A Lifestyle, Travel and Food Blog by Jessica – a Swedish fisherman’s daughter ended up living outside London, England with her husband, three kids and dog. 🇸🇪🇬🇧 Jessica is passionate about writing, food, baking, food, (ahem), travel, the arts, education and Film & TV. Jess most recently completed work on "Drive to Survive" for Netflix. When Jess is not baking, she works as an actress, teacher, voice-over artist and translator.
My dad is a Fisherman, so fish was always been part of our weekly diet.
Growing up, I didn’t really appreciate the freshly caught fish on our dinner table. I didn’t realise how fortunate I was. But I do now. I crave it.
I don’t like to mess around with the fish though. It’s truly beautiful gently oven roasted with a few accompanying ingredients.
My husband had to have a major operation this week and nothing says “I love you” as a home cooked meal.
* So the night before my husband’s big operation I made him some beautiful oven cooked Lemon and Tomato Stuffed Sea Bream.
Here’s the recipe:
2 whole sea-breams (cleaned and gutted)
5 large potatoes (for the mash)
50 ml whole milk (for the mash)
2 garlic cloves
6 small tomatoes on the vine
1 tbsp olive oil
Couple of sprigs of thyme
Good quality butter (for mash and the fish)
1. Heat the oven to 200C/180C fan/gas 6. 2. Peel the potatoes, cut into chunks and, put in a large saucepan and cover with cold water. Bring to the boil and add salt, cook for 20 minutes or so. (Depends on the type of potato you’re using).
Once cooked, drain and start mashing. Add a little bit butter and milk for taste and texture.
3. Rinse the fish properly. Now slash the fish through the flesh down to the bone.
4. Season and rub with the olive oil.
5. Slice the lemon into medium slices. (In term of the thickness, think a pound coin.).
6. Add the lemon slices to the cavities of the fish.
7. Now add your washed tomatoes to the belly cavity and a sprig of thyme.
8. Chuck in some pieces of butter on top of your fish fillets.
9. Bake in your preheated oven for about 20-25 minutes.
10. Baste the fish occasionally during the cook.
11. Serve with your mashed potato and vegetables.
* Yes. I know. If you know us well you’ll know fish isn’t Brooks’ favourite protein. But fish will keep you strong and felt appropriate somehow. ❤️
I love dressing up for Halloween. Under duress I dress up my children, dog and house. My husband is down with the dressing up but he’s firstly awesome and secondly an actor, so dressing up is second nature.
My decoration collection has steadily been growing for years. A lot of the supermarkets stock a lot of fabulous Halloween decorations nowadays and I always head to TKMaxx for any fun/extravagant extras. And I ain’t done yet.
Every year I research different themes andwith the kids we come up with fun ghoulish food and drinks menus. I go full out.
(Mind you, that is true for most Holidays. I go BIG. But that’s for another day)
However, as we have small children I try and find themes that are less offensive and scary.
More Casper, less Pennywise if you will.
I love Halloween. The autumnal colours, pumpkin soup, dia de los muertos, candy, being creative – not only when it comes to costumes, but also the food.
I hate Scary Movies.
I really, really do.
Watching Poltergeist as a teenager positively traumatised me. I had nightmares for weeks. Heck, even now, if I see the TV flicker the hairs at the back of my neck stand up.
And don’t even get me started on those twins in the Shining or Linda Blair in The Exorcist.
Even though I dislike them so much, I’ve somehow watched most of the more notorious scary films.
As an adult though I refuse to watch them. My imagination runs away with me and I can’t sleep.
A lot of pop-culture references and iconic characters come from horror films. I’m sure you can name a few; Michael Myers, Jason, Norman Bates or (perhaps the scariest of all) Freddy Krueger.
Fortuitously, growing up I missed the whole Nightmare on Elm Street franchise and recently I thought it a splendid idea to acquaint myself with it.You know, to see what all the fuss was about.
Surely it wouldn’t be scary now, I’m a grown woman, it’s the middle of the day, it’s just a film.
Brooks found me on our sofa in the lounge, pop music blasting out from the speakers, all the lights on, no sound on the TV watching Nightmare of Elm Street, hiding behind a big pillow.
This year we’ll be away in Spain for Halloween so the kids and I decided to have our own spooktastic party early.
We’re making spooky brownies, spooky cupcakes and mummy frankfurters.
Today we were making hot dog mummies. Such an easy dish to make and the kids love it. Here is the recipe I used:
a packet of hot dogs/Frankfurters (8)
puff pastry, either shop bought or make your own
Edible Eyes, for decorating once cooked and cooled
An egg (for the egg wash)
Ketchup for the (historically inaccurate, yet very tasty) blood
Preheat your oven to about 180 (160 Fan assisted)
Take your puff pastry out and carefully cut out thin strips.
Now thread the strips around the frankfurters. You don’t have to be too precise, they’re mummies after all.
Once you’ve covered them with pastry, place them on a baking sheet.
Egg wash your frankfurter mummies.
Place in your oven and bake until the pastry is brown. (About 15 – 20 minutes or so)
Take your hot dogs out and let them cool. Add little dots of mustard at the top of every frankfurter and add the edible eyes for the finished look.