I can never decide whether these should be called cookies or biscuits. Referring to them as biscuits runs the risk of American followers thinking they are going to get something that resembles what we call a scone, and I’d hate to think of them racing out to the nearest shop to buy clotted cream and jam, in anticipation of a Cornish-style cream tea, then realising they’re stuck with a cookie. And these do spread like an American-style cookie while baking, so I think we will stick with that. Continue reading “Chocolate, pecan & cardamom cookies (vegan, egg/dairy free)”
Look at that. No blog posts for a month, then two come along at once.
Yesterday, it hoofed down with rain, so there was absolutely no possibility of a walk. With no plans for the day and a full complement of building team downstairs, it seemed an ideal opportunity to try out my (hopefully) final version of an egg-free, dairy-free (and ergo vegan) sponge cake. Particularly ideal because the said large quantity of blokes meant nothing lying around to scupper my diet later in the day.
Before you all go ‘ugh, vegan,’ I promise you this cake is nothing short of delicious. It has a really nice crumbly texture and a crisp top (it would have been even crisper if I had not forgotten to scatter some sugar on the top before I put it in the oven – it had already started to rise when I thought of it, so I left it naked). And it is filled with lemon and lime ‘buttercream’ with fresh raspberries and blueberries – who could turn their nose up at that? Continue reading “Lemon berry celebration sponge (egg-free, dairy-free, vegan)”
We’ve been on holiday AGAIN! Will we never rest, for goodness sake. We had planned a few days in Rhodes, but the Greek port authority has decided, in its wisdom, that our ferry from Kaş should no longer be allowed into the harbour at Kastellorizo until the Rhodes ferry has departed. This has rather scuppered everyone’s trip plans and means an overnight in Kastellorizo before catching the Rhodes ferry the next morning. No problem with that except that we only had a few days and it would have cut our time in Rhodes rather too much.
So, in a lazy way, we abandoned Rhodes and decided to just have a few days on Kastellorizo – known as Meis around these parts, or sometimes Megisti, depending on whether you are Italian, Ottoman or Greek, all of whom have ruled the island at some point in its history (along with the Brits, of course, during WWII, who were then dislodged by the Germans). You really couldn’t make it up. Continue reading “Cherry berry scones (and a trip to Greece)”
I’ve been on holiday for the last week or so. My very old friend Sally came to stay, so we had a few days away before heading back here, and managed to cram in shopping, walking, sunbathing, swimming, a day trip to Greece and quite a lot of news ‘downloading’.
Thankfully, the weather was kind to us, but has since taken its usual May direction – showers, storms and high winds, interspersed with patches of hot sunshine. Up here on our high ridge above the sea, we are still having cold evenings and nights, so although we’ve put the log baskets away for another year, we’re well and truly snuggled up under the duvet with at least two cats on the bed, just in case the temperature plummets. Continue reading “Skink in the bedroom (and Thai peanut, ginger and lime salad) Vegan”
I feel that spring is springing. The wisteria on our south-facing fence is out in full bloom, the bougainvillea is in bud and we had a pair of Cretzschmar’s buntings passing through the garden yesterday. I’ve never seen them before – they were so pretty in their rather eye-catching salmon pink and pale blue liveries – I had to pore for ages over the photos in our Mediterranean bird book to identify them. Any day we should be receiving visits from hoopoes and bee eaters, then we’ll know that summer is truly on its way. We had our first giant wasp in the kitchen this morning – no doubt house hunting, so I hope he eventually decided on a different neighbourhood. Continue reading “Smoky Puy lentil and bean soup (vegan)”
With Veganuary declared well and truly over in this household, we suddenly find ourselves faced with a huge variety of ‘new’ foods to eat. While I did enjoy my roast chicken last night, we only had a really small amount and I can’t say I am desperate for more meat any time soon. I cut the chicken in two and only roasted half of it – this was tons for the three of us, with a bit leftover for the felines. Continue reading “My favourite vegan snack”
We have declared Veganuary over for the year. I know we have two more days of January to go, but we decided that today would be a good opportunity to celebrate the approach of February with a roast dinner. It’s Sunday, it’s raining, it’s cold and miserable – what could be more appropriate? We’re breaking ourselves in gently and going for slow-roast chicken, rather than the more traditional beef, which we hardly ever eat, mainly because the quality here is so unreliable. Continue reading “Chocolate banana marble cake”
Just for a moment, we thought Spring had sprung, but we’re back in front of the fire after being lulled into a false sense of security by a couple of days of warm sunshine. Now we are back to rain and hailstones with winds from Russia and Bulgaria, which are by no means tropical even before they’ve swept down over our very snowy mountains. Continue reading “Pumpkin and spinach coconut curry (vegan)”
This is certainly a year of unpredictable weather. Last week, most of Turkey’s airports were snowed to a standstill, we were hardly visible under our many layers of clothing and competing with the cats for space by the stove. This week we’ve felt more like ducks – paddling around in huge puddles and acres of mud, dodging the storms and trying to park our car under cover, where it won’t be hit by the golf-ball-sized hailstones. Eeek. Continue reading “Wickedly sticky pumpkin ginger cake (vegan)”
We rarely eat bread from our local bakeries – I am sure Turkish bread is a novelty if you are a tourist, but it’s basically quite a lot of very sharp crust filled with quite a lot of air. Oh, and the only bits in the middle that aren’t actually air are horrible chemicals which act as yeast accelerators so that the bakers only have to give the dough one rise (very poor behaviour). Continue reading “Crusty cornmeal bread (vegan)”