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RECIPE - Millionaires Shortbread

Baking is my "me time", my happiness and seeing people enjoying my bakes is my favourite thing. Millionaires Shortbread has always been my favourite sweet treat but I've only had it a handful of times in the 4 years of being vegan...

I've thought about making some myself for months but I've always been scared of the caramel. I've made mince pies, cakes, buttercream, cookies and quiche but caramel seemed daunting...

I did lots of caramel research and I finally plucked up the courage to make some on a rainy, lazy day at the beginning of a staycation!


225g Plain Flour
125g Baking Butter Block
75g Caster Sugar
2tbsp Oat Milk

300g Caster Sugar
50g Golden Syrup
100g Baking Butter Block
250g Oatly Single Cream

1 Bar each of Tesco Free From White and Dark Chocolate

1. Preheat the oven to 180c and line a 20cm x 30cm tin with baking paper.

2. Mix all the ingredients for the shortbread by hand... Get in there and crumble the b…
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RECIPE - Sweet Potato, Lentil & Vegetable Curry

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Normally I chuck whatever vegetables we have got to use up with some chickpeas and red lentils in the slow cooker topped with some coconut milk and tomato passatta and see what happens but, sometimes I take my time over a dish. I adore cooking, as you've probably realised and nothing beats a huge pot of something spicy bubbling away on the stove.

My last throw together dish has got to be the best curry I've ever made! So this recipe post is mostly for me to remember how I did it, but hopefully some of you will enjoy making it too...


1 Red Onion sliced thinly
1 tsp turmeric
1 tsp cumin
1 tsp garlic granules
1/2 tsp chilli or more if you prefer it hotter!
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1 tsp paprika
1/2 tsp ginger
1 tsp oregano
1 tbsp tomato puree
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RECIPE - Chocolate Twists


Half a roll of puff pastry
80g of dark chocolate
2 tbsp Icing sugar

Pre heat oven to 180 degrees

1. Lightly roll out the pastry.
2. Melt the chocolate (I did this in the microwave watching it closely and stirring occasionally).
3. Add the icing sugar and mix.
4. Spread the chocolate mixture over the pastry.
5. Fold in half and roll out. Repeat.
6. Cut the pastry in to long thin slices and twists into spirals.
7. Cook for 10 minutes or until lightly browned.


RECIPE - Cheese Straws

I used to love cheese straws from my local bakery and when I started baking vegan goodies it was on my list of things to make!



Half a roll of Puff Pastry
Enough vegan Cheese to cover the pastry with a thin layer
2 tsps of mustard (optional)

Pre heat oven to 180 degrees.

1. Lightly roll out the puff pastry.
2. Cover the pastry with a thin spread of mustard (or you could use chutney or marmite)
3. Layer the cheese on top.
4. Fold the pastry in half and roll out.
Slice the pastry into 8 long pieces.
5. Twist the strips into spirals.
6. Cook on a pizza tray for 12 minutes or until slightly browned.


RECIPE - Pizza Dough

Pizza is a staple in our house, we have it once a week without fail. Usually we make 2 big ones and I manage to save some for lunch the next day but my partner isn't so strong at resisting...

So I've started making 2 big ones and some miniatures with the same amount of dough as I used to make just the big ones. No complaints yet and we both get to enjoy it the next day too!

We were stuck in a rut of toppings using a bbq sauce base, sweetcorn, mushrooms, peppers, onion and Linda McCartney sausages but this time I tried some other vegetables that we had in for other recipes this week!


For the Dough:
200g Plain Flour
200g Self Raising Flour
7g sachet of Fast Action Yeast
1tsp Caster Sugar
1tsp Salt
2tbsp Vegetable/Sunflower Oil
225ml Warm Water

Lidl Hunter's Chicken BBQ Sauce
Tesco Smoked Cheese (Free From)
Linda McCartney Sausages
Tin of Sweetcorn
2 Asparagus Tips
Half a Red Pepper
2 Closed Cup Mushrooms
1 Red Onion
Sweet Chilli Chutney
Sundried Tomato…

RECIPE - Chocolate Coconut Muffins

I'm an avid baked, always on the hunt for new inspiration to take to the kitchen. Whether it's mince pies, double chocolate cookies or cheese straws, there's always something baking in our house.

My chief taster is my partner, Aiden, but I also have an array of tasters at work, and family and friends! Everyone loves a cake, right?!

My latest experiment is a chocolate muffin with a twist, coconut!


50g Dairyfree Butter
140g Caster Sugar
150g Plain Flour
40g Cocoa Powder
1/2tsp Bicarbonate of Soda
1/4tsp Salt
1tsp Instant Coffee
175ml Soya Milk
1tsp Apple Cider Vinegar
30g Desiccated Coconut

For the Icing:
250g Icing Sugar
50g Vegan Butter
2tbsp Soya Milk
40g Cocoa Powder
Extra Desiccated Coconut for Decoration

1. Preheat the oven to 180 degrees. Fill a muffin tray with 12 cases.
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3. Cream together the butter and sugar.
4. Sift in the flour, c…

RECIPE - Tofu Vegetable Quiche

This is my first recipe post... It's something I've been thinking about doing for a while and today I made something new and exciting so I wanted to share it...


When I was vegetarian I didn't like eggs; the thought that they are chicken periods always grossed me out. My nan always made me quiche when she did family buffets and no matter how many times I told her I didn't like it she still always made it for me. The older I got the more I realised that family and love come before anything else so I used to have a small portion and proclaim my appreciation for her effort.

Now, my partner is vegan and says he used to love quiche but I always believed recreating eggs in vegan-form would be terribly difficult. After researching many  different takes on vegan versions I trialled my own recipe...


Ready-Rolled Shortcrust Pastry
1 pack (350g) Extra Firm Silken Tofu
1/2 cup Soya Milk
2 tbsp Nutritional Yeast
1 tsp Turmeric
Various vegetables of your ch…