H.taylor

H.taylor probably taking a pic of my yogurt bowl

07/14/2026

lmk how it goes

07/14/2026

pls you’ll need: - 2tsp ceremonial grade matcha - 50ml warm water - 3 very ripe bananas - 3/4 cup greek yogurt - 4 eggs - 1 cup (240ml) olive oil - 1/3 cup (80ml) maple syrup - 300g self-raising flour - 2tsp baking powder (to serve): - full fat greek yogurt - fresh strawberries method: 1. begin by whisking the matcha and water in a small bowl until silky smooth and no lumps remain. 2. in a seperate large bowl, mash the bananas roughly using a fork. 3. add in the yogurt, eggs, maple syrup, olive oil, flour and baking powder and whisk until thoroughly combined and no lumps of flour remain. 4. pour into a lined 900g (2lb) loaf tin and bake at 180c (160 fan) for at least 1 hour. 5. poke with a wooden skewer after 1 hour and if it comes out clean, the cake is ready but if it’s still a little wet - leave to bake until it’s cooked. (you can loosely cover with foil in the oven if it’s browning quickly!). 6. once cooked, remove from the oven and allow to sit in the tin for a few minutes before carefully removing and peeling the paper. 7. place on a cooling rack for at least 10 minutes before slicing. 8. slice into thick slices and dollop with a generous spoonful of greek yogurt, some sliced strawberries and a drizzle of honey if you like… enjoy ###🍓🍵

07/13/2026

sorry my lemon & raspberry muffin yogurt bowl comes first (for the lemon oats) you’ll need: - 1 small banana - zest of 1 lemon - 1 egg - 2tbsp honey / maple syrup - 1/2 cup oats (about 40g) - 1 k**b of butter (for the raspberry chia jam): - 1 cup (a large handful) of fresh / frozen raspberries - juice of 1/4 of a lemon - 1 tbsp chia seeds - 1tbsp honey (to serve): - any yogurt you like! - fresh strawberries, sliced into rounds - any nut butter you like (i use almond! method: 1. begin by roughly mashing the banana with a fork in a shallow bowl. 2. add in the lemon zest, honey, egg and oats and mix until thoroughly combined. 3. melt the butter in a small frying pan on a medium heat and begin to fry the oat mixture. 4. start scrambling it as if you were scrambling eggs! 5. it will begin to cluster so break it up as you go. 6. meanwhile, place the raspberries, lemon juice, chia seeds and honey in a small saucepan and place on a medium to high heat. 7. as soon as the raspberries begin to thaw and release their juices, lower the heat and keep stirring until you form a jam. remove from the heat. 8. once the oats are golden and clustered, remove from the heat. 9. begin to assemble your yogurt bowl by placing your yogurt of choice first and make a small well in the centre. 10. spoon the jam on top right in the centre… 11. then, layer on top the lemon oats into your corner of choice. 12. finish with the sliced strawberries, nut butter of choice and a drizzle of honey if you like… enjoy!🍋🍋🍋

07/13/2026

sometimes you just want a lil snack you’ll need: - as much yogurt as you like (i use fage 5%) - 1 frozen peach - a handful of pistachios, chopped - juice of 1/2 a lime - honey to drizzle method: 1. begin by placing the peach in the freezer the night before or for at least 4 hours. 2. when you’re ready to eat, spoon your yogurt into a bowl and remove the peach from the freezer. 3. grate the peach over the yogurt. 4. squeeze a dash of lime on top and sprinkle with pistachios. 5. finish with a drizzle of honey… enjoy🍑

07/13/2026

i’m only saying this because i just can’t make them well lol x you’ll need: - 3 eggs - 1/2 red onion - 2tbsp full fat mayonnaise - 1tbsp greek yogurt (i use fage 5%) - 1tbsp green pesto - 1/2 an avocado - a pinch of sea salt - black pepper to taste (to serve): - fresh / toasted bread - parmesan method: 1. begin by placing the eggs in a small saucepan and filling with cold water until the eggs are completely submerged. 2. place on a high heat until the eggs begin to boil. 3. set the timer for 8 minutes and lower the temperature so that the eggs are just simmering gently. 4. meanwhile, finely chop the red onion. 5. once the eggs have boiled, drain the water and fill the pan back up with ice cold water (or submerge into an ice bath for a few minutes). 6. carefully peel the eggs and place into a medium sized bowl. 7. using a fork, roughly mash the eggs (but leave some texture!). 8. add in the red onion, pesto, mayonnaise, greek yogurt, sea salt and pepper and mix until thoroughly combined. 9. on a fresh or toasted slice of bread, spoon over your egg mix and spread evenly. 10. generously grate with parmesan all over… enjoy ###

07/13/2026

this isn’t your ‘sign’ to do the same but it’s your sign to do whatever makes you happy as there’s no point staying doing something you don’t enjoy

07/13/2026

the summer soirée pt 2 you’ll need: - 1x pack digestive biscuits (300g) - 120g melted butter (unsalted) - 300g full fat cream cheese - 300g greek yogurt (i use fage 5%) - zest of 2 limes - juice of 1 lime - 120g icing sugar (powdered sugar) - 300ml double cream (heavy cream) (to serve): - fresh kiwi, peeled and cubed - OR fresh mango, peeled and cubed method: 1. begin by placing the biscuits in a large bowl and using a rolling pin or a wooden basher of some sort: crush the biscuits until you resemble a breadcrumb consistency. 2. add in the melted butter and mix until thoroughly combined. 3. in a 30cm cake tin (lined base and greased around the sides), spoon in the biscuit mix and flatten with the back of your spoon. 4. once the biscuits are thoroughly compact and flat on the base of the tin, pop in the fridge / freezer whilst you prepare the rest. 5. meanwhile, in a large bowl: spoon in your cream cheese and greek yogurt. add in the lime zest, lime juice and half of the sugar. 6. using an electric whisk, whisk until the mixture is smooth and thoroughly combined. 7. add in the rest of the sugar and whisk again (this is to ensure it doesn’t go everywhere!). 8. pour in the double cream and whisk again on a low speed until the mixture has thickened (about 3 minutes). 9. the mixture should be thick and just falling off the spoon - do not overwhip. 10. carefully spoon into the cake tin on top of the biscuits and smooth the top until it’s level. 11. pop in the fridge for a few hours or ideally overnight. 12. once ready to serve, peel and chop the kiwis and spoon them over the cheesecake as decoration. 13. slice into large pieces and serve… enjoy 🥝🍋‍🟩###

07/13/2026

why am i converted to this over sourdough now… you’ll need: - 150g oats - 150g & Barrett omega seed mix - 150g mixed nuts - 2tbsp golden flaxseeds - 300g cottage cheese - 2 eggs - 2tsp baking powder - 1tsp salt - 150ml double cream method: - 1. combine all the ingredients in a bowl (apart from double cream) and transfer into a lined loaf tin. 2. bake at 180c for 1 hour. 3. meanwhile, whisk double cream until it splits. 4. drain the liquid off through a piece of thin cloth. place the ball of butter in a butter dish. 5. remove bread from tin once cooked and allow to cool on a wire rack for at least 10 minutes. 6. serve whilst warm with butter and a drizzle of honey. i’m obsessed (recipe is from Holland & Barrett btw!)

07/12/2026

why it’s taken me this long to do this, i’ll never know but anyway…🤭 you’ll need: - 200ml olive oil - zest of one orange - 4 eggs - 200g caster sugar - 1tsp vanilla extract - 3tbsp poppyseeds - 280g self-raising flour - 1tsp baking powder (for the orange drizzle): - juice of 1 orange - 1/2 cup icing sugar (to serve): - full fat greek yogurt - creme fraiche method: 1. begin by whisking the olive oil, orange zest, eggs, sugar, poppyseeds, flour and baking powder in a large bowl until thoroughly combined. 2. place into a lined 900g loaf tin and bake at 170c for at least 1 hour. 3. meanwhile, mix the orange juice and icing sugar until silky smooth and set to one side. 4. check the cake after 45 minutes to see whether it has browned too much - if so, loosely cover the top with foil! 5. place a skewer into the centre of the cake to check if it comes out clean. if so, remove from the oven! if not, leave it until it is cooked. 6. remove from the oven and whilst the cake is still hot, poke a wooden skewer all over the cake at different depths… 7. now pour the orange drizzle all over in an even layer and allow it to sink in. 8. leave the cake for at least 10 minutes before removing from the tin and peeling away the paper. 9. slice whilst warm and enjoy with a dollop of greek yogurt or just as it is! enjoy ###🍊

07/12/2026

someone told me the other day that i’m a ‘busy girl running the breakfast world’ and i’ve not stopped smiling since (for the lemon & poppyseed crêpes): - 1tbsp poppyseeds - 1tbsp olive oil - zest of 1 lemon - 1 egg - 2tbsp maple syrup / honey - 1/2 cup any milk - 3 heaped tbsp plain flour - butter for frying (for the blueberry chia jam) - 1 cup fresh / frozen blueberries - 1tbsp chia seeds method: 1. begin by whisking the poppyseeds, olive oil, egg, maple syrup (or honey), milk and flour in a medium sized bowl until smooth and no lumps of flour remain. 2. in a large frying pan / crêpe pan, melt about 1tsp of butter and spread evenly across the pan. 3. on a medium heat, pour in enough pancake batter to spread across the pan in a thin layer. 4. cook for a couple of minutes or until golden on one side. 5. carefully flip over and cook for another minute or so before removing from the pan. 6. meanwhile, place the blueberries, chia seeds and 2tbsp of water in a small saucepan. 7. place on a medium to high heat or until the berries begin the thaw. 8. then lower the heat and stir ever so often. 9. repeat the pancake steps with the rest of the batter. 10. once the berries have become a jam, remove from the heat and add 1tbsp of honey (if you like the sweetness). 11. carefully fold the crêpes into quarters and serve on a plate. 12. top with the blueberry jam and finish with a dollop of greek yogurt, some lemon zest and honey if you like… enjoy ###🍋

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