Courgette sweetcorn fritters with chilli tomato sauce are just delicious. If you’ve not made sweetcorn fritters before, or if you’ve not tried them with courgette, I urge you to give them a go. They are full of goodness, easy to prepare and make for a nice brunch, lunch or light supper. We enjoyed them last night with the hot tomato sauce and an avocado lettuce salad.
Well, today is Valentines’s Day and to really show the love, you’ve got to have something chocolatey and decidedly decadent. More importantly today marks the 9th anniversary of this blog. As some of you will know, it started life as Chocolate Log Blog and was a means for me to explore one of my great loves – the world of chocolate. This chocolate peanut butter ice cream sundae seems like a fitting celebration.
As a Froothie ambassador I’ve been lucky enough to try out a range of blenders. The first one to live in my kitchen was the Optimum 9200A. It’s a powerful beast and until now, has been unrivalled for pure muscle. The Optimum Vac2 is not only strong, it’s also a vacuum blender and I have a handsome red one sitting pretty in my kitchen.
With Valentine’s Day just around the corner, we have some truly scrumptious chocolate treats in store for you. You’ll find everything from healthy to free-from and not forgetting that all important decadent. All you need to do is get your apron on, buy the best cooking chocolate you can afford and make one of these 11 luscious chocolate recipes for your loved ones this February.
I do love a bowl of soup in the winter. It’s the perfect comfort food. Warming, nutritious and delicious, it’s a great big hug in a bowl. This vegan apple parsnip soup is one of my favourites. It’s lightly spiced, but the real flavour comes from the sweet aromatic parsnips offset by the slight tartness of the apple.
One of my most exciting Christmas presents this year was some tiger nut flour from CT. I’m easily pleased. It resulted in a flurry of baking. These tiger nut chocolate chip cookies were one of the delights I conjured up. They are, without doubt, the easiest and quickest cookies I’ve ever made. Vegan, gluten-free and relatively healthy, they make a perfect sweet treat if you’re participating in Veganuary. They’re also my contribution to this month’s #WeShouldCocoa.
Whenever I need to get supper on and I haven’t thought about what we’re going to eat, I inevitably turn to my Pasta’s Last Stand. It’s always delicious, I don’t need any special ingredients, but best of all, I don’t have to think about it. Normally I’d scatter a bit of cheese over the top, but as it’s Veganuary this month, I thought I’d ring the changes and scatter some miso marinated tofu over it instead.
How can 2017 have come and gone so quickly? It seems each year flies by forever faster. Despite the rapidity of it’s flowing, 2017 has been a momentous year for me and my blog. I have a new home in a new county and I’ve started a new job. Tin and Thyme has had to take a bit of a back seat during this time, but I’m hoping it will be running on all cylinders in 2018. Thank you for your forbearance. Meanwhile we have 15 new year chocolate recipes to tempt you in this month’s We Should Cocoa round-up.
For our sins, we’re an Apple Mac household, but be not afeared, this post is not about the IT giant and its associated paraphernalia. No, this is all about festive fun and a Christmas cocktail that will warm the cockles of your heart. It should please most people prepared to imbibe over the season of merriness and good cheer. Begone bleak midwinter blues.