Vegetarian food blog featuring nourishing home cooked recipes, creative baking and luscious chocolate.

Vegetarian Salade Niçoise – Savoury Summer on a Plate

Vegetarian Salade Niçoise

When I spotted Cornish new potatoes at my local greengrocers at the weekend, I couldn’t resist purchasing some. Somehow, a bunch of Cornish asparagus made its way into my basket too. It seemed like the perfect opportunity to make a vegetarian salade Niçoise.

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Cornish Asparagus Risotto with Peas and Wild Garlic Pesto

Cornish Asparagus Risotto

Cornish, Dinner, Vegan | 27th April 2017 | By

Cornish asparagus is up and out and I’m at the ready with my knife and fork and pan of boiling water. Not quite, but I couldn’t resist buying a bunch when I passed our local greengrocer yesterday. Apart from grilling them and eating them for breakfast with scrambled egg on toast, I thought a fresh and simple Cornish asparagus risotto with peas and wild garlic pesto would be just the thing.

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Samurai Samphire Noodles with Miso Marinated Tofu

Samphire Noodles

We were walking along the North Cornish coast path last weekend when CT spotted a massive patch of rock samphire. We didn’t want to be greedy, but it seemed too good an opportunity to miss, so we picked enough to make a meal out of. This dish of samphire noodles with marinated tofu was the result.

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Braised Red Cabbage – a classic Christmas side dish

Braised Red Cabbage

Christmas, Cornish, Sides, Vegan | 18th December 2015 | By

No Christmas dinner is complete for me without a dish of steaming braised red cabbage. Slow cook it with an apple and some spices and the humble red cabbage is transformed into a dish fit for a king.

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Not Quite a Cornish Pasty

Squash Feta Pasties

Growing up in a far flung part of the country, the railway was a bit of a lifeline to the civilised world. Back along, the roads weren’t so good and leaving Cornwall was not for the faint hearted. Thankfully, we’ve always had a mainline train service that carried us up to Plymouth, Exeter and even London. Three cheers for Isambard Kingdom Brunel and his Great Western Railway! We were able to visit geographically distant relatives in East Anglia and Scotland without too much trouble thanks to the train. We also got to take in some pretty gorgeous countryside on the way.

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The Great Cornish Bake Off – Long Live The Liskeard Bun

Liskeard Bun

Once upon a time, many years ago, back in the 1960s in fact, or possibly the 1970s, reports are a bit vague, the Mayor stopped handing out the Liskeard Bun. This was an annual event when the newly invested mayor of Liskeard would hand out buns wrapped in brown paper bags to the local children. What a lovely tradition.

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Quinoa, Watercress, Walnut and Blue Cheese Salad with Roasted Asparagus

Quinoa Salad

Quinoa has been one of our staples for many years now, but we rarely have it in salad form. With the weather warming up (well we have had the odd day), thoughts turn to summer salads. What could be nicer than sitting outside on a summer’s day and eating a delicious salad for lunch or supper?

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Cauliflower Rice and Jerk Sweet Potatoes in Coconut

Cornish Cauliflower Rice

I’ve been noting the proliferation of cauliflower rice recipes over the last few years with a watchful, if slightly sceptical eye. I love my starch and this low carb, 5:2 diet food sounded a bit too good to be true. As I am co-hosting the Cool Cauliflower Recipe Collection this month, it seemed like the right time to try it out.

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Chocolate Bites – Spring

Doisy & Dam Chocolate

Every so often I like to bring you a taster of some of the chocolate that has passed through Tin and Thyme HQ. You can find plenty of additional chocolate review posts if you fancy seeing a few more unusual and artisan confections.

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Cornish Salted Caramel Brownies

Salted caramel and brownies are two of my favourite things, so what could be better than combining them both? Not much as it turns out!

Two splendid Cornish products came into play here and were, in large part, responsible for these delectable treats. I muscled in on a Twitter conversation between Cornish Sea Salt and Rodda’s  just when pictures of sea salted brownies were being shown. Well that was it, I had to make some. So I did, a few weeks ago now. I pretty much used the same recipe as I did for the Marmite Caramel Brownies I came up with last year, but the method was different and obviously I didn’t use Marmite. I wanted to make a brownie batter using a rich dark chocolate so as to make a good foil for the sweet salted caramel. Rather than sandwiching the caramel as I’d done previously, I decided to swirl it through the batter.

There is no way to describe these brownies other than sublime. The caramel, which had the tang of honey, was perfectly salted and created a squidgy interior with a chewy toffee crust. Despite their deliciousness, CT and I weren’t able to eat them all at one sitting and they lasted us over the next few days. By this time they had taken on the consistency of fudge – two for the price of one, my oh my! I served these with Rodda’s clotted cream custard, which happened to go perfectly, both when the brownies were warm and when they were cold. Despite the rugged terrain and unpredictable weather, we’re quite a decadent lot in Cornwall.

I am sending these off to Javelin Warrior for his Made with Love Monday.

I am also sending them to Emily over at A Mummy Too for her #recipeoftheweek.

Many thanks to Cornish Sea Salt for sending me a tub of their new flakes to try out and to Rodda’s for the custard. You can see my review of these products on the Cornish Cornucopia post.


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Cornish Sea Salted Caramel Brownies

by -19-2014
If you like sweet and salt together you will love these brownies.
Ingredients
  • 1 tbsp honey
  • 1/2 tsp Cornish sea salt
  • 90g caster sugar
  • 200 ml double cream
  • 100g unsalted butter
  • 150g dark chocolate 85%
  • 200g dark brown sugar
  • 2 large eggs (I used duck eggs)
  • 95g self-raising flour
  • 5g cocoa powder
Instructions
1. Melt the honey and salt in a pan over medium heat, then slowly add the sugar and leave for a few minutes to melt and lightly caramelise.2. Heat the cream in another pan to just about boiling.3. When the sugar has reached a golden caramel colour, add the cream, standing well back in case of spitting. Stir vigourously and continue to cook for a few minutes until the caramel is thick and golden but still liquid. Remove from the heat and leave to cool.4. Melt the butter and chocolate in a large pan over low heat. 5. Remove from the heat, add the sugar and stir. Beat in the eggs one by one, then sift in the dry ingredients.6. Stir until just combined, then pour the mixture into a 20 cm square mould (line as appropriate).7. Spoon the cooled caramel over the top, then swirl the mixture around to create a ripple effect – it will look very liquid at this point, but don’t worry.8. Bake at 180°C for 25 minutes until well risen with only a slight wobble. Scattered over a large pinch of Cornish sea salt flakes.
Details

Prep time: Cook time: Total time: Yield: 12