A sunny August weekend in Bergen, Norway’s second city and European City of Culture. This is a collection of my favourite shots, including the majestic Norwegian fjords.
A sunny August weekend in Bergen, Norway’s second city and European City of Culture. This is a collection of my favourite shots, including the majestic Norwegian fjords.
Happy Thursday, guys! If you’re still going strong with January’s vegan challenge – well done! I’m with you. This weeks recipe was inspired by my all-time favourite cake and it’s utterly delicious!
Jazz up your usual porridge oats with a little cinnamon, grated carrot, golden syrup, walnuts and juicy raisins and you’ve got yourself dessert for breakfast. Winning. It’s satisfying, healthy and can be adapted depending on what’s in your store cupboard. Sub the walnuts for cashews, or golden syrup for maple and you’ve got an equally delicious bowl of goodness. Give it a go!
Serves 1 | Cooking: 10 mins
Step one: Gently simmer the milk in a medium saucepan on a low heat for 2 minutes.
Step two: Add the oats and salt and stir often to avoid lumps forming. You’ll want to cook this for about 5 minutes until smooth and creamy.
Step three: Pour into a deep breakfast bowl. Grate the carrot in the centre, then add the broken walnut halves, raisins and cinnamon. Drizzle with golden syrup and sprinkle with coconut before serving. Enjoy!
Can you believe it’s 2018?! It’s currently 6 pm on 6th Jan, and I’m wondering how we got here already. One good thing to come out of this month though, is Veganuary, and I’ve dedicated myself to it this time round. I’m not into resolutions these days, but I do love a good challenge. If you’re not familiar with Veganuary, it’s essentially an initiative to encourage people to eat and live more consciously for just 31 days – and with that comes a vegan diet. You can get support, recipe ideas, starter kits and regular news online, so that’s half the work done for you.
As you guys know, this blog usually documents vegetarian (and the occasional plant-based) recipes, so I’m excited to take full advantage of the opportunity to blog 100% vegan! I want to show you how easy it can be; not at all restrictive, expensive or time consuming. Also, I plan to share more savoury recipes because I actually bake less often than I cook! Taking only 15 minutes to rustle up, this ackee, callaloo and pumpkin dish reflects my Jamaican heritage with a little bit of a twist and is probably one of my favourite things to eat. Usually eaten with dumplings, rice or bread, I enjoy this best with seasoned bulgar wheat (a little bit healthier, amazing texture!). This is a great one for breakfast, lunch or dinner, plus ackee is high in fibre so your digestive system will thank you for it.
Serves 2-4 | Prep: 5 mins | Cooking: 15 minutes
Step one: Heat a large, deep saucepan with two tablespoon of olive oil. Chop the pumpkin into small chunks leaving the skin on. Sautée on a medium heat for five minutes until softed, adding the water little by little.
Step two: While the pumpkin cooks, prep your veggies. Finely chop the onions, tomatoes, peppers and garlic. Set aside.
Step three: Add the seasonings, crumbled stock cube, bay leaves and thyme to the pumpkin and mix well. There should be little water left by now. Add the raw veggies and simmer down for five minutes with a lid on. They will release natural juices and add a tone of flavour!
Step four: Taste test the sauce at this point for thickness, then add the ackee and callaloo. Combine gently as these are both very delicate, before simmering on a low heat for five minutes more. Turn off the heat. To serve, garnish with spring onions.
Happy Sunday! It’s been a slow weekend, and I’m not mad about it. It’s been a busy old week of work, events and a cinema trips, so some downtime in kitchen has been just what the doctor ordered. I’ve been thinking more and more about the kinds of recipes for entertaining friends and family at this time of year (see last week’s post), and with that came the idea for this hazelnut and chocolate tart.
I really enjoy working with chocolate; it’s such a versatile ingredient and has been inspiring me a lot lately. Pastry on the other hand is something I will 9/10 avoid making from scratch, but with some time on my hands, I gave this shortcrust method another go. It’s pretty fail-safe, and can be whipped up in 10 minutes so I’d encourage you to have a go too! With a decadently rich filling, nutty topping and sweet, ripe figs for a luxurious finish, these are flavours and textures that work in harmony.
Serves 8-10 | Prep: 30 mins | Cooking: 55 minutes
For the shortcrust pastry:
For the chocolate filling:
For the caramel sauce:
Step one: On a clean work surface, sieve the flour from a height. Use your hands to make a well, and rub the cubes of butter into the flour until you end up with a fine, crumbly mixture. Add a little water at this point to bind and knead the dough together, but avoid overworking.
Step two: Flour the surface and place the dough on top. Press firmly with the palm of your hand, then wrap in clingfilm before letting it rest in fridge for at least 20 minutes.
Step three: In that time, prepare the chocolate ganache filling. In a saucepan, simmer the cream on a low heat for about 10 minutes until it begins to bubble at the sides. Turn off the heat and add the broken pieces of chocolate and a pinch of sea salt, stirring continuously until smooth and melted. Leave to cool. Whisk one whole egg and one yolk, and add to the ganache. Mix well and set aside.
Step four: Flour the surface and roll your pastry so it’s thin enough to cover your tin. Gently and evenly press the pastry into the tin and up the sides. Prick the base several times with a fork, and use a sharp knife to remove the excess pastry from the rim. Fill with a circle of greaseproof paper and baking beans (or dried pasta). Blind bake for 15 minutes at 150 degrees to cook the pastry.
Step five: Once cooked, remove the greaseproof paper and baking beans. Spread the base with 60g whole hazelnuts, then fill with the ganache. Return to the oven for approx. 30 minutes. The edges should be firm and the centre still a little soft. Remove from the oven as the residual heat will continue the cooking process.
Step six: Crush and roast the remaining 60g hazelnuts on a baking tray for five minutes. This will release their natural oils and give a wonderful, earthy flavor to the tart. Sprinkle on the tart and chill for at least two hours.
Step seven: To make the caramel sauce, melt the butter and sugar in a saucepan on a low heat for about five minutes. Once bubbling, pour in the cream and stir gently. It will thicken quickly, so remove from the heat when this happens and set aside. It should be glossy and cover the back of a spoon.
To serve: Dust the tart with icing sugar. Halve the figs and assemble in the centre, and drizzle over the cooled caramel sauce generously. Slice and serve with lightly whipped cream.
This has to be my ultimate dessert. A rich, creamy cheesecake ticks all the boxes for me; indulgent, just sweet enough and satisfying. Now that autumn’s here, this is a seasonsal take on what can be quite a summertime dessert. I also champion this recipe because it looks a lot more challenging than it actually is (trust me!). With a hint of ginger in the base, and a vibrant forest fruit medley on top, it’s a winner all round for this time of year. It’s time to organise that dinner party you’ve been talking about!
Serves 8-10 | Prep: 20 mins | Cooking: 50 minutes
For the biscuit base:
For the cheesecake:
Step one: Pre-heat the oven to 150 degrees (fan assisted). Grease and line a 20cm round tin. Set aside.
Step two: Crush the biscuits with a rolling pin in a sandwhich bag or plastic bag. You want a semi-smooth texture with a few chunky bits.
Step three: Melt the butter on a low heat, add the crushed biscuits, ginger and cacao and stir until well coated and softened. Remove from the heat and press evenly into the lined cake tin. Refrigerate for 15 minutes.
Step four: In a heatproof bowl, gradually melt the broken white chocolate over a bain-marie (a pot of simmering water) until completely smooth. This should take around 8 minutes. Set aside.
Step five: In a large mixing bowl, combine the cream cheese and marscarpone until smooth. Add the salt, grated lemon zest and eggs one at a time, mixing throughout.
Step six: Once cooled, stir the white chocolate into the mixture along with the honey. At this point the mixture will be silky smooth and cover the back of a spoon completely.
Step seven: Remove the base from the fridge. Pour in the wet mixture and smooth with the back of a spoon for an even finish. Bake for approx 50 minutes. The edges should be light brown and coming away from the tin slightly but firm to touch (don’t worry about minor cracks). The centre should still have a little give.
Step eight: On a low heat, thaw the frozen berries until softened and oozing natural juices. Set aside and cool before topping the cheesecake for serving.
For the last few years Lisbon has been on my radar. I feel as though there was a period when everyone was heading there, and I kind of missed that bandwagon (thankfully). I figured a trip this summer was well overdue, so I booked a few days in early July. I can tell you with certainty that ever since returning, I’ve had major holiday blues. Let me explain…
If you’ve seen photos of the Portuguese capital, or even heard stories, then you’ll know just how pretty it is. Every inch is covered in intricate detail; colourful buildings laced in patterned tiles, sun-kissed balconies and cobbled streets that make a city hike up rolling hills oh so worth it. Typically, I found myself in an airbnb staying with with an artist in Principe Real (yes, holiday goals indeed). She was amazing, and so was her home. I won’t share detailed photos here, but when a host leaves you cheese, a bottle of red and fresh fruit as a welcome gift you know you’ve found a good’un.
Here’s a quick and honest rundown of some of the best places I visited, and where I recommend you go too.
The simple answer is by foot. Not only will you see more of the city this way, but you’ll want to walk around just to get a feel for the place. There’s always something to take a photo of or a side street to meander down, but those legs WILL be tired come evening. On a few ocassions I got the bus up to LX Factory and Belém, which is kind of essential being a fair distance away. Also, a tram ride from Baixa-Chiado is a fun way to do some hop-on hop-off sightseeing around the inner city.
Possibly half the reason I came here. Lisbon is so cheap compared to other european cities, and you will not be disappointed with it’s array of designer and vintage boutiques, speciality food shops, independent stores and high street chains. One of my favourites was Embaixada, the Portuguese concept department store in Principe Real. Outdoor creative island LX Factory is home to agencies and professionals, plus a trendy mix of food outlets, fine art, fashion designers, world-famous chocolate cake-makers Landeau, and the rather special bookstore Livraria Ler Devagar. Head to Baixa-Chiado for the main shopping district, that will eventually lead you down to Lisbon Square where you can quite literally dip your toes in the river Tagus.
Eating + drinking
If brunch is your jam, make your first morning stop at Copenhagen Coffee Lab. Founded in Copenhagen, Denmark in 2013, these guys are onto a winner and I can’t recommend it highly enough. Staff are well-versed, and the vibe is very east London coffee-house. All white interior, communal seating, fresh-baked goods (cinnamon rolls are insane), and a neo-soul playlist to rival my own. The breakfast deal here is a winner for around 6 euro, and the speciality coffee is good and strong. Similarly, The Mill is perfect for avo on toast, eggs your way, great service and an eclectic crowd – but it gets busy. Just opposite here is a tiny little juice bar called YAO Pressed Juicery and it’s WONDERFUL.
Lunch on the go is the perfect excuse to head to the Time Out Market – an old fishing market near Cais do Sodre. It’s a buzing food hall, with around 35 vendors plus a couple of bars and a gift store. The made-to-order pad thai at Asian Lab and traditional pastéis de nata at Manteigaria (sister to the Chiado branch) were worth the trip alone. If you fancy a quiter spot for food or cocktails, Lost In blends Bohemian decor and nature with uninterupted rooftop views.
If like me you eat a vegetarian or plant-based diet, Lisbon won’t fail you for dinner. There’s plenty of seafood and meat floating arond the city’s restaurant scene, but look hard enough and you’ll find some amazing vegetarian gems suitable for attending alone, too. Jardim dos Sentidos is in a beautiful garden setting where you can eat a full three-course meal for under 20 euro, and you’ll find the BEST stonebaked organic pizza at In Bocca al Lupo – a cosy and friendly joint along the most unassuming side street. On my second visit they knew my order!
And to relax?
I found myself lazing around Jardín del Príncipe Real in the evening warmth – a neighbourhood garden filled with beautiful flowers and a conservatory-style restaurant. You’ll find these gardens dotted around Lisbon districts. If you enjoy being by the river, when in Cais do Sodre take a walk along the seafront; there’s a nice buzz around there. Equally, when in Belém, a walk along the prominade of this slow-paced town is a nice way to wind down with great views of 25 de Abril Bridge. For sunrise and sunset views, head to the infamous Portas do Sol (The Gates of the Sun) for panoramic views over the rainbow-coloured houses of Alfama.
Over-ripe bananas mean one of two things for me: banana bread or pancakes. The latter is one of my absolute favourite breakfast or brunch items, especially when made fluffy and thick with just enough chewiness. One of my go-to places for American pancakes is The Breakfast Club (faultless 99.9% of the time!) but they’re not the healthiest, admittedly. So in those moments when I fancy something similar, these homemade vegan-friendly pancakes are a winner and the perfect way to use up those extra sweet fruit.
For this recipe, the main flavours are bananas and oats, with a few spices and nuts thrown in making them more nutritious. Big win! While I can’t imagine anyone subbing maple syrup from this recipe, warm runny honey or agave syrup will work just as well drizzled at the end. Likewise, fresh blueberries and peaches, or a spoonful of coconut yoghurt elevate these even more. The most important meal of the day is about get tastier!
Serves 2-4. Makes 6-8 pancakes | Prep: 5 mins Cooking: 12-16 mins
For the pancakes:
Step one: In a blender, nutribullet or by hand, mix the chopped bananas, milk and vanilla until completely smooth in texture.
Step two: In a large dry bowl, combine the dry ingredients: flour, oats, nut mix, baking powder, cinnamon and salt. Add the liquid banana puree and mix well. Set aside in the fridge for 10 minutes to activate the raising agent.
Step three: Heat up a non-stick pan with a little vegetable or sunflower oil. 3 tablespoons of mixture should be enough for each pancake. Cook for a minute on each side or until well coloured, adding more oil when needed.
Step four: Heat up the maple syrup in small saucepan (as much as desired) with the mixed spice until warm. Drizzle over the pancakes and serve.
Autumnal Sundays… bliss! Like most people, the weekends are my excuse for a bit of a treat come breakfast time, and this nifty recipe gets things started on a high. Anyone who knows me knows how much I love a good granola. Whilst trying to stay mindful and start the day off on a positive note, I always reach for granola, yogurt, and fruit/seeds. It’s a satisfying combo and if you’re on the go, you can always take it with you. I’ll have those lazy days where a Pret granola or bircher pot is a damn good substitute, though, but there’s nothing better than making your own. I feel like granola has joined the health craze just like green smoothies, matcha tea and almond milk, but before this breakfast item became all the rave, I’d always experiment with ways make my own. There’s only pot involved and one oven tray, meaning minimal fuss and washing up. On an evening or weekend, you can whip a batch up in under 30 minutes and store the remainder in an airtight kilner jar for the next few days. Winner for those who like to meal prep!
You’d be surprised how many variations of this recipe you can make, from adding dried fruits and raw nuts, to things like nutmeg, flax seeds and even dark chocolate! I’ve gone for a classic combo here with dried coconut, flaked almonds and runny honey. I like a good chunky texture, which is the only main difference between this and a shop bought version as I find those way too crumbly, plus there’s a hint of vanilla extract which makes the whole thing smell incredible. Why not switch up your weekend routine and try this super quick granola? I best enjoy mine with chopped apple, cinnamon, and my favourite greek yogurt, but a natural or soya yogurt will work just as well.
Makes 1 large kilner jar | Method: 10 mins | Cooking: 20 mins
For the granola mix:
Step one: Line a baking tray with greaseproof paper and pre-heat your oven to 220 degrees for 10 minutes while you prepare the granola mix.
Step two: Add the butter, sugar, vanilla and cinnamon to a large pot. Melt on a medium heat until evenly mixed.
Step three: Add the almonds, coconut and saltanas then slowly add the oats and finish with the salt. Mix until everything is well coated with the butter mixture.
Step four: You’ll want to turn off the heat at this stage and add the honey. Adding it at the end will stop it from melting too much and will allow the mixture to become sticky and pliable.
Step five: Whilst the mixture is still warm, take handfuls and begin to mould with your fingers. The idea is to take small chunks and scatter onto the baking tray. The bigger the chunks, the more texture you’ll have once baked.
Step six: Bake for 20 minutes in the centre of the oven. Once baked, cool for 10 minutes before eating and decanting into a jar. This will keep for 3 days.
For some people, cookbooks can seem like a little bit of a hassle. You buy them with good intention and then you look at the lists of ingredients and hours of preparation time required, and things go downhill from there. Instead, they sit gathering dust on the shelf and those wonderful recipes you envisioned never get made (except that one time… remember?). My mum springs to mind here, because growing up she always had a treasure chest full of books and magazines that lay dormant for “next weekend”. She is a brilliant cook might I add, so I guess she had no immediate need for those books but she would whip them out now and again have a quick read then they would go back to their nest, untouched. I’d read them in my spare time and I think visually, I started to appreciate food and food photography from there.
Fast forward 15+ years and I’ll spend hours rummaging through book shops, charity shops and online looking for inspiration from my favourite chefs and influencers. Things have taken a huge shift since the 90s and earlier 00s in terms of what’s available out there on the market. Authors know people want speedy, fresh, flavourful food that can adapt to working family lifestyles and those on both a budget and timescale. More bloggers and influencers are creating recipes for their online following. More of us are opting for alternative diets; plant-based, vegetarianism, gluten-free, dairy-free. Recipe books are offering up recipes as diverse as those who buy into them and I personally am so excited by this.
So, I’ve taken my time and sifted through my collection and here’s five of the best. I champion the vegetarian diet, so there’s a mix of books aimed to keep our health and wellbeing in balance. I hope you’re inspired to go out and try some of these!
Amanda Brocket | The Raw Food Kitchen
My latest addition to the bookshelf is The Raw Food Kitchen which I picked up in one of my favourite homeware stores, Oliver Bonas. Amanda’s philosophy on food and health is really refreshing and she aims to make raw diets accessible and appealing. She manages to break down the meaning of eating ‘raw’ beyond fruits and vegetables and talks about the benefits to the body, changes you’ll expect, ingredient lists and shares personal stories about her struggle with Candida and gut health. I can relate to this so I have enjoyed learning as I’ve flicked through the many beautifully photographed pages.
She also goes into lengthy detail about variations on everyday foods we enjoy (as not to alienate readers) as well as adding a nifty little meal planner before delving into recipes. If you’re on a new raw food journey and need some realistic inspiration, give this a try. Expect colourful salads, juices, snacks, stir-frys, ice-cream, breakfast foods and more.
Plenty More is the book I return to most often. It’s just one of a series of cookbooks by Yotam Ottolenghi and offers superb recipes and photography that focus on the humble vegetable with strong Mediterranean influence. In his introduction (so well written), he explains his journey to appreciating the vegetarian diet and his influences. Dishes are vibrant, daring and visually inviting, yet with minimal fuss. I think the pictures really speak for themselves! What’s nice is that every recipe introduction is a personal account referencing friends, colleagues and family.
If you get the chance, visit one of his restaurants and deli’s across London. Nopi is next on my hit list!
LEON – Ingredients & Recipes
An oldie but goodie. Londoners know the well-know chain that is LEON – offering naturally fast food and getting us through the hectic working week, but where did it all begin? This book focuses on the founders; Henry, John and Allegra who opened up the first branch in Carnaby Street mid 2004. This book is split into two halves essentially: the first touches on the A-Z of ingredients (this book includes meat and dairy) and the second is the recipe book. So for anyone wanting a thorough lesson in seasonality, sourcing, understanding ingredients, eating habits and local produce then this book will get you an A* grade.
As well as the retro visuals, smooth matte pages and colourful content, LEON does a wonderful job of sharing recipes from the LEON family and is not short on ideas or creative content. From hearty soups and stews, to superfood salads and puddings all in line with the LEON philosophy, there are recipes to see you through the seasons. Wholly worth the read.
Neal’s Yard Remedies – Healing Foods
I have a lot of love for this book. It is simply a fantastic curation of ingredients, recipes and knowledge on the power of foods to heal the body of ailments. It talks about dietary patterns, the western diet, seasonality and healthy supplements before going into an A-Z of ingredients and properties. Now, I thought I knew about food but this will educate even the most seasoned traveller and foodie out there!
Expect recipes from breakfast to dinner, snacks, condiments and a pretty clever recipe chooser which offers up a list of recipes from the book for specific problems like heart health or detoxing. All in all, a handy book that leaves no stone unturned. You’ll definitely reevaluate your next weekly shop!
Natasha Corrett | Honestly Healthy Cleanse
Alkaline, alkaline, alkaline. It’s the motto of this neat and tidy book from Natasha Corrett. It’s split into four sections: feel good, slim down, high energy and life changing – all designed to cleanse the body over a set amount of days – menu planner included. Natasha gently guides you though the rules of the cleanse, why our bodies should be more alkaline than acidic and answers common questions too. A quick ingredient list sets you up for the next few pages of simple, honest food that looks (and tastes) fab. I enjoy making recipes from this book and it’s one I pick up when I want a quick one week detox.
As soon as winter swings around, the British tradition is always to enjoy a few more warming home cooked meals that can be knocked up quickly without spending hours in the kitchen. For me, by the time January comes around I want to consciously eat cleaner, but still keep that element of comfort food for those cold nights! This recipe is one I created based on my appreciation of Asian flavours and the humble coconut and it also happens to be a brilliant way to use up the remainder of fresh veggies in the fridge come Sunday.
So, all you really need is 20 minutes spare in the evening and you’re good to go. The noodles really bulk out this soup, so it can easily serve 3-4 or if you’re cooking for one then divide out for the week. As with most of the recipes on here, adapt the heat/spice to your liking so if you want a milder flavour just use one chilli.
Serves 4 | Prep: 5 mins Cooking: 15 mins
• 1 large carrot
• 1 small red bell pepper
• 2 spring onions
• 1 small white onion
• 2 green chillies
• 1 garlic clove
• 1 oxo vegetable stock cube or 1 tbsp bouillon powder
• 2 handfuls fresh or frozen green beans
• 200ml good quality coconut cream
• 300ml hot water
• 2 dried wheels of dried wholewheat noodles or rice noodles
• 1/2 tsp curry powder
• 1/2 tsp turmeric
• 1/2 tsp ground ginger
• 1 tbsp olive oil
• 1 tsp sesame oil
• Sea salt and black pepper
Step one: Prep the veggies. You’ll need to peel and cut the carrot into four even quarters and then slice finely length ways. Finely slice the onion, bell pepper and spring onions to even sizes. Crush the garlic clove.
Step two: Heat a large, deep saucepan on a medium heat with the olive oil. Add the garlic, chillies and onion and sweat for 2 minutes until softened.
Step three: Add the coconut cream and water, stir and simmer for 2 minutes before adding the spices, seasoning and stock cube.
Step four: Add the remaining veggies except the green beans. These cook the quickest and should be added last to retain the crunch and colour. Simmer for 5 minutes.
Step five: For the last 5 minutes of cooking, add the noodles and green beans and cook until soft. Serve hot and garnish a few spring onions and a drizzle of sesame oil.