This cake has a biscuit base, topped with a blend of yoghurt and double cream, and lots and lots of fruit.
Pickled beetroot and goat’s cheese – another great taste combination. As the title suggest this salad is simply a matter of opening some packets, unscrewing a jar, shaking up some dressing and slicing a shallot.
This is one of the old twimii recipes. It’s good and very very rich – definitely a diet-be-damned dessert. Also I made a gluten free biscuit base this time. Enjoy!
In case you didn’t know Parmesan isn’t vegetarian. Real Parmesan cheese uses animal rennet. However there are vegetarian versions of Parmesan and I used one in this recipe called Gran Kinara. If you’re not vegetarian you can easily substitute Parmesan or Grana Padano. If you’re vegetarian and can’t find Gran Kinara there is a link to the Vegetarian Society of Ireland below where you can find out about alternatives.
This is yummy soup – very full of fat though, even though it’s vegetarian. So I don’t make it too often but I really enjoy it when I do. If you like a good mix of sharp and creaminess you should love this too.
This is both an abitmoreveg recipe and an update of an old twimii recipe. It’s a milky mash of potato, courgette and onion topped with crisped dillisk. It’s a big bowl of comfort. And yes the seaweed does really add to the taste – search it out, it’s worth it.
The name Bitter Toffee Pecan Pie might be a bit misleading here; it’s not a Pecan Pie and it’s not really bitter it’s just that the molasses and Greek Yoghurt adds a certain sharpness to the taste. And there are a lot of pecan nuts in the thing – particularly in the new gluten-free biscuit base option.
This is a recipe from the old twimii, corrected and with a new gluten-free option. I love this lasagne – I’m so glad I’ve a gf version of it now. Hope you like it too.
This is a great vegetarian lasagne for people who really like the meaty version. Minced mushrooms and black olives gives this a meaty texture and taste while being a more heart-healthy option. There’s also a little hint of spice in it – and of course there’s instructions for making it gluten-free.