Super Breakfast Yoghurt Pots w/ Paleo Granola (V, GF)

As much as I looooooove porridge (especially when it tastes like cake!), there’s only so much I can have before I get bored and start crying for literally ANYTHING ELSE fo breakfast.

Which resulted in me having some rather unusual options lately. Sushi or ham & pickle sandwich at 9am anyone?

No? Then maybe those Super Breakfast Yoghurt Pots will be more your thing…

The whole ‘Super’ breakfast thing started when I spotted The Collective’s new ‘Super Berries flavour in the dairy aisle of my local supermarket.

I love The Collective’s thick ‘n’ creamy yoghurt, I love obscure berries, and a bit of ‘super’ in my life never hurts, so in my basket the tub went.

Now, The Collective’s disclaimer clearly states that the yoghurt wouldn’t give me superpowers. But there’s no harm in trying, is there?

Worse case scenario, I would be stuck with a gigantic pot of delicious, berry compote-swirled yoghurt. Which is a situation I’d volunteer as tribute for any day of the week, to be honest.

But just in case, I thought I’d better my upcoming superpower odds. So I paired the yoghurt with more fresh super berries and a bunch of other superfood bits.

I combined the latter into the most delicious paleo granola (recipe below), then layered it all into individual pots.

I also may or may not have shoved a few spoonful of warm, golden granola in my mouth in the process…

But the fact is, the resulting breakfast yoghurt pots were everything any on-the-go breakfast should be. Filling, satisfying and oh-so-super-good!

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Berber & Q’s Shawarma Bar

God, looking for a new flat in London is an exausting task!

So after a loooooong morning of (rather unsuccessful) viewings, when we found ourselves right around the corner of my favourite little pocket of London, we decided to take a break from it all and treat ourself to a nice lunch.

Our spot of choice? Berber & Q’s super-instagramable Shawarma Bar.

A tiny but perfectly formed, new-wave shawarma bar, brought to central London by Haggerston’s Middle Eastern barbecue superstar.

No mystery meat to be seen here.

Instead, the menu’s on the shorter side and full of vegetarian-oriented small plates, shawarma-stuffed pitas dishes and plates and creative sides.

Needless to say, it’s a ‘let’s get one of each and share’-type dinner’s dream, be it for a relaxed weekday lunch, a casual dinner or not-your-usual weekend brunch.

Start with a cock/mocktail…

Followed by a smogasboard of small plates to share!

Za’atar-roasted tomatoes with labneh.

Ezme with pine nuts and red chilli.

Joojeh chicken pita with blackened green chilli sauce & garlic yoghurt.

(which was quite enjoyable as it came, but even better once turned upside down onto a plate, teared up and mixed!)

Signature cauliflower shawarma with sultanas, rose, pine nuts & pomegranate.

And some of the best hummus I’ve had in my life.

A tableful of goodies ready for you to scoop and dip into to your heart’s content!

All topped up with a beautiful, panna cotta-like cardamom malabi.

Delicate and wobbly and all, what a way to wrap it up!

Shawarma Bar by Berber & Q, 46 Exmouth Market, Clerkenwell, London EC1R 4QE

5 top cruise destinations to embark on in 2017

Bright and warm (ish) one day, dreadful and rain-icy the next, the weather really is playing with my mind lately. I can’t wait for Spring to bloom and the cold dark days of winter to be behind us for a little while.

Warm sun on my back, cold cocktail in hand, blue skies all ’round and sea breeze in the air… If I close my eye, I can almost feel it.

In the meantime, I try to cope whichever way I can. Usually it involves some sort of chocolate-y treat, more melty cheese than is strictly necessary and far too much time day-dreaming while browsing the Planet Cruise website…

There are so many amazing cruise destinations to choose from, catering for all sorts of interests, time and budget constraints, but here are my top 5!

1. Touring Greece & the Eastern Mediterranean:

With a rich, intertwined history and islands as its main feature, the Eastern side of the Mediterranean can hardly be explored in any way but by boat.

From Malta to Athens via lesser known gems such as Katalon (the original home of the Olympics Games) and Sarandë (a small costal Albanian city), cruising the Greek islands and their neighbouring area is a unique opportunity to take in all the wonders of the cradle of Western civilization and the birthplace of democracy.

Nothing like a trip to somewhere blue & idyllic and never-ending supplies of the best humus you’ll ever have, to cure the winter blues!

2. Exploring Scandinavia:

I fell in love with Stockholm a few years back and with Copenhagen last Fall.

With the ferry journey from Copenhagen to Hamburg, and the boat-bus ones in Stockholm being some of my fondest memories of those trips, I’m eager to spend less time on firm land and a bit more on the icy waters that play such a major role in the history of the Nordic countries.

Discovering Oslo & Helsinki, wandering the streets of Gamla Stan (Stockholm’s old town) and finally making it to Noma, there’s a lot to be excited about. If you’re not too busy crossing fingers & toes to catch a glimpse of the Northern lights, that is!

3. River Cruising across Europe:

Despite the popular belief, cruises are in no way limited to deep-sea waters. If you’re trying to cover more ground in terms of cultural and scenic sightseeing, river cruises are a nice alternative.

From the Danube to the Rhone, via the Elbe, the Seine, the Rhine (…), hundreds of boats cruise along Europe’ key river routes every year, and offer one of the best ways to explore inland Europe.

A brilliant (and very relaxing) way to take in Europe’s fabulous landscapes, watch the world go by and dust-up your history knowledge!

4. Hoping around South East Asia:

Despite my ever-growing obsession for Asian food, I’ve actually never set foot in Asia. Which is clearly something I must change asap.

The perfect blend of old and new, Southeast Asia is a curious traveler’s dream.

Exotic landscapes, natural wonders, ancient sites and temples, booming cities, rich cultures and captivating food, there’s a lot to see in the Golf of Thailand and South China Sea alone. But cruising makes seeing several countries over the course of a holiday a possibility.

Singapore, Hong Kong, Malaysia, Cambodia, Brunei, Vietnam, Thailand… why choose when you can have it all?!

5. Taking a mini-cruise:

With most cruises being 7+ days long and prices averaging £100 per night per person, time and money can be a limit. However, more and more cruising companies now offer mini-cruises for those who are limited by either of those factors.

Lasting 2-3 nights, and departing from UK ports, there are plenty of Channel-bound options to choose from.

My mini-cruise to St Malo last year was the perfect weekend break, with enough time on the boat and in Brittany to make the most of both (and eat my fill of galettes and salted caramel!).

Now I’m strongly eye-ing up similar options for a weekend in Belgium, Amsterdam, Dublin or another trip to Northern France… And I strongly recommend you do the same if you need a relaxing weekend away!

 

*This blog post was created in collaboration with Planet Cruise, but all words, warm weather & sea breeze-related day dreaming my own.

Sticky Toffee Porridge (Vegan, GF)

In my mind, the perfect weekday breakfast must be three things:

1. Super quick to make (because the less time I spend in the kitchen, the more time I spend in bed).
2. Somewhat healthy (nothing like a super sugary brekkie to ensure a monster sugar rush come 10 am).
3. Quite filling (because if I’m hungry an hour later, what’s even the point of breakfast?).

This Sticky Toffee Porridge is a weekday breakfast dreamboat.

It meets all three of the above criteria, obviously.

It takes less than 10 minutes to make from start to finish and as few as 3 minutes if you make the date caramel ahead of time.

It’s free of processed sugar and packed full of good for you ingredients. Vitamins and minerals in the dates; healthy fats, protein, magnesium and vitamin E in the almonds; fiber-rich oats (that helps keeping you full ’til lunchtime)…

It’s naturally vegan and gluten-free (provided that you use gluten-free oats).

And then it tastes like sticky toffee pudding.

Guilt-free cake for breakfast? It’s a date!

[amd-zlrecipe-recipe:1]

 Looking for more breakfast ideas?

Try my zesty lemon drizzle porridge or treat yourself to a slice of French yoghurt cake!

Spring Curried Cauliflower Salad (V, GF)

I suppose it’s a matter of habit (my mum used to add yellow curry powder to her cauliflower cheese) but in my mind, there’s something very comforting about the association of sulfur-y cauliflower and fragrant curry powder.

Which might explain why that’s one of the spices I reaches for the most to spice up a dish of the ol’ brassica, and this week was no exception.

There’s been a teeny-tiny bit of Spring in the air in London this week (please tell me it’s not just wishful thinking?!), so instead of this warming old favourite of mine, I went for a fresher take on the curried cauliflower salad.

The result was this super easy, versatile curried cauliflower salad. Packed full of healthy ingredients, it makes for a wonderful lunch by itself, but also works wonders served as part of a buffet or as a side to any roast meat.

All the more reasons for it to become a sunny-weather staple in my kitchen. All that’s left to do is wait not so patiently for Spring to come…

Spring Curried Cauliflower Salad (Serves 1 – V, GF)

Ingredients:

• 1 small head of cauliflower, washed and cut into florets
• a big handful watercress salad
• 10 cherry tomatoes
• 1 tbsp mayonnaise (use vegan alternative if you prefer)
• 1 tsp curry powder
• 1/2 tsp chilli flakes
• 1 tsp chopped chives
• 1/2 tbsp olive oil
• salt, pepper

Method:

1. Pre-heat the oven to 180°C (gas mark 6).

2. Steam the cauliflower for about 10 min or until it’s slightly tender but still on the crunchy side.

3. Place the cauliflower and cherry tomatoes in a bowl. Pour the olive oil on top, season generously with salt and pepper and mix. Transfer to an oven-prooved dish and roast for 20 minutes. The cauliflower should get golden but not burn.

4. In a small bowl, mix together the mayonnaise, curry powder, chilli flakes and a small pinch of salt.

5. Arrange the watercress, roasted cauliflower and tomatoes on a plate. Drizzle with the curry mayo, sprinkle with chopped chives and serve immediately.

N.B. Dry-roast some nuts (walnuts, cashews and sunflower seeds work quite well) in a pan and sprinkle on top right before serving for an even yummier salad! You can also substitute the chives for chopped coriander leaves.

Want more simple & healthy recipes ? Lettuce know!

The Founder burger at BRGR.CO

London LOVES its burgers.

Not that we’d globe up any old Mickey D’s classics, though.

The delightful mix of juicy patties, weirdly addictive plastic cheese and magic ‘secret’ sauce might taste like our childhood, but us Londoners now love our buns to be a touch more elaborate, with provenance’d and pedigree’d ingredients.

And then some day (this week) the best thing happened.

And by the best thing, I mean one of London’s best burger spots, BRGR.CO launched their own take on McD’s Big one.

Named ‘The Founder’ as an hommage to the soon-to-be-released movie, it comprises of two of BRGR’s signature Blade steak patties with melted cheese, shredded iceburg lettuce, pickled gherkins, and of course, the secret recipe BRGR.CO sauce, all inside a triple layer sesame bun.

With carefully sourced ingredients, it’s the best of both burger worlds and a thing of true meaty beauty, and very, very close to the original.

Except better, because the meat is cooked properly (and incredibly marbled). Nothing dry or chewy about it; it’s pure juiciness in a (soft) bun. And because the fries are approximatively 100 billion times better.

Unfortunately, it’s a limited edition sort of burger, which will only be on sales 13th-26th February from both BRGR.CO locations.

BRGR.CO Soho: 187 Wardour Street, London W1 8ZB

BRGR.CO Chelsea: 127 King’s Road, London SW3 4PW

I have just one piece of advice: get your hands on The Founder BRGR soon.

Even better yet, pair it up with a trip to the cinema.

Burger (movie) + Burger (& fries) = the perfect combo!

S’mores Cheesecake Pots

Between hunting for a new flat, cleaning/clearing/decluttering our current one, making Valentine’s Day plans, prepping food for the week ahead and then some, last weekend was a busy one.

So much so that by the end of it, there wasn’t much energy left in me…

Actually, just enough for me to whip up these babe’in S’mores cheesecake pots, light up some candles & collapse in front of my 120,000 re-watch of old Friends episodes.

Trust me when I say they’re super easy/speedy to make and well worth the (limited) effort.

Intensely chocolate-y, a little bit sour and very, very indulgent, they’re any chocolate-holic (aka you and me both) dream come true.

So whether you want to treat your Valentine, Galentines or yourself this week, S’mores cheesecake pots is the way.

I bet they’ll all come back asking for s’more!

S’mores Cheesecake Pots

(serves 2-4, depending on how generous your portions are!)

Ingredients:

• 140g cream cream cheese
• 40g granulated sugar
• 100g dark chocolate
• 140g very cold double cream
• 6 Biscoff speculoos biscuits
• 8 big marshmallows (I used those INSANELY good salted caramel ones!)

Method:

1. In a big bowl, whisk together the cream cheese and the sugar until lump-less and well combined.

2. Melt your chocolate using the double-boiler method, then add it to the cream cheese mixture.

3. Whisk the cream to soft peaks, then fold it into the cream cheese mixture.

4. Share the mixture between 2-4 glasses and refrigerate for at least 2 hours or overnight.

5. Just before serving, burn the surface of the marshmallows with a handheld kitchen blowtorch. Top each glass with pieces of biscuits and marshmallow and serve immediately.

 

Kale & Rice Salad w/ Avocado & Salmon (GF)

No, no, no, don’t be all ‘That tough, leafy green stuff? Kale no’!

This Kale & rice salad may have humble beginnings (being made up of what was left over in the fridge) but it seriously is one of the best things I’ve had for lunch in a long time (possibly ever).

Naturally gluten-free, it’s a marriage of savoury, nutty, crunchy, creamy (…) flavours, all coming together in a symphony of colour.

Fresh, satisfying, incredibly beautiful and unbelievably simple, I promise you’ll be screaming ‘Kale yeah’ after the first bite!

Kale & Rice Salad w/ Avocado & Salmon (serves 2, GF)

Ingredients:

• a big handful basmati or wild rice
• 2 big handfuls of raw kale, stalks removed, well washed and pat dried
• 1/2 tbsp sesame oil
• 1 avocado
• 2 big slices smoked salmon
• juice of 1/2 lemon
• 2 tbsp sesame oil
• a few dashes Tabasco
• black sesame seeds and sliced spring onion to garnish
• salt flakes, black pepper

Method:

1. Cook the rice according to packaging, then drain well and set aside to cool.

2. Place the kale, 1/2 tbsp of sesame oil and a good pinch of salt into a big bowl and massage for a few minutes. Add in the cooled rice and mix well, then share between two bowls or plates.

3. Make the dressing: In a small, clean jar, pour the lemon juice, Tabasco and remaining sesame oil. Put the lid on and shake vigorously until well combined. Taste-test and season accordingly with salt and pepper.

4. Peel, half, pit and slice the avocado. Use kitchen scissors to cut the smoked salmon into bite-sized pieces. Place both the avocado and salmon on top of the kale & rice salad.

5. Top with the dressing and garnish with black sesame seeds and sliced spring onion right before serving.

Winter Pistou Soup

Soooo, I might have gone a teeny tiny (huge) bit overboard with sales shopping in January.

Which has made me the proud owner of two sets of guest towels (how very grown up!), a beautiful breakfast tray, some very un-seasonal tshirts and a dozen candles amongst other things. And a little bit broke in the process.

I swear I’m gonna try and be better this month (spring collections look bloomin’ lovely though!), so a little bit of budget cooking is in order.

No, don’t do that face. Budget cooking doesn’t have to be bland and boring.

Proof if there ever needed one with Voucherbox’s amazing e-book, which just launched today and is filled to the brim with tasty, colourful recipes created by some of my fave food bloggers (and yours truly #blowingmyownhorn).

As far as I’m concerned, vegetable-laden soups are the best way to cook healthy yet comforting meals on a budget. And my absolute favourite one is pistou soup, a thick and hearty (almost like a stew) South of France classic.

I love this soup’s delicate, almost sweet taste. But I love it even more with a good drizzle of the fresh, pungent basil & garlic oil on top. #GarlicIsMyFave #SoFrenchItHurts

The end-of-Summer version of it was my birthday meal of choice and a very convenient way to tackle the glut of courgettes, green beans and tomatoes my parents’ garden would always provide in August.

The pistou recipe shared below is a cold-month variation on this childhood favourite and it’s just as good as the original.

Super easy, warming, vitamin-packed, low GI and extremely good value for money, it’s great for the cold winter nights.

Winter Pistou Soup (vegan or not, GF)

Serves 4 – cost per person £1.7**

Ingredients:

For the soup:

• 1 big brown or yellow onion (about 170g), peeled and roughly chopped
• 1 big garlic clove, peeled and roughly chopped
• 2 sticks celery (about 100g), roughly chopped
• 2 big carrots (about 170g), peeled and roughly diced
• 1 small winter squash (about 170g), guts removed & diced
• ½ can chopped tomato
• 1 can cannellini beans, well rinsed
• 2 medium-sized potato (about 150g), peeled and roughly diced
• 2 handfuls leavy greens (about 60g – I used curly kale but spinach, spring greens, cavolo nero… would work equally well), roughly torn
• 100g fresh green beans, cut in bite size pieces
• 1 tbsp olive oil
• Salt, pepper
• Tap water
• Not compulsory: 1 small slice pork belly (about 150g), diced

For the basil & garlic oil:

• Small bunch fresh basil
• 1 clove garlic (if you find the taste of raw garlic too pungent, blanch it for a minute or so in boiling water and drain well before proceeding)
• 200ml olive oil
• ½ tsp salt

Method:

1. Wash, peel and chop all the vegetables. Remove the top layer of fat from the pork belly slice and dice the meat.
2. In a big saucepan, heat up 1 tbsp olive oil. Add in the onion, garlic and celery, season with salt and pepper and cook for a few minutes or until translucent.
3. Throw the carrot (and pork belly dices if using) into the saucepan and cook until the pork is well caramelized on all sides (about 10 minutes).
4. Add in the canned tomato and winter squash and water to cover, then bring to a small simmer, cover with a lid and cook for 30 minutes.
5. Add in the cannellini beans and potato chunks, top with more water if necessary, then put the lid back on and cook for another 10 minutes before adding the torn greens and green beans, and more water if necessary, then put the lid back on and cook for another 10 minutes. Taste and correct seasoning accordingly.
6. Make the basil & garlic oil: Blend together all the ingredients using a food processor or a hand blender, then pour into a small bowl, ready to serve.
7. Serve the hot soup with the oil on the side for guests to spoon to their heart’s content onto the soup.

Leftover soup will keep for a few days in the fridge. And believe it or nor, is even better the next day! Leftover oil should be used quickly. It works really well with all sorts of things. Steamed vegetables, in tomato sauces, with pasta or baked fish (…) so get creative!

*This post was created in collaboration with Voucherbox but all words, images and garlic spirit animal my own.

**based on average supermarket own-brand prices

Hudson Whiskey Tasting at The Vestry

There’s no better feelling than that of discovering a new favourite place when you weren’t looking for it. You’re walking down a road you’ve walked down a thousand times before, and then you noticed it. It looks nice and welcoming, so you push the door and get in.

And before you know it, you end up at that very place 3 nights a week, or more if you happen to have visitors/good excuses.

I have a feeling that’s what’s going to happen with me and The Vestry.

Previously a vestry within St. Sepulchre’s Parish, The Vestry is a new wave wine bar a stone’s throw away from Smithfield Market. And basically the perfect local.

It’s big enough so there’s always a table available for you but intimate enough to feel a bit like home. It’s beautifully decorated, with plenty of dark wood and charming retro touches. The staff is adorable. The drinks selection is on point. And so is the local-focused, seasonally-led menu.

And as if that wasn’t enough, The Vestry also hosts regular food & drink sampling evenings and masterclasses where you can meet their favourite suppliers.

Given that whiskey is one of my not-so-secret weaknesses (the clue’s in the name, really!), I simply had to make it to the Hudson Whiskey tasting, hosted by global brand ambassador Tony Vanaria.

From the wish to create a climbing ranch to opening New York state’s first post-Prohibition distillery via many a creative production techniques (including the fantastic ‘Sonic maturation’), Hudson Whiskey’s history is just fascinating.

One of the pioneer of the craft American whiskey wave, the brand takes pride in their rather unconventional roots, sourcing the best local ingredient and trial-and-error-ing their way to make the best whiskey.

And they’ve done rather well for themselves.

It all started with Hudson’s Baby Bourbon, the first New York-aged whiskey since Prohibition – and New York’s first bourbon ever. Made with 100% Empire State corn, it’s a Bourbon in all its glory. Sweet, woody, smoky, with mellow notes of vanilla and caramel.

Just the ticket for a state-of-the-art Old Fashioned!

Delightful also in a Hudson Big Apple cocktail. Super easy to make too: in a tall glass, pour 35ml of Hudson’s Baby Bourbon over ice. Top with cloudy apple juice and a few dashes of orange bitters. Garnish with an apple slice and voilà!

If you’re more of a Manhattan or a Sazerac kind of person, Hudson’s rustic and spicy Manhattan Rye will be right down your alley. This was my favourite and I can’t wait for my next trip to Gerry’s to add one of the brand’s adorable little bottles to my spirit collection!

There’s also a blended Bourbon, made using a unique four grain blend, and a few special blends making the most of some ‘happy accidents’.

If you’re not sure which one’s for you, I recommend you make a beeline for your local Young’s pub and try them all. Or better yet, go to The Vestry. And if you spot me in a corner acting as if I’d always lived there, come say hi!

A great local, a great drink & a new friend… doesn’t that sound neat?!

The Vestry, 117 Charterhouse St, London EC1M 6AA