L.A Nights and H-Town

Tomorrow, I am going on holiday. Can you guess where it is yet? (Brits, inappropriate Rolf Harris joke?)


Thats right, Hong Kong!

I will be there for 8 days more or less, considering time differences and flight times. Speaking of which, I have a 12 hour flight beginning at 8pm tomorrow. Joys. I have taken a Spanish grammar book, just to add to the fun. 


To to get us in the mood for chicken feet and fried toads (just kidding), my brother, mum and I went to Yo!Sushi yesterday for lunch. I know, I know, it’s a chain but it’s my guilty pleasure. 


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I had chicken teriyaki skewers, which the waiter informed me were the best he had ever seen. Aw shucks, y’all make me blush. See for yourself.


Secondly, octopus balls. I was really disappointed with these, they look freaking awesome but they tasted like something you’d get from a nasty Chinese takeaway. A little bit too fatty and fishy. I know I’ve been spoilt in Spain, considering I live across from one of the best (and one of my favourite) octopus restaurants in Madrid but they were just poor. I can’t really say more because I took one bite and made my brother have the rest. Really, it was like chewing on one of those fat balls you give to a bird, but it tasted like fish.

i also had chilli beef but I ate it too quickly to take a photo. 

Considering I’ve been eating ‘Japanese’ (mostly fake) food and will soon be travelling to Asia, I leave you with another of my guilty pleasures. This song is close to genius, and always reminds me of a city, crystalline with skyscrapers and electricity circuits of life.


Continue reading L.A Nights and H-Town


Suicide Blondie

this is the perfect recipe for someone who finds brownies a little bit too stodgy. They are far lighter which means you can eat more.


150g white chocolate, broken into pieces

125g unsalted butter/margarine

150g caster sugar

2 eggs

1.5 teaspoons vanilla extract

200g plain flour

a smidge of salt

a baking tray 33x23x5 or whatever the hell you have in your cupboard 

1. Preheat the oven to 170C or gas 3.

2. Melt the chocolate and the butter together over a low heat. Keep stirring.

3. Remove from the heat and add the sugar and stir it all together.

4. Add the eggs and vanilla , stirring quickly so the eggs can’t cook. 

5. Add the flour and salt, stirring it all together so the mixture is incorporated.

6. Put the mixture into the baking tray and bake for 30-40 minutes, until the outside is golden brown and the inside is soft. If you get this right and you don’t end up with a cake, you’re probably some kind of genius. 

7. Leave to cool and then eat away!


A good English breakfast. In Spain. Why can’t I just unscrew my jaw and put the whole lot in my mouth?

Here is my foolproof recipe for a full-on full English:

2x fresh, organic eggs
2x rashers of Turkey bacon (fat trimmed to your liking)
2x turkey sausages (please feel free to change this for pork/chicken/whatever meat you like, I just prefer the taste of Turkey. Plus, because it’s healthier you can eat twice as much. Success!)
1x large dessert spoon of baked beans in tomato sauce (I leave this out frequently, as they’re a little too much for me)
1x slice of white/brown bread (I don’t put this in but I know a real English is NOTHING without it).
150g button mushrooms, washed, peeled and sliced down the middle.
1x large dessert spoon of butter
2x cloves of garlic, minced
1x half beef tomato
To season: oregano, salt and pepper
Olive oil
Optional: blueberries (mashed), a large tablespoon of maple syrup

1. Stick the sausages under the grill at 220C for about 15-20 minutes. Keep an eye on them, and turn every 7 minutes or so. Simultaneously, put your half beef tomato in to roast alongside the sausages. Sprinkle a little oregano over the top. I first had this at a hotel in Lanzarote and was all like, wow.
2. Pour a tablespoon of olive oil into a frying pan, over a medium heat. Let it ‘melt’ and then place the rashers in carefully. Turn them every minute or so.
3. In a seperate saucepan, melt the butter gently over a medium heat. Add the minced garlic and let it (incoming foodie phrase) blend for a minute or two. Add the mushrooms and let it all cook together over a medium-low heat. Keep stirring it when you can, so it doesn’t burn or become a congealed mess. If it isn’t looking too ‘saucy’, add a smidge more butter*.
4. Add the eggs to the frying pan, adding more olive oil if need be. What I do is remove the bacon, put it on a small plate, cover it and whack the eggs on high. I cannot abide a runny egg. Then, I return the bacon to heat again once the eggs are cooked.
5. Check your sausages and your tomato. Turn them, wiggle them around. This is a technique I’ve mastered over the years and it involves moving the food products around the baking tray with a spatula/fork/tongs without any specific purpose, but in the hope it’ll cook faster.
6. Put your beans on t’hob or blitz them in the microwave. I have no idea the timing for that but I presume it’s not long. It’s roughly two minutes over high on the hob for me, but don’t blame me if they explode bean juice all inside your microwave.
7. Now, here’s your optional part. I tried this one day when I had some blueberries that were a wee bit, how do we say, manky. I originally mashed them to put them in a cake but then I thought, ‘the best breakfast I ever had was blueberry and bacon on a pancake. Now, I can’t be assed making pancakes but I can be assed with that sweety/savoury combo again’. You don’t need many blueberries, only a couple of handfuls. Just mash them with a potato masher, and put them next to the bacon on the plate. Drizzle the maple syrup over the bacon and a smidge on the blueberries. Eat them together, not separately. Do not let the beans touch the blueberries. Let me know what you think.
8. Make sure it’s all cooked, and stick it all together on a plate. Now, I sprinkle a little oregano over my egg yolks. You might think this is unnecessary faffing. My boyfriend routinely yells at me for putting things on his eggs ‘and-a next-a time, do not put-a the spice on my eggs.’ Maybe I should re title this ‘cooking for Borat’ or better, ‘eggs for Borat’.
9. Season. I don’t season during the cooking process, mainly because I’ve got too much going on and I forget but I find it unnecessary and before you know it, you’ve got a kilo of salt going on.

Your soundtrack : https://m.youtube.com/watch?v=yRYpd3_roHg

Enjoy, lovelies!

*my measurements are often on a non-specific scale I.e a league, a smidge, a tad, a widgen, a splosh etc. Good luck.

Turtle Bay

Tonight, I had some pretty hot jerk chicken. I don’t mean hot in the spice sense, it was, but that isn’t what I’m talking about. It was sexy.

On the plate above, you can see a rather succulent 1/2 chicken marinated in jerk seasoning, grilled and served with some deep-fried sweet potato fries (I swear I ate a million calories worth of these) and Caribbean Coleslaw. Not sure what that really is, but it had sultanas in it. I hate sultanas.

Turtle Bay is a Caribbean fusion restaurant in Nottingham (my home town) . I’m almost positive it’s a chain, but anyway, I went there with my mum and brother one day in Easter in the hope of getting a table after yo!sushi had a 30 minute waiting time. What struck me is how busy this restaurant always is, and remains permanently busy to this day. The service is good, the drinks are pretty sweet and the food is delicious! A tad spicy, a tad saucy, and a lot of rhythm.

I have always loved Caribbean food, mainly because of it’s spice and flavours. I also really love the use of fruit in meat dishes, particularly mango and pineapple. Music influence is really important to me, and eating jerk chicken whilst listening to Bob Marley is pretty close to heaven for me. Ok, so I’m not on a beach, but I never said life was perfect.

*not pictured-the two other course that I also ate.

my blog philosophy

We all feel like this. acd0c0de44abb72f28303fd83d6036a1

All the time, usually. 

However, I do know something. I know that Shitty as life is, and man is it ever Shitty, that the only thing that makes you feel better is eating.

No really. I mean why do you think the US and UK are leading the world along to the obesity playground? Miserable people eat more. Miserable people eat their feelings. 

I’m sorry for people who are jeopardising their health by eating processed, sugary, fatty, gooey, diabetes infused treats. I get you. I’ve been there.

What I want to do is show you that you can eat your feelings,and it will make you feel better. not worse. not fat. Not guilty. Not hating yourself and your spoon for allowing the ice cream to fall into your mouth. 

If you’re feeling a little bit like you hate the world and everyone in it, take pleasure out of cooking, eating and learning the story behind food. 

Forget yourself. 

Banana Peanut Butter Bread

This is a great recipe for a paleo, gluten free baked good. I’m all in.

Four Plates


Can this bread get any better- healthy, gluten free, paleo ( if using almond butter), dairy free, refined sugar free and with the added  yumminess of peanut butter, banana, pecans and honey!

It can be made in a  mini muffin, loaf or cake tin. I recommend storing it in the freezer, only so you don’t consume the whole loaf in one day – hehe.

Don’t be fooled by it being healthy, it is high in fat, good fats that is…

Banana Peanut Butter Bread



3 large bananas, mashed

1/4 cup honey or maple syrup

3 eggs

1/2 cup peanut butter or any nut butter


1/4 cup coconut flour

1/2 teaspoon baking powder

1/2 teaspoon bi carb soda

1 teaspoon cinnamon

pinch of salt (omit the salt if using peanut butter)


4 tablespoons coconut oil

1-2 tablespoons coconut sugar*

2 tablespoons almond meal

1 teaspoon cinnamon


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Sweet potato Hummus

This looks super super delicious. I love sweet potatoes I’m everything, all the time.

Simple Vegan Cooking

Two posts in one day?! What is this madness?! I decided to make up for my lack of blogging with not one, but two post and just to sweeten the deal its a delicious recipe.

This is a lovely hummus that is great for dipping and spreading, roasting the sweet potato really adds extra flavour and nutrients.




  • 1 large sweet potato, peeled and cubbed
  • 1 can chickpeas, drained and rinsed
  • 4  tbsp olive oil
  • 3 cloves garlic
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tbsp tahini – optional  ( I prefer not to add it)
  • juice of one small lemon
  • salt and pepper to taste
  • Extra olive oil for sweet potato


Preheat oven to 200c or 400f.

Place the sweet potato in an oven proof dish, drizzle with olive oil and toss.  Bake in oven until softened about 10 -15 minutes.  Remove…

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That awkward first post….

Just like this video….slightly awkward but ever so charming.

For those people who read my ‘about me’, you’ll know that I started this blog because I love food. Now, I can hear you saying, ‘but well there’s a million and more food blogs on the inter webs, what’s one more, what’s so different, why should I read this and not go and look at cake porn instead?’


Well, lol, I have no answer to that. But, if you hang around,  you might see some cake porn. Or cheese porn.

Simply, I just love food. I think about it all the time, and sometimes I am overwhelmed with how delicious it all is. More for myself, I wanted a little record of everything I’ve eaten, tried to eat, and even what I’ve made. I live in a country where the food is varied, healthy, and more often than not, splendid. My brain hurts sometimes with the task of trying to describe it all. My mouth hurts too, but with trying to eat everything.


I mentioned in my mini mini biography that I try to avoid gluten. This is true, mainly because I bloat like a puffer fish if I eat it. However, I cannot abide those preachy Goop-es que blogs that try to force feed (pun intended) a philosophy. Eat what you damn well want. Are you happy? Then carry on.

A lot of what I make is influenced by dishes I’ve tried in restaurants, recipes I’ve stumbled across, or what I’ve seen on the Internet. More often than not, I’ve adapted it. I am really influenced by South American, Caribbean, Asian, European cuisine (oops, I just realised that’s most of the world, oh well) and I’ll try it all once. Sometimes, once is enough. I’m looking at you bulls testicles from Spain.

I love music and books, and I often use or invent recipes influenced by songs I’ve heard or books I’ve read. Oh yeah, and films too.

I also love cakes, cookies, biscuits, and baking generally. I can’t eat much of it but I love making it for someone else, and now, there’s some good gluten free recipes out there.


My first love is cheese. Always.

An important note to add is that life is bloody hard, most of the time. It’s a struggle to get up in the morning, live every day to the full, be your best self yadda yadda. However food is the one thing that is guaranteed to always make me happy (or sad, if it’s vile) and my aim, if you allow me is to make the world a little bit happier, one bite at a time.


so for now, bear with me and let’s enjoy the best things of this world together!