I haven't posted for way too long. October is almost over, my birthday came and went, we traveled to Copenhagen and the pile of posts I want to share with you is getting bigger and bigger. There's lots of yummy recipes, travel stories, things I've found on and off the web and much, much more. But then I just haven't been able to get organised or get my act together these past few weeks. So just bear with me for the time being... I will be back soon :)

Etta xo


A couple of years ago I made fresh tuna fishcakes and they were raaaank. So I stayed away from any fishcake adventures and stuck to the occasional M&S smoked haddock fishcake. Those are delicious and of course how much can go wrong if you just need to turn on the oven, place fishcake on tray and bake for twenty minutes.
More recently Mat has been in charge of the shopping/food plan list and surprise, surprise he planned Smoked Fish and Crispy Bacon Fishcakes...because I need more fish in my life... and I was like "Oh ok?!"

But they were soooo worth it. In true Jamie Oliver fashion, we ended up using every single pot and pan and baking tray we own but had enough to make seven big fishcakes which essentially would feed seven people. So four of them are living in our freezer at the moment waiting for a lazy, "I don't want to cook tonight" evening.
All you need on the side is a lemony rocket and watercress salad or a tangy savoy cabbage slaw.

Etta xo

MAKES 7 fishcakes
COOKS 20mins

  • 2 leeks
  • 1 knob of butter
  • a sprinkle of nutmeg
  • salt and pepper to season
  • 500g potatoes
  • 3 large eggs
  • 240g smoked trout and smoked haddock, skinned and cut into chunks
  • 1 lemons
  • 6 sprigs of flat leaf parsley, leaves picked and finely chopped
  • a few handfuls of plain flour
  • 6 slices of white bread, crust removed
  • 1 dried red chilli
  • olive oil
  • 7 rashers of smoked bacon
  • watercress, rocket or savoy slaw with a lemony dressing to serve

  1. Top and tail the leeks, halve lengthways, remove the rough outer leaves, give a thorough wash, then finely slice. 
  2. Put the knob of butter into a large pan over a medium heat. Once melted, add the leeks, a sprinkle of nutmeg and season with salt and pepper. Cook gently with the lid on for about 25 minutes or until the leeks are soft. Stir every now and then to stop them catching. Then take the pan off the heat and leave to cool.
  3. While your leeks are cooking, peel and halve your potatoes and place into a pot of boiling salted water. Cook for 15 minutes or until the potatoes are tender and mashable. Once cooked, drain them and mash until smooth with a few chunky bits remaining. Leave to cool.
  4. Crack the eggs into a shallow bowl, saving one egg yolk. Mix the yolk into the cooled mash. Add the leeks, two-thirds of the parsley, the smoked fish and the zest of one lemon and the juice of half to the mash. Mix thoroughly and set to one side.
  5. Whisk the remaining egg and place into a shallow bowl. Sprinkle a bit of flour onto a plate. 
  6. In food processor pulse the bread and chilli with a small glug of olive oil until you have fluffy bread crumbs, then mix in the remaining parsley. Tip the crumbs onto a plate. 
  7. Pre-heat the oven to 220˚C and leave a good size baking tray to heat up in the oven. Divide your fishcakes into 7 balls and dust each one in flour (you might need to top up the flour on your plate. Do a little at a time). Flatten the dusted fishcakes balls into patties (approx. 2cm) then dip into the whisked egg and let any excess drip off. Now roll them in the breadcrumbs until well coated. 
  8. Lay the bacon rashers out side by side on a chopping board, cover with cling film and flatten with a rolling pin or a bottle, so they are longer and thinner.
  9. Wrap one bacon rasher around the circumference of each fishcake and secure with a cocktail stick.
  10. Place the fishcakes you wish to eat on the hot baking tray. Wrap the rest tightly in cling film and refrigerate or freeze for another day. 
  11. Roast the fishcakes in the oven for approximately 20 minutes or until the breadcrumbs are golden brown. 
  12. Serve hot alongside a lemony watercress or rocket salad or a simple savoy cabbage slaw.

    FOOD ENVY #02

    My first Food Envy post was there to share food I wanted to cook but didn't have the time to. Then I continued browsing Pinterest and fell in love with so many beautiful recipes and photographs of pure yumminess. Really how can I not share these with you? So lets try this food envy thing for a little longer, it might turn into a series it might fizzle out (like some others ;)) but at the moment I am loving it.

    So here are four of my current favourite foods for you to enjoy. 

    1 // 2 // 3 // 4

    For more inspiration, inside and outside the food department, you can follow me here


    I don't even know what happened in September? Wasn't it just August? It definitely has gotten colder. I've got the parka and the wooly scarves out, went more radical on the haircut and generally have not wanted September to end. I guess it's mainly because the big 3-0 is just around the corner (and I am dreading it a little). But then there is a lot to look forward to: The boy is taking me to Copenhagen shortly and I am over the moon. That is one place I can tick off my dream destinations list. Then there's meet-ups with friends I haven't seen in a long time and lots of lovely creative projects both in our home as well as for some of my favourite clients. So here's a few bits from my September, stay tuned for October... I think it'll be a good one.

    ONE - Went to see Ben Kenney at Barfly in Camden. Our first gig in a loooong time and we definitely need to make this a more regular occurrence again.
    TWO - Burgers at Street Kitchen - The Hatch in South West London. Sooooo good! Really! And G+Ts from the Doodle Bar (Standard is a double. Just saying!) oh and they have massive black boards you can doodle on.
    THREE - Mat made the best pie I have ever tasted... yes ever and he bought the cutest vintage pie dishes. Recipe coming soon, you will love it.
    FOUR - There is a Hotel Chocolat right on the doorstep of our new office. Isn't their packaging just amazing?! Oh and so is their coffee and their mochas... I feel there is a new (expensive) habit in the making.
    FIVE - Yes it is finally cold enough to enjoy a dinner of cheese, homemade chutney and port. I have a soft spot for port.
    SIX - We finally moved offices last Friday. The space is amazing, the look is industrial, we have a roof terrace and we celebrated with champagne. It was a good day.
    SEVEN - ... and then the cookie monster came to visit us.