Perx magazine vol2 a4

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Cranberries Galore Keeping Your Tummy Happy Hot Dishes For Cold Nights Holiday Delight in Turkey Free Gift for Every Reader

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02 www.lifestyleperx.co.uk

| Perx Winter Edition 2017

Editor’s Letter

Hello and welcome to the winter issue, taking us from 2017 to 2018.

I hope you are all wrapped up warmly as we bring you a host of recipes that keep the little indulgences going as well as some that are true winter favourites with a twist.

Winter is also a time of some nasty bugs, so hopefully our health feature on looking after your gut will help to restore your digestive system in time for the start of the new year.

Of course nothing lifts those 'winter blues' than a holiday, so make sure you get some inspiration from our travel pages. And if you really want to spoil yourself without going too far, then check into Ragdale Hall to soothe your body and soul and get yourself ready for spring.

It won't be long until we see the first plant shoots coming through, however until then enjoy those cosy nights by the fire and start planning some wonderful things for the year ahead.

Until next time!!

Fiona Lowry Editor

Access your exclusive benefits and money saving offers at www.lifestyleperx.co.uk LRMD Ltd Company no; 09961348Unit G4, Capital Business Park, Cardiff, CF3 2PY www.lifestyleperx.co.uk

| Perx Winter Edition 2017 03

Perx

Cranberries

FLAVOUR

C

ranberries are low, creeping shrubs or vines up to 2 metres long and 2-8 inches in height. They have slender, wiry stems that are not thickly woody eve and have small evergreen leaves. The flowers are dark pink, and they are pollinated by bees. The fruit is a berry that is larger than the leaves of the plant: it is initially white, but turns a deep red when fully ripe. It is edible, with an acidic taste that can overwhelm its sweetness.

The name cranberry derives from ‘craneberry’, first named by Eu early European settlers in America who felt the expanding flower, stem, calyx, and petals resembled the neck, head and bill of a crane. In North America, Native Americans were the first to use cranberries as food.

Native Americans used cranberries in a variety of foods, especially for pemmican, wound medicine and dye. Calling the red berries Sassamanash, natives may have introduced cranberries to starving English settlers in Massachusetts who incorporated the berries into traditional Thanksgiving feasts. In the 1820’s Cranberries were shipped to Europe.

Cranbe Cranberries became popular for wild harvesting in the Nordic countries and Russia. In Scotland, the berries were originally wild-harvested, but with the loss of suitable habitat, the plants have become so scarce that this is no longer done.

04 www.lifestyleperx.co.uk | Perx Winter Edition 2017

FLAVOUR

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Cranberries are a major commercial crop in the U.S. states of Massachusetts, New Jersey, Oregon, Washington, and Wisconsin, as well as in the Canadian provinces of British Columbia, New Brunswick, Ontario, Nova Scotia, Newfoundland and Quebec. Wisconsin is the leading producer of cranberries, with over half of U.S. production. A very small production is found in southern Argentina and Chile, the Netherlands, and Eastern Europe.

Cranbe Cranberries are harvested in the autumn when the fruit takes on its distinctive deep red colour. This is usually in September through to the first part of November. About 95% of cranberries are processed into products such as juice drinks, sauce, and sweetened dried cranberries. The remaining 5% are sold fresh to consumers.

Cranbe Cranberry juice is a major use of cranberries: it is usually either sweetened to make “cranberry juice cocktail” or blended with other fruit juices to reduce its natural severe tartness. Cranberries as fruit are often cooked into a compote or jelly, known as cranberry sauce. Such preparations are traditionally served with roast turkey, as a staple of English Christmas dinners, and the Canadian and US holiday ‘Thanksgiving’. The berry is also used in baking.

Selecting, storing and cooking cranberries Truly fresh cranberries will bounce if you drop them and are quite firm to the touch. They should be shiny and plump and range in colour from bright light red to dark red.

Shriveled berries or those with brown spots should be avoided.

Fresh cranberries can be stored for up to two months, in a fridge, using a tightly sealed plastic bag. As with all berries, if one starts getting soft and decaying, it will quickly spread to the rest. Be sure to sort out the softies, if you plan on storing them for any length of time.

Coo Cooked cranberries can last up to a month in a covered container in the refrigerator. If alcohol is added to the cooked mixture, it can last up to a year in the fridge.

When cooking fresh cranberries, stop cooking once they pop, as over cooking will make them mushy and bitter tasting.

Did you know the health benefits of cranberries? cranbe Raw cranberries have moderate levels of vitamin C, dietary fibre and the essential dietary mineral, manganese, as well as a balanced profile of other essential micronutrients.

There is potential benefit of cranberry juice consumption against bacterial infections in the urinary system.

Laboratory research shows that a possible effect may occur from a component of the juice inhibiting bacterial attachment to the bladder and urethra.

In some people, regular cranberry juice consumption for months can kill the H.Pylori bacteria, which can cause stomach cancer and ulcers. discove A compound discovered in cranberries, proanthocyanidine, prevents plaque formation on teeth. www.lifestyleperx.co.uk | Perx Winter Edition 2017 05

FLAVOUR

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Cooking with Cranberries Use the wonderful traditional ingredient of cranberry to bring a cheer to your winter recipes.

C ranberry & Chocolate Roulade You will need: 175g fresh cranberries, 1 orange, finely pared, 225g caster sugar, 4 eggs, 100g of plain chocolate, 142ml double cream whipped, Cocoa powder and icing sugar for dusting.

Method: 1. Simmer the cranberries and orange in a covered saucepan for about 4-5 minutes until the berries are soft.

Stir in half the sugar and heat gently until dissolved. Cool.

2. Grease and line a 30cm x 20cm swiss roll tin.

3. Whisk the eggs and remaining sugar in a bowl over a pan of hot water until pale and creamy.

4. Melt the chocolate in a bowl over a pan of hot water.

Gently fold into the egg mixture. Pour into the tin and place in a preheated oven 200c, for 15 minutes or until just set.

5. Place a sheet of greaseproof paper over a damp tea towel and dredge with icing sugar. Turn the cake onto the paper. Carefully remove the greaseproof paper from the top of the roulade. Trim the edges and roll up with the other sheet of paper inside. Leave to cool.

6. Unroll the cake carefully. Spread the cranberry mixture over the cake leaving a 1 inch gap at the end. Repeat with the cream. Roll up and dredge with cocoa powder and icing sugar.

Q uick & Easy Pear & Cranberry Crumble You will need: 4 pears 4 tbsp of apple juice 50g dried cranberries Ready made crumble mix Method: 1. Peel, core and slice the pears, to fill two-thirds of an ovenproof dish.

2. Pour over the 4tbsp of apple juice.

3. Sprinkle the dried cranberries 4. Top with the crumble topping and bake in a preheated oven at 190c for 30 minutes.

06 www.lifestyleperx.co.uk | Perx Winter Edition 2017

FLAVOUR

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N ectarine & Cranberry Galette You will need: A standard sheet of ready rolled puff pastry 2 nectarines, slices 100g cranberries 4 tbsp apricot jam 4 tbsp double cream 4 tsp Demerara sugar Method: 1. Lay the puff pastry sheet on a lined baking sheet, then score a frame around the edge, about 2cm in, using a sharp knife.

2. Mix together the apricot jam and cream and spread this on the pastry base, inside the frame.

3. Arrange the nectarine and cranberries on top and then sprinkle with Demerara sugar.

4. Bake in a preheated oven at 220c for approximately 15 minutes.

5. When baked, cut into slices and serve with cream

Cranberry

Bread & Butter Pudding You will need: 3 eggs, 1 apple, chopped, 75g cranberries, 300ml double cream, 300ml milk, 1 tsp vanilla extract, 100g caster sugar, 6 small brioche, halved and buttered, 3 tbsp mincemeat, 3 tbsp brandy, Icing sugar for dusting.

Method: 1. Bring the milk and cream up to near boiling point.

Remove from the heat, add the vanilla extract and leave to infuse for 30 minutes 2. Beat the eggs and sugar together.

3. Bring back the milk mixture to boiling point, then pour onto the beaten eggs, whisking as you add together.

4. In an ovenproof dish, lay the brioche slices, buttered-side-up and pour over the tbsp of brandy.

5. Spread the mincemeat, cranberries and apple on top.

6. Pour over the vanilla custard and leave to stand for ½ hour so the bread can soak up the custard.

7. Bake in a preheated oven at 180c for 35mins, until light brown on top.

8. Cool slightly, dust with a little icing sugar and serve with cream www.lifestyleperx.co.uk | Perx Winter Edition 2017

07

HEALTH

Perx

Having a gut’s full.

Whilst it is not always possible to pinpoint reasons or trigger points, it is worth knowing how your digestion system works, what can be classed as common complaints and when it may be necessary to seek medical advice.

Digestion involves a number of different stages. The first phase is known as the cephalic phase. It starts before food has even entered your mouth. The sight, smell, taste or even the thought of food will activate saliva in the mouth as well as digestive juices, which contain enzymes to break down food. Once food is in the mouth, it is partly broken down by the process of chewing and by the chemical action of the salivary enzymes. Saliva also contains mucin, which moistens the food so it can pass easily through the digestive tract.

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HEALTH After being chewed and swallowed, the food enters the oesophagus. The oesophagus is a long tube that runs from the mouth to the stomach. It uses rhythmic, wave-like muscle movements to force the food onwards, taking approximately six seconds to reach the stomach once swallowed. The muscle movement gives us the ability to eat or drink even when we’re upside down - handy if you are doing gymnastics while you are eating!

On reaching the stomach, food is churned around and mixed with the stomach’s acidic digestive juices. Food can stay in the stomach for a few minutes or several hours in the gastric phase where numerous acids and enzymes are released, including the hormone gastrin. When the food has mixed into a creamy texture known as chyme, the pyloric sphincter( an opening controlled by muscle) opens and chyme passes gradually into the small intestine.

Digestion and absorption of fats, protein and carbohydrates occurs in the small intestine, where three important organs are involved.

The gall bladder provides bile salts that help to make fats easier to absorb.

The pancreas provides bicarbonate to neutralise the acidic chime from the stomach, and also produces further digestive enzymes.

Finally the intestinal wall contains cells that make up the wall of the small intestine and these cells help to neutralise the acid and also produce enzymes to digest food.

After passing through the small intestine, food passes into the large intestine.

The first part of the large intestine is called the cecum (the appendix is connected to the cecum). Food then travels upward in the ascending colon. The food travels across the abdomen in the transverse colon, goes back down the other side of the body in the descending colon, and then through the sigmoid colon. As the watery contents move along the large intestine, water is absorbed and the final pr product, faeces, is formed, which is stored in the rectum before excretion from the body.

Did you know that there are more than 25 different conditions all relating to the digestive system?

I have selected a few of the most common complaints, with some helpful advice that you can try yourself, however as with any symptoms that are particularly severe or persistent, it is important to seek advice from your doctor.

1. Indigestion Indigestion is stomach discomfort that usually occurs after meals. It is best described as an unpleasant or even painful sensation in the top of the abdomen or perhaps in the lower part of the chest. This is often accompanied with nausea, belching, and bloating. It is commonly caused by overindulgence in food or drink, and stress, tiredness, or being overweight can aggravate symptoms.

Irritating and unpleasant and even a nuisance, indigestion

Perx

is rarely serious.

Some people who have to take anti-inflammatory drugs for arthritis and similar conditions are at particular risk of getting both indigestion and a peptic ulcer, while an increasing number of people get indigestion because the acid in their stomach can reflux back up into their oesophagus. Less commonly, indigestion symptoms can be due to gallstones, disease of the pancreas, and rarely are caused by cancer in the stomach or oesophagus.

What you can do to help yourself?

1. Try not to have

foods or drinks that trigger symptoms.

Familiar culprits include fatty, fried or spicy foods, fizzy drinks, coffee, tea and alcohol.

2. Don’t exercise for at

least an eating.

hour

after

3. If stress contributes to indigestion, try some methods that help to reduce it.

4. Stop smoking, as this may aggravate symptoms.

5. Eat at regular times.

You are less likely to get...

...indigestion if you eat smaller meals more often. Eat slowly, chewing your food thoroughly.

6. Avoid taking aspirin

or ibuprofen for pain, as they can irritate the stomach. Paracetamol may be a more suitable alternative.

7. Try a herbal tea to soothe your stomach, like peppermint.

8. Take an antacid to relieve symptoms.

9. If you are

overweight, try to lose weight gradually.

2. Irritable Bowel Syndrome Irritable Bowel Syndrome is a medical term given to a collection of otherwise unexplained symptoms relating to a disturbance of the large bowel. At some point in their lives, about a third of the population will be affected and one in ten people seek advice from the GP. It can be both a painful and distressing condition and should be properly diagnosed by a medical professional. Symptoms of IBS may vary. The most common are bloating, abdominal pain and cramps, which ease when you pass wind or a bowel motion. You may have loose stools or be constipated, or alternate between the two; notice mucus in the stools; and have the feeling that your bowel has not emptied after a bowel movement. You may also feel full more quickly than normal during meals.

IBS is more frequently diagnosed in women compared with men, in young compared with old and in western countries compared with the developing world. It is commonly associated with emotional tension, is frequently triggered by difficult life situations or stressful life events. www.lifestyleperx.co.uk | Perx Winter Edition 2017 09

HEALTH

Perx

There is no cure for IBS and as symptoms can be different for people, so too can the treatment to help alleviate symptoms.

What you can do to help yourself?

1. Keep a diary for two or three weeks, noting what you eat and drink and when attacks occur, to identify any triggers. Common triggers for IBS include dairy products, wheat, citrus fruits, alcohol and coffee.

2. Eat and drink slowly and chew food thoroughly. Eat at regular times and don’t skip meals.

3. If constipation is a problem, gradually add more fibre to your diet...

...such as cereals, wholemeal bread, fruit and vegetables.

4. If you have diarrhoea, cut down on tea, coffee, cola, alcohol and fatty foods to avoid irritating the bowels.

Drink 6-8 glasses of water a day.

5. Walk, cycle or swim for 20-30 minutes a day to help reduce stress and regulate the bowels.

6. If stress triggers IBS, practise exercises to help you relax.

3. Heartburn and Acid Reeux When we eat or drink, food travels from down the oesophagus towards the stomach. This should occur as a ‘one-way’ movement, but reflux can occur when food or drink travels back up the stomach and into the oesophagus.

At the lower end of the oesophagus, there is a ring of muscle which is there to stop reflux. This generally works efficiently, as when we eat and drink, the muscle relaxes but then it tightens up when we have finished. However, if the muscular ring gets too slack, reflux can occur. When symptoms do occur, these most commonly take the form of heartburn, a burning sensation in the chest. If reflux occurs repeatedly, it may lead to oesophagitis - inflammation of and damage to the lining of the oesophagus. In most cases, there seem to be no obvious casual factors leading to the slackening of the oesophagus’s muscular ring, although eating an excess of rich, fatty foods does seem to increase reflux.

What you can do to help yourself?

1. Avoid foods likely to trigger heartburn and acid reflux such as citrus fruits, chocolate, spicy and fatty foods, coffee and tomatoes.

Avoid alcoholic or very hot drinks.

2. Try not to bend or stoop over. Don’t sit hunched up at your desk, as this will encourage heartburn.

3. Don’t wear tight-fitting clothes...

... or tight belts.

4. Stop smoking, as this can aggravate the symptoms.

5. Eat small regular meals. Don’t eat within two or three hours of bedtime.

6. Try a soothing herbal tea.

7. Sleep with your head raised to help prevent acid reflux.

Many people will experience symptoms of digestive discomfort at some point in their life, however the good news is that by making appropriate diet and lifestyle choices, it’s possible to restore digestive harmony and set yourself back on the path to long-term health.

10 www.lifestyleperx.co.uk | Perx Winter Edition 2017

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| Perx Winter Edition 2017 11

FLAVOUR

Perx

Baby’s its cold outside Old Fashioned Snowball ● One part Advocaat ● 2 part lemonade ● A dash of lime juice ● Cherries to decorate ● Freshly squeezed lime juice for glass ● Sugar Dip the rim of your chosen glass in a saucer of freshly squeezed lime juice, followed by coating the rim into sugar.

Now put the Advocaat into the glass, add the lemonade and dash of lime. Mix well and decorate with a cherry.

Put the prepared fruit into a large glass jug.

Pour in the brandy and Grand Marnier and stir well. Cover and chill for 1 hour.

Just before serving, add the ice and pour in the wate champagne and soda water.

Add the cherries and serve immediately

Afternoon Christmas Punch ● 3 cups of strong tea ● 2 bottles dry red wine ● 1 bottle of dark rum (750ml) ● 500g caster sugar la ● Juice of 1 large orange ● Juice of I large lemon Heat the wine, tea and fruit juices in a saucepan, but do not boil. Transfer to a heatproof punch bowl.

Put sugar into a large bowl and saturate with the rum. Add this to the punch bowl and stir, pouring the remainder of rum into the bowl. Stir and serve.

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Fa sh io ne d Ol d

● 1/3 cup of brandy ● ½ cup Grand Marnier ● 1 bottle of Champagne, chilled ● 1 cup of soda water, chilled ● ½ cup fresh pineapple pieces ● ½ cup orange segments ● ½ cup of seedless grapes ● 6 cherries

Sn ow ba ll

Champagne Fruit Cup

FLAVOUR

Perx

Mulled Wine with a twist ● I bottle of red wine ● ½ cup of Contreau ● 50g Demerara sugar ● 1 Cinnamon stick ● Grated Nutmeg le on, sliced ● 1 Orange, rind left Put wine and Contreau in a saucepan with orange slices, sugar and spices. Heat until sugar dissolves, adding more sugar if required. Strain and serve at once.

Elves Martini Delight ● 2 parts Vodka or Gin ● 1 part dry Martini ● ½ part Crème de menthe ● Small peppermint candy stick Sha Shake the vodka and martini with ice in a cocktail shaker. Pour into a martini glass and float the crème de menthe on top. Add the peppermint candy cane to garnish.

Mistletoe Spritzer ● 1 part Contreau ● 3 parts dry white wine ● Soda water as desired ● Slice of orange to garnish Simply mix all the ingredients in a martini glass and decorate with a slice of orange.

www.lifestyleperx.co.uk | Perx Winter Edition 2017 13

DAYS OUT Perx

LONDONS

CALLING...

Head to London this winter and experience some of the amazing festivals and parades that the city has to offer.

New Year's Day Parade January 1st, 2018

Celebrate the start of of 2018 with the annual parade through central London.

Every year the spectacular parade features dancers, acrobats, cheerleaders, marching bands, historic vehicles and much more, who assemble in the heart of the capital for a colourful celebration of contemporary performances and traditional pomp & ceremony with huge balloons,music and confetti filling the air.

Catch the festivities along the parade route which runs from Green Park tube station to Parliament Square vis Piccadilly Circus, Lower Regent Street, Pall Mall, Trafalgar Square and Whitehall.

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| Perx Winter Edition 2017

DAYS OUT Perx

Lumiere London January 18th – 21st, 2018

It's back- Bigger, brighter and bolder, the Lumiere Light Festival for a spectacular second edition. More than 40 UK and international artists re-image London's iconic architecture and streets, transforming the city into a dazzling nocturnal art exhibition.

Free to visit and taking place north and south of the river Thames, the UK's largest light festival extends its reach across the capital.

Chinese New Year Festival February 18th, 2018

Celebrate the year of the dog in London with the largest celebration outside of Asia, with colourful parades, performance and fireworks in and around Chinatown & London's west end.

Every year, hundreds of thousands of people descend on the West End to enjoy a colourful parade, free stage performance and fireworks and to wish each other 'Xin Nian Kuni Le' (happy New Year in Mandarin) or 'San Nin Facii Loki ( in Cantonese).

The central London festivities take place from Shaftesbury Avenue in the north down to Trafalgar Square. With foodie treats in Chinatown, family-friendly entertainment in Leicester Square and stage performances in Trafalgar Square and Shafesbury Avenue and Charing Cross, this is a day not to be missed.

St Patrick's Day Festival & Parade March 16th - 18th

Join in the lively celebrations with the St Patrick's Day e vents and activities in London. Although St Patrick's Day is not a public holiday in England, London marks the day with a fun and spectacular event every year, usually the on the weekend closest to the 17th March. With flamboyant pageantry, elaborate floats, marching bands from across the UK, sports clubs and Irish dancing schools, be prepare to be amazed at the wonderful St Patrick's Day parade.

The procession makes it way down Piccadilly from 12pm on a 1.5 mile route passing some of London's iconic landmarks and makes for an exciting and fun extravaganza. In addition you can watch performances by well known Irish acts, rising stars and special guests in Trafalgar Square, then tuck into traditional and modern Irish food andenjoy special family activities all for free. www.lifestyleperx.co.uk

| Perx Winter Edition 2017 15

Enjoy the

of Life

As a member of Perx you now have a raft of discount benefits at your fingertips!

Take advantage of your Perx Membership by logging on to www.lifestyleperx.co.uk and accessing lots of great savings. You will find information on how to access your exclusive discounts at our website which will be updated regularly. Simply follow the instructions and enjoy the Perx of your membership.

Membership Benefits

Enjoy all the Perx of Life with Perx magazine and receive fantastic offers and benefits.

You will receive four issues of Perx each year and every issue will have exclusive offers inside. You will also receive;• Discounts in over 1700 restaurants • Discounts in over 2500 hotels worldwide • Savings on travel and leisure Perx Prepaid Card with great savings on currency exchange and perfect for travel. Simply go to www.lifestyleperx.co.uk where you can register for these member only benefits.

Your Voucher

On the Perx website, you will now see your £10 grocery voucher.

To use it is simple; 1; Do your groceries as usual at your regular supermarket 2; Keep your receipt and cut out your £10 cash back voucher 3; Send in your voucher and receipt to the Perx members team 4; 14 days later receive your £10 cash back

£1as0 h C Back!

Good causes with Perx Perx look to donate to areas within cancer care which are sometimes unrecognised or under-funded. During the last 6 months we have embarked on a campaign that recognises the difficulties of families who have a Mum or Dad going through cancer care. Sometimes, if there are young children it’s difficult to reassure them or provide simple things like a hug.

Perx have started a campaign with Velindre Hospital in Wales, where children are given a toy cuddly Lion along with their parent who will be going through treatment. We have found that this has helped keep the connection during difficult times and reassures the child that they can still have the hugs and love needed. This is Reggie who has benefited from the Lion campaign.

Reggies Mum said “I would love them to see how happy it has made my Reggie.

I think the idea is great and everyone involved deserves to see how well it is working. Reggie goes to bed every night with his lions and I like to think they give him some comfort through everything that’s going on”.We look forward to helping more children like Reggie and his Mum with this simple but effective campaign.

To get information on how to get the most out of your Perx membership, simply visit our website www.lifestyleperx.co.uk Where you will find full information of how to access all the added benefits and offers available. If you have any queries on how to manage these benefits simply call our members care team who will be happy to help.

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| Perx Winter Edition 2017

Log onto www.safe2motor.co.uk to book into a trusted garage online or call 0844 567 9397 to make a booking by phone Drop your vehicle off at your specified garage, your maintenance controller will have already explained the work required so you don’t have to deal with the garage at all.

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Pick up your car, with the peace of mind that work has been performed by a trusted garage, and all work completed has been discussed with your expert maintenance controller.

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Your Safe2Motor online garage has been put together so you can find and book into a local, trusted garage with ease. Booking into a garage can take as little as just a few minutes.

Book into a garage by phone on 0844 567 9397!

If you can’t get any internet access, or you’d just prefer to speak to a human, you can book any work you require by simply giving us a call.

If you don’t have any access to the internet at all you can still access all of the benefits of membership by phone. If you’d like to discuss savings or service history just give us a call.

Take full advantage of the Safe2Motor service by adding up to 3 additional vehicles to your account.Looking after your family fleet has never been easier. Just one website for all of your vehicle’s maintenance details and one number to ring when they’re in need of some maintenance! Add vehicles to your account for just £10 per vehicle per year (maximum 4 vehicles in total).

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Call: 0844 567 9397 09:00-17:00 Monday-Friday Or Visit www.safe2motor.co.uk www.lifestyleperx.co.uk

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Travel Perx

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Travel Perx

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Travel Perx

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Jean-Patrique® Cookware Set

All the professional features that chefs demand are incorporated into the design of Jean-Patrique® cookware.

Generously sized with deep sides, the range has self-basting lids which keep the juices inside the pan and prevent the flavour from escaping. The rims are designed to make pouring easy and accurate. And, they also benefit from being oven-proof, allowing you to start cooking on the hob and move directly to the oven or grill without having to worry about changing pans. The handles are constructed out of thick tubular stainless steel. They are extremely strong being firmly secured by large sturdy stainless steel rivets. They will never work loose no matter how much use, or years you give them. Each pan has an encapsulated stainless steel base. This gives you exceptionally even heat distribution ensuring food cooks and simmers evenly, preventing sticking or burning in hot spots. It also makes the cookware more energy efficient and economical, allowing you to cook using lower temperatures. Jean-Patrique® cookware is suitable for gas, electric, ceramic and solid plate hobs, so you shouldn’t have to change your cookware when you move house, or change your hob. Every item is completely dishwasher safe. And, as we use the finest quality stainless steel available, you may use any type of utensil without fear of damage. We therefore certify this professional cookware for demanding use, and fully guarantee it for 25 years for any manufacturing defects.

Your satisfaction is fully guaranteed. This cast-iron promise comes with all Jean-Patrique® products. If you wish to return your cookware for any reason then simply return it unused within 30 days for a full refund of the cost of the goods.

14cm milkpan

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22 www.lifestyleperx.co.uk | Perx Winter Edition 2017

Chillies

FOOD

FOOD

Datil and Scotch Bonnet.

Capsicum pubescens, which includes the South American rocoto peppers.

Capsicum baccatum, which includes the South American aji peppers.

T

he chilli pepper is the fruit of plants from genus Capsicum and originated in the Americas.

Christopher Columbus was one of the first Europeans to encounter them whilst in the Caribbean, and called them 'peppers', because they, like black and white pepper had a spicy hot taste unlike other foodstuffs.

Upon their introduction into Europe chillies were grown as botanical curiosities in the gardens of Spanish and Portuguese monasteries. However the monks experimented with the chillies culinary potential and discovered that their pungency offered a substitute for black peppercorns, which at the time were so costly that they were used as legal currency in some countries.

Chillies, come in all shapes, sizes and colours ranging from tiny pointed extremely hot, birds eye chilli to the fleshy peppers like the anaheim.

Today there are in excess of 400 different chillies grown, and are one of the most widely cultivated crops today, grown from the Far East, China, Japan, Thailand and Indonesia to India and Mexico.

Buying and storing Chillies Chillies are available fresh, dried, or preserved in oil. Look for a smooth, glossy skin that is deep in colour and firm to touch.

The five domesticated species of chilli peppers are: Capsicum annuum, which includes many common varieties such as bell peppers, wax, cayenne, jalapenos, and the chiltepin.

Capsicum frutescens, which includes Malagueta, Tabasco, Thai peppers, Piripiri, African Birdseye and Malawian Kambuzi.

Capsicum chinense,which includes the hottest peppers such as Naga, Habanero,

The 'heat' of chilli peppers was historically measured in Scoville heat units (SHU), which is the amount of chilli extract added to sugar syrup before its heat becomes detectable to a panel of tasters. Fresh chillies sold in packets in supermarkets usually have a heat scale on them as a guide.

Bell peppers rank at 0 SHU, New Mexico green chillies at approximately 1,500 SHU, jalapenos at 2,500 – 5,000 SHU and habanero at 300,000 SHU !

Chillies in prime condition can be stored for a week or two in a ventilated plastic bag in the fridge. Chilling affects the flavour, however chillies will keep for around 12 months if stored in an airtight container away from direct sunlight.

Cooking with chillies Many fresh chillies have a tough outer skin which does not break down on cooking. Chillies are sometimes used whole or in large slices, by roasting, or other means of blistering or charring the skin, so as not to entirely cook the flesh beneath. Mild chillies can be roasted and stuffed in the same way you would a sweet pepper.

The seeds and flesh of the chilli can both be eaten, but cooking chillies does not reduce the intensity.

Dried chillies are often ground into powders, although many Mexican dishes use the whole chilli.

In India, most households always keep a stack of fresh green chillies at hand, and use them to flavour most curries and dry dishes. It is typically lightly fried with oil in the initial stages of preparation of the dish, however it is far to say that chillies are present in many cuisines and have pr proved to be now a very important ingredient to many everyday meals.

Nutritional Value Red chillies contain high amounts of vitamin C and are also loaded with vitamin A, a potent antioxidant and a boost to the immune system. Yellow and especially green chillies (which are essentially unripe fruit) contain a

Perx

considerably lower amount of both substances.

Some believe that eating chillies may have an extra thermic affect, temporarily speeding up the metabolic rate, therefore burning off calories at a faster rate. In natu of fiery addition the very nature capsicums has been medicinally beneficial down through the ages and put to use for some chronic health woes.

These same heat inducing properties have a cumulative effect and over time are believed to alleviate pain when used in transdermal treatments for arthritis, neuralgia, shingles and severe burns, even cluster headaches.

Other claims are boosting the immune system due to the antioxidants, lower cholesterol, and blood thinning properties which benefit the heart and blood vessels.

'A word of warning' Avoid contact with the eyes or any sensitive skin, during and after preparing chillies.

Also should you find yourself with a particularly fiery mouthful of chilli, the most effective antidotes are dairy products such as milk, or eating starchy foods such as bread or rice.

Did you know?

Farmers in Africa and South Asia have found the use of chillies effective in crop defence against are spread elephants. The chillies a on fences and other structures to keep the elephants away. Because the elephants have a large and sensitive nasal system, the smell of the chilli causes them discomfort and deters them from feeding on the crops.

Capsaicin is the primary ingredient in thr pepper spray used as an irritant weapon.

Capsaicin is a safe and effective topical analgesic agent in the management of arthritis pain, herpes, post mastectomy pain and headaches.

The longest chilli-pepper string measured 1,395m and was made measu by citizens of Suncheon City, South Korea.

www.lifestyleperx.co.uk | Perx Winter Edition 2017 23

FOOD

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Prawn Makhani You will need • 700g uncooked prawns, peeled • 6 garlic cloves • 15cm of root ginger (peeled/grated) • 200ml thick natural yoghurt • 3 tbsp vegetable oil • 3 tsp chilli powder • 2 cinnamon sticks, broken into pieces • 4 red chillies, deseeded and finely chopped • 6 cardamon pods, crushed • 600g tomatoes • 100g cashew nuts, ground g • 3 tsp ground fenugreek • 200ml double cream • Salt & pepper Method 1. Season the prawns with salt & pepper and toss with half the garlic, half the ginger, 1 tsp oil, the yoghurt, and chilli powder.

2. Heat a large deep-sided frying pan, then add the prawns with as much of the yoghurt coating as you can, and cook over a high heat, tossing frequently, for 6-8minutes.

Remove and set aside.

3. Heat the remaining oil in a pan, add the rest of the ginger and garlic, the cinnamon, chillies and cardamom pods, and cook over a low heat, stirring occasionally, for 2 minutes.

Add the tomatoes and cook for 10 minutes, until they start to reduce.

4. Cover with a little hot water and simmer for a further 10 minutes, or until pureed.

5. Push the tomato mixture through a sieve into a food processor. Blend until smooth.

6. Return to the pan, then stir through the cashew nuts and fenugreek and simmer for 10 minutes, adding a little hot water if the sauce starts to look thick.

7. Add the prawns along with the cream, stir, taste and season. Cook for 5 minutes, then garnish with a few chopped cashew nuts and serve with rice.

Quick & easy Lamb Curry You will need • 500g cooked lamb cut into small cubes • 1 onion, quartered • 4 garlic cloves, sliced • 2 tbsp oil • 3 tbsp curry powder • 2 green peppers, deseeded and quartered • 1 green chilli, deseeded • 1 inch piece of root ginger • 400g can of chopped tomatoes • 1 tbsp black mustard seeds • 100g ccreamed coconut • 115g frozen peas • Salt & Pepper • Chopped coriander to garnish

,

Method 1. Place the onions, garlic, ginger, green peppers and chilli in a blender with 1 tbsp of water and blend to a puree.

2. Heat 1 tbsp of oil in a large saucepan, add the mustard seeds and fry, stirring for app approximately 30 seconds. Pour in the onion puree, turn the heat up and allow to bubble, stirring frequently for 4-5 mins. Now the puree should be thick and fairly dry.

3. Add the remaining oil and curry powder and stir-fry for 30 seconds, then add the tomatoes and 75ml of water.

4. Cook for about a minute, stirring constantly. Add in the coconut and stir until well incorporated.

5. Now add the cooked lamb and peas and bring back to the boil. Reduce the heat, cover and simmer for 10-15 mins, until heated through.

6. Season with salt & Pepper, garnish with chopped coriander and serve with rice or naan bread.

24 www.lifestyleperx.co.uk | Perx Winter Edition 2017

FOOD

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Chicken Tikka Masala You will need • 4 skinless, boneless chicken breasts • 4 tbsp ready-made tandoori paste • 1 cinnamon stick • 8 cardamom pods • 2 tbsp natural yoghurt • 3 tbsp vegetable oil • 1 large onion, finely chopped • 1 inch of root ginger, peeled and grated • 3 garlic cloves, crushed • 1 tsp ground cumin • 1 tsp ground coriander • ½ tsp turmeric tu • 1 tsp cayenne pepper • 1 can chopped tomatoes • 150ml chicken stock • 2 tsp garam masala • ½ lemon, juice only • ½ tsp salt Method 1. Cut the chicken into bite-size pieces and mix with the tandoori paste and yoghurt.

Leave to marinate in a non-metal dish, stirring occasionally.

2. Heat the oil in a deep wide frying pan.

When it is very hot add the cinnamon, cardamom pods and onion. Fry, then add the ginger, garlic,cumin,coriander, turmeric and cayenne pepper.

3. After the spices have cooked for about a minute, add the chicken with the marinade.

Fry for 3-4 minutes, then add lemon juice and salt.

4. Bring the curry to a simmer and cook on a low heat for about 10 minutes.

5. Serve with boiled rice.

Beef Madras You will need • 500g diced beef • 75g oil • 1 large onion, chopped • 1tsp ginger puree • 1 ts[ garlic puree pu • 150ml chicken stock • 2 tsp garam masala • ½ tsp chilli powder-hot • 1 tsp Turmeric • 2 tsp curry powder-medium • ½ tsp Cumin seeds • ½ tsp Coriander seeds • 4 red chillies, finely chopped • 1 tbsp tomato puree • 150ml onion puree • 1 tin of chopped tomatoes • Fresh coriander to garnish.

Method 1. Heat a large pan with the oil to a high heat. When very hot add the cumin and coriander seeds and stir for about 30 seconds until they start to crackle and pop.

2. Add the chopped onions to the pan and reduce the heat to medium.

3. While the onions are cooking, mix together the ginger puree, chilli powder, curry powder, Turmeric and a splash of water to make a paste. Once the onions have gone a golden colour, add the paste and fry for a couple of minutes while stirring well.

4. Add the diced beef and chopped chillies into a pan and stir for a 1-2 mins 5. Finally, add the onion puree, tomato puree, chopped tomatoes and chicken stock to the pan and stir in well.

6. Bring to the boil and reduce down to a low heat to simmer for 15 minutes, stirring every couple of minutes. Season if desired.

7. Add the garam masala and mix in well and cook for a further 2 minutes.

8. Serve with rice or naan. www.lifestyleperx.co.uk | Perx Winter Edition 2017 25

FOOD

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ONE POT Wonders Peri Peri Chicken A dish that adds spice to your roast You will need • Large whole chicken(Approx 2kg) • 150ml chicken stock • 4 red onions(peeled and quarte quartered) • 500g baby new potatoes • (For the Peri Peri sauce) • 3 red chillies • 4 garlic cloves, roughly chopped • 3 tbsp soy sauce 2 tbsp smoked paprika • Small cube of ginger grated • 3 tsp dried mixed herbs • 1 tsp caster sugar • 25ml white wine vinegar • 50ml vegetable oil • 2 tbsp Tabasco sauce 1 lime, using the zest and the juice

Method 1. Preheat the oven to 200c. Place the chicken in a large roasting tin and season with salt and pepper. Drizzle with a little oil and pop in the oven for approximately an hour.

2. Now prepare the Peri Peri sauce. Firstly halve, deseed and finely chop the chillies and place in a small bowl with the roughly cut garlic. Add each of the ingredients and stir to combine.

the juices should run clear. Don't worry if the chicken looks burnt, it is just the Peri Peri sauce.

6. When the chicken is cooked, carefully lift the chicken out onto a plate to rest. Cover with foil for approximately 10 mins.

7. Remove the vegetables from the roasting tin with a slotted spoon and place them in an ovenproof dish. Place them back in the oven at a very low or turn off heat to keep warm.

3. Remove chicken from the oven and pour about ¾ of the Peri Peri mixture over the chicken, making sure to spread it well over the back of the chicken.

8. Using your roasting tin (with all the sticky bits in), add the remaining sauce and the stock. Put the tin on a low heat, combining all the bits with the stock.

4. Now toss in the potatoes and red onions around the chicken. Season again and return to the oven to cook for a further 45mins.

9. Prepare your salad choice and pour the sauce over.

5. Check chicken is cooked by piercing the thickest point of the thigh with a skewer, and

10. Arrange the slices of chicken with their vegetables on a plate and accompany with the Peri Peri salad.

26 www.lifestyleperx.co.uk | Perx Winter Edition 2017

FOOD

Perx

Pork & Cider Casserole A tasty warming dish

You will need • 600g pork steaks, cut into cubes • 2 tbsp sunflower oil • 4 shallots, chopped • 1 stick celery • 200ml chicken stock (half a stock cube) • 125g carrots • 1 red chilli, deseeded and finely cut • 200ml medium cider • 100g mushrooms • 1 knorr herb stock • 2 eating apples • 100g reduced crème fraiche • 1 tbsp cornflour Method 1. In a frying pan, brown the pork cubes on both sides in batches, using a tbsp of oil. Set aside in a large pan.

2. Add the remaining oil, shallots and celery stick into the frying pan and cook until the shallots are soft.

3. Add to the pan with the pork in, then add the carrots, chillies, cider and stock.

Cover and simmer very gently for 45 minutes.

4. Add the mushrooms and the herb stock cube and cook, uncovered for a further 10 minutes.

5. Meanwhile cook the apples in the butter in a clean frying pan, turning frequently until they are starting to look golden.

6. Add to the pork with the crème fraiche and the cornflour (mixed with a dash of cold water). Simmer for 5 minutes.

7. Serve with mashed potatoes or rice.

Sweet Potato & Butterbean Stew A hearty vegetarian pot You will need • 450g sweet potatoes (peeled and cut into thick slices) • 2 tbsp maple syrup • 1 tbsp olive oil • 1 red onion, finely chopped • Splash of balsamic vinegar • 1 red chilli, deseeded and thinly sliced • 1 tsp cumin seeds • 400g can peeled whole plum tomatoes • 400g can butterbeans, drained and rinsed • 150ml Greek style yoghurt • A handful of spinach Gr leaves • Salt & Pepper • Mint leaves to garnish Method 1. Put the sweet potatoes and maple syrup in a large wide pan of boiling salted water and cook for 10 minutes until the potatoes are tender, but not too soft.

salt. Cook until the onion are soft (approx 5 mins), then add in the tin of tomatoes, the red chilli and the balsamic vinegar, and cook for a further 10 minutes. Season with salt and pepper.

4. Now add the butterbeans and simmer for 5 minutes. Stir through the spinach and cook for a couple of minutes until the spinach leaves begin to wilt.

5. Remove from the heat and top with the sweet potatoes.

2. Drain well, set aside, and keep warm.

6. Preheat your grill to a hot setting and transfer to an ovenproof dish.

3. Meanwhile, heat the oil in a large pan and add the onions, cumin seeds and a pinch of

7. Top with the yoghurt and grill until golden.

Garnish with the mint leaves to serve.

www.lifestyleperx.co.uk | Perx Winter Edition 2017 27

Travel Perx

The delights of

Turkey Roughly 2000 years ago the Romans packed their sandals and togas for a Turkish holiday. Fast forward two millennia and it’s still a piping- hot getaway destination.

The Turkish Mediterranean offers sun drenched beaches, incredible history and some fantastic golfing. Everything as a family of four who needed a luxury break in the sun would wish for.

On arrival at Analaya airport in late April, we were greeted with warm sun and an overwhelming kindness to get us on the right coach to make the one hour trip to our hotel near Side.

As we entered our hotel- The Alba Queen in Colakli, we were instantly hit with a fabulous mix of luxury and atmospheric charm. The circular reception area with a dome- styled roof and grand marble stairway, led us to the sumptuous sofa’s we were glad to enjoy.

Our rooms were equally impressive, all mod cons in a tasteful décor, with plenty of space.

Once we had ooohed and aaahed at how gorgeous it all was we decided to explore the hotel.

28 www.lifestyleperx.co.uk | Perx Winter Edition 2017

Travel Perx

With two children in tow, we naturally headed for the swimming pool first. Here we found a glorious lagoon sized pool with an abundance of sunloungers. The addition of water chutes was met with amazement and excitement by the children, as well as my husband. It clearly wouldn’t be long until we all and I do mean all, were enjoying the delights of the pool and the water slides.

After our hasty dip, our attention was drawn to filling our tummies.

The Alba Queen has 3-in-1 buffet restaurants, as well as 2 a la carte restaurants, specialising in Thai and seafood.

The food was an exciting mix of Turkish and International cuisine. The choice was amazing and we never tired of the many selections made available to us. We did eat at the a la carte restaurant on one evening, however we found despite the wonderful ambience of the restaurant, we had been totally spoilt with the choices in the buffet restaurant and preferred to eat there.

www.lifestyleperx.co.uk | Perx Winter Edition 2017 29

Travel Perx

As The Alba Queen is located directly on the sandy beach, we often wandered across after lunch, enjoyed the numerous water sports available, then returned to our hotel for afternoon tea. The children were also determined not to miss out on the all inclusive ice creams, where no measures were spared.

Turkey without experiencing a Turkish bath. We as a family booked our Turkish bath and after the children finished laughing with all the bubbles and my husband regaining his strength after the vigorous massage, we emerged from our experience feeling fresh and revived and ready for the sun.

Evenings were more culinary delights, as well as a gentle mix of entertainment from comedy shows, theatre performances and live music. The in house animation team were friendly and encouraging, without being too pushy. They did manage however, to get my husband off his sunlounger to play beach volleyball. This he really enjoyed, as every activity is planned in a relaxed and calm attitude – we’re on holiday, after all.

Away from the hotel there is wonderful history to explore. This region of Turkey, is a must for history lovers, with an ancient amphitheatre and two second-century temples. We caught the local bus outside our hotel to explore the remains at Side. It was breathtaking to stand in the ruins of The Temple of Apollo or sit in the amphitheatre, just as they had sat, many years ago.

Oh yes, I forgot to mention the wonderful Spa and Wellness Centre, located in the hotel. This had a great array of health and beauty treatments and no one should visit

30 www.lifestyleperx.co.uk | Perx Winter Edition 2017

The shops and the picturesque harbour are fantastic here too, however with heavy arms and weary legs we were soon on our way back to our hotel- after all it was nearly lunchtime!

Helping you take the right medicine, on time, every time.

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32 www.lifestyleperx.co.uk | Perx Winter Edition 2017

health Perx

an opportunity for your dentist to check soft

tissues

of

the

mouth

for

oral

cancer.

Recently poor dental health has been linked to an increased risk of type 2 diabetes and direct links have been established between bacteria in the mouth and heart attacks.

New research also suggests an increased risk of breast cancer caused by tooth loss and gum disease. However, more shocking is that one third of people in Britain still only brush their teeth once a day or less. Clinical research has also found that, on average, when we are brushing our teeth, it is only for about 45 seconds and this is barely enough to skim across all the teeth. With all the food traffic we create, surely our teeth deserve a better deal.

consume throughout the day can be bad for our teeth, little attention is paid to

establishing an oral care routine that will protect our mouths throughout the day’. As the majority of people who are brushing, only consider their oral health in the mornings and evenings, he suggests we should be chewing a sugar free gum throughout the day after food and drink.

Chewing sugar free gum after eating and drinking helps neutralise plaque decay and is a simple solution to raise oral care standards.

Dr Nigel Carter, Chief Executive of the British Dental Health Foundation says’ whilst we all know that some of the foods and drink we

www.lifestyleperx.co.uk | Perx Winter Edition 2017 33

health Perx

Brush regularly Before breakfast and before bed, for two

Sensitive teeth are also a common problem,

affecting 81% of adults in the UK, yet many do not know that the twinges they experience are a sign of sensitivity which is caused by exposed dentine. Rather than addressing the problem, a large number of sufferers try to ignore the twinges or develop ways to avoid them, without realising their teeth have

minutes a time with a fluoride toothpaste, is an essential start to the routine. Flossing between the teeth is another essential.

Chewing a sugar free gum throughout the day, especially after food and drinks is a welcome benefit for your oral hygiene.

Cut out Tobacco

vulnerable areas.

Smoking or chewing tobacco products p can

However help is at hand with a breakthrough b in dental care for sensitive teeth, with the

plaque that leads to gum disease. The gums

launch of new Sensodyne Repair & Protect.

This is the first everyday fluoride toothpaste

to contain NovaMin technology, which is scientifically proven to repair sentitive teeth p by forming a tooth-like layer over exposed

dentine to help continually repair and protect sensitive areas.

Used twice daily, as you would a regular toothpaste; Sensodyne Repair & protect will continually help repair sensitive teeth and help prevent sensitivity.

‘Prevention is better than cure’ Here are a few tips to keep your smile in tip top condition:

Diet & fitness

Studies show people leading healthy, active lifestyles are 40 per cent less likely to experience gum disease.

34 www.lifestyleperx.co.uk | Perx Winter Edition 2017

make gum disease much worse. People who smoke are more likely to produce bacterial

are affected because smoking means you have less oxygen in your bloodstream, so the infected gums do not heal. Smoking can also lead to tooth staining, more mo teeth lost because of gum disease, bad breath and in more severe cases mouth cancer.

Visit your Dentist regularly Make regular appointments and encourage all family members to see their appointment as part of their regular health check.

LAST WORD

Perx

The Last

Word Are your ‘New Year, New You’ resolutions already on their way out?

People tend to start the New Year with the best intentions, particularly when it comes to losing weight and getting fit, but often a few weeks down the line they give up.

So why do we do it to ourselves, what makes us think that we can magically change, once the calendar switches from one year to another.

If you managed to survive the stampede to your local gym in January, leaving behind an empty couch and lonely television, and

you are still going - then well done you. However if you have ‘fallen off the horse’, then don’t despair, you are not alone. Put simply you have raised the bar too high. After all, only Superman is running 10 miles everyday in 2012!

One common p problem is that people make abstract resolutions, which are hard to keep “be happier”, “earn more money”. By mid January, you’ll be screaming “How?” The answer is to resolve well? ask yourself “Am I a ‘yes’ resolver, or a ‘no resolver?”

If like me you resent negative resolutions, like “don’t” or “stop”,

then turn it around and try to find positive resolutions, like “I will walk the dog everyday” or “I will make time to meet up with friends for lunch”. Making yourself more accountable is the secret to sticking to resolutions. I know if I take the dog for his annual check-up and they say he needs to lose weight, how guilty will I feel when I limp out of the vets with my wobbling dog signed up to ‘Fat Camp’. Not only has my resolution slipped away, it looks like the dog could be on the way out too!

So keep it real, lower the bar, reward your small steps and if nothing else, you’ll keep a whole lot more money in your purse!

www.lifestyleperx.co.uk Perx Winter Winter Edition Edition 2017 2017 35 35 www.lifestyleperx.co.uk || Perx

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