Tag: dessert

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
Loaded rocky road with cake and nuts
13Feb

Loaded rocky road

Rocky road is one of my husband’s favourite bakery snacks, he often has a slice with takeaway coffee  when he thinks I am not looking. I thinks it is really important not to be wasteful when it comes to cooking and baking and I love to incorporate leftovers in new recipes, so in this loaded rocky road version I have added leftover cake (vanilla with blueberries) which I had made a couple months ago but it came out of the oven looking a little bit sad with a big sink hole in the middle. I chopped it (whilst still a little frozen so as not to crumble too much) to add a soft texture to the rocky road slices, together with mini marshmallows, which are a must! The crushed biscuits and nuts bring in the crunch – add salted roasted nuts for an explosion of flavour, snicker-y in nature. The beauty of this recipe is that you can add almost anything you have in your cupboard: dried fruits, candy, pretzels, seeds, the list goes on! Just remember to keep the additions proportionate to the amount of chocolate used. Loaded Rocky Road 550g of dark chocolate 70% solids is best 220g
3 mins read
1690 Views
Quindim - coconut baked custard
23Jul

Quindim

Best described as a coconut baked custard, this sweet is traditionally made in tiny molds and eaten in one bite. The perfect little snacks that you find in traditional bakeries in Brazil. I really wish I could have made more than 3 quindins but they were an accidental bake after having some leftover yolks and not knowing what to do with them. A problem you often face after making meringues. Next time you have extra yolks forget about curds and custards – make quindim. Quindim (serves 3) 1 tbsp butter, melted plus extra for greasing 6 egg yolks 100g caster sugar, plus extra for coating 100ml coconut milk 40g desiccated coconut 1. Heat oven to 180C. Rub 3 ramekins, about 100ml capacity liberally with the soft butter. Sprinkle with the caster sugar to coat. 2. Soak the coconut in coconut milk and leave it to rest for 10 minutes. Stir in sugar and let it rest for a couple of minutes. 3. Over a medium bowl sieve the egg yolks, perforating them, letting gravity make them run through the sieve.  Add melted butter to yolks. 4. Mix yolk and coconut mixtures with a hand whisk. Pour into ramekins and place in
2 mins read
1733 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
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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
2078 Views
23Jan

Dark chocolate and ginger cheesecake

I always set my alarm to give me a good hour for breakfast before I need to leave the house. It always amazes me when my work colleagues say they get out of bed 5 minutes before they have to leave the house and then have their toast in front of their computer. I’m sorry but that would bring my quality of life down by about 10 points. I can’t function properly for the rest of the day if my day starts in a rush. Having my eggs with a cup of coffee in bed whilst catching up on last evening’s Bravo is my happy place. Then I leave plenty of time for my makeup and hair. All sounds very regimented right? Not so much because I never really plan my packed lunch/dinner and have to rush last minute to try and make a mediocre salad to eat later that day. I never make that a priority and end up leaving with a cereal bar or maybe a smoothie for lunch. Not cool. This week I prepped like a boss, got a few bits of tuppaware and stacked them with a nice turkey fried rice in the fridge. In the
3 mins read
1301 Views