Dinosaur Kale Mac and Cheese

Because dinosaurs are cool.

Chili and Lime Black Bean Burger

The perfect vegan burger!

Beer Battered Halloumi

Nom, nom, nom.

Ginger and Chili Tofu

Crispy delicious tofu that's easy to make... say what?

Chocolate Cake Balls

Cakes, but not as you know them.

Sunday, 6 July 2014

Afternoon Tea, The Grove, Narberth

Afternoon tea is my favourite past time. I'd have one every day if I could. There's so much to like about them; sandwiches are better when they're tiny, cakes are better when their tiny and scones with clotted cream and jam are just good all the time. Really, really good. So a couple of weeks ago when I went on my latest Canopy and Stars adventure (I am literally addicted to this website, this will be my 4th adventure, you can check out the others here, and here) we decided that afternoon tea was a must. We were pretty much in the middle of nowhere in Pembrokeshire, but after a little drive we arrived at a beautiful hotel called The Grove. We sat outside as it was a sunny day, the view was beautiful and made even better by a visit from a super curly dog that we named Mini Dougie (there was an even better St Bernadoodle who was actually called Dougie who lived where we were camping).

The afternoon tea was beautiful, stacked on two slates with the most delicious cake selection. We started with finger sandwiches, I had a vegetarian selection of cucumber, egg and cress and cheese and pickle. Everything on the menu was locally produced and made to such a high standard, which made it even better. We then moved on to the sweet part which included, mini scones with clotted cream and jam, lemon cupcakes, caramel profiteroles, some kind of coffee cake that I've forgotten the name of, banoffee macaroons, bara brith (we were in Wales after all) and panacotta (which I gave to Georgie to eat, because I'm not too sure if it was veggie).

It was the perfect setting to sit in the sun, sip Darjeeling tea and stuff our faces with lots of treats. I can safely say it was one of the best afternoon teas I've had! After we'd finished, we walked some of the cake off in Narberth (and somehow ended up buying more food from an amazing deli).

Then it was back to Matilda, the converted BT truck for the last night of our adventure. We played with the farm animals, went on a ramble through sheep fields and made dream catchers. A lovely little adventure.

Wednesday, 4 June 2014

Jalapeño Poppers with a Chipotle and Lime Tortilla Coating

It's been just over 3 years since I left uni. THREE YEARS. I miss being a student, I miss staying in my pyjamas all day (who am I kidding, I still do that) and I miss my beautiful housemates. If there's any food that reminds me of uni it has to be jalapeño poppers. I used to live in a student area called the Polygon and pretty much every time we went for a night out, we walked down a road called Bedford Place, which was basically a road of takeaways, a few shops and a few bars. Every trip down this road after a night out ended with jalapeño poppers, they were the perfect antidote for the drunken munchies (I remember my house mate Annie crying once because someone stole hers). I don't think I've had them since I've been back home, because I never go out and I don't drink any more. But when the lovely people at Manomasa sent me some of their tortilla chips to try I knew exactly what to do with them! I used the Chipotle and Lime chips because they are a little bit spicy, a little bit smoky and totally delicious. They say that their chips are 'a delicious blend of Guajillo chili and sweet bell peppers, finished with rich, smoky chipotle chili and the fresh zing of lime'. Perfect for wrapping around fresh jalapeños and cream cheese. 


Makes 16

100g Manomasa Chipotle and Lime tortilla chips
170g cream cheese
100g grated cheese (I used a mix of Monterey Jack, mozzarella, cheddar and edam, but any cheddary cheese is fine)
8 jalapeño peppers
150 ml milk
50g plain flour
Lots of vegetable oil for either a deep fat fryer or heavy based pan

1. Start by blitzing the tortilla chips in a food processor, until they resemble bread crumbs, then pop in to a bowl.
2. Cut the stalks off of the jalapeños, slice length ways then scrape all of the seeds out in to a bowl (be careful not to get it all over your hands/in your eyes/on your boyfriends face or wear gloves) and pop them on to a chopping board.
3. Tip the cream cheese and grated cheese in to a bowl and mix up well, then fill your jalapeño halves with the mixture.
4. Put the milk in to one bowl and flour in to another, the start dipping the jalapeños in to the milk, then the flour, one by one, making sure they are well coated, then tap off any excess flour and pop back on to the chopping board.
5. Once all of the jalapeños are coated with flour, dip them back in to the milk, covering the whole thing, then roll it in the tortilla crumbs until it is completely covered. Repeat until they are all coated.
6. Turn your deep fat fryer on to 170 degrees, or heat your oil in a heavy based pan until it reaches 170 degrees, then fry the poppers for a couple of minutes, until golden brown.
7. Carefully remove them from the hot oil and place on a plate covered with kitchen roll to drain the excess oil.
8. Once slightly cooled, enjoy! You can also reheat them in the oven.

Thursday, 29 May 2014

Edamame Gyoza with Chili and Ginger

Since living with Mr Hef, I've been finding it hard to come up with meal ideas that we will both like. I'm a proper lentil eating hippy vegetarian and he is the meat eating king of beige foods. I've been throwing in a few things that I thought he wouldn't like, such as falafel and greek salad, lentil and sweet potato shepherds pie and the occasional tofu dish and to my absolute surprise he loved it all! There are a few things we both really love though and one of those is sweet potato katsu curry. We usually have it with edamame beans on the side, but this time I thought I'd put them in little parcels of joy.


200g edamame beans (defrosted and shells removed)
3 spring onions trimmed and chopped
1 tsp chopped red chili 
1 tsp grated ginger
10-15 wonton wrappers
1 tbsp vegetable oil 
Soy sauce to serve

1. Stick the beans, onions, chili and ginger in a food processor and give it a good blitz, until its blended together. 
2. Lay out the won top wrappers, take a tea spoon full of the mixture and pop in in to the middle of the wrapper. 
3. Wet your index finger and run it round the outside of the wonton wrapper, then fold in half and pinch the excess pastry (is it called that?) together to seal it. 
4. Once you've made your gyoza, cook straight away by heating the vegetable oil in a frying pan, and quickly frying until brown on both sides. 
5. Pour 100ml of water over the gyoza and cover to steam until the water has evaporated. 
6. Serve nice and hot, with soy sauce for dipping. 

Tuesday, 13 May 2014

Chili and Lime Black Bean Burgers

IT'S SUNNY! Well at the time of writing this post it was anyway, who knows about tomorrow. So that means one thing, it's time for a beer and a burger. My main reason for wanting to make this was that I wanted to make a burger with avocado on top. A few weeks ago I couldn't stop eating avocados and just as I thought I'd gotten over it, my manager was also recently struck with this horrible affliction (not really, avocados are great). Seeing her eating them brought back my terrible avocado cravings and I can't stop eating them again. Anyway, I decided on a black bean burger and wanted to bring out the flavours you'd get in a lovely fresh batch of guac, so added lots of lime and chili. It's really tasty, refreshing and not too heavy (I ate a HUGE one) so perfect for the hot weather AND it's vegan... hooray! 

For 2 rather large burgers or 4 smallish ones you'll need:

Olive oil 
1/2 a red onion finely chopped 
1 clove of garlic finely chopped 
1 small red chili finely chopped
1 can of black beans
1/2 a lime 
1 slice of bread 
Salt and pepper
2/4 burger buns
Fresh salsa 
1 avocado sliced 
  1. Chuck your onion and garlic in to a frying pan with a little oil and soften on a low heat for around 10 minutes, add the chili and heat through for a further few minutes. 
  2. While the onions are softening mush the black beans up with a fork in a large bowl until they're nice an squished. 
  3. Pop the slice of bread in to a food processor and turn it in to bread crumbs then add it, along with the onions, chili and garlic to the black beans and mix well. 
  4. When the mixture is combined, divide it in to 2 or 4 balls and squish in to patties on a floured surface. 
  5. Heat some oil in a frying pan and pop the burgers in, cook on a medium heat until nice and browned on both sides then transfer it to the burger bun. 
  6. Top it with fresh salsa and sliced avocado, serve it up with some sweet potato wedges and salad and enjoy!

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