Vegan Salted Caramel Sauce

I’ve recently made the decision to cut out/reduce the amount of dairy in my diet as I’ve been having problems with it for years.. but I’m not prepared to cut out certain foods just because I’m dairy free so I’ve been creating! And I’ll tell you what – coconut cream is my new best friend (sorry cream). I know a lot of people suffer with lactose intolerance or are vegan and that doesn’t necessarily mean you have to eat super green clean all of the time, you’re allowed to treat yo self! This is a very indulgent vegan salted caramel sauce adjusted from the homemade salted caramel sauce from Sally’s Baking Addiction which isn’t vegan but very delicious! It’s only four ingredients and you don’t even need a sugar thermometer! Also my boyfriend tasted it and didn’t even realise it was dairy free so it genuinely looks and tastes like salted caramel. P.P.S I may or may not be coming up with a vegan salted caramel & chocolate chunk cookie recipe…


200g (1 cup) sugar
120ml (1/2 cup) coconut cream
90g (6 tbsp) dairy free spread (I use olivani)
1 tsp salt

Start with a nonstick pot on a medium to high heat and add the measured sugar.
Leave to melt; moving the sugar around occasionally so it doesn’t catch and darken too quickly in patches.
Once the sugar has melted entirely begin to measure the coconut cream.
Whilst the sugar simmers and begins to darken using a pastry brush, brush around the sides of pot with water to prevent the caramel from hardening and sticking to your pot.
When the caramel is a medium brown (after leaving to simmer for 5ish minutes – pictured above) slowly add the coconut cream, mixing as you do so. Be careful as the caramel will suddenly get bigger and very bubbly. Mix until full combined and switch off the heat.
Once the sauce has settled add the dairy free spread and salt and stir again.
Leave to cool for 30 to 60 minutes before putting in a sterilized glass jar in the fridge. With time and cooling temperature the sauce will thicken.



Spicy Chickpea, Carrot & Feta Salad

Look… I’m first one to tell you that I’m not a fan of salads in fact I kind of despise most of them. This is as close as I get to salad and I don’t even know if most people would class this as a salad but I do and that’s why you’re here. I made this recipe up a couple of years ago and it’s one of my favourite lighter dishes; the creaminess of the feta, the spice & crunch from the chickpeas and the freshness of carrot make this dish sing! Oh and it’s super easy – which is all you can ask for in a recipe.

2 medium carrots grated finely
100g feta (I use Bouton d’or – it’s so creamy!)
1 can chickpeas
1 tbsp oil
1 tsp turmeric
1 tsp cumin
1 tsp garlic salt
1 1/2 tsp siracha
Plenty of pepper!
A small handful of basil

Juice of 1 lemon
Plenty of pepper & salt
1 1/2 tbsp sesame oil
1 1/2 tsp cumin

Carrot Salad

Begin by preheating your oven to 180 degrees Celsius.
Drain the chickpeas and dry them in between two paper towels – this helps with the crunch!
In a small bowl mix the oil, turmeric, cumin, garlic salt, sriracha & pepper with the chickpeas until evenly coated and spread on to a lined baking tray. Bake for 15-20 minutes until golden.

Whilst the chickpeas are baking start your dressing.
Place all of the ingredients in a small bowl and whisk together – set aside.

Grate the carrots on the finest setting on your grater for a softer bite or on a coarse setting for more crunch. I did mine of the fine setting as you can see!
Place that in a medium sized bowl and start prepping you feta.
Cut the feta in bite size cubes – about 1cm x 1cm and add them to carrots along with the dressing. Coarsely chop the basil and add to the carrot mix.

Once the chickpeas are golden put them in the same bowl as the carrot, mix and toss until everything evenly distributed. Place in a bowl and serve!

Will stay fresh in an airtight container in the refrigerator for 1-2 days.

I hope you enjoyed this recipe – feel free to tag me on Instagram or Facebook using @missflossypots if you decide to make this! What’s your favourite salad? I need to up my game so please share!

Remember if you like what I’m doing here please follow my blog via email or WordPress. 🙂


Corn & Pea Tikkis w/ cumin yoghurt dressing

corn & pea tikkis

There’s something about getting a new cookbook that fills me with excitement; the photography, the food and inspiration. I can spend hours flicking through cookbooks but I find sometimes I get caught up in the idea of a recipe but I never actually get round to finding all of the ingredients or finding the time to make something ‘new’. This time is different – my lovely boyfriend was completely spoiled this Christmas (not by me, but his family & friends) and he was showered in cookbooks so by default I was showered in cookbooks. One in particular stood out to both of us  “The Vegetable: Recipes That Celebrate Nature” by Caroline Griffiths & Vicki Valsamis – this book is filled with so many amazing vegetarian recipes! We went through and picked recipes and have actually made some. This recipe today is inspired by their Corn Tikkis with Raita & Tamarind Sauce, I halved the recipe, added a few different spices, took out the tamarind sauce & raita and replaced it with a spiced yoghurt dressing – because that’s what cooking is all about; making it your own.
Beware these tikkis are very spicy – the dressing helps cools it down but if you’re not a fan of spice feel free to omit the sriracha sauce!

corn & pea tikkis 1
corn & pea tikkis 5corn & pea tikkis 2
Corn & Pea Tikkis w/ cumin yoghurt dressing

Makes 10 

55g frozen Corn Kernels
40g frozen peas
300g potatoes
50g dry wholemeal breadcrumbs
1 tsp garam masala
1 1/2 tsp siracha hot sauce
1/2 tsp ground ginger
1 tsp hot paprika
1 tsp ground turmeric
1 clove of garlic (finely grated)
Handful of basil
Salt & pepper
Vegetable oil for shallow frying

Yoghurt Dressing:
150ml Greek style Yoghurt
1 1/2 tsp cumin
1/2 tsp ground pepper
1 tsp lemon juice

Begin by roughly chopping the potatoes into cubes then place them in a small saucepan and leave to boil. Once the potatoes can be penetrated with a butter knife throw in the peas & corn kernels – leave to boil for 2-3 minutes then drain.
Place the drained potatoes, peas & corn in a medium size bowl and roughly mash – you still want chunks of corn and peas so don’t be too thorough.
Add the breadcrumbs, garam masala, sriracha, garlic, ginger, hot paprika, turmeric, basil and plenty of salt and pepper.

Line a baking tray with baking paper and begin rolling the mixture into small balls (roughly 2 tbsp of mixture) and place them on the baking tray.
Heat 1cm of canola oil in a frying pan on a medium to high heat – to test the oil place a tiny amount of of the mix in the pan; if  it sizzles immediately the oil is ready for cooking.
Depending on the size of your pan cook 4-5 at a time; 2 minutes each side. Place tikkis on a paper towel and once all of the tikkis have cooked, place them back on the baking paper/tray and continue to bake in the oven on 180 degrees Celsius for 5-10 minutes (this isn’t necessary but it helps to keep them hot when making the yoghurt dressing).

Yoghurt Cumin Dressing
Combine all ingredients and drizzle on the tikkis or serve on the side.


corn & pea tikkis 4
corn & pea tikkis 3

Fashion · Food · Life

Miss Flossypots goes to Auckland!

As promised (maybe a little late) here is a little recap all about my trip to Auckland at the end of May. I am not a fan of travelling, I don’t know what it is but I just get so anxious and make myself sick so unfortunately I wasn’t feeling my best – just letting you know why I look so pained in my photos!! Anyway, the trip begun with a 10.45am plane trip from Wellington we got there at least one hour early (#anxiety) and bumped in Mrs Greatnews who just so happened to be on the same flight as us – what a coincidence!
The reason why Sam & I went up to Auckland was so I could attend The Pin Up Honeys Social Club’s Soiree celebrating Miss Monique Sweet & Dariel Dearlove great wins at the American Rockabilly convention Viva Las Vegas! And what a night it was, but I’ll get on to that a little later.


On the day of the soiree I wasn’t too sure about the dress I had packed so Sam & I decided to hike up the hill to the infamous K-Rd (Karangahape Road) to visit the lovely Cathy from Rita Sue Clothing. Not only did we find Cathy but we also found Kaye (from Kabella Baby) in there which was so lovely – it’s nice being able to chat in REAL LIFE. From there I tried on a couple of dresses, first up was the gorgeous Ava dress from PUG which was the most beautiful shade of silver – I adored it but I wasn’t 100% sure. Then Cathy pulled out the most amazing dress ( I, myself would never have picked it up) but as soon as I tried it on I felt a million bucks and that dress was from The Pretty Dress Company. A company I have heard so much about and now I know why, the material is gorgeous (amazing quality with stretch) and the design just flatters every inch of your body – I could not recommend them enough! And if you’re in Auckland head to Rita Sue Clothing – the customer service is amazing and they will really help you find the right dress for any occasion.

The Pretty Dress Company dress from Rita Sue Clothing

I had also been super excited to try baked goods from The Pie Piper & Doornuts on K-Rd they recently opened up a store front and I am so glad I got to try some of their marvelous treats. I went for Awhi’s strawberry sprinkled doughnut and Sam went with the angelic angel food cake. My doughnut was a life changing experience, I’ve never had a doughnut so soft and delicate as the one I got from The Pie Piper/Doornuts and I totally regret not buying the S’mores doughnut whilst I was there.. We went back on the Monday only to find out that they weren’t opened, we were so gutted! I will definitely be returning next time I’m up that way but if you’re lucky enough to live in Auckland DO CHECK THEM OUT! You will not regret it.


Another place we went to whilst on K-Rd was Lord of the Fries and oh.. my.. GOSH. Why don’t we have this chain in Wellington?! It’s amazing, we went back two times I think.. On the first visit we didn’t realise until we had left that all the food is vegetarian? Then on the next two visits we really went to town! If you’re vegetarian and you’re into that American styled food I highly recommend Lord of the Fries if you have it in your area!

After eating our weight in junk food we decided to chill at our hotel, I set my hair again because the Auckland humidity had destroyed my curls. And then I got ready for the soiree, I bought these super flashy earrings from Lovisa and brought my vintage costume necklace and paired it with the amazing Pretty Dress Company dress I had bought earlier in the day.  Then I made my way to Hotel Debrett where the soiree was being held.
I was beyond nervous, it’s so hard meeting people in real life but all of the Pin Up Honeys were SO lovely, I got to meet so many beauties that I have been following online for the LONGEST time and a whole lot of new faces too – shout out to; Miss Honey Bee, Ginger is a NZ Pinup, Danielle from Devel Branded, Miss Lily Grace, Miss RougeMiss Rouge, Miss Monique Sweet, Dariel Dearlove, Miss Estelle Belle, Miss Daphne Delov and Dolly Duet (+ so many more). It was a fab night and I feel so excited to see everyone at the Very Vintage Day Out.


The next two days were a blur, I felt so unwell – does anyone else get this when travelling or am I the only one? I took it easy and explored Auckland city with my beautiful boyfriend, we took blog photos, ate junk food, went to the infamous Daiso store (my Mum loves it so much) and then we went to see Guardians of the Galaxy 2. The Guardians of the Galaxy films are so freaking good they really have something for EVERYBODY. I absolutely LOVED this film, I wasn’t sure if it would live up to the first movie but it did not disappoint!

I had such a great time in Auckland and I can’t wait to go back up later this year for the Very Vintage Day Out. After a lot thought I have decided to enter the Miss Pin Up New Zealand competition so please cross your fingers & toes for me! I hope you are all having a lovely week and I should be back to posting weekly soon enough!

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Whitby’s High Tea – James Cook Hotel Grand Chancellor – REVIEW

Recently I had the pleasure of booking a high tea at the Whitby’s restaurant & bar with two of my lovely friends Rachel & Anna. There is absolutely nothing better than sitting inside on a cold, windy (it’s Wellington after all) and miserable day eating cake, pastries and delicious mango creme brûlée.
The Whitby’s Restaurant & Bar is located on the 17th floor of the James Cook Hotel Grand Chancellor which sits on the terrace, the restaurant itself has a wall of windows which overlooks Wellington in all it’s glory (harbour views!)  The ambiance of the Whitby’s Restaurant leaves a little to be desired but it is mainly used as a restaurant for the guests of the James Cook Hotel, it has a  kind of conference vibe about it but overall it’s spacious and does the trick!


A few days before I booked online through their website – it was incredibly easy and I highly recommend doing so if you’re not super keen on calling. The James Cook Chancellor Hotel is an easy find on the Lambton Quay stretch – there an alleyway/street called the James Cook Arcade and there is a lift located in there which will take you straight up into the reception floor. All you need to do is go up another elevator to reach the restaurant – again, fairly simple.

Offers & Prices:

  • Classic High Tea – $28.50 per person
  • High Tea with Bubbles – $36.50 per person
  • Kids High Tea – $17.00 per child

Whitby’s High Tea Menu – Classic High Tea

Bottom Tier:
Sandwiches (Egg & Cucumber – Smoked Salmon) , Tempura Prawns, Vegetarian Sausage Rolls

Middle Tier:
Black Forest Gateau Cheesecake, Mango Creme Brûlée, Jasmine infused Panna Cotta, Vanilla Tea Cake, Hibiscus Strawberry Macaroon

Top Tier:
Blueberry Scones w/ cream and strawberry jam, Earl Grey Cookies, Chocolate Dipped Strawberries


Bottom Tier Thoughts:
The bottom tier was fairly decent; I am vegetarian so I couldn’t eat two of the pieces (Salmon sandwiches & Tempura Prawn) but my two friends loved both especially the tempura prawns and I must say they did look pretty delicious! My favourite HAD to be the vegetarian sausage roll; on first inspection I did have to ask a staff member if they were vegetarian as they looked like real meat! I have never seen a vegetarian sausage roll with the colouring of meat – it was a lovely treat. The puff pastry was flaky, buttery and moreish, the meat inside was evenly spiced and was truly delicious.


Middle Tier Thoughts:
The middle tier was my favourite – It was filled with all kinds of cakes and sweet treats. I thoroughly enjoyed the mango creme brûlée, it was like eating a creamy mango ice cream although it did lack that crunchy sugar layer that all creme brûlée should have. The black forest gateau cheesecake in theory sounded like an amazing idea but I found it to be a little lack luster; the cheesecake mixture itself was delicious and tangy but the cherries scattered in the mix tasted very odd, were they maraschino or glace – who knows? And there definitely wasn’t enough chocolate for my liking.


Top Tier Thoughts:
By the top tier I was getting SERIOUSLY full; too much cake and not enough movement! I didn’t eat as much on of the top tier but thankfully I had company and they seriously loved the blueberry & white chocolate scones; I love the fact that they came with cream and strawberry jam if I wasn’t too full I would of had one! I only managed to eat one thing but I am so glad I did and that was the Earl Grey shortbread. It was perfection and probably my favourite piece of the High Tea; it was short, buttery and just melted in the mouth! Chocolate strawberries are just chocolate strawberries to me – they are lovely but nothing crazy exciting.

I don’t drink hot drinks (yes I am one of THOSE people) but my lovely friends did enjoy the unlimited supply of hot drinks – teas, coffee and hot chocolate. And I must say the staff were very attentive and talked us through all of our options which was the perfect amount of service for a high tea.

Here is the full menu for the High Tea

Overall thoughts:
Overall I think the Whitby’s High Tea was definitely good value for money – a classic high tea for one person values at $28.50 and for the service, food & unlimited supply of hot drinks; it was definitely a deal. This is my second high tea there and both times I enjoyed the overall experience and I also enjoyed the fact they have changed the menu since then first visit – it’s super important to improve menus especially over time.
I would give the Whitby’s High Tea seven scones with clotted cream and jam out of ten and I’ll definitely be back!

I hope y’all enjoyed this little review. After seeing Miss Charlotte Cake’s fantastic High Tea reviews I thought I would give it a go –  Check out Miss Charlotte Cake’s High Tea reviews here!
Let me know if you would like to see more reviews below.


Afghan (biscuit) Tray Bake

The Afghan biscuit is a traditional New Zealand bake and has been around for yonks! I remember my Mum baking these throughout my childhood and I still adore them to this day, you can’t beat a homemade Afghan bikkie! This week there was a bake-a-long event in the group Miss Charlotte’s Caker’s created by NZ Pinup Miss Charlotte Cake and the bake was Afghan biscuits; you could go the traditional root or mix it up and I decided to do something a little different as did others. Bare in mind I made this recipe up – I used the Edmond’s Cookbook recipe as my guide but added a few different ingredients so it would hold up – it’s very light and buttery but it’s more cake-y than slice-y.  I think you could use my brownie recipe for a firmer bake – just add cornflakes and it should be fine!


Afghan Tray Bake

Makes 12 

200g margarine
1/2 cup sugar
1 1/4 cup flour
1/4 + 2 tsp cocoa
Pinch of salt
1 egg
1/2 tsp baking powder
1/2 tsp baking soda
2 cups cornflakes

1 1/2 cup icing sugar
2 tbsp cocoa
1 1/2 tsp milk
60g softened marg

70g Whittaker’s dark chocolate – chopped
3/4 cup toasted walnuts – chopped

Begin by preheating your oven to 180 degrees Celsius and line a baking tray with baking paper – set aside.
In a medium/large bowl cream together the margarine and sugar until light and fluffy – next add the egg and mix until combined.
Sift the cocoa, flour, baking powder, baking soda and salt into the bowl and fold into the mixture.
Once the dry ingredients are thoroughly incorporated fold in the cornflakes.
Spoon into the baking tray; be sure to spread the mixture evenly that will improve your bake.
Bake for 20 minutes and allow to cool before icing.

Sift together the dry ingredients and then add butter and milk – stir until smooth.
Spread the icing over the tray bake and sprinkle the dark chocolate and walnuts.
Cut into twelve slices.


What is one of your favourite bakes from your childhood?


Peppermint & Chocolate Cupcakes – Best Chocolate Cupcake Recipe EVER!


I have finally come up with my favourite chocolate cupcake base and I am super excited to share it with you! I reworked my favourite chocolate cake recipe so now my chocolate cupcakes taste just as good as my cakes – what a relief! And seeing as it’s Blogmas I thought I would put a festive spin on it by making it minty; I personally cannot stand mint but my boyfriend absolutely loved them. I love the base of this recipe with all of my heart; it’s dense but light with a strong chocolate taste and it also rises evenly – What are you baking at the moment? Have you made Christmas mince pies yet? I haven’t even eaten one of the supermarket ones yet – blasphemy!

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