Archive for the ‘What’s Cooking?’ Category

Recipe for Success – Impress your Date this Christmas

Thursday, December 9th, 2010

Recipe for online dating success with Dating AgencyDecember is upon us and here at Dating Agency we thought what better way to welcome the Yule tide period then with a few tips  for success to make sure you impress your date this Christmas!

Mulled Wine

A Christmas classic – warm and spicy – a guaranteed treat and simple to make!

Christmas Cocktails

It’s got to be the Snowball! Loved by all! We are sure it has the potential of putting love in the air this Christmas!

Mince Pies

Christmas is not complete without them! You can get some beautiful luxury mince pies ready made  – or why not have a crack at making them yourself?

Enjoy yourself!

Whatever you decide to treat your date with this Christmas – don’t forget to relax and have fun. It’s what this time of the year is all about!

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Weekend Recipe: Grilled Sea Bass & Mini Victoria Sponge Cakes

Friday, November 13th, 2009
Grilled sea bass with rosemary and parsley pesto

Grilled sea bass with rosemary and parsley pesto

Two recipes for a date night in that are easy to cook, look impressive and taste delicious.

If you’ve arranged dinner at yours, cook up these simple yet impressive looking recipes for grilled sea bass followed by mini Victoria sponge cakes, from the experts at delicious. magazine.

Grilled Sea Bass With Fresh Rosemary &Parsley Pesto

Serves 2
25 minutess to make Continue reading »

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Date Ideas: Award-Winning Restaurants

Wednesday, October 28th, 2009
Rob and Emma Green from Green's Restaurant, Whitby

Rob and Emma Green from Green's Restaurant, Whitby

Whisk your date off for lunch or dinner at one of this year’s award-winning restaurants.

The winners of this year’s numerous restaurant and hotel awards have been announced, and here are the ones you need to know about.  Bon appetit!

Green’s Restaurant & Bistro, in Whitby, North Yorkshire


If you’re looking for somewhere to take your date in North Yorkshire, head to Green’s Restaurant & Bistro in Whitby. Not only has chef Rob Green been crowned National Seafood Chef of the Year, but the restaurant which he runs with his wife Emma won the ‘Taste of Yorkshire’ award at the White Rose Awards organised by the Yorkshire Tourist Board.

The restaurant always has a menu brimming with bounty from the surrounding coast.  Rob keeps in daily contact with the skippers of the local trawlers to get the best of ‘The Catch of the Day’, which he collects fresh each morning from the Quayside a few minutes away from the Restaurant – and even the name of the boat which caught the catch is on the menu.  Of course all the meat is local too – and even the flour for their homemade bread hails from the county. Continue reading »

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Date Ideas: Game Is On The Menu

Friday, October 16th, 2009
Game is on the menu as the season gets underway

Game is on the menu as the season gets underway

Autumn is game season so take your date to one of these restaurants and enjoy hearty seasonal dishes together during October and November

Chefs at the Great Inns of Britain will be using the freshest local ingredients as the game season gets underway, so if you’re organising a dinner date, try one of these great restaurants.
Feversham Arms & Verbena Spa in Helmsley, North Yorkshire
Farndale Red Leg Partridge, yellow beetroot fondant, girolles and lentil jus will be on the menu,  using locally sourced Red Leg Partridge from the popular Farndale shoot just three miles away. Continue reading »

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Weekend Recipe: Partridge Pot Roast

Friday, October 16th, 2009

Impress you date with this seasonal recipe for partridge pot roast

Impress you date with this seasonal recipe for partridge pot roast

If you’ve suggested dinner at yours, wow your date with this seasonal recipe for partridge pot roast.

The partridge season runs from September to February, so October is the month when the first birds start to arrive in butchers and farm shops.

At just half the size of a pheasant, partridge only takes half an hour to roast and you’ll need one per person.   Simply pop a knob of butter in the cavity and either roast the birds upside down, turning them upright to brown at the end, or cover the breast with bacon or larding fat to keep the flesh moist and juicy. Continue reading »

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