Home - The Candid Kitchen

11Aug

Coconut and tapioca ice-lollies

Many recipes are brought to life due to nostalgia. Who here has never felt the urge to cook

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27Jul

Linzer Torte

This week my aim was to find a recipe that would help me to use up at least

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4 mins read

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20Jul

Lavender and Cypress foot soak

I never thought I would say this but I cannot stand how hot it is in England at

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3 mins read

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04Jul

Pastel Caprese

I love London and I hate London. I popped to the capital to meet some friends yesterday, it

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May 19

Good Friday 🌺🌿🌲🍂

#motherhood #raisingdaughters #parenthood #watchthemgrow #dailyparenting #thehappynow #newbeginnings

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May 12

Lost track of day and time🌲🚲🥞🦮👙
A sign of a good holiday. Even with all the rain.

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May 6

The Lady Diana.
My take on @sobysnewsouthcuisine cocktail.
I mixed a handful of each fruit: pineapple, mango and tinned peaches and blended with 50ml of vodka.
Shaken and served with a sugar rim.

#coronation
#Foodblogfeed #feedfeed #foodphotography
#foodstagram #foodspotting #yahoofood
#huffposttaste #f52grams
#Show_me_your_food
#tastemade #buzzfeedfood #saveurmag
#greatbritishfood #bhgfood
#britainsbesthomecooks_
#easyrecipe
#bonappetit
#realsimple #kitchn
#eattheworld

@foodblogfeed
@thefeedfeed @thebakefeed @food52 @real_simple
@thekitchn

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Apr 28

A day of pasta making and emo music with @jamesroharper

#homemadepasta #instafood #dinner #pastalover #foodspotting #madefromscratch #show_me_your_food

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Apr 26

𝐀𝐦𝐚𝐫𝐞𝐭𝐭𝐨 𝐨𝐚𝐭 𝐚𝐧𝐝 𝐫𝐚𝐢𝐬𝐢𝐧 𝐜𝐨𝐨𝐤𝐢𝐞𝐬

135g butter
160g light brown sugar
1 egg
150g plain flour
Pinch of salt
1/2 tsp bicarbonate of soda
100g oats
80g raisins
150ml amaretto

Soak raisins in amaretto and set side.

Whisk butter and sugar together until well combined. Add egg, mixing well and scraping any unmixed ingredients from the side of the bowl with a rubber spatula after each addition.
Sift together the flour, salt, bicarbonate of soda and oats in a separate bowl and stir all together. Add flour to the butter mixture and beat until well mixed.
Drain the raisins and stir it into the mixture until evenly dispersed.
Use an ice cream scoop to portion sizes and tidy them with a little roll.
Let it chill in the freezer for 20 minutes or in the fridge for an hour.
Preheat the oven to 170°C (325°F) Gas 3.
Arrange equal amounts of cookie dough on the baking trays lined with greaseproof paper.
Make sure that the cookies are spaced apart to allow for spreading while baking.
Bake in the preheated oven for about 12 minutes, or until golden brown and firm. Check them regularly to make sure they are not burning. When you are happy that they are cooked through, remove from the oven and leave to cool slightly on the trays before turning out onto a wire cooling rack to cool completely.

#Foodblogfeed #feedfeed #foodphotography
#foodstagram #foodspotting #yahoofood
#huffposttaste #f52grams
#Show_me_your_food
#tastemade #buzzfeedfood #saveurmag
#greatbritishfood #bakedfromscratch #bhgfood
#britainsbesthomecooks_
#easyrecipe
#bonappetit
#realsimple #kitchn
#eattheworld

@foodblogfeed
@thefeedfeed @thebakefeed @food52 @real_simple

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Apr 23

A bit of rain, a bit of Italian food and lots of laughs. Perfect London day.

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Apr 23

It's so much fun. Trust me.
#parents #instadaily #newreel #singlemomlife #kids

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Apr 22

Ingredients to make 1 large crusty seeded bread:
7g dried yeast
400ml warm milk
450g strong white bread flour
100g mixed seeds (I used sunflower, poppy and pumpkin)
1 tsp fine salt
1 beaten egg, to glaze

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