Annie Rigg
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  • ..and our breakfast at the @wapentakeleeds is pretty good. One of the nicest bacon butties I’ve ever had with good bread and good quality bacon. The egg butty was pretty ace as well. Happy Sunday and start your day with some nice grub.
  • I choose my main dish attracted by the fact that it had truffles. When I got the food and started eating it I realized how the dish was much more than the truffles. The pasta and filling were very flavoursome. If there was something negative about it, it was only that the portion could be bigger. That is my greed though. Angelica’s just lovely.
  • I just love crab. Maybe because I grew up eating it up north in Brazil and developed the taste for this lovely sweet meat. Today we had crab puffs as a starter, and they were served with chilli and mango. They were just delicious.
  • Celebrating a good friend’s birthday and life. It’s good to be alive and to have good friends to share all the good and bad moments
  • I really like food that’s practical to carry around. Picnic type food which is also good to take to work. The savoury loaves fall in this category. An old recipe I like making over and over again because you can’t beat chorizo in savoury things is this chorizo, pistachio and tomato ‘cake’. Think French ‘cake’ which is savoury. This recipe is by Clotilde from C&Z - from one of her books. It’s studded with pistachios, but you can use other nuts. It’s an easy recipe to put together, and give great satisfaction. Have a great Friday 🇧🇷a receita em Português estará no blog na terça feira dia 24
  • Lovely cinnamon buns - according to the recipe they’re also known as kanelbullar. They’re lovely, with a hint of cardamon on the dough and filling. They were a lovely gift to my neighbours last weekend, and they work really well as a homely treat - something for breakfast or tea. 🇧🇷receita em português sera publicada amanha. 😘
  • I’d love to take my own food to work everyday, unless I had a lunch appointment with a friend or something. That doesn’t always happen unfortunately. When I manage to rustle up something together, it’s something like this dish with a herb dressing, capers, mozzarella, courgettes and pasta. Do you take your own food to work?
  • I had a fair amount of blueberries in my kitchen because I wanted to use them in a cake. I gave up on the cake idea and started taking them with me as snack during the LFF, adding them to my morning porridge.. and one day I decided to have them in a galette. The pastry is so good, and has no eggs or dairy. It’s got buckwheat flour, almond flow, arrowroot , lemon zest, coconut sugar and coconut oil. It’s fairly quick to put it all together. Fancy some?
  • A simple but nonetheless delicious lunch including oven roasted butternut squash with chilli and slightly wilted red kale

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