COCONUT PAVLOVA WITH PASSIONFRUIT + MANGO

Coconut pavlova with mango + passionfruit | Hello Victoria I have always been a fan of strange things. When I was a child, I wanted nothing more than to have red hair and green eyes, because they were uncommon and would make me look unique (brown + brown = boring to little Amy). When my mom would take me … Read more

SUMMER BORSCHT

It’s beginning to feel like fall over here, despite the fact that it’s still technically summer. The weather here in London definitely hasn’t received that memo 😉 The chill in the air has got me craving soups, casseroles, and all things cozy. But, as it’s still summer, I thought I would compromise with this summer … Read more

DAMSON AND FRANGIPANE TART

Damson and frangipane tart recipe | Hello Victoria As I mentioned in the lemon tart recipe post, one of my favorite cookbooks is by the Bouchon Bakery. It contains a recipe for a plum tart that uses a wonderful pâte sucrée crust, and frangipane filling. I made it before as a thank-you for some plums I was gifted, … Read more

EASY THREE INGREDIENT PINEAPPLE POPSICLES

Three-ingredient pineapple popsicles | Hello Victoria Now, lots of recipes out there call themselves quick, simple, or easy… but I am here to say that THIS pineapple popsicle recipe, is seriously easy! You just chop up some pineapple (or buy it pre-cut – it’s up to you how lazy you want to be) and mix it with two other ingredients. As … Read more

WARM SWEET POTATO, CHICKPEA + TAHINI SALAD

Just a quick post today. I’m on a roll with the salads and lighter fare lately! Maybe it’s the warm weather, or maybe it’s because Richard is away? I find that when I am alone, I tend to eat almost entirely vegetarian cuisine, completely without thought. I guess my brain doesn’t think “meat” when I’m … Read more

ADVENTURES IN FORAGING: STINGING NETTLE PESTO

While in my course at the Northwest Culinary Academy, we spent a day at an allotment garden in Richmond. Part of what we learned was about foraging for edible items. One of the things readily available in the springtime is stinging nettle! As the culinary students were required to use a foraged item in their menu … Read more