Welcome to my website. I am the author of ‘Vietnamese – Simple Vietnamese Food To Cook At Home’. I am a photographer and film maker. You can book into my supper club, Vietnamese cooking classes, buy my book, check out my photography and lots more here.
Please follow me on instagram @loveleluu – Thank you so much for visiting x
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.
I am a lucky girl in all sorts of ways. I’ve been supplied with fresh organic fruit and vegetables from Wholegood throughout the summer and its given me so many opportunities to test out new recipes and play around with the best ingredients around. They have supplied plenty of beautiful ingredients for my supper club and cooking classes as well! The fruit and vegetables from here are gorgeous and the flavours are explosive. Carrots taste like carrots, you get the drift!
Wholegood are an organic fruit and vegetable wholesaler delivering to some of the UK’s finest retailers and caterers – but they also supply via Ocado and you can order a seasonal veggie box to your doorstep and let your creative senses lead the way.
Here is a little pictorial diary of some of the very delicious things I have been eating and serving with thanks to Shu Han Lee at Wholegood. Thank you so much!
I will be writing recipes for their boxes very soon too.
Wholegood Box
Here are the things I have been making, eating and feeding:
Plum Cake
Make a normal sponge, e.g. 250g plain flour with baking powered, 200g butter, 200g sugar, 2 eggs then place sliced plums on top of the mixture to bake for 40 mins
Ice cream cake
Make compote/ jam from fruit e.g. peaches, apricots, raspberries, strawberries, blueberries, blackberries etc. Make sponge and ice-cream, then layer a tin covered with cling film with ice cream, sponge, then compote then ice cream, then sponge … however you like it and freeze.
blueberries & condensed milk ice-cream cake with strawberries & blackberries and shiso jellyBlueberry Chiffon Cake
It took me about 20 cakes to get this right cake. Its quite a difficult thing to do but once you know how – its easy. If I am lucky, I can write this recipe down one day.
Mango Lassi
Yoghurt, mango & condensed milk, recipe is in my book! Also great as mango lassi ice-cream.
Blackberry Jam
Artichoke Tea
A Vietnamese speciality, known for its cleansing, cooling and refreshing goodness – Cut the stem off the artichoke and poach in water for an hour with a little palm sugar
Melon Sorbet Blend melon and muscovado sugar and churn in ice cream maker.
Stuffed courgette flowers Stuff the flowers with mascarpone & parmesan then grill with rapeseed oil, season with salt & pepper
Stuffed mixed courgettes with pork, egg & mung bean noodles
Fennel & Rosemary Focaccia
Bun Rieu (tomatoes, seafood with egg & tofu noodle soup) recipe in My Vietnamese Kitchen
Roast Chicken with spring onions, tenderstem, fennel, green tomatoes & fennel & rosemary focaccia croutons
Ginger chicken stew
Mung beans (the best I’ve ever tasted) and fried rice vermicelli with chilli & shallots
Terriyaki sirloin steak with pak choi, crushed wasabi peas & chilli
Instead of flowers, I’ve been displaying bowls of their beautiful vegetables for photoshoots – this one for Olive Magazine.
And so much ginger! For fresh ginger tea and all sorts of broth making.