Apple Pie Porridge

Hello. How are you today?

I love writing this blog, it gives me an amazing excuse to invent loads of porridge recipes. Maybe I should rename it ‘Porridge 101’ or something equally cool, maybe  ‘No thanks, I’ve got my Porridge’? Either way I just seem to find porridge recipes really easy, probably because it’s pretty hard to mess up! Even if you forget to stir it and it sticks to the bottom, just add a little bit more liquid and lots of elbow grease, voila, it’s back to creamy goodness.

Apple Pie Porridge
1/3 cup oats
2/3 cup unsweetened soy milk
1 1/3 cup water
1/2 tsp vanilla extract
1 tbsp vegan margarine
1 medium eating apple, sliced
1 tsp cinnamon
pinch salt
2-3 tsp sugar

Put the porridge oats, soy milk and water into a small pan. Bring to the boil and then turn down to a low heat. For example, my cooker goes up to 9, I have the porridge on 3. Cook for about  50 minutes stirring every 10 minutes. This will mae very creamy porridge, but if you’re not as fussy about your porridge consistency as me (or like it a different way) cook to your preferred timings.

Meanwhile, in a frying pan melt your vegan margarine until it begins to bubble gently. Add your sliced apple and fry gently until it looks a little translucent. When the apple is cooked, sprinkle with a light dash of cinnamon powder and toss to coat evenly

Into the porridge stir the vanilla extract and sugar to taste. Top with the caramelised apple.


I topped mine with a date syrup which I’ll write about soon. But if you topped it with granola you’d have apple crumble!

I think I take these porridge puddings a bit far…maybe…but hey that’s what a blog is for! I have a recipe for pineapple upside down porridge soon :)

Elise x

Vegan Pesto

Hello, how are you today?

I’m good, currently baking some pasties I might write about later, well depending on whether they end up tasting like toothpaste or not!! On second thoughts (they’ve just come out the oven!) they’re not exactly picture perfect but they taste goood…some practice is needed! Anyway on with the promised pesto recipe.

I’ve just noticed you can see Mic playing Rugby on his playstation, how funny! Sorry for the terrible photo, I’m just not sure how to make pesto look good!! Any suggestions?

I think it definitely looks better on top of something, a bit like a Christmas fairy. So this pesto is made from parsley and walnut. I found a huge bag of Parsley in Tesco for only 30p so I figured it’d be a good time to play with my magimix. Walnut goes well with parsley because of their woody grassy flavours and I happened to have some in my flat.

Vegan Walnut & Parsley Pesto
1/3 cup extra virgin olive oil
1/2 lemon worth lemon juice
1 cup walnuts
2 garlic cloves
1/2 tsp salt
1 tbsp nutritional yeast
3 cups flat leaf parsley, roughly chopped

Put all the ingredients into a blender or food processor in the listed order (this will help the blades break down the ingredients most effectively).

Pulse once or twice to break up some of the larger walnut kernels. Turn on properly and mix until your preferred consistency is reached. Check for seasoning and adjust salt/lemon/garlic if required.


Recipe coming soon...maybe!!

This pesto comes out pretty garlicky, which is just how I like my pesto, but some people may like to tune it down a little. This is especially the case if you’re going on a vegan date! However parsley is meant to be one of the great cures of garlic breath so you may be safe. Unfortunately no one was in the flat to test this theory last time I ate this pesto :(

I hope you’re having a good day and aren’t quite so full on pastry as me!! The recipe needs portion control!

Elise x


Level 7 Vegan

Surely this meal deserves me that??? What not even after Amaranth for breakfast???

Quinoa topped with panfried kale, green beans and homemade vegan ‘pesto’.

Tonight I really wanted something quite plain and easy to cook. I get that sometimes. While I love cooking in all it’s formats I do like simplicity, and I think I’m entitled when I cook at least 2 meals a day for myself (porridge counts as cooking right? well I think the way I do it has to!) plus whatever I have to cook at work. So this was tonights offering.

I’ll post the recipe for the vegan ‘pesto’ tomorrow, it’s worth the wait I promise!

Elise x

Single Lady Cupcakes!

Hello, how are you today?

I’m good, I’ve been pretty busy in my kitchen of late because I just bought myself a magimix 4200 and I’m in love!! I’ve been saving my tips from work for ages and this was my treat to myself :) You’ll probably hear about it quite a lot in the coming months. So far I’ve been making date balls & banana ice cream…so good! What have you been up to? Any new and exciting kitchen appliances or is it just me that gets this excited?!

It was my friend’s 40th birthday on Friday, which as an important milestone, needs cupcakes to be celebrated properly! But when I asked him what his favourite flavour was his exact reply was ‘I like *all* cupcakes’….uh oh! But then…duh duh duuuhhhh! In steps Chocolate Covered Katie with another great idea, a recipe for a single cupcake! So I doubled the recipe 5 times, mixed in some different flavours and voila 10 cupcakes in 5 flavours!

I must admit I am pretty proud of this collection :) Even better, they didn’t take that long to make, although I did end up with 5 bowls to wash up!!

The pina colada flavour! I added 1/4 tsp of coconut extract into the original recipe to enhance the flavour. After icing the cupcake I sprinkled it with desiccated coconut and topped with some dried pineapple I found in the cupboard.

One strawberry flavoured cupcake! I made 4 of these because I figured as it was summer and we live in England, strawberries were very appropriate. And after more prodding, Paul admitted he really liked strawberry flavour cupcakes! For the icing I mashed 5 strawberries with a fork and mixed with the pre-made icing for a pretty pink colour!

Probably the least pretty of the cupcakes but they were the tallest! This is the banana cupcake. I really wanted to put a piece of dried banana on the top but I couldn’t find any in the flat (I even checked the boys muesli!). I think fresh banana would have gone brown and looked icky pretty quickly!

The decoration on this was my favourite! We found the icing carrots in a baking shop in Brighton! So cute! As you may have guessed these are carrot cake cupcakes. I was going to add some raisins into the original recipe, but Gary hates them and I am a wonderful girlfriend so I left them out for him!

This was my favourite. The lemon & olive oil cupcake. I replaced all of the oil with the olive oil because I love its flavour, especially mixed with lemon. I also replaced all of the liquid for the cake with lemon juice instead of just adding 1/4 tsp. This gave a serious lemon flavour and it was great! It did affect how the cake rose a little, though that was to be expected but in some ways it improved the cupcake because the top was a shortbread/biscuity texture with a dense cake texture underneath. Seriously delicious.

I topped all of the cakes with Katie’s cashew butter icing because I couldn’t be bothered to walk to Sainsbury’s after work for Trex, not even for Paul’s birthday! Oh and I added some yellow food colouring for the lemon and banana cupcakes. I still feel a little proud looking at the pictures of the cupcakes now…is that sad??

Anyway, go make cupcakes, you have no excuse seeing as you can make just one and Katie has loads of flavours to choose from. Go, now!

Elise x