Hi there, I’m Helen! Welcome to Knife and Soul where I share seriously tasty and hassle-free recipes for people who wish they had more time to cook.
Continue reading to discover more about me and my journey into food blogging!
Want to work with me? Click here to view my portfolio and find out more.
So what can you find on Knife and Soul?
- A curated collection of hassle-free recipes inspired by people and places I love. Most of them take 30 minutes or less and contain no more than 10 ingredients, and there are also some 5-ingredient and one-pan options.
- My recipes don’t just nourish you. They harness the power of food to build connections, woo a new partner, and bring brightness to a gloomy day.
- All the tips and information you need to nail a dish on the first attempt, even if you have never cooked before. I picked up my cooking skills a bit later in life, so I haven’t forgotten what it’s like to be a beginner.
- A newsletter with all my latest recipes. Plus, you’ll get a free eBook with twenty 20-minute recipes when you sign up.
How it all began:
It took me a long time to realize I was a foodie, but the signs were always there. I got hooked on the salty umami goodness of cheese when I was a toddler, often sprinkling it onto my meals as a child to give each bite a boost of flavor.
My foodie journey then headed East when I traveled to Southeast Asia after college. Enchanted by the vibrant tastes of Pad Thai Noodles, Spicy Curries, and Thai Basil Chicken, I took a few cooking classes, although it wasn’t until I met my husband that cooking truly captured my heart and soul.
A foodie and former chef, I was blown away by the dishes he whipped up in his humble home kitchen and was inspired to start cooking too. After a few inevitable early mishaps, it wasn’t long before I was whipping up some very tasty dishes that rivaled some of our favorite restaurants.
I took a bunch of cooking classes to master everything from gyoza and Thai food, to fresh pasta and macarons. On weekends, I’d often dedicate hours to trying out new recipes and making my old favorites even better.
With a long commute and busy marketing career, finding time to cook during the week was a challenge. Torn between my cookbooks with long ingredient lists and lengthy processes and uninspiring quick-fix options, I was determined to figure out how to simplify the dishes I loved without sacrificing flavor.
When the pandemic came, I suddenly had a lot more free time on my hands. After a few leisurely months spent baking cookies, rolling homemade gnocchi, and cooking up Japanese Fried Octopus Balls, I was hungry for a new challenge.
That’s when I created this website. What began as a fun way to document my recipes and connect with people through food has now grown into a business that I love.
More facts about me:
- When I explore new places, sampling the local eats is my number one priority. My travels have inspired many of the Japanese, Mexican, and Italian recipes I’ve created.
- We tied the knot in Tuscany, mostly because we wanted top-notch food and wine at our wedding.
- I studied Philosophy and Literature at Warwick University, but sometimes I wonder if I should have gone to culinary school instead.
- I once took a picture of a Whale Shark that was featured in a diving magazine. I have a passion for capturing food, but underwater photography and videography was my first love.
- When I’m not whipping up recipes for Knife and Soul, you can find me running, walking, or cycling or renovating our quirky Oast House.
FAQs
All recipes have undergone multiple rounds of testing. I don’t share anything I don’t love, and all recipes also get the seal of approval from my former chef husband. He’s the harshest critic I know.
Although I’m not a vegetarian, I do try to eat meat-free meals several times a week and have a collection of vegetarian recipes. Vegan recipes or recipes for other specific diets aren’t something I focus on, but there are lots of great blogs that do.
You can’t go wrong with my Shrimp Curry. My readers love it and it’s so easy to make. Pasta recipes are also super simple and there are so many tasty options with White Wine Pasta Sauce, Lemon Pesto, and Fusilli Alla Vodka among my favorites.
We all have bills to pay and ads generate income allowing me to cover the costs of running this website and continue creating tasty recipes.
Stay connected
You can follow me on Pinterest, Facebook, and Instagram where I whip up recipes focused on one seasonal ingredient at a time. The best way to stay in the loop is to sign up to my newsletter. Not only will you get the latest recipes to your inbox, but you’ll also get a free e-book with twenty 20-minute recipes.
