I figured my bio needed updating now that I've had this blog for a year and a half. But, I asked myself, what's the point in changing it if you don't notice I've updated it? My clever solution, if I say so myself? Post it here for all you lovely people to read! I hope you enjoy an insight into me.
My name is Lily and I enjoy cooking for family and friends, especially if it involves baking (even better if it's about midnight and not a sensible time to be cooking). This is sounding like an AA introduction. I'd better start again.
Hi, Lily here, I'm20 21 22 years old and I read French at the University of Manchester (currently on my ERASMUS year in Poitiers, France). My gap year was spent in Singapore where I finally got over my fear of spice and embraced Asian cuisine, helped by cookery classes in exotic locales such as Cambodia, Thailand and Indonesia. When I'm not talking about food, I'm not really sure what I talk about. Asia? Books? Food? Oh wait, that's the subject I'm not meant to get started on. I began this blog to connect with other foodophiles and have somewhere to direct friends and family to when they ask for a recipe. Thai green curry and gooey chocolate chip cookies seem to be the most popular with my friends.
I have lots of gadgets in my kitchen but the one I love most is a bright orange KitchenAid mixer that gets pointed out if people don't admire it soon enough. My kitchen is also stocked with all sorts of weird and wonderful ingredients that I'm still working out how to cook with. Dried barberries, anyone? My inspiration for recipes, sadly, isn't delivered to me by David Bowie flying in on a tiger made of lightening, but comes from food magazines, recipe books and my mum (who cooks sensible yet tasty food like this lentil bake. No barberries for her).
Tastebuds are funny things and everyone's are different so if you want to tweak a recipe to your tastes then I won't hold it against you, and I'd love it if you would comment your changes so that I can give them a go, so long as they don't involve mushrooms. I hate mushrooms. Email me (lily.helen.carden@gmail.com) with requests for recipes and stalk me on Instagram (@gorgeousgateaux), I won't bite.
Hi, Lily here, I'm
I have lots of gadgets in my kitchen but the one I love most is a bright orange KitchenAid mixer that gets pointed out if people don't admire it soon enough. My kitchen is also stocked with all sorts of weird and wonderful ingredients that I'm still working out how to cook with. Dried barberries, anyone? My inspiration for recipes, sadly, isn't delivered to me by David Bowie flying in on a tiger made of lightening, but comes from food magazines, recipe books and my mum (who cooks sensible yet tasty food like this lentil bake. No barberries for her).
Tastebuds are funny things and everyone's are different so if you want to tweak a recipe to your tastes then I won't hold it against you, and I'd love it if you would comment your changes so that I can give them a go, so long as they don't involve mushrooms. I hate mushrooms. Email me (lily.helen.carden@gmail.com) with requests for recipes and stalk me on Instagram (@gorgeousgateaux), I won't bite.
Join me on my crazy journey to make the best food I can; laughing when it goes wrong and celebrating when it goes right.
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I love to cook and this blog follows my successes (and a few failures) in the kitchen. If you enjoy my posts, or think there is a problem with a recipe then please let me know