SouthseaScene

Southsea is a lovely part of the big city of Portsmouth. It sits on the southern tip of the island and that’s where you should come down for a lovely day on the coast. There are lovely shops along Palmerston and Albert Roads and a nice walk along the pebble beach from historic Old Portsmouth to Eastney.  It’s also wheelchair and pushchair accessible, so the whole family can enjoy a walk on the seafront. And once you’ve done that, what else to do but to sample some of the delightful cafes Southsea has to offer. The Tenth Hole (023 9283 0009)  Eastern Parade, Southsea PO4 9RF If you start in Eastney, you will see a well-known establishment in Southsea, whose name is synonymous with cake. It’s cakes galore! The portions are large and the prices economical. The only problem is choosing one! Find out what Southsea has been talking about all these years. Casa de Castro (023 9281 1883)  96a Albert Road, Southsea PO5 2SN I was wondering why a friend kept insisting I

Different ways with Pimms A. Mix 1 part Pimms with 3 parts pomegranate juice. Add a slice of orange and garnish with fresh basil. B. Mix 1 part of Pimms with 3 parts ginger ale. Add a slice of lemon and garnish with a sprig of mint. What a lovely start to the summer!

Hello all, Someone asked on Twitter today what food could you eat every day for a month. Well, I thought the Szechuan liver I cooked tonight was one good candidate. It's so delicious and I love it so much. Here's the recipe for 2 people: Ingredients: 250-300 grams lamb's liver 1.5 tablespoons soy sauce 3 teaspoons cornflour 2 tablespoon sherry 1 teaspoon sugar 1/2 teaspoon salt 1 clove of garlic crushed 2 cm of ginger, chopped a bunch of spring onions a small can of bamboo shoots 2 tablespoons vegetable oil 1 teaspoon of sesame oil Slice the liver to about 1 cm thickness and 3 cm length. Mix with the cornflour and add sugar, salt, soy sauce, sherry and ginger and let it marinade. In the mean time cut the green onions to about 3 cm long. Heat the oil in a wok or cooking pan, add the onion and bamboo shoots and cook for about 5 minutes. Then add the garlic and the pieces of lamb. Stir fry for about 5 minutes. Add a tablespoonful of water into the pan and

That I'm obsessed with noodles, it's true. I love noodles and have done so since a tiny tot. So I have noodles at least once a week and sometimes I get away with more! My noodles obsession has also inspired other people such as John the papercut artist and Matt the radio man. So I thought I'd share with you my simple, fail-safe recipe. Ingredients: A round of dried noodles, about 75 grams, softened in a cup of boiling water for 5 minutes 1 onion, sliced 1 tbsp vegetable oil 1 tbsp soy sauce 1 tbsp malt vinegar Heat the oil in a frying pan or a wok and fry the onions for 10 minutes on medium heat until slightly browned and caramelised. Add the soften noodles and the rest of the ingredients, fry for another 5 minutes. As I like mine rather crispy, let it cook on high heat until you get some of the noodles crisp. I usually add in any vegetables I might have in the fridge; pieces of broccoli, carrots or spinach. Add this with the onions half way through its carame

I hope this year is full of possibilities for you! We have started the year well with some amazing Stargazing events at the Spinnaker Tower. Cosmologists from the Institute of Cosmology and Gravitation were showing sharing their knowledge and enthusiasm for astronomy, alongside members of the Hampshire Astronomical Group, the British Science Association and Astrium. Next month we will host the biggest Dickens birthday celebration, marking the bicentenary of his birth. All eyes will be on his birth place Portsmouth. I will be telling you more about what will be happening for this Dickens year. As on Monday 23 January we are also going to celebrate Chinese New Year, I wish you all double happiness. Here are some photos from the Spinnaker Stargazing event on 17 January. Building a planisphere A telescope waiting for the stars Simon and the comet he created Getting excited about astronomy!