I recently discovered that one of my neighbours has her own business supplying vegetarian nut roasts all around the UK and also to Eire. The company is called ‘Thank Goodness‘ and the aim of the company was originally to supply the odd member of the family who is a vegetarian with, say, a nut roast for an occasion where there may be difficulty sorting out a recipe for a non meat eater when the rest of the family are choosing meat as their main course.
Above is is one of her nut roasts. In December I shall be reviewing her vegan nut roast, but today shall be looking at her new offering – ‘Shroppie Pie’
So lets have a taste! In the oven for c 20 mins …..
The pastry was so light. You can see its crammed full of onions, celery carrots and adukis – those are the little round red coloured beans that you can see. This was really a delicious pie. I like to bake my own pies and nut roasts, but I shall be having some more of these as I cant make pastry like ‘Thank Goodness’ does it. I shall be getting mine from The Green Fields farm shop at Donnington or Priorslee, Telford in the future. see and Bernadette’s website is Thank Goodness
Details of where to purchase the products are here too.
I make my porridge using fine oatmeal rather than porridge oat flakes. I am, intending to have porridge on the menu in the winter time at my B & B.
So here is my very easy method of making it.. . .
here is the link to their site Sherwood Wholefoods
Stir in the dairy or soya milk. Water is OK but doesn’t make a creamy porridge. Start heating but keep stirring until it thickens
At this time of the year I sometimes tell my readers about a drink that I have been making as a ‘winter warmer ‘ or Christmas present. Today its the turn of Limoncello. The recipe is my sister’s. It is very easy to make and delish! The recipe is so easy that I haven’t done any photos to illustrate. So here’s the recipe for Pam’s Limoncello
6 oz (plus more if you need it sweeter) sugar 150 ml water
zest and juice of 6 unwaxed lemons 700ml vodka
Put the sugar and the water in a pan and boil for 3-4 minutes until syrupy. Then cool. Add the zest and lemon juice and the vodka. Bottle and shake daily for a month or so.
If you like, you can refine the drink by taking some of the zest out of the drink – this will settle in the bottom and so is easy to remove. You can see that in my photo here, the left hand bottle is not as clear as the right hand bottle, where I have taken more of the zest out. It’s up to you! I have also done some nice home made labels in the shape of lemons to go with the bottles as they are going to be gifts
It is best served from the fridge which gives it a bit of edge. I buy mine my bottles at Newport Cookshop