Illustrated Recipes: Apricot Muffins & Pumpkin Fudge

Hello! This post is part of my illustrated recipes series. I love making food and I love drawing it, so I figured I should put the two together!

These two doodles were made for two of my friends. On their wedding day (yes, more weddings around here) they asked guests to bring print-outs of their favourite recipes, so that they could begin married life in a …delicious way. Obviously, I wasn’t going to rock up with plain old Times New Roman on printer paper. Oh no. I was going to draw my recipes! I dug through my old handwritten recipe binder and pulled out two old favourites:


Recipe 1: Apricot Muffins (original here)

Helena-Maratheftis-illustrated-recipe-cards-02I’ve had a lot of practice with these muffins because one of my best friends really likes them, and she ain’t afraid to make requests! Having said that, they’re really really easy to make.

TOP TIP: I’ve always used tinned apricots rather than dried ones. If you live in the UK, go to Sainsbury’s and buy tinned breakfast apricots instead of regular apricot halves. They’re smaller and sweeter and you won’t need to chop them up (unless you want to separate the halves, which I often do).

Recipe 2: Pumpkin and Walnut Fudge Helena-Maratheftis-illustrated-recipe-cards-03

This recipe is a bit more complicated, but I’ve still managed to make it a few times without a candy thermometer. Just go for it! It looks and smells amazing while it’s cooking, and tastes really good when it’s set.

TOP TIP: Do not be tempted to stick your finger in for a taste while it’s boiling – you will melt your hand off! (I speak from experience.)

Enjoy responsibly!

(i.e. don’t eat the whole batch in one go before it’s even cooled properly.)

Cake & Canvas: Thefty at Bea’s of Bloomsbury

Sweet news! A handful of my paintings have been installed at Bea’s of Bloomsbury, the cult London cake shop. If you haven’t visited Bea’s before, you now have a double excuse to go!

My paintings will be up for the next month, so head over and take a peek while nibbling on some cheesecake, a huge meringue, or a duffin (doughnut + muffin!). I’m doubly excited to be a part of Bea’s because, apart from a reputation for making super-delicious treats (which you know I love), Bea’s has been commended for it’s gorgeous interior design.




Helena-Maratheftis-Beas-of-bloomsbury-06I popped in to Bea’s to photograph the exhibition yesterday. The paintings add a nice burst of colour to the space, with the soft lighting making the rhinestones extra twinkly!  Of course, I didn’t leave before having lunch (a massive portion of quiche and salad) and dessert (a rich chocolate cupcake with fluffy raspberry buttercream – pictured).





Helena-Maratheftis-Beas-of-bloomsbury-14 Helena-Maratheftis-Beas-of-bloomsbury-11


Good cake + good design = the ultimate sweet spot in the universe.

Thanks for having me, Bea’s!

Bea’s of Bloomsbury
44 Theobald’s Road
(Near Holborn Station)

Brownie Sandwich Cookies with Raspberry Buttercream: An Illustrated Recipe.

Hello! This blog post is part of my series of illustrated recipes, because I love making food as much as I love drawing it. This time, I madeChocolate brownie sandwich cookies, filled with raspberry buttercream. These were totally amazing and I highly recommend them. They’re chewy and rich, and the filling adds just the right amount of zing.

I’ve adapted the recipe from this pretty food blog. The recipes for the brownie bit is the same, but I’ve written it down for you because the blog is in Polish, and Google Translate gave some pretty…er… questionable directions (involving the word ‘slaughter’).


  • 300g dark chocolate, roughly chopped (You can use choc chips)
  • 40g butter
  • 2 eggs
  • 120g caster sugar
  • 1 teaspoon vanilla extract
  • 35g plain flour
  • 1/4 teaspoon baking powder
  • pinch of salt


Melt the butter and 200g of the chocolate in a double-boiler (reserve the rest of the chocolate). Allow to cool. In another bowl, whisk the eggs, sugar and vanilla until thick and fluffy (about 5 minutes of whisking). Pour the melted chocolate mixture into the egg mixture. Mix well. Gradually add the sifted flour, baking powder and salt to the chocolatey mixture. Finally, Add the remaining 100g of chopped chocolate, and stir well. Allow the mixture to stand for 10 minutes. This last stage is very important as it gives the batter time to thicken up.

While waiting, preheat the oven to 180 degrees C. Line two cookie trays with baking parchment. Use a teaspoon to spoon dollops of batter onto the cookie trays. Arrange the dollops several centimetres away from each other, as they will expand.  Bake for 8-10 minutes. Allow to cool thoroughly while frosting.


  • 1.5 cups of sifted icing sugar
  • 1/4 cup defrosted frozen raspberries (remove excess moisture with paper towels)
  • 1 tablespoon softened unsalted butter


Mash the raspberries with a fork. In a large bowl, combine the raspberries with the sugar and butter, and whisk until light and fluffy. The consistency of the filling must be fairly thick (almost like peanut butter), so feel free to add more icing sugar if it seems too runny (or a teaspoon of water if it seems too thick). Use a butter or palette knife to smooth the filling onto cookies, and press another cookie on top to make the sandwiches. Note that you don’t need food colouring to get the bright pink colour – the raspberries do the job!

You should make these. You really, really should. and if you do? Show me!

A tasty sketch: Speculoos Vs. Nutella

Last weekend I went to Brussels, and I brought back a little pot of Speculoos spread. I had noble, gourmet intentions. I was going to add it to brownie batter, or use it to make fudge, or something equally deluxe and exciting.

However, my boyfriend opened the jar – innocently enough – to spread some onto his toast. He may as well have opened Pandora’s box because…well…my drawing speaks for itself:

Given the chance, I will eat things out of  the jar with a spoon… 

…which is why the Speculoos spread has now been moved to the highest shelf of my pantry, right at the back…next to the Nutella. (I’m not joking.)