Wednesday, 27 February 2013


Shop bought granola is YUMMY but it's also quite expensive and not all that great for you (if you're like me and get through a box in four days!).

I decided to have a go at making my own "healthy" granola to see if it was possible. After looking at various recipes and ideas for inspiration I came up with my own recipe.

You can use this is a "plain" base and add different grains, nuts, seeds, dried fruit, etc as you wish (just be sure to add the fruit after it has baked or it will burn).



300g Rolled Oats
100g Porridge Oats
50g Puffed Wheat Cereal (you can use Rice Krispies or any other puffed cereal).
20g Wheatbran
3tbsp Apple Juice
2tbsp Maple Syrup
1tsp Vanilla Essence
Sprinkle of Cinnamon


1.  Preheat your oven to 120ºC.

2.  Mix the rolled oats, porridge oats, puffed wheat, wheatbran and cinnnamon together in a bowl.

3.  In a saucepan, heat the apple juice, maple syrup and vanilla essence on a low heat until it starts to form a syrupy mixture.

4.  Mix the dry ingredients into the syrup and coat well - transfer onto a baking tray and make sure that there  is an even thin layer of the mixture over the tray.

5.  Place the tray in the centre shelf of the oven for 30 minutes, being sure to check and shake the tray every 10 minutes to avoid burning.

6.  Remove from the oven and at this point add your extras and stir.
Leave to cool and MUNCH!

Tuesday, 26 February 2013


I've been MIA the past few weeks, sorry.

It's a busy time right now, the run up to Easter is fuelled by dissertation drafts, mid-term essays, etc... I'm looking forward to a month's "break" mid-March before the final student madness kicks in.

I've been distracted by the lovely new layout on the SELF SERVICE website. As per usual, they provided an alternative coverage with independent photographers of various shows throughout the fashion week season.
One of my favourite collections is the Fall/Winter 2012 Backstage at Altuzarra selection from New York Fashion week. Photographed by Columbine Goldsmith. I love the leather detailing 

Sunday, 10 February 2013


It's been a pretty few weird weeks for me and it's about to get HEAVY.
6000 word dissertation deadline, a mid-term essay and a project on Iran's nuclear program are looming ever closer.
On the plus side I went to what was probably one of my best nights out in Leeds this week. A Set One Twenty night at the The Garage playing host to Duke Dumont and Isaac Tichauer on the decks.

But watch this space...
No partying for me this week, however it is CHINESE NEW YEAR today and PANCAKE DAY on Tuesday so there'll be some goodies coming you way I hope.
I'm also going to attempt to make THESE beauties this week:

Photos (top-bottom): Set One Twenty; My Own; My Own; The Wannabe Chef.

Saturday, 2 February 2013


A very simple recipe to guarantee you the perfect roast beef.
Last Sunday I hosted a roast dinner for seven people. I was after a topside of beef for the main event (nice and lean but still tender) and went into my local Morrison's to hunt it down. I got to choose my pick from the butcher's counter and I ended up with this glorious joint (which was also on offer!).
However... how does one cook roast beef to perfection? A phone call to Papa Wood with simple instructions did the job and I managed to successfully cook my first ever roast beef!
1-1.5kg Beef Joint (preferably topside of silverside)
1.  Take the beef joint out of the fridge at least 30 minutes prior to cooking to allow to get to room temperature.
2.  Set your oven on it's highest heat (usually around 200-230ºC).
3.  Wipe down the beef joint and season. You can sprinkle it with mustard powder, salt, pepper and herbs. You could even make your own glaze by patting it down with horseradish sauce or mustard.
4.  Place the beef joint on a roasting tray and into the centre shelf of the oven, leave for 15 minutes.
5.  After 15 minutes, turn the oven down to 180ºC and cook accordingly to the size of your joint.
Here comes the maths part...
For every 500g of beef you will need 20 minutes cooking time if you like it medium-done.
Then add 20 minutes cooking time to the end.
For example:
A 1kg joint of beef will need - 15 minutes at 200ºC + 40 minutes at 180ºC + a further 20 minutes at 180ºC = 1 hour and 15 minutes cooking time.
6.  Once the beef is cooked, remove from the oven and cover with tin foil. Allow the beef to rest for 20 minutes before carving.
7.  Carve the beef into thin slices and serve with all the usual Sunday Roast trimmings, lots of gravy and a generous dollop of horseradish sauce.