Pimm’s Please

Look at it, frosting the glass up and mingling with the mint and cucumber like a floozy.

We were served Pimm’s punch (Pimm’s, lemonade, strawberries, cucumber, mint) at a lunch party we were invited to recently and I fell in love with this beverage.

Now, I don’t know if it was the strawberries, or the mint or the fact that I was drinking it in London, but it was good.

I mean REALLY good.

So good in fact that we bought a bottle ourselves and continued to have little Pimm’s parties every night for a week.

I even bought mint.

And with the sneaky addition of vodka,¬† our Pimm’s became a cocktail.

Pimm’s Cocktail

1 Part Pimm’s

3 Parts Lemonade

1 Part Vodka

Strawberries, cucumber, ice and mint leaves – essential for maximum enjoyment.

Macarons in London

On our way to check out the Summer Exhibition at the Royal Academy of Arts last night, Mum and I took an important detour to sample the goods at a French Institute – Laduree.

The Laduree website is one of the prettiest websites I have seen…there’s magical princess harp sounds and stars and moving things…so much fun.

The shop in Piccadilly Circus is decked out like a giant Ferrero Rocher wrapper….a rough, golden interior to set off the delicate, colourful macarons on display.

We tried four flavours last night; coconut, pistachio, lemon- thyme and salted caramel.

I think the stand out was the lemon-thyme because it had a lovely lightness of flavour and texture, but I found the hint of thyme unsettling. It made me think of spaghetti.

The packaging of these macarons is something to behold. These adorable little boxes that look they house a Faberge egg are so indulgent and perfect for a special gift.

Worth a peek if you’re visiting London.

Sweet Potato and Lentil Soup

Here’s a mid-week quicky.

I have been eating soups for lunch for many months now and I am tiring of the same old, same old.

So, inspired by my friend L-Mac, I created a lovely little soup that you might like to try.

It is LOW fat, LOW GI and vegetarian.

Sweet Potato and Lentil Soup Recipe


1 smallish sweet potato

half a butternut pumpkin

1 carrot

1 cup of dry red lentils (or so)

2 leeks

2 stalks of celery

2 tsp minced garlic/ or 2 cloves

2 tsp minced ginger

1 large carton, or 4 cups of vegetable stock

1 large tin of evaporated skim milk


Chop everything smallish.

Saute leeks, garlic and ginger

Add all the vegetables and fry off for a minute or so

Add lentils and stock and simmer until all components are cooked.

Add water as necessary, during cooking.

Puree with stick blender or blender.

Add skinny tinny milk and season to taste. Lots of pepper in this one!

Notes on the recipe

The beauty of this soup is that it goes well with corriander, or even a dash of sweet chilli, or fresh chilli for an asian lilt. Or it also goes nice with some freshly chopped chives (or dried, packet ones, like I was forced to use) and some sour cream.

It goes pretty much like a pumpkin soup but is packed with more vegetables and lentils and sweet potato which makes it more nutritious and will keep you fuller for longer.

When you re-heat, add some water as it can get a little thick sitting in the fridge.

You can play around with spices and maybe add some cumin, or paprika or cayenne pepper when simmering.