Friday, March 30, 2012

M&S Prawn Dim Sum

www.marksandspencer.com


As previously discussed Marks and Spencer's scores a 10/10 for work-time lunches. They now even provide you with something a little bit different. So for those who fancy something a little bit unusual this is definitely the location. With their selection of hot meals and range of cold sandwiches you can never be unsatisfied. I personally love the hot meals no matter the weather, which are fantastically packaged in a take away style box.

This Prawn Dim Sum option is just one example of this spontaneous dishes you can expect to see behind the Hot Food section in Marks and Spencer's on Tottenham Court Road. What great options have you had?

Don't forget to check other great options you can find in Marks and Spencer's across the country on Leni and Mimi:


Marks and Spencer's Sushi

Lightly Salted Crisps
Detox Infusion Tea
Warm Toastie
British Chicken and Pesto Flatbread
Tuna Salad

Or Alternatively enjoy a meal in some of the larger Marks and Spencer's with a sit down in one of their lovely cafe's: http://www.leniandmimi.com/2011/12/marks-spencer-cafe-epsom-surrey.html

Wednesday, March 28, 2012

Graze - Ancient Forest Nuts

www.graze.com


While sitting at your desk in the busy city do you ever find yourself feeling lethargic? Bloated? Unhealthy?

Then you reach for the bottle of water on the side of your desk and find an iced bun or bar of chocolate sitting there from yesterday. You think it's a great idea until you finish it, then you wonder why you didn't have a natural snack in the first place.

Now thanks to Graze you can have nature delivered to your desk. With a fantastic range of natural produce such as nuts, fruits, crackers and dips. Click here to check out their full menu.

Ordering health to your door/desk has never been so easy simply order your box and have it delivered on the days you require. You can mix and match items to go into boxes so you will have snacking that suits you.

So rather than reaching for that bag of chips sign-up to Graze here instead.

As a bonus they have excellent customer service and can help you in depth with their online nutrition plans so you get the right box for you.

Leni loves you Graze.

Tuesday, March 27, 2012

The Berry Company - Superberries


On a sunny day like this in London you will need something refreshing to get you through. After being a massive berry and juice fan there is only one that I will recommend and that is the whole range of The Berry Company. The benefits of berries are extensive and as mentioned frequently on Leni and Mimi they are packed with antioxidants. The antioxidant strength depends on the anthocyanin pigments that cause the tint of berries i.e. red, black, blue and purple; so the darker the berry is, the better it is for you!

"Berries are a good source of anti-oxidants. Research suggests that anti-oxidants may be beneficial to heart health and when taken as part of varied and balanced diet." - Heart research UK.

The Berry Company can be found all of the UK and it was even found in supermarkets in Cyprus so stock up and drink up those antioxidants.

Be sure to check out the wonderful flavours and other miscellaneous products such as frozen yogurt here. To buy 1 Litre of Berry goodness head down to Waitrose now and purchase for £1.85. Or alternatively click here.

Sunday, March 25, 2012

Little Miracles - Cherry Flavour


A few weeks ago, Leni & Mimi were introduced to the wonderful Little Miracles; an energizing fusion drink which is 100% natural with no extra sugar added. The range consists of three gorgeous flavours: the peach flavoured drink mixed with black tea acai and ginseng, the green tea one mixed with pomegranate and the cherry flavoured beverage mixed with white tea. All of them taste great but Mimi's favourites is the Cherry flavoured Little Miracle due to its sweetness. Buy it now at Waitrose or Boots for £1.49 and also don't forget to check out the Organic Miracles drink tasting at Charlotte Street Hotel post by Leni & Mimi.

Saturday, March 24, 2012

Recipe: Red Velvet Pink Marzipan Cupcakes by Eleni Charalambous



Ingredients:

90g unsalted butter, softened
225g caster sugar
2 medium eggs
30g cocoa
1/2 tsp vanilla extract
40ml red food colouring
225g self-raising flour
3/4 tsp bicarbonate of soda
165ml buttermilk


Equipment required:

large mixing bowl
sieve
electric whisk
muffin cases
muffin tin



1. Beat the butter and sugar together using an electric whisk until light and fluffy. Add the eggs one at a time and continue to beat together.

2. In a separate bowl mix together the cocoa, vanilla essence and food colouring. It does seem a lot of food colouring but dont worry about it! Mix them together so that it becomes a dark coloured paste.

3. Add to the butter/sugar/egg mixture and beat together. Then add half of the buttermilk, beat together, add half the flour, beat together and then repeat this process. You will then just have the bicarbonate of soda left.

4. Add this and beat slowly to start with and then increase the speed so that everything is mixed together and you should have a lovely deep red mixture.

Divide between the muffin cases - this recipe should make about 18 cupcakes. Fill the cases about 2/3 full. Bake on the middle shelf of the oven for around 20 minutes on 170C or 325F or gas mark 3. The cakes should be springy to the touch when properly cooked. Remove and cool on a wire rack.

Choices for Toppings:

Ready to Roll Pink Icing: Lakelands
Butterfly Cutter set

OR

Creamcheese frosting:
Ingredients
200g cream cheese
75g unsalted butter, softened
450g icing sugar
1tbsp warm water
1 tsp vanilla essence

Beat together the sugar and butter with the water. Then add all of the cream cheese and beat together until smooth and glossy. Add the vanilla essence and mix together. Using a spoon top the cupcakes with the frosting. A nice touch is to crumble one of the cupcakes and sprinkle a little of the crumbs on top of the cake for decoration.

Thursday, March 22, 2012

Cabana Brasil, London

http://www.cabana-brasil.com/


Looking for a fun and vibrant place to wine and dine then look no further. Cabana Brasil is situated in a gorgeous area in London which makes the ambiance even more special.



Cabana is Brasilian barbecue at it's best. The fresh succulent skewers cooked over open fire oozes excellent quality. With each fresh skewer you chose it can be accompanied by street and side foods of all kinds. The food, decor and cocktails gives the true atmosphere of what a Brasil location should feel like.


Everything was fantastic from the service and system to the beverages. The decor was the part that kept the whole night buzzing as it was entertaining and comforting just being in around such 'brightness'.

All the cocktails that were tried and tested were superb so really recommend trying them all. So for the record if you are looking for a super vibrant location to take your buddies Cabana Brazil. I will be definitely be organising a great event here soon.

Thanks for the invite Cabana Brasil. Look forward to seeing you again soon.

Cabana on Urbanspoon

Wednesday, March 21, 2012

Caffe Nero (Part 5), Epsom, Surrey.



The Chai Latte at Caffe Nero is one of our favourites; we tried it with Soya milk and it tastes just as great. When you decide you are bored of the usual lattes or coffees, Chai latte is a fantastic & delicious alternative.

 If you're heading there for a quick lunch and looking for a light meal, opt for a sandwich instead of a panini; we recommend the delicious Chicken Salad sandwich (less than 300 calories). Also ask to have it toasted as it tastes ten times better!

Caffe Nero on Urbanspoon

Tuesday, March 20, 2012

Apostrophe Breakfast. Goodge Street, London (AGAIN)!



Hit the snooze button way too many times again? Running late again? Then Apostrophe is the best place to go for your on the go working breakfast.

With a great selection of pastries and fresh juices (as mentioned in yesterday's post) you will find yourself spoiled for choice.

Today it is all about the Beetroot and Apple Fresh Juice with an oat and berry yogurt mix. A fantastic blend of health and nutrients first thing in London Town.

"Beetroot juice is very powerful and should always be consumed in small quantities and usually mixed with other juices, such as apple, carrot, cucumber and celery.

It is an excellent purifier and cleanser of the blood and is effective in cleaning out the liver, kidneys and arteries."


Apostrophe on Urbanspoon


Written by Eleni Charalambous Co-founder, Editor and Social Media consultant at LeniandMimi.com

Monday, March 19, 2012

Apostrophe Lunch. Goodge Street, London


Types of food: Hot/ Cold sandwiches, Fresh Salads, Fruit salads, Pastries and Muffins and a whole selection of teas, coffees and juices.

Always a favourite location for a quick lunch is Apostrophe. Situated near Goodge Street Station, Just off of Tottenham Court Road.

Apostrophe always has a great selection of fresh Sandwiches from late morning until late afternoon along with pastries and fruit components. The cafe itself is quaint and always busy at lunch time so make sure you get there quick for the sandwich of your choice. A great spot for a quick catch up or a meal accompanied by your laptop or newspaper.

Try your chosen toasted or cold lunch with a lovely fresh fruit Juice or herbal tea. My favourite has to be the beetroot and apple fresh juice.

Check out previous recommendations on Leni and Mimi for this location:
http://www.leniandmimi.com/2011/10/apostrophe.html
Apostrophe on Urbanspoon

Sunday, March 18, 2012

Lipton Earl Grey Tea with Bergamot notes

Fascinating facts and reasons why you should have a cup of Earl Grey Tea:

Earl Grey Tea as an Antidepressant : Bergamot is the key ingredient in Earl Grey tea, which is often used to treat depression.

Bergamot is used to reduce fever and intestinal problems, and can even improve digestion for weak immune systems.

Plenty of types of Earl Grey tea contain hints of lavender with bergamot, which can be especially relaxing and soothing. So give you a great nights sleep.

In addition to all the above, Bergamot is also famous for its antiseptic properties, and may reduce the risk of oral infections to improve overall oral health. Even though black tea can stain your teeth, the antibacterial and antiseptic properties can promote a clean and healthy mouth.

For most people the most obvious reason to enjoy a cup of tea is for the caffeine; but Earl Grey contains roughly half the amount of caffeine as a standard cup of coffee, this can be enhanced by brewing a cup with multiple tea bags. Yo can add honey or sugar as you please for a sweeter taste.


With all this factors Earl Grey Tea is a valuable choice anytime you need some comfort. With just a hint of caffeine it makes it the perfect beverage for any afternoon. Great treat for your Mum this Mother's Day. Check out wonderful Recipes on Leni and Mimi to bake a wonderful treat for your Mother to go with her afternoon Tea. Really recommend trying my Cherry Loaf – guaranteed to make your Mother very happy.

Happy Mother's Day to all Mum's.


Written by Eleni Charalambous Co-founder, Editor and Social Media consultant at LeniandMimi.com

Saturday, March 17, 2012

St. Patrick's Day: Guinness Chocolate Cupcake

Ingredients
  • 10oz flour
  • 2oz coco powder
  • 6oz castor sugar
  • ¾ teasp baking powder
  • 3oz butter
  • ½ teasp vanilla essence
  • 2 eggs
  • 4 floz Guinness
Butter icing
  • 6oz butter
  • 12oz icing sugar
Method
  1. Preheat oven at 170 C.
  2. Cream butter and sugar.
  3. Combine all the dry ingredients; add egg, Guinness and vanilla slowly until the mix comes together.
  4. Place into 12 cupcake papers and bake for 15 – 20 minutes.
  5. For the butter icing beat the butter and icing sugar till soft and creamy.
  6. When cupcakes are cold pipe the butter icing on and serve

Friday, March 16, 2012

St. Patrick's day: Stuffed Guinness Barley Risotto & Green Cabbage Leaves

Ingredients

Serves 4
  • 8 oz pearl barley
  • 2 lt vegetable stock 
  • 200ml cream
  • 8oz fresh mushroom
  • 2 onions, peeled and chopped 
  • 4 cloves garlic, minced 
  • Salt and freshly ground pepper 
  • 2 tablespoons chopped fresh thyme 
  • 4 oz grated Parmesan cheese
  • 4 large leaves of Savoy cabbage 
Method
  1. Blanch the cabbage leaves in boiling salted water for 3 – 4 minutes and cool in ice water.
  2. In a pot sweat of onion, mushroom and garlic with a little olive oil for 4 -5 minutes without colouring. 
  3. Pour in the stock, barley and thyme in on top. Cover with a lid and slow cook till barley is tender, add more stock if needed. 
  4. When barley is cooked add the cream and Parmesan cheese and cook out for 2 -3 minutes. Season to taste.
  5. Using 4 small teacups line them with cling film and place the drained cabbage leaf in side to cover leaving some cabbage leaf over the edge.
  6. Now fill the cup with the cooked barley risotto and cover with the overhanging cabbage. 
  7. Using the cling film take out of the cup and twist the cling film around the risotto to form a ball. 
  8. Serve while hot or let it cool and reheat in the microwave

Thursday, March 15, 2012

St. Patrick's Day: Rack of Lamb with Guinness and Mustard

Ingredients
(Serves 2)
  • 1 French trimmed rack of lamb (ask your butcher to do it for you) 
  • Herb breadcrumbs (you can buy them ready made) 
  • ½ can of GUINNESS® Draught 
  • Dijon Mustard 
Method
  1. Put the lamb and the GUINNESS® into a bowl, cover and allow to marinate in the fridge for 6 - 8 hours. 
  2. Take the lamb out and coat it with the mustard. 
  3. Then press the lamb into the herb breadcrumbs. The crumbs will stick to the mustard and make a nice crust. 
  4. Then simply roast in the oven at 200° C for 20 - 25 minutes.
  5. Serve with roast vegetables and champ potato. Delicious.
Tip
GUINNESS® is the only beer that really makes this work. The glaze on the lamb is as rich as you'd expect from red wine.

St. Patrick's Day: Guinness marinade Corned Beef, Champ Potato & Cabbage

Ingredients
Serves 6
  • 1.4 kg of corned beef soaked in pint Guinness overnight.
  • 1 onion chopped
  • 5 cloves
  • 3 bay leaves 
  • 9 – 10 black peppercorns
  • 1 head of Savoy cabbage 
  • Kg peeled potatoes
  • 150g butter
  • 400ml cream
  • 3 sliced spring onion
Method
  1. Place the beef and Guinness into a pot and cover with cold water. 
  2. Add onion, cloves, bay leaves and peppercorns.
  3. Cook for 2 – 2 ½ hrs or until tender
  4. Cook the potatoes in salted water, drain and mash. 
  5. Add 100g butter, ½ the cream and spring onion. Season potato to taste.
  6. Boil the sliced cabbage in salted water for 5 minutes and drain, add a knob of butter and season. 
  7. Take 100ml of the cooking stock and place in a pot, add the other 200ml cream and simmer for 2 minutes whisking in 50g butter.
To serve

Carve the corned beef onto a plate with a scoop of champ potato, boiled cabbage and finish with the cream sauce.

Wednesday, March 14, 2012

St. Patrick's day: Guinness Chocolate Brownies

Ingredients
Serves 12
  • 100ml Guinness
  • 185g dark Chocolate
  • 50g Milk Chocolate
  • 185g Butter
  • 3 Eggs
  • 275g Caster Sugar
  • Vanilla Essence
  • 85g Plain Flour
  • 20g coco powder
  • 50G White Chocolate buttons
Method
  1. Line a baking tray with parchment paper and sprinkle white chocolate buttons in tray
  2. Melt the Guinness, butter, dark and milk Chocolate together, remove from heat when melted.
  3. Whip eggs sugar and vanilla essence (until figure of 8) and fold into the chocolate mix.
  4. Sieve in flour and coco powder, folding in 3 stages.
  5. Pour into tray and spread out bake for 20 – 22 minutes at 160'. 
  6. Serve warm with Vanilla ice cream.

St. Patrick's day: Lamb Kebabs with Guinness marinade

Created by the executive chef at the Guinness Storehouse, Justin O'Connor

Ingredients
Serves 4
  • 1 x Loins of lamb trimmed
  • Olive oil
  • ½ red pepper
  • ½ yellow pepper
  • 1 small red onion peeled and quartered
Marinade 
  • 50ml Guinness extra stout
  • 1 tbsp natural yogurt 
  • 2 cloves garlic crushed 
  • ½ teaspoon ground cumin
  • 1 tablespoon of chopped coriander 
  • Salt and pepper
  • Juice of ½ lemon
  • ¼ red chilli chopped
Method
  1. Slice the loin into 8 pieces and place in the Guinness over night in a fridge. 
  2. Dice up the peppers and wedge the onions, season and coat in olive oil.
  3. Add the rest of the marinade in on top of the lamb and continue to marinade for 2 – 3 hours. 
  4. Now skewer the lamb and vegetables evenly onto 4 skewers. 
  5. To cook place in the oven for 8 minutes at 180C or char grill until evenly cooked.
  6. Serve with a minted yogurt.

Tuesday, March 13, 2012

St. Patrick's day: Beef & Guinness with Puff Pastry

Ingredients
Serves 4
  • 200ml of GUINNESS® Foreign Extra Stout
  • 400g stewing diced beef
  • 100g pearl onion 
  • 1 large carrot - diced
  • 100g sliced button mushrooms
  • 2 cloves of garlic crushed
  • ½ Litre of thick beef stock
  • Sprigs of fresh thyme & rosemary chopped
  • Small sheet of puff pastry
Method
  1. In a pot seal the diced beef and brown all over. 
  2. The vegetables are then added and cooked out for 4 -5 minutes. 
  3. Add the herbs and beef stock. Now add the Guinness.
  4. Slow cook the beef over a stove for 1- 1 ¼   hour. Add a little water if needed at the end.
  5. Cut the puff pastry into 8 even pieces. 
  6. Egg wash each piece of pastry. 
  7. Using one piece of pastry place it on top of another piece of pastry to form a double case. Do this with the rest of the pastry to form 4 double pastry cases.
  8. Using a knife score the top of the pastry to give the effect of a vol au vent. 
  9. 9. Now bake at 200C for 14 minutes. 
  10. When cool cut the top of to form a lid. Core some of the pastry out for the centre of each case. 
  11. Spoon the hot beef into each case and serve.

St. Patrick's day: Guinness Irish Lamb Stew

Ingredients
Serves 4-6 
  • 1kg Diced neck or shoulder of lamb 
  • Bouquet of parsley, thyme and bay-leaf
  • 3 large onions, finely chopped 
  • Salt and freshly ground white pepper 
  • 3-4 carrots diced
  • 2 sticks of celery chopped
  • 1 small turnip diced 
  • Small leek diced
  • Kg of peeled potatoes diced
  • Finely chopped parsley 
  • 1 ½ lt of chicken stock 
  • 2 tbsp pearl barley
Method
1. In a pot put the meat, bouquet of herbs, barley, onions, carrots, celery and turnip and cover with chicken stock.
2. Simmer gently for one hour. 
3. Skim off the scum on top. 
4. Add the potatoes and continue cooking for ½ hour. 
5. For the last 5 minutes add in the leek. 
6. Remove the bouquet for herbs. 
7. Stir in the chopped parsley.
8. Serve in deep bowls with soda bread