Friday 18 January 2013

Condesa London, authentic Mexican Tapas

With the lovely Daniel
Last night a group of us were invited to sample the authentic Mexican Tapas at Condesa, a gorgeous little Tapas bar in Covent Garden.  As well as the fantastic food, their wines were fabulous too, and you can tell that they are very proud of both - and with good reason!

Daniel Caballero opened the bar 3 months ago, and his, and his staff's passion is evident.   We had a fantastic night, and I will be going back with my family very soon!  Caballero translates as "gentleman" in English by the way, very fitting for Daniel who is indeed just that.

Below is an example of some of the food on offer.  A real little gem in the heart of London town :)
A choice of meats and olives
Salmon to die for....
Quesedillas with mushrooms and truffles

Pulled pork mini burgers, just delicious

Chicken mole with chocolate - yummy

A slection of cheeses

pigs cheeks, so tender
nice twitter plug!

Condesa can be found at 15 Maiden Lane, WC2E 7NG. a short walk from Covent Garden train station.  You can contact them on 0203 601 5752, email, follow @condesalondon, or check out their website

Go find out for yourself, so lovely to try some original, authentic, not messed around with Mexican food, offered by a Mexican who talks about his country and it's fayre with pride and passion.

Annie x

Sunday 13 January 2013

Slow Cooker Store Cupboard Lamb Curry (Keema)

In a bid to use up what food we have, I decided to throw a few bits together to see if it worked.   It was delicious, and saving me a trip to the Supermarket - where I inevitably spend a small fortune - was cost effective too.   After all, it is mid January and funds are low!
500g minced lamb (found in the freezer having been reduced)
2 onions, diced
1 can chopped tomatoes (always have them to hand)
2 green chillies, sliced - I kept the seeds in, up to you dependent on taste
3 cardamom pods split or bashed with the blade of a knife
2 tsp garam masala
2 tsp chilli powder - I have hot
2 garlic cloves chopped
2 tsp ginger (cheater from the fridge)
100ml lamb stock
2 tsp cumin seeds
1 tsp turmeric - to be honest not sure it did anything to the flavour or colouring so wld omit next time!
Basically threw it all together and left it for 7 hours.   Added some green beans I found close to their demise and left for another hour.   Was delicious served with Basmati rice :)

Annie x

Monday 7 January 2013

St Albans Film Festival - Get Involved

St Albans is to host is first ever Film Festival and there are only a few weeks left to enter as the deadline for entries to the festival is the end of Jan 2013. You don’t need to be based in Herts, anywhere is fine, UK and International entries already!
There are six prize winning categories and they will be awarding a prize to the best short film made by a school age child age 5 -15. The films can be dramatic films, animation or documentary and can be on any subject they like. They can be as short as 1min but no longer than 20mins.
They will be choosing the best films and screening them to a live audience at the festival March 8th – 10th and they will invite the short-listed film-makers to take part. One will win the cash prize. We have lots of press covering the festival so it will be great for the students and schools involved. They have films submitted already from schools and also from individual children. It’s just £5 to enter a film. There will be lots to take part in alongside the screenings including workshops, talks and events throughout the festival.
If you would like to find out more you can see their website & here is a lovely promo film they made to inspire children to make films: YouTube
If you have any questions on the competition, please email:

This is so exciting folks, get involved, cannot wait :)
Annie x


Tuesday 1 January 2013

Cheese and Marmite Straws

I watched a fair few of the Gino and Mel Christmas food programmes last year (this is New Years Day), and the recipe for Cheese and Marmite straws caught my eye as being easy for the kids to make and then enjoy.
I adapted it slightly as they are not overly keen on working with parmesan, and used 100g of grated Mozzerella instead.  They were duly made and devoured.

The original recipe is here, its fab!

Annie x