We Love: Portmerion

Last week I visited the glorious North Wales. After a day climbing Snowdon, we were ready for a relaxing day. The sun was out; so we went to Portmerion Village.



Although there is an entry fee, if you pick a beautiful day like we did, it is the perfect place to spend the day relaxing and to forget about the outside world.




You can find a secluded spot on the beach and spend the afternoon catching the rays.



or take a casual stroll through the village, stopping to catch the views



There is also a chance for a spot of shopping, and don't miss out on browsing (or buying) the infamous Portmerion Pottery.

but before you go, don't forget to try some home-made gelato (it's perfection)

Portmerion is open all year round from 9.30am-7.30pm. You can visit for the day, or spend the evening at the hotel or lodges. 

Until next time...

Allium B Kitchen: Summer carbonara

This recipe comes handed down through family, and time and time again it is dug out for that perfect summers evening dinner out on the patio. We are massive pasta fans at Allium B, but always find ourselves going back for seconds with this light carbonara version.

You will need (to serve 2 hungry people)

4 rashers of bacon (2 pp)
4 eggs (2pp)
1 tablespoon of parsley or a small handful of freshly chopped parsley
100ml milk
200g mushrooms
250g spaghetti pasta



1. Cut bacon into cubes, chop onions and slice mushrooms
2. Prepare mixture in a measuring jug by adding the eggs, milk and parsley. Mix together well
3. Boil water and start cooking pasta
4. Heat pan to a medium heat and add the bacon, onions and mushrooms
5. Fry for 8-10, keeping everything moving, until everything is well done
6. Drain pasta, and add to the pan
7. Pour over the mixture, and start to mix it all together for 2-3 making sure the egg doesn't stick to the bottom of the pan. 



Serve with garlic bread and a sprinkling of cheddar cheese, oh and that perfect crisp white wine :)

Enjoy!

We Love: Brighton in the sun

We love Brighton. Well of course we do, we live here, but when that sun comes out and every one has a smile on their face it really is a magical place.



There really is nothing better than a evening stroll along the seafront after a tough day at work.

Don't forget we put up our guide to Brighton for those who want to visit

Allium B Kitchen: Late Summer Tart

Okay, so it's only early summer, and we haven't even seen much of that yet, but as my mother used to say, it's best to be prepared. So here is a great recipe that we found over at Jamie Olivers, to store away until that perfect afternoon where you can whip it up for that garden picnic.

You will need,

• 350 g mixe, ripe tomatoes, sliced
• sea salt
• freshly ground black pepper
• 2 free-range eggs
• 400 ml double cream
• 150 g mature Cheddar cheese, grated
• 40 g butter, melted
• 200 g ready-made filo pastry
• 1 small bunch fresh marjoram or oregano
• olive oil

Preheat the oven to 180°C/350°F/gas mark 4. Place the sliced tomatoes in a colander and sprinkle them with salt and pepper. Adding salt to them will bring out their flavour and also reduce the amount of moisture that seeps into the tart. Leave the colander over a bowl or in a sink while you get on with the rest of the tart.

To make the filling, beat the eggs in a bowl, then add the cream, grated cheese and a good pinch of salt and pepper. Mix together well and put to one side.

Take a large tart tin (either a 10” round tin, or roughly 8” x 11” rectangular tin) and brush it with a little of the melted butter. Cover the tray with a layer of filo pastry, overlapping the sheets so there are no gaps. Brush this base layer with more of the butter and repeat 4 or 5 times until you have a sturdy base for the filling.

Pour the cream mixture onto the filo base and make sure it's evenly spread over it. Lay your tomatoes on, as neatly or as scruffily as you like, then season it again.

Pick the leaves from the herb sprigs and toss them in a little olive oil to lightly coat them. Sprinkle these over the tart, then place it on the bottom shelf of the hot oven for 40 to 45 minutes, until bubbling and golden. Leave to cool for a few minutes then serve with a simple, fresh salad.

We hear this weekend is supposed to be a warm one, seems like the perfect excuse right?

The Allium B Sale

Pop Up Clearance Sale

Don't miss our June Pop-Up Sales in London and Brighton. Your chance to try on and buy Allium B Sale dresses at an amazing price.  Dresses from £15-£30 in sizes 8-16   London  Saturday 1st June 2013 The Copleston Centre, Copleston Road, London, SE15 4AN 2pm to 5pm (Bias our London stockist will be joining us with their spring sale) Brighton  Saturday 8th June 2013 Church of the Good Shepherd Hall 272 Dyke Road Brighton BN1 5AE 1.30pm to 4.30pm Cash and Cheques only

We Love: Brighton

Last month when our SS13 collection launched in Edinburgh, we blogged about what to do and see if you were ever to visit the city.To continue we thought what better place to tell you about, than our home town Brighton.
Brighton is the perfect city to stroll around, pop into a local café; take on some culture and shop until you drop.
Follow our guide to the perfect day out in Brighton.

To miss the crowds and enjoy Brighton, head down to the North Laines for a morning stroll through Sydney Street and Kensington Gardens, and stop off at one of the local cafes for some breakfast and tea.



Or if you happen to be visiting on a Saturday make a pit stop at the local farmers market for your morning sausage bap and gourmet coffee.



Make your way through the hustle and bustle and entwined streets for a spot of culture at the famous Royal Pavilion, or if that isn't your thing how about catching the latest films at the Duke of Yorks art house (voted the best cinema in Britain in 2012) or Dukes at Komedia situated in the North Laines.



If you're feeling peckish and need something to tide you over till dinner, how about some ice cream at Gelato Gusto, some frozen yogurt at Lick (the UK's first frozen yogurt shop) take-away dumplings at MO:MO or Brightons famous Bagelman.



Now that you are replenished, it's time to get down to the good stuff. That's right, shopping.
From the ends of the North Laines until you hear the sound of the sea, you will find many boutique shops, including our favourites Sirene and One in the house.
Alternately if you are after some labels head on over to East Street for a high end shopping experience.



After you have shopped till you dropped it's time to kick back, relax and eat. You will find all the gorgeous restaurant's situated down in the lanes. Our favourite being Riddle & Finns for oysters and champagne, Indian Summer for a hint of spice or The Coal Shed for good quality meats and steaks.



Now I knew there was a reason why I loved Brighton so much.
We hope to see you soon!

Allium B kitchen: Chilli-beef tacos

 

We have a very yummy new recipe for you today that serves 4 people and will be ready to eat in under 30 minutes. (just the way we like it)

You will need,

 

4 x San Marcos Pickled Chipotle peppers (from a 198g can), plus 2 tbsp of the liquid
500g British Beef Rump or Frying Steak, thinly sliced
200ml natural yogurt
2 limes
2 tbsp chopped coriander
1 tbsp Mild & Light Olive Oil
1 large red onion, thinly sliced
8 soft corn tortillas, warmed
2 Baby Gem lettuces, finely shredded
150g cherry tomatoes, quartered, to serve

1. Finely chop the pickled chipotles and place all but 1 tablespoon in a bowl with the steak. Add the 2 tablespoons of the liquid from the can, stir well to coat, then set aside to marinate for 10 minutes.

2. Meanwhile, place the remaining chopped chipotles in a small bowl with the yogurt, grated lime zest from ½ a lime and a squeeze of juice (cut the remaining lime into wedges and use for serving). Add the chopped coriander, stir together and set aside.

3. Heat a large wok until hot, add the olive oil, then tip in the sliced onion and fry for 2–3 minutes or until softened. Add the marinated steak and stir-fry for 1–2 minutes. Tip into a serving bowl.

4. To serve, place a warmed tortilla on a plate, spread with some chipotle yogurt and add lettuce, tomatoes, hot steak, onions and a squeeze of lime juice. Fold over and eat straightaway
 

This recipe was taken from Waitrose online recipes