Recipes | Vegetarian Food Directory

More photographs from my holiday in  Marseille, South of France , this time not focusing on  Marseille Street Art ,   but being in and around Marseille.   Approaching the Mucem in Marseille .   European and Mediterranean Civilizations Museums The exhibition at the time was called Divine Migrations , focusing on three civilization in the Mediterranean - Egypt, Greece and Rome,  This quote from the Universal Declaration of Human Rights is very pertinent right now with the crisis in Syria and the refugees.     Marseille Cathedral in the Background, below a close-up - but it was closed to the public.   Notre-Dame de la Garde in Marseille   Marseille  This is a replica of MichelAngelo's statue of David.  I am sharing this particular picture of the dramatic stormy skies in Marseille with Skywatch Friday hosted by Yogi , Sandy and Sylvia.   In and Around Marseille...

So it's the Friday before Halloween.   I thought I would share this post  Five on Fridays  hosted by Amy at  Love Made My Home . Last year I was humbled to judge some cakes at a community event in the city centre.  I never got round to sharing the pictures on my blog last year, so here are a selected few from Halloween last year. One - This one by the way is not one of the entries, it was the prize for the winner.  Two - These Halloween cupcakes were the winners, for taste but also for visual impact and effort.  I love the individual pumpkin, the witches hat, the grave-stone heads, and look close there is even a spider and a ghost!  We had this Chocolate Bundt cake covered in skull heads. Three - There were also plenty of savoury nibbles, such as these creepy black olive spiders.  Not the best picture, but don't they look like they are moving - they were delicious to eat. Another savoury morsel topped with peppers, olives, s...

Welcome to October's round up of  The Vegetable Palette  and  Fruit Palette :  natures colours - natures goodness' '.  The theme for October was  Halloween Colours  and we had three fantastic contributions .   (Please scroll to the bottom of the page for the new theme if you would like to take part this month). I begin with a Tangled Thai Salad with Lime Peanut Dressing  made with yellow beetroot and carrots from Janet at The Taste Space. Next we have a Chickpea and Butternut Squash Schnitzel from the Veg Hog. The purple carrots looks fabulous too.  And finally we have a golden bowl of  Tangled Thai Salad with Lime Peanut Dressing  made with yellow beetroot and carrots from Janet at The Taste Space. Next we have a Halloween ideas for future inspiration. If you would like to participate in the Vegetable Palette or even the Fruit Palette, then please follow Tangled Thai Salad with Lime Peanut Dressing  made ...

Welcome to October's Round Up for  'Eat Your Greens' .     This is a monthly vegetarian and vegan cooking challenge for food bloggers  to make something with a green vegetable (or fruit) each month.   The Veg Hog brings to the table some rather tasty and crunchy Broccoli Nuggets .  Its both naughty and nice.   Dom from Belleau Kitchen shares a mild and nutty Slow Cooked  Cauliflower, Carrot and Green Bean Korma .  If your feeling poorly, this is the curry to make as it will lift you up.  Janet from the Taste Space shares a Follow this link on how to participate .  I hope you will also be able to join in the # Vegetable Palette challenge too, the theme is White.  Also welcoming #FruitPalette recipes. 

Lat month I went on holiday to Marseille, South of France.  I would like to say I came back with loads of kitchen and edible goodies, but the fact is that I did not.  I picked up some sweets for the nephews and nieces and some little gifts for a handful of colleagues at work,; and for myself I brought home a Radis Noir d'Provence. Yes, you read right a Black Radish from Provence!.  It was tremendous.     A garlic grater.  I picked up two, one for my colleague at work.  Something completely new for me - Clearspring Noodle Broth.   Apple and Thyme Jelly  - I've had this savoury jelly in the cupboard for a very very long time, and still don't know what to do with it, but its pretty to look at - the colour and the way the thyme is suspended in the jelly. Korean Gochujang Sauce and Mama Sita's Achiote.  I've used Achiote seeds and more recently Achiote Paste recently for a Mexican Style dish, but it was nice to find s...