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

Cranberry Sauce and What To Do With Your Christmas Leftovers

Cranberry Sauce

Making your own cranberry sauce is so easy and far more delicious than any I’ve ever bought. Unless you’re making a large batch for festive gifts, you’ll find you don’t need all of the fresh cranberries in a normal pack. In this post, I give you a lovely recipe for cranberry sauce, of course, made with orange and a dash of port. I’ve also got a few hints and tips on what to do with any remaining cranberries as well as other vegetarian Christmas leftovers. Love Food Hate Waste.

(more…)

Best Beetroot Chutney and the Benefits of Using Glass

Beetroot Chutney

Preserves, Sponsored Post | 4th October 2016 | By

In this season of abundance and mellow fruitfulness, my mind very quickly turns to thoughts of preserving. I was just thinking it was about time I made some apple chutney, when a bunch of beautiful beetroot turned up in my veg box. My plans did an about turn and I ended up making the best beetroot chutney ever. As I spooned my finished chutney into jars, I couldn’t help but give thanks for glass.

(more…)

Rhubarb and Ginger Chutney – How to Easily Make Your Own

Rhubarb and Ginger Chutney

Preserves | 9th June 2016 | By

I’ve never really got on with commercially made chutneys, but homemade ones are jars of joy. I make some most years, but I didn’t get around to it last autumn and stocks have been running rather low. Cue rhubarb and ginger chutney.

(more…)

Nettle Powder and a Green Smoothie Bowl

Nettle Smoothie Bowl

I’m super excited about my latest green powder for my smoothies. It may not be an original idea, but it was original to me. As soon as I knew I was getting a dehydrator, I was stung into action, literally. The first thing I did was to try drying nettle leaves in the hope I could turn them into a fine green nettle powder.

(more…)

Lemon Curd and a 3p Fruits Organic Box Giveaway #68

Lemon Curd

Giveaway, Preserves, ThermoCook | 24th December 2015 | By

Lemon curd is one of those products where I’m unable to eat the commercial stuff, but adore a good homemade version. Sharp, tangy and sweet all at the same time, it’s fabulous spread on hot buttered toast, as an alternative to jam on scones and as a cake filling or topping. It even works beautifully baked into cakes.

(more…)

Blackcurrant Vinegar

Blackcurrant Vinegar

Gifts, Preserves, Speedy | 27th August 2015 | By

Fruit vinegars make a wonderful addition to many dishes. Vinegar captures the essence of the fruit beautifully reminding us of the season in which it was harvested. This blackcurrant vinegar gives a flavoursome tang to sauces, salads and desserts. It goes particularly well with beetroot. A little poured over simple vanilla ice-cream gives a real wow factor and mixed with water, it makes a refreshing drink.

(more…)

Rose Syrup and What to Do with It

Rose Syrup

I’m often asked for my rose syrup recipe and although it’s on the blog, it’s hidden in a summer cocktail post, so is hard to find. As it’s such a glorious concoction and now is the best season to make and use it, time for its very own moment in the spotlight, methinks.

(more…)

Raw Chocolate Cashew Spread

Raw Chocolate Spread

As some of you may have gathered by now, I’m in thrall to my Froothie high speed blender. It gets used virtually every day and makes a wonderful job of finely blending the most unlikely of ingredients and making them silky smooth. Have a look at my nettle smoothie if you don’t believe me.

(more…)

Eat Your Heart Out Nutella – Chocolate Cashew Nut Spread and a Giveaway #56

Cashew-2BChocolate-2BSpread-2B3
 I’ve noted many recipes on the web in the last year or two for homemade chocolate hazelnut spread. I’ve really wanted to have a go, but neither my blender nor my food processor are up to the job. However, I was recently sent a VonShef 3-in-1 hand blender from Domu to try out and I thought I’d put it through its paces and see if it was up to making a nut spread. I happened to have a bag of cashews to hand, so thought I’d try making a chocolate cashew nut spread rather than a hazelnut one.

(more…)

Chocolate Blackberry Jam – We Should Cocoa Anniversary Challenge #49

Chocolate-2BBlackberry-2BJam-2B2

We Should Cocoa has been running a stunning four years now and today celebrates going into its fifth year. Yes, it was five years ago that Chele and I started this monthly chocolate challenge. Chele kicked us off way back then with raspberries and it’s been a continuous journey ever since. In 2012 Chele withdrew from the challenge and it has subsequently been kept alive by many wonderful bloggers who have kindly taken on guest hosting duties. This has added an extra element of creativity and interest as every host has such different ideas as to what the ingredient or theme should be. It is with deep gratitude that I’d like to thank all of the hosts and the many other bloggers who have been involved with this challenge over the years and have contributed to making it such an enjoyable and successful blog event. Do please keep those offers of hosting coming in.

(more…)