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This no-knead, one-bowl method for making Homemade English Muffins is surprisingly easy and yields a fabulous result

This recipe is a fun kitchen project that will make you feel like an accomplished baker. I made English Muffins from scratch! And, it was the most fun I’ve had in my kitchen in quite some time. These English Muffins were devoured by my big group here in nothing flat. I had big plans to freeze half of them but, no way mister (or sister). They were gone! Another batch will be in the works soon. This recipe makes 16 muffins and they freeze exceptionally well if you don’t have quite the ravenous group I have here. Make a batch and freeze half for later. I’m sharing all the details on how to make them including the freezer instructions below....

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Candied rhubarb flower cake

Something from my crazy imagination that i dreamed up. Jump to Recipe I love to create edible cake decorations, and candied rhubarb isn’t something new. However making petals with it and creating flowers with stamens might be!. They are so easy to make, and i think they look so pretty. Cutting the rhubarb at different angles created different sized petals. straight for the smaller flowers and at an angle for the larger one’s. I peeled really thin strips of the pink rhubarb skin off and made stamens for the centres of the flowers with that. They are then stuck together with some white chocolate. The flowers are just the beginning to this cake though. Its the sponge inside that is...

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This season, Jazzy Vegetarian returns with award-winning vegan chef and host Laura Theodore at home, preparing delectable food, including some of her personal favorite recipes

Produced with support from Earth Fare and Papa Vince, this season focuses on plant-based dishes for easy weeknight suppers, classic weekend menus and festive holiday family fare, including many gluten-free recipes. Season Eight of Jazzy Vegetarian showcases vegan recipes for everyone who is looking to jazz-up mealtimes, by adding more plant-based meals into their weekly menu plan. Season Eight of Jazzy Vegetarian A few highlights of this exciting season include gluten-free main dishes like: Zucchini Fettuccine Alfredo, Spaghetti Squash “Capellini” andRed Pepper Crustless Quiche. Other meal stars include: Black Bean-Zucchini Burritos with Almond Crème Fraîche, Vegan Sukiyaki andJazzy Salad Nicoise.Garam Masala Sweet Potato Bites, Maple Roasted Portobello “Bacon,”andPeanut-y Carrot Noodles are served on the side.Dazzling desserts include: No-Bake Cinnamon-Chocolate Pudding...

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This season, Jazzy Vegetarian returns with award-winning vegan chef and host Laura Theodore at home, preparing delectable food, including some of her personal favorite recipes

Produced with support from Earth Fare and Papa Vince, this season focuses on plant-based dishes for easy weeknight suppers, classic weekend menus and festive holiday family fare, including many gluten-free recipes. Season Eight of Jazzy Vegetarian showcases vegan recipes for everyone who is looking to jazz-up mealtimes, by adding more plant-based meals into their weekly menu plan. Season Eight of Jazzy Vegetarian A few highlights of this exciting season include gluten-free main dishes like: Zucchini Fettuccine Alfredo, Spaghetti Squash “Capellini” andRed Pepper Crustless Quiche. Other meal stars include: Black Bean-Zucchini Burritos with Almond Crème Fraîche, Vegan Sukiyaki andJazzy Salad Nicoise.Garam Masala Sweet Potato Bites, Maple Roasted Portobello “Bacon,”andPeanut-y Carrot Noodles are served on the side.Dazzling desserts include: No-Bake Cinnamon-Chocolate Pudding...

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I have named this a Garden harvest cake, as it is full of seasonal ingredients that are available to forage for in the hedgerows or your gardens right now!.

Apple, blackberries and elderberries with a toasted fig leaf caramel flavoured mascarpone frosting. Adorned with caramelised apple slices, elderberries, and of course a bit or dried foliage for extra wow factor. Fig leaf caramel is my new favourite thing as it has a beautifully nutty flavour that reminds me of toasted coconut, the smell it lets off as you gently toast the leaves fills the air with the most beautiful scent. Fig leaves I picked the fig leaves from my mums garden, they are a wonderful thing to cook with as they have so much flavour to infuse. The small leaves on a plant that is full of fruit will give the most flavour, so they are perfect at this...

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