Wednesday, September 24, 2014


Recently, I moved over to New York from Ireland to start an internship in Brooklyn.  This blog has been extremely neglected and kept out of date for quite some time now, due to my being busy finishing up university the past few years, and now with my move back to the States.  

However, this move has inspired a new renewed passion for and interest in my blog and keeping it updated; to work harder at moving it in the direction which I feel my personal interests and passions have slowly been moving in and growing the last couple years.  

I am still as interested as ever in food and photography.  In fact, it is exactly those two things, both separate and combined, which has landed me right here in Brooklyn, as I undertake an internship in photography and food-styling with the wonderful vkrees.  

I plan on using this blog as a way in which to present my journey- here, and everywhere else to follow, through the various artistic spheres which attract me the most; namely food and photography, but also other forms such as style, travel, music and film.  

Some days I will write more, include recipes, general thoughts, recommendations etc, while other days my photographs will hopefully get across all I am trying to say, no words needed.  This feels new again for me so it will be a while before I get properly reacquainted with blogging, but I hope that some of you out there are still reading and interested- I would love to hear any suggestions also as regards what kind of posts you guys would like to see here!


Friday, August 24, 2012


Zwetschgendatschi is a Bavarian plum cake, and as well as being fun to say, the cake itself smells, looks and tastes beautiful due to the main ingredient- plums! Traditionally damson plums are used for this cake, but I used a mixture including mirabelle, victoria and damson plums which resulted in a very pretty and colorful cake.

 Continue for recipe...

Tuesday, July 31, 2012


 Tiramisù is my all-time favorite dessert, as coffee and mascarpone are two of my absolute favorite things to eat! :)

This is a family recipe handed down through the years and something that I very rarely order out (except perhaps in Italy) as I find I'm usually disappointed.  I make mine sans alcohol, because I prefer the simple combination of pure espresso and mascarpone (and have also had many an alcohol-drenched tiramisù- cancelling out the coffee completely) but marsala or any liquor of choice can very easily be added. The assembly can be adapted to whatever shape & size dish you use, but I tend to go for a rectangular glass pyrex dish, measuring 12x8".

Continue for the recipe!

Monday, July 9, 2012

Albicocca Cake!

Another (slightly adapted) Smitten Kitchen recipe which you can find here, simply made with apricots instead of plums, but I'm sure that most fruits would work. Dedicated to Albi. :)

Sunday, July 8, 2012

Kanelbullar (also known as Cinnamon Buns!)

Kanelbullar are a Swedish speciality; the perfect accompaniment to a cup of coffee on a Sunday Morning. Although typically made from yeast dough, my version of cinnamon buns is made without yeast, with the end result of them appearing on my table much quicker!!

I recommend trying these if you ever find yourself in Sweden, but in the meantime, this recipe definitely comes close!

Continue for the recipe! 

Sunday, July 1, 2012

Coffee and Walnut Cake

The perfect coffee-time cake...

From Cakes & Bakes from my Mother's Kitchen

180g unsalted butter, at room temperature
180g caster sugar
3 eggs
180g self-raising flour
60g walnuts, chopped
2 tsp coffee essence

for coffee frosting: 
250g mascarpone cheese
85g confectioner's sugar
2 tsp coffee essence
walnut halves, to decorate

Preheat the oven to 180 C/350 F. 

Put the butter and sugar in a large bowl and cream together until pale and fluffy. Beat in the eggs one at a time. Sift the flour into the butter mixture and stir to combine. Fold in the walnuts and coffee.

Divide the cake mixture between two greased and base-lined cake tins (20cm in diameter), and level the surfaces.

Bake in the preheated oven for 20-25 minutes until golden and a skewer inserted in the center comes out clean. Turn out onto a wire rack, peel off the lining paper and leave to cool completely.

For the frosting, beat the mascarpone, sifted confectioner's sugar and coffee together until smooth and creamy. Spread less than half of the frosting onto one of the cakes, then place the second cake on top. Spread the remaining frosting over the top and decorate with walnut halves to finish.

Eat the same day, or store in an airtight container in the refrigerator and eat within a couple days.