One Pot Pasta #BEDM

Last weekend, after getting told off one too many times by Tao, I realised that when I cook or bake, I use allllllll of the utensils possible. Pots, pans, plates, chopping boards, every piece of cutlery possible… messy Kat!

So, as I watched him do the dishes for what felt like the five hundredth time in a weekend, I promised Tao I’d cook something minimally messy next weekend. That time is here, and it means its time for one pot pasta.

You heard right! I’m going to cook a meal for two, in one pan, and no longer will anyone be able to say that every time I cook, I leave a trail of destruction.

Now I’ve made one pot pasta before, plenty of times, but this is the first time I’m really thinking about it properly. It’s not a case of boil some pasta and add a jar of sauce. This is from scratch baby, from scratch.

To serve two hungry pandas, you’ll need:


350g of uncooked pasta (we had fusilli)
2 chicken breasts, cut into little bitesize pieces
100ml of double cream
1 red pepper
1 litre of chicken stock (or broth if you prefer)
a little bit of oil or frying spray
garlic – I used minced garlic from a jar
80g of parmesan – I prefer chunky slices for this dish, but finely grated works too

Start by cutting your chicken and red pepper into little pieces.




Heat a large saucepan over a medium heat, and pour in around a tablespoon of oil, or a few spritzes of cooking spray – I used a mix of sunflower oil spray, and garlic oil spray.

This is my garlic secret weapon though:


Fry your chicken and red pepper, with the minced garlic, in the pan until both are cooked on the outside. The chicken doesn’t need to be fully cooked through – it’ll continue to cook as you cook the pasta.


For the stock, I tried out 2 of these stock melts in a litre of water, and they worked pretty well!


When you’re happy with the colour of chicken – lightly browned – pour in your chicken stock, double cream and uncooked pasta. Turn the heat up so it starts to boil, then cover with a lid and turn down to a simmer.


Now just sit back and let that baby simmer for 15-20 minutes.

The stock and cream will thicken, the pasta will soften, and it’ll all come together in a delicious creamy sauce. For the last 3-5 minutes I like to take the lid off the pan, to let a liiiitle bit of liquid evaporate – makes for a thicker sauce.


When your pasta is soft and your sauce has thickened, take it off the heat and stir in the parmesan. Then bask in the beautiful creation you’re about to devour.


Serve with a fresh crisp salad if you can be bothered, or just heap it on plates to feed hungry people as it is!



Mini strawberry pancakes #BEDM

Brunch is one of my favourite meals – of the day, of the week, in general. (Although my new favourite answer when I’m asked what my favourite food is? Buffet.)

This weekend, I decided on a leisurely Saturday morning brunch, where the star of the show would be strawberry pancakes. Inspired by DutchΒ poffertjes – mini, fluffy pancakes – I started playing with a recipe of my own.

To make a pile to feed an army (or two hungry pandas), you’ll need:

  • 170g of all purpose flour
  • 30gΒ brown sugar (about 2 tablespoons)
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 egg
  • 250ml of milk
  • 2 tablespoons of oil – vegetable or sunflower works great
  • 2 tablespoons vanilla extract – better than essence, but if you can’t get it, not a deal breaker to go with essense
  • 1 cup chopped fresh strawberries – around 10-15 medium sized strawbs, cut into little chunks


To make the batter, first mix all of your dry ingredients in a bowl.


Then add all of the wet ingredients (minus the strawberries), and beat together until everything is mixed it – we’re going for light and fluffy, if liquid could ever be such a thing.


Chop up your strawberries into little chunks:


At the end, add your strawberries and mix through, but be careful not to completely smoosh them.


Heat a large pan on a medium heat, and add a little bit of oil or a couple of spritzes of cooking spray (ala FryLight).

Top tips – don’t make your frying pan too hot, and remember we’re going for mini pancakes here!

When the frying pan is hot, pour dessertspoon size little pools of mixture in, aiming for 2-3 strawberry chunks per pancake.


Cook each pancake for around 3 minutes on one side, until little bubbles appear on the top, then flip that baby over with a spatula and cook the other side for another 2 minutes. Obviously timings may vary, but we’re aiming for a golden brown colour.


Serve with more fresh strawberries (if you have any left), maple syrup, whipped cream – whatever floats your boat.


An introduction of sorts #BEDM

#BEDM stands for Blog Every Day in May. A challenge a fully expect to fail, but at the same time am determined to give it a go. Even if that go is occasionally half-arsed.

BEDM sets topics and ideas for posts for every day of the month, and whilst I already know some of my posts won’t adhere to the list, I also know it’s all for fun really, and none of it is set in stone.

The first post topic is about introducing yourself. Now, I know I blog sporadically at best, but I also think by reading previous posts you can find out a bit about me. That said, I’ll still introduce myself.


Hello, I’m Kat! I work as a freelance/contract UX designer – basically this means I make the web an awesome place to be. I love creating things – be it websites, apps, experiences handmade goodies, beautiful photographs or delicious food.

I live in London – hence the blog name – and I love this city. It’s a big ol’ tiring stressbag sometimes, but those “oh wow” moments make it worthwhile. Mostly.


As mentioned, I work as a web designer, specialising in UX. UX = user experience, so one could say I design experiences. Except, I wouldn’t say that, because I think it’s somewhat inaccurate. At the end of the day, I try and make products, apps and websites that are a joy to use, that feel intuitive, build trust and loyalty, and that people want to keep using.

Part of my job involves creating wireframes like this:

Screen Shot 2015-04-30 at 10.34.30

And I have a portfolio up at

I’m also a crafter, I love to knit and crochet, cross stitch and sew, do origami and other paper crafts. I made this:


Perfect for nap time (another of my favourite things).

I love to eat, cook, bake, and continuously inspire myself, food-wise. My ambition is to have my own recipe book someday.


I recently got back into making my own dough, and pizza, from scratch.

And finally travel. I love to travel, photography my journeys as I go.


^ The amazing Casa BatllΓ³ in Barcelona.

I want to be happy, and work hard at it (the world doesn’t owe me diddlysquat – a girls gotta make it on her own!), I’m happiest when I’m with my boyfriend, and we’re cooking together, and I feel safe and content.

Tomorrow, let’s talk about adventures!