Board games… with everything in life becoming more and more technologically controlled and ‘robotic’, it’s great to find that families are still playing board games. We were sent this great game from Drumond Park to review. Now, my children are getting older but still love the family time that comes with playing games. It’s not easy to engage as a family when everyone’s heads are in their phone or tablet, so a new game to play was perfect for some family time. So, Sshh! Don’t Wake Dad! was welcomed in to our household!
The instructions are easy to follow; watch out for the twists, turns and hazards that will try to thwart your progress to achieving the accolade of winning the chocolate cake!
In our opinion, the game is perfect for family evenings. Not too lengthy, easy going – not brain taxing but entertaining!
We have a family joke about the fact that we very rarely get a lie in (we love our jobs but sometimes would love an extra hour in bed!), when the chance comes we have to tip toe around in order to ‘not wake Dad’! And it’s usually the route to the fridge that is first on everyone’s mind at breakfast time!
Overall, Sshh! Don’t Wake Dad! was enjoyed by us all. It’s also compact enough to take on family visits – there’s not a lot of little fiddly parts to lose! All in all, a good game, one that will come out to play often. Christmas seems a million miles away, but it will certainly be making an appearance on Christmas lists all over the place!
Sshh! Don’t Wake Dad has an RRP £24.99 and is suitable for ages 5 and over. For more information and stockists please visit www.drumondpark.com – or find it in your nearest toy retailer.
You can win a copy of this game courtesy of Drumond Park! Just complete the Rafflecopter below and cross your fingers!
a Rafflecopter giveaway
Steak & Mushroom Pie – serves 4, takes 25 mins to make and about 3 hours to cook.
This pie filling also works well as a stew – just lose the pastry and serve with mash.
400g diced casserole steak
2 tbsp plain flour
3 tbsp olive oil
1 onion, peeled and finely chopped
4 small carrots, peeled and roughly chopped
10g unsalted butter
150g Portobello mushrooms, halved and sliced
250ml red wine
250ml beef stock
2 tsp English mustard
1 tsp balsamic vinegar
320g sheet puff pastry
1 egg yolk
- Preheat the oven to 160°C, fan 140°C, Gas 3. Open the packet of casserole steak, add the flour and some ground black pepper to the packet, then mix. Heat half the oil in a heavy based casserole dish or frying pan. Brown the meat and put onto a plate.
- Gently cook the onion and carrots in the remaining oil for 10 mins until softened, and then add the butter. Once it has melted, add the mushrooms and cook for a few more minutes.
- Put the beef back in the pan, add the wine, stock, mustard and vinegar and stir well. Cover with foil and a lid then cook gently in the oven for 2 hours.
- Transfer the mixture to a pie dish then turn the oven up to 200°C, fan 180°C, Gas 6. Cut out the puff pastry to fit the top pf the pie and press the edges to seal. Cut a cross in the centre of the pie, brush with the egg yolk and bake for 25-30 mins until golden.
Delicious for a warming, weekend tea!
When planning your next visit, why not incorporate some of the new circular walks that have been developed off the Coastal Path in Gwynedd. Eighteen circuits have been developed with financial support from the Coastal Communities Fund administered by the Big Lottery Fund.
Continue reading Circular Walks for our Coastal Visitors
Love is in the air… I’m not lucky enough to get breakfast in bed(!) but why not treat someone to one of these romantic gestures?
Love heart eggs in toast
Heat a little butter and oil in a pan and fry a slice of bread on one side. Cut out a heart shape then put the bread back in the pan, toasted side up. Crack a free range egg into the centre and fry until set. Serve with a ketchup arrow and a toasted heart spread with strawberry jam!
Continue reading LOVE-ly breakfasts
Here’s a couple of quick recipes to tantalise your taste buds! Perfect as side dishes to be served with anything from pasta dishes to a Sunday roast… Enjoy!
Roasted carrots with pesto – serves 4 as a side dish
Preheat the oven to 200C/180C/Gas 6. Peel 500g carrots, halve them lengthways and widthways, then add to a pan with a little boiling water. Simmer for 5 mins. Drain and toss in a roasting dish with 2 tbsp olive oil, the juice of 1/2 lemon and some black pepper. Roast for 35 mins, turning once. Spoon over 1-2 tbsp basil pesto.
Creamy leeks with bacon – serves 4 as a side dish
Heat 1 tbsp olive oil in a pan and fry 4 rashers unsmoked back bacon, chopped, for about 10 mins. Add 300g trimmed leeks, sliced, and 1 clove garlic, peeled and chopped. Lower the heat, cover and cook for about 20 mins, until the leeks are tender. Stir in 2 tbsp reduced fat creme fraiche and freshly ground black pepper and serve.
Using seasonal produce has many benefits. Fruits and vegetables in season are often cheaper, have travelled less food-miles and it encourages you to eat a variety of different foods throughout the year.
Continue reading In Season – Jolly January!
Change 4 Life is a government initiative that helps families and individuals to eat healthier and keep fit. Their latest leaflet publication helps us to “Be Food Smart”.
We all like food to be cheap, easy and tasty and so often reach for the ready-made foods, snacks and take-aways, but it’s often cheaper (not to mention tastier!) to make your own!
Continue reading Be Food Smart – Change 4 Life
Comfort food at it’s best…
Ultimate Root Veg Mash – serves 4 as a side dish.
Parsnips give sweetness to this smooth, creamy mash – jut add sausages and peas for a quick and tasty dinner.
Peel 3 large potatoes and 3 medium parsnips and cut into big chunks. Add the potatoes to a pan of boiling of water then simmer for 5 minutes. Add the parsnips, then cover and simmer for 15 minutes. Drain and return to the pan then add 10g unsalted butter and mash. Add 2 tbsp double cream, ½ tsp ground nutmeg and freshly ground black pepper and beat until smooth.
Do you lose meal inspiration… stand with the fridge door wide open gazing in to the abyss waiting for something to jump out at you?! Yes, me too! And always on the days when the children are ‘extra hungry’ and I need quickness rather than indecisiveness!
Here’s three quick and easy meals; just 4 ingredients each and on the table within 30 mins! Continue reading Midweek quick fixes – done in under 30 minutes!
Love rice? Love Chinese food? Want a lower fat version? Look no further. This recipe is low in fat and saturated fat and, surprisingly, low in sugar too!
Sweet and Sour Fried Rice – serves 2, takes 10 mins to make and about 15 mins to cook
250g microwaveable basmati rice
227g can of pineapple slices, drained
2 tsp sunflower oil
2 cloves garlic, peeled and finely chopped
100g frozen peas
2 free range eggs, beaten
2 tbsp light soy sauce
1 tbsp sweet chilli sauce, plus a little extra to serve
3 spring onions, white and green parts sliced separately
150g cooked prawns
- Preheat the grill, then microwave the rice following the pack instructions.
- Dry 2 of the pineapple slices, place on a baking sheet and brush with half the oil. Put the remaining oil in a large non-stick pan and fry the white spring onions, garlic and peas for 2 mins. Push to one side and pour the eggs into the other side. Stir as they cook.
- Grill the 2 pineapple slices until golden. Chop up the rest and add to the pan with the rice, prawns, most of the green spring onions and the soy and chilli sauces. Stir until piping hot.
- Divide the rice between plates or bowls, top with the grilled pineapple slices, remaining spring onions and a drizzle of sweet chilli sauce.