Archive for May, 2013

Istanbul in Pictures


My New Favorite Salad.

A new simple salad… GOOD!


Gala Apple, Brussels Sprout & Carrot Salad With Candied Walnuts & Goat Cheese In A Honey Vinaigrette.


I’m seriously obsessed with this salad. All of the flavors harmoniously combine to create a delightfully crunchy, sweet and savory salad. If your dietary preferences restrict you from dairy, the salad is still just as yummy without the goat cheese. You must give this salad a try – it will quickly become one of your new favorites, too!

Serves ~5.


  • 3 Gala apples, sliced
  • 1 1/2 cups raw Brussels sprouts, trimmed & sliced
  • 1 1/2 cup carrots, shaved (you can use a potato peeler for this)
  • 1/3 cup candied walnuts, crumbled
  • 4 oz goat cheese
  • 2 tbsp olive oil
  • 5 tbsp apple cider vinegar
  • 2 tbsp honey
  • garlic salt/black pepper

In a small mixing bowl, add the vinegar, honey, olive oil and garlic salt/black pepper. Whisk to combine. In a large mixing…

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Simple Yet Impressive Savoury Pastries

I have to try it!

Newbie Science

Well that’s the end of my undergraduate experience at university! Once again I had four exams, with three in the space of three days, so it’s no surprise that myself and fellow coursemates would want to relax and enjoy ourselves after some hard work.

Being the foodies that we are, and having typical British weather, we decided to have an indoor picnic which (as always) includes some tasty pastries. Before the picnic, me and my future housemate Jo decided to prepare the food, here are our recipes:

Cheese and Mustard Palmiers (also known as Elephant Ears)

  • 1 block of pre-made puff pastry
  • Dijon mustard
  • Grated mature cheddar

As you can see, this recipe only requires three ingredients, but they provide plenty of flavour.

1. Roll out the pastry until it has the thickness of a pound coin.

2. Trim the edges and cut into strips, the width of which will…

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May 30, 2013 Snacks

Thank you for the article!

Boy With A Food Problem

Snacks 5/30/13

Snacks throughout the day. I shouldn’t have had the danish, probably shouldn’t have had the Mounds bar either but it was starring at me in the grocery store like “Take me home with you!” so I did. As for the danish, I stupidly didn’t look at the nutritional info. I have a feeling that’s going to be my biggest problem until I really get use to doing it. I also ended up having another sandwich around 11pm because I was still hungry.

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So what IS the difference between porter and stout?

That’s the point… right!


One of the top 10 questions people who end up at this site put into search engines such as Google is a query about how to distinguish between porter and stout, something I’ve not actually tackled head-on yet. So – what difference is there between the two beers?

Er …


Not now, anyway, not in any meaningful way. I’m not sure that there was ever a point, even when porter was at its most debased, when you could point to any truly distinctive difference between porter and stout except to say that “stout” meant a stronger version of porter. Indeed, for much of the past 300 years, to ask “what’s the difference between porter and stout?” would have been like asking “what’s the difference between dogs and Rottweilers?”

Since the revival of porter brewing, or to be more accurate, “the revival of beers being called porter”, even the “different…

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How to make a pink risotto

Interesting 😀

Diary of a Vegan in a Hurry


Blueberry wheats with fruit salad (from a tin!), soya milk


Blueberry wheats are great with soya milk and tinned fruit is a good way to get some vitamins without spending too much money. It may look a little drab but it still tastes good.


Chickpea, almond and sultana salad, apple, sesame snaps

I have to admit that the decision to have a salad resulted from a lack of vegan margarine rather than any kind of sudden anti-carbohydrate resolution. I didn’t have time to make a cooked meal and I always find that sandwiches are disappointingly dry without the unseen but crucial presence of margarine.

The salad was just a combination of some leaves and store cupboard ingredients but it actually tasted really great. To make it for one person, you just need generous handfuls of leafy salad and chickpeas, plus a good sprinkling of sultanas and salted nuts…

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