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

Vanilla Almond Cookies (vegan) & a Nice Cup of Tea

Vanilla Almond Cookies

Now Twelfth Night has passed, I’m feeling it’s time to Jumpstart January. Whilst these vanilla almond cookies aren’t exactly healthy, they aren’t too bad for you either. They contain freshly ground almonds and wholemeal spelt flour and the sugar content is relatively low. I’m also trying to eat more vegan meals than usual this month to celebrate Veganuary, so I’ve made them vegan.

(more…)

Fig Lemon Marzipan Bundt Cake for a Very Special Occasion

Fig Lemon Marzipan Bundt Cake

Bundt | 4th January 2017 | By

It’s very hard to believe and somewhat difficult to come to terms with, but my mother turned eighty a few days ago. Where have the years gone? To celebrate, we went out for lunch with a few friends and I made this fig lemon marzipan bundt cake.

(more…)

Let’s Go Romanesco! Easy Romanesco Pasta with Lemon & Garlic

Romanesco Pasta

Pasta, Sponsored Post, Vegan, Winter | 5th December 2016 | By

Pimp up your pasta and have a fabulous weeknight meal that takes no time at all, but feels a little bit special. This seasonal romanesco pasta dish is a taste sensation. It’s quick and simple to make and is also suitable for vegans.

(more…)

Failed Nut Butter and a Surprisingly Good Pear Almond Butter

Pear Almond Butter

Failed nut butter may not sound like the most promising of posts, but do read on. I unwittingly turned my failure to make almond butter into a delicious pear almond butter, which is definitely worth blogging about.

(more…)

Easy Gingered Pear Almond Honey Cakes for Bonfire Night

Pear Almond Honey Cakes

Autumn pears, fragrant honey and warming ginger come together for an easy bonfire night bake. These gingered pear almond honey cakes are not only delicious, but are easily portable. They’re  the perfect antidote to overhyped Halloween and its transatlantic excesses. They can be eaten whilst watching the bonfire flames dance and the Catherine wheels spin – no tricks, just treats.

(more…)

Almond Apple Cider Cake and Feeling Full in Falmouth

Falmouth Apple Cider Cake

Autumn, Large Cakes | 26th September 2016 | By

This time last week, I was enjoying wonderful views of Falmouth harbour from my bedroom window. The skies were blue, I was with good friends and the kitchen table sported an almond apple cider cake.

(more…)

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.

(more…)

Pistachio Biscuits with Rose and Almonds

Pistachio Biscuits

Of all the biscuits I made in my epic Christmas bake last year, these pistachio biscuits made with almonds and flavoured with a little rose, cardamom and cinnamon were the ones that received the most rave reviews. So *drum roll* I’m finally going to give you the recipe. It’s the next in my Flavours of the Middle East series.

(more…)

Wild Garlic Pesto Two Ways – Quick, Easy & Delicious

Wild Garlic Pesto

Wild garlic is a forager’s favourite: it’s easy to see, easy to identify and easy to gather. It tastes great too if you’re a garlic lover like I am. The season is quite short, so time is of the essence. This year, for the first time, I made wild garlic pesto. It’s so good and so versatile, I’ve been using it in all sorts of recipes. More of that later.

(more…)

Rhubarb Friands with White Chocolate – We Should Cocoa #68

Rhubarb friands

Back along, nearly three years ago to be exact, I hosted a six course chocolate themed dinner party for friends. These rhubarb friands with white chocolate (that’s with an a not an e) accompanied the rhubarb, rose and white chocolate ice-cream that made up the last course but one. With rhubarb already in season, this seems like a good time to finally publish the recipe.

(more…)