Blueberry Lemonade

If there’s one thing I’ve learned over a few attempts at making my own, life’s gotta give you a whole load of lemons before you can make much lemonade!

This recipe, however, is well worth squeezing a few lemons, and I know I’m gonna be making it over and over through the summer months because I could drink this all day!

You will need:

  • 5-6 lemons
  • 1 cup blueberries
  • 1/2 cup granulated or caster sugar

In a medium saucepan, combine the sugar with 250ml water and add the blueberries. Start to heat this over a medium heat.

While keeping an eye on the blueberry mixture, squeeze the lemons – preferably using a hand juicer to get the most juice out! You should be aiming for about 175-200ml.

After 3-4 mins of simmering, the blueberries in the pan should be broken down, and the liquid should be a nice purple colour. Remove the mixture from the heat, and drain using a fine sieve to ensure none of the skins or bitty bits get through. Let this cool down a little.

In a large jug, combine the lemon juice with 1.25 litres of cold water, then pour in the blueberry syrup and whisk to combine. Pop into the fridge to allow the mixture to fully cool, then serve over ice and enjoy!

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Friday Favourite Five – Winter Warmer Hot Drinks

I know we’re supposed to be coming out of winter, but the weather seems to think otherwise, and temperatures still seem to be dropping.. Its the time of year for curling up under the covers with a cute mug of your favourite hot drink, and since I am the anomaly that doesn’t really drink tea or coffee, my favourites are all a little different!

1. Gu Salted Caramel hot chocolate

This is a carton of chocolate dreams! Pre-mixed and ready for the microwave, this creamy delight is just so delicious!

2. Peanut Hottie

My love of peanut butter is really no secret, so this discovery has opened up a whole new world of hot drink goodness for me!

3. Options hot chocolate

The proof is in the name; there are so many flavours to choose from in both instant and ‘add milk’ varieties, and I love the little sachets for taking to work with me!

4. Teapigs Rooibos Creme Caramel tea

I’m really not a tea drinker, but this real leaf tea is so sweet and perfect for a nice milky drink before bed!

5. Whittards Luxury White hot chocolate

When a regular hot choc won’t hit the spot, I love white hot chocolate! Creamy and delicious!

Do you have a go-to winter warmer?

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Disneyland Paris: Bistrot Chez Remy

Did you ever see a restaurant in a movie that looked so great you wished you could eat there in real life?

Well now you can!

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Based on the Pixar classic Ratatouille, Bistrot Chez Remy gives guests in the Walt Disney Studios Park at Disneyland Paris an opportunity to shrink down to the size of a rat, and dine on Remy’s gourmet menu.

And the setting?

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Giant fairy lights, corkscrew chairs, cocktail umbrella parasols and giant tableware match the setting from the film so perfectly, and if you’re sat near the big glass window, you can watch guests on the adjoining Ratatouille ride!

Needless to say, the food was divine, but you’d expect nothing less from a great chef like Remy!

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With our dining plan, we could choose from a set menu of delicious options. The starter was a nice leafy salad, with cheese (of course) and beetroot. I asked for mine without the chef’s dressing, but our waiter was nice enough to bring some balsamic dressing for me instead. Our waiter was so lovely, it really made the meal memorable!

For main, I couldn’t not have the steak! It came with a good helping of chips, and a small bowl of the signature ratatouille – well would you expect anything else? Dad, Hannah and I all had steak, all cooked differently, and all of them were perfect, which really says something about the skill of the chefs. Dessert for me was a chocolate fondant, with a perfect gooey centre and vanilla cream. The waiter brought it out with a candle and sang happy birthday, which made it even more special!

As a family, we were blown away by everything about Bistrot Chez Remy, and would recommend it without a doubt! Hats off to the chef!

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