An ode to Pho

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This summer I spent a month wiggling my way down Vietnam, exploring the hills, the rivers, the beaches and of course, the food. I knew very little about the county before I left.The borrowed copy of Lonely Planet had, despite the very best of intentions, been hardly dipped into and many of my expectations came, perhaps unwisely, from Jeremy Clarkson and the Top Gear special. My first night in Hanoi, spent in a room with leaking ceiling, dirty bedsheets and overly friendly cockroaches did little ...

Cookie Dough Brownies

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A little slice of heaven..... I'm finally getting to grips with the Hong Kong kitchen and getting back to baking. As a proud owner of a mixing bowl, muffin tin and brownie tin I'm once again ready to go This recipe has been on my mind for a while, it was defiantly worth waiting for. Thick, rice, fudgey brownies topped with a generous layer of chocolate chunked cookie dough. It's the sort of brownie that cries out to Mr Ben and Mr Jerry to turn it into an ice-cream. Cookie Dough ...

Sunday Sun

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There's nothing like good food, free flowing wine, sunday afternoon and sunshine. There's nothing like Jumbo Resturant. Hong Kong's tackiest place to dine, Jumbo restaurant is a massive floating goliath, decked out from top to toe in the most elaborate form of chinese decor and more  gold paint and red light bulbs than you ever thought possible. Escape the city. A serene boat ride through the fishing boats and luxury yachts brings you up to this wonder of Hong Kong dining. Climb up gold steps ...

Hong Kong

Its been a while. Its been a whirl. I'm now an official resident of Hong Kong. I'm in the food capital of China, the place where all the cuisines of the world come together in one big wonderful mess. A Hong Kong kitchen is something very unlike what I'm used to back in blighty. For a start they're small. In some cases very small. The kitchen I contended with during my first two months here was about the size of a cupboard. A gas hob and a sink contended for space. A microwave, toaster, kettle ...

Glamour Glaze Krispy Kreme

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To celebrate their 10th birthday the UK edition of Glamour magazine have released two very special Krispy Kreme doughnuts. Both are coated in a sparky glaze, one tasting of blackcurrant, the other strawberry. Tasty and shiny - what a beautiful treat! ...

Two cakes and a long haul flight

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So, I have some BIG news. This morning I landed into Hong Kong to begin my new life as an English teacher. It’s a long story, but one that mainly hinges around that fact that a relationship conducted across an 8 hour time difference just isn’t that fun. I’m sat in Starbucks (for as taste of the local culture!) as part of my stay-awake-until-night campaign eating something called an ‘italian sausage stick’. So far I’m unconvinced it has little to do with either Italy or sausages..... Dubious ...

Jamie Oliver’s Chicken and Chorizo Risotto

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Jamie Oliver's best chicken, chorizo and rosemary risotto with balsamic baby tomatoes (Served with Bruschetta and Red Onion Focaccia Bread) This is a slight turn away from my usual baking, an incredibly yummy risotto. It sounds busy, but it's really, really delicious. The classic combination of chicken and chorizo is perfectly complimented by the chorizo oozing its beautiful  red oils through the risotto. The balsamic baby tomatoes would be delicious eaten by themselves with crusty red and are ...

Lorraine Pascale’s Big Fat Carrot Cake

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Orange hands and other baking dangers This was my first attempt at baking a carrot cake, and the first recipe I've tried from Lorraine Pascale's 'Baking Made Easy'. Yes, I cracked. She tempted me with her baked delights on tv and when I found her book half price I couldn't resist. The title itself was so tempting. Baking made easy. Now I'm not afraid of a baking challenge, I enjoy the proud smug feel of creating something delicious that seemed like it was going to go wrong at so many turns, ...

Marmalade Cake Disaster!

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A friend gave me a jar of yummy homemade marmalade. At the moment I'm not much of a toast for breakfast kind of girl, but I'm ALWAYS a cake girl, so marmalade cake seemed like the fitting way to use the marmalade. Sadly something went a bit wrong........ The cake that had been rising so beautifully went in minutes to this sunken burnt mess. It was 15 minutes before the end of the suggested cooking time so I'm a little bit flummoxed. The batter was very sticky with lots of golden syrup and ...

Raymond Blanc’s Lemon Cake

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Feeding my telly chef addiction.... Yes, I've found another one to adore. This time in Raymond Blanc and his kitchen secrets that   has got me hooked. Raymond reveals recipes from across his career and tells the humble viewer how to master them at home. I admit, at times these recipes are of the kind that quite frankly you would need a professional kitchen, or at least a very empty social life and hours of patience and skill, to make. The metre tall French celebration cake, the Piece Montee ...