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Fold & Flour

@foldandflour

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Savanna Kumiko
📍South West London based foodie
💌 DM for collabs!
🤳 TikTok @foldandflour
Easy, fun, tasty recipes!

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CHILLI OIL CARBONARA

I reposted this as a trial earlier this week and once again it blew up! I think this repost deserves a place on the grid.

A throwback to my first viral recipe! I made this pasta after a long day at work, we had nothing in the fridge apart from a few ingredients and I decided to make my own version of a carbonara. I wasn’t even going to post it but decided to, and over the next few days this went crazy!! I had no idea people would love it this much

I have loved how many people have recreated this and it’s become part of their weekly rotation. It’s such a simple dish packed with so much flavour! Thank you for all the love & all the hate too 😉

For 2 people
Pasta of choice (usually 80g per person of dried/uncooked pasta)
2 egg yolks
1 whole egg
150-200g of grated Parmesan (add more if you feel like it needs it)
3 thinly sliced garlic cloves
2 spring onions
1tsp of your choice of chilli oil (start with 1 and add if you feel like you need more)

Ensure to reserve pasta water
Not in the video but you can also add a tsp of white miso paste into the egg and Parmesan mix

Whisk the eggs and Parmesan together until it’s a thick paste. Leave aside

Put your pasta on boil. In a separate pan with some oil fry off your garlic and spring onions for 2mins. Add in your chilli oil. Start off with a small amount of chilli oil and then you can always add more if desired

Add 1 or 2 ladles of pasta water and turn the heat on low, the oil and water should thicken. Whack in your cooked spaghetti and toss in the oil until fully coated.

Similar to a carbonara, add a tablespoon or 2 of the pasta water into the egg mix to temper the eggs. Ensure the pasta is heated through and either turn off the heat completely or have on a very low heat before adding in the egg mix. Thoroughly mix in the egg mix through the pasta and add some pasta water to loosen it up
Keep adjusting until your desired consistency.

Season with salt, pepper and more chilli oil if you like.

#pasta #pastalover #pastapasta #instagood #instadaily #instalike #foodie #foodporn #foodstagram #foodphotography #foodies #foodblogger #reelsinstagram #reelofthedày #chillioil by @foldandflour

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2k

10 months ago

MAC & CHEESE!

Sorry but this is the best Mac & cheese you will have. And theirs no weird ingredients like evaporated milk or eggs, just good quality cheese, milk and cream.

Serves 5-6 portions

500g macaroni
200g cheddar
200g Gruyère
200g red Leicester
150g mozzarella
(Save 50g-70g of cheese to add ontop of the bake before cooking)
2 shallots
3-4 garlic cloves
1 tbsp cream cheese
60g butter
40g flour
500ml milk (room temperature)
150ml double cream (room temperature)
Heaped tsp paprika
Heaped tsp garlic powder
Sprinkle of cayenne pepper
1/2 tsp Dijon mustard
Salt & pepper to taste

In a pan melt down your butter and sauté shallots and garlic. Add in spices and let them bloom/cook for 2 mins

Add in your flour and whisk until it’s a paste. Turn heat to low. Add in your milk and continue to whisk until there are no lumps. You want to keep whisking until it thickens slightly, be careful as this can happen very fast, if it’s too thick, add more milk

Whisk in Dijon and your cream. And then add in your cream cheese. Season and taste at this point. Go in with your cheeses but remember to leave some aside to add to the middle/top (maybe 50-70g)

Whisk in and then add your cooked macaroni and stir until combined. Now add half into your baking dish and top with a sprinkle of cheese. Add the rest and top with more cheese. Bake for 15mins and then grill until bubbly and golden. Serve with chives on top

#macandcheese #macaroni #pastarecipe #mac #macandcheese #macaroni #wap by @foldandflour

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a year ago

WHO’S READY?! 👀

Recipe for the ultimate Mac & cheese out tomorrow!!!

#macandcheese #macandcheeserecipe #easyrecipes #comfort #comfortfood #foodie #foodies #foodphotography #dinninspo #dinnerideas by @foldandflour

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2 years ago

TRIPLE BERRY UPSIDE DOWN CHEESECAKE

#AD We’ve officially entered cosy season and I’m SO happy about it. And what better way to kick it off than with this triple berry upside down cheesecake?

This is all made possible with Silverspoon Caster Sugar of course! The best sugar in the game and is my go-to for ALL my bakes.

The berries caramelise into the most delicious jammy layer, and are surrounded by the delicious cheesecake filling! This is all you need for your next cosy day in

Sweet, creamy, fruity and perfect with a cuppa 🤍

INGREDIENTS

Berry Compote:
400g mixed berries
110g Silverspoon caster sugar
15g lemon juice
Zest of 1 lemon
8g cornstarch
15g water
4g vanilla extract

Biscoff Base:
500g Biscoff biscuits, crushed
170g salted butter, melted

Cheesecake Filling:
360g double cream, cold
678g cream cheese
90g Silverspoon icing sugar
120g Greek yoghurt
4g vanilla extract
Pinch of salt

METHOD

Grease and line a 23cm springform tin.

For the compote, add berries, sugar, lemon juice and lemon zest to a saucepan over medium heat. Cook for 8–10 mins until the berries soften.

Mix the cornstarch and water, then stir into the berries. Cook for another 1–2 mins until slightly thickened. Stir in vanilla, then cool completely in the fridge.

Mix the crushed Biscoff biscuits with melted butter until it resembles wet sand. Press firmly into the base and sides of the tin. Freeze for 15–20 mins.

Whip the cold double cream until stiff peaks form.

Beat the cream cheese until smooth, then mix in the icing sugar, Greek yoghurt, vanilla and salt. Gently fold in the whipped cream.

Add ⅔ of the cheesecake filling to the chilled base and create a well in the centre. Fill with the completely cooled berry compote, then cover with the remaining cheesecake filling.

Cover and refrigerate overnight. Once ready to eat, place a plate on top and flip over gently. It should easily come out of you’re using a springform pan!

#Silverspoon #AD #upsidedown #cheesecake #berry #berrycheesecake #bakeathome #bakersgonnabake #baking #easyrecipes #sweet #treat by @foldandflour

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7 days ago

COURGETTE LASAGNE

An absolute classic with some additions like courgette and spinach, to add a bit more texture and body to this meal! Perfect with a big fat glass of red

Meat sauce
500g minced beef or meat of choice
3-4 cloves minced garlic
1 white onion
1tsp cumin
1tsp chilli flakes
1tsp onion granules
1tsp paprika
Half a tube tomato paste
100-150ml red wine
Beef stock cube
Tin of chopped tomatoes
Sugar to season
Bag of spinach

White sauce
80-100g butter
40-50g flour
Enough milk until desired consistency
Bunch of Rosemary
Few sprigs of sage
Salt & pepper to season
Dijon mustard

Lasagne sheets
1 courgette ribboned
Mix of mozzerella and cheddar cheese

Make the meat sauce by frying off the onions until translucent. Add in your minced beef and fry off. Add in garlic, seasonings, tomato paste and fry until fragrant.

Add in your wine and cook out for 5mins and then add beef stock. Add in your tomatoes os and top off with a bit of water. Cook out for 20-30mins or until it has reached the desired taste, make sure to keep seasoning as you go. Add in spinach and let it wilt down

Fpr tje white sauce, melt the butter, add in flour and whisk until it’s paste like. Slowly add in your milk and whisk until it’s the desired thickness (start with 100ml). Heavily season with salt, pepper, mustard. Add in your herbs and let it sit on a very low heat constantly stirring

Build your lasagne as shown in the video, cover wirh foil and bake at 180 for 50mins. For the last 5 mins remove foil so it gets a nice crust. Once baked let it rest for at least 10mins

#lasagne #beef #beeflasagna #lasagnealragù #italianpasta #italianfood #italianfoodlover #beefmince #homecooking #homecookedmeal #homecomfort #comfortmeals #winterwarmer #wintermood #foodie by @foldandflour

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14 days ago

ROAST CHICKEN PIE & MASH

Summer was great and all but let’s be real it’s ALL about the cozy vibes now. And this roast chicken pie is just the thing you need! Super easy and a crowd pleaser

INGREDIENTS

CHICKEN (Spatchcocked)
1 medium whole chicken
100g softened salted butter
5 cloves of garlic crushed/minced
bunch of parsley
1 whole lemon halved
Bunch of rosemary
Olive oil

PIE FILLING SAUCE
1 whole garlic bulb (roasted in oven for 40mins)
1 leek
50-60g diced pancetta
400-500ml chicken or vegetable stock
150ml double cream
handful of grated cheese (optional)
Glass of white wine
Salt, pepper to taste

CHICKEN
Preheat oven to 180 and slice garlic bulb, drizzle with oil and salt and wrap in foil and bake for 40mins (this will be for the sauce later on)

Start by prepping your chicken. Mix your butter, garlic and parsley together until well combined. Then stuff the butter under the skin of the chicken and rub the remains all over, and also stuff your bunch of thyme under the skin. Generously rub olive oil all over the chicken and sprinkle with sea salt. Squeeze lemon juice all over and rest the chicken on the lemons. Cook at 180 and baste every 30mins until golden and cooked through. Let it rest for 20mins before shredding

SAUCE
In a pan fry off your leeks in some butter, then add your pancetta and fry off. Add in garlic and deglaze with white wine. Add in juices from chicken as well as some stock. Mix through and then once wine is cooked out add in cream and stir.

Once chicken is done, remove the lemons from under the chicken and squeeze any leftover juice, it should be nice and jammy. Shred the chicken and add all the meat and juices to sauce. Season to tase, add in salt, pepper and add a sprinkle of cheddar (optional).

Transfer to a pie dish and cover with puff pastry in a pattern of your choice, cover in egg wash and bake until golden. Let it rest for 10mins before serving

#pie #pieseason #chickenpie #creamychickenpie #chickenpotpie #winterfood #comfortfood #pieandmash #pieandmashshop #mash #mashpotatoes #potato #potatohead #potatolove #pie by @foldandflour

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16 days ago

SEPTEMBER DUMPY DUMP ! And we were out & about, as we should. Let’s see what we got up to….

1-5: AMSTERDAM BABY! Girls trips are needed for the soul, and boy was this needed. The most fun 48hrs in the best city

6-11: IBIZ! And yes I’m dumping a lot of pics because I won’t get over this trip. We had a ball and I’m seriously considering packing my bags and becoming a permanent resident 🙏🏽

12 & 13: After 5 days on the magical island we of course had to come home to a big fat Chinese !

14-16: quite the contrast but back in Surbiton town on a more wholesome vibe

#september #septemberdump #september2026 #photodump #monthlyrecap #monthlywrapup #monthly by @foldandflour

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16 days ago

GRILLED SHWARMA PRAWNS!

#AD Nothing says summer like cooking up a feast for two of my favourite women, my gorgeous mum and nan 💛

With a little help from Al’Fez, I made grilled shawarma prawns with harissa yoghurt, harissa shawarma butter flatbreads, a fresh zingy salad and grilled shawarma chicken topped with feta and pomegranate.

Safe to say, this gorgeous spread went down VERY well 🤌

#grilledprawns #prawns #prawn #shawarmas #grill #summerflavors #easycooking #easyrecipeideas #familycooking by @foldandflour

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a month ago

RED THAI CHICKEN RICE BROTH

The weather has turned (shock) so it’s time for this brothy rice! This is definition of a hug in a bowl! If it’s got me doing a happy dance, you know it’s good!

EGGS
125ml soy sauce
125ml water
6-7 garlic cloves minced
1 shallot
3-4 Birdseye chillis
Tsp black sesame seeds
Tsp MSG
Tsp fish sauce
Drizzle of honey

RICE BROTH
Chicken thighs coated in oyster sauce and sesame oil
4-5 garlic cloves
White of 2 spring onions
2 tsp of Thai curry paste of choice
250ml bone broth or stock
1 fin of coconut milk
Small carton or coconut cream (optional)
Tsp MSG
Drizzle honey
Salt, lime, sugar, pepper to taste

For the eggs, soft boil for 6.5mins and add to ice Bath once cooked. Then, add all ingredients to a container, cover with tissue paper on top so eggs are fully submerged and leave aside in the fridge for 6hrs minimum or overnight

For the chicken, fry in oil until golden on outside and then place covered in foil on a tray in the oven to cook all the way through. Meanwhile in the same pan, add onions, garlic and fry and then add paste and fry further 2mins. Add in your stock and stir through and then go in with coconut milk/cream. Season with msg, honey, lime and taste/adjust

#brothy #ricebroth #redthaicurry #redthaichickencurry #easyrecipe #foodie #instagood #easyrecipes #foodblogger #dinnerinspo #brothy #broth #chickenbroth by @foldandflour

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4 months ago

PRAWN TOAST TOASTIE!

This has to be my number one Chinese order! And I’m so glad I can now make it even better myself. Recipe below, let me know if you give it a whirl!

@kingsmillbakery coming through with the BEST bread in the game

INGREDIENTS
Enough vegetable oil to shallow fry, will depend on the depth of the pan you’re using
6 slices of Kingsmill Mighty White Protein Bread
250g raw prawns
2 spring onions, greens only
3 cloves of garlic minced
1tsp sesame oil
1tsp soy sauce
1 egg white
4 sprigs of coriander
Sriracha mayo & sesame seeds for garnish

Start by making your prawn mix. Chop your prawns, garlic, spring onions, coriander finely, you can also use a food processor to speed this up. Mix all together along with the soy sauce, sesame oil and egg white.

Grab two slices of your Kingsmill Mighty White Protein Bread, spoon roughly 2 heaped tsp of your prawn mix and make sure it goes right to the corners. Sandwich together.

Heat up your oil in a pan, a great way to test if it’s ready is to dip the end of a wooden chopstick into the oil, if it bubbles the oil is ready. Place your prawn toastie down and fry for roughly 3-4 minutes each side or until a lovely golden colour

Remove from the pan and dab any excess oil with kitchen roll. Drizzle your mayo and garnish with your leftover spring onion whites, coriander and sesame seeds and DIG IN!!!

#prawntoast #prawn #prawnrecipe #toastie #protein #proteinbread #proteinsandwich #proteinmeal #AD by @foldandflour

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a month ago

AUGUST ROUNDUP HUNNNIIII! What the hell went down!? 🎉🌷💘☀️

1 & 2: Beautiful lunch with the fam at @southwicktearooms gorgeous sandwiches and massive portions! And the cakes looked divine

3-5: BRIGHTON PRIDE BABY! What a way to spend a Sunday. From oh we had a ball!

6: My one true love

7-9: if you want a good bowl of pasta then head to @padella_pasta it was SO good! Date night done right

10-12: Cute staycay with the fam in Winchester. So much wholesome vibes

13 & 14: Been a while since I did some baking and decided to make these blueberry cinnamon buns coz why not

15-18: Weekend away visiting our gal in the Cotswolds. Lots of food, lots of chatting, LOTS of wineeeee

19: Grandad and his tomatos 💛

20: Ended the month with yet more pasta!

#august #photodump #monthly #monthlyrecap #roundup #photos #augustroundup by @foldandflour

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2 months ago

CHICKEN ALA VODKA SANDO

This SLAPPED! This bread technically wasn’t a Focaccia as it didn’t have olive oil in the dough itself but it was almost a cross between a Focaccia & a ciabatta. Either way, it was great and was perfect for this crispy chicken Ala vodka sandwich

If you want the dough recipe DM me! Below is the vodka sauce recipe

Knob of butter
1 large shallot
3-4 cloves garlic
Half a tube of tomato paste
2-3 shots of vodka
150ml double cream
Salt & sugar to taste

Shallow fry your shallots, garlic, until translucent. Add in tomato paste and fry for a minute, add in vodka and let that fry off/cook out for 2 mins. Add in your cream and stir through.

Thin it out with water and keep seasoning with salt, sugar and pepper

#vodkasauce #chickenparm #chickencutlet #chickensandwich #easy #lunchinspo #dinner #dinnerisserved #dinnerideas #summertime #summervibes #summerrecipes #foodie #foodies #foodstragram #foodlover #londonfoodblogger #foccacia #foccaciabread by @foldandflour

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2 months ago