Monthly Archives: June 2013

Maple Pear Tart

A recipe from our Canadian friend who bakes like a dream. Ingredients 50 g 11/2 oz vegan margarine 120 ml 4 fl oz maple syrup 2 pears, sliced 400g 14 oz block of vegan puff pastry Method Preheat the oven … Continue reading

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Crunchy Potato and Green Olive Salad

Deliciously crunchy for lunch. Ingredients 500 gm 1 lb baby potatoes, halved 1 Tblsp olive oil sea salt and cracked pepper to taste 185 gm 7 oz pitted green olives 2 vine ripened tomatoes, quartered 1 baby cos lettuce, separate … Continue reading

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Update on Mashed Potato

Thank you for the quick response to my mashed potato blog, Carla. Who suggested we use vegetable stock instead of soy milk to add extra flavour when mashing the potatoes.

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5 Mashed Potato Recipes

Winter is here, or it is up on the Range, where I can see my smokey white breath when I wish my husband goodbye in a morning. Mashed potato is a warm comfort food served piping hot in a verity … Continue reading

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Field Mushrooms and Lemon Pasta

Ingredients 2 fl oz 50 ml olive oil 4 field mushrooms, sliced 2 cloves garlic, unpeeled sea salt and cracked pepper to taste 14 oz 400 gm rigatoni pasta 1 Tblsp lemon juice 2 Tblsp extra olive oil 1/4 cup … Continue reading

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Sparkling Red Wine and Peach Cocktail

Ingredients crushed ice to serve 2 peaches, sliced 2 cups of peach nectar 2 cups of sparkling shiraz Method Divide the ice, peaches and nectar between 4 glasses and pour over the shiraz. Serve. there will be enough for seconds!

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