I love mixing it up on a weekend and switching my regular cereal breakfast out for something more indulgent. This smoothie feels almost as indulgent as french toast, but it is slightly healthier (sugars – I know!) and the best part is that you can make it from things you likely already have either in the fridge or freezer. This makes it a great way to get in your five now that we are all trying to go the shops less frequently. The handheld blender I received as a housewarming gift last year has also revolutionized my smoothie game – leaving me with much less dishes to do.
1/2 Banana, frozen
1/2 cup Berries, frozen (Strawberry, Raspberry & Blueberries are my favourite)
200 ml milk
Combine everything in a glass jug and blitz it with a handheld blender. I usually start off just squashing everything before blending. You can judge whether you need to add more milk to get the consistency you want. Serve and enjoy!
Looking for a quick and easy recipe this Valentine’s day? Just add delicious to your requirements and use this recipe. This will please any cheesecake lover.
- 200g tennis biscuits, crushed
- 100g butter, melted
- 250ml cream
- 230g smooth cottage cheese x 2
- 200ml castor sugar
- 80ml water
- 20ml lemon juice (consentrate)
- 15ml gelatine
- 300ml water
- 10ml gelatine
- 40ml rose water
- Combine the cookie crumbles and melted butter. Gently press it into a 20cm cake tin or a small baking tray and refridgerate.
- Beat the cream and slowly add the cottage cheese and sugar while continuing to beat.
- Heat the water and lemon just before boiling point and then sprinkle the gelatine over the top. Stir until the gelatine has dissolved.
- Combine the gelatine and the cottage cheese mixture. Scoop the mixture into the crusted baking tin or tray. Refridgerate until set.
- Colour 350ml water to the correct shade. Heat a 100ml until just before it reaches boiling point. Sprinkle the gelatine on top and stir until it dissolves. Add the rest of the coloured water and rose water. Slowly pour the cooled mixture over the top of the dessert. Chill in the fridge until set.
- Slice and serve.
P.S. As you can see, I coloured half of the mixture light pink and layered that in first. But not everything turns out as great as imagined. I wouldn’t recommend this.
Looking for a fun activity this Valentine’s Day? Cookie decorating has become my go-to destressing holiday activity. My mother and I made some for Christmas and this time around I invited my bestie to decorate some hearts. They may not be winning any awards for looks, but we sure had fun decorating them. Plus if you can part with some of your better designs, they’ll make a cute gift too.
For the biscuits
- 185g butter, softened
- 1 cup castor sugar
- 2tsp vanilla
- 2,5 cups flour
- 1 egg
For the royal icing
- 250g icing sugar
- 1 egg white
- warm water
- Preheat the oven to 180*C and prepare two baking trays.
- Beat the butter until smooth in a bowl.
- Add the sugar and beat it together.
- Add vanilla and beat it together.
- Sift the flour into the butter mixture and beat it together.
- Add the egg and beat the mixture.
- Chill in the fridge for 2 x 24 hours.
- Roll out the dough until approximately 0,5cm thick.
- Bake on a tray for approximately 7 – 10 minutes.
- Combine the egg whites and icing sugar until smooth.
- Add warm water until the consistency is right. You want it to be spreadable, but not too liquid so that it can hold its shape.
- Separate into three bowls or however many colours you want and colour each separately. Gel colours allow you to be more accurate.
- Carefully fill your piping bags and begin the fun once the biscuits have completely cooled. You can use various nozzles, but I found a plain round one worked best for simple designs and writing.
This time of year – summer, the festive season and school holidays – is the ideal time to have friends and family over. Although our gatherings are usually fairly casual, I love how a simple cocktail can make even a pizza party feel special. As Christmas is around the corner, you’ll likely find yourself playing host some time over the coming month. This cocktail is a staple in our house as it is so easy to scale according to party size, whether you’re solo wrapping all the gifts or hosting the extended family.
My husband and I like this so much that we included this in our meal lineup almost every week during the summer and now that it has cooled down I still find myself craving it every now and again. This is the result of researching falafels before our Paris trip (can you believe we didn’t even know what they were!?) and trying to create something similar looking with what we had on hand. So not very authentic and actually much closer to Greek gyros. The best part though? One batch will serve about four adults and you might even have a little leftovers for lunch.
Looking for something fun and easy to do this Easter? I’ve got you covered with the ultimate in sweet treats – Easter egg chocolate bark! This is a great way to use up the last bit of Easter candies or, as was the case for me, a good excuse to stock up on some of your favourites! I’d like to say that this recipe is fool proof, but unfortunately you do run the very real risk of finishing the ingredients off before they make their way into the melted chocolate! If you managed to keep your taste buds under control though, you’re good to go! I would venture to say that this is even a good one to keep the kiddo’s busy (under supervision of course!) and of course you can customise this to include some of your personal favourites, these just happen to be mine.
I thought between posting my gift guides I’d throw in a quick and easy DIY to gift to anyone from a host to a teacher this festive season. Although it is a small gesture, making something yourself like these chocolate stars, can mean so much to the recipient. It would also be the perfect addition to your Christmas table, serve as a great accompaniment to coffee and compliment many a dessert. So really this is an all-rounder! As an added bonus, it is really simple and affordable to make! All you need is chocolate, your favourite toppings (added bonus if they’re in festive shades) and a silicone ice or chocolate tray.
- 200g milk or dark chocolate
- 40g pistachios, chopped
- 40g cranberries, chopped
- Spray and Cook
- Gold dust
- Break up the chocolate in a microwavable bowl and put to the side.
- Chop up the pistachios and cranberries and keep at the ready.
- Give a festive ice or chocolate silicone tray a light spray with Spray and Cook. If you are working with an ice tray, see whether you need to fill the whole shape or whether filling it half-way would be better. My stars turned out quite thick and it might have been better to only fill the shapes halfway.
- Take the bowl of chocolate and melt it in the microwave. I usually put it in for 30 seconds at a time at full power. I take care to stir it in between microwaving it and often stop it shortly before everything is completely melted, knowing the final small lumps will melt as I stir. Each microwave is different and your melting times might be different to mine. I know this isn’t conventional or the best method, but it is by far the most convenient! I always microwave my chocolate to melt it (a double-cooker is the correct tool) and rarely use bakers chocolate, but know that if you use regular milk chocolate it will only melt once. So you have to work quick, before it sets.
- Fill your tray with chocolate, stopping two milimeters before you get to the top.
- Sprinkle the tray with the nuts and cranberries and lightly press each star to ensure that the toppings will set in the chocolate.
- Leave the chocolate to fully set.
- Once it is set, turn out the stars and dust the top of each chocolate with gold dust.
- Store in a cool spot in an air-tight container.
I was never the biggest fan of banana bread, or bananas for that matter, until I found this recipe. I’ve made a few changes to it over the years, but now I think it is perfect!
It is fair to say that I have a few hang-ups regarding bananas, as I love artificial banana flavoured things (Beacon’s Fruit Salad sweets come to mind) but I don’t love bananas themselves and the idea of a warm banana freaks me out! They’re okay when eaten slightly green, but after that they just become a slimy mess with an overpowering taste. So I made this recipe with two ripe bananas, not overripe, and the end result has just a hint of banana. Perfect for those of us who believes that bananas only has a small window of time during which they are edible.
This lemon drizzle cake has been a massive success in our house, so much so that I’ve received numerous requests to bake this again soon! I have never actually had a lemon drizzle cake before, so maybe I’m not the best judge, but from my husband feedback I’ll chalk this up as a big success. This is one of those super quick recipes that you could easily whip up on a whim, likely from ingredients already in your pantry.
I love all things Italian, especially food. Crusty breads, warm pizzas and creamy pastas are just a few of many things that I dream about. Whilst there is nothing inherently wrong with a traditional carbonara, I love this lighter varient that was born when I combined two of my faves (alfredo and carbonara) with some fresh herbs. I think some of the best recipes can be born out of need. In this instance I simply didn’t have enough cream left over for a alfredo sauce and since then I’ve purposefully recreated this recipe a few times as we love the intense flavours and lighter sauce. If the raw egg in a traditional carbonara worries you, then read on to see how I make myself feel better about it.