Friday, 29 November 2013

Postcard from Amsterdam...

Wishing you and your loved ones a fantastic weekend...I'll be hopefully not sinking on my travels to and from Amsterdam and having a fantastic time with ML, Ann and Caz. Woo! lol. 

Check out my photo updates via my Tumblr feed but I'll be back on land by Monday. 

Stay safe out there


Thursday, 28 November 2013

Thursday Thoughts: Lovely Logics

Rocket & Roses HQ Play List:

BBC Radio 5 Live: Mark Kermode and Simon Mayo's Film Reviews

Hey there folks...well I am a little off my game today so I am doing as advised and seriously on rest. I leave for Amsterdam tomorrow so it's very important that I take the advice. I will not miss this trip for feet up and plenty of fluids. See I can be good! lol. 

I found this on Pinterest and liked it so much I decided to share it with you all. Haven't done a thought for the day in a while so it's a nice change. 

Wise words, eh?

I hope to be back with another posting tomorrow but if that's not possible I shall be back on Monday with tales of my travels. Amsterdam Baby! lol. 

Thanks for stopping by and I hope you have days filled with happiness and laughter...till soon...


Wednesday, 27 November 2013

Rocket & Roses Hearty Cavolo Nero, New Potato, Borlotti and Herb Soup

Rocket & Roses HQ Play List:

Josh Todd ~ You Made Me Album

Comfort on the cold days of autumn and winter is a must in this house. And comfort doesn't have to mean stodge and meals laden with calories. My own personal comfort food is a hot steamy bowl of wholemeal spaghetti with a freshly made garlicky tomato sauce. But I also love a meal in a bowl soup, heaped with healthy vegetables and a good flavoured stock. 

On a recent supermarket visit I picked up a large bag of Cavolo Nero...and I was so excited because up until this season you could only buy tiny bags of the black kale for a ridiculous price. But this bag had 24 stalks for a bargain price of £1! I checked all over the bag and the shelves to make sure this was the real And when I was convinced I stashed it in my trolley. I love regular green kale but the first time I tried Cavolo Nero I was addicted. For me it's a little less bitter than regular kale can sometimes be. I even enjoy the prep for this comes in thin leaves so you have to strip the stalk out and once I get started I Zen out But I could see why some people would find this annoying. I say put the music on loud and get stripping! 

I enjoy a good herby soup so I wanted to concentrate on making this soup simple in flavour. I wanted the veggies I had selected to be tasted and not just end up part of the combined soup. I wanted gentle flavours and great textures. 

I was really happy with the results as the potatoes, Nero, borlotti and onions give great textures. The stock that is slightly thickened using beans and tomato paste worked better than I'd hoped and the herbs were wholesome and..yes..comforting. As a whole dish it is soothing, warming and aromatic and the vegetables are succulent. In one word...Yum! 

Rocket & Roses Hearty Cavolo Nero, New Potato, Borlotti and Herb Soup

Hearty Cavolo Nero, New Potato, Borlotti and Herb Soup   Serves 6-8
(Original recipe from the Rocket & Roses Vegan Kitchen)

1 tsp Rotina Healthier Cooking Oil
2 large onions, sliced 
4 garlic cloves, minced
10 new potatoes, skins left on, sliced into 1/2 inch rounds
23 stalks of Cavolo Nero, stalks stripped, rinsed well, cut into 1 inch pieces
1 1/2 litres of low sodium vegetable stock
2 tins of Borlotti Beans, rinsed and drained, separately  
1/2 tsp heaped dried Oregano
1/2 tsp level dried Thyme 
1 tbsp tomato paste 
1/2 litre water 
low sodium salt to taste (I didn't feel it needed any)
freshly cracked black pepper to taste 

In a large soup pot heat the oil and quickly saute the onions to get them coated and then add in the garlic. Saute for a further 2 mins with the pot covered. Give the onions a good stir and then add in a small amount of water to prevent sticking, cover, stirring frequently until the onions are soft. 

In a large jug place one tin of drained beans, 1/2 litre water and the tomato paste and blend with a hand held blender until smooth. Set to one side. 

Add the potatoes to the pot and stir well to combine with the onion/garlic mixture. Add the herbs and stir well and leave to cook for 2 minutes for the herbs to infuse the mix. Then add in the stock and the bean/tomato mix. Stir thoroughly and bring to a boil. Reduce to a simmer, cover and cook until the potatoes are just beginning to go tender. 

Add the whole Borlotti beans to the pan and then scatter the Cavolo Nero on top of the soup and allow it to wilt slightly into the soup. Then stir well and leave to cook for a further 5 minutes and remove from the heat. Serve...with a generous amount of freshly cracked black pepper. 


Thanks for stopping by and I hope that your Wednesday is a peaceful one...


Tuesday, 26 November 2013

Rocket & Roses Roasted Pumpkin Slices with Red Onion, Red Cabbage & Buckwheat Stuffing

Rocket & Roses HQ Play List:

AC/DC ~ Back In Black (Live)
VAST ~ Beautiful
Foo Fighters ~ In Your Honour
Beth Hart ~ Hold Me Through The Night
Deap Vally ~ Your Love
Heart ~ Back To Avalon
Carole King ~ Up On The Roof (Live)
Ultra Nate ~ Found A Cure
Mr Big ~ Green-Tinted Sixties Mind
Martina McBride ~ How I Feel
The Doors ~ Love Me Two Times
Nerina Pallot ~ Halfway Home
Pat Benetar ~ You Better Run 
Thunder ~ So Sad Today

Rocket & Roses: Roasted Pumpkin Slices with Red Onion, Red Cabbage & Buckwheat Stuffing

We had a great time this last weekend. Nothing out of the ordinary...Saturday was spent with ML, my sister and her little ones and then later we were joined by our kid brother. But the day was just a really good day and being around family (well the part I like and doesn't make me 10 shades of just makes my heart feel whole. Then Sunday was the last part of ML's birthday celebrations. We met up with our close circle of friends at one of our favourite cafe/bars in the city.  

Dukes Cafe Bar...newly revamped

Dukes Cafe/Bar has always been a regular hang out for us all but recently it seemed to be dying a slow painful death but then suddenly it was shut down for a month..revamped, new menu and now is back to being a fantastic place to be once more. So we all met there, had a late lunch and the food was excellent, relaxed for a while afterwards and then decamped to Ann & Caz's house. We all just sat around catching up with each other and ML had a great time. We left their house feeling very..well..smiley. Although we are all very different in our ways..when we are all together we seem to fit. Good friendships are something to be cherished. OK enough of the 

That much fun was had this weekend that my poor body was left a little raw yesterday so I had to admit defeat and have a serious rest day. So I spent it writing up recipe OK so a watched a couple of sad movies too..but nope..I am not telling which ones. 

Today's recipe..well I had two small Harlequin pumpkins (one green and yellow and orange) and wanted to do something a little different with them. No really I My usual efforts being taking the lids off and removing the seeds and then oven roasting them with a stuffing inside or slicing and roasting...or soup. I also had a beautifully coloured red cabbage and a large red onion. So I gave up on 'the something different' for the pumpkin although I did try slicing them much like I do with marrow. I think they are a beautiful shape when sliced this a flower. I then rubbed them very lightly with a little olive oil and roasted them in a hot oven until tender. 

I concentrated on the stuffing...I wanted it to be light and not the usual rich stuffings you get. I do like caraway with red cabbage and then the recipe came together very easily. The results were satisfying and I loved the buckwheat and veggie stuffing. My only adaption I would make next time would be adding something to bind the stuffing a little...maybe...but I enjoyed the dish as it was. I enjoyed the caraway flavour and the warmth the chilli flakes and cinnamon added to it. The onions and cabbage worked well and the Petit Pois added a little freshness. The pumpkins as ever were succulent and wholesome. The toasted almonds flakes a provided a little richness.

Roasted Pumpkin Slices ~ Individual Portion

Roasted Pumpkin Slices with Red Onion, Red Cabbage & Buckwheat Stuffing
(Original recipe from the Rocket & Roses Vegan Kitchen) 

2 small pumpkins, skins scrubbed, then sliced and seeds removed
1 tsp olive oil 

100g of cooked Kasha (Toasted buckwheat groats)
1 large red onion, finely chopped
1/4 red/purple cabbage, finely chopped
1 tsp Rotina Healthier oil 
1/4 tsp crushed chilli flakes
1/4 tsp ground cinnamon
1/2 tsp crushed caraway seeds
1 cup petits pois
Handful of sliced almonds, lightly toasted 
salt and freshly cracked black pepper to season 

Heat the oven to 200'c/400'f/GM 6 and line a baking sheet with baking parchment. Taking the oil into the palm of one hand, rub palms together and then coat the pumpkin slices inside and out with the oil. Place on the baking sheet and then put into the heated oven and roast until a knife blade slips easily into the skin and flesh. Then remove from the oven and set to one side. 

In a skillet heat the oil and then saute the onion and garlic with the skillet lid on for 5 minutes, stirring occasionally to prevent sticking, over a med-low heat. Once softened add the cabbage and stir well to combine, cover and cook for another 5 minutes. Add the caraway seeds, cinnamon and chilli flakes and stir into the onion/cabbage mix. Cover and cook for 3 minutes to allow the spices to work through. You may need to add a little water at this point to prevent sticking. The onion and cabbage should be tender. 

Add in the buckwheat groats and stir well, followed by the Petits Pois and stir thoroughly, then leave to cook for 5 minutes then season for a final time. 

Serve the pumpkin slices onto the serving plates and spoon the stuffing into the centre of each slice, pressing down firmly and then be generous with another spoonful to make a mound. Then sprinkle over the toasted almonds and serve...


Thanks for stopping by and I hope your Tuesday is a fantastic one...




Sunday, 24 November 2013

D.K's Chinese Brown Rice Salad with Snow Peas (Mangetout) and Corn

Rocket & Roses HQ Play List:

VAST ~ Everything Passes By
The Stranglers ~ 86 Tears
Evanescence ~ Haunted
Chris Cornell ~ Disappearing One
Crosby/Armstrong ~ Now You Has Jazz
Whitesnake ~ Here I Go Again
Melissa Etheridge ~ Secret Agent
Thunder ~ Stand Up! (Live and Acoustic)
Slash ft Myles Kenneday ~ Starlight
Newton Faulkner ~ Gone In The Morning
Audioslave ~ Yesterday to Tomorrow
VAST ~ Until I Die
Chely Wright ~ Hang Out In Your Heart
Them Crooked Vultures ~ Spinning In Daffodils

Friday I made two new being the very awesome Edamame-Chickpea Power Salad with Avocado Dressing and the second being one from my recent holiday cookbook Donna Kleins A Chinese Vegan Kitchen. Now I chose this salad because I had recently picked up some purple mangetout or snow peas, depending on where you live, and I had never seen or heard of them before. I was a little Sad, isn't it? lol. And this recipe seemed like a great fit for what I was looking for...

I found this salad to be fresh in it's flavours and texture. The dressing reduces to a very mellow flavour. I was a little concerned that it would be too acidic for my palate but was pleasantly surprised. I enjoyed a good amount of this as a cold salad but then became curious what it would be like as a warm salad. Heating it very briefly so that the mangetout, celery and peppers still had some crunch but enough to heat the rice...I was really surprised by the change in this dish. It seemed to intensify the flavours and I devoured the results from the experiment. And it was a welcome warmth on this cold Sunday evening.

Chinese Brown Rice Salad with Snow Peas (Mangetout) and Corn

Chinese Brown Rice Salad with Snow Peas (Mangetout) and Corn  Serves 4 
(Original recipe from A Chinese Vegan Kitchen/Klein)

1/4 cup unseasoned rice vinegar
3 tbsp canola oil
1 tbsp toasted dark sesame oil
1 tsp sugar 
1/2 tsp salt or to taste
freshly ground black pepper to taste
4 cups cooked brown rice, slightly warm or at room temp
4 oz snow peas/mangetout, trimmed and sliced diagonally
3 spring onions, white and green parts, thinly sliced
1/2 cup of cooked and cooled fresh or frozen yellow corn kernels
1/2 a medium red bell pepper, chopped
1 stalk of celery, chopped
2 tbsp chopped fresh coriander/cilantro or flat leaf parsley
1/4 cup roasted pumpkin or sunflower seeds or slivered almonds

In a large bowl, combine the vinegar, canola oil, sesame oil, sugar, salt and pepper, stirring until the sugar dissolves. Add the remaining ingredients, tossing well to thoroughly combine, let stand for about 15 minutes at room temp to allow the flavours to blend. Toss again and serve at room temp. Salad came be refrigerated, covered up to 24 hours before returning to room temp and serving. 

My little bundle of purple joy! lol
Thanks for stopping by and I hope your Sunday has been as glorious as mine...


Many thanks to Donna Klein for creating such a great cook book...respect.

Saturday, 23 November 2013

Rocket & Roses Roasted Parsnip and Cumin Soup with Parsnip Crisps

Rocket & Roses HQ Play List:

Rob Thomas ~ Mockingbird
Bowes & Morley ~ Change
The Rolling Stones ~ Let's Spend The Night Together
The Eagles ~ Life In The Fast Lane
Tina Dico ~ Back Where We Started
Nickelback ~ Where Do I Hide
10cc ~ I'm Not In Love
KORN ~ Burn The Obedient 
Train ~ This'll Be My Year
Shania Twain ~ Nah! 
VAST ~ Thrown Away
Deap Vally ~ Gonna Make My Own Money
Shakira ~ Estoy Aqui
Kenny Wayne Shepherd Band ~ Cryin' Shame

Today was family day and what a fantastic day it was. Just being surrounded by ML, my sister and her little ones fills my heart with joy. I look forward to Saturdays for this very reason. We were also joined by our kid brother late in the afternoon so that was also a nice addition. 

The temperature has dropped here over this last week and has been the cause of many shivery moments. It's very hard to keep this mausoleum warm so when the family arrive they have to adjust to the climate. Once they are tearing around playing and I'm in the kitchen cooking lunch with my sister to keep me company it's ok but the chill time after lunch can get...well...damn well chilly! lol. So I set aside the planned salads for lunch and decided to make a huge pot of soup. And I knew exactly the vegetable of choice...good old faithful parsnips. I had bought two large bags of the creamy blighters during a recent supermarket visit. I had also roasted them off in the oven yesterday whilst making salads so they were sat waiting for me in the fridge. It was pretty simple to put together after a soup recipe had been floating around my creative mind for months. And for the first time ever I made some home made crisps with a leftover large parsnip.

The results were a deliciously creamy, comforting and slightly spiced soup and with the addition of my freshly made parsnip crisp croutons it made the soup something really special. And my harshest critics loved fact Noo asked if we can have that super soup every week for lunch. Praise And the parsnip crisps were a big hit with ML (who really shouldn't eat them but couldn't resist), my sister and the littlest one L who munched and dunked them in her soup with glee. But all thought the combination was great. I love it when a recipe 

Rocket & Roses Roasted Parsnip and Cumin Soup with Parsnip Crisps
Rocket & Roses Roasted Parsnip and Cumin Soup with Parsnip Crisps  Serves 6
(Original recipe from the Rocket & Roses Vegan Kitchen)

1 lb 13oz parsnips, peeled and cut into med chunks
2 tbsp canola/rapeseed oil

Heat the oven to 200'c/400'f/GM 6. In a large bowl toss the parsnips in the oil and then pour them into a large roasting tin and roast in the oven for 40 minutes. They should be honey brown and soft not deep brown and crispy. If they start to burn on the edges before they have finished roasting, simply cover with tin foil for the last 10 minutes of cooking. 

Leave to cool, and use straight away in the soup or store in a sealed container in the fridge until needed. 

2 large onions, roughly chopped 
1 tbsp of garlic infused oil
1/2 heaped tsp turmeric 
1 tsp ground cumin
1lb 13 oz roasted parsnips
1 14 oz can of haricot beans, rinsed and drained
1 1/2 litres of low sodium veggie stock 
1/2 litre water
low sodium salt to taste (I used 1/4 tsp)
small amount of freshly cracked black pepper 

In a large soup pan, gently heat the garlic oil and then add the onions, stir well to combine and then cover. Stir occasionally to ensure there is no sticking. When the onions have softened add the spices and stir well to coat the onions and for the spices to heat through. Add the parsnips and stir well, once coated add in the beans, stir once more to coat and then leave to cook for 2 minutes. Then add the veggie stock, water, salt and freshly cracked black pepper. Stir well and bring to a boil over a med-high heat. Reduce to a simmer and leave to cook for 15 minutes. Remove from the heat and using a hand blender, blitz until creamy and smooth. 

1 large parsnip, peeled and then using the peeler slice until you have a good pile 
of thin parsnip strips
2 cups of sunflower oil 

In a pan heat the sunflower oil until just smoking. Test this point by dropping in a tiny piece of parsnip..if it's ready. Then taking a small amount drop them into the hot oil and when they reach a bronze colour, remove them with a metal drainer and then leave them on kitchen towel to drain whilst you repeat until they are all cooked. 

Once cooked and drained well...take a small pinch of reduced sodium salt and sprinkle it over the crisps. 

To assemble: 

Spoon hot soup into servings bowls and scatter crisps over the soup or serve them on the side. Serve...

NB: Obviously you could roast the parsnips without the oil, oven roast the crisps with a minimal amount of oil and steam saute the onions in the soup...but today was special treat. But this recipe will work using the other methods too. Just saying folks...~R~


Thanks for stopping by and I hope your Saturday has been as good as mine...


Friday, 22 November 2013

Livvy's Edamame-Chickpea Power Salad with Avocado-Lime Dressing

Rocket & Roses HQ Play List:

The Dead Daisies ~ The Dead Daisies Album 

So picture the scene...I am stood in my sub-zero kitchen at the counter, wearing my new fake-fleece lined black pixies boots (I will never go over to the slipper side! Ever!)..wearing shorts and a light cotton tunic because my skin is burning because of my illness...but shivering because its bloody November and the homestead resembles a morgue. And I am singing away to the music on my phone and ignoring the black spots messing up my sight in that moment...and I'm making November. lol. of the cold nature and the second being a warm one. If it helps I am roasting parsnips to make into a test recipe soup so it all smells a little Christmasy 

I found this salad recipe via Pinterest and being the chickpea whore addict I am I knew it would be made as soon as I was physically able. For the original recipe please follow this link to Livvy's 86Lemons website. I take no credit for this creation and it is all the hard work of Livvy. But I am thankful to her for creating it...

The salad is easy to make and smells really good as you blitz up the dressing and toast off the chickpeas and spices. And the results are one hell of a great protein packed salad which fills you up but doesn't weigh you down. I loved the wholesome taste of the chickpeas and cashew nuts..and all the toastiness. The fresh texture of the edamame beans and crisp apple worked alongside really well and the dressing was so creamy and had the perfect amount of citrus zing. I was very happy eating some as my lunch today...and have plenty of leftovers for the weekend. It was so good....

Edamame-Chickpea Power Salad with Avocado-Lime Dressing

Edamame-Chickpea Power Salad with Avocado-Lime Dressing   Serves 4
(Original recipe from by Livvy)

Dressing ingredients

1 large avocado, skin removed
1 nub of ginger root, 1/2 - 1 " piece
1 shallot
3 tbsp fresh lime juice
1 tbsp apple cyder vinegar
1/2 tbsp pure maple syrup
1 tbsp olive oil
3 tbsp chopped fresh basil

Salad ingredients

1 15oz can of chickpeas, drained, rinsed and patted dry
1/2 tbsp olive oil
1/4 tsp salt
1/4 tsp ground cumin
1/8 tsp ground cayenne
1/8 tsp ground ginger
1/2 cup raw cashews
10 oz shelled edamame, cooked
1 1/2 cups of chopped apples, about 2 small
salt and pepper to taste 
1 tbsp chopped/torn fresh basil 

Prepare dressing by placing ingredients in a high speed blender and blend until smooth and creamy. (This will make more than you need, but it can be difficult for some blenders to blend small quantities) 

If you haven't cooked the edamame that now! 

Heat a cast iron skillet over a high heat. Add chickpeas and allow them to toast for about 5-8 minutes, or until they start to brown. Drizzle olive oil over the chickpeas, add salt, cumin, cayenne and ginger. Stir to coat. Add cashews and stir together; continue to cook mixture over a medium high heat. Until cashews begin to lightly brown. 

Add the chickpea/cashew mixture, edamame and apples to a medium bowl. Season to taste with salt and pepper. Add 3 tbsp of avocado-lime dressing. Toss to coat. For a creamier salad, add more dressing. Garnish with chopped basil and serve warm. 

Edamame-Chickpea Power Salad with Avocado-Lime Dressing


Thanks for stopping by and I hope your Friday has been a great one...warmer than mine 


Thursday, 21 November 2013

Living a Life

Rocket & Roses HQ Play List:

The Puppini Sisters ~ Could It Be Magic
The Zutons ~ How Does It Feel?
Helen Humes ~ Dirty Mistreater Blues
Queen ~ We Will Rock You
Queens of the Stone Age ~ ...Like Clockwork
The Cranberries ~ You And Me
Audioslave ~ Until We Fall
The Commitments ~ The Dark End of the Street
Bonnie Raitt ~ Million Miles
The Blow ~ Bump It
Slash ft Fergie ~ Beautiful Dangerous 
Schubert: Symphony #8 in B Minor Allegro Moderato
Airbourne ~ It Ain't Over Till It's Over
Javina Magness ~ One More Heartache

First rule of blogger club....don't talk about blogger club! Ha! No sorry that was too irrististable to not say and is from some movie I watched a while ago. lol Forgive me? What I meant to say was the first rule of blogging is...Live life first then blog about it. It's essential and for the last few days that is exactly what I have been doing. 

Remembering to do this...

Sadly coming home was almost a physical body blow for us both. And having to keep answering the same question....Glad you've had a great holiday but you are pleased to be home, right?....has been a little exhausting. Out of politeness you say..Yes of course...because no one really wants to hear the truth. Our truth being...No. Not at all. We are sad and miserable living in this house and in this town and we are truly desperate to has been a trial coming 'home' this time. And neither of us handled it well and now we are counting down the days to our short trip to Amsterdam and then it will be for the holidays to be over so we can get back to getting this place sold and making the move. But in the mean time we have to try and remember that even though we are very sad because of our situation, we still have a life to live. 

This week is ML's birthday week and there have been mini celebrations along the way. Firstly on Monday we were lucky to have tickets to watch the West End Touring Production of Cabaret. We attended with our good pals Dev and B and we enjoyed a fantastic night at the theatre. The perfomances were energetic and the emotive moments drew you in until you were lost with them. Will Young made for a great MC and I could see why he had won his awards. The supporting cast were amazing and we were entertained from the beginning to the end. 

Such a great show...I would happily see it again.
As we have taken every opportinity to leave the house we've also met up with pals for coffee/tea to catch up with each other and that time is precious. Catching up with my sister and hearing about the wedding updates was really good. And we also picked up the four legged fella from the Doggie Hotel. And as predicted he really didn't want to leave and has been pining for A & C since he returned. 

Coffee, Herbal Tea, Hot Water..or all works as longs as the loved ones are there.

ML chose a movie for the enterainment for the evening of the actual birthday and as with every year I get dragged to a Sci Fi This year the selection was Ender's Game which ML had read 20 years ago. So with the company of Dev and her lovely Mum who is visiting right now, we made it to the movies. And beside four others we were the only ones in at this showing time and so we stretched out in the VIP seats and got settled in. 

Never heard of it until ML brought it to my attention...

Well...who knew? Who knew that I could watch a Sci Fi movie and get so lost and invested in it? lol. Not me, that is for sure. But that is exactly what happened with this movie. It's hard to talk about it without giving the fantastic plot twist away. So I shall say only this....first class story and scriptwriting...first class acting...great action combined with great moral issues. A fantastic movie and I was so pleased that ML asked me to go...but once again..who knew? lol

As ML has been on holiday from work this week too...we've also caught up on But it has been so rushing about in the mornings...just peaceful sleep followed by breakfast in bed...lovely. It's living...

Zzzzzzzzzzzzzz and repeat
And during those rare moments this week where we have found ourselves at hell home and I've been a Candy Crush widow...I've caught up on a couple of movies that I have always wanted to's being...

Thought it was about time I watched

...I know it's a fairly old movie but it is one I have never seen. Being a 'thriller' movie fan it is shocking to me that I haven't...but today it went on Netflix..ML was deep in CC territory so I thought I'd go for it. And to be honest...I enjoyed it very much but why it is considered such a classic is lost on me. Maybe it was a case of expectation ruining the results...but I am pleased I have watched it now. 

Tomorrow I am heading back into the kitchen so recipes will be back tomorrow folks. The rest of our Friday will be a quiet one and then on Saturday it's family day madness with my sister and the little ones. Sunday is the final celebration day as we are meeting up with our good friends for Sunday lunch in the city...

Thanks for stopping by and I hope your Friday is a very good one...


Monday, 18 November 2013

Arts: Theatre: Cabaret

Rocket & Roses Play List:

Cabaret OST Album (catching up lol)

I think it's safe to say folks that I am suffering the most awful post holiday blues. We came home to a freezing, almost damp cold house that no longer holds any appeal for either of us and the resulting mood was not a great one. However it has made us more determined to get this place sold and move on. Our life here is quote The Band Perry...done, so done! But we'd had a great visit on our way home at ML's folks and a great time in Cornwall so we are choosing to focus on that and not Helltown. People have it a lot worse, eh? 

So it's ML's birthday week and therefore over the week there are little celebrations happening. The first being tonight...we are meeting up with our pals Dev & B and then going to the theatre to see the National Tour of the West End Production of Cabaret. I had always avoided Cabaret the movie having had an ex who was a little obsessed. lol. But ML had asked to go and then shortly after my agreeing the four of us sat down and watched the movie one Sunday afternoon and I really enjoyed it. Phew!! At least now I won't have to style my hair to hide sneakily plugged in ear buds...attached to my ever faithful iPod. lol. No, I jest of course...I would never do that...AHEM!lol. 

The Tour Poster

The day has been spent visiting my sister and catching up on the post wedding happenings and then buying new slippers because of the coldness of the house. So no cooking today but I am hoping to get some time in the kitchen once we have picked the four legged fella from the Doggie Hotel..although tempting him to leave is going to be hard work as he never wants to leave our friends A & 

So life flips back to face reality once again and with a huge thud! Ah well...

Thanks for stopping by and I hope your Monday has been kind to you all....


Sunday, 17 November 2013

Holiday Lunch Out at Cornwall's Johnny's Cafe..Wholefood Vegan And Vegetarian Cafe and Wholefood Shop

Rocket & Roses Holiday Play List:

Ray Charles ~ A Fool For You
Imelda May ~ Pulling The Rug
Kevin Kline ~ La Mer
Natalie Cole ~ This Can't Be Love
The Gossip ~ 2012
Slow Moving Millie ~ Wonderful Life
Michael Kiwanuka ~ I Won't Lie
Keith Urban ~ Thank You
Kenny Wayne Shepherd Band ~ Trouble Is...
Pearl Jam ~ Last Kiss
Halestorm ~ I Miss The Misery
Nelly Furtado ~ Maneater
Jace Everett ~ Bad Things
ZZ Ward ~ Save My Life

During my recent holiday in Cornwall..I stayed in a little place called Hayle. And fortunately for me it is the home to a wholefood vegan and vegetarian cafe...Johnny's. I couldn't wait to visit and on the way home from a day out we stopped in for a late afternoon cup of tea. I wanted to check it out before committing to a I am used to being disappointed by many places that make the claims that Johnny's do on their website. We were greeted by a smiley face behind the counter as we walked in, we found a table and got settled. And it was a relief to find that the menu was indeed vegan and vegetarian and the cafe itself very peaceful and welcoming. I ordered a Blackcurrant Tea and a slice of vegan gingerbread. I looked around at the various items on sale around the cafe...from paintings to clothes to furniture to jewellery. Fascinating... My tea arrived in a lovely pot and a great cup and saucer and then my cake arrived. I would say slice of cake but it really was the size of a full loaf...I took leftovers away with me and I had cake for the rest of the The service was friendly and very chilled..and it made you take a breath and relax too. The waitress really was the epitome of the wholefood lifestyle. It was decided that we would go back for lunch...

Johnny's Cafe, Cornwall

Yesterday was the day for our lunch date and I was really looking forward to it. We arrived around 12 and was relieved to find a choice of tables but this time we went for the sofa area. 

The lovely little sofa area..very comfortable

The feel of the cafe is very organic and the cafe is filled with recycled and refurbished furniture. It has that awesome smell that you only get from a good wholefood cafe too..I found myself feeling completely at home. 

My view into the cafe from the sofa...great light and space

For ML there was only one option which was a jacket potato and cheese but we already knew that. I scanned the specials board but I knew what I wanted...I wanted to sample Johnny's Famous Bean Burger. 

Look at all those V's for Vegan...such a nice change to have options

Our waitress this time was a friendly woman who took our order and then gave us space. Now you don't come to Johnny's in a rush because everything is cooked fresh so you get plenty of time to chill in the surroundings and enjoy your drinks whilst you wait. lol. Being an impatient person and a cook myself...this usually drives me nuts and I find myself saying...Good lord it doesn't take this long to cook yada yada. But in Johnny's you are so at ease and at are fully accepting in the will come when it comes. And because you can see back into the kitchen and therefore can see how busy the chef know it's all in good hands. 

And then your meal arrives and you can't help but smile...

I ordered the burger and at the waitress's suggestion a side order of wedges with herb mayonnaise...all vegan! Woo! Sorry still a little giddy from all the vegan When the waitress bought my lunch out and set it down in front of me I just smiled. A deep from deep within and felt thoroughly spoilt. The wedges were fresh and not from a packet in the freezer. The burger came stacked with char grilled veggies - red peppers and courgettes...a deep herby soft bean burger inside a soft wholemeal bun. The side salad was a delicious mix of leaves, cherry tomatoes, radishes and cucumber and not soaked in dressings...just a little pot of sweet chilli sauce. I just didn't know where to start and I admit I just sat there admiring it for a couple of minutes. The waitress had been very helpful and also managed to add iceberg lettuce to MLs jacket potato offering. They really do look after you well. 

Johnny's Famous Bean Burger....gratuitous close

So after trying out a herby mayo'd wedge or two whilst I worked out how to tackle my stacked burger...I sliced it in two and went for it. The wedges tasted good and the mayo was enjoyable...but when I took my first bite of the burger I was a very happy vegan. The bread was soft...the burger was soft but held it's own and had a great bean/herby combination and the char grilled veggies were perfectly cooked and tender and melted into the burger as you took the bite. I saved my salad for last and enjoyed the freshness of it...and at that point left the mayo and finished my wedges off with the chilli sauce. lol. Did I enjoy this lunch?? 

A picture is worth a thousand words...don't you think?

Not one single morsel was left on those plates and I don't think I have eaten so much for lunch in a long time. It felt so good to be able to confidently eat a meal at a cafe without worrying about it's authentic vegan contents. The meal was beautifully presented...and tasted better than it looked. Would I come back again? Crikey if I lived near Johnny's I would be a regular when I am back in the area I will make a point of visiting and would urge friends, family and blog readers to take the time to visit too. 

I also ordered the vegan cake of the day to take away with me and this day it was a delicious looking apple cake. One of my favourite vegan cakes...and one of the first ever I made back in the day. 

The divine slice of apple cake...

I enjoyed my piece of cake much later in the day with a cup of chamomile tea after a drive to Lands End where it was so blustery and cold that I almost got blown off of the edge...and I got so cold that I needed intravenous hot tea straight into my So snuggled up on the sofa with my hot tea and slice of cake was another moment of happy. Thanks Johnny! lol. 

And photo previous visits cake haul...a very tasty gingerbread

I had a great time at Johnny's Cafe...the staff helped by being friendly and attentive...the chef for cooking such great food and presenting it in such a way that you couldn't help but feel pampered. I hope you all get the chance to experience this cafe for yourself...places like this are sadly rare so we need to support them when we can. 

So thank you to all the staff who contributed to a great lunch experience...long may you all reign...

Thanks for stopping by and I hope your Sunday is a fantastic one...