Thursday, 22 June 2017

Coconut Flour & Coconut Blossom Syrup Fudge (vegan)

Last month I mentioned that I have a thing for fudge at the moment.  I have made vegetarian fudgevegan fudge and even raw fudge.  Well here are some more that I have dubbed as Quadruple Coconut Fudge as its made with coconut flour, coconut blossom syrup, coconut oil and dessicated coconut. 
For a long while, I have been dilly dallying what to do with my stash of coconut flour...  By the way, Is coconut flour the same as coconut milk powder????? I cannot seem to get a definitive answer on this question on any of the website, or maybe I am just not cooking in the right places. Anyway, this recipe for Coconut Flour Fudge is much of an on-going experiment with coconut flour being treated a little like milk powder for Indian style Burfi's
This Coconut Flour and coconut Blossom Syrup Fudge is good for up to 3 weeks as long as its kept in the fridge. I preferred this a few days later when the texture changed.  It firmed up even further and became more fudge like. It also crumbled like sugary icing fudge too, but I must warn you this is not sugary sweet, it has a subtle sweetness. 

Tuesday, 20 June 2017

Kristy Turner's Roasted Broccoli and Apple Salad

The bookmarked recipes on my blog continue. 

This Roasted Broccoli and Apple Salad is my second bookmarked recipe from Kristy Turners But I could Never Go Vegan, the first was BBQ Cauliflower Salad.  
I was tempted to make this Roasted Broccoli and Apple Salad for two other reasons. First, its nearly summer and we need more salads in our diet; and secondly, my blogger friend Johanna who blogs over at Green Gourmet Giraffe had made this very salad a few months back and it got me interested in trying it, especially as apples are replacing bananas in my fruit bowl at home and in the lunch box.  

Monday, 19 June 2017

Sunshine on my Back Garden

The weather in the UK is glorious. Over the weekend, we spend time in the garden, but we did more ducking in and out due to the intensity of the heat.  The weather was designed more for those wishing to sit out and sip on something cool, than us gardeners digging the earth and weeding, but I must not grumble.  It finally feels like Junes weather has arrived in style captured wonderfully in this postcard photograph.  I love this picture taken my husband and the red roses too. 
This is leading up our garden path, and I do mean upwards!
I have some hanging pots on the side fence filled with colourful violas and pansies, not just for colour but also because they are edible and adorn many a dish from sweet to savoury.  I also have some nasturtium in the garden plot.  I think next week we will see some a spectrum of orange shades tumbling down the path.

Sunday, 18 June 2017

Ruby Tandoh's Black Treacle Brownies

Even though I have my own tasty moreish chocolate Brownie recipe, I do like to experiment with other flavours, including fruit and vegetables, as well as try other peoples recipes in my home. 
This Black Treacle Chocolate Brownie comes courtesy of Ruby Tandoh from her new cookbook Flavour.  

Monday, 12 June 2017

Miso Cherry Tomato and Shichimi Tograshi Orzo

This Miso Tomato with Roasted Garlic and Shichimi Tograshi is inspired by a Miso Tomato Soup  recipe I saw a couple of years ago.

I still intend to make the Miso Tomato Soup with homegrown tomatoes, or even tinned cherry tomatoes, but at the weekend I was inspired to mess with it a little and make a thick sauce for pasta salad.  
I still have a jar of brown rice miso in my fridge, as for the ShichimiTograshi - well I picked that up last year when we went to Glastonbury. 

Shichimi Tograshi is a Japanese condiment made up of red chili peppers and other spices like black and white sesame seeds, tangerine peel and nori flakes.  I want to do more with the Shichimi Tograshi, so if any of you have any suggestions they will be most welcome.
I am sharing the Miso Cherry Tomato and Schichimi Tograshi Orzo Pasta Salad with Soups, Salads and Sammies hosted by Kahakai Kitchen.  

Sunday, 11 June 2017

Savoury Cherry Tomato, Paprika Mozzarella Muffins

I had a sudden yearning for savoury scones and I blame Johanna who blogs over at Green Gourmet Giraffe for this as she has been making and baking savoury muffins in her Melbourne home.  
Also, we picked up a big block of mozzarella for panini and I have been wondering what to do with the rest, so this is the first of mozzarella recipes to come....or perhaps not, that is if we use it up for more homemade panini's.
When I bit into the muffin, the scent of the spices, mostly the smoked paprika hit my face.  The flavour is almost pizza like.  I also loved the colours, the lipstick red from the cherry tomatoes was eye popping and the greens from the spring onions a little frazzled from the bake and if you look closely you can see the creamy melt from the mozzarella cheese.

We did not finish these Savoury Cherry Tomato, Paprika and Mozzarella Muffins on the day as the recipe makes a dozen.  
Look I am greedy, but even I cannot eat half a dozen.  However, we did polish them off  over three days.  I took mine into work and gave it a few seconds burst in the microwave for warmth.  It made for a change from a sweet muffins and flapjacks. 

I am sharing the Savoury  Cherry Tomato, Paprika Mozzarella Muffins with Treat Petite hosted by The Baking Explorer and CakeyBoi.; and CookBlog Share; hosted by  Hijacked By TwinsEasy Peasy Foodie and Recipes Made Easy.


Saturday, 10 June 2017

Ruby Tandoh's Banana Thyme Cake with Lemon Glaze Made at Home

I have made sweet tarts and cakes with fresh herbs like thyme, rosemary and bay leaves many times; and cakes with ripe bananas many, many times, but not the two combined together. 
So my curiosity was peaked when I found a recipe for Banana Thyme Cake in Ruby Tandoh's new cookbook Flavour.  I have borrowed the cookbook from the library.  I spotted her Crumb: The Baking Book there too, but decided that I would pick that up some other time. 
We always have overripe bananas in the house.  

I have to say the bananas coming into the UK recently have been rather disappointingly bordering on still green and unripe.  We tend to have bananas for our working desktop breakfast or lunch, but recently the bananas brought home have been overlooked until of course they are too ripe and only good for making a sweet bake.
This Banana Thyme Cake was lovely by the way, but the zingy Lemon and Thyme Glaze was the best part and I am not an cake icing person.  You can find the full recipe if you click here and the link will take you to The Guardian

Wednesday, 7 June 2017

Lisa's Kitchen No Bake Cocoa and Peanut Butter Fudge (vegan)

I have a number of food bloggers recipes bookmarked, as well as those from cookbooks. I have been making an attempt to cook them, not just drool over them and admire them.
Today's bookmarked recipe comes from Lisa's Kitchen,  I play along to Lisa's No Croutons Required and My Legume Love Affair cooking challenge, by the way I am hosting MLLA this month, so please join in if you can.  

Tuesday, 6 June 2017

Oriental Mustard Greens and Asparagus Potato Salad

I made this Oriental Mustard Greens Potato Salad a couple of weeks ago when I harvested some Mustard Greens from the greenhouse.
The Oriental Mustard Salad green leaves were hot and spicy.  I do enjoy growing my own salad greens as I rarely find anything as tasty from the supermarkets, the closest to good salad leaves have been from farmers markets.

Monday, 5 June 2017

Seasonal Strawberries and Wild Strawberries

I promised some of you if you came back for Harvest Monday that I would hope to show you a bit more colour than just shades of greens.

So here is is, some red red roses. 
The first strawberries and wild strawberries from the garden plot.
But we also still have a lot of green...strawberries 
Tomatoes growing in the greenhouse
We may actually get some apples from the apple tree - that is if we don't get a gust of wind
Some more colour, this time a shade of purple  from these leggy chive blossoms
And finally, some more Oriental salad greens.  I apologise that they are a little wilted as the picture was taken a few hours after I had harvested them, but once washed and spun in the salad spinner they were vibrant and were lovely for lunch.
I am sharing this blog post with  Harvest Monday which is hosted by Dave over Our Happy Acres.  

Sunday, 4 June 2017

Some New Things In My Kitchen

So it is that time again, when bloggers around the world come together and share whats new in their kitchen.

In My Kitchen ...
There is a this Vegeta Jar.  I picked it up from a charity shop.  I particularly liked the vegetable illustrations on it.  

Saturday, 3 June 2017

Chickpeas Three Ways

This inspiration for this recipe that I have dubbed as Chickpeas Three Ways comes from Kari who blogs Bite Sized Thoughts.  
I recently made her Sweet Potato Fudge and was delighted with it, so knew this would also hit the right spots in my belly.  

Its dainty presentation, something that my husband doesn't always appreciate.  He feels robbed, as if there i not enough on his plate.  He likes his plate piled high up, I like it neat. But there was no grumbling today, this plate of Chickpeas Three Ways is definitely a belly filler 
This made for a delicious light lunch, to sit outside in the garden and enjoy.  It would also be a fantastic starter to a posh meal.  Or treat it like a blini topped with the spiced chickpea ratatouille. And even though its quite fancy, its a very economical dish too.  Perhaps one to make for large crowds too.
I made chickpea pancakes from my recipe that you can find hereThe chickpea pancake recipe makes a lot, but it can be reheated in a microwave for 30 seconds to give it some warmth the following day, if you find yourself with some left over.The ratatouille from Curried Anglo Italian Ratatouille and traditional hummus which is beneath the chickpeas pancakes from here, but please do also check out the source of my inspiration Triple Chickpea Stack .

I am sharing m Chickpeas Three Ways for CookBlog Share; hosted by  Hijacked By Twins; , Easy Peasy Foodie and Recipes Made Easy.

Thursday, 1 June 2017

Welcoming June #EatYourGreens Recipes and May's Round Up

Lovely June is here and I am glad May is gone.
We have  8 rich green recipes to share for #EatYourGreens. 
The first Eat Your Greens recipe comes from Laura who blogs at Touch Wood.  Laura shared Three Ways with Leftover Rice, above is her  plate loaded with kale and naturally buttery avocado. Please go on over and check out the other Two Ways....
The second recipe comes from Kate who blogs at Gluten Free Alchemist.   Kate brought to the table a naturally sweet Raw Green smoothie.  This stunning Superfood Smoothie is packed with lots of green fruit and vegetables including kale, spinach, grapes, pear, kiwi fruit and even pistachio nuts.  
Corina from Searing with Spice  joins us with her Zesty Lemon and Herb Guacamole.  This Guacamole is perfect for snacking, but I'd be happy to tuck into it whilst watching a movie at the weekend when I can savour the flavour slowly. 

Chez Maximka also known as Galina Varese shared with us a Asparagus, Kale and Dolcelatte Pasta.  Galina is not that keen on kale and she is still not convinced even having made this lovely bowl of pasta, which by the way also has some courgettes.  I think it looks delicious, not only would it be good for an evening meal, but I think I'd happily have this for lunch too.  
Johanna from Green Gourmet Giraffe has joined in with us this month with her Savoury Cheddar, Kale and Facon Muffins.  These plump and cheerful muffins are made with homemade tofu bacon and I would agree with Johanna, I too would feel like a domestic goddess eating these at work with some red pepper sticks on the side. 
From Lisa's Kitchen we have a Creamy Spinach with Mung Beans.  Lisa writes this makes for a easy, but light but complete and filling meal.  The Creamy Spinach with Mung Beans are served on a bed of Saffron Rice. 
The Veg Hog my lovely co-host is taking a break hosting #EatYourGreens as she is moving to Copenhagen, Denmark this next month, so I will be hosting until she has settled into her new abode.  

The VegHog shared Kabuki Pea Burgers made with kabuki peas and pea protein powder and boosted further with some pea shoots.  
And finally, my own contribution which was a Harissa Stew with Broccoli and Chickpeas.  


Thank you so much to everyone who contributed to #EatYourGreens, please do take time to visit and comment on every contributors recipe if you can,

As mentioned above, whilst The Veg Hog is moving to her new abode I will be hosting #EatYourGreens challenge in June and July.  Please Follow this link on how to join in and then add your contribution to the comment box.  I look forward to your contributions. 

Hosting June My Legume Love Affair (MLLA) #108

I am once again  humbled to be hosting My Legume Love Affair 

MLLA began in 2008 by Susan of The Well Seasoned Cook,  These days the Lisa of Lisa's Kitchen is now the administrator of MLLA, as well as the occasional hostess.
For those of you unfamiliar with MLLA, here is a brief overview.  MLLA is a diverse food blogging event, so any worldwide cuisine is welcome, as long as the main ingredient are legumes. This can be beans, lentils, pulses.  Peanuts are legumes, as are carob, fenugreek and tamarind. Foods made from legumes such as chickpea flour and tofu are permitted. Whatever your chosen legume is, please just ensure that it is the predominant ingredient of the recipe.  

HOW TO PARTICIPATE
-Entries should also be vegetarian or vegan.  
-Only one entry per blog.  If you have any older recipes that you would like to enter, please up-date and re-post them during the month of the challenge.  
-User of the MLLA logo is optional, but would be appreciated.  
-Finally please mention My Legume Love Affair in your blog post and link your post to this announcementSusan's blog and Lisa's MLLA information page as well.  

Please link your entry below.  I will post the MLLA Round up at the end of the month.

Monday, 29 May 2017

Lorraine Pascale's Raw Vegan Carrot Cake with Cashew Cream

I am slowly going through some of my bookmarked recipes and starting to tick them off.

Today, I share with you this Raw Vegan Carrot Cake with Cashew Cream.  This Raw Vegan Carrot Cake comes from Lorraine Pascale.
I have to be honest, I don't really do celebrity chefs, so when I first saw Lorraine Pascale on British TV.  the first thought that came to me was, here we go again another model turned celebrity chef, but her approach was really different from all those domestic goddess wannabees. Lorraine Pascale gained popularity without the gimmicks.  She really did win me over on her first cookery show and her down to earth honest approach, I have also come to have a much deeper respect for her as a person too.  
Anyway, this Raw Vegan Carrot Cake was the first that I had bookmarked from her Eating Well Made Easy from Lorraine Pascale.  The only change I have made to the recipe was the use of hazelnut, the original recipe uses walnuts and I did not have to pop this in the freezer, my fridge was plenty chilled.

The recipe makes a generous cake, I took a lot of this Vegan Carrot Cake into work and gave around tasters.  Everyone who had a piece was stunned first at the fact that it was completely raw, secondly that it was very much like baked carrot cake and lastly how Delicious it was, some even wanting a second piece.  The only person who was not that crazy about it was my husband.   He said.  I will eat this, but raw cakes just don't excite me.  Oh well, you cannot win everyone over. 
For the recipe for Raw Vegan Gluten Free Carrot Cake with Cashew Cram see here
Keep refrigerated.
Eat within the week.

Friday, 26 May 2017

Rose Elliot's Bloody Mary Jelly (vegan)

Apparently it is British Tomato Week.
I am a little surprised as my greenhouse seedling specimens are not even the length of my hands and those that I picked up from a garden nursery have only just begun to flower.  I guess other parts of the country, tomatoes are thriving under poly tunnels.  Not in this part of Wales, where on days I am still wearing layers.
I had originally bookmarked to make Bloody Mary Jelly around the Christmas or New Year festivities, but  then thought, what is wrong with now?!  Oh and before you read any further, I must highlight that this Bloody Mary Jelly is made with a carton of tomato juice picked up for a different recipe, but never did and noted over the weekend that it was reaching its best before date.

Wednesday, 24 May 2017

Colourful BBQ Cauliflower Salad Bowl

I have to throw my hands up and admit that I have somewhat lost my blogging groove.  At the same time I have also found myself uninspired in the kitchen, I am not begrudging this at all, in fact I am a little thankful for it as it has allowed me to both cook those bookmarked recipes as well as peruse cookbooks from my burgeoning bookshelf,  to which I have to confess I have added some more cookbooks. 

For those of you who read my blog, will know that I went to the last Bristol Vegfest at the weekend.  Whilst there, I picked up some vegan cookbooks including Kristy Turners But I could Never Go Vegan and  But My Family Would Never Eat Vegan.
I had considered last year to put them both on my Christmas wish list, but then for some reason decided  not to as I had other vegan and vegetarian cookbooks that I wanted more, but then when I saw both of them at the Vegfest.  I was finally swayed to get the cookbook as my blogger friend Johanna who cooks much like I do at home, was making recipes on her blog and commenting, even fellow blogger Faye Veganopoulous was recommending it.  Both Faye and Johanna have cooked extensively from them.

That evening when I returned home after the Bristol Vegfest, feet up, sitting in front of the TV with a glass of wine and paging through the cookbook very slowly, I knew exactly what I wanted to make first.  It was the s BBQ Cauliflower Salad , not only did it look delicious, I had most of the ingredients to hand. 
The following day, this BBQ Cauliflower Salad was made. The salad is smothered with a vegan blue cheese dressing and some oven baked onion rings, but I found the  BBQ Cauliflower substantial enough on its own and quite hearty lunch after a spell in the garden Sunday afternoon.  It was quite easy to put together with ready made BBQ sauce.
The cookbooks have some vegan recipes that are new to me, especially those made with sauerkraut (as I never know what to do with the jars I bring at home), Jackfruit Crabless Cakes and the Savoury Corn Cheesecake but some not so much like Chickpea Scramble, Chickpea Fries,   Faux Tofu Fish and Chips. I have been making my own and Tofu Fish and Chips inspired by Something Fishy that started their vegan fish and chips business in 2008 now almost 10 years later its appearing all over blogosphere and in cookbooks.

Still the cookbooks have enough inspiration for me to have finally wanted a copy of my own. The next bookmarked from the cookbook are Samosa Cakes and the Sunflower Sausage. 
For the full BBQ Cauliflower Salad Recipe - see here. 

To read Green Gourmet Giraffes Review of But I could Never Go Vegan  see here
And to read Veganopoulous review of But My Family Would Never Eat Vegan click here

Monday, 22 May 2017

Green to Red Gooseberries

Its almost a month ago, when I showed you progress in the garden plot. 
Today a little more as some plants have gone into the ground, but many plants are still in pots.

Before I go further, I have to admit these photographs were taken last week before the rain came pouring down and much more has grown and sprouted since, including the weeds!
The climbing bean frames are finally up
Beneath these are climbing purple beans, the yellow beans and runner beans have not yet germinated, partly because the seeds were old and partly because I sowed them late, but I am hoping for some more.  On the bean frame at the back are Climbing Alderman Peas.