Herbed Garlic Bread, VegFusion Style

I have always had a thing for garlic bread. Any kind, really. We used to make garlic bread at Family Tree as people loved to have them with salads, soups, pasta dishes and just on their own as appetizer/starter. Over here, it is something people eat with pizza as most pizza places in Sydney make garlic bread. I personally prefer to have them with something fresh like fresh salad or soup like my fantastic lentil soup.

garlic bread

At Family Tree, we made garlic bread differently. When I say differently I mean different to what you get in Sydney. We used sliced bread instead of baking the whole loaf of bread like they do over here. I certainly like both types. Sliced bread one is more practical but I find the other one more filling and hearty. So it’s a win-win situation really.

A few weeks ago, we were invited to our next door neighbour’s place for barbeque and drinks. As being vegetarians, we decided to pop in just for a drink or two. The next day, our lovely neighbour gave us a left over baguette. I decided to make garlic bread with it. I cut the baguette into equal 3 pieces. Prepared the garlic butter and baked only one piece and froze the rest for later use. That’s how I ended up with the recipe below. Enjoy!

Herbed Garlic Bread

1 baguette (about 35cm long)
80 grams butter, softened
2 garlic cloves, crushed
½ tablespoon dried oregano
Salt to taste

• Preheat oven to 220°C/200°C fan-forced. Cut bread into 2.5cm-thick slices without cutting all the way through.
• Combine butter, garlic and parsley in a bowl. Season with salt and pepper. Spread mixture over cut sides of bread slices. Wrap loaf in foil.
• Bake for 12 to 15 minutes or until butter is melted and bread crisp. Serve.

garlic bread

Fruit Profile: Pomegranates


Fruit Profile: Pomegranates

Pomegranates are a member of the Punicaceas family. Its name comes from the French words “pomme garnete”, meaning seeded apple. Every pomegranate fruit is composed of a rind, inner membrane and seeds. Seeds are covered with juicy, ruby-red pulp which provides a refreshing sweet and tart notes.

Origin of Pomegranates

Pomegranates are believed to have originated in Iran over 4000 years ago.

Pomegranate Season

Pomegranates start to appear in the markets in Autumn.

What to look for when buying pomegranates

Select firm, bright red to pink-blushed pomegranates that feel heavy for their size. Make sure that the skin is blemish free and still moist.

How to store pomegranates

Leave pomegranates at room temperature, out of direct sunlight for up to one week.


How to prepare pomegranates

Using a small sharp knife, pierce the thin, leathery skin and slice the fruit open. Gently squeeze the fruit. Then using a teaspoon, dislodge the edible ruby-red seeds from the soft, white membrane.

Where to use pomegranates

Pomegranate seeds can be added to fresh salads, fruit salads, or sprinkled over desserts like rice pudding and aşure.

Nutritional Profile of Pomegranates

Pomegranates are particularly rich in:
Vitamins: vitamin C, K, B1, B6, B3, B5 and vitamin E.
Minerals: copper, potassium, manganese, phosphorus, magnesium, iron, calcium, zinc and selenium.
Phytochemicals: anthocyanins, cyanidin, ellagic acid, ellagitannins, pelargonidin, punicalagin and punicalin.
The other notable nutrients in pomegranates include: omega-6, mono and polyunsaturated fat, carbohydrates and large amount of fibre.

Pomegranate Molasses

Pomegranate molasses is made of fresh pomegranate juice, sugar and lemon juice. The mixture is reduced to a thick syrup that has a very dark colour. Although it is sweet, it is also quite sharp. Therefore, should be used sparingly.

Where to use pomegranate molasses

Pomegranate molasses is a staple ingredient in Turkish, Azerbaijani and Middle Eastern cuisine. It can be used in vegetable stews, casseroles, marinades, desserts, dips and salads (e. g. Kısır) to add depth and richness.

Gardein Sweet and Sour Porkless Bites

When Gardein entered Australia, I was so overjoyed. Perhaps something my husband did not understand at the time but these days, after trying a few Gardein products himself, he even goes out to buy them.

Gardein products are made in Canada. So far, we tried quite a few different fantabulous ones like Mini Crispy Crabless Cakes, Sizzling Szechuan Beefless Strips, Cick’n Patties, Lightly Seasoned Chick’n Scallopini, Mandarin Orange Crispy Chick’n and Golden Fishless Filets. I now have one shelf in my freezer just for Gardein products.

I usually get my Gardein products from The Cruelty Free Shop in Glebe but if I can’t make it there, Taste Organic in Crows Nest carries some Gardein products as well.

Gardein porkless bites

Now, let’s talk about Gardein Sweet and Sour Porkless Bites… The texture is quite soft and you can pan-fry them to a crisp perfection if you want to. There is a light batter on the outside. I guess, that’s what makes it soft. They are delicious. However, I wouldn’t know if they taste like real pork or not as I haven’t been brought up with that style of food. One thing I would say though is they cook fast and within minutes you have an amazing dish to serve.

Gardein Sweet and Sour Porkless Bites come in a 10.5 oz. or 300 g packs and a separate sweet and sour sauce packet. They are frozen and cooked from frozen too.

Gardein Sweet and Sour Porkless Bites Ingredients

Porkless Bites: water, vital wheat gluten*, soy protein concentrate*, yeast extract, expeller pressed canola oil*, methycellulose, natural flavors (from plant sources), garlic powder, onion powder, sea salt, minced garlic, organic cane sugar, miso paste (organic soybeans, organic rice koji, sea salt, water, koji spores), tamarind extract, tomato powder, malted barley extract, spices, pea protein, carrot fiber, beetroot fiber, molasses, wheat starch*, soy lecithin*.

Batter: water, enriched flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), expeller pressed canola oil*, rice flour, corn starch, sugar, salt, garlic powder, spice, leavening (cream of tartar, sodium bicarbonate).

Sauce: water, organic cane sugar, distilled vinegar, tomato paste, pineapple juice concentrate, tamari soy sauce* (water, soybeans, salt, sugar), natural flavours (from plant sources), yeast extract, tamarind extract, spices, tomato powder, sea salt, carrageenan, garlic powder, onion powder, minced onion, xanthan gum, colour added (contains paprika extract), ascorbic acid, canola oil, citric acid.
*Non genetically engineered soybeans, wheat and canola.

I followed the instructions at the back of the pack and made sweet and sour pork (as seen below). Next time, I will try and make mini porkless kebabs. For more recipes visit their website.

Gardein porkless bites

Food Ideas for a Vegetarian Buffet-Style Party

food ideasWelcome to Helpful Hosting Tips for a Vegetarian Buffet-Style Party Part 2: Food Ideas for a Buffet-Style Party!

I love buffet-style dinners and parties. You know why? Because, it gives me freedom to choose. And it’s a crowd-pleaser, too! I often think about the buffet we had for our wedding reception. It was a colourful, Italian one with many options for vegetarians. Our guests picked whatever they liked from the buffet and there was no need for wait staff. It was a breeze and many of our guests complimented on the choice of food during the night.

I even prefer open-buffet style dining when I’m on holiday! During our around the world trip, we stayed at this beautiful resort hotel in Cancun, Mexico (Fiesta Americana) and they had one of the best salad buffets I have ever seen. A total triumph!

Food Ideas for a Buffet-Style Party

One thing you need to remember while deciding on what to serve at a buffet-style party is the fact that your guests will have one plate and one fork. So, everything needs to be in certain shape and size. You need to make it easy for your guests to pick up food and move it onto their plates and easily eat it with their fork. Here some food ideas to create that:

Dips and Spreads

Dips and spreads served with crackers, crisps and crudités are excellent party foods. They can be prepared ahead. Just make sure that the dips are not runny. Here’s some examples from VegFusion:

food ideas

Turkish Spicy Spread or İzot (Biber Reçeli)
Spicy Bean Dip
Easy Eggplant (Aubergine) Dip or Patlıcan Ezme
Ajvar, Croatian Style

Finger Food Ideas
Zingy Avocado Dip in Tomato Cups
Cucumber Cups with Cream Cheese and Fresh Dill
Marinated Olives

food ideasWraps (cut into small pieces and secured with a toothpick)

food ideas

Cherry Bocconcini, Cherry Tomato and Fresh Basil Leaves on a Stick

Party Skewers made with olives, cubed cheese, sun dried tomatoes, cherry tomatoes, pickled gherkins, capsicum, cucumber, fresh herbs, fresh fruits like watermelon or grapes, pickles, tofu, tempeh, vegetarian deli slices, cherry bocconcini are all good candidates for skewering.

food ideas

Food Ideas: More Filling Options
Mini Frittatas
Petite Quiches
Mini Pies or Pasties
Mini Sandwiches (avoid fillings like tomato slices as they make bread soggy)

food ideasSalad Food Ideas
Salads of cooked vegetables, pasta, legumes or grains are ideal food ideas for a buffet-style party. So are fresh salads. Here’s some examples from VegFusion:
Lentil Salad, Deli Style
Black Bean Salad with Corn, Red Capsicum and Avocado
Tabouleh, VegFusion Style
New Potato and Brown Lentil Salad with Fresh Lemon Thyme
Cannellini Bean Salad with Cherry Tomatoes
Herby Tomato Medley Salad with Smoked Almonds
Israeli Chopped Vegetable Salad

food ideas

Desserts and Fruit Platters
Whether you choose to serve dessert or cheese platter with fresh fruits, they should be served last and separately. Do not serve them at the same time as everything else. When it comes to options, keep it simple and easy to eat. Anything individually cut or packaged would be good. Even something your guests can eat with a dessert spoon, fork or simply with their hands.

food ideasHere’s a few suggestions:
• Cupcakes
• Macaroons
• Mini muffins
• Something a bit ballsy like date and nut balls or oatmeal balls

food ideas• Chocolate and Strawberries
• Brownies
• Cookies and biscuits
• Mini Cream Puffs
• Fudge

food ideas• Madeleines
• Middle Eastern halva cut into small squares
• Dried apricots filled with cream and pistachios
• Cheese Platter with Fresh Fruit

food ideas

Always provide a few different types of bread and crackers without forgetting gluten-free options. Here’s a list of possible accompaniments according to your entire menu for the party:
• Bread
• Crisps
• Crackers
• Corn chips if you’re serving any Mexican dips
• Crudités (carrots, cucumbers and celery sticks)

food ideas

And how much food?
As people mingle during a party, conversation takes over eating and drinking. So, the consumption declines. Still, it is better left with extra food than not enough, right? Here are some guidelines to help to estimate how much food to serve:
• 10 portions of food for 15 guests
• 15 portions of food for 20 guests
• 20 portions of food for 25 guests

Does that help?

food ideasDrinks
Here’s a possible drink list for your buffet-style party:
• Red wine
• White wine
• Beer
• Fresh fruit juices
• Fizzy drinks, if there is demand
• Water

You will need to supply cutlery, glasses, napkins, etc. The cheapest way of doing it is to try and get everything from a 2$ shop. They usually carry pretty much everything you need for a party from toothpicks to disposable plates. Please choose recyclable, biodegradable ones. Everything else you cannot get from these places, try restaurant/kitchen supply shops. Although you will not get a restaurant owner’s discount or wholesale prices, those shops have huge stock that will make your life easier.

Helpful Hosting Tips for a Vegetarian Buffet-Style Party

Vegetarian Buffet-Style PartyHelpful Hosting Tips for a Vegetarian Buffet-Style Party

Let me clarify one thing here: buffet has nothing to do with Phoebe Buffet from TV show called Friends although the character is also a vegetarian. Having said that, a buffet is actually a system of serving meals. You, as the host, prepare the food and place it on your dining table and your guests serve themselves. I personally prefer buffet-style dinner parties because they give the guests freedom to choose what they want to eat. If you have an outdoor area, they can even take their food and drink outside and turn this experience into an alfresco one too. Talk about “movable feast.”

As simple as it sounds, putting together a buffet-style party still requires careful organisation and consideration. Don’t worry; I’ve got you covered.

Things to Consider When Preparing the Menu for a Vegetarian Buffet-Style Party

• Having a theme is good. However, do not exaggerate. For example; you do not want to serve 20 dishes featuring the same ingredient. Certain themes like Middle Eastern or Mediterranean are good as they would still give you the opportunity to create many dishes using a huge variety of ingredients. On top of that, I haven’t met a single person who doesn’t like Mediterranean style of food.
• You need to make sure that each item you have on your menu goes well with the others. Remember, your guests will be having combinations of food from your buffet. So, they need to be cohesive in flavour department.
• Make sure that the portions are bite-size; easy to pick up from the dinner table and drop onto the plate. Your guests will be carrying a plate with just a fork. When possible, use toothpick for certain foods like a cube of cheese, a cherry tomato and an olive threaded on a toothpick. You could do the same thing with grapes, too.
• Quiches, galettes, tarts, cakes and bread need to be pre-sliced before the guests arrive.
• Make it colourful. Colours are incredibly inviting when it comes to food. Variety is the key here however make sure that everything you put out on the table has great flavour combinations, colour and they should complement each other.
• Always provide a few different types of bread and crackers without forgetting gluten-free options.
• Serve dessert and fruit platters at the end. Cut fruit into bite-sized pieces if necessary.
• Streamline drink options. People tend to go crazy in the presence of free alcohol and things get out of hand. So, keep it simple by limiting drink options to red wine, white wine, beer and water. Open all the wine bottles and provide ice buckets for white wine. You might like to serve water in jugs.
• Don’t forget the condiments, salt and pepper.
• Make sure you have enough plates, tableware, glasses and napkins. It’s OK to use disposable ones. Just make sure they can be recycled.

In my next post, I’ll talk about food ideas for a vegetarian Buffet-style party. So, stay tuned, Peoples.

A Brief History of Wine


Wine, in short, can be described as the product of fermented grapes. Humans have been consuming and enjoying wine for thousands of years.

A Brief History of Wine

It’s not 100% clear where wine making exactly started but historians suggest that China, Georgia and Iran in 6000 to 5000 BC could be the first sites of wine making in the world. All three are regions that wild grapes grew in, so any nomadic farming community may have stumbled across the bitter little fruits and fermented them. There is also suggestion that wine may have come from other regions and used as a trade item. Pottery jugs with trace elements of wine have been discovered in Mediterranean areas from 5400 BC through to 3000 BC, but it wasn’t until the Greek and Roman times that wine making spread as a job through Europe, along with the vines and early notions of viticulture.

With the advent of bottles and corks during Renaissance, wine trade blossomed due to easier transport of goods. Wines also spread with the influence of the religious ceremonies including wine.

During modern era, as shipping routes opened, the religious orders specifically made wine for trade alongside their wine for ceremony. Further refining by skilled wine workers meant an increase in production and international taste soared for quality product.

Phylloxera –a louse like insect—that destroyed most of Europe’s vineyards ironically ended up being a catalyst for the defining of current wine growing regions and standards. Considering grape varieties for their suitability became standard practice, alongside strict wine making and viticulture parameters that have reinforced the European industry.

Old World, New World

Old World and New World are common terms for wine producing countries in the world, based on whether wine making is originated from or introduced to. The countries that have an introduced history of wine culture and wine cultivation are considered as New World countries. Old World countries, on the other hand, are the birthplace of wine making.

Old World Wines

European nations like France, Italy and Spain are considered Old World countries. Their wine making techniques are more traditional with low intervention during the process. The other Old World countries are: Albania, Armenia, Austria, Azerbaijan, Bulgaria, Croatia, Czech Republic, Cyprus, England, Georgia, Germany, Greece, Hungary, Macedonia, Moldova, Poland, Portugal, Romania, Serbia, Slovakia, Slovenia, Switzerland and Turkey.

Characteristics of Old World wines: They tend to be more rustic, structure driven, savoury, lighter-bodied, lower in alcohol, higher acidity, less fruity. There are many restrictions and regulations around which varietals to grow.

New World Wines

New World countries embrace technology and science in wine production. New World is led by Australia, New Zealand and South Africa. The other New World countries are: Argentina, Canada, Chile, Colombia, Mexico, Peru and United States.

Characteristics of New World wines: They tend to be more youthful, vibrant, fruity, higher in alcohol, varietal driven, less acidity, taste riper and sometimes even considered a little simple. There are very few restrictions exist when it comes to which varietals to grow.

Cauliflower Bake with Baby Capers

Cauliflower Bake with Baby Capers

I have been making this bake since my early days of cooking. Cauliflower Bake with Baby Capers is your ultimate winter bake with its creamy texture and heartiness. Best served with a fresh salad as it is quite filling. Try a winter salad like coleslaw. I served mine with white cabbage, green onion and parsley salad with creamy mustard dressing. The recipe below is for 2.

cauliflower bake baby capers

Cauliflower Bake with Baby Capers

½ cauliflower
Juice of ½ lemon
1 tablespoon vegetable oil
1 small onion, chopped
1 tablespoon concentrated tomato paste
1 cup boiled water
1 teaspoon Turkish chilli flakes
Salt and pepper to taste
1 teaspoon baby capers in brine
1 tablespoon flat-leaf continental parsley, chopped

For Béchamel Sauce:
1 tablespoon unsalted butter
1 tablespoon plain flour
1 cup milk
Salt to taste

Grated cheese (I used Nimbin)

• Boil some water in a pot and add the cauliflower and lemon juice. Cook for 10 minutes. Drain and set aside.
• Heat the oil in a pot. You can use the same pot as you boiled the cauliflower in –just dry it properly before you return it to heat so that the oil won’t splatter. Fry the onions until they are thoroughly cooked. Dilute the concentrated tomato paste in boiled water and add to the onions. Season with Turkish chili flakes, salt and pepper. Bring to a boil. Lastly add baby capers and chopped parsley. Mix in the par-boiled cauliflower and make sure that each piece is covered in tomato sauce.
• Remove from heat and divide the cauliflower dish in tomato sauce into two oven-proof dish.
• To Make the Béchamel Sauce: Melt butter in a small saucepan over medium-high heat until foaming. When melted, add flour and cook stirring with a wooden spatula. Spatulas work better than wooden spoons in a situation like this in a way that the sauce does not form lumps. It is more difficult to achieve smooth texture with a spoon. Remove from heat and slowly add cold milk, whisking constantly until the sauce becomes thick and glossy. Add salt, stir well and remove from heat.
• Cover the cauliflowers with béchamel sauce and top them up with grated cheese.
• Place the bakes under the grill and brown the top. Serve hot.

Ingredient Profile: Garlic

Garlic (Allium sativum) is a member of the Liliaceae family –the same family of onion, leek, chives and shallot. It is also known as poor man’s treacle, clown’s treacle, stinking rose, heal-all and rustic’s treacle. Being one of the oldest known cultivated plants in the world, garlic was fed to the builders of the pyramids in ancient Egypt, found in the tomb of Tutankhaman and its medicinal value was mentioned by Hippocrates.



Botanical Characteristics of Garlic

The garlic tree is approximately 25-30 cm high and made of leaves, stalk and the bulb. The bulb is the only part that is edible and it consists of numerous cloves. Cloves are grouped together to form the bulb. Each clove is individually enclosed with a white skin and again cloves are covered with an outer layer of papery skin, keeping them together in a sac.

Origin of Garlic

Garlic is believed to have been originated from Central Asia. However, the precise details of its origins are obscure. Today it is grown in west, south and central Asia, USA, South America and North Africa.


There are two subspecies; hard-necked garlics and soft-necked garlics. The hard-necked garlics were the original garlics and the soft-necked ones were developed or cultivated over the centuries by growers from the original hard-necks through a process of selection. Soft-necked garlic is what we buy from our grocery stores. Therefore, when it comes to garlic, there are cultivars, not varieties. For more information on cultivars and garlic in general please go to this website.

Examples of soft-neck garlic are silverskin garlic and artichoke garlic. Rocambole, purple stripe and porcelain are examples of hard-necked garlic.

What to Look for When Buying Garlic

Firm bulbs that have dry outer skin. They should not be purchased once they begin to sprout. Do not buy bulbs that are soft or have powdery patches. Look for nice big ones made up of fat individual cloves –they are so much easier to peel and crush.

Storing Garlic

A bulb of garlic will keep well for several weeks in a dry kitchen. Garlic should be stored in a cool, dark, dry place and should not be refrigerated as it will only cause garlic to dry out and rot. The ideal place is either a well ventilated larder or a dry spice cupboard, away from direct sunlight. Avoid plastic containers or plastic bags as they make garlic sweat and mould. Terracotta or ceramic garlic pots can be found at shops or mesh bags and straw baskets work just as well.

Traditionally, garlic was kept in a braid or in nets that hung in the kitchens or larder. These methods allowed dry air to circulate around the bulbs and prevented from moulding and sprouting.

To preserve garlic, place peeled garlic cloves in a clean jar and fill it up with olive oil. After securing the lid keep it in the kitchen cupboard and use it when needed. This way you have both garlic oil and peeled and ready to use cloves. Do not refrigerate garlic-oil mixture as the olive oil goes cloudy.


Preparing Techniques

Crushed or chopped garlic should be used straight away. If not, ether in garlic oxidises and creates a sulphuric taste.

To Crush Garlic
Garlic press: Use a good quality, sturdy garlic press with large holes. There is no need to peel the garlic if you’re using a garlic press.
Pestle and Mortar: Peel the garlic and add to however cloves. Pestle and mortar is another way of crushing garlic. Just use a little salt to help grind into a paste. In this method.

Cooking Tips for Garlic
Crushed garlic should not be stir-fried alone in oil as it tends to burn very easily and its taste turns bitter. Therefore, it is recommended to add garlic with other ingredients.
To roast garlic: Toss a few unpeeled whole or halved heads of garlic in 150ml olive or vegetable oil in a small roasting tin. Cook in a preheated oven at 220ºC degrees for 15-20 minutes or until soft. When you squeeze a bulb, it should come out meltingly soft.

Where to Use
Garlic plays a central role in Italian, Middle Eastern, Turkish, Indian and Asian cuisines. I guess, it’s safe to say that it can be used in every savoury dish although I once had garlic flavoured chocolate.

Complimentary Flavours
Garlic combines particularly well with these ingredients:
• Yoghurt
• Bay leaves
• Onion
• Chives
• Oregano
• Ajwan
• Parsley, sage, rosemary and thyme like Simon and Garfunkel song: Scarborough Fair 
• Pepper
• Kaffir lime leaves
• Vietnamese mint
• Tarragon
• Mustard
• Curry leaves
• Cress
• Coriander leaves and seeds
• Cumin
• Olive oil
• Fresh salad leaves
• Potato
• Zucchini
• Pumpkin

Nutritional Profile of Garlic
An average clove of garlic weighs approximately 3 grams and contains 1 gr carbohydrate, traces of protein (mainly allinase –the enzyme that converts alliin to allicin), 0.1 gr fiber, 5 mg calcium, 0.1 mg iron, 12 mg potassium, 1 mg sodium and 0.01 mg vitamin B1. 59% of a garlic clove consists of water. Generally speaking, garlic is a very good source of vitamin B6, manganese, selenium, vitamin C, phosphorous, calcium, potassium, iron and copper.

Special Note on Garlic: The Bad Breath Business
Many people avoid eating garlic since it can make one’s breathe smell pretty strong. To eliminate bad smell or aftertaste, try chewing fenugreek, cardamom, fennel, or coffee bean or chlorophyll rich plants such as wheat grass or parsley. Alternatively, eat a spoonful of sunflower seeds and a sprig of fresh parsley after having a meal that contains garlic.

For those who would like to avoid the bad smell after consuming garlic may choose to take garlic tablets. These tablets are enteric-coated and they pass through the stomach and release their contents in the small intestine. This way, they don’t produce smell.

Mum’s Sultana Hokey Pokey Biscuits

hokey pokey biscuitsI was introduced to Hokey Pokey Biscuits by Mum when I was in New Zealand. Immediately I understood why John has been raving about them. Because they are absolutely delicious! During one of our visits to Mum and Dad’s, I copied the recipe from Mum’s recipe book so that I could bake them at home. I have just spoken to Mum and asked her if it was alright to publish her Sultana Hokey Pokey Biscuits recipe here on VegFusion. She said she would be delighted! There you go, Peoples…

Mum’s Sultana Hokey Pokey Biscuits

4 ounces/125 grams butter
4 ounces/125 grams sugar
1 tablespoon golden syrup
1 teaspoon baking soda
½ cup sultanas
1 tablespoon milk
1 ½ cup flour

• Cut the butter in small pieces and place it in a pot. Add sugar, golden syrup, baking soda, sultanas and milk and melt all ingredients. When cooled, add the flour.
• Preheat the oven to 180ºC/350ºF/ Gas Mark 4.
• Knead the whole mixture and roll into teaspoon size balls. Place them on a lightly oiled oven tray –space them out depending on the size of your oven tray as they will expand and use two trays if necessary. Flatten with a fork.
• Bake for 20 minutes. However, ovens vary and these biscuits tend to burn easily. So, it’s best to keep an eye on them while baking.
• Place Hokey Pokey Biscuits on a cookie rack and cool. When you’re ready… dig in.

hokey pokey biscuitsThese biscuits can be very funny you know. They may do some funny faces and stare at you like this alien one below 🙂

hokey pokey biscuits

Product Review: Linda McCartney Mozzarella Burgers

Linda McCartney Mozzarella BurgersLinda McCartney Mozzarella Burgers are seasoned vegetarian 1/4lb burgers made with rehydrated textured soya protein, onion and Mozzarella cheese. That’s how these mozzarella burgers are described. They come in 227gr frozen packs –only 2 burgers per pack.

I must admit, Linda McCartney Mozzarella Burgers are quite tasty, filling and surprisingly meaty. However, they dry out big time during cooking process. It could be because of my oven but I tried a few times with different settings or distance from the actual grill without any luck.


Rehydrated Textured Soya Protein (64%), Rapeseed Oil, Onion (8%), Mozzarella Cheese (Milk) (8%), Seasoning (Yeast Extract, Malted Barley Extract, Onion Powder, Flavouring, Salt, Garlic Powder), free range dried egg white, stabiliser: Methyl Cellulose, Chickpea Flour, Flavouring (Yeast Extract, Salt, Sunflower Oil, Acid: Citric Acid), Garlic Puree, Malted Barley Extract, Onion Powder.

Allergen Advice

For allergens, including Cereals containing Gluten, see ingredients in bold and underlined

Cooking Instructions

All grills and ovens vary; timings are to be used as a guideline only. Please adjust times accordingly. For best results, always cook from frozen. Do not microwave. Ensure food is piping hot and cooked through prior to serving. Remove outer packaging. Grill for best results.

Grill: Preheat grill and wire rack to a moderate heat. Place burgers onto the wire rack and grill for 12-15 minutes, turning occasionally.

Conventional oven: Preheat oven to 200°C/Gas Mark 6. Place burgers onto a preheated baking tray and cook in the centre of the oven for 18-20 minutes, turning halfway through cooking.

Fan oven: Preheat oven to 180°C. Place burgers onto a preheated baking tray and cook in the centre of the oven for 18-20 minutes, turning halfway through cooking.

Serving Suggestions

Enjoy the perfect ¼ pounder, with fried mushrooms and onions spooned on top and steamed green beans tossed in a little butter on the side or for an Italian inspired meal, serve with sundried tomatoes, black olives and green pesto.

Where to Buy

Because Linda McCartney Mozzarella Burgers are made in Britain and relatively new in Australia, they are a little difficult to get. So far, I found them only at Continental Foods, Artarmon. Let’s hope that it becomes available easily at any local supermarket soon.


Linda McCartney Mozzarella Burgers are frozen products. So, keep them frozen, cook from frozen and like any frozen product, do not refreeze.