Summer heat is taking over London at the moment! I think we’re all pretty confused in the UK because we can’t complain about it being cold and rainy? Also I’ve been watching some of the Wimbledon tennis here & there and man, the poor tennis players must be having peak times in the 30-degree heat :/ I’m finally getting a few days to myself with no work to do and just being able to see my friends from home for…
Ah exam period. This is probably the most stressed and busy I’ve been since A-levels. Probably something to do with how I have NINETY credits of modules this semester vs 30 credits last semester! My poor brain. I keep telling people to not give me any more facts because my brain cannot handle any more information. Luckily I’ve found the key to staying on track with revision is meal planning with my housemates and prepping breakfasts whenever possible but ESPECIALLY for exam…
Woah this Easter break has gone by so FAST. I’ve been in London for just over 2 weeks now aaaand I’m slightly freaked out that exams start basically a month from today. But I’m ignoring that thought for a mo to tell you about my bagel x hot cross bun hybrid!! What we’ve got here is super chewy bagel dough, dotted with mixed dried fruit (which in the UK is basically currants, raisins and candied orange + lemon peel) and of…
One of the nicest things about being home in London, as opposed to my student house in Leeds, is that my parents turn the heating on. Those familiar to uni life will be familiar with the phrase ‘Can we just turn the heating on for an hour?’, said in a desperate tone at 6pm whilst you’re wearing leggings, fluffy socks, a thermal top, a jumper and a fleece and sitting under a blanket.…
Alrighty, if you hadn’t guessed my hinting in my last post/ hadn’t seen on instagram – I’m writing my second cookbook! Well…I’ve been writing recipes for it since October last year. I’ve spent the majority of my summer retesting recipes and shooting all the pictures too. So yeah, that’s why I’ve been absent from here for a while! Now I have a little request for anyone who is willing/interested – I’ve obviously tested the recipes myself multiple times however I know that due…
I’m getting used to the student kitchen life. I can deal with the crappy lighting and the 1 freezer drawer. That’s all fine. What I cannot wait to leave behind is the electric stove. It takes forever to heat up, forever to cool down and the arbitrary numbering system for ‘heat’ (numbered 1 to 6) doesn’t make anything easier. The saddest thing of all about the stove is that it’s a gargantuan challenge to cook pancakes properly on it. As you may know,…
These little coconut flour pancakes are becoming a quick favourite of mine. They’re really simple to stir up in the morning (or sometimes I make the batter at night and leave it in the fridge until breakfast time) and are incredibly filling! The texture is somewhat in-between a crepe and an American pancake – only a few mm thick with a slightly fluffy texture. Akin to socca but not so savoury, imo. Here I went for a substantial topping of…
When the skies are constantly grey and the sun is setting earlier, and earlier, it is hard to get out of bed. Since getting into food photography, where natural light is crucial, I’ve realised that I really require lots of natural light to thrive. It’s probably partially because of vitamin D production (apparently vitamin D deficiency is actually so much of an epidemic in the UK, we’ve started adding it to our bread). This summer, it became especially apparent how much sunlight affects me;…
Although I am on a fairly demanding course, I luckily sometimes get a late start. This Wednesday, thanks to a 1 pm Microbiology exam, I had one of those rare, late-start days! I like being able to take my time in the morning to make something slightly ‘involved’. Not like FULL ON COOKING but not just toast with nut butter.…
Cornbread, a.k.a. food of the Gods. It’s probably one of my favourite brunch foods and epitomises that lazy-Saturday-morning feeling, for me. I was craving it badly last weekend. As I had some extra roasted squash hanging out in the fridge, I mashed it up and stirred it into my usual cornbread batter (the recipe for which is from my cookbook, Top With Cinnamon.) All you need is one bowl to whip this up in and you’ll have a lofty, golden…