Cranberry Orange Scones

Recently, I've developed a taste for the slightly more 'out-there' and unassuming flavour combinations. Ok, cranberry and orange aren't exactly unusual, I'll give you that one. But I do think these scones are a bit outta the ordinary if all you've ever had are those plain ones along with clotted cream and jam, or the ones riddled with sultanas at a push. Now that's ordinary!

Avocado Hummus

Ever wanted to know what a mix of guacamole and hummus tasted like? Well this is exactly it! It's dreamily smooth (but a little bit chunky here and there, because who wants a paste? That's just weird.) AND it's unbelievably creamy thanks to the avo, also making it incredibly light.

Food photography inspired by artist - Nigel Humphries

I am always looking for new and interesting ways to improve and practise food photography and this week I have been doing just that with my A level Art coursework.

Chai Latte Creams

Drink your chai latte and eat it too with these rich, melt-in-the mouth sandwich cookies...

From when I first put vanilla chai into my cake I knew me and this spiced tea were going to be good friends for life!

Apple Custard Tarts

A new year brings new year resolutions, but I'd like us all to stop right there. Before you say it, can we all just skip the no more sugar plan and bake on, let's carry on with sweet deliciousness, because I always believe and what everyone else should too is that we all deserve a little bit of it now and then, just in moderation - that's what I say! So, as every other foodie blogger and recipe book writer releases their sugar-free, raw and just about everything else 'free from' (namely just because it's January), I'm saying try my apple custard tarts. They're not sugar free or anything else in that league, but what they do is bring us something familiar; comforting and nostalgic at a time of year when change is happening all around us. 

Ginger Spiced Pudding Loaves

With 1 week to go, by now you're probably sick to death of being bombarded with all things festive when it comes to food. I know I am and that's hard to come by considering that I'm a blogger obsessed with food. All you have to do is sit through one break of TV ads and they're thrown at us. Constantly. I don't blame them though, Christmas has become one big old competition for retailers and they have to fight all they can. 

Prosciutto and Vegetable Bake

I’d just like to start off by saying this; I know, I know… admittedly it has been a good while since I did my last post. Unfortunately with coursework deadlines (plus other exciting work experience opportunities which you’ll hear about in posts to come within the next new year. I wish I could show you now but I’m not allowed yet. It’s all very secretive I know, you can’t handle the anticipation can you?) 

Coffee and Walnut Shortbread

Officially mid November, and by the time I get hastily home from college these days it's barely daylight, so I'm finding it increasingly difficult to take decent photos with natural light (if any that remains beyond 4 o'clock!) Shortbread seemed like an obvious win win for being quick and simple. Made using a food processor may I add.  

Speedy Pappardelle Pasta with Parma Ham, Mushrooms and Peas

Helloooo! Guess what; this is the first time I've ever had pappardelle pasta. It was fresh egg pasta too. I don't know why but that somehow feels like a treat from the regular dried cupboard companion. It's weird to think that the only thing different is the fact that it is fresh...how does fresh equate to special nowadays? (Now that's a question.) 

Roasted Carrots + Crispy Chickpeas with Goats Cheese, Spinach, Pine Nuts and Herby Dressing

Let's talk about these beautiful carrots?! I was recently given these beauties and straight away I knew I couldn't just pass them as any old supper veg to simply just be overlooked and pushed aside like usual. These carrots called for a dish on its own to take pride of place as the star ingredient! 

Beyond the Kitchen...

Aside from being ill a lot, and in between University open days I've pretty much had no time or no energy to cook this week but I have been quietly getting along nicely with my A level art and thought 'hey, why not show you that instead?' So this week's post does still have a foodie theme, because yes you've guessed my art is food related. Of course it is! It has to be when it's completely up to me to choose whatever theme I like. 
It may seem a bit confusing and unrelated in a way when you've not got to see my overall sketchbook but I've just picked out the stuff which I'm most proud of. Hope you like it!!!

Fig and Pistachio Frangipane Tart

I've never actually incorporated figs before into anything I've cooked or baked; I've simply just ate them raw with goats cheese and drizzled with honey. So this is my first ever attempt at baking with figs and I am impressed! There's something so striking about this humble fruit - with it's deep purple skin and vibrant pink flesh, it makes a wonderful addition the autumnal table. Figs have a naturally high sugar content, hence they make a great pairing with equally intense ingredients and flavourings like orange. 

Choc Chip, Coffee and Walnut Jumbles (biscuit/cookie -ish!)

I first came across jumbles when flicking through a recipe book, it certainly caught my attention because I love the word. It's just a nice funny word to say isn't it? The use of the word "jumble" to indicate a mixture of stuff means you just 'jumble' all the ingredients into one pan, choose whatever flavour you want and hey presto! You've got yourself a nice biscuit err cookie thingy. I'm not sure what you'd technically class it as because I know Americans can get really fussy when you start calling biscuits - cookies when they clearly AREN'T!! But then again I get cross when they call our version of a scone a biscuit. Now that surely is just wrong. I must say that they do have an almost cookie quality to them in the centre, not chewy but on the verge if you know what I mean. Then on the outer edges they're more biscuity (if that's even a word) and by that I mean a buttery crunchy texture not a soft moist one like a scone! 

Pistachio, Honey and Banana Muffins (sugar free!!)

It seems to me that everyone is trying to cut down on their sugar intake this year and I'm not surprised after watching the recent 'Jamie's Sugar Rush' programme. It's shocking how much sugar is added to our store bought foods - most of the time without us even knowing! ( Sorry didn't intend to use that much sibilance there, must be the english language student within me.) Anyway, my tastebuds and no doubt yours too are now accustomed to foods that are packed full of sugar and so of course we are naturally going to miss it if it's taken away.

Roll up...roll up: Mango and Passion Fruit Swiss Roll

There's something so tempting about a swiss roll. What you see is not what you get until you are ready to break them and uncase all their hidden treasures within. That's what I like. 

Wild Mushroom and Thyme Risotto

Risotto is essentially at the essence of comfort food. Now it's September and getting towards that time of year again when the books are out and pencil cases at the ready for college, it all reminds me that Autumn is well on its way and what better way to eat than with a warm and reassuring bowl-full of all things good with this season to come. Mushrooms! 

Chocolate Fruit n' Nut Flapjacks

Whenever I go abroad I always forget how England are pretty much in a league of its own when it comes to cake. I mean let's be honest afternoon tea anywhere else just doesn't live up to the high standards us Brits like to set. I would say it's not really that hard to create an average victoria sponge or simple layer cake but it seems not even the 4* hotel I went to could pull this off. It was a real puzzler for me and my family because every savoury dish we had tasted amazing. Patisserie skills was perhaps not as matching shall we say. 

Glazed BBQ Pork with Cajun-style Pepper Rice

I helped my mum make this the other day for a tasty midweek meal. It was really good so I thought I'd share it with you. We adapted it from a recipe in the book: 'Jamie's 15 minute meals by Jamie Oliver'. I wouldn't say it was exactly that said amount of time, but it was reasonably speedy considering we did have to cook our rice first, whereas Jamie says to use cooked rice which will obviously save yourself a lot of time as your not having to pre-cook it first hand. 

Vanilla Yoghurt Bundt Cake With Blueberries

I think sometimes you can just get a bit bored with the same-old same-old layer cakes, cupcakes or muffins, now n' then you fancy a change. That's why I decided on making this bundt cake. 

Carrot and Orange Loaf Cakes

Hiya lovelies. It's about time I posted a cake recipe don't ya think?! (In my brand new sparkling oven - with a light!!!) Eeeekkk. I know. It's been a long time coming, and guess what it feels almost kinda weird being able to make such a luxury as a cake, it's like i've been trained into by passing/ignoring any recipe of the sort that involves using an oven. And now the oven door has opened up a whole new baking world of possibilities. (Soz for being so dramatic there...I'm just so excited.)