Healthy Vegan - A Whole Lot of Fudge In My Kitchen

I really thought I was not going to be able to join in with In My Kitchen this month, but here I am with a little time on my hands to participate, before I get back to what I really should be doing...  
Early on in the month in My Kitchen were some Red Brussels Sprouts.  I used them in a warm salad.  I have taken a photograph of it, but it does not do the dish or the sprouts any favours. 
D is a fan of beetroot, so I picked this up with plans to make Beetroot Pasta Salad for work.
In My Kitchen I am still enjoying foodie gifts from the festive holidays, as well as the Beetroot
savoury beetroot and poppy seed, smoked paprika and black pepper and Chive and Sea-salt biscuits that I shared last month, I also have some Charcoal Crackers from Cradoc's.  These were given to me by my nephew.  These dainty charcoal crackers were in a box described as a Welsh Hamper, stick with me as I have more from that hamper below to share.  Just a note, these must have been made special for Christmas as it is not presently listed on the Cradoc's website.  I consider myself lucky!



In  My Kitchen I found some rawlicious Raw Artisan Bread crackers, they are past the best before date.  I will still eat them providing they are not soft, if so - I will be sharing them with the bird life in the garden, rest assured they will not go to waste.
In my Welsh Hamper I also found Welsh Tomato Chutney and Strawberry Conserve, these will go with all the other jams, chutney and preserves I already have, along with the homemade ones too. 
Now onto all the fudge in my kitchen.  

 I did not get round to sharing these tubs of vegan fudge from Fab Fudge.  I got them in December when I went to Gloucester's Vegan Christmas market.  The flavours vary from Banofee, Black Cherry and cashew nuts.
In my Welsh Hamper I also found Matt and Ben's Proper Fudge: Orange with Cranberries soaked in Port. 
My niece has been competing with my nephew.  She has started giving me a few foodie gifts too, starting with Rodda's Classic Cornish Clotted Cream fudge.  We loved the Clotted Cream when we went to Cornwall and we loved the fudge too.  This is actually an empty jar, which I am keeping for odds and ends - maybe for storing cinnamon or licorice sticks.
 More fudge, this time from Thorntons.  
Another festive gift from the niece, this time for her Uncle who likes white chocolate - The Snowman and the Snowdog.  In fact, my husband likes chocolate more than I do, so he is very pleased.
 This Coco Pzazz Welsh Valley Blend Milk Chocolate was also found in my Welsh Hamper
And one more thing from the niece, more chocolate of course.  These are flavoured with chocolate and cream.  I mentioned last month that I  some new vegetable based cookbooks for Christmas, I will try and share them next month.  

 I am sharing this blog post with Sherry Pickings for In My Kitchen series. 

Comments

Post a Comment

Popular posts from this blog

Healthy Vegan - Dill Horseradish Mashed Potatoes

Image
l have a confession to make.  I don't like mashed potatoes.  It is baby food designed for grown ups. I avoid making it, but if I have to t he only way I can eat it is if it is disguised in panko crusted  croquettes or dolloped over a good Vegetarian Shepherdess Pie,   but my dearest loves mashed potatoes, so it is for him I make them now and again.   Here the mashed potatoes are enhanced with herby dill and a good smack of horseradish powder or sauce. Once you've made it though, there is the question of presentation.    The mash was ridiculously smooth, so smooth that it almost melted in the mouth like snow - except of course it was warm.   Dill Horseradish Mashed Potatoes Serves 4 - 6 as an accompaniment Ingredients 500ml water 750grams potatoes, peeled and chopped into small bite size pieces 1 tablespoon horseradish powder or sauce 2 tablespoons dill, roughly chopped 30grams butter or vegan margarine 100ml - 150ml milk or ve...
Read more

Healthy Vegan - 13 Black Food Recipes for Halloween

Image
I have black quinoa, black rice and black garlic in my kitchen to experiment with over the weekend, but with Halloween fast becoming UKs most commercialised event after Christmas , I thought I would shamelessly  jump on the bandwagon and share some vegetarian and vegan black coloured food recipes you could easily make at home for the Halloween party (or maybe not). This is  Sweet Black Butter  (vegan)  made with black sesame seeds. Halloween Fruit Leather Bats   (vegan) Black Olive Spider Gratin   (vegan) Halloween Black Rice Risotto  (vegetarian) here it is topped with feta cheese, but you could easily make it suitable for vegans by substituting it with smoked tofu - cut into the shapes of ghosts - Boo! Halloween Black Olive Tapenade  (vegan) something different to spread onto those  crackers or pumpkin shaped bread rolls.  Not technically Halloween food, but this  Malaysian Black Pepper Tofu  ( vegan) ce...
Read more

Healthy Vegan - Three Pea Tagine with Cherry Tomatoes

Image
These days, I don't have much energy to cook from scratch when I get in from work unless its something like pasta such as  Spaghetti dish, but strangely enough I did actually make this Three Pea Tagine after work in the late evening.   I was rather surprised that I had both the energy and the inclination.  This was one of those days, when i decided to myself that I was not going to plonk myself in front of either the computer or sofa and instead use those couple of hours a little more usefully, then laze.  Other than making couscous, grub was made and it was plenty to last us two days if not more.   Its actually a relatively easy recipe, after sauteing the onions, garlic and spices, you could happily leave it for 40 - 45 minutes for the yellow split peas to cook in the vegetable stock, then stir in the remaining ingredients such as chickpeas, raisins, green peas, cherry tomatoes which happen to be home gown for 10 minutes and its pretty much done.  ...
Read more