Blueberry Lemonade

If there’s one thing I’ve learned over a few attempts at making my own, life’s gotta give you a whole load of lemons before you can make much lemonade!

This recipe, however, is well worth squeezing a few lemons, and I know I’m gonna be making it over and over through the summer months because I could drink this all day!

You will need:

  • 5-6 lemons
  • 1 cup blueberries
  • 1/2 cup granulated or caster sugar

In a medium saucepan, combine the sugar with 250ml water and add the blueberries. Start to heat this over a medium heat.

While keeping an eye on the blueberry mixture, squeeze the lemons – preferably using a hand juicer to get the most juice out! You should be aiming for about 175-200ml.

After 3-4 mins of simmering, the blueberries in the pan should be broken down, and the liquid should be a nice purple colour. Remove the mixture from the heat, and drain using a fine sieve to ensure none of the skins or bitty bits get through. Let this cool down a little.

In a large jug, combine the lemon juice with 1.25 litres of cold water, then pour in the blueberry syrup and whisk to combine. Pop into the fridge to allow the mixture to fully cool, then serve over ice and enjoy!

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Tale As Old As Time Afternoon Tea at The Kensington Hotel

I might be a little late to the party, but on Sunday I finally had my opportunity to go to the Beauty and the Beast themed afternoon tea at The Kensington Hotel in London, having had it booked for months.

We arrived at the hotel about half an hour early, but due to a few cancellations they managed to get a table ready for us well before our set time – although a little miscommunication meant we were sat at our table for quite a while before someone actually came to take our drink orders. I’m not really a tea drinker, so despite a big selection of teas to choose from, I chose one that I knew would be a safe bet: Wild Rooibos.

The tea came out pretty quickly, and was followed with a plate of little appetisers – a mini cheese souffle, a little pie and little breaded ball of beef ragu – all three of which were delicious and I was a little sad to only get one of each because I could have eaten them 10 times over. Once our plates were cleared, the main event was brought out..

The tea stand was accompanied by Lumiere and Mrs Potts (who was filled with cream), and consisted of finger sandwiches, sweet baguettes and the gorgeous themed desserts on top. The sweet baguettes weren’t really my thing, but the sandwiches were good and I was primarily there for the desserts!

Inside the adorable little Chip teacups was the famous Grey Stuff, which was indeed delicious and my favourite of all the desserts. The Cogsworth tart was also incredibly cute but very very rich and had marzipan in it which I’m not a fan of, and having eaten both of the portions of Grey Stuff, I couldn’t quite finish him! There was also a little coconut macaron ‘snowball’, which was a nice light option, and finally a clear jelly containing the last rose petal.

After finishing the tea, we were brought a wrapped biscuit – which was iced to look like Belle’s ballgown – to take home, but with the tea room being fairly quiet, we ended up staying at least an hour after we’d finished eating. We were there for at least 3 hours, so definitely made an effort to get our money’s worth out of it!

Baking Magic – Spinach Puffs

For the first time in forever, I’ve been in the kitchen creating a Disney inspired recipe.. Pull the lever, Kronk!

That’s right, its a little less well known recipe today, but any fans of Emperor’s New Groove will know of Kronk’s famous spinach puffs. Yzma may not be a fan, but having recreated these little beauties for myself, I most certainly am, and I’m pleased to say they’re super easy to do!

You’re gonna need:

  • A sheet of ready-roll puff pastry
  • 1 cup of finely chopped spinach – I used a food processor to save time!
  • 2 tbsp powdered parmesan cheese
  • 1 clove of garlic
  • 1 tsp olive oil
  • A beaten egg, optional
  • A mini muffin tray sprayed with FryLight oil
This recipe makes 8-10 puffs!

Preheat an oven to 180C.

In a mixing bowl, stir together the spinach, parmesan until evenly mixed. Crush the garlic clove into this mixture, add the oil and combine.

Unroll the pastry, and cut into 2×2 inch squares. Arrange the squares diagonally in the mini muffin holes, pressing them down into the dips, then fill with a teaspoon of the spinach mix.

Fold the corners in, and brush the top with the egg mix. Pop in the oven for 10-12 mins until golden brown.

If you’re feeling a little fancy, you can spread the mix onto the pastry sheet, roll it up like a Swiss roll and slice into spirals before baking!

These bites of deliciousness are best served warm, but will also keep in a sealed container in the fridge for up to a week.

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My Top 15 Most Instagrammable Disney Park Foods

Is a Disney trip really a Disney trip if you didn’t Instagram at least one snack?

If you’re as Insta obsessed as I am, the combination of adorable food and a pretty castle backdrop is just impossible to resist, and its acceptable to be totally basic and refuse to eat until you’ve got the perfect photo.

Well your friendly neighbourhood Disney tripper is here to guide you in finding what I consider to be the most double-tap-able eats and treats from all six Disney parks! Brace yourself, you’re about to get hungry.

Mochi might be one of the strangest foods I’ve ever tried, but seriously these green aliens from Tokyo Disneyland are the business

Tokyo also takes churros to the next level. Yep, its Mickey shaped.

I’m a sucker for any type of steamed bun, but I cannot get over how adorable these little piggy pork buns from Hong Kong Disneyland are.

I was pretty lucky to get a photo of this raspberry ice lolly before it melted in the mid-July Tokyo DisneySea heat

Head over to the Cozy Cone Motel in Disneyland’s California Adventure park for a cone full of deliciousness in the most perfect Pixar themed land.

Who doesn’t love a Rice Krispie treat? These beauties come in all sorts of amazing flavours and designs and are best eaten on Main Street, although a balcony in Polynesian is a pretty good alternative.

I can never say no to a Mickey shaped pretzel, and I can never eat one without snapping it first!

Disneyland Paris is never complete without a Mickey marshmallow or macaron in front of the castle.

And speaking of macarons, how cute is this little Goofy treat from club level Shanghai Disneyland Hotel?!

If you’re an Alice fan, you’ve gotta head over to Queen of Hearts Banquet Hall if you’re in Tokyo Disneyland for this amazing dessert option!

The best way to cool down in Hong Kong Disneyland is with a Lotso lolly in Adventureland!

Mickey shaped muffins are popping up all over different Disney parks, but this beautiful blueberry one was snapped in Shanghai.

When in Tokyo, if you don’t snap a steamed bun burger, were you even there?

Lemon meringue pie PLUS a Mickey macaron? Yes please Shanghai Disneyland!

And who can resist a Mickey waffle?!

Don’t forget I’m heading to Disneyland in less than 2 weeks, and I’m sure I’ll be Instagramming a tonne of food from there so stay tuned!

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My First Time at Five Guys


We all love a good food hype, right?

Well I’m small-town (relatively), and with the exception of on occasional trips to London, I’ve always been miles and miles from one of the latest hypes from the last year or two: Five Guys. Yep, that’s right, I’ve only just been for the first time.

However, on our trip to Manchester last weekend, Matthew promised to take me for my first ever Five Guys at the Trafford Centre, and it went a little something like this..


First up, Matthew advised me to order the ‘little’ options on the menu, so I chose a little bacon cheeseburger and a little fries. Now I’m not a fussy eater, but I often find that in most burger places I end up picking out half of the junk they stuff into the bun, so when I realised that I got to choose exactly what went into my burger, it made my little heart so happy! There are 15 different extras available, from lettuce, onions and tomato to different sauces, so you can build the exact burger that you want without the worry of pickles hidden under the cheese or looking like a fuss-pot when you deconstruct your burger just to remove that pesky tomato. Goodbye unnecessary food waste!

Drink-wise, I had to go for the refillable Coke machine option, and I swear my mission in life from now is to try as many different combinations of fizzy drinks as I possibly can. I settled on a peach flavoured Sprite, quite honestly because I love anything peach flavoured, but it was delicious and I 100% feel like it should be offered as a standard Sprite flavour..


The wait for the food to be ready was a little longer than some fast-food places, but I’ve waited longer in McDonalds at times, and trust me when I say its well worth it. A brown paper bag and foil wrapped burger may seem humble as its passed over the counter, but don’t be fooled by a plain appearance.


It was so nice to eat a burger that not only was perfect in terms of its contents, but the bun didn’t go soggy or disintegrate in the time it took me to eat it, and the fries weren’t cold by the time I got to them. While its a little pricier than a Maccys or BK, I’ve paid more for burgers I’ve liked less, and compared to these ‘gourmet’ burger places out there, I’d say my little bacon cheeseburger shone out above these. Not a single chip was soggy, or burnt, and they too were delicious. Also, despite all my portion sizes being ‘little’, I was STUFFED at the end of it, and actually left some fries behind because I couldn’t manage them all.

I’m not gonna lie, I actually haven’t stopped thinking about Five Guys since, and now I have to wait an agonising few months because Five Guys is coming to Bournemouth, but not until the summer, waaa! However I’ve heard a rumour that they’ll be on Deliveroo when they do open, so that could get dangerous.. Also I’m dying to try one of their milkshakes!

I can’t wait for another brown bag of burger goodness, bring on the Bournemouth opening!

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Unicorn Poop Marshmallows

Unicorn food is taking of the world right now. Its all over Pinterest, its in ever cutesy indie cafe, and I’m loving it.

I’ve seen lots of recipes for unicorn hot chocolate recently, and while I think they’re all incredibly cute, I think they’re missing one finishing touch.. Unicorn marshmallows. Making marshmallows is one of my favourite things to do, and I personally think they taste a million times better homemade, so I took inspiration from one of my favourite Lush bubble bars to create these pastel perfect unicorn poops.

Making the marshmallows is fairly straightfoward, but does take a little bit of time and you’ll need a candy thermometer!

  • In a heavy based saucepan, mix together 200ml water, 450g caster sugar and 1 tbsp golden syrup. Pop in the candy thermometer, and start heating the mix, without stirring, until it reaches 127C.
  • While its heating, soak 9 gelatine leaves in 140ml water in a bowl and leave to one side.
  • In a large bowl, or stand mixer, whisk 2 egg whites until fluffy. If you’re using a stand mixer, just keep this running at a medium speed, or if you use an electric hand whisk, stop when soft peaks form and wait for the sugar mix.
  • Once the sugar boils up to temperature, remove the thermometer and pour in the gelatin/water mix and stir until fully dissolved, then slowly pour into the egg whites, mixing as you go. I cannot stress enough how hot this mix is, so please be careful and don’t have small children around while you’re doing this as it will hurt!
  • Whisk this mixture on a high speed for around 10 minutes, until it forms peaks.

While the marshmallow is whisking away, get three bowls ready with a few drops of gel food colouring in each. Pour 1/3 of the mix into each bowl and stir so the mallow is evenly coloured.

At this point, I used my Wilton colour swirl kit, but you can also use regular piping bags by filling each one with a colour, and then placing all three bags into another, fitting with a large open nozzle.

Prepare a large tray by covering it with greaseproof paper, and sprinkling a mixture of icing sugar and cornflour, then get piping away! If you don’t want to pipe, you could also use a square cake tin and layer the colours instead!

Let the marshmallows set for 1-2 hours, then sprinkle with more icing sugar/cornflour! These will keep in an airtight container for about a week or two – if you let them last that long!

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Ferrero Rocher Brownies

It has felt like FOREVER since I’ve done a baking post, or any recipe post at all to be honest, so I dedicated a whole day last week to baking yummy stuff so I can share a few of my favourites sweet treats over the coming weeks, yay!

Today, I’m gonna be sharing a variation on my famous brownie recipe (and when I say famous, I mean among the few people in my life who have eaten my brownies, haha), featuring my boyfriend’s favourite chocolates: Ferrero Rochers.

You will need:

  • 115g butter
  • 115g milk chocolate
  • 300g caster sugar
  • 2 eggs
  • 2 tbsp cocoa powder
  • 115g plain flour
  • 8 Ferrero Rocher
  • 4 tbsp Nutella (optional)
  • 4 tbsp hazelnuts, finely chopped (optional)

Preheat your oven to 180C

First, melt together the chocolate and butter. I do this in a pan over boiling water, but you can also do this in the microwave! While this is melting down, line an 8 inch square pan with greaseproof paper, and chop the Ferrero Rochers in half.

Once the chocolate mix is fully melted (don’t worry if the butter and chocolate is a little bit separated!), pour it into a large mixing bowl, add the caster sugar and stir together, then beat in the eggs until smooth. Sift in the cocoa powder and flour, and mix together. You can add the hazelnuts now if you want!

Pour half of the brownie mix into the pan and let it settle evenly. In a microwave safe bowl, microwave the Nutella in 10-20 second intervals until its runny enough to pour, and drizzle it over the first layer of brownie mix, then pour the remaining mix on top.

Arrange your Ferrero Rocher halfs on the top of the brownie, pushing them down into the mix slightly, then bake for 30-35 mins. Allow the brownie to cool in the pan for 5-10 mins, then transfer to a cooling rack.

Slice and enjoy!

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