Last summer I travelled to Cologne and Dusseldorf. Germany is one of my favourite places to visit. I have been to Berlin before and loved it. I would love to learn how to speak German and I don’t think I would find it difficult to learn. Below are some highlights from the trip. I look forward to visiting Germany again after the Coronavirus pandemic. Germany has excellent food and drink, shopping, transport options, architecture and tourist attractions. 🥨 Follow my insta for more snaps 💫
This time two years ago, my best friend and I went to Rock Werchter (pronounced Vercher). Not many people know about this festival but it is one I would highly recommend. We went on the Sunday but if I were to go again I would go for the weekend🏕️ My friends brother had been there several times and goes every year but she had never been💃
Werchter is a small village in Belgium. A shuttle bus took us from Leuven and brought us to Werchter which was only 15 minutes away. So ideal! We spent the morning getting ready and prepping ourselves💅🎒🍋 We arrived around 12pm just in time for George Ezra (🤩). The weather was scorching ☀️ so we bought some coupons 🤙 which we required for beverages at a later stage🥤 and we were much excité 💯
At the festival, there were loads of great acts, including George Ezra, Post Malone, Sigrid, Kaleo, The Academic, Warbly Jets, Noel’s High Flying Birds 🎵 Arctic Monkeys were last to perform and there were fireworks. The whole day was amazing ⚡Festivals in Europe are much better than in Ireland 🎆 here was lots of other fun things to see there such as a bean bag area and ballpit. I would definitely go again🎵 By 12am we were covered in glitter and talking ráiméis to Flemish dudes.
I look forward to attending Rock Werchter again in the future 🤟🇧🇪
Follow my instagram @instaphotojo for pics✨
This recipe is by Irish blogger Niamh O’Sullivan.
- 250g Digestive biscuits
- 100g Butter (melted)
- 600g Full fat soft cheese
- 100g Icing sugar
- Juice of 1 lemon
- 250ml Double cream
- Strawberries and lemon zest for decoration
- To make the base, butter or line a 23/24cm loose-bottomed tin with greaseproof paper.
- Put the digestive biscuits in a plastic food bag and crush them all to crumbs using a rolling pin.
- Transfer the crumbs to a bowl, then pour over the melted butter.
- Mix the melted butter and crumbs thoroughly until crumbs are completely coated. Tip them into a prepared tin and press firmly down into the base to create an even layer. Chill in the fridge for 1 hour to set firmly.
- Place the cream cheese and icing sugar in a bowl, then beat with the electric mixer until smooth. Tip in the lemon juice and double cream and continue beating until the mixture is completely combined.
- Spoon the cream mixture onto the biscuit base, starting from the edges and working inwards, making sure there are no air bubbles. Smooth the top of the Cheesecake down with the back of a dessert spoon or spatula and leave to set in the fridge overnight.
- Bring the Cheesecake to room temperature about 30 minutes before serving. Remove it from the tin and slip the cake onto a serving plate.
I usually have porridge for breakfast, so this was a nice change. This recipe is a perfect brunch option.
This is a Ballymaloe Recipe and serves 1.
🍬No Artificial Additives🌾Suitable for Vegetarians 🥛 Dairy free
- 1 ripe avocado
- 1 tsp chopped mint
- a squeeze of lime juice
- red or green chilli finely chopped (optional)
- 1 slice of bread (preferably sourdough)
- 1-2 tablespoons extra virgin olive oil
- 1 free-range egg
- Sea salt and freshly cracked black pepper
- Ballymaloe Original Relish
Carefully remove the avocado flesh from its skin and mash with a fork. Add the mint and squeeze of lime. Season with salt and mix well. Add in some finely chopped chilli if you like a little heat.
Heat a little olive oil in a heavy-bottomed frying pan. Toast the bread in it for about two minutes on each side or until golden around the edges, ensuring it has absorbed all the oil. Take out and set aside. Wipe the pan with kitchen paper and put back on the heat.
When the fry begins to sizzle again, fry the egg in a little olive oil.
Spread the avocado mixture over the toasted bread. Place the egg on top and serve with Ballymaloe Original Relish on the side.
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It is hard to believe it is the last day of May. The first month of summer gone! I have spent most of my days studying for my Masters exams. I have an exam next week and I am not too nervous for it.
I am happy with how my blog and instagram is going. In little over a month I have gained over 150 followers, which I think is amazing. I am learning strategies for how to boost my following and audience and I am having fun learning. My old profile has been deactivated for now. I enjoy having a new audience and posting what I like more consistently. When I am posting what I like and am being more consistent, it is easy to find supporters who enjoy your content, who have similar interests and similar timelines. The Instagram community is massive and it would be a shame to waste good talent🎨🥄📸 I have a book of ideas and notes on what I am learning along the way. I enjoy posting regularly as it allows me to think of any topic I want and write what I want about it for ten minutes or so, it is good for my imagination and creative thinking.☁️ I have never really been a journal girl or diary diva but I am growing to like blogging and being able to express opinions 📝 I look forward to the next few months and sharing more content💗
I should be studying for my M.Sc exams, but here I am writing my first blogpost. As day 29586928582348529 of quarantine passes by, I reflect on the year that has passed and the good times that were had. I am missing seeing classmates on a daily basis and going for lunch together. Some of us were lucky enough to travel to London for a weekend getaway before the lockdown started here in Ireland. People have mixed opinions about doing a Masters degree, however I do not regret my decision at all. The knowledge and experience gained will help me going forward in my career, I may write another blog on this topic in the future. I look forward to what the future holds and I am hoping travel restrictions won’t last too much longer. The novelty of weekly zoom calls with friends is wearing off, however it is a good excuse to whip out a bottle of wine and snap whacky filtered selfies. I will keep this first blogpost short and sweet, however I look forward to creating more content in the future. I have always loved art and photography. Since I will have more time to develop my skills after completing my Masters degree, I am excited for what the future holds.
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