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

Vegetarian Strawberry Blancmange aka Old-Fashioned Jelly Cream

Strawberry Blancmange

Dessert | 4th August 2015 | By

On our last trip to the New Forest to visit CT’s mother, I was given a family heirloom to take home with me: a vintage glass jelly mould. Well, I have to confess I’m not much of a jelly maker and the mould has been sitting in the cupboard in a rather unloved way. But when I got my hands on a mass of cheap strawberries last month, it occurred to me to try making a vegetarian strawberry blancmange.

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Raspberry Syllabub with Chardonnay Vanilla Biscuits – Summer in a Glass

Raspberry Syllabub with Chardonnay Vanilla Biscuits

Yesterday, I made the most delicious dessert I’ve ever eaten. Well that may be a slight exaggeration, but this raspberry syllabub with Chardonnay vanilla biscuits was up there with the best. It was cool and creamy, but warming at the same time with bursts of intense summery tartness and accompanied by crisp vanilla biscuits with fruity tones.  And it was all thanks to Lindeman’s.

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Waffles with Rhubarb & Rose Compote and Rose Cream

Waffles with Rhubarb & Rose Compote and Rose Cream

Waffles are such a delight. I was late to this particular way of cooking batter and didn’t get to try my first one until I visited Ghent a few years ago. There’s more to Belgium than just chocolate, I found. Waffles abounded and they were just fabulous. I finally realised what I’d been missing out on all this time. These light and crisp waffles, served with a perfumed rhubarb and rose compote and a pillowy cloud of gently scented rose cream will save you the cost of a pilgrimage to Waffleland.

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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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Caramalised Chocolota and a Blow Torch

Crème Brûlée is one of my many weaknesses and if ever I’m lucky enough to go out for a meal and find it on the menu, that is what I will order. However, I’ve never made one myself as I’m always afraid of placing ramekins, or any other dish for that matter, under a hot grill; call me timid, but cracked pots and napalm style explosions are not high on my list of kitchen events. So I was absolutely delighted when Buy Catering recently sent me a chef’s blow torch to try out.

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A Trifle Rushed

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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Amaretto Pots au Chocolat

Dessert | 17th March 2014 | By

The Belgian chocolate brand, Godiva, recently launched its first ever chocolate challenge in the UK. The aim of the competition was to create the best ever chocolate dessert taking into account taste, texture and presentation. From a shortlist of ten, four finalists will be invited to create their desserts in front of a panel of judges, including William Sitwell and Mark Hix. The winner will have their dessert served in one of Hix’s London restaurants and all four finalists get a five star trip to Belgium. A nice prize all round and I was keen to get involved. I was sent some Godiva white and dark chocolate pearls to create a dessert for this very purpose.

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Raw Chocolate Banana Mousse

Banana Chocolate Mousse

The combination of avocado and chocolate is my no means a new one. It is seen as a fruit in many parts of the world and treated as such, with chocolate sauce often smothering it. However, it’s a completely new combination to me. I’ve been wanting to try it for a long time now, but was finally spurred on by Louise’s recipe for chocolate mousse that she posted earlier this month.

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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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White Chocolate Yogurt Custard – So Smooth, So Creamy

White Chocolate Yogurt Custard

Dessert | 9th October 2013 | By

Twitter can be a great place for stimulating ideas. Who would have thought of yogurt custard? Well, following a Twitter conversation with Dom of Belleau Kitchen and Total Greek Yogurt a challenge was born. Dom was to have a go at making yogurt custard and I was going to try a chocolate version. Dark chocolate custard was what I had in mind as it would of course be delicious, but at the last minute I decided I would make a white chocolate yogurt custard which I thought would go particularly well with a fruity crumble.

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