Apologies for the delay in posting this week’s recipe, but Lil’ L had the last week off school for half-term break. M managed to take four days off work so we really made the most of the family time together. We’ve been on bike rides in the beautiful Cotswold hills, forest and lake walks, a day trip to Cardiff, a couple of trips to the cinema and a visit to Hertfordshire to celebrate a family 50th wedding anniversary. It’s been one amazing, fun-packed week!
I also managed to create a tasty new recipe during the half-term break. The recipe was inspired by these beautiful chives (gifted to me by my friend Vicky ♥) and some tasty cheese scones that Lil’ L baked during a school cookery class.
For me, ‘cheese and chives’ is one of those classic flavour combos, and I could just imagine how well the combo could work in a savoury English scone.
Using my sweet scone recipe as a starting point, I switched the sugar and raisins for vegan cheese and fresh chives. Continue reading
When it comes to mince pies, for me, nothing beats home-made. Sure, my pies won’t be uniformly shaped and coloured like the factory-produced ones. And my stars are usually a little wonky. But hey, they taste REAL. Once you’ve tried home-made, I don’t think you’ll ever go back to shop-bought again.
If you’ve never baked your own mince pies before, you must give it a try. They’re incredibly easy to make. Even the pastry is a breeze.
Today I’m sharing my “go-to” recipe for chocolate cupcakes. This recipe has never left me down. My oven can be really temperamental when it comes to cake baking, but these cupcakes always turn out perfectly. They’re light, fluffy and deliciously moist.
I’ve made them numerous times for fundraisers and they always sell in a flash. None of the children at our local school are vegan, but they choose these cupcakes simply because they love them. It also makes me happy to know that the children with dairy allergies are able to join in. I often spot their mums making a beeline for me as I step through the school gate with my cake tin.
Next Friday is the annual Macmillan coffee morning here in the UK, which has now gained the status of the World’s Biggest Coffee Morning. Last year, the event raised a wopping £25 million for people affected by cancer.
I love this time of year when the British hedgerows and allotments are laden with berries. Whenever I’m out on a run along the river and canal paths, I can never resist pausing to grab a handful of blackberries. If you see someone running round Bath with purple stained hands, that’ll be me!
In today’ post, I’m sharing a recipe that showcases another glorious summer fruit – the raspberry ♥