Recipe: 5 Fruity Salad Dressings

Five Fruity Salad Dressings

The very simplest of green leaf salads can be totally transformed by a knock-your-socks-off salad dressing, and I’ve been making the most of all sorts of lovely fresh fruit we’ve had around over the last few weeks to experiment with these brightly-coloured vinaigrettes.

These fruity dressings keep well in the fridge, and are such a lovely gift to take along to a BBQ or summer lunch party – made in under 5 minutes, poured into a sterilised bottle and tied with a pretty label round the neck, they are always really well received.

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Recipe: Tropical Sunset Fruit Lollies + OXO Good Grips Fruit Gadget Giveaway RRP over £27!

Tropical Sunset Fruit Lollies | Vegan & Vegetarian

In collaboration with OXO Good Grips

Phew, what a scorcher! I’m not complaining about the beautiful weather, (honest), but some seriously cold after-school snacks are called for at the moment.  Cue these totally tropical sunset fruit lollies…. nothing but pure, unadulterated fruit – pineapple, mango and strawberry with a generous squeeze of lime juice.

Preparing the fruit was a doddle thanks to three handy gadgets making an easy task of hulling, peeling, de-stoning and slicing.

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Recipe: Easy Beetroot & Hazelnut Mincemeat

Easy Beetroot & Hazelnut Mincemeat

You might think it is fairly late in the day to start making your own homemade mincemeat, but look carefully at the recipe details below…. cook time = 0 mins, prep time = 10 mins, (and even that is a generous estimate, I’m sure you could do it in 5 if you put your mind to it!).

This really is a cheat’s quick and easy way to make your own mincemeat, and couldn’t be easier.  The addition of beetroot and hazelnuts are my little twists to make sure people definitely know it is homemade, (there’s no point replicating the ingredients of shop-bought mincemeat exactly or you might as well just go and buy some!), but also because they add in turn a sweet earthiness, a bright festive pink colour, and a lovely sweet crunch.

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Recipe: The Ultimate Vegan Christmas Cake (Part 2)

Ultimate Vegan Christmas CakeWhat a brilliant response there has been to ‘Part 1‘ of this post – a recipe for the ‘Ultimate Vegan Christmas Cake‘.  It seems that quite a few of you have made the cake, and have been eagerly awaiting instructions on how to marzipan, sugarpaste and decorate it – so here goes.

My own cake has been sitting patiently in a tin on top of the fridge, double-wrapped in baking parchment, and being fed regularly with amaretto.  Living the dream!  The waft of boozy, fruity cake is getting stronger each time I open the lid, in eager anticipation of Christmas.

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Recipe: The Ultimate Vegan Christmas Cake (Part 1)

Ultimate Vegan Christmas Cake

Christmas is a time of year when vegans can face pitying looks for not being able to ‘join in’ with so many traditional foods of the season.  But with just the smallest of tweaks, much festive fayre can easily be made vegan, and this traditional rich, moist fruit cake is a perfect example.

I’ve split this post into two parts, as they will need attending to a few weeks apart.  First, make the cake using the recipe below, (and don’t be put off by the long cooking time – this is one of the easiest fruit cakes I’ve made, and the ‘hands on’ time is actually fairly minimal),  Then, after feeding the cake with your choice of tipple over the course of a few weeks, part 2 shows you how to marzipan and ice the cake, just in time for the Christmas festivities.

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Recipe: Prosecco & Peach Jellies

Prosecco & Peach Jellies

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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”