Tag Archives: sweet

moo free Easter egg

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Open the box and it hits you: that exciting, sugary Easter Egg scent from childhood. I don’t know why chocolate should smell different when formed into an egg shape, but it does.  Dark chocolate eggs are of course gorgeous, but altogether more grown up. This is the one for children and those who don’t like high cocoa content chocolate. The moo free egg is sweet and mild and could easily be mistaken for a milk chocolate product.

It’s a good 100g size and the bunny, butterfly and flower packaging is a nice change from dark eggs which are usually aimed at very mature people…

Available from Amazon.co.uk and larger Waitrose stores. Moo Free Chocolates have full details of all stockists on their website

See Vegan Easter for our full updated listings.

a blackcurrant smoothie

blackcurrant smoothie

Very blackcurranty and lovely, makes a big jug (about 3 and a half pints, good for 4 people, quantities very adjustable):

lots of blackcurrants, about a quarter blender jugful

lots of borage flowers (optional)

huge bunch of parsley

a handful of brazil nuts

1 banana

1 avocado

1 apple

1 litre of orange juice

Blitz it all in a blender…

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More blender recipes here

Scottish macaroons

If you’re looking for a Scottish dish to make for Burns night other than haggis*, these are very good – nothing like the English item of the same name and containing the somewhat surprising ingredient of potato (undetectable, is lovely fondant).

Basically you boil a small peeled potato, mash it and mix in as much icing sugar as it can take, which will be a lot. Roll out the fondant, cut into rectangles and leave to dry out for a few hours. Coat in melted chocolate, dip in dessicated coconut, toasted or not, and let set. There is a more detailed write up by Cat over on Modern Housewife

*note: do not serve the macaroons with neeps and tatties 😉

Scottish coconut macaroons

ice cream bombe

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Based on a Jamie Oliver recipe this, we just veganised! Extra pictures of the various steps below.

1 vegan sponge cake, thinly sliced up (see cake page if you need a recipe)
some jam to spread on the cake
1 or 2 tubs of vegan ice cream – we used Swedish Glace Vanilla
a small bag of unsalted, shelled pistachio nuts
a handful of glace cherries
some dairy-free white chocolate buttons or chocolate drops
a bar of good dark chocolate

Line a round pudding bowl with cake slices (leave some for the base) and spread a layer of jam over them. Get your other ingredients ready before taking the ice cream out of the freezer, then layer it up. A layer of ice cream, a sprinkling of nuts, ice cream, cherries, ice cream, buttons, ice cream then the last slices of cake on the base. Cling film the whole bowl really well and use a plate to press down and squash all the layers together well. Bung it in the freezer until you want to eat it (can be made weeks in advance). Place in the fridge for about an hour before removing from bowl (may have to run outside of bowl under hot tap, being careful not to wet the pudding!) and pouring the melted chocolate over the top (it sets fast on the cold bombe). Slice up and enjoy :)

Triple Chocolate Variant: use chocolate cake, and chocolate ice cream and maybe even chocolate spread though cherry or apricot jam would be good too :)

Line bowl with cake:
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jam:
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layering up:
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clingfilm:
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pressing down:
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freeze until needed!

out of its bowl:
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chocolated

 


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little logs

Recipe  on the Yule page. They go very well with A Muppet Christmas Carol, lots of snow outside and a roaring fire 😀

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