August 19th, 2015

When I was younger I always used to read the word subterfuge as ‘superfudge’. In fact I think I probably still do, only I haven’t come across it for a while. The fooderising of words just proves what dominates my thoughts most of the time: recipe creating, thinking about my next meal, what we will have for dinner, how to get nutrients into my eldest son, what flavour ice cream to try next… Those are the main things. Sometimes I think about other stuff too but usually it’s food and children.

Anyway, I made these lovely fudgey balls yesterday with my leftover almond pulp (the byproduct of almond milk making). They are the biz and they serve three purposes: 1) Provide me with a sweet and delicious hit throughout the…

Recipes
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When I was younger I always used to read the word subterfuge as ‘superfudge’. In fact I think I probably still do, only I haven’t come across it for a while. The fooderising of words just proves what dominates my…

I have a new way of making ice cream and I am unashamedly revelling in it! Gone are the eggs and the double cream. Usurping these are creamy cashews, luscious coconut milk and beautiful avocados. My new ice creams are…

Eating Out
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It was my birthday last weekend, yep the ripe old age of 21. It seemed like a good excuse to treat ourselves to a slap…

coffee
FOOD:
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On a cold and blustery March morning after a night of nocturnal Piglet-related business I found myself in My…

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