Goodness Direct sent us some things! Sweet things! Ooh!
The Booja Booja Champagne truffles we had tried before, hence our delight on seeing them in the box. They are smooth and rich and decadent, perfect for a special occasion or as a gift or treat.
The Eskal mints and fruit crèmes were new to us, but both very enjoyable, the mints reminiscent of Bendicks and the crèmes delicately and naturally flavoured. The company do quite a large range of vegan and gluten-free foods (we like the pasta and noodles too).
Nutri Snax are a bit like Nakd bars, maybe a little chewier, but very nice and they come in various flavours.
Lest this post be ever so sweetly misleading: Goodness Direct are actually an online health food shop, selling everything you would expect from such a store including fresh vegetables, bread and household items. Despite the fact we live in the North of Scotland, a package from them usually arrives the day after ordering. They offer free delivery on orders over £35. We’ve used them for years and know their customer service to be excellent.
Let’s finish up with an evening loch picture, just because:
Here it is
There’s bunnies and eggs. Online stock always sells out fast. Go get.
FAIR fa’ your honest, sonsie face,
Great chieftain o’ the pudding-race!
So said Robert Burns of the haggis. Good word ‘sonsie’, it really should be used more. You can get a sonsie vegan haggis in many shops now to serve with neeps and tatties.
You could make some sonsie Cranachan for afters, recipe taken from our cakes and puddings page:
This is often served at Burn’s Suppers in Scotland.
Ingredients: half a cup of porridge oats; 1 small box of soya cream; 1 tablespoon of Agave Nectar; 1 tablespoon of whisky (or whisky flavouring if you don’t take alcohol); 1 punnet of fresh raspberries
Lightly toast the oats in a frying pan on the stove. Remove from heat and pour in the cream – it will bubble and thicken a bit with the heat. Stir well and add the agave and whiskey, and mix in. Add most of the rasps, keeping a few back for garnish. Place in dishes and chill in the fridge until pudding time.
Other Scottish recipes that might be of use or preferable to haggis:
Balmoral Pie can be found on the main courses page (scroll down a bit). It’s a lovely dish of beans and sausages topped with mash.
Scottish Macaroons are a feast of sugar and potato.
Whatever you do, have an honest, sonsie time 😀
Choose a cake recipe, chocolate is good, vanilla would be nice too. Bake cake in two 9″ sandwich tins and cool. Prepare the mousse by blending a box of silken tofu with a heaped tablespoon of icing sugar, a tablespoon of cocoa powder (also heaped) and a tablespoon of coconut oil which won’t heap in this heat so two splodgy spoonfuls will do 🙂 The coconut oil goes in at the last minute of blending; you will see the mixture thicken and it’s this ingredient that makes the mousse light and slightly fluffy… Put some between the cakes and pile the rest on top.
Eat in the sun, or in the shade; in bed or in the bath, it matters not, just eat…
There’s a new soya milk brand coming to Tesco mid January: Vive Soy. We were sent a sample of the Cappuccino flavour to try which Davie enjoyed heated up at work on a very snowy day. It was very sweet, containing both sugar and sweeteners. The unflavoured varieties do not contain sweeteners and the unsweetened type has no sugar at all 🙂
These quantities make a huge one! Blend up 3 boxes of Silken Tofu with a teaspoon of turmeric, 2 tablespoons of Gram Flour and Black Salt (Kala Namak) to taste. Preheat your oven to 200C/400F. Grease a baking dish and place it in the oven too (frittata will cook more quickly). Wash, slice and fry up a box of mushrooms and a chopped red pepper (we used yellow but red would look better) in a little olive oil. Add a tin of sweetcorn to the mix until well heated through. Mix it all together (in pan if big enough, or straight into heated dish) and bake for at least half an hour or until it seems set through. Muchly yum 🙂
Rich. Soft. Gorgeous. Simple.
Mix together: 2 (heaped) tablespoons of Doves Farm Gluten Free Self Raising flour, 2 (heaped) tablespoons of ground almonds, 2 (heaped) tablespoons of cocoa, a pinch of xanthan gum and a pinch of bicarb. Add 2 tablespoons (not heaped) of golden syrup and the same of melted coconut oil. Use soya milk to mix (add until good thick batter is achieved, was about half a cup). Spoon into twelve cake cases. Bake at 200C/400F for about 10 minutes. Cool (instruction, not observation).
Fudgey topping: melt 70g of good quality dark chocolate with a teaspoon of golden syrup and a teaspoon of marg. Plop onto cooled cakes and decorate for the season.
Some of us sampled Redwood’s latest products. ‘Dear God,’ and ‘Magnificent,’ were among the exclamations heard.
The cheezly bubbled up during cooking which was exceptionally easy: remove packaging and cook for 10-12 minutes at 200C.
The gluten free among us had a magnificent – there’s that word again – salad of lettuce from garden, cuke, avo and red pepper dressed with hemp seed oil and lime juice. Oh, and this: