Tuscan Bread Soup

September 19, 2017

Over Christmas last year, I went to Florence for a couple of days. Although I’m sure the city is beautiful, I can’t really tell people I visited Florence and fell in love with it, purely because I was confined within the walls of my Air Bnb with the flu, from the day we arrived to the day we left. The one aspect of Florence I did get to experience, was dinner time. At around 8 each night, I would pile layer upon layer on, and we would go down to a nearby trattoria. I never had to look at the menu, and would order either pappa al pomodoro or ribollita, without fail, every time.Tuscan Bread Soup2 Continue Reading…


Chick’n Tacos with Peach Salsa

September 9, 2017

I went into September head first. After a month of sailing and relaxing every fibre of my body, I felt completely ready to dive into all things work, writing and cooking related. September has also always been my “new year”, and maybe some of you can resonate with how easy it is to become overwhelmed with all of the positive intentions we set for ourselves around times of change. And there’s nothing wrong with setting ambitious goals, but when we depend on their success in order to feel accomplished and then don’t meet all of our expectations, it’s easy to fall into a negative mindset.  Just 10 days into the month, and that’s exactly how I was feeling – both burned out and unaccomplished. I’m now making a conscious effort to remind myself that my happiness and success don’t depend on the quantity of work I put out, that it’s more than ok to have missed my self made deadlines and, most importantly, that no one is watching out for my ‘failures’.

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Miso Chocolate Sauce

September 2, 2017

If there’s anything I’m a pro at, it’s being ever so slightly melodramatic. This time last year, I had just arrived in Copenhagen completely alone, and as I got into my new bed, in my new home, I questioned all of the reasons that had pushed me to go in the first place. Being comfortable in London convinced me that I had just left the perfect home and that the year would be spent waiting to go back. Those worries disappeared after about 12 hours and that city quickly became a home more than anywhere else had been in the past.IMG_0513 Continue Reading…


Banging Veggie Burgers with Roasted Tomato Ketchup

July 29, 2017

I’m pretty sure I’m the hugest veggie burger enthusiast any of my friends know, so I’m surprised it has taken me this long to put together my ultimate burger recipe.  The thing is, I’m not picky with them at all.  Whereas I’m extremely picky with my pizza or pasta,  I’ll eat all veggie burgers, and as long as it’s in between a bun, I’m pretty happy! My boyfriend, on the other hand, is the pickiest veggie burger eater I’ve ever come across, so I put this burger together with all of his restaurant-burger-criticisms in mind.  Although I’m not hard to please, I do know when I’ve stumbled upon something amazing and this, my friends, is a pretty banging burger!
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Matcha Affogato

July 14, 2017

It’s probably needless to say, but I get very excited about food.  My mind predominantly revolves around it, and when I dedicated two full weeks to recipe testing for the site at the end of June, I was consumed by it more than usual.  It was a really fun and rewarding period, and I was amazed by the amount of creative thoughts that flowed into my brain at all hours of the day (and night), giving light to some pretty delicious recipes, including these amazing matcha affogati.  IMG_5084 Continue Reading…


Asparagus Bygotto + Green Dream Sauce

July 7, 2017

This time last year I was interning in the wonderful Pollen + Grace kitchen.  Each day was spent cooking, cutting and packaging the vibrant and wholesome food that goes into each P&G box and snack.  Apart from missing all of the raw brownie ends and banana bread cut offs that I would stuff myself with on a daily basis, what I miss the most are the group lunches.  Come 1 o’clock or so, we would push together a few tables and fill our plates with all of the delicious bits and dressings that hadn’t made it to the lunch boxes that day.  On my last week of work, the head chef Virginia whipped up an incredible risotto made with brown rice, leeks and mushrooms. Yes, brown rice! It was so insanely creamy and I was completely blown away.  This super-green bygotto is my take on the arborio-less risotto, and is comfort food at its finest.
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