I am definately going to have to get in to risottos.

Kazbah,I love creamy pastas (although we use coconut cream or non-dairy cream cheese these days) and I really like pumpkin with wholemeal wheat or spelt pasta.

Ok, basic scone recipe:

1.5 cups of plain flour
2 tsp baking powder
1/4 cup of nuttelex
1/2 cup soy milk

My tweaks:

I prefer to use wholemeal self raising flour, and I still add the baking powder (helps them to rise better). Obviously,the dough requires a bit of extra soy milk when using wholemeal flour. I suppose you could add sugar too, but we would usually have jam or golden syrup on them so I think that is enough sweetness for us.

Tonight I added 4 cloves of garlic to the dough, so that we could have garlic scones with our goulash. I am on a real scone trip at the moment! The kids enjoy helping and they are quick to make. Before this week, I honestly hadn't made them for about 2 years. I try not to use much nuttelex in our food. I mainly use it for baking. We don't have it on toast, I use flaxseed oil or avocado instead.

Now Snuggly, you can't tantalise us with your rich and deadly dessert without even giving us a rough guide as to how to make it! You should know better by now

I hope everyone is well.