Thursday, 19 June 2014

Marinated Spicy Tofu Scramble

One bite into this one and I knew I had hit a jackpot. One bite into the leftovers, and I knew I had to write a blog post.

Firstly, the tofu is roughly cut into blocks and marinated with balsamic vinegar, soy sauce, garlic, lemon zest, chilli and salt and pepper in an orange bowl (orange is optional) - because 1) tofu is very spongy and absorbent, and 2) we like to give our tofu a spicy and vinegar-y and bitter citrus-y tang. We leave the tofu in the marinade for as long as possible to bring out the most flavour.

SO, I'm going to let you guys in on the deal: scrambled tofu has all the benefits of tofu, without the lengthy cooking (baking, frying, whatever) process. It is cooked in 10 minutes, tops. Splendid, huh? It wears many hats and it's oh-so delicious and very Thai-inspired - perfect for the beautiful sunny weather we have been graced with lately. Thank you.

Once your tofu is marinated, we give it a wee cooking on the stove (no oil required) until it is fully heated through. Now scramble away to your heart's content.

I added some additional va-va-voom by peeling in 1 sweet pear and 2 radishes. The pear counter balances the acidity of the marinaded tofu and the radish adds an extra crunch to our bite.

You will LOVE this meal, I mean, c'mon. Pinterest makes us feel really pretentious and we like to play up to that. We're going to pretend we're really successful food bloggers (and we're going to feel really good about pretending) and try out one of these snazzy flavourings to mix up this bomb recipe:

Shall we?


SO you know the drill, let me know if you make this. Show me on Instagram, comment. It makes my day... and why wouldn't you want to make my day?

Tuesday, 17 June 2014

Bohemian Chic Outfit

High waisted denim shorts, Tassled long cardigan // Primark

This outfit is the product of a good, ol' fashioned, wardrobe stare. Whether intentionally or not, I made this outfit. After our annual (monthly) trip to blow off too much money shopping at the Trafford Centre, these pictures were taken, so the lighting is poo and the face is très tired. Bear with me. Wardrobe stares are a common occurrence lately, and what begins with a full outfit, changes many a time, to another (probably identical) outfit. I wanted to go for a bohemian look, I knew that. My first attempt was more flowery than likeable. So, back to the drawing board. This was the accumulation of many attempts. Successful?

Monday, 16 June 2014

Reviewing Jamie's Italian

Alrighty, it's happening. A review on the blog, C'mon, get stuck in - I'm already elbow deep.

Today was spent out/in Liverpool city centre and docklands: an inspiring morning in the Liverpool Tate, and a very inviting, lively afternoon shopping in Liverpool ONE.

Lunch was consumed, on a whim, at Jamie's Italian (a very good choice). And we begin.

After an hours wait as a 5-seater table was not available inside, we finally were seated. This was all tickety-boo as it was a gorgeous day; a rainy day would have had a damper effect on the waiting (punny... I'll stop). We waited 10 minutes at the bar and then made our way to a delightful table with an exciting street-view.

The restaurants décor was exceptional - very modern and yet very vintage, too. An industrial, rustic feel runs throughout the building, complete with factory-style light fittings, wooden tables and metal framed chairs (all in pastel shades, because, frankly, life's too short to be without pastels). The table set was vintage and chic, minimal, and with an Italian flare.

The service was outstanding. Our waitress was especially clear and informative on the dishes, really knew her stuff, and was very polite and friendly. The food arrived, from ordering to the table, in a flash, which pleased myself greatly. 

The photos are minimal, though, it does prove a challenge to capture the memories with a waitress hovering around. My lack of social standing-out confidence reminds me why I shouldn't become a photographer. I planned to capture my delicious pasta and fresh fruit sorbet, alas, I only managed the artisan bread platter with olive and chilli.

Plan a visit and let me know how it was. Feed my curiosity. xx

Thursday, 5 June 2014

Salted Homemade Potato Chips (VEGAN)

These bad boys are Slimming World friendly, gluten free, vegan, healthy, fat free, sugar free, vegetables, everything-I-can-think-of-free - should I go on? No, that satisfied me too. 

These homemade potato chips/wedges/fries (this is a choose your own situation and nationality option) are made at least 2-3 times a month in our household. Probably because they are just so easy and simple to prepare, effortless to cook, help to keep the dream of that summer bikini bod ongoing, fill tummies, and, well, everyone just loves them! More importantly, barbecue season should be flapping us in the face very shortly. Should, I said should, remember: this is Britain. So... these chips make great vegan barbecue food. They actually make great anything barbecue food. Carnivores... here we come. 'Cos summer is coming and it totally wants a smooch. I'm game. I'm very optimistic. Let's do this.

Not a lot of words go into making chips. Not a lot of motions go into making chips. Some chopping, some oiling, some laying, some seasoning, some crisping, lots of eating. Simple! The dream all starts with finger chopped potatoes. We don't chop the potatoes with our fingers, nor are the potatoes our fingers. The potatoes are fingers in size and shape. That's important, it makes a vital difference.

Next, it seems only logic to oil up a oven tray and lay on these 'taters. So, we do so. 

We like our spud fingers to be salty - too salty. So we add some salt. And we like a bit of chilli and oregano, too. Season to your preference. 

Now we eagerly push the tray in the oven on 180° and wait for some time, nothing is specified, it's all guess work. Take the tray out again, shake the chips around, push everything back in; and wait. 

We serve this salad as it is - snack time - or with our favourite add-ins/ add-ons. I like my chips traditionally... with a plate of vegan tomato and mushroom pizza. And we eat! I'll have, as a rule, roughly the whole tray. Two trays is good. Three; excellent. 

Enjoy xx


prep time.      15 mins
total time.     45 mins
effort.            Easy

serves 4 generously

-  8-10 large potatoes
-  1 tbsp olive oil
-  Salt, black pepper, chilli, garlic, oregano - to season

1. Preheat the oven to 180°. 
2. Chop the potatoes into finger sized wedges.
3. Oil an oven tray and lay the wedges onto the tray, evenly.
5. Season the wedges and drizzle lightly with some more oil.
6. Bake the wedges for 12-15 minutes.
7. Remove from the oven and flip and shake the wedges.
8. Replace the wedges into the oven for another 12-15 minutes, until baked.

Orange and black playsuit.

Friends! Hi! I want to reach through the inter-web and salute you with a virtual hug. That's cool, right? And, it's June. What the hey? The weather... It's all a covert joke that everyone but me is in on. I'm right, right? I know. So, um, besides whipping um a dang good Overnight Banana Oatmeal, I can also wear black and orange. (I'm changing the subject and you didn't even notice. No. You didn't. Smooth...)

Whether I'm wearing this black and orange pallete to my advantage or not is still an incognito sunject - no one has ever been brave enough to honestly tell me whether it suits. That's fine. I don't really care a hoo-hah and I like it better that way.

I don't even like orange.

Last month I struck a serious love affair with fishnet tights. And it's becoming worse and worse and possibly unhealthy. They hold a newly found place in my heart, alongside ma tattoo-tights (this is becoming some less-discrete self advertisement, sorry). Who doesn't love a bit of holey black legs? Not me, that's who! I love it. I really do. This summer (I'm laughing), I plan to wear fishnets as much as seems naturally possible. In the short British summer of about one week, I imagine I could mix fishnets into about six out of seven outfits. I don't think that would be too radical.

Today I'm throwing an outfit post at ya. Why? Because I love you. You have no idea. Also, I've thrown some crazay poses. On purpose, of course. I'm a great model and really photogenic, so much so, it's not even funny. Ignore me and enjoy. Or don't, it's a free life.

Office // shoes