Month: July 2016
Fresh & Flavourful Seafood Supper at The Waterfront, Pier Head, Exmouth #glutenfree
Seafood Supper at The Waterfront, Exmouth
My boyfriend and I met in Plymouth while I was living there for a couple of years. Now living a little more into the country in Bristol we take every free weekend to run back to the seaside for a break away. This past weekend we took a trip to his Grandparent’s house in Exmouth for some crazy golf, beach walks and home made roast dinners.
On Friday night we booked a table for two at the Waterfront restaurant at the Pier head.
Beautifully decorated inside they stick to the seaside, cosy theme. There are seats inside and a conservatory overlooking the stunning Exmouth bay. I would definitely recommend booking in advance to try and get a seat in the conservatory.
They offer a nice simple menu varying from poussin to steak tartar and fillet of Cornish hake. Everything is locally source and it all looked delicious – I had serious food envy of our neighbour tucking into a huge seafood platter off the specials board.
We both, of course, opted for starters. I had local scallops with vegetable julienne and red onion salsa and my boyfriend had calamari with garlic and basil sauce. The scallops were perfectly tender, one more scallop would have been very much welcomed on the plate.
For the main we had the Exmouth mussels of the day and a side of fries. Mine came with gluten free bread which I used to mop up the tasty mariniere sauce. They tasted really fresh, the sauce was full of flavour and really filling.
They don’t have a specific allergy menu but when I enquired they said most meals could be altered or substituted to fit any allergies. The staff really were lovely the whole evening, even when we ran about half an hour late after sitting in M5 Friday evening traffic, they held our table and said there were no problems.
For pudding we shared a banana banoffee creme brulee, totally forgot to take a picture as by that time I was in Friday night mussels and wine coma. It wasn’t my favourite dessert ever, slightly strange texture with the banana mashed in but it wasn’t horrible. I finished this off for the both of us!
Exmouth is a small but really lovely town, this place is the ideal, reasonably priced spot for breakfast, lunch or dinner. Take time to relax, drink some wine and look out over the pretty bay. We’ll definitely drop in here again net time we’re visiting.
Forever, The Awkward Dinner Guest
xx
Homemade Pecan, Yoghurt and Cranberry Gluten Free Granola.
Let’s be honest, it’s not cheap to be a coeliac! Whether it’s bread, sauces or granola you’re going to be paying a little more than the average brands. I’ve had to put serious bans on myself before when it comes to buying granola, I eat it so quickly its just not friendly to my bank balance. So, recently I’ve been making my own. It’s really quick and easy and I find you get a lot more for your money!
The great thing about homemade granola is that you can pretty much use a combination of any ingredients you fancy. Whichever oats, seeds, nuts or dried fruit you’re loving at the moment, put them together using this method and you’re ready to go!
This is the recipe that’s my ‘go to’ at the moment – feel free to add or substitute any of the ingredients you want to.
– Ingredients –
150g whole almonds
60g whole pecans
100g sweet dried cranberries
100g oats
40g deassicated coconut
75g yoghurt drops or yoghurt coated fruit
2.5 tbsp coconut oil
2 tbsp ground cinnamon
4 tbsp honey
– Method –
Preheat your oven to 180ºc
Blitz your almonds and pecans in a food processor or by hands so that they’re broken up but not completely ground.
Combine the nuts, oats, deassicated coconut and just over half of your cranberries in a mixing bowl
Place your coconut oil, honey and cinnamon together in a pan over a medium heat. Remove when completed melted – this wont take long you don’t need to bring to the boil at all.
Add your wet ingredients to the dry ones and mix together then lay out on a baking tray.
Pop in the oven and bake. I cook mine for around 25 minutes, but check every 10 minutes or so to separate the mixture.
When golden brown, remove from the heat and leave to cool.
Once cool add the rest of your cranberries and yoghurt drops.
Then eat! Top yoghurt with your granola, eat with milk like a cereal or take to work as a snack.
Pick all your favourite parts of ‘off the shelf’ granola and throw together in one pot to enjoy for a fraction of the price!
Forever, The Awkward Dinner Guest
xx