Camelot Medieval Restaurant in Torquay

Camelot Medieval Restaurant in Torquay
4 Braddons Hill Road West, Torquay, Devon, TQ1 1BG

IN DAYS OF OLDE WHEN KNIGHTS WERE BOLD AND PIZZA WEREN'T INVENTED FOLK WENT DOWN TO CAMELOT AND FELT QUITE CONTENTED!

All I can say about this restaurant is WOW! I wish I lived closer to Torquay so that I could visit more often. We recently discovered this lovely little restaurant as we were away for a few days visiting Torquay, Paignton & Brixham. We are little Merlin geeks so the outside of this restaurant caught our attention straight away....

The inside was even better, its quite small but the medieval theme is fantastic! They have themed cocktails and even the plates are huge and you really feel as if you having a medieval feast!

The menu was huge and the choice of food was excellent. To start we went for the Camelot Dipper which they serve for 2 or for 4 people. This way we got to try a bit of everything as it was filled with potato wedges, camelot chicken wings, sauteed shell on prawns, green lipped mussels, scampi, onions rings, garlic bread, salad & dips. It didn't sound too huge until I just listed down the things on the platter and at the time we had no idea just how big the platter would be especially because for the two of us it was only £9.95 so we were only expecting a standard sharing platter but we were sooooo wrong and when it arrived it was huge but we couldn't have been happier because after a day of sightseeing we were very hungry and ready for our medieval feast they even had finger bowls which was great because normally I would hate to peel prawns and have chicken wings when im out because of the mess :)

Just check out the picture...nom nom NOM!....

After making our way through the starter we were pretty full but ready for our steaks. I had my steak with their Hunters Sauce which was a sauce of oven roasted shallots & whole button mushrooms, red wine & beef stock finished with a flat leaf parsley and it was fantastic!

We had a great time here and the waiter was very friendly as were the other customers who all couldn't believe how huge the portions were so I thought it was defintely worth mentioning on my blog with a little review for you all!


Have you got any themed restaurants in your area?

Light Omelette with Chives & Potatoes

Light Omelette with Chives & Potatoes

Hi Everyone,
I hope your having a fab week! This week I was on the hunt for a new lunch recipe because I was getting totally bored of taking my ham sandwiches to work and after a weekend of visiting the Food Fayre and going to the Good Food Show I just had food on the mind and felt hungry all the time and the boring old sandwich was just not filling me up! I decided to have a mooch through The Italian Diet (aka The I-Diet) the 2010 cookbook by Gino D'Acampo to get some ideas for a nice low calorie lunch to bring in for the next few days :)

This potato omelette is perfect for lunches or a light snack and its very easy to do with only a few ingredients and if you dont have the I-diet book then I definitely recommend getting it as it is full of all kinds of yummy low calorie Italian recipes from breakfast ideas, lunch, soups & salads, antipasti, pasta, pizzas, risotto, fish, meat & desserts! All this for under ten pounds....There are also used copies of this book on Amazon for less than a fiver! BARGAIN!

So here goes......

3x Large Potatoes (peeled and finely sliced)
1x Onion (finely sliced)
5x Eggs
Chopped Chives (I used dried coriander as I didn't have any chives)
Salt & Ground Black Pepper
3x Tbls of Olive Oil (I used fry light to lower the calories even more)

1) Preheat your oven to 170c/325F/gas mark 3 whilst you arrange the slices of potatoes onto a baking tray. Drizzle over 1 tablespoon of olive oil (or spray them with fry light) season and bake for 15mins.

2) Select an ovenproof frying pan approx 20cm diameter and 4cm deep and chop up the onion to fry in the remaining Olive Oil for 5 minutes while the potatoes are baking. In a bowl whisk the 5 eggs together and add the chopped chives to this mixture ready to pour over the potatoes and onions.

3) When the potatoes have done the 15mins layer them with the onions in the frying pan and when this is done pour the egg mixture over the potatoes, season and transfer the pan to the oven to cook for a further 30 minutes.

Take it out and slice it into wedges! :) This is delicious hot or cold.

My pictures aren't great but it gives you a general idea of what you will end up with - It does taste much better than it looks in my pic's and could easily be adapted with whichever flavours you wanted. Next time I may add some peppers and tomoatoes into it.

I turned my omelette out on a plate and then cut it into wedges.

Corn Flake Muffins

Corn Flake Muffins

Last week I decided that skipping breakfast all the time was not the way forward and just having a cereal bar for breakfast seemed very boring so I decided to have a look at making some breakfast muffins and I found a lovely recipe for cornflake muffins. I had a box of cornflakes in the cupboard which very rarely came out so saw this as the perfect opportunity to use some of them up! I dont think ive ever baked with cereal so I was interested in giving it a try and the result was 12 lovely cornflake muffins perfect for breakfast which can also be frozen to stop them from going bad if your the only one eating them :)

If your also bored of what your having for breakfast give these a go...


(12 servings)


1 and 1/4 cups all-purpose flour
1 Tablespoon baking powder
1/2 teaspoon salt
1/4 cup sugar
2 cups corn flakes
1 and 1/4 cup milk
1 egg
1/3 cup vegetable oil

1) Sift together flour, baking powder, salt and sugar. Set aside.

2) Stir corn flakes and milk together in a seperate large mixing bowl. Let stand about 2 minutes until cereal is softened. Add egg and oil to this mixture. Beat well. Add flour mixture to wet mixture, stirring only until combined. Portion butter evenly into 12 lightly greased muffin cases or muffin baking tray (I used silicone cases on a flat tray and it worked fine.. no spillage)

3) Bake at 200 degrees celsius for around 20 minutes or until lightly browned. Serve warm or leave to cool down and then freeze any that won't be eaten within 2 days.



I forgot to take pictures while I was preparing the mixture but I think that was mainly because of how quickly I had the mixture in the muffin cases ready to be baked!

I do however have a couple before and after shots below...

Yummy Courgette Cake!

Yummy Courgette Cake!

Well I got some courgettes which were on offer which really needed using as soon as possible. Usually I would use courgettes in pasta dishes but I was looking for something different and then I stumbled across a recipe for courgette cake! I remember a colleague of mine making Zucchini Bread a while ago and although I wasn't too sure about it I found that it tasted lovely.

I know the thought of cougettes in a cake doesn't sound too great but I thought I would try it out anyway and I was more than happy with this easy recipe and the end result!

Because I was feeling too lazy to pop down to Tesco I left out the cream cheese topping but I imagine this would go with the cake perfectly. The cake was amazing and very moist. Perfect.

Ingredients:

250g courgettes (grated)
2 large eggs
125ml vegetable oil
150g caster sugar
225g self-raising flour
1/2 teaspoon bicarb
1/2 teaspoon baking powder

Cream Cheese topping:
200g full fat cream cheese
juice of 1 lime
100g sieved icing sugar

1. Preheat the oven to 180C/Fan 160C/Gas Mark 4
2. Grate the courgettes with the coarse side of a grater, then turn them into a sieve over the sink to remove excess water
3. Beat the eggs, oil and sugar in bowl until nice and creamy
4. Sieve in flour, bicarb and baking powder and beat until well combined
5. Stir in courgette
6. Pour into tins and bake for 30 minutes until slightly browned and firm to touch
7. To make the cream cheese icing - mix the ingredients in a bowl, placing in the fridge if you like to firm up then spread over the cake

..The cake was super moist and freezes very well wrapped tightly in clingfilm, then a freezer bag or two

The above picture is mixing the ingredients together - steps 3 and 4.

Hope the pictures help and I do hope you try it out :) let me know what you think! And have you made any other unusual vegetable cakes before?