Run for Cover

The two year old has taken over. We are at his mercy. It is like living with a diminutive megalomaniac. Nothing is sacred, everything is thrown, broken, chewed and abused. The throwing, the throwing! Why oh why does he have to throw everything? The girls run for cover as soon as he has a toy in his hand. No amount of cajoling, bribing, asking nicely or just plain telling off will stop the madness.   The trouble is he is so cute, you have to forgive him within seconds…

Amongst the missile fire, I managed to bake a cake for the Pavlina’s birthday (the kids childminder) and I am pleased to say, all of the cake remained either on his plate or in his mouth. I made Nigella Lawson’s Chocolate Malteser Cake. Its a staple in our house, I can practically make it in my sleep.

For Halloween the kids did a mountain of pumpkin carving and from the spoils I made a pumpkin cheese cake. I am not really a huge fan of pumpkin pie. As I am half American I feel I should attempt to like it but I find the texture quite cloying. I know a lot of recipes call for canned pumpkin, which is an ingredient that I have never really felt comfortable with.

I made a traditional biscuit base and then roasted squash with fresh ginger and brown sugar. I also added stem ginger too just to give it a bit of a spicy hit. I think this might become a part of our Halloween supper from now on.

I leave you with my recipe for pumpkin and ginger cheesecake and also a few photographs of my Thanksgiving side dishes which were featured in Fashion Affair Magazine this month.

Have a wonderful week!

Rachelle x

Butter wouldn’t melt…yeah right!

Naked Potatoes

Posh Green Bean Casserole

Nigella Lawson’s Chocolate Malteser Cake

Pumpkin and Ginger Cheesecake

For the base

  • 200g digestive biscuits
  • 100g butter

For the filling

  • 500g pumpkin or squash peeled and roasted
  • 60g fresh ginger grated
  • 50g light brown sugar
  • 2tbs butter
  • 200g cream cheese
  • 100g stem ginger
  • 2tbs stem ginger syrup
  • 150ml double cream

Turn the oven on to 180c.

Peel and chop the squash roughly place in a roasting dish toss with the grated ginger, sugar and butter. Roast for 30 minutes until soft and cooked.

Whilst the squash is roasting put the digestive biscuits and the butter into a food processor with the blade attachment and whizz till the mixture resembles damp sand. Tip into a 9 inch pie dish and using your fingers or the back of a spoon press the mixture firmly down. Place in the fridge to cool.

Take the cooled squash and place in a food processor with the stem ginger and the ginger syrup. Puree and tip into a large mixing bowl. In a medium bowl whisk the cream to soft peak stage. Tip into the bowl with the squash add the cream cheese and mix thoroughly. Pour into the chilled biscuit base and using a spatula evenly spread the mixture over the base. Place in the fridge to chill for an hour or so. Serve with pouring cream.






Pink Nails and Ponytails

Its been a girl week. The Ru stayed with his father for a few days. The ecosystem of my home shifted. Glitter, dolls houses and make up were the order of the week. We painted nails and plaited hair. We baked cupcakes and it all sounds idyllic doesn’t it?

Well the flip side is constant bickering, (no not me), the endless arguing over who has what and when. The highlight of the week, Tilda having a total meltdown on Dalston High Street walking behind me wailing with mascara running down her face (she had raided my make up bag).

In between meltdowns I did actually manage to do some cooking. I tested my first winter cupcake recipe. The whisky mac cupcake (my favourite winter tipple) was created and my god what a success. Stem ginger in the mixture and a whisky cream frosting…….divine.

I leave you with some photos of the week and Ina Garten’s (love her) recipe for Tuscan Lemon Chicken.

All the Best

Rachelle x


Ridley Road Market

My Van/Chinese Laundry/Florist Shop

Passion Flower at London Fields

Tuscan Lemon Chicken

Ina’s recipe states you grill this but I just put it in the oven for 40-50 mins. I make this for the kids a lot, the lemony garlicky saltiness is addictive. You can never have too much lemon!  I serve this with new potatoes par boiled then i pan fry them in butter and oil with a ton of garlic.  When the potatoes are frying I smash them down with the back of a fork so they absorb the buttery oil and crisp up.


  • 1 free range chicken cut up into 8 pieces
  • sea salt
  • 100 mil olive oil
  • 2 teaspoons grated lemon zest (2 lemons)
  • 1/3 cup freshly squeezed lemon juice
  • 1 tablespoon minced garlic (3 cloves)
  • 1 tablespoon minced fresh rosemary leaves
  • Freshly ground black pepper
  • 1 lemon, halved


Sprinkle the chicken with 1 teaspoon salt on each side, cut lemons into wedges and place in with the chicken. Combine the olive oil, lemon zest, lemon juice, garlic, rosemary, and 2 teaspoons pepper in a small measuring cup. Place the chicken in a ceramic or glass dish just large enough to hold it flat. Pour the lemon marinade over the chicken, turning it in the dish. Cover the dish with cling film and refrigerate for at least 4 hours or overnight. Turn the chicken 2 or 3 times while marinating.

Take out the fridge at least half an hour before it needs to go in the oven. Turn oven on to 180C and cook for 40-50 mins

Leave to rest for 5 mins before serving