Back in 2013, I shared the recipe for a Lemon Drizzle Cake that I baked for my mum for Mother’s Day. It proved to be a big hit with my readers and, four years later, it’s still one of the most popular recipes on my blog!
Though I made it specifically with my mum in mind, the Lemon Drizzle quickly became my husband’s favourite cake. It’s the one he’s requested every birthday… even though his birthday is a week before Christmas and Lemon Drizzle feels like a Spring-time cake (well, to me anyway!) Recently, however, I made an adaptation of the Lemon Drizzle and, after tasting it, my husband declared that THIS one may just be his new favourite!
With a few little tweaks, I transformed the Lemon Drizzle into an Orange Drizzle speckled with poppy seeds It still has the beautiful, moist consistency and light texture, but the flavour is of course orange rather than lemon. Rather than ‘zingy’ like the Lemon Drizzle, this one is more sweet and fruity. It reminds me of summer and sunshine. So maybe Lemon Drizzle will be my spring-time cake, and Orange Drizzle will be the summer-time version. But, of course, you can eat it whenever you like. I know we’ll be eating it in December 😉 Continue reading
Lentil curries are a staple in our house. Simple to make, nourishing and packed full of warming spices, for me, they are the perfect comfort food. They are highly adaptable, so by playing with different combinations of vegetables and spices you can change the colours, textures and flavours to keep your lentil curries fresh and interesting.
I also love the fact that lentil curries are so cheap to make, costing just a couple of pounds to feed a family of four.
Since I make curries often, I’m always on the look out for new recipes to try. So when I was flicking through the February issue of Vegan Life magazine, the first recipe that caught my attention was the Lentil Curry on p87.
Doesn’t it look inviting?
In today’s post I’m sharing a recipe for delicious sushi rolls filled with royal quinoa and fresh veggies. They make a wonderful lunch or light dinner option and a tasty addition to school and work lunchboxes. They’d also be great for serving at buffets and summer picnics. They’re easy to make and, just in case you’re new to sushi-rolling, I’ve included some step-by-step images to help you along.
I absolutely love sushi but rarely buy it from the shops as it’s quite expensive, plus it normally comes with lots of packaging, including black plastic trays which are currently unrecyclable here in Bath. I’d been wanting to try my hand at making my own sushi for a long time. I’d even bought the nori sheets in preparation. But it took me a while to get round to doing it as I’d convinced myself that it would be tricky. When I finally took the plunge and tried it, I couldn’t believe how easy it was! I’m not a neat or delicate person when it comes to food preparation so, if I can do it, you definitely can!
My cookbook has gone to print! It was so scary hitting the ‘send’ button. In fact, it took me a good few hours to pluck up the courage to hit it. I was paranoid that I was going to send an old version my mistake so I kept checking and re-checking the file names. I was turning into a slightly scary, crazy woman but I finally took a deep breath and just hit the button. And while I’m waiting for it to roll off the printers in London, I’ve been having fun in the kitchen, trying out new ingredients and recipes.
One new dish that has been hugely popular in my house lately is this Cosy Mushroom Minestrone ❤️ With the weather cooling off and the evening’s start to draw in, these are the kinds of dishes that I start to crave. Warm, filling and super savoury. This is my idea of the perfect comfort food.
If you managed to get your hands on this month’s Vegan Life Magazine, you will have seen some stunning shots of noodle and smoothie bowls from Chris Anca’s recent publication Nourishing Noodles. I was lucky enough to be sent a copy of this book from the publisher and I’ve been spiralizing like crazy ever since.
You may know Chris from her fabulous blog Tales from a Kitchen. Her newly released recipe book contains nearly 100 plant-based recipes featuring spiralized vegetables and fruit. The seven recipe chapters cover breakfasts, appetisers, snacks, soups, entrees*, desserts, condiments, toppings and more. So, if you’re looking for some spiralizing inspiration, this is definitely a book to check out.