This Christmas I fully embraced the festive spirit! Firstly there was the homemade vegan mince pies and now there are these mincemeat crumble bars. I don’t wait until Christmas to make these crumble bars, but they do taste a little more festive in December! As with the mince pies, this is a very simple and quick recipe. It is suitable for vegans and ridiculously delicious.

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OH. MY. GOODNESS. Is there anything tastier than homemade vegan mince pies to feast on during a food lull on Christmas Day? Maybe opening presents but not much else. Yesterday Sister and I made mince pies so we could do just this. The mince and pastry for these pies are both vegan and they are delicious. Even if you are not vegan (I am not), I promise you will love these. They are flavourful, rich, and delicious.

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Rice crackers have to be the most perfect snack. I think the only thing that beats them is almond croissants and to be fair to rice crackers, almond croissants beat everything. Recently I was bored and had some time on my hands so decided to add some flavour and toppings to my rice crackers. What I ended up with are three different toppings – one sweet and two savoury – which I fell in love with.

View the full post for these simple and delicious recipes!

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Porridge has become my go to breakfast of choice. Sometimes even my go to lunch or dinner of choice. It is foolproof and as I just start exploring food and cooking and all the many ways it can – and does – go wrong, I am thankful for the things that I can’t mess up. What I have learnt is that no two people make porridge the same and that I love this recipe.

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In 1997 a scandal broke out, unlike any other. River Café Cook Book by Rose Gray and Ruth Rogers was newly published. In it there was a recipe for a cake I’ve never made or eaten or been served: dark, flour-less and baked until set in a bain marie. In fact I didn’t know what a bain marie was until writing this post (it’s a type of heated water bath).  It turns out that for most people this recipe didn’t work. Amateur chefs and professional chefs tried and all of them ended up with a fresh brown liquid.

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