Cooking With Dia

Ever wonder what to do with left over mashed potatoes? Well, instead of just bonging them in the microwave, why not make some potato cakes? You can put whatever you want in them really, and it takes about 10 minutes from start to finish. It’s a great way to fry up a quick snack that is tasty!

Hi guys and gals! Sorry I haven’t posted in a while, been dealing with complications associated with my brain shunt. I have been meaning to post a blog about growing your own veg, since that’s what I have been doing all spring and summer! What a great experience it has been, and today I bring [...]

I apologize for the two month delay in posts. On April 5 Arachnoid Cyst Awareness received its 1,000th signature on the Arachnoid Cyst Petition, and since then we have written a letter to the World Health Organization to ask for their help in setting up a worldwide protocol for people with arachnoid cysts who go ignored by their doctors. We’ve been campaigning hard to raise more awareness, and that’s largely where my time has been spent. But I do have a quick and easy recipe for you today. What inspired me to do it was a neighbor who told me she hated Doves Farm Gluten Free Flour products. I couldn’t believe it, and wanted to prove that they have some of the best stuff around.

I’ve been enjoying my purple sprouting broccoli arriving fresh every week from Abel&Cole. I encourage all of you to take advantage of this fine vegetable while it is still in season. Boiled, steamed or sauteed, purple sprouting broccoli makes a fine side dish, but here are two recipes where it takes center stage. Both are Gluten free and vegan.

Who loves bread and butter pudding? Who hasn’t been able to eat it since becoming vegan? Who hasn’t been able to eat it since starting the gluten free diet? Would you believe me if I told you this pudding could be good for you?
Did you know you could make banana marmalade? OK, I will stop asking questions.

A few days ago I made about 4 lbs of strawberry jam. It wasn’t meant to be that much originally, but as the kind grocer gave me 2 boxes of free strawberries, I thought, “Why not make a big ol bunch of jam?” I have been having crumpet after crumpet with this wonderful strawberry jam spread on top, but wanted another way to showcase it. What better way than to make a Victoria Sponge Cake, or as some call it, Victoria Sandwich.

If you are a new visitor to my blog, you may think this is a candy blog! I’ve been doing a lot of candy making this past week because I think it’s important to get all of the gift ideas out of the way before it gets too close to Christmas. I promise I will start posting proper dishes soon. This recipe is probably the easiest so far. They are getting easier and easier, but that’s because at this point all of you are cooking your arses off. On the seventh day of Christmas Dia brings to you her Giant Figgy Pudding Truffles!

Last night I was thinking of possible dishes for an all vegan Thanksgiving, and then suddenly remembered Halloween was coming up. I miss Halloween, it isn’t something wonderfully celebrated here in the UK…

You can’t get much better than this–pancakes with jam. Of course you can use any jam, but as it is the middle of the Victoria Plum season, better to take advantage of this delicious fruit.

This soup is nice, thick and spicy, but not too rich. I would suggest serving it in small soup bowls as an appetizer rather than bigger portions for a main course. I chose to slow cook mine over 4 hours, but you don’t have to wait that long! I just find it tastes better if [...]

When I got home from my trip, the first thing I made was Thai Sweetcorn cakes, the way they should taste in my opinion. And they finally satisfied that 3 day long craving of hot chili with the sweetness of the corn.

These muffins come out very moist and creamy, which is down to the peanut milk. I made a pint of it last night specifically for these.
If you like the taste of Reese’s Pieces, you will love these muffins! The peanut milk compliments the chocolate much more than my usual oat milk, and it brings back [...]

Here is a yummy recipe to tide you over to my next post which will be even more yummy! Trust me.

I almost fainted when I tasted this cake this afternoon–one of the most delicious desserts I have ever experienced. You may think I’m a little biased, but believe me, I’m my worst critic! For me to say this is by far the most fantastic cake I have ever made, means it tastes wonderful! And it is refined sugar free!!

I remember the first time I experienced Monkey Bread–I was eight years old and at a very wealthy girl’s tenth birthday party. I expected an extravagant cake, so when this lumpy pile of balls approached the table with 1 measly little candle on it, I was taken aback. I asked, “What the hell is that?” “We don’t say hell in this house Miss Dia,” my friend’s mother whispered, “It’s Monkey Bread!” “WHAT?!?!” I screamed, “There are monkeys in this bread?” “Ha ha ha ha, no dear, it’s just called Monkey Bread,” the mother explained. “Why????” “Time to blow out the candles!!!” Needless to say I was ignored. My point is, I don’t know why it is called Monkey Bread–even Wikipedia doesn’t know: