A Whistestop Tour of Wales

We recently visited Wales for a long weekend to celebrate my parent's 30th wedding anniversary staying at Bethany Baptist Chapel, just on the outskirts of the Brecon Beacons.

Our home for the weekend was an amazing converted church in the village of Treherbert, a great base for our adventures and you can find out about that here.

Barry Island

Whilst there were eight of us for the weekend, Glen and I came up early on the Thursday with Bridget and Beatrice and enjoyed a night's stay and a full morning taking in Barry Island. 

I'll admit our shared love of Gavin & Stacey and checking out the tourist spots from the show were a big motivator, but actually, as we travelled at night and our first real glimpse of Wales was Barry and Whitmore Bay, we were really pleasantly surprised by how beautiful it actually is. 

Whitmore Bay, Barry Island, Wales

Barry Island

We enjoyed a cooked breakfast at Whitmore & Jackson, a surprisingly hipster-esque joint that we found via Trip Advisor, a stroll on the beautiful sandy beach and then a round of the crazy golf, which was £4 per person and which was completely empty on a Friday in early September aside from us, which with a four year old and a 20-month old was rather good luck.We took our time and thoroughly enjoyed ourselves.

We found that the Pleasure Park didn't open until 11am and so killed a little more time with a beach-front stroll and a photo opportunity at Marco's Cafe, of Gavin & Stacey fame. 

From there we had half an hour in the good old-fashioned amusement arcades, where the girls were in their element and then we literally had the run of the Pleasure Park for an hour to ourselves too. A charming man was designated to be our guide around the otherwise deserted fair, and took us from ride to ride of the suitable ones for the girls. It was very reasonable and typical of a British seaside town. We were meeting my parents at lunchtime, but otherwise we could have easily spent the day in Barry and would definitely return.

Us at Barry Island

Caerphilly

We met the parents at Caerphilly, famous for it's cheese and the beautiful Caerphilly Castle. We had a wonder around the town and moved on for a drive closer to our weekend retreat.

Caerphilly Castle

Me, Bridget and Beatrice outside Caerphilly Castle

We lunched at the Red Cow Inn in Pontsticill, a spot popular with ramblers and dog-walkers. We ate good, hearty, honest and most importantly, home-made food and the drive to and from was exceptional. 

Brecon Beacons

Brecon Mountain Railway steam train

Brecon Beacons

Views from the Brecon Beacons Mountain

The Brecon Mountain Railway Selfie

On the Saturday, when the entire party was in situ we enjoyed a wet morning at the Brecon Mountain Railway starting at Pant station in Merthyr Tydfill. The Brecon Mountain Railway, is a range of steam trains, with a heritage of over 100 years and is described as a 'special way of seeing some of the scenery in the UK'. Despite a rather grey, drizzly day we couldn't disagree, it really was something special. The magnificent steam trains were quite fascinating and did put me in mind of the Hogwarts Express but the views were just sensational over the Brecon Beacons, taking in Pontsticill, the gorge of the Taf Fechan River and the Pentwyn Reservoir it was a wonderful way to while away the morning. The Brecon Mountain Railway is priced at £14.50 per adult and was well worth it, it was £7.25 for Bridget and Bea was free as she is under three year's old. 

We enjoyed a late lunch that day, at the award-winning Pen-y-Cae, a gastro pub, boasting good food and a mini-zoo outside which was a great incentive for Bridget and Beatrice. 

Before heading there we were able to visit the nearby Henrhyd Falls - something I was very keen to do. Unfortunately due to the rain, it was a difficult task with Beatrice in tow, so Glen stayed with her in the car where she happily napped and Glen stayed out of the rain. 

Henrhyd Falls, Wales

As the tallest waterfall in South Wales, with a drop of 90 feet, Henrhyd Falls is nestled within National Trust woodland and the walk down is quite vigorous for a trek, particularly in wet weather. I'm certainly no regular hiker, and bringing Bridget, who was almost four, was risky, but well worth it. 

I was so proud of her for making it both down the valley to the falls and then up again, no mean feat for an adult let alone a child of her age. She got a little scared when we were close to the fall, as the ground was very slippery. The greenery on the way down was beautiful but the actual fall itself was just stunning. My brother, Dad and brother-in-law had a stroll behind the fall, but Bridget was really nervous so we admired from afar which was just fine for us. 

Bridget with proud Grandad and Uncle Dan at Henrhyd Falls

Having only stayed for three nights in South Wales, I feel as though we only scratched the surface of what's on offer for families in this beautiful part of the UK and I have a yearning to return and explore more with my family - watch this space. 

Bethany Baptist Chapel - A Family Retreat in the Brecon Beacons

Bethany Baptist Chapel, Treherbert

I wanted to share a post about an absolute gem of a holiday home; Bethany Baptist Chapel, that we had the pleasure of enjoying a weekend's stay at recently via airbnb. 

We visited the Brecon Beacons, Wales as the final celebration for my parent's 30th wedding anniversary in September and our party included the four of us, my parents, my brother and his partner - eight of us in total. 

Finding spacious, comfortable accommodation for eight that happens to be child-friendly, and within a reasonable budget can be a tricky ask, but this quirky, Grade II listed building and former church provided the perfect base for our stay.

Nestled at the bottom of the Rhigos Mountain, which you through en route to several places and which offers fantastic views of the beautiful countryside and valleys, the house is in a great location for exploring the nearby Brecon Beacons and surrounding areas. 

As a former church that has been renovated well, this house has maintained many original features and transformed them into this eccentric home; from the organ that forms a feature wall in the master bedroom and a walk in wardrobe on the other side, a stained glass window, and the hand-crafted pulpit with mezzanine which creates a rather dramatic dining area where we enjoyed our breakfast each morning.  

Bethany Baptist Chapel, The Pulpit and dining area

Bethany Baptist Chapel, Treherbert, Wales

Master bedroom complete with organ

Bethany Baptist Chapel, Airbnb

Bethany Baptist Chapel

Bethany Baptist Chapel has five bedrooms, one king, two doubles and two singles in the remaining rooms, and three bathrooms, which made it perfect for us. 

It's difficult to convey the sheer size and space of this unique property, set over two floors, the ground is largely open plan and has a great living area with sofas and coffee table, as well as armchairs in front of a wood-burning oven. A small play corner with a vast amount of children's books and toys made it popular with Bridget and Bea on arrival, and the small upstairs lounge area with a huge bookshelf packed with novels was incredibly inviting for the bookworms amongst our party (me). 

There was also a selection of board games and a darts board which provided great evening entertainment. We booked it as a base but actually found ourselves wanting to get back and enjoy the property in the evenings, which is testament to how much we enjoyed it.

The village of Treherbert was quite residential and had a few local shops, takeaways and a couple of pubs if you wanted to order in or venture out for a local pint; we didn't but the option was there.

Overall the house really was fantastic, it wasn't perfect, there were a few little niggles, the sofa was a little tatty and could have done with a new cover or even a throw to freshen it up, but in general we were more than satisfied and in terms of what we paid for the weekend, we were delighted. When we arrived we had been gifted with fresh milk, bread and butter as well as essentials such as tea bags, sugar and coffee too, a nice touch.

If you are looking for a beautiful base by the Brecon Beacons I would urge you to check out Bethany Baptist Chapel; priced from a hugely reasonable £150 a night, it's an absolute steal.

This was my first trip to Wales since I was a teenager and I really did fall in love with the beautiful, rugged and gloriously green country. We got to enjoy plenty which you can read about here but I'll look forward to returning with the girls when they are a little older and can do some more energetic hiking. 

Pancakes at The Diner, Spitalfields

Bridget enjoying her pancakes at The Diner

We love pancakes at our house and Bridget in particular, always chooses them for birthday breakfasts or anytime we're eating out for breakfast or brunch.

One cold morning in the early part of the year, Bridget and I had to head into to Shoreditch for a little job Bridget was doing in the area (she does the odd modelling assignment) and I promised her we could head for some pancakes when we were finished. 

After seeking out ideas from Twitter, someone mentioned The Diner in Spitalfields which is where we ventured too. Unsurprisingly enough, it is in the style of an American diner in decor, all red leather booths and menu, from the breakfast options, shakes, and the range of burgers, dogs and other diner-esque cuisine. It reminded me of the fantastic Tick Tock Diner in New York; hearty well-cooked food but with a friendly service. 

Visiting with a then 3-year old, the staff, all of which were dressed in definite Shoreditch hipster attire, were very welcoming and pleasant. Our kind waiter made helpful suggestions and promptly brought an activity pack with colouring in for Bridget which immediately made him a friend.

Bridget and I both chose pancakes - me the simple buttermilk variety, with maple syrup and honey butter and a side of crispy bacon; on holiday these are always my guilty breakfast indulgence and they didn't let me down here. Perfect fluffy pancakes only improved with the salty crunch of bacon and the sweetness of maple syrup. They were simple, hearty and absolutely fantastic on a snowy-cold February morning. 

As it was a treat, I allowed Bridget the chocolate chip pancakes, which were as mine but enhanced with generous chunks of milk chocolate. Also served with maple syrup, which Bridget hadn't had before, she was beside herself with this decadent dessert breakfast/brunch. She chose an adult sized portion as the chocolate chip variety weren't available on the children's menu, which meant three large, fluffy pancakes; and she eat two of them and some of the third which I think is testament to her verdict. I naturally tried them too and they really were delicious. 

Buttermilk Pancakes at The Diner

The Diner offers reasonably priced children's menu too which includes a single buttermilk pancake, a cheeseburger, chicken strips with fries, mac and cheese and even a vegan burger, and we will definitely return to try some of the other items on the menu.

I paid around £20 for our pancakes with a latte, sparkling water and juice for Bridget and will be sure to return. I would love to try the thick shakes or a coke float, for a trip down memory lane next time.

The Diner is a cosy, welcoming American diner in the heart of Spitalfields and when the weather is cold and damp, I doubt you'll find a more welcoming port in the storm.

Sweet Drip Cake

Sweet Drip Cake

I'd like to begin by saying that I made this with absolute pleasure for Bridget's fourth birthday cake. It was by no means perfect in terms of appearance compared to some of the Insta-delicious and Pinterest-perfect creations I sought inspiration from (Ange des Sucres, Rosie's Dessert Spot, The Kitchnn I'm looking at you!) . Having said that, it tasted fantastic, was enjoyable to make and my two little girls were delighted with it. 

The drip icing was quite difficult to master, and master I didn't, my 'drips' were rather large compared to the desired result, but again, I was pretty chuffed with the end result.

I made a very simple all-in-one Victoria Sandwich cake filled with raspberry jam and then iced it with a simple buttercream. 

For the drip effect having referred to various sites and resources online, I chose a white chocolate ganache with a little food colouring to give the peachy colour required. Making it into gloriously unctuous and glossy icing was actually quite easy, but I think a few more attempts before I get the neat and tidy drips.  

The fun thing with these cakes is you can top them with all of your favourite sweet things, I used an array of jelly sweets, some Party Ring biscuits, pink macarons, pink wafer biscuits, marshmallows and a couple of lollipops but the choice is endless.

Here's how:

The sponges: 

• 225g butter
• 225g caster sugar
• 225g self-raising flour
• 2 tsp baking powder
• 4 eggs

The filling

• 3 tbsp raspberry jam

The buttercream:

• 300g salted butter
• 500g icing sugar
• 1/2 tsp vanilla extract
• Tiny drop of peach food colouring

The ganache drip icing:

• 160g white chocolate
• 140ml double cream
• 3-4 drops of peach food colouring

The sweet toppings:

You can use a combination of any of your favourite sweet things, I used:

• Rose macarons
• Pink wafer biscuits
• Party Ring mini biscuits
• Jelly sweet assortment
• Marshmallows
• Lollipops

Firstly pre-heat your oven to 180 degrees and then grease and line two 20cm sandwich tins with parchment paper. 

As this is an all in one cake add all of the ingredients to a large bowl or mixer (sift the flour) and mix well until completely blended. Pour half of the mixture into each of the sandwich tins and then level out as best you can so they are fairly even. Pop into the oven to bake for 20 minutes, or until they have risen and bounce back if pressed lightly with a finger. You can use a skewer to check if they are baked through, if you spear the cake and it comes out dry you know they are ready.

It's important that you completely cool the sponges before icing so be sure to turn out onto a wire rack or if you haven't got one a flat chopping board will suffice just as well. Set aside and cool for at least an hour.

I like to prepare my cake on a cake stand, but if you have a cake turner this will be great here, or a simple plate or board is also fine. 

Spread the jam generously onto the top of one of the sponges - don't scrimp here, this is an indulgent cake.

Now carefully and as evenly as you can muster, place the second sponge on top of the first sponge.

Firstly make the ganache icing so it has a little time to cool. Break up the white chocolate and place into a heavy-bottomed pan with the cream and place on a low heat. Stir continuously with a wooden spoon until fully melted and glossy. Do not allow to boil. Once you're happy with the consistency, remove from the heat and add the food colouring of your choice and stir through to ensure you're happy with the colour of the icing. Set aside for a while so you can make the buttercream and cover the cake.

To make the buttercream combine all of the ingredients and mix well until thoroughly blended and smooth - you don't want to see lumps here. 

Now you want to cover the cake and then use a pallette knife to smooth the icing around the cake. You want as smooth a finish as possible here as it fits the style, and particularly the top does need to be as flat as possible. Once you are happy set aside for the moment.

Sweet Drip Cake before the ganache

Once the white chocolate ganache is cool to touch, you can begin the icing work here, give a good stir and you're ready to begin.

Firstly spoon on some icing at the edge of the cake, a good tablespoon, then gently push a little over the edge to create your first drip. Repeat this process all around the cake until you have lots of drips and then spoon over the ganache on the top of the cake and ensure it is covered on the top.

Now decorate with your choice of sweet things in any design you fancy. This is the time for fun and indulgence so don't hold back. I added a gold 4 candle to mine, and you could do the same with the appropriate age or even add a sparkler or any other kind of decoration to add to the fun of this sweet drip cake. Enjoy!

Sag Paneer

This is a lovely vegetarian Indian dish that works as a stand-alone main course or to go alongside a curry dish such as Chicken Dhansak or Beef and Lentil Curry perhaps.

Paneer is a lovely cheese that really absorbs flavour like a sponge and this is a delicious dish - although it took me a few goes to find the right spicing and I pinched from BBC Good Food, Jamie Oliver and The Guardian to make this plus some of my own experimentation.

Sag Paneer

Here’s how:

• 1 large onion
• 3 cloves of garlic
• Thumb sized piece of ginger
• 1 large green chilli
• 2 tomatoes
• 1 tsp chilli powder
• 2 tsp garam masala
• 2 tsp turmeric
• 1 tsp cumin seeds
• 500g spinach
• 400g paneer
• Juice of 1/2 lemon
• 1 tbsp ghee (butter will do just as well if you don’t have ghee)

Firstly melt the ghee or butter in a bowl and mix in the turmeric and chilli powder.

In the meantime cut the paneer into cubes and then toss into the melted butter and spice mixture. Ensure they are coated all over.

Place the spinach into a colander and pour over freshly boiled water. Allow to drain off and then place the spinach into a clean tea towel or muslin and squeeze off the excess water. Chop roughly.

Chop the tomatoes and set aside for the minute.

Make a paste by roughly chopping the onion, garlic, ginger and chilli and adding to a blender or Nutribullet and blitzing.

Now add the paneer to a hot frying pan and allow to cook on all sides, getting colouration on each side. Cook for 7-8 minutes and then remove from the pan but leave the pan on the heat.

Add the cumin seeds to the pan and allow to cook for a minute before ading the onion mixture and them allow this to cook for ten minutes until the onions are beginning to caramelise.

Now add the chopped tomato and garam masala and cook for a further three minutes or so to allow the spice to cook out.

Now add the spinach to the pan seasoning generously with salt and white pepper at this stage. This will cook in a minute or so and now it will be time to add about 3 tablespoons of water to unleash all the delicious flavours from the bottom of the pan.

Add the paneer at this stage, and squeeze over the lemon juice and cook for a further 3-4 minutes; remove from the pan and serve immediately. Enjoy

Bridget and Bea’s Mild Chicken and Vegetable Curry

Me and Glen love curries in all their glorious forms but we are both prone to up the chilli heat to a level that wouldn’t be enjoyable to our girls just yet.

Both of my girls love helping in the kitchen and Bridget has often helped me with various tasks appertaining to a hot curry and asked if she could make one for her and Beatrice. The below is a very simple recipe and uses plenty of vegetables and chicken so has a whole load of nutrients in there. It’s an adaptation of my Mum’s long-standing family favourite curry, just tweaked for a younger palate.

You could omit the chicken for a vegetarian option and switch around the vegetables according to what your little ones like best or what you have in stock too.

My Mum always stirs through 1-2 tablespoons of double cream before serving which gives a lovely rich and creamy finish, but I’ve omitted here. If you find the curry is a little spicy though this trick will help to make it slightly milder and natural yoghurt or crème fraiche work just as well too.

The below makes 4-6 small children’s sized portions which freeze really well too.

Bridget and Bea's Mild Chicken and Vegetable Curry

Here’s how:

• X2 skinless chicken breasts
• 1 large onion
• 2 garlic cloves
• 1 thumbnail piece of ginger
• 1 red pepper
• 1 courgette
• 6 tomatoes
• Handful mushrooms
• Small pack of baby sweetcorn
• Tin of coconut milk
• 1 level tablespoon mild curry powder - I used Schwartz
• 1 tsp turmeric
• 1/2 tsp paprika
• 1 cinnamon stick
• Couple of cloves
• Drizzle of rapeseed or vegetable oil

Firstly add the oil to a heavy bottomed pan and place onto a low heat.

Now peel and dice the onion finely, mince the garlic and add to the pan to gentle fry.

Peel and finely slice or grate the ginger and add to the pan too.

All this mixture to cook down and soften and once the onions are soft and translucent, add the curry powder, turmeric and paprika. Allow to cook for a few minutes and then use a slotted spoon to remove the mixture and place into a bowl for the time being.

In the meantime chop the tomatoes into small cubes, slice the courgette and pepper and set aside.

Now dice the chicken into bite-sized pieces and add back to the now-empty onion pan. You may need a drizzle more oil here. Allow the chicken to colour on all sides, moving around with a spatula or wooden spoon.

Once the chicken has been seared on all sides, return the onion, garlic and ginger mixture, and the rest of the vegetables to the pan.

Pour over the coconut milk and add the cloves and cinnamon stick.

Add sliced mushrooms for the final five minutes of cooking time.

Allow to cook for twenty minutes, stirring every few minutes, and then try to remove the cloves and what is left of the cinnamon stick.

Serve with your choice of accompaniments. Bridget and Bea love rice or a jacket potato with a little naan bread for dipping into the curry sauce. Enjoy! 

Chicken Dhansak

I have recently started cooking this delicious curry at home, and whilst it’s a touch too spicy for the girls, it’s a great meal for Glen and I and has fast become one of our favourites.

I originally used this Olive recipe, but have made a few slight adjustments over the last few times of cooking, adding extra spices from research amongst other recipe resources.

Originally four types of lentil were used but I’m sticking with my favourite - the simple red lentil as they do the job, taste great in this dish and what’s more they cook in very little time compared to other types.

I also use chicken thighs as find this meat is always tastier and retains its’ moisture better - but you can use chicken breast if you prefer, and the traditional meat here is actually lamb or mutton.

Serve with rice, naan or just a simple cucumber and tomato salad.

The below serves four.

Chicken Dhansak

Here’s how:

• 300-400g skinless chicken thighs
• 1 large white onion
• 2 cloves garlic
• 2 green chillies
• Fresh ginger - about a 3cm long piece
• 1 tbsp vegetable oil
• 1tsp turmeric
• 2 tsp ground cumin
• 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 3-4 cloves
• 2 tsp ground coriander
• 3 cardamom pods
• 100g red lentils
• 1 tin chopped tomatoes
• 200ml chicken stock
• Generous handful fresh coriander leaves and stalks

Firstly whizz up the paste by placing the green chillies - seeds and all, peeled ginger and garlic cloves and roughly chopped onion into a blender with a smidge of cold water - I use my Nutribullet for a really smooth paste.

Add the oil to a wok or heavy bottomed pan and place on a gentle heat and add the paste - cook for about ten minutes or until the paste is colouring to brown.

Now add the dried spices and use the knife to bash the cardamom pods up a little, then add to the mix and cook for a further few minutes.

Now add the chicken and cook to colour for a few minutes, then turn each thigh or piece and colour on both sides.

Now add the lentils and stir well to ensure they get a good coating of the base mixture, cook for a minute.

Now add the chopped tomatoes and chicken stock, stir well and allow to gently cook for twenty minutes, or until the lentils are cooked through. They will puff up to almost double their size, so it’ll be easy to tell.

Before serving remove from the heat and stir through half of the coriander and then use the rest as a garnish on top of the dhansak.

Serve with your choice of accompaniments. Enjoy!