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So, after watching Chef’s Table last night, I am feeling so insanely inspired. I have so many tasty things planned that are a little bit more adventurous than my usual, because I just want to try all the techniques and flavours. I’ve always loved scallops on the rare occasion when I have them but I haven’t ever cooked them. But then I thought… they can’t be that hard. Now after a couple of times trying them with different flavours and this is my favourite. Ingredients   3 – 4 scallops Salt and pepper 4 sprigs fresh basil 1 tsp creme fraiche 1 cup fresh peas (or frozen if not) 1 clove garlic 1 cup cherry tomatoes 1 red pepper 1 red chilli Basil infused olive oil Method Preheat the oven to 200 degrees and put the cherry tomatoes, chopped pepper and chilli pepper with olive oil sprinkled on top in the oven and roast for 25 minutes Add a pinch of salt, and peas and some olive oil into a pot of water and bring to the boil Drain the peas and blend with the creme fraiche and the basil leaves and add some salt. Put the side Take the tomatoes etc out of […]

The post Scallops with chilli, tomato & pepper relish with pea and basil mash appeared first on .

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This one is so easy… you should be careful. You can make ten blood orange margaritas in ten minutes and be sloshed. I’ll get to the point. Here is the recipe: Ingredients: 2 shots tequila 1 shot cointreau Juice 1.5 limes Juice 1 blood orange Ice Powdered cinnamon Salt Recipe: – In a cocktail shaker add Cointreau, tequila, ice, lime and orange juice. – Shake – Mix the cinnamon and salt together on a plate and run the used lime around the rim of the glass then turn the glass rim in the cinnamon and salt. Then add ice and pour in the cocktail. – Add a little-dried flower and lime slices for decoration.

The post Blood Orange Margarita with cinnamon sugar Recipe appeared first on .

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I watched Annihilate last night. It’s got Natalie Portman and dear lord, it freaked me out. Both in an “ew, I am going to chunder” way and also in an “I am so scared I may urinate” way. I would recommend it. But it’s weird. Keep that in mind. I went home for the weekend and saw my 6 week year old niece. I have become one of those people who love babies and show their unsuspecting co-workers photos and videos of her on an almost constant basis. I should stop though, I’m worried that one of my colleagues’ faces will get stuck in an eye roll if the wind changes at the same time. Cute babies are cool, but not worth a permanent eye roll face. Also – if you’re German and you want to make yourself the perfect bedroom… of “perfektes Schlafzimmer” for sleeping, eating (everyone eats in bed, don’t pretend you don’t) or netflixing, then check out this page for “Schlafzimmer Ideen” we made at Casper with Monoqi. How to make donuts So, basically if you have mixer and a donut hook, this is going to be easy. If you don’t then… this is going to be hard. […]

The post How to make donuts: brioche ones filled with chocolate cream appeared first on .

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Eggs, right? They’re just so good. So versatile. So quick to make. You can put them on toast, on a muffin with hollandaise sauce, scramble them or have them in a tasty Shakshuka. But recently, I made an egg curry with my grandma’s hoppers recipe and the exact phone call I had with my boyfriend was as follows: Me: “I’m making egg curry” Boyfriend: “Is that a thing?” Me: “It’s a thing.” Boyfriend: “Not sure it’s a thing”. Simply said, it’s a thing. My grandma used to make an omelet and then slice it up and put that in a tasty turmeric-y, coriander seed-y sauce with curry leaves and ground black pepper. I normally do it like that, but when I’m kinda in a rush, I just fry an egg, and make a spicy curry sauce with coconut milk and pop it in a hopper (appam). Delish. Hoppers are round, crispy, whitish pancakes made from rice flour, coconut milk, yeast, and water – so they’re gluten and dairy free while remaining highly irresistible. The batter needs to be ever so slightly fermented with yeast, so ideally it needs 2 hours before frying. If you don’t have a round appam or hopper pan, […]

The post Sri Lankan Hoppers Recipe with Egg & Spicy Spinach appeared first on .

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So first, there was this photo of said shortbread recipe on Bon Appetit Mag’s Instagram feed… and my initial reaction was. Cute.   Then as I fell down the internet rabbit hole, there was me, the sucker for a good, not even click bait, just friendly, nudging title that made me go… go on then…   The most satisfying part of this recipe, other than munching on cookies that were piping hot and burning my entire mouth in a weirdly delicious but arguably sadistic sugar rage. MMmmm…. burny, shortbread-y goodness with a bit of salt is just the only way to spend your scarily dark Berlin nights. Also… watch “the end of the f***ing world” on Netflix. It’s unbelievable how crazy the first sentences are… and pretty much the rest of the movie. So British, so good. Just like shortbread (bit more Scottish than the series, but still) Get the recipe here – it’s completely perfect as it is. I wouldn’t change it for the world. I have also created the grams and kilo version below, because my friends were all like “cups? WTF is a cup???”   European measurements: 256g cold salted butter 100g granulated sugar 50g (packed) light brown sugar […]

The post That Shortbread Recipe the Internet is Peeing its Pants About. appeared first on .

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I love choux. Whether it’s my eclairs or the classic Gran Budapest Hotel Courtesan au chocolat, which inspired these BEAUTIES. If this is how you feel when you’re about to bite into your favourite sweet thing… the Hella Choux is for you: But if this is the kinda moves your excitement manifests as…: It’s the Fluffe Choux: If you don’t do either of those moves… then you should really start. Live a little! Ok, ok. So for you non shakers, I made a smaller version… which I call the Merm choux, because it’s scientifically proven, that within each of us, is a teeny, tiny, sugar loving mermaid. And this is what mermaids snack on, so I made mini ones.. for your inner merm. Print3 Types of Choux IngredientsFor the choux pastry 200ml cold water 4 tsp sugar 85g butter 115g plain flour pinch salt 3 eggs Chocolate creme patisserie: 450 ml milk 4 egg yolks 75g sugar 40g corn starch or flour 2 tsp vanilla extract 40g butter 150g chopped dark chocolate InstructionsFor the Choux Pastry: Preheat the oven to 185 degrees and line a tray with greaseproof paper. Add the butter, water, salt, sugar into a pan on medium heat. […]

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Ok, ok. So, maybe I’m going slightly overboard on the whole chick pea thing… but hear my out . Chick pea pizza is a darn sight quicker than that whole 27 hour process of making wheat pizza dough. All this rising and kneading makes me feel kinda starved. Chick pea pizza may not be like your average dominos, BUT if you like that coarse, fluffy texture of corn bread. You’re going to love it. Also – it’s still a pizza, that tastes delish… and isn’t a salad: It takes about 30 minutes to make. My friend gabs loved it, and if she loves a good pizza (who doesn’t? Don’t trust them…) Gluten-free Chickpea Flour Pizza with Harissa & Halloumi Recipe  Ingredients: For the base: 1.5 cups Chickpea flour 2 cups water 0.5 cup olive oil generous pinch of salt fresh thyme Toppings: Harissa Paste or Ajvar Paste Halloumi Carrots Jalapenos, fresh Basil Olive oil Salt Method: Preheat the oven to 190 degrees C In a bowl, mix together the chickpea flour, water, olive oil, salt and some fresh thyme Lay greaseproofpaper out on a baking tray Pour out your chickpea dough with a ladel onto the tray and spread with […]

The post Gluten-free Chickpea Flour Pizza with Harissa & Halloumi appeared first on .

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Ah waffles… can’t live with them (you definitely can), can’t live without them (the truest thing ever). Now, sorry to be that person but you know how I sporadically (I genuinely learnt that word from Clueless) say I’m gluten free and then next thing you know i’m scooping an entire 2 person gluten-rich pie into my mouth. I love gluten. We all do. But I’m in another one of my less gluten phases but no waffles isn’t a thing for me, so here is a recipe that has that delicious consistency of cornbread in a waffle without the naughty carb-ness of corn or wheat flour. Yep, it’s the artist chickpea flour, formerly known as gram flours. I added some turmeric and maple syrup to yoghurt because turmeric and gram flour are buddies… and maple syrup is maple syrup. Gluten Free Chocolate Waffles Recipe 1 cup gram flour 1/2 cup sugar 1 egg, beaten 1 tsp vanilla essence 1 tsp baking powder 1.5 cup milk 2 tbsp cocoa powder Toppings Turmeric & Maple Syrup yoghurt (just add turmeric and maple syrup to yoghurt and stir) Nutella Baked Cherries Method: Stir all the waffle ingredients together into a bowl Oil your waffle […]

The post OH LA LA Chocolate Chickpea Flour Gluten Free Waffles appeared first on .

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  This was the song I was listening when I grabbed that orange juice and like a fiendishly wild person just poured it into my batter without much thought of chemistry. Oops. It kind of poured in, in slow motion as the chorus played… and in my mind there was definitely confetti and a bunch of people in the kitchen with me jumping around and dancing…   Sugar… it’s a hell of a drug. And as the name of my blog suggests… I’d just eaten a bunch. I try and be healthy during the week so I can literally blow any nutritionist’s mind on a Sunday with my sugar frenzied baking antics. Not saying it’s good. Just saying it’s what I do and I’m into it. Anyway.. I added a bunch of orange juice, and it worked out fine, so here’s the recipe for any of you guys who don’t want to risk it. If you want to take a walk on the dark side as I so clearly did… splash some juice in your dough… I dares ya. You only live once. WARNING: You will need a kitchen blowtorch for this recipe. PrintAll Hail Orangey S’more Cupcakes  IngredientsThe Orange Cupcakes: 110g butter, […]

The post All Hail Orangey S’more Cupcakes  appeared first on .

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It’s pretty obvious from the kind of things that I cook that I’m eating a lot of cake, icing and cookies. While I’m pretty body positive, I feel like eating the amount of sugar I currently am is probably gonna make my teeth and my insides rot a teensy bit. So this pea and basil soup is the start of me eating healthily in the week. I’ll still be baking and eating cake at the weekend.. because cake is happiness. But you’ll be seeing a few more healthy recipes from me this summer. I seriously love peas. They’re the closest vegetable to sugar… super sweet and so quick to cook.  I love a good bit of carrot and aubergine too, but they take way too long. Frozen peas, on the other hand, can just be thrown into anything else you’re cooking. Nutrish and delish. Here are some reviews on this soup from my pals: Thandi: “MMMmmmmmmmmmm” Jonas: “MMMMmmmmmmm” So… pretty flawless reviews.  Here is the recipe PrintPea and Basil Soup Ingredients400g frozen peas 200ml vegetable stock  1 medium potato, peeled & chopped 2 sprigs basil, chopped 2 sprigs dill, chopped 2 sprigs oregano, chopped 1 onion, chopped 2 cloves garlic, […]

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