Homemade Trail Mix
Ingredients:
3 cups mixed seeds and nuts
1/3 cup coconut oil
1/3 maple syrup
1 tsp cinnamon
1 tsp flaky salt
1 tsp vanilla extract
Directions:
Preheat your oven to 150°C (convection) or 130°C (fan forced).
In a large bowl, mix together the seeds, nuts, coconut oil, maple syrup, cinnamon, flaky salt, and vanilla extract until everything is well coated.
Spread the mixture evenly on a lined baking tray.
Bake for 30-35 minutes, stirring halfway through, until the mixture is deep golden and fragrant.
Once baked, allow the mixture to cool completely before storing it in an airtight container.
Notes:
Flavour combos: adding cayenne pepper to this is also yum and adds a great kick!
Masala Chai-misu
Ingredients:
Masala chai teabags (I used these today, but brewing with tea leaves is EVEN BETTER!)
2 tsp coffee (I used instant ginger coffee I had on hand)
Savoiardi biscuits
300ml thickened cream
150ml mascarpone
2-3 tbsp caster sugar
1 tsp vanilla bean paste
Dusting
Cocoa powder
Cardamom powder
Cinnamon powder
Notes:
This is a freestyle recipe idea! What that means: cook with feeling and intuition. Things might not be exact, but the outcome will be great and delicious, so it’s okay to have extras. You’re creating here!
It starts off with your vessel (glass or dish) of choice. The thing with savoiardi (ladyfinger biscuits) is that they come in big bags anyway, so regardless of what size you make, you’ll always have extra.
Directions:
Brew your chai and coffee, then let them cool slightly while you prepare the cream.
In a bowl or stand mixer, whip the cream, mascarpone, caster sugar, and vanilla until soft peaks form (it’s so yum!).
To assemble: line the base of your glass or dish with a bit of cream. Swiftly dunk each biscuit into the warm coffee chai and place it into the glass/dish (I didn’t do this and the biscuit fell apart 😂). If this happens, don’t worry, just keep going.
Repeat the layers until you fill your vessel. Dust with your spiced cocoa powder and pop in the fridge until you’re ready to serve. Making these a day ahead works a treat as the flavors have time to meld.
Enjoy!!! 🥰🥰🥰🥰
Chai Porridge
Ingredients:
Porridge Base
500ml (2 cups) brewed chai 1/2 cup oats (Uncle Toby’s Rolled Oat Ancient Grains recommended)
1 tbsp honey
Toppings
2 tbsp peanut butter (smooth preferred)
1 banana, chopped
1 tbsp butter
1 tbsp pine nuts
Pinch of flaky salt
1/4 tsp cinnamon powder
Directions:
In a small saucepot, on medium heat, gently heat the chai.
Once steaming (just about to boil), sprinkle in the oats and stir to combine.
Cook for 5 minutes or until oats have thickened and you have a creamy consistency.
Meanwhile, in a small pan, melt the butter and toast the pine nuts until they are golden brown.
Remove the porridge from heat and decant into bowls.
Top each bowl with 1 tbsp peanut butter and half of the chopped banana.
Spoon the butter-toasted pine nuts on top, including some of the brown butter for extra flavour.
Finish off with a pinch of flaky salt and a sprinkle of cinnamon powder.
Banana Bread
Ingredients:
175g plain flour
2 ½ tsp baking powder
½ tsp salt
125g unsalted butter (melted)
150g caster sugar
2 large eggs
1 tsp (or more!) vanilla extract or paste
4 small very ripe bananas, mashed (approx. 400g total weight with skins on)
1 heaped tsp cinnamon
½ banana, sliced lengthways
Optional: Pistachios, chocolate chips, or peanut butter for swirling
Directions:
Preheat to 170°C convection/150°C fan-forced and line a loaf tin with baking paper.
In a large bowl, combine the plain flour, baking powder, and salt.
In a separate bowl, cream the melted butter with the caster sugar. Whisk until the sugar is fully incorporated and the mixture is thick and pale yellow.
Add the eggs one at a time, whisking between each addition.
Add a good dollop of vanilla extract.
In another bowl, mash the bananas until smooth (or chunky, based on your preference).
Sprinkle generously with cinnamon.
Combine the butter mix with the banana mix.
Add the butter + banana mix into the flour bowl. Stir until you get a thick batter.
Pour the batter into the lined loaf tin.
Using a paring knife or skewer, make a line down the middle of the batter to create an even crack while baking.
Bake for 60-70 minutes or until a skewer inserted comes out clean. Start checking for doneness at 50 minutes onwards as oven temperatures can vary.
Allow to cool for 10 minutes before eating 🫶🏽
Notes:
I love adding ½ a banana sliced lengthways on top for a stylish touch, or swirl in pistachios, chocolate chips, or peanut butter.
Banana bread keeps well! Store leftover banana bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Mini Pavs with Vanilla Cream
Ingredients:
Meringue Bases (makes about 12 mini pavs)
4 large egg whites
1 cup caster sugar
1 tsp white vinegar
1 tsp cornflour
1/2 tsp vanilla extract
Vanilla Cream (makes approx 800ml)
600ml thickened cream
1/4 cup caster sugar
2 tsp vanilla paste (the good stuff! I like @queenfinefoods)
Optional: spices like cinnamon, nutmeg, or cardamom for a spicy touch
Berry Coulis
1 cup mixed berries (fresh or frozen)
2 tbsp caster sugar
1 tbsp lemon juice
Toppings
Pulp of 2 passion fruits
Edible blooms
Grated ruby chocolate (@callebautoz)
Directions:
Meringue Bases
Preheat your oven to 120°C and line a baking tray with baking paper.
In a clean, dry bowl, beat the egg whites with an electric mixer until soft peaks form.
Gradually add the caster sugar, a tablespoon at a time, beating well after each addition until the sugar dissolves and the mixture is glossy.
Gently fold in the white vinegar, cornflour, and vanilla extract.
Spoon the meringue mixture onto the prepared baking tray, forming small circles (approx. 7-8cm in diameter) with a slight indentation in the centre.
Bake for 1 hour and 15 minutes. Turn off the oven and let the meringues cool completely inside with the door ajar.
Vanilla Cream
In a large bowl, combine the thickened cream, caster sugar, and vanilla paste.
Whip everything together until soft peaks form. If desired, add spices like cinnamon, nutmeg, or cardamom for extra flavour
Berry Coulis
In a small saucepan, combine the mixed berries, caster sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the berries break down and the sauce thickens (about 10-15 minutes).
Blend the mixture until smooth, then strain through a fine sieve to remove seeds. Let it cool.
Notes:
Top the Meringues: Spoon the vanilla cream onto the cooled meringue bases. Add the Berry Coulis: Drizzle the berry coulis over the cream. Finish with the passion fruit pulp, edible blooms, and a generous grate of ruby chocolate on top.
The vanilla cream is versatile and can be used in many desserts, cakes, and other treats. Feel free to get creative with your toppings. Seasonal fruits, nuts, or different chocolate varieties can all add unique flavours and textures to your mini pavs. Enjoy your mini pavs at any time of day! 🤗
Apple and Peanut Butter Rosettes
Ingredients:
6 strips = 1 roll of Carem puff pastry (27x 36 = 27cm long x 6 cm thick - cut into 6 even strips )
120g (6 tbsp) smooth peanut butter sweetened 2 tbsp maple syrup
2 red apples, thinly sliced approx
2mm (on a mandolin) or thinly sliced and halved
Cinnamon, for dusting
Icing sugar, for dusting
To serve
Date syrup, caramel sauce or heated biscoff (optional),
Ice cream (optional), to serve
Notes:
Here are my Apple & Peanut Butter Rosettes, a simple yet elegant treat. Where the creamy peanut butter complements the crunch of thinly sliced apples, creating a delightful treat! This recipe is also customisable, you can replace the peanut butter with biscoff, Nutella, pistachio butter - it’s all delicious! Enjoy!
Directions:
Grease 6 holes of a muffin tin with butter and set aside.
Preheat the oven to 200 C fan force/180 C convection
Taking 1 puff pastry strip at a time, spread 1 tbsp of peanut butter over the top half of the pastry and then layer the apple slices over the top. Sprinkle with cinnamon. Fold the bottom half over the apple slices.
Carefully roll into a spiral and place in the prepared muffin tin.
Bake in a preheated oven at 200C fan for 10 mins and then lower heat to 180C for 25 mins or until golden brown. Allow to cool for 10 minutes before completely cooling on a wire rack.
Dust heavily with icing sugar.
To serve, pour preferred sauce over the apple rosettes and enjoy with vanilla ice cream.