Sophie "Facon"

Ingredients: 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. Enjoy!

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! RECIPE Ingredients: 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. Enjoy!

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! Ingredients: 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 Toppings: 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 S...

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! Ingredients: 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. 2. Mix the milk and vinegar and set aside to curdle... I know this is odd but believe me it's fine and works miracles! 3. Cream together the butter an...

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... VEGAN QUICHE! 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... Ingredients: Ready-Rolled Shortcrust Pastry 1 pack (350g) Extra Firm Silken Tofu 1/2 cup Soya Milk 2 tbsp Nutritional Yeast 1 tsp Turmeric Vari...