*WARNING: completely addictive recipe ahead* Oh yes. You read that right. As if ice cream wasn't delicious enough already, you throw in some crunchy, chocolatey Oreo's and you now have heaven on a spoon! In my books any recipe that combines condensed milk and Oreo's is a guaranteed winner...
The sun is shining, the mercury is rising and that can only mean one thing - it's ice cream time! There are so many exciting flavours of ice cream I want to share with you, and admittedly I started with a tricky one because the main ingredient is a little hard to come by. Biscoff Spread! If you haven't had the joy of tasting this delight then waste no more time - it's basically life changing. It's a delicious spreadable butter made with Speculaas biscuits (yummy caramelised, spicy Dutch biscuits) that you can have on toast, pancakes, or just by the spoonful. Completely addictive! For this recipe you...
I first tasted Banoffee Pie many years ago. My sister's friend was visiting from England and she offered to make us a British dessert one evening. Her Banoffee Pie was an absolute hit and her recipe has been used by my family many (hundred) times since then. The name "Banoffee" comes from the combination of the words "banana" and "toffee" although the filling is really more of a caramel than a toffee. Before Caramel Treat was invented we would boil a tin of condensed milk for several hours to make the caramel, but happily now it's as simple as opening up a tin! Banoffee Pie...
This is no ordinary cake. For starters it's made with delicious Milo for a unique, malty chocolate flavour. Then there's the extra sweet and creamy condensed milk icing. Since we're being quite decadent anyway, let's make it a triple decker too. Go big or go home! I love cake. I love icing. I love condensed milk. But it's the crunchy Milo sprinkles on the outside that really do it for me. Most South African's grew up drinking Milo (it's Australian, not South African...
The perfect meringue is crisp on the outside, and slightly chewy and marshmallowy on the inside. When topped with clouds of cream and tart berries you have a splendid summer treat! This is a great dessert for a crowd as it easily feeds 10 people and the meringues can be made a few days in advance. As an added bonus its gluten-free. Meringues are incredible when you think about it. It's pretty amazing that two humble ingredients can be transformed into a beautiful and delicious confection! The magic of meringue comes down to the foaming properties of the proteins in the egg white. In...
One of the joys of making poached pears is the fragrant, spicy aroma that fills the house. Another is seeing the pale flesh of the pears gradually transform to pure crimson. And then there is the ultimate joy of eating them! Poached pears make an elegant, grown-up, yet stunningly simple dessert. They are deliciously comforting and warming, yet not as heavy as winter puddings often can be. This is an excellent option if you are looking for a gluten-free dessert. It's also nice to know that it makes for one of your five-a-day and if you skip the mascarpone cream it's fat-free too (personally I wouldn't - the cream adds a lovely richness to...
It's one of those nights. You're home alone, watching chick flicks in your PJ's. You've just polished off 2 bags of popcorn and now you're craving something sweet. You raid the cupboard and find half a bag of stale marshmallows and a dry piece of liquorice. Hmmm...
This gorgeous fresh fruit tart will brighten up any table, and looks so fancy and professional that your friends will think you've been secretly training to be a French pastry chef in your spare time. It's deliciously fresh and light, and makes for a dazzling dessert or stunning tea-time treat. What better way to get one of your 5-a-day? I love a mix of bright colours so I went for a variety of different coloured fruits. You can, however, use any fruits you like. How about a mixed berry tart with raspberries, blackberries and blueberries? Or let one fruit shine on its own e.g....
Crème pâtissière is a thick, creamy custard also known as pastry cream. It is used in many French desserts such as pastries, tarts, éclairs and also as a base for soufflés. Considering its wide range of uses, it's essential that every self-respecting baker knows how to make it. Luckily it's really easy and requires no special ingredients or equipment to make - I'm pretty sure you could whip up a batch right now! Try it in this delicious Fresh Fruit Tart. Ingredients: 500ml full cream milk ( 2 cups) ½ vanilla pod or 5ml vanilla extract (1 tsp) 4 large egg yolks 110g castor sugar (½ cup) 25g cornflour (40ml) 25g cake flour...
Chocolate salami is not salami at all - it is a delicious chocolate log filled with nuts, biscuits and a dash of liqueur. The name simply comes from the salami-like appearance. Originally from Italy (or Portugal, depending who you ask), it tastes best when served with a glass of port or liqueur after dinner. Chocolate Salami looks beautiful when presented on a wooden board, partially sliced and ready to nibble on. When it comes to the ingredients, why not get creative? As long as you stick to the basic recipe, you can use any biscuits, nuts and liqueur you like. You can also replace some of the...