Follow this picture guide recipe for a delicious, easy-to-make dairy-free treat which can be stored in the freezer for instant gratification!
Beware! Once you have made and tasted this cake, you will never want to buy another one from the shop ever again! Easy recipe. Continue reading
When you taste this easy and quick recipe, you will think twice about buying ice cream again! Max cost £1.30 for around 900g of ice cream (using free-range eggs) and there are no additives or other nasty chemicals, just what you put in it! Continue reading
This is a fool-proof recipe. You can’t get it wrong because the oven does all the work for you. All you have to do is cut your veggies efficiently (!!) and do a little bit of mixing. And you are allowed to use your hands if they are clean, although it won’t bother me if they are not :-).
Proportions? 1 tp mustard, 1 or 2 dollops of Worcester sauce and Soya sauce, 2-3 large tb of Greek yogurt, 1/2 chicken stock cube, 50 or 70ml olive oil.
Preheat oven at 180 degrees Celsuis. It takes about 1 hour to cook.
The good thing about this way of cooking is that it does not take you away from your guests. You only need to stir the mixture every 20 minutes or so to prevent the bits at the top from burning.
Serve with pasta, rice or even some nice crusty bread.