This is the nicest ice cream recipe I have come up with yet. Making the creme anglaise rather than relying on blending nuts or other fruit meant that it had a far nicer creamer texture that feels like proper ice cream in your mouth. I used almond milk to make it and it worked really well. If you have other berries use them in place … Continue reading Vanilla & Rapsberry Ice Cream – Dairy Free
I had a day at the beach last week, just me and one of my sisters which was an AMAZING luxury, not watching the kids, reading magazines uninterrupted and not worried about someone getting lost or sunburnt… now, I love my daughter with all my heart but an occasional day off recharges the soul. And for those of you who know me, I even swam….. … Continue reading Pack a Picnic
Well, not quite an actual brownie but this recipe is the only recipe you will ever need, Decadent is probably an understatement, two types of chocolate, prunes and chestnuts, gooey, fudgy, (these are good, are you getting this?) so a little goes a long way….In fact I’m hoping they go as far as perhaps bribing you into voting for me in the 2013 Blog Awards … Continue reading A gooey chocolate brownie in exchange for your vote
I now have a second recipe for silken tofu, I know lots of people who love the stuff but I’ve struggled to find many uses. It does make a great base though for desserts and if you are allergic to dairy then it is a real winner. I have whipped it into cool melted chocolate for a delicious non dairy chocolate mousse. And now, discovery … Continue reading Lemon Tofu Creams with Ginger Dipping Biscuits
I have great memories of a holiday many years ago in Amalfi where the local restaurant on the beach served carafes of white wine filled to the brim with chopped peaches, you enjoyed the wine and then the peaches and it was heaven. The owner was the spit of Frank Butcher from East Enders (you have to be Irish or English to get this) and … Continue reading Greek Lamb Pitta Pockets and white wine cooler
oliveoilandlemon 