Sunday, 24 May 2015

Banana Ice-cream

Banana ice-cream with salted caramel, roasted peanuts and chocolate chips. Need I say more? A few months back, I had posted recipes for Chocolate Ice-cream and Mango Ice-cream. If you're looking for a low fat version, you can check them out. This new ice-cream base recipe is a lot creamier and richer, and will melt in your mouth!  The best part? You don't need an ice-cream machine! This recipe makes enough for about 2 people, feel free to increase the quantity.

  1. 50 g whipping cream
  2. 50 g cold milk
  3. 5 tbsp powdered sugar
  4. 1 frozen banana
  5. handful of roasted peanuts
  6. handful of chocolate chips
  7. Salted Caramel Sauce

  1. Pour the whipping cream into a bowl and whip until you have stiff peaks. 
  2. In a food processor, blend the frozen banana until smooth. 
  3. Fold the banana into the cream. 
  4. Add in the milk, only one spoon at a time, mixing after each addition. You might not need all the milk. Just enough so the mixture is a thick, pouring consistency. 
  5. Add in the sugar, according to taste. Again, you might not need all of it. 
  6. Now, fold in the roasted peanuts and chocolate chips. 
  7. Pour the mixture into an air tight container. 
  8. Now drizzle the salted caramel sauce on top. 
  9. Pop it in the freezer to set for at least 3 hours.

Tuesday, 19 May 2015

Salted Caramel Sauce

This gorgeous, velvety, buttery salted caramel sauce is so easy to make, you will never buy caramel sauce again! Although I snack on this sauce straight from the jar, there is a lot you can do with it. It's a great topping for a wide range of desserts- ice cream, coffee, hot chocolate, cakes. In short, you can put it on top of pretty much everything and it will taste amazing!

  1. 200 g granulated white sugar
  2. 76 g cold unsalted butter
  3. 4 tbsp water
  4. 115 g whipping cream
  5. 1 tsp vanilla extract
  6. 1/2 tsp salt
  1. In a deep saucepan, add the sugar and water. Cook over medium heat and do not stir. 
  2. When the sugar has completely dissolved, you can swirl the saucepan over the heat, but do not use a spoon. 
  3. Continue cooking until you have a nice amber color. As soon as you reach the desired color, take the pan off the heat and sugar tends to burn very quickly. 
  4. Add in the butter and stir continuously. Once the butter is fully incorporated, add in the cream and vanilla extract and keep stirring until the foaming stops. 
  5. Then, add in your salt and stir to combine.
  6. Pour into a jar and leave the lid open until completely cool. 
  7. Once cool, pop the lid on and store in the fridge.

  1. Before you start making the sauce, make sure you have all your ingredients measured out and ready, as the process will be very quick.
  2. Make sure you keep an eye on the sugar as it melts as it could burn and develop a bitter taste. 
  3. When you add the butter and cream, make sure they are cold, and straight out of the fridge. Adding these ingredients stops the cooking of the sugar and brings down the temperature. 
  4. Adding the butter and cream will result in a lot of bubbling and steam, but don't be intimidated, keep stirring!
  5. Be careful as you stir as the sauce is very hot. 
  6. The sauce can be stored in an air tight jar in the fridge for about 2 weeks. Although mine never lasts that long! 
  7. If the sauce is too hard when you take it out of the fridge, leave it out for some time, or microwave for a few seconds before using. 

Sunday, 10 May 2015

Banoffee Pie

Banoffee pie is hands down my favourite summer dessert. And, it's super easy to make. The only difficult thing about this recipe is having to wait 3 hours before you can actually dig in to it!

  1. 50 g melted butter
  2. 150 g digestive biscuits
  3. 1 can of condensed milk
  4. 2 large bananas
  5. 80 g of heavy whipping cream

  1. Line an 8 inch spring form tin with parchment paper.
  2. In a zip lock bag, put in your digestive biscuits and bash with a rolling pin until you get crumbs. 
  3. Add the biscuit crumbs into a mixing bowl. Add in the melted butter and mix until it resembles wet sand. 
  4. Tip it into your tin and press down firmly until you have an even layer. 
  5. Put it in the fridge for 20 minutes to set. 
  6. To make the toffee, put the sealed can of condensed milk into a saucepan and fill with water, covering the top of the can. Bring this to a boil and then turn the heat down to medium. Cook     this for about two and a half hours. The top of the can should always be submerged in water. Every 20-25 minutes, you will see the level of the water coming down, so just keep pouring some boiling water on top. Leave it to cool completely before you open the can, or it could explode. I usually leave it to cool over night.
  7. Cut the bananas into thin discs and whip the cream. 
  8. Take the tin out of the fridge. Pour the toffee over the biscuit base and spread evenly. Arrange the banana discs on top. Top if off with the  whipped cream. 
  9. Put it in the fridge for 3 hours at least so the pie is set. Then you can release the tin. 

Friday, 8 May 2015

Hot Fudge Pudding

I love this dessert, not only because it tastes amazing, but this recipe works like magic. As the pudding cooks, the velvety, delicious sauce on top, slowly seeps into the cake, and settles at the bottom. This is perfect for dinner parties. You can prepare the batter ahead of time, sprinkle the brown sugar and cocoa on top and just put it in the fridge. Just before you have to serve it, pour the boiling water and pop it into the oven! This recipe makes enough for a 9 inch dish or about 10 people. I have made half the recipe.


For the fudge cake:
  1. flour 120 g
  2. sugar 120 g
  3. cocoa powder 2 tbsp
  4. butter (melted) 2 tbsp
  5. baking powder 1 1/2 tsp
  6. milk 1/2 cup
  7. walnuts (chopped) 1/2 cup
  8. vanilla extract 1/2 tsp
  9. salt 1/4 tsp

For the sauce:
  1. cocoa powder 1tbsp
  2. brown sugar 120 g


  1. Sieve the flour, baking powder and cocoa powder together. 
  2. Mix in the chopped walnuts.
  3. In a mixing bowl, mix together the sugar, butter, and milk.
  4. Add the vanilla and gradually add the flour mixture. 
  5. Fold together gently. 
  6. Spread the batter on a prepared dish. 
  7. Sprinkle the brown sugar and cocoa powder over the batter. 
  8. Pour 2 teacups of boiling water on top. 
  9. Bake in pre-heated oven at 180 degrees for at least 20 minutes. When you see bubbles around the edges of the cake, its done. 
  10. Serve warm with a scoop of vanilla ice cream.