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Veggie Ideas

What I've been making

Published 3 months agoย โ€ขย 1 min read

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The last week or so has been busy. My latest post is carrot cake traybake, which is one of my favourite cakes. It is topped with mascarpone cream and pistachios and is perfect for sharing with a crowd.

Then I made focaccia which I decorated using tomatoes, olives and herbs to create a garden scene. I cut it into portions (it was a shame to cut into it!) and enjoyed some with a salad. I froze the rest ready to pair with some of our weekday dinners.

I also prepared another batch of sauerkraut. With the warmer weather on its way I find it handy to keep a stock ready to add to salads and sandwiches. I also like that it keeps for a long time in the fridge after fermenting. I made it the same way as red cabbage sauerkraut but this time I used white cabbage and added star anise to one jar and fresh rosemary sprigs to another. I had just picked the rosemary while on a walk in the hills and this was a good way to use it.

And after we had finished the carrot cake I made orange and ginger drizzle cake. I wanted to take more photos ready to update this post, which I plan to do in the near future. This cake is ideal for freezing so we have a good supply for the next few days.

And of course, we had hot cross buns over the Easter weekend.

I hope you enjoyed your Bank Holiday weekend. Until next week ๐Ÿ™‚.

Judith

113 Cherry St #92768, Seattle, WA 98104-2205
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Veggie Ideas

Making the most of wholesome ingredients and real food

Veggie Ideas isn't just for vegetarians, it's a collection of easy to follow tasty recipes including mains, desserts and snacks. Simply no meat!

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