Vegetarian food blog featuring delicious and nutritious whole food recipes, creative baking and luscious chocolate.

Sunshine Grapefruit Smoothie

Grapefruit Smoothie

Grapefruit is grown in many places and although there’s plenty of sunshine here at the moment, Cornwall isn’t one of them. Florida, however, is a different story. Citrus fruit thrive in Florida’s sub tropical climate and grapefruit have been grown there since 1823. Many of us in the UK blame rain and cold weather for making us feel dull and unproductive in the winter, but perhaps we just need some of that captured sunshine to give us a much needed boost? Cue sunshine grapefruit smoothie.

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Spring Tonic Nettle Smoothie – There’s Power in Them Greens

Spring Tonic Nettle Smoothie

I’ve said it before and I’ll say it again. I am having such fun with my Froothie power blender. Mostly, I’ve only used it so far for making smoothies, but smoothies I’d never have been able to make in my old blender. I’ve already posted about my kefir raw cacao and goji berry smoothie. Today I thought I’d try a spring tonic nettle smoothie.

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Kefir Raw Cacao and Goji Berry Smoothie

Kefir Cocoa Goji Berry Smoothie
This recipe for a kefir raw cacao and goji berry smoothie is super quick and easy to prepare when you’re in a hurry. It produces a delicious creamy and chocolatey breakfast drink that will keep you going for hours. It’s also good for whenever you’re in need of a power boost.

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Nutella French Toast

Breakfast | 20th February 2015 | By

Nutella French Toast

Whilst we were away in the New Forest last month, I was given the remainder of a bag of wholemeal sliced bread to take home. This is not something I would normally buy as I make my own bread, so I was keen to use it up quickly. I also had some ancient Nutella that has been sitting in a jar since I don’t know when and I thought it was time to remove it and make a bit more room in my overcrowded cupboard.

Why not kill two birds with one stone? The solution: an indulgent breakfast of French toast.

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Spiced Kefir Pancakes with Manuka Honey and Crème Fraîche Chocolate Sauce

Spiced Kefir Pancakes with manuka honey and crème fraîche chocolate sauce.

Despite my love of chocolate, cakes, biscuits, puddings and most things sweet, I do not, as it may seem, indulge all day long or even every day. Most of the time, I try to eat healthily. One of our regular breakfast ingredients is kefir, which CT has been making for many years now. We drink it as it is, use it in smoothies, on muesli and add it to porridge. I woke up one Sunday morning thinking, why don’t I try making pancakes out of it – not a revolutionary idea I’m sure, but I’d not thought of it before. Spiced kefir pancakes with manuka honey and crème fraîche chocolate sauce it was then.

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Smoked Chilli Energy Bars

Breakfast bars, snack bars, energy bars, call them what you will, these are just perfect for grabbing on the run, lunchbox material or sitting down with a cuppa. They are not only healthy but very tasty too. Packed full of energy boosting ingredients, these are virtually fat free and contain no dairy and minimal refined sugar. I used 70% dark chocolate, so there is a trace of sugar to be found, but you could easily use 100% chocolate for a completely sugar free version.

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Chocolate Pancakes for Pancake Day

Chocolate Banana Pancakes

Just in case anyone’s missed it, today is Shrove Tuesday, otherwise known as Pancake Day or in French, Mardi Gras, meaning Fat Tuesday. Shrove Tuesday is an important day in the Christian calendar, being the last day before Ash Wednesday when Lent begins.  Traditionally, it is a day of celebration and feasting when all of the good things in the house are eaten up to make way for the long Lenten fast, including butter, eggs and milk. As we know, butter eggs and milk (with a little flour) make pancakes. So it’s easy to see how a tradition of making pancakes on Shrove Tuesday came about – reckoned to be at some point in the Middle Ages.

Tossing pancakes is all part of the fun. If you’re feeling energetic as a result of all those carbs, you can burn them off in a traditional pancake race: pancakes are carried in a frying pan and tossed at the start and finish of the race, with points given for the best flip. I was surprised to learn that the first one recorded was as far back as 1445 in Olney, Buckinghamshire.

The day cannot go unmarked and in time honoured tradition, I made pancakes for breakfast. In a slightly less traditional approach, I added cocoa and banana to my batter – more Mardi Gras in sunny Rio than in grey rainy Cornwall. The recipe for cocoa Scotch pancakes I’ve adapted from a new arrival on my bookshelf, Chocolate by Jennifer Donovan. A review will follow. As usual, I decided to go my own way: due to a surfeit of bananas, I substituted one for the sugar and also added a little cinnamon.

For a vegetarian savoury pancake idea, take a look at the Welsh pancakes I made for St David’s Day last weekend. Other pancake ideas I’ve tried can be found by clicking on the link.

This is how I made:

Chocolate Banana Scotch Pancakes

  • Whizzed a banana into 250ml milk with a hand held blender.
  • Sifted 250g flour (half wholemeal, half white) into a bowl together with 1 tsp baking powder, 1/2 tsp maca powder (for a mini health kick) and 1 tbsp cocoa powder.
  • Made a well in the centre and added a duck egg (can use large hen’s egg).
  • Stirred from the centre outward gradually adding the milk and incorporating the flour until all is well mixed.
  • Heated a frying pan over medium heat and added a small knob of butter.
  • Placed spoonfuls of batter on the frying pan and left to cook for a a couple of minutes or so, until bubbles started to appear on the surface of the batter.
  • Flipped the pancakes over and cooked for a further minute.
  • Kept warm in the oven until the batter was finished.
  • Served with nectarines and maple syrup.
Chocolate Scotch Pancakes

It’s not often we manage pancakes for breakfast on Shrove Tuesday, but fate was with us today. CT reckoned the pancakes were robust and hearty and not too sweet, just what was needed to set him up for the day. They had a real taste of the tropics with the chocolate and cinnamon flavours coming through loud and strong and the banana a faint undertow. I was really pleased I didn’t add any sugar to the mix as the pancakes were quite sweet enough from the banana and we were able to add maple syrup to suit individual preferences. The nectarines made for a surprisingly good combination and were a perfect foil for the carbohydrate laden pancakes giving freshness, acidity and added flavour.

There is still time to join in the pancake fun with Sainsbury’s who are offering four prizes for the best Twitter Pancake Selfie. Just tweet a photo of your pancake to @SainsburyPR and @Sainsburys including the hashtag #SainsbosPelfie by midnight on Tuesday 4th March. You will need to follow them both on Twitter too.

Waffles with a Mapley Chocolate Sauce

Waffles

To me waffles have always seemed the height of elegance and sophistication. I’ve never eaten them here in the UK, but I have fond memories of the light and crispy delights offered to us at elegant establishments in Europe. On our visit to Ghent we had them served mit slagroom. Slagroom for the uninitiated is the Flemish for whipped cream. Jolly delicious they were too.

I think of waffles as a 3D pancake, with their neat little reservoirs which hold lots of butter, cream, syrup or whatever else you fancy to shorten your life. When I was sent some silicone waffle moulds from Lékué to try out, it didn’t take me long to drop those eggs and flour into a bowl and start mixing.

My enthusiasm for Lékué remains unchecked with this, the third product I have tried. You can read my previous posts on the bundt mould and the bread maker by clicking on the links. Having used silicone bakeware for years, I have experience of the good and the bad. The performance of cheap silicone moulds I’ve used in the past really isn’t that good. Thin material results in uneven baking with the bottoms getting burnt and the batter not being properly cooked. The Lékué silicone is sturdy and you can tell the products are of good quality by the look and feel of them. To boot, they come with a ten year guarantee. The pack contained two moulds, each with 4 waffle patterns. The waffle indentations were well defined and turned out perfect looking waffles. I found the moulds very easy to use and they gave a good result with a fluffy interior and a nice crispy exterior. I was slightly concerned about how easy it would be to release the waffles, but they slipped out of the moulds with no trouble at all. Not only that, but you don’t get all the smoke associated with hot metal, grease and batter – or is that just me?

Ocoa pur noir

I’d also been sent some Clarks maple syrup to try out and waffles seemed the perfect vehicle to do so. Just in time for Pancake Day, I was sent four small 180 ml plastic bottles with squirty tops.  These were nice and easy to use, though I found the syrup to be rather more liquid than I was expecting. Two were pure maple syrup and two were blended with carob fruit syrup, which seemed a little odd and unnecessary to me. I would rather have my syrup pure and dilute or mix it in whatever way I wish, rather than have it done for me. In this instance, I didn’t want to adulterate the pure syrup and simply drizzled it over some of the waffles and served with a little whipped cream and pomegranate seeds. However, I had designs for the vanilla version, which I thought would help to make a luxurious chocolate sauce. For the chocolate sauce, I was also keen to use some of the premium couverture dark chocolate I’d been sent from Cacao Barry, 70% Ocoa pur noir, which I thought would give a particularly rich and fulsome flavour. The aroma wafting up from the packet was of chocolate, caramel and tobacco and the taste lived up to the promise that these smells evoked with multi layered notes hitting the palate in succession.

Maple Syrup

As well as using the maple syrup on the waffles and in the sauce and subsequently in a number of other ways, we tried them neat to get a real sense of their individual characters.

Original (blended with carob fruit syrup) – strong smoky, caramel, rich. Wouldn’t want to eat too much at any one time. Very sweet.

Vanilla (blended with carob fruit syrup) – reminded me of cough medicine that I used to have as a child – something I always viewed as a treat. Aromatic, with a strong vanilla flavour. Very sweet. I used this one in the chocolate sauce to good effect.

Pure Canadian (No.1 Medium Grade) – less runny than the previous two and not as overpoweringly sweet. Smoky and tanniny with a drying-in-the-mouth feel. It was this one that we used on our waffles and it worked well.

Pure Canadian (No.2 Amber Grade) – this proved to be my favourite. It was sweeter than No 1 with a more rounded “maple flavour” but still with the tannins coming through.

The moulds came with instructions and a recipe for sweet waffles and one for savoury. The savoury waffles sounded quite delicious with an addition of Parmesan, oregano and paprika. I am quite keen to try these, but for my first attempt I decided to make waffles that were neither sweet nor savoury so we could add the maple syrup and chocolate sauce without them becoming too sweet. I based the batter on the recipe provided, which gave the perfect amount to fill the eight waffle moulds.

Just out of the oven – see that steam rising?

This is how I made:

Waffles with a Maple Syrup Chocolate Sauce

  • Sprayed the moulds lightly with oil (not something I normally do with silicone, but it is recommended for the first time of use). Placed them on an oven tray.
  • Melted 110g unsalted butter in a pan over low heat.
  • Sifted 240g flour (half wholemeal spelt, half white) into a bowl with 2 tsp baking powder and a pinch of pink rock salt.
  • Made a well in the centre and broke in 3 medium eggs.
  • Started stirring this, slowly adding 410 ml milk until a smooth batter had formed.
  • Added the butter and stirred until incorporated.
  • Ladled the batter into the moulds – there was just enough to completely fill them, but with none left over.
  • Baked in the lower half of the oven at 200°C for 10 minutes or until set.
  • Removed from the oven and turned out onto the oven tray. Placed back in the oven with the pattern side up for a further 5 minutes or so until the waffles were crisp and golden.
Meanwhile:
  • Melted 150g 70% good quality dark chocolate (Ocoa pur noir) with 200g double cream in a pan over low heat.
  • Added 2 tbsp maple syrup and stirred until all incorporated and smooth.
  • Poured the warm sauce over the hot waffles and scattered some pomegranate seeds over the top.

We just loved these. Two each was plenty, but very greedily and because we had them for brunch, we polished off all eight of them. Crisp on the outside and fluffy on the inside, I shall be making these waffles again very soon. Next time, if there are only two of us, I shall try freezing half of them for a quick and easy breakfast, brunch or dessert another time. The chocolate sauce was indeed rich and quite delicious too with a faint hint of maple that gave it an air of added luxury. Having said that, we also enjoyed eating them with cream and pure maple syrup.

Pancake Day is on the 5th of March. I’m seriously thinking of renaming it Waffle Day. maple syrup is, of course, a must – as is chocolate.

Lékué also sent two fabulous stretchy covers that will fit over various sized containers from a half used tin of tomatoes to, in this instance, a bowl of chocolate sauce. They are also good for covering half eaten pieces of fruit such as an orange or melon. The reusable covers act as temporary lids creating a vacuum seal to keep leftovers fresh – a much better option than clingfilm in my opinion. As there was plenty of chocolate sauce left over, I used one to cover the bowl. It was both easy to put on and easy to take off. The remaining chocolate sauce was used to make the truffle icing for my chocolate Valentine cakes.

Thanks to Lékué for sending me the waffle moulds and stretch tops to try out and to Clarks and Cacao Barry for the maple syrup and chocolate. I was not required to write positive reviews and as always all opinions are my own.

Apple and Raisin Pancakes with Chocolate Sauce and a Frying Pan Review

Pancake StackHaving seen a a review of the Ozeri Green Earth Frying pan over at Elizabeth’s Kitchen Diary with its toxin-free, non-stick qualities, I was keen to try it out for myself. I fell in love with the cheerful lime green colour, despite my desire for only red equipment in my kitchen. I particularly liked its non-polluting environmental credentials. I’ve always been very wary of non-stick cookware and have tried to steer clear of it due to its purportedly toxic nature. Made out of heavy-gauge anodized aluminium for even cooking, the natural ceramic coating on this pan is 100% PTFE and PFOA free, meaning there are no heavy metals or chemicals present. The surface is textured which apparently helps to prevent food sticking and also speeds up cooking times by allowing heat to flow underneath the food. Ozeri claim that the coating is more durable and scratch resistant than other non-stick pans – only time and use will tell on that one.

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Raw Chocolate Smoothie for a Power Breakfast

Raw Chocolate Smoothie for Breakfast

Start the day as you mean to go on. That’s how I kid myself when I have this raw chocolate smoothie for breakfast anyhow. It’s delicious, healthy and a breeze to make. Perfect for breakfast or a post workout boost.

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