Banoffee Pie made better!

As I keep spending my days on lockdown watching tv, I felt the urge to recreate a British favourite, Banoffee Pie. This dessert is made by a biscuit and butter base, a VERY rich caramel, sliced bananas and whipped cream. The role of the whipped cream is fundamental for this dessert as the caramel would prevail with sweetness over everything else. These flavours that intrigued my boyfriend so much (as he likes anything sugary), were not enough for me, so i decided to add my favourite thing in the world to make it better: ROASTED SALTED PEANUTS.

Now don’t take my word for it, try it yourself and thank me later.


  • 14 Digestives Biscuits (120g roughly)
  • 90g Melted butter
  • 50g Caster sugar
  • 50g Diced butter
  • 1 can (400ml) Condensed milk
  • 150/200g Peanuts (depending on how much you love them)
  • 250g whipping cream
  • 1tsp Vanilla Essence
  • Cocoa powder or chocolate shavings to decorate

Let’s start with the easy straightforward base: crush your biscuits and add the melted butter, level it down with a spoon in your tin. You are going to want to make a crust around the sides, not just a base as you would do for a cheesecake, so that this kind of tart case will hold the caramel in. Put the base to set in the fridge while you prepare everything else. Before starting with the caramel, turn your oven on and roast your peanuts until golden, pinch of salt out of the oven and let them cool while you make the caramel filling.

Now in a pan put sugar and butter over a low heat, stir continuously until the sugar is dissolved then add the condensed milk and stir until you get a thick golden caramel. Chop the peanuts or keep them whole, its your choice, chuck them into your caramel filing and spread over the base. Let chill for about an hour.

Now onto decoration: slice the bananas however you prefer, also if you are not a fan of extra sweet desserts I suggest a double layer of bananas as it balances each bite with the help of the cream. Whip your cream with half a spoon of sugar and a tsp of Vanilla essence to soft peak, pipe it with a pretty nozzle or just scoop it with a palette knife for a more rustic result. Last touch, cocoa power sieved of top, the bitterness of the cocoa powder (or shavings) will too give the dessert a more intricate flavour to this otherwise overly sweet dish. Put back in the fridge for a couple of hours then serve as it is.

Curios to see how many people will be team peanut with me!


Super moist mini lemon donuts

As we are in the midst of our third lockdown here in England , I find myself demotivated and don’t really know what to do with my days. Every morning I wake up tired, cause you don’t really rest properly when you laid in bed half a day, and think “what the HECK am I going to do all day?!” ….so I thought a little baking would cheer me up, and it did! The ingredients for this recipe will most likely be already in your house, that’s a plus right?

INGREDIENTS: (12donuts)

  • 90g egg whites (3 eggs)
  • 100g caster sugar
  • 60g olive oil
  • Zest of one lemon
  • 50g lemon juice
  • Pinch of salt
  • 125g flour
  • 8g baking powder


  • 100g icing sugar (sieved)
  • 2/3 tbsp lemon juice
  • Might add a tbsp of water

For this glaze you really need to test for yourself thick or runny you want it. Weather you want to dip your donuts like me or drizzle the glaze on top you might want to add a spoonful of extra water or stick to 2tbsp of lemon juice.

Let’s start by whipping egg whites and sugar to hard peak. Keep whisking and slowly add the oil, lemon zest and lemon juice. Lastly fold in the flour & BP with a spatula so to keep the mix fluffy and not loose the air we created by whipping the whites.

Pipe the mix into silicone moulds and bake for 10/12 mins at 180C fan

Let them cool on a rack before glazing. Hope this little recipe brightens up you day!


Breakfast Muffins

Hiya!! The humid, rainy, grey London weather makes me reject my usual yoghurt and cereal in the morning, so I played around and came up with these moist and nutritious breakfast muffins that are basically a porridge bowl in a mouthful!


  • 150g Rolled Oats blitzed into flour
  • 2 tbsp Honey (maple syrup option)
  • 2 tbsp Peanut Butter (or any other nut butter you love)
  • 1 Banana
  • 2 Eggs
  • 50g Chocolate Chips
  • Pumpkin & Sunflower seeds to decorate on top / mixed nuts
  • For a fully vegan option substitute the eggs with 100g of Apple sauce or add one extra banana 🙂

Pre-heat the oven at 180C, fan on. Crush the banana with a fork, add your honey, nut butter and eggs and mix it all together. Fold your oat flour and pipe the mix into you muffin cases. Bake for 20/25min.

Easy & Healthy Banana Blueberry Bread

Hi yaa!! I know, It’s been ages since I posted a recipe on the blog! I kind of felt discouraged, like I wouldn’t “stand out” no matter what I wrote about. I guess It’s important to not compare yourself too much to others and genuinely share what you make without getting into your head about the outcome. SO, back to the reason you are here for!!

We are back into lockdown here in the uk so the common thought is : BANANA BREAD right?! If you are one of those people that got tired of making, eating, even hearing about banana bread well, too bad for you! I was obsessed with this baked good way before COVID-19 made it mainstream and I have never posted a recipe of it because I was mainly improvising, jumping here and there from one recipe to the other. What I’m gonna share today is quite a HEALTHY version of this super popular recipe as I am now following a nutritional plan and wanted a satisfying breakfast that still hits the criteria of my diet plan.

I had lots of Blueberries in the house but needless to say this would be great by itself, with chocolate chunks, nuts, raisins, whatever floats you boat.


  • 2 eggs
  • 120g runny honey (maple syrup is a good substitute)
  • 70g olive oil
  • 60ml milk of your choosing
  • 2 large bananas (or 3 small ones)
  • 220g self raising wholewheat flour (if you want to substitute self raising with normal flour just remember to add 1/2 tsp of baking soda)
  • 1/2 tbsp cinnamon
  • Pinch of salt
  • 125g Blueberries (1 punnet)

As you know this recipe is pretty straightforward, in a bowl start adding all your wet ingredients and lightly whisk. Now for the consistency of the banana it is really up to you: crush it with a fork for a more chunky result of blend it quickly to have a smooth puree (that’s how I like it). Slowly fold in the dry ingredients making sure there are no lumps and last, but not least, the blueberries. Now here is a lil trick: wash and rinse the blueberries in a bowl, leaving them still a little wet and add a spoon of flour, shake the bowl vigorously until the blueberries are coated with flour. This will help them not sink into the bottom of the tin as they usually do.

BAKE AT 180C for 45/55 min (check as you go) and let it cool down before slicing (patience guys, patience).

Please reach out to me if you ever make this recipe, it would make my day!


Strawberry & Mascarpone Swirl Cake

Looking for a low-key but super fresh and delish birthday cake idea? Well here it is!!!! This cake has been the go-to dessert for birthdays in my family and it will blow your mind how easy it is!


(sponge first)

  • 5 eggs (divided in yolks and whites)
  • 70gr sugar
  • 70gr veg oil
  • 50gr cornstarch
  • Lime zest


  • 250gr mascarpone cheese
  • 120gr greek yoghurt
  • 150gr whipping cream
  • Lime zest
  • 1tbsp sugar
  • (Decoration)
    • 250gr whipping cream
      1tbsp caster sugar
      2 boxes of Strawberries
  • So let’s start by preheating the oven at 180C. In a bowl place eggs white and sugar and whip it up till stiff and shiny. Slowly add the yolks one by one, then the oil and at last the sieved cornstarch! Line with baking paper a flat baking tray and spread the mix! Bake for 10-13 mins. Once it’s out of the oven let it rest for just 2-3 mins then roll it into a cloth otherwise if we cool it down flat it will break once we fill it and roll it up!
  • it’s FILLING tiiiiiime! Place all the ingredients in a bowl and whip it with a whisk till stiff! What I did is cut the strawberries, keep the pretty ones for the decoration and mince very finely the rest and add it to the cheese filling, no waste in this house!
  • To decorate I whipped up some cream with a lil sugar, covered the swirl with a palet knife and then add the strawberries all in different shapes to cover the cake just like a mosaic, of course there are thousand different decorations you can do, but this is fail proof and doesn’t need any professional equipment!
  • Hope you enjoyed this recipe, tag me on Instagram to show me your results!
  • Meow-meow!
  • Ultimate Apple Pie

    I put this recipe together mostly because I wanted a project for the day and I was looking foreword to decorating the top, but it turned out SO DELICIOUS I had to post it! Hopefully the ingredients will be easy to collect during these weird times!

  • (For the pie dough)
    • 190g Plain flour
    • 2tbsp caster sugar
    • Pinch of salt
    • Lemon zest
    • 3tbsp water
    • 140g Butter
  • (For the filling)
    • 5 Apples
      3tbsp lemon juice
      2tsp cinnamon powd
      1tsp ginger powd
      100g Demerara sugar
      3tbsp plain flour
  • Start with the pie dough as it will need to rest in the fridge! Put flour, sugar,salt and zest together! Cut the butter into cubes and rub it into the flour mix, add the water and keep working the dough until all the bits and pieces are scattered. No lumps or pieces should be visible! Cling film and leave in the fridge for about 30 mins.

    Peel and cut thinly the apples, add the lemon juice and then combine all the dry ingredients together! Keep mixing over time while you wait for the dough to be ready.

    Once you got everything ready, butter and dust the cake tin, roll the dough, put the filling in and let you imagination go wild! Do you like it covered? Open? Waivy sides? Completely up to you! What I did is roll both the bottom and the top quite thin, sealed the top with a fork and then used cutter I had in the house to decorate! Also egg wash the top if you wish, add some Demerara sugar then into the oven! Bake at 180C for 50 mins.

    Hope you have fun decorating but mostly eating it! (Preferably with some whipped cream or custard on the side!)

    Meow meow!

    Wholemeal Blueberry Muffins

    Hey guys! In this time of quarantine we all want to keep fit but still eat satisfying food, so I have been trying to bake with healthier ingredients. This recipe makes roughly 10 muffins, depending on how big your tins are!

    Hope you enjoy it, give me feedbacks and tag me on Instagram when you make the recipe!


    -2 eggs

    -120g plain flour

    -120g wholemeal flour

    -1/2 tsp cinnamon

    -5 tbsp honey

    -65g unsalted butter

    -65g oat milk (or any milk you prefer)

    -1 tsp baking soda

    -150g blueberries

    Preheat your oven 180C. Melt the butter and put it on the side to cool. Mix all the dry ingredients, add milk, eggs then butter at the end. Put roughly a tablespoon and half in each muffin tin. Bake for 15/20 mins at 180C!!!


    Vegan Almond & Strawberry Muffins

    I’ve been experimenting a bit over these months, trying different flours, sugars and I couldn’t be happier with the results! I love baking when I’m at home from work and I don’t have to make refined things, perfectly cut and decorated. The thing I like the most is the guilt-free feeling it gives me when I eat this stuff, I genuinely love almond and coconut flour, peanut butter has always been my grates obsessions so baking with it makes everything taste so good!


    • 1 cup dairy free yoghurt (I used coconut)

    • 1/2 cup peanut butter (any nut butter of your choice will do the trick)

    • 2tbsp brown sugar

    • 1/2 cup almond flour

    • 3tbsp coconut flour

    • 1/2 tsp cinnamon

    • 1 tsp baking soda

    • 1/2 cup strawberries

    • vanilla extract

    • Flaked almonds to decorate on top

    Gather all the dry ingredients into a bowl, add the yoghurt and peanut butter and stir until nice and smooth, lastly add the chopped strawberries to the mix and pour into the muffin tins! Bake at 180C for 20mins , check with a skewer after, it might need a few more mins depending on your over as the strawberries keep the muffin very moist!


    Mocha Cake Traybake

    This recipe is great when having to make dessert for quite a few people, it’s creamy, rich, the best comfort food to end a nice meal with friends or family. I have never been too fond of Tiramisú, I know being italian and not liking Tiramisú I am the living shame of my home country. I always liked the mascarpone cream that was in it (the one that my mum still makes and that I used for this recipe), so I baked a rich, chocolatey cake with coffee, soaked it with coffee and milk, then layered it with that same cream I loved so much!


    • 230g White flour

    • 50g cocoa powder

    • 100g melted chocolate (dark or milk up to you)

    • 100g caster sugar

    • 80g melted butter

    • 1 pinch of salt

    • 1/2 tsp baking powder

    • 200g milk

    • 1 or 2 teaspoons of instant coffee depending on how strong you want the flavour


    • 250g mascarpone cheese

    • 2 eggs ( yolks divides from whites)

    • 2 tbsp sugar

    • 150ml double cream

    • Vanilla extract

    Now the cake is a one-bowl kind of mix, so very clean and easy to execute. Start with putting together the dry ingredients, melt butter, melt the instant coffee in some warm milk (or just pour a shot of espresso in your milk if you have a good coffee machine!). Then add the liquids (eggs, milk, butter, melted chocolate) into the dry mix and mix until you have a tick but silky batter. Depending on the strength of your oven bake 180C for 30mins, low fan. Once baked leave it to cool down completely before layering.

    The mascarpone cream is our last job while we wait for the chocolate cake to cool. Put yolks and half the sugar in a bowl, whip them up until fluffy and pale yellow, add the mascarpone and continue whisking until all the lumps are gone. In a separate bowl whip the egg whites till stiff (flip the bowl to check), now the trick is to fold the whites in a delicate way, so that the mix gets light, if you mix the whites too strongly it will be as if you didn’t put them at all. Now in many families, this is the last step. But we add some whipped cream, soft peak. I don’t have to tell you WHY we add it, whipped cream is delicious and makes everything fatter and better!

    Once you soaked the cake with coffee and milk, layer it up! Decorate with cocoa powder or chocolate shavings on top. Let it sit in the fridge for an hour before eating.


    Gooey and chocolatey tenerina cake

    Going back home for a week reminded me of how delicious and unique Italian food is. Tenerina cake is the perfect example: only five ingredients, things you could have in your house right this moment without even having to go shopping. Chocolate lovers, here is your gooey, moist, and scrumptious moment of joy!


    • 200g dark chocolate (mix with milk chocolate if you’re against the bitterness of dark choc)
    • 200g unsalted butter
    • 50g sugar
    • 4 medium eggs
    • 60g plain flour
    • Pinch of salt
    • Whipped cream/ice cream to serve
    • Fresh cherries to serve

    Melt chocolate and butter on low heat. Divide yolks from whites. Mix the yolks with the butter and chocolate and whip the whites with sugar. Add up the sieved flour into the mix and at last fold in the whites.

    Butter up the tin, instead of flour I used cocoa powder so that you don’t see the edges, although it’s gonna look darker, don’t worry it ain’t burnt!! Pre-heat the oven to 180C and bake for 14/18 mins!!