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! Ingredients Shortbread: 225g Plain Flour 125g Baking Butter Block 75g Caster Sugar 2tbsp Oat Milk Caramel: 300g Caster Sugar 50g Golden Syrup 100g Baking Butter Block 250g Oatly Single Cream Chocolate: 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.
I love a curry. Thai, Indian, sweet, sour, tomato, coconut, spicy or mild. The aromas filling the house, making it feel like a home. 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... Ingredients: 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! 1 tsp tikka masala powder 1 tsp paprika 1/2 tsp ginger 1 tsp oregano 1 tbsp tomato puree 1 sweet potato cut into 2cm cubes 1 green pepper cut into 2cm cu