Flavourful Falafel

Yesterday we had just come back from a great holiday in Norfolk and the fridge was almost empty so my came up the idea of having falafel for lunch. I was surprised how easy and quick they were to make.  


  • 1 tbsp sunflower or vegetable oil
  • 1 small, finely chopped onion
  • 1 crushed garlic clove
  • 400g can chickpeas, washed (to get the salt off) and drained
  • 1 tsp ground cumin
  • 1 tsp ground coriander (or use more cumin)
  • handful of chopped parsley or 1 tsp dried mixed herbs
  • 1 egg 

  • Method

  • Fry the onions and garlic on a low heat (warning, this stings a lot.)


  • Put the onions, chickpeas and spices into the blender and blend. 

  • Blend in the dried herbs and egg.

  • Squish the mixture into 4-6 small patties.
  • Fry for about 2 minuets on each side until golden brown and firm.

  • Enjoy in a wrap or pitta with a bit of salad.


    Chas Jacob inspired cushion 

    In textiles we had to make a cushion cover inspired by our choice from a selection of artists, and I chose Chas Jacobs (a local artist.) I made my cover a bit oddly shaped so I then had the challenge of making a cushion for it. 


    For then cushion you will need 

  • Fabric
  • Scissors
  • Chalk
  • Pins
  • Ruler
  • Thread
  • Sowing Machine 



  • Thread the machine and other equipment.  


  • Fold the material in half and put one edge of your cover at the fold then mark out 1cm away from your cover.

  •   Cut out the shape you have drawn and pin 2 sides together.

  • Sow together the 2 sides you have pinned. 

  • Stuff and then sow the top.


    Put your newly made cushion inside your cover and display and enjoy your handy work.

    Flower power

    Here are some beautiful flowers in my garden and around it that make my smile.












    It realy grew like this!

    Vintage cookies

    I love to make cookies and best of all eat them. I have used many recipes but the BBC good food Vintage cookies are my favorite, as usual I’ve adapted it to be cows milk protein free.   


  • 150g pure margarine or goats’ butter
  • 80g light brown muscovado sugar
  • 80g granulated sugar
  • 2 tsp vanilla extract
  • 1 large(ish) egg
  • 225g plain flour
  • ½ tsp bicarbonate of soda
  • 200g dairy free chocolate chips I use either Suma vegan chocolate chips or the dark ones from the supermarket.

  • Method

  • Preheat the oven to 190o/gas 5
  • Line two baking trays with greaseproof paper
  • Cream together the butter/margarine and sugar once fully creamed beat in the egg and vanilla extract. 


  • Sieve in the flour and bicarbonate of soda and mix with a wooden spoon 


  • Then mix in the chocolate chips and stir well 


  • Use a teaspoon to spoon small mounds evenly space them out so when they spread out in the oven they won’t join together 


  • Bake for 8-10 minuets until light brown on the edges and slightly soft in the middle

  • Let the cookies cool and enjoy your homemade dairy free cookies

    Sunshine smoothie 

    I like to experiment with different types of smoothie and I found one that hit the nail on the head. A delicious blend of mango and banana. 


  • 1 mango
  • 2 bananas 
  • Apple and mango juice/coconut milk/water
  • Optional: chia seeds for extra fibre


  • Cut the mango into chunks and add to the mixer 


  • Peel and roughly chop the bananas and add to the food processor 


  • Pour in some juice and blend them all together.

  • Now enjoy your smoothie knowing your eating something healthy

      Handmade bag

      A year ago I was delighted to receive a sewing machine for Christmas. After learning how to use it one of my first creation was a bag since then it has had a lot of use and I love it.


      It has a purple and white spot lining and a pocket that is also lined.

       After making this bag so successfully I then made one for my friend as a present and that has had a lot of use as well.

      Mouth Watering Macaroni Cheese

      This delicious meal I discovered in Food Technology at school. I was very surprised I was able to make this super easy meal with no cows’ milk.

      Serves 4 


    • 400g macaroni
    • 450g grated goats cheese ( I find Parlick Fell, Sykes Fell, or St Helen’s Farm goats’ cheese work really well)
    • 100g Pure margarine or goats’ butter
    • 100g  plain flour
    • 1L of coconut milk
    • Bread crumbs – just make these with a slice of stale bread in the food processor.

    • Method

    • Half fill a saucepan with water and bring to a boil, then add the pasta into the pan.
    • Whilst the pasta is cooking, make the sauce by putting the macaroni, the margarine/goats’ butter, flour and milk into a saucepan.
    • Heat the sauce and constantly whisk until it has thickened.
    • Take off the heat and mix in most of the grated cheese.
    • When your pasta is cooked, drain and pour into a baking tray.
    • Cool for a minute or 2 then pour into the baking tray and sprinkle the remaining cheese and bread crumbs on top.
    • Cook at 180oC for 20 minutes until crisp and golden.
      Eat and enjoy your yummy creation with some juicy tomatoes or fresh salad.

      The meal in the video is one I made in a hurry, so I didn’t add the breadcrumbs to make the topping.

      Heavenly Chocolate Brownies

      This Nigella Lawson recipe is so is easy to make and by far my favourite. I have slightly fiddled the recipe to make it edible for people who can’t eat cows milk.


    • 175g Margarine or goats butter
    • 175g dark chocolate 
    • 3 large(ish) eggs
    • 1tsp vanilla essence 
    • 250g caster sugar (yes you really need that much)
    • 125g plain flour
    • 150g optional nuts / cherries / chocolate chips / whatever 

    • Method

    • Set the oven to gas 4 / 180oC / 350oF
    • Line the brownie tin with grease proof paper
    • Melt the butter and chocolate in a pan on a low heat (mmm smells so good)


    • Beat together the eggs, sugar, vanilla 

    • Measure the flour out
    • Let the chocolate mixture cool in the pan for a bit, then mix in the egg/sugar        mixture, then the flour.

    • Slop into the tin

    • Bake for approximately 25 minutes until (according to Nigella) top paler but middle dark, dense and gooey.
      Eat your chocolate brownies and enjoy. I especially like them with a scoop of dairy free ice cream.

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