Screen Shot 2017-07-24 at 16.44.03

Eating Out | GLASS, Berlin.

IMG_5867

WHEREGLASS, 10623 Berlin.

DATE: 23.10.2015

TIME: 7:30pm.

———————————————————————————————-

We took the train to Zoologischer Garten and strolled along the chilly, but short, route to GLASS. Filled with the anticipation of a magical evening, celebrating Mr Memoirs’ 30th birthday, we actually passed GLASS! We backtracked and found the restaurant tucked away between building’s.

First impressions were great – we received a very warm welcome and an abundance of smiles. Good start. We were asked to choose where we would like to sit, we decided on a lovely table in the corner, by the window. We were immediately provided with the menu… hidden inside an envelope. Having previously had correspondance with the Host, Juliana, I had decided to keep the new menu a surprise! I had read several incredible reviews of Glass and of the Head Chef, Gal Ben Moche, so had high expectations – and I was not disappointed!

The tasting menu is available with 5 courses (€75 each) or with 7 courses (€95 each). We opted for 5 courses, as well as the wine pairing (€45 each).

The five courses I chose were:

ONION SOUP // GRUYÈRE / BRIOCHE

FOIE GRAS // PONZU / DUCK CONFIT (+ 10 €)

MINESTRONE // SCALLOPS / BEANS / ZUCCHINI

JERUSALEM // POULET DE BRESSE / CAULIFLOWER

CANDY BOX – Dessert – which has to be shared + 20 €

However, we were advised that we’d receive a surprise treat or two before our first course. I don’t think we could have been more shocked and in awe of the ‘treats’s. I, still today, a week on, cannot stop thinking about the first dish we received.

Screen Shot 2015-10-29 at 16.31.40

Dehydrated soya milk with a miso sauce. Actually just the most incredible thing! I could have eaten a bowl full of this.

This was quickly followed by:

Screen Shot 2015-10-29 at 16.33.28

Another sharing treat, the hot-cheese filled crackers to the bottom corners were my favourite! There was also sardine topped falafel and dehydrated egg’s and bacon.

We were then served another ‘breakfast’ style dish:

Screen Shot 2015-10-29 at 16.36.51

This one was a sweet treat – with egg yolk just cooking to the bottom.

Screen Shot 2015-10-29 at 16.49.57

“Taste on a spoon”. One of my favourite mouthful’s of the evening. Ravioli, filled with Oxtail broth, topped with oxtail, greens and parmesan. INSANE. This spoonful was just stunning. The ravioli popped open in your mouth, releasing warm liquor. I have never tasted anything like it.

Screen Shot 2015-10-29 at 16.59.51

Screen Shot 2015-10-29 at 17.00.12

Next were served a homemade pretzel bun each, along with 2 slates of butter that were out of this world! One of the butter’s were made with olive oil – using olive’s from the vineyard where one of our wine’s were produced – the other was topped with volcanic salt.

We were then served the first dish we had picked from the 5-course tasting menu.

Mr Memoirs loves anything smoked and earthy, so ‘Forest in a glass’ with its mushrooms and vapour meant he was in his element!

Screen Shot 2015-10-29 at 16.55.50

The waiter was incredible at describing each individual dish – and really set the scene with the Forest in a glass dish. Mr Memoirs remarked that it did indeed feel like he was walking into the depths of a forest, taking in the different scents of the forest floor. The smokiness lingered too – very clever.

Screen Shot 2015-10-29 at 17.02.54

Onion Soup with Gruyere and Brioche. The dish was served with the onion consommé being poured at the table by the waiter, who explained all the fine details to the bottom of the bowl. A warming and tasty dish that left me cleaning the bowl with my leftover pretzel!

Screen Shot 2015-10-29 at 17.08.37

Foie Gras with Ponzu and Duck Confit. There was a surcharge of an additional €10 on this dish, and it was so worth it! The Foie Gras was the best I’ve ever tasted and the duck confit ‘dumpling’ was divine. I could have definitely done with a gravy boat of the sauce however! It was just superb.

Screen Shot 2015-10-29 at 17.14.11

“Minestrone” with Scallops, Beans and Zucchini. The waiter gave us a cheeky smile as he placed these dishes onto the table and declared, “This dish is a lie, it’s not really Minestrone! This dish is made using a lobster bisque…”. I’m not a fish easter, at all, so I was quite apprehensive about this dish to say the very least. But my goodness, it has completely changed my mind! The bisque was filled with bags of flavour, as was the pasta, beans and courgette. I also ate the majority of my scallop! Which is a huge achievement for me – and of course, a huge compliment for Glass. The scallop was so delicate and tasty, I couldn’t help but go back for more.

Screen Shot 2015-10-29 at 17.26.10

Following this, we received another ‘treat’ – a Horseradish Sorbet. Never experienced anything like it. Just incredibly powerful and cooling, all at the same time.

Screen Shot 2015-10-29 at 17.27.42

And now time for the ‘main’ – Jerusalem. Now, I am a person who would not order chicken on a restaurant menu. Chicken is a staple in our house, it makes for a quick and easy dinner for us all; or is reserved for Sunday lunch. Not special enough to order from a restaurant, in my opinion… That was my opinion until I tasted Poulet De Bresse, the most sought after chicken, all the way from France. I can’t even put into words how surprising this dish was – I didn’t want it to end. The chicken was like nothing you’ve ever tasted before, really very special indeed. The cauliflower details were so tasty, as were the peas and grains. Stunning.

…and then came the pièce de résistance. The Candy Box. Presented table-side, by head chef, Gal Ben Moshe. 

Screen Shot 2015-11-03 at 14.06.41

The Candy Box is a magical display of childhood tastes. Obviously, liquid nitrogen is always a bonus too! This was the most memorable and fun dessert we’ve ever had. Gal presented our version of The Candy Box with “H B 2 U”, in celebration of Mr Memoirs’ 30th birthday. Very thoughtful.

Screen Shot 2015-11-03 at 14.07.23

Also, shout out to Juliana who added a birthday candle to the proceedings!

Screen Shot 2015-11-03 at 14.06.59

We chatted to Gal after we’d finished the meal and congratulated him on such a wonderful and unique dining experience. It’s going to be very difficult to top the evening we shared with GLASS. We will definitely be heading back to GLASS when the menu changes – which we imagine to be Spring as Gal tends to use seasonal ingredients. There is also a Vegetarian menu available; offering both the 5 or 7 course tasting menu.

I cannot rate GLASS highly enough – from the staff to the food, everything was just stunning. A relaxed atmosphere with the most unusual dishes. Simply a must whilst in Berlin! (And get a reservation in soon, I can see this restaurant gaining it’s first Michelin star very soon – it is already featured in the Michelin guide – so tables will be at a premium!).

Thank you GLASS.

MM.

——————————————————————————————-

Restaurant GLASS
Uhlandstraße 195
10623 Berlin
Phone: 030-54710861
Email: reservierung@glassberlin.de
Website: glassberlin.de
Opening times:
Tuesday to Saturday from 18:00 to 23:00 clock

Screen Shot 2017-07-24 at 16.44.03

The Big Feastival 2014 | We’re ACTUALLY going!

TBF2014

I enter competitions on a whim. I forget about them. I entered The Big Feastival competition via the Jamie Oliver ‘Gold Club’ back in December… at the time, I remember saying to Mr Memoirs, “We should keep that weekend free, just incase!”. His obvious reaction was “No need, we never win anything…”. He’s eating those words right now, because I DID WIN!

We’re so so excited, I can’t even put it into words! And that is saying something.

I’m even excited about the camping part! Which is DEFINITELY saying something.

We’ve always wanted to go to The Big Feastival – as we’re huge fans of Jamie Oliver, and Alex James fan’s to boot (I was always on team BLUR, of course). This is literally the perfect festival for us, especially with Eli in tow too. It’s hugely family-friendly (heck, Justin Fletcher A.K.A Mr Tumble and actual Mr Bloom swoon are there too!). There are dozens of activities and area’s to keep little ones entertained. Plus, and most importantly, this is a foodie festival. With all our favourite chef’s in attendance! You can see the list of who’s-who, here> CHEF’s.

IMG_9500

The marketing team at Jamie Oliver have been absolutely fantastic. They’ve been super swift to reply to any queries we’ve had and have kept me up to date with everything. The tickets landed on my doormat this morning, giving me a new lease of excitement – WE’RE ACTUALLY GOING!

So – what’s the plan when we get there?

Well, we’ll unload the car and get the tent up as soon as possible – and get settled in! We tested the tent a few weekend’s ago and it was super easy to assemble – which is good news because I would get bored so quickly otherwise! For the first time ever, we also have a camp bed; there was no way we could sleep on the actual floor for a few nights (we literally have the bones of elderly people!).

We’ll then head into the festival, which open’s at 11am!

We’re really looking forward to seeing presentations/tasting’s with our favourite Chef’s, as well as joining in all the toddler activities we can feast on! Eli is very, very good with his food, so we’re certain he’ll get stuck into munching whatever he can. As reader’s of my blog, and friends of mine IRL, will know, I’m massively mildly obsessed with Little Bird by Jools. Basically, there is little else that I will dress Mr Eli in, other than Little Bird. It is my imaginary children’s fashion made reality (and probably better than my imagination to be honest!). And guess what? Little Bird will be at The Big Feastival too! Last year there was even a catwalk (I can’t cope!), which I’ll so be FROW of with Eli. Hoping he doesn’t gatecrash though – I know he has a soft spot for Jools and her design’s too! I’m literally so excited I can’t even contain myself!

Just look how adorable these kids are man! LOVE LOVE LOVE Little Bird!

So the countdown is officially on, now that tickets are in hand! T-minus 13 day’s! This weekend we’ve bought Eli some new threads to keep him cool or warm and dry across the Big Feastival weekend. That’s the only trouble with a British festival, you really need to pack for ALL weather! I’m certain we’ll have an amazing time whatever the weather will be. There are adventures and memories to be made… and that’s the main thing.

 

MM.

 

PS – any tips you have for camping with a 2 year old would be greatly appreciated!

Here is the line-up (in full, more or less).

feastival-poster-3_8_14 (1)

Screen Shot 2017-07-24 at 16.44.03

Recipe | Banana Loaf? Banana Bread? Banana Cake? … whatever you like to call it!

IMG_9511

One of my favourite things to do is cook and cooking/baking with Eli is double the fun! Eli has Wednesday’s off from nursery, so Wednesday is OUR day. We usually do fun things like go to the local play group, paint or bake. Or as last Wednesday would have it, all three – and more!

I had 2 very over ripe banana’s – which is often the case. So one of my favourite things to do with those banana’s that are well ‘past it’, is to make this delicious Banana Loaf. I call it Banana Loaf, but I know people who fondly refer to it as Banana Cake or Banana Bread. Whatever your preference, this is a fail safe, incredibly yummy recipe! I have adapted the recipe, from Mary Berry’s “Baking Bible” and added a little secret ingredient at the end, which I know goes down very, very well with my family! There’s usually very little left after it’s been freshly baked… but it does have a good shelf life if you can resist the temptation of eating it all in one go!

Happy baking!

IMG_4545

——————-

BANANA LOAF*

Ingredients.
100g Softened Butter
175g Caster Sugar
2 Eggs (I used Medium, but Large is the preferred if you have them in!)
2 Ripe Bananas (mashed)
225g Self Raising Flour
1 Tsp. Baking Powder
2 Tbsp. Milk

Optional.
Sea Salt (I use Maldon Sea Salt Flakes).

Method.
1) Preheat the oven to 180C / Fan 160C / Gas 4.
2) Lightly grease a 2lb loaf tin, then line the base and sides with baking parchment.
3) Measure all ingredients into a mixing bowl and beat for about 2 minutes, until well blended.
4) Spoon the mixture into the tin and level the surface.
5) Here comes my secret ingredient! I love to sprinkle sea salt flakes over the top before popping the tin into the oven. It adds texture and has such a nice contrasting taste to the crust. It’s very well received by those who have eaten this finished product!
6) Bake in the pre-heated over for about 1 hour, until well risen and golden brown. A fine skewer inserted in the centre should come out clean if the loaf is ready.
7) Leave to cool in the tin for a few minutes, then turn out, peel of the parchment and finish cooling on a wire rack.

*Recipe adapted from “The Baking Bible”, by Mary Berry.

——————-

Honestly, one of the easiest recipes to bake. Always tasted. Always works! Perfect for using up those miserable looking banana’s to boot! You can of course always add sultana’s or even chocolate chips to the cake batter. It’s a very adaptable recipe!

Let me know how your’s works out!

MM.

Screen Shot 2017-07-24 at 16.44.03

Recipes | Split Red Lentil Dahl.

IMG_8546

Yesterday was our 5th Fast Day. And it went surprisingly well. It definitely get’s easier… infact, I look forward to our Fast Day, as we’re trying such lovely recipes – and the added bonus is,  I wake up the day after a fast feeling great – feeling lighter and brighter. I wish the scales would actually ring true with the lighter part though, as I’m not seeing a huge difference. I’ve seen how some people have lost 10 – 14lbs by their 3rd week of fasting. I’m so far only seeing a 3lb drop. But still, that is a 1lb per week I guess and not to be sniffed at. I guess I’m just being inpatient!

SO! Yesterday was a fast day, as I say. And I made the most wonderful red lentil Dahl! The first time I’d ever made a Dahl… and dare I say it, the first time I’ve ever actually eaten one too! So only going on how mine turned out – but it was super yummy, warming and filling – just what you need on a Fast Day! I was inspired by several Dahl recipes that I found online. I loosely followed this recipe from the wonderful London-Unattached. But as Fiona mentions in her post, most Dahl recipes are more or less the same – just depends on what veg/meat you want to add! Our recipe was meat-free last night. This recipe would be awesome during the cold Winter months too – you can throw in so many things to bulk it out, while it will still remain very healthy.

——————-

SPLIT RED LENTIL DAHL*
SERVES 2 – PREP 15 MINS – COOK 20 MINS
300 Calories, per portion.

Ingredients.
90g Sainsburys Dry Red Lentils
100ml Knorr Vegetable Stock
1 tablespoon Tomato Puree
2 Medium Tomatoes, chopped into chunks (can be skinned before chopping if you prefer)
2 teaspoons Cumin Seeds
1 teaspoon Ground Tumeric
1/2 teaspoon Mustard Seeds
1 large clove Garlic (I pushed through a garlic press, but can be sliced or grated)
1/2 teaspoon Waitrose Hot Chilli Powder (Or one fresh chilli. Adjust according to taste – the Waitrose Chilli Powder is so powerful, you don’t need a lot! And I like heat!)
2 teaspoons Ginger (I chopped as I like to taste ginger, but can be grated)
1 Medium Onion (Finely Sliced)
3 Spring onions (I had leftover in the fridge)
1 Red pepper (I had leftover in the fridge)
150g Spinach (Torn or roughly chopped)
Splash of Rapeseed oil

Optional – to garnish.
Parsley
1 tablespoon Low Fat Yoghurt
Sliced cucumber

Directions
1) Cook lentils as per packet instructions. For the Sainsbury’s lentils I used, I boiled them rapidly (in cold water) for 10 minutes. Drained and set aside.
2) Add some oil to a frying pan and add the dry spices and cook over a medium heat till the mustard seeds start to pop. I used Rapeseed oil, but know that a lot of people use coconut oil as an even healthier alternative.
3) Add the onion (and spring onions), garlic and ginger and cook gently for 3-5 minutes till the onion starts to soften. Then add the cubed peppers (I just had a pepper leftover in the fridge).
4) Add the tomato puree, stock, fresh tomato and simmer for 15 minutes stirring occasionally and adding more water if necessary
5) Stir in soft lentils and the spinach and cook for a further 2-3 minutes
6) Serve garnished with a dollop of Low fat yoghurt, sliced cucumber and a sprig of parsley (or coriander would work well too).

ENJOY!

————-

Do you have any 5:2 recipes to share? Get in touch! I’d love to try them out!

MM.

*Recipe adapted from Fiona Maclean’s Red Lentil Dahl recipe, over on London-Unattached.

Screen Shot 2017-07-24 at 16.44.03

Whoever said, “There’s no such thing as a free lunch!”, are WRONG!

Screen Shot 2013-07-24 at 11.37.05

Do you enjoy dining out but don’t enjoy the price tag that comes with it?

Becoming a Mystery Diner may be the perfect solution.

Mystery Diners are volunteers who give up their time to visit a range of restaurants, hotels and pubs and complete a report about their experience. In exchange you are reimbursed for your invaluable feedback.

Becoming a Mystery Diner is a great way to enjoy eating out at different restaurants, whilst saving money.

Being a Mystery Diner means you are able to say what you really feel about the service and the food in a productive and professional way to get your voice heard. You know that your feedback is appreciated and valued and often visiting somewhere a second time means you can see your feedback put into action with improvements made specifically as a result of your report.

You are able to socialise for free, as well as treat family and friends. Many Mystery Diners have said it encourages them to eat out regularly with their partners, friends and family who often enjoy the “secret assignment” nature of the meal. This is also a great way to give your children their first insights into dining out and trying different foods.

It also allows you to discover some real gems of places to eat that you never knew existed!

Mystery Dining is the ideal role for anyone who enjoys good food and appreciates good customer service and of course their bill paid for at the end.

The Mystery Dining Company is now recruiting over 1,000 Mystery Diners this summer, across the UK, for a variety of clients they work with such as Prezzo, Fire and Stone, Flaming Grill, as well as family favourites such as Giraffe and Wacky Warehouse.

So treat your family this summer and eat out for free at some great restaurants.

To sign up, click this link! And follow @mysterydining on Twitter for lots of updates!

Enjoy!

MM.