Camden Town

Whenever we frequent Camden Town -- and let's face it; with three kids in tow, we don't get down there very often -- it is usually during the school breaks and holidays. But when we do, we usually spend the best part of the day exploring and perusing Camden Market and the surrounding lock, finishing up at Camden Road. All that's in between is simply more than one can absorb during one simple visit.

Camden Lock. Also known as my favourite place to visit and while it has become more of a tourist attraction site in recent years, this place remains a high point of nostalgia for me. Back when the husband and I were dating, we would spend hours walking around The Stables Market and surrounding areas. I hope to get some more recent shots and publish a more detailed post on the actual market soon. But for now just look at some of the incredible street art Camden has to offer.

A wall mural of sorts in tribute to the late Amy Winehouse, by Otto Schade can be found by turning down on Hawley Street, just off Chalk Farm Road.

More impressive street art by Otto Schade. The sheer scale of these masterpieces were more than enough of an incentive for me to whip out the camera and start snapping away. I especially loved this one called, 'Rhino-Zero'.

Camden is fast becoming the place to be for street art. You will find that, in the areas surrounding the market and the main roads leading outwards, artists have turned this bustling and busy area into a life of its very own; it is a living and breathing art gallery.

You will find this bronzed lion statue sitting guard on Haven Street and on your way beneath the arches to the 'World Famous Souvenir Centre,' where all the sheds are decorated by various street artists.

When the market sheds are closed for business you will find that they area adorned with artistic precision - this one was designed by an artist called Kef. The next time you are in town, don't forget to look around you with open eyes and you will see a lifestyle worth your appreciation.

Coffee Date!

It's been a while since the husband and I had some quality 'us' time, so when our friend offered to babysit our three kiddos, we decided to take her up on the very generous offer. Being somewhat casual and unplanned, it was nice to make fun of the kids behind their backs rather than - the usual - to their faces (parenting 101, teach children how to take a joke). But of course, none of this would have been possible if it were not for our dear and wonderful friend, Sofia - thank you, once again.

I have very long, naturally straight hair, so wearing it down and straight is usually my best bet to spruce up a look, especially considering that I keep it in a messy bun most days while running errands and chasing after the kids. We decided to go for a nice and casual coffee, while auntie Sofi had dinner at home with the kids.

Couldn't resist getting a shot with Mr. Storm, who isn't caught on camera very often. Photos are straight from the iPhone and not the best quality but definitely one for the album, I think. Until next time.

Red Check Shirt | by River Island, sold out - find similar looks here | and here.

Double Layered Black Spaghetti Top | by Mango, sold out - find similar looks here | here | and here.

Black Coated Biker Pants | by River Island, sold out - find similar looks here | here | and here.

Black High Heeled Ankle Boots | 'Storm' by KG Kurt Geiger, currently here | and here.

Necklace | by Miss Selfridge, sold out - find similar here | and here.

Red Lips | Colorstay Ultimate Liquid Lipstick by Revlon in 'Top Tomato'.

My Child-Friendly Chicken Saag (Saagwala)

Traditionally a South Asian recipe eaten in the Pakistani and Indian regions of Punjab, saag (or saagwala) is a green leafy based dish, usually made from spinach (the preferred option in this recipe), collard greens, mustard leaves, etcetera. It can be eaten on its own or made with various meats (gosht) of choice, potatoes (aloo), or cheese (paneer). I have used chicken in this recipe and to make it that little bit more filling we are eating our chicken saag in accompaniment with a choice of plain boiled basmati rice or boiled baby potatoes.

For the chicken saag, you will need:

• 3 filleted chicken breasts (without skin), diced into small child-friendly pieces
• 4 cloves of garlic, thinly sliced
• 4 cardamom pods, cracked to release flavour
• 4 whole cloves
• 1/2 teaspoon of turmeric
• 1/2 teaspoon of ground fenugreek
• 1/2 teaspoon of ground cumin
• 1.5 teaspoons of garam masala
• a thumb sized piece of freshly grated ginger
• 1/2 a cup of plain yoghurt
• 700g of fresh spinach leaves, chopped (or 1kg of frozen spinach can also work just fine)
• 330g of baby plum tomatoes, halved as in this recipe or 2 large ripe tomatoes, quartered lengthwise and core removed
• 2 medium sized white onions, roughly chopped into large chunks
• sea salt (to taste), for seasoning
• pinch of black pepper for seasoning
• coriander and sliced lemon for garnishing

*Remember, You will want to pick out the four cloves and cardamom pods at the end. There is nothing pleasant in biting into one of those, trust me.

This recipe is not made the 'traditional' way as I do not use oil for frying/browning the meat. The fun in cooking and creating your own takes on various cuisines is that you get to experiment and discover your own takes on different dishes. Often, you will find that you've created something far superior to the 'traditional' original. I prefer my variation as it feels lighter whilst filling and not greasy.

Here's how to make my chicken saag:

Once you have your ingredients and portions prepared to one side, begin by placing you diced chicken into a non-stick wok along with the yoghurt, garlic, cloves, cardamom, turmeric, fenugreek,cumin, ginger and garam masala. Mix these together well with a wooden spoon, making sure to coat the chicken well.

Turn on the heat and cook the chicken until the the yoghurt starts to cook off; it will leave behind enough liquid to help wilt the spinach, which you should add to the pan at this point. Mix well on a generous heat for 2 minutes, then add the tomatoes and onions. Stir, lower the heat and cover. Simmer for about 20 minutes, checking halfway through cooking.

Your chicken saag should be ready to serve with basmati rice, potatoes, roti or even eaten on its own. Either way, it won't last long.

My Sweet Mango & Spicy Mustard Turkey Fingers.

Try making these two different types of turkey fingers at home. I created this recipe as a great and healthier alternative to sausages, which are often laden with preservatives and other unsavoury ingredients we wouldn't voluntarily consume. I made these the other day with my daughters; they are a wonderful way to get the kids involved in the cooking process and to keep them informed of the healthier food options available.

Family Feast: Steamed veggies, fresh salad, two different types of turkey fingers and the kids new craze - fusilli.

For the sweet mango fingers, you will need:

• 250g of fresh turkey mince
• 1 tablespoon of good quality mango chutney (I have used Wilkin & Sons Ltd. Tiptree Mango Chutney)
• fresh basil leaves from 2 sprigs
• pinch of sea salt
• pinch on ground black pepper

For the spicy mango fingers, you will need:

• 250g of fresh turkey mince
• 1 teaspoon of Maille's Honey Dijon mustard
• 1 clove of freshly crushed garlic
• fresh thyme leaves from 2 sprigs (stalks discarded)
• 2 green chillies, finely chopped (seeds discarded)
• pinch of black pepper
• pinch of sea salt

Preheat the oven to 200 degrees Celsius.

Mix the appropriate ingredients thoroughly in separate bowls and set aside on baking parchment for ten minutes while the mince absorbs all the wonderful herds and flavours. Place on a tray in the middle of the oven and once you have closed the door turn the heat down to 180 degrees Celsius. Cook for about 20 minutes.

Enjoy with a delicious tomato and rocket leaf side salad on a hot summers day or accompanied by a warm and comforting serving of steamed broccoli and cauliflower. We decided to go for both as the beautiful British weather can never make up it's mind as to whether it wants to be hot or cold... Or drizzling, or all three at the same time.

My girls are currently mad about fusilli pasta, which is easy enough to make - just season it with pepper, salt and a drizzle of extra virgin olive oil at the end.

Let me know if you try these fingers or if you have any recommendations, leave me a comment below.