Making life delicious, one recipe at a time.

Making life delicious, one recipe at a time.

Author: Lara

Spicy Breakfast Beans

Spicy Breakfast Beans

Sometimes, on a Saturday morning, I watch a whole lot of The Pioneer Woman episodes as I finish my breakfast. Being in a family, this means that someone is usually in earshot of Ree Drummond’s twang as she waxes lyrical about cowboys and ‘life on the ranch’ and on one particular occassion, AT was around as she cooked up a big ranch breakfast. There were hashbrowns, baked eggs and all sorts of goodies being made and of course he asked if I could make something ‘like that’, listing ingredients like green peppers and onions.

II always try something once. And …

Local Food Hero: Cookham Bakehouse

Local Food Hero: Cookham Bakehouse

A hero, in every sense of the word for me, Karen Brymer of Cookham Bakehouse deserves the spotlight this month at Feeding Time Blog. With the Real Bread Campaign kicking off #SourdoughSeptember – now is the perfect time to highlight the quiet revolution Karen has begun for the bread-loving folk of Maidenhead, Cookham and the Royal Borough. Karen has lived right here in the village for 11 years and with a couple of kids at home, she needed to find a more suitable, less London-based career and came up with the idea of making bread. It all started a few …

The Royal Oak Teepee: Marlow

The Royal Oak Teepee: Marlow

For our growing community of writers, growers, eaters and influencers, the Royal Oak pub at Marlow hosted an evening of fun, food and fizz to celebrate their new garden teepee. Spacious yet intimate, chic and casual, the luxe and laid-back tent is decked out with plenty of seating, suede and bark upholstered banquettes, log seats, sheepskin throws and cowhides with a generous sprinkling of succulents and candles. Parked in the old boules section of the pub’s outdoor space, the teepee is now available to hire for team-building, parties, christening, birthdays and anniversaries. With a fire-pit in the centre and adjustable …

Latin American Feast with Santa Maria

Latin American Feast with Santa Maria

The folk at Santa Maria sent me over a lovely package of products to try. I am new to the world of Latin American cuisine, but with my interest in Mexican cooking it seemed like a natural step in my culinary curiosity. I’ll admit, I wasn’t quite sure what to do with all the sauces, rice and seasoning so I got creative and did some reading about what sort of vegetable side dishes one might find on a table in Cuba, Brazil, Peru, Chile or Argentina.

Turns out it’s a cuisine that is not huge on green vegetables, well, not …

Asian Rainbow Slaw

Asian Rainbow Slaw

I say the same thing every year, “it’s too hot to cook” and it’s still true. Mainly because my kitchen faces the slowly setting sun that makes cooking about as comfortable as working in a roasting dish on Sunday. You’ll notice there’s been a lot of reviews lately because, like every summer, I have been avoiding the kitchen in the heat. But dinner still needs to get made and so I thought I’d inspire you all with some of my favourite salad recipes. Here’s one that got lost in a post about buffalo wings, because let’s all agree that when …

Bateaux Cruises: Windsor

Bateaux Cruises: Windsor

For most folks, life these days feels busy. Busier than it ever felt before. I blame the Internet for everything; for making life feel so hectic, applying pressure to be and say and do and share all the time and it piles up incrementally until one day you throw your hands up in the air and say STOP!

Arrange for some babysitting and make plans for a date night, call your girlfriends or wrangle the family together and tell them you’ve got a brilliant idea. To locals, a river cruise is something you do when you’ve got friends visiting from …

How We Do BBQ

How We Do BBQ

I grew up watching my dad catch and cook snapper on barbecues made with cypress pine which smelled divine as it burned. He’d brush on his special mix of lemon juice and olive oil that would splatter onto the white-hot ashes sending smoke up through the meat. He was famous among family and friends for his BBQ fish and over the years his monster cook-offs would come to include thick discs of chorizo, pork chops and perfectly charred olive oil and garlic ciabatta.

It’s rather surprising that it took me more than five years of living in UK before I …

The Airport Gourmand

The Airport Gourmand

It’s almost that time of year when lucky Brits are jet-setting to all corners of the world in search of summer fun. For me, the holiday starts as soon as I set foot inside the airport; that meal before the flight sets the tone for good times ahead. Without question, Gordon Ramsay, Jamie Oliver, and Heston Blumenthal are the UK’s best-known chefs, each with their own restaurant empire. If you don’t have the time to visit one of their cafés, why not side-step the crowds and head to their respective holes-in-the-wall in some of the city’s major airports?

Plane Food,

Cutsie Cupcakes: Cookham

Cutsie Cupcakes: Cookham

I stumbled across the shop accidentally – it’s easy to miss –  but the word ‘cupcake’ caught my eye as I drove by one weekend. Sure, you can get cupcakes anywhere, and they’re ok but I was compelled to write about these cupcakes because they tasted so good. As a keen baker myself, I know when something is homemade. Cutsie Cupcakes have that homemade taste, texture and moistness that make them stand out from the run-of-the-mill grocery store treat. Even better, Cutsie Cupcakes look incredible. Teetering with giant swirls of butter cream, the little cakes look so tempting and often …

Prosciutto di San Daniele and Grana Padano

Prosciutto di San Daniele and Grana Padano

When I got the opportunity to try Prosciutto di San Daniele and Grana Padano I eagerly awaited their arrival, even resorting to stalking my post man, when I’d missed the delivery. This is one package that couldn’t survive in the depot over night. These two items for me, are like the dynamic duo of food – always perfect to eat together.

Typically I’m encouraged to use the items in a recipe and I’m not normally slow to decide upon the fate of ingredients. But this time it was different. I waited and waited for inspiration to strike but all I …