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

Maamoul – Date and Walnut Stuffed Cookies

Maamoul in a basket with two fillings: 1) date and orange blossom water 2) toasted walnut & medlar.

Short buttery pastries stuffed with two types of filling. You’ll find a spicy date filling and a walnut and honey one. Both are delicious, but you can choose just one if you prefer. Maamoul come from the Levant and they make great festive cookies.

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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 Dry Rose Petals and a Rhubarb Compote Recipe

Dried Rose Petals

Dessert, P200 Dehydrator | 18th June 2016 | By

Rose petals are great for potpourri, but they’re also really good for flavouring food. Whatever you want them for, this post is all about how to dry rose petals in a dehydrator. There’s also a recipe for rhubarb compote flavoured with rose. Served with rose cream it makes for a simple but sophisticated dessert.

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Pistachio Biscuits with Fragrant Rose and Almonds

Pistachio Biscuits

Crisp and crumbly nutty shortbread type biscuits flavoured with a little cardamom, cinnamon and fragrant rose. These pistachio biscuits are perfect for the festive season and ideal as a homemade Christmas gift.

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Rose Syrup and What to Do with It

Bottle of homemade rose syrup with pink rose.

A deliciously fragrant and colourful rose syrup that captures the spirit of summer. If you have access to highly scented unsprayed roses, follow this super simple recipe. The syrup keeps really well and has many uses.

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Basbousa – an Egyptian Semolina Yoghurt Cake

Basbousa

A Basbousa is an Egyptian classic. It’s a dense semolina yoghurt cake flavoured with burnt butter and honey and doused with rose, lemon and cardamom syrup. You’ll find it in every pastry shop in Egypt and it’s often served with cream. But it’s not very easy to find here in the UK, so here’s an easy recipe for you to make your own.

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Honey & Walnut Yogurt Semolina Cake

Honey & Walnut Yogurt Semolina Cake aka Basbousa

This Middle Eastern inspired honey & walnut yogurt semolina cake is dense but deliciously nutty. It’s soaked in a sweet citrus and rose honey syrup and is even nicer when served with a good dollop of clotted cream. The cake’s not only flavoursome, but very simple to make.

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Rhubarb Pudding Fairy Cakes with Edible Flowers

Rhubarb Fairy Cake with Edible Flowers.

Cornish, Cupcakes | 27th April 2013 | By

These little rhubarb pudding fairy cakes are so named because they are pudding like in texture rather than light and airy. But they’re also fairy like in terms of their size and the ephemeral and elegant nature of the edible flowers. Whatever you want to call them, they’re totally delicious.

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Violet and Rose White Chocolate Fairy Cakes – World Baking Day

Cupcakes | 11th March 2013 | By

Violet and Rose Fairy Cakes

If you like baking or just like eating home baked goodies, then World Baking Day is for you. This year it falls on Sunday the 19th of May. As a World Baking Day ambassador, I was sent a pretty pastel Cath Kidston cake stand and cupcake case set to showcase a recipe or two. I already had a cake planned for Mother’s Day, but still wanted to bake something pretty, floral and spring like to grace my new cake stand.

A while ago, I won a bottle of violet & rose liqueur at a raffle and I’ve been waiting for just such an occasion as this to do something with it. To be honest, it tastes a bit like medicine on its own, but added to a cake it gives an exotic perfumed flavour of Parma violets and rose.

This is how I made:

Violet and Rose White Chocolate Fairy Cakes

  • Melted 60g good quality white chocolate with vanilla over a pan of hot water and left to cool slightly.
  • Creamed 150g Stork margarine with 150g caster sugar until light and fluffy.
  • Added the white chocolate and creamed some more.
  • Beat in two duck eggs one at a time (large hens eggs would be fine).
  • Sifted in 150g plain flour with 1 teaspoon of baking powder and stirred gently in.
  • Added 2 tbsp violet and rose liqueur and stirred gently until just combined.
  • Spooned into 12 fairy cakes cases and six mini cases, filling to about 3/4 of the way up.
  • Baked at 180C for 20 minutes, then left on a wire rack to cool.
  • Melted 40g good quality white chocolate with vanilla over a pan of hot water and left to cool slightly.
  • Creamed 50g Stork margarine with 130g icing sugar.
  • Beat in the chocolate.
  • Beat in 2 tbsp violet and rose liqueur.
  • Spread over the cooled cakes and topped with crystallised violets.
The sponge was perfect – light, fluffy and tasty. This may be due to the margarine I used, I normally use butter. The buttercream was rather good too. The flavour of both rose and violets was easily detected, but neither was overpowering.
These fairy cakes would be perfect for Easter or any other spring gathering. Don’t worry if you don’t happen to have any violet and rose liqueur in your drinks cabinet. You mean you don’t? Nor did I until I won it in a raffle. Violet or rose syrup would work well or you could use some watered down rose and/or violet extract instead. You can find a recipe for rose syrup on my blog and a recipe for violet syrup at Lavender and Lovage.
So get your aprons on, your wooden spoons out. and bake for fun, bake with friends and Bake Brave for World Baking Day on Sunday 19th May. You can tweet your progress and pictures @WorldBakingDay using the hashtag #BakeBrave or post on Facebook.

Blackcurrant Rose Honey Cakes (Nonnettes)

Blackcurrant Rose Honey Cakes (aka Nonnettes)

Small Cakes, World Cuisine | 22nd October 2012 | By

Sweet and sticky, these blackcurrant rose honey cakes are thoroughly delicious. Known as nonnettes in France, they are individual egg-free cakes. This gives them a delightfully smooth texture. Little chunks of caramelised white chocolate just add to the fun, but can be left out if preferred.

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