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

Strawberry Cream Cakes make for the most blissful picnic treats

Strawberry Cream Cakes

June is full-on strawberries and cream season. As you may have noticed from my previous posts, it’s also the prime time for roses. So when we were invited to an alfresco lunch at Incredible Vegetables near Ashburton, these three ingredients immediately sprang to mind. I needed something that was portable and easy to eat outside – strawberry cream cakes with a hint of rose it had to be.

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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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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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Lemon Coconut Cakes with Freekah Flour

5 Star, Cupcakes, Dairy Free | 28th February 2015 | By

With a bounty of lemons from 3pFruits and some coconut oil and a big bag of Freekah flour from MyProtein, it wasn’t long before I thought some kind of coconutty lemon freekah cakes were in order.   Here are a couple of recipes I’ve already posted using my citrus and protein stash – Healthier Brownies with Cashew Nut Butter and Grapefruit and Honey Almond Cake.

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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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Rye Bread and Blackcurrant Cake

Rye Bread Cake

Layer cakes | 7th January 2015 | By

I must be better. My baking mojo has returned and I almost leapt out of bed this morning thinking I’m going to bake that rye bread cake that’s been on my mind. I know January isn’t traditionally the time for indulgence, but because we were both ill, CT and I had quite an abstemious Christmas, so I feel justified in making and eating a few ‘naughty’ things.

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Rich Chocolate Scones

5 Star, Scones | 16th August 2014 | By

It’s International Scone Week over at Fig Jam and Lime Cordial. Now in it’s fifth year, I’m quite shocked to find that I haven’t participated since 2012. If you ever need a scone recipe, Celia’s annual round-ups of all sorts of scones from bloggers around the world is a must.

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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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Baileys Choconana Pie

Dessert | 4th January 2014 | By

 New Year’s Day and we were off to visit friends for a feast by the fire. Something special was required. I had some bananas that needed using up and some odds and ends of chocolate that I wanted to finish off. I also had two 180ml pots of Baileys Extra Thick Cream I’d been sent in order to try out in a recipe. So my Baileys Choconana Pie was born.

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Raspberry Tarts

In a really busy year, this month seems to have been the busiest of the lot; I’ve tried to be creative by combining as many entries to blog challenges as possible – regular readers will have spotted this from earlier posts. I think I’ve done pretty well, but there are two further challenges I want to enter: One Ingredient and Classic French. In addition, I needed to bake something from Eric Lanlard’s latest book Chocolat which I was recently sent for review.

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