The birds woke me up this morning, rather than my alarm. Earlier than I had hoped but I had slept fairly well and decided to get up for breakfast. If only waking up for work was that easy.
I had an amazing breakfast, the hotel is more catered for Europeans, and given the size of the hotel the buffet was extensive. I had some delicious fresh passion fruit, pineapple and pancakes. Then had a roti with an omelette. I sadly can’t stomach curry this early in the morning. It’s not quite the same as having left over take away. The eggs here are so fresh and I wanted to make sure I filled up so I didn’t need lunch.
I wasn’t going to head to the shops this morning, which was organised by our guide – however he mentioned we would visit a batik factory and I knew I couldn’t pass up the photo opportunity. It was extremely interesting seeing the process and how talented these ladies are. I remember doing it at school and finding it quite difficult. I decided to buy 2 silk scarfs, spending a small fortune but I really haven’t spent overly much this holiday, so thought why not?! This experience was on my list of the top things I have done on my trip along with the elephant safari!
I then came back to the hotel and chilled by the amazing pool. I took a dip in the pool – the water was so warm and refreshing! I read a bit and sorted out my batik photos. I am meeting my group in a bit for the final time before having dinner together. I am starving! So can’t wait to eat lots and lots of delicious food.
I may head down to the beach tomorrow evening to see the sunset as I think I may have missed it today. The beach looks okay but isn’t overly beautiful.
Yesterday we left the hotel and headed on a very, very bumpy road to Wilpattu National Park. Here we went on a safari. For me this wasn’t a patch on the previous elephant safari. However we did see some deer, lots of birds, monkeys, land monitors and a crocodile. We also saw a sloth bear and did spot a leopard which the park is known for. However I didn’t really ‘see’ it, only something that moved as it was very far away. Some people got good pictures however I didn’t as my lens wasn’t powerful enough. We then headed back to the hotel.
This morning we headed to some more temples. Three complexes full of stupas, buddhas, baths and temples. As much as they are beautiful I am now dreaming of relaxing on the beach. I did enjoy a king coconut, which I was unsure of but it was quite refreshing!
We stopped for lunch and had a nice buffet, I needed to eat as I was feeling rough from the heat. In one of the stupas we had to take our shoes off (obviously) but the ground was so hot, walking on it gave me goosebumps. I felt a little sick after this but nothing some water, food and an ice cold glass of Diet Coke didn’t fix.
We then headed to our final destination. A three – four hour bus journey to Marawilla, staying at a hotel called Club Palm Bay. I have emailed someone about a taxi to the airport on Saturday so hopefully he will give a good price. He came recommended from Carmen, a girl on my trip. My guide is also trying to organise something for me.
We arrived at our hotel and it is beautiful. I am going to enjoy my time here. I will relax by the pool for the next few days and take a walk down the beach. Just waiting for my case to arrive to me room before going for dinner!
I felt very refreshed this morning after a great nights sleep, making the early wake up much easier. After a shower and some breakfast – a little fruit, yoghurt and a fresh omelette and doing my signature move of slipping over in the marble bathroom (take note Maria, mosquito spray makes floors slippery) we headed off on our bus. We had a tour of Colombo, stopping off at the Independence Memorial Hall and continuing on a very long journey to Nuwara Eliya.
After about four hours driving we stopped for lunch at a restaurant over looking the Kelani river, I opted for an omelette (again) it was fresh and delicious.
We continued our journey which lasted about another three hours. Stopping on the way to look at some tea picking ladies. This work is extremely skilled, and they have a target of picking about 30kg of tea leaves per day which takes around four hours, paying only 1000lkr. This is around £5 which makes me feel incredibly guilty that I would spend that on lunch without thinking about it.
On route, we also stopped at a couple of waterfalls with breathtaking views. The weather at this time was very cloudy, it looked as if the rain was catching up with us but nevertheless it was still beautiful.
We finally arrived at our hotel, called ‘Grand Hotel’ at around 5.15pm – a very long day but we’re greeted with a hot towel and delicious cup of tea. After freshening up, we are going for dinner and then I shortly after I will head to my room to get an early night. Another early start for us tomorrow. We are leaving the hotel at 5.15am, travelling to Horton Plains National Park for a 9km hike/walk. We will have a picnic breakfast whilst we are there. We will then enjoy a city tour on a tuk tuk as well as high tea in the Grand Hotel.
Having a really good time,
A girl with an appetite for all things creative,
I know conventionally a food blog is all about posting recipes however I’m going to use it as a space to write about my trip to Sri Lanka… after all it is my blog!
After a ridiculously long journey, leaving my home at 5.15pm Saturday and not arriving to my hotel until about 9pm I was relieved to finally be in Sri Lanka. I have never done a long haul flight before and as an anxious person I was worrying about every single little thing…where do I check in my luggage, will it get there, will I make it to the gate on time, how will I know where to go when transferring flights?!?!
Classic me though left a little too early and had tons of time, no queues when checking in my luggage meant I could have a little browse at the airport and then I went on to my gate. Transferring flights was a breeze as I knew deep down it would be. My first flight was a little uncomfortable – maybe due to nerves as well as the seat. I watched a couple of films in hope that I would get a bit more sleep on the next flight. Thankfully I did. After stopping in the Maldives for an hour and a half (which looked beautiful from the plane seat) we went onward to Colombo.
I nervously waited for my luggage exchanging glares of desperation with a couple of ladies from Manchester. Eventually, after about an hour it came along on the belt, and I heaved a sigh of relief! Theirs came along at the same time so we plodded off happily! I was so tired I felt my legs were going to collapse underneath the weight of my rucksack. I exchanged some money and found my airport transfer, smiling widely when I found my name written on a sign. It was about an hour to my hotel (although it only seemed about 30-40 minutes) but I arrived and boy was I pleased to hear that I’d been upgraded to the executive suite. I came to my amazing room and had a lovely nights sleep.
Day 1 of tour: 13th February
I woke up, got ready and had breakfast. I wasn’t feeling too hungry – partly due to nerves, I always seem to loose my appetite after flying. I was also feeling anxious about the fact I had a whole day to myself before meeting my tour group this evening. Little me in a country I know very little about. I decided to go out and have a little explore though. As lovely as the hotel is, I didn’t want to stay in all day.
I’m glad I did, as I was approached by a Sri Lankan man, he chatted to me as I walked down the street, trying to give him little information and before I knew it I was getting into a tuk tuk with him. Going against everything that I was told as a child and scared shitless that I had no idea where I was, and no idea where he was taking me. I clocked a bottle of rum that belonged to the driver. This was full. He took me to a temple as it was their public holiday for their full moon festival. I got to see a real life couple getting married, we then went to another place of meditation, it was beautiful. Back in the tuk tuk and the bottle of rum was now two thirds full and I’m a little edgy. He then took me to a gem stone shop where I got roped into buying myself my birthstone. Typical of an English person feeling like they can’t say no. I did stand my ground and made sure I didn’t spend too much. The tuk tuk driver then took me back to my hotel. The ‘guide’ was lovely though, they really are very friendly here.
I then just took it easy and sat by the pool, with a book. Chatted to a lady who was on her own, she commented on my nail varnish and found out she too was on my tour. I met the rest of the group this evening and everyone seems lovely. From Canada, Chicago, Switzerland and England.
We all went out to dinner with our guide and eat outside as a group in this place called the Dutch Hospital. (Not a hospital any more, it used to be in the 1700s) I had a vegetable curry and it was absolutely delicious. The perfect amount of spice, really tasty and the fluffiest rice. I am now off to sleep as we are leaving the hotel at 7.30am for a tour of Colombo and a long bus journey to Nuwara Eliya.
Last Saturday (17th) I was lucky enough to attend a masterclass in food styling & photography run by the Guardian. After a bit of a shock alarm (not used to an early wake-up call on the weekends) I got up and headed to the swanky Guardian offices at Kings Cross.
After a cuppa, we made a start. We all introduced ourselves – lots of professional photographers, beginners & all levels in between but we all had one thing in common though I think, which was enthusiasm. We were then introduced to the lovely ladies running the masterclass – Jill Mead; Photographer & Rosie Reynolds; Food Stylist. They made everyone feel so very welcome. I learnt lots of tips in the talks they gave us & it was so lovely to hear them talk so passionately about their subjects.
We then had a practical demonstration, where I picked up some tips on lighting & a bit about the best lenses to use. I now want a macro lens so I better get saving those pennies. I also did however, feel that I knew quite a lot of what was being spoken about which was great for my confidence as I don’t always believe in myself. All my practising and constant research is obviously working!
After lunch (which was fabulous, I had mushroom stroganoff, salad & chocolate cake) we started to take our own photos. We bought along a selection of our own props and were provided with some scones, fruit & veg, jam etc. I didn’t really feel like my practical session was on my side that day, I took a few photos but I think the most valuable part of the day for me was the talks in the morning and in fact sharing my knowledge & ideas with others & looking at others work & finding out about what they do. I wasn’t at all disappointed that my practical inspiration wasn’t on my side that day, as I gained so much!
I am looking forward to going on a shoot with Jill at some point in the near future.
Easter may have come and gone but this recipe is perfect to use up those mini eggs and indulge just once more before we get back to working on our summer bodies! Easter is usually all about chocolate, and don’t get me wrong I LOVE chocolate, but the Creme Egg brownies have been done so I wanted to go down a different route. Easter is also about spring, yellow is the colour that comes to mind for me – daffodils, tulips and Easter chicks!
These cupcakes are inspired by the humble dippy egg, seeing as Easter is all about eggs! They have a surprise centre. A delicious, tangy lemon and passion fruit curd, that ooze like a dippy egg when cut, or bitten in to. There are a few parts to the recipe, but these can be made the day before, and assembled the next day. After all holidays are about being relaxed and fun, so why not get in your kitchen and have a go.
6oz caster sugar
6oz self raising flour
Tsp lemon extract
I only used half for this recipe, but why not serve the rest with some meringues and cream, or spread on toast?
Zest and juice of 2 lemons
4 egg yolks
Pinch of salt
4 passion fruits
100g White Chocolate
140ml double cream (I used half an elmlea carton)
1. Add the zest, juice, butter, sugar and salt in a small saucepan, and heat gently until the butter has melted and the sugar has dissolved.
2. Meanwhile whisk the egg yolks in a bowl, once the mixture in the pan has melted I added this to the egg yolks and whisked. How about making some Easter chick meringues with the left over egg whites?
3. Add this back to the saucepan and whisk continuously on a low heat until thickened, and bubbles start to appear. Ensure you whisk all the time, otherwise you’ll end up with scrambled egg!
4. Pour this into a heatproof bowl, and cover with cling film, making sure the film touches the curd directly, to stop a skin forming. Once cool enough refrigerate.
5. Once cool, scoop the flesh of four passion fruits and stir into the curd, set this aside in the fridge until ready to use.
1. Melt the white chocolate, you can either do this in a bowl over a pan of simmering water, or in a microwave. If using a microwave, ensure you don’t burn the chocolate as it has a high sugar content.
2. Add the cream to the chocolate and using an electric whisk (or a hand whisk and some muscle) whisk the mixture till light and fluffy. It should be thick enough to resemble a light buttercream. Be careful not to over whisk, otherwise the cream will split.
3. Set aside in the fridge until ready to assemble.
1. Preheat the oven to 180 or 160 fan and line a 12 hole cupcake pan with 12 cases.
2. I used a kitchen aid, but you can use an electric whisk or do it by hand. Beat the butter and sugar until pale and creamy.
3. Add the eggs one at a time, beating in between to ensure each egg is encorporated to avoid curdling. If it curdles, add some flour and continue. Mix in the lemon extract at this point. I used a Sainsburys taste the difference one.
4. Add the flour, and mix enough to encorporate all the flour, but don’t over mix other wise your cakes will be tough.
5. Spoon the mixture into the cases, and bake for around 20-25 minutes or until light and springy, and a skewer comes out clean.
6. Remove from the oven and allow to cool completely.
1. Using an apple corer, or a knife cut out a hole in the centre of each cake. The deeper the more lemon curd you can fit in! Yummy!
2. Fill the holes with the curd, you can use a piping bag or a teaspoon. I found the curd was fairly runny, so using a teaspoon was easier than a piping bag.
3. Top the cakes with a spoonful of the frosting, and smooth over with a pallette knife. I aimed for a dome, to look a bit like an egg shape.
4. Top with freeze dried raspberries, and mini eggs. However, you can top with whatever you like. This for me is what baking is about! I like the tang of the dried raspberries, but you could top with a little fresh passion fruit, some flakes of white chocolate or whatever you fancy!
Check my other post for instructions on how to make the Easter chick meringues, 🐥🐣.
I hope you get in the kitchen and have a go at these, it seems complicated, but if you take it in steps its achievable and you can impress all your friends. Feel free to send me pictures of your bakes!
It’s that time of year again where gorgeous pink rhubarb is in season. I love roasting it and revealing its beautiful vibrant pink colour oozing with sweet juices infused with clementine, vanilla and spices.
I stumbled upon this recipe which I adapted from Waitrose when I was creating work for one of my final year projects at university. I created large arrangements from a recipes ingredients. The series is entitled Don’t Play With Your Food’ and depict a recipe’s ingredients arranged in a way to express the beauty of natural foods – their different colours, shapes, textures and characters. The other recipes I chose were Lentil Curry, Summer Fruits with a Lime, Mint & Vanilla Syrup, a Blood Orange & Beetroot Salad, and a Pistachio & Pomegranate cake. You can view the series here. The series stems from my passion for food and cooking. The images highlight that food is fun and enjoyable and aims to encourage people to think about the food that they eat in a similar way.
I adapted the recipe slightly – using some signiture spice from Waitrose, that was left over from Christmas. I substituted the cinnamon stick and star anise for a teaspoon of this.
2 clementines – one peeled, both cut into 1 cm slices
1 vanilla pod – split lengthways with the seeds scraped out
60g light soft brown sugar
2 tbsp maple syrup
1 tsp Waitrose signature spice (or you can use a mix of cinnamon, star anise, nutmeg etc)
Preheat your oven to 200*c or 180*c fan.
In a roasting dish, add the rhubarb, clementine slices, sugar, vanilla (seeds & pod).
Cover the roasting dish with tinfoil and roast in the oven for 15 minutes.
Remove from the oven, add the maple syrup and return to the oven, this time uncovered and roast for a further ten minutes until the rhubarb has softened slightly and it’s perfectly pink surrounded by the cooking juices.
Leave to cool and then enjoy!
This is perfect served for breakfast on top of yoghurt, the vivid pink rhubarb and its juices bleeding into the bleak white of the yoghurt. I tend to blend my rhubarb with a stick blender as my mum and I prefer the smooth consistency. For a dessert idea swirl some rhubarb through natural yoghurt or whipped cream and serve with meringue. It’s simply delicious.
Nothing quite beats the smell of freshly baked bread filling the house. My dad is the bread baker in our house (sees himself as a bit of a Paul Hollywood, which is funny as he’s actually called Paul. He has taken over from mum and this loaf he made this weekend was pretty spectacular.
I decided to change things up on here, post pictures and maybe even some short films of food & things (especially now I’ve got my new camera). So there won’t always be a recipe but I’m hoping this small change will allow me to post more, be more creative and give you recipes that I’m really proud of, rather than rushing to put something crummy up (excuse the pun). If I don’t like this new way of doing things I’ll change it back!
I’ve really fell out of routine with my blogging, during the summer I had so much free time and a lot more daylight (good for photography) so creating blog posts was fairly easy and a fun thing to do, then I got sucked into the world of work as a recent graduate and found it hard to find the time. However things are looking up and not only that but they are looking exciting. I have now been offered a job from my internship, and am enjoying having my weekends off after working a part time job at the weekends.
I have also FINALLY bought a new camera, lens and tripod. Something I’ve been saying I want to do since my second year of university. I never had the funds, as it is jolly expensive. With spending a lot of money (especially when you don’t have much) comes a lot of consideration and thinking. I finally jumped in though and got myself a beautiful Nikon D810 and a 50 mm lens. I used it last weekend and photographed these delicious brownies and my, is it a beauty of a camera. I’m excited to continue using it to create lots of beautiful images that I’m proud of.
This post is less of a recipe and more of an update of stuff, because sometimes I need to remind myself of what I’m doing and achieving. I’m currently doing some freelance design/photography work which is going well and it’s lovely to know that others think my work is good enough for them to use for their own endeavors.
I also have just entered the Pink Lady Food Photographer of the Year competition. I know that my chances are slim (or pretty much impossible) with the tough competition out there but as my mum says, to be in it to win it you have to play the game (or something like that, if any of you know my mum she has a saying for EVERYTHING).
I’ll leave you to feast your eyes on these delicious brownies, which were a Meringue Girls recipe from their book, ‘Everything Sweet’. They are made with coconut flour, which is a great gluten free alternative (but still taste extremely guilty). I swirled in some peanut butter and added in some frozen raspberries for some added peanut butter and jelly time. (I used to love that cartoon). They are extremely decadent and are in good competition to my go to Thornton’s brownie recipe.
I will promise to try and be better with this blogging thing!