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about cook book supper club classes recipes press blog photographer studio for hire recipes classes supper club cook book about about about welcome to my blog! i am a writer, photographer, food stylist and film maker. you can find recipes, photos, blog posts, films and videos here. please follow me on instagram @loveleluu & subscribe here for blog posts. thank you so much for visiting this page x food styling & photograhy food styling my photography work photography latests recipes ’s hot and sticky sweet ginger chicken (the observer food monthly) chicken salad with radish and cashew nuts (the guardian feast) egg-fried noodles with broccoli and runner beans (the guardian feast) vegan pho – (the guardian feast) duck congee (my vietnamese kitchen) my book cook book supper club supper club the supper club is held in my home in london fields, hackney. it is like a dinner party in the tradition of a vietnamese feast with homemade vietnamese food. classes classes vietnamese food is about the balance of flavours, of sweet, salty and sour – there is no measuring device that can ever match your own taste buds. subscribe to blog enter your email address to subscribe to this blog and receive notifications of new posts by email. email address subscribe via rss rss - posts rss - comments leluu leluu latests posts phở xào soy aubergines with spring onions and chillies video recipe: steamed pork, prawns & jerusalem artichoke, cabbage dumplings recipe: vegan pho olive’s carrot and olive oil cake with honey icing phở xào august 9, 2018 phở xào adapted recipe, originally written for guardian feast . ‘phở’ means flat rice noodles. ‘xào’ means to fry. you can use an array of vegetables that are available to hand or in season. here i am using jerusalem artichokes and sugar snap peas but you can use any crunchy vegetable, sliced not too thick and not too thin. if you can’t get celery leaves or not a fan, please use thai basil or coriander instead. the photo recipe is without beef. the written recipe is with beef but please feel free not to use beef. if you are, please try to use grass fed, free range beef only as i feel really strongly against industrial corn fed beef farming. (cows are not meant to eat corn, they are supposed to eat grass. when they eat corn, they are really sick and yet this is how we produce industrial beef) if you can not get hold of it, please don’t use beef and substitute with tofu or leave them both out. ingredients serves 2-3 ingredients for the stir fry 2 tablespoons cooking oil 250 g free-range, grass fed sirloin or rump or rump tip sliced into 1cm thick strips 100 g sugarsnap peas, sliced lengthways (or mange tout, courgette slices) 50g celery leaves and tips 70g jerusalem artichoke, peeled, thinly sliced (optional) 3 tablespoons oyster sauce 3 tablespoons soy sauce 2 ladles of pho stock, white wine, beef stock or water 2 pinch of black pepper 3 garlic clove, sliced 400 g fresh rice noodles, separated or rehydrated dry noodles, cooked aldente 80 g beansprouts thai basil garnish (optional) coriander garnish (optional) method slice the beef and marinade with 1 tbs of oyster sauce and 1 tbs of soy sauce, black pepper and garlic. prep the vegetables. heat a dash of oil in a large frying pan or wok over high heat until very hot, then fry the steak for a minute before adding jerusalem artichoke, sugar snap peas and celery leaves. add 1 tablespoon of the oyster sauce, 1 tablespoons of the soy sauce, a dash of leftover pho stock for a couple of minutes or until the steak is cooked as you like it. season with black pepper. transfer the contents of the pan onto a plate and allow to rest. heat another dash of oil in the same pan again, then stir-fry the onion for a minute. add the noodles and the remaining oyster and soy sauces. stir-fry for a couple of minutes. add the beansprouts and a dash more leftover pho stock. stir-fry for a further minute. transfer onto serving plates with the beef and vegetables. serve immediately with thai basil or coriander garnish. if you are using tofu, slice into 1.5cm x 3cm cubes, gently fry in a shallow oil with a pinch of salt until golden on each side then marinade as above. for more pho recipes, visit the guardian – here are 6 of my best pho recipes above photography by for the guardian by , food styling by joanna resiak. prop styling: anna wilkins comment share on facebook tweet pin on board soy aubergines with spring onions and chillies june 4, 2018 steam the aubergines and make the sauce in advance then this only needs to be fried when you are ready to serve. these are great with rice, on top of rice vermicelli, cold with ciabatta. and of course, a delicious side dish. you can adjust the heat accordingly, add your favourite herbs and spices and create a different aubergine dish every time. just follow this basic recipe and next time adapt! if you get cyprus aubergines, it has purple and white stripes, they are extra extra extra good! (originally written for waitrose magazine) serves 4 ingredients 2 large aubergines 30g butter 2 shallots, finely chopped 2 large red chillies 2 garlic cloves, finely sliced 2 spring onions, finely sliced 30g butter sauce 2 tbs soy sauce 1 tsp cider vinegar 1 tbs chilli sauce 1 garlic cloves, finely 2 tsp maple syrup you will need steamer large frying pan or wok method cut the aubergines into one inch cubes and fit in a boiling steamer for 5 minutes. set aside and repeat if necessary. prepare the sauce by stirring all the ingredients in a bowl or shake in a jar. make sure the pan or wok is very hot on high heat, add butter, shallots, chillies and garlic. cook for about a minute then add the aubergines to stir fry for about 4 minutes, charring the edges. then pour over the prepared sauce and mix in all the spring onions and continue to stir fry and cook for a minute. serve immediately. comment share on facebook tweet pin on board video recipe: steamed pork, prawns & jerusalem artichoke, cabbage dumplings april 26, 2018 cabbage dumplings with pork and king prawns serves 3/4 makes approximately 36 rolls ingredients 6cm ginger, peeled, finely chopped 1 shallot, finely chopped 1 spring onion, finely sliced 200g minced pork 75g jerusalem artichoke, peeled, finely chopped (optional) 150g king prawns, peeled, chopped 1 cm pinch of pink pepper or black pepper pink of sugar pinch of salt read more comment share on facebook tweet pin on board recipe: vegan pho april 11, 2018 as featured in the guardian feast march 2018 – readapted here pho is loved by the vietnamese and people all over the world. vegan pho is really popular because it basically has that “pho hit” without any meat which isn’t really missed here and takes half the time. the monks missed their pho so created the vegan kind. this recipe is an example of what vegetables you can use and the quantities have been measured for this amount of water for the stock. i love to use aniseed flavour vegetables such as fennel and celeriac to bring out the flavour of “pho”. by using sweeter root vegetables such as sweet potatoes and carrots can help you use less sugar in the broth. you can make the broth much richer by charring some of the vegetables first. you can use whatever vegetables you have available but it is really important to char the ginger and onion , this really adds to the marvellous flavour of pho and this step should never be missed . read more comment share on facebook tweet pin on board olive’s carrot and olive oil cake with honey icing march 27, 2018 baking has become a favourite is our household because everyone loves cake and olive loves a good tea party and giving slices to her nursery teachers and neighbours.this is a very light and fluffy recipe, quite low is sugar too so i let her have her own slice of cake.its really easy to make because it just involves putting everything in the bowl and mixing it and baking it. she loves sprinkling sprinkles when we are decorating. ingredients 250g self-raising flour 1 ts

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amazon.co.uk

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Domain Name: LELUU.COM
Registry Domain ID: 373403685_DOMAIN_COM-VRSN
Registrar WHOIS Server: whois.tucows.com
Registrar URL: http://www.tucowsdomains.com
Updated Date: 2017-03-10T01:00:19Z
Creation Date: 2006-03-13T12:54:06Z
Registry Expiry Date: 2018-03-13T11:54:06Z
Registrar: Tucows Domains Inc.
Registrar IANA ID: 69
Registrar Abuse Contact Email:
Registrar Abuse Contact Phone:
Domain Status: clientTransferProhibited https://icann.org/epp#clientTransferProhibited
Domain Status: clientUpdateProhibited https://icann.org/epp#clientUpdateProhibited
Name Server: NS1.VIDACLOUD.CO.UK
Name Server: NS2.VIDACLOUD.CO.UK
DNSSEC: unsigned
URL of the ICANN Whois Inaccuracy Complaint Form: https://www.icann.org/wicf/
>>> Last update of whois database: 2017-08-24T23:47:40Z <<<

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  REGISTRAR Tucows Domains Inc.

SERVERS

  SERVER com.whois-servers.net

  ARGS domain =leluu.com

  PORT 43

  TYPE domain

DOMAIN

  NAME leluu.com

  CHANGED 2017-03-10

  CREATED 2006-03-13

STATUS
clientTransferProhibited https://icann.org/epp#clientTransferProhibited
clientUpdateProhibited https://icann.org/epp#clientUpdateProhibited

NSERVER

  NS1.VIDACLOUD.CO.UK 185.52.27.27

  NS2.VIDACLOUD.CO.UK 95.142.155.4

  REGISTERED yes

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