Archives

71. Cheezy biscuits

I’ve had such a lovely weekend 🙂

On Friday I went to The Ship at Lathom’s 4th Annual Beer and Pie Festival with the Hubby, my Bestie and her Fella. Unfortunately I was unable to find a vegan friendly beer there (I emailed most of the breweries who were taking part who all confirmed that isinglass was used in the fining process) however all the ciders were safe and there were not one, but TWO vegan pies!!! And I made the discovery of the decade… I like mushy peas! I’ve hated them since childhood but something told me to give them another chance, and I’m so glad that I did.

pie PS1

Spicy bean and mushroom pie, topped off with mushy peas and washed down with a “Strawberry Fields” cider.

We stayed over at the Bestie’s house so on Saturday (after a lovely breakfast of croissants, crumpets and cinnamon rolls) we trotted off to Southport to do some shopping followed by a fabulous tea at a Turkish restaurant called Havin. We had hummus and Patlican Tarator (sans yoghurt) with bread for starter followed with the Sebze Guvec (sans feta). The day was completed with a nice walk up the pier and a scout around the arcades.

I’ve had a mostly lazy day today, although I have been experimenting in the kitchen. I made bread rolls and seitan but today I am sharing my cheezy biscuits recipe!

Cheezy biscuits

Ingredients:

1 x cup all-purpose white flour
¼ x cup vegan marg
¼ x cup water
½ x tbsp. miso paste
¼ x cup nutritional yeast
½ x tsp garlic powder

Method:

Put all of the ingredients into a bowl and mix until a smooth dough is formed.

Roll out onto a lightly floured surface and cut out the crackers using a knife or pizza cutter.

Place each cracker onto a greased baking tray and prick with a fork.

Bake for 12 – 15 minutes at 180oC (until golden brown and slightly puffy).

Carefully transfer onto a wire rack and allow to cool.

crackers ps2

I intend on taking mine to work and eating with Toffuti cream cheese and a little mango chutney.

Hope you had a great weekend too!

Flash-Gordonette…X

Share

70. Roaming round Romania

PS6

I had to go to Romania with work the last week. When I think of Eastern European cuisine I (used to) think of rich meaty stews and hunks of flesh served with cabbage. However, I was pleased to learn that wasn’t necessarily the case in Bucharest.

Remus and Wolf

Remus and the Wolf

A fact I didn’t know – around 87% of the Romanian population are Orthodox Christians. What is the relevance of this? There are times of the year where Orthodox Christians undergo a strict fasting period which basically means they follow a vegan diet! (More information here). So although I found that most restaurants didn’t understand the term “vegan”, they knew exactly what I meant if I mentioned fasting! And in some cases there was even an extra menu dedicated to this.

Not everyone in Romania is oblivious to veganism however. Whilst I was there I visited one vegetarian restaurant called Barca which had a very extensive menu, entirely vegan apart from the occasional guest-appearance from honey. I had falafel with a chopped parsley salad and it was very tasty and light. The restaurant itself was also very clean and fresh-faced. I wish more UK vegan joints were like this!

PS7

Falafel and parsley salad

PS8

Inside

I also ordered takeout from a place called Biofresh. I had a salad consisting of courgette, tofu, dill, wheat germ and garlic with a dressing made from tofu, basil, pine nuts, olive oil and spices.  It sounds like such a simple meal but it was so delicious I was inspired to make my own variation when I got home (recipe below!). It was just a shame that nearly all of the desserts from these places contained honey (miere).

A non-veggie place I visited was a restaurant called “Caru’ cu Bere” (or “The Beer Wagon” in English). This place is one of the oldest beer houses in Bucharest and although it was a bit of a carnivore’s paradise, it was amazing! There were traditional dancers performing at regular intervals and it was heaving with people, even on a Wednesday night. I shared a loaf of bread with an aubergine dip and a traditional dip made from a variety of vegetables for starter, followed by a traditional vegetable stew with polenta for my main course. Both were hearty and delicious! I didn’t really have room for a pudding but then I got passed the “fasting menu” and discovered that they had egg and dairy free pancakes!!! Nom!

PS3

Starter

PS2

Main

PS1

Pudding!!!

Dancing Romanian stylee!

Dancing Romanian stylee!

Anyway, back in the UK now, where I immediately set to work creating my own raw courgette salad and a not so raw creamy pesto dressing to go with it:

Courgette, carrot and dill salad

Ingredients:

2 x courgettes
2 x carrots
1 x bunch of dill
Juice 1 x lemon

Method:
This recipe is super easy if you have a food processor with a grating function. If not, you’re going to need strong arm muscles and a cheese grater as you need to grate all of the carrot and courgette before putting into a large bowl.

Next, chop up the dill and mix into the courgette and carrot.

Pour the freshly squeezed lemon juice over the veg whilst stirring. You can add black pepper to taste.

Super easy!

Creamy pesto dressing

Ingredients:

1 x block firm silken tofu (I used Mori-nu 394g pack)
1 x jar (185g) vegan friendly pesto (or you can make your own if you have time!)
½ x tsp salt
½ x tsp black pepper
1 x tsp garlic powder
½ x cup soya milk (or any dairy replacement).
2 x tbsp. nutritional yeast

Method:
Put the tofu, pesto, salt, pepper, garlic powder and milk into a blender. Blend until smooth.

The sauce will taste a bit “beany “so next step is to transfer into a small saucepan and heat whilst stirring (a silicon spatula is perfect for this).

Once the dressing begins to bubble*, take off the heat and add the nutritional yeast. You will have to stir fairly vigorously to make sure its mixed in well with no lumps.

*Please take care because the sauce has a tendency to spit!

Allow to cool and serve over your salad.

PS9

I combined my salad and dressing with some roasted baby hasselback potatoes and some chili and coriander beans. Satisfying, healthy, cruelty free and importantly,  delicious!

Flash_Gordonette…X

Ps, should my Romanian hosts happen to stumble across this post, I would like to thank them wholeheartedly for looking after me so well and going to such lengths to ensure that I was happy and well fed! ♥

Share

69. Lemon and poppy seed cupcakes

ps7

Have you ever booked a weekend away and picked the hotel purely on the basis that it was in the same city as a café that sells vegan cupcakes…. only to find out that the café was sold 2 months’ earlier and now isn’t even vegetarian?!

That was my valentine’s weekend, haha! Aww well, we still had a lovely time 🙂

We went to Derby and despite a distinct lack of cake; I still managed to gorge myself silly. On the first night I enjoyed a lovely okra jalfrezi at Balti International (all dishes are cooked with veggie oil rather than ghee, apart from the butter chicken which obviously I wasn’t likely to order).Second night I had a fabulous Chinese meal at Excelsior where I had vegetarian hot and sour soup, choi sung and a mountain of sweet and sour tofu. I was VERY impressed by the owner’s knowledge of what was in each dish.

ps5

Veggie hot and sour soup

ps4

veggie choi sung

ps3

sweet and sour tofu

 

Final day we stopped off at Café Yaffle where my omni hubby shocked me by sharing a couple of (very yummy) vegan cheese toasties with me (one with sausage and pickle, the other with pizza-cheese and tomato).  I also raided the shelves of Soundbites, an adjacent vegan store with a fantastic range of goodies. So all in all it was a pretty good trip!

ps2

Harvest and pizza toastie

ps1

vegan sausage, cheese and pickley goodness

 

Anyway, hubby bought me a silicone cupcake kit for Christmas so I decided to christen it by making lemon and poppy seed cupcakes. I loosely based the recipe on this non-vegan version and I have to admit that I was pretty smug about the result! Seriously soft and fluffy but delightfully tangy and not too sweet… I ate 7 out of 12, whoops! And my favourite part? They rose! It might be pancake day today but these beauties were most definitely NOT vertically challenged!

Ps6

super fluffy! ♥

 

Lemon and poppy seed cupcakes:

Ingredients (Makes 12):

13/4  x cups self-raising flour

1 x tbsp. slightly toasted poppy seeds (cook in a dry frying pan on a medium heat for 1 – 2 mins)

3/4  x cup sugar

Zest of 2 un-waxed lemons

3 x tsp No-Egg  in 6 x tbsp. water  (whisked together until white and frothy)

1 x tsp baking powder

1/3 x cup soya yoghurt (or any other dairy-free variety)

½ x cup vegan friendly marg

1/3 x cup soya milk (or any other dairy-free variety)

Juice of 1 lemon

Also: 12 x cupcake cases. I used silicone.

Method:

Preheat oven to 180oC.

In a large bowl, mix the flour, zest (reserve a quarter for decoration), poppy seeds and baking powder. Sift the flour if you want, but I didn’t bother.

In another bowl, electric-whisk up the No-Egg and water before adding the marg, followed by the sugar, yoghurt, milk and finally the lemon juice.

A spoonful at a time, add the dry ingredients into the wet and gently fold in. A silicone spatula is great for this

Using a couple of teaspoons (one for scooping, one for scraping), distribute the mixture evenly between the 12 cupcake cases.

Put in the oven and bake for 15 mins or until golden brown. A skewer should come out clean when inserted into the centre of each.

Allow to cool on a wire rack.

ps9

These cakes are so tasty that they don’t really need icing. However, just to pretty them up, I added a small swirl of the following onto each and topped with some extra poppy seeds and a sprinkling of zest:

Icing

Ingredients:

4 x tbsp. icing sugar

1/3 x cup vegan friendly marg

½ x cup vegan cream cheese (I used Violife – now available in some Tesco stores!)

Juice of ½ lemon

 

Method:

Whizz together the marg, cream cheese and lemon juice using an electric mixer. Whizz in the icing sugar, cover and pop in the fridge for 20 mins or so. Once the cupcakes are COMPLETELY COOLED you can either spoon or pipe a small amount of icing onto each cake.

ps8

Perfect with a cup of tea!

 

Flash-Gordonette…X

 

 

Share

68. Pesto pizza dough

Aww I had the pleasure of bunny-sitting the bestie’s rabbits last week. They went home on Sunday and the house seems so quiet and empty without them stamping and kicking over their hay rack, haha!

2015-01-31 12.19.57 ps1

Gentle Sir meets Kate

2015-01-28 19.32.42 PS2

Bad Lad and his tube o’cabbage

 

Since they were being dropped off in the evening I promised bestie and her fella some noms. I was trying to think of a meal which would cover all tastes (her fella is scared of fruit, hubby is scared of greens and bestie likes everything covered in hot sauce!) when it came to me… pizza party!

So I gave everyone a pizza base each and plonked a variety of toppings on the table: homemade sauce –one spicy, one mild and herby – capers, olives, pineapple, faux chorizo, faux chicken, homemade pepperoni chunks, sweetcorn, onion, vegan cheese and I even used a pastry cutter to cut some Violife mozzarella slices into authentic circles. Then we swapped gossip whilst sipping wine and building our own individual masterpieces, which went into the oven whilst we scoffed some starters.

2015-01-27 18.55.43 ps3Since it was quite an easy tea to prepare, I felt I couldn’t cheat on the pizza bases so I made my own dough. I added pesto to make things a bit more exciting and I was pleased with the results – it gave the dough a subtle depth of flavor without hijacking the taste.

Pesto pizza dough

Ingredients (makes 2 x 10” bases):

2/3 x cup warm water (if it burns, it’s too hot!)1 x tbsp. soft brown sugar

1 x tsp salt

1 x sachet of dry active yeast (7g)

1 x cup plain wholemeal flour*

1 x cup plain white flour*

1 x tbsp. olive oil

2 x tbsp. pesto (make sure its Parmesan / dairy free)

Extra flour for rolling out.

*you can use any ratio of the wholemeal and white flour if you want.

 

 

Method:

Dissolve the sugar and salt in the warm water.

Sprinkle the yeast over the top and leave in a warm place for 10 minutes.

In a large mixing bowl, add the flour, olive oil, pesto and yeasty-water mixture. Stir with a wooden spoon until dough starts to form.

Finish forming the dough with your hand and knead for 5 minutes. I try to only use one hand because the dough is very sticky! (If it is too sticky you can add a bit more flour, but don’t add too much or else it will become too dry when you roll it out in flour later).

Cover the bowl with cling-film or a clean tea towel and leave in a warm place for 1 hour to prove.

Remove the cling-film / towel and punch gently to deflate. Knead for another 5 minutes before cutting in half.

Dust a clean surface with flour and roll out each half of the dough into your bases using a floured rolling pin.

Transfer to a baking tray (you can lightly grease but I found I didn’t need to).

Pre-heat the oven to 180oC.

Add your base sauce and toppings. If using vegan cheese, I suggest adding it first after the sauce as it burns faster than normal cheese and the other toppings will offer it some protection.

Bake for 15 – 20 mins or until the edges of the pizza are a lovely golden brown colour.

2015-01-27 18.55.23 ps4Eat with a nice glass of wine in the presence of good company. Or in front of the telly with a beer!

Hubby is begging me to make another one already :o)!

 

Flash-Gordonette…x

Share

67. Lemon and mint, dreamy, creamy, tahini dressing

I’ve been rubbish at blogging this year! For the first week of 2015 me and the hubby had the flu, and then we spent last week rushing to get the living room decorated before our new carpet arrives. I’ve just not had the time, energy or inclination to get creative in the kitchen!

I’m afraid today’s entry is still a bit of a cop out… but it was tasty so I thought it was worth typing up.

We had pitas with falafel tonight and I wanted a nice sauce to go with it. We had an ancient bottle of raitia in the back of the cupboard, which would have worked, but firstly its completely out of date and secondly it’s from my veggie days and no longer fits into my lifestyle. So in the bin it went!  So what to have instead? My lemon and mint, dreamy creamy tahini dressing – it does exactly what it says on the tin!

2015-01-19 18.43.54 ps2

Ingredients (Makes more than enough for 2 people enjoying some falafel!):

½ x block firm silken tofu (I used Mori Nu brand)2 x tbsp freshly squeezed lemon juice

3 x tsp tahini

1.5 x tsp dried mint (you can used fresh but I think the taste of the dried stuff works better here)

½ x tsp ground cumin

½ x tsp garlic powder

½ x tsp salt

2 x tbsp. soya  milk

Chop the tofu into medium-sized chunks. Get a small pan of water boiling and gently add the tofu. Boil for 1 minute before draining and leaving to cool. (This is a tip I picked up from Isa Chandra Moskowitz’s awesome book “Appetite for Reduction” – she cooks the tofu first for her “Sanctuary Dressing” to get rid of the beany flavour).

Put the tofu into a blender (smaller is better if you have the option since we’re making a relatively small volume). Add the lemon juice, tahini, mint, cumin, garlic powder and salt. Whizz up until smooth (a minute or so).

Scrape down the sides of the blender with a spatula and add the soya milk (or any other replacement milk). Whizz again until blended. I like my dressing quite thick but if you wanted to thin it down with more plant milk then I’m not going to stop you!

I always think this type of dressing is best served cold, so into the fridge for 20 minutes or so it goes, ready to serve up with some tasty falafel. I got mine from Costco of all places and it was very nice too!

2015-01-19 18.48.33 ps1

Is it too late to mention New Year resolutions?  I’m planning on learning to play the drums ;o) Wish me luck!

Flash-Gordonette…X

 

 

Share

66. Fruity hot toddy

I’ve not posted an entry in ages! Been super busy over Christmas and I’ve been zonked out with a flu bug the last few days.

I’m currently sat shivering on the sofa in a million layers, enjoying a “fruity hot toddy” so I thought I would share the recipe in case anyone else is feeling under the weather.

2015-01-04 15.54.32 ps1

Ingredients:

Juice of ½ lemon

Juice of 1 orange

1 x cup lemonade

1 x tbsp. whiskey (I used Famous Grouse)

1/8th x tsp of cayenne pepper

1 x tsp syrup (I used a fruit syrup, agave or maple would also work. – optional)

Method:

Mix the lemonade, syrup and cayenne in a small saucepan and heat until hot (tip: it’s hard to measure out such a small amount of cayenne so I recommend not doing it over the lemonade, just in case!)

Bring off the hob and stir in the orange juice, lemon juice and whiskey.

Pour into a glass or mug and enjoy.

 

Flash-Gordonette…X

Share

65. Mushroom calamari

CalamariPS1

There’s not much that I’ve really missed since turning vegan. After the first month all my cheese, milk and most of my meat cravings had completely subsided. I did miss BBQ ribs, but I created a vegan version pretty early on. The other thing I really missed was calamari!

The other day I was eating some pasta that I had made using  oyster mushrooms I’d bought cheap at the supermarket. I’d over-cooked them and turned them chewy… which is when the idea of using them to create calamari came to me.

You’re only an easy recipe away from crispy, delicious yumminess!  Unfortunately I couldn’t figure out a way to make rings, but the taste and texture is totally there!

Ingredients (makes 2 portions):

Batter:

2 x tbsp. gram flour

2 x tbsp. cold water

0.5 x tsp bicarbonate of soda

0.5 x tsp apple cider vinegar

 

“Calamari”

60 g oyster mushrooms (bigger the better)

200x ml cold water

2 x tsp salt

1 x tsp kelp powder

1 x tbsp. flour

2 x tbsp. breadcrumbs

 Method:

Pre-heat a deep fat fryer to 190oC.

Whisk together the gram flour, 2 tbsp. water, bicarb and apple cider vinegar to make a thick batter. Leave to one side.

Slice the oyster mushrooms into approx. ½ cm wide strips.

calamariPS3

Put the 200 ml of water into a small pan with the kelp powder and salt. Add the mushrooms and heat over the hob. Bring to the boil then reduce the heat and simmer for 5 minutes (This makes the mushrooms a bit chewier so they have more of a bite).

Drain the mushrooms using a sieve. Once cool enough to handle, it’s best to pick the mushrooms out of the sieve and lay on a piece of kitchen roll a) to drain them and b) so they don’t end up coated in too much mushy kelp powder. Bleurgh!

Coat the mushrooms in the plain flour before dipping in the batter until evenly coated. Then roll in the breadcrumbs until again evenly coated.

Deep fry at 190oC for 5 minutes or until golden brown.

Scoop out, drain and put on a bit of kitchen roll to absorb some of the oil.

Serve! I mixed together some fresh lemon juice with a squirt of vegan mayo to make a tasty dip.

calamariPS2

Flash-Gordonette…X

 

Share

64. Portobello mushroom burger

ps1 20141126_191625

I’m so happy with this burger! I was sat at work all day today imagining making it and coming up with the recipe in my head. It was a great feeling to come home and put the theory into practice.

The crispy crunchy out coating compliments the succulent and juicy centre. Who would have thought that the humble mushroom could be used to make such a delicious “meaty” meal?

ps2 20141126_191504

Ingredients (makes 2):

2 x Portobello mushroom

2 x tbsp. gram flour

2 x tbsp. plain flour

2 x tbsp. water

1 x tsp bicarbonate of soda

2 x tsp apple cider vinegar

1 x tsp garlic powder

1 x tsp smoked paprika

½ x tsp cayenne pepper

Salt and pepper to taste

2 x tbsp. breadcrumbs

Method:

Carefully take the stalk out of the mushrooms and bake on a tray in the oven 180oC for 10 – 15 minutes (or until the mushroom starts leaking juice!)

ps6 20141126_184615

Whilst the mushrooms are cooking, whisk together the gram flour, plain flour, water, bicarb, apple cider vinegar, garlic powder, paprika, cayenne, salt and pepper. A thick, orangey-red batter should form.

Take the mushrooms out of the oven and once cool enough to handle, pat dry with a bit of clean kitchen roll.

Dip the mushroom in the batter until evenly coated. Then dip into the breadcrumbs until again evenly coated.

ps5 20141126_190856

Before…

 

Deep fry at 190oC for 5 minutes or until golden brown. You might want to flip the mushrooms over half way through.

ps3 20141126_191059

…and after!

Drain and put on kitchen roll to absorb some of the oil.

And serve! I had mine on a bagel with a cabbage leaf, a slice of Violife cheese (I’m addicted) and a sauce I made by mixing vegan mayo with spring onions. Mmmmm!

ps4 20141126_191421

 

Flash-Gordonette…X

 

Share

63. Super easy, instant miso soup

I’m fed up of my soup container leaking.

It seemed like a good idea when I bought it, but fact is, everyday by the time I have walked or cycled to work, the carrier bag I have carefully wrapped the tub in is always full of liquid.

I tried looking into packet soups, but the choice for vegans is pretty rubbish, most contain milk in one form or another. And the problem with tinned soup? I can’t eat a whole tin but half a tin isn’t enough!

To overcome my terrible  souper-sized dilemma, I had to invent my “instant” miso soup. Leak-proof, mega-easy and mega-tasty!

Ingredients:

1.5 x tbsp. white miso

2 x heaped tablespoons chopped nori sheets

1 x heaped tablespoon of cubed firm silken tofu (roughly equals 15 x 1cm3 cubes)

1 x tsp finely sliced spring onion

Optional – 1 x tbsp. chopped mushroom.

350 ml boiling water.

Method:

You can either make the soup directly in the container you are going to eat it out of (e.g. bowl, or a mug or whatever) or you can put the ingredients in a Tupperware tub and transfer into your bowl / mug when you’re ready to eat it. Either way, the method is really easy!

Into your container, add the miso, nori, tofu and spring onion. If adding mushroom, make sure it is chopped into small chunks as they will float!

20141124_203153 ps1

Next, gently stir the mixture whilst pouring the water on top (the easiest way is to use the kettle). You need to make sure the miso dissolves and mixes in without pulverizing the tofu into pulp.

Leave for 5 minutes and tuck in.

20141124_202300 ps2

Low calorie, low fat and low in leakages, perfecto!

 

Flash-Gordonette…X

 

Share

62. Vegan mince pies

NOTE – This recipe used to include a method for making vegan brandy butter. However my 2nd attempt failed miserably so I have withdrawn the recipe until I have had chance to retry! 

 

I hate Christmas!!!

Maybe it would be better if I had kids so I could watch them enjoy the magic, but to me it is just a season of waste: wasting food, wasting money and wasting time!

The ridiculous amount of food that remains uneaten and gets thrown away unnecessarily. The obligation to buy people presents and struggling to come up with something they actually want and will use. The stress of spending hours that you don’t have, wrapping presents and hoovering up glitter…. Rargh!!

HOWEVER, all that said, I AM a sucker for a mince pie ;o)

ps4 2014-11-09 16.28.21

The inlaws are staying at ours this year so I am trying to make an effort and not be miserable. So, I am trying to be super organised so I don’t have to add stress to the equation. I’ve made and frozen (or eaten!) 92 mince pies already so I’m well prepared should we have any unexpected visitors or should we feel peckish on an afternoon.

One has to be careful with mince pies of unknown origin – there is a risk of there being butter and maybe even lard in the pastry and the mincemeat itself may contain animal suet.

Lucky for me, my age-old mince pie recipe happened to be “accidentally vegan” so I’ve not had to change a thing since giving up animal products, hoorah!

ps1 20141116_153523

Vegan mince pies (makes 12)

Ingredients:

260 g plain white flour plus extra to dust

65 g vegan friendly marg (I used Stork – the block, NOT the tub)

65 g vegan shortening (I used Trex)

Pinch of salt

Cold water to bind

Jar of vegan friendly mincemeat (I used an 822g jar from Costco – this should be more than enough)

Icing sugar for dusting (optional)

Method:

Put the flour in a large bowl.

The marg and shortening should be completely chilled in the fridge before using. Add to the flour and use a butter knife to chop into chunks.

Using your fingers, rub the marg and shortening into the flour. Keep going until you have made soft, golden breadcrumbs.

Add a little bit of cold water at a time and knead into the breadcrumbs until a soft dough is formed. It shouldn’t take too much water to form the dough so be really careful not to to overdo it. The amount of water can vary depending on the absorbency of the flour, which can differ from bag to bag.

Cover the pastry with clingfilm and leave in the fridge for an hour.

Pre-heat the oven to 190oC

Flour a flat, clean surface and a rolling pin. Take the pastry out of the fridge and roll out until around 1/8th inch thick. Using a pastry cutter, cut out 12 circles and place each into the hole of a patty-pan (good pastry shouldn’t stick so you shouldn’t have to grease the tin, however if you’re worried, it won’t hurt).

In each case, add around 2 heaped teaspoons of mincemeat. The secret is not to use too much or else the mincemeat will bubble up and burn and make a mess of your pastry! Trust me, less is more!

ps8 2014-11-09 14.29.46

ps6 2014-11-09 14.32.35 This year I got my mincemeat from Costco. I also really like the Co-op’s own brand which is also vegan friendly.

Using a star shaped cutter (or a small round cutter if you want a more traditional pie) cut out 12 tops and place on top of the pies.

Put the pies in the oven and bake for 10 mins.

I like to scoop my pies out of the tin using a spoon before placing on a cooling rack. It’s a good idea to carefully remove the pies whilst they are still hot as any excess mincemeat will cool down and stick the pies to the sides of the tin.

Once cooled, either eat or freeze for later. They look extra pretty if you sprinkle some icing sugar on top using a sieve.

If only everything about Christmas was this sweet!

ps5 2014-11-09 16.26.35

 

 

Flash-Gordonette…X

 

Share