One of my favourite IF NOT MY FAVOURITE baked good has to be Ole & Steen’s Cinnamon Social. I don’t know what it is that makes me obsess about it so. Is it the buttery brioche-like bread? The swirls of warming cinnamon. Perhaps the secret custard that gets baked in. Or is it the glaze on top? Who cares? Because I absolutely love it.
Since lockdown, I’ve been lost without my cinnamon social… so I decided to take on and try and make the Cinnamon Social myself at home. Now the Ole & Steen Cinnamon Social Recipe is not out there to google and find. So I had to put my detective hat on and do some research.
After a little bit of research, I found the proper danish name for the Cinnamon Social. Its called the Kanelstang or cinnamon twig. I guess because it looks like a log.
Most of the recipes were in danish… so I based my recipe on this one from Valsemollen.dk as the finished product look most like my beloved Ole & Steen Cinnamon Social. I’ve popped my version of Ole & Steen Cinnamon Social Recipe below.
baking, copycat, fakeawy, Kanelstang, ole & steen, recipe, takeaway
Get the recipe
[This post is part of a paid collaboration with Aldi ]
When Aldi challenged me to create a Fakeaway… I had a couple of ideas. The first one was to honour the colonel himself and create some finger-licking good KFC Popcorn chicken and all the sides.
I spent just over £7 to make this spread and it fed two hungry mouths… plus there are loads of the ingredients left over for other uses.
The Star of the show was the American BBQ seasoning as I think it was a good nod to the Colonel’s 11 herbs and spices in one jar. Another secret was to marinate the chicken in greek yoghurt and pickle brine overnight. Trust me it makes it epic.
copycat, fakeawy, kfc, recipe, takeaway
As much of a lover of modern advances and conveniences… I’ve never been a fan of online grocery shopping… There is something about perusing over the perfect tomatoes, selecting that sensational steak and getting inspired by something that has just come into season.
For the time being those days are gone…. Well not really gone, but have lost a little bit of their sparkle. Well, that sparkle was shining again when I received [gifted] this delivery from Wolf and Lamb Delivery. I mean who does not love Restaurant Quality Ingredients Delivered to their door?
Home Delivery, Lockdown, Restaurant Quality Ingredients Delivered
Have you ever fell in love when you were travelling? I mean change your life kinda falling in love? A love Like never before kinda love?
That happened to me on my recent trip to Malmo Sweden. I’ve always fancied getting up close and personal with a swede (the person not the veg) when I visited. Never in a million years would I have thought that I’d travel to Sweden and fall completely head over hills with an Italian. An Italian hussy that’s loved by most people in the world.
Brown Butter, Jersey Royals, Pizza, recipe, Travel
[ This post is part of a paid collaboration with Boursin]
Today is all about dough balls…homemade Boursin ones, in fact! All too often dough balls are relegated to a starter or side dish, but I think that this delicious twist on a classic dish deserves to be the star of the show.
These cheesy Boursin stuffed dough balls will have any pizza demoted to a side dish. Serve them with your favourite pizza sauce, garlic butter or probably just more of that tasty Boursin Velvety for dipping… because there is no such thing as too much of a good thing.
bread, fakeawy, pizza dough, recipe
Are you hunting for the perfect hotel for your weekend in Porto?
A hotel that has a pool, spa, sauna and gym?
A hotel that is super hospitable like offering you a cocktail and nibble on arrival?
A hotel that’s super convenient to most everything you would like to see in Porto, without being in a cramped date hotel?
A hotel that’s spacious and well equipped?
If you answered yes to any of those questions… I have found the perfect hotel in Porto that fits that bill. Say Hello to Hotel Catalonia Porto. Catalonia Port is part of the Catalonia Hotel Collection of Hotels throughout Europe. They have loads of hotels across Spain… but this is their first foray into Portugal, I would assume that my experience will be similar at most of their locations.
Design Hotels, Hotels, Hotels with Pools, porto, Portugal
[ This post is part of a paid collaboration with Peperami ]
It’s funny what lockdown does to people… I’m obsessed with cleaning… I miss the gym hardcore and I’m craving things I don’t normally crave like Sweet and sour chicken.
So when Peperami.tv challenged me to create a fake-away using their Pep’d up Chicken bites… It was a no brainer. I had to make a Sweet & Sour Chicken Fakeaway. The easy answer would be to chuck the bites in a sweet and sour sauce. In reality, I was craving Hong Kong-style sweet and sour chicken with that crispy coating. But I could not figure out how to make it work.
I did not want the chicken to dry out as its already cooked…. Then it hit me to break the rules (on the packaging) and freeze the bites. So when you cook the chicken bits, the coating crisps up and the bites just heat through.
Don’t believe me? Try it for yourself.
chinese, copycat, fakeawy, hongkong, recipe, sweetandsour, takeaway
[ This post is part of a paid collaboration with Paxo/Bisto ]
Unless you have been living under a rock… it’s impossible to miss the Katsu Sando. I love them and with this lockdown, I’m missing them like mad so I thought I’d make them at home and created a Southern US Style Katsu Sando.
I fakeaway’d this Sando with the help of Bisto Southern Style gravy & Paxo Southern Fried Bread Crumbs. They are kinda easy to make, heaps of fun to eat and so insta-worthy.
chinese, copycat, fakeawy, hongkong, recipe, sweetandsour, takeaway
I’ve always been told that the best way to travel is to experience places like a local. Now the best way to achieve that is blend in. The benefits of blending in and acting a bit less like a tourist and more like a local never be underestimated.
Blending in can afford you a more intimate look at the local culture, one that may not be granted to outsiders. If you look and act like a tourist then you will be treated like one. If you want to walk the walk, it’s going to have to be their walk. And don’t assume that your custom is their custom.
More important than that is safety. Most criminals can spot tourists from dress, mannerisms, and the way they act a mile off. Blending in will not make you completely impervious from pickpockets and scam artists, but it can help protect you. That said, you will still need to keep your whits about you even if you blend in.
Blending In, Local, Stay Like A Local, Travel Tips, World Travel
The year is 2020 and there are still restaurants that opened in 2008 that I’ve never been to. HELLO Bodega Negra and the Bodega Negra Cafe
I don’t know why I’ve never been before? I’ve always been told that they do incredible margaritas (CONFIRMED) and some beautiful tacos (SPOILER ALERT: They Are)
London, Mexican, Soho
Are you hunting for the perfect hotel for your weekend in Copenhagen?
A hotel that has style, without being achingly hip?
A luxe hotel that won’t break the bank?
A hotel that’s super convenient to most everything you would like to see in the City, without being in a cramped date hotel?
A hotel that has a unique history and new lease on life?
If you answered yes to any of those questions… I have found the perfect hotel in Copenhagen that fits that bill. Say Hello to Hotel Otilla. Hotel Otilla is part of the Brochner Hotels collection of Luxury hotels in Denmark. They have several hotels in Copenhagen, I would assume that my experience will be similar at most of their locations.
copenhagen, Denmark, Design Hotels, Hotels, Luxury Hotel
Eating all the seafood at Sea Containers Restaurant seems like the right thing to do… no?
I’ve always loved the rooftop bar (The 12th Knot) at Sea Containers , I don’t know why I’ve never ventured to the Thames level restaurant before. Maybe because I think that it’s attached to zhuzhy hotel, where I thought the food would be style over substance.
Design Hotels, Hotels, London, london hotel, seafood
Are you hunting for the perfect hotel for a weekend in London?
A design-led does not feel like it’s a flat pack hotel?
A hotel that won’t break the bank?
A hotel that’s very close to the east end of London?
A hotel that has a brilliant food and beverage offering?
A hotel that makes you feel like a pop-star in training?
If you answered yes to any of those questions… I have found the perfect hotel in London that fits that bill. Say hello to Mama Shelter London. Mama Shelter is a collection of lively, unique and quirky places to rest your head, fill your bellies and wet your whistels around the globe (Think Los Angeles, Paris, Rio, Prague and Now London to name a few)
The group already boasts 1813 rooms, 13 restaurants and 1170 employees in 12 cities and 7 countries.
Design Hotels, Hotels, London, london hotel, Luxury Hotel
Whenever anyone suggests having drinks and nibbles at @TheSavoyHotel my mind automatically assumes that it’s at the Iconic American Bar. Little did I know about the Beaufort Bar at The Savoy Hotel. The bar is a black and gold art deco oasis.
The Beaufort Bar is tucked away off of the Thames Foyer at the Savoy. The Beaufort Bar at The Savoy Hotel opens its magnificent doors at 5pm. The Beaufort bar itself stands on the hotel’s former cabaret stage. It goes without saying when you enter there is a real sense of theatre, magic and Drama with a capital ‘D’. ⠀
Cocktails, London, Luxury Hotel, Must Do London, The Savoy
I love a good breakfast… and breakfast at Fortnum’s at the Royal Exchange is bloody good. I’ve had a long love affair with F&M… When I first moved to the UK I had a Sunday ritual to buy little bits for my cupboards like jams, biscuits, and chutneys. The thought process behind that was if it’s fit for the queen, it’s good enough for me.⠀
Cocktails, London, Luxury Hotel, Must Do London, The Savoy
I’ve always been a firm believer that the food we eat can help to influence your mood. Feeling sad + Eat Pizza = Feeling happy. Feeling Celebratory + Eat a Burger = Feeling Celebratory. Feeling Stressed + Eating a packet of Doritos = Feeling Stress-free.
I’m kind of joking, but not. I know that throughout my life I reach for those fatty, salty, starchy, carby meals whenever I feel like I need to adjust my mood. They totally help in the short term without a doubt, the pleasure that I derive from eating them is immense. Though as I grow older (yeah that) I’m looking to be able to adjust my moods from foods in other ways.
Breakfast is probably my favourite meal of the day. You would think that I’d be up every morning cooking up an epic start of the day… Truth is I usually skip it or have something really simple like a boiled egg. Despite my American roots and love of sugary cereals, doughnuts and maple syrup covered pancakes, they really don’t do it for me for breakfast. I like to start my days eating with something savoury. Like this Savoury Oat Porridge.
Which comes to think of it… is why I probably don’t get along with traditional porridge. Those hot wet oats are normally made enjoyable with swirls of maple syrup or dollops of jam. If its sweet, it’s not for me…. that was until I discovered savoury oat porridge.
Oh Gawd, I love a good poke.. Nope, not talking about that thing you used to do to strangers on Facebook to get their attention.
I’m talking about Poke bowl. Those pretty little-layered bowls of sushi grade fish, rice and toppings. Next to burgers and ramen, I never tire of getting face to face with a bowl of poke. Not only are they visually stunning to look at they are so darn delicious!
What I love most about it is being able to feel like I’m eating a tray of sushi without all the fiddly work of eating every single piece. I love how fresh it tastes and how you can customise it to your exact specifications. For the record, I cannot have poke without avocado!
Read the List of my favourite Poké Bowls.
250g dried Chickpeas soaked in water overnight
1/2tsp Baking Soda
3–5 cloves of Garlic
Juice of 2 Lemons
1 1/2 tsp Sea Salt
3 tbs Tahini
2 tbs olive oil
125ml Ice cold water
Soak Your Chickpeas in water for 12-24 hours, then drain and rinse them.
Cook The Chick peas with 3-5 cloves of raw Garlic and the Baking Soda.
Instant Method: Cover the Chickpeas, Garlic, and Baking Soda with water until it is 2-3″ above the beans. Stir, seal, and cook on Manual HIGH pressure for 10 minutes. let the pressure naturally release for 10 minutes before breaking the seal.
Stove Top Method: Add the Chickpeas, Garlic, and Baking Soda to a large pot and cover with water. Bring to a boil and cook for 40 – 120 minutes, until the beans are tender and the skins are coming off the pea.
Set the cooked cloves of Garlic aside and peel the Chickpeas. The skins should slide off quite easily when you gently pinch each bean. Discard the Chickpea skins once finished.
Make a Chickpea Puree by adding f the peeled Chickpeas and cooked Garlic to the Food Processor, then seal it shut. Blitz for a few pulses then process till they make a smooth puree.
Add Tahini and Water. Add in 1/4 cup of Tahini to the Food Processor. Pulse for a couple of pulses to combine.
Add in the lemon juice and salt. Pulse again.
Let the Food Processor run for 2 minutes, to help make the hummus fluffy and smooth. Whilst its running stream in the olive oil till incorporated. Then the ice cold water and continue to processes for about 2 more minuted till light and fluffy.
Serve with flat breads
125g Plain flour
125g Bread flour
85g warm water
7g dry yeast
1tbs olive oil
Disolve sugar and yeast in the warm water set aside till the yeast starts to sponge. You are looking for a thick layer of foam on in the water to show that the yeast is alive.
In a large bowl mix the flour and salt.
Once the yeast is alive. Add the yogurt and yeast mixture to the flour. Mix the ingredients by hand using a circular motion starting in the middle of the bowl. With every circular motion moving flour from the outside into the wet mix so you get a shaggy dough.
on a lighly floured surface knead into an elastic dough for a couple of minutes and shape into a ball
Put the dough in an oil greased bowl and put about 1 tablespoon oil on the dough
Cover with a clean kitchen towel and let the dough rise for 1 hour. Sprinkle the ball of dough and a cutting board with flour. Take the dough out of the bowl and form it into a it into a log
Divide the doigh into 75g portions. Roll the portions into balls and let the dough balls rest for 10 minutes covered by a clean kitchen towel
Take a dough ball and press down. Roll into a circle with a rolling pin about 5 inches wide. Let it rest on a cutting board for 2 minutes and repeat for the other flatbreads
Pre-heat a skillet or griddle until hot. When the skillet is hot add bazlama flatbread dough circle in the pan (no oil or butter required)
Turn the flatbread after 30 seconds and heat the other side also for 30 seconds. Turn again and slowly you will see the dough rise like a balloon
Do not press down just turn the flatbread when it is brown so the other side can brown as well. Take out of the pan and set aside
Bake the remaining flatbreads at described above