Today is AppleSauce Cake day…who knew?! And apparently the best way to celebrate is to make one of these cakes and eat it…. can’t argue with that!
Cream together 110g butter with 200g caster sugar, then add 250g apple sauce, 250g flour, 1tsp bicarbonate of soda, 1tsp ground cinnamon and quarter tsp ground cloves. Once mixed add 75g raisins and 60g chopped walnuts. Bake for 40mins at 180c. YUM!
MEAT FREE MONDAY – I feel like I want to just eat sweet things today, like this Apple Tart!
National Fish and Chips Day…whoop whoop, I know what I want for dinner!
Looking like it’s going to be another hot day in the studio today, so I’m posting food to reflect the weather 😀
Good Morning and welcome to another Meat Free Monday! Also, last week I forgot that the 13th May was National Hummus Day, so it’s a week late but here it is… beetroot Hummus. I love this stuff not just because of it’s great colour but it is super tasty too!
National Vegetarian Week runs from the 14th to the 20th May and it’s all about eating delicious vegetarian food. I’ve been a vegetarian for over 20 years and I love it and I love to share vegetarian food ideas and inspiration. Maybe this week can help inspire you to experiment with a new recipe and try something new!
Inspiration for todays meat free Monday is a nice simple tomato and basil pasta dish… simple but oh so yum!
I’ve been so looking forward to posting this Meat Free Monday… I finally got my hands on a jar on Nowt Poncy’s Curry Sauce and I have to say it was so worth the wait! It’s vegan friendly so I decided to keep my curry Vegan too and cooked it with cauliflower and veg, but I hear it’s perfect with prawns. This has got the be the most authentic tasting ready made curry sauce I’ve ever tasted… it taste like you made it yourself because it has a wonderful chunky tomato sauce base. It’s nothing like any other curry sauce you buy in the supermarkets, it’s closer to the authentic recipes you may have tasted with traditional cooked curries. Just divine!
More of the lovely St. Ewe Eggs. So much to love about this brand from their ethics to there vibrant packaging!
St. Ewe Free Range Eggs really are extra special, laid by free roaming hens, then hand picked each morning. I used the St. Ewe’s ‘Boost the Roost’ eggs enriched with Selenium & DHA and Omega 3, for my dippy egg. Approved by the RSPCA and Vegetarian Society, plus 5p of each pack is donated to Pancreatic Cancer UK.
Can’t beat dippy eggs and soldiers for a mid week brunch!