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Monthly Archives: January 2017

Salted Caramel Chocolate Pie

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Here’s the recipe. I used hazelnut milk throughout instead of almond milk and coconut milk, and tahini instead of almond butter. Next time I think I’ll increase the middle layer and decrease the chocolate layer to suit my personal taste. It was delicious all the same.


Brussels Sprouts with Pecans

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A friend of a friend recommended steaming halved Brussels sprouts for about five minutes, then sautéing them in butter and serving them with lemon juice, salt, and chopped pecans. If you like a fairly traditional flavour but with a little twist, this is probably a good recipe for you. I prefer less of a sprout taste, for instance in the sprouts with soba noodles.


Buttermilk Teff Pancakes

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I saw my local shop had red teff flour, so I picked some up and combined it with buttermilk, buckwheat, blueberries, baking soda and buttermilk to make these pancakes. I also added a little stevia and a tiny bit of wheat flour. the latter because I hadn’t cooked with teff and wasn’t sure what kind of a rise I’d get. I used a little peanut oil for frying.




Vegan Lasagne

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I made one of my favourite lasagnes, which happens to be vegan. Vegetarian spinach lasagne and Moosewood lighter vegetarian lasagne are the other two I’m fond of. I used butternut squash, sweet peppers, courgette/zucchini, and kale. My basic tomato sauce also contains carrots, so there were plenty of vegetables amid the cashew cream and the pasta sheets I added.


Porridge with Plums and Blueberries

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After enjoying most of the plum compote on soda bread, I put the remainder in my water porridge with some blueberries. I topped it with some of the muesli I made.


Plum Compote

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When I bought some plums which turned out to be hard and woody, I converted them to compote by simmering them with a stick of cinnamon and a little annato seed in water with a little ruby port. After a long simmer, the liquid evaporated and the plums now have a much more intense flavour. The compote is nice on its own, or it can be put on bread or added to yoghurt.



Cheese Platter

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Some evenings I want a simple but satisfying meal. A cheese platter with a glass of ruby port suits me.


Here I have whole wheat crackers, Guinness cheddar, porter, Cashel blue, and apple.


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I followed this recipe for this hearty spinach, lentil and bean soup. The soup can easily be made vegan by leaving off the yoghurt topping; it is still tasty like this.


Balsamic-Roasted Mushrooms and Carrots

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I used this recipe. It only took 15 minutes to make the balsamic reduction, not 50 as stated. I mixed the garlic in directly with the mushrooms before baking as I intended to eat them immediately and wanted to avoid the pan-frying stage. Rather than coat them in oil I just sprayed the baking paper.


I served the mushrooms with salted, boiled potatoes and carrots which were also coated with the balsamic reduction and baked alongside the mushrooms.

Leftover reduction was used on brussels sprouts.

Cabbage and Green Bean Curry

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This is a simple dry curry of cabbage and green beans that I tossed together one night to use up leftover vegetables.