Desserts

Plantain Pancakes with Honey caramelised walnuts

Luscious stack of Plantain Pancakes with Honey caramelised walnuts

Calling all plantain lovers and as one myself I must say I truly appreciate the versatility of plantains. From simply fried sweet plantains, plantain chips, plantain porridge, plantain mofongo, tostones and so on. There are various traditional recipes using plantains stemming from African, Caribbean, Asian and Latin cultures. However today I am bringing you a more contemporary way to cook plantain. This plantain pancake is similar to making banana pancakes but better. Plantains are not just larger in size than bananas but also richer in flavour and just ad nutritious. Plantain is the renowned go-to side dish for jollof rice. This recipe perfectly fuses plantain with the internationally loved western breakfast that is pancakes. I mean who doesn’t love pancakes. For those that have no clue what plantain is, here is what you need to know. Firstly, plantain is not banana, although it can be cooked like a banana however it is not a fruit. Rather it is a vegetable that is eaten cooked and not raw. However eating raw plantain is not harmful, trust me my childhood self tested this theory several times. Plantains can also be used in the same way potatoes are cooked. It can be boiled, fried, roasted, grilled etc. and the list goes on. This plantain pancake is light, fluffy and hassle-free. Additionally, it is also dairy-free, no butter or cow’s milk was used in this plantain pancake recipe. Finally, the plantain pancake is topped with simple honey caramelised walnuts. See it really is a no-fuss breakfast. If you loved this recipe for plantain pancakes, you might also like these other pancake recipes:

Read More
French toast with strawberries and chocolate using Italian Easter Cake

How to use Colomba di Pasqua (Italian Easter Cake) to make French toast with strawberries and chocolate

Similar to many parts of the world, Easter holds a unique tradition in the Italian culture. Just like many holidays food plays a key part in the various cultures and festivities. Here in Italy, there are two traditional centrepiece food items that are used to celebrate the Easter holiday. Firstly, the Italian Easter bread (Pane di Pasqua) is baked in the shape of a wreath with colourful eggs placed on it. Then there is the Italian Easter bread (‘Colomba di Pasqua or ‘Colomba Pasquale) which is a culinary symbol in the shape of a dove. The latter is my favourite, hence this recipe for French toast made with Colomba di Pasqua. The Colomba This dove-shaped treat is a soft doughy cake that is rich with a bread-like chewy texture. My initial encounter with the Colomba had me wondering “is it a cake or is it bread”. Upon further studies, it draws techniques from both cake making and bread making. However, the conclusion is that it is indeed a cake. It looks like a cake, smells like a cake and although the texture can be a bit deceiving, it also tastes like a cake but is not too sweet. Additionally, the Italians say it is a cake so that’s what I’m sticking with. French toast made with Colomba di Pasqua As with many holidays, we humans tend to take the Easter holiday as an excuse to overindulge. This sometimes leads to us having in excess several food items or one in particular. You guessed it! For the Easter holiday, there are always leftover Colomba. We usually start buying these festive treats days and weeks as we approach the holiday. I bought my Colomba a week before Easter, the cake can last for several days but if you are anything like me you’ll get bored. Hence why I whipped up this delicious French toast made with Colomba di Pasqua. I kept it simple, with no added sugar and topped it with fresh strawberries and melted chocolate. If you like this recipe, you might also like Easy Valentines Day Dessert Spread – Sweet grazing boards.

Read More

Easy Valentines Day Dessert Spread – Sweet grazing board

Who says Valentine’s Day is not worth celebrating? Single or taken you can treat yourself or someone special to this classic but fun easy Valentines Day dessert spread. There are no rules, just pick up some of your favourites treats and pair them with great wines because we all deserve the best. Firstly, any day is a good day to enjoy the simple things in life. Luckily we have amongst many festive holidays in the year such as Christmas and Easter, we also have a day out of the 365 to spread some more love. This Easy Valentines Day Dessert Spread, platter or board (whatever you’d like to call it) is perfect for food lovers. It’s perfect for the acclaimed ‘food is my love language’. It’s perfect for “DIY’ers”. Putting the spread together: Putting this spread together is quite easy and straightforward. All you need are some of your favourite snacks, fruits and/or desserts that you can buy from the store. I went for some lovely mix of treats that I love but typically would not eat every day. My platter has two classic Italian biscuits. The Italian almond biscuits (Biscotti/Cantucci) and an Italian butter cookie twist (Torcetti al burro). Additionally, I laid out a choice of chocolate bars, the classic dark and milk chocolate bars; and a Hazelnut dark chocolate bar. Speaking of chocolate I came across some swiss chocolate coated meringue with hazelnut cream at the supermarket. It added a decadent touch to this platter. Amongst these were my red fruit of choice, being strawberries and red currant. This Easy Valentines Day Dessert Spread was paired with two great wines from Varvaglione 1921. A winery from Puglia, in the south of Italy. A sweet red named “CHICCA” made form dark Italian grapes (Primitivo di Manduria DN DOCG). A sparkling rose wine (Spumante Brut Rosé). Sidenote: Measurements are not given in this recipe because it’s all about personal preference and there are no rules. Just have fun and enjoy!

Read More
Gingerbread Sponge Cake with Cream Cheese Icing

Gingerbread Sponge Cake with Cream Cheese Icing

I’ll begin with an unpopular opinion that Gingerbread cakes are better than gingerbread cookies. Yes you read that right, cookies are great and I love them. However, nothing beats a nice soft cake and like I have said before in my other post, cakes are my first love. This Gingerbread sponge cake is soft and delicious, with the warmth and cosiness of some of my favourite spices. I’m a huge fan of spice mix, even more so when used in desserts. The combination of fruity/ sugary sweetness, a spicy kick or a sharp tang and creamy sweetness is one that never fails. Similar to my cinnamon/chocolate half & half rolls, I finished this gingerbread sponge cake with a rich cream cheese icing (If you’re American you might know this as frosting). Although you might be able to buy an already made gingerbread spice, I highly recommend making it yourself. You can make a large gingerbread mix using a 4:4:2. You can store this in a jar to use whenever you want. That is: 4 parts cinnamon sticks 4 powdered ginger (it’s best to buy this already in a powdered form, If you want you can buy some fresh ginger, dry/dehydrate them and then blend. I just think this is a tedious job that can be avoided) 3 parts whole cloves 2 parts nutmeg 2 parts start anise

Read More

Summer Lemon cake with fresh strawberries

I first made this lemon cake for my pre-birthday picnic in June and everyone loved it. I have now made it three more times upon request. That just tells how delicious the cake really is. It is my go-to summer cake recipe and I usually just make it off-heart. However, I have now gotten several Instagram DM’s asking me to share the recipe. Thus, I have created both a written and video recipe that is easy to follow I personally enjoy baking, so when someone makes a request for a cake, I joyfully oblige. I love the taste of lemon in desserts, especially in the summer months as they are in season. Italy has some of the best and most delicious citrus fruits, rich in colour and so tasty. Making this cake was quite easy. Just a blitz of wet ingredients combined with sieved dried ingredients and viola a delicious outcome. That is a decadent lemon sponge cake. You might also like this Strawberry Shortcake with Coulis. I took the cake up a notch by layering it with cream cheese icing and fresh strawberries. Another delicious summer fruit perfect to cut down the sharp “zestiness” of the lemons. You can use whatever fruits that you fancy, but honestly, I think lemon and strawberries are an undefeated match. Here’s the recipe:

Read More
Dalgona whipped Coffee 3 Ways

Dalgona Coffee Whipped 3 Ways

On entering the spring months of 2020 we have seen the Dalgona whipped coffee on the top trends of the food-internet (foodternet?). Almost every food enthusiast have been talking about this decadent creamy whipped coffee. From the recent TikTok sensation to the Viral gram and even the classic Facebook groups. It has even become a challenge for anyone that classifies themselves as a foodie to give this “foodternet” sensation a try. After coming across it several times as I scrolled through my Instagram timeline, I caved and jumped on the Dalgona bandwagon. A decision I most certainly do not regret. I went as far as making not just one and not sticking to the classic milk & ice. I ended up making three delicious flavours that soothe whatever mood my tastebud was in (I like to think my tastebud has a mind of its own). Also, check out this Espresso Berry Blast with Chia Seeds, another delicious coffee-based recipe. 1. CLASSIC MILK & ICE Just as the name says, ice in a glass followed with milk and topped with Dalgona coffee. 2. HOT CHOCOLATE Chopped dark chocolate, a bit of sugar and hot but not boiled milk, topped with Dalgona coffee. 3. COOKIES & CREAM Blitz your favourite ice cream (I used a caramel flavoured ice cream) with cookies (I used caramel cookies) and top with Dalgona coffee. A great substitute for regular cookies is Chin-Chin. Here are other cold beverages you might like: Zesty Watermelon Granita made with 3 ingredients Hibiscus Sangria (Zobo/Sorrel) – A fusion Cocktail

Read More