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

Raspberry Cashew Smoothie – Plant Milk Power

Raspberry cashew nut milk smoothie in bottles with straws.

New year, new me, new you, perhaps. Veganuary is a good time to explore plant milks. And what a coincidence, there’s a splendid new book out which will help you do just that. Read on for a review of Plant Milk Power by Dr Aparna Prinja & Shital Shah. Plus there’s a chance to win a copy for yourself. You’ll also find a recipe for a delicious raspberry cashew nut milk smoothie.

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Raspberry Cream Sponge Cake with Lemon Verbena

Raspberry Cream Sponge Cake scattered with fresh raspberries and rose petals.

This raspberry cream sponge cake is a taste of summer and a highlight of any garden party. It’s a classic victoria sponge, but baked with scented leaves to impart an air of added sophistication and delight. Two sponges are sandwiched together with crushed raspberries and rose flavoured cream. It’s very hard to resist.

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Peach Melba Ice Cream – An All-In-One Frozen Take on a Classic Dessert

Peach Melba Ice Cream

This summer has been so hot and dry, we’ve been eating a lot of ice cream. As is often the case, there’s nothing quite so good as homemade. This peach melba ice cream is quite simple to make. It only requires six ingredients and it uses the no churn method. The base is made with peaches and cream and then swirled with fresh raspberry sauce. It’s surprisingly sophisticated, perfect for summer and quite delicious.

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Spelt Waffles with Rose Raspberry Sauce

Spelt Waffles with Rose Raspberry Sauce

Classic Belgian waffles are a real treat, but they’re hard to make at home without a dedicated waffle maker. The Volcano Waffle Maker, available exclusively from Andrew James, is an innovative British design, engineered to cook perfect Belgian style waffles with no fuss and no mess. Here’s a recipe for delectable spelt waffles with rose raspberry sauce.

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Raspberry Granola Parfait – a High Fibre Breakfast

Raspberry Granola Parfait

Breakfast, Food Reviews | 17th April 2018 | By

A quick and easy high fibre breakfast that feels more luxurious and indulgent than it actually is. This raspberry granola parfait is perfect for weekend breakfasts or entertaining guests.

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Raspberry Rose Friands – Your Summer Gluten-Free Friends

Raspberry Rose Friands - gluten-free

Who wants to be stuck in the kitchen slaving over a hot stove in the summer? Not me. But I do like a summery bake or two. These raspberry rose friands are a good compromise. They’re full of summer flavour, quick to prepare and only take twenty minutes in the oven.

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How to Make Kombucha – a Healthy Sparkling Fermented Beverage

How to Make Kombucha

Kombucha is a delicious fermented sparkling drink that has many health benefits and tastes similar to fizzy apple juice. It’s not difficult to make, but you do need a scoby and it does take a bit of time to brew. Here’s an easy guide on how to make kombucha.

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Almond Rye Shortbread with Whisky Raspberry Cream

Recipe for crumbly, chewy almond rye shortbread with a robust but delicious flavour. Unusually, but as the name suggests, this shortbread is made from rye flour and ground almonds. It’s also flavoured with cardamom, although that bit is optional. Tart raspberry cream with whisky compliments it wonderfully well.

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Raspberry Fudge Brownies for National Chocolate Week

Raspberry Fudge Brownies

This one pan brownie recipe is super quick and easy. It produces a tray of rich, flavoursome raspberry fudge brownies in no time. The brownie batter is made with dark raspberry chocolate, then studded with lush fresh raspberries and pieces of white chocolate. What’s not to love?

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Raspberry and White Chocolate Flapjacks – Fast to Make and Easy to Eat

Raspberry and White Chocolate Flapjacks

Flapjacks, Gluten Free | 11th June 2015 | By

Sweet and tart fruity raspberry and white chocolate flapjacks. Super fast to make, these can be ready in half an hour. Great for picnics and lunch boxes. They also make a delicious pudding served warm with custard or cream.

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