Sea Life day out with the whole family. We were hoping to head out this weekend as my husband does not usually get a Saturday off work,with the snow arriving over course of this week plans for travelling anywhere have gone out the window. We will be heading off for a day out in a few weeks once the snow has all gone!! Look out I will post pictures once we have had chance to visit somewhere.


I keep saying we need to eat more fish and seafood as part of a more healthier diet and especially with fish being good for the brain!!. The book I received is called Seafood by Rick Stein has everything you need to know about cooking and serving fish from filleting small fish to preparing flat fish. This book also has a selection of 200 recipes so once I have read and taken in how to remove the bones I will try out some of these delicious looking recipes.


We love watching any of the nature programs, March of the Penguins being a particular favourite. One of the DVDs missing from our collection for some reason was The Blue Planet narrated by the legendary David Attenborough. I was very pleased and surprised to receive this classic, comprehensive series of the world's oceans. These DVDs are simply amazing and very educational to watch each of the eight 50-minute episodes examines a different aspect of marine life. The underwater photography included creatures and behaviour that have previously never been filmed. If you have never seen this series it is highly recommended.

The reason for sending this gift is that Ladbrokes Casino is celebrating its range of online slot games, including the new Sea Life themed Octopays game and the theme for this project is, all about sea life. We will have fun learning all about the sea life over the next few weeks...

About this post- I received a family day out pass, Cook book and dvd as post of a promotion with Ladbrokes and was not paid for this post. All thoughts are my own honest opinion
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Fish Pie...

Serves: 4-6

Preparation time : 20 minutes

Cooking time: 1 hour


  • 300g cod fillet or loin, skin removed and diced
  • 300g salmon fillet, skin removed and diced
  • 200g tiger prawns
  • 1kg Maris Piper potatoes, mashed 
  • 50g butter

For the sauce

  • 570ml milk
  • 50g butter
  • 50g plain flour
  • 250g Rachel’s greek style natural yogurt
  • Salt and pepper

  • Pre-heat the oven to 180°C/350°F/Gas Mark 5 and grease a suitable oven-proof dish.
  • Using the milk for the sauce, add to a shallow saucepan and poach the fish, cook both sides for approximately 2 minutes. 
  • Drain and reserve the milk.
  • Take another pan and melt the butter, add the flour to make a paste.
  • Gradually add the reserved milk, constantly stirring to make a smooth sauce. 
  • Add the yogurt and seasoning.
  • Place the cooked fish into the serving dish together with the prawns.
  • Pour over the white sauce.
  • Top the pie with the creamy mash potato.
  • Cook for 40-50 minutes until the top is golden brown.


  • Why not try adding a little more yogurt to the mash potato, it makes it creamy and tasty!

Per Serving:

 Protein 33.2g,
 Carbs 36.8g,
Fat 20.8g,
 Sat Fat 10.1g,
Fibre 2.2g,
Sugar 8.7g,
Salt 0.2g


Recipe and photo credit by -  Rachel's

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Loch Fyne Oysters with Soy and Ginger...


  • 24 each 90/105 gm Loch Fyne Oysters
  • 50ml sweet dark soy sauce
  • 20gms peeled and finely chopped fresh ginger
  • 1 clove og garlic finely chopped
  • 50gms red pepper finely chopped
  • 100gms spring onions prepared and cut on a angle
  • 150ml extra virgin rapeseed oil
  • 2 heads pak choi
  • Freshly milled black pepper


  1. heat the oven to 160 degrees c
  2. place the soy sauce, garlic, red pepper, ginger and rapeseed oil in a medium pan, warm and allow to infuse, reserve warm
  3. open the oysters, remove from the shell drain off the juices and strain through a fine chinois(sieve)
  4. reserve the base deep shell, wash and dry, arrange on a baking sheet and heat through the oven
  5. make sure the oysters are free from any shell
  6. heat a frying pan and quickly stir fry the pak choi in 25ml of the sauce infusion and some of the oyster juice, reduce over a high heat, reserve hot
  7. place the oysters in the half shells and heat through the oven for 2 minutes
  8. bring the sauce to the boil add the spring onions, remove from the heat
  9. take the oysters from the oven, arrange 6 per plate, spoon the sauce over the oysters and serve with the pak choi, serve the extra sauce in a dish

Chefs Note

  • No need to use any salt in this dish!

Guest Post Credits- Loch Fyne Osyters

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Dijon Monkfish....

Stylish dish of monkfish fillets, spread with Grey Poupon Dijon Mustard, wrapped in Proscuitto and pan fried, served with roasted vine cherry tomatoes and Dauphinoise potatoes, finished with white wine butter sauce....

 Serves 4 


  • 300ml/1/2 pt milk
  • 300ml/1/2 pt double cream
  • 2 cloves garlic, peeled and sliced
  • 2 large waxy potatoes, peeled and sliced Salt and freshly ground black pepper
  • 75g/3oz Gruyere cheese, grated
  • 4 twigs of vine tomatoes 4 slices Proscuitto
  • 4 x 175/6oz fillets monkfish - or similar firm white fish
  • 4 tsp Grey Poupon Dijon Mustard
  • 2 tbsp oil
  • 150ml/1/4pt dry white wine
  •  50g/2oz unsalted butter
  • 1 tbsp finely chopped fresh parsley
  • Watercress for decoration


  • First make the Dauphinoise. 
  • Place milk and cream in a pan and add garlic, bring to bubbling.
  • Add sliced potatoes to the pan and season.
  • Bring back to simmering, until potatoes are nearly tender.
  • Carefully spoon into a gratin dish, sprinkling over cheese in between layers, reserving some for the top.
  • Place in a pre-heated oven Gas 6 200C 400F for around 15 minutes, or until top is golden brown and potatoes are tender.
  • Place vine tomato twigs in another roasting pan, brush with olive oil, and season.
  •  Cook alongside the Dauphinoise. 
  • Lay out Proscuitto slices on worktop.
  • Spread monkfish fillets all over with Grey Poupon Dijon Mustard.
  • Place one on each slice of ham. 
  • Trim ham to fit the monkfish. 
  • Roll up to enclose.
  • Heat oil in a pan over medium heat.
  • Place wrapped monkfish in pan and cook for around 10 minutes, until ham is crisp and fish is just cooked.
  • Remove from pan and keep warm.
  • Add wine to pan and bring to bubbling with juices in the pan.
  • Add butter and stir to melt. 
  • Add parsley. 
  • Serve a portion of Dauphinoise on a plate with a twig of roasted vine tomatoes.
  • Perch a fish fillet on top, then pour over sauce. 
  • Decorate with watercress. 
  • Repeat with remaining ingredients.

Recipe and photo credit by- Dijon Poupon, the classic Dijon mustard

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Valentines Recipes for Made with Love...

Rocker feller oysters with bacon

Matt's Recipe For Made With Love…..

  • 12 oysters – shucked. Loosen the oyster in one shell and discard the other.
  • Lay then on a baking tray lined with rock salt
  • 75g butter
  • 1 small onion – finely chopped
  • 150g fresh spinach – wilted and then chopped and drained of all water
  • 5 rashers of streaky dry cured bacon – chopped and fried until crispy
  • 25g grated parmesan cheese
  • 50gm natural breadcrumbs
  • 2 tablespoons chopped parsley
  • Salt and pepper
  • Melt the butter in a frying pan and add the onion – cook gently for 5 minutes.
  • Add the spinach and mix well. Season with some salt and pepper.
  • Divide this mixture amongst the oysters.
  • Top with the crispy bacon.
  • Mix the parmesan, breadcrumbs and the parsley together and then sprinkle this over the top.
  • Heat your grill to high and place the oysters underneath – and cook until bubbling and golden brown
Chocolate mess (recipe by Lotte Duncan)

This has been named Chocolate mess, perhaps because it’s not the prettiest of puddings. What it is though, is a tribute to store cupboard ingredients and the ability to make grown men weep with joy when they eat it!

As it’s so quick to make, you don’t really need to assemble it in advance but it will keep quite happily for a couple of hours if you want to be organised and make it ahead of time.

Serves 8

  • 200g/7oz dark chocolate, broken into pieces
  • 200g/7oz milk chocolate, broken into pieces
  • 1kg carton readymade (county next to Cornwall!) custard
  • 250g bag amoretti biscuits, crushed
  • 4 tablespoons dark rum, amaretto or Tia Maria (optional)
  • 570ml/1 pint double cream
  • 2 milk chocolate flakes, broken up
  • Place the dark and milk chocolate pieces in a heatproof bowl and melt it in the microwave or over a pan of simmering water.
  • Leave to cool for 5 minutes.
  • Warm the custard gently in a saucepan and stir in the melted chocolate and mix well.
  • Using individual serving bowls crumble a few amoretti biscuits in the bottom of each bowl.
  • Drizzle with a good dash alcohol.
  • Add a layer of chocolate custard over the top.
  • Add another layer of crushed biscuits (reserving a few for the top), more rum and then the rest of the custard.
  • Lightly whip the cream to the same consistency as the custard.
  • Using a large metal spoon, gently fold half the crushed chocolate flakes into the cream.
  • Spoon this over the custard.
  • Sprinkle with the remaining chocolate flakes and the remaining crushed amaretti biscuits.
Matt's Recipe For Made With Love

Hollywood’s Kiss and Tell Martini

  • 3 parts Champers
  • 2 parts vodka
  • 1 part Pom pomegranate juice
  • Squeeze of lime.

  • In a shaker mix ice, along with vodka, lime and Pom juice.
  • Shake vigorously so it froths.
  • Pour into martini glass.
  • Top with a little champagne and garnish with a pomegranate seeds
  • Can be poured into a flute if you like the look of it instead.

Recipe and photo credits- Food Network

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Smoked Salmon Club Sandwich...

Serves 4

  • 12 slices white or brown bread 
  • 400g Loch Fyne smoked salmon
  • ½ little gem lettuce
  • 2 plum tomatoes finely sliced
  • 4 slices cured ham, Parma or Prosciutto
You will need
  • Bamboo skewers
Free Range Egg Mayonnaise
  • 4 soft boiled free range eggs
  • 80g mayonnaise
  • Sea salt and freshly milled pepper
Caper Mayonnaise
  • 30g fine capers
  • 120g mayonnaise
  • ½ lemon for juice
  • Sea salt and freshly milled pepper
  • For the egg mayonnaise, boil the eggs for about 4 minutes, cool in iced water, peel and chop mix in the mayonnaise and season, reserve.
  • For the caper mayonnaise, chop the capers, add the mayonnaise, lemon juice and seasoning
To make
  • Toast the bread.
  • Take your 4 base pieces of toast and top with slices of Loch Fyne Bradan Orach smoked salmon, spread on egg mayonnaise and a layer of little gem lettuce, lightly season,
  • Add another layer of toast and press down gently, place on the cured ham followed by the caper mayonnaise and top with the tomato, season lightly.
  • Finally top with the 3rd layer of toast, press down lightly.
  • Cut into quarters and place a bamboo skewer through your sandwich quarters to keep them together.
To Serve
  • Place on warmed plates with extra caper mayonnaise
  • Serve with chunky chips
  • Yummy with chunky home cooked chips or wedges

Recipe and photo credit by- Loch Fyne Osyters

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Lemongrass broth with Norwegian cod and prawns...

Ingredients for 4 portions
  • 1 stick of lemongrass
  • 1 red chilli
  • 8 cups of chicken stock
  • ½ cup fish sauce, either nam pla or nuoc mam, a common Asian cooking sauce
  • 1 tablespoon of raw sugar
  • 1-2 limes
  • 100g of Norwegian prawns
  • 150g of Norwegian cod, fillet into cubes
  • 1 teaspoon of salt
  • 2 tablespoons of ginger, grated
  • 1 tablespoon of sweet chilli sauce
  • 1 packet glass noodles, broken into pieces
  • 2 carrots
  • 1 cucumber
  • 10 spring onions
  • 1 bunch of fresh coriander
  • First crush the lemongrass with the back of the knife, slice chillies and roughly chop the coriander.
  • Add all the chicken stock with fish sauce and sugar.
  • Bring to the boil and set aside. 
  • Strain and boil again.
  • Season with lime juice.
  • Mix the cod in a bowl with a teaspoon of salt, grated ginger and chilli sauce.
  • Let it marinate.
  • Cook the glass noodles according to instructions of the package.
  • Shred the carrots, cucumber and spring onion.
  • Add the fish broth and bring the soup to a boil.
  • Ready to serve.
Recipe and photo credit by -  Norwegian Seafood

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Norwegian cod and prawn soup with fennel...

Ingredients for 4 portions
  • Fresh fennel
  • 1 teaspoon of salt
  • Juice of ½ a lemon
  • ½ a cup of olive oil
  • 1 shallot
  • 1 cup of white wine
  • 7 cups of vegetable stock
  • 2 teaspoons of dried oregano
  • 1 teaspoon of crushed chilies
  • 2 cups of heavy cream
  • Salt and pepper
  • 400g Norwegian Cod
  • 100g of Norwegian prawns
  • Rinse the fresh fennel and slice thinly, leaving eight leaves to one side.
  • Mix the olive oil with lemon juice and salt, and marinate the eight fennel leaves in it.
  • Chop the shallots.
  • Fry the shallots and sliced ​​fennel in a saucepan.
  • Fill with white wine, vegetable stock and spices.
  • Cook until fennel is soft (about 10 minutes).
  • Add cream and season with salt and pepper.
  • Stir the soup, add the cod pieces and boil.
  • Let the soup stand for 5 min.
  • Add the prawns, leave fennel in the soup, stir and serve.
Recipe and photo credit by-  Norwegian Seafood

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