Cooking is a passion of mine and I have found it interesting having to be more creative with my food since becoming vegetarian. Many of the recipes you see here will be taken from other recipes and changed. This is usually due to my having to substitute ingredients but then something else yummy is then created because of it.
I don’t believe in meticulous measuring but rather prefer to go by taste, adding as much of one thing or another as required and experimenting by adding ingredients not listed in the recipe.

Iced Coffee

I have only began drinking coffee within the past 6 months after tasting some of my boyfriend’s Starbucks Caramel Macchiato and falling for the sweet, creamy taste. I have since enjoyed lattes, cappuccinos and regular milky coffee. The other day I tried my very first iced coffee- a Starbucks Caramel Frappuccino and then today, a very warm day, I had a craving for it again and thought “surely I can make it myself?”
So here’s the very easy recipe;

You will need;
1 heaped teaspoon coffee granules (you can use filter coffee if preferred)
Sugar (as much or as little as you desire)
3 tablespoons warm water
4 tablespoons milk


1. Put the coffee granules, sugar and water into a sealable container and stir
2. Add the milk and some of the ice shake the container until contents becomes frothy
3. Pour into a glass over the rest of the ice
4. Drink

Alternatively, make coffee and let it go cold. The above is quicker though.


Orzo Risotto

I recently bought some Orzo Pasta, curious as I’d never tried it but not sure about what I would do with it. It is described as “Rice-shaped pasta, tastes a bit like mini gnocchi”. On the box it had a recipe for Orzo Risotto and combined with a recipe in my vegetarian recipe book which used risotto rice, I came up with the following;

You will need;
Orzo Pasta (or risotto rice if preferred)
25g of butter or margarine
1 small onion, diced
4 cloves of garlic, finely chopped
1 pint of vegetable stock (or thin gravy)
A glug of red or white wine
A handful of cherry tomatoes, quartered
A handful of spinach, roughly chopped
A dozen mushrooms, quartered
1 red pepper, sliced thickly
Mixed herbs

1. Put the butter/margarine in a saucepan and add garlic and melt on a medium heat
2. Add the onion, mushrooms, peppers and tomatoes and fry on a low-medium heat until softened
3. Add stock, wine and Orzo Pasta/Risotto Rice and cook as directed
4. After 2 minutes, add the spinach, herbs and seasoning
5. Taste. Add more seasoning if required
6. Cook on a medium heat until Orzo Pasta/Risotto Rice is cooked through
7. Serve and enjoy

It may not look appetising, but it was.


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