• Having Fun Filling and Changing the way we Shop

    Pumpkins.. the glorious Autumn Fall

    It begins with the chill in the morning air, the light changes in the sky and hints of red, gold and yellow in the leaves of the trees. Autumn Fall is beginning…. the glorious beautiful season… Being thankful and grateful for the bounty of the season we celebrate the occasion with loads of apples, pumpkins, gourds, pears, chestnuts falling from our trees and sprouting from our allotments. What will you be doing with your bounty this season. We have complied a few things to do with your pumpkins and gourds. We love them and have a few traditions we do and we would like to share them with you. Use…

  • Having Fun Filling and Changing the way we Shop

    How to make Waffles in under 20 minutes

    Happy Sunday, everybody! Sunday for us is a time where we still work, but we take the time in the morning to make vegan sausages and eggs. However, today we decided to make a favourite: Waffles. Sunday is a special time to sit around the table and enjoy what we often take for granted. I have a beautiful home, a giving and caring family and a delicious breakfast. So please do be mindful and have fun with your siblings, your partner or even a video chat. Ingredients: (* Ingredients in the pantry) 1 3/4 cups of flour* (we prefer cake flour, although we do not sell it) 1 tablespoon baking…

  • Having Fun Filling and Changing the way we Shop

    Crunchy peanut butter and chocolate chip cookies

    As Autumn is on the way, my mom and I are getting ready for Fall to arrive. Peanut butter and chocolate chip cookies are a perfect match for the greeting of the new term at school with friends or a simple snack for after hours. This recipe makes about 21 cookies or less. I know too well the craving of NO EGG dough. I mean, just whip out the ice cream for some warm cookie dough and cold ice cream. However if you are more patient, enjoy these biscuits once they are baked. Ingredients (in the Pantry shop*) 250g Stork or your chosen vegan butter 250g Whole Earth crunchy peanut…

  • Having Fun Filling and Changing the way we Shop

    Exam season! 6 snacks to make you a mega mind

    Ever catch yourself day dreaming while you do a past paper or keep telling yourself just one more episode? If so, I’m here to give you the energy – well my buddies are – to ace your exams like 1, 2, 3. Snacks like any large meal, help you to keep you awake and refreshed to start that timer again. Another great pointer is that they don’t have to drag you away from your desk for long periods of time. Often making a meal, may it be heating up a ready meal or just making a cheese toastie, can steal away time. Thats why in your pantry you can grab…

  • Having Fun Filling and Changing the way we Shop

    Moss: Its a trend

    With the growing Instagram accounts like the potted jungle and succulent city, all we want to do is join the movement of “bring the outdoors in”. Not only do plants relieve stress and increase our productivity, they bring an aesthetic that bring a buzz to our work space. As a lover of succulents myself (Grogu, my Echeveria elegans), succulents need little space, little care and little time. That’s why if you want to expand your indoor garden, I think the next big thing to your cacti is moss. Seen in Saihō-ji in Japan, moss has been growing in Oriental gardens and on the side of our buildings for centuries. They…

  • Delicious recipes

    Lemon & Blueberry Drizzle Loaf

    One of my go to recipes as spring comes around and I remember that the deep freezer has lovely blueberries from last years harvest. The loaf cake is beautifully soft and zesty with the flavour of lemon – yummy! Bring on Spring! This recipe is dairy free. I think this recipe will be good with gluten-free flour too. Will keep you updated if it does. Ingredients for the loaf cake: 1 1/2 cups organic plain flour 1 tsp baking powder 1/2 cup stork 3/4 cup raw cane sugar 1 tbs lemon essence 3 large eggs 1/2 cup oat milk (or any milk) 1 tsp vanilla extract 1 cup blueberries fresh…

  • Delicious recipes,  Making Sweet Yummy Food

    Pancakes

    Happy pancake day, everybody! Either this is on the day or a day that needs some extra spark. I guarantee any chocolate sauce or Ben and Jerry’s will complement this hearty meal. Ingredients: 1 egg 1/2 cup milk 1/2tsp kosher fine salt 1 cup of flour 1 cup of milk In a standing mixer attach the whisk. Beat one egg with half a cup of milk (obviously Oatly for us) and one-quarter of a teaspoon of salt. Add one cup of flour (replace with alternatives such as gluten free) Mix until blended. Add one cup of milk (oat milk). Combine until blended. Do not over beat. Cook with oil in…

  • Delicious recipes

    National Pizza Day

    Celebrating pizza day in style – National Pizza Day! Any excuse for pizza making. This is our family recipe which we use often and it makes a great family evening get-together… All dried pantry ingredients can be found under http://www.pantryrefillcompany.co.uk/pantryproducts 300g Organic strong bread flour 1tsp Organic instant yeast 1/2tsp Kosher fine salt 200ml Warm water 1tbsp Olive oil 110ml Passata sauce Begin by putting the oven on at 220℃ Fan or 240℃ or 425℉ Measure your flour and add to a standing mixer bowl. Add yeast to one side of the bowl and salt to the other. Mix together and while the mixer is mixing add the water and…

  • Making Sweet Yummy Food

    Peanut Butter & Chocolate Chip Cookies

    Yes… a truly wonderful combination! Sinead wanted cookies for her birthday instead of a birthday cake – well she received both. I revamped the recipe for it to be vegan in celebrating January 2021 Vegan month. Ingredients 50g Peanuts 125g Smooth Peanut Butter 125g Stork or vegan butter equivalent 100g Coconut Sugar 100g Caster Sugar 200g Plain Flour 1/2 tsp Bicarbonate of soda / baking soda 100g Cacao Nibs or Vegan chocolate buttons Method having fun baking! Here we go… preheat the oven to 180℃ Roast the peanuts in a roasting tin for 8 to 10 minutes. Leave to cool. In a large saucepan melt the peanut butter and stork…