Today I am introducing my seventh food blogger of the fortnight – Choclette from Tin and Thyme
I love reading other food blogs, both for recipes and just to drool over the appetising photos. This feature is my way of introducing you to some of my favourites ( in no particular order ) and I hope you will find blogs that you like and will enjoy reading. Its always worth following these bloggers on Instagram as the majority of them share some really great food pics and meal inspiration.
Today we hear a little from Choclette who I spent some time with in Devon recently during a really enjoyable visit to River Cottage, we were side by side making soda bread and homemade butter and it was really nice to get to know her as person after enjoying her blog for so long. She cooks mostly from scratch and is a vegetarian with a passion for baking and cooking. Her recipes can be both healthy using ingredients I wouldn’t always think to use yet indulgent at the same time. Lots of the recipes have a chocolate theme which is always a bonus! Anyway less from me and more about Tin and Thyme:
I started my food blog Chocolate Log Blog back in early 2009 as a way of recording the recipes I made with chocolate and to encourage me to be a bit more adventurous. At that point I had no idea there were other food blogs out there, so I was quite surprised to discover a whole load of them soon afterwards. I loved the community of food bloggers I found and a year later another chocoholic and myself set up the chocolate blogging challenge, We Should Cocoa. This opened up another new world and a load more blogs. However, chocolate can only keep you going so long, so after six years I decided to diversify further and blog about the other food we eat. Tin and Thyme is a vegetarian blog that focuses on vegetarian cooked from scratch recipes with a slant towards healthy and local ingredients. My love of chocolate continues however as does my love of baking and my home county of Cornwall.
Since blogging at Tin and Thyme, my most popular recipe are by far and away these Raspberry and White Chocolate Flapjacks – I’ve no idea why.
I get excited about most of the recipes I create, so it’s hard to choose a favourite. At the moment I’m feeling rather proud of my Pumpkin Pasties. Pastry has always been my nemesis, possibly because I insist on using wholemeal flour. But a year or so ago I came across a brilliant recipe using yoghurt. I’ve adapted this to use half spelt or wholemeal flour and it comes out brilliantly every single time. Having attempted pasties once many years ago, I swore I’d never make them again. But this pastry enabled me to do so and I was really pleased with the result.