UK Food Bloggers Association

LizW
  • Female
  • Birmingham, West Midlands
  • United Kingdom
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Do you write for foodies or non foodies?

I like this idea of writing as if you're talking to a friend, I think that is the very crux of how blogging works best.

Replied Jul 22

Has anyone published on Lulu?

that's good to know. I don't reckon a mainstream publisher would be interested in my recipes since I am not known or anything. My plan was to sell it at food markets where I would sell my food as wel…

Replied Jul 22

Has anyone published on Lulu?
3 Replies

I am considering writing a recipe book and was wondering if anyone had done this through Lulu.com, the self-publishing site? My plan is to sell the book locally at food markets along with my wares as…

Started this discussion. Last reply by LizW Jul 22.

Want to get paid for a text link on your blog?

Do you have a badge instead of just a link? WIll stand out more on the page. I would be happy to consider that on my blog.

Tagged: courses, cooking, school, cookery

Replied Jul 20

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Profile Information

UK based food blogger or friend of the UK bloggers?
UK based blogger
Name of blog or website
So Eat
URL of blog or website
http://soeat.blogspot.com
About me
Amateur cook and restaurant lover. Living abroad in Italy, China and Africa has broadened my culinary horizons.
I am also passionate about art, arthouse films, crafts, literature, travel etc.
Region
West Midlands

LizW's Photos

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Pasta Page

Pasta Lowdown
My Squidoo lense about my passion for pasta

LizW's Blog

LizW

Southern Food, a new passion

As sad as I am to leave North Carolina tomorrow, it is probably best for my waistline! I have had such incredible food here but my jeans are really tight now. My husband's family are based in NC and they have been wonderful at sharing with us all the best this area has to offer.



I love southern cooking; pulled pork

… Continue

Posted on May 23, 2010 at 11:17pm —

LizW

Chinese 5 spice - Zambian style

Since coming back to Zambia, I have developed certain cravings (and no, I’m not pregnant!). This is because some things you just can’t get here or they are not as nice as back home or they are so expensive. I have been in mourning for cheese, good quality chocolate, mozzarella di bufala (*sigh*)Thai and Chinese food. My yearnings were only exacerbated after watching a programme about the Cantonese food traditions. I have really missed 5 spice powder which I used to use a lot back in the UK. Than… Continue

Posted on December 18, 2009 at 8:50am —

LizW

Zambia here I come!

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My flight is booked and I leave this Friday for Zambia! My husband is already out there and I miss him lots.
We plan to be there for about 2 years and it's so nice tp be going back, this is where we met when we were both volunteers.

I think people often have quite negative view of that are… Continue

Posted on September 20, 2009 at 12:55pm —

LizW

Zanzibar Inspired Fish

Soon we'll be returning to Zambia and I cannot wait to share with you all the little known cuisine of this part of Africa, as well as some of my favourite recipes!

In the mean time, here is a kind of stew/curry/soup that was inspired by very little being left in the cupboard, and a desire to cook something that would remind my husband and I of the spectacular food we had when we visited Zanzibar.

I use river cobbler for this dish simply because it is incredibly cheap and keeps its shape when c… Continue

Posted on September 19, 2009 at 9:27am —

Comment Wall (3 comments)

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At 3:47pm on October 7, 2009, sebastian san juan said…
I´d like to invite you to visit Farmsphere.com, an online platform for develop the opportunities and leverage the collective knowledge in Food & Ag globally. Feedback & comments are welcome. Thanks!
At 7:31pm on September 21, 2009, Shirley Isaacs said…
Liz - I'm also a Bovril fan - love it on my toast in the mornings. I used to have to send it to my son in Toronto - but apparently they can now buy it there!
At 7:50am on September 12, 2009, Michael Saxon said…
Dear Liz,

Your blog is very informative.

Congratulations to you!

Warm regards,

Mike.
 
 
 

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