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!
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?
- 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
FOR THE GLAZE:
- 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!
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.
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)
(For the filling)
- 190g Plain flour
- 2tbsp caster sugar
- Pinch of salt
- Lemon zest
- 3tbsp water
- 140g Butter
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!)
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!!
If you know me, you know the few times I really crave a dessert it’s with chocolate! Brownie tend to get boring over time so why not add cheesecake? Best of both worlds!
- 120g chocolate melted and cooled down
- 130g dark brown sugar
- 2 eggs
- 65g all purpose flour
- 50g cocoa powder
- 1tbsp olive oil
- 1 pinch of salt
- Chocolate chunks (optional)
- Nuts (optional)
- 150g Philadelphia cheese
- 150h Mascarpone cheese
- 1 egg
- 2tbsp dark brown sugar
- 1 vanilla pod
Pre-heat the oven to 180C. It’s a super.duper easy recipe and literally takes minutes to whip up! Combine all the dry ingredients in a bowl: flour, cocoa powder, sugar and salt. Once the butter cooled down start adding all the liquid: butter, eggs, olive oil and whisk! Butter up the tin you are going to use and spread the brownie batter.
Mix mascarpone, Philadelphia, brown sugar, 1 egg and scrape in the vanilla pod.
What you want to do is scoop the cheesecake mix we made on the brownie, take a toothpick or a knife and draw a marbled effect! Bake for around 20mins and because this brownie is moist and fudgy as hell once out of the oven let it rest for 10/15 before cutting so it can set properly!!
As my other half is polish, in these three years together I got to know many dishes and sweets traditional to his culture and loved them so much I couldn’t contain myself to try make my own version of a babka (a sweet yeasty cake that comes from the word babcia=grandmother). I’m quite pleased by the end result although I’m sure with practice it could be even better and there are so many options you could choose, I made a braid in a loaf tin and tried 2 big swirls with the remaining dough.
- 7g active dry yeast
- 125g milk lukewarm
- 50g brown sugar
- 40g unsalted butter, softened
- 1 egg
- 250g all purpose flour
- 1pinch of salt
- Flakes almonds to sprinkle on top
- 120g brown sugar
- 100g ground almonds
- 100g dried apricots
- 3 tbsp Brown sugar
- 1/2 tsp cinnamon
- 1 glass of water
Whisk milk and yeast together and leave for a couple mins while you scale the other ingredients. Flour, butter, sugar and salt can all go into the mixing bowl until the butter is incorporated. Add the milk mixture and the egg last, the consistency should be sticky, kind of wet and soft. Leave covered in a bowl in a warm place to rise for 1 hour.
Cream the butter add sugar and ground almonds for the filling, make sure it’s spreadable. Chop the apricots. Put sugar, cinnamon and water in a little pot, an empty vanilla pod if you have one hanging around the house and bring to a boil once the babka is out of the oven.
The dough should be almost double the size after one our. Use a rolling pin to make it a little less than one inch thickness. Spread butter and almonds, chopped apricots and some flakes almonds. Roll the dough into itself to make a big swirl. Now with cinnamon buns you’d cut it in individual swirls and place it in the tin next to one another but I wanted to try make a braid so I cut the dough length wise and braid it like I would my hair! It’s a little messy and it tends to stick everywhere so make sure you have plenty of flour around you! Place the braid in the tin, cover with cling film and let it rise again for at least 30 mins.
Preheat the over to 180C for 20 mins until golden, once out of the oven brush with the cinnamon syrup and let it rest for a couple of minutes before taking it out of the mould .