Wednesday, 12 February 2014


Hi everyone, sorry I haven't been on my food blog for quite a while, I have been doing a lot of riding so I have been a little to busy to post. but I have still been cooking and a lot of baking as well. The junior bake off inspired me to do it. The main thing that I have been making is bread but because I have been spending a lot of time with Frosty (my friend Georgie's pony that I ride).  there will be a lot of sweet baking because I would like to practise for the junior bake off.

Today I have been helping my mum make lemon chicken. It is very quick to make and very healthy as well. Here is a link to the recipe: lemon chicken


Sunday, 3 November 2013

Happy Halloween!

Happy halloween I made pumpkin soup with the pumpkin that we carved. I also cooked a apple pie it was my first pie and the pastry was not made the way it should and my mum said it was a mess but it was really nice. You can use bbc good food for the soup but don't use it for the Apple Pie!                    

Here are some pictures of my dishes.


Friday, 16 August 2013

Holiday in Bulgaria and Transylvania!



First is Bulgaria. lutenitsa is a tomato sauce which also red pepper and aubergine. It was really nice I liked having it with pastries

these are sheep hearts. I didn't like it that much, I enjoyed trying them though

this is a feta type cheese. it was really nice. it's baked with honey and nuts on the top. It was really yummy, but I don't really like nuts I ate them though

this is soft sheep's cheese

now onto Transylvania. this is from Casa Cu Zorele in Transylvania which was a countryside guest house. The lady was really kind and made lots of yummy food for us. This is yoghurt, home made it was SO yum. And my Mum has been making yoghurt since the day that she got home

This is pork paprika with dumplings. That was one of the most nicest things I had in Transylvania. ALthough it took a long time to come out! 

The cucumbers came from the lady at the guesthouse in Transylvania and we ate them with mint and honey on them

these are vine leaves stuffed with pork mince, they were really nice. And they gone well with bread. The tomato sauce had in it honey in it, and on the top is some home made yoghurt

Thursday, 23 May 2013

LEON cook5/Times prize weekend!!


remember a few weeks ago I told you about the cookery competition I won. It was with LEON restaurants and there cook5 website and the Times newspaper. Well it was great. I am going to tell you about it.

My mum went with me. We went on the plane and a few taxis an we eventually got to the hotel witch was great - we stayed at One Aldwich I loved the underwater music in the pool. We went for lunch at Wahaca. And then gone to Hamleys and Fortnum and Mason.

The next day I got a taxi with the other winners Mia and Poppy to the cooking school Food at 52 and it looked fab. You should see it for yourself! first i found all my ingredients  and then everybody started  to arrive. Henry Dimbleby, John Vincent and Beth from LEON, Giles Coren and Tony Turnbull from the Times newspaper, and Raymond Blanc.

Me cooking the dish


Raymond Blanc was rely  kind.  He showed me how to prepare squid, he told me to add the salt to my risotto first (which I have never done before). Raymond  has a HUGE Love of food. IT was great to see Raymond   like my food so much. my recipe was a barley risotto with asparagus and lemon juice, and squid. I was pleased how it turned out ( because it was the tastiest I have ever cooked it!). 

HENRY AND JOHN were rely nice and they gave me a basket of goodies from LEON.

My finished dish

The tasting

Me with Mia and Poppy

The day finished with a cookery demonstration from Raymond of pistou soup and chocolate mousse. I think they are rely beautiful. some day I want to have my own restaurant like Raymond. It would be nice to cook for him again in his restaurant!

 the weekend was a life time experience.

Tuesday, 30 April 2013

new chicken recipe by Donal Skehan

hello I made a new chicken recipe last night. It was chicken roast on a bed of tomatoes, potatoes, garlic and asparagus. Here is the recipe:

Link to recipe

Serves 4
800g baby new potatoes, halved
1 garlic bulb, cloves separated

1 lemon, sliced
Handful fresh thyme sprigs
3 tbsp rapeseed oil
1.5kg free-range chicken
Large knob of butter
1 large bunch of asparagus, woody ends snapped off
1 125ml glass white wine
Handful of flatleaf parsley, finely chopped
20 cherry tomatoes
preheat the oven to 200c put the garlic cloves, new potatoes and lemon slices into a large roasting tin. Sprinkle the time spring and drizzle with olive oil. Seoson well and toss to combine 

put butter under the chicken skin and put the chicken on top of the vegetables. roast for 45 mins.         

remove from oven, remove chicken and add wine, mix asparagus an tomatoes in and pop chicken back on top. put back in for 30 minutes. rest for 10 mins covered in foil then serve. 

I think it it was very lemony and I love lemon.  It is good for sunday dinner.

Friday, 26 April 2013


Today I got the most surprising emal ever. I have won a competition I am going to a professional kitchen. It is in London. I an going to be cooking for a few professional chef's. I am so exited. 

                                    by by see you soon

Monday, 18 March 2013

LEON and cook5

HELLO! Sorry I haven't been in touch recently but I have been doing allot of things though. 

I have entered a competition on a website called cook5 by the people from Leon restaurants in london. I WON the first monthly prize for most liked dish and the prize (don't say I was betting) was one hundred pounds! It made me feel astonished. Here is my dish:

This is a list of what I did with it 
1. I gone to a very posh food shop when I was in Edinburgh and bought a vanilla pod

2. Got some food for a fancy dinner party

3. I had my friends round and made this:

MENU: crostini with cannelini beans/bruschetta topping; gnocchi with aubergine and tomato sauce; floating islands (but we had them the next night because we were all too tired). Floating islands are poached meringues in a vanilla custard. The starter was a Jamie recipe and I had used his alla norma sauce recipe on my home made gnocchi.

Erin and Nicole had helped a bit, Iain helped me with the gnocchi

Goody good goodbye