We’ve moved… to The Weekend

1So you might have noticed we’ve not been hanging around these parts lately…

It’s not you, it’s us. It started with us both being busy with work, then we let a few others things get in the way… and then we just lost a bit of momentum.

But luckily with the New Year came a new enthusiasm for writing and creativity – plus a new idea for an online home. Similar, but different. And now it’s ready to share.

We love this space, and all the brilliant people we’ve met along the way, friendships and connections that would never have happened were it not for Make, Do and Spend.

We have learnt so much over the last few years. And now we’re a little older, a little wiser and a little braver.

So we still plan to work together and we’ll still continue to make, do and spend – just in a different location where we have a little more space to grow, create and be ourselves.

If you’ve enjoyed this blog, would like see what we actually look like (we’ve always been shy creatures on this blog!) and love being part of a creative community, please follow us to The Weekend Collective– we’d love to have you on board!


Make: Blinis


With only one to go until pancake day I was chastising my food and lifestyle blogging self for not having marked the occasion. Forget christmas, pancake day is the big one, and having injudiciously missed the boat on national Nutella day last week I was anxious to meet this brief, yet completely without inspiration. That is until I visited leicester wholefoods co-op at the weekend.

If you are Leicester based and have not visited this delightful treasure trove of wholesome delights drop everything and go, go now! It’s an inspiring place. I was accompanying C who was picking up ingredients for work and I had promised myself I would just window shop, but it wasn’t to be. £20.00 later I was armed with Buckwheat flour, coconut palm sugar, agar, dried shitake mushrooms, Liquorice yogi tea and I even threw in some physilium husk (A key ingredient in the life changing loaf of bread) for good measure.

So, lets talk about buckwheat for a minute, the name is misleading as it’s not a grain, rather a pseudocerial or seed more closely related to sorrel and rhubarb than wheat, It’s high in nutrients and a great source of protein. Buckwheat is often to be found lining the shelves of the supermarkets in groat format though it’s not often I see buckwheat flour and I don’t recall ever having baked or cooked with it so I seized the opportunity, buckwheat was exactly what I needed for my pancake recipe of choice this year.

Now onto Blinis, This humble yeasted pancake hails from Russia, traditionally made with buckwheat flour and served to mark the beginning of lent. These delicate, cloud like morsels offer a sophisticated bite sized pancake that can hold up a multitude of toppings. The addition of yeast does keen you need to be a little patient, but the end results are well worth it!

blini making

Buckwheat blinis- you will need:

  • 125ml milk
  • 40g plain flour
  • 30g buckwheat flour
  • 2.5g fast action dried yeast
  • pinch salt
  • 1 egg yolk
  • 2 egg whites

This recipe makes 35-40 canapé size blini, I made mine a little larger, around 5cm diameter with  yield of 20

  1. Gently warm the milk to blood temp and mix in the yeast and 15g of the plain flour. Cover and set aside in a warm place for two hours*
  2. Mix in the remaining flours, the yolks and salt. Cover and leave for a further 1/2 hour.
  3. Whip the whites to stiff peaks and fold into the mix.
  4. lightly oil a frying pan and on a medium high heat fry the blinis in batches and watch as the batter bubbles up delightfully. Flip the pancakes halfway through so they are an even golden colour on both sides.

*If you have a dehydrator you can cut the time down by setting the dehydrator to 30°C and warming the milk mix through for just one hour, rather than two.

blinis 1

Now time to get creative, lets talk about toppings…..

I’ve gone down the savoury route here, blinis have a great affinity with smoked fish so I couldn’t deny them a little smoked salmon and cream cheese. I also opted for semi dried tomatoes, avocado and Sirancha, and red pepper pesto, cherry tomato and and olive.

Sweet works a treat here too, I suggest any of your favourite pancake toppings, e.g. honey and blueberry, maple and banana or Nutella and orange, anything goes!

Happy pancake day to all!

creative toppings

Follow my blog with Bloglovin

Tagged , , , , , , , , , , , , , ,

Watch: Flawless

Outside of Leicester, the city is not hugely known for its cultural offerings

It often gets overlooked for some of the bigger cities, and it doesn’t help the situation that, as a people,us East Midlanders aren’t always that great at showing off our assets

But there’s so much artistic talent in the LE postcode – and here’s a fantastic example of it

Flawless was directed and edited by Leicester filmmaker Keith Allott, supported by a talented cast and crew from Leicester, and shot in location… in Leicester

The short has featured in no less than 23 film festivals, from Singapore to Switzerland

But more importantly, since Saturday it’s been available to watch online

I’ll say no more, just enjoy



Tagged , ,

Bake: Granola Bars

granola bars

I’m off on a little road trip for work soon, this will involve a trade show and a few nights in a hotel. All very exciting stuff apart from the fact I will be away from my kitchen for 3 days, three whole days! Whilst most would relish the prospect of not having to cook for 3 days the reality has sent me into a bit of a panic.

Cooking is one of my greatest pleasures, I cook every day. It’s my way to relax and unwind but mainly I’m a big fan of knowing what goes into my food, it’s important to me to know the origin of the ingredients going into what I eat and indeed that there are no unnecessary ingredients included, preservatives, stabilisers and what have you. life is busy, and whilst it’s not always possible to know exactly whats going into your food and it’s not always convenient to make food from scratch I do, where possible, try and champion homemade and try to source ingredients for my kitchen that are local, british or of fair trade origin, and above all, healthy. I bake my own bread, I buy my meat from the butchers and vegetables from the market and try to spend as little money as I can in supermarkets.

So, what to do? The outlook is grim and i’m facing the unnerving reality of fast food for three days. My colleagues, who know my pack lunch habits and cheese obsession have assured me this is not the sort of trade fair where there will be a hall of fine cheeses to sample (those are the best sort of trade fairs, right?!) How will I cope without a slice of homemade bread and a selection of fine cheeses at lunchtime? I had to take action.

This morning I set about baking myself a batch of granola bars so if i’m really in trouble I can reach for the comforts of home cooking direct from my own kitchen. C has also very kindly bought me some apples to take on my journey. I shall also be preparing some cheesy nibbles to take. I’m feeling better prepared now, yet still apprehensive. Seriously, no cheese?

granola bar ingredients

To make granola bars you will need:

  • an 18cm round cake tin lined with baking parchment
  • 100ml coconut oil
  • 100ml agave nectar or honey
  • 50g almond or peanut butter
  • 150g oats
  • 50g chopped pecan nuts
  • 50g mixed seeds-I used pumpkin and sunflower
  • 50g dried fruit of your choice, sour cherries or cranberries are mine

This recipe makes really delicious gooey, chewy granola bars, be sure not to bake them too long so they don’t dry out. A note on coconut oil, make sure you buy cold pressed extra virgin for maximum ‘superfood’ effect. The flavour is strong and can overpower, so for those who don’t like coconut butter or oil can be used instead.

Pre-heat the oven to 145°C Weigh all the dry ingredients together in a mixing bowl and set aside. Gently heat the agave, coconut oil and nut butter together in a pan until they are all melted, then pour the melted oil, agave and butter over the dry ingredients and mix all together to combine. Place the ingredients into the prepared tin. Use the back of a spoon to press the mix down so it’s nice and compact. Bake for 15 to 20 minutes until golden brown. Allow to cool completely, (don’t try to cut it when warm as it will crumble) Once completely cool cut into 6-8 portions. Store the bars in an airtight container for up to 1 week. Perfect for Breakfast on the go.

speedy breakfast granola bars

Further reading for the travelling cook:

B’s guide to eating healthy on the road

Miriam nice fellow blogger and author of cooking without a kitchen

Tagged , , , , , ,

Looking Back: 2015

Happy new year to all! As we head into 2016 we thought we would have a little look back at all the Make, Do and spend activities over the last year…..

sharpen pencils


Getting Organised

blood orange and pistachio cakes


Blood orange, almond and Pistachio Cakes and Rhubarb Rum

b outfit 2


The Big Clothes swap  & an exclusive interview with Richard III on the day of his burial



A guest Post from our Friend Holly Loves Cake & Those Doughnuts 



Bluebell Woods

elderflower sugar 1


Elderflower Sugar & Mango Frozen Yoghurt 



B & E do Italy, plus Jam Tarts  & Macarons

watermelon cake 5


Watermelon Cake



B Visited Copenhagen, E made Elderberry Vodka



Pumpkin & Spice Sugar Buns


What November?!

grown up hot chocolate


Amaretto Hot Chocolate

All best wishes for 2016!

Tagged , , , , , , , , , , , , , , , , , , , , , ,