What to do with my Courgette Flowers?

If you read my blog you will know by now that I don't come away from any destination without any goodies.
Here is what I brought home from Naples.

Wild Strawberries... I ate them already.
2 Balls of Buffalo Mozzarella
A punnet of Courgette Flowers
2 huge nobbely Tomatoes (need a day in the sun to fully ripen)
A pack of Linguettini

And just a few ideas what I may do with them....
That's what I'm looking forward to for tomorrow :-)
If you have any good ideas, please inspire me more!


Update: I have just eaten one of the Courgette Flowers raw and disappointingly it was kinda boring. Now I can only imagine it being part of another flavour. Maybe Anchovies with Garlic, Olive Oil and Pasta...

Renaissance Mediterraneo Hotel Naples

From a perspective like this one, location is everything. This hotel is so central to pretty much everything, you could build a spiderweb outwards to go anywhere. Though after staying in a variety of hotels in sunny Napoli, I wouldn't rate this one the very best. Not even close.

The rooms are a typical italian style hotel room that is stuck in the 'Godfather' days. The telly is of the old fashioned kind, the furniture doesn't just look but actually is retro style, but the most annoying thing is the two single beds pushed together to make a king size. I'm glad I'm not here on a Romantic Weekend Break. One would most definitely end up on the floor between the 2 beds.

The best asset the Renaissance Mediterraneo has however, is the roof top restaurant. I just had breakfast there and the views are just stunning. Vesuvius mysteriously clad in misty clouds, the city behind, rising steeply up against the rocky coastline and the marina with it's resident yachts and guest cruise liners give you plenty to marvel at. The best thing at the breakfast buffet are the fresh loafs of bread. Probably the yummiest chewy soft crunch I've ever tasted. With some Italian cheese, buttery scrambled egg, or wafer thin Italian salami, I think bacon can move over.
I have to mention also how I love the Italian attitude of the waiters/waitresses. They are probably not the friendliest, but certainly the proudest to serve. In this morning's instance, I was just wondering what dreadful thing might be occurring in my waitresses life for her to look so stern, when the next moment she came over and offered me another cappuccino. Rest my case.
Perhaps the most peculiar thing about this hotel are the lifts. Lifts? Really? You may wonder. Get in and try to figure out how to operate it. There are no buttons to press, no card to swipe, you can try talking to it (well it maybe voice activated), but ... I will let you work it out for yourself :-)
Now just one quick word about the other resident restaurant O'Break. The menu looks very interesting high end fancy cuisine, as do the prices, and thats all I have to say about that. We are in Napoli! So I am opting to go to the place where Pizza Margherita was invented. You can read all about it, 'cos that's what my next story will be.

Here the Website: http://www.marriott.com/hotels/travel/napbr-renaissance-naples-hotel-mediterraneo/

The famous Gran Caffe Gambrinus Naples

One of the top things to do in Naples is to have a coffee here at the historic Gambrinus Caffee.
Once frequented by Oscar Wilde and perfectly located at the pulse of the city this Opera of a coffee house is still all it promises to be.

Grand by name Grand by nature. People dress up to come here.

Gambrinus is actually the patron saint of beer brewing and this place indeed used to be a bar rather then a patisserie, but once you take a look inside all you'll want is coffee and cake. Or perhaps an Easter Egg as they in season right now.




As it is still early in the day I just had a coffee, at the price of an impressive 1 Euro, mingling with the suited and booted Neapolitans, yet feeling like a proper tourist. One of my favourites in Italy, this very small but perfectly smooth and strong hero of a coffee, with that endlessly creamy lingering foam, I just want to stick my tongue into the cup and slubber it all up.


Here a link to the Gambrinus Website: http://grancaffegambrinus.com/

Naples: Brandi, where Pizza Margherita was invented.

There are a few things that Naples is famous for. Mount Vesuvius, Pompeii, Buffalo Milk Mozzarella, Lemons and Olive Oil and of course Pizza Margherita.

Pizza commonly misconceived, did not originate in Italy but was first made by the Greeks, who topped the flat breads with oil, herbs and spices. In Italy the round flatbreads were a street food eaten by peasants until Queen Margherita of Savoy came to visit Naples, tasted one and loved it.

In her honour the Pizza Margherita was created. Tomato, Mozzarella and Basil representing the colours of the Italian flag, red, white and green.
Also in her honour, today I went to have that very pizza at the place were it was invented by Chef Raffaele Esposito.

I was expecting 'Brandi's' to be overrun by tourists, especially on this Saturday, but not so, it seemed to be an eclectic mix of local families and foreign visitors all having just a lovely bit of lunch. Most likely unaware of how historically important this restaurant really is.


Final verdict, did I like my Pizza Margherita? What do you think?


As a bonus I also enjoyed the jolly guitar entertainment that was served alongside.

Here is their website: http://www.brandi.it/

Yam Mamuang - Thai Green Mango Salad

My local greengrocer keeps selling these mangoes that are green and never get ripe before they go off. Do they know that this is perfect for my yummy Thai Dish or is it just a bad import?

I do not care either way, because I found exactly what I need.

This super refreshing Salad has a proper kick from the chillies and is a perfect example of how the 4 s's (Sweet, Sour, Savoury, Spicy) blend together in harmony.

I found this special peeler in a supermarket in Asia. It has many functions for ornamental carving ect, but I think most people would use it for making either this Green Mango or the Green Papaya salad.

If you can find one, get it, if not just use a grater or a mandolin, or do it the old fashioned way.... slashing loads of little cuts with a knife all over the flesh then slicing the little ribbons off, carefully.

So here are the Ingredients:

(serves 1-2 @ 3 Weightwatchers points)

1 green Mango, peeled and flesh grated using an ornamental peeler 

1/4 red Onion, sliced thinly

10 cashew nuts, chopped roughly

2 chillies (mine were orange and quite hot, but use you're favourite)

a few fresh Coriander Leafes, chopped roughly

1/2 Lime (juice)

1 tsp Palm Sugar

1 tbs Fish Sauce

Simply mix everything together thoroughly and serve right away. Enjoy!

Banana Reef Snorkelling Trip (Maldives)

The best Reef for snorkelling and diving in the North Male Atoll is considered to be the Banana Reef.
Today we took a tour with Dive Club Maldives for $35 to go and see a couple of Reefs with a Lunch Break on a local Island.




The rickety boat skilfully manoeuvred by our driver with his feet (yes feet) on the rudder took  us first to a reef (I didn't catch the name of this one) outside the Sheraton Resort Island .

Off we jumped into the wonderfully warm and sparkling blue yonder and swiftly got picket up by a gentle current that took us along the side of the reef. One of the instructors was close by and suddenly raised his head to shout 'shark'... So everyone flippered by, to gather and see him. Indeed there was a sizeable young man of a shark swimming along the reef, together with a multitude of colourful sealife. Afterwards I was told that sharky swam right next too me at some point, but I missed that... maybe a good thing...

I thought I could hear a familiar squeaking while I was under water and as it turns out there were some Dolphins nearby. We took the oppotunity to follow them along  their way for a little while. Such graceful yet playful creatures, jumping loops for the sheer fun of it. This was definitely one of the Highlights if this trip.

For Lunch we stopped at the Island where they manufacture tinned Tuna and filet the finest Yellowfin, to be exported to Japan. They are some of the best and most expensive Tuna in the world, we are told.
The fish bones are thrown back into the water just outside, where we were moored up. Which meant that there was also a huge array of fish coming to feast on the tuna leftovers.

I didn't go snorkelling here, in the Tuna graveyard... it was just a bit to spooky for me. But the Boat people used the time to catch some fish, I guess that will be their dinner. Jealous I am.

Our lovely boat ride continued on to the best Reef of the North Male Atoll, the Banana Reef.
Once again there would be a current picking us up and drift us along, while the Boat will drive on and pick us up at the other end.
It's quite an awesome feeling to gently float along while watching this incredible scenery underneath.

This little gem of underwater Paradise was for me, the most amazing I  have seen so far. Gazillions of beautiful fish are swimming here along  this amazing coral garden. Absolutely breathtakingly stunning.  My little pictures shows nothing of the beauty that is to be seen here. If you can dive, you can get  up close and personal with them all, but with the sun lighting up the top of the corals, it is glistening, bright and colourful right at the surface.

To see these incredible marine ecosystems before they get spoilt by  global warming or rise in population and tourism, book your snorkelling or diving trip with Dive Club Maldives.
Contact your Hotel Concierge or the Club directly.
Dive Club Maldives PVT LTD
10087 Dhiggaa Magu
Hulhumale'
Rep.of Maldives
Tel. +960 768 2970
Email: info@diveclubmaldives.com
http://www.diveclubmaldives.com

The Hulhule Airport Hotel

I do enjoy going out by myself. A warm fuzzy feeling of freedom to do as I please, when and where I want to do it. Today I decided that it would be on of those evenings. I catch the boat from Male to the Airport Island Hotel Hulhule, just 10 minutes across the gorgeous turquoise Indian ocean, on this charming little ferry, carrying passengers free of charge to and fro. There is a charming young Maldivian boatsman, seemingly working every single day of his life on this boat. On some occasions when I had a few beers and a couple more, I got him to pose with me in pictures. He always smiles when I get on or off the boat and I grin back, slightly embarrassed.  I must ask him his name some day.
So little ferry aside, what's the lowdown on the hotel? To be honest I cannot tell you anything about the state of the rooms or service within, as I have never stayed here, but what I can tell you is, that the Tandoori Night themed evening by the pool and Bar makes for a nice and unexpected surprise .


Normally a visit to Hulhule is solely for the purpose of getting a beer or such like, as Male itself is a 'dry' Island and doesn't of course serve these little indulgences. For local workers and us tourists, who stay in Male, this is the preferred meeting place for a sundowner.
So when they start setting up their Tandoori cart and oven right next to the pool, the taste buds light up on a foodies mind like mine. Fresh reef fish marinated in the chefs own mixture of exotic spice and traditional Indian favourites are freshly prepared as you watch (if you're not to busy chatting).
I've not frequented India very much in my travels (yet), so for me having tasted a freshly prepared Nan Bread from this very side of the pool oven was an amazing revelation. A bit like a real Neapolitan pizza, it's all about the dough. So fresh and chewy, soft with edges of subtle crunch, simply Nan perfection. Talking of which, they also do an awesome Maldivian Tuna Pizza here. Super tasty and spicy, with little Maldivian Bullet Chillies!
Tonight I treated myself to a whole Reef Fish Barbecued in the Tandoor Oven. Apart from the slight lack of condiments (after one mouthful they were  gone) I was very pleased indeed.  The chef's marinade has given the Fish a lovely kick, just enough to tease, but not burn. This little beauty has cost me $25 which is way more expensive then you'd expect to pay on Male Island, but the novelty of watching it cook right next to me made it well worth it.


Ok I guess I better get some facts up here for you also. If you consider staying at this hotel, say you have an early flight to catch and need to leave your resort island, then do. Even if Hulhule Airport Hotel has a spa and a pool, this ain't no place for a holiday in the Maldives. It's pure convenience, but a nice one at that.

Here is the Hotel Website:
http://www.hih.com.mv/

'Pho' Vietnamese Street Food in Brighton

Vietnamese cuisine is becoming increasingly popula. Direct flights to Vietnam being introduced to Airports around Europe and tourists coming back from their travels wanting to eat the food they had on holiday. There have been new cooking programs on the Telly, show casting this new and exciting cuisine. We are tempted with delicacies that come from this far flung land wherever we look. 

After opening it's doors in 2005, the family run Restaurant 'Pho' has quickly expanded to 5 Restaurants in London and now we have one in Brighton, too. 

Pho is the national dish of Vietnam, a rich Beef Broth with Rice Noodles and Herbs, made lovingly by street vendors all over the Country and served to the nation for breakfast, lunch and dinner. I had heard about this famous soup a few times now and since I haven't been to Vietnam yet, I decided that this will be the closest I can get to trying the real thing. So. Did it deliver what it promised?

The menu doesn't just have Pho Soup in all it's variations (vegetarian version included), there are also various other things on offer.
Salads, Vietnamese Springrolls, Bun Noodles, and Curries to name a few. It isn't however a huge variety. That's good. As the star of the show is of course the Pho. Truth be told, his Restaurant maybe even more popular if it dared to serve nothing but the Pho Soup.

So here it is, in all it's glory.
The promise of a rich broth infused with exotic spices, simmered since yesterday to extract even the last bit of goodness from it's source the beef.
Brimming full of that slow cooked flavour with a depth of mystery and peaks of freshness from the herbs added at the last second.

I liked the fact the waitress gives instructions on how best to eat your Pho. After all it is a very personal affair, this taste thing.
She recommends: 'Start with just the soup as it is, then add some of the herbs, chillies, nam chouk sauce or lime juice as you go.'
This will make anyone's inner child want to come out and play with your food!

Pho really did keep it's promise. It may sound like it's only a soup, but there is nothing 'only' about it. It's a big bold hearty and very satisfying bowl of  goodness. I love it and will not only make this at home but I will come back and have a few more bowls right here. (with the loyalty card filling up, I will get a free one soon) Maybe someday in the not so distant future, I can have the real REAL thing in Vietnam, by the side of a bustling street. That will be nice.

Here is a  link to the Pho Restaurant Website: http://www.phocafe.co.uk/
12 Black Lion Street
Brighton                                                                                       

Telephone:  01273 202 403

Vietnamese Beef Broth (Phở Bò)

After my visit  to Pho Restaurant in Brighton, I have of course been inspired to write a recipe. If you would like to try making this delicious, nourishing and healthy Soup at home, here is my do'able version:

Ingredients:

(for the Beef Broth)

3 kg Beef Bones 

1 slice of Beef Brisket (stewing steak)

1 Onion, halved

1 Carrot, sliced

1 large Piece of Ginger, sliced

5 cloves

1 tsp Peppercorns

1 tsp Fennel Seeds

2 Cassia Bark Sticks

2 Star Anise

3 Black cardamon Pods

3 tbs Fish sauce

1 tbs Sea Salt

a piece of Rock Sugar

a bunch of Coriander Stalks

Place the Bones and Stewing Steak into a Stock Pot and cover with cold Water. 

Bring to the boil, then turn the heat to low.

A lot of foam and scum will rise to the top at it comes to a simmer. 

Lovingly remove this with a spoon. 

That done add the spices and seasonings.

Simmer on a very low heat, without a lid for a minimum of 3 hours. (the longer the better) During this time keep skimming of any rising foam and the fat.

Do not stir the Broth to much, to keep it nice and clear.

After about 1 1/2 hour take out the Beef Brisket (Stewing Steak) and leave to cool. 

Ingredients for the Bowl:

Flat Rice Noodles, soaked in hot water for 10 minutes then rinsed.

Spring Onions, cut into rings

Red Chilli slithers

Coriander Leaves

Thai Basil Leaves

Vietnamese Mint Leaves

The Beef Brisket, sliced

Filet Steak, sliced very thinly

Ox Tripe, thinly sliced (optional)

Bean Sprouts

Feshly ground Black Pepper 

Arrange the Noodles,  Beef Brisket,  Steak slices and the ingredients that you like in your Bowl, ready for the steaming hot Broth to be ladled over. Add in or leave out all that is to your personal taste. 

This is the beauty if the Pho, you make it your own, just the way you want it. 

Strain the Beef Broth through a sieve lined with wet muslin.

Return to a bubbling boil and check the seasoning one last time

Add a little Fish Sauce if needed.

Finally ladle the boiling Broth into your Bowls and serve with a Lime Wedge, some chilli slithers and some more of the herbs on the side. These can be added to taste at the table.

Enjoy! 

Pilot a British Airways Flight Simulator

Are you one of those people who really would love to go and have a look in the cockpit when they get on an airplane? Would you like to feel and touch the controls of a Jumbo Jet? Do you want to actually take off and land one?
I knew it!
Well.... you could.

BA Flight Training 'ebaft' are offering you to do exactly that. With instructions from a real British Airways Pilot, you (or you and your friend together) can 'fly' one of the most advanced state of the art technology Flight Simulators at the British Airways Flight Training Centre. This will be an exhilirating experience for any airplane enthusiast with a little bit of spare cash in their pocket. It's not a cheap day out I must warn you, but it's worth every penny and would make a jolly nice gift for quite a few people I can think of.


But first of all let me tell you about Cranebank. The place where it's all happening.
We lovingly call it Braincrank. Every year Pilots and Cabin Crew are summoned to do their annual recurrent training and exams.
Of course we are always looking forward to this and it is really very interesting. Playing with Fire extinguishers and smokehoods (my favourite), before indulging in one of Hounslows finest Breakfasts.
Yes, to my delight, there is a Canteen, and I have been freqenting it for 12 years now. The hot counter display is oh so breakfasty, the Baked Beans and Sausages are beanie and sausagey and I'm sure you can already imagine what the eggs are like.


   
My Top Tip: Get ahead of the queue at the till, otherwise your Hash Brown may no longer be hashy but all brown and limpy by the time you get to one of the communal tables.

Later in the day we will be tested in how well we can perform the various drills that a cabin crew member needs to know. The athmosphere is adrenaline charged and there is always alot of shouting and slamming doors going on. It's all pretty marvellous stuff.



Now here comes the exciting bit. It's not exclusive for us Cabin Crew at all, you too could do a 'Flight Safety Awareness Course' right here at Cranebank. You could have an action packed day, learning about aircraft safety,  you get to open doors and overwing exits, escape a mock emergency from the famous Boing 737 Simulator and much more.
Click here for more information on this course:
Flight Safety Awareness
Click here for more information on this course:
Flight Simulator

All I can think of is Lunch now. I wonder what's for Lunch today, I wonder what's for lunch. It's like a song spinning round and round in my head.
Oh hang on, I'm sure he just said something about Sliders. Is that what's for lunch?
Ah no... no.. Slide! Jana, it's a Slide... Jump down the Slide!

Peri Peri Chicken Livers

Yesterday after our trip to Brighton Pier, my friend and I went to Nando's for dinner. Now you may laugh, but I had never been to Nando's before.
Here, of all places, I discovered this tasty little number. Peri Peri Chicken Livers.
I like to promote healthy cooking and eating, so this is my full of good things, high in flavour and none of the 'bad' stuff recipe.

Ingredients:
(serves 4)

400g Chicken Livers, trimmed and cut into bite size pieces
1 red Pepper, sliced into strips
1 Onion, sliced
3 Garlic Cloves, chopped
2 Birds Eye Chillies, sliced lengthways
1 Bayleaf
1/2 tsp Mexican Oregano
1 tsp Paprika
1/2 tsp Smoked Paprika
1 tbs Peri Peri Sauce
50ml Port Wine
100ml Chicken Stock
1 tsp plain Flour, mixed with a little water to a slurry
Salt and Pepper

Start by gently frying the Onion and Pepper with help of a few cooking sprays in a heavy pan. Add the Chillies and Garlic and continue to fry on a medium heat until everything is softening.
Next add the Chicken Livers and season with Salt, Pepper, Oregano and drop in the Bayleaf.
Fry until the Livers are starting to turn opaque.
Pour in the Port to deglaze any bits catching on the bottom. Add the Chicken Stock, Flour Slurry and Peri Peri Sauce, bring back to a simmer, then cover with a lid and leave to cook on a low heat for a few minutes. Chicken Livers don't take very long at all to cook and they benefit from being slightly under rather then overcooked. So turn the heat off just before you think they are done and they will take their last bit of cooking from the heat in the pan.

Traditionally this dish is served as a starter with a nice bread or as a main course with Rice. Today I served mine with a Garlicy Root Vegetable Mash and some Blanched Savoy Cabbage.