Saturday, 2 May 2015


Healthy Smoothies are my favourite summer treat, I can drink it for breakfast or before hitting the gym, this blueberry smoothie is packed with antioxidants, vitamins and calcium, perfect for an energy boost at any time of the day. So easy to make and filling! Try it out and tell me how you think it tastes!
  1. 1 Dozen Frozen Blueberries
  2. 1 x Diced Frozen Peaches
  3. A Handful of frozen grapes
  4. 4 tbsp Organic low fat all natural yoghurt
  5. 1 tsp Organic Honey
  1.  Place everything in a blender and blend until smooth.
  2.  Decorate with frozen berries or fruit.

Friday, 22 November 2013


   Tiramisu is one of those dessert dishes that either tastes amazing or disgusting. The fine line is determined by the amount and choice of liqueur people choose to put in, as well as the potency of the coffee. Weirdly enough, I hate drinking coffee, but I love eating coffee deserts, so a classic tiramisu is just what I need! So for the perfect tiramisu I tend to put a few generous drops of brandy, and quick dip of coffee onto my sponge fingers. Nothing tastes better then having an oozy tiramisu with a hint of coffee, over a strong hit of bitter soggy coffee filled lady fingers.A heads up though, for those people watching their waistlines, tiramisu is definitely not made for the health conscious! If you are up for impressing some guests on a no fail recipe or simply want to indulge and spoil yourself, this is the ultimate dessert!!



Preparation Time : 30 min
Refrigerate : Overnight before serving

[ I N G R E D I E N T S ]

2 x medium eggs [ separate]
2 x 250g pots Mascarpone cheese
75g  caster sugar
1 tsp vanilla essence
6 tbsp brandy or kahlua
200ml strong instant black coffee
24 x lady fingers
1 x tbsp Cocoa powder [ for dusting ]

[ D I R E C T I O N S ]

1. Place the mascarpone in a bowl with the egg yolks, caster sugar and vanilla essence. Whip until smooth. 
2. Whisk the egg whites till soft peaks form and fold into the mascarpone mixture. 
3. Spoon a third of the mixture into the base of a rectangular dish or any dish of your choosing, you can use a wine glass or champagne glass or little cups. 
4. Mix together the liqueur and coffee. 
5. Dip each sponge finger lightly into the coffee liquid and place in the dish neatly above the cream mixture. 
6. Spread another third of the mixture over the sponge fingers and then dip the remaining biscuits and lay over the creamy mixture. 
7.Finish with a layer of creamy mixture and dust with the cocoa powder.
8. Chill the dish overnight before serving.

Monday, 4 November 2013


     This dish is the most perfect dessert designed to compliment a heavy dinner. It is the famous 
french Soufflé. A soufflé is a sweet or savoury French creation served straight from a hot oven. If it 
succeeds, the soufflé will rise above the circular mould it was baked in, ready to be indulged and 
deflated with a spoon, but if left to cool for a few minutes the soufflé will deflate immediately!  
So it needs to be served hot and immediately to your guests! 
This combination of passionfruit and banana is so mouthwateringly custardy and thick, different 
to any normal soufflés that you might have tried. Passionfruit being a delicious seasonal summer 
ingredient, when it’s in season this is a must try! Along with banana, this soufflé is just absolutely 
delicious and irresistible!
This is a perfect party trick to impress the guests as it can be prepared days in advanced once you leave 
it in the oven your guests can watch the souffle rise out of the ramekin like magic! Filled with 
delicious fruity flavours this little ramekin of goodness is custardy on the inside and light and fluffy 
on the outside! 
You can add almost anything to a soufflé so let your imagination go wild! Add cheese, ham, 
vegetables, chocolate, chestnut purée, custard, fruit puree or even sago! 
Don't forget to serve and eat it immediately!
TIP: The pastry cream can be prepared 2 days before hand and kept in the fridge, when ready
 to cook make the meringue and line the ramekins to make your delicious fluffy soufflé ! 




Preparation Time : 1 hr
Cooking Time : 15 mins

[ I N G R E D I E N T S ]

150ml x MILK
100ml x PURE CREAM
25g x BUTTER

[ D I R E C T I O N S ]

1. Preheat oven at 190 degrees. 
2. PASTRY CREAM - Pour milk and cream into a pan and bring to boil then turn off. 
3. In a separate bowl place 3 egg yolks and 3.5 tbsp sugar.
Whisk the mixture on high for 1 min.
4. Add 1 tbsp flour and 1/2 tbsp corn flour to thicken it and mix again.
5. Put a splash of the hot cream mixture into the egg mixture then mix it through to stop lumps. 
Then pour in the rest of the cream and hand whisk.
6. Turn the heat back on to medium heat and pour the mixture back into the pan and keep whisking 
till it turns to custard consistency.
7. Cut the passionfruit in half, scoop and sift pulp to separate juice and seed.
8. Slice the bananas then blend with passionfruit in a blender.
 Add this into the pastry cream then mix.
10. PREPARE RAMEKINS - use a butter brush and coat the ramekins with butter with vertical strokes.
11. LINE WITH SUGAR - tip 3 tbsp sugar into 1 ramekin and turn, you will see all the sugar stick
to the butter then tip into the next ramekin. Place them in the fridge so the butter solidifies.
12. MERINGUE MIXTURE - Place egg whites into the mixer, whisk on full speed. Add 100g 
sugar sprinkling a spoonful at a time and keep whisking until you see hard peaks form. 
TO CHECK - Tip the whole bowl upside down and if nothing slides then it is perfect. 
13. Take 1/3 of the meringue mixture and add into the pastry cream. Hand whisk it very vigorously, 
then fold slowly the rest of the meringue mix into the pastry cream. Make sure you don’t knock all
 the air in the mixture. 
14. Place a cloth down, then fill the ramekins half full then bang it onto the cloth to get the mixture
 into the bottom of the mould. Then top them off by filling it up to the top. 
16. Use a palette knife to level the top of the ramekins then use your thumb to create dip around 
the mould to stop the souffle from rolling over the edge.  
 17. Place in the oven and bake for 10-15min or until the souffle rises and has a crisp top. 
Sprinkle with icing sugar. 

Monday, 14 October 2013


We always think we're so tough but it's those times when your sick with the flu, or you're stuck in bed 
from some stomach bug, that's the time you crave mother's care and affection. There's nothing better 
then a delicious homemade, pure chicken noodle soup. I don't know what it is about it but every time 
I'm feeling weak, this is the only dish I crave. Living away from parents and living home alone, just 
makes you crave that little bit more.
So why not learn how to make it and make it for myself! Once I discovered how easy it was, I realised 
I can just make a large pot at home, and tupperware little portions and freeze them. So whenever I get 
that winter flu again, I can just heat it up, and feel all better again! Only using a few staple ingredients, 
just grab a fresh chicken and there you have it! Effortless and easy as it just stays simmering in a pot 
while you continue on with your day. Check up on it every once in a while, and soon enough your 
soup will be ready!
Don't forget other alternatives you can make with this soup.
You can make chicken and dumplings, use the broth as a base for any asian noodle soup, stock for 
risotto or any dish that requires chicken stock!

  [ I N G R E D I E N T S ]


1 x Whole Chicken
500g of Chicken Wings
4 x Stick of Celery
4 x Carrots
1 x Onion
1/2 x Ginger

2 x Stick of Celery
2 x Carrots
1 x Packet of mini pasta shells

[ D I R E C T I O N S ]
1. Place all the broth ingredients in a large pot.
2. Add enough water to cover all the ingredients, cover with lid and boil for 1 hr.
3. Turn the heat off. Remove all the vegetables with tongs, and also remove the chicken and place it on a separate plate.
4. De-bone all the chicken and keep all the meat.
5. Drain with strainer and pour all the broth into a smaller pot and place in fridge for the fat to rise to the top and form a thick layer. This process will take 2-3 hours for fat to harden.
6. Once the fat is formed, use a skimmer, ( mini strainer) and skim all the fat. There is a trick you can place a paper towel over the fat, and pull it away and all the fat should stick to the paper. Make sure there is no fat or impurities left. 
7. Place this liquid back into a pot and simmer. Add diced carrots and celery into the broth and cook until soft (about 1 hr) . Add in salt n pepper to taste.
8. Cook and drain pasta shells,  then place pasta in a bowl and serve with soup on top and chicken pieces. 


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