London: Where to Eat

Last year I did a job for a company photographing a few restaurants around London. I’m finally able to share them. Some of these restaurants I was able to eat the food that I photographed, and some I wasn’t. But I’ll share the bit that I do know about these places.

First up Keu Deli in Shoreditch.

This place has a very cool vibe. It has rave reviews. The Shoreditch area is lined with hip restaurants, but Keu always has a line out the door during the lunch hour. Don’t let that scare you off, as the service is quick and friendly.

Unfortunately I wasn’t able to eat the food, but it looked and smelled amazing. They are famous for their Banh Mi, Vietnamese Baguette sandwich. If you’re in the mood for something warm they also have rice bowls. Their meals tend to be a bit meat heavy, but they do have a vegetarian option.

I love that they prepare their meats, terrines and their baguettes all in house. You can count on quality from Keu Deli.

Whole Wheat Sandwich Bread


Today we went exploring in some nearby woods. I’m constantly amazed at how long this little toddler of mine can walk. I’m certain if we were still in Utah, he wouldn’t have the resistance built up to walk nearly as far as he does. He definitely has London legs.

It’s so fun to watch him discover and see new things. He was thrilled to investigate some little flowers that had popped up on a grassy hill. He found some iced over muddy-puddles in the shade and thought they were perfect for stomping in and kept saying “Ice, ice.” (I know some of you just said “baby” at the end of that last sentence. I’m sure my husband did. I won’t judge.)

Our little outing left me feeling hopeful of spring’s soon arrival. There were a few trees that were budding, and the afore mentioned flowers that seem to appear in the most unusual places and we’re, of course, seeing more sun.

Remember when I said that I didn’t like making bread and that I rarely make it? Well, this recipe may have just changed things for me. I have not bought a loaf a bread in a month or more. I’ve been making this bread instead. It saves us money, which I’m all for right now, it’s healthy, and it tastes amazing. It’s soft and has a little hint sweetness, brought to you by honey (go agave if you’re vegan). In my book that is just what whole wheat bread should be. I found it from this website. She has fantastic step by step instructions along with photos, if you’re a little leery of making bread. I found that we like this bread even more when I brush a little honey mixed with milk on top before baking it.


6 to 6-1/2 c. whole wheat flour
2-1/2 c. warm water (between 105-110 degrees)
1-1/2 TB instant active dry yeast (not rapid rise) - regular active dry yeast can be used as well
⅓ c. honey
⅓ c. oil
2-1/2 tsp. salt

Optional glaze:
1/2 Tbs honey
2 Tbs milk


Combine water, yeast and 2 cups of the flour in a mixing bowl. Set aside to sponge for 15-20 minutes, until risen and bubbly (warmer weather takes 15 min, cooler temps usually needs 20).

Add honey, oil, salt, and 4 cups of flour. Mix until dough starts to clean sides of bowl. Change to dough hook (or turn out to knead by hand), and knead 6 to 7 minutes (10 by hand). Add only a few tablespoons of flour at a time if dough sticks to sides, being careful not to add too much.

Form into two loaves and place in greased 9x5” pans. Allow to rise in a warm place for about 60 minutes, or 15-30 min. longer if needed to reach ½ to 1-inch above pans (i.e., cold kitchens may need the longer time). Preheat oven to 350 degrees ten minutes before rising time is done.

For optional glaze: mix honey and milk together. Gently brush on top of dough. (You won’t use it all. Just brush till there’s a thin coating.)

Bake for 30 minutes, rotating halfway through if needed.Immediately remove from pans to cool on a rack. Allow to completely cool before slicing.

My Favourite Blueberry Muffin Recipe

We are anxiously awaiting spring. In my humble opinion, it could not get here soon enough. I don’t remember it being this cold last year. I remember still going on long walks and spending hours at the park last winter. This year we have not been so lucky. On the flip side, we do have many more play dates this year, so it makes being cooped up indoors more bearable.

Many of you already know about this, but I’ll formally announce it on my blog: I started an online print shop. It’s called Lewie Prints. Check it out. If you like what you see, feel free to share.

I get bored with breakfast easily. Yet, I don’t enjoy making a very elaborate breakfast. It must be quick and easy. When I do happen to be in the mood to put a little more effort into breakfast, muffins are on the top of my list. These blueberry ones have been the best that I’ve found. They are moist and have the perfect amount of blueberries to keep it interesting.

Streusel Topping
3 Tbs white sugar
3 Tbs brown sugar
1/3 cup flour
up to 5 Tbs melted butter

Combine together, adding the butter a little at a time.

1 cups fresh (or frozen works too, if using frozen you may have to bake them slightly longer) blueberries, picked over
1 cup sugar
2 1/2 cups unbleached all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon table salt
2 large eggs
4 tablespoons (½ stick) unsalted butter, melted and cooled slightly
¼ cup vegetable oil
1 cup buttermilk
2 teaspoons vanilla extract

Adjust oven rack to middle position and heat oven to 400 degrees. Prepare standard muffin tins with nonstick cooking spray or liners.

Whisk flour, baking powder, and salt together in large bowl. Whisk remaining sugar and eggs together in medium bowl until thick and well combined. Slowly mix in butter and oil until combined. Whisk in buttermilk and vanilla.

Using rubber spatula, fold egg mixture and blueberries into flour mixture until just moistened. (Batter will be very lumpy with few spots of dry flour; do not over mix.)

Using a cookie scoop or large spoon, divide batter equally among prepared muffin cups (batter should completely fill cups and mound slightly).

Sprinkle streusel evenly over muffins.

Bake until muffin tops are golden and just firm, 17 to 19 minutes. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 5 minutes before serving.

#throwbackthursday with the BEST sugar cookies

#tbt to this Valentine blog post from last year.

Do you remember days coming home from school and your mom had made cookies? The smell filled the whole house and it could turn any bad day around. You always remember your mom’s cookies. Your mom’s version was always the best… until now. My mom made GOOD sugar cookies. I have never come across a better recipe, that was until I had these. They rock. They are thick and soft as a sugar cookie ought to be. The cream cheese frosting is the perfect compliment.

I got this recipe from my husband’s friends. We used to get together with them and do Thai food every few months when we lived in Utah. It seems like each time we met up, these cookies were mentioned. Yes, every time. I was skeptical, but intrigued. This past summer, before moving to London, Trent made them. I’ll admit, at first I did not fall head over heals in love with them. But let them sit in a tupperware container over night and, man, they stole my heart. I confess I have altered the recipe, slightly. One thing that I love about my mom’s cookies, I’ve added to these. Almond extract. I love desserts with almond flavouring.

As I rolled the dough out, my husband sat on the floor playing with our baby. It was a sweet moment to hear and watch the two of them together. It melted my heart. Baby G kept jabbering away, telling Trent a story of his own. Everyone says to enjoy these moments while they last; that they go by so quickly. At times it can be hard to do that. I feel like so often we’re constantly looking forward to the next stage. I can honestly say in right then, I was in the moment and loving it.

Watching them play I couldn’t help but think about someday making these cookies for my Baby G. Thinking about spending an afternoon decorating sugar cookies with him at the kitchen table; thinking about him coming home from school with fresh baked cookies and a glass of milk waiting for him. I know how much those moments have meant to me and I am anxious to share my love of food with my son.


2 cups granulated sugar

1 cup butter, softened

2 eggs

2 tsp vanilla

1 tsp pure almond extract

2 cups sour cream

2 tsp baking soda

1 tsp salt

6 ½ cups flour (plus flour for rolling out)


Preheat oven 350˚.

Cream the sugar and butter. Add the eggs, vanilla, almond extract and sour cream. Mix the baking soda, salt, and 3 cups of the flour together and add to the butter mixture. Continue to add the flour until the dough is manageable.

Roll out on a floured surface to about 1/8 inch, just remember the cookie will almost double in thickness. Bake on an un-greased cookie sheet for 8-12 minutes (when they start to get golden brown all over you have cooked them too long, they should barely be golden on the bottom).

Makes about 3 dozen

Cream Cheese Frosting:

¾-1 pound cream cheese, softened½ pound unsalted butter, softened1-2 teaspoon pure vanilla extract1 pound confectioners’ sugar


Mix the cream cheese, butter and vanilla together. Add the sugar and enjoy.

#throwbackthursday with Orange Tart

A few months ago I moved my blog from wordpress to here. I love having everything together. It feels more cohesive. But I’ve left behind some great posts. So on Thursdays, I’ll do a little flashback bringing over some of the more favourite blog posts. You may have seen these before, but I’ll still be posting fresh posts as well.

(This is the exert from the original blog post):There’s something about being alone in the kitchen. It’s where I go to fill that void, or to calm down if something is upsetting to me. When I am in the groove, I feel a connection to the ingredients I’m using, almost like they become part of me, as they inspire me to create something new. I love that feeling.

My small counter top quickly becomes crowded with ingredients. As I work, I shove used items to the side. There have been many times when Trent has come in and laughed at the impossible mess I have created. It has become an inside joke with us. He says he loves me more for it.

More than the end result, what I love most is when I get to share what I create with someone and see their reaction. I love when the first bite hits their lips, they close their eyes and go “mmmm.” That is where the real joy of cooking lies. Our landlords have become great friends of ours. Since they live right above us, Lacey, happens to be around often as I shoot, so naturally I let her try a piece of what I’ve just made. Her reactions are always the best, practically oo-ing and awe-ing with each bite. It’s not that I love the praise, in fact that part makes me feel a little embarrassed at times, but it’s that I’m sharing part of myself with that person, giving them a little love, and they, in turn, are accepting it.

This orange tart is delicious. It’s simple, but elegant and sure to be a crowd pleaser.

Orange Tart

The crust:

1 1/4 cups flour, chilled

1 stick butter, softened

1/2 tsp salt

1/4 tsp sugar


Mix all the ingredients together in a mixer until they resemble course oats.

Add 1/8-1/4 cup cold water slowly.

Chill in fridge for 30 min.

The filling:

1/4 cup fresh orange juic

1 tsp orange zest

1/2 cup sugar

5 large egg yolks, beaten

1/2 cup heavy cream

3 oranges, sliced thin


Preheat oven to 400˚

On a lightly floured surface, roll out pie crust and place in 9” tart pan. Fill with pie weights or large, dry beans and bake for 10 minutes. Remove pie weights and bake 5-10 minutes more, until lightly golden brown. Cool.

Reduce oven temperature to 350˚

In mixing bowl, whisk the juice, zest and sugar until sugar is dissolved. Whisk in beaten egg yolks and the cream. Pour in prepared pie shell and bake until set, about 35-40 minutes.

Cool completely, cover and place in refrigerator until well chilled, at least 3 hours. Just before serving, arrange orange slices and sprinkle with powdered sugar.

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