P&O Ferries Calais, France to Dover, Uk

Paps and I on our little road trip

Paps and I on our little road trip

It’s incredible to notice how many different forms of transport are available in Europe. There is always a cheaper, easier and convenient option; whether it be train, bus, ferry, car, bicycle or even hitch hiking (Try hitch hiking in Kenya and see what happens…I am joking, don’t).

 

Over the past few years, my family and I have continued to enjoy using P&O ferries to cross over from mainland Europe to the UK. In the summer, they have amazing discounted sales that allow for an unbelievably easy trip. We usually drive from Belgium to Calais, France and board the ferry with the car. The passport control and P&O ferry staff are so well organized that once you reach the counter, they already have your trip details ready, they check your documents and give you directions. Each vehicle is assigned a number of the aisle that they are to wait in and once boarding begins, each aisle is directed. It’s rather impressive.

The organisation is impeccable

The organisation is impeccable

All the cars neatly waiting to board the ferry

All the cars neatly waiting to board the ferry

The ferry itself has various services including restaurants, bars, outside sections,  play areas, bureau de changes, book stores etc.

Ferry lunch

Ferry lunch

Fish and chips and mash, sausage and gravy

Fish and chips and mash, sausage and gravy

 

Our return journey this summer was a bit dramatic as there were delays of over 3 hours. The wait wasn’t fun but we appreciated the information constantly being given to us by the staff and we were guaranteed a spot on the next available ferry. I will continue to use P&O ferries and recommend you give it a shot too.

Port of Dover, UK

Port of Dover, UK

 

For more information and to make your booking, visit their website at-

http://www.poferries.com/en/calais-dover

Beef/Chicken Samosas

Samosas ROCK!

Ingredients-

  • Onions
  • Garlic
  • Coriander
  • Chilli  (Optional, I prefer chilli powder)
  • Choice of meat (I primarily use either minced beef or shredded chicken)
  • Samosa sheets (easily available in supermarkets. Here in Nairobi you can get a pack of 50 for about 100 ksh at Chandarana supermarket).
  • Cooking oil (For shallow frying and deep frying)
  • Seasoning- Salt, black pepper and a bit of Royco

Your basic starter kit

Chop the onions, garlic and coriander. Begin to shallow fry onions and garlic, add in your choice of meat and continue to fry. Add in seasoning and coriander until fully mixed in and meat is fully cooked. Set aside to cool.

WP_003713 WP_003714

Once the meat/filling has cooled, fold the samosas (I will put up a folding guide later on).

Your folding station

Once your samosas are folded and ready, heat oil for deep frying. Deep fry until golden brown and set out on a paper towel to drain the oil and cool. Serve with lime/lemon.

Folded samosas

mmmhhh..

Our final product

B&B Gasthof Wilgenhof, Maldegem, Belgium

Arriving at Wilgehof

Arriving at Wilgehof

I recently stayed at a lovely ‘rural’ B&B in Maldegem, Belgium. I say ‘rural’ as it’s located outside the main city, surrounded by farms and open fields, really quite peaceful.

I was visiting with my family (adults) but I can imagine small children and large groups would also enjoy it. There is a lot of greenery, bicycles for rent and even a barbecue area.

 

 

We were very satisfied with the rooms; basic but cozy and very clean (which for us is most important in the end). Additionally, as a group of tall people, we were happy to have proper sized beds where we don’t have our legs hanging off the edge.

Bathroom 1

Bedroom 1

Bedroom 1

 

 

Bedroom 2

Bedroom 2

Bathroom 2

Bathroom 2

 

Breakfast is pretty basic but definitely sufficient, as is the dining area. Breakfast includes a boiled egg, a fruit, various hams and cheese,cherry tomatoes, bread, butter and jam, juice and coffee or tea. There is also a fully stocked fridge for guests to help themselves to various drinks (alcoholic and non-alcoholic). This is based on an ‘honor system’ where guests note down what they take and clear the bill on departure.

Dining area

Breakfast

 

 

 

 

 

 

Fully Stocked fridge

Fully Stocked fridge

Overall, I definitely recommend it for a group getaway, couples or families. Those looking to get away from their daily routine and the noisy, polluted city life can really take advantage of the atmosphere to unwind. Not to mention the owners are lovely and take such individual care of guests.

A green house where guests can sit, relax, read...

A green house where guests can sit, relax, read…

The Main Entrance

The Garden

 

For more info, visit their website at:-

http://www.wilgenhof.be/en/wilgenhof-bed-breakfast.htm

 

Lasagne

Meat filling Ingredients-

  • Onions

    Chopped onions, garlic, mushrooms and paprika

    Chopped onions, garlic, mushrooms and paprika

  • Garlic
  • Tomatoes
  • Tomato paste/puree/spaghetti sauce
  • Mushrooms
  • Paprika (Si that’s what they call hoho)
  • Minced meat
  • Salt
  • Pepper
  • Oregano
  • Basil

 

Meat filling-

  1. Fry onions and garlic. Add meat and season. Fry. Fry. Fry.
  2. Add in all veggies and tomato paste (or whichever tomato thing you choose). Be generous with the basil and oregano.
  3. I add a bit of water or milk, reduce the heat and let it simmer for a bit.
1. Fry onions, garlic and meat

1. Fry onions, garlic and meat

2. Add in remaining veggies

2. Add in remaining veggies

3. Add choice of tomato and choice of liquid and simmer

3. Add choice of tomato and choice of liquid and simmer

 

 

 

 

 

 

 

Cheese sauce Ingredients

  • Mozzarella cheese (The ones they sell as a ball, I prefer 2 of them)
  • Milk (about half a litre)
  • Butter (about 2 tbspoons)
  • Flour (about a handful or so)
  •  Lasagne sheets (Store bought)
Cheese sauce ingredients

Cheese sauce ingredients

Cheese Sauce-

  1. Grate mozzarella
  2. Melt butter, add flour and stir until it becomes a ball.
  3. Add half the milk and stir until the ball has dissolved. Take it off the heat, add the other half of the milk and stir. (I think you are supposed to wait for it to get thick, I don’t though..once the ball dissolves, I continue).
  4. Add in the grated mozzarella cheese and stir until it has melted into the milk. Don’t leave it on the heat too long, it can burn.

 

  • Layer meat, lasagne sheets, meat, lasagne sheets. On the top most layer of sheets, make sure it is fully covered then pour the cheese sauce on top.
Before the oven

Before the oven

In the oven

In the oven

Ready!

Ready!

 

 

I think I preheat and bake at about 275 degrees or something for about 30 minutes.

 

 

Spring rolls

-All you need-

Raw ingredients- Vegetables sliced and chicken shredded

Ingredients:

  • Garlic
  • Onions
  • Carrots
  • Cabbage
  • Chicken (Shredded)
  • Samosa/ Spring roll sheets (Store-bought)
  • Vegetable oil for cooking (me preference is olive oil or sunflower oil)

 

Process:

  1. Slice the cabbage, onions, carrots and garlic.
  2. I prefer to boil the chicken first, let it cool then shred it.
  3. Shallow fry the onions and garlic first, add in the shredded chicken. Add in salt and pepper to taste. Add in cabbage and carrots. Set aside to cool.

 

All the ingredients fried together.

 

Set aside mixture to cool

Set aside mixture to cool

4. Once the spring roll filling has cooled, begin to fold. There are several different ways to fold..I simply fill and                 roll it up.

5. Deep fry (each batch for about 5 mins). Set out to drain and serve with your choice of dipping sauce                                (Mayonnaise with lemon and chilli sauce is fantastic). Enjoy!

 

Spring Rolls before deep frying

Final Product!