Wonderful recipes Kath, nice and simple, easy to do and tasty!
Thank you Yvonne x
Sounds wonderful Toni, I'll be over later for a plateful. 😘
Carroty couscous salad
Mmmm that looks yum Kath!
I did the leek potatoes you posted yesterday!
Remembering when Aidan applied for PIP 😢
By Kath, in memory of our dear Aidan
We’re in a pickle with pip.
Not a sandwich or salad in sight,
the sight of those forms - oh what a fright!
And then the one to one!
Let’s hope the assessor is kind
for a nasty one would be a bind.
So we’ll all be under the cape
to comfort our Aidan
(we’ll take many cakes)
and the pusscats will help,
they won’t even yelp
if someone stands on their tail,
So let’s just make sure Aidan won’t fail
2 tsp vanilla extract
Watch recipe video
Picture in next post.
Did anyone see those cute Dachshund on BGT last night?
I did Kath and just asked Joan if they did in my café post! Great minds eh? Look at those cuties?!
Aidan and his PIP that was a nightmare they didn't need to go though 🤬 The poem is a good one though and cake always helped he would loved that chocolate Easter egg cake. Thank you
Veggie Garlic Noodles
for 4 servings
(Have you seen the Amazon advert? Donna's cakes!)
This is KATHLEEN'S CAKES!!!!
Aidan loved cherries! and cream just like i do. I can each the virtual cream can't i?
and now some garlic noodles too..... nice and simple. I've been watching Jamie Oliver so will replace the sugar snaps with 'normal frozen peas.
Vegan African Stew
I was just wondering what to do with the sweet potatoes that came in my veg box this week. I think I have all the ingredients in the house except millet (maybe couscous instead?), which is quite miraculous at the moment... I might have to try this, thanks @kathleenT 😊
Annj that's exactly what you should do! I've been watching Jamie Oliver's Keep calm and Carry on Cooking - that's what he suggests replace things with what you have at home 🙂
If you cook it you must let us know how it turns out.
I would put them out for the birds, can't stand the things!
Chocolate Chestnut Pots
400g (14oz) tin unsweetened chestnut puree
150g (5oz) dark chocolate
250g (9oz) fat free Greek yoghurt
1tsp vanilla extract
½ tsp cinnamon (optional)
1 tablespoon icing sugar (optional)
Almost everybody loves a rich chocolate dessert but many recipes are full of saturated fat and involved lots of complicated preparation. These chocolate chestnut pots are the work of minutes and taste luxurious whilst being a much lighter alternative to the usual festive offerings.
Chestnuts are a great seasonal ingredient. Unlike other nuts, they are very low in fat and a good source of fibre, vitamin C and folic acid – all nutrients that people with arthritis often struggle to get enough of. The tins of unsweetened chestnut puree are generally easily available around Christmas at most supermarkets. They usually have a ring-pull which I find easiest to open with one of the lever gadgets you can buy but you could also use your favourite electric can opener if your hands are very painful.
Melt the chocolate in a large bowl either over a pan of boiling water or in the microwave on a low heat. Once the chocolate is molten, stir in the chestnut puree and mix until well combined. Allow the chestnut and chocolate mixture to cool for 5 minutes, then gently fold in the Greek yoghurt, vanilla extract and cinnamon. Taste the mixture and add in the icing sugar if you would like it sweeter.
Spoon into little dessert glasses and leave to chill for at least 2-3 hours before eating.
– Chocolate chestnut mousse – omit the yoghurt and instead fold through 2 whipped eggs whites for a lovely mousse. (I use pasteurised egg whites which you can find in the fridge section of your supermarket in a carton.)
– Ginger pots – add 30g chopped stem ginger and a tablespoon of the syrup.
– Chocolate liqueur pots – add 1 tablespoon of brandy, amaretto or cointreau in place of the vanilla extract.
Mike1 that made me laugh😁😁😁
Send them to Barbara 12 she'll eat them for you!
Kath thank you for those choccy pots - oops sorry
Chocolate Chestnut Pots!
Lovely I can use my soya yogs/ cream in place of teh greek yogs. They look amazing down't they? Aidan would have been in there!
DARK AND DELICIOUS VEGAN CHOCOLATE
Chocolate Cake: In large bowl, whisk together flour, coconut sugar, cocoa powder, baking soda and salt; whisk in oil, applesauce, vanilla and 1 cup water. Stir in vinegar. Scrape into greased parchment paper–lined 9-inch (2.5 L) square cake pan.
Bake in 350°F (180°C) oven until cake tester inserted in centre comes out clean, 25 to 30 minutes. Let cool in pan for 20 minutes. Invert onto rack; peel off parchment paper. Let cool completely. (Make-ahead: Store in airtight container for up to 24 hours.)
Chocolate Glaze: While cake is baking, in heatproof bowl set over saucepan of hot (not boiling) water, heat chocolate with coconut milk, whisking, until melted, about 5 minutes. Let cool for 25 minutes. Pour over cake, spreading to edges. Refrigerate until set, about 20 minutes. Bring to room temperature before serving.
Oh my God!!!!!!!!!!!!!!!!!!!
Yes Perleaassse Kath if I can get an online slot all I need to do is add some dark choc to my list and I'll be off!..............
Vegan carrot cake
That is my kind of cake 100% and yes Aidan would have loved it! Bill says chocolate was his favourite.
Perhaps the self cleaning booth ought to be moved in here?😁
JAM ROLY POLY
Open packet, stick in microwave and heat for 3 minutes. Cut in half and put in bowl, add half a tin of custard. Put other half in fridge for next day.
I have loads and loads of recipes, surprisingly they are all similar!
some days this is exactly the right thing 🤣
FABULOUS Mike! 🙂
as Sharon said sometimes that's exactly what you need :)