The Torquay many of you know and love today started as the Saxon hamlet of Torre. The first signs of a settlement are noted in the Domesday Book. In 1196, a community of monks founded Torre Abbey. Prior to this, it is known that Roman soldiers visited the area, although never settled here. The story of how it became the bustling town in the heart of the English Riviera is a fascinating one.
We’ve all heard that sea air is good for us. Well it seems there are definite health benefits to being by the sea, probably even more so during the winter months when we’re more likely to suffer with coughs, colds and depression. Continue reading
After a long, drab winter, the Easter holidays herald the beginnings of Spring and signify brighter days ahead, giving us all something to look forward to. But have you ever wondered how the Easter bunny came about? Some of the traditions which have evolved over the years seem to have very tenuous links to the original Christian celebration and the exact origins of the Easter bunny are clouded in mystery. Continue reading
Who doesn’t love gorgeous, gooey, melt-in-the-mouth Fudge with a cup of tea! Here at TLH Leisure Resort in Torquay we make our own homemade Devon Fudge. Our TLH Toorak Head Chef Nick Coombes’ homemade fudge is a popular treat for everyone. Find out his recipe and see how he makes his scrumptious fudge!
If you could only do two things to improve your health, experts suggest exercising and spending quality time with friends would be the best place to start. We all know exercise is important but keeping in touch with friends may be even more important than you’d think. Loneliness is as harmful to your well-being as smoking 15 cigarettes a day, according to several recent studies.
A classic omelette is such a quick and easy meal which can be eaten for breakfast, lunch or dinner. This protein-packed option is lower in cholesterol as it uses fewer yolks than your usual recipe.
Ingredients – Serves 2
- 2 whole eggs and 3 egg whites
- 1 tsp olive oil
- 1 red pepper, deseeded and finely chopped
- 2 spring onions white and green parts kept separate and finely chopped
- a few slices of wafer-thin extra-lean ham, shredded
- 25g reduced-fat mature cheddar
- Chopped fresh tomato
- Whisk the eggs and egg whites well in a bowl with some seasoning and set aside. Heat the oil in a medium non-stick frying pan and cook the pepper for 3-4 minutes. Add the white parts of the spring onions and cook for a further 1 minute. Pour in the eggs and cook over a medium heat until almost completely set.
- Sprinkle on the ham and cheese and fold the omelette in half. Continue to cook to your liking (less time for a soft and fluffy centre, or a little longer if you prefer it completely set) . Serve straight from the pan with the green part of the spring onion sprinkled on top, the chopped tomato and some wholemeal toast or a small jacket potato if you’re hungry.
Let us know if you give this recipe a try or do you have other favourite fillings?