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

Almond and Cardamom Rye Shortbread with Whisky Raspberry Cream

Last week, CT and I were somewhat shocked to find we’d been together for twenty years. How did that happen? To celebrate we both took the day off and went clambering around the Cornish coast. We also called in at the Canteen at Maker Heights. How could we resist the best food in those parts? There, sitting on the counter was a round of almond rye shortbread. Completely intrigued, I had to recreate it.

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How to Dry Rose Petals and Boost Your Rhubarb

Dried Rose Petals

A rose by any other name would taste as sweet, to misquote Shakespeare. We have one rose bush in the garden, it’s in a shady spot and rarely produces more than two or three blooms. But what fabulous blooms they are. The rose is red with a heavy scent and it makes fantastic rose syrup. Now I have a dehydrator, I thought I’d have a go at drying rose petals this year.

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Roasted Plum Parfait with Lemon Curd

Plum Parfait

Dessert | 17th April 2016 | By

Unless you’re lucky enough to be somewhere you can pick plums straight off a tree, I usually find that shop bought ones aren’t that ripe and are better cooked.  I had some beautiful looking plums in my Delicado48 box, but I’m guessing they must have been in cold storage as it’s hardly plum season now. Roasting, I reckoned was the way to go and as it was a Sunday, we had a roast, the only difference being ours was a plum parfait.

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Chocolate Chia Pudding – Almost Instant

Chocolate Chia Pudding

I defy anyone not to find chocolate puddings irresistible. Well how about a chocolate chia pudding that tastes indulgent, but has no dairy or eggs and is pretty much guilt free? Indeed, it has many positive nutritional benefits.

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Vegetarian Strawberry Blancmange

Strawberry Blancmange

Dessert | 4th August 2015 | By

On our last trip to the New Forest to visit CT’s mother, I was given a family heirloom to take home with me: a vintage glass jelly mould. Well, I have to confess I’m not much of a jelly maker and the mould has been sitting in the cupboard in a rather unloved way. But when I got my hands on a mass of cheap strawberries last month, it occurred to me to try making a strawberry blancmange.

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Raspberry Syllabub with Chardonnay Vanilla Biscuits

Raspberry Syllabub

Yesterday, I made the most delicious dessert I’ve ever eaten. Well that may be a slight exaggeration, but it was up there with the best. It was cool and creamy, but warming at the same time with bursts of intense summery tartness and accompanied by crisp vanilla biscuits with fruity tones.  And it was all thanks to Lindeman’s.

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Waffles with Rhubarb and Rose Compote and Rose Cream

Rhubarb and Rose Waffle

Ever since getting my hands on these silicone waffle moulds, I have become somewhat addicted to these doughy crispy delights. They are just as good for a dessert as they are for breakfast or brunch. The light and airy sweet waffles I tried in Belgium were either served in the morning with coffee, or at tea time. They don’t have to be sweet of course, savoury waffles are equally delicious. Either way, I never add sugar to my waffle batter as I don’t see the need – it’s all in the topping.

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Chocolate Cashew Pie for Fairtrade Fortnight

Dessert | 25th February 2015 | By

 Growing and harvesting cocoa beans to provide the chocolate we all love so much can be a very hard life and is often very badly paid to boot. For this reason I do my best to buy fairly traded chocolate whenever I can. Fairly traded chocolate gives a fair price for the cocoa bean to help farmers pull themselves out of poverty and live a decent life. One of the main proponents of this is the Fairtrade Foundation who have been actively campaigning to improve peoples lives in the developing world for twenty years now.

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Caramalised Chocolota and a Blow Torch

Crème Brûlée is one of my many weaknesses and if ever I’m lucky enough to go out for a meal and find it on the menu, that is what I will order. However, I’ve never made one myself as I’m always afraid of placing ramekins, or any other dish for that matter, under a hot grill; call me timid, but cracked pots and napalm style explosions are not high on my list of kitchen events. So I was absolutely delighted when Buy Catering recently sent me a chef’s blow torch to try out.

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A Trifle Rushed

4 Star, Dessert | 3rd August 2014 | By

When CT requested a trifle for his birthday, I was just a little relieved. Time and I don’t seem to get on so well these days and the day before his birthday was a particularly busy one. I’d been concerned that I might not be able to fit a cake in, but a mere trifle?

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