ayoungfoodie

a teenager's take on food, photography and everything in between


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Sweetcorn Fritters with Avocado Salsa

When you say Salsa, you think of passionate dancing in Spain. When you say fritters, you think of American yokels from the deep south; or alternatively, you can think of a Grandma’s Indonesian-style snacks. Whatever floats your boat. I’m not a big fan of spice, if I’m honest, so this Indo-Mexican flavour combo scared me a great deal. Never before had a touched a chill or its sauce. For me, it was a great ordeal.

Salsa with a smidgen of Philly

And now, I’m going to give you a brief crash course on Salsa. Salsa, the spanish word for ‘sauce’ originates in Latin America, and is common in Mexican cuisine, which the dish being used as dips. There are many kinds; the most popular varieties being pineapple, tomato and chilli. To summarise, it’s a cold condiment that is a real crowd pleaser.  Continue reading

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Tomato and Basil Bruschetta

Tomato and basil are, in my opinion, a jaw dropping combination, used in many sauces and salads. It is made even better when you add mozzarella to it; then adding some leaves like rocket to make the salad ‘Caprese’. So many have assumed that the combination originates from the isle of Capri, just off the coast of Naples. Tomato and basil are a very famous duo, much like other timeless classics such as lemon and thyme, pork and apple or even chocolate and vanilla.

My Bruschetta (Pronounced Brusketta)

So this is Bruschetta; that wonderful array of herb and fruity flavours on a rustic loaf. It just screams the words ‘Italian’ and ‘Mediterranean’. Yet, I didn’t make mine in the way you usually would. This is a quick fix for a snack or meal – as I speak I’m munching on a piece – but could additionally be upgraded into a wonderful plate of appetizers, by adding further ingredients and preparing the dish with a different method. Therefore, if you want to make it using the more traditional style of using the skins of much larger tomatoes, click here for a particularly good recipe for it. Continue reading


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Watercress soup

Sorry, I’ve been ‘dead to the world’ for a while. But now I’ve received Bi*Rite Market’s Eat Good Food from my very generous friend Sarah – sarahowens.wordpress.com , I have so many more recipes to share with you! But let’s go back to basics with ‘The Aga Book’ by Mary Berry.

All chopped

Watercress, known among other leaf vegetables for its tangy and peppery taste is delicious in soup. Generally, these are based on potatoes; but this one is mainly on onion, so much lighter. Remember, with all vegetables it is best to get them fresh and organic from a farmers’ market, but until I next get access to one, it’s the supermarket for now. It is one of the healthiest things I have cooked since starting this website and is the sort of thing you’ll see on the Weight Watchers site. However, I think it would be nicer with a little meat in, and next time I make this, I’ll go all Chinese on you, and use a recipe involving pork.  Continue reading


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Smooth Tomato Soup

On the cold winter’s day that was last Saturday, what could be better than soup to warm the cockles of your heart?

On the way to becoming soup

Ranking as one of the top three flavours of soup, and undoubtedly the most famous, much-loved Heinz variety, is Tomato. It may be smooth or chunky, served hot or cold and toppings range from sour cream to croutons. It’s even been named as one of the first things a Polish cook learns to prepare. Well, I thought, my eyes rapidly scanning the BBC Good Food website, I’m not Polish, but this sure looks good. Continue reading