We do still favour green smoothies for breakfast but on a cold winter’s day sometimes only decadently topped toast will do 
Valentine cookies: made this basic dough and did half plain (some topped with coconut), a quarter of it with a little finely chopped fresh ginger and the other quarter with unwaxed lemon rind, beautiful flavours!
Tried this Mamma Cucina cheesecake, very impressive to get a vegan one readymade in a shop but not a patch on homemade… what is though?
and a scene from a recent sunny day (more snow predicted for tomorrow!)
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Glad i’m not the only person who thinks ginger is appropriate for valentines hearts!
All this cold weather makes me want to eat hot foods for breakfast. Got bored of porridge though and also made tapioca pudding (eaten with prunes) and miso soup.
Also…what was the texture like on the cheesecake? It looks a bit like mousse.
x
I know what you mean about cold weather breakfasts! I intended to have a fruit smoothie on Sunday, but John persuaded me to have tofu scramble on toast!
Lovely biscuits! Ginger is such a wonderful spice!
We’ve had that cheesecake and thought it wasn’t bad, but, as you said, not a patch on home-made. In fact, it just made the family say, ‘When are YOU going to make another cheesecake?’
I love scrambled tofu on toast.
Also, I’m thinking a ginger and lemon cheesecake would be amazingly good…might give that a go tomorrow.
ginger lovely and warm for valentines!! the cheesecake was very soft, nowhere near your chocolate one
You two have got me wanting scrambled tofu on toast now… and ginger and lemon cheesecake, that sounds lovely…
I’ve made ginger and lemon cheescake before. Used ginger biscuits for the base and then added lemon juice and zest to the cream cheese and silken tofu mixture for the top, yum. Now I am craving cheesecake though!!!
I woke in the night thinking about how I could make the perfect ginger/lemon cheescake. I thought hard about what kind of base I should have and also whether to bake it or have it as an uncooked cheescake…
…then i fell back asleep and I cant remember what I concluded.
I also think a crushed bourbon biscuit base with a gingery ‘cheese’ filling would be pretty amazing.
ooh, Pamela…am I right in thinking that you used to make some sort of frozen lime cheescake?…or was that also a dream!
I most certainly did make frozen lime cheesecake. We used to have it every Christmas and we would always eat the last of it as our ‘half way through taking the decorations down’ snack. We haven’t made it since the arrival of a certain young man, I think we may need to rectify that
The cookies look yummy,I kept coming across recipes where you had to put the dough in freezer for an hour,but with an impatient 22mth old your recipe sounds more like it,never of thought about using fresh ginger:) and ladies ginger and lemon cheesecake sounds lovely,I have never really managed to cook tofu properly so I am intrigued to know what scrambled tofu is like.Also Lucy I bought some plastic measuring cups from Tesco the cup= 250ml (it says on the cup) and I measured out cup of flour and it was 5ozs the cups sizing is confusing me;) I know you have kindly put the equivalent down in your recipe,also any ideas what I can do with nearly a whole tin of coconut milk,I used a little in the little ones curry and omitted it from ours as us bigger ones like it spicy.Your 3 different toppings on the toast looks lovely(I eat far too much toast,my comfort eating fav I guess:)) beckyxx
not sure about the cups – maybe they vary a bit? I intend using coconut milk in a thai style curry tonight with chilli, lemongrass and ginger… mmm… but you could maybe make a creamy soup? or a coconut cake, using it as the liquid?
Cake sounds fab thanks Lucy,I love Thai type curries but then I love coconut milk but am the only one who does here so I have to disguise it;) thanks again x