Truth be told, I’m not the best cook – it’s not that I can’t cook, but I don’t have a ton of time and when I do, my counter space doesn’t really allow for a vast display of ingredients and offers nothing in terms of mixing space, meaning I get frustrated easily and revert to something that is either simple to make or prep for an entire afternoon of prepping, slicing, dicing, cutting and – most annoyingly – cleaning.
Thus, when I was recently flipping through The World’s Best Street Food by Lonely Planet, a birthday gift from a very dear friend of mine, I was delighted to come across this recipe for B’Sarra, a simple, yet mouth-watering Moroccan breakfast soup. How I missed this while actually touring around Morocco escapes me – it’s quite possible that I literally (or il-literally) couldn’t read the signs. Now that I’ve found it though, it’s become my go-to back up for a last minute meal. My husband loves it and it only requires a handful of ingredients. Here’s how to prepare B’Sarra, enjoyed for breakfast by Moroccans but satisfying enough to fill your soup bowl any time of day…
My apologies, you’ve been so busy reading – you must be starving! We all know that one of the best ways to explore a new country is by trying the local cuisine. Well, it’s officially time to let your taste buds guide you. Following up on Part 1 (Things to See) and Part 2 (Things to Do) of “London Calling”, this is where you get to drool over some of the best culinary treats London has to offer. From traditional pub fare to the deliciously exotic, here are the best places (and dishes) to try during your time in London – Bon Appetit!
Eat
Traditional Pub Fare
No matter where you are in London, you are guaranteed to find a pub waiting to welcome you with doors wide open. Whether it’s a pub full of locals on the edge of a city or a bustling center where football fans come to feed, a visit to an English pub is a necessary experience for every visitor to London! If you’re not sure what to order, try one of these traditional dishes:
Fish and Chips: Battered cod or haddock served with Chips (french fries) or Mushy Peas (dried marrowfat peas soaked overnight and simmered with sugar/salt and sometimes flavoured with mint), tartar sauce and a wedge of lemon. Drown your chips in some malt vinegar and enjoy!
Bangers and Mash: Sausages and mashed potatoes. That’s about it!
Steak and Ale Pie: The Brits are known for their pies, from steak and ale to chicken pot pie, you’ll find at least one pie on every menu that offers traditional English fare. Encrusted in a golden flaky bubble, pies are normally served quite warm and can be made with just about anything.
Traditional English Breakfast: If you’re looking to stalk up on calories before taking off for a day touring the city, then load up on a traditional English breakfast served with back bacon, sausages, black pudding (blood pudding), eggs, tomatoes, mushrooms, fried bread and baked beans. You’ll be all set to take on whatever adventures the city has in store!
Two of my favourite pubs in London are:
The Red Lion, located at 48 Parliament Street, London, SW1A 2NH, the Red Lion was and is a watering hole for the political and social elite. A favourite of Sir Winston Churchill, anyone with an ounce of British blood running through their veins will enjoying paying their respects by enjoying a pint and toasting to the great (and late) Prime Minister.
The White Lion, located at 24 James Street, London, WC2E 8NS in Covent Garden
Whether you’re an amateur runner looking to get fit, an average Joe trying to shed a few pounds, or a passionate competitor jumping from one race to the next, there’s nothing like crossing a finish line to get the blood flowing and feel in control. Whether you’re walking, jogging, running or sprinting your way down the home stretch, the process of entering, training and completing a race is a sure fire way to up the motivation, change your lifestyle, and feel great about yourself.
Truth be told, I’m not the best cook – it’s not that I can’t cook, but I don’t have a ton of time and when I do, my counter space doesn’t really allow for a vast display of ingredients and offers nothing in terms of mixing space, meaning I get frustrated easily and revert to something that is either simple to make or prep for an entire afternoon of prepping, slicing, dicing, cutting and – most annoyingly – cleaning.
