Ladies and gentlemen, I give you my answer to the Big Mac, a recipe for some dangerously moreish giant chocolate macadamia nut cookies. Strewth!
Since acquiring a decent blender, we’ve become complete smoothie converts. We have them for breakfast more often than not. It’s a great way to use our kefir and other healthful ingredients. However, it wasn’t until BRITA asked me if I’d like to make one of their recipes and try out their new water filter jug, that I made a kefir-free smoothie. This dairy free ginger green goddess smoothie turned out to be an utter delight.
When I first met CT, I was intrigued by the bowls of bubbling brown liquid lying around his flat. They had a pleasant fruity tangy aroma emanating from them and were covered with what looked to be some kind of large flat mushroom. This was my introduction to kombucha.
Spring rolls are one of the most popular Chinese side dishes in the world. Our liking for deep fried delicacies in this country has resulted in the spring roll becoming a staple on any takeaway menu here in the UK.
This is a collaborative post
October is such an exciting month. It does includes National Chocolate Week and National Curry Week, after all. The leaves are turning, it’s a time for walks and slow food comes into its own. And most excitingly of all I’ve staged a takeover of the Cranks website. I already have a giveaway running for a Hotel Chocolat box of autumnal chocolates and now I have five copies of the Cranks Bible up for grabs.
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.
Barleycup and I go back a long way. I grew up in a health conscious household and this, rather than coffee, was the drink of choice. When I moved away from home, Barleycup moved with me. If I want an uplifting invigorating drink that isn’t tea, it’s this roasted barley and chicory root beverage I turn to. It has similar bitter notes and aromas to those associated with coffee but with an underlying nuttiness which I really enjoy. Barleycup are currently running a #CutCaffeine campaign and as part of this are offering up a hamper prize to one lucky Tin and Thyme reader. Here’s what they have to say.
For those of you that love fine chocolate, I have the pleasure of presenting a guest post from the award winning Highland Chocolatier. Founder and director Iain Burnett is on the board of the Academy of Chocolate and so only uses ethical and fairly traded chocolate in his creations. As you’d expect from the name, the Highland Chocolatier is based in Scotland at Grandtully, Perthshire. You can visit in person of course, but for those of us who can’t quite make it, the chocolates are also available online. I am very much looking forward to trying some of them.
It’s always useful to have some simple but delicious and portable food up one’s sleeve for this time of year. Our British summers can be quite changeable and embarking on a picnic or al fresco dining is often a last minute affair. Higgidy quiches are ideal for these occasions, as is this orange ginger carrot salad, which fits the bill perfectly. Scroll down to the bottom of the post for the recipe.
The BBQ season is well under way and although the weather has by no means been perfect, we’ve had several warm sunny days that just make you want to get out into the garden and grill. These maple tofu skewers are not only delicious but are thoroughly inclusive to all as they are vegan and by their very nature, gluten free.