tag:blogger.com,1999:blog-16319447250802712852024-03-14T02:37:23.198+00:00Big Stevie CoolFood & Adventures Steve Rickelton | Big Stevie Coolhttp://www.blogger.com/profile/14271966057307602647noreply@blogger.comBlogger224125tag:blogger.com,1999:blog-1631944725080271285.post-35482910715623142762024-01-25T15:30:00.000+00:002024-01-25T15:30:37.385+00:00Project Bond: Tomorrow Never Dies<p></p><div class="separator" style="clear: both; text-align: left;"><span style="font-size: medium;"><b>"The distance between insanity and genius is measured only by success."</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: medium;"><b><br /></b></span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtzSCx_WF54y0LvZhPoY7wHVU39ET_8xeev6b8jZ9peNkKOhbqEHOaY_WfJTaXS3xzdgZpA0XgLs5sdTqLFvUweC0dbqNrAjIByF5-CcZ40KPnfA6kYqwerLXphJ-wYOEraW03YP0qVhy2cY1Q5D8mFNL7byu7s_k3QVDsRZdlz9tRyWZRYL3Tu4VCow/s445/tnddvd.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Project Bond: Tomorrow Never Dies" border="0" data-original-height="445" data-original-width="315" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtzSCx_WF54y0LvZhPoY7wHVU39ET_8xeev6b8jZ9peNkKOhbqEHOaY_WfJTaXS3xzdgZpA0XgLs5sdTqLFvUweC0dbqNrAjIByF5-CcZ40KPnfA6kYqwerLXphJ-wYOEraW03YP0qVhy2cY1Q5D8mFNL7byu7s_k3QVDsRZdlz9tRyWZRYL3Tu4VCow/w454-h640/tnddvd.jpg" title="Project Bond: Tomorrow Never Dies" width="454" /></a></div><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleBody; font-size: 17px; text-size-adjust: auto;"><p><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleBody; font-size: 17px; text-size-adjust: auto;"><br /></span></p>Tomorrow Never Dies is the 18th film in the James Bond franchise directed by Roger Spottiswoode and released in 1997. Pierce Brosnan returns for his second outing as James Bond. Also returning are Judi Dench as M, Desmond Llewelyn as Q and Samantha Bond as Moneypenny. The film also stars Jonathan Pryce as the villainous Elliot Carver with Teri Hatcher as Paris Carver and Michelle Yeoh as Wei Lin.</span><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleBody; font-size: 17px; text-size-adjust: auto;"> </span><p></p><p><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleBody; font-size: 17px; text-size-adjust: auto;"><span></span></span></p><a name='more'></a><p></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 22px; text-size-adjust: auto;"><span class="s1" style="font-family: UICTFontTextStyleBody;"></span><br /></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s1" style="font-family: UICTFontTextStyleBody;">With its fast-paced plot, stunning visuals, and intense action sequences, Tomorrow Never Dies delivers an entertaining experience for Bond fans and action movie enthusiasts alike.</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s1" style="font-family: UICTFontTextStyleBody;"><br /></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s1" style="font-family: UICTFontTextStyleBody;"><br /></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXVw2-p8vpiDyaEhULHCnfOOINcpRkk_ydLnr4uHkIOwA664RQD9GPliCROwx_wNTzin3itmqm1rEt2fIjyAkO4nUPyJKxoupU6TnORS9IeUcA-JIZ4xF531C0QS4lQRmNdKrS1HbaZyRELo1d32qp10IBODSOC9SeQRl456nik2iOrj_ciPqjM7ZndQ/s1918/tndbarrel.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Project Bond: Tomorrow Never Dies" border="0" data-original-height="818" data-original-width="1918" height="272" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXVw2-p8vpiDyaEhULHCnfOOINcpRkk_ydLnr4uHkIOwA664RQD9GPliCROwx_wNTzin3itmqm1rEt2fIjyAkO4nUPyJKxoupU6TnORS9IeUcA-JIZ4xF531C0QS4lQRmNdKrS1HbaZyRELo1d32qp10IBODSOC9SeQRl456nik2iOrj_ciPqjM7ZndQ/w640-h272/tndbarrel.jpg" title="Project Bond: Tomorrow Never Dies" width="640" /></a></div><br /><br /><p></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s1" style="font-family: UICTFontTextStyleBody;">The film revolves around Bond's mission to prevent a global catastrophe orchestrated by a media mogul named Elliot Carver. Carver, who aims to boost his media empire and create sensational headlines by manipulating international events to trigger a war between the UK and China. </span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s1" style="font-family: UICTFontTextStyleBody;"><br /></span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 22px; text-size-adjust: auto;"><span class="s1" style="font-family: UICTFontTextStyleBody;"></span><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyVay4y_MHQ7B1ziJLbez2-cnj31Bo7neZDMQsRPB7CXdnDDBIIahB06KnFDHSD-9Td9MAoTGiZxaKkM8aH_ZGlPDZDtbv4hF8tMiWPq9hFGJ5h3Bx62eDdvau1zrYu_ondLWyZ8d74gT-F0Q1zQNE7r07lt2_ySWim7OBkQ-RIkzxIJUmpl-cq6lsdw/s1918/tndbond.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Project Bond: Tomorrow Never Dies" border="0" data-original-height="818" data-original-width="1918" height="272" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyVay4y_MHQ7B1ziJLbez2-cnj31Bo7neZDMQsRPB7CXdnDDBIIahB06KnFDHSD-9Td9MAoTGiZxaKkM8aH_ZGlPDZDtbv4hF8tMiWPq9hFGJ5h3Bx62eDdvau1zrYu_ondLWyZ8d74gT-F0Q1zQNE7r07lt2_ySWim7OBkQ-RIkzxIJUmpl-cq6lsdw/w640-h272/tndbond.jpg" title="Project Bond: Tomorrow Never Dies" width="640" /></a></div><br /><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 22px; text-size-adjust: auto;"><br /></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s1" style="font-family: UICTFontTextStyleBody;">Bond teams up with Chinese agent Wai Lin to foil Carver's nefarious plans. </span><span style="font-family: UICTFontTextStyleBody;">One of the strengths of Tomorrow Never Dies is Pierce Brosnan's portrayal of James Bond. Brosnan embodies the suave and sophisticated persona of Bond, while also delivering intense and physically demanding action scenes. </span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 22px; text-size-adjust: auto;"><span class="s1" style="font-family: UICTFontTextStyleBody;"></span><br /></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s1" style="font-family: UICTFontTextStyleBody;">He brings a sense of charm and wit to the character, along with his trademark cool and composed demeanor. </span><span style="font-family: UICTFontTextStyleBody;">The chemistry between Brosnan and Yeoh is another highlight of the film. Yeoh portrays Wai Lin as a capable and independent agent who matches Bond's skills and wit. </span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 22px; text-size-adjust: auto;"><span class="s1" style="font-family: UICTFontTextStyleBody;"></span><br /></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s1" style="font-family: UICTFontTextStyleBody;">Their interactions are filled with banter, and they work seamlessly as a team to take down the villains. Yeoh's martial arts expertise also adds an extra layer of excitement to the action sequences.</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s1" style="font-family: UICTFontTextStyleBody;"><br /></span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 22px; text-size-adjust: auto;"><span class="s1" style="font-family: UICTFontTextStyleBody;"></span><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxqeSl17bqRVaM9IPslVi8v1hxaE_TFQykVXbzrRN2rxhcDLWWtpqdM1zrh_qQBfe5BcGkzwPqNjdqAQ8RsnuuFaPFLfoobmaeo1ROyH0i38j3SalaKWwjq6wXjbCkHkTMiZL-8DDXdJlGv6zji7EJOKD2e-GnzA1OumGCyg1crGc-YubFR0JyDHE4Vg/s1918/tndweilin.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Project Bond: Tomorrow Never Dies" border="0" data-original-height="818" data-original-width="1918" height="272" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxqeSl17bqRVaM9IPslVi8v1hxaE_TFQykVXbzrRN2rxhcDLWWtpqdM1zrh_qQBfe5BcGkzwPqNjdqAQ8RsnuuFaPFLfoobmaeo1ROyH0i38j3SalaKWwjq6wXjbCkHkTMiZL-8DDXdJlGv6zji7EJOKD2e-GnzA1OumGCyg1crGc-YubFR0JyDHE4Vg/w640-h272/tndweilin.jpg" title="Project Bond: Tomorrow Never Dies" width="640" /></a></div><br /><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 22px; text-size-adjust: auto;"><br /></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 22px; text-size-adjust: auto;"><span style="font-family: UICTFontTextStyleBody;">The film's antagonist, Elliot Carver, is a memorable and despicable villain. Jonathan Pryce portrays him with a perfect balance of cunning and arrogance, making him a formidable opponent for Bond. Carver's ruthless pursuit of sensational news and manipulation of events for his own gain adds a timely commentary on the power and influence of media even in today's society.</span><span class="s1" style="font-family: UICTFontTextStyleBody;"></span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 22px; text-size-adjust: auto;"><span style="font-family: UICTFontTextStyleBody;"><br /></span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 22px; text-size-adjust: auto;"><span class="s1" style="font-family: UICTFontTextStyleBody;"></span><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuqzh69O4Ya6S9dx8aba0XRA-TMdZKcVNeG_xA48F9uvNyTo5tvyidKMaVuB9yEMMvOw0G9uyXiypGyV6KJ8NVGtmzUJ0lPwlgcaHwEzht3SUD4jPDZm6YAeze0p_ixbSNfTFveTH-cOgVIZVcWPRG87KzOcgtAk2FXnfEw4dp1EzXwfJEntw4U9ZLTQ/s1918/tndcarver.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Project Bond: Tomorrow Never Dies" border="0" data-original-height="818" data-original-width="1918" height="272" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuqzh69O4Ya6S9dx8aba0XRA-TMdZKcVNeG_xA48F9uvNyTo5tvyidKMaVuB9yEMMvOw0G9uyXiypGyV6KJ8NVGtmzUJ0lPwlgcaHwEzht3SUD4jPDZm6YAeze0p_ixbSNfTFveTH-cOgVIZVcWPRG87KzOcgtAk2FXnfEw4dp1EzXwfJEntw4U9ZLTQ/w640-h272/tndcarver.jpg" title="Project Bond: Tomorrow Never Dies" width="640" /></a></div><br /><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 22px; text-size-adjust: auto;"><span style="font-family: UICTFontTextStyleBody;"><br /></span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 22px; text-size-adjust: auto;"><span style="font-family: UICTFontTextStyleBody;">Terri Hatcher Plays Carvers wife, Paris, who is also a former lover of James Bond. When this film came out Terri Hatcher was red hot, fresh off a successful run as Lois Lane on The New Adventures of Superman and was an obvious choice as a Bond Girl. She plays Carvers unfulfilled trophy wife brilliantly, great research for her future role in Desparate Housewives. </span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 22px; text-size-adjust: auto;"><span style="font-family: UICTFontTextStyleBody;"><br /></span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 22px; text-size-adjust: auto;"><span style="font-family: UICTFontTextStyleBody;"><br /></span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 22px; text-size-adjust: auto;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcGfVxpNlfbHNQvmgxxcyoBEb6bP_UDUW0_AncGgof6hu8rXiXlTd5p60xV5bIGjIsckEHS50IJw7cQ3Dffas1Pw0IXXF51RnJIQhLo_k78ETltXX8TzAk8oc7lp3G6lEIEIA0S-ETYXdd8UOi1b-8K5wcSy30dizpgV0kxMgablGEayKpOgdRZTcCQw/s1918/tndparis.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Project Bond: Tomorrow Never Dies" border="0" data-original-height="818" data-original-width="1918" height="272" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcGfVxpNlfbHNQvmgxxcyoBEb6bP_UDUW0_AncGgof6hu8rXiXlTd5p60xV5bIGjIsckEHS50IJw7cQ3Dffas1Pw0IXXF51RnJIQhLo_k78ETltXX8TzAk8oc7lp3G6lEIEIA0S-ETYXdd8UOi1b-8K5wcSy30dizpgV0kxMgablGEayKpOgdRZTcCQw/w640-h272/tndparis.jpg" title="Project Bond: Tomorrow Never Dies" width="640" /></a></div><br /><span style="font-family: UICTFontTextStyleBody;"><br /></span><p></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 22px; text-size-adjust: auto;"><span style="font-family: UICTFontTextStyleBody;"><br /></span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 22px; text-size-adjust: auto;"><span style="font-family: UICTFontTextStyleBody;">The film's action sequences are adrenaline-pumping and visually stunning. From high-speed car chases to explosive shootouts, Tomorrow Never Dies delivers heart-pounding moments that keep viewers on the edge of their seats. The film also features some impressive stunts, including a thrilling motorcycle chase through the streets of Saigon and an intense fight scene on a stealth boat.</span><span class="s1" style="font-family: UICTFontTextStyleBody;"></span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 22px; text-size-adjust: auto;"><span class="s1" style="font-family: UICTFontTextStyleBody;"></span><br /></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 22px; text-size-adjust: auto;"><span class="s1" style="font-family: UICTFontTextStyleBody;"></span><span style="font-family: UICTFontTextStyleBody;">The film's cinematography and visual effects are also noteworthy, adding to the overall excitement and spectacle of the film. </span><span style="font-family: UICTFontTextStyleBody;">The film's production values are top-notch, with elaborate set designs, breathtaking locations, and sleek gadgets that are synonymous with the James Bond franchise, my favourite is the Ericsson folding phone that controls his BMW. </span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 22px; text-size-adjust: auto;"><span class="s1" style="font-family: UICTFontTextStyleBody;"></span><br /></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 22px; text-size-adjust: auto;"><span class="s1" style="font-family: UICTFontTextStyleBody;"></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s1" style="font-family: UICTFontTextStyleBody;">However, Tomorrow Never Dies is not without criticism, the plot can be somewhat overcomplicated and lacks the depth and complexity of some of the earlier Bond films. The storyline is more focused on action and spectacle, with less emphasis on character development and intrigue. Some viewers may also find the film's portrayal of Chinese culture and characters as somewhat stereotypical.</span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 22px; text-size-adjust: auto;"><span class="s1" style="font-family: UICTFontTextStyleBody;"></span><br /></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s1" style="font-family: UICTFontTextStyleBody;">In conclusion, Tomorrow Never Dies is a thrilling and action-packed entry in the James Bond franchise. Pierce Brosnan delivers a charismatic performance as Bond, and the chemistry between him and Michelle Yeoh is a standout. The film's intense action sequences, impressive production values, and timely commentary on media manipulation make it an entertaining watch for Bond fans and action movie lovers. While the plot may lack depth, the film more than makes up for it with its high-octane action and exciting visuals.</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s1" style="font-family: UICTFontTextStyleBody;"><br /></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s1" style="font-family: UICTFontTextStyleBody;">Here is the trailer:</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s1" style="font-family: UICTFontTextStyleBody;"><br /></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"></p><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/eqrk7-mx2D0" width="526" youtube-src-id="eqrk7-mx2D0"></iframe></div><br /><span class="s1" style="font-family: UICTFontTextStyleBody;"><br /></span><p></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s1" style="font-family: UICTFontTextStyleBody;"><br /></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span style="font-family: UICTFontTextStyleBody;">Project Bond will Return with The World is Not Enough</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span style="font-family: UICTFontTextStyleBody;"><br /></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span style="font-family: UICTFontTextStyleBody;">Well, that's all for now.</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span style="font-family: UICTFontTextStyleBody;"><br /></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span style="font-family: UICTFontTextStyleBody;"><br /></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span style="font-family: UICTFontTextStyleBody;">S</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span style="font-family: UICTFontTextStyleBody;"><br /></span></p>Steve Rickelton | Big Stevie Coolhttp://www.blogger.com/profile/14271966057307602647noreply@blogger.com0tag:blogger.com,1999:blog-1631944725080271285.post-70569804690097725212023-05-12T18:35:00.000+01:002023-05-12T18:35:48.318+01:00Biscoff Cheesecake | Recipe<p>If you are looking for an easy no-bake cheesecake recipe which is a real crowd pleaser and perfect for a weekend treat and is so easy to make you can even get the kids involved. Check out this easy Biscoff Cheesecake recipe which Mrs. Cool and Jack prepared. <br /><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-AS3ugFbabM8/YA6v16q56tI/AAAAAAADTM8/IC9ZU0Pyp80SuxAJ7L6KbY4NJTvCMNq-gCPcBGAsYHg/s3025/00100lPORTRAIT_00100_BURST20210123115617284_COVER.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Biscoff Cheesecake | Recipe" border="0" data-original-height="3024" data-original-width="3025" height="640" src="https://1.bp.blogspot.com/-AS3ugFbabM8/YA6v16q56tI/AAAAAAADTM8/IC9ZU0Pyp80SuxAJ7L6KbY4NJTvCMNq-gCPcBGAsYHg/w640-h640/00100lPORTRAIT_00100_BURST20210123115617284_COVER.jpg" title="Biscoff Cheesecake | Recipe" width="640" /></a></div><p>This cheesecake does not require any baking and is best made a day ahead so you can chill overnight in the fridge. We split the recipe into three easy phases - the base, the filling and the topping. It does require time to chill but the actual making part takes no time at all so it's ideal to make if you are busy. <span></span></p><a name='more'></a><p><br /></p><h3><br /><b>Ingredients </b></h3><p><br /><b>Base <br /></b><br />300g Lotus Biscuits <br />100g Unsalted Butter (plus extra for greasing) <br /><br /><b>Filling </b><br /><br />500g Full Fat Cream Cheese <br />100g Icing Sugar <br />300ml Double Cream <br />1 Tsp Vanilla Essence <br />100g Lotus Biscuit Crunchy Spread (can be less or more depending on your taste) <br /><br /><b>Topping </b><br /><br />4 Tbsps Lotus Biscuit Crunchy Spread <br />50g Lotus Biscuits (to decorate - does not need to be an exact amount)<br /><br /><b>Equipment </b><br /><br />A 20cm Cake Tin with a loose bottom<br />A fridge <br />An Electric Whisk <br />A Small Pan and Hob <br />Freezer Bag <br />Rolling Pin <br /><br /></p><p></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-TD4yZjY63kI/YA6v16nZwgI/AAAAAAADTM8/MIDYiz9hq9kr9C-EpKWj23xNgnYyPgN9gCPcBGAsYHg/s3283/00100lPORTRAIT_00100_BURST20210123110823684_COVER.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Biscoff Cheesecake | Recipe" border="0" data-original-height="3283" data-original-width="3024" height="640" src="https://1.bp.blogspot.com/-TD4yZjY63kI/YA6v16nZwgI/AAAAAAADTM8/MIDYiz9hq9kr9C-EpKWj23xNgnYyPgN9gCPcBGAsYHg/w590-h640/00100lPORTRAIT_00100_BURST20210123110823684_COVER.jpg" title="Biscoff Cheesecake | Recipe" width="590" /></a></div><p><br /></p><h3>Method </h3><p><b>Step One - Base </b></p><p>1 - Pop the Lotus biscuits into a freezer bag, secure and bash with a rolling pin until they become a fine crumb. This is great fun and fab for kids to get involved with, just be careful of little fingers. <br /><br />2 - Grease your cake tin with a little butter <br /><br />3 - Melt the rest of your butter in a pan. Once melted, take off the heat and stir in your biscuit crumb. When combined, pour the crumb mixture into your prepared cake tin, press down with the back of your hand and chill in the fridge for at least 30 minutes. <br /><br /><b>Step Two - Filling </b><br /><br />1 - Beat the cream cheese, double cream, vanilla essence and icing sugar with a whisk until smooth and well combined. <br /><br />2 - Layer half of the cream cheese mixture on top of your chilled biscuit base. <br /><br />3 - Use a teaspoon to add dollops of Lotus Biscuit Spread over the cream cheese. This will create a layered/swirled effect. <br /><br />4 - Finish with the rest of the cream cheese mixture. Smooth and chill in the fridge overnight (or for at least 6 hours). </p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-tZna9bCMJ2w/YA61jrQ_0lI/AAAAAAADTNM/5rqmTUDa-5wGz4zdy5EaCp8hRkH6hUhQgCLcBGAsYHQ/s1119/IMG_20210122_110556.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Biscoff Cheesecake | Recipe" border="0" data-original-height="839" data-original-width="1119" height="480" src="https://1.bp.blogspot.com/-tZna9bCMJ2w/YA61jrQ_0lI/AAAAAAADTNM/5rqmTUDa-5wGz4zdy5EaCp8hRkH6hUhQgCLcBGAsYHQ/w640-h480/IMG_20210122_110556.jpg" title="Biscoff Cheesecake | Recipe" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p><b>Step Three - Topping </b></p><p></p><p>1 - Remove your chilled cheesecake from the tin by carefully placing on top of a tin can to release the sides and then slide from the base. Sometimes I just keep the base in place as it's easier and you can't see it. <br /><br />2 - Melt you Lotus biscuit spread in a pan and pour over your cheesecake, top with crumbled/whole Lotus biscuits and then serve. <br /><br />The cheesecake should serve 12 and will keep in the fridge for a couple of days. It is honestly so delicious and one of the best cheesecakes we have ever made! <br /><br /><br /></p><p><b><br /></b></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-c_qbHaqclA8/YA6v18LtMJI/AAAAAAADTM8/psBWFkTKMyQGjQ6GMBXUn9WjCEk4Mol9gCPcBGAsYHg/s4032/IMG_20210122_110630.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Biscoff Cheesecake | Recipe" border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://1.bp.blogspot.com/-c_qbHaqclA8/YA6v18LtMJI/AAAAAAADTM8/psBWFkTKMyQGjQ6GMBXUn9WjCEk4Mol9gCPcBGAsYHg/w480-h640/IMG_20210122_110630.jpg" title="Biscoff Cheesecake | Recipe" width="480" /></a></div><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-h1TkkM--3DA/YA6v14HvRaI/AAAAAAADTM8/81AJAKef8E87vewrTliiqGb5wGoWO3QdACPcBGAsYHg/s4032/00100lPORTRAIT_00100_BURST20210123115734644_COVER.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Biscoff Cheesecake | Recipe" border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://1.bp.blogspot.com/-h1TkkM--3DA/YA6v14HvRaI/AAAAAAADTM8/81AJAKef8E87vewrTliiqGb5wGoWO3QdACPcBGAsYHg/w640-h480/00100lPORTRAIT_00100_BURST20210123115734644_COVER.jpg" title="Biscoff Cheesecake | Recipe" width="640" /></a></div><p><br /><br />Let me know if you fancy make this, I really cannot recommend enough. The family are already pestering us to make this again.</p><p><br /></p><p>Well, that's all for now.</p><p><br /></p><p>S</p>Steve Rickelton | Big Stevie Coolhttp://www.blogger.com/profile/14271966057307602647noreply@blogger.com0tag:blogger.com,1999:blog-1631944725080271285.post-11370394795213914712023-04-16T14:32:00.001+01:002023-04-16T14:32:52.154+01:00The Loading Bay | North Shields | Review<div>The Loading Bay is a great little Street Food Hang Out near North Sheilds Fish Quay. I visited with Sam and Sam's brother Mark for brunch in the Summer last year. For the most up-to-date information, please see The Loading Bay's website here: <span style="text-align: center;"><a href="https://www.theloadingbaynorthshields.co.uk/" target="_blank">https://www.theloadingbaynorthshields.co.uk/</a></span></div><div><br /></div><div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVGImPlJfMziuGqUkbWPf1zmAWRwa06s3JQgmuX0xhtYk0QH6BGiZJ7rUzd1HEnwHjG-pJCsaObNycOL2w89Wps6TQyYcwswUoxZctgmQxOI5AfQQWIkGS-HJiYr0pnyKnqgMPvGBGE9z0OpsXRyeDwR2Fjeyi7JJ_3OuBBhPUPJoaLjeUaX_wdIxX/s865/original_dc2788f9-1858-46e6-ba88-a88f94dc5716_PXL_20220527_092927479.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="The Loading Bay | North Shields | Review" border="0" data-original-height="649" data-original-width="865" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVGImPlJfMziuGqUkbWPf1zmAWRwa06s3JQgmuX0xhtYk0QH6BGiZJ7rUzd1HEnwHjG-pJCsaObNycOL2w89Wps6TQyYcwswUoxZctgmQxOI5AfQQWIkGS-HJiYr0pnyKnqgMPvGBGE9z0OpsXRyeDwR2Fjeyi7JJ_3OuBBhPUPJoaLjeUaX_wdIxX/w640-h480/original_dc2788f9-1858-46e6-ba88-a88f94dc5716_PXL_20220527_092927479.jpg" title="The Loading Bay | North Shields | Review" width="640" /></a><br /><br /></div><span><a name='more'></a></span></div><div><br /></div><div>The Loading Bay is situated in what used to be a loading bay (obvs) for a warehouse, I think upstairs is still used as a Warehouse as there were some people coming and going using the service lift just inside the entrance.</div><div> <br /><br />It's open Wednesday to Sunday from 10am-3pm, you don't need to book. It is family friendly with highchairs available, comics for the kids (big and small) and dogs are welcome too.</div><div> <br /><br />The vibe is very chilled and definitely on the hipster side. Graffiti art on the walls, mish mash of old fashioned furniture, oil drums as bins and old wooden cable drum reels for tables, I loved it.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj0mbK6Wwl2bHZ9ZSE1UdlAi5qSMcFvIkQaB3MSk0qacwv5DqMqnCVq_rbqnaEC-N6r7aaWzO8y9VzLRY_bY3fuEg9gvj79PwOJO8vZbWMeBMAb1D-s0tbGsXEKYgL0Kj0n0B3zwOwSBdvd8nr3Z3Pf1b9ZwG5u5qjiiBQ9gjaY0MuPUOetrvf4FfT/s649/original_f9a27aa2-734e-4218-ae94-dd8c51fa47e5_PXL_20220527_093205604.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="The Loading Bay | North Shields | Review" border="0" data-original-height="649" data-original-width="521" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj0mbK6Wwl2bHZ9ZSE1UdlAi5qSMcFvIkQaB3MSk0qacwv5DqMqnCVq_rbqnaEC-N6r7aaWzO8y9VzLRY_bY3fuEg9gvj79PwOJO8vZbWMeBMAb1D-s0tbGsXEKYgL0Kj0n0B3zwOwSBdvd8nr3Z3Pf1b9ZwG5u5qjiiBQ9gjaY0MuPUOetrvf4FfT/w514-h640/original_f9a27aa2-734e-4218-ae94-dd8c51fa47e5_PXL_20220527_093205604.jpg" title="The Loading Bay | North Shields | Review" width="514" /></a><br /><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmTKWgRa9_4Ph0RhXWtKTxtKNkXzAku41r6VNplFfoA3I8-dtrHIteDNdgWqxuRfCpEmuzbYnAYS-6oaMSRH_j2j90iMeQ7wHK1veOA9Q83bokfAHh_GITZf6Yt1aIVx6604jAtzG4hF_uFaBSHldnIQTH6RI0oDKfDBOTmTfo1awQIi7Npoyc9S0J/s649/PXL_20220527_092710971.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="The Loading Bay | North Shields | Review" border="0" data-original-height="649" data-original-width="487" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmTKWgRa9_4Ph0RhXWtKTxtKNkXzAku41r6VNplFfoA3I8-dtrHIteDNdgWqxuRfCpEmuzbYnAYS-6oaMSRH_j2j90iMeQ7wHK1veOA9Q83bokfAHh_GITZf6Yt1aIVx6604jAtzG4hF_uFaBSHldnIQTH6RI0oDKfDBOTmTfo1awQIi7Npoyc9S0J/w480-h640/PXL_20220527_092710971.jpg" title="The Loading Bay | North Shields | Review" width="480" /></a><br /><br /><br /></div><div class="separator" style="clear: both; text-align: center;"><div style="text-align: left;">Inside you have the Medhead van serving food, Jungle Coffee providing drinks and Di Meos Ice-Cream cart for something sweet.<br /><br />Jungle Coffee is a Horse Box that has been converted into a Mobile Coffee Shop with coffee supplied by Tynemouth Coffee Co. We all got a Black Americano (is there a better way to have coffee? I don't think so), but they also serve Tea, Pop and Juice and even have some brownies.<br /><br />The dogs are catered for here as well with Treats and Puppacinos available.<br /><br /><br /></div><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3fB4xEP2R0vEVc6UvZ-7lc6KDzM_SrZ_-vly6nZ1g6aC8MoFNfIQljW95YhnOy0H5xtqZvvLRwUTf4kGgHDjro1kLdSqjn_rroFfxNVQnBW3AcKdi7c1BlGbBo8XTsAs6xfQ9gziEjC23UyuoYWrwh1l72KEuj_Yez0p4XZdfrLXv9ZKUt-876Vkx/s865/original_9c302812-7d35-4e97-973d-fd9477679284_PXL_20220527_092926257.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="The Loading Bay | North Shields | Review" border="0" data-original-height="649" data-original-width="865" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3fB4xEP2R0vEVc6UvZ-7lc6KDzM_SrZ_-vly6nZ1g6aC8MoFNfIQljW95YhnOy0H5xtqZvvLRwUTf4kGgHDjro1kLdSqjn_rroFfxNVQnBW3AcKdi7c1BlGbBo8XTsAs6xfQ9gziEjC23UyuoYWrwh1l72KEuj_Yez0p4XZdfrLXv9ZKUt-876Vkx/w640-h480/original_9c302812-7d35-4e97-973d-fd9477679284_PXL_20220527_092926257.jpg" title="The Loading Bay | North Shields | Review" width="640" /></a><br /><br /><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhETmDyMFH-1V4BqsH2fiHDxyYsAz2vPMnA1K5GayAMh1jvFoM-5xK6KtiVljhax4rQdWQzPsIP4D2iMbylybH9cheek8CdHIZQrQdwfSR6CKjX9JUJgPQ77LZ8LtoKkONlUV3vayb3Dt2gG0CG20Mh9hkDgipJPWhLk_3ol1IKGhMGhd_Kd2ZO6Bpg/s649/original_9af99047-6d69-4d52-b43d-0ff672c9198a_PXL_20220527_093327711.PORTRAIT.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="The Loading Bay | North Shields | Review" border="0" data-original-height="649" data-original-width="536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhETmDyMFH-1V4BqsH2fiHDxyYsAz2vPMnA1K5GayAMh1jvFoM-5xK6KtiVljhax4rQdWQzPsIP4D2iMbylybH9cheek8CdHIZQrQdwfSR6CKjX9JUJgPQ77LZ8LtoKkONlUV3vayb3Dt2gG0CG20Mh9hkDgipJPWhLk_3ol1IKGhMGhd_Kd2ZO6Bpg/w528-h640/original_9af99047-6d69-4d52-b43d-0ff672c9198a_PXL_20220527_093327711.PORTRAIT.jpg" title="The Loading Bay | North Shields | Review" width="528" /></a><br /><br /><br /></div><div><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY1AX5We27ai5D7AluGq2qPnVSczpzlZZJI3XKqQcBCwRv2WhW90aQhDoEY5eOPXyORYX27c4jnNl03NGrNVCq_S4LbtVNIigKA6YQ8SiFnxDT_AkP8TAmMM1kAEqdVkY0HUqK9odvS8UTkxETdp4p7J3lD4VYWTiy9Qo6c-F8q-eZWyQy0fOFHqo0/s649/PXL_20220527_093324328.PORTRAIT.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="The Loading Bay | North Shields | Review" border="0" data-original-height="649" data-original-width="487" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY1AX5We27ai5D7AluGq2qPnVSczpzlZZJI3XKqQcBCwRv2WhW90aQhDoEY5eOPXyORYX27c4jnNl03NGrNVCq_S4LbtVNIigKA6YQ8SiFnxDT_AkP8TAmMM1kAEqdVkY0HUqK9odvS8UTkxETdp4p7J3lD4VYWTiy9Qo6c-F8q-eZWyQy0fOFHqo0/w480-h640/PXL_20220527_093324328.PORTRAIT.jpg" title="The Loading Bay | North Shields | Review" width="480" /></a><br /><br /><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpZI01GfJigF-PvqqhotvStpWpJC48kMkE1DQ7jBOP5WGF-oB2mnfi_lETW5uq0S1HqEJ5XJkCF7nI9r-YRVgIoTSg_I0L5sHWdDgUiAuuOhyctJ7-X4mP4G8OZI7CqnmMOLN6z2PXxdqyvaTilguelRYVCqlsMGEKknpTcvtf4hFje5mS7rpRL-7V/s649/PXL_20220527_093337994.PORTRAIT.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="The Loading Bay | North Shields | Review" border="0" data-original-height="649" data-original-width="487" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpZI01GfJigF-PvqqhotvStpWpJC48kMkE1DQ7jBOP5WGF-oB2mnfi_lETW5uq0S1HqEJ5XJkCF7nI9r-YRVgIoTSg_I0L5sHWdDgUiAuuOhyctJ7-X4mP4G8OZI7CqnmMOLN6z2PXxdqyvaTilguelRYVCqlsMGEKknpTcvtf4hFje5mS7rpRL-7V/w480-h640/PXL_20220527_093337994.PORTRAIT.jpg" title="The Loading Bay | North Shields | Review" width="480" /></a><br /><br /><br /></div><div style="text-align: left;">Medhead are based in a Vintage American Airstream Caravan which has been converted into a Mediterranean Streetfood Kitchen.<br /><br />Me and Mark were saying we love these Airstream Caravans and would love to get one if we ever won the Lottery.<br /><br />The menu is small but I think that is great so they can make the few dishes they do really exceptional. Sam ordered the Margherita Panzerotti which is a folded Pizza with a really crispy crust, She said they weren't stingy on the filling, it was very satisfying and if you like Margheritas you will love this. <br /><br /><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_nYZyDSuvvZKBoDNk__ZyFPfKPsEubgoA0TD0mu33-Wl7Mibp1l1mdO-C9nB0F6rNlpDTGKfwVdlP2Ebu2dayQ-8Igx99C8pgeHVOgt29zp7y73Tqsr1KXwX38NxzkNbN6iBqM9cv94pYDX56CG8BUUv3VupeZUixvLr9iQ7ICPP9EljC0pIJa_uz/s785/original_7816d02d-0794-4d8d-adb2-0a0bd852696a_PXL_20220527_095130524.PORTRAIT.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="The Loading Bay | North Shields | Review" border="0" data-original-height="649" data-original-width="785" height="530" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_nYZyDSuvvZKBoDNk__ZyFPfKPsEubgoA0TD0mu33-Wl7Mibp1l1mdO-C9nB0F6rNlpDTGKfwVdlP2Ebu2dayQ-8Igx99C8pgeHVOgt29zp7y73Tqsr1KXwX38NxzkNbN6iBqM9cv94pYDX56CG8BUUv3VupeZUixvLr9iQ7ICPP9EljC0pIJa_uz/w640-h530/original_7816d02d-0794-4d8d-adb2-0a0bd852696a_PXL_20220527_095130524.PORTRAIT.jpg" title="The Loading Bay | North Shields | Review" width="640" /></a><br /><br /><br /><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlC7V9O_l7R2sZEfMfSHIaX5L_STNPvqvC9aU0K0MHHaGzO7rKJ4qR7rfBIvWtskFqMC_8-i3RpO1rAxxq7VZ4135J-rSD4Ox_-gXCDAGZE0xh9FOhI7UXdcApwNi7lZdPWqJqY58eryNoOcHEjOUlS1D9XXncpnK4SLlHoBbHLQ9u2K4L-lLSM6i0/s819/original_378acc65-f0b2-4462-9068-4f0f22123494_PXL_20220527_095104279.PORTRAIT.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="The Loading Bay | North Shields | Review" border="0" data-original-height="649" data-original-width="819" height="508" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlC7V9O_l7R2sZEfMfSHIaX5L_STNPvqvC9aU0K0MHHaGzO7rKJ4qR7rfBIvWtskFqMC_8-i3RpO1rAxxq7VZ4135J-rSD4Ox_-gXCDAGZE0xh9FOhI7UXdcApwNi7lZdPWqJqY58eryNoOcHEjOUlS1D9XXncpnK4SLlHoBbHLQ9u2K4L-lLSM6i0/w640-h508/original_378acc65-f0b2-4462-9068-4f0f22123494_PXL_20220527_095104279.PORTRAIT.jpg" title="The Loading Bay | North Shields | Review" width="640" /></a><br /><br /><br /></div><div style="text-align: left;">Mark had the Shaksuka, I have had this before from other places and was tempted to have it here as I love eggs and when they're baked in a spicy tomato sauce served with crusty bread it is perfection. Again the portion was great and the yolks were runny (always a must). <br /><br /><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxXqlr883S-td1S3E5RJ8esB3gjGiOeE-o7-dYEP-VA7O9olsNrVQ7MfhkZe3hkuCoWknHASbTZbXg6S7l2QCaxAfb1Cd5eygX7OKU0Ij7XrJLewbPRhCRdq021neR6FbIHwLVR-2_LTBYxPF0Y1Mz_GCgLrdz0LoS5MldI9yS5HJfoJBShMWomOD4/s649/original_8cc0587f-cacf-426a-bff9-ba89aa2dbecb_PXL_20220527_095047292.PORTRAIT.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="The Loading Bay | North Shields | Review" border="0" data-original-height="649" data-original-width="522" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxXqlr883S-td1S3E5RJ8esB3gjGiOeE-o7-dYEP-VA7O9olsNrVQ7MfhkZe3hkuCoWknHASbTZbXg6S7l2QCaxAfb1Cd5eygX7OKU0Ij7XrJLewbPRhCRdq021neR6FbIHwLVR-2_LTBYxPF0Y1Mz_GCgLrdz0LoS5MldI9yS5HJfoJBShMWomOD4/w514-h640/original_8cc0587f-cacf-426a-bff9-ba89aa2dbecb_PXL_20220527_095047292.PORTRAIT.jpg" title="The Loading Bay | North Shields | Review" width="514" /></a><br /><br /><br /></div><div style="text-align: left;">In the end I went for the Chicken Shawarma, we did have to wait a little while for our food, they had to cook another batch of chicken as the Shawarma had been so popular that they had already sold out what they had prepared (that's got to be a good sign).<br /><br />The Shawrma have a great mix of spicy harissa and sharp pickled cabbage with cooling cucumber and mint yoghurt served in a fresh baked flat bread. My Shawarma was great but very messy so grab a few extra napkins.<br /><br /><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU3XjsfpzSfBb7iKPO_UhzezACSTbEeqp3nPEuKr8e91uXeBjwVTS1jNLlt1xORwiMOWeAhR5GEi53DDKP_93_yfw8TG4yuJrZq9KxgbmsJ8Lqcyrb2onvJu33qQhEjX2tCVNp8A5CRP0YN9qEMY4l6xwIS1QGJMqfT5NedgOlJ02aa90WwyU4bfxv/s865/PXL_20220527_095059465.PORTRAIT.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="The Loading Bay | North Shields | Review" border="0" data-original-height="649" data-original-width="865" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU3XjsfpzSfBb7iKPO_UhzezACSTbEeqp3nPEuKr8e91uXeBjwVTS1jNLlt1xORwiMOWeAhR5GEi53DDKP_93_yfw8TG4yuJrZq9KxgbmsJ8Lqcyrb2onvJu33qQhEjX2tCVNp8A5CRP0YN9qEMY4l6xwIS1QGJMqfT5NedgOlJ02aa90WwyU4bfxv/w640-h480/PXL_20220527_095059465.PORTRAIT.jpg" title="The Loading Bay | North Shields | Review" width="640" /></a><br /><br /><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMY_iWnA0PwfWGMVDmaYCtDaqYtZ-khyS3PVvkHpmiZIQcn-rk5LBdn7Ltq23b5dU8ixw_PqFkQ1Ll_ywPFYclUi4RDIR-DLeNR_5lforNkpxZIk-hpJprG4opS4qXkaDrhT_ZCiXiIPzCSMyONPExhPgXXO9Z2TqXoy3lp04DTcxmfn-9Hv-W4qaa/s865/PXL_20220527_093213939.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="The Loading Bay | North Shields | Review" border="0" data-original-height="649" data-original-width="865" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMY_iWnA0PwfWGMVDmaYCtDaqYtZ-khyS3PVvkHpmiZIQcn-rk5LBdn7Ltq23b5dU8ixw_PqFkQ1Ll_ywPFYclUi4RDIR-DLeNR_5lforNkpxZIk-hpJprG4opS4qXkaDrhT_ZCiXiIPzCSMyONPExhPgXXO9Z2TqXoy3lp04DTcxmfn-9Hv-W4qaa/w640-h480/PXL_20220527_093213939.jpg" title="The Loading Bay | North Shields | Review" width="640" /></a><br /><br /><br /><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq2NaeTszF9skzMLZSFPE0Wu92rpfPdQCZd3MHMeEy78vxZBrH0NrcJdiFL3Con8m88yPbq9YpbzBs2wvF9qX4k_5dWDMhRsgtHoDHWc5A4YB64BjeB66kNk-ErrhRtkz9KTnaB49S5fjlbDBbtWbZq_EU6CfjAppJ5ifCZKn9lclGy8Ykx5MDBIXk/s660/original_4906605a-eafd-44a9-8573-561ea89198fc_PXL_20220527_092725178.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="The Loading Bay | North Shields | Review" border="0" data-original-height="648" data-original-width="660" height="628" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq2NaeTszF9skzMLZSFPE0Wu92rpfPdQCZd3MHMeEy78vxZBrH0NrcJdiFL3Con8m88yPbq9YpbzBs2wvF9qX4k_5dWDMhRsgtHoDHWc5A4YB64BjeB66kNk-ErrhRtkz9KTnaB49S5fjlbDBbtWbZq_EU6CfjAppJ5ifCZKn9lclGy8Ykx5MDBIXk/w640-h628/original_4906605a-eafd-44a9-8573-561ea89198fc_PXL_20220527_092725178.jpg" title="The Loading Bay | North Shields | Review" width="640" /></a><br /><br /><br /></div><div style="text-align: left;">We arrived at around 11 O'Clock and there were already a few people there but plenty of seats available. We parked at Low Lights car park (which is free, use postcode NE30 1JQ if you're using satnav). The Loading Bay is around a five miniute slow saunter along quayside.<br /><br /><br /></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLvnOES6sorygeLMhHIL_tH8OnZP-vSM6qFBWrNNhOkrVNoRE-Y8NhSyelNpqtwcjhzpUoxdkbJVGfbxMZpZ7bjTQ7gyREMsJOPTy5-Lz2FfBtlmToYJdbYNBWSP1voQUSDvoATNDfLtXkZ1ov4OpbpEaCHVNnCiNXgSY5jQrEpeyHq9RHT4jnRFR-/s1159/Screenshot%202022-06-07%2012.49.43%20PM.png" style="margin-left: 1em; margin-right: 1em;"><img alt="The Loading Bay | North Shields | Review" border="0" data-original-height="403" data-original-width="1159" height="222" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLvnOES6sorygeLMhHIL_tH8OnZP-vSM6qFBWrNNhOkrVNoRE-Y8NhSyelNpqtwcjhzpUoxdkbJVGfbxMZpZ7bjTQ7gyREMsJOPTy5-Lz2FfBtlmToYJdbYNBWSP1voQUSDvoATNDfLtXkZ1ov4OpbpEaCHVNnCiNXgSY5jQrEpeyHq9RHT4jnRFR-/w640-h222/Screenshot%202022-06-07%2012.49.43%20PM.png" title="The Loading Bay | North Shields | Review" width="640" /></a></div><br /><div style="text-align: left;"><br /></div><div style="text-align: left;">Well, that's all for now.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">S</div></div></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p><br /></p><div class="separator" style="clear: both; text-align: center;"><br /></div><p><br /></p><div class="separator" style="clear: both; text-align: center;"><br /></div><p><br /></p><div class="separator" style="clear: both; text-align: center;"><br /></div><p><br /></p><div class="separator" style="clear: both; text-align: center;"><br /></div><p><br /></p><div class="separator" style="clear: both; text-align: center;"><br /><br /><br /></div><p><br /></p><div class="separator" style="clear: both; text-align: center;"><br /></div>Steve Rickelton | Big Stevie Coolhttp://www.blogger.com/profile/14271966057307602647noreply@blogger.com0tag:blogger.com,1999:blog-1631944725080271285.post-29048480034034976082023-04-13T15:00:00.003+01:002023-04-13T15:00:41.157+01:00Hibou Blanc | Newcastle | Review<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrhNwpnV8MOYtQ07HorTE9FJ8mNXv7rBO_NH-6bUVidKAGlbfnBLJW3S8QVKcDreY2AC0qMKy9pAM4ZedXsNiVOPqUwfvgDOCxfxLKTfk6QEPGoHPSZhRusauQLM7GTZYob7FG2vgVatOKlvQpfo9Fo_ElBkZZ5KAUPhkPlI7OJqnsXA6GKbo_JMkf/s865/hiboublanc1.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Hibou Blanc | Newcastle | Review" border="0" data-original-height="649" data-original-width="865" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrhNwpnV8MOYtQ07HorTE9FJ8mNXv7rBO_NH-6bUVidKAGlbfnBLJW3S8QVKcDreY2AC0qMKy9pAM4ZedXsNiVOPqUwfvgDOCxfxLKTfk6QEPGoHPSZhRusauQLM7GTZYob7FG2vgVatOKlvQpfo9Fo_ElBkZZ5KAUPhkPlI7OJqnsXA6GKbo_JMkf/w640-h480/hiboublanc1.jpg" title="Hibou Blanc | Newcastle | Review" width="640" /></a></div><p><br /></p><p>A few months ago just before Christmas Sam and I went out in Newcastle to celebrate Sam's birthday and to enjoy <a href="https://www.visit-newcastle.co.uk/2022/11/36-festive-things-to-do-in-newcastle.html" target="_blank">some festive fun in Newcastle</a> (we also stayed at <a href="https://www.visit-newcastle.co.uk/2023/01/maldron-hotel-newcastle-review.html" target="_blank">the Maldron Newcastle</a> ). Part of our celebrations was a meal at Hibou Blanc on High Bridge.</p><p><br /></p><a name='more'></a><p><br /></p><p><br /></p><p>As you enter Hibou Blanc you are met with a large central bar with a great Chandalier over head. You make your way around the bar to the restaurant where we were shown to our table. </p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkXAst2mNOiW3t6p4LEtI0TW5bNsS1Yg-v0d3BI7dOUOkzbgBBhs5cij4BC0V2V_2opIyG3v3fEL_n2zXCgw2mxgRKeM42R6t1QGKJnQUl2XO8lhPow4z4iIuMfkQlNnTRXLpluKZCjVmdTMHB1wBYJkjhzLBE4n8G8XFBD-F_HF8aJTFtAygYLQUV/s707/hiboublac2.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Hibou Blanc | Newcastle | Review" border="0" data-original-height="648" data-original-width="707" height="586" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkXAst2mNOiW3t6p4LEtI0TW5bNsS1Yg-v0d3BI7dOUOkzbgBBhs5cij4BC0V2V_2opIyG3v3fEL_n2zXCgw2mxgRKeM42R6t1QGKJnQUl2XO8lhPow4z4iIuMfkQlNnTRXLpluKZCjVmdTMHB1wBYJkjhzLBE4n8G8XFBD-F_HF8aJTFtAygYLQUV/w640-h586/hiboublac2.jpg" title="Hibou Blanc | Newcastle | Review" width="640" /></a></div><p><span></span><br /></p><p>The Bar and Restaurant are decorated with framed pictures and oranate mirrors giving the place a stylish feel with a little bit of classic glamour.</p><p><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI-7Uvb69DoPpE5T8HucSUYmUe8qJ1PDgf3p8DQ_tLfHgIf2ey0EkJaFl4eLxWjcPoCxuX53943qti1UH_aXRcvcM4nQ5ozkP5W57D-RRFLi-IhaBLqm6Csf8blZvIRTGBFD1XjO7Mzwt_Ws2Kf0NOZYJC3llgBlVvvQlucjDOHT-YW_iwdmcsQ5oW/s667/hiboublanc3.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Hibou Blanc | Newcastle | Review" border="0" data-original-height="649" data-original-width="667" height="622" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI-7Uvb69DoPpE5T8HucSUYmUe8qJ1PDgf3p8DQ_tLfHgIf2ey0EkJaFl4eLxWjcPoCxuX53943qti1UH_aXRcvcM4nQ5ozkP5W57D-RRFLi-IhaBLqm6Csf8blZvIRTGBFD1XjO7Mzwt_Ws2Kf0NOZYJC3llgBlVvvQlucjDOHT-YW_iwdmcsQ5oW/w640-h622/hiboublanc3.jpg" title="Hibou Blanc | Newcastle | Review" width="640" /></a></div><p><br /> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwV_5dXF7wsCI6YKjGg1vNM3q8mUOjFIn8pMZqBN92dNzD-4xTP0-E59prRneTErhlwMhSQmY1zBVeXMcpW29G_78CIa7iHugJMaBjNyxwc0O8E8Dp4Cmk6C4_TbJsY-CvCRtgNvfmxtu22MkfTqUxFhiHmq_KAOUGiLEem0grWZ3mV3LyIspQ6Uuz/s293/hiboublanc4.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Hibou Blanc | Newcastle | Review" border="0" data-original-height="220" data-original-width="293" height="481" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwV_5dXF7wsCI6YKjGg1vNM3q8mUOjFIn8pMZqBN92dNzD-4xTP0-E59prRneTErhlwMhSQmY1zBVeXMcpW29G_78CIa7iHugJMaBjNyxwc0O8E8Dp4Cmk6C4_TbJsY-CvCRtgNvfmxtu22MkfTqUxFhiHmq_KAOUGiLEem0grWZ3mV3LyIspQ6Uuz/w640-h481/hiboublanc4.jpg" title="Hibou Blanc | Newcastle | Review" width="640" /></a></div><p><br /></p><p></p><p><br /></p><p>We ordered a bottle of wine and had a look at the menu, although we already had an idea what we wanted (does anyone not study a menu before going out for a meal?). We were dining from the Christmas Early Evening Menu which was two courses for £26. </p><p><br /></p><p><br /></p><p>Sam had been craving Cauliflower soup so already knew she would be ordering this. While I was torn between the Pheasant, Ham and Rabbit Terrine or the Prawn Cocktail. </p><p><br /></p><p><br /></p><p>In the end the fact I hadn't had Rabbit in so long that the terrine won and I wasn't disappointed. I love game and the meaty flavours of this terrine were perfectly accented with the Onion Marmalade.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoxQV-BeJU0SQn1FG0fhXSjxCc-Q6y3ZEuEWBtsVbXtgRuZc0909buMWHpzNtS2Ux0Mt3XyVJgzVxFFHukn2iPKtepyncjEaFJuP-GhDbz4gwT7GGLyjkMJ_pDwH2eJcMmXxq25ScFp4UPheD21Y4yIZuNzCepdWODeFtPb5Lzy2xeQskfhlG128a4/s782/hiboublanc5.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Hibou Blanc | Newcastle | Review" border="0" data-original-height="649" data-original-width="782" height="532" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoxQV-BeJU0SQn1FG0fhXSjxCc-Q6y3ZEuEWBtsVbXtgRuZc0909buMWHpzNtS2Ux0Mt3XyVJgzVxFFHukn2iPKtepyncjEaFJuP-GhDbz4gwT7GGLyjkMJ_pDwH2eJcMmXxq25ScFp4UPheD21Y4yIZuNzCepdWODeFtPb5Lzy2xeQskfhlG128a4/w640-h532/hiboublanc5.jpg" title="Hibou Blanc | Newcastle | Review" width="640" /></a></div><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj35s-JlQ7L_TBajgyThYmV10bLfDy_83wKdyArKxS-yBWHJHtXO6TzHGCnVTwI_DPEIQDHdFfH-fx8bQnMQ7n5JxefDb_c9i0IOs4cdBT5tac7yg1btXPyVVv4P9W_nxQb-LL4MUlyB_wV1wHf1I8OeToR8v1qCgWPrNQNyuNGIX6cwcm4WRTtIneM/s708/hiboublanc6.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Hibou Blanc | Newcastle | Review" border="0" data-original-height="649" data-original-width="708" height="586" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj35s-JlQ7L_TBajgyThYmV10bLfDy_83wKdyArKxS-yBWHJHtXO6TzHGCnVTwI_DPEIQDHdFfH-fx8bQnMQ7n5JxefDb_c9i0IOs4cdBT5tac7yg1btXPyVVv4P9W_nxQb-LL4MUlyB_wV1wHf1I8OeToR8v1qCgWPrNQNyuNGIX6cwcm4WRTtIneM/w640-h586/hiboublanc6.jpg" title="Hibou Blanc | Newcastle | Review" width="640" /></a></div><p><br /></p><p>Onto the mains, Sam had already made her mind up she was having the Traditional Roast Turkey, but I had a hankering for something different so decided to try the Fillet of Hake. </p><p><br /></p><p><br /></p><p>My Hake was delicious with perfectly crispy skin and succulent flakey flesh. The addition of Smoked Bacon and Hazelnuts really made ths dish stand out for me. </p><p><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbOhlnIMfhfwtBoOHjqsbMIkuwoXv7jVVp8z-qwOENz9lawVfl3mxc8jnVoJModkYuQsdQ0Zfc_hxKhWqtAEucBUb0B_xFJgFZVSz3UmZqnEfKdSI28s8VeKLs8vc2FGviOQ6HWo_Zd80OMlqtL0-ETM-NUHsReWxXhB8GiQ4wjcfRIAtyB6JmWFP5/s751/hiboublanc8.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Hibou Blanc | Newcastle | Review" border="0" data-original-height="648" data-original-width="751" height="552" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbOhlnIMfhfwtBoOHjqsbMIkuwoXv7jVVp8z-qwOENz9lawVfl3mxc8jnVoJModkYuQsdQ0Zfc_hxKhWqtAEucBUb0B_xFJgFZVSz3UmZqnEfKdSI28s8VeKLs8vc2FGviOQ6HWo_Zd80OMlqtL0-ETM-NUHsReWxXhB8GiQ4wjcfRIAtyB6JmWFP5/w640-h552/hiboublanc8.jpg" title="Hibou Blanc | Newcastle | Review" width="640" /></a></div><p><br /> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXxaOkZAx3wmmhfNl2Kf2z3QRjBHOsvQAKoqRKpPtUJgr1LPRJ55ws98ONeIWD-PH_03W9PD12Jx3BD3nNnUWZ3fL_roARjc_JX_PFntEGs2crT0GLimcVlZpxuxlPBlRl2cW8sCULp4GCeOtbv-3QiwSmePSL1VafGxx6FJlTV-LW1-ZViCcbSem-/s837/hiboublanc7.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Hibou Blanc | Newcastle | Review" border="0" data-original-height="648" data-original-width="837" height="496" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXxaOkZAx3wmmhfNl2Kf2z3QRjBHOsvQAKoqRKpPtUJgr1LPRJ55ws98ONeIWD-PH_03W9PD12Jx3BD3nNnUWZ3fL_roARjc_JX_PFntEGs2crT0GLimcVlZpxuxlPBlRl2cW8sCULp4GCeOtbv-3QiwSmePSL1VafGxx6FJlTV-LW1-ZViCcbSem-/w640-h496/hiboublanc7.jpg" title="Hibou Blanc | Newcastle | Review" width="640" /></a></div><p><br /></p><p></p><p><br /></p><p>After our meal we moved to the bar so Sam could finish the last of the wine and I could have a Pint and plan the rest of our night out. </p><p><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixOAsG73DHHGf5tqnoZotXcsm7jfjk8l_fFArOQUjlz4MOMT8AYXsqY04n4ezP2Ghc15_KR1Ofxh0s6mJbkSsilxeKTw4LidLvcBQxKGkUqw3K-wXDNiC7Ev3ItmtWOwLS7O7x7MhgWh7QpdNmSOdh_o-p17Mx1uYJY-RX7xkYlLC4TT0FK1HFcya_/s865/hiboublanc9.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Hibou Blanc | Newcastle | Review" border="0" data-original-height="649" data-original-width="865" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixOAsG73DHHGf5tqnoZotXcsm7jfjk8l_fFArOQUjlz4MOMT8AYXsqY04n4ezP2Ghc15_KR1Ofxh0s6mJbkSsilxeKTw4LidLvcBQxKGkUqw3K-wXDNiC7Ev3ItmtWOwLS7O7x7MhgWh7QpdNmSOdh_o-p17Mx1uYJY-RX7xkYlLC4TT0FK1HFcya_/w640-h480/hiboublanc9.jpg" title="Hibou Blanc | Newcastle | Review" width="640" /></a></div><p><br /> </p><p></p><p><br /></p><p>This was the best meal we have had in Newcastle for a long time and was really great value for money. We are trying to find an excuse to go back as there are loads of other dishes on the main menu we want to try.</p><p><br /></p><p>Well, that's all for now.</p><p><br /></p><p>S</p><p><br /></p>Steve Rickelton | Big Stevie Coolhttp://www.blogger.com/profile/14271966057307602647noreply@blogger.com0tag:blogger.com,1999:blog-1631944725080271285.post-44179936636490343312023-03-28T19:35:00.002+01:002023-03-28T20:19:17.706+01:00Project Bond: GoldenEye<p> <span style="font-size: large;">"For England James?"</span></p><p><span style="font-size: large;">"No, For Me."</span></p><p><span style="font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHjvrTd6CtHp6AN8V10p0s76hZHwnF5PplcULqVAqNhDEqBvq1uoUrL6oJs3LqCa1X5FCUot00GmJ-7qQ3KHdEpIe0hK2BemFF8vNNs96povnJM_7OAdJxRZVyLbjs7NbTkqN_SL6xYnyDaovNx90m387G1ORLAttN90cQj4whvRw9JhWb4FttVqxk6g/s445/goldeneye.jpeg" style="margin-left: 1em; margin-right: 1em;"><img alt="Project Bond: Goldeneye" border="0" data-original-height="445" data-original-width="304" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHjvrTd6CtHp6AN8V10p0s76hZHwnF5PplcULqVAqNhDEqBvq1uoUrL6oJs3LqCa1X5FCUot00GmJ-7qQ3KHdEpIe0hK2BemFF8vNNs96povnJM_7OAdJxRZVyLbjs7NbTkqN_SL6xYnyDaovNx90m387G1ORLAttN90cQj4whvRw9JhWb4FttVqxk6g/w438-h640/goldeneye.jpeg" title="Project Bond: Goldeneye" width="438" /></a></div><br /><span style="font-size: large;"><br /></span><p></p><p>I was 14 years old when Goldeneye came out in 1995. I remember seeing it at the cinema with my friends and being blown away by the action sequences and the special effects. It was the first Bond film I had ever seen at the cinema, and it quickly became one of my favorites.</p><span><a name='more'></a></span><p>This was the debut of Pierce Brosnan as 007, Judi Dench as M and Samantha Bond (no relation) as Moneypenny. The film also stars Sean Bean as Alec Trevelyan, Famke Janssen as Xenia Onatopp (seriously?) and Izabella Scorupco as Natalya Simonova. I've watched Goldeneye so many times over the years, and it still holds up today. </p><p>The story is exciting, the characters are well-developed (as well developed as they can be in a Bond film). The action scenes are some of the best ever put to film. If you're a fan of James Bond, or if you just enjoy a good action movie, then I highly recommend checking out Goldeneye. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZgaNO-Ac7hcDRZGUED7VvZHBeJfvYpCyWYZnfkW4V5u7CPWLE1UngsvLCDFiBLpETpF3pKSlJvzFPCX7ZzBCkd0I8ODmjfy0UYBcjhshzKSHXivSRY1KViZtbwNig2YiPoRETR6GNlopHG6n8WfilWeXoJZxPI4fToIw59SFmS7wCcPROFWUXnU88mQ/s1920/goldeneye1.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Project Bond: GoldenEye" border="0" data-original-height="818" data-original-width="1920" height="272" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZgaNO-Ac7hcDRZGUED7VvZHBeJfvYpCyWYZnfkW4V5u7CPWLE1UngsvLCDFiBLpETpF3pKSlJvzFPCX7ZzBCkd0I8ODmjfy0UYBcjhshzKSHXivSRY1KViZtbwNig2YiPoRETR6GNlopHG6n8WfilWeXoJZxPI4fToIw59SFmS7wCcPROFWUXnU88mQ/w640-h272/goldeneye1.jpg" title="Project Bond: GoldenEye" width="640" /></a></div><br /><p>The film opens with a daring raid on a Soviet chemical weapons facility. I really love the Bungee scene right at the start and although the VFX are a bit dated now it is still one of my favourite Bond scenes. The raid is carried out by everyone's favourite British secret agent James Bond and his bestie and fellow 00 agent, Alec Trevelyan.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS652ugXtpnqcwBbjxdQdSlg97CWkDLlqfmPHWRwZFpm2hASbtZeOilqZi2hodwWh045yhP8WVATEfnmwZDBPUx6agWYCT5Gf1_C3rLqRqtgeTvaKC_nkiKz1sVgRCIijyMRMVWNYF6j-47JxUPJ2AbdxSaAZoaMXD6WKZo6S_bJpNrhIRwB4FtbEXkw/s1920/Goldeneye2.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Project Bond: GoldenEye" border="0" data-original-height="818" data-original-width="1920" height="272" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS652ugXtpnqcwBbjxdQdSlg97CWkDLlqfmPHWRwZFpm2hASbtZeOilqZi2hodwWh045yhP8WVATEfnmwZDBPUx6agWYCT5Gf1_C3rLqRqtgeTvaKC_nkiKz1sVgRCIijyMRMVWNYF6j-47JxUPJ2AbdxSaAZoaMXD6WKZo6S_bJpNrhIRwB4FtbEXkw/w640-h272/Goldeneye2.jpg" title="Project Bond: GoldenEye" width="640" /></a></div><p><br /></p><p>However, Trevelyan is captured and assumed killed by one of the films antagonists Colonel (later General) Ourumov, the facility's commanding officer. Bond manages to escape, but the facility is destroyed. Years later, Bond is on assignment in Monte Carlo, where he is tasked with preventing Xenia Onatopp, a member of the Janus crime syndicate, from stealing an attack helicopter during a military demonstration. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr86C7vegyPtoCJ1Dcxtkm1bfqdxZg8nR9hBG5mcNVsTnA03st7OLLUaiDWT_R_WeVI8uJtnLgNt77Li6EMmvrlMj84TxK7LD3Y9vHQ0smWt34uZjugbFKqyPGMwJkoB9FSfV6Reerygfpf8-089oKiYeg6u3AHmAoofgb-aZ7QLNauU291EemYJOa4w/s1920/goldeneye3.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Project Bond: GoldenEye" border="0" data-original-height="818" data-original-width="1920" height="272" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr86C7vegyPtoCJ1Dcxtkm1bfqdxZg8nR9hBG5mcNVsTnA03st7OLLUaiDWT_R_WeVI8uJtnLgNt77Li6EMmvrlMj84TxK7LD3Y9vHQ0smWt34uZjugbFKqyPGMwJkoB9FSfV6Reerygfpf8-089oKiYeg6u3AHmAoofgb-aZ7QLNauU291EemYJOa4w/w640-h272/goldeneye3.jpg" title="Project Bond: GoldenEye" width="640" /></a></div><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFfHMtUhHQT9WOHLRJcDbHkT5w8lQc7EzKqIyw3qYaMqo4qsYVX-JRs_VeuufqsxeDL-muJ_f6qeHtuanTLFADxMdrPHBoY8Iaakq74jzytUm2edRV8rY0sH051DBwvNnLUNTcxmXnbp9dkgiZzsdiYdF941kEZo-hEXJvAvl0p96fkaEEYr2Ht3Yvyg/s1920/goldeneye2.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Project Bond: GoldenEye" border="0" data-original-height="818" data-original-width="1920" height="272" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFfHMtUhHQT9WOHLRJcDbHkT5w8lQc7EzKqIyw3qYaMqo4qsYVX-JRs_VeuufqsxeDL-muJ_f6qeHtuanTLFADxMdrPHBoY8Iaakq74jzytUm2edRV8rY0sH051DBwvNnLUNTcxmXnbp9dkgiZzsdiYdF941kEZo-hEXJvAvl0p96fkaEEYr2Ht3Yvyg/w640-h272/goldeneye2.jpg" title="Project Bond: GoldenEye" width="640" /></a></div><p><br /></p>Bond is unable to prevent the theft, but he does manage to track Onatopp down. Bond teams up with Natalya Simonova, a Russian intelligence officer who has been working on GoldenEye a secret russian weapon which uses and EMP launched from a satalite. Together, they track down Onatopp and Trevelyan and stop them from using GoldenEye on London.<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTX9OzSENGOokRdkXo5xGLAkIuZCVGxoWVCkdqZ__Vn8_IjBJrQeXOIQZJYbLwgJYy0cVgwNijzyNbJ0o8FoJRvucy3V0NSOjD66CPI-5eotdp0YucwsGjM2epaMKO4FjWvlL8zhxhrDcX0NtvI3cUcqhujWfZHVUgSTRP75AlUqcyJ2Lpc_8QttKckg/s1920/Goldeneye4.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Project Bond: GoldenEye" border="0" data-original-height="818" data-original-width="1920" height="272" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTX9OzSENGOokRdkXo5xGLAkIuZCVGxoWVCkdqZ__Vn8_IjBJrQeXOIQZJYbLwgJYy0cVgwNijzyNbJ0o8FoJRvucy3V0NSOjD66CPI-5eotdp0YucwsGjM2epaMKO4FjWvlL8zhxhrDcX0NtvI3cUcqhujWfZHVUgSTRP75AlUqcyJ2Lpc_8QttKckg/w640-h272/Goldeneye4.jpg" title="Project Bond: GoldenEye" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijS2atYu-JC_gZqajjkDgtPg_TGKPUctRJMgFIBCREwYFA1bnjnYHanIPV3eBCq82Bb5lsCBedMvN58iawy63vUitkx-DsuIma9IRW1eXIWY49RIfLTMpXfFHeXm795twqBqFDnt2ToZ32oXgjgiC4CaO9_N0ZaeNbKtJ5GMNZSEmxI06erxKrkytVyQ/s1920/goldeneye5.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Project Bond: GoldenEye" border="0" data-original-height="818" data-original-width="1920" height="272" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijS2atYu-JC_gZqajjkDgtPg_TGKPUctRJMgFIBCREwYFA1bnjnYHanIPV3eBCq82Bb5lsCBedMvN58iawy63vUitkx-DsuIma9IRW1eXIWY49RIfLTMpXfFHeXm795twqBqFDnt2ToZ32oXgjgiC4CaO9_N0ZaeNbKtJ5GMNZSEmxI06erxKrkytVyQ/w640-h272/goldeneye5.jpg" title="Project Bond: GoldenEye" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLFw1GCUjY-BAQdzBLKb-vV2nLS2q2G16GtoE4LPVNw1qYjX-Jh62CkRjRMObgU4OKcu5WFnOIWvPWiFtJZhuLrKxY_IbiDx8-DSQ9sQCgj8VES_UNQgYll_KsIRisFGNL-uGh3dfbHttHL-GLCw_9CZkxQa7YYubEhiDYPiQeBFtrBm3m5QbuBvaP9w/s1920/goldeneye6.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Project Bond: GoldenEye" border="0" data-original-height="818" data-original-width="1920" height="272" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLFw1GCUjY-BAQdzBLKb-vV2nLS2q2G16GtoE4LPVNw1qYjX-Jh62CkRjRMObgU4OKcu5WFnOIWvPWiFtJZhuLrKxY_IbiDx8-DSQ9sQCgj8VES_UNQgYll_KsIRisFGNL-uGh3dfbHttHL-GLCw_9CZkxQa7YYubEhiDYPiQeBFtrBm3m5QbuBvaP9w/w640-h272/goldeneye6.jpg" title="Project Bond: GoldenEye" width="640" /></a></div><p><br /></p><p>I really like Judi Dench as M and this casting gave a new dynamic to James Bond and his superiors. The twist of the villain being Bond's fomer friend is a high point in the 007 franchise. I also loved seeing Desmond Llewelyn back as Q. However my favourite part is the Cameo by Robbie Coltrane, absolutely eating the sceanery as Russian mobster Valentin Zukovsky. </p><p>I have a lot of nostalgia for Goldeneye. It was the first Bond film I ever saw in the cinema and it was a huge part of my childhood. I used to watch it all the time, and I knew all the lines by heart and I loved the GoldenEye Game for the Nintendo64, it's still one of my favourite games. </p><p>GoldenEye is an excellant James Bond Film, it is my favourite of all James Bond films but more than that it is just a great action movie and it's a lot of fun to watch.</p><p><br /></p><p>Here is the Trailer...</p><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="340" src="https://www.youtube.com/embed/8Zw8ylP4buA" width="646" youtube-src-id="8Zw8ylP4buA"></iframe></div><br /><p><br /></p><p><br /></p><p><br /></p><p>Project Bond Will return with Tomorrow Never Dies</p><p><br /></p><p>Well, that's all for now.</p><p><br /></p><p>S</p><p><br /></p><p><br /></p><br />Steve Rickelton | Big Stevie Coolhttp://www.blogger.com/profile/14271966057307602647noreply@blogger.com0tag:blogger.com,1999:blog-1631944725080271285.post-12775328860780025942022-12-06T13:23:00.002+00:002022-12-06T13:23:22.085+00:00Christmas Tree Brownies | Recipe<div class="separator" style="clear: both; text-align: center;"><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie8OhlaIbVnTb1Jzdpguf4J4X-bIbZjyRn6AFKInXdfEngqCl7tIDwdKZvUfKzbmTGSlsQXUWW46-vw-ZBsDsEu5798yMCo4PTBgVRpziouJygI8LmQ_AA91e_tSz5PWfxBvuJCnvrRbPtO1QZ27RIb-xCb0Dbr6ZuinuU8MP8lfOWZvYhadry8hOt/s2016/finishedbrownies.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Christmas Tree Brownies Recipe" border="0" data-original-height="1512" data-original-width="2016" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie8OhlaIbVnTb1Jzdpguf4J4X-bIbZjyRn6AFKInXdfEngqCl7tIDwdKZvUfKzbmTGSlsQXUWW46-vw-ZBsDsEu5798yMCo4PTBgVRpziouJygI8LmQ_AA91e_tSz5PWfxBvuJCnvrRbPtO1QZ27RIb-xCb0Dbr6ZuinuU8MP8lfOWZvYhadry8hOt/w640-h480/finishedbrownies.jpg" title="Christmas Tree Brownies Recipe" width="640" /></a></div><p><br /></p><p><br /></p><p>Brownies are one of my favourite bakes. The are very easy, super quick and so delicious. For Christmas I decided to jazz them up a bit and turn them into happy little christmas trees. This recipe will make 6 large brownies which are ideal for leaving out for Santa, as a Christmas Movie Night Snack or after school treat. </p><a name='more'></a><p><br /></p><p><br /></p><p><b>Ingredients:</b></p><p>For the Brownies;</p><p>333g caster sugar</p><p>250g unsalted butter</p><p>250g dark chocolate</p><p>150g plain flour</p><p>4 eggs</p><p>1tsp vanilla extract</p><p>pinch of salt</p><p><br /></p><p><br /></p><p>For the decoration;</p><p>200g icing sugar</p><p>100g unsalted butter</p><p>green food colouring</p><p>Candycanes (with the hook cut off) </p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP3BJRLC7ZY0gLIt0deSfcQDyK75M2nws3QLNgXjYvZ1BTsc3tyUVQ606pVAPRy6rbJmYgI2hRvDQ3i6ttHUcLEypsWQPdhyQGkBXLJVkNDLBu9QWIGON7Ia-ktnEmUx4kfKQsr30kPlHQ4MPKLLFTdxuWss4qg1E3GzO6WKFhniZb2SgmFaAg-VAK/s2048/ingredients.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Christmas Tree Brownies Recipe" border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP3BJRLC7ZY0gLIt0deSfcQDyK75M2nws3QLNgXjYvZ1BTsc3tyUVQ606pVAPRy6rbJmYgI2hRvDQ3i6ttHUcLEypsWQPdhyQGkBXLJVkNDLBu9QWIGON7Ia-ktnEmUx4kfKQsr30kPlHQ4MPKLLFTdxuWss4qg1E3GzO6WKFhniZb2SgmFaAg-VAK/w640-h480/ingredients.jpg" title="Christmas Tree Brownies Recipe" width="640" /></a></div><p><span></span><br /></p><p><br /></p><p><br /></p><p><br /></p><p><b>Method:</b></p><p>Start by melting the butter and dark chocolate in a pan. Use a low to medium heat as you just want the butter/chocolate to melt but not boil. Once all the pieces have melted down, leave it to one side and allow it to slightly cool.</p><p><br /></p><p>Next add the caster sugar, eggs and vanilla to a mixer and using a beater attachment beat together until it forms a smooth batter. Then add the cooled chocolate butter to the sugary, eggy batter and beat until everything is incorporated. </p><p><br /></p><p>Now add the flour and a pinch of salt and mix together until you have a thick chocolatey brownie batter. Pour this into a deep, lined baking tray. I like to butter the tray before putting the baking parchment in as it helps the parchment stay in place as you pour in the batter. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQrRZWZz6z94tMB9YbDiqeSvwbjLMDlAxKqiqT3rIZKoF_8tRzU5J-gFPFD_hQqpMUi4Lm_yQMCUr6D9oMP07PZ8j0QRhVRnu4m-RW2_7uAbYGeOORE4j57oC5ixEp0lZrQCvdfTC_q_PT8l8qCl8GdCCWTiGKw5nu9Oih3PTYtsZ4OogAMHfP3cl_/s2048/browniemix.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Christmas Tree Brownies Recipe" border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQrRZWZz6z94tMB9YbDiqeSvwbjLMDlAxKqiqT3rIZKoF_8tRzU5J-gFPFD_hQqpMUi4Lm_yQMCUr6D9oMP07PZ8j0QRhVRnu4m-RW2_7uAbYGeOORE4j57oC5ixEp0lZrQCvdfTC_q_PT8l8qCl8GdCCWTiGKw5nu9Oih3PTYtsZ4OogAMHfP3cl_/w640-h480/browniemix.jpg" title="Christmas Tree Brownies Recipe" width="640" /></a></div><p><br /></p><p><br /></p><p><br /></p><p>Bake at 200<span face=""Google Sans Text", Roboto, Arial, sans-serif" style="background-color: white; color: #1f1f1f; font-size: 16px; letter-spacing: 0.1px;">°</span>C, after 20 minutes prick with a skewer and if it comes out clean the brownies are done, if the skewer still has cake mix on it leave it for another 10 minutes. Leave the brownies to cool and when ready cut with a christmas tree shaped cookie cutter. </p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiILAc9GObcYP6MfZ8jlpfZyJK2pOUhq_Ku_DIysJm5SofcnvybZA0qhkxXxOHzDxqTq6exYdeQ1tWkyWWAw4cSkatXLLXlXBdhL6EQaP3bQiWm2u7VyZlOV5RS7hmN90W6VYuq75CiIawJAT4F3Q3ARl_sEvGp47dd1dzeWeha2owd-mIp0us8Vx6-/s2048/cutbrownies.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Christmas Tree Brownies Recipe" border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiILAc9GObcYP6MfZ8jlpfZyJK2pOUhq_Ku_DIysJm5SofcnvybZA0qhkxXxOHzDxqTq6exYdeQ1tWkyWWAw4cSkatXLLXlXBdhL6EQaP3bQiWm2u7VyZlOV5RS7hmN90W6VYuq75CiIawJAT4F3Q3ARl_sEvGp47dd1dzeWeha2owd-mIp0us8Vx6-/w640-h480/cutbrownies.jpg" title="Christmas Tree Brownies Recipe" width="640" /></a></div><p><br /></p><p><br /></p><p><br /></p><p>While the brownies cool you can make the buttercream icing. Beat together 100g of softened unsalted butter with 200g of icing sugar and a few drops of the green food colouring. The more drops you add the darker the colour will be so start with a small amount and add more until you have the colour you want. If the mix is too thick add a couple of tablespoons of boiling water and this will loosen it.</p><p><br /></p><p>Spoon the buttercream unto a piping bag and snip the end (you can also use a nozzle if you have one). Pipe the buttercream onto the christmas trees in the pattern you like and insert a candycane in the bottom of the brownies as the treetrunk.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1pmBEKLCJ5tW3EN6MzDVtnk1FY48rua7Wixa7L0Zp2YQhRsqIBaKx-R0nUB4wWXMguw0v_9ykZEkNQbKwnlRi_U3mtnsJ1aqNSESg9PTqKMr815pxA2zusiZwRnPKpxKThVTrZjnUc9j5CPbQyE9atUA-Sa2qPBqDwFL9DWFBS9ydtwczGZWBqeEH/s2016/finishedbrownies.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Christmas Tree Brownies Recipe" border="0" data-original-height="1512" data-original-width="2016" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1pmBEKLCJ5tW3EN6MzDVtnk1FY48rua7Wixa7L0Zp2YQhRsqIBaKx-R0nUB4wWXMguw0v_9ykZEkNQbKwnlRi_U3mtnsJ1aqNSESg9PTqKMr815pxA2zusiZwRnPKpxKThVTrZjnUc9j5CPbQyE9atUA-Sa2qPBqDwFL9DWFBS9ydtwczGZWBqeEH/w640-h480/finishedbrownies.jpg" title="Christmas Tree Brownies Recipe" width="640" /></a></div><p><br /><br />Well, That's all for now.</p><p><br /></p><p>S</p><p><br /></p>Steve Rickelton | Big Stevie Coolhttp://www.blogger.com/profile/14271966057307602647noreply@blogger.com0tag:blogger.com,1999:blog-1631944725080271285.post-72717791684587361682021-04-12T06:30:00.001+01:002022-12-06T13:26:11.458+00:00Project Bond: Licence To Kill<p><i><span style="font-size: large;">"Señor Bond, You Got Big Cojones."</span></i></p><p><i></i></p><div class="separator" style="clear: both; text-align: center;"><i><a href="https://1.bp.blogspot.com/-085LrzAGaMY/YEuSBO4A12I/AAAAAAAAGGI/Ie1B82dTOJ04zbxevDVTiYnT-AEEi1a2gCNcBGAsYHQ/s2048/IMG_7096.heic" style="margin-left: 1em; margin-right: 1em;"><img alt="Project Bond: Licence To Kill" border="0" data-original-height="2048" data-original-width="1454" src="https://1.bp.blogspot.com/-085LrzAGaMY/YEuSBO4A12I/AAAAAAAAGGI/Ie1B82dTOJ04zbxevDVTiYnT-AEEi1a2gCNcBGAsYHQ/s16000/IMG_7096.heic" title="Project Bond: Licence To Kill" /></a></i></div>In 1989 Timothy Dalton returned in what would be his last appearance as 007 in Licence to Kill. Joining Dalton was Robert Davi as Franz Sanches, Carey Lowell as Pam Bouvier, Talisa Soto as Lupe Lamora and Benicio Del Toro as Dario. Also making their final appearances in the Bond Franchise was Robert Brown as M and Caroline Bliss as Miss Moneypenny with Desmond Llewelyn continuing as Q.<span><a name='more'></a></span><div><br /><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-RjsGZVo7DYw/YA18wHgrl2I/AAAAAAAAGD8/9IUjMUCJ3eMnrA99ZfxnUkHkQe8ihvfHgCNcBGAsYHQ/s1914/IMG_6486.JPG" style="margin-left: 1em; margin-right: 1em;"><img alt="Project Bond: Licence To Kill" border="0" data-original-height="806" data-original-width="1914" src="https://1.bp.blogspot.com/-RjsGZVo7DYw/YA18wHgrl2I/AAAAAAAAGD8/9IUjMUCJ3eMnrA99ZfxnUkHkQe8ihvfHgCNcBGAsYHQ/s16000/IMG_6486.JPG" title="Project Bond: Licence To Kill" /></a></div>007 and Felix Leiter assist the DEA in capturing drug lord Franz Sanchez but when Sanchez bribes a DEA agent to help him escape he wants to make those who captured him pay. Felix Leiter is kidnapped and tortured by being lowered into a Tiger Shark tank. After Bond finds out about the escape he goes to Leiter's house and finds Felix wounded and his wife dead.<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-ZR8egXvKhYw/YA183Xrl5RI/AAAAAAAAGEA/6BmqHyeGTR84E0tBQiui96JFc8qaqNC-QCNcBGAsYHQ/s1914/IMG_6495.JPG" style="margin-left: 1em; margin-right: 1em;"><img alt="Project Bond: Licence To Kill" border="0" data-original-height="806" data-original-width="1914" src="https://1.bp.blogspot.com/-ZR8egXvKhYw/YA183Xrl5RI/AAAAAAAAGEA/6BmqHyeGTR84E0tBQiui96JFc8qaqNC-QCNcBGAsYHQ/s16000/IMG_6495.JPG" title="Project Bond: Licence To Kill" /></a></div><div class="separator" style="clear: both;">Bond Swears revenge but is told to back off by MI6 as this in an American incident, Bond threatens to resign but M suspends him and revokes his Licence to Kill. Bond goes on the run and handle things himself. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-NfsxYaWZnHY/YA189fc8vLI/AAAAAAAAGEE/YRGZmjNalYIVMMMTSNqv_XSms12S8_EaQCNcBGAsYHQ/s1914/IMG_6494.JPG" style="margin-left: 1em; margin-right: 1em;"><img alt="Project Bond: Licence To Kill" border="0" data-original-height="806" data-original-width="1914" src="https://1.bp.blogspot.com/-NfsxYaWZnHY/YA189fc8vLI/AAAAAAAAGEE/YRGZmjNalYIVMMMTSNqv_XSms12S8_EaQCNcBGAsYHQ/s16000/IMG_6494.JPG" title="Project Bond: Licence To Kill" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-Ebwr519P9xE/YA19klyTdJI/AAAAAAAAGEk/Rqx6ennkBkgKhbP0qMlSkkxICdd6YVUegCNcBGAsYHQ/s1914/IMG_6492.JPG" style="margin-left: 1em; margin-right: 1em;"><img alt="Project Bond: Licence To Kill" border="0" data-original-height="806" data-original-width="1914" src="https://1.bp.blogspot.com/-Ebwr519P9xE/YA19klyTdJI/AAAAAAAAGEk/Rqx6ennkBkgKhbP0qMlSkkxICdd6YVUegCNcBGAsYHQ/s16000/IMG_6492.JPG" title="Project Bond: Licence To Kill" /></a></div><div class="separator" style="clear: both;">Bond meets up with Pam Bouvier a DEA informant and former pilot and with some unauthorised help from Q they travel to Sanchez' headquarters in the Republic of Isthmus posing as an assassin for hire. Sanchez' henchman Dario doesn't trust Bond but after Bond frames one of Sanchez other associates 007's cover is safe. </div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">Bond infiltrates Sanchez drug empire he starts to working on bringing it down and killing Sanchez once and for all. He also starts romancing Sanchez girlfriend Lupe Lamora. After a chase through the desert involving oil tankers Bond finally reveals he identity to Sanchez before killing him by using a lighter Felix gave him as a gift. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-lTUP32XxAlc/YA199bNOPKI/AAAAAAAAGEs/7co8v_nTgFY3oAqNSeUdIgUUabHFMFwOgCNcBGAsYHQ/s1914/IMG_6496.JPG" style="margin-left: 1em; margin-right: 1em;"><img alt="Project Bond: Licence To Kill" border="0" data-original-height="806" data-original-width="1914" src="https://1.bp.blogspot.com/-lTUP32XxAlc/YA199bNOPKI/AAAAAAAAGEs/7co8v_nTgFY3oAqNSeUdIgUUabHFMFwOgCNcBGAsYHQ/s16000/IMG_6496.JPG" title="Project Bond: Licence To Kill" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-cOJ_5u7hMW8/YA1-DTM21ZI/AAAAAAAAGEw/04fZQ3119b4Of1jn4ewdpCSnNrk6SdOGgCNcBGAsYHQ/s1914/IMG_6487.JPG" style="margin-left: 1em; margin-right: 1em;"><img alt="Project Bond: Licence To Kill" border="0" data-original-height="806" data-original-width="1914" src="https://1.bp.blogspot.com/-cOJ_5u7hMW8/YA1-DTM21ZI/AAAAAAAAGEw/04fZQ3119b4Of1jn4ewdpCSnNrk6SdOGgCNcBGAsYHQ/s16000/IMG_6487.JPG" title="Project Bond: Licence To Kill" /></a></div><div class="separator" style="clear: both;">I really enjoyed this film and I think Timothy Dalton was ahead of his time as Bond. He plays 007 more akin to the way Daniel Craig plays him now. I do think however he lacks the charisma of Sean Connery and Roger Moore so can see why the producers had 2nd thoughts and replaced him after only two film.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">The casting in this film is perfect Robert Davi as Sanchez is such a smarmy 80's drug baron. Benicio Del Toro is brilliant as Sanchez' psychotic henchman Dario who comes to a satisfying end. The bond girls are great too I've seen Talisa Soto in a few other films and never realised she was in a Bond film and Carey Lowell also holds her own.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">The violence of this film is what a lot of critics says is a problems with this film but personally I don't think it's any worse that other action films around at the time. It would have been interesting to see Timothy Dalton in more Bond films but if that happened then we wouldn't have got my favourite Bond film which comes next. </div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">Here is the trailer.</div><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/quHQAuO0lkg" width="480" youtube-src-id="quHQAuO0lkg"></iframe></div><br /><div class="separator" style="clear: both;"><br /></div><p>Project Bond will return with Goldeneye</p><p><br /></p><p>Well, that's all for now</p><p>S</p><p><br /></p><p style="text-align: center;"><a href="http://facebook.com/bigsteviecoolblog">You can follow Bog Stevie Cool on Facebook here.</a></p><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><br /><br /></div>Steve Rickelton | Big Stevie Coolhttp://www.blogger.com/profile/14271966057307602647noreply@blogger.com0tag:blogger.com,1999:blog-1631944725080271285.post-6070226806306886832021-03-22T06:30:00.108+00:002021-03-22T06:30:16.264+00:00Pasta Sauce with Hidden Vegetables<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-yoXA8iZbQxM/YFJgyDo6QkI/AAAAAAAAGGo/4EBCJb2VbSQvLSqG3L1rS-VFMkYHtnaHACNcBGAsYHQ/s828/FB420DE1-DDBB-4709-AE52-8DECD3880BD1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="315" data-original-width="828" src="https://1.bp.blogspot.com/-yoXA8iZbQxM/YFJgyDo6QkI/AAAAAAAAGGo/4EBCJb2VbSQvLSqG3L1rS-VFMkYHtnaHACNcBGAsYHQ/s16000/FB420DE1-DDBB-4709-AE52-8DECD3880BD1.png" /></a></div><br /><div>A few years ago Heidi chose to become vegetarian, she decided her morals as an animal lover could no longer let her eat meat. I'm really proud of her sticking to her principles but I am starting to get concerned that she doesn't have much variety in her food.</div>
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Pasta is one of her favourites but she will usually only have it with tomato sauce or plain with cheese. Heidi does like some veg (sweetcorn is her favourite) but says she is sometimes put off by the texture of vegetables. I've come up with this recipe as it still gives her the goodness of the vegetables without the texture that she doesn't like. This recipe will make enough for 4 servings.<br />
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<b>Ingredients:</b><br />
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1 Courgette<br />
1 Onion<br />
100g Broccoli<br />
100g Sweetcorn<br />
400g Tinned Tomato<br />
50g Basil<br />
2 garlic cloves<br />
1tbsp Olive Oil<br />
200g Dried Pasta<br />
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<b>Method:</b><br />
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Dice the onion and slice the courgette also break the broccoli up into small florets. In a sauce pan add the broccoli to some boiling water and cook for a few mins. In another pan cook the pasta as directed.<br />
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Heat the olive oil in a large frying pan on a medium heat and add the onion and courgette, cook for a few mins until tender and translucent.<div>
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Crush the garlic and add this to the pan and cook for a few more minutes. Drain the broccoli and add this to the frying pan along with the tinned tomato, cook for a few more mins to cooked through.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-QJdUyyLKOFg/YFJiO4P1eCI/AAAAAAAAGG4/3LMVUK0_ZLkJIX0Lnl00SwesYf2bSWxVgCNcBGAsYHQ/s2048/D0C92A28-EAEF-4246-BD19-9C945802562A.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://1.bp.blogspot.com/-QJdUyyLKOFg/YFJiO4P1eCI/AAAAAAAAGG4/3LMVUK0_ZLkJIX0Lnl00SwesYf2bSWxVgCNcBGAsYHQ/s16000/D0C92A28-EAEF-4246-BD19-9C945802562A.jpeg" /></a></div><br /><div>Allow the mix to slightly cool and then pour this into a blender along with the basil and blend until a smooth sauce.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-fVQavVNqnQc/YFJihHMNIYI/AAAAAAAAGHA/XGZ-H8BXehQV8bXUm4SrUGaFAiBKaovVwCNcBGAsYHQ/s2048/8E1E4FE8-9AC7-49B4-82E6-375A4D20E251.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://1.bp.blogspot.com/-fVQavVNqnQc/YFJihHMNIYI/AAAAAAAAGHA/XGZ-H8BXehQV8bXUm4SrUGaFAiBKaovVwCNcBGAsYHQ/s16000/8E1E4FE8-9AC7-49B4-82E6-375A4D20E251.jpeg" /></a></div><br /><div>Drain the pasta and add the sweetcorn and the sauce and warm though. Serve with grated Parmesan.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-7u3XqF495qg/YFJi06bPaSI/AAAAAAAAGHI/_bbrZRolTJEinfC6RQU2Y_i7SalyhoU2wCNcBGAsYHQ/s2048/E794F9E8-58D0-4E2D-B5D2-E3A430B0BC20.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://1.bp.blogspot.com/-7u3XqF495qg/YFJi06bPaSI/AAAAAAAAGHI/_bbrZRolTJEinfC6RQU2Y_i7SalyhoU2wCNcBGAsYHQ/s16000/E794F9E8-58D0-4E2D-B5D2-E3A430B0BC20.jpeg" /></a></div><br /><div><br />
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Well, that's all for now.<br />
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S<br />
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<div style="text-align: center;">
<a href="http://www.instagram.com/bigsteviecool" target="_blank">You can follow Big Stevie Cool on Instagram here.</a></div><div style="text-align: center;"><br /></div><div style="text-align: center;">Pin me fo later</div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-QJ711v5WY2Q/YFJhBEG62mI/AAAAAAAAGGs/ya1KP8FC1s8b5MfGA27q051j6eryc4o4wCNcBGAsYHQ/s900/3C9636D7-F626-4052-A60B-5314A01A7712.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="600" height="320" src="https://1.bp.blogspot.com/-QJ711v5WY2Q/YFJhBEG62mI/AAAAAAAAGGs/ya1KP8FC1s8b5MfGA27q051j6eryc4o4wCNcBGAsYHQ/s320/3C9636D7-F626-4052-A60B-5314A01A7712.png" /></a></div><br /><div style="text-align: center;"><br /></div>
</div>Steve Rickelton | Big Stevie Coolhttp://www.blogger.com/profile/14271966057307602647noreply@blogger.com0tag:blogger.com,1999:blog-1631944725080271285.post-77909436631502632092020-10-19T06:30:00.001+01:002020-10-19T06:30:00.122+01:00Project Bond: The Living Daylights<p><span style="font-size: large;"></span></p><blockquote><p><span style="font-size: large;"> "What's the code?</span></p><p><span style="font-size: large;">Most Appropriate, a Wolf Whistle."</span></p></blockquote><p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-_FjZkdUBa5s/X4xLrXAvkUI/AAAAAAAAF9U/wNH9yps156M9ahFqZBBdJp0LZsFhGAcOQCNcBGAsYHQ/s2048/IMG_6072.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1456" src="https://1.bp.blogspot.com/-_FjZkdUBa5s/X4xLrXAvkUI/AAAAAAAAF9U/wNH9yps156M9ahFqZBBdJp0LZsFhGAcOQCNcBGAsYHQ/s16000/IMG_6072.HEIC" /></a></div><br /><p></p><p>It had been two years since the last James Bond film and big changes were afoot with the release of The Living Daylights in 1987. Replacing Roger Moore was Timothy Dalton as 007, also recast was Miss Moneypenny with Caroline Bliss taking over from Lois Maxwell. It wasn't all change as returning to the franchise was Robert Brown as M and Desmond Llewelyn as Q. Joining the cast is Maryam d'Abo as Kara Milovy, Jeroen Krabbé as General Koskov, John Rhys-Davies as General Pushkin and Art Malik art Kamran Shah.</p><span><a name='more'></a></span><p>The intro of this film starts with a different feel to previous Bond films with new ads for MGM and UA both feeling very 80's But then it's on to classic Bond with The Barrel Shot...</p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-kqhbBWlleEM/X4xTkIo5gUI/AAAAAAAAF9g/Ybj4rJx944wBJGTn-ycHDSVTIJqCS7PkgCNcBGAsYHQ/s768/barrel.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="326" data-original-width="768" src="https://1.bp.blogspot.com/-kqhbBWlleEM/X4xTkIo5gUI/AAAAAAAAF9g/Ybj4rJx944wBJGTn-ycHDSVTIJqCS7PkgCNcBGAsYHQ/s16000/barrel.png" /></a></div><br /><p>We find Bond on a training exercise with 002 and 004, after they parachute onto Gibraltar they have to make it to a military base while evading the soldiers on guard. The problem is there is a real assassin there who quickly dispatches 002 and 004 and it is up to 007 to stop him. After sending the killers car over a cliff Bond parachutes down to a luxury yacht where he ends up with a bikini clad beauty, still the same old Bond, then it's straight into the 80's Synth pop sound of A-ha with a fairly Mediocre Bond Theme.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-wIiK7VvGUEY/X4xYhdDgZXI/AAAAAAAAF9s/HEM8nYXFZm88mxVlLaFmW1dE2Gfs9ApLQCNcBGAsYHQ/s1912/bond.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="810" data-original-width="1912" src="https://1.bp.blogspot.com/-wIiK7VvGUEY/X4xYhdDgZXI/AAAAAAAAF9s/HEM8nYXFZm88mxVlLaFmW1dE2Gfs9ApLQCNcBGAsYHQ/s16000/bond.jpg" /></a></div><p>Back in London Bond is given the mission to bring in a KGB defector, Bond travels to Czechoslovakia where he is to pick up the defector at a Concert Hall during an Orchestral Concert. The Russians have found out about the defection and try to assassinate him before he can escape but the assassin is the attractive blond cellist from the Orchestra (because obviously).</p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-O7IBxHE5x9A/X4xYquGTdqI/AAAAAAAAF9w/Ix-E6qOpuMUryoLzqgg6DQbmEwozGEcvgCNcBGAsYHQ/s1912/kara.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="810" data-original-width="1912" src="https://1.bp.blogspot.com/-O7IBxHE5x9A/X4xYquGTdqI/AAAAAAAAF9w/Ix-E6qOpuMUryoLzqgg6DQbmEwozGEcvgCNcBGAsYHQ/s16000/kara.jpg" /></a></div><p>After escaping to the west General Koskov explains another Soviet General, General Pushkin, is reviving an old KGB policy to kill all spies, however before he can give any more info he is kidnapped (presumably by the Russians).</p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-EirTXBwuTOY/X4xYyFTVQ_I/AAAAAAAAF94/Ezx3HWWAxDQSPn7dQ09pmxFB5DCzd8yVACNcBGAsYHQ/s1912/The-Living-Daylights-641.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="810" data-original-width="1912" src="https://1.bp.blogspot.com/-EirTXBwuTOY/X4xYyFTVQ_I/AAAAAAAAF94/Ezx3HWWAxDQSPn7dQ09pmxFB5DCzd8yVACNcBGAsYHQ/s16000/The-Living-Daylights-641.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-NJraUGG-dPg/X4xZ11CqUMI/AAAAAAAAF-I/rBO19rK8qdIXKAaPOTxQjAS2E-zXpN7FACNcBGAsYHQ/s1912/pushkin.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="810" data-original-width="1912" src="https://1.bp.blogspot.com/-NJraUGG-dPg/X4xZ11CqUMI/AAAAAAAAF-I/rBO19rK8qdIXKAaPOTxQjAS2E-zXpN7FACNcBGAsYHQ/s16000/pushkin.jpg" /></a></div><br /><div>There are twists and turns, double crosses and triple crosses. Bond doesn't know who to believe and who he can trust. He ends up in Russian controlled Afghanistan with the help of The Mujhadeen disrupting a a drug deal between the Russians and Afghan Druglords.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-xu5Rhv5maY4/X4xZ8oztrVI/AAAAAAAAF-M/3_6Se31NyqAmazMi8WP2SLktdudMvjnTgCNcBGAsYHQ/s1912/shah.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="810" data-original-width="1912" src="https://1.bp.blogspot.com/-xu5Rhv5maY4/X4xZ8oztrVI/AAAAAAAAF-M/3_6Se31NyqAmazMi8WP2SLktdudMvjnTgCNcBGAsYHQ/s16000/shah.jpg" /></a></div><div><br /></div>I don't have fond memories of The Living Daylights growing up, I think it was because I was too young to see it when it came out at the pictures and by the time it was on telly I had already seen the Connery and Moore films several times and preferred them. The problem with The Living Daylights is that it seems like a Bond paint by numbers, it's not bad ( I actually really enjoyed it watching it back) but it just feels like a knock off Bond Film. Timothy Dalton although definitely has the right look and is a great actor he just doesn't have the rugged charisma of Sean Connery or the likeable humour of Roger Moore so comes across as quite generic. Maryam d'Abo, although beautiful is a fairly forgettable Bond Girl, as with Dalton she was not bad just not very memorable.</div><div><br /></div><div>The highlights for me were the supporting cast, Joroen Krabbé chews the scenery when ever he is on screen and John Rhys-Davies is great (as always) and it would have been good to see him return as a regular adversary/ally to Bond. Art Malik is also great as Kamran Shah, the leader of the Mujhadeen, I'm pretty sure the Mujhadeen would eventually become the Taliban in real life so thats some strange heroes to have. We would only have to wait another 2 years before we got another chance to see Dalton as 007, would the next film cement his place as James Bond, we will have to wait and see...</div><div><br /></div><div>Project Bond will return with Licence to Kill.</div><div><br /></div><div>Well, that's all for now.</div><div><br /></div><div>S</div><div><br /></div><div style="text-align: center;"><a href="http://www.facebook.com/bigsteviecoolblog">You can follow Big Stevie Cool on Facebook here.</a> </div><div><br /></div><div><br /><p><br /></p><p> </p><p><span style="font-size: large;"></span></p></div>Steve Rickelton | Big Stevie Coolhttp://www.blogger.com/profile/14271966057307602647noreply@blogger.com0tag:blogger.com,1999:blog-1631944725080271285.post-68672639000149457552020-09-28T06:30:00.017+01:002020-09-28T06:30:06.431+01:00Roasted Vegetable Soup | Recipe<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-hgBSJIprLoo/XuD-y95WBbI/AAAAAAAAFvQ/LvGsI19SnL4Q0z_mu-oxNU9PHGboVJkcACK4BGAsYHg/s828/soup.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="315" data-original-width="828" src="https://1.bp.blogspot.com/-hgBSJIprLoo/XuD-y95WBbI/AAAAAAAAFvQ/LvGsI19SnL4Q0z_mu-oxNU9PHGboVJkcACK4BGAsYHg/d/soup.jpg" /></a></div><div><br /></div><div>If you have some vegetables that you need to use up before they start to go bad this is a great recipe and can be frozen to have at a later date. It is a great autumn/winter warmer and with some nice bread is a surprisingly filling meal.</div><div><br /></div><span><a name='more'></a></span><div><br /></div><div>You can use whatever veg you have at home but I used Carrots, Parsnips, Red and White Onion. You want about 500g veg to make 4 bowls of soup (but you can use as much as you wants and freeze any extra you have).</div><div><br /></div><div>Peel the veg and cut into chunks, drizzle in olive oil and season with salt and pepper. scatter on a roasting dish and cook in an oven at 200ºc for around half an hour. Try and cut the veg into equal sized chunks so they cook at the same rate.</div><div><br /></div><div>While the veg is roasting bring a large pan of water to the boil. When the veg is out of the oven put it in the water and boil for 15 minutes.</div><div><br /></div><div>Drain the veg, keep the water as this is an amazing stock which is great for making gravy and sauces. put the veg in a blender with a few ladlefuls of the stock and blitz until it's a smooth viscous soup (I love that word viscous)</div><div><br /></div><div>Serve in your favourite bowl with some nice crusty bread. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-8DnGZGktydE/XvyXBVZdwNI/AAAAAAAAF0k/PtJZKb1xKG8bx2RdVNodeb-20W28_O2iwCK4BGAsYHg/s4032/IMG_2455.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" src="https://1.bp.blogspot.com/-8DnGZGktydE/XvyXBVZdwNI/AAAAAAAAF0k/PtJZKb1xKG8bx2RdVNodeb-20W28_O2iwCK4BGAsYHg/d/IMG_2455.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-Iv5JEaitbi0/XvyXVxXWqFI/AAAAAAAAF04/rLF5PR9gql0F9GzSSK0MwOPPKquGAnhwwCK4BGAsYHg/s3918/IMG_7838.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2894" data-original-width="3918" src="https://1.bp.blogspot.com/-Iv5JEaitbi0/XvyXVxXWqFI/AAAAAAAAF04/rLF5PR9gql0F9GzSSK0MwOPPKquGAnhwwCK4BGAsYHg/d/IMG_7838.JPG" /></a></div><div><br /></div><div style="text-align: center;"><br /></div><div>Well, That's all for now.</div><div><br /></div><div>S</div><div><br /></div><div style="text-align: center;"><a href="http://www.instagram.com/bigsteviecool">You can follow Big Stevie Cool on Instagram here. </a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-EUxX7IbHNZU/XuD-_iUfoII/AAAAAAAAFvg/GGshCLY2GvQ1D9UAAmNyXQNP-XZLE3slACK4BGAsYHg/s900/souppin.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="600" height="400" src="https://1.bp.blogspot.com/-EUxX7IbHNZU/XuD-_iUfoII/AAAAAAAAFvg/GGshCLY2GvQ1D9UAAmNyXQNP-XZLE3slACK4BGAsYHg/w266-h400/souppin.jpg" width="266" /></a></div><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div>Steve Rickelton | Big Stevie Coolhttp://www.blogger.com/profile/14271966057307602647noreply@blogger.com0tag:blogger.com,1999:blog-1631944725080271285.post-74161303357225115012020-07-06T06:30:00.050+01:002020-07-06T06:30:00.236+01:00Chicken Gyros | Recipe<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-Zth7nP4O0vM/XuD9czIOqiI/AAAAAAAAFuQ/qcqkIWM_XR8TWZZNFz11KUJT_FfRagCxwCK4BGAsYHg/s828/gyros.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="315" data-original-width="828" src="https://1.bp.blogspot.com/-Zth7nP4O0vM/XuD9czIOqiI/AAAAAAAAFuQ/qcqkIWM_XR8TWZZNFz11KUJT_FfRagCxwCK4BGAsYHg/d/gyros.jpg" /></a></div><div><br /></div><div>Chicken Gyros is one of my go to street food dishes when we're at a festival or fair and with my baking hat on I've been trying different bread recipes so decided to give Greek flatbreads a go. I marinated some chicken to make our own Chicken Gyros. This recipe will make enough for 2 Gyros each for four people. </div><span><a name='more'></a></span><div><br /></div><div><br /></div><div>Ingredients:</div><div><br /></div><div>For the Flatbreads:</div><div><br /></div><div>300g Bread Flour</div><div>7g Instant Yeast</div><div>1 tsp Salt</div><div>2 tsp Sugar</div><div>2 tsp Olive Oil</div><div>150ml Milk</div><div>100ml Water (lukewarm)</div><div><br /></div><div><br /></div><div>For the Chicken:</div><div><br /></div><div>500g chicken (diced)</div><div>250ml Greek Yoghurt</div><div>The juice of one lemon</div><div>1 tbsp Oregano</div><div>1 tbsp White Wine Vinegar</div><div>2 Garlic cloves (crushed)</div><div><br /></div><div>Start with the chicken as this can marinating while you make the bread. Combine all of the marinade ingredients and along with chicken put in a sealable plastic bag (or bowl) and leave in the fridge for at least an hour (but for as long as possible).</div><div><br /></div><div>While the chicken is marinating add the flour to a large mixing bowl. Add the yeast to one side of the bowl and the sugar and salt to the other side. Add the olive oil and gradually add the water and milk (you might not need all of it, or you might need a little more).</div><div><br /></div><div>Mix with your hands until it all comes together and forms a supple dough. The dough should be moist but not wet. Leave it to rise in an oiled bowl until it's doubled in size. Once risen divide into 8 pieces and form them into small balls, dust with flour and leave them covered with a clean tea towel until you're ready to start cooking them.</div><div><br /></div><div>Take the chicken out of the fridge and put the pieces on skewers and cook under a grill on a high heat for around 15mins (TIP: to stop wooden skewers burning, soak them in water for a few hours before cooking). Turn the chicken regularly until it is cooked through and starting to char. </div><div><br /></div><div>Flatten each dough ball and roll out to around 5mm thick with a rolling pin. In a hot frying pan or skillet cook on each side for 2-3 minutes until they start to go golden.</div><div><br /></div><div>Serve with green salad leaves, roasted peppers, feta cheese and Tzatziki. We served ours like a buffet on our coffee table and everyone helped themselves and assembled their own Gyros. </div><div><br /></div><div> <div style="text-align: center;"><a href="https://1.bp.blogspot.com/-Itsdu6PbPO0/XvyRhRdNQKI/AAAAAAAAFz0/8d3ofQpSlHM5VEX8dO4hck9ADWpkz6LXQCK4BGAsYHg/s960/chickengyros.jpg" imageanchor="1"><img border="0" data-original-height="960" data-original-width="884" src="https://1.bp.blogspot.com/-Itsdu6PbPO0/XvyRhRdNQKI/AAAAAAAAFz0/8d3ofQpSlHM5VEX8dO4hck9ADWpkz6LXQCK4BGAsYHg/d/chickengyros.jpg" /></a></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-kGq2Wzj-qSo/XvyRtLt65rI/AAAAAAAAF0A/kbXRF_HJND0CsI7E3ARnwU52se_HoAIPQCK4BGAsYHg/s960/gyros.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="485" src="https://1.bp.blogspot.com/-kGq2Wzj-qSo/XvyRtLt65rI/AAAAAAAAF0A/kbXRF_HJND0CsI7E3ARnwU52se_HoAIPQCK4BGAsYHg/d/gyros.jpg" /></a></div><div><br /></div><div><br /></div><div>Well, That's all for now.</div><div><br /></div><div>S</div><div><br /></div><div style="text-align: center;"><a href="http://www.instagram.com/bigsteviecool">You can follow Big Stevie Cool on Instagram here.</a></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><i>Pin me for later</i></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-rgjkmlkeoJs/XuD9jGm8rcI/AAAAAAAAFuc/mrv21PW1J84F85i5EX8Yr9xm0o3nnNUCACK4BGAsYHg/s900/gyrospin.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="600" height="400" src="https://1.bp.blogspot.com/-rgjkmlkeoJs/XuD9jGm8rcI/AAAAAAAAFuc/mrv21PW1J84F85i5EX8Yr9xm0o3nnNUCACK4BGAsYHg/w266-h400/gyrospin.jpg" width="266" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div>Steve Rickelton | Big Stevie Coolhttp://www.blogger.com/profile/14271966057307602647noreply@blogger.com0tag:blogger.com,1999:blog-1631944725080271285.post-82036724969237450532020-06-22T06:30:00.070+01:002020-06-22T06:30:02.056+01:00Project Bond: A View To A Kill<div style="text-align: left;"><font size="4">"You amuse me Mr. Bond.</font></div><div style="text-align: left;"><span style="font-size: large;">Well, It's not mutual."</span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-GqTGwtbj5RI/XuD7HA4eMfI/AAAAAAAAFto/OwduL49_Mx03DFdCYW7rBAqvo1c8SxwRwCK4BGAsYHg/s3689/IMG_6571.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3689" data-original-width="2635" src="https://1.bp.blogspot.com/-GqTGwtbj5RI/XuD7HA4eMfI/AAAAAAAAFto/OwduL49_Mx03DFdCYW7rBAqvo1c8SxwRwCK4BGAsYHg/d/IMG_6571.JPG" /></a></div><font size="4"><br /></font></div><div style="text-align: left;">In 1985 Roger Moore returned as 007 for the final time in A View To A Kill. Also returning was Robert Brown as M, Desmond Llewelyn as Q and Lois Maxwell (also in her final appearance) as Miss Moneypenny. Joining the regulars were Christopher Walker as Max Zorin, Grace Jones as Mayday and Tanya Roberts as Stacy Sutton. </div><span><a name='more'></a></span><div style="text-align: left;">As with a few of Roger Moore's Bond films this had a troubled filming. Delays due to the '007 Stage' at Pinewood studios burning down and an outright dislike of each other between Moore and co-star Grace Jones. Moore has stated since that this is his least favourite of all the Bond films he made.</div><div style="text-align: center;"><img border="0" data-original-height="433" data-original-width="1015" src="https://1.bp.blogspot.com/-J79x5o_XNg8/XuDdcs_41BI/AAAAAAAAFrc/kKILky8aSAEF1Q-QMkwrJ_baXtOqgAi2wCK4BGAsYHg/d/IMG_5532.JPG" /></div>
The film starts with Bond in the arctic (we later find out it is Siberia). He find the body of 003 and retrieves a microchip he was searching for. A ski chase ensues (which is very similar to the one in The Spy Who Loved Me) as Bond flees the Russians and he even shows he is an expert on a makeshift snowboard (believable right?) Bond escapes in a submarine disguised as an Iceberg as Duran Duran's theme tune kicks in (probably my favourite Bond Theme).<br /><div><br /></div><div>It turns out the Microchip can withstand and EMP which would normally disable all electronic devices and has been developed in secret for the west but since the company that makes them has been bought by Zorin Industries they have been leaked to the Russians. Bond is tasked with investigating Zorin to try and find the leak.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-0sIEYEsclCc/XuDdnIJUgpI/AAAAAAAAFrs/THix41YA3rQUFjE6uUvmAkH_kkoCdj_0wCK4BGAsYHg/s1015/IMG_5537.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="433" data-original-width="1015" src="https://1.bp.blogspot.com/-0sIEYEsclCc/XuDdnIJUgpI/AAAAAAAAFrs/THix41YA3rQUFjE6uUvmAkH_kkoCdj_0wCK4BGAsYHg/d/IMG_5537.JPG" /></a></div><div>Max Zorin is the rich owner of Zorin industries who are now developing the new microchips. Zorin has also made a name for himself by winning high profile horse races with horses from poor bloodlines. Bond goes to France posing a someone trying to buy one of Zorins prize winning horses. While there he finds Zorin has been cheating to win the horse races and has a secret factory making microchips under his estate. We later learn that he is a former KGB agent and has an evil scheme to destroy Silicon Valley so he can have a Monopoly on the Microchip industry. Zorin is helped by his Bodyguard/lover Mayday, probably the toughest of all the Bond Girls. She could definitely kick my ass and probably 007's too. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-qg3x1eNW7pY/XuDdtR3gYTI/AAAAAAAAFr8/55Zui3dhtOYPtn4dFBC-WP1OOJICbUN3ACK4BGAsYHg/s1015/IMG_5536.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="433" data-original-width="1015" src="https://1.bp.blogspot.com/-qg3x1eNW7pY/XuDdtR3gYTI/AAAAAAAAFr8/55Zui3dhtOYPtn4dFBC-WP1OOJICbUN3ACK4BGAsYHg/d/IMG_5536.JPG" /></a><span style="text-align: left;"> </span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-W3Z236BGGBc/XuDd300_nVI/AAAAAAAAFsQ/FRAo7i_B82EtcEz-6-exixOFaY1zZYUzACK4BGAsYHg/s1015/IMG_5542.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="433" data-original-width="1015" src="https://1.bp.blogspot.com/-W3Z236BGGBc/XuDd300_nVI/AAAAAAAAFsQ/FRAo7i_B82EtcEz-6-exixOFaY1zZYUzACK4BGAsYHg/d/IMG_5542.JPG" /></a></div><div>Bond is helped in his bid to stop Zorin by Stacy Sutton, the heir to an oil company who is in a legal battle with Zorin after he took over her fathers company. Zorin has tried to buy her off but after meeting Bond she decides to fight for her company and help Bond stop Zorin. They find that Zorin plans to detonate an explosion on the San Andreas Fault (I'm pretty sure thats the plot of Superman) which would then allow water to flood Silicon Valley. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-mC8e5qtHzdc/XuDd_0s1W2I/AAAAAAAAFsc/p4b7Zwl2Es44r91orjZShqo1v1CiYQ-pwCK4BGAsYHg/s1015/IMG_5541.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="433" data-original-width="1015" src="https://1.bp.blogspot.com/-mC8e5qtHzdc/XuDd_0s1W2I/AAAAAAAAFsc/p4b7Zwl2Es44r91orjZShqo1v1CiYQ-pwCK4BGAsYHg/d/IMG_5541.JPG" /></a></div><div>Zorin double crosses pretty much everybody to complete his plan and Mayday, realising Zorin never loved her, helps Bond stop the explosion. The Climax of the film is on board Zorin's Zeppelin over the Golden Gate Bridge where Bond and Zorin battle until one of them ends up falling from the bridge to his death (can you guess who?).</div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-GnM0WX3uyZI/XuDeGEz-uMI/AAAAAAAAFss/a7d6eZB4vRsJnzZKcyLKMS4pqLCUXZyjQCK4BGAsYHg/s1015/IMG_5543.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="433" data-original-width="1015" src="https://1.bp.blogspot.com/-GnM0WX3uyZI/XuDeGEz-uMI/AAAAAAAAFss/a7d6eZB4vRsJnzZKcyLKMS4pqLCUXZyjQCK4BGAsYHg/d/IMG_5543.JPG" /></a></div><div>This film is widely derided as of the worst films in the franchise but I actually enjoyed it. The plot is completely ridiculous, but most are in James Bond Lore. I really Liked Zorin as a villain (maybe because I'm a big fan of Chrisopher Walken) he is played as both cool and psychotic. Grace Jones was apparently a nightmare to work with but Mayday is a legitimate Badass. I also liked the return of General Gogol the head of the KGB from a few of the previous films. </div><div><br /></div><div>There are some great action scene at iconic locations. Bond chases Mayday up the Eiffel Tower and fights Zorin on the Golden Gate Bridge. Both visually impressive but would have been better with a younger protaginist. I'm not a huge fan of Roger Moore as Bond and in this film you can see he is far too old for the part. He was 57 when filming and is just not believable as an action hero or a chick magnet.</div><div><br /></div><div>Project Bond Will Return With The Living Daylights.<br />
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Well, that's all for now.<br />
<br />
S<br />
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<div style="text-align: center;">
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<div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div></div>Steve Rickelton | Big Stevie Coolhttp://www.blogger.com/profile/14271966057307602647noreply@blogger.com0tag:blogger.com,1999:blog-1631944725080271285.post-43123833457754216812020-06-08T06:30:00.005+01:002020-06-08T06:30:08.831+01:00Hummus and Pitta | Recipe<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-8wpMqaZKmyk/XtuQcSL1a3I/AAAAAAAAFqE/v5_IO9pfTUwhECnwXpt-FTn5VDe-CnsEwCK4BGAsYHg/s828/hummus.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="315" data-original-width="828" src="https://1.bp.blogspot.com/-8wpMqaZKmyk/XtuQcSL1a3I/AAAAAAAAFqE/v5_IO9pfTUwhECnwXpt-FTn5VDe-CnsEwCK4BGAsYHg/d/hummus.jpg" /></a></div><div><br /></div><div>Hummus is one of those things that I love but very rarely have in the house. I decided a few weeks ago to make my own but getting all of the ingredients proved tricky during lockdown. The Tahini in particular was difficult. We added it to a couple of online orders we did but it never arrived and when we went for some essentials from the supermarket we had a look but again nothing. Then this week as Mrs. Cool was picking up some bread she spotted some and Huzzah! I can now make my hummus. I've been baking a lot recently and decided to combine this hummus with chance to make some Pittas. I had a search online and in the cook books I have at home and have cobbled together this recipe that I think is both easy and delicious. </div><div><br /></div>For the Pitta:<div><br /></div><div>250g strong white bread flour</div><div>7g dried yeast</div><div>1tsp salt</div><div>2tsp olive oil</div><div>160ml water</div><div><br /></div><div>For the Hummus</div><div><br /></div><div>250g Chickpeas</div><div>2tsp Tahini</div><div>3tsp olive oil (plus extra if needed)</div><div>2 cloves of garlic</div><div>1 Lemon</div><div>Salt </div><div>Pepper</div><div><br /></div><div>Start with the pitta as this takes the longest. Add the flour to a large bowl, put the salt in one side and the yeast in the other. Add the olive oil and 3/4 of the water. Mix with your hands until it combines into a dough, add more water if required (you might not need to use all of it or you might need more). The dough shouldn't be wet but should be sticky enough to collect all of the flour from the side of the bowl. </div><div><br /></div><div>Knead the dough for around ten minutes, this is laborious but is absolutely necessary to get a soft smooth dough. Once you're happy with the dough put it into an oiled bowl and cover with tea towel and leave for at least an hour until it has doubled in size. pre heat the oven to 220ºc and put a baking tray in to heat up. </div><div><br /></div><div>Once the dough has risen, tip it out onto an oiled surface, knock the dough back and divide into 6-8 pieces and form each piece into a ball. Flatten each ball and roll with a rolling pin into a rough oval shape. Scatter some flour on the baking tray and put your pittas in the oven for around 10 mins until they start to turn a light golden colour. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-LuXrowVpC5c/XtuKOheBgzI/AAAAAAAAFow/n143TSHczP0QwcxztnoEaQbWfbcmYAGKACK4BGAsYHg/s2048/pitta.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://1.bp.blogspot.com/-LuXrowVpC5c/XtuKOheBgzI/AAAAAAAAFow/n143TSHczP0QwcxztnoEaQbWfbcmYAGKACK4BGAsYHg/d/pitta.jpeg" /></a></div><div><br /></div><div>While the Pittas are baking you can make the hummus (it's that quick). Drain the chickpeas and wash with water. Put the chickpeas into a food processor with the olive oil and blitz until it goes to a paste. add the garlic and tahini along with the juice and zest of the lemon and blitz again until it becomes smooth. Add salt and pepper to taste and more olive oil if you think it's needed.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-DV9rgeeIXZs/XtuK72onbnI/AAAAAAAAFpU/h5lW5pPFKJ4jXQFMHWug2Kw8raL0R9HCwCK4BGAsYHg/s1900/IMG_2390.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1900" data-original-width="1530" src="https://1.bp.blogspot.com/-DV9rgeeIXZs/XtuK72onbnI/AAAAAAAAFpU/h5lW5pPFKJ4jXQFMHWug2Kw8raL0R9HCwCK4BGAsYHg/d/IMG_2390.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div><br /></div><div>Serve the hummus in a bowl and drizzle some more olive oil and cut the Pitta into strips for dipping.</div><div><br /></div><div><br /></div><div>Well, That's all for now.</div><div><br /></div><div>S</div><div><br /></div><div style="text-align: center;"><a href="http://www.instagram.com/bigsteviecool">You can follow Big Stevie Cool on Instagram here.</a></div><div><br /></div><div style="text-align: center;"><i>Pin me for later</i></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-5b-KZ312l1E/XtuQSGG4LYI/AAAAAAAAFp4/hRjDZ4cFVb8zEww_8xHsbRTlF9t4XgWWACK4BGAsYHg/s900/hummuspin.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="600" height="400" src="https://1.bp.blogspot.com/-5b-KZ312l1E/XtuQSGG4LYI/AAAAAAAAFp4/hRjDZ4cFVb8zEww_8xHsbRTlF9t4XgWWACK4BGAsYHg/w266-h400/hummuspin.jpg" width="266" /></a></div><i><br /></i></div><div><br /></div>Steve Rickelton | Big Stevie Coolhttp://www.blogger.com/profile/14271966057307602647noreply@blogger.com0tag:blogger.com,1999:blog-1631944725080271285.post-27174927391680608672020-05-11T06:30:00.000+01:002020-05-11T06:30:09.092+01:00Classic Mac and Cheese<div class="separator" style="clear: both; text-align: center;">
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After trying Red Head's Mac and Cheese a few months ago I've been really hankering for some more. I've made Mac and Cheese a few times and this is my go to recipe that really hits the spot.<br />
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<a name='more'></a><b>Ingredients:</b><br />
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350g dried Macaroni<br />
250g Mature Cheddar, grated<br />
500ml Whole Milk<br />
50g Parmesan, grated<br />
2 tbsp butter<br />
1 Clove of Garlic, finely chopped<br />
3 tbsp Plain Flour<br />
1 tsp English Mustard Powder<br />
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<b>Method:</b><br />
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Cook the macaroni in boiling water as directed on the packet.<br />
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In a saucepan melt the butter and add the garlic and mustard powder. Cook for 1 minute. Then stir in the flour and cook for another minute until it has formed a roux.<br />
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Add the milk a little at a time and keep stirring for around 5 minutes. Whisk the whole time until the sauce has thickened but is lump free.<br />
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Take off the heat and add the Cheddar and half the Parmesan and stir until it starts to melt. Have a little taste and season as needed.<br />
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Place the Mac and Cheese into an oven proof dish and bake for 30 minutes at 180ºc until golden and bit crispy.<br />
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Serve the finished Mac and Cheese in a bowl and sprinkle the rest of the parmesan on top on top.<br />
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Enjoy with some warm bread like a Baguette or Ciabatta.<br />
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Well, that's all for now.<br />
<br />
S<br />
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Steve Rickelton | Big Stevie Coolhttp://www.blogger.com/profile/14271966057307602647noreply@blogger.com0tag:blogger.com,1999:blog-1631944725080271285.post-59350710833631654422019-12-16T06:30:00.000+00:002019-12-16T06:30:12.010+00:00Project Bond: Octopussy<span style="font-size: large;">"Mr Bond is indeed of a very rare breed... Soon to be Extinct."</span><br />
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1983 was the battle of the Bonds as there were two James Bond Films to choose from, resulting from a legal dispute between Producer Kevin Mclory and Eon Productions. Sean Connery had returned in Mclory's remake of Thunderball 'Never Say Never again' and Roger Moore was back as James Bond for a sixth time in the Eon produced Octopussy.<br />
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<a name='more'></a>Joining Roger Moore was Louis Jourdan as Kamal Khan, Steven Berkoff as Orlov, Kristina Waybourn as Magda and Maud Adams as Octopussy. Robert Brown had taken over the reins as M from Bernard Lee with Desmond Llewellyn and Lois Maxwell returning as Q and Moneypenny. Cue the Barrel Shot.<br />
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009 is killed trying to escape from East to West Germany carrying a Fake Fabergé Egg. MI6 suspect the Russians are behind it when the real egg is set to be sold at auction in London. James Bond is tasked by M to go to the auction and investigate any Soviet involvement. Bond enters a bidding for the egg with with an Exiled Afghan Prince called Kamal Khan. Bond Follow Khan to India where he discovers that Khan is working with Orlov a Russian General who is going against the Soviet High Command in an attempt to expand Soviet control in Central Europe.<br />
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Bond trails Kamal Khan to uncover more of the Soviets plan to smuggle Russian Jewels into the west in a circus that will be performing at a US Airbase in West Germany. Magda, Kamal Khan's Henchwoman, seduces Bond the get the real Fabergé Egg back but Bond is a step ahead having had Q place a bug in the egg to track it and listen in on Khan's plan. Bond Escapes and infiltrates a Floating Palace Owned by Octopussy a wealth business woman who turns out to be a smuggler in cahoots with Khan.<br />
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Bond finds out that Kamal Khan is planning to double cross Octopussy and Orvlov is planning to set off a dirty bomb at the Circus and make it look like an accident by the USA. It's a race against time for Bond to prove to Octupussy that Kamal Khan is mugging her off and to stop the Bomb and save the world from Nuclear War.<br />
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There is a lot to like about Octopussy, Louis Jourdan is one of those actors whose face you recognise but can't quite place where you've seen him before. I have seen in a few couple of other movies and he is usually chewing the scenery as a sinister villain, Kamal Khan is a good scheming baddie, with a penchant for gambling (and cheating) who of course has a burley bodyguard to do all of his dirty work.<br />
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Steven Berkoff is also great as over the top General Orlov and I just wish he had a bigger role in the film. Also something I hadn't noticed before watching the films again for these reviews, was that the Russian General Gogol, who disagrees with Orlov's plan, has been a returning character in several Bond Films, amazing that I still find new threads woven through the whole series after all these years.<br />
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I really liked the twist of a woman, Octopussy, being the Archetypal Bond Villain with a Floating Palace and an Army of criminal women (even if that are dressed like the incredibles) and even a personal connection to Bond from his past. Magda, however is a bit of a generic Bond Girl, beautiful but one dimensionally written and could have been cut and pasted from any Bond movie.<br />
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Finally I really enjoyed the action pieces, the pre title scene at an airfield in a Latin American Dictatorship was great. The Tuk-Tuk chase through the streets 'Delhi' was fun and Bond using the Hollywood tropes of India by using sword swallowing, a bed of nails and snake charmers as a means to defeat his pursuers.<br />
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Octopussy continues the steady course set by For Your Eyes Only in that it is a good entry in the Bond Franchise. Not great, but not terrible. Roger Moore, however, is getting a bit stale as Bond by this point and it's not surprising that his time as 007 is almost up.<br />
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Project Bond will return with A View To A Kill<br />
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Well, thats all for now.<br />
<br />
S<br />
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Steve Rickelton | Big Stevie Coolhttp://www.blogger.com/profile/14271966057307602647noreply@blogger.com0tag:blogger.com,1999:blog-1631944725080271285.post-48336908398446153752019-11-11T06:30:00.000+00:002019-11-11T06:30:09.362+00:00Thali Tray | Ouseburn | Review<div class="separator" style="clear: both; text-align: center;">
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This year we were travelling all day on our wedding anniversary so decided to delay our celebratory meal for a few days and tick a restaurant off Mrs. Cools foodie bucket list. <a href="http://www.thalitray.co.uk/" target="_blank">Thali Tray</a> is tucked away in Arch 2 in Ouseburn and serves incredible Indian Street Food.<br />
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<a name='more'></a>Thali Tray started life as a mobile pop up but after an impressive first few months teamed up with Newcastle Brewing Ltd to create Newcastle's first craft brewing and Indian street food joint. I love the decor with a very stripped back hipster vibe. The bar is fully stocked with craft beer and cider as well spirits and soft drinks. There is also an outdoor seating area between the kitchen and the main restaurant where, in the evenings, you can toast s'mores in the fire pits. The staff are all really friendly and relaxed.<br />
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The concept of a Thali Tray is a couple of small portions of curry with rice and either a naan bread or a puri bread. You also get Lime Pickle, Fresh Chillies and a Soyawadi Tikka Skewer. Me and Mrs. Cool both went for the Keralan Tray, which is Nadan Chicken Curry and Kerala Beef, we decided to get one with Naan and one with Puri so we could try both.<br />
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A lot of people I know don't like lime pickle but I really love it and this was was really tangy with just a little bit of a kick. The Soyawadi Tikka Skewer was something of a revelation for me. Soyawadi is a Vegetable Protein made from Soy Beans and I honestly thought it was chicken when I was eating it. The texture was exactly the same as chicken, the flavour from the tikka marinade was really tasty and this has made me re-evaluate my dietary choices.<br />
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The curries were both incredible, such an amazing depth of flavour and really felt authentic. The Nadan Chicken Curry was the hotter of the two but not unpleasantly hot. We both felt it was a little heavy on the cardamom but other wise delicious. The Kerala Beef was on another level, the beef was soft and tender and the sauce was so rich and flavoursome and one of the best curries I have ever had.<br />
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Both the Puri and Naan were delicious, I preferred the Puri for scooping up a mouthful of the curries and the Naan was perfect for mopping up any left over sauce. We were really impressed with Thali Tray and at £22 for two meals including drinks it was an absolute bargain. Next time we are here I want to try some of the starters, especially the Onion Bhaji.<br />
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Well, that's all for now.<br />
<br />
S<br />
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Steve Rickelton | Big Stevie Coolhttp://www.blogger.com/profile/14271966057307602647noreply@blogger.com1tag:blogger.com,1999:blog-1631944725080271285.post-7078467852611347122019-10-21T06:30:00.000+01:002019-10-21T06:30:04.728+01:00Redhead's Mac 'n' Cheese | Newcastle | Review<div class="separator" style="clear: both; text-align: center;">
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Mac 'n' Cheese is right up there with my favourite comfort food and when Mrs. Cool told me there was a new Mac 'n' Cheese street food place opening in Newcastle I was really looking forward to it. Redhead's Mac 'n' Cheese have been going for while now as a pop up and mobile catering but have recently opened their new home in Newcastle's Grainger Market and this weekend I finally got to try it.<br />
<a name='more'></a>They have a few different toppings available (as well as classic Mac 'n' Cheese) and all reasonably priced at either £6 or £7. There is also a Vegan option available and a kid's deal for £4 (including a fruit shoot and a chocolate treat).<br />
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I went for the Chilli Beef Topped Mac 'n' Cheese, The Chilli Beef was really flavoursome especially with pickled red onions. But the Mac 'n' Cheese was something else, really tasty cheese sauce and so deliciously gooey. Grated Parmesan and Hot Sauce drizzled on top made it absolute perfection.<br />
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Mrs. Cool ordered the Chorizo Topped Mac 'n' Cheese. A generous serving of fried Chorizo bits added an extra depth of flavour to the Mac 'n' Cheese. It wasn't too smokey so Mrs. Cool loved it.<br />
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I was really, really impressed with Redhead's and can't wait to go back (I've got my eye on the Sticky Rib Mac 'n' Cheese next time). The portion size is very good, enough for a decent sized lunch and the price is excellent value for money. If you like Mac 'n' Cheese you must try Redhead's.<br />
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Well, that's all for now.<br />
<br />
S<br />
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Steve Rickelton | Big Stevie Coolhttp://www.blogger.com/profile/14271966057307602647noreply@blogger.com2tag:blogger.com,1999:blog-1631944725080271285.post-49094165695368627402019-10-14T06:30:00.000+01:002019-10-14T06:30:17.409+01:00Project Bond: For Your Eyes Only<span style="font-size: large;">"The Chinese have a saying; Before setting off for revenge, first dig two graves".</span><br />
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For me Moonraker was the low point of the James Bond franchise and I went into For Your Eyes Only hoping it would be a return to the glory days. Roger Moore returned for his fifth Bond film in 1981 along with Desmond Llewellyn as Q and Lois Maxwell as Miss. Moneypenny. Joining the regulars were Carole Bouquet as Melina Havelock, Topol as Columbo, Lynn-Holly Johnson as Bibi Dahl and Julian Glover as Kristatos.<br />
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The opening scene sees Bond visiting the grave of his dead wife only to be called away to take a helicopter back to Mi6. The helicopter is sabotaged by a bald man in a grey Nehru jacket stroking a white Persian cat and when Bond gets the upper hand could he have finally killed off Blofeld?<br />
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The main plot of For Your Eyes Only comes straight out of James Bond paint by numbers. A British Missile System is missing after the ship carrying it is sunk after accidentally hitting and old naval mine. Minister for Defence Sir Frederick Grey tasks Mi6 Chief of Staff Bill Tanner (no M this time as the actor Bernard Lee has recently passed away) to put his best man on the job of finding it before the Russians.<br />
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Bond meets Melina Havelock in Greece who is looking for revenge as her father was assassinated when he was trying to find the Missile System for the British. He also makes contact with Kristatos, a Greek Business man with a lot of connections who tells him a smuggler called Columbo may be involved. Bond then meets Kristatos' Protege, and young Ice skater called Bibi Dahl who is immediately smitten with Bond.<br />
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There are lots of twists and turns with double crosses abound, car chases and ski chases. Bond's mission takes him from Greece to Italy and Albania. Bond finally tracks down the Missile System to a Monastery and destroys it right as the Russians are about to get it.<br />
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There are a lot of redeeming qualities to this film, The chases are fun especially the one through the Winter Games events. The double double-cross from Kristatos and Columbo was an interesting plot device. That being said the film just felt like it was a bit meh, by this point Roger Moore is just going through the motions as Bond. Melina is a forgettable Bond Girl who doesn't bring much to the film and Bibi Dahl is just straight up annoying and only seemed to be included to shoe horn in the winter games scene. Julian Glover does his best (I love Julian Glover in everything by the way) but the characters are just too generic and don't have the gravitas of earlier Bond Films.<br />
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While not as bad as Moonraker, For your Eyes Only is still a long way from the highs of films like Goldfinger and The Man with the Golden Gun. I'm hoping that the films at the end of Roger Moore's tenure pick up in quality.<br />
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Project Bond will return with Octopussy<br />
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Well, That's all for now.<br />
<br />
S<br />
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Steve Rickelton | Big Stevie Coolhttp://www.blogger.com/profile/14271966057307602647noreply@blogger.com0tag:blogger.com,1999:blog-1631944725080271285.post-39168083272240584002019-10-07T06:30:00.000+01:002019-10-07T06:30:01.276+01:00The Dining Room | Seaham Hall | Review<div class="separator" style="clear: both; text-align: center;">
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*This meal was provided free of charge as part of Sam's work. I was not obliged to write this review.</div>
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Me and Mrs. Cool recently visited Seaham Hall and tried out their spa and have a long overdue massage. We also stayed overnight and that included a meal at The Dining Room. The Dining Room is a restaurant with a relaxed atmosphere but still serves elegant food.<br />
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We started in the Bar and had a cocktail while we looked at the menu. Mrs Cool had an Espresso Martini and I had an Old Fashioned. We were joking that this has become our classic cocktail combo as we always seem to have them together. The menu had loads of dishes I wanted to try but we managed to pick the ones we wanted. Our order was taken while we were still in the bar which meant when we got to our table our wine was waiting for us and our starters weren't far behind.<br />
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For my starter I went for the Beetroot which was served with Hay Smoked Mackerel and Horseradish. The Beetroot was amazingly sweet and perfect with the Smokey Mackerel, the Horseradish gave the whole dish a little background heat.<br />
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Mrs. Cool ordered the Beef Tartare, she has had this a few times before and loves it. We had a little laugh when the waiter checked she knew it was raw beef (I wonder how many people order it and don't know it'll be raw). The Beef was served with a creamy Strathdon Blue Cheese sauce, Chopped Hazelnuts, Preserved Gooseberries and wild mushroom. Mrs. Cool said it was deliscious and very fresh tasting.<br />
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For my main I ordered the Beef which was served rare with a slow cooked Ox Cheek, Young Onions and Bone Marrow Sauce. The beef was from a retired Dairy Cow, I really loved that they have used beef from an animal that otherwise would have been wasted and it tasted amazing, this may sound stupid but it tasted really beefy. The Ox Cheek and Bone Marrow Sauce were incredible as well. I had Roasted Carrots as a side dish and these were the best carrots I have had in a long time.<br />
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Mrs. Cool ordered the Lamb which was served with Radicchio, Mint and Lamb Fat Potato. The Lamb was also served rare making it deliciously tender and juicy with loads of flavour. The Lamb Fat Potato was like the best ever Mashed Potato with amazing Lamb Gravy poured over.<br />
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We were able to fit a dessert in too. I went for the Pear, which was glazed with a liqueur whose name escapes me, Cream Cheese Ice Cream and Walnut Cake. The Pear was subtle but not overpowered. The Cream Cheese Ice Cream was slightly savoury to compliment the sweetness of the Pear. The Walnut Cake was as light as anything and the whole dish was pretty perfect.<br />
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For Mrs. Cool's dessert she went for the Salted Caramel Custard Tart, Served with Vanilla Caramel Apple, Walnuts and Cultured Cream. Mrs. Cool said this was lush and even though she was getting full there was no way she was leaving any.<br />
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The whole meal was amazing and we had a really great night. Our waiter, Amy, was really friendly and happy to share her thoughts of the dishes we selected. I was really impressed that they have a strong emphasis on the provenance of their ingredients, take the sustainability of their produce seriously and use local farms and suppliers.<br />
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Well, that's all for now.<br />
<br />
S<br />
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Steve Rickelton | Big Stevie Coolhttp://www.blogger.com/profile/14271966057307602647noreply@blogger.com0tag:blogger.com,1999:blog-1631944725080271285.post-30952516875464632412019-09-30T06:30:00.000+01:002019-09-30T06:30:05.243+01:00Shampan | Whitley Bay | Sunday Banquet Review<div class="separator" style="clear: both; text-align: center;">
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We love a good Indian Takeaway but we very rarely go out to an Indian Restaurant. I don't know why though as I don't think I've ever had a bad experience. We recently had a family meal out and decided to try Shampan, an Indian Restaurant in Whitley Bay.<br />
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When we arrived the host showed us to our table and our waiter was straight over with the menus and to take our drinks order. On Thursdays and Sundays there is a Banquet available that is an absolute bargain. You get Poppadoms and pickles, a Starter, a Main Course (with either rice, chips or a naan) and either Ice Cream or Coffee for dessert, all for only £12.95!<br />
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The poppadoms and pickles were great as you'd expect (I really like the lime pickle but everyone else says it gross). For starter I went for Chicken Chaat, I've had this a few times from a takeaway and the one here does not disappoint. Chicken in a rich masala is very flavoursome and served on a Puri so it can be eaten like a wrap. I like to drizzle a little mint yogurt on mine, perfect.<br />
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Mrs. Cool ordered the Bhuna Prawn Puri, also eaten like a wrap. This was the first time Mrs. Cool has tried a Bhuna. The prawns were very sweet and it was very moreish and she might try it as a main course next time.<br />
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Harry is starting to like Indian food now too and he also had the banquet and had the Tikka Chicken for his starter, which he loved and said the chicken was very tasty but not spicy.<br />
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For my main I had the Lamb Rogan Josh. I love lamb in a curry, it's always so tender and the Rogan Josh is a curry I like as it isn't too hot but still packs punch. This was lush with a Garlic and Coriander Naan to mop up all the sauce.<br />
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Mrs. Cool loves Madras but she has been disappointed with the last few she has had. I think Shampan may have saved the Madras from getting dumped. It was hot but not overpowering and again perfect with a Garlic and Coriander Naan.<br />
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Harry ordered the Chicken Tikka Masala, this is his favourite curry as its sweet but not hot. I'm partial to a tikka masala myself and sometimes share with Harry but this was the perfect size for Harry's (now teenage) appetite.<br />
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Everyone had Ice cream for dessert except me, I had Coffee (what have I become?) and we were all full but not stuffed which is always the best way after a good meal. I can't fault the waiting staff as they were very attentive and the food was very prompt in being served. All of the food was fantastic and at only £12.95 each it is totally worth it and we'll definitely be back.<br />
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Well, that's all for now.<br />
<br />
S<br />
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<br />Steve Rickelton | Big Stevie Coolhttp://www.blogger.com/profile/14271966057307602647noreply@blogger.com1tag:blogger.com,1999:blog-1631944725080271285.post-79034166779352196232019-08-12T06:30:00.000+01:002019-08-12T06:30:05.096+01:00The Rib Room | Ramside Hall | Review<div class="separator" style="clear: both; text-align: center;">
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Last month it was my birthday and to celebrate Mrs. Cool took me to Ramside Hall Spa. I love a spa day and the Spa here is great it was such a lush relaxing day. We also stayed over and went to The Rib Room Restaurant and our meal was something pretty special.<br />
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We decided to really push the boat out and ended up having probably the best meal I have had this year. To start Mrs. Cool had the Cheese Soufflé, I was seriously jealous when this was served. Very light and floating in a lush cheese sauce. Mrs. Cool mentioned that she wishes she hadn't already eaten her bread bun before the starter arrived as it would have been perfect to mop up the cheese sauce.<br />
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I'm a sucker for Terrine and when this Ham Hock comes with a Pigs Cheek Bon Bon then I'm sold. This came with an amazing Tarragon Sauce which was great smothered on the Bon Bon but I really liked the pickled red onion that was the perfect accompaniment for the Ham Hock. <br />
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Like I said we really went all out with this meal and for our main we decided to share the Chateaubriand. This massive wedge of meat really is the king of beef. We ordered ours rare (as all beef should be) and it comes with 2 side and 2 sauces. My word this was truly incredible, the most tender meat I've had in a very long time but still such and amazing meaty flavour. The chips were great too although the onion rings we ordered were a little generic. I went for the Peppercorn sauce (which is what I usually order with steak) and it was really nice but Mrs. Cool ordered Garlic butter and this was something else. I think from now on I'll be getting garlic butter with mine.<br />
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Chateaubriand is the most expensive dish on the menu but it's only your birthday once and year and if you can't treat yourself on your birthday then when can you? I can't say enough good things about this dish, I mean just look at it! </div>
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We were pretty full at this point so decided to share a dessert. We went for the White Chocolate and Apple Cheese cake. This was such a beautifully presented dessert and such a clever way of having cheesecake, it reminded me of a starter I had when we dined at Dinner by Heston in London a few years ago. It wasn't all style over substance though as it was lush as well, very creamy when you cut into it.<br />
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Our who meal was £115 and whilst this was a lot it did include a bottle of wine and considering the food we had I don't think this was too expensive. Mrs. Cool is considering getting a membership to Ramside Hall and if she does I'll definitely be tagging along.<br />
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Well, that's all for now.<br />
<br />
S<br />
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Steve Rickelton | Big Stevie Coolhttp://www.blogger.com/profile/14271966057307602647noreply@blogger.com2tag:blogger.com,1999:blog-1631944725080271285.post-13962054776356820052019-08-05T16:02:00.000+01:002019-08-05T16:02:02.265+01:00Food and Drink around Loch Lomond<div class="separator" style="clear: both; text-align: center;">
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We love travelling to Scotland and visit often, this year we spent a week at a lodge near Loch Lomond. As always food was a big part of our trip. We were staying at Cameron Lodges for a thing Mrs. Cool was doing for North East Family Fun. There are loads of places for some good food and drink near the Loch and these are the ones we visited.<br />
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<a name='more'></a>The Lodges we stayed at were part of a Golf Course, Hotel and Spa Resort, The Golf Clubhouse has a restaurant and this is where we had our first evening meal. Mrs. Cool started with Smoked Scottish Salmon, she said it was amazingly fresh tasting and was perfect with a squeeze of lemon. For her main Mrs. Cool went for salmon again, this time a cooked filet of salmon. This dish was deliciously moist with incredible crispy skin.<br />
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For my starter I went for Haggis Bon Bons (rude not to when in Scotland). These are brilliant and the red onion chutney was the perfect relish. For my main I went for the Sirloin Steak (cooked Medium Rare). The steak was delicious and especially the rind of fat (which is my favourite part).<br />
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The Kids menu was pretty standard fare. The Boys went with Cheese burgers but there weren't any vegetarian options Heidi liked so she ended up with a portion of chips. The desserts were pretty good though. We ended up splitting Waffles with Ice Scream and Chocolate fudge cake between us. Both were amazing. </div>
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We took a trip into Luss, which is town on Loch Lomond. The town is so nice and reminded us of Holy Island in Northumberland. There is a pier you can walk along that goes right out into the loch. As it was a hot day there were a few groups of teenagers taking turns jumping from the Pier into the Loch. If I'd had a change of clothes I would have jumped in too. There is a little is a little coffee shop that serves Ice Cream and we stopped here to have an ice cream.<br />
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Also on Luss we stopped at the Coach House Coffee Shop. This was a lush little nook with some outside seating and serving sandwiches, cakes and tray bakes. The sandwiches are pretty epic, made out of these impressive stokies (like a Scottish Stottie). Mrs. Cool had this cheese sandwich, and they don't scrimp on the cheese and they use a strong mature cheddar, I went for tuna mayo but felt it could have done with some slices of cucumber as well but it was still lush. The kids went for something a bit sweeter. Heidi had this lemon cake and the boys went for the Smartie Brownie everyone was very impressed.<br />
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Just over the road from where we were staying was a farm shop selling the usual produce you find. We stocked up on some supplies for our breakfasts. I was particularly impressed with these freshly baked sourdough loaves.<br />
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I love whisky and scotch is my favourite, I usually drink Glenmorangie and have recently converted Mrs. Cool to enjoy a tipple. As a treat Mrs. Cool booked us on a tour of the Glengoyne Distillery, Apparently Glengoyne pretty much invented the way modern Scotch is made (Single Malt anyway). The tour is very interesting for any Scotch Aficionados and the gift shop is chock full of varieties that Glengoyne make. I treated myself to a gift box that included a small bottle each of 12 year old, 15 year old and 18 year old scotch. We've already finished the 12 year old and I'm looking forward to us trying the others.<br />
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The final meal of our stay was at The Boathouse which is literally on the Bonny, Bonny Banks of Loch Lomond. This was my favourite meal, not just the food but also the setting. We had a table outside overlooking the loch. The kids were playing by the shore skimming stones and there was a giant chess board (although this lead to a few arguments). The Kids all ordered the 'Make your own Pizza'. They love doing this and Heidi was especially please with how her Sweetcorn pizza turned out. Mrs. Cool ordered the Mussels which came in a Garlic and Wine Sauce and said these were excellent. I ordered the Chicken Supreme which came with Fondant Potato, Vegetables and the most amazing meaty gravy, for dessert we shared a chocolate cheesecake.<br />
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We're already planning our next trip to Scotland and can't wait to try some more Scottish foodie treats. Have you been to Loch Lomond? Are there any places you suggest we try next time we visit?<br />
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Well, that's all for now.<br />
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S<br />
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Steve Rickelton | Big Stevie Coolhttp://www.blogger.com/profile/14271966057307602647noreply@blogger.com2tag:blogger.com,1999:blog-1631944725080271285.post-39288448682219147082019-06-13T06:30:00.001+01:002019-06-13T06:30:01.848+01:00Bat and Pizza Nights with Wild Intrigue<div class="separator" style="clear: both; text-align: center;">
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Being an avid foodie and being curious about wildlife (especially in Northumberland) the idea of a Bats and Pizza Night is right up my street. We were invited by Wild Intrigue to Wild Northumbrian which is a glamping site in Kielder to try this special night.<br />
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<a name='more'></a>On our drive up to the site the heavens opened and we had to find our way in torrential rain, luckily just as we got there the clouds parted and the rain stopped, phew! We arrived at Wild Northumbrian and were greeted by Heather and Cain who run Wild Intrigue and we were taken to the 'Peewit Hut' to begin our Pizza making.<br />
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On the decking of the Hut were two tables laid out for us to prepare our Pizza. We got our hands floured and rolled out the dough (the kids loved this part). We then chose our topping, Cheese and Tomato for Heidi, Sweetcorn for Jack, an array of veg for Mrs Cool and Pepperoni for Harry. Me being me, I went all out and filled mine with as many toppings as I could. There is a Wood Fired Pizza oven right next to the hut so once the Pizza were ready we gave them to Cain top pop in the Oven. Vegetable toppings and all ingredients are provided but if you'd live to bring any meat toppings, you're welcome to.<br />
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The Pizza only take a few minutes and need to be turned a couple of time to stop them burning, the smell from the oven with the wood smoke and the cooking pizza is something to die for. In hindsight I think overloading my pizza with ingredients was my downfall as it ended up misshapen but still tasted amazing. Heidi was particularly pleased with her 'smiley face' pizza.<br /><br />
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After we had finished our Pizza the kids all sat round the camp fire and we had hot chocolate and toasted marshmallows while we waited for darkness to fall. This also gave Heather a chance to fill us in on what kind of Bats we might see and how to use the Bat Detectors. We all love a good campfire and everyone was sharing their technique for toasting the perfect marshmallow. Anyone who is interested the perfect marshmallow should be burned black and be as hot as the surface of the sun.<br />
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When it was suitably dark we headed into the wood to look for bats. The trek through the woods was fascinating finding out which animals you can find in the Northumberland Woods (keep your eyes peeled for Red Squirrels) and Heidi loved finding a slug that she named Mr. Slimey, she even made a nature Hotel (a pile of grass) before setting him free. We crossed a very wobbly bridge and had to climb down a steep bank with only a rope for support but Heather was on hand throughout to let us know anything significant. My favourite part was when she pointed out some wood sorrel that was growing at the base of a tree, if you try some it tastes like green apple peel.<br />
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Finally we arrive where the Bats roost. An old store house where the bats can snuggle up together under the roof tiles during the day and at night they come out in their droves. Each of the kids took it in turns to adjust the Bat detector and listen out for Pipistrelle and Brown Long Eared bats. The Bat detectors made it really easy to find the bats, letting you hear their call and I was surprised how easy the were to see flying around and they are tiny (some no bigger than your thumb) and they fly super fast, too fast to get any photos but you know what a bat looks like, right?<br />
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We all really loved the Bats and Pizza Night and I would highly recommend it, especially if you or your kids have an interest in Bats. Wild Intrigue also do similar events such as Kittiwakes and Doughnuts at The Baltic. If you are going to try Bats and Pizza Night for yourselves then I would advise you use some insect repellant as despite all the fun we had we were eaten alive my midgeys. However we definitely want to return to Wild Northumbrian and try a stay at one of the Yurts (the Treehouse Yurt reminded me of the Ewoks homes in Return of the Jedi).<br /><br />Pizza and Bat Nights are fantastic value for money at just £12 per adult £10 per child and under 5s are free. Everything is included from pizza ingredients to refreshments, hot chocolates, marshmallows, bat detectors and bug collection pots. Their events run throughout the summer and last around 2.5 hours long. The night was nice and laid back and I'd recommend booking with a few friends and making a night of it. Child-free bat and pizza nights are also available.<br /><br /><a href="https://wildintrigue.co.uk/" rel="nofollow" target="_blank">Find out more and book here. </a><br />
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Well, that's all for now.<br />
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S<br />
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Steve Rickelton | Big Stevie Coolhttp://www.blogger.com/profile/14271966057307602647noreply@blogger.com2Wild Northumbrian Tipis & Yurts, Thorneyburn Old Rectory, Hexham NE48 1NA, UK55.1828619 -2.338124399999969736.2743044 -43.646718399999969 74.0914194 38.97046960000003tag:blogger.com,1999:blog-1631944725080271285.post-10431980984598979542019-06-03T06:30:00.000+01:002019-10-11T13:20:30.797+01:00Dining Options Near Duinrell | Wassenaar | The Netherlands<div class="separator" style="clear: both; text-align: center;">
Disclosure - Mrs Cool was working with Eurocamp who provided accommodation for part of our trip. I was not working with Eurocamp and have not been asked to write this post. We paid for all food and drinks ourselves.</div>
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We're just back from our trip to The Netherlands where we spent most of out time at Duinrell, a Holiday Park and Theme Park in Wassenaar. We had the best time, the kids loved the rollercoasters and waterpark. We stayed on site we decided Harry and Heidi were old enough to go to the to the park themselves sometimes while me and Mrs. Cool chilled at the lodge with Jack. As with all of our trips food played a big part in our adventures so here are my top places to eat in and around Duinrell.<br />
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<b>Duinrell</b><br />
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The Park itself has two restaurants (Both called La Place), a snack bar, a Carosel waffle house as well as numerous food stalls dotted around. We found the best was the Poffertjes (Dutch mini pancakes) from the food stall outside the Waffle house where you can get medium portion for €6.50. They are fried in a little mould and served with icing sugar and a dollop of butter.<br />
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<b>Zonnehof Pannenkoeken & Grill</b><br />
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Just outside Dunrell (literally over the road from the entrance) is this little restaurant serving pancakes and other dishes, a kids menu is also available with all the usual options. A few people had recommended we try this place and we weren't disappointed. Heidi loves a pancake with the classic Lemon and Sugar combo. Me and Mrs. Cool prefer a savoury pancake, she had Goats Cheese with Walnuts and honey and I had the Ham, Cheese and Mushroom which was served with a Fried Egg on top.<br />
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<b>Luciano</b><br />
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This is a lush Ice Cream parlour with some amazing flavours and unbelievably good value for money, a cone with one scoop of ice-cream was only €1.10 (Bargain!). They also serve some pretty decent coffee, an Espresso was €2.30 and you get a mini ice-cream cone as well.<br />
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<b>Leiden Market</b><br />
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Not far from Duinrell is the City of Leiden, it's about 20 minutes by car, and they have a street market every Wednesday and Saturday. There are loads of vendors selling their wares and food is centre stage. Dutch cheese aplenty as well as butchers, fishmongers and bakers. We tried out a few different stalls. Heidi and Mrs. Cool were craving some more Poffertjes and the kids wangled some free Candy Floss. Harry decided to have a Giant Stroopwafel, a wafer waffle filled with caramel. We had been having these a few mornings with our cuppa but this one was more than twice the size of normal. Me and Jack decided to share a portion of LekkerBekken which is battered fish (usually cod) I joked it reminded me of Fish n Chips in the 80's as it still had the skin (why don't you get skin on fish n chips anymore?)<br />
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<b>Pop's American Diner</b><br />
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In the town of Wassenaar, just a short walk from Duinrell is Pop's American Diner serving Hot Dogs, Burgers and other dishes from the grill. The kids menu has a few good options so they boys were happy unfortunately there was no vegetarian option for kids (annoying!) so Heidi ended up with fries (but she was happy with this). Mrs. Cool had the Chicken Fajitas and said these were the best she has ever had (high praise indeed). I went all out and had the Mixed Grill, this was a burger patty (no bun), Spareribs, Chicken and Steak. Well, what can I say about this, it was Ah-May-Zing! the burger and Spareribs were great, the Chicken was better but the steak was best. This dish was also served with unlimited fries (not pictured).<br />
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We absolutely loved The Netherlands and are already making our plans to return. I never thought of The Netherlands as a foodie destination but we were spoilt for choice.<br />
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Proost,<br />
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S<br />
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Steve Rickelton | Big Stevie Coolhttp://www.blogger.com/profile/14271966057307602647noreply@blogger.com0Duinrell 1, 2242 JP Wassenaar, Netherlands52.1474982 4.384273900000039226.6254637 -36.92432009999996 77.6695327 45.692867900000039tag:blogger.com,1999:blog-1631944725080271285.post-52777490649182461202019-05-20T06:30:00.000+01:002019-05-20T06:30:03.717+01:00Box Pizza | Beadnell | Review<div class="separator" style="clear: both; text-align: center;">
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For lunch one day last week Mrs. Cool decided we were going to make a little trip to try a Pizza place she had found on Instagram. Box is a converted shipping container (I love anything like that) in a field in Beadnell (I didn't realise how far away Beadnell is from Cramlington) but it is definitely with the trip.<br />
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<a name='more'></a>It was a gorgeous day so we decided to eat Al Fresco as there are a few picnic benches outside. We ordered a couple of San Pellegrino (San Pellegrino or Fentiman's on the menu earns an eatery bonus points in my opinion). The menu is pretty good with Breakfast and lunch options available but we were there specifically for the Pizza. The staff were really friendly and our server gave us a her thoughts on our orders. Mrs. Cool went for the Napolitana which is Buffalo Mozzarella, Basil and Tomato. This is Mrs. Cool's favourite Pizza order and she really loved this one. There was loads of oozey cheese and it was practically sliding off each slice.<div>
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I like to mix things up when I have a pizza and don't really have a usual pizza order. I went for the Spaniard which is Parma Ham, Olives, Rocket, Manchego Shavings and Sweet Balsamic, I'll tell you this for free Box are not stingy on the toppings. My Pizza was chock full and each mouthful had plenty of each of the topping, the Parma Ham and Manchego were particularly good.</div>
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We had two pizzas, a portion of aioli and two cans of San Pellegrino and our bill was £18 which I think is pretty damn good for the quality. Also the pizza were the perfect size as we were nicely satisfied but not overly stuffed. We will definitely visit again next time we're near Beadnell.</div>
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Well, that's all for now.</div>
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Steve Rickelton | Big Stevie Coolhttp://www.blogger.com/profile/14271966057307602647noreply@blogger.com3