Hurghada, Egypt

Steve and I just got back from an amazing 7 nights in Egypt where we had a really spectacular time. The weather was perfect – I didn’t see a single cloud in the sky the entire time we were there.

This was our first “package holiday” with Thomas Cook and we learned a lot. Some good and some bad – but that’s the best way. We got ourselves a very good deal on our trip by booking it about 10 days out. It worked for us because we’re pretty flexible with holiday etc for our jobs. We also knew they needed bodies in seats on the charter flight so waiting meant saving a lot.

If you follow my instagram¬†you will have seen a number of photos from our holiday. Lots of sun, san and sea – just the way I like it! Here are a few snaps from our trip – I’ll go more into detail of where we stayed and what we did after I do that for Prague!

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This was the view from our room at sunrise one morning (I couldn’t sleep)

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The view of the Red Sea from the pool area

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Steve and I snorkeling in the Red Sea – it’s very salty which makes photos blurry

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Hurghada was hit very hard by the Egyptian recession and much of it is half finished hotels and tourist destinations

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A rather unflattering photo of me trying Hookah for the first time. It was not successful – but as funny as it looks

Now that we’re back in the UK we’re having a heat wave – its 89 degrees here today! Thankfully the office has AC but our house doesn’t – most dont – so its fans and open windows and a lot of laying around and moaning about the heat.

Prague Beers

For those of you who know Steve and I personally know we are big beer drinkers – so when we visited Prague in May we drank a lot, and I mean a lot of beer! I didn’t get photos of every pint we drank but nearly.

Here they are in all their glory – the beers of Prague

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Beers from the Festival

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Beer Ice Cream

Pineapple Chorizo Dinner

Everyone needs a few meals in their arsenal that they can a) cook really well b) is a total crowd pleaser and c) has ingrediants you always have on hand. For me this Pineapple Chorizo rice dish is one of mine. When I tell Steve its on our weekly menu he gets super pumped. And honestly so do I. I love making it and I love eating it more.

I found the original recipie for this dish over at How Sweet It Is – a great blog with lots of yummy recipes. The first time I made it I followed her directions and recipie and it was amazingly delicious – but also on the expensive side to make. Which is fine, but if its a go to meal I like to see if I can tweak it to be more budget friendly.

This is my recipie

4 cups cooked rice
2 tablespoon rapeseed oil
1 sweet onion, diced
4 garlic cloves, minced
1 packet of chorizo – cut in 1/4 circles
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon smoked paprika
1-2 cans of pineapple
2-3 bell peppers, chopped
4 green onions, thinly sliced
any other veggies you have in the fridge – zucchini, carrot, celery, radishes and eggplant are all delicious

Start cooking the rice right away – its a fast dish to make and it’ll be easier not to have to wait on the rice.

Cut up all your veggies, your chorizo, onions and garlic.

Oil the pan and let it warm up before adding onion. Saute for a few minutes and add garlic. Add chorizo and cook for 5 min. Chorizo is an already cooked meat so dont look for it to turn brown.

Take the chorizo out of the pan and toss in the pineapple. The oils will cook it quickly. Once its soft and a little browned remove it.

Add more oil if need be. Toss in the veggies including the peppers in order of hardness. Carrots before eggplant (for example). Saute the veggies and add the salt, pepper and paprika.

Add the chorizo and pineapple back to the pan and mix all together. Let it cook a little more so all the flavors mix.

We skip the sauces – they’re good but not necessary for this dish.

Serve hot over rice, with green onions as garnish.

This is such an easy dish to make – takes about 30 min and is pretty healthy as long as you load it with veggies. I like it because I always have these items on hand. Chorizo is a staple in my house and lasts for ages – so does canned pineapple. I use whatever veggies I have and voila – a meal everyone loves!

Sorry there aren’t any pictures on this post – last time I made this it was gone so quick I didn’t get a chance to snap any!

What are some of your go to, easy, always on hand meals?

Cooking For An Army

I have to apologize to you, dear readers, I have been a slacker of a blogger here lately.

Honestly I have been working a really odd shift at work – 12.30pm – 9pm which has thrown me totally off my game. Thankfully it’s temporary!

Since here lately I’ve been going to bed super late (hello trying to wind down at 9pm) and sleeping in – cooking has gone out the window. Theres 0 point in trying to cook something super early for that evening – especially when I should be at the gym working out. So I’ve taken to batch cooking on sundays to make my life just a little easier¬†and so Steve doesn’t order a takeaway every night.

Batch cooking is essentially exactly what it sounds like – cooking in large quantities and putting the food in the fridge to be reheated throughout the week. If I was really on my game I’d do crock pot meals for during the week but I’ve been lazy so microwaved leftovers have had to do.

The first thing I make when I am batch cooking in veggies – cause let’s be real, they are the last thing you want to cook fresh every night when you’re making yourself dinner. Plus I find if they’re cooked and in the fridge I tend to add them to my meal.

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Rainbow of veggies

This was the tray of veggies I made this past weekend. From left to right its plumb tomatoes halves, red peppers, shredded carrots, yellow peppers, onion, green peppers and asparagus. A good mix and flavor profile. Put some rapeseed oil with oregano, paprika, salt, pepper and crushed garlic over the top. 20 min in the oven – boom! rainbow of veggies ready to grace any plate.

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I also made a tray of shrimp in the same dressing. It was warm on saturday and a shrimp, veggie salad was the perfect meal. Plus we had shrimp and rice with veggies for the dinner monday night.

What isn’t pictured is the Crock Pot Chicken Teriyaki I made and the One Pot Spinach Pasta. I actually subbed in chicken instead of shrimp for this recipie – its what I had thawed at the time. Both super easy, I cooked all of this at the same time so I could do one load of dishes.

Are you a fan of batch cooking? What are some of your favorite recipes you like to cook in bulk?