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I was not quite sure what to do with my left over pomegranate jam but decided to bake with it. And then I was inspired to make a pomegranate frangipane. You can use any ready made jam you have at home. Just be sure that it is a high quality jam with a strong taste. … Continue reading Pomegranate Frangipane | Perfect Dessert
Bananas are so good for you, and even better when you turn them into banana waffles. These can be made in advance and the batter will keep for a few days in the fridge. Head straight on to the Recipe For 
Using seasonal stone fruit, I made this plum crostata. I have also made it successfully with figs so it shows just how versatile a dessert this can be. Head straight on to the Recipe For
I combined two recipes to make this chocolate fudge ice cream. So it goes without saying that it will take a little bit of effort. But it is so worth it as this ice cream is one of the best I have ever made. Head straight on to the Recipe For
Personally I consider myself a meringue queen. This is by far my go to sweet treat to make. And I always have lots of egg whites in my freezer. I decided to take lemons I had dried and blitz them with sugar to create these lemon meringues. Head straight on to the Recipe For
Today I am giving you something sweet to focus on. This honey gelato ticks all the boxes for the perfect ice cream. It has a smooth texture, and a rich taste. Head straight on to the Recipe For
According to Weber's Ultimate Braai Book, indirect heat is key to cooking the delicate, flaky crust of this berry crostata, without burning it. Head straight on to the Recipe For
I am in desperate need of corduroy pants for our winter trip to Croatia. I am hoping against all hope that we get there this year. But just in case we don't, I am creating Croatian inspired recipes. These choc nut bars are pastries typical to the country. Head straight on to the Recipe For … Continue reading Choc Nut Bars | Croatian Biscuits
Using fresh, firm and seasonal fruit I made an apricot clafoutis. This French dessert consists of fruit baked in a thick batter. Head straight on to the Recipe For
I hid the black sesame ice cream so well that I forgot about it. But on a seriously hot day I combined it with all the other ice creams in my freezer and made the most divine milkshake. Head straight on to the Recipe For
In South Africa, a firm family favourite is the peppermint crisp tart. A peppermint crisp is an iconic chocolate and while we were at school we used them as straws for drinking milk. As there is no sugar free version of this chocolate, I decided to make a peppermint caramel tart. It has the same … Continue reading Peppermint Caramel Tart | A Take On The Classic
For those of you enjoying winter weather, this stout pudding is perfect. We have just come out of our booze ban and I will be sure to stock up on beer. Not only for warming desserts, but to enjoy at the pool while we are still in the midst of our summer. Head straight on … Continue reading Stout Pudding | Using Chocolate Infused Milk Stout
You don't need to make your own sauce to make this butterscotch soft serve. But it is far better if you do in my opinion. Head straight on to the Recipe For
I have two recipes coming up where this butterscotch sauce will be part of the ingredients. But, you do not need to wait for them to make this. You can pour it over anything, or keep it in the fridge for days you need something extra sweet. Head straight on to the Recipe For
I am a South African through and through, and have no desire to live anywhere other than exactly where I am. But, if I could have a second home, it would be on the Isola di Ortigia. The narrow streets remind me of Venice and the living is simple. But seeing as I could not … Continue reading Zeppole | Sicilian Doughnuts For San Giuseppe
I had no clue what I was going to do with the matcha I got in one of my FOMO boxes. But during hard lockdown I had a lot of time on my hands. It was perfect ice cream weather and so I made matcha ice cream. The colour is quite something and it tastes … Continue reading Matcha Ice Cream | No Churn Recipe
Feeling a little bit down about having to stay at home I made these very rich Millionaires Shortbread. I decided to use my round moulds just to fancy them up a bit. Head straight on to the Recipe For
Liam served his chocolate sorbet with a warm chocolate fondant. Using that for inspiration, I served mine with a chocolate stout pudding. His recipe calls for a small bunch of fresh mint in the ingredients list. But this did not show up in the method or in the photograph so I ignored it. Head straight … Continue reading Chocolate Sorbet To Go With Hot Desserts
In times gone by, sorbet was served between courses to cleanse the palate. I love this idea, even if we never have a fancy enough dinner party. Despite that, there is always a tub of this in my freezer. The latest batch is lemon and thyme sorbet. A mouth puckering recipe especially for lemon lovers. … Continue reading Lemon And Thyme Sorbet | No Churn Recipe
I have an abundance of saffron in my kitchen, from different parts of the world. My mom bought me some from Italy when they visited Tuscany. And this is the one I used to make my saffron ice cream. Head straight on to the Recipe For
