Ich bin nun von meiner Speisekammer Challenge zur Gefrierschrank Challenge übergegangen. Das heißt, ich verwende Zutaten, die darin schon etwas zu lange umhergeschoben wurden. Da finden sich Himbeeren, Pflaumen und eine ganze Menge Nuss-Mehl Continue reading
It’s winter here in New Zealand, but we have reached the point where days are getting longer again. Yay! Am I too early to be thinking about vegan ice cream?! Well, I love my icy treats no matter what season. Continue reading
These pancakes are super easy to make, by using a high-speed blender. Combined with the chocolate sauce, they make a delicious little treat or meal, depending on your mood 😉 Continue reading
I was so happy when I came across a good sized wild blackberry patch! As it naturally comes with mean thorns (and some gorse as immediate neighbor) I had to come back with proper boots, thick pants and my pretty assistant to pick a good amount. I already dreamed of creating another no bake cake with them.
So, here we are, another recipe out of my no bake cake series is ready – and I’m very happy how these berries created this awesome flavour! Worth the scratches and and stiff backs 😉 Continue reading
The strawberries in my garden are starting to slow down. So, before they’re gone, it’s time to celebrate by using these pretty little fruits in a special dish! 🙂
There are so many recipes where a splash of vanilla custard sauce adds immensely to its flavour, e.g. my berry jelly.
My recipe for vegan and gluten-free vanilla custard sauce is based on fresh home made nut milk. You could also use soy or other plant-based milk, but then you would have to adjust the number of dates, so not as to make it too sweet.