I’m Still Alive!

Hey everybody,

I know I’ve been an absolutely terrible blogger lately and not uploading anything… I’m sorry!! Buuuut.. as I previously mentioned, I’m in my final two months of University (eeeek!) and working very hard on all of my deadlines.

Thankfully so far everything has been going incredibly well, and I’ve started applying to Universities for a Masters degree. I have already received one offer which I am incredibly proud of 🙂 fingers crossed for the others!

On that note, I do not have any big plans for summer except for seeing my family, so I plan to spend quite some time developing my blog and taking it to the next level. Additionally, I am working on a big secret project, which I cannot wait to reveal when it is completed!

I have a few exciting blog posts and ideas coming up soon (when I have to upload them..) one including a mega ballroom dancing post with the support of my wonderful teacher Michael Litke, view his website here. Ballroom has absolutely changed my life in a number of different ways, which I will be sharing with you soon. Additionally, my birthday is coming up (ahh… the big 23 already), and I’ve had a few ideas lined up for the food at my party. I can’t wait to get back in the kitchen soon to whip up some new ideas.

Finally, I’d like to wish all of my Jewish friends an incredible Passover. Chag sameach!

Lots of love,


Mexican Stuffed Peppers

Helloooo all,

I’m so excited to be bringing a recipe to the blog again! It’s been a while since I haven’t been too inspired in the kitchen. I finally gave myself a kick up the backside and decided to just get up and cook something new and exciting. I’m so glad I did it, because now I feel inspired to cook again, and it excites me again. Cooking has always been something that relaxes me, I adore doing it. But I got into a bit of a lazy pattern of not bothering to cook anything exciting and new. I’m back to being excited about food again, and will continue to make a conscious effort to cook new and healthy things.

So I hope you like this one 🙂


Continue reading » » » »

Our Growing Edge February Round-up

Hello my dears!

I’m back with a huge post – the February Round-up of Our Growing Edge! It was so exciting reading through all the different entries and experiences of our fellow bloggers. It is great to see so many new tips, experiences, recipes and experiences.

I want to start with the last submission that I received, because it is an extra special one. Paige from Vittles & Voyages went on a cruise holiday to Cuba with man to celebrate their third anniversary of their first date. On the incredible cruise ship, off the coast of Cuba, under the stars, her boyfriend proposed to her! Paige said yes! Oh and the ring, it is absolutely gorgeous!
Continue reading » » » »

The Feast Begins…

DSC_7634copyIt’s that time of the year again, families come together, presents are unwrapped, and most importantly… we eat. We eat a lot. Who can resist the temptations of chocolate, and traditional home-style food? There literally is nothing better than that. Admittedly, I’ve already eaten way, way, way, wayyy more than I should have, and killed my whole diet these past two weeks… guess I will have to crank up the exercise and diets when I go back to Spain soon!

DSC_7630copyThis year for our Channukah/Christmas feast we decided that we wanted the table setting to look a little bit more festive than we normally do. We polished our best silver, bought new candles, added ribbons and pearls, and the end result was pretty damn beautiful if I may say so! One great little effect we added, were little pearls on strings, which we wrapped around the wine glasses. It added a beautiful new dimension to the decorations, and looked beautiful with the candle light.

DSC_7615copyDSC_7609copyOur dinner was a little bit of a mishmosh of different things. Some traditional things such as my Grandmothers amazing and  famous poached pears (my absolute favorite!!), greens, potatoes, but also some non-traditional things such as salmon, and my chocolate dome desert. I wish I had made some pictures of what the food looked like.. but in our family.. you either pile up food on your plate, or you go hungry! My cousins have a special talent for eating.. I’m still not to sure where they put all that food!

DSC_7601copyThe chocolate dome desert was a gorgeous addition to the festive meal. For me, it added a little elegance and sophistication to the dinner. Although I didn’t manage to plate it up as I had desired (everybody wanted food, quickly), it was still delicious.

DSC_7654copyTo make the chocolate dome (take two.. I just typed it all out and somehow it got deleted… imagine my frustration) blow up a balloon and place it on top of a small bowl or a mug to keep it in place. Wipe the surface of the balloon clean, and then using a paper towel and a little bit of sunflower oil, grease the surface of the balloon. Melt the chocolate (au bain marie) and pour into a piping bag with a small nossle. Wait for the chocolate to cool down sufficiently before using (otherwise you will either burn your hands off or pop the balloon). Once the chocolate is at a cold enough temperature to work with, simply pipe the chocolate onto the balloon into the desired pattern. When completed, place the balloon and piped chocolate into the fridge for around 15 minutes to hardened. When hardened, make a tiny incision in the balloon, and gently allow the air to escape. If you do this too quickly, the chocolate will crack. If the balloon has been greased sufficiently, the balloon should detach from the chocolate very easily. Personally, I then placed the chocolate domes in the freezer overnight before using them the next day. This will harden them even more and make them easier to work with when plating up. Remember, warm hands will melt the dome!

For this dessert, I used icecream (either Tiramisu or Mango), fresh berries, small pieces of meringue, and a dollop of whipped cream. I then place the chocolate dome over the whole dessert to create the wow-factor of the dish. Although very simple, its a great method to make a simple dessert look more classy and elegant.

DSC_7657copyFashion wise.. I wore a simple cut rose-gold glitter dress, which my cousin described as a walking Swarovski Christmas Tree… I had to wear black tights under the dress as I have sprained my ankle, and has to be bandaged (very sexy, I know…) This year I therefore opted out of wearing shoes 😉

10843951_1583513938528734_255996884_nI hope you are all having a wonderful festive holiday 🙂

XO Kim

DSC_7665copy10838107_10153455035954937_7191669723064754740_oDSC_7662copyThis post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Christine & Kath from Garden Eats


Mint & Herb Lamb Chops with Eggplant

It’s a cold and rainy London evening, I have the house to myself, and lit some candles. Then, I had this insane craving for meat today, and needed to eat something that wasn’t chicken or minced beef. (These are staples in our household… my sister isn’t that adventurous). I still had these beautiful lamb chops in the freezer, and a mint plant in my garden to compliment it perfectly. I honestly don’t think there is a better combination with lamb than mint. It’s so refreshing, yet subtle enough to not overpower the dish. To add to it, I still had an eggplant, which I grilled for an additional smoky flavor. It is a very simple dish to make, but so delicious.



– Lamb Chops (at room temperature)

– Olive Oil

– Fresh Mint

– Fresh Coriander & Parsley

– Salt & Pepper

– Eggplant


Marinate the meat in olive oil and the herbs

– For best results, I suggest marinating the lamb chops for 3-4 hours before cooking. This will make them nice and tender. Simply chop the fresh mint, coriander and parsley, and rub onto the meat with olive oil. Add some salt and pepper, and leave to marinate.

– To prepare the eggplant, slice into rounds and place onto a plate. Sprinkle some salt over the eggplant and leave it to rest for about 15 minutes.

– Add some olive oil to a grill pan, and bring to a medium-high heat. Grill the eggplant to your preference. Personally I like really dark eggplant, to the point that it almost looks burned (my mom would agree on this). This way, the eggplant is crispy on the outside, yet beautifully soft on the inside. This may take around 15 minutes.

– Grill the lamb chops until they are browned, this should be around 10 minutes on a medium heat. Personally I don’t like rare lamb meat, so you might have to adjust the cooking time for your taste. Leave the lamb to rest for a few minutes before serving. Add rice or potatoes, and sit back and enjoy.

XO Kim

DSC_7204 DSC_7213 DSC_7220