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Got ‘Lost in Brixton’ last weekend with my gir

Got ‘Lost in Brixton’ last weekend with my girls for a birthday link up.😳I think your girl has changed. Maybe because I’m 30 now I think I’m too nice 🤷🏽‍♀️I don’t know but Lost in Brixton just didn’t work for me the way I hoped. When you’re with your people it’s always a good time though 🥰Overall it’s calm; cute aesthetics, drinks were decent, nice vibes but the food was nothing special. Food tastes different in take away containers I honestly don’t know what it is but I never enjoy it as much so that didn’t help 😅 in my mind it would be served on small plates or something 🤷🏽‍♀️Personally I have had some really good food from Brixton Village Market but the food menu is limited to a few vendors. What I ordered I didn’t mind but it didn’t hit the spot for me.I would go back to chill and have drinks but probably not for the food.. or I would try a couple of the other vendors on the list if I’m in the mood. It’s more likely that I’ll go for pre drinks and then eat at a restaurant downstairs tbh 😅.- Chicken nuggets from Black Bear
- Chicken nachos from Jalisco
- Saltfish fritters from Fish, Wings & Tings
- Reggae wings from Fish, Wings & TingsAnyway that’s outing number 2 before May 🤣 I’m ready to dine indoors now!

I’m still working on my food photography. Someti

I’m still working on my food photography. Sometimes I’m honestly too hungry for all this “food blogger” faff & sometimes it’s exciting.For now all I do is Auto - Increase sharpening/detail, preset; bright 😌😀It works for me, I’m a simple gal with little time. I’ve been using Adobe Lightroom and I like it.What do you guys use?Do you have a go to edit combo?#explore #explorepage #exploremore #italianrestaurant #italianrestaurantlondon #foodphotography #foodblogger #blackwomeninluxury

😅Caught myself in 4K yesterday. It definitely i

😅Caught myself in 4K yesterday. It definitely isn’t May yet but I was definitely doing up outdoor dining. Pah! 🙈Late lunch/early dinner at @over_uk in Borough - “A Real Italian menu with a strong Neapolitan soul”They use the “unique ingredient of Pure Sea Water, which is extracted from the purest areas of the Mediterranean.Less sodium and more minerals makes the food lighter and easy to digest. Pizzas, breads and all the seafood dishes are made with Pure Sea Water” & I’m not gonna lie my friend and I both commented on how light we felt after finishing all of our dishes.Some dishes were absolutely hitting and some were missing but overall I enjoyed my experience.❤️ the scallops, caprese salad, bruschette trio & black tortellone with crab & marscapone. The flavours were fresh & light yet still very prominent & everything was prepared/cooked perfectly. The quality of the ingredients was top notch; loved the cherry tomatoes & the crust on the scallop !👎🏽 I didn’t enjoy the calamari one crumb. It had a burnt, bitter taste as if the oil was burning. However I was told that it was cooked as it always is and that’s how it tastes so I guess it’s not for me🤷🏽‍♀️ the O’ver daiquiri tasted like a Long Island iced tea so Issa no from me dawg.💷 not my cheapest meal; cocktails avg £10+, starters avg £14+, mains avg £22+👩‍❤️‍👨 customer service was great, they were very friendly & accommodating, swapped my calamari no fuss.I would go again to try the pizzas as they looked sensational. Love the concept & the service 🙂

Your girl is loading 😌To be honest I haven’t booked anything for April all my bookings are in May so I’m spending the rest of the month preparing 😅

I planned to cook these turkey wings 3 days ago an

I planned to cook these turkey wings 3 days ago and finally had to just go ahead and do it at 5am before going to work lol. Swipe right to hear my struggle voice when I thought I had energy to do step by step for you guys 😅I seasoned them with a Caribbean green seasoning inspired marinade. Needed to use up some stuff I had in the fridge6 turkey wing pieces (I taste tested one 🙂)80g spring onions or one large scallion
8 garlic cloves
6 mint leaves
~15g fresh coriander
~15g fresh parsley
~15g fresh thyme
1-2 scotch bonnet pepper
30g fresh ginger
1 preserved lemon
1 tbsp pimento seeds
Olive oil (didn’t measure. Enough for the marinade to form a paste)All blended in my mini food processor until smooth. If it’s not blending very well add a bit more olive oil but be careful!Put the marinade on my turkey wings and then added sea salt, black pepper and 1/2 tsp of smoked paprika.I chose not to add any salt to my marinade because I can do that during my cooking and it will allow me to use it with other seasonings if I want to.I browned the turkey wings first and then transferred to a baking tray, added in some chicken stock (I did 1L but that was OD. Probably only need about 500-700ml) & an additional 4 tbsps of the green seasoning. I did this because I just COULD NOT be bothered to chop any additional vegetables today!Baked in the oven at about 180°-200° covered with foil for 1 hour.After 1 hour I removed the foil, seasoned with smoked salt flakes & cracked black pepper to taste & added some cornflour to thicken the stock water. If you add less stock water to begin with you may be able to skip the corn flour. Put it back in the oven uncovered for 1 hour, basting the wings every 15-20 mins or so and then finished 🙂I didn’t even have time to garnish properly 🤣 but it is what it is spring onions taste good! Simple, minimal work and maximum flavour. Will be cooking it again this Sunday 😌#turkeywings #greenseasoning #easycooking

Hi 🙂 I haven’t posted on my feed in months. A

Hi 🙂 I haven’t posted on my feed in months. After a while it feels like nothing is good enough to go on the feed but I have to come back at some point lool 😞Shared my recent obsession with rose harissa paste & preserved lemons on my Insta story; I’ve been using the combo on roast chicken for the past few weeks & I really enjoy it.For one whole chicken I created a paste using
-approx 2 tbsp @belazu_co rose harissa paste
-4 @odysea_ltd small preserved lemons
-1 tbsp sumac
-1/2 tbsp pink peppercornsBlend until smooth.- @cornishsea_salt smoked salt flakes (added to chicken skin half way through cooking)I used @belazu_co Rose Harissa Paste. If you’ve never used Harissa paste before they describe it as “a cornerstone of North African and Persian cooking. Traditionally Harissa is most closely associated with The Mahgreb region, specifically Tunisia, the northern edge of Africa touching the Mediterranean Sea, made up of the modern countries Tunisia, Morocco, Algeria and Libya.The name Harissa comes from the Arabic verb harasa, meaning ‘to pound’, or ‘break into pieces’. The simplest versions are just the bare bones: chillies, salt and olive oil”The addition of Rose petals to the traditional harissa recipe “gives a subtle sweetness and takes the shock and awe out of the chilli kick. Harissa is about balance. It’s not about throwing as many Scovilles at it as you can, it’s about finding the perfect blend of ingredients that’s spicy but not overpowering.”(belazu.com, 2018)Pairing the rose harissa with preserved lemons, sumac & pink peppercorns makes for a flavoursome yet extremely fresh & fragrant roast chicken. The spices are not overwhelming, a nice change to the usual more conservative roast chicken.The recipe was inspired by @sabrinaghayour Persiana, a beautiful exploration into Middle Eastern cooking. I actually bought the book because I liked the front cover😅 but it’s a really nice book!

A wise man once said “Love is sweet oh, when mon

A wise man once said “Love is sweet oh, when money enter, love is sweeter”“Love’s Honey” is one of my favourite pictures from my new book SEVEN 🥰 I want to hang it on my wall!My e-book is available to download now from my website - 68 pages, 22 plant based & gluten free recipes, 7 short poems, 38 beautiful images📸 @rukizaaaClick the link in my bio x#ebookstagram #foodphotography #ebooks #plantbased #glutenfreerecipes #juicesforlife #juicecleanse #soupseason #veganuary

SEVEN: Juices & Soup To FeelMy new e-book is mo

SEVEN: Juices & Soup To FeelMy new e-book is more available to buy on my website7 Juices, 7 Soups, 7 garnishes & 7 small poemsAll the recipes are plant based & gluten free because sometimes that’s what I need!I explore some of the pros and cons to juicing, a seasonality calendar for better buying habits, why I like eating soups sometimes, what is stock & why is it the best base for your soup, how to garnish your meals, my favourite ingredients to use & what are some of the health benefits to your body.38 beautiful photographs taken by @rukizaaa + styled by me 😃Please check it out if you are interested & I hope it inspires you to research more, make informed choices and seek balance in all aspects of your life, including your relationship with food 🧘🏾‍♀️🥰www.satiated.co.uk/shop#foodphotography #ebook #ebookstagram #ebookpdf #veganuary #plantbased #plantbasedrecipes #glutenfreerecipes #glutenfree #glutenfreevegan

Tostones, Patacones or simply Fried Green Plantain

Tostones, Patacones or simply Fried Green Plantains ❤️Commonly eaten in Latin America & the Caribbean they are slices of unripe plantains, fried, flattened, then fried again.One of my favourite things to eat growing up that my dad would make on weekends for breakfast 🥰They are eaten as a snack or side dish and I love to eat them lightly seasoned with sea salt and smoked paprika or cayenne pepper. The taste is more savoury than sweet and they have a beautiful crunchy texture that makes for a great alternative to fries or eaten with a rich gravy.I saw a similar combo somewhere and wanted to try it; a tostone with guacamole, lightly seasoned crab meat and some @pimentohill scotch bonnet chilli jam that I picked up on my Borough Market adventure. I had it for lunch though it would make for a great party snack or appetiser.Yum 😌

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