Tuesday, 20 August 2013

Just another wee update

Hello, how you have you guys been ? 
Sorry it's been a while since I last blogged, tweeted or Facebook well everything really. 
I do have a valid reason for all that I promise, I have been hauled up under a duvet with a hot water bottle for 3 weeks things haven't been that fun apart from the odd day out when I've had enough energy. So I do apologise for my lack of everything I just thought I'd update you all since I felt up to writing. 
It's ok it's nothing to do with my FOP so that's great but on the other hand it's not so great. I don't really have much to complain about as there is a lot more people way worse off than I am. 
I have had these tummy problems for years now at least 4-5 years I guess. As of yet we don't know the cause of it I'm a mystery!! Along with migraines and lack of energy. Thank goodness for smoothies, tea and honey that's been my basic diet for the last few weeks. 
I thought I was feeling better but after cooking up a family dinner on Saturday by the Sunday I was back in bed and have been since. 
I tend to get a wee bit overly ambitious when I start to feel better and end up back at square one but hopefully by the end of the week I will feel back to my usual self. 

I have soo much thing to share with you guys. Lots of amazing ingredients and products I just need to photography everything. 
Both for here and peaches and rose. 

I need to also designs a logo for here as I feel that I need one, I have an lovely idea for that so keep your eyes peeled. 

Also too try and cheer me up my lovely mamma have started to decorate my soon to be prop/office/beauty room I will show you guys once its finished. 

On another note my mamma is going in for an Operation on Sunday so please feel free to send your love and good wishes for her please. 

Emailing is going to be a really long process as I have an inbox full to sort out.. I need some one to come sort me out and get through the mountain. 


Monday, 29 July 2013

Recipe: Preserved Lemons

How pretty is this jar of sunshine ?

Fact of the day: Preserved lemons is a staple in Moroccan, Indian and West African cuisine.

I feel silly calling this a recipe as its not really a recipe. All you need are two pretty simple ingredients; Lemon and Sea Salt. 


  • 1 litre resealable  
  • 11 Smallish Lemons
  • Sea Salt 


  1. First you will need to sterilise your jar and set aside.
  2. Slice 5 of your lemons in half and cut a cross shape into each half 3/4 the way down. Make sure the lemon is still intacted. 
  3. Juice the remaining 6 lemons and set aside. 
  4. Fill each lemon half with a teaspoon of salt and gently squeeze shut. Place each one into the jar. 
  5. Once the jar is full fill to the top with the lemon juice and a few tablespoons of salt. 
  6. Cover the lemons with a grease proof circle and seal the jar shut. 

Give the lemons a gentle shake every once in a while. 
Best after 1 month or longer. 


Sunday, 21 July 2013

Recipe: Green smoothie

I'm maybe just a wee tad smoothie obsessed. I have one each morning to kick start my day and to get in as much vitamin, super foods ect as I can.   

This one Is defiantly super green in colour that's fo sure. It also have a lovely hint of caramelly goodness, which is a bonus. 

You will need: 

1 ripe Avocado or 1 Banana, chopped 
3-4 dates, pitted
Few double of yogurt, Greek or natural 
Honey or agave, to sweeten 
1/2 cup of rolled oats 
1 big handfull of kale or spinach 
Almond milk
Small piece of ginger, chopped

1 tsp of Chia Seeds 
1tsp of spirulina 
1tsp of wheatgrass 

I like my smoothies pretty thick and not to cold. 

In your blender add in the dates, avocado, almond milk, kale and ginger blitz. 
Once blitzed add in the yogurt, agave, oats and blitz again until combined. It wouldn't be completely smooth so don't be worried. 


Tuesday, 9 July 2013

Recipe: Roasted Strawberry and Chipotle Compote

Controversial combination you will either love it our hate it. It has a lovely smokey back notes with a wee bit of heat, the fresh strawberry cuts through to make it my perfect compote. 




Monday, 8 July 2013

Recipe: My milkshake brings all the boys to yard...

Cheeky wee headline.... but it had to be done!!

Yeah you heard right a Toasted Marshmallow Milk Shake! 
Thick, creamy, luxurious all that you'll ever need in a milkshake. I think thats all i need to say!!

Its a desert all in itself, i have had to make it 3 times this week because everyone has been wanting to see what it tastes like. 

All you need is a Blow Torch, Gas Hop or Grill (any of the above will suffice) 

Makes: Two Milkshakes 

  • 1 packet of large marshmallows
  • 3-4 scoops of good quality vanilla/plain icecream 
  • 1 cup of milk 
  • Spot of vanilla bean paste or 1/2 teaspoon of little pod vanilla extract 
  • Two small handfuls of Mini Marshmallows (Topping)

  1. Time to do a little swap around, take out the tub of icecream from the frezer and replace with two tall glasses.
  2. Using your weapon of choice toast the packet of large marshmallow until really melty on all sides. Turf them into your blender. 
  3. Next add in the milk and slightly softened icecream. Nows the time to make sure the blender lid is throughly in place before blitzing.. Just trust me on that one. 
  4. Once the milkshake in smooth turn off the blender, remove the glasses from the freezer and pour half of the creamy marshmallowy goodness into each glass. 
  5. Its time for some fun top each glass with a small handful of mini marshmallows and toast until molten. 

Recipe: Rose infused Simple Syrup

I love to infuse simple syrups with yummy ingredients!! they make  the perfect partners for cocktails, deserts or in lemonade as a refreshing summer drink.  
About about month or so ago i woke up at some crazy hour in the middle of the night with this great idea for a light summer desert and one of the ingredients was rose. I get most of my ideas in the middle of the night, so its a pretty regular occurence. All i can say is thank goodness for iphones!! 

I soon discovered the next day that i had ran out of Rose Water, and put it like this is a task and a half to find ingredients like that in our town.. luckily i had fragrant dried rose petals so this is how the rose infused simple syrup came into play. 
It has to be one of the simplest recipes ever invented i have to say and it would make a lovely accompaniment in a blackberry ice pop or raspberry prosecco cocktails. 

All you need is...

  • 1 cup of Caster Sugar
  • 1 cup of Water 
  • 3-4 teaspoons of Rose Petals

  1. Pour the sugar and water into a heavy based sauce pan over medium heat. (Little trick: Pour your water in first as the sugar will dissolve into the water.)
  2. Sterilise your jar or bottle in boiling water. 
  3. Swirling the sugar mixture every so often until the sugar has dissolved, now add in 2-3 teaspoons of the petals. 
  4. Bring the syrup to a boil for 3-5 minute or until slightly thickened.
  5. You may need to sieve the syrup before decanting into the warm jar. I added in 1 extra teaspoon of petals into the jar just to make it look pretty but its totally upto you.  


Friday, 21 June 2013

My Kitchen Wishlist

My list is endless of all things kitchen-ee wether it be pots & pans, dinnerware, gadgets, glassware or serve ware!! I tend to be a magpie when it comes to the kitchen for me it's my most favourite place to be, i have so many fond memories of growing up in the kitchen it's like being home to me.

The list isn't in any order because I would love them all the same but of course some have been on there a lot longer than others. Being my first ever wish list of sorts, I gave chosen to keep this one short but please say if you like it and I shall do another! 

Another big thing is this is my 100th blog post.. I can't believe! I shall right another blog post on that this week or this post will never stop. 

I haven't really written much about each product because I could go on forever about how I love each one!! 

So lets hop right in.. 

A Vitamix Aspire has been on my wish list for more than 3 years I'd say, it's something I've always wanted but never bought. 

This little guys from Anthropolgie - A Real Hot Jar Canister I think he's just so cute

Kai Knives - I love these though
I'm in serious need of new knives but its something i never think to buy probably because I've never found the perfect match. 

Le Creuset - Cast iron Shallow Casserole in Fennel. There's just something about the fennel green. 

Cuisinart pro ice cream maker.. Funny thing is I don't eat ice cream, I do love a good fro yo & sorbet though. It's about time I upgraded my cuisinart. 

This have to be the prettiest teapot I've seen in a really long time.. It's from Anthropolgie- Crown Rose Tea Pot (how sweet is the name). 
Ok I maybe a little obsessed with cast iron casserole's...
Staub cocotte round pot in graphite grey 


Sunday, 16 June 2013

ETI Thermapen

A few weeks back I purchased a  ETI Thermapen and oh man I'm in love if that's even possible!! 

I never been one to use a thermometer only when it's came to sugar but wow this thing has changed my mind big time. The thermapen is a digital thermometer all you need to do is insert the probe into what ever your cooking and within 3 seconds you will know if its just right or needs a little bit longer. The other great thing about the thermapen is it temperature range of -49.9c to 299.9c. Of course I couldn't make the decision on what colour to get so I went to my fail safe colour Black!

I'm so glad I finally purchased one I don't know why I never got one before now, it's sure handy and perfect tool to have in the kitchen. Wether your baking,cooking or barbecuing it will be the perfect partner it's certainly mines. 



Tuesday, 11 June 2013

Vanilla bean frozen yogurt with strawberry chipotle compote

This is a super easy summer desert, high in flavour low in effort!

You maybe thinking is she crazy chilli and strawberries.. But boy oh boy don't knock it until you try it!
I wouldn't even really call this a recipe because hardly anything goes into it. 

I thought it was super cute serving them In little jars but you could just serve it in a bowl, it's totally upto you. 

Serves: 4 


1 large tub of good quality Plain Natural yogurt 
1 teaspoon of little pod vanilla bean paste or 1/2 teaspoon of extract
2-3 tablespoons of icing sugar, enough to sweeten 

1 packet of strawberries, farmers or supermarket 
1/4 of a dried chipotle, rehydrated & finally chopped
1-2 tablespoons of icing sugar, enough to sweeten 
1/4 teaspoon if ground cinnamon 
Few dashes on vanilla extract. 


Stir together the cold yogurt, vanilla and sugar. Pour the mixture into your ice cream maker and churn until soft set. Spoon the yogurt into a container and place in the freezer for a few hours or until set. 

Meanwhile preheat the oven to 200c. Now its time to prepare the strawberries and lay them out In a roasting dish sprinkle over the chipotle and icing sugar, the place into the oven for 10 minutes. Make sure to check on them half way through. 

Now take the yogurt out the freezer and strawberries out the oven! In the vessel of your choice begin to layer the frozen yogurt and strawberries together. Sprinkle over some chopped almonds for a wee crunch. 


Disco Stix's

This past weekend it was one of my best friends 21st birthday!! After months of planning the day finally arrived, the small wedding (inside joke) was fantastic. We all had a great day and the weather turned out to be very lovely. 

One of the requesting from the birthday girl was for Chocolate covered salted pretzels and of course as always I volunteered. You would think dipping pretzels would be a walk in the part but no 3 batches and an hour and a half later.. i was finally finished!! 
I chose to use Pre-tempered chocolate and Pretzel Sticks to make life a whole lot easier and thank goodness i did.

All you need is two ingredients: 

  • 400grams of the chocolate of your choice, I used milk. 
  • 1 package of Salted Preztels. 

If you wish sprinkle with Edible Glitter and Sprinkles to achieve the disco Stix's look. 

  1. Melt the chocolate in a cup, perfect height for dipping.
  2. Split the bag of pretzels into 3 batches, it makes life easier.
  3. Your best making the sticks the day before giving them to set up and harder
They make a great canapé or snack!! But then again if your like me and just get cravings for them.
They are always great fun for the kids on a rainy day. 

Love Lx

Wednesday, 22 May 2013

Sous Chef Haul

I've been lusting over sous chef for some time now, I have a wish list as long as my arm. 
Up beside me it's pretty hard to get ahold of unusual or hard to find ingredients and sous chef has solved all problems.. Thank goodness. 
They have every cuisine from Mexican to Korean, you can find most of the ingredients you need to create an authentic dish. 

They also do these amazing create your own hampers, cookbook sets, ingredients and tools everything you need to create the perfect dish!!

I accidentally forgot to add in a few things on my first order so I had to order again with a  few sneaky items. Turn around pretty quick I had my order 2 days after placing the order. 

Little Pod: Bourbon Vanilla Extract 
Sous Chef: Sugar Pearls 
Sous Chef: White Chocolate 
Little Pod: Coffee Extract 
Sous Chef: Freeze Dried Strawberries 
Sous Chef: Rose Petals 
Sous Chef: Tonka Beans 

These beauty's will be making an appearance in posts over the coming weeks so keep an eye out. 


Sunday, 19 May 2013

Orange Semolina Cake

For World Baking Day  I decided I would bake something I've never made before inspired by there Bake Brave hashtag.

I first tasted this delicious cake in Valvona and Crolla a few years back during a trip to the other (Edin-) burgh. We stopped for lunch at there restaurant beside Harvey Nichols then we spotted their concession in Jenners department store  and has to stop for a quick fly cup. Along with my usual double shot Americano I had to have a slice of their Orange Semolina Cake. 

I've made a few minor adjustments since I first baked the cake  and its best made the day before to give the flavours time to settle and intensify. 

Makes - 10inch Cake 


2 oranges, flesh and zest peeled into strips only 
185ml Olive Oil, fruity notes
5 Eggs
250grams Semolina 
4teaspoons Baking Powder 
80grams Almonds, chopped or flaked 

125grams Caster Sugar 
Juice of 1/4 lemon 
1 teaspoon Zest, Orange or Lemon 
185ml Water 


Boil the orange peel in water for 40minutes or until the peel has softened, this may take longer or shorter depending. 
Preheat the oven to 180c/350f/gas 4. Prepare the cake tin by greasing and lining with baking paper. 
In a pan over medium heat pour in the syrup ingredients and stir continuously until the sugar has dissolved. Bring the syrup to the boil for 7 minutes and set aside. 
Remove the softened peel from the pan and remove any pips from the orange flesh, put everything into a food processor and blitz until a smooth pulp has formed. 
Pour the pulp into a large mixing bowl and stir in the oil, sugar and eggs using a wooden spoon. Now whisk the mixture until it has lightened in colour. 
Fold in the semolina, baking powder and almonds until everything is completely incorporated. Pour the orange batter into the prepared cake tin and place in the oven for 30-40 minutes. 
Once the cake is newly out the oven(still in the pan) you can either just pour the syrup evenly over the top and leave to absorb or do it the traditional way by cutting the cake into diamonds and then pouring over syrup leaving it to absorb before serving. 


Saturday, 18 May 2013

American Berry Pie

I've defiantly went a bit pie crazy this weekend!! Thing about pies is they can be a bit time consuming especially when your making everything from scratch. 

For a classic desert pie sweet short crust pastry is the way to go. I've chosen to combined all 3 berry pies into 1 post as the basics are all the same. 

Wether you chose to do a lattice, covered or open top pie it's totally up to you. I've done all three, to show you! 

Getting down to business... 

For my berry pies I chose blueberries, blackberries and cherries but you could chose any berry you like. 

Makes: 9inch pie or 6 individual 


Berry Compote: 

1 package of Berries 
3-4 tablespoons Icing Sugar (depends on the sweetness) 
1-2 teaspoons Corn Flour (thicken)  
Zest and Juice of 1/2 Lemon 


1 1/2 tablespoons Water 
1 Egg Yolk (save the whites of meringue)
9oz Plain Flour, sifted 
5oz Cold Unsalted Butter, cubed 
35grams Icing Sugar 


Combined the butter, flour and icing sugar in a food processor until a bread crumb like consistency. While the processor is running pour in the water and egg yolk until the pastry starts to form a ball, once the pastry gets to this stage turn out onto your work surface. 
Form the pastry into a ball and wrap in plastic wrap (cling film) and place in the fridge to rest for 1-2 hours. 

Berry compote: 

In a heavy based sauce pan combined the berries, lemon juice & zest, icing sugar and cornflour. Mixing gently to combined all the ingredients. Place the saucepan over a medium low heat keeping an eye and stirring every so often until the berry juice has thicken. 
Once the the mixture is thickened remove from the heat and pour into a bowl. Leave the filling to cool completely. 

It's time to blind bake the pastry... 
Have your pastry cases, rolling pin and baking beans at the ready. 

On a well floured surface roll out your pastry in a roundish circle (makes things a lot easier) making sure to turn as your go. If your making individual pies divide the pastry into 6 equal bits. 
Gently lift the circle of pastry into the pin and making sure to press the pastry into the sides and base of tin. Once your happy prick  the bottom on the pastry with a fork and place in the fridge to rest for 20-30 minutes. 
Preheat the oven to 170c. 
Take the pastry case out of the fridge and line with baking paper or foil and full with baking bean or rice. 
Place the pastry case into the oven and blind bake the case for 15-20 minutes or until light golden brown in colour. 
Once cooked leave the pie to cool, if any crack appear brush the case with egg white a pop back in for 5 minutes. 

Building the pie... 

Fill the cooled pastry case with the filling of your choice, making sure to pack in as much as you can before it spills out the sides. 

Preheat the oven to 170c 

Now it's time to chose the pastry topping.. To do so you will need a half the quantity of pastry. 

For the egg wash you will need: 
Egg wash makes a great glue and give your pie the perfect golden finish

1 egg yolk and a splash of milk whisked together. 

Place your finished pie onto a baking sheet and place in the oven for 15-20 minutes or until golden brown. 

Once your pie in golden and bubbling remove from the oven and leave to cool completely before serving. 

Works of advice: 

If you can use a loose bottom tart tin it makes life a lot easier!! 

Your pie may take shorter or longer it all depends on your oven. 

Feel feel to add any flavour combination you please. I'd love to see what you create. #thebakingfashionista. 


Thursday, 16 May 2013

Banana Bread

Being national baking day an all on Saturday, I thought I would kick things off with an old favourite of mines. 
I have been baking Banana Bread for as long as I can remember. My bad I tend to eat a whole Loafie too myself.. Thank goodness for my high metoblism or I would be screwed. 

Banana bread has to be one of the easiest things to make, you can't go far wrong with it as it is pretty full proof. Great for using up the brownish over ripe bananas and all pretty quick to whip up too. 

All you need is 5 ingredients.. It's that simple and prefect for the kids too help. 

I prefer to do this by hand.. Good for the arms. 

Makes: 2 loafs


6oz Butter, unsalted 
6oz Self Raising Flour, sifted 
6oz Caster Sugar 
3 eggs 
3-4 bananas, mushed up 
1/2 teaspoon ground Cinnamon 
1/4 teaspoon ground Nutmeg 

1 prepared Loaf Tin, either lined or well buttered and floured. 


1) preheat the oven to 180c. 
2) Cream the butter and sugar together in a medium mixing bowl until the mixture is light and fluffy. 
3) In another bowl whisk the eggs together before combining with the butter mixture. To stop the mixture from separating add in 2-3tablespoons of the flour into the bowl   
4) Once the eggs have been incorporated fold in the flour, just before the flours fully incorporated add in the bananas. 
5) Divide the mixture into the prepared tins and bake for 30-35minutes. Once cooked remove from the oven and leave to cool for 5 minutes before turning the loafs out to cool on a wire rack. 
6) Once the banana breads have cooled, they are ready to eat or gift. 

Saturday, 4 May 2013

Cocktail: Pornstar Martini

I was first introduced to this delicious martini by one of my best friend Holly, it's one of the many cocktails on offer at the prestigious celebrity spot Soho House in London.

We made this on a whim so I never had the chance to make up the passion fruit purée or pick up some passion fruit liquor but not to worry I have substitutes.

It's actually very quick and easy to mix up, especially if you don't have a shaker on hand.

What girl doesn't love cocktails.. Especially when they remind you of SATC.

All you need is... Oh I should say this make up one but you can double, triple well how ever much you need really. You may need to tweak it here & there but that's pretty simple.

1 Martini Glasses
25ml of Vodka
30ml of Passoa
Splash of Passion Fruit Liquor (you don't need it)
30ml of passion fruit purée (orange&mango juice)
2 teaspoon of Vanilla Sugar.
Splash or two of apple juice

Now for the pista resistance serve with a Champagne Chaser!!

Stir or shake until the sugars dissolved and rim your glass with vanilla sugar before pouring into the glass.

Vanilla sugar holds a special place in my heart as my grandmas (great) also kept a Kilner of her homemade vanilla sugar in her pantry and its one of my favourites. It's also pretty simple to make and keep for months & months.

All you need to do is fill a airtight container or jar with caster sugar and depending on the size depends on how many vanilla pods you need.

I would personally use 2 for a smallish jar.
Split the vanilla pods and scrap out the seeds, and mix the seeds into the sugar before adding in the vanilla pods. Seal the container and leave for a few weeks to develop in flavour. Instead of throwing out your used vanilla pods dry them and pop them into the jar the more the better.

Love Lx


Wednesday, 3 April 2013

Easter: Creme Egg Brownies

These beauty's have proven quite popular this easter, so i thought i'd hop on the bandwagon and give them a go. Of course you don't have to use creme eggs, you can use any egg your heart desires.

This is a great recipe with or without the chocolate eggs and also to use up all the left over chocolate from easter time (thats if there is any.) Its also an easy recipe to do with little ones as you can't go wrong and its fun for them.

Creme Egg Brownies 

  • 5 Creme Eggs, halved (Sneaky half for the baker ;))
  • 200grams of Milk Chocolate 
  • 10grams of White Chocoalte 
  • 320grams of Caster Sugar 
  • 20 grams of Cocoa Powder 
  • 135grams of Plain Flour
  • 3 Eggs
  • 170grams of Unsalted Butter
  1. In the mircowave melt the butter and chocolate together in heatproof bowl, in short bursts for round about 1 minute 20. 
  2. Pre heat the oven to 180c. Line the brownie tin with butter and cocoa powder.  
  3. Meanwhile measure out the sugar in a large bowl, once the butter and chocolate has melted pour over the sugar a stir until combined. 
  4. Measure out the flour and mix the eggs into the sugar mixture with 2 tablespoons of flour to stop the mixture from curdling. Once the eggs are incorporated fold in the rest of the flour until combined. 
  5. Pour the brownie batter into the prepared tin and bake in the preheated oven for 25 minutes. Once cooked leave to cool before placing in the fridge for a further hour or 2 to set.  
  6. Once Set slice the brownies into squares, leavings them to reach room temp before serving. 


Saturday, 30 March 2013

Easter: Creme and Caramel Egg Cupcakes

Happy Easter Guys, hope you have a lovely weekend!!

Sorry guys for the lack of communication and posts durning the past two weeks, thanks to  lovely eye infection and not feeling up to it!
Hopefully everything will run smoothly from now on considering its meant to be spring time, well saying that its been a snowy/sunny spring so far. 

I first made these two or three years back but over the years i've altered them slightly to become the perfect easter egg cupcake. 

These are so quick and easy because i cheated a wee bit, usually i make everything from scratch but being easter weekend i decided to use Betty Crockers Devils Food Cake mix. 


  • 1 Box of Devils Food cake or 1 batch of Chocolate Cupcakes
  • 8-10 mix of Miniature Creme Eggs & Caramel Eggs (Floured)
  • 1 batch of Buttercream (1/2 Vanilla & 1/2 Chocolate)
  • Homemade Caramel or Condensed Milk Caramel


  1. Preheat the oven to 180c and line your cupcake pan with liners of your choice (i used easter cases.
  2. Remove the eggs from the wrappers and toss in flour. This prevents the eggs from sinking to the bottom or floating to the top of the baked cupcake. 
  3. Mix together the cake mixture, see the box for instructions.
  4. Using an ice cream scoop,pour 1 scoop full of cake mix into each liner. 
  5. Pop one egg into the middle of each egg, keeping a note of which egg is in each. 
  6. Place the pan into the oven for 20-25 minutes or until baked. Pop a cake tester into the middle of the cupcake wait 20 seconds and pull out if its clean the cupcakes are ready. 
  7. Place the cupcakes onto a wired cooling rack and leave to cool completely. 
  8. Meanwhile mix up 1 batch of buttercream and split into two separate bowls. In bowl 1 mix in one teaspoon of vanilla extract or 1/2 of vanilla bean paste. In bowl 2 mix in slightly cooled melted milk chocolate until combined.  
To Finish:

Creme Egg: Swirl each cupcake with vanilla buttercream, using an off-set spatula swirl out the middle of the buttercream. Colour the left over buttercream yellow, and pipe into the the hole to resemble a egg yolk. 

Caramel Egg: Top each cupcakes with a mountain of creamy chocolate buttercream. Hollow out the middle of the buttercream before spooning into a teaspoon & ahalf of cooled down caramel.