Yoghurt

There’s something pretty satisfying about making food you can easily buy, like bread, butter, jam…yoghurt! This yoghurt recipe is extremely easy and makes for a fun science experiment too. I promise you won’t get sick and after about 10 hours of patient waiting, you’ll be rewarded with thick, creamy natural yoghurt. It will need a…

Shakshouka

Originating from North Africa, Shakshouka is a dish of baked eggs in a rich spicy sauce of tomatoes, peppers and onions. The sauce is prepared first, then fresh eggs are cracked and the dish is finished in the oven. The result is a really exciting way to eat eggs. I love my eggs runny and…

Egg Fried Rice

It’s 1am in Cambridge and I’m awake studying (read: procrastinating). I last ate several hours ago so I’m hungry too. I’m craving something hot and savoury. The answer is egg fried rice. This is a dish you can whip up, from start to end, in 10 minutes, and best of all, it uses ingredients that…

Fluffy Pancakes

Pancakes are a delicious breakfast food that pair well with fruit, bacon, milk, and coffee.  I love the golden-brown colour and all the variations you can do from a simple recipe.  I’ll add posts later for oatmeal pancakes, banana pancakes, chocolate chip or fruit pancakes, and various fruit sauces.  To start with, below is a great,…

Guinness Beef Stew

In June, D, myself and a group of friends went to Ireland for a short break after our end of year assessments. For 5 days we drank ourselves silly and experienced everything from singing The Rattlin’ Bog in a Galway pub to nearly dying while cycling around the Aran Islands after we misread a map and ended…

Bircher Muesli

Christmas is just around the corner. This can only mean one thing: a lot of roast dinners, things with butter and sugar, and too many helpings of mulled wine. So in the lead up to Christmas, it’s probably a good idea to eat healthily and Bircher muesli is just that. Oats are full of fibre and…

Scrambled Eggs

The humble scrambled egg is one of my favourite things to eat. There are so many variations too. My grandmother used to make it in a pan with butter and the egg whisked with a little milk. The result was large curds of fluffy but substantial egg, almost like those found in an American diner….