With Borough Market now opening seven days of the week for the first time in over two decades, now is the perfect time to plan your next trip over. Borough Market has a special place in my heart: it reminds me of trips with my dad into central London where I was a little smaller, and every stand seemed so big to me and full of so many different treats (my eyes were set on the cookies). As I grew older, the trips every year or so continued, but the market is no less interesting to me. Visiting Borough Market is almost like an activity for me – a chance to explore the stalls brimmed with foods from many different cultures, and hopefully for me to try something new along the way. It’s on my list of possibly one of my most unique London activities, and I love to take people who haven’t been or are from out of town, although I’m sure to the Southwark locals, passing through this market is an every day activity.Continue reading “Your Guide To Borough Market (With A ‘What I Ate In A Day’!)”
Looking for a change of scenery for this year’s Euros? Why not rally up your friends and go support your nation together over drinks? Maybe your rivalling nations are playing, and you want to watch the magic unfold together. Or maybe getting together over some good food and having a bit of seasonal entertainment is more on your agenda. Whatever the motive, here are just a few options of places to watch the Euros over some food and drink. Enjoy!Continue reading “Euro 2020: Where To Watch The Euros In London With Food And Drink”
For a while now, I’ve been on the hunt for the perfect brownie recipe. This past Valentines Day, I decided that I was going to try and make brownies again, and hopefully they’d be the best ones I had ever made. I searched the internet high and low, before returning to my go-to recipe website (and the first result in the Google search engine), BBC Good Food. These brownies have a slight crisp on the edges, but when you bite into them, they’re a soft and gooey chocolate heaven, which in my opinion makes the perfect brownie. Whilst I’m not one to count calories, the fact that each square only has 150kcals (which is less than most of the recipes I looked at) definitely placed the recipe on my good side.
I made some tiny adjustments to the recipe, but the original recipe can be found by clicking here. These would make a perfect gift or they would be great even as a self care pick-me-up. Here’s how I made the best chocolate brownies (possibly ever – I had people agree with this!)
What you’ll need:
- A shallow 20cm square tin (or roundabout 20cm)
- Two medium bowls
- One large bowl
- A sieve
- An electric whisk
- A board
- A rubber spatula
- 185g unsalted butter
- 185g dark chocolate (cooking chocolate is great, or a high percentage of cocoa is good too)
- 85g plain flour
- 40g cocoa powder (I used a combination of two as I ran out of one. If you haven’t tried Perugina Cocoa Powder, you have to)
- 50g white chocolate
- 50g milk chocolate
- 3 large eggs
- 250g golden caster sugar
- Chocolate decorative hearts (OPTIONAL – we used a pack from Dr. Oetker)
- Cut the unsalted butter into small chunks and tip into a bowl. Break the dark chocolate into small chunks also and put into the same bowl. One option is to place a plate on top of the bowl and put in the microwave for two minutes on high. The second option, the one that I did (admittedly because I didn’t see the microwave option at first), is to fill a small saucepan with hot water till it is about a quarter of the way full. From there, place the bowl so it is resting on the rim of the saucepan, but make sure the bowl isn’t touching the water. Heat it over a low heat until it’s all melted (make sure to stir every now and again so that it mixes).
- Leave the mixture to cool until it’s at room temperature.
- In the mean time, set a shelf in the middle of your oven and turn the oven on to 160 fan/180C/gas 4.
- Prepare the tin. If you have a loose-bottom tin, just line the tin with non-stick baking paper. If not, you may want to line your tin with a long strip of foil (longer than the tin) and fold the ends so that the tips are pressed against the outer side of the tin. This creates little handles for later so that it’s easy to lift the brownies out after (the BBC Good Food website, link above, demonstrates this well in the video at the bottom of their page – skip to 0.48 seconds). Then, proceed to line the base of the tin with non-stick baking paper.
- Measure out the flour and the cocoa powder, before sieving into a medium bowl, being sure to get rid of any lumps.
- Chop the milk and white chocolate up into small pieces on a board.
- Break the eggs into a large bowl and add the golden caster sugar. Using an electric whisk on high speed, whisk until you get a thick mix (like a ‘milkshake’ consistency). The mixture should become pale and double it’s original thickness. The original recipe recommends testing it’s ready by stopping the whisk and wiggling it from side to side: ‘if the mixture that runs off the beaters leaves a trail on the surface’ of the bowl mixture, it should be ready.
- Pour the cooled chocolate mix over the egg and sugar mix. Gently fold together with a rubber spatula, making sure not to knock the air out (go as slowly and/or gently as you want!)
- Once folded, hold the sieve over the mixture and sift the cocoa and flour mixture in.
- Fold again in the same way until you get a fudgy mixture. Stop when you feel you should, as you don’t want to overwork it.
- Stir in the white and milk chocolate chunks.
- Pour the mixture into the tin, making sure to level everything out with the spatula. If you have the decorative chocolate hearts, add them on top of the mix evenly.
- Place it in the oven for 25 minutes. I took it out after 25 minutes and shook the tin, and the brownie wobbled a bit in the middle so I placed it in for another 5-10 minutes. You should take it out when the top has a shiny crust.
- Leave in the tin until completely cold before lifting out using your loose bottom tin or the foil handles (admittedly, I done this when they were still a tiny bit warm and they tasted DELICIOUS). Cut into triangles or squares and enjoy!
These will keep in an airtight container for up to two weeks (!!!) and in the freezer for up to a month.
And that’s it! This may take a bit longer than some of my other recipes, but these are well worth it. Please let me know how you get on and I’d love to know what you think! Thanks for reading x
Starting university can normally lead to one of three things: excitement; fear; or a bit of both. For me, it was definitely the third. I had no idea what to expect on this new journey, and it didn’t help that I wasn’t the most confident person. You almost want to watch a trailer of your […]
I’m finally back (hopefully with a bang), starting off my Oxford series from when I stayed there back in late August. Oxford is by far one of the most beautiful places I’ve seen in the UK to date: its beautiful Gothic and Baroque architecture are the star of the show for me, but there’s plenty […]
It’s official: I’m in a rut. Ever since finishing university, I’ve been in this “I don’t want to do anything” phase, which I thought would last a couple days. A couple days turned into a month, and here we are now.
Perfectly easy for any beginner to make, somewhat healthy and beyond tasty, this apple and blackberry crumble has to be next on your list to try.Continue reading “My Favourite Healthy And Delicious Apple And Blackberry Crumble Recipe – Blogmas Day 9”
I’m back again with (another) porridge recipe, but this time, it’s my own recipe! Heavily inspired by other Instagram food accounts (*cough* healthy twists *cough*), I put together my favourite ideas to come up with an easy to make porridge with a sweet, autumnal taste.
I recently posted a reel on my Instagram with all the ingredients, so I thought I’d produce a written version so you can follow along easily. I hope you enjoy, and let me know if you try it!
For the porridge:
1 cup rolled oats
2 cups milk (I use semi-skimmed)
1 tsp cinnamon
1 tsp vanilla extract/flavouring
Half an apple (cut into small chunks)
For the toppings:
2 tbsp golden syrup combined with 1 tbsp maple syrup
Half an apple cut into thin slices
How to make:
Add the porridge ingredients one by one into a pan on a medium heat, making sure to stir frequently so that the oats don’t get stuck to the bottom.
When the porridge starts to become thicker, heat the golden syrup and maple syrup on a frying pan on a low to medium heat. When it starts to bubble, add in the thinly sliced apple and cook until they’re soft and covered in the syrup.
When your porridge has built up a slightly thick consistency (this might be during the time the apples are still in the frying pan as it doesn’t take too long to cook), take the porridge off the heat and fill your bowls. When the apples are finished, place them on top of the porridge.
And that’s it! It really is that easy!
Let me know if you try this at home, and be sure to send any pictures or feedback!
- The Things I Wish I Knew Before Starting UniversityStarting university can normally lead to one of three things: excitement; fear; or a bit of both. For me, it was definitely the third. I had no idea what to expect on this new journey, and it didn’t help that I wasn’t the most confident person. You almost want to watch a trailer of your […]
- Sightseeing In Oxford – My Top 4I’m finally back (hopefully with a bang), starting off my Oxford series from when I stayed there back in late August. Oxford is by far one of the most beautiful places I’ve seen in the UK to date: its beautiful Gothic and Baroque architecture are the star of the show for me, but there’s plenty […]
- The Truth About Being In A Rut – The Process Of Getting Over ItIt’s official: I’m in a rut. Ever since finishing university, I’ve been in this “I don’t want to do anything” phase, which I thought would last a couple days. A couple days turned into a month, and here we are now.
- The Best Olympians To Follow For All The Tokyo 2020 Behind The ScenesI’ve always been a fan of the Olympics: I love seeing how insanely talented athletes are and watching records get broken with every four years (or rather five, in this case) that passes. I love watching it with my family, and seeing the spirit of the nation rise with every medal that’s achieved. What I’ve […]
- 4 Of London’s New Art Exhibitions And Why You Have To GoAll over Instagram, I’ve been seeing reels showing London’s newest art exhibitions. Personally, I’m a huge fan of museums, and could spend hours just roaming around, but I know it’s not for everyone. However, from the reels I’ve been seeing, the exhibitions on show at the moment are absolutely magical, and I’m sure would inspire […]
With the cold winter months approaching, I really fancied trying to make something warm for my breakfast and lunches, and I’d always wanted to try making porridge. I stumbled across this Instagram page called Healthy Twists, which, as the name gives away, provides recipes and inspiration for loads of fun dishes with a healthy twist. Normally I’m not too captivated by a lot of these pages, but the recipes on this page really caught my eye (the photography was to die for too!)Continue reading “Blueberry And Cinnamon Porridge Drizzled With Hot, Syrup-Coated Blueberries”
If you’re looking for an activity-based date night or a fun night out with friends, Swingers is the place to go.Continue reading “A Night At Swingers Crazy Golf – Oxford Circus, London”
After hearing about this place for the past year and seeing numerous Instagram posts, my friend and I finally visited Petersham Nurseries Tearoom.Continue reading “London’s Tearooms: An Afternoon At Petersham Nurseries, Richmond”
I just came back from a 3 night stay in Brighton (which was really lovely!) and so I tried a range of different restaurants and café’s whilst I was there. We didn’t go to many of the typically listed restaurants (such as The Salt Room and Isaac At, which appear on most ‘top 10’ lists) as we picked most of our choices from either walking around or google maps (for the distance to our hotel). This list does include restaurants that offer the Eat Out To Help Out (EOTHO) scheme (available this month only as of the time of writing this). Here are my reviews of the restaurants we went too, ordered by what meal we went there for.Continue reading “Where To Eat In Brighton: Reviews And Top Dishes”
I’ve been wanting to find the perfect soft cookie recipe for ages: most ones I find are either biscuit recipes, or the cookie is not the right thickness or not soft enough. After a while of scrolling, I found the perfect recipe from Live Well Bake Often, using easy household ingredients. I altered a few bits to the recipe and they’re the best cookies I made for a long time (my mum doesn’t love cookies and she really liked these!)Continue reading “The Crowd-Favourite, Soft Chocolate Chip Cookies”
I could literally have this every day: this stir-fry recipe is so tasty, you can easily mix it up AND you can prep it before you cook it. The main ingredients are interchangeable, so you can make so many varieties of this – the recipe works as a base to start off, then you can add or remove whatever you like, but I love this combination so much. This is a chicken and vegetable stir-fry with an egg-fried rice side.Continue reading “The Best Easy And Healthy Stir-Fry Recipe (Interchangeable Ingredients!)”
Oat pancakes may be something you’ve never considered before, or have been curious to try as a healthy alternative to pancakes. I tried oat pancakes personally because I bought a bunch of oats ages ago for one recipe and had nothing to do with the rest later, and heard about these so I thought I’d give it a go.
In complete honesty, I tried an oat pancake recipe I saw on Instagram last month and it was just average, but really wanted to give it a go so I searched online and found the one I’m writing about now, by Quaker Oats. What I love about this recipe is the simplicity of it all: the steps are so easy, and it’s likely that you have most if not all the ingredients at home. Not to mention that I didn’t realise till after that the recipe has no butter or sugar, making it a healthier alternative to the pancakes I normally make.
I was pleasantly surprised at how tasty they were, especially with some honey on top: the oats give the pancakes an interesting texture and also appear to be a lot lighter when eating them than normal pancakes. I ended up making this recipe for my parents and I, resulting in me having 3 pancakes, which left me not too full but satisfied.
Although they don’t have the same effect as non-oat pancakes, I would definitely recommend trying this, and I will be making this if I fancy something easy, slightly healthy but still interesting.
(For this recipe, I chose to do the banana and nutmeg stir-in options, but it gives you different stir-in recommendations too, such as blueberries, apple cinnamon and chocolate chips. However next time, I might try and combine banana and cinnamon and see how that goes.)
Recipe (taken from Quaker Oats):
1 and ¼ cups all-purpose flour/plain flour
½ cup of rolled oats (they recommend Quaker Oats of course, quick or old-fashioned, uncooked)
2 tsp baking powder
¼ tsp salt (optional – I included it in mine)
1 and ¼ cups milk (they recommend fat-free, I used semi-skimmed)
1 egg lightly beaten
1 tbsp vegetable oil
For blueberry pancakes: 1 cup of fresh or frozen berries (don’t thaw)
For banana pancakes: 1 mashed medium banana and 1/8 tsp ground nutmeg (I just used a pinch)
For apple cinnamon pancakes: ¾ cup finely chopped apple, ¼ cup chopped nuts and ½ tsp ground cinnamon
For chocolate chip pancakes: ½ cup semisweet chocolate chips
How To Make:
In a large bowl, combine all the dry ingredients (flour, oats, baking powder and salt) and mix well. In a medium bowl, combine all the wet ingredients (egg, milk and oil) and again mix. Add the liquid mixture to the dry ingredients all in one go and stir until you get a semi-smooth batter, or until the dry ingredients are dampened (don’t over mix). Add in your stir-in option and mix.
Heat a skillet over a medium to high heat and add oil. Wait for it to warm up before adding ¼ cup of the batter to the hot skillet. Wait for the pancake to bubble at the top before flipping. Wait for the edges to cook through and bubbles to form before serving. They recommend only turning it once.
I served my pancakes with honey on the top, but fruits like strawberries, blueberries and bananas would be a nice addition to the banana pancakes.
This is a completely unsponsored post – I just wanted to share a nice recipe I came across!
Happy Pancake Day!
If you’re like me and are always on the hunt for the perfect, slightly thick and fluffy pancake recipe, today’s your lucky day. I found this easy, adaptable recipe online from BBC Food. I enjoyed mine today with leftover blueberries in the batter, drizzled with honey and sliced banana on top. You can thank me later 🙂
What you’ll need:
- 135 g plain flour
- 1 tsp baking powder
- half a tsp of salt
- 2 tbsp caster sugar
- 130ml milk
- 1 large egg lightly beaten
- 2 tbsp of slightly cooled down melted butter or olive oil, plus extra for cooking
- Sift the flour, caster sugar, salt and baking powder into a bowl. In a separate bowl, whisk the egg and the milk together, then the olive oil (or butter).
- Pour the milk, egg and oil mix into the flour mixture and beat until you have a smooth batter. Let this stand for a few minutes.
- Over a medium heat, start heating oil or butter in a non-stick frying pan. When hot/melted, add 2 spoons (or 1 ladle) of the batter. This makes small-medium thick pancakes – adjust as you like. When the top of the pancake starts forming bubbles, flip it over and cook until both sides are a beautiful golden brown colour.
- Repeat step 3 until your batter is finished. Add toppings of your choice and serve.
It’s really that simple! Check out the full recipe below for a more detailed method:
Fluffy American pancakes recipe by Louisa Carter (BBC Food) – Full recipe (all recipe credit goes to BBC Food)
- I use olive oil instead of butter in step 1 and 3 for a (slightly) healthier alternative!
- In step 3, the butter/oil can get slightly burnt and cause the pancakes to turn a darker colour. Clean the pan slightly of the burnt butter/oil off the heat to avoid this.
- The recipe tastes nice enough in a plain batter, so extra ingredients aren’t really needed, but adding blueberries as the original recipe suggests adds a great pop of flavour.
- Toppings! Adding strawberries and banana slices (sometimes blueberries too) is always my go to. I sometimes place them in a separate bowl beforehand, coat them in honey then spoon that all on top. The coating of honey specifically on the fruit adds a sweeter taste!
- I’ve noticed there’s a little ‘Recipe Tips’ section below the original recipe which I hadn’t seen before. Be sure to check this out too! Next time, I might try the buckwheat pancakes with the cinnamon and the caramelised apples if I have more time.
All pictures are my own unless stated otherwise.
A health trend I decided to try and that I actually found myself enjoying! I’m not going to stand here (or rather type here) and say that I’m by any means a food or health whizz, but I thought I’d share this recipe of healthy overnight granola as I enjoyed it so much. The normal recipes usually have mainly oats and sometimes little different seeds, but frankly I didn’t have that in my house and I fancied it, so I made use of what I had: granola. Granola is pretty similar anyway, so it worked well.
I found this overnight granola to have many benefits: there was no rush in the morning for breakfast, they’re healthy, and they made me full, so I didn’t find myself snacking, which was great for my work days where I have lunch at 2/3pm. They also made me feel energised, but maybe that was my mentality in that I had a good, healthy start to the morning.
My inspiration came from Pinterest, searching for overnight oats (there are plenty to choose from!) and so I jumbled a couple together to form this. Enjoy!
120g of Yoghurt
A Small Handful of Granola
A Sprinkle of Ground Cinnamon
1-2 Spoons of Honey
A Handful of Blueberries (to top it off)
How To Make:
- Break the banana up in a bowl (or jar, however you wish to eat it) and mash it up using a fork until soft.
- Add the yoghurt in. For reference, I used one pot of the Yeo Valley Greek Style Yoghurt with Honey 4 Pack, which makes it easier than measuring it all up. I’ve also tried this with different flavoured yoghurt, such as peach and apricot, and that works fine too if you prefer a fruity yoghurt.
- Drizzle 1-2 spoons of honey (however much you fancy, but 1 if you’re trying to reduce your sugar intake). Mix all together with a spoon.
- Sprinkle a small handful of granola on top. I used the Dorset Cereals Honey Granola, which has a mix of oats, pecans, almonds, pumpkin seeds and other goodness which makes it high in fibre. Mix again.
- Sprinkle some ground cinnamon for added flavour and mix.
- If you fancy at the end, add a handful of blueberries to top it off.
- Wrap some cling film on top and pop in the fridge overnight.
And you’re done! It’s really that simple.
What I love about this is that it’s filled with goodness: there’s plenty of fruit, fibre from the granola and antioxidants from the cinnamon. It takes 5 minutes to do, and most importantly, it’s tasty!
Leave any recommendations below of any good breakfast recipes down below, or any recipes at all that I just have to try.
Thanks for reading and hope you enjoy!
All pictures are my own unless stated otherwise.
So you’re off to Amsterdam! You’ve mapped out which places you absolutely want to go and visit, but you want to make the most out of your trip and find the best food places available. All the places below have options for gluten-free meals, as the friend I travelled with is allergic (I’ve got the coeliac’s covered!) but there are also options for people (like me) that can luckily indulge in all the food they like. Most of these places also accept cash, so for everyone that doesn’t want to use their card, that’s covered too. Here are my top picks:
There’s no wonder this place is packed! For the best Dutch pancakes in town, this is the spot. I wanted to make sure to try something that’s Dutch whilst I was here, so we opted for pancakes, and Pancakes Amsterdam did not disappoint. I was thrilled with my monthly special pancake (apple, raisins and cinnamon) and my friend with her lemon and sugar gluten-free pancake. If Dutch pancakes aren’t your style, they also make American style pancakes. I even got a mini stroopwafel with my latte! Make sure to pop in here (preferably early to skip the queue) to indulge in your choice of a savoury or sweet pancake, and you will not be disappointed. It’s also based in a very picturesque area, so make sure to take a walk around after too.
Bakers and Roasters
One of my favourite places we went. Bakers and Roasters is a Kiwi/Brazilian fusion restaurant in a serene area, with lots of their ingredients being locally sourced, ethical, free-range and organic. I had the most amazing brunch there (would definitely recommend the ‘Vege Brekkie’) and frankly, it was faultless. Again, it’s a very busy place but it’s a lot bigger than Pancakes Amsterdam, so you shouldn’t have to wait for long. If you’re looking to stop off for breakfast or brunch somewhere, this has to be top of your list.
Bagels & Beans
Bagels & Beans is a great place to stop off for a quick lunch: the menu is filled with savoury, sweet, hot and cold bagels, porridges, salads and fresh juices, again with lots of the ingredients being natural and healthy. The café has a very tranquil atmosphere to it, with a mix of tourists and locals. The best part is, there’s more than one location around Amsterdam! Make sure to find your nearest if you’re in need of a quick fix.
The Hard Rock Café
Yes, there’s one in Amsterdam too! I had never been to a Hard Rock Café before this, but more than just the atmosphere of the restaurant, the food definitely didn’t disappoint. I opted for the Original Legendary Burger, and it had to be one of the best burgers I’ve ever had. For a fun, easy-going, delicious experience next to the canals, this is a definitely worth a visit for dinner.
As soon as you step inside, you can see that the restaurant has a warm, cosy and authentic Italian style to it. De Italiaan has wood-fired ovens, making the pizza next to none: the food was phenomenal and my friend commented that this was one of the best gluten-free pizza’s she had had. For a pleasant and enjoyable dinner, pop into here one evening and you will not be let down.
Grab a Bite and Go…
If you’re not looking for a complete meal, here are three places we quickly stopped off at along the way.
Manneken Pis: the best chips to go the city has to offer. Quick, easy and most importantly, tasty.
Croque Madam: A completely gluten-free café. A bit pricier but the pressed orange juice is lovely to grab and have a stroll with.
Amsterdam is a wonderful place with even more wonderful food. These are only a few options, so please leave any recommendations down below. And most importantly, enjoy your trip!
All pictures are my own unless stated otherwise.