Celebrating vegetables loud and proud is a big part of what The Veg Space is all about, so I’m properly excited to be sharing news with you of a new cookbook which is out today. A blogging friend Kate (great name) writes the fabulous blog Veggie Desserts which is all about putting vegetables into cakes, muffins, biscuits, tarts, brownies, pastries and even ice cream, and also features healthy vegetarian and vegan meals, all full of vegetables, of course.
Veggie Desserts + Cakes by Kate Hackworthy is published by Pavilion Books, RRP £14.99. The idea behind the book is that veggies bring moisture, natural sweetness and extra nutrients to baking. Avocados make a Continue reading “Recipe: Avocado Lime Tarts + Cookbook Giveaway”
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The ‘Roaring Twenties’ – a time of flappers, parties, new fashions, new cars, new foods, and fabulous cocktails. I was recently challenged by Rennie® to create a recipe inspired by the 1920s, as part of their ‘Cooking Through the Decades‘ Campaign.
My thoughts immediately turned to Great Gatsby-style parties, and specifically to cocktails, and I decided to turn the iconic ‘Bellini’ cocktail of prosecco and peach purée into an elegant and refreshing dinner party dessert in the form of jelly. Continue reading “Recipe: Prosecco & Peach Jellies”
First there were some plums perilously close to going mouldy in the fruit bowl. They nearly became a crumble, then I started thinking about cake. (That happens quite a lot). So here’s what happened next. Juicy, over-ripe plums arranged in a pretty pattern over a lusciously lemony polenta and almond cake. Perfect with a cup of tea and a sit down on a Saturday afternoon, or just as good as a dinner party dessert with a scoop of ice-cream (dairy-free or not, whatever floats your boat).
I’ve made this a vegan recipe, but have included in brackets where you can substitute in butter and eggs if you prefer. One day I’ll try making one of each, and do a blindfolded taste test. (Purely as an excuse to eat twice as much cake, you understand). Continue reading “Recipe: Plum & Polenta Upside-Down Cake (Vegan)”
With Shrove Tuesday looming, I’ve been experimenting with some dairy-free pancake recipes, (since Veganuary I haven’t particularly fancied the milk, egg and butter-laden traditional version). These were definitely the best of the bunch – they are sweet from the bananas, with a lovely crunch of toasted pecans, and dotted with chewy sultanas…. no weird health-food-shop ingredients in sight! The batter is so light and airy that they taste like the very best American-style buttermilk pancakes. I should have done a blind taste test on friends and family, as I’m positive no one would guess these are actually vegan.
Continue reading “Recipe: Pecan & Maple Banana Pancakes (vegan)”
This is now the third year that I’ve taken part in Veganuary, and each year I’ve found new and different ways to recreate vegan versions of all the dairy-laden foods I’ve been missing. Cakes and biscuits are, unfortunately, one of the things I find hardest to give up, and last weekend after a long, chilly and very muddy walk, I needed a cup of tea and a slice of cake.
I searched t’internet for some failsafe vegan cake recipes, but found that a very large proportion of them were both vegan and gluten-free. Continue reading “Recipe: How to make the Ultimate Vegan Victoria Sponge”
“Wow, that actually smells just like a Christmas Pudding!”… high praise indeed, and guess what – it tastes just like a Christmas Pudding too. If you’re in need of a crowd-pleasing festive dessert but don’t want to spend hours in the kitchen, you can’t go wrong with this super-speedy ice cream sauce.
This is simply a (slightly boozy) toffee sauce, with all the best bits of a Christmas pudding piled into it – sultanas, dried figs, orange zest, cinnamon, nutmeg and brandy. It will take you less than 10 minutes to make, but is memorably good poured (still warm) over a good-quality supermarket vanilla ice cream. After a large-ish lunch I’m not often in the mood for a heavy pudding with custard, but somehow there’s always a little bit of room for a scoop of ice cream. Continue reading “Recipe: Christmas Pudding Toffee Sauce”
Waffles – YUM! I think of them as a very indulgent breakfast option, but in fact they aren’t really too high in sugar and fat, (depending on your recipe, of course, and what you choose to put on them!). The thought of mixing up batter and making them fresh first thing in the morning is lovely, but in our house, not likely to happen, (we’re in a ‘toddler up before 6am’ phase, and dragging some cornflakes into a bowl is about as much as I can muster most days!). So, I’ve been experimenting with making up batches of waffles and freezing them, then just popping them straight in the toaster in the morning., topping with fresh fruit, yoghurt and a drizzle of honey from my Dad’s bees – delicious. Continue reading “Recipe: Plum Crumble Waffles”
We had a fantastic response to this month’s We Should Cocoa challenge which I was guest-hosting for Choclette over at Tin & Thyme.
We Should Cocoa is a monthly recipe challenge for bloggers, asking them to create something delicious from chocolate and an ingredient of the host’s choice. As autumn was setting in I decided to choose blackberries as the theme, and what a lovely selection of gooey, chocolatey, berry-licious creations we received. Continue reading “Recipe Roundup: 9 indulgent Blackberry & Chocolate Recipes”
Blackberry season is here once again, hooray! There surely can’t be many better ways to while away a September afternoon than foraging for wild blackberries, and if you’re searching for an easy but lavish-looking dessert to show off your harvest, look no further than these little Blackberry & White Chocolate Cheesecake Cups.
I’m very chuffed to be hosting the ‘We Should Cocoa‘ chocolate challenge this month, on behalf of Choclette from Tin & Thyme. The theme I’ve chosen for September is… you guessed it, blackberries. So get blackberrying, and add your blackberry & chocolate creations to the linky below. I can’t wait to see what you all come up with! Continue reading “Recipe: Blackberry & White Chocolate Cheesecake Cups (and the ‘We Should Cocoa’ Challenge)”