Disclosure: Chanel received a complimentary box of Jel-it-in vegetarian gelling powder from Queen Fine Foods.
One minor aspect of the vegetarian diet that makes me particularly happy is that while some restaurant menus are lacking in vegetarian options, I can usually count on the dessert menu to be vegetarian! I love that.
Of course, there are a few exceptions. Desserts that feature bacon, and desserts such as jelly, cold-set cheesecake, and panna cotta, which usually contain gelatine made from by-products of the meat industry.
Gelatine is made from the collagen of animal skin and other bits (bones, hooves…) and is used as a gelling agent in the above desserts, plus other products like jelly babies, marshmallows, and some yoghurts, just to name a few.
But first, a little note on my absence of late…
We started growing apart towards the end of last year, and I’ve cruelly abandoned you since Christmas. In fact, over the past several weeks I haven’t been sure if we should continue our relationship in 2013, because I’ve been questioning my commitment to you, and our future.
After much thought, I’ve decided that I do want to keep you. You’re a fun hobby to have, you’re my ‘me time’, you’ve allowed me to have some wonderful experiences, and I’m probably your biggest fan as I often cook from recipes posted here (yep, I do).
So we’re sticking together.
Going forward I may only post a couple of times a month, or maybe more, and I doubt you’ll have many readers, but that’s ok, I still love you. You’re just my little corner of the internet – my online food journal.
With (Cats) Love (and Cooking),
Chocolate honeycomb & almond ice-cream cake.
[clockwise from top-left] Palomino Espresso, Gelato Messina, garlic & pernod prawns at The Morrison, homemade Nutella ice-cream
September. The busiest month of my year, after the Christmas period. September plays host to Father’s Day, Paul’s birthday, Paul’s three siblings’ birthdays, lunch dates, dinner dates… I could go on.
For a homebody who relishes the feline-lifestyle of lazing around at home in my trackies at least one day of the weekend, September is busy, yet always fun – minus the part where I didn’t blog, at all, in September.
[clockwise from top-left] Cheeseburger with Japanese topping at Milk Bar by Cafe Ish | Sometimes I crave a Choc Berry Protein Smoothie | Zucchini Pizza from Agape Organic Food Truck at Better Homes & Gardens Live
Last time we were here I said my next blog post would be about brown rice and quinoa, both very healthy subjects.
However, I hope you’ll forgive me as we’re pausing the healthy food installments for a blog post queue-jumper in the form of something utterly indulgent…
Last November I posted a recipe for my favourite pavlova, as part of the first Sweet Adventures Blog Hop. The blog hop is a monthly link-up of dessert blog posts, open to food bloggers around the world, based on one theme as decided by the organisers.
After a few months off, I’m joining in again as May’s theme had me completely inspired. The theme is something I drink plenty of each day.
When it came to deciding what to bake, a tea-based creme brûlée was at the forefront of my mind. But which tea? Earl Grey? Ginger? No, it had to be chai. Masala chai.