Almost five years ago to the day, I arrived in London with my suitcase to start a new life.
Despite my fears and doubts, it didn't take me long to realise that it was the best decision I'd ever made.
Looking back, it's true that time really flies, as so much has happened in those 5 years.
- I started off as the new 'expat' in my company but since then I've been promoted twice
- I fell in love with British gastronomy, especially the baking and made a blog out of it
- I witnessed Will and Kate's love story developing into a royal wedding and then into a royal baby
- I celebrated the Queen's diamond jubilee
- I went to the London 2012 Olympic Games as a VIP, visiting as a Samsung Global Blogger and got to know bloggers from all over the world
- I've been to see the majority of the West End musicals that have came out
- I saw the integral series of Friends on TV, 4 times - and managed to avoid watching X Factor for 5 years
- I've witnessed so many people moving in and out of my house
- My heart melted and got broken a few times, and then I met the Man
- I've spent hours and hours waiting around in airports, and sadly now know every single line of Easyjet and Ryanair's T&Cs
- I got back into acting and through that met some amazing new friends
There's an urban legend going around London expats that says your 5th anniversary is decisive. If you don't go home after 5 years, then you'll stay in London for your the rest of your life. I don't know what's going to happen in the future, but for now, I'm not going anywhere!
Chocolate and Raspberry
Creamy Dreamy Tart
Creamy Dreamy Tart
Whether you choose to add raspberries or banana, any other fruit in this tart, or to keep it 100% chocolatey, you won't be disappointed. I was waiting for such a creamy and rich delight to come into my life, and now that I found it, I won't let it go!
1 shortcrust pastry
300g good quality chocolate
75g caster sugar
400g double cream
250 g fresh raspberries
Make the chocolate and raspberry tart
Preheat the oven at 180deg C.
1/ Line a pie dish with the shortcrust pastry, prick it all over and refrigerate for 15 min.
2/ Once well chilled, cover with baking parchment and baking beans and bake for 10/12 min until just golden. Leave to cool.
3/ In the meantime, make the filling. In a saucepan, pour the cream and the sugar, and bring to the boil. Turn off the heat.
4/ In a bowl, break the chocolate in pieces. Pour the hot cream over it and mix with a spatula until the chocolate is completely melted. Add the eggs and mix well.
5/ Scatter the raspberries all over the pastry case (apart from a few that you'll keep for decoration) and pour over the raspberries the chocolate mixture. Bake again the tart for 10min until the sides are set and the middle still a little wobbly.
6/ Leave to cool completely, decorate with the raspberries kept aside, and serve.
Adapted from Jamie Oliver's magazine.