Toast& Taste Experience

My beautiful friend Tomi is on a business venture that is so amazing. She has been making delicious cakes and things for a while now but is going to take it to the next step. I was invited to an amazing tasting experience that was not only cute, but also very yummy. The taste experience featured lots of interesting flavour mixes like dark chocolate and pistachio and lemon, poppy seed and Earl Grey. Yummm! 

Different takes on traditional Victoria Sponges were risky but paid off. Blackcurrant jam and also a raspberry cream Victoria Sponge were major hits and my taste buds definitely enjoyed the experience.

We also got to decorate some cupcakes! That bit was very fun!

In addition to superbly delish cakes and savouries, Toast& has effective and creative branding that suits it so well. I wish Tomi all the luck in the world in moving forward with this venture. Thank you for allowing me to be a part of your taste experience!

Recipe: Cumin and Paprika Oven Vegetables

If there's one thing I love, it's vegetables and seeing as I'm trying to get fit, I've been eating a lot more of them so I've been experimenting with spices and stuff. I've found that I really like cumin and I really like paprika so I mixed them together in this roasted vegetable dish and I love the result. This is now one of my favourite ways to have vegetables and I like it because you just chuck all the ingredients into the dish and stick it in the oven. My favourite kind of cooking is when I don't have to look after the food I'm cooking, I can just leave it to cook, knowing that it will be responsible and not do anything it's not supposed to.

So what you're going to want to do is get some veggies! I've gone for:
2 Courgettes (sliced)
2 Red Onions (wedged)
1 Butternut (sliced)
3 Sweet Potatoes (sliced)
Some Parsnips (I bought the frozen ones and just put about half of the bag in)

Then I added these spices to it:
1 tsp Salt
1 tbsp Black Pepper
2 tbsp Cumin
1 tbsp Paprika
1 tbsp Oil

Then give it a little pix in the Pyrex dish!

Finally, put it in the oven for about 30-35 minutes. When the butternut and parsnips are soft then it's ready because they usually take the longest.

When it's done all the veggies will be nice and soft and will be coated in lovely spices!

This evening I served mine with Salt and Pepper Chicken Breast and Tomato Spaghetti and it was delicioso! A nice healthy, and yummy way to get the veggies!

Eid Highlights

Eid was such a wonderful day! We had lots of friends over and ate lots! Everyone looked fancy and we had such a good time! 

Spiced Pumpkin with Coconut

Here's a recipe to spice up your pumpkin. It's very easy, very quick and very yummy!

Ingredients:

2 Medium Butternuts (a small pumpkin or some other squash will also work)
2 Onions
1 Tbsp Dessicated Coconut
2 Tbsp Sugar
1 Tbsp Methi Masala or Ground Chillies (if you use Chillies, maybe use a little bit less)
1 Tbsp Ground Coriander
1 Heaped tsp Salt
2 Tbsp Oil
1/2 Cup Water

1. Chop up Butternut into big pieces and the roughly chop the onion.

2. Fry the onions in the oil until it's light brown and glassy.

3. After the onions are done, add all the spices and the coconut. Let it cook through a little bit!

4. Add the butternut and mix it all up.

5. Place a lid on the pot and let the butternut cook in the spices until it's soft. Stir occasionally so that it doesn't stick to the bottom of the pot!

All done! Enjoy!!