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CALL ME ISHBEL

CALL ME ISHBEL

Plant-based cooking and travelling

  • About
    • What We Do
      • FoodHQ Big Day Out 2022 Recipe Links
      • Plant-Based Cooking Classes
        • Summer Plant-Based BBQ Class
        • Plant-Based Festive Desserts Class
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        • Plant-Based Pasta Class
  • Cooking
    • Baking and Desserts
      • Bread
      • Cakes
      • Savoury
    • Allergy Friendly
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    • Gluten Free
    • How to make
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      • Cook’s Notes
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      • Locavore – The 100 mile diet
      • Recipe Index
      • Plant-Based Essential Recipes
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    • No-oil
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      • Dairy alternatives
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    • Salads, Sides and Soups
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      • Dips, Pestos and Salsas
      • Fritters
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      • Autumn
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  • Travelling
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A bowl of creamy leek and potato soup with a quenelle of cashew cream and ground black pepperC
Categories
  • Allergy Friendly
  • Cooking
  • Recipes
  • Soup
8 November, 2021

Creamy Leek and Potato Soup

In my part of the world, this Spring has been full of extremes. One day it was as hot a Summer’s day, the next two..

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Champagne glass filled with lemon posset decorated with edible flowers and white strawberries served with shortbreadD
Categories
  • Baking and Desserts
  • Cooking
  • Recipes
24 October, 2021

Dairy-Free Lemon Posset with Shortbread

When catering high-end events in Scotland, a lemon posset with shortbread was often a menu option for events. Clearly people find it delicious, but just..

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A vegetable paella with mushrooms, tomatoes, artichokes a green olivesE
Categories
  • Allergy Friendly
  • Cooking
  • Recipes
  • Small Bites and Sharing Plates
10 October, 2021

Easy Store Cupboard Vegetable Paella

Whether you’re gathered around a campfire, collected in front of a brazier in winter or having a BBQ in the summertime, being sociable is as..

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a plate of potato and watercress salad with red peppers and pink pickled onionsP
Categories
  • Cooking
  • Salads, Sides and Soups
  • Simple Sides
18 September, 2021

Potato and Watercress Salad

If I ask you to imagine a potato salad, like many people, you’d probably immediately think of potatoes swimming in mayonnaise. It’s time to meet..

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a bowl of red pepper soup with wedges of butterkin focacciaB
Categories
  • Bread
  • Cooking
  • Soup
11 September, 2021

Butterkin Focaccia and Red Pepper Soup

When the weather is chilly, I think of comfort food. Something warm and it usually involves bread, always homemade and even better when served with..

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Red cast iron pan with potato galette, asparagus, aquafaba mayo and a salsaP
Categories
  • Camping
  • Cooking
  • Recipes
  • Small Bites and Sharing Plates
  • Spring
4 September, 2021

Potato Galette with Asparagus

  I really look forward to asparagus season. I’m always searching for new ways to serve my favourite vegetables, last year I served asparagus in..

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A bowl of falafel on hummus with pittaH
Categories
  • Cooking
  • Fritters
  • Gluten Free
  • Small Bites and Sharing Plates
28 August, 2021

How to make Falafel

Falafel is extremely versatile and delightfully easy to learn how to make. Once you learn how make your own fresh falafel mixture, you’ll never need..

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a pile of fresh crumpetsH
Categories
  • Baking and Desserts
  • Bread
  • Cooking
  • How to make
21 August, 2021

How to make crumpets

Once you know how easy it is to make crumpets you’ll want them all the time. You might think creating all those distinctive tiny holes..

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baking tray with bulbs of caramelised roasted garlicH
Categories
  • Cooking
  • How to make
  • Preserving
8 August, 2021

How to make roasted garlic

You might be thinking ‘I know how to make roasted garlic’. But do you know why you should keep a jar of roasted garlic cloves..

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Table with two plates of barley button buns and a jar of wholegrain mustard mayoB
Categories
  • Baking and Desserts
  • Cooking
  • Savoury
1 August, 2021

Barley Button Buns

If you are wondering what Barley Button Buns are, think mushrooms on toast, only better. A freshly baked bun wrapped around a hearty mushroom and..

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Early morning walk, no people, only bees, flowers and trees. Bliss.
Rhubarb cordial is now a summer staple and looked forward to by my 4 nephews, ( who are all plantbased ) when they come to visit. With my method you can control the sugar content in your bottle of this homemade sweet treat. Add to sparkling water or a glass of fizz.
It's that time of year again for fruit mince pies! They have become a Call me Ishbel tradition. Normally, I'd be selling them, but this year they're just for us. A (belated) big thank you to Celia @thegrocer.nz in #martinboroughvillage for supporting my business and selling my plantbased dips, breads and seasonal baked goods over the last 4 years.
A dandelion seed head do you see future salad greens or garden weeds? All parts are edible and highly nutritious. Use the the raw or cooked, roots make a coffee alternative or scatter the petals in a salad.
It's only Monday and I'm already planning the dessert for this weeks guest. Jelly? Red wine one was delish last week, a bundt cake or a jelly in a bundt cake tin? What would you do? So many tins to choose from, all from op/ thrift shops and fabulous!

Recent Posts

  • How to make Rhubarb Cordial
  • How to make a plant-powered breakfast
  • Wholegrain Freekeh and Seed Bread
  • Lettuce & Pea Soup with Soy Sour Cream and Shoots
  • Carrot Cake with Lemon Drizzle and Hemp Heart Praline
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