If you need a latte in a sachet...
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why I found these sachets to be priceless
when I used them
where I took them &
what I did with the rubbish
Filtering by Tag: coconut milk
Recipe: healthy and delicious Chia Seed Pudding
This recipe will leave you with a delicious, light and yet filling, pudding, which can be enjoyed at any time i.e. not just after a meal!
The steps are simple, take little effort, and can be easily adjusted to create a variety of different versions.
Read MoreRecipe: Red Velvet Chocolate Chip Cupcakes
This is my second attempt at making a chocolate chip cupcake. I was disheartened after my first try because although they looked amazing they tasted really doughy and they weren't very moist. I used a different recipe this time and was super chuffed! These cupcakes were delicious, moist, sweet but not too sweet, they didn't take long to make, and all the ingredients were easy to find.
Read MoreRecipe: Chorizo-pockets with roasted vegetables in a red pepper sauce
Chorizo-pockets with roasted vegetables and red pepper sauce
Doesn't the photo make you hungry? Norbert Ruhdorfer is a chef who focuses on vegan and vegetarian cooking. He has kindly sent this recipe to me so that I can share it with you.
The majority of vegans out there, weren't raised as vegans. With this in mind, Norbert has chosen to share this recipe because the stuffing of the pockets has a meaty kind of texture and taste. Norbert told me that this dish may help those who are shifting, or have switched, to a vegan diet and are having one of those days, when they miss meat or fish.
Read MoreRebel Kitchen
Tamara Arbib
I learned about Rebel Kitchen on Twitter. Tamara produces a variety of 'mylks' which are healthy, yummy and kid-friendly. Tamara has been kind enough to answer some questions so you can get a feel of what Rebel Kitchen does and why.
Read MoreRecipe: Butternut Squash Soup
Butternut Squash Soup
I made this soup for the first time a couple of days ago.
It didn't take too long to make and was full of flavour, so I will definitely make it again!
I must admit that I cheated by using pre-cut Butternut Squash!
This recipe serves 2.
Ingredients for vegan butternut squash soup
• a (350g) packet of butternut squash – roughly chopped
• 2 tablespoons of olive oil or sunflower oil
• 1/2 a teaspoon of salt
• 1/4 of a teaspoon of pepper
• a pinch of cinnamon powder
• a pinch of nutmeg powder
• 1/2 a cup of coconut milk
• 2 mugs of water – 700 ml
How to make vegan butternut squash soup
1. Put the pieces of butternut squash on an oven tray and drizzle the oil over them
2. Roast them in the oven for about 20 minutes
3. Put the water, salt, pepper, cinnamon and nutmeg in a pan and boil it
4. When you are happy that the butternut squash is roasted enough, add it to the pan mentioned in step 3
5. Boil it until it’s tender and then blend it using a hand blender
6. Heat it for 3 minutes before adding water if it's too thick or boil further if it's too watery
7. Taste it and add more salt, pepper, cinnamon or nutmeg if required
8. Serve in a bowl, drizzle with coconut milk and enjoy
Serving suggestions
Put some in a bowl and drizzle with coconut milk before serving.
Serve with wholegrain bread.