Tag: Cooking

Flatbread, Cauliflower Tempura, and Crispy Tofu

So I had a day off work and boyfriend cruelly insisted that I cooked tea, so mean.  He suggested a vegetable soup but I had more ambitious ideas.

I decided to do Cauliflower Tempura with Falafel, but I failed to buy chickpeas so the falafel had to be swapped for crispy tofu. And I found a quick and easy recipe for flatbread.  It sort of worked.  The flatbread was the most successful, the tempura was ok but too oily, and the tofu was a little bland.  My photos are all pretty rubbish because it’s winter and I lose the light at about 4pm now.

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Masala Chai Hot Chocolate

Well the weather has turned colder (well actually it turned colder, hotter, and then colder again) so I thought I would look into some nice hot drinks.  As I write this I am cutting back on Green Tea and caffeine as I think it may be causing my indigestion (boyfriend thinks it was because I was drinking about 24 cups a day…) so I needed something else.

I saw on the T2 website a recipe for Iced Chai Tea which sounded nice but a) iced drinks barely work in August in the UK let alone Autumn, and b) it involved using T2 Chai Tea (not surprisingly) which has caffeine in it.  So I decided to do a spicey, masala chai style hot chocolate. Continue reading “Masala Chai Hot Chocolate”

How To Make Edamame Humous

I saw a recipe for Edamame Humous ages ago, back when edamame was the big new thing.  Now everyone is bored of them I actually got around to making it!  This is just the recipe that I used, but with humous it’s all about seasoning to taste.

  • 110g Frozen Edamame
  • 35g Tahini
  • 1tsp Lemon Rind
  • Juice of one lemon
  • 35ml Water
  • 1 clove Garlic
  • Pinch Salt
  • Pinch Paprika
  • 1.5 tbsp Oil

Continue reading “How To Make Edamame Humous”

Tofu Steak

I found this recipe for Tofu Steak on Pinterest, but tracked it back to this It Doesn’t Taste Like Chicken, a vegan recipe blog.  I always want to cook with tofu because it’s healthy, but tastes quite bland and once you open a packet it goes off within days.  This was a bit of a trial, but here’s what I did.

Tofu Steak

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Carrot and Ginger Soup

This is a soup recipe, if you’re wanting something quick, healthy, and vegetarian.  Or you have a lot of carrots to use up because boyfriend bought another bag even though there was already one in the fridge…

  • One onion
  • Six Carrots (diced)
  • Ginger (I used about 2g of frozen stuff, puree would have worked so much better)
  • 500ml Vegetable Stock
  • Cheese 🙂

Pretty easy soup!  Fry the onion in some oil until brown.  Add the carrots, stock, and ginger and simmer for 20mins ish.  Then remove from the heat, blitz in a blender, and return to the heat to warm back up.

I vastly improved this soup by putting a pile of grated cheddar on top.





Osmanthus Flowering Tea

I picked this flowering Osmanthus tea up in Leaf, a hipsterish restaurant in Liverpool that I want to live in.  I’ve never tried flowering tea before, and it was only a few quid so I thought I’d give it a go.

Anyway, they are sewed up green tea ‘bulbs’ which unfurl when plonked in hot water.  Once they have fully opened you can drink.

It was quite fun, but it wasn’t the best tasting tea I’ve had.  It wasn’t a strong taste, but a bit like stewed green tea.  I’ve also seen prettier flowers on the interwebs.  So I don’t know if this was a dud one, or whether it had been siting on the shelf too long (the other tea I bought there is fine), or whether flower tea is just a bit rubbish. But I think I’ll try some more just to see.


Anyone know anything about flowering teas? Have you had good ones?





Quick and healthy vegetarian lunch

Quick and healthy vegetarian lunch Quick and healthy vegetarian lunch today!

Today I decided to make a quick and healthy vegetarian lunch, after a few weeks of being ill and eating junk.

I boiled some sweet potato for about 15mins until soft, then threw in some sugar snap peas for the last 5 mins.  While they were cooking, I put a few handfuls of mixed leaves on my plate.  The cut up half an avocado and a quarter of cucumber and sprinkled them on top.  I broke out, and dusted off, my spiraliser.  I hadn’t used it in a while, so I spiralled a carrot and put that in the salad too.

When the potato and sugar snap peas were done I added them to the mix.  I also dolloped on some cottage cheese to get some protein.  Really this ended up with too much sugar in it from the sweet potato, and could have done with more protein and less carbs.  But…as a veggietarian it’s tricky to get the proteins…


Nutrition (approx):

  • Calories- 530
  • Carbs- 77g
  • Fat- 20g
  • Protein-23g
  • Sugar- 28g
  • Fibre- 19g


How To Make Green Chai Shortbread

Soooo I’m very into my green tea these days!  So when I found this recipe for Chai Shortbread I got quite excited.  I don’t ‘do’ black tea though so I substituted in T2 Creamy Choc Chai, which is green tea.


  • 150g Margarine
  • 160g Caster Sugar
  • 1/2 tsp Vanilla Extract
  • 300g Plain Flour
  • Pinch of salt
  • 1 tbsp Creamy Choc Chai- finely ground
  • 30-50g Chocolate chips (I just eyeballed it, and also ate some so I don’t have a firm grasp of the amount)
  • Optional- extra chocolate to melt on top

I found the trickier part of making the Chai Shortbread was getting the Chai tea fine enough.  The Creamy Choc Chai has some bigger chunks in it, as would any Chai I assume.  I sieved it, pressed it with a spoon, chopped it with a knife, and hit it (gently) with a hammer.  As you might expect using the knife was the most effective!

Chai Shortbread


  1. Cream the margarine and sugar, then mix in the vanilla extract.
  2. In a separate bowl mix the flour, salt, and beautifully ground Chai.
  3. Mix the two together.  At this point I added my chocolate chips.  Then smushed (technical term!) the mixture together with my hands to make a ‘log’ about 20cm long.  It’s pretty crumbly at this point and fell apart a bit.  And some of the bits that fell of somehow ended up in my mouth…
  4. Anyway, wrap the log in cling film and put in fridge for 1hr.
  5. Pre-heat your oven to 180C/350F, and put some baking paper on a tray.
  6. Cut the log into discs about 1.5 cm thick.  Then put in the oven for abut 12mins.

It was quite tricky to cut the log into discs…as you can see my chai shortbread pieces are slightly misshapen.   And mine got a little too brown but they still tasted yummy.

Chai Shorbread



berry smoothie

Berry Smoothie

Exciting times people, I have the Nutribullet! Boyfriend said ages ago he would get it for me for my birthday so I’ve been waiting and waiting and waiting…Anyway my birthday finally rolled around and now I can go smoothie crazy!  Starting with this Mixed Berry Smoothie.  Well we’re several iterations in really.

I have also been experiencing Huel.  Huel is a silly word.  It is also a nutritionally balanced powder that gives supposedly fulfills all your nutritional needs. It’s been designed as a meal replacement, I can’t quite get to grips on that.  Instead I am just adding it to my porridge and smoothies.  It’s high in protein, so I imagine that people use it as a protein powder.

I’ve been experimenting with smoothie recipes, and this one was pretty good.  It’s amazing how much better adding a banana makes everything taste, but also how much more calories and sugar it adds.  So I suppose my next challenge is a delicious banana free smoothie.  Also one that looks less brown…berry smoothie

Ingredients-berry smoothie

40g Mixed Frozen Berries
1 Banana (around 130g)
25g Huel
25g Kale
Chilled Herbal Tea

Nutritional Values-

Calories- 240
Carbs- 42g
Fat- 4g
Protein- 10g
Sugar- 19g
Fibre- 7g


How To Make a Marble Cake

I posted a while ago about making a cute heart cake for Valentine’s Day, and it worked really well so I decided to use the cake tin again for a marble cake.  Actually, I was tempted to make a proper rainbow cake, with all the stripes but generally you make lots of cakes and pile them up.  That sounded tricky when I only have one cake tin and it’s shaped like a heart, so I thought I’ll got for more of a splodgy marble cake look.


Using a little heart tin I had to reduce the quantities down from a normal recipes.

For the cake-
45g margarine
45g caster sugar
44g plain four and 1/4tsp baking powder
pinch of salt
2/3 egg (might be messy to split that up!)
red, blue, and green food colouring

For the buttercream-
25g margarine
75g strawberry flavoured icing sugar
red food colouring


Making the cake is pretty simple. I mean, I managed it.

Preheat your oven to 190 Celsius (which google informs me is 374 Fahrenheit, which seems a suspiciously specific imo). And grease your cake tin. Top Tip- after greasing, sprinkle with flour to prevent sticking.

In one bowl blend the caster sugar and margarine, in another mix the flour, baking powder, and salt.  Slowly sieve the flour mixture into the marge mixture, and keep mixing.  At the same time slowly add the egg.  That sort of takes about 5 arms so don’t worry too much if you can’t mix and stir at the same time.

marble cake

Once it’s a nice smooth mixture separate out into thirds in three separate containers.  Then add a different food colouring to each third.  Then pour one into your tin at a time, I tried to do it in smoothish layers. Then put in oven for about 20mins, until a skewer comes away clean.

marble cake

My cake went a little bonkers and peaked quite a lot in the middle, so I actually used a bread knife to cut the top of before I iced it.  For the icing, just mix the margarine and icing sugar together and spread it all over.  I added red food colouring to the icing, which gave it a pink hue. I also covered mine in orange sprinkles because why not?

Top Tip- It always take much more icing sugar than you think so start with a little marge and add the icing sugar to it.

marble cake

It wasn’t until we cut into it that I could see if my marble cake was indeed marbly…and it was!  At some point I need to get a grown up cake tin and make a real cake.  But actually for two people this is the perfect size.