As I am on a bit of a detox from sugar, flour, and such at the moment, I decided tomake some baked plums instead. Totally delicious. Totally easy. Totally great.
Happy Tuesday people!
Today – I have a lemon drizzle cake recipe for you. It’s actually one of my very dear friend’s birthdays today and this is her favourite cake. As I can’t be with her today, this cake is my Ode to Cleo.
There are two schools of thought when it comes to this cake. Some people believe poppy seeds are just TOO much and that a thick layer of icing on top is the key to the perfect lemon drizzle. To those people I say… calm yourselves. I prefer a very poppy seeded up, syrupy cake with less of the icing. But that’s just me.
A happy new year to you all! I have been soo busy the past few months, so apologies for my lack of posting. But I’m back now!
I have a new job and I was travelling around the beautiful island of Sri Lanka. I would hugely recommend it, it is such a beautiful place with lots of lovely locals and oh so MANY great dishes. If you love seafood, curries and beaches, head down to Sri Lanka!
One thing that Sri Lankans love is coconut. They use the cream in their curries, the oil to cook pretty much everything in. As a Sri Lanka, my mum tells me that coconut oil is one of the only oils that can be used at high heat. All those of you who use olive oil at high heats – apparently this is neither healthy nor tasty. Heated olive oil goes pretty bitter, and many mediterranean people use it raw on salads, and after dishes have been cooked, rather than during the cooking process.
This milkshake is super easy! Just take half a cup of coconut cream, 2 cups of plain yoghurt, 2 tsp maple syrup or palm sugar, and a handful of frozen strawberries. Blend them up and serve with some dried coconut on top!
Here are a few of my favourite shots from our trip
So, I have been trying to cut down on my meat consumption recently – because as most of you will have gathered, I’m a meat addict. It’s SO good. But I think I owe it to the animals and the environment to calm down a bit. Mushrooms always seem to be a great way to make stuff taste more meaty so here all I did was add some garlic and oil to a pan, threw in some chopped spring onions, green runner beans, peas and mushrooms and fried them with some salt and pepper. I then got a vegetable stock cube and crumbled it into the mix to add some flavour – no water needed! Then serve with some almond flakes and you have yourself a tasty little meal.
As well as my meat addiction, you may have noticed that I have been a bit absent on here lately and I have mentioned several times that I have been working on a side project. This project is finally live – and while it still needs tweaking I am ready to show it to the world. I have been working on it with my friend Holly. It’s an online shop and it’s called couch&cup. It’s all about great home design for the house and kitchen – we also have a blog where you can get tips and inspiration to make you home and more cosy and beautiful place. Have a look and let me know what you think!
Enjoy your beans !
Have any of your heard of skillshare? My friend, Holly, introduced it to me last week and since I have been hooked. It’s an online teaching portal, where you can watch videos and learn about design, photography, styling, fashion, film and much more. I LOVE IT.
I am taking Leela Cyd’s, lifestyle photographer and blogger, course on 5 photo styles.. and I feel I have already learnt so much! Here are some of the photos I took – although I still have a long way to go, I just wanted to write a quick note about this resource, because it’s so fantastic.
new recipes coming soon – happy monday
So, I was looking at dutch baby recipes… and I DON’T have a skillet pan. How has that happened? I am obsessed with all skillet baked goods… yet I don’t own one. Ridiculous. Luckily I found a pan that can go in the oven. Probably nowhere near as good as an actual skillet though.
Not heard of a dutch baby? They are crispy pancakes essentially. They remind me a bit of yorkshire puddings, but they are the sweet version.
Anyway, as per usual I must scoot off to work on the side project stuff. I promise it will be live by the end of September
Here is the recipe for this from Bon appetit – I used blueberries instead of peaches, which made i go a darker bluer colour!
I have been pretty absent on here guys, sorry about that. As I have mentioned I have another project I have been working on which will be coming to life soon. Plus, its been hot this summer and I have been whiling away the hours drinking ice coffee and trying to stay away from the heat. The heat.. that is only increased by a hot oven for baking. But don’t worry.. Autumn approaches and I will be back on it – with bells on!
Here is my version of the courtesan au chocolat. Enjoy – this video is THE best recipe format I have ever seen, so I won’t try and outdo it. If you want to make them, find out by watching it!
Recently, for various reasons I have been trying to cut down my meat intake. My mum always worries about vegetarians who don’t supplement the iron, protein etc. they lack. So, I have started eating a lot more eggs. One of the reasons is also because I’m trying to be healthier. My boyfriend is pretty into his eggs and so he was giving me some food advice. He loves this egyptian bean dish called Fool. Which is made from fava beans… that also works great with eggs. I also recently bought the book by Michel Roux called Eggs. I would highly recommend it! Additionally I have found some great low calorie meals on British Lion eggs website – a great source of information abou types of eggs, quality of eggs, where eggs are produced etc.
As I’m a bit sick at the moment, I haven’t got any amazing recipes for you, but here is my delicious poached egg with the ripest, spreadable type of avocado on an english muffin. Add a dash of balsamic vinegar, salt and pepper and you are good to go!
Also, as I have been saying for months, I have been redoing my bedroom. I painted one of the walls this colour called petrol and I am completely in love with it. It’s not quite finished as I need to do another layer of paint I reckon, but the vibe is there!
So, the shelf is from ikea as are the brackets. I bought the brackets in black and then bought copper spray. Cheaper than finding copper brackets and they look like the real deal. I bought this sweet goat toy and sprayed it white to make it a bit more elegant and ornamenty. These “kissing” owls are actually candle stick holders, but I prefer them without. They along with the goat are from TIger. This beaaaautiful print is from Juniqe - a German shop that sells amazing prints! I have another one further down in this post.
My shelf of props, crockery, bakeware etc, is normally a complete mess. But I Have now brought some order to it, so that it can act as an actual feature in my room rather than a chaotic mess.
Now this cute copper shelf is part of an old clothing rail. I once again sprayed it copper, bought some little hooks and now I use it as a jacket rack/ decorative shelf. I just hung it with two nails at the top. HOW COOL IS MY CAP – got in from New York. Never actually had the guts to wear it, but it reminds me of me when I was 19. Maybe outgrown that style a bit, but still it acts as a great piece of decoration.
How cute is the hanging chopping board? This is from Tiger as well, but it’s way too pretty to use, so I just hung it with a nail again.
My mood board. Solange and M.I.A are my beauty icons. The rest is just photos of loved ones, baking and things that make me smile.
I adore this vase from Otto, it’s really modern. Normally vases in white aren’t my thing, but I love the geometric shapes here!
Berlin is a town where you find a lot of stuff in cafes that it is near impossible to find in a supermarket. Gooseberries for example, I have the most amazing Gooseberry cake in St Oberholz, a cafe by Rosenthaler platz but I couldn’t for the life of me find any actually gooseberries in the supermarkets. Woe was me. But then I went into this amazing shop called “mini asia markt” on Brückenstrasse near Heinrich Heine Ubahn station and low and behold there sat these gorgeous red gooseberries. I was saved!
So, I thought, I would make some gooseberry jam and then I I decided to make some muffins with the jam in and some marshmallowy meringue stuff on top. The result – finger licking good.
Here is the recipe:
- 4 parts gooseberries
- 1 part water
- 1 lemon's worth of juice (for the pectin)
- 1 part sugar
- Place all the ingredient in a pot on high heat and stew until all the ingredients are bubbling, softening.
- Mix and leave to simmer for an hour.
- Allow to cool.
- Pour into jars and cool.
- 2 cups all-purpose flour, or 2¼ cups pastry flour, sifted
- ½ cup granulated sugar
- 1 Tbsp baking powder
- ½ tsp salt
- 1 cup whole milk
- 1 tsp pure vanilla extract
- 1 large egg (or 2 medium)
- 4 Tbsp butter
- Gooseberry jam
- For marshmallow topping:
- 4 egg whites
- 2 tbsp white sugar
- Preheat the oven to 180°C
- In a bowl cream the butter and sugar together and then add the one large egg. Mix in thoroughly
- Sieve in the flour, baking powder and mix thoroughly.
- Now add the milk, salt and vanilla extract
- Place muffin cases in a muffin tray and fill the cases half full of muffin batter. Then use a teaspoon to spoon a teaspoon of gooseberry jam on top of each muffin.
- Bake for about 12 minutes or until golden brown and the sponge springs back when touched.
- Add the egg whites to a bowl with the remaining sugar and whisk with a hand mixer until the egg whites are opaque and they make stiff peaks.
- Spoon a bit onto each muffin and bake in the over for another 3-5 minutes (until the marshmallow is a tiny tiny bit golden)
Also – for anyone who is in Berlin, there is a peaceful demonstration on Saturday against the oppression of Palestine. Have a look at the facebook event if you are interested in joining! Let’s show our support for Palestine.
In the words of Desmond Tutu: “If you are neutral in situations of injustice, you have chosen the side of the oppressor. If an elephant has its foot on the tail of a mouse, and you say that you are neutral, the mouse will not appreciate your neutrality.”
Hi guys – I am so happy to have been featured on Food52 – one of my absolute favourite food sites. I made some vanilla and lavender essences. They are easy as PIE! For the recipe just got to Food52.
Sorry, that I have been out of action recently. I have been having some absolutely heart breaking camera problems, which are now resolved. THANK GOD! Watch out for a gooseberry meringue cake to come later in the week as well as some delicious ice cream and ice lollies!
For now – peace out!