The nice thing is that you can go crazy with your toppings!! Put in whatever your heart desires or whatever you have on hand but I'd say stick with the garlic and parsley oil on top as that adds a tonne of flavour. It seeps nicely into the dough, leaving it super soft.
Tuesday, 21 February 2017
This cake is a delight!! Soft, chocolaty, indulgent.... Pure bliss!! It doesn't require any flour which is where the lightness (and the name duhh) comes from.
I first saw it on an old Nigella video recipe and decided to customise it a bit to my liking.
I'd say it's an absolute showstopper for when you have visitors yet it's so easy to put together. I made it with my 2 year old and he thoroughly enjoyed helping, especially at the end... Decorating a cake with a little one is so much fun!!
What we really liked is the chocolate base going so well with the soft whipped cream but adding the berries and fresh mint on top takes it to a completely different cloud like level. I opted for raspberries on top but any berry you have on hand will absolutely do.
Now go ahead, get baking and treat yourself!!
Saturday, 1 March 2014
I had a craving for one this morning... And what's a girl to do? :-D Gotta buckle down and make some. Oh and trust me, this will make your house smell like a nice little bakery. Better than any candle for sure :-)
Tuesday, 18 February 2014
For all the olive lovers out there... This is an amazing spread!! It gets together literally in 5min and lasts in the fridge for days. It's super duper delicious, and oh so satisfying!!!
Couple of weeks ago I went to London for lunch with some friends. They served this on a sharing platter with some warm bread and it was divine.
So when I got back home I decided to whip up my own version... And yeah, now I can't get enough :-) You can use green or black olives, I opted for green here because that happened to be in the fridge, but a black tapenade is just as yummy!
Thursday, 5 December 2013
Sweet potatoes are super autumnal, wintery, comforting, delicious... There is something about them that makes the perfect meal when it's chilly outside. No wonder they are used so much around the Christmas holidays. You can probably find thousands of recipes out there to put them into and every single one of them is amazing.
Saturday, 12 October 2013
Macarons... So delicious and delicate. So many people love them, but yet so few of them dare to make them. Yes, they do require a bit more TLC but once you set your mind to it you can do it.
These delicious bites of heaven were actually my husband's masterpiece. Since they were gone by the end of the night (yes, that's how yummy they are), I wanted to share the recipe. Just follow these steps and you'll be amazed by the baker inside you.
Sunday, 29 September 2013
I know I haven't been blogging for a little, but in between a wedding, new job and a bunch of other friends' and family celebrations to attend, I put my blog on the back burner...
So on this warm, autumnal Sunday I got the craving for some home made, soft rolls and I thought... Why not share the recipe?
The fact that these rolls are made without any eggs, milk and butter makes me rave even more about them. They are super light, soft and you can use them for pretty much anything...
Now you have endless possibilities to get creative here. You can either leave them plain or you can jazz them up a little bit. Right before you bake them you can brush them with olive oil and sprinkle whatever your heart desires:
sesame seeds, poppy
- 1 packet of active dry yeast
- 2tbs sugar
- 1 1/2 cups warm water
- 2tbs vegetable oil
- 1tsp salt
- 4 cups plain flour
- In a bowl, add the yeast, sugar and warm water. Let it sit for about 5min or until bubbles start to form.
- Add the oil and salt and give it a stir. Start adding the flour little by little, while stirring the mixture with a wooden spoon. You should end up with a non-sticky dough, so you might have to add or subtract a few tablespoons of flour. Knead for about 5min. I used my mum's technique, throwing the dough in the air 100 times and let it fall on the surface :-)
- Put the dough in a greased bowl, cover it with a kitchen towel and put it aside for 1h so it can double in size.
- Then lay it on a lightly floured surface, punch the air out and divide it into 12 equal pieces. Form them into balls and put them on a lightly greased baking sheet, leaving about an inch in between.
- Lightly cover the rolls with greased cling film and let them rise for 45min. Brush them with olive oil and sprinkle your topping of choice (this step is optional).
- Preheat the oven to 200 C degrees. Bake for 12-14 min or until golden brown. Enjoy!
Saturday, 20 July 2013
They say, if you can make risotto, you can make anything... Well honestly it's not that complicated :) I've perfected my way now and if you follow these steps, I promise you will end up with the creamiest, tastiest risotto you've ever had. So let's get going...
Tuesday, 16 July 2013
Pasta salads are so popular, aren't they? They go with pretty much anything and can be very diverse. But one thing that's so, so common in each one of them is... wait for it... yes you guessed... Fatty mayo!! Pasta is already a high-caloric dish, why add hundreds more calories in it? I decided to share my grilled veggie pasta salad with roasted garlic vinaigrette that blows everyone's mind once they try it.
Wednesday, 29 May 2013
Last weekend I went to a charity coffee morning, dedicated to the MS Society. Everyone had a slice of cake and enjoyed a lovely cup of coffee or tea.
When I had to think of what dessert to make and bring over, I figured everyone likes vanilla and berries, so I went ahead and made a delicious combo of these two ingredients.
All I can say is that this was an absolute winner and people kept coming for more. Make it the next time you have visitors over... I promise you won't regret it!!
For the cake mixture:
- 300g plain flour
- 2tsp baking powder
- 1/2tsp baking soda
- 1/2tsp salt
- 135g sugar
- 3tsp vanilla extract
- 1 heaped tbs sour cream (ricotta works too)
- 250ml milk
- 2 eggs
- 125g butter, at room temperature
- 375g fresh blueberries
For the crumb topping:
- 50g white sugar
- 50g brown sugar
- 2tbs plain flower
- 1/4tsp cinnamon
- 3tbs cold butter
- Preheat your oven to 190 C degrees and grease a spring form pan.
- In a bowl mix the flour, baking powder, baking soda and salt. Set aside.
- Take two tbs of this mixture and toss with the blueberries to ensure they stay all over the cake, otherwise they'll drown to the bottom. Then, set aside.
- In another bowl mix the butter, sugar, eggs, milk, sour cream and vanilla extract.
- Add the dry to the wet ingredients, mix well and then carefully fold in the blueberries. Pour this mixture in the greased pan and set aside.
- In a small bowl, add all the crumb topping ingredients and mix them well together. Sprinkle on top of the cake batter. Bake for 60min, let cool completely end enjoy!