Boozy mixed berry & lemon curd pavlova…A must try!!

So after using egg yolks for the previous recipe I posted i had egg whites sitting in the fridge waiting to be used, sitting along side 3 lots of berries…so instantly a PAVLOVA came into my head 😋 This recipe is one I’ve changed a few times and finally got it just how I like it. Give it a go and let me know how you get on 👍🏻.

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Carry on cooking ……Coq au vin !

So I wanted to make a classic coq au vin but I couldn’t get the exact ingredients to do it so this is very similar!

Make sure you’ve got a quality bottle of red wine for this (which at the moment that’s one thing we aren’t short of in this house 😂), it will honesty make all the difference to the finished dish. Obviously save some for a glass or two while eating it as-well 😏.

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Pastéis de Nata (Portuguese Egg Custard Tarts)

These little crisp tarts filled with a sweet custard are one of the most simplest and nicest things you’ll ever eat…yes..ever…I promise!

If you want to make your own puff pastry then go for it, I just used shop bought for this recipe as to be honest…I just didn’t want to wait any longer to get them in the oven 😂. This recipe should make around 20 little tarts.

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5 places to go eat when this lockdown is finally over…..

#1 Duck & waffle – Bishopsgate, London. Ive wanted to visit this restaurant for a long time! One of my best friends who lives in London mentioned it to me and told me it was a must visit place. Located on the 40th floor so the views are meant to be and I’m sure they are amazing. Open 24/7 they serve British food with a twist and their menu features a lot of dishes which are perfect for a group to go and pick and share a few items.

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Scone?? Urmm Yes please!!

Cotswold best scones coming up! I wish I could take the credit for these but I actually started using this recipe from two chefs I worked with at the Italian bistro/ tearoom. They are both amazing bakers and before I started working with them I could not make any cakes for shit.

I remember thinking how hard can it be making scones, I first started making them and they would taste okay but would look like absolute Shii….well let’s just say they weren’t pretty! And I thought I was doing exactly the same as the other two teaching me. Turns out there are a few tips which make all the difference to having a heavy flat scone to a nice evenly risen light one. After a lot of practice they were pretty perfect..even if I do say so myself, unfortunately these ones aren’t pretty perfect, I didn’t have a cutter could not find one anywhere! so I used the only thing I could …which was a straight pint glass 😂 squashed the scones obviously so they didn’t rise evenly at all! Keep reading for the recipe and tips👇🏻.

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Lockdown cooking….

So honestly, this blog, I started doing because I was 100% bored! 😂. I wouldn’t have ever thought about doing anything like this before but now I’ve got into it and finally figured out how to kind of edit pages and add stuff to the site I’m actually enjoying it! Let’s see if I actually keep it up 🤦🏻‍♂️

It’s week two of lockdown and I am going out of my f**king mind 😫. Shouldn’t moan as we are all in the same boat but seriously..what the hell is there to do?! Every day is the same, wake up, shower, cook, watch shit on Netflix, read, exercise, cook, watch shit on netflix, read, sleep! It’s soul destroying. Apart from the cooking of course, the one thing that actually gets me through the day!

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