The Weekend in Pictures

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On Saturday night we booked a babysitter and went out to the cinema to see the new Steve Coogan film, Alan Partridge – Alpha Papa. My husband chose the film and while it was quite entertaining, it wasn’t really my cup of tea. But the cinema itself more than made up for it. Just 15 minutes down the road from us, it is part of a small independent chain and is a far cry from the massive Odeon theatres with their overpriced pick and mix and jumbo tubs of popcorn. The theatre itself is quite small with two or three seat sofas and tables to put your drinks and munchies on, and attached to it is a cosy bar where you can buy wine, beer, soft drinks and a large selection of snacks from pizzas and olives to chocolate buttons and retro sweets.

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I love England in late August/early September. It is usually sunny, although the evenings are getting darker and nature’s palette is slowly transforming into beautiful red, deep orange and bright yellow. Today we decided to make the most of the long Bank Holiday weekend by heading to Hatchlands Park, a National Trust property and parkland, near Guildford in Surrey where we went for a walk across cows meadows and the children played in the woods.

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All that fresh air and exercise left us all feeling famished but luckily we were going to the in-laws for lunch. My mother-in-law is a fantastic cook and had made a lovely roast chicken followed by the most gorgeous (gluten free) apple and blackberry crumble.

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A game of croquet in the garden (complete with the requisite squabbles over who was winning and who was cheating).

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And finally, today’s all black outfit was one of the £7 H&M dresses I bought at the start of the summer teamed with leggings and patent wedges from Topshop. Hope you all had a great weekend. X

OOTD

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Recipe: Lemon chicken with black olives

ingredients

Last night I tried a new recipe for a chicken dish which is perfect for this time of year – light but still filling with a refreshing taste of lemon.

Lemon Chicken with Olives

.4 chicken fillets
2 garlic cloves
butter for frying
1 tsp salt
a pinch of black pepper
250ml double cream
1⁄2 chicken stock cube
1 tsp rosemary
grated zest and juice from 1⁄2 lemon
a handful of pitted black olives
3 tbsps roughly chopped parsley 

.

Slice the chicken fillets in half length-wise. Peel and finely chop the garlic. Melt the butter in a frying pan and brown the seasoned chicken along with the  garlic. Combine the cream, chicken stock, rosemary and lemon juice in a casserole  in a casserole pan over a medium heat. Add the chicken and garlic and simmer covered for around five minutes or until the chicken is cooked through. Stir in the lemon zest, olives and parsley (I omitted the parsley).

Pot 2

I served this chicken dish with potato wedges and peas – yummy!

plate