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4-Ingredient No Bake Chocolate Tart
Like it or not, desserts and dishes go hand in hand. If I could show you the pile of large and small dishes in my kitchen every day, it'll not make a pretty sight at all. Mixing bowls, baking pans, trays, measuring jug, sieves, spatulas, cake stands, plates and so on..Phew! Multiply that into 2 … Read More
Baked Lavender Doughnuts
I have not been a fan of doughnuts in my childhood as much as I am today. Baked doughnuts are the perfect little portable treats that you can dress up, then wrap up in a pretty box (without fear of being ruined) to present to friends and family. Being known as a baker in my social circles, it's not … Read More
Chocolate Chip Cake with Pomegranate
Who doesn't love a decadent chocolate cake? We all do but not everyone likes to mess around with melted chocolate or rather the process of melting the chocolate. Multiple dishes, careful supervision and then chocolate is extremely sensitive to heat. It can seize, it can solidify quickly if added to … Read More
Baked Ricotta Cheesecake
What do you do when you have left-over lemon curd and ricotta cheese at home? It happens, right? Especially the lemon curd. You throw them together, add in a few other ingredients (all of which are in your pantry) and voila...you have a cheesecake! It looks and tastes every bit like a lemon … Read More
Blood Orange Polenta Cake
So many ways of making a citrus cake! Because the citrus flavour is deliciously predominant in a recipe it is used in, it is interesting how you can play around the textures by using different ingredients. I've already told you how much I love nuts and oranges together. This time I've added in some polenta for a nice bite in the cake. The texture is quite similar to coconut cake and you get a nuttiness without using too much almond meal. Nut meals are expensive so this is a cost effective option. Blood Oranges just taste sensational with mascarpone cheese so I decided to top the cake with whipped Mascarpone which is pretty easy to make. A drizzle of blood orange syrup bursting with tangy-sweet flavour takes the cake to a new level. And finally, fresh blood oranges gives the cake a pop of colour. Can you believe it, it's just 4 months until Christmas? The reality is hitting hard now that my work has gone up by 3 folds. I'm working on Holiday recipes for my clients and it feels festive already! Stay tuned, I'll be posting the Baked Ricotta Cake this Saturday. I know many of you are waiting but this one just had to go first as the Blood Orange season will end soon. See … Read More
Blueberry-Misu
Do you guys make anything special on Fridays for the weekend? I don't enjoy spending too much time in the kitchen on the weekend unless I'm hosting a get-together or entertaining. When Rugby season kicks in during the cold months, most of our Saturdays are spent driving the boys and watching them play at a different location versing a different club. Being constantly on your toes can get really tiring! So on Friday, I make my treats and put them in the fridge to enjoy on the weekend. Trifles, mousse and cheesecakes are perfect for this. Tiramisu is one of my favourite desserts. The pairing of coffee and mascarpone cheese is like a flavour bomb. But that does not mean that mascarpone is not great in other sweet recipes. Berries and Mascarpone are fantastic together as well. This trifle like dessert with layers of sponge fingers that have been dipped in lemon syrup, blueberry compote and whipped mascarpone is perfect for a delicious, make ahead treat without actually being perfect. As in, get messy! No need to use piping bags or make neat layers. It looks great anyway and taste even better. Have a wonderful weekend all of you! Blueberry-Misu Serves 4 10-12 … Read More
Blood Orange Hazelnut Frangipane Tart
Until last year Blood Orange was this exotic, stunning looking citrus that I had only seen in pictures. Once I figured out where and when to find them, I've literally waited, keeping an eye out for them this year. Who else is crazy about fresh produce like me? And really how amazing is the world around us! Well, now that they are here and the season is fleeting I have a few recipes to share. Personally I find the best pair with citrus are nuts so a frangipane tart was a must. The tart didn't disappoint at all. Bright, bold, nutty, buttery and so delicious bursting with the flavour of hazelnuts and a punch from the slightly sour blood oranges. When Blood Oranges arrive in Australia, there is something else to look out for. The cherry blossoms. So yes, Spring is coming. We made it! Blood Orange Hazelnut Frangipane Tart Makes a 6 inch round tart (serves 6) Shortcrust tart shell, store bought or home-made (use this recipe) For the frangipane filling 100 g unsalted butter, softened 1/2 cup brown sugar 1 egg 1 cup hazelnut meal 1/4 cup plain flour 1 tsp powdered cinnamon 2 tbsp finely grated blood orange zest 1/2 cup orange marmalade 2 fresh … Read More
One Bowl Chocolate Cake with Chocolate Cream Cheese Frosting
I baked this chocolate cake yesterday and I knew I had to share this recipe quickly with you. I always receive heaps of fantastic reviews on my Easy Chocolate Cake with Raspberries (yes, it is the most popular recipe on this blog) but I think I just found something even better, even more decadent and just oozing with choclatey deliciousness. The frosting is a bomb! It tastes like chocolate silk (haha! if there was a term like that) and doesn't have the rich after-taste of the chocolate fudge frosting. And the best part? Its dead easy to make. Both the cake layers and frosting are one bowl, quick mix, simple to assemble and incredibly delicious. I think the fun part is sticking chocolate sprinkles all around the cake. This is a great way of covering any imperfections (if any) in your cake and I did this a lot when I wasn't confident about frosting a cake a few years ago. And it looks like it's ready for a party, doesn't it? If you can't find chocolate sprinkles, just go with grated dark chocolate. It works the same way! One Bowl Chocolate Cake with Chocolate Cream Cheese Frosting Makes a 3-layered 6 inch round cake 250 g unsalted … Read More
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