Ask anyone who knows me well and they’ll tell you that exercise isn’t really my thing. The closest I’ve come to organised sport is a rather inappropriate Saturday job at JJB Sports whilst I was in the sixth form, not sure what I was thinking there.
If it wasn’t for the massive amount of cake involved in writing a food blog I doubt I would ever exercise at all. As it stands, there are only 2 things that get me through a painful gym session: an old episode of Downton Abbey on my iPad (new series starts tonight!!) and one (or maybe two) of these scrumptious energy balls.
Pop a stock of these chocolatey, coconuty, almondy balls in your fridge (or freezer) and you’ve got yourself some bite sized bursts of energy at your finger tips, just the ticket for a post-work workout. They’re also perfect for that afternoon slump, when you just can’t go on without something sweet. Just keep in mind that they’re not chocolate truffles, they’re packed full of dates, and if you get too carried away you may be spending a little more time in the smallest room of the house than you’re used to! (apologies for lowering the tone!) (continue reading…)
For a while there I lost sight of why I started this blog. Swept away by a preoccupation with views, foodgawker and a need for validation, I forgot the reason for this blog’s existence: motivation to cook something new and to improve my photography. I spent a disproportionate amount of time evaluating whether a chocolate cookie or a quinoa salad would get me more views, rather than thinking about what I actually wanted to cook and eat. Suddenly it all felt like too much work and the enjoyment was gone. Combine that with a couple of summer holidays and moving to the other side of the Thames and you’ve got 3 months without a blog post.
It’s time for a new beginning. From now on, I’ll cook what I want, when I want. If I don’t post every week, it’s not the end of the world. If foodgawker don’t like my photos, I’ll cope. If no one reads my posts, admittedly I’ll be a tiny bit sad but I know my mum will still tune in and that’s good enough for me.
To celebrate this new attitude, I decided to whip something up using one of my favourite foods, the coconut. Coconut macaroons are my idea of heaven, mainly when accompanied with dark chocolate, rendering them reminiscent of a Bounty bar. For those unfamiliar with the Bounty (you poor things!) it’s like an Almond Joy bar but without the almond and soooo much better! (continue reading…)
Christmas is coming, the goose is getting fat, and in addition to a fattening goose, food blogs everywhere are stuffed with food based gift ideas and recipes for your Christmas feast. As much as I hate to jump on the bandwagon, I can’t totally ignore the season now can I?
Now, not everyone likes Christmas pudding, I for one think those people are a highly suspect but, in the spirit of goodwill, I feel it is my duty to offer up an alternative dessert for the yuletide season.
Every Christmas dinner should end with a treat, something decadent that won’t occupy precious oven space that is reserved for roasting turkey, potatoes and stuffing. (Or in the case of my Christmas this year, roasting duck and root vegetable gratin, I can’t wait!!)
This dessert is just that. Rich creamy mascarpone, (which, incidentally makes a truly excellent accompaniment to Christmas pud) crunchy, buttery, crumbly bits with just a hint of coconut, and best of all booze soaked fruit. I wouldn’t recommend setting light to this one though! (continue reading…)
This weekend, with the sun on my face, I could almost believe that the summer was still here, but a cloud passed over, the chill kicked in and I had to accept the fact that autumn is upon us and winter is coming. (Quick nod to my fellow Game of Thrones nerds there!) But, my friends, do not despair for the start of autumn heralds the arrival of the blackberry.
I long to go blackberry picking, but being stranded in central London I’ll have to settle for foraging in my local branch of Waitrose, which isn’t quite the same thing. However, the supermarket does have the advantage of an ample supply of dessicated coconut, which the British countryside is sorely lacking.
After several happy hours spent leafing through a stack of recipe books, I came upon the ideal recipe to celebrate this wonderful fruit, in my trusty copy of Bill’s Food, by Bill Granger. (continue reading…)