The community is a safe space for people living with and connected to arthritis to ask questions and share experiences. Get started by registering here and posting your first comment or question!
Sign In with a Versus Arthritis account
Hi everyone. Just popped in to see how everyone is feeling about the coronavirus and found we have a cake shop for Aiden. Great idea. I haven't been able to read everything - my sight is still getting worse - but noticed you are looking for a name. What about Bubbles Bakery - or am I too late? Anyway, lots of lovely pictures of cakes and other food. Yum. Hope everyone is as well as possible. Love to all. xxx
I will add Bubbles Bakery to the list for you @applerose Thank you for the suggestion
One bite of this unicorn swirl-inspired cake with layers of Swiss meringue buttercream will give you on an industrial-strength sugar high.
I like cafe sparkles Aidan did love his sparkles.
have we had Aidan’s tasty morsels on the list.
I will make sure Aidan's tasty morsels are on the list
I only just spotted Christine there!!!!!!!!!
Woo wooo! Great to see her.
Off to VOTE now
Welcome to Matron's Munchies!!
Hello matrons munchies. Hi Toni loving your picture. ❤️❤️🌈🌈
Thank you Sharon and Toni. x So is it Matron's Munchies, Toni? I like that.
Thanks Carol! Christine it is a great name. I always like alliteration! Come on into the café and see us all the kettle's on ☕️
Vegan Wraps – Everything and Anything in the Fridge
In need of a snazzy sandwich and wrap recipe?
INDIAN Life Organic Spelt Wraps
Simply Natural Organic Goddess Salad Dressing
Whatever you have in your fridge/freezer
Chopped Raw Beets
Chopped Raw Carrots
Chopped Raw Zucchini
Frozen Peas & Corn (rinsed with hot water then thrown in)
Now the fun part is you can really do whatever you want and not go wrong.
We have also before had in there:
Fried Onion, Garlic, Tofu & Soy Sauce together
so pretty much whatever is – shockingly – in our fridge/freezer.
Chop up and/or cook/fry all ingredients you want to use and put it in a bowl.
Mix in Salad Dressing.
Lay down wrap on a plate and spread a generous amount of hummus on it.
Put your mix in, wrap it and enjoy!
Oh Kath that looks so yummy 😋😋could do with one right now got no wraps thou 😆😆
Root vegetable ‘toad in the hole’
350g root vegetables or squash (I used whole purple Chantenay carrots and prepared butternut squash)
1 red onion
1 tablespoon oil
100g plain wholemeal flour
1 medium egg
1 tbs pumpkin seeds (or you could use mixed seeds)
2 tsp wholegrain mustard
1/2 tsp baking powder
root vegetable ‘toad-in-the-hole’ is very adaptable — try parsnips, sweet potatoes and even beetroot. For a no-chop version use baby carrots and replace the red onion with baby leeks.
Pre-heat the oven to 180ºC/375ºF.
Peel the red onion and cut into six wedges. Scatter the onion wedges into a roasting tin or casserole dish. Add the root vegetables, drizzle with oil and toss everything around a little to make sure all the vegetables have an even coat of oil.
Bake the vegetables for 15-20 minutes.
Meanwhile, put all the batter ingredients, except the seeds, in a jug and beat together either by hand or using a stick blender or milk frother. Add the seeds to the mixed batter and stir.
After the vegetables have been cooking for 15-20 minutes, remove the tin from the oven and pour the batter in. Put the dish back in the oven and bake for a further 20-30 minutes or until the batter is well risen and crispy.
Now that look nice Kath. Would be a very good way of getting kids to eat their veg (and one or two adults I know too!).
For the Base Recipe:
For the Veggies (or add your own!):
Makes ~ 6 small fritters, or 3 large.
Small ones make bite-sized canapé style fritters, large ones should be served on a plate. This recipe easily scales up to make a larger batch.
You can make these in advance and re-heat them in a warm oven for 5 mins. They also freeze well and can be cooked from frozen in 15 minutes, best cooked at 180ºC. (fan)
To serve: smoked salmon or avocado sliced into bite-sized pieces, Greek yoghurt or crème friache, a pinch of chipotle or smoked paprika powder and sprig of coriander.
Looks Nice Kath if you can get the ingredientsat the moment 😃
Definitey Carol! I have most of them no springies ATM, but can use normal I expect. As for the breakfast casserole Kath! YUMMMMY!!!!
Barbara I can give Aidan a hand with the immaculisation here
Blimey it was busy in here last night!
We can stay open no problem through COVID's visit.
*you can use rice malt syrup if you prefer.
VEGAN HOT-DOGS – WITH TOFUSAUSAGES
Base & Toppings
Our newish neighbours (Rebecca and Dale) have just pushed a note through our letterbox, with their mobile number and offering to get some shopping for us tomorrow. We've never spoken to them before. 😀
Vegetarian shepherd’s pie with champ topping
Category: Main meal | Serves: 4-6 (makes 2 pies; each pie serves 2–3 – serve one pie fresh; freeze the other one)
Prep time: 35-40 minutes | Cooking time: 1 hour 10 minutes
3 tsp olive oil
1 red onion, chopped
3 carrots, sliced
2 sticks celery, finely chopped
200g (7oz) swede, peeled and finely diced
1 tbsp plain flour
150ml (¼ pint) homemade or reduced-salt vegetable stock
150ml (¼ pint) red wine
400g (14oz) can chopped tomatoes in rich natural juice
1 tsp each dried thyme and dried oregano
Freshly ground black pepper, to taste
400g (14oz) can green lentils, drained and rinsed
900g (2lb) floury potatoes, washed (leave peel on) and cut into small chunks
3–4 spring onions, chopped
3–4 tbsp skimmed or semi skimmed milk