Daily Archives: 6 June 2011

Fancy your feet nibbled by fish?

Garra Rufa fish nibbling feetLife is full of new experiences, and having your feet nibbled by fish is certainly one of them!

I tried it at the weekend and I have to say it was great, after the initial shock!

Your feet are washed quickly, then you sit on a bench above a tank and plunge in both feet together among goodness knows how many little fish (and no shortage of pirhana jokes!)

They all rush in one quick movement and latch on to your feet and ankles and legs – and they tickle! It’s just such a surprise.

Apparently, my reaction was very satisfying because I shrieked – can’t believe there’s anyone who doesn’t!

Once you get used to the tickling sensation, you settle down for fifteen minutes of being grazed, and the fish take off all the dead skin. Afterwards your skin feels lovely and smooth.

The fish are Garra Rufa fish from Turkey, and they seem to be taking off in a big way in the UK. There’s a craze for being nibbled by fish (it’s not often you get to say that!)

Afterwards we went for coffee and cake!

 

Raisin Parkin

Raisin ParkinJust thinking about making some Raisin Parkins (p.153 of this year’s Dairy Diary) – as a contribution to a tea party – and realised it’s been Volunteer’s Week from 1 to 7 June. There have been lots of charitable events round the country so I hope they all went well. I’ll make a note for next year and meanwhile get on with the raisin parkins.

 

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Raisin Parkin

Perfect with an afternoon cup of tea.

Raisin ParkinMakes 20 squares
Time 1 hour 10 mins
Calories 120 per portion
Fat 4g of which 2.2g is saturated
Suitable for vegetarians
Suitable for freezing

Plain flour 175g (6oz)
Oatmeal 50g (2oz)
Bicarbonate of soda 1½ tsp
Ground ginger 1 tbsp
Brown sugar 75g (3oz)
Butter 75g (3oz)
Golden syrup 50g (2oz)
Black treacle 50g (2oz)
Egg 1 medium, beaten
Milk 150ml (¼ pint)
Raisins 110g (4oz)

1 Preheat oven to 170°C/325°F/Gas 3. Grease and line a 20cm (8in) square cake tin. Mix together flour, oatmeal, bicarbonate of soda and ginger.

2 Gently heat sugar, butter, syrup and treacle in a pan. Add egg and milk and mix together. Beat in dry ingredients then stir in raisins.

3 Pour into prepared tin and bake for 1 hour until firm to touch. Cool in tin, then cut into squares.

A Dairy Diary recipe.

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