SHE EATS ⋆ She eats. She drinks. She cooks. She travels. She is a foodie with exceptional taste!

It’s goodbye for now…

I have decided that it is time to step away from my blog.

*Deep breath…*

It has given me years of fun and enjoyment since I began as GoodEggFoodie back in, yikes, back in 2011. I am so grateful for all of the fun times and amazing experiences it has opened up to me, but more importantly I have met some true friends for life thanks to this corner of the internet, and for that I will be forever grateful.

However, I think it is good to recognise when something is no longer bringing joy. There are probably hundreds of thousands of food blogs and they can’t all get seen. My intention was only to write about what I love. But with so many blogs being SEO-perfect playbooks (and hats off to them BTW), it makes it harder to get any views when you want to just write from the heart rather than from the analytics and research.

Don’t get me wrong, I know all about SEO – I have worked in comms for 20 years, and I consider myself to be a creative wordsmith. But I wrote here as a break from work, so when it started to feel like hard work I knew it was time to leave.

I will leave the site live for now – those delicious brownie recipes are going nowhere yet! I will look again at the end of the year and decide when to go dark.

And who knows, maybe one day she-eats.com 2.0 will rise from the ashes! But for now I will be reading blogs rather than managing one.

Don’t worry, I am still a greedy guts! So head over to my Instagram where I plan to share recipes alongside my usual food and drink finds. Plus, I am dipping my toes into podcasting and the She Eats podcast is on Spotify, Apple and everywhere else you’d expect to find it. So subscribe on your listening platform as new episodes are incoming.

If you are looking for a guest foodie writer for your own website or blog, get in touch. I still have lots to say and am up to my eyes in baking ideas, cheese recommendations and small business love 🧀😍

If you are reading this, thanks for reading, for making my recipes and for connecting. I hope you think of me every time you bite in to a perfect chocolate brownie or flapjack.

Big love, and happy baking

Claire xx

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Recipe: fully loaded biscoff brownies

Close up of a brownie with biscoff spread and cookie crumbs on top

I could have sworn that I shared my method for biscoff brownies a couple of years ago, I’ve been making them for ages, but it turns out not. It is probably saved in draft form in a folder somewhere, and I will find it two minutes after publishing this. Sorry, hole in head strikes again! But I promise it has been worth the wait because if you love biscoff you are going to be addicted to these fully loaded brownies.

In the same way that my Malteser brownies use the chocolate and the spread, these beauties use biscoff biscuits, spread and the spice mix which makes them so iconic.

6 ways with za’atar

My za’atar obsession is as strong as ever. It has come to the point where I need to get it a little pinch pot so that is can sit on the worktop with the sea salt – easy to dip in to each time I cook.

If you’ve no idea what I am talking about, let me introduce you to za’atar herb mix. Different people mix different ways, but it usually contains salt, sesame seeds, oregano / marjoram, sumac and thyme. Middle eastern in origin, I see it around much more now than ever before, and I for one love the heady, savoury hit is has.

The best non alcoholic beers for 2020

I’ve just published episode two of the She Eats podcast, which is all about the best no/low alcohol beers. Pop over and give it a listen!

There are loads of beers mentioned in there, so as promised, here is my 2020 non alcoholic beer list to go alongside that episode.

Introducing the She Eats podcast!

I’ve only gone and started a podcast!

Food stories from She Eats is now live. Honestly, I started seriously planning this 12 months ago after the Taste Lancashire conference left me buzzing with ideas to speak to amazing food and drink producers. I bought a mic in May, then I did my first interviews in July and then….nothing.

My fear kicked in so I sat on it. Then by the end of the year I had kicked myself and booked interviews….then got the lurgy and lost my voice 🤧

So yeah, it’s been bubbling away for quite some time. But hopefully it has been worth the wait!

The first episode is now live and covers the International Cheese Awards and life as a judge at the event.

You can find me on Spotify, iTunes and all the other big platforms. If not, you can head to my pod page and listen from there. Please do tune in and let me know what you think.

Got a story to tell?

If you’re a producer, farmers, brewer etc with a story to tell, get in touch! I’d love to hear from you and set up some time to record an episode with you.

Exciting times, hopefully for a year of getting some exciting voices heard!

Recipe: goat cheese flatbreads

-Sponsored-

A fluffy warm goat cheese flatbread, covered in a mix of flavours and textures, is hard to beat. Easy to make, especially if you buy the bread, it can be changed with the seasons and to suit any occasion.

Opies Foods asked me what I’d do to make their pickled walnuts shine. Yes they can be added to salads, but at this time of year I am more about carbs. Plus they deserve to have a staring role.

Plate of flatbreds with cheese, peppers, pickled walnuts

Goat cheese flatbreads – for party nights or sofa night!

Pickled walnuts are a quintessential British pickle. They are harvested early in summer when they are still green. Opies pickle them the traditional way in malt vinegar, but they add their secret blend of spices as well. The pickling process means that they still have a bit of bite to them.