TIPS FOR TRAVELLING TO BRUGES ON P&O FERRIES

John's 28th birthday celebrations at the end of last year came as a welcomed change to our usual plans as we booked a little break away in Bruges for a couple of days. 

Neither of us had been to Bruges before and always wanted to visit the Christmas market. It was a fantastic city break, one that we would love to enjoy again. Therefore, as well as the great shots we took and the YouTube videos i've created, I wanted to share a couple of tips about booking a two day break in Bruges including; how to book, where to visit etc for anyone that is planning a short trip and would like some further information.

PART ONE

REVIEW - THE WAGGON AND HORSES

As of 8.30am yesterday morning, The Waggon & Horses in Millhouses opened its doors once again and I was lucky enough to get a sneak peek during the 'friends and family' dry run on Tuesday. 

True North Brew Co have worked their magic to turn - what was once a flame grill restaurant - into a cosy, family friendly pub and they've 100% succeeded in renovating the venue beautifully.

Before you walk in, you know it's going to be good - and that's just because of True North Brew Co's track record. They own and manage ten venues in South Yorkshire and North Derbyshire (you've no doubt been to at least one). But if you didn't know, they're the dream team behind Sheffield favourites; Forum, Common Room, The Old House, The Broadfield, Riverside, The York, Crown and Anchor, The British Oak and The Blue Stoops. 

The tap room is a great space to bring well-behaved dogs. So that's a bonus for a Sunday afternoon when you've had a stroll around the park and you fancy a cheeky pint! The restaurant area also has a really comfy feel to it too. It's going to be great for family get togethers and a top choice for date night (either with your other half or your besties). To be honest, the whole place has bags of character and has been furnished to a high spec. You'll love it!  

Moving onto the most important part - the food. Waggon & Horses has three separate menus depending on the time and day of your sitting; Brunch and Lunch Menu (8.30am - 4.30pm, Monday - Saturday), Evening Menu (From 5.00pm, Monday - Saturday) and a Sunday Menu, including roasts. 

Take a peek at all of the menus here:  www.thewaggonsheffield.co.uk/dining/

I opted for a Pegora pizza (V)  - Ricotta, courgette ribbons, goat’s cheese, roasted peppers and rocket with the addition of crispy parma ham on the top and a side of chips to share. The pizzas are 12" and bases are made from a homemade sourdough recipe so they taste delicious! They look great too - definitely Instagram worthy. 

 

Pudding was a scrumptious choice of lemon meringue pie with Italian meringue and lemon sorbet, which I would highly recommend trying. It's the perfect size for sharing, or a treat for those with a sweet tooth! Jam packed full of flavour and the sorbet is a nice touch too. (Just look at the presentation!)

Followed by a cup of tea from the pot. You can't go wrong with a good cuppa to end a scrummy meal. So you'll be pleased to know, there's enough to make at least two cups of tea in that pot!

My overall impressions are that the place looks amazing, the food is gorgeous
(I personally can't wait to try the waffles from the brunch menu, or even the Sunday roasts!) and the staff are really friendly too. If you've not been for years or fancy trying somewhere new then give it a go. I've not even mentioned the Gin selection - so maybe i'll have to do a follow up and go for an evening meal and drinks soon. 

There's no doubt that The Waggon & Horses will be a firm favourite within Sheffield’s food and drink scene. 

Good Luck & thanks for having me! 

Krissie x

SYN FREE LAZY SLIMMING WORLD PANCAKES

INGREDIENTS

• 2 x eggs
• 35g oats
• 1 tsp baking powder (optional and add 0.5 syns) 
• 3 tsp sweetener 
• 2.5 tbsp Muller Light Yoghurt
• Fry Light

DIRECTIONS

Preheat your oven to 200 degrees. 

In a blender add in your eggs, oats, baking powder, sweetener and yoghurt.

Blend until a smooth consistency. 

Spray your muffin tins with Fry Light or use muffin liners. 

(You can of course use the mixture to make pancakes in the traditional way, in a pan).

Evenly pour the mixture into the mounds. 

Bake for 14-15 minutes. 

Serve with fresh fruit. 

Please note: To make a batch of 12 you need to double up the recipe. 

Enjoy, Krissie

SACHA'S BABY SHOWER

On Sunday 31st January 2017, we gathered a beautiful bunch of Sacha's friends and family together in Hull to celebrate the (almost) new edition to our family - also known as Button. 

Sacha had spent the morning with mum having a few spa treatments at The Village and a wander around the City of Culture. Meanwhile, Holli, Isabelle, Nanna and I met up with the rest of the ladies to put the plan into action. The wonderful staff at Fudge had already set up the table with china cups and saucers and it looked amazing, they were really accommodating. However we just had the final touches to pop into place before hiding out of eye view around the table. 

Everyone contributed to the day in one way or another, whether it was helping to set up, making decorations, buying prizes and favours - it was a fantastic team effort. 

After months of strategic planning (so that she didn't find out), collating pretty ideas and telling a few fibs, we could finally take a deep breath and watch as she walked through the doors and into her lovely surprise baby shower. 

Tears fell and cuddles were given before we tucked into a delicious Afternoon Tea with sandwiches, chocolate eclairs and scones! The food was to die for, and we were particularly impressed with the vegan dish they made Holli, complete with her very own shortbread biscuits for pudding. 

You couldn't wish for a better way to celebrate a new arrival. 

The venue was beautifully quaint and the staff made us feel at home. We would certainly recommend visiting and perhaps even hosting your own event there! 

We can't wait to go back with Button. 

I spent the majority of the day filming and taking photos because I wanted to capture every last minute for Sacha to look back on. You can see the baby shower brought to life in the the short film below. 

Button is already such a well loved baby and I can't wait to meet the little one!

Enjoy, Krissie x 

Sacha - I might not have been there for that one special day, but i'll never miss the rest. 

SYN FREE SLIMMING WORLD ARAMATIC CHICKEN BAKE | FOODIE FRIDAY

A one pot, syn free bake. 

This recipe is Slimming World friendly and serves 4 people. 

INGREDIENTS

• 1 tablespoon fry light
• 800g chicken 
• 1 large onion 
• 2 garlic cloves 
• 1 red pepper 
• 1 plum tomatoe
• 1 carrot 
• 200g green beans 
• 1/2 tsp paprika
• 1/2 ground cinnamon 
• 250g rice
• 500ml chicken stock
• Salt and ground black pepper 

DIRECTIONS

Preheat the oven to 180C / Gas 4 

Spray a large cassarole dish with fry light;

Add the chicken and stir - fry for 10-12 minutes until golden on all sides;

Add the onion, garlic salt and pepper and fry for 5 minutes;

Stir in the tomatoes, carrot, green beans, cinnamon, paprika and rice;

Add the stock, season to taste and bring to the boil;

Cover with a lid and transfer to the oven and cook for 20-25 minutes or until the chicken is cooked through and the rice i tender.

Fluff up rice grains, sprinkle with chopped parsley and serve. 

If you make this, please tweet a picture or tag me in your Instagram posts. 
You can find me as @Krissie_Akrill.

Enjoy x

SLIMMING WORLD SPINACH AND RICOTTA LASAGNE | FOODIE FRIDAY

A delicious Slow Cooker vegetarian lasagne to serve 6. 

This recipe is Slimming World friendly and is 2 syns per portion.

INGREDIENTS

• 1 tablespoon fry light
• 1 small onion, chopped
• 6 cloves garlic, chopped
• 8 mushrooms, chopped
• 1 red pepper, chopped
• 780g passata
• 2 tablespoons of tomato purée
• 2 teaspoons dried oregano
• 2 teaspoons dried basil
• 2 teaspoons thyme
• ½ teaspoon salt
• ½ teaspoon black pepper
• 10 whole wheat lasagne sheets
• 200g ricotta cheese
• 150g fresh baby spinach

DIRECTIONS

Heat fry light in a frying pan over medium heat.

Add onion, garlic, pepper and mushrooms and cook until slightly softened, about 3 minutes.

Stir in crushed passata, tomato purée, oregano, basil, thyme, salt, and pepper.

Remove from heat.

Spread a thin layer of the sauce mixture over the bottom of the slow cooker.

Place a layer of lasagne sheets over the sauce, breaking them into smaller pieces as needed. 

Spoon ⅓ cup ricotta cheese over the sheets, scooping little dollops of it to spread it out over the noodles.

Pour 1 cup of the sauce evenly over the sheets and ricotta. 

Top with ⅓ of the spinach.

Repeat layers two more times: sheets, ⅓ cup ricotta, 1 cup sauce, spinach.

Then make one more layer on top with sheets, the remaining sauce, ⅓ cup ricotta, and a sprinkling of cheese of your choice.

Cook lasagne in your slow cooker on low heat for about 3 ½ hours, until lasagne sheets are tender. Let stand, covered, for 30 minutes before serving.


*Note: If you prefer to use jarred lasagne sauce, you can replace the passata, tomato purée, tomato sauce, oregano, basil, thyme, and salt with 2 jars of your favourite sauce. Season with pepper and continue with the recipe as written.

If you make this, please tweet a picture or tag me in your Instagram posts. You can find me as @Krissie_Akrill.

Enjoy x 

DAD'S BIRTHDAY

Mum arranged a surprise family night for dad's birthday back in November. John and I came to Hull for the night and we secretly met up in Thieving Harry's on the marina before the birthday boy arrived.