Apples cooked down in butter poured over porridge finished with cinnamon - perfect for those cosy Autumn mornings...
Beautifully nutritious, keto/paleo blackberry and almond loaf made with coconut milk
August 27, 2017
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Rich, tart cherries spilling over warm almond pancakes fried in butter topped with flaked almonds. A paleo version of a nation's favourite desert, the bakewell tart. In pancake form.
August 10, 2017
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A Dairy-free, vegan, paleo/ketogenic twist on Jamie Oliver's Super-Fruit Breakfast Wraps recipe
May 11, 2017
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Summer is coming... time to get chillin' with the rhubarb and a cheeky bit of booze...
May 10, 2017
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High-fat slushie/nice cream breakfast recipe using MCT brain octane oil for improved mental alertness, performance and energy
August 29, 2016
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Have it for breakfast, on the go, as a snack, dessert - she serves many a purpose, this one.
August 28, 2016
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Tangy Rhubarb Meets Creamy Cold Vanilla Ice Cream Topped With Sweet Mango Hot Sauce Finished with Biscuits.... HOT Summer Dessert Sorted!
May 09, 2016
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White & Milk Chocolate Raspberry Gooey Cookies... Make them for someone or just EAT THEM ALL YOURSELF! Very easy and only 18 minutes in the oven!
May 02, 2016
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SO COOL ISN'T IT?! AND SO CRAZY EASY!!!!!!! If you're looking to make something impressive, this is your answer. Make a batch and give it away to those who deserve gifts. Use some to top cakes, cupcakes, desserts - whatever!
January 30, 2016
2
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This is a cheeky afternoon hot drink that will warm your cockles and take the edge off the harsh British winter. Get boozy. Rum enhanced coffee topped with whipped coconut cream. Here's how to make it and it's not even naughty at all...
November 17, 2015
3
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Jazzed-up 70% dark chocolate to enhance nutritional quality, taste and crunch!
Super quick and easy and makes a great gift :)
July 25, 2015
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Simple yet versatile, these sweet little natural truffles serve as breakfast fuel, a mid-afternoon pick me up or an after dinner treat. 100% raw. Chocolate optional!
July 23, 2015
2
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Quick easy recipe to replicate Reece's peanut butter cups at home in a healthy and even more delicious way!
May 28, 2015
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Easy no-bake paleo recipe for mint chocolate grasshopper bars which are actually made from coconut and avocado!
May 21, 2015
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A super delicious 100% raw 'cheesecake' or 'trifle' dessert which is all full of goodness and super easy to make.
May 18, 2015
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Mexican Chocolate Mousse
February 03, 2015
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I got this idea from a very skilled chef friend of mine, Helen Wragg, who made it for my 21st Birthday. My housemate's boyfriend has just moved in with us and it was his birthday this week so I thought no better to celebrate both his arrival and his anniversaire, than with this very indulgent chocolatey bomb and it's subtle nod towards Christmas.
I got a recipe from some website, can't remember now but it was all grams of this and cups of that, which is silly. Why not have it all in grams? and what size is a cup, America? cups vary! egg cup? Sports direct cup? I made this cake twice this week, slightly changing the recipe each time.
Here's a combination of both recipes:
for the cake:
1 mug of flour
1 mug of sugar
6 egg yolks
300 ml soured cream
150 grams dark chocolate
350g softened butter
one teaspoon baking soda
half a cup of hot water
big splash of brandy
for the icing:
200 ml double cream
200g dark chocolate
orange zest (as much as you want)
splash of brandy (as much as you want)
for the filling:
half a tub of Philadelphia
100g dark chocolate
Get your oven on at 180 degrees
Its a double layered cake so you need two round cake tins.
Get a food processor. The upright ones that you make smoothies in (if you didn't know - I actually didn't know and started making it in a mixer until Helen came to the rescue) snap up the chocolate and process it until the bits are smaller, then add the sugar and the hot water and blend until its melted. Then add the butter in chunks and blend. Then add the egg yolks, soured cream and brandy and blend. Whizzy whizzy whiz. Don't whiz it up too much though or your processor will get overwhelmed and start to smoke and it will be a strange burning plastic smell that will be sketchy. (In which case, turn it off and mix it by hand its good for your arms).
Pour all of that into a big blue bowl. Then sift SIFT the flour into the bowl and add the baking powder. Then fold it all in.
Grease proof your cake tins and then butter the greaseproof paper. Pour in the mix. Bang it in the oven for 30 minutes. Don't undercook it (through fear of it being too dry and then have to return it to the oven again later while everyone is waiting like I did - although it was then served still warm and they loved that) but don't overcook it. Stick a stick into it and pull it out clean to know it's done.
While it's baking get your ganache done. Smash up two big bars of chocolate whilst they're still in their wrappers and then put the very small bits into a heat proof bowl. Heat up the cream, stir it a bit until its almost boiling. Pour the cream onto the tiny chocolate bits. Leave it for a couple of minutes. Stir it all in. Don't over stir it. Don't worry if there are chocolatey chunks, that adds character. Pour a bit of brandy in (keep tasting so you don't cock it up) and grate in some orange zest (again keep tasting). Let that cool to room temperature. Whip it if you want.
Melt the rest of the chocolate in a glass bowl over some boiling water. When it's hot, stir in the philadelphia and mix it a lot.
When the cake's cool, spread the phili mix over one half then bang the other half on then slop the ganache all over the top and down the sides with a big flat spatula. Then roughly chop up some milk chocolate if you want and sprinkle that over the top for decoration and some more orange zest.
Give it to the birthday person with a firework in it like this:
I got a recipe from some website, can't remember now but it was all grams of this and cups of that, which is silly. Why not have it all in grams? and what size is a cup, America? cups vary! egg cup? Sports direct cup? I made this cake twice this week, slightly changing the recipe each time.
Here's a combination of both recipes:
for the cake:
1 mug of flour
1 mug of sugar
6 egg yolks
300 ml soured cream
150 grams dark chocolate
350g softened butter
one teaspoon baking soda
half a cup of hot water
big splash of brandy
for the icing:
200 ml double cream
200g dark chocolate
orange zest (as much as you want)
splash of brandy (as much as you want)
for the filling:
half a tub of Philadelphia
100g dark chocolate
Get your oven on at 180 degrees
Its a double layered cake so you need two round cake tins.
Get a food processor. The upright ones that you make smoothies in (if you didn't know - I actually didn't know and started making it in a mixer until Helen came to the rescue) snap up the chocolate and process it until the bits are smaller, then add the sugar and the hot water and blend until its melted. Then add the butter in chunks and blend. Then add the egg yolks, soured cream and brandy and blend. Whizzy whizzy whiz. Don't whiz it up too much though or your processor will get overwhelmed and start to smoke and it will be a strange burning plastic smell that will be sketchy. (In which case, turn it off and mix it by hand its good for your arms).
Pour all of that into a big blue bowl. Then sift SIFT the flour into the bowl and add the baking powder. Then fold it all in.
Grease proof your cake tins and then butter the greaseproof paper. Pour in the mix. Bang it in the oven for 30 minutes. Don't undercook it (through fear of it being too dry and then have to return it to the oven again later while everyone is waiting like I did - although it was then served still warm and they loved that) but don't overcook it. Stick a stick into it and pull it out clean to know it's done.
While it's baking get your ganache done. Smash up two big bars of chocolate whilst they're still in their wrappers and then put the very small bits into a heat proof bowl. Heat up the cream, stir it a bit until its almost boiling. Pour the cream onto the tiny chocolate bits. Leave it for a couple of minutes. Stir it all in. Don't over stir it. Don't worry if there are chocolatey chunks, that adds character. Pour a bit of brandy in (keep tasting so you don't cock it up) and grate in some orange zest (again keep tasting). Let that cool to room temperature. Whip it if you want.
Melt the rest of the chocolate in a glass bowl over some boiling water. When it's hot, stir in the philadelphia and mix it a lot.
When the cake's cool, spread the phili mix over one half then bang the other half on then slop the ganache all over the top and down the sides with a big flat spatula. Then roughly chop up some milk chocolate if you want and sprinkle that over the top for decoration and some more orange zest.
Give it to the birthday person with a firework in it like this:
November 03, 2012
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Here are some fat treats that are made from all the wrong things for all the right people...
Fat Boy - On A Diet
This is an epic birthday cake I made from a recipe found on BBC food. It's hazelnut merringue, topped with brownie, topped with rasberry cream.
You can find it here: http://www.bbc.co.uk/food/recipes/chocolate_brownie_64092
Chocolate & Beetroot Cake
(Would you believe?)
Yeah it's probably not that shocking now but it seemed so novelty when I made it last year! Messy too, it's like working with blood! (not that I do that often) The beetroot is really subtle and it's the white chocolate and creme fraiche icing (with galaxy bits and beetroot colouring) that wins gold :) Here is the finished product:
The next morning... the coca powder has been absorbed by the cake to make it extra chocolatey.
Black Forest Gateau
The best bit about this, for me as with most cakes, was decorating it. Fresh cherries, some winter forest fruits, and if I remember correctly, grated Green & Blacks milk and dark chocolate. I actually made this one and then another little square one which I gave to my brother and his wife, who pressed it into their faces in about 10 seconds.
Talking of those two, here is their wedding cake, chocolate sponge cake covered in white chocolate....
Chocolate and Raspberry Pavlova
- and I'm still shit at getting meringues to rise!
Ace of Mistakes
This is a cake inspired by Ace of Cakes that my best friend Alison (called Sally for age-old reasons that we can't even remember) and I (Leone - Spell 'Jenna' on predictive text and you always get Leona, so Leone for short) made. Sugar rush!
Very Chocolatey, Messy Chocolate Orange cake with Fresh Orange Zest
Dark Chocolate and Khalua Cake
I made this for my friend, Jai, as she was cooking me salmon and asparagus for dinner (she definitely didn't buy the salmon pre-marinaded for sainsburys and claim it as her own). It is either egg or flour free, I can't remember!
It was good though...
We Are All Tarts
This is something made by my housemate, Helen. We bought the pastry cases from Morrisons and then filled it with a mixture of lemon curd, marscapone and fresh lemon juice. Spooned it into the tartlets and then piled fresh berries ontop and refridgerated it. Ate it whilst playing articulate. Good times.
Rocky Road
Ha, the name is apt because I made this after a very heavy night out at Hospitality. So simple though, so it was fine. White chocolate featuring pistaccios, dried cranberries and strawberries, marshmallows, turkish delight, maltesers and magic stars! oh and don't forget the love ♥
These are some really sweet, gluten-free cakes from the Brighton Farm Market, every Sunday on North Road.
It's an amazing little place. Absolutely buzzing and full of really interesting produce, such as dehydrated kale crisps! Check out:
for more information.
I recently stumbled across Arty Cakes, a company from Manchester, who make such pretty cakes. Check out this beaut, for example:
Which have definitely inspired me. I hope this inspires you and I would love to hear about and see what you come up with. Get Baked.
July 31, 2012
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