About me

Hey, Hi and Hello, I’m from the UK and I created this website as a hobby to explore baking and improve on my photography skills, which I still throughout the years am no better then other awesome bloggers out there, but I will keep on giving it a go.

I’m not an expert cook but I enjoy cooking, baking and experimenting with recipes and flavours. I especially love baking only as I love eating cake and anything sweet, I’m definitely like a fat kid who loves cake.

I love all type of cuisine and trying new foods, I would say I’m quite fussy with flavour, I’m into quite strong flavours so I’m always adding a bit more salt, pepper and spice to my food. My recipes are generally adjusted to my stronger palette so please bear that in mind. My mission is to try to improve my recipes and adjust other recipes to my taste. I would say my biggest food critic is my mum, if it passes her test then I’m happy, she will tell me what’s needed and what’s missing.

I’m a Pescatarian (yes had to look that up on Google on how to spell…for those who are unsure it means ‘is the practice of a diet that includes seafood but not the flesh of other animals’) but saying that I don’t really eat much seafood or fish I have a diet mainly of Vegis and cake! I’m also interested in healthy recipes for lunch and some egg free cake recipes for religious events.

As a day job I’m a Graphic Designer and if you have a chance check my website out www.thecreativecookie.co.uk.

I hope you see something on Love. Eat. Sleep. Food which inspires you, please feel free to comment.

Love

LESF(Love. Eat. Sleep. Food)  xo

4 Comments

  1. I enjoy your website and the photos are wonderful. Some of the ingredients and recipes are a bit obscure to me probably because I’m Canadian and we sometimes don’t use the same ingredients e.g self rising flour which is unknown in Canada. I wonder if you could publish your own carrot cake since you seem to like it better than Ian’s? I also love carrot cake. Ian’s looks to me more like a dense fruit cake and I’m not sure about adding lumps of orange to cake batter. Like you it’s not a carrot cake I’m used to.
    Thanks for your wonderful recipes!

    1. Hey Linda, thank you for taking your time to write a comment and thank you for nice comments about my photos and website. I’m from the UK and that’s probably why you haven’t heard of some of the ingredients. Self raising flour is a pre made flour containing raising agents and it’s a popular flour used in the classic Victoria Sponge. This is the link to the carrot cake I made, I hope you enjoy it and if there is any questions about ingredients feel free to message me! :)

Leave a Reply

Your email address will not be published. Required fields are marked *