Pickled Cherry Tomatoes

Pickled cherry tomatoes are quick to make and ready in a few minutes. Very flavourful and topping for sandwiches, salads or pizzas. This recipe for preserving cherry tomatoes is very easy, you can fix it in no time and enjoy it. My cherry tomato plants produce lots of tomatoes this year and what can be better than pickling these tomatoes, which you won't stop snacking on!

The flavour of these pickled cherry tomatoes is delightful when the tomatoes are marinated for some time. Ideally, refrigerated the tomatoes for at least 2 days to get the best flavours.

Ingredients:

• 2 cups fresh cherry tomatoes, quartered
• 1 medium onion, thinly sliced
• 4 cloves garlic, minced
• 1 green chili, sliced
• salt to taste
• ¼ cup olive oil
• 3 tbsp apple cider vinegar
• ½ tbsp balsamic vinegar
• 1 tbsp Italian seasoning
• fresh basil, chopped
• fresh coriander, chopped
• freshly grind black pepper, to taste

Method:

Wash and dry the tomatoes. 

Quarter the cherry tomatoes and thinly sliced the onion.

With a garlic press, smash the garlic or finely chopped the garlic on a chopping board.

In a bowl, add tomatoes with juices, onions, garlic, olive oil balsamic vinegar, apple cider vinegar, green chili, sugar, salt, pepper, Italian seasoning, basil and cilantro.

Mix well and keep aside for 1-2 hours until the flavours are released.

Pour this in a glass jar, close the lid and refrigerate. Keep refrigerated for at least 2 days before enjoying the pickled tomatoes.

Enjoy by adding to salad, topping of pita bread or make a bruschetta or crostini

 

Vegan Beetroot Bourguignon

The Beef Bourguignon is made of beef and bacon, so not the most appropriate dish for vegans or vegetarians. But I reckoned that there must be a way to transform that rich, wine oozing hot pot into something more in my taste. After a few experiments and research, it turns out that I was only one letter away! I turned beef to beet.!!! I also added large chunks of mushrooms to give the stew the right texture and flavour.

So what is the results??? Simply fantastic, if I may say so. It has got those deep and rich thyme and wine flavours, different sort of textures and a hint of sweetness. 

Ingredients:

• 6-8 small beetroot, peeled and halved if small or quartered if larger
• 1 onions, cut into wedges
• 2 tbsp olive oil
• 2 garlic cloves, crushed
• 1 tsp fennel seeds
• 3 carrots, peeled and cut into large chunks
• 3 celery sticks, chopped
• 1 tsp dried thyme
• 1 tin green lentils, drained
• 2 tbsp tomato puree
• 1 tbsp balsamic vinegar
• 120ml red wine
• 500ml vegetable stock
• 300g chestnut mushrooms, quartered
• 2 bay leaves
• some fresh parsley, roughly chopped
• some crusty or sourdough bread to serve

Method:

Preheat the oven to 200ºC or 180ºC for fan assist oven. 

Put the beetroot wedges in a roasting tray with 1 tbsp oil, fennel seeds and some seasoning. Toss to coat, then roast for 30 minutes, shaking halfway or until golden and starting to caramelise. Reduce the oven to 170ºC or 150ºC for fan assist oven.

Meanwhile, heat the remaining oil in a lidded ovenproof casserole dish over a medium heat and fry the onion, carrots, thyme and celery for 10 minutes or until softened. Add the mushrooms and cook for another 5 minutes.

Stir in the garlic and tomatoes purees and fry for 1 minute, stirring constantly. Pour in the red wine and vinegar, and allow to bubble and reduce for 3 minutes. Add the lentils, stock and roasted beetroot, and bring everything to a simmer.

Cover, then transfer to the oven for 35 minutes, stirring halfway, until the beetroot is tender and the sauce has thickened. Scatter the chopped parsley and serve with crusty bread or mashed potatoes

 

Asam Pedas Ayam (Spicy Tamarind Chicken) Curry

Asam Pedas or spicy tamarind gravy is one of the favourite dishes mong the Malays in Singapore and Malaysia. A dish so understated and yet complex in its taste. Like most other Malay and Asian dishes , it's the trick of getting the balance of flavours right which is the hardest skill to master. 

The versatility of this dish definitely gets my vote. A minor tweak to the recipe and you can add fish or prawns instead of chicken. The spicy gravy is highly addictive. Before you know it, you will be slurping it like soup!! Paired with warm white rice and have the perfect marriage. In this household, we waste none of it, leftover gravy will be savoured with warm Indian roti the next morning.

Ingredients:

To blend fine:

• 1 medium red onions, roughly chopped
• 10-20 dried chillies, de-seeded & soak in hot water for 10 minutes (depends on the heat you referred)
• 5 cloves garlic
• 1 inch ginger
• ½ tbsp turmeric powder
• ½ tbsp shrimp paste
• ½ tbsp whole black pepper

Others ingredients:

• 800-1000g chicken breast, cut into bite-size pieces or you can use chicken on bone
• ½ cup cooking oil
• ½ tsp fenugreek seeds
• 1 lemongrass, bruised
• 2 tomatoes, quartered
• 2-3 kaffir lime leaves
• ½ cup tamarind juice
• 1 wild ginger flower, optional
• 1 aubergine, quartered
• 6 okra, half (optional)
• 500ml water
• 1 tbsp kerisik*
• handful of daun kesum (Vietnamese mint), optional
• salt & sugar to taste

Method:

De-seeded the chillies and soak the chillies in hot water while you prepared the rest of the ingredients.

To get the tamarind juice, mix 1 tbsp tamarind paste with ½ cup water and mix it well and soak for 10-15 minutes. As the tamarind soak, the water gets darker. Use your finger & mix the tamarind with the water to squeeze all the goodness from the tamarind. Set aside while you preparing the rest of the ingredients.

In  a blender put together the onion, garlic, shrimp paste, black pepper, ginger and dried chillies. Blend into a fine paste with some water.

Heat up the oil in a medium pot big enough to fit the chicken. Add in the fenugreek seeds.

Add in the chilli paste on medium heat and fry until fragrant, cooked through and it has begun to dry up but be careful not to burn it. Add the bruised lemongrass, kaffir lime leaves and the chicken pieces. Continue cooking until the spices nearly dried up and the chicken is half cook. 

Add in the tamarind juice, aubergine, tomatoes, Vietnamese mint and wild ginger flower. Mix well and simmer until the chicken is cook and tender and the vegetables is soft. Add some water in between if it looks too dry. Then add in the kerisik.

Add in sugar & salt to taste. At this point you can add a bit more water if you like more gravy for the curry. Also add in the okra. Cooked until the okra is soft.

Serve immediately. 

Jemput makan!!!

 Notes:

• When adding water, make sure is not too watery, The gravy should be nice & thick not soupy.
• Lessen the chillies if you wish for something milder
• Kerisik is a condiment made of grated coconut which us toasted. It is a secret to the nutty caramelized flavour of a curry. If you can't find fresh coconut, you can replaced with desiccated coconut. Toast the coconut on a medium heat until deep golden brown but not burnt.  Once ready add the toasted coconut to a pestle and mortar. Pound until the oils are released and a paste form. Alternatively, you can add this to a food processor. Once you have a dark paste, the kerisik is ready to use

Kerala Chicken Curry

This Kerala Chicken curry with coconut milk is simply delicious, bursting with flavours of authentic Kerala cuisine. It's got robust, rustic flavours of pepper, fennel, coconut, chillies and curry leaves. Serve with rice, roti, appam or pilau-it goes perfect with everything! 

Ingredients:

To marinate the chicken

• 500g chicken breast (bone-in cut chicken preferred), cut into bite size pieces
•  ¼ tsp Kashmiri chili powder
• ½ tsp salt
• ½ tsp garam masala powder
• ¼ tsp turmeric powder

For the curry:

• 2 tbsp coconut oil
• 1 large onion, sliced or diced finely
• ½ tsp grated ginger
• ½ tsp grated garlic
• ½ cup chopped tomatoes, optional
• ¾ cup coconut milk

For Garam Masala:

• 1 tsp garam masala
• ½ tbsp coriander powder
• ½ tsp Kashmiri chili powder

Tempering:

• 1 tbsp coconut oil
• 1 dried red chili, break and remove seeds
• 2 shallots, sliced thinly
• 1 sprig curry leaves

Method:

Marinate the chicken with chili powder, salt, pepper, turmeric and garam masala. Set aside while you are preparing the rest.

Add 3 tbsp of water to the Garam Masala spice, mix well into a paste and set aside

Heat the coconut oil in a pan. Add onions and sauté until they turn golden. Add the ginger and garlic paste and sauté for another minute. Add in the tomatoes if using and cook for another 5 minutes.

Add in the marinated chicken and sauté on a medium heat for another 5 minutes. Stir in the Garam Masala spice paste. Cover and cook on a low heat until the chicken is fully cooked and tender. If the pan is too dry, add ¼ cup of hot water.

Pour in the coconut milk, stir well and let it simmer for 5 minutes until the sauce is slightly thick.

Taste taste to add more salt or pepper.

In another small pan, heat the coconut oil and fry the shallots until it turns soft. Add curry leaved and dried red chili. When the curry leaves turn crisp, remove and pour this over the Kerala Chicken Curry.

Serve hot.

 

"Marry Me" Butter Beans

These Marry Me Butter Beans-creamy sun-dried tomato beans are the perfect quick, easy and flavour-packed summer dinner. This dish is ready in just 30 minutes, can be made one pot, and is delicious served with crusty bread to soak up the delicious sauce.

Ingredients:

• 30g vegan butter
• 1 medium size onion, diced
• 5 cloves garlic, minced
• 1/3 cup sun-dried tomatoes, chopped
• 1 tbsp tomato paste
• ¼ tsp dried oregano
• ¼ tsp dried thyme
• ¼ tsp chili flakes
• 1 canned butter beans (do not strain the liquid)
• 2 tbsp coconut cream
• 1 tbsp nutritional yeast
• ½ tbsp lemon juice
• 2 tbsp chopped fresh basil
• salt & pepper to taste

Method:

Finely diced the onion, chop the sun-dried tomatoes and mince the garlic.

Next add the vegan  butter to a large pot and melt over medium heat.

Once the butter is melted and sizzling, add in the onion and garlic/ Stir together and sauté for about 2-3 minutes.

Next add in the chopped sun-dried tomatoes, tomato paste, dried oregano, dried thyme and chili flakes. Stir and sauté with the onion and garlic for another minute until combined.

Add the can of butter beans to the pan including the liquid. This makes the beans really creamy, so do not strain them. Then add in the coconut cream, nutritional yeast and lemon juice.

Stir together and bring the beans to a simmer. once simmer, cook for about 5 minutes to reduce some liquid and cook the beans.

Once the sauce has thickened, add in the fresh basil and season with salt & pepper to your liking.

Serve while warm with a big slice of toasted sourdough bread.

Enjoy!!!

 

Rhubarb Crumble Traybake Cake

Rhubarb Crumble Traybake Cake are a tray bake version of a classic British dessert. This moist cake is the perfect combination of tart rhubarb, buttery sponge and crunchy crumble topping.

Rhubarb is a leafy green plant with pink stalks popular in the UK. The leaves are inedible as they are poisonous so only the stalks are used. Technically rhubarb is a vegetable but it is largely considered a fruit because it is usually used in desserts and cooked with sugar

Ingredients:

For the cake:

• 150g butter, softened
• 150g caster sugar
• 3 large eggs
• 1tsp vanilla extract
• 200g self raising flour
• 2 tbsp milk
• 300g rhubarb, trimmed and chopped into 2cm pieces

For the crumble topping:

• 75g plain flour
• 50g brown sugar
• 50g cold butter, cubed

Method:

Preheat oven to 180ºC or 160ºC for fan assist oven. Grease and line a 20cm x 30xm rectangular baking pan with baking paper.

For the cake batter: Cream together the softened butter and caster sugar in a large bowl until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract. Fold in the self raising flour, then stir in the milk to loosen the batter

Add the chopped rhubarb. Gently fold the chopped rhubarb into the cake batter and pour the mixture into the prepared baking pan. Smooth the top with a spatula.

For the crumble topping: In a bowl, rub the cold butter into the plain flour with your fingertips until it resembles breadcrumbs. Stir in the brown sugar.

Scatter the crumble mixture evenly over the top of the cake batter.

Bake the cake for 40-45 minutes or until a skewer inserted into the centre comes out clean and the crumble is golden and crisp.

Allow the cake to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely. Slice into squares and serve as is or with a dollop of cream or custard.

Vegetable Orzo Soup

This comforting vegetable orzo soup recipe is incredibly simple, nourishing and ready in about 30 minutes. It is packed with fresh vegetables, orzo and herbs, making this a hearty, cosy soup perfect for any time of the year.

Whenever colder days roll in, I like to make my family a comforting vegetables soup to keep us nourished and healthy for the inevitable winter illness. I love the simplicity of one-pot soups. Plus, they are easy to adjust depending on what ingredients I have in the refrigerator.

Then I like to add a protein, typically a can of white beans or chickpeas, along with gentle yet delicious herbs, including fresh parsley and dried herbs.

 Ingredients:

• 3 tbsp cooking oil
• 3-5 shallots, minced
• 4 cloves garlic, minced
• 3 stalks celery, diced
• 1 cup orzo pasta
• 5-6 cups vegetable stock
• 1 tin chopped tomatoes
• ½ tbsp dried basil
• ½ tbsp dried oregano
• ½ tbsp dried thyme
• ¼ tsp red chilli flakes
• 2 medium carrots, diced
• 1 tin white beans of your choice, drained and rinsed (or frozen peas)
• 1 handful spinach or chopped kale
• salt to taste
• juice of 1 lemon
• fresh parsley, chopped for garnish

Method:

Heat the oil in a large pot over a medium heat. Add in the minced shallots and a pinch of salt. Sauté for about 3-4 minutes until they are soft and translucent. Stir in the minced garlic, diced carrots and diced celery, and cook for another 2-3 minutes until fragrant.

Add the orzo pasta to the pot, stirring to coat it with the vegetable oil and aromatics. Toast the orzo for 1-2 minutes, stirring frequently to prevent sticking.

Pour in the vegetables stock and the tomatoes. Stir well to combine. Add the dried basil, oregano, thyme and red chilli flakes. Stir and bring the soup to a boil, stirring occasionally to ensure that the orzo does not stick to the bottom before it can absorb the liquid.

Once boiling, reduce the heat to low, add the frozen peas, if using and then stir. Let the soup simmer for about 10 minutes. Continue to stir occasionally to ensure nothing is sticking at the bottom.

Stir in the drained and rinsed beans. Add the chopped baby spinach or kale and let the soup cook for 5 minutes until the greens wilt.

Season the soup with salt and pepper to taste. Squeeze in the juice of 1 lemon and stir well. Taste and adjust for salt and pepper.

Ladle the soup into bowls and garnish with fresh chopped parsley. Serve hot with some crusty bread or a side salad.

Lemon Buttermilk Bundt Cake

This easy recipe for Lemon Buttermilk Bundt Cake makes a delicious lemony cake that can be enjoyed for breakfast or served with ice cream for a light dessert.

This Lemon Buttermilk Bundt Cake is moist, full of lemony goodness and very easy to make. The shape of a Bundt cake is so pretty, that very little decoration is required. Before serving, dust the top with a little icing sugar, and the simplicity was perfect. 

Ingredients:

• 3 tbsp lemon juice
• 3 tbsp lemon zest
• 360g plain flour
• 2 tsp baking powder
• ½ tsp baking soda
• 250g granulated sugar
• ½ cup vegetable oil
• 1 tsp vanilla extract
• 1 cup buttermilk

Method:

Preheat oven to 175ºC/160ºC for fan assist oven. Spray a 10 inch Bundt pan with baking spray and set aside.

In a small bowl, combine lemon juice and zest.

In a medium bowl, whisk to combine the flour, baking powder and baking soda.

In a large bowl, add lemon mixture, sugar, oil and vanilla. Using an electric mixer, beat until well-blended. Add 1 egg at a time, beating well after each addition.

Pour into prepared Bundt pan. Bake for 45 minutes, or until a skewer inserted in the middle comes out clean. Let cool in a pan for 10 minutes before inverting to a wire rack to cool completely.

Condensed Milk Blueberry Slice

Creamy, fruity, buttery delight with a sweet-tart burst in every bite! Each bite contains an explosion of tastes and texture-it's tart, sweet, buttery and crumbly thanks to the simple digestives biscuit crumb base, smooth, and creamy all the same time - it will waken up your taste buds and send them into overdrive. The blueberries sort of burst in your mouth- they really make this a delicious blueberry dessert you won't be able to get enough of. 

Ingredients:

For the base:

• 250g digestives biscuits, crushed
• 125g butter, melted

For the filling:

• 395g sweetened condensed milk
• ¼ cup lemon juice
• 1 tsp lemon zest
• 2 large eggs
• 1 tsp vanilla extract
• 1 tbsp plain flour
• 1 cup fresh or frozen blueberries (no need to thaw if frozen)

For the topping (optional):

• icing sugar, for dusting
• extra blueberries or lemon zest curls, to serve

Method:

Preheat oven to 180ºC or 160ºC for fan assist oven. Grease and line a 20cm x 20cm slice tin with baking paper.

For the base: Combine crushed biscuits and melted butter. Mix well and press firmly into the base of the tin. Bake for 10 minutes. Let cool slightly.

For the filling: In a medium bowl, whisk condensed milk, lemon juice, zest, eggs, vanilla extract and flour until smooth and well combined.

Gently fold in the blueberries. Pour over the cooled base and smooth the top.

Bake for 20-25 minutes, or until the filling is just set with a slight wobble in the centre.

Cool completely in the tin, then refrigerate  for at least 3 hours or overnight.

Dust with icing sugar and slice into bars or squares to serve.

Non-Bake Biscoff Brownie

Treat yourself to these fudgy Biscoff brownie. These Biscoff brownies are unique with combining the caramelized flavour of Biscoff spread with the richness of dark chocolate, these brownies offer a delightful treat without the need for an oven. They are soft and moist with biscuit base, adding a superb texture. They are also perfect for a bake sale because they are so moreish and easy to make!

Ingredients:

For the base:

• 200g digestive biscuits, finely crushed
• 2 tbsp cocoa powder
• 100g butter
• ½ cup Biscoff spread
• ¼ cup brown sugar
• ¼ cup sweetened condensed milk
• 1 tsp vanilla extract
• pinch of salt

For the topping:

• 100g dark chocolate, chopped
• 1 tbsp Biscoff spread, for swirl
• 1 tsp coconut oil or butter; optional for shine

 Method:

For the base: Line a 20cm x 20cm square baking tin with baking paper, ensuring an overhang on the sides for easy removal.

In a large bowl, combine the crushed biscuits and cocoa powder. 

In a saucepan over low heat, melt the butter, Biscoff spread and brown sugar, stirring until smooth.

Remove from the heat and stir in the condensed milk, vanilla extract and salt until well combined.

Pour the wet mixture into the dry ingredients and mix thoroughly until the crumbs are evenly coated.

Press the mixture firmly into the prepared tin, smoothing the top with a spatula or the back of a spoon. 

Refrigerate for 30 minutes to set.

For the topping: In a heatproof bowl, melt the dark chocolate and coconut oil (if using) over the saucepan of simmering water (double boiler method), stirring until smooth.

Pour the melted chocolate over the chilled base, spread evenly.

Melt the Biscoff spread slightly and drizzle over the chocolate layer. Use a skewer or knife to create a swirl pattern.

Refrigerate for at least 2 hours, or until fully set.

Remove the slice from the tin using the overhanging baking paper. Cut into squares using a sharp knife, wiping the blade clean between cuts for neat slices.

Serve chilled and enjoy!

 

Creamy Peri-peri Chicken

Chicken with rice served with creamy peri-peri sauce is a fantastic, super flavourful dinner. Juicy chicken breasts are seared to golden perfection and bathed in a fiery peri-peri cream sauce This chicken is perfectly seasoned and juicy and that sauce? Simply addictive!

Ingredients:

• 2 tbsp oil
• 4 boneless, skinless chicken breasts
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• salt & pepper to taste
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 cup chicken stock
• 1 cup double cream
• 5 tbsp peri-peri sauce
• 1 tsp lemon juice
• fresh parsley or coriander, chopped for garnishing

Method:

Marinate the chicken: Season the chicken breasts with smoked paprika, garlic power, onion powder, salt & pepper. Rub the seasoning into the chicken to coat it evenly.

Sear the chicken: Heat the oil in a large skillet over medium-high heat.

Sear the chicken for 4-5 minutes per side until golden brown.

Remove the chicken from the skillet and set it aside.

Sauté the aromatic: In the same skillet, add the chopped onion and minced garlic. Sauté for 2-3 minutes until soft and fragrant.

Stir in the double cream, peri-peri sauce and lemon juice. Simmer for 3-4 minutes until slightly thickened.

Return the seared chicken to the skillet, coating it in the sauce.

Lower the heat and let it simmer for 10-12 minutes until fully cooked.

Plate the rice on a plate and spoon the creamy peri-peri chicken on top. Serve with your favourite vegetables. Garnish with fresh chopped parsley or coriander.

 

Crying Tiger Beef

 Juicy tender marinated steak served with a sweet, tangy, spicy Thai dipping sauce. This quick and easy crying tiger beef is ready in 30 minutes. A classic main Thai dish you will forever crave! 

Crying Tiger Beef or "Suea Rong Hai" in Thai features ribeye steak marinated oyster sauce, soy sauce, garlic, palm sugar, garlic and lime juice. This marinade gives it that unique umami-flavour!

The beef is served with a spicy, sweet, tangy sauce called "Nahm Jim Jaew". The sauce is made of tamarind paste, toasted glutinous rice (or sticky rice as known to many), palm sugar ( I use brown sugar as not easy to find palm sugar here), shallots, coriander, fish sauce, lime juice and red Thai pepper flakes.

Ingredients:

For the beef:

• 1 tbsp oyster sauce
• 1 tbsp fish sauce
• 1 tsp palm sugar or brown sugar
• 2x200g ribeye steaks, or any cut you prefer
• vegetable oil, for brushing

For spicy dipping sauce "Nahm Jim Jaew"

• 2 tsp raw glutinous rice
• 1 tsp tamarind concentrate
• 3 tbsp fish sauce
• 1 tbsp lime juice
• 1 tbsp palm sugar or brown sugar
• 1 tbsp chili flakes
• 1 small shallots, sliced into fine wedges
• 2 tsp coriander, finely chopped

Method:

For the Beef: Combine the oyster sauce, fish sauce and brown sugar. Pour the mixture over the steaks and use your fingers to massage the marinade all over the steak pieces. Allow to marinate while you prepare the remaining ingredients.

For the dipping sauce: Toast the rice in a dry frying pan over high heat until golden brown and fragrant ( it will smell like popcorn). Use a pestle and mortar or a spice grinder to grind to a fine powder. In a bowl, combine the tamarind, fish sauce, lime juice, sugar, chili flakes and toasted rice powder. Mix until well combined. Then stir through the shallot and coriander. Transfer to a small serving bowl and set aside until ready to serve.

Heat a large heavy-based frying pan or a gridle over a high heat. Brush with oil. When hot, add the steaks and cook 2-3 minutes, turning the steaks every so often until you get a nice charred colour. Then turn the heat to low and continue cooking (and flipping the steaks) for another 2-3 minutes (for medium rare) or until cooked to your liking. Before slicing, transfer to a cutting board and allow to rest for 3 minutes.

Serve the steak with cabbage, fresh cucumber, tomatoes and steamed rice

Norwegian Rhubarb Cake

 

A cosy slice of Nordic tradition baked to perfection!. This moist rhubarb cake delivers just the right mix of sweet and tangy, with old-fashioned vibes that win hearts on every feed. A coffee companion, a golden treat, and your next bake-worthy moment!

Ingredients:

• 115g butter, softened
• 200g sugar
• 2 large eggs
• 120ml milk
• 1 tsp vanilla extract
• 190g plain flour
• 1½ tsp baking powder
• ¼ tsp salt
• 150g chopped fresh rhubarb, about ½ inch
• 2 tbsp sugar, for topping
• pinch of cardamom or cinnamon powder

Method:

Preheat the oven to 175ºC/165ºC for fan assist oven. Grease and line a 9 inch springform or a round cake tin with baking paper.

In a large mixing bowl, cream 115g butter and 200g sugar until light and fluffy using a hand mixer.

Beat in the eggs one at a time, mixing thoroughly after each addition.

Stir in the milk and vanilla extract until fully incorporated.

In a separate bowl, whisk together 190g flour, 1½ tsp baking powder and ¼ tsp salt. Fold the dry ingredients into the wet ingredients gradually. Stir just until combined-do not overmix.

Pour the batter into the prepares tin, smoothing the top with a spatula.

Scatter the 2 tbsp sugar and the pinch of cinnamon or cardamom over the top for extra warmth.

Bake for 40-45 minutes until golden on top and a skewer inserted in the centre comes out clean.

Cool in the pan for 10 minutes before removing. Enjoy warm or chilled, with whipped cream or a scoop of ice cream for extra joy!

Tiramisu Cake Roll

A show-stopping take on the classic tiramisu, this recipe rolls coffee soaked sponge fingers with a thick mascarpone filling to form an impressive roulade.

This delectable treat features layers of delicate ladyfingers biscuits soaked in coffee, enveloped in a creamy mascarpone filling and fresh raspberries for a touch of tanginess and finished with dusting of cocoa powder and chocolate curls. The best part? It is quick and easy to prepare, making it a perfect choice for those moments when you crave a touch of indulgence without spending hours in the kitchen.

With its absence of eggs, this Tiramisu Cake Roll offers a lighter twist on the traditional recipe, while still delivering the same rich and tantalizing flavours. The combination of the velvety mascarpone cheese, and the fresh raspberries for a touch of tanginess, and the aromatic coffee-infused biscuits, and the subtle hint of cocoa creates a harmonious medley that will delight your taste buds. Whether you are hosting a gathering, celebrating a special occasion, or simply treating yourself, tis Tiramisu Cake Roll is sure to impress with its elegant presentation and irresistible taste.

                                    

Ingredients:

• 27 pieces lady finger biscuits
• 500g mascarpone cheese, room temperature
• 6 tbsp icing sugar
• 400g double cream
• 1½ tbsp coffee granules
• 1 punnet of raspberries
• 2 tbsp cocoa powder, for dusting
• chocolate curls for decoration

Method:

In a mixing bowl, place the mascarpone cheese and beat it with a hand mixer until it becomes creamy.

Add the icing sugar and double cream to the bowl and beat again until the mixture forms medium-stiff peaks. Set it aside.

in a separate bowl, combine coffee granules and hot water, stirring until the coffee dissolves. Set it aside.

Place a 40cm x40cm baking paper on a flat surface. Take one ladyfinger biscuit at a time  and lightly dip it in the coffee syrup. Arrange the biscuits in three columns, with the long side of the biscuits facing you.

Spread 1¼ cup of the mascarpone cream evenly on top of the biscuits. Dust the top of the cream with 1 tbsp of the cocoa powder, ensuring most of the surface is coated. Keep the remaining mascarpone cream in the fridge to prevent melting.

Line a row of fresh raspberries on the long edge of the cake roll.

Gently roll the cake starting from the long side. Avoid applying too much pressure to prevent the biscuits from breaking. Fold the sides to secure the cake and place it in the freezer for 1-2 hours to set.

Remove the cake from the freezer and carefully unwrap the baking paper. Transfer the cake onto a cake serving plate.

Frost the surface of the roll with the remaining mascarpone cream and dust with cocoa powder. Now add the swirl piping on top of the roll. Add more fresh raspberries and chocolates curls for the finishing touches.

Bon appetite!

            

Lemon Coconut Almond Cake

This is the fastest, easiest cake recipe I know!! Just put everything in a bowl and mix

Ingredients:

• 150g butter
• 4 large eggs
• 1 tsp vanilla extract
• ¾ cup caster sugar
• 1½ cups ground almond
• ¼ tsp salt
• 1 tsp baking powder
• ¾ cup desiccated coconut
• 1½ tsp lemon zest
• ¼ cup flaked almonds

Method:

Preheat oven to 180ºC/160ºC for fan assist oven. Grease a 20cm round cake pan with butter and line with baking paper.

Place the butter in a microwavable bowl and melt in the microwave. Let cool for a couple of minutes.

Add egg, vanilla extract and sugar and whisk until combined.

Pour into the baking pan. Sprinkle over the flaked almonds. Bake for 35 minutes. Cool in the pan for about 15 minutes then carefully turn out onto a cooling rack.

Cool at least an hour before cutting slices to serve.