Spelt Dough Balls with Garlic Coconut Butter Dip

Gavin WrenRecipes, Side dishes, Small Bites, Spelt & ancient grains, Starters, Vegetarian

Hot, crunchy, soft, doughy balls of deliciousness, cooked in the oven alongside a perfect homemade spelt pizza. Dipping duties are handed over to a simple thick and creamy garlic coconut butter dip all ready to plunge these spelt dough balls into as soon as they're out of the oven.
Today’s post is about some hot, crunchy, soft, doughy balls of deliciousness, cooked in the oven alongside a perfect homemade spelt pizza. Dipping duties are handed over to a simple thick and creamy garlic coconut butter dip all ready to plunge these spelt dough balls into as soon as they’re out of the oven. Cook With Your Heart. Cook with your heart, not your head. Sage advice. Somebody once said to me “when you cook with your heart, I can tell”. I have a habit of trying to intellectualise or overcomplicate recipes, trying to do something clever, new or different. Why? I’m not Heston-blooming-Blumenthal, nor am I aiming to procure a Michelin star or three. I’m a blogger, one of the custodians of the online world of food, part of the culinary cyber presence put here to blog, to share what my world consists of. My recipes should be about…

Blogger Skills Academy – Simple Food Photography

Gavin WrenFood Blogging, The World of Food

Blogger Skills Academy Photography Class
Last weekend I had an awesome new experience. I became a teacher. Standing in an East London photography studio, in front of a group of food and photography hungry bloggers, I spent 8 hours teaching them how to take great food photos and I had an utterly amazing time doing it. Blogger Skills Academy. This happened because I realised that bloggers are busy people with precious little time to learn photography or other blogging skills. Bloggers have loads of subjects to master, besides photography, so they need to learn in a very focussed way, in a way that relates back to the profession of blogging. They need to learn how to take great photographs, without having to trudge through the entire history of photography first. When I realised this, I sat down to see if I could write a basic photography course for bloggers. 8,500 words later I decided I…

Courgette and Aubergine Antipasti

Gavin WrenRecipes, Salads, Side dishes, Small Bites, Vegan, Vegetables, Vegetarian

Courgette and aubergine antipasti is a simple vegan and vegetarian summer BBQ recipe perfect for lunches or picnics. Grilled or BBQ vegetables mixed with a simple dressing of olive oil, garlic, mint and white wine vinegar make a perfect make ahead side salad that tastes better after 24 horus in the fridge! Make the most of the summer's abundant courgettes and aubergines with this amazingly tasty Italian side dish!
Courgettes, courgettes, courgettes. They’re coming out of my ears. They’re just everywhere at the moment. Courgettes are the fruit of summer, they’re the long, thin, green fruit of our garden England, borne forth in abundance during the summer months. Courgette and Aubergine Antipasti is an awesome way to use a load of them up, make a big platter if you have guests coming round and I assure you it will all get eaten, it tastes amazing, especially after 24 hours to meld and uses up excess vegetables in the blink of an eye. It’s also the perfect recipe for sitting in the garden, reading the paper, turning the veg on the BBQ occasionally, whilst still feeling as though I’m actually doing something useful. The Big Move. I’m writing this from a desk that is devoid of ‘stuff’. In preparation for my house move, I have cleared everything away, leaving just…

It’s About Me, Not You – Two Years & A Career in Blogging III

Gavin WrenFood Blogging, The World of Food

it's about me not you a career in blogging
Welcome back for Part 3 of my super special two year anniversary post! Today I’ll explain why it’s all about me, not you, the reader. You see that image up there, that was my office a few weeks ago, one of the benefits of freelance life, spending the day working in Richmond Park with my little pooch!
If you haven’t read Part 2 you can catch up with it here.
It’s Not About You. In the early days of writing my blog, I read some enormously misguided information. In particular, I read an article about how to create blog posts, which extolled the virtue of writing for the audience. Writing for you, the reader. It was saying how it’s all about the reader and that’s what I needed to focus on. It was a lie. Fact 6. You can never, ever expect to know what someone else is thinking. It’s…

Growing a Blog – Two Years & A Career in Blogging II

Gavin WrenFood Blogging, The World of Food

Growing a blog 2 years and a career in blogging
Welcome back for Part 2 of my super special two year anniversary post! Today is about growing a blog and growing the inner me.
If you haven’t read Part 1 you can catch up with it here.
Psssst, Wanna Hear a Secret? I’m going to talk about growing a blog and how I found my style, but first, can you keep a secret? Do you want to see my traffic for this blog over the last two years? Do you? Well here it is: When I look at that graph, I feel quite proud. If I ever need an example of solid, consistent traffic growth then I’ll refer back to that graph, because it’s constantly creeping up and up and there’s no shame in never having ‘gone viral’. Only very few if us will ever go ‘full viral’, and retaining those viral visitors can be quite tricky, leaving you with…

Monetise – Two Years & A Career in Blogging I

Gavin WrenFood Blogging, The World of Food

A Bloggers Desk
I’m incredibly proud to announce that it’s my blog’s second anniverasry! Woo-hoo! How exciting! Where’s the confetti cannon emoji when you need it! Today I’m going to talk about how to monetise a blog. Or how not to. It’s My Party… To celebrate this truly momentous occasion, I’ve poured my heart into the internet and written a very special, personal, self-indulgent six-part blog post about my experience from that first intrepid post through to my blog’s second Birthday. I’m indulging myself and writing about what’s happened to me in these two years and how I’ve created a completely new career, simply through my blog. Happy Birthday, Dear Oeufs. This blog was two years old on Sunday, meaning those two little eggs at the top of the page have come of age. I started blogging on 31st July 2014 with a very nervous post saying “Errr, hello world?”. It was a…