| Hello reader Everything is bubbling over at the moment. After warning folk to avoid exploding bottles of elderflower champagne, I forgot about my bottles and came down the other morning to a frightful mess. That will teach me to do as I say! Luckily, I made triple the amount this year and I only lost one bottle. We've quaffed a second one and it's really fizzy. Delicious too. Other things that are bubbling up include me. Next week, I break up from my other job for the summer and I'm really excited. I never have enough time to spend on doing all of the things needed to make a successful blog, so I will get an extra two days a week for a while. Summer produce is also bubbling away now. We had our first allotment courgette of the season yesterday and I've harvested several handfuls of strawberries. We've also harvested our garlic, which is now drying out in the garage. It was a fabulous crop and should keep us going until this time next year. We pickle a load of it to use when the fresh garlic is no longer fresh. At the moment, it's just perfect. So, to this week's post. I don't know if you've come across glass noodles before? They're translucent when cooked and look a little bit like glass - hence the name. They're made from sweet potatoes or mung beans, so are naturally gluten-free. These Korean glass noodles are my vegan riff on the classic dish, japchae. I've spiced them up a little and used tempeh instead of the normal meat and eggs. It's delicious. Do let me know if you try it.
This week, I've managed to update three posts, two summer recipes and a super thrifty and very easy vegan banana chocolate cake. Despite the sumptuousness of the first two, it's the vegan one I'm most excited about. I haven't made it for a while, so had forgotten just how sticky and delicious it is. The other two are not to be sniffed at, however, they're both really good, but a little more involved. I give you - Gluten-free genoese chocolate cake infused with mint and filled with minted strawberries and cream.
- Black Forest Trifle - made from scratch with fresh cherries, chocolate custard and sponge slices filled with cherry jam. Now is a good time to make it whilst cherries are in season.
Weirdly, beer battered tofish is one of the most popular posts on tin and Thyme this week. There's just no telling. Please do let me know if you make any of my recipes and don't forget to star rate them. It really helps to make them more visible on search engines. Questions or feedback via comments on the blog posts are always appreciated.
Keep cooking and stay safe. Choclette x
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