Sophies Foodie Files

Mostly healthy & tasty colourful cooking with Sophie's twist!

No-Bake strawberry cheesecake tartlets topped with cashew caramel!

Would you like a big bite?

Would you like a big bite?

Today, I made these stunning no-bake strawberry cheesecake tartlets! I topped them with a cashew caramel! I bet if you want one to try & then, I assure you, you want another one! :) But one really fills you up & is enough! :) You keep the other one for the next day, to indulge yourself!!! They are also Vegan, Gluten-Free & No-Bake too! :)

No-Bake, Vegan, Gluten-Free! :)

No-Bake, Vegan, Gluten-Free! :)

You can find this tasty recipes also here: http://www.instructables.com/id/No-Bake-vegan-strawberry-cheesecake-tartlets-toppe/

Recipe: For 4 tartlets, each 12 cm diameter

Ingredients:

* For the base:

1 cup raw almonds

1 cup chopped pitted dates

1/4 cup unsweetened coconut flakes

2 teaspoons sherry vanilla extract

a pinch of Maldon sea salt

* For the strawberry cheesecake filling:

1 cup soaked, rinsed & drained cashews ( soaked for at least 1 night )

1/2 cup chopped, hulled strawberries

1/4 cup maple syrup

1/4 cup coconut oil

1 teaspoon sherry vanilla extract

For the cashew caramel:

6 tablespoons maple syrup

1/2 cup raw soaked cashews  ( soaked for at least 1 night )

a few pinches of sea salt

Perfect to end a dinner party! ;)

Perfect to end a dinner party! ;)

Method:

1. First, make the base. Use your food processor & add raw almonds. Chop them up finely. You do not want to end up with almond flour though! Add chopped dates, coconut flakes, pinch of sea salt & sherry vanilla extract. Pulse until it all comes beautifully together. I used the pulse button a lot. Take 4 tartlets-forms  with removable buttom & oil them with coconut oil. Then, push your base-mix into the tartlets. Begin with the base & then, push the base-mix up towards the sides. See that there isn’t a whole left. Then, with the help of your fingers, you can shape a round circle at the base. See that you have even sides; with enough filling upwards! Place into the fridge to stiff up. I placed mine 1 night in the fridge. I think, 2 hours are great??

2. Make your strawberry cheesecake filling. Take your Vitamix & add chopped strawberries, soaked, rinsed & drained cashews, maple syrup, coconut oil & vanilla extract & use the tamper to push ingredients into the running blades.  It took me about 15 to 20 seconds. Taste. My filling was just right, not too sweet & you could taste the strawberries too. If you want a more darker pink color, add another 1/2 cup of chopped strawberries. Pour this or smear this mix onto the crust base in your 4 tartlets, evenly divided. Place them back into the freezer for at least 2 hours. They will look something like this:

They look great, right?

They look great, right? Vegan + Gluten-Free No-Bake!

3. Clean your Vitamix well & your other utensils too. Now, finally, make your cashew caramel. Take your Vitamix & add soaked cashews, pinch of sea salt & 6 tablespoons of maple syrup. Place fitted lid on with tamper in it to push your ingredients into the running blades. Blend until it comes together & is all finely evenly mixed. Taste! It is a bit sweet & a bit more thick, like a real caramel! ;)

Spread this caramel evenly on the surface of each strawberry cheesecake tartlet & it will look something like this & place back into the freezer for at least 2 hours.

Yummm!

Yummm!

4. When you are ready to devour your fantastic No-Bake Strawberry cheesecake tartlet with cashew caramel, take them out of the freezer. Carefully, unmold them, after 10 minutes & cut them into 2 & enjoy 5 minutes later, all by yourself or with a loved one! :) The caramel will start to melt a bit from the top. The strawberry cheesecake melts in your mouth like an ice-cream!!! A Win win situation!!!! xxx :)

So this is an excellent NO-Bake Vegan Gluten-Free Strawberry Cheesecake tartlet topped with a Vegan Gluten-free Cashew Caramel, all made within minutes in your food processor & your Vitamix, but you do need a lot of chilling in the fridge & freezer!! Go on, treat yourself & make these beauties now! :)

Enjoy! xxx

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You might like:

1. Fresh fig mini cheesecake bars! ( Vegan & Gluten-free! )

77 Comments »

Vegan gluten-free strawberry coconut vanilla smoothy!

Hey, my friends! It has been a while since I wrote or posted a new recipe. It has been way too hot over here to do a lot of cooking or baking! :(

I have spent all my quality time with my husband Peter. We went biking a lot & visited our beloved friends & family. Most mornings, we make easy healthy smoothies to begin our day. I made a lot of smoothies from my favorite blogs & here is a new one, from me, for you! :)

yum yum yum!

yum yum yum!

You can really taste the yummy strawberries & coconut in here! Yummy! :)

Recipe: For 1 larger smoothy = 550 ml!

Ingredients:

300 ml cold, vegan & GF coconut-rice drink, straight from the fridge

2 tablespoons unsweetened coconut flakes

2 pitted dates, to sweeten it a bit more

2 teaspoons of vegan gluten-free sherry vanilla extract,

12 cold, straight from the fridge fat ripe strawberries, cleaned, hulled & each cut up into 2

Method:

1. Place every ingredient in this order into your Vitamix. Place tamper into the fitted lid. Blend on full-speed & onto high until fully joined, by using your tamper to push ingredients into the running blades. My smoothy was ready after 10 seconds mixing. Pour instantly into a larger smoothy glass & enjoy with a smile on your face! :)

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You might like:

1. Refreshing vanilla strawberry buttermilk smoothies!

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Review: Kikkerland’s paper straws & a lovely cocktail to use them with! :)

Kikkerland's beautiful multicolored paper straws!

beautiful multi-coloured paper straws!

Hey all! You know, just like me, that you have seen these multicolored paper straws in all the main American food blogs? Right! :) I was wondering where I could find them. A few days ago, I was in the center of Brussels, strolling from & to my favorite shops, where I spotted them in the shop, Rouge.

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Cool, hey?

Cool, hey?

What is so cool about these straws, I hear you say? These straws are made out of paper, yes,…you heard me right! Each carton box has 144 paper straws. Each box costed me 9€. That is alright, I think.  These paper straws are printed with food safe soy-based ink. They are all bio-degradable & compostable. They are from the brand: Kikkerland!  So they are an eco-friendly product! :) I bought 3 different paper straw boxes! Let’s see! :) I have found these one’s in red & white, blue & white, grey & white & these other one’s too! These paper straws are colorful, lovely cool looking & not so thick. So perfect for cocktails, I believe! ;) I put my paper straws in my ready cocktails & they sat there for 10 minutes before enjoying them with my husband! They were pretty good & not soft at the end. Yeah! :)

Bamboo one's!!!

Bamboo one’s!!!

And these one’s too:

Pretty amazing, right?

Pretty amazing, right?

Lovely!

Lovely!

Now, lets test them out with these yummy drinks!

Yum yum! Raspberry Ginger fizz!

Yum yum! Raspberry Ginger fizz!

Raspberry & ginger fizz! For 2 persons!

Ingredients:

10 fresh raspberries

1/2 teaspoon white castor sugar

10 fresh mint leaves, chopped finely

3 cm x 3 cm piece fresh root ginger, peeled and chopped finely

3 round ice cubes 3 shots vodka = 75 ml vodka!

330 ml ginger beer

1. Place raspberries in a cocktail shaker and add sugar, chopped mint leaves and chopped ginger. Shake it often up & down or until the leaves have broken down and everything is smashed together!

2. Now, add 3 round ice cubes and shakeagain & again to break down the ice a little. Top with vodka and ginger beer and shake it up & down again. Don’t spill anything! Serve your lovely pink cocktails in glasses. Enjoy instantly with a loved one while sipping it with one of your coloured paper straws! ;)

MMM! :) You can really taste the freshness of the raspberries, the ginger in 2 ways, the mint & the vodka too, of course! :) I know that you will love this tasty cocktail too! ;) xxx

Would you like one?

Would you like one?

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43 Comments »

A garden update!

You all know, the last time, I did a garden update, my home-grown peas did okey! The second produce only gave me 4 peas! I don’t think they are meant to grow in containers! :(

Now, let’s see what is happening in my garden at the moment! ;)

Blossoms of my walled hydrangea!

Blossoms of my walled hydrangea!

Home grown green courgette plant!

Home grown green courgette plant!

With my 1st grown green courgette! It was a tasty one too! :)

Just look at that yummy green courgette!

Just look at that yummy green courgette!

More are coming!

More are coming!

I also have 4 other courgettes plants but they aren’t yet giving me courgettes! ;)

All of my roses are doing really well: Such beauty!

Georgous white roses!

Georgous white roses!

A lovely white rose!

A lovely white rose!

Lovely wild pink roses!

Lovely wild pink roses!

Some of my tomato plants!

My oval cherry tomato plant!

My oval cherry tomato plant!

Another tomato plant with the 1st yellow cherry tomato that is growing!

Another tomato plant with the 1st yellow cherry tomato that is growing!

The second yellow cherry tomato is growing! yeah!

The second yellow cherry tomato is growing! yeah!

I,also have 2 smaller tomato plants but their tomatoes aren’t ripe yet! :)

And how are my figs doing?

They are growing bigger each day!

They are growing bigger each day!

And my thornless blackberry?

It is doing great!

It is doing great!

Just look!

great, hey?

Great, hey?

That is my update from my walled city garden! I hope you enjoyed it & see you all later! :)

How is your garden doing??? 

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60 Comments »

Vegan banana almond butter icy smoothy!

Something between soft-serve & a smoothy!

Something between soft-serve & a smoothy!

This is something between a soft serve ice-cream & a smoothy! It doesn’t matter what it is called, it is very delicious! That is what matters! :)

” The proof of the pudding is in the eating! “

The yummy ingredients!

The yummy ingredients!

Recipe: For 1 person

Ingredients:

2 smaller frozen bananas

3 teaspoons-unsalted almond butter

1/3 cup home-made unsweetened almond mik

1 teaspoon home-made vanilla extract

Method:

1.  Take your Vitamix & add your ingredients in this order in it. Place tamper into the fitted lid & blend on full power & on high-speed for about 15 to 45 seconds, pushing your ingredients into the running blades. Pour into a lovely smaller bowl & scrape the sides of your container too, to have everything from the container into your lovely bowl! Enjoy instantly with a big smile on your face! ;)

Al Gone!

Al Gone!

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Just beet it! :)

A vegan Gluten-free top side dish!

A Vegan Gluten-free top side dish!

Yesterday evening, I made this glorious rosemary scented oven roasted beet side dish! I used fresh rosemary from my garden! This was just the perfect side dish,…my husband told me, I obviously agreed! ;)

Just so beautiful on the inside!

Just so beautiful on the inside!

Recipe: For 2 persons

Ingredients:

2 bunches of fresh red beets, peeled & cut up into 4

1 big large white onion, peeled & cut up into wedges

4 cloves of Unpeeled garlic

3 tablespoons of a fruity extra virgin olive oil

10 grins of finely milled black pepper

1/2 teaspoon of Maldon sea salt

2 fresh sprigs of fresh rosemary, each about 10 cm long, cleaned, pad dry on kitchen paper, you don’t need the stalks! The rosemary leaves all cut up finely!

To serve: Cooked quinoa, where I added some herbed sea salt & few grins of black pepper to the cooking water + fried vegan Gluten-free sausages

Method:

1. Preheat your oven to 180°C ( 350 F ) for 10 minutes.

2. Take a large non-stick roasting tin & spread all ingredients in 1 layer in it, equally divided. Tuck your unpeeled garlic cloves & onion wedges between the beet chunks! Scatter your cut up fresh rosemary, sea salt & black pepper all over it & drizzle with your olive oil. With clean hands, mingle everything together & place into the oven for about 20 minutes. After this time, turn veggies over for an equal roast. Turn oven up to 225°C ( 425 F ) & let it further roast for about 15 minutes or until beets are cooked through! Lower the heat, if you need to, for not burning the onions! ;) Turn oven off. Leave it for at least 5 minutes & serve with your cooked quinoa & fried vegan gluten-free sausages! :) MMM!

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Vegetarian pantry salad! Crunchy & creamy!

Tasty Seasonal Vegetarian crunchy & creamy salad!

Tasty Seasonal Vegetarian crunchy & creamy salad!

I was home alone & needed a tasty easy Seasonal salad for myself. I looked what I had in the fridge & pantry & made this! It is the end of strawberry season over here in Belgium, so I used strawberries in my salad. I ate this glorious salad as a nice crunchy & creamy breakfast!

This salad was just what I needed! :)

Yummm!

Yummm!

Recipe: For 1 person:

Ingredients:

fresh salad leaves, cleaned, torn, just enough for 1 person

3 tablespoons cooked corn

a few drizzles of a fruity extra virgin olive oil

herbed sea salt, a few dashes onto the mozzarella & onto the salad

balsamic vinegar crème: squeezed into a circle

black pepper: 8 grins on mozzarella & onto the salad

1 fat spring onion, cleaned, white & green parts kept, cut up finely

half a ball of fresh Buffalo mozzarella, cut into thinner slices

3 – 4 strawberries, cleaned, hulled & each cut up into 2 or 4

Method:

1. Take a large clean white plate & place your torn salad leaves all over it, like picture above. Scatter your cooked corn pieces in the middle & on the sides too. Place your fresh Buffalo mozzarella slices into the middle, in a circle.  Arrange your strawberry halves, like in the picture. Season your mozzarella with some dashes of herbed sea salt. Scatter your spring onion pieces all over your plate, so that it looks nice! Drizzle some of that fruity extra virgin olive oil over your salad, but not on the mozzarella & not on the strawberries. Now, grind some finely milled black pepper all over your salad & over the mozzarella too! Finally, drizzle some of the balsamic vinegar crème, all over your salad, in a circle, like picture above & enjoy instantly! I devoured it in minutes,….Enjoy! :)

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You might like:

1. Sophie’s Seasonal colourful salad!

44 Comments »

Refreshing vanilla strawberry buttermilk smoothies!

Do you want one?

Do you want one?

This afternoon, I made these refreshing delicious vanilla strawberry buttermilk smoothies because I had buttermilk & strawberries to use up in my fridge!

I made them for my cleaning lady & myself. They were just right! Easy to make, so refreshing & ooh so delicious too!  We both agreed on that! :)

Yum Yum Yum!

Yum Yum Yum!

Recipe: For 2 larger smoothies = 1000 ml = 4 cups

Ingredients:

500 ml unsweetened cold buttermilk, straight from the fridge

12 fat large juicy strawberries, cold, straight from the fridge, cleaned, hulled & each cut up into 2

2 teaspoons gluten-free vanilla extract/ I use home-made

1 tablespoon coconut sugar

Method:

1. Take your Vitamix & add all ingredients in this order in it. Place fitted lid with tamper in it. Blend on full power & on high-speed until fully joined. Use the tamper, to push ingredients into the running blades. It took me 15 seconds. You must taste the buttermilk, the strawberries & a hint of vanilla. I only used 1 tablespoon of coconut sugar because you need that tang of the buttermilk in here! ;) Pour into 2 larger smoothy glasses & enjoy with a thick straw! Yum yum, I say! :) xxx

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The ingredients before blending!

The ingredients before blending!

 

 

 

 

 

 

52 Comments »

Avocado-strawberry-melon breakfast smoothies! :)

Yummy vegan smoothies!

Yummy vegan smoothies!

I made these stunning, tasty & filling vegan smoothies after my cardio & strenght-training work-out! It was also my breakfast!  :) Vegan deliciousness!  :) Yes!

yum yumm!

 

Recipe:For 2 persons, each 2 drinks= 4 cups= 1000 ml!

Ingredients:

1 cup of sliced strawberries

1 cup of unsweetened oat milk

1/2 cup of ice cubes

3 Medjool pitted dates

1 cup +1/2 cup of honeydew melon, peeled, cut into smaller chunks  (& then put into the 1 + 1/2 cup )

1 avocado, peeled, big stone removed & avocado flesh spooned out with a large spoon

juice of 1/2 lime

2/4 teaspoon of ground speculaas spices ( You can also make your own speculaas spices, see below!!! )  3 teaspoons black chia seeds * For the home-made speculaas spices:

4 tablespoons of ground cinnamon

1 tablespoon of ground cloves

1 tablespoon of ground ginger

1 tablespoon of ground nutmeg

1 tablespoon of ground green cardamom

Mix all spices together in a fitting bowl. Whisk everything well togheter & use 2/4 teaspoon for this tasty recipe. Store the rest in a jam pot with fitting lid & label it. Store in a dry cupboard. Use the rest in Speculaas cookies, in pancake batter, in cookies, in waffles, etc!

Method:

1. Take your Vitamix & place every ingredient in this order in it. Blend on full power for about 1 to 2 minutes using the tamper in your fitting lid. Push the ingredients into the blades, up & down. Taste! It will be a thicker smoothy, best drunk or eaten with a spoon. It will be a bit sweet, just right, like I love my smoothies! 2. Eat 2 straight away or place the other 2 smoothies in the fridge. Eat the last 2 smoothies within the following hours.  :) Enjoy!

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1. Vegan energizing avocado, rice milk, orange & carob smoothy served in a soup bowl!

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3. Vegan banana, avocado & chocolate puddings!

4. Vegan breakfast smoothies!

 

44 Comments »

My favourite cocktail of the moment!

Can you guess what is in it?

Can you guess what is in it?

Hey, all! I had been working in my garden today & said to myself that I deserved a well earned cocktail so I treated myself to this beauty! :) Can you guess the ingredients????

Yes, of course,…There are strawberries in here, basil, ice & vodka! Yes, yes, this is surely a drink for grown-ups! Ha! ;)

When you sip on this cocktail, you first taste the cold ice, then strawberries & then hints of basil,…finally the vodka kick! ;) I like it that way! :)

Recipe: For 1 glorious winning cocktail

Ingredients:

5 ice cubes, mine were ice rounds

4 large fresh basil leaves, cleaned & torn into little pieces to set the aroma free

8 larger strawberries, hulled & cut up into smaller chunks

40 ml gluten-free vodka

Method:

1. Take a cocktail shaker & add all the ingredients in it. Screw the sieve lid on & top with the fitted cap. Shake your coktail bottle up & down, for about 10 minutes. You want to get a mix so that the strawberries break down & set their aroma & juices free. This way, you will also get that subtle basil flavour, of course. I shaked my bottle for about 10 minutes & poured it, with the sieve on, into 1 glass. Then, I poured this clean juice into the serving cocktail glass, for a better presentation.

2. Finally, I took 1 smaller strawberry, unhulled & cut into the bottom, a big slice & put it nicely on the edge of my glass. Enjoy! :) And if one cocktail isn’t enough, make 2, you deserve it! :) xxx

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The cocktail to be!

The cocktail to be!

 

77 Comments »

Mangoliscious Puddings! Vegan & Gluten-free!

Mangolicious cardamom puddings!

Mangolicious cardamom puddings!

Today, I made these tasty MANGOLISCIOUS desserts aka puddings! :) I loved the sound of that tasty title! I had several things left in my pantry so I made these delicious Vegan & Gluten-Free desserts. These are more like thicker puddings! But because these are a bit creamy, very healthy & a bit filling, you can easily savour these as a nice breakfast! So, these make a delicious dessert and even breakfast, how good is that, hey? ;)

Recipe: For 2-3 persons or about 650 ml desserts!

Ingredients:

1/2 cup drained silken tofu

1 tablespoons unsweetened coconut flakes

1/2 teaspoon vanilla powder

3/8 teaspoon ground green cardamom or use less, it is up to you! :)

1 very ripe mango, peeled & big stone removed, flesh cut up or spooned out with a spoon

2 teaspoons broken flaxseed to bind a bit & to add healthy stuff

1/3 cup + 1 tablespoon unsweetened coconut-rice drink, I used Alpro

After mixing: add 1 tablespoon of chia seeds

Method:

1. Take your Vitamix & blend everything in this order but DO NOT Add the chia seeds! Use the tamper to push the ingredients into the running blades & on full power too! Taste! You must taste the mango, than the cardamom. You can taste a hint of coconut at the end of your tongue. That is nearly it. Pour this into a larger bowl & add your chia seeds. Mix well with a spoon. Leave it for about 15 minutes & stir every 5 minutes or so. It soon will become thicker. Spoon into fancy dessert tea cups or so & place into the fridge to cool down & to stiff up a bit, for at least 60 minutes = 1 hour! Do not leave it longer otherwise the cardamom becomes overpowering!!! If you leave the puddings in the fridge for 1 hour, you can taste more of the cardamom so if you do not like that, use less cardamom or leave the desserts only in the fridge for 15 minutes or so!!!! :)

2. Take them out of the fridge & serve instantly & enjoy every spoonful! :) MMM,…

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Curried Spring onion green asparagus soup and my 1st ever home-grown fresh peas!!!!

Vegan & Gluten-Free soup deliciousness! :)

Vegan & Gluten-Free soup deliciousness! :)

Yesterday, I made this gorgeous tasty, nourishing, healthy curried spring onion & green asparagus soup! Ooh yes! :) This velvety smooth soup is Vegan + Gluten-Free & not to mention, very delicious too! It is great for a dinner party! :)

My 1st ever home grown pea pods!

My 1st ever home grown pea pods!

Home grown fresh peas!

Home grown fresh peas= 11! :)

Recipe: For 1450 ml silky smooth soup

Ingredients:

5 fat spring onions, cleaned, white & green parts kept, cut up into smaller rings

4 fat cloves of garlic, peeled & finely cut up

2 teaspoons of hot curry powder

1200 ml of a good vegan gluten-free hot stock

10 grins of finely milled black pepper

some Maldon sea salt: about 1/4 teaspoon.

650 gr thicker green asparagus, weighted when unpeeled, rough ends cut off, I peeled my green asparagus. Each peeled asparagus cut up into chunks.

110 gr thin green asparagus, unpeeled, 7 spears kept apart

11 to 15 home-grown fresh peas or frozen ones

1/2 smaller sweet potato, peeled & cut up into chunks

a fruity extra virgin olive oil ( evoo )

Method:

1. Keep 7 thin green asparagus spears apart & keep your fresh peas apart too. Cook them together until just cooked through. My thicker peas took me 3 minutes. Drain well. Keep warm.

2. In a larger cooking pot, heat up a few drizzles of evoo. When hot, add chopped garlic & spring onions. Add 1/4 teaspoon of sea salt & about 11 grins of black pepper. Stir often & let it fry for about 3 minutes or so. Now, add chopped green asparagus & the thinner ones too. Add 2 teaspoons of hot curry powder & stir often. Let it fry for about 3 to 5 minutes. Add chopped sweet potato. Stir everything round into the pot & add 1200 ml of vegan gluten-free hot stock. Bring to the boil & let it boil until your sweet potato chunks are cooked through. It took me 10 minutes. Check the seasoning.

3. Serve instantly. Laddle your smooth soup into lovely white soup bowls & top with 3 to 4 thinner cooked green asparagus. Scatter your cooked peas in between them, like picture above! Enjoy!!!! :)

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Lovely, hey?

Lovely, hey?

 

47 Comments »

Vegan Gluten-free Chocolate Banana Strawberry Coconut oatmeal with a special ingredient!

Because it still rains outside, I needed a warm, comforting, tasty breakfast! So, I made this:

Yum yum yum!

Yum yum yum!

= I made chocolate banana strawberry coconut oatmeal with a special ingredient, called hemp seeds! This is a creamy gluten-free vegan breakfast that is very nourishing, healthy & good-for-you! :) I added organic hemp seeds for extra nutty, crunchy flavour & because they are super healthy too! :) Yes, yes!

What are organic hemp seeds, I hear you say??

I buy organic hemp seeds, tha are unpeeled!! This way, they are the healthiest! Hemp seeds ( hennep ) in Dutch, provides a healthy dose of protein, omega fatty acids, fiber, antioxidants and minerals. These eco-friendly seeds have a mild nutty flavor, and can be enjoyed straight out of the bag, or sprinkled on almost any dish to gain a boost of green nutrition. You can use them hot or cold!

Hemp is a well-balanced vegetarian protein source that includes all the essential amino acids. It has 35% of wholesome proteins, so they are good for you! Not only is hemp one of the best veggie sources of protein, it’s easy for the body to digest and assimilate. Hemp also features plenty of other nutrients including abundant fiber, chlorophyll, vitamins and omega-3 and -6 essential fatty acids. So, you use & eat hemp seeds instead of meat!

Hemp has been cultivated for over 12,000 years around the globe. The hearty plant has been used as a food, fiber, textile, paper, and even fuel. It is believed that Tibetan women first discovered how to produce string and cloth from the hemp fiber.

Recipe: For 3 bigger portions

Ingredients:

2 cups gluten-free medium oats

3 tablespoons vegan gluten-free dark chocolate drops

unsweetened coconut-rice drink: 500 ml

unsweetened coconut flakes: 1/4 cup

1 ripe large banana, peeled & cut up finely into thinner rounds

13 medium fresh juicy strawberries, hulled, each cut up into 2

1 tablespoon organic hennep seeds

Method:

1. Take a fitted cooking pot & add all ingredients. Bring to the boil & cook according to your packet instructions. Mine needed 10 minutes of cooking & stirring. When the chocolate has melted & your oats are cooked, your warm oatmeal is ready. Place a fitted lid on & let the oats well for about 5 minutes. Serve instantly with loved ones! ;) MMM,…:)

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A garden update!

Today, I am going to give you a new garden update. Let’s see what is happening!

Last week, the sun was shining, the whole week & it did wonderful things to my plants. Outside, on the street it was only 16°C & but in my walled garden it was 22°C. All of my garden plants & container plants grew bigger each day but this week, it has rained all week & all days long so I put my container plants inside my house, directly close by the stove & gave them much light & lots of love & caring of course! ;)

Outside in the sunshine:

My Tiny Tim tomato plants!

My 2 Tiny Tim tomato plants!

My yellow pear aperitif sweet tomato plant & my red plum cherry tomato plant

My yellow pear apéritif sweet tomato plant & my red plum cherry tomato plant

My home grown green courgettes plant!

My home-grown green courgettes plant!

My bigger fig tree, already producing big figs but still unripe!

My bigger fig tree, already producing big figs but still unripe!

My fig tree is producing already bigger figs, but they are still unripe. This is very early this year, but maybe because we have had a very mild Winter with no snow at all & with higher temperatures as normal. I will keep you all posted when they will be ripe. Normally, they are ripe in August-September! ;)

Inside in the house, when it is raining, all day, all week:

Here is my larger Pea-collection. I have grown this peas, the low-sort, named Kalife-peas for the very 1st time from scratch, from seeds. This is a sort of pea plant, that grows, maximum 60 cm high so it is great for growing into pots. I have sewn them on March, the 9th & some of them are already producing big pea pods. I started out with 20 mini plants & 5 didn’t survive at all. I learned everything from the web & from you-tube, gardening in containers. Normally, I put them outside in the morning sun & then, they go after glass for the rest of the day. Most of them do very well. Next year, I will put them, more closer together in even bigger pots & I will grow even more plants. They were grown from seed to edible pods in only 2 months time. They are great to grow early in Spring because they can’t stand too hot weather. You can grow them again in late August or in September.

I have also peas in the pods that still need lots of growing! Early stages yet! I will keep you all posted, okay?

My home grown pumpkin plant!

My home-grown pumpkin plant!

I need to put it outside when the flowers will be opening but it is raining all week, non-stop, sigh! Otherwise, I will need to hand-pollinate them too! :)

So, I hope you enjoyed reading it all & see you all later, back in my container & normal garden! See you! :)

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Vegan gingered rhubarb panna cottas! Gluten-free too!

A lovely flower patterned Vegan & GF ringered rhubarb panna cotta! :)

A lovely flower patterned Vegan & GF gingered rhubarb panna cotta! :)

Yesterday, I invented these tasty vegan gluten-free gingered rhubarb panna cottas! I used my flower patterned silicon baking mats to make them in! This way, when the panna cottas have set, they are easy to remove & you end up with a lovely flower pattern on the outside! Just look at this beauty! You must taste the ginger & then the rhubarb with a hint of coconut in the end. In the other same panna cottas, I didn’t taste the coconut. So maybe, next time, I will use unsweetened soy milk???? I used 5 ingredients in these beauties! :) 

These vegan Gluten-Free gingered rhubarb panna cottas are just right, not too sweet either!

I invented these rhubarb panna cottas & added ground ginger to them because I like the flavour of ground ginger with rhubarb, it gives an added kick, I believe! :) If you want to use less ginger, you do that, but it needed it! I also let my rhubarb pieces simmer into my coconut & rice milk. This is a store-bought mixed drink & it is a bit thinner than real thicker coconut milk. I just wanted to try this mixed plant-based drink to see what it gave! If you want to use thick real coconut milk, I don’t think you need as much agar agar as I used. I will test that in the future,…:)

Just look at that delicious tasty inside!!! Do you want a big bite???

Just look at that delicious tasty inside!!! Do you want a big bite???

t was a while ago, that I made my first recipe with agar agar. That was about 2.5 years ago. It was this fine recipe:

Vegan coconut Panna cotta with vanilla soy milk served with a raspberry coulis ( Vegan, Dairy – Free, Gluten – Free & Vegetarian ), filed under Christmas menu!

Recipe: For 6 flower patterned ginger rhubarb panna cottas

Ingredients:

300 gr fresh rhubarb, the normal green-red sort, cut up into thicker chunks, each about 2-3 cm

500 ml coconut-rice drink, no extra sugar added, I used Alpro

The no-sugar added coconut-rice drink!

The no-sugar added coconut-rice drink!

1 teaspoon ground ginger

1/2 cup coconut sugar

8 gr agar agar powder

Method:

1. Take a fitted cooking pot & add rhubarb chunks. Pour coconut-rice milk drink in it & stir. Add 8 gr of agar agar & whisk it all through. Bring to the boil & whisk, whisk, whisk. Add coconut sugar. Lower your heat if you need to. I had to boil my rhubarb mix for about 15 minutes. It began to thicken. In the beginning, I had about 750 ml & it reduced to about 500 ml. You must end up with still cooked chunks of rhubarb in the sauce because you want to end up with these in your panna cottas. Place your flower-silicon mat on a stable rack. Fill your flower holes for 3/4 or 4/4.

I just filled the holes, ready to go into the fridge to set!

I just filled the holes, ready to go into the fridge to set!

When you spill a bit, you will see that the drops will get stiffer & begin to set. This is what you want. In the beginning, you think that it doesn’t thicken but when you spoon the mix with the cooked rhubarb chunks in the flower holes, it will begin to set. Carefully, move the filled flower holes, on the rack, into the cold fridge. Leave to set for at least a few hours. Mine were ready after 2.5-3 hours.

Set! I just removed one!

Set! I just removed one!

So, to remove one, just use your hands & carefully turn one mould over & gently push it out of the silicon mat & flip it over onto a clean fun dessert plate. Silicon baking mats will give your panna cotta a lovely shine on the outside. Enjoy instantly with a good cup of fresh tea! :) MMM,…I assure you! This panna cotta is filling but light at the end! You don’t taste the red seaweed ( agar agar ) in here! :)

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You might like:

1. Vegan coconut Panna cotta with vanilla soy milk served with a raspberry coulis , using agar agar!

2. Roasted almond panna cotta with stewed rhubarb vanilla seeds syrup, using gelatine

 

 

58 Comments »

White asparagus dinner with saffron sauce & haddock! All Dairy-Free & Gluten-Free!

Yesterday evening, I invented this divine white asparagus dinner with saffron sauce served with haddock & saffron spiced oven roasted new potatoes, with the skin on. This dairy-free saffron cream sauce is just divine & I served it on top of the oil fried white asparagus & drizzled that same sauce over my fish aka haddock! It was just the perfect dinner! My husband Peter said that we need to eat this dinner often, this asparagus season! ;) I am happy to oblige,…so, check it all out! :)

Divine dinner!

Divine dinner!

Saffron spiced up oven roasted new potatoes, with skin on!

Saffron spiced up oven roasted new potatoes, with skin on!

Recipe: For 2 persons, with seconds

Ingredients:

* For the oven-roasted saffron spiced new potatoes:

700 gr unpeeled, smaller new potatoes, well-washed, well-scrubbed, each cut up lengthways into 4

3 tablespoons of a fruity extra virgin olive oil ( evoo )

8 grins of finely milled black pepper

1/2 teaspoon of Maldon sea salt

20-25 grins of Santa Maria’s seafood & fish spice mix, with grinder inclusive. My spice mix had saffron, some salt, tomato, paprika, chili pepper, black pepper, white pepper, carrot, fennel, curcuma & lemon in it.

* For the fried haddock pieces:

2 x beautiful pieces of  haddock fillets, cleaned, pad dry on kitchen paper

a fruity evoo to fry them in

Maldon sea salt

black pepper

* For the oil fried white asparagus:

16 normal white asparagus

a fruity evoo

just a tiny bit of sea salt

* For the dairy-free saffron cream sauce:

2 Maggi gluten-free vegetable stock gels, each 24 gr, so 48 gr in total

250 ml hot water

200 ml soy cream

0,1 gr of saffron powder

some black pepper

Method:

1. Preheat your oven to 220°C ( 428 F ) for 10 minutes. I always use a fan oven. Adjust your oven to the right temperature. In a non-stick roasting oven pan, place your cut up potatoes, in 1 layer in it. Divide your saffron spices all over them, evenly divided, about 20 grins. Scatter your sea salt over them & do so too with your black pepper. Drizzle your 3 tablespoons of that fruity evoo all over it & with clean hands, mingle everything together! Finally, add some 5 grins of that saffron mix over the top & don’t mingle it at all! :) Place in the center of the hot oven & roast for about 30 minutes. The first 15 minutes on 220°C ( 428 F) & then 15 minutes on 200°C ( 392 F )! Your potato pieces must be golden brown, smell wonderful & must be cooked through!!!! Turn oven off & leave in the oven.

2. In the meantime, place your white asparagus in front of you. At the end of each white asparagus, there is a hard wooden like bottom, about the last 2 to 3 cm. Break the hard end off & peel each asparagus from nearly from the top to the bottom, on all sides, leaving the creamy delicate white top whole, it will look something like this:

Just cbroke the hard wooden end off & peeled them, leaving the creamy delicate white top whole,...Yum!

Just broke the hard wooden end off & peeled them, leaving the creamy delicate white top whole,…Yum!

Now, take a large fitted pan, like a Creuset, a cast-iron one, pour 2 tablespoons of that same fruity evoo in it & heat up on high. When hot, place your neat clean peeled asparagus, all besides each other in the hot oil. Lower your heat & fry them on all sides until cooked through & browned. Test with a fork. I have a gas fire. It only took me about 5-8 minutes. Turn often & prevent burning, of course! Place a fitted lid on to keep warm. It will look something like this:

Oil fried white asparagus!

Oil fried white asparagus!

3. In the meantime, make your saffron cream sauce. Take a fitted pot & add your 2 vegetable stock cube-gels. Add your hot water & whisk away! Now, add your soy cream & saffron powder & whisk, whisk, whisk! Let the sauce reduce a bit but not too much! You still want a more runny sauce, like picture above, in the beginning of the post! Just at the end, add some grins of finely milled black pepper. Keep warm.

4. Finally, pan fry your haddock pieces into hot oil on both sides. Add some sea salt & fresh grins of black pepper. When ready, plate up instantly! Take a large clean white plate & add your fish on one side, besides that the saffron spiced roasted new potato wedges, then onto each plate, 6 oil fried asparagus & then drizzle the saffron cream sauce over your asparagus & over your cooked fish too! Enjoy instantly with a loved one! MMM,…I assure you that you want more sauce on your asparagus & on your fish too! ;)

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Simple beetroot soup! Vegan & Gluten-free!

Here is a lovely simple but very stylish, easy to make tasty beetroot soup! It is also Vegan + Gluten-Free! Check it out for yourself!

MMM!

MMM!

This easy beetroot soup has been a great success in my family. It is super easy to make & so yummy too! :) You could top your soup with vegan sour cream, if you like. I just topped each soup surface with a celery leaf! Enjoy!

Recipe: For 6 hungry people

Ingredients:

500 gr beetroot, peeled & cut up into chunks

3 fat cloves of garlic, peeled & cut up finely

1 medium potato, peeled & cut up

about 1200 ml – 1500 ml of hot vegan gluten-free stock

1 lage big carrot, peeled & cut up

1 large red onion, peeled & finely cut up

black pepper

Maldon sea salt

2 -3 tablespoons of a fruity extra virgin olive oil ( evoo )

Method:

1. Take larger cooking pot & pour 2 tablespoons of that fruity evoo in it. Heat up on medium-high. When hot & sizzling, add chopped red onion & garlic cloves. Let them sweat for about 10 minutes. Stir often. Season a bit with sea salt & 10 grins of black pepper. Stir. Now, add chopped carrot & potato chunks. Let it fry for about 5 to 10 minutes, stirring often. Add more olive oil, if you need to.

2. Add chopped beetroot & let it fry for about 5 minutes, stirring often. :) Pour hot stock over it all & stir everything round into the pot. Bring to the boil & cook your soup for about 10 to 15 minutes or until your beetroot chunks are cooked through. This depends on the thickness of your cut up beetroot. Taste. Adjust the seasoning. I added 1/2 teaspoon of sea salt & 15 grins of balck pepper. Mix into your Vitamix or into a good blender. Serve instantly to your loved ones & enjoy with a celery leaf on top,  maybe with some tasty vegan sour cream, if you want! :)

MMM,…;)

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My favourite ricotta sandwich! Archive post!

Yum Yum

Yum!!!

This is my favourite ricotta sandwich of the moment! This is one of my beloved archive posts on my blog. It was first posted on my blog, on April the 6th 2009! When strawberries are in Season, I eat it frequently! I bet, you will do so too! ;)

What is sheep’s ricotta, I hear you say?

Fresh Sheep's milk ricotta!

Fresh Sheep’s milk ricotta!

Ricotta is originally no real cheese. It is a byproduct of cheese. It is an Italian whey cheese made from sheep (or cow, goat or Italian water buffalo) milk whey left over from the production of cheese. Like other whey cheeses, it is made by coagulating the keratin proteins that remain after the casein has been used to make cheese. Thus, ricotta can be eaten by persons with casein intolerance.

Ricotta (literally meaning “recooked”) uses whey, the liquid that remains after straining curds when making cheese. Most of the milk protein (especially casein) is removed when cheese is made, but some protein remains in the whey, mostly albumin. This remaining protein can be harvested if the whey is first allowed to become more acidic by more fermentation (by letting it sit for 12–24 hours at room temperature). Then the acidified whey is heated to near boiling. The combination of low pH and high temperature denatures the protein and causes it to precipitate out, forming a fine curd. Once cooled, the curd is separated by passing through a fine cloth.

Ricotta curds are creamy white in appearance, slightly sweet in taste, and contain around 13% fat. In this form, it is somewhat similar in texture to some cottage cheese variants, though considerably lighter. It is highly perishable. However, ricotta also comes in aged varieties which are preservable for much longer.

I find the fresh sheep’s ricotta to be much lighter & more low-fat than the cow’s one! I am lactose-intolerant & find that I can eat the fresh sheep’s ricotta without any problem!!

I have made many tasty sheep’s ricotta recipes on my blog. I have made 12 recipes on my blog using fresh sheep’s ricotta & you can find them all, in my right corner of my blog, filed under: Recipes by Ingredient, jus click onto it & scroll down, to Ricotta! You can find them all there! ;) I linked them all up! Just click onto the recipe! :) xxx

Recipes by ingredient

Ricotta:

1. Spinach & ricotta filled large mushrooms topped with Parmesan cheese ( VEG, GF )

2. Spelt chocolate ricotta muffins with dark chocolate chips ( VEG )

3. Sophie’s fresh sheep’s ricotta & strawberry sandwich ( VEG )

4. Ricotta dessert topped with Licor 43 marinated khaki’s ( VEG )

5. Beetroot risotto with ricotta & Parmesan ( VEG, GF )

6. Mixed pasta with ricotta, zucchini, mint & garlic ( VEG )

7. Ricotta, olive & chorizo scones & parmesan & rosemary scones with a side salad & a mustard & lemon dressing

8. My favourite fresh sheep’s ricotta sandwich ( VEG )

9. Sophie’s smoked salmon & ricotta wraps 

10. Ricotta tomato Quiche ( VEG )

11. Farfalle with spinach, roasted pine nuts & fresh sheep’s ricotta ( VEG )

12.  Vegetarian sheep’s ricotta rigatoni with oven roasted vegetables ( VEG )

13. Tasty Ricotta Appetizers! ( GF )

 

Yummm!

Yummy!

Recipe: For 1 person, 1 slice of bread

Ingredients:

1 thicker slice of bread, I prefer spelt or sourdough bread
a bit of unsalted butter or margarine
a thick layer of fresh sheep’s ricotta
3 or 4 fat strawberries, cleaned, culled & cut up into thicker slices
1 teaspoon of your best Balsamic vinegar
Method:
1. Take your slice of bread.
2. Smear it thinly with unsalted butter or margarine.
3. Smear a thick layer of the fresh sheep’s ricotta over the bread slice, equally divided.
4. Arrange your strawberry slices on top.
5. Take your teaspoon of the best Balsamic vinegar & drizzle it over your strawberries & the ricotta! Enjoy!!

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Rhubarb & almond muffins with cinnamon & nutmeg!

Lovely, hey? Tasty too!

Lovely, hey? Tasty too!

A few days ago, I made these lovely rhubarb muffins. These are a bit lighter & a bit more moist then I made before but they are so lovely & yummy,…These are also a great tasty food gift & will make a great dessert or a cool breakfast on-the-go,…:)

Again, my parents gave me fresh rhubarb from their garden. So, I couldn’t refuse,…
I added cinnamon, nutmeg & finely ground almonds to the muffins. These ingredients add a lot of flavour. I didn’t want to use butter & substituted it for canola oil. I also used unsweetened kefir, without added cream, to lighten the muffins. It is a lot healthier & lighter that way. I added coconut sugar because it adds a lot of flavour to the rhubarb.
Tasty bit more moist interior!

Tasty bit more moist interior!

Recipe: For about 9 large muffins + 8 normal muffins // or for about 16 normal muffins

Ingredients:

380 gr fresh rhubarb, washed, cleaned & pad dry with kitchen paper, cut up into little chunks.

300 gr self – raising flour

50 gr finely ground almonds

1/2 teaspoon of freshly grated nutmeg

1/4 teaspoon of ground cinnamon or more according to your taste/ I used less because I didn’t want the cinnamon to overpower the muffins.

200 gr coconut sugar or a bit less

300 ml unsweetened Kefir, no added cream!!!!

125 ml of canola oil

1 large free range & organic egg, beaten

1 tablespoon home-made vanilla extract

Method:

1. Preheat the oven to 190° C.( 375 F ) I always use a fan oven. Adjust your oven to the right temperature.

2. Take your not silicon muffin pan & line with colourful muffin papers. I used my 12 holes muffin pan.

I also used my silicon, 6 larger holes, muffin or mini cakes moulds. Why? Because I got it for a present & I didn’t use it before.

3. Take a large bowl & place flour, ground almonds, nutmeg & cinnamon together. Mix well.

4. In another large bowl, beat coconut sugar, kefir, oil, beaten egg & vanilla extract together until all well joined. Stir this mixture into the flour mixture until just joined. Don’t overmix! Now, carefully fold in the rhubarb pieces.

5. My silicon bake ware, I don’t have to grease it. Spoon the mix into the holes of the silicon pan until 3/4 or 4/4 filled. Fill the muffin papers until everything is used up. Fill them also for 3/4 or for 4/4!

6. Place them in the oven on oven trays & bake for about 20 to 25 minutes or until the muffins are risen & golden on top. Test with an oven skewer & prick in the middle of the muffins to see if they are done. If not, place into the oven for a few more minutes. Turn the oven off. Take the trays out of the oven. Leave the muffins for about 5 to 10 minutes into the silicon moulds. They will be shiny on the outside afterwords. After 5 minutes, you can take them easily out of the moulds. The other muffins , you can take them easily out with the muffin papers. Let them all cool off on wire racks.

7. When they are completely cooled off, you can place them in 2 airtight containers.

These are lovely on their own or they can be enjoyed with some cinnamon tea or with some good ice cream.Yum!

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51 Comments »

It is Asparagus Season! Ooh yes!

Hello, beloved ones! I hope you all celebrated a lovely Easter with your cool family & friends! The new Asparagus Season has started over here in Belgium so I am going to give you my favourite Asparagus dishes from my blog throughout the years! I love these so much & I know that you will love them too! Just click onto the pictures to go directly go to the recipes! I make them every year! :) 1. Grilled green asparagus with oven baked potatoes & oven baked salmon, a classic!

MMM!

MMM!

2. My husband’s Seasonal Belgian plate, including white asparagus!

Yummm!

Yummm!

3. Green oven baked vegetable risotto!

Divine & green!

Divine & green!

4. A rustic green asparagus & spinach soup!

Yum Yum!

A very divine soup!

5. White asparagus with oven baked salmon & oven baked potatoes!

Buttered white asparagus!

Buttered white asparagus!

Yumm!

Yumm!

6. Orechiette with peas, cream, white & green asparagus & prosciutto!

Divine pasta dish!

Divine pasta dish!

Enjoy, my lovely ones! :) I know that you would like to try them all! ;)

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