Zesty lemon cuts into creamy coconut to give you this melt-in-the-mouth cheesecake. It is no-bake, so once you’ve made the base and whizzed the topping in a food processor you’re
You’re happily making your recipe and then find your tofu is too sloppy for the job.
If you’re in the UK, chances are you are using Cauldron tofu. It contains more
If you like pickles and mayo you’ll love this dip. It combines a creamy texture with the sharp tang of vinegar and pickles. It’s really quick to make.
Isa Does It by Isa Chandra Moscowitz
We are always looking at recipe books, blogs and in lots of other places for ideas and inspiration.. enter Isa Does It by Isa
Fairfoods Review 2013
Changes were afoot this year at Fairfoods, because it was the first full year we’ve done without making mail order cakes for Blue Lotus Cakes (which is no
We made two of our favourite dips today and wanted to share them with you. The black olive tapenade (pictured right) is whizzed up in a food processor and the
At first glance this looks complicated but each step is quite simple. And if you have some cake ready to pull out of the freezer you can save time.
This recipe makes a light, moist cake. You can vary the flavourings to get lemon, lemony vanilla or chocolate flavour. Variations are given at the end of the recipe.
This recipe makes light crispy pancakes, great with lemon juice and maple syrup/agave nectar/sugar. Also try with chocolate sauce or vegan ice cream.
4.5 oz (130g) plain white flour
2 teaspoons baking
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