Stuff! Coming soon!

I’ve been swamped.

Dissertation. Money. Alcohol. Life. It’s been a pretty intense few weeks for me.

BUT I promise to have a big post of some glorious Asian goodies as it’s my birthday soon and people all thought they were coming round for tea (arseholes) but to be honest, I’m really enjoying having an excuse to cook lots. Pancit, lumpia, adobo, do chua and bahn mi, sushi. And cocktails!

I also have a new camera! So hopefully the next posts will be prettier too.

Now to figure out some veggie vietnamese meatballs…

I like sandwiches

I had a lot more beer than I meant to last night. Oops.
On the other hand, the meeting I thought I had today doesn’t actually exist so I’ve spent the day in a silk kimono watching amazing films. (Seriously, if you haven’t seen Uncle Boonmee Who Can Recall His Past Lives, stop reading and do it. It’ll probably be on 4OD for the next week…)
Luckily, yesterday my parents took me to See Woo, the best Asian supermarket in Glasgow, so that even if I have no money, I atleast have food. YAY. However, one odd thing about See Woo is it’s not only the best place to stock up on all things Asian, but now my cupboards are stocked with a variety of Polish fare. My excitement level is unreal. See Woo trips are better than Christmas in my book.
So this week, I’ll be cooking so much awesome food but today, I frankly couldn’t be arsed so I thought I’d experiment. The first meal I ever tried when I was in America was a vegan Reuben sandwich at Earwax in Chicago. Over a year later, I’ve been trying to get my hands on some sauerkraut and make one of these bad boys.
Vegetarian Reuben

2 slices of Rye Bread (I used Polish wheat and rye)


Seitan (mock duck works rather well)


Vegetarian gravy mix

Black pepper


Cheese (It’s meant to be Swiss cheese, as Americans called it but I used smoked Gouda)


Tomato Ketchup


Chives and Gherkins (optional)

1. Cook the ssitan in a frying pan with very little of its juice, and season with gravy granules. pepper and lots of paprika.

2.. Mix the mayo, tomato ketchup, tabasco plus the chives and gherkins to make a sauce

3. Spread the bread with one side butter and one side sauce.

4. Place butter side down of one of the slices of bread in a frying pan and build the sandwich: seitan, sauerkraut, cheese and the other side of the bread, this time with the butter side up.

5. Cook for a few minutes on both sides till golden and the cheese has melted.

6. Eat before you think of taking a photo.


This thing cures hangovers, I swear.

Sandwiches are just the ultimate comfort food. I love sandwiches.

Not as much as this guy though:

Egg Fried… Pasta?

It’s reading week for me, and I’ve maybe written 100 words to my dissertation (despite writing a good 1000 more than that on this blog this week…) but I’ve got my plans written, 6,384 articles written, and I’m ready to go.

I love reading week. Normally I’d use it to escape but alas, I have things to do and a student loan that just hasn’t materialised so for once, I’m under house arrest, and it’s been exactly what I’ve needed.

My flatmate is away home for the week (then off to Amsterdam with her boyfriend, lucky thing) so I’ve got the flat to myself, to slob around in an oversized shirt and underwear, listen to as much music as loud as I want and long baths. Ahhh. Just what you want after a month living in the studio.

To celebrate, I made my favourite “10 minute, I’m a skint student and I need scran” lunch: Egg Fried Pasta. It’s strange that pasta is my comfort food, because I don’t really get too excited about Italian food* and I wouldn’t ever choose to go to an Italian restaurant. Nevertheless, I love this strange fusion.

This was first made for me by a really good German friend, and since then, German friends see it as pretty normal, when everyone else just looks suspicious, when I mention it. I wonder if the fact that “nudeln” means pasta as well as noodles, or just someone was a genius.

It’s a pretty self explanatory dish to make.

Boil some pasta (fusili is the best. Don’t ask me why, but the shape makes so much difference!).

Drain the pasta, heat some olive oil in a frying pan, and add the pasta.

Break an egg or two into the pan and quickly start to move the pasta/egg about (you can whisk the egg first if you want to make sure it’s a bit more scrambled, but if you move it quick enough, you’re good.)

Season with salt and lots of pepper.


If you want to spice it up, add some pesto or tomato purée, but I like it how it is.

Now. Dissertation, let’s be having ye!

*Saying that, if someone wants to take me to Italy, or an Italian wants to cook me dinner and try convince me, y’know, I’d be cool with that…

“Sometimes, you need to let your hair down and be Canadian, eh?”

So every now and again, you need to let go of everything and indulge yourself and some times, it’s fun to be a bit novel about it all. So today, I celebrated Canada Day. 4 months late. This time last year I was living in Halifax, NS and the autumn has swept in a wave of nostalgia with its breeze.

So first off, of course, you need a breakfast with maple syrup and nothing goes better than pancakes.

I’m going to make a controversial pancake claim now. I think vegan pancakes are as good as non-vegan. These pancakes were in no way the best, because for non-vegan ones, the secret is whipping your egg whites into a meringue. Unfortunately I don’t have the fancy equipment or arm strength to do that for breakfast. Still, adding a wee bit of condensed milk to the batter creates a great caramel flavour. To be honest, I smothered the things in Québecois maple syrup that I brought back so all faults were quickly forgotten.

I don’t do things half assed. I did something I didn’t do in Halifax : attire. Flannel in honour of a couple with around 27 plaid shirts between ’em, shorts in autumn winter for the housemate who just wore shorts all the time and the signed Halifax Mooseheads shirt from the hockey game they took me too for my birthday (maybe my only live sports event ever but it was amazing. Toilet racing and fights. ON ICE), a toque and a Drawn and Quarterly tote for Montréal, a place that made me feel at home.

Next, Canadian institution: Timmy Ho’s aka Tim Hortons. We don’t have that here (but for some reason, they do in Belfast?). The only donuts I know in Glasgow are at Greggs. Not open on Sundays (or ever the good option). But, as luck would have it, 5 doors down:

a fucking donut shop just opened up. This both delights and angers me. It may have to be a dissertation hand in treat. Coffee and Scotland’s equivalent to a maple creme. Tick.

Next, representing Nova Scotia and Québec, smoked salmon bagel. I know people think of New York with this, but the lox is Nova Scotian in NY and Montréal bagels are FAR better. My allegiance is fully to St, Viateur. (not that I didn’t like Fairmont…) Just this combo reminds me of my final watercolours class. I mean, if there’s no booze, it’s a pretty good alternative…

Then Kenny, old friend and another one time Canuck student came round to eat some pancakes and take my final can of maple syrup (his present I hoped he forgot about…) beer then off for some music…

Ben Caplan and Katzenjammer. That will do nicely.

such a glorious beard. and voice. and beard.

Ben Caplan is a man with one hell of a beard and one hell of a voice. He also hosts an open mic in his house every Monday. It was my favourite place in Halifax, and he was bloody fantastic. That voice. That BEARD. Also, screaming, chess, vaginas, transformations, and old memories… marry me Ben (just so I can go back to Halifax, of course…) Katzenjammer were pretty awesome too, gorgeous girls that played music to dance to that went from rock ‘n’ roll to vaguely Balkan. And they’re Norwegian, did I mention? I also got the best telling off:

“You can’t dance on the seats, but on the table is fine”.

Would have been rude not to, eh?

He even wrote a terribly punny joke on Kenny's can of maple syrup. Ahhhhhhh


To end, you can’t have a Canada Day without Poutine. Poutine is essentially that gourmet dish that here we call chips, cheese and gravy (but you call it that to a Canadian… ooft.) The gravy is different, but the main difference is that the cheese is actually solid, squeaky,cheese curds. Something you just don’t get here. I was scared of attempting poutine, because if I defaulted to mozza fries, it would have felt like a defeat. Luckily, we may have (almost) cracked it. *Disclaimer, I am in no way claiming this is authentic poutine, but it’s been almost a year since I’ve had some, a girl has needs.)

Vegetarian Poutine (for those in places with no curds…)

Chips/Fries/Potatoes to make into such things
Olive Oil
1 Onion
Handful of Mushrooms
Vegetable Stock
Tomato ketchup/purée
Vinegar (a sweeter one like cider if you have, I used suka maasim because it’s what I had)
a pinch of sugar
Lots of Pepper (ground or whole peppercorns, your choice)
Soy Sauce (we reckon Worcestershire sauce would have been better, but again, we had none)

1. Cook/send someone out to buy some fried potatoes of sorts (I may have been drinking through the evening, so making chips from scratch just wasn’t an option)
2. Heat up a generous amount of oil (you’ll need it to make a roux) and fry onion, garlic and mushrooms, chopped as small as possible.
3. Stir in flour, a little bit at a time till you have a roux.
4. Add in the vegetable stock.
5. Season it with the remaining ingredients. Mine turned out a bit red as we overdid the tomato…
6. Add the halloumi to the gravy.
7. Tear up the mozzarella and distribute on the fries.
8. Once the halloumi softens up, smother the gravy onto the fries.

Et voila!

For poutine, you want a mild, white cheese which is a bit salty and squeaky when you bite into it. Melts under the heat but mostly retains it’s shape. Mozzarella is the most common substitute but for me, it becomes way to stringy, so we used a halloumi and mozzarella mix, which was perfect. Halloumi kept the curd texture while the mozzarella melted, and eating it, you don’t even realise which is which and you can just pretend somehow, you got curds.

Perfect end to a great day, and I’m so glad Kenny joined in the spirit of things (he even bought terrible Canadian whiskey…) If only every day could be a Canada Day…

Oh, Canada! I miss you, come visit more often, eh?

Things that I made that I didn’t document

So I’ve been pretty damn lazy the last little bit in relation to food. I’ve been so busy, and seen the family so been taken out for meals and some homecooked food (veggie haggis with neeps, tatties and celeriac, jewish apple cake and mango ice-cream, homemade sourdough and figs. I like going to visit my cousins.)

I have cooked a wee bit though, but everytime I have I’ve been in a rush out the door. A friend was unwell, so I would bring round food because, well, you need nutrients more than ever then, right? And cake on your birthday. So I made a Filipino chocolate cake with a chai icing. I’m not allowed to tell you how the cake is made, my mum is very secretive over the recipe (despite the fact she got it out of a book…) but the icing is my part, and goes amazingly with any chocolate cake, or can be used as a hot chocolate sauce. It’s pretty amazing.

This recipe is plenty for a big cake, but it’s so tasty you’ll find something to do with the extra, I’m sure!


100g butter (or substitute)

3/4 cups of cocoa

1 tsp vanilla essence

1 can condensed milk

chilli, ginger, cinnamon, fennel/star anise, cardamom, nutmeg… (powdered or fresh)

1. Melt the butter in the microwave or on a double boiler

2. Mix in the cocoa till you have a smooth mix

3. Add your spices, pinch at a time, till you have a nice balance of heat and sweet

4. Stir in condensed milk, bit by bit till you have enough! While you need a lot of condensed milk, too much with overpower the cocoa.

If using fresh ginger and chilli, there’s a couple of ways I do it. One is cook the ginger and chilli in the butter on a low heat to infuse the butter, then sieving out the spices, or to make a very intense chai masala by simmering the spices and a tea bag in a pan with about 1 cup of milk. Don’t let it over boil, but it’s okay if it thickens up. Strain out the spices, mix with the chocolate mix then add the condensed milk as you would.

I think chocolate/chai is one of the best flavours out there and I don’t understand why more things aren’t chocolatey-chai-y.

The other recipe worth reporting was my super awesome veggie dragon roll.

I miss the sushi from north America so much. I’ve never been to Japan, so it’s the only real comparison I’ve got to the stuff you get here, which isn’t much to shout about (though, wudon’s fried noodle tempura ebi roll is quite something). A sushi bar has opened up near my flat in Glasgow, and it’s cheap, which might be a first for sushi in Scotland. The takoyaki balls are absolutely amazing, and if you get it when it’s fresh, the sushi hits the spot. When I noticed they were introducing new rolls, I got so excited, till it happened and I tried them. The volcano roll just wasn’t the volcano roll I fell in love with, it was just a bit spicy (in Canada, they made it LOOK like a volcano!) so I’ve come to the conclusion that now, it’s up to me to recreate these wonders.

So let me ask you, what’s vegan and the fucking bomb? Answer: Avocado. What’s the else: Sweet potato fries. Combine this with sushi and we’ve got a winner. A green and yellow dragon roll. (I tried to think what was actually green and yellow and give it a smart arse name, but I’m not sure if Lil Wayne Dragon Roll would really get the point across…)

Green and Yellow Dragon Roll


Sushi Rice

Rice Vinegar



Sweet Potato

Wheat Flour


Sparkling Water

Egg (optional)


Sriracha (optional)

Kewpie Mayonnaise (optional)



1. Cook your rice, let it cool down before seasoning. It’s better to mix this combination separately to dissolve the sugar and salt, and to get the balance right. Also, sake or kombu can be added if you have it. Once you have the mixture right and your rice is cool, season your rice.

2. Chop sweet potato into fry shapes and boil for about 15-30 minutes, so that they’re partially cooked, as we’ll be cooking them again. (though I like my sweet potato tempura mushy, so I wait till they’re fully cooked but some peaple may want the crunch to stay). Let them cool down.

3. Now make your tempura batter. pour your sparkling water into a jug full of ice and place in the fridge till needed. The key to like tempura is a cool batter. In a bowl, mix flour (3 parts wheat, one part corn flour). Mix your water with the egg if using, then add to the flour, or just add to the flour part at a time. Use chopsticks to mix.

4. Make that tempura. Heat vegetable oil up in a wok, dip the sweet potato into the batter and add it in. Make sure the oil is hot, the tempura should only take a few seconds to cook, and should be lightly coloured. Either use chopsticks or a slotted spoon, place onto a plate with some kitchen roll to soak up extra oil. Fish out tempura pieces (it changes the oil’s flavour when they burn, and also go very well in avocado rolls). Try and make your tempura while the batter is cool, it’s no good once it’s warmed up, and doesn’t really keep in the fridge, I discovered.

4. Time to start building that roll! I cover a rolling mat with cling film before I start, as it makes it so much easier to clean. Decide if you want an inside out roll, or maki (the second is prettier, but the first is more practical). For an inside out roll, smooth a layer of rice onto your mat and place a sheet of nori on top and for a regular maki roll, spread a layer of rice onto a nori sheet.

5. Add your fillings! Arrange the tempura in a line, and if using, add a line of sriracha and kewpie mayonnaise. If making a maki, add the avocado and mango in here too.

6. Roll yourself a fat one! Using the mat, fold your rice/nori over the fillings and squeeze it towards yourself. Unroll the mat, move the roll to the centre and roll and squeeze again, till you have a roll. You may want to add some sauce to the edge of the maki to act as a glue. It’s hard to explain how to roll without photos, but it’s the same technique as wrapping a burrito, or a falafel wrap, it’s all about squeezing. Don’t go too hard, but don’t get too worried about squeezing out the fillings, because it’s more likely to come out with a loose roll anyway. Even if you don’t get it right, it’s still gonna taste just as good!

7. If you made maki, chop it up and you’re pretty much there! With the inside out roll, I sliced mango and avocado and arranged it on top of the roll. Cover with cling film and use the rolling mat to push the toppings into the rice. When you remove the cling film, the avocado should follow the shape of the roll. You can cut up the roll with the cling film on to keep it extra neat.

Serve with some pickled ginger, wasabi and soy sauce., and maybe a salad with a lime sesame ginger dressing.

(v, vg if omitting mayo and egg)


I love cooking for people because it gives me an excuse to make this for my lunch. Even better when you know it was appreciated (“best lunch in years” and “being spoilt” were mentioned). Who knows, bento boxes may become a regular occurrence from here on…

Mones or Scuffins?

I have no idea what to call these things.

In my head, cooking is an art, baking is a science. Continental and analytical, designer and an engineer. That’s cool though, because all those things are awesome. Some people think that as art students, we just sit and laugh at scientists, IT people, etc. and think we’re cool. I was talking to a girl at a make up counter, and we spoke about uni. I said I make films, she said she was studying aeronautical engineering. She thought I was trying to be nice, and that it wasn’t cool like what I do. Bullshit. Benefit counter girl, if you by some weird circumstance read this: you understand how giant pieces of metal FLY. That is very cool. I ponce about with a camera. At the end of the day, I study art but I’m learning to program on the side and research the physics of sound for fun. (So does that make me a geek rights to be art students or art student rights to be geeks? I don’t care, I just know I’m both. And proud.)

Anyway, tangent aside. Baking. It’s a science. Tasty, tasty science. You get it wrong and you just don’t know what’s coming. I’m amazed at people that can wing baking. I maybe experiment with the sauces (that’s cooking) or additional things to put once the batter is made, but from there on, trying to experiment with baking never really goes that right.

I’m still not sure if these things I made today are a success.


I guess they’re still a success in the sense that they taste pretty good, but I can’t decide whether they’re scones or muffins. Scuffins?

Vegan and healthy baking really is not something I’ve got my head around. These things came out of the fact I had a lot of fruit kicking about I was scared would go off soon, so let’s do something. Saying that, they taste good and they’re pretty healthy.

Banana PB Blueberry Scuffins

1 overripe banana

apple sauce (I made mine by stewing 3 apples)

1.5 cups of wholemeal flour (ish)

1 tbsp granola

1 tbsp oats

1tsp Peanut Butter

1 tsp vanilla extract

1 tsp cinnamon

1 tbsp vegetable oil

pinch of salt

half a punnet of blueberries

2 tsp baking powder

1 dessert spoon brown sugar

1 tsp maple syrup

I’ll admit, there’s not really much I did except throw it all in a bowl (except the blueberries) and mixed till it was a batter (adding dry or wet depending what was needed), added the blueberries, put in muffin moulds and baked for about 20 minutes.


They’re pretty good warm with some butter type stuff.

I think they may have needed more baking powder, but for a cake that was 60% fruit and vegan, they were pretty damn good. Any experts on vegan baking got some advice?

Soundtrack: I was at a party the other night and someone put this song on and it has been stuck in my head since. Maybe it was the rakija imbibed, but it made me so damn happy that I nearly fell down laughing/crying (between intense discussions on the philosophy of mind and playing buckaroo with the passed out people in a bed. Best party game ever) Oh memories.

(also, Michael Fassbender turns into a goat. That alone is worth it.

One Vegetable, a can of tomatoes and Voila! An acceptable pasta sauce.

…except this one wasn’t acceptable. It was beyond acceptable. It was actually one of the best pasta sauces I’ve ever tasted.

I’ve got to admit, I don’t have the huge love of pasta most people do. For me, it was just something that went with bolognese, and I’d rather just have it with bread (took me years to discover that’s what a sloppy joe was!) or Pesto, but it was nothing special. Then when I lived in Canada, we had so many tomatoes growing in the back garden, we needed something to do with them, so my housemates would make this intensely amazing tomato sauce. All I know about it is it came from a cookbook Gwyneth Paltrow put out, but I don’t know which one. Or what it was called. Google to the rescue.

I’m not sure if this is the pasta sauce they did make, but I found one here, which with a couple of tweaks was pretty darn good regardless. Here’s my version.
Spinach and Tomato awesomesauce.

3 cloves of garlic

1 chili

a teaspoon of fennel seeds
Mince the above (if you have a grinder or a pestle and mortar, that’s probably better for the seeds, but I ended up just chopping them with my other spices)

Fry in about 1 Tbsp of Olive oil till fragrant and before the garlic gets too brown, add 2 cans of tomatoes. Let it reach boil, then turn it down and cook for about 40 minutes. I topped it up with water  swilled in the cans the tomatoes came from if it looked like it was thickening up too much. Add a splash of balsamic vinegar, then a couple of teaspoons of brown sugar (that might sounds strange, but my mother swears by adding acid and sugar to tomatoes. It changes the flavour, makes it so rich.) Taste to check you got the sweet/sour balance right, and season with salt and pepper. Here, I also added a dessert spoon of nutritional yeast as I wasn’t going to add parmesan later, and it’s also great if you’re vegan (and so good for you).

In another pan, cook your spaghetti. we used about 150g, which is enough for 2 portions, though I reckon you could actually make 3 portions with the amount of sauce we had. Cook according to the directions on the packet, and a minute before draining, add some spinach (the original recipe called for rocket, but the shops had none. Or any other leafy vegetable for that matter. Welcome to Glasgow). Drain, mix in with the sauce and serve. Add parmesan if you wish.

Cooking sauces for pasta is still new territory for me, outside of bolognese, but I’m getting more and more confident with it now. I’ve definitely made some terrible pasta dishes in my time (it’ll be a long time before I try and use avocados as a sauce base) but this was maybe the tastiest I’ve had in a long time. Being me, I had mine with some shopska salad on the side, because in this country we serve crazily sized pasta portions (they say in a restaurant the portions are enough for 4 people!) Saying that, I finished it off  after the film (The Virgin Suicides) so I still have a minor food baby…

The best sandwich.

Yesterday at 1.30pm GMT, I had the best sandwich ever. I refuse to believe a better sandwich was in existence at that point. And it was vegan.

Smoked Tofu and Guacomole Torta

1 torta roll (or sandwich thins as I used)

Open this up and toast it on a griddle pan

smoked tofu

cut yourself a couple of pieces of that and get it in the pan with the bread (and a wee bit of olive oil)

half an avocado

a tomato

juice of half a lime

spring onions/half a red onion

1 birdseye chilli (optional)

Chop the onion, chilli and tomato, mash the avocado with the lime juice and mix. Spread that onto one side of your bread.

Add your tofu

Top with spinach and cucumber (and more tomato if you’re so inclined)

Spread the other piece of bread with more guac, hummus, something (I went for ljutenice, spicy roasted pepper spread)

Devour before you have time to even think about taking a photo and bask in the afterglow of its greatness (or maybe it was a chilli high?)


Even Ikea salmon can taste amazing, if you know what you’re doing…

I’ll admit it. I’m a huge fan of the Emporium of Swedish Design, otherwise known as Ikea. It’s such a guilty pleasure for me, I hate the fact I’ve seen flats furnished the exact same way in America, Germany and here but… I’m not sure I can actually justify it. The one thing about Ikea though I love is the food section. I worked in Iceland a couple of years ago, and developed a taste for Scandinavian food I can’t shake off. Even boiled white fish, potatoes and cucumbers is a meal I miss. It ended up being the straw that broke this camel’s vegetarianism.

Anyway, whenever I’m in Ikea, I always stock up on gravadlax, knackerbröd, pickled herring, crisprolls and cheap frozen salmon. In theory, buying fish from a furniture shop is just not a good idea. I tried a bit raw out of interest, and it’s certainly not particularly fresh but hey. I’m a student.

In the spirit of student cuisine, I combined it with a long prized student staple: noodles. I love noodles, be it pot noodles to Ho Fan. It’s second only to rice, but it’s a lot less hassle to cook. The result was this:

(I’m slowly learning that the iPhone isn’t the best tool for photographing food)
This was perfect comfort food, in front of the TV with To Catch a Thief (Cary Grant and Hitchcock. Perfect). Noodle soup with smoked tofu, spinach and salmon. It’s also incredibly easy to make vegetarian or vegan versions of this. The inspiration came from Steve Albini’s advice on how to jazz up ramen, which involves making a base in the bottom of the noodle bowl, to top up with the stock. Here’s how I made mine:

1 Onion or a couple of shallots

4 spring onions, cut into long strips

A good thumb of root ginger

a clove of garlic

1 birdseye chilli (optional)

chives (optional)

Fry all this up in a saucepan till the onions are clear. Add a couple of litres of water (or less, and top it up as it goes down) and boil.
Again optional, but then add some miso soup to the stock (and I added a cheeky teaspoon of tom yum paste) and leave that for about an hour, till you have a stock. If you’re using packet instant noodles that have a stock sachet, you could always put that in instead of miso paste. If I had some coriander leaves, I would have added that too.

a packet of noodles (vermicelli/rice sticks are ideal, but any noodle will work, even super cheap ramen)

1 fillet of salmon

smoked tofu

handful of spinach

here you can add whatever you want, prawns, chinese mushrooms, pak choi, beansprouts…

Once you’re happy with the stock, add noodles and spinach. Cube the salmon, and chop the tofu into strips. Let the salmon and noodles cook through. If you want, you could fry some  onion or spring onion on the side and add in with this too.

This won’t take very long, but while you do this, get your noodle bowl out and mix in the bottom:

a splash of soy sauce

sriracha sauce

lime juice (half a lime was plenty)

a drop of sesame oil

fish sauce (optional)

an egg (optional)
Once this is all mixed in, it’s time to add the stock. Now whether you put egg in the bowl will change how you do this. You want the hot liquid to cook the egg, so pour in the stock while stirring in the bowl, and you should get at egg drop consistency. If you ladle it in, you get more of an opaque soup, but that’s fine too. Mix until you know that all the egg is cooked. If it isn’t cooked, you’ll have eggy gloop at the end of your fork when you lift it out. If you’re concerned about raw egg, you could always microwave, or cook in a pan for a few seconds, but it should cook this way. After that, there’s nothing else to do except add your noodles, drizzle with sriracha (if you’re like me) and slurp away! A healthy, tasty and extremely satisfying bowl of noodle soup. Perfect for rainy days when everyone else is out.

(v. if you don’t add fish sauce or salmon and use veggie tom yum/miso vg. if you also don’t add the egg)
p.s. this was also my cooking music. I think hip swaying it’s pretty much essential to cooking…

Ahhh, Goran Bregovic


Indeed, what motherfuckery is this!?

I fear this photo doesn’t do any justice to how decadent this is you are looking at. When I got it from Piece (best sandwiches in Glasgow hand down, btw) I was told it was a “Parisian Breast” (ooh, saucy) though the actual name is a Paris-Brest, names after a cycle race between, well, Paris and Brest. Not quite as scandalous, but this baby could be called anything. It’s like a profiterole donut. Choux donut, topped with almonds, filled with chocolate cream, creme anglais and chocolate praline. It was ridiculous. It made me say stupid crap in the studio (I think I claimed it was the most bourgeois thing I’d ever eaten). It was amazing, and I fear I can never have one again, as I can see this being a love affair ending in heart break (or headaches, I’ve found with post veganism that anything with a tasty amount of cream actually induces a headache, sad times). It was short and sweet, but Paris Brest, I’ll never forget you.