Tag: cream

5 ingredient Nutella pie
24Mar

5 ingredient nutella pie

Easter is around the corner and you frankly can’t miss it over here, the mountains of chocolate eggs in the supermarket are overwhelming. Every year they bring more flavours, I swear! Sure I got the ol’ faithful bag of mini eggs, but when it comes to chocolate nothing brings me as much joy as a spoonfull (or two) of Nutella straight out of the jar. And if you’re reading this, you probably one too. And whether you eat it out of the jar or strictly spread it on toast, get on this because I bet you have most of these ingredients in your kitchen right now. Only 5 ingredients!!!! Death by chocolate does not get easier than this. 5 Ingredient Nutella pie (serves 6) 200g of white cake such as madeira (a couple of days old is best) 2 tbsp cocoa powder, plus extra for suting 50g melted butter 400ml double cream 150g Nutella 1. Lightly butter a 18cm loose-bottomed tart tin, and set aside. 2. Place cake in a food processor and blend it until you get fines crumbs. Add cocoa powder and melted butter, and continue to mix until all ingredients have combined. 3. Tip cake mixture into
3 mins read
1426 Views
chocolate praline crepe stack
03Mar

Chocolate praline crêpes

Pancake day is imminent. A day where you are overwhelmed with the towers of Nutella and ready-mix packs as your enter the supermarkets. I have never made pancakes, the American style. In both England and in Brazil they are called pancakes but are made à la French, much thinner. The English tradition is to add lemon juice and sugar to your pancake, but I am partial to a crunchy praline. I am embarrassed to say I make praline waaay too often. At one point I had a huge jar in my cupboard and would sprinkle it on everything – from yoghurts to cakes. This praline cream game is strong and has definitely become a favourite. Chocolate praline crêpes (serves 5-6) For the praline cream 150ml whole milk 100ml double cream 3 egg yolks 3 tbsp cornflour 2 tbsp plain flour 100g mixed nuts 100g sugar 1. Line a baking tray with baking paper – i used a silicone mat. Cook sugar in a pan, stirring, for 5 minutes or until sugar has dissolved. 2. Once sugar has turned into an amber colour add nuts and stir to cover them with sugar. Pour onto prepared tray and allow to cool 3.
3 mins read
1246 Views
Mini raspberry choux buns with berries
10Feb

Mini raspberry choux buns

My husband and I don’t celebrate Valentines Day. Last year it fell on a weekday and I went to the gym after work whilst he watched a documentary. Romance for me is not about big gestures, heart shaped chocolate boxes or champagne filled dinners. These days my husband’s gift to me is cleaning the bathroom, doing the dishes and taking the dog for a walk when it is raining. Those are the little love acts that fills my heart, that makes me think I married a man that makes me want to be a better, kinder person. He has been suffering recently as I am on a diet and the only treat around the house is 85% dark chocolate so I thought of his thankful face whilst making these mini choux. It has been a long time since I have made choux pastry and I was really nervous to make it again, but these choux buns, also known as profiteroles, turned out so great I broke my diet big time! Mini raspberry choux buns (makes 15-20) For the raspberry cream: 120g raspberries Juice of 1 lemon 180g caster sugar 3 egg yolks 2 tbsp cornflour 1 1/2 tbsp butter 100ml
4 mins read
3696 Views
Banana bread trifle with custard and salted caramel
12Aug

Banana cake trifle

Our fridge has buckled during the heatwave, it has slowly given up on us and the amount of food we’ve had to throw away is tragic. We’re big on bananas but we haven’t been able to keep up with how quickly they have gone from green tips to freckled black, the perfect excuse to experiment with banana bread recipes. I have made banana bread with sour cream, yoghurt, buttermilk, black treacle. My work colleagues were sick of it and so was my family, my freezer started to work overtime to keep it all from going to waste. There are no rules when it comes to layering these trifle pots, mix and alternate as much as your glass is tall with banana, cake, custard and salted caramel. Top it with loads of caramelised nuts. Banana cake trifle (serves 3-4) For the custard: 150ml milk 150ml double cream 1 tsp vanilla paste 1 tbsp cornflour 3 egg yolks 50g sugar 1. Add milk, double cream and vanilla paste to pan and bring it to a slow boil, remove from heat and leave it to cool 2. Whisk the yolks and sugar until pale and fluffy, add to milky mixture, return to hob
3 mins read
2077 Views
21Apr

Cold brewed coffee

It was October when I first moved to England, and one of my earliest memories was the changing colours of the leaves…and the shocking amount of tea people drink here.  The stereotype is real, it is the land of tea, dare I say more than India itself. The etiquette around tea is also something the British don’t joke about, it is close to a crime here to get up to make yourself a cup of tea and not ask whether anyone else in the room wants one. I think this strong tea culture froze the progress of coffee. Literally, freeze dried coffee is what you’ll get if you ask for one.  It looks like they left that for the continent to deal with. Growing up in Brazil there were no other alternatives but to have coffee in the morning and a little shot in the afternoon to keep you awake in the heat. I only drank tea when I was ill, and to this day I cannot get on board with the drink. I felt I had little choice but to give in to instant coffee and I couldn’t stomach it. But beggars can’t be choosers and grew to accept
3 mins read
759 Views
16Feb

Easy peanut butter ice cream

As a petite girl I often have to have my clothes altered to fit me better. I was sharing this with a friend and said I would love to learn how to sew so that I could do it all myself. Said friend was baffled, “why would you want to do that? It is too fiddly to do and hard to learn”. Yes, but it means I can alter clothes to fit me…I even started to dream of making my own dress. I can understand my friend’s line of thought, it is much easier to go shopping for a dress, or even do it as I often do, shop online.  I love that our modern world offers us so much convenience, giving us the time to go do other things we enjoy. But to be very blunt here, I don’t get people that don’t get the feeling of achievement when creating something, be it made of fabric or a nice chocolate cake.These days you can find absolutely anything that your heart desires in a shop, so it doesn’t surprise me that homemade items are highly appreciated presents. I can cross the road and buy a tub of ice cream for less money than
3 mins read
901 Views