I have been out of London for over a week now. I flew to Boston on the 12th June and have been exploring stunning New England, USA.

I write this on my way to my next destination: New York City. New England has treated me amazingly, i didnt want to leave!SAMSUNG CAMERA PICTURES

I stayed with my friend and family in Westbrook Maine (near portland); and was overwhelmed by its beauty.

Untouched by tourists (really – i didnt meet anyone but americans here), this was the place to get a real authentic experience!

But look out for more posts coming soon on what really makes this place so amazing.

One of the best things about Portland is the seafood.


This is where the Lobster Shack comes in. It was a Tuesday afternoon and the queue was out the door.

If its good enough for the locals, its good enough for me!


Perched by some rocks on the sea, this is the perfect place for some good seafood grub.

The staff are just as friendly as the locals here (which might i add, are the friendliest people i have EVER met), and the food is even better.

It was only obligatory for me to try the famous lobster roll and a bowl of clam chowder…

SAMSUNG CAMERA PICTURESWhich, may i add, is mouthwateringly good. Dont be decieved by its looks: this is a bowl of warming seafood goodness.





I would eat it again right now if it wasnt for the fact that it turns out i might actually be allergic to shellfish… funny story that! But it was totally worth it.

So that is my first reason to visit Portland, Maine. The seafood is pretty darn good.

Keep reading my posts for more of my travels in America, this one is a bit short and sweet but I have some more amazing things to show you from Maine, Massachusetts, New York and California coming soon.



One of my favourite cakes and perfect for summer.


“Yoghurt cake” does sound pretty strange, but believe me when I say, it’s oh so damn good.


This light, moist cake is actually a little more healthy compared to the average cake that is full of butter. It is such an easy recipe – all you really need to measure the ingredients is the 125ml pot of sugar free yoghurt that you use in the cake anyway!


So, let’s get started with the ingredients:

1 pot of natural and sugar free yoghurt (I used 125ml)

2 pots of self raising flour

1 pot of sugar

3 (preferably large) free-range eggs

Dash of vanilla essence

Tiny pinch of salt

Half a pot of oil (olive/vegetable/coconut oil -whichever you fancy)


Handful of whatever you wish your cake to be based on. I chose blueberries and a little bit of chopped white chocolate, to keep it sweet. But you could use just chocolate chips, just blackberries, raspberries… Anything!

Loaf tin or baking tin


Pre-heat your oven to 180 degrees and add your yoghurt to a mixing bowl.

Mix in the two pots of flour, one pot of sugar, and a pinch of salt. Next, mix in half a pot of the oil, some vanilla and your three eggs.

Beat this all together until you get a smooth, creamy mixture.

Pour the mix into the loaf tin or cake dish ready to be baked.


Add your other ingredients (blueberries etc) during or after. I combined in the small amount of white chocolate to the mixture, but placed the blueberries on top as they sink just perfectly when in the oven anyway and you don’t want them sinking right to the bottom.

Now, bake for 40 minutes to an hour! Just keep an eye on it, and remove when it’s golden brown. Ta da!




Slice it up with some tea to be proper British.

Have you seen my strawberry summer cake?