All posts filed under: Just Desserts

Cherry Coconut Lime Ice Cream

Originally posted on Loretta's Kitchen:
? A few weeks ago I was catching up with a couple of friends, when quite naturally the conversation turned to food and some of the interesting food combinations we have had on our travels and experiments with chocolate in our baking. In that moment, Catherine interrupted my train of thought as she more or less re-enacted the first time she tried Cherry and Coconut Ice Cream in Barbados. “It has to have the little bits of coconut in it” she explained, leaving the rest of us salivating at the thought. I immediately began to picture the combination, but the thought of grating a whole coconut on a lazy Sunday morning, just wasn’t my idea of fun. The conversation moved on, but the challenge never left me. I knew I wanted to make an egg-less ice cream, one that also didn’t require an ice cream machine nor took all day to set. It also needed to be relatively inexpensive, so substituting fresh ingredients for frozen or tinned was the way around…

Raspberry Cheesecake Brownie

  Someone once said that the best things in life come in threes like friends, dreams and memories. I would like to stick this cake at the end of that quote, because the three layers that make up this sweet sandwich will be a close memory I hope to never wake up from. This cake has something for everyone: when I brought this cake into work Monday morning, the winning layer appeared to be the soufflé type raspberry cream topping. Others favoured the dense texture of the brownie and a small minority enjoyed the fluffy and  slight saltiness of the layer of cheesecake. My eyes are immediately drawn to the creamy top if I’m honest; I’m not one for things being symmetrical and in order, but I have to say I love how the contrasting textures hold together forming this perfectly layered square.  I was a little nervous baking the brownie and the cheesecake together,  fearing one would bleed into the other forming some kind of marble effect. But as long as you keep the cake in the fridge, the …

Guyanese: Pine Tarts

A friend of mine ‘returned home’ to get married in Guyana and a couple of our mutual friends joined her for the experience. For most of them, this was their first trip to Guyana; although of Caribbean descent themselves, I had to admit I was slightly nervous for them as Guyana is a very different experience to say Jamaica and Trinidad and so I was interested to hear their take on the country, especially as I hadn’t seen the country for over 10 years myself. They all came back smiling I am pleased to say, not only for our friend whose wedding was beautiful and heart warming, but also for the love of the country. “Those Pine Tarts were so amazing!” recalled one of my friends, also the Chief Bridesmaid at the wedding. “And although I don’t eat a lot of meat, I really enjoyed the pepperpot stew”. I was curious to hear how much Guyana had really developed since I last visited. When I was there, it felt very rural yet lively with friendly, approachable people and social events that brought out …

Puerto Rican Pineapple ‘Rum’ Cake

  This sweet and sticky dessert had me licking my fingers long after I’d finished eating it (a disturbing image I know). This is a dense, warm and crunchy cake (from the added pecan nuts) to share on a plate of vanilla ice cream or warm creamy custard. The creation of the ‘Rum’ syrup was a very think on your feet moment today; although I don’t drink, I really wanted to make this cake with the sweet sticky albeit rum glaze. I have eaten a few pineapple cakes in my time but they were either very dry or looked way too dated with the huge pineapple rings and ‘red eye’ of the cherry staring up at me.  No, it’s time pineapple cake had some refresher training. The ingredient combination for the ‘Rum Syrup’ work very well together, you get the warmth from the ginger and the spice from the cloves, the closest you may get to the real thing, if you want to substitute it that is. Lifting off the cake tin is the most exciting part of the whole …

Street Food Series: Churros w/ Chocolate Ginger Fudge Sauce

  Churros are proof, if you ever needed it, that Pretzels are best served hot! Most of us have done this: you spot Mr Pretzel man with his red uniform 50 yards away, standing like an awkwardly enticing Butler (because Butler’s aren’t generally enticing), holding a silver platter filled with freshly baked warm Pretzels tossed in cinnamon sugar and roughly chopped into pieces. And like a Magpie, you swoop in to take the biggest piece of bread you can find, scooping up as much sugary dust as you can. I love their warm fluffy texture and the gritty sweet feel of the sugar and cinnamon against my teeth. But at £4 a piece, I knew I had to find a cheaper snack which gave me the same satisfaction. So in walks Ms Churros – a Spanish ‘pretzel stick’ if you will, which is popular on the streets of Latin America, France and Portugal,  and has finally made its way across the English Channel to the cobbled streets of London. Unlike Pretzels, which tend to be a lot bigger and denser, Churros are a lot crisper and lighter. They are …

Lemon Passion Polenta Cake

    Polenta has a wonderful way of soaking up and holding on to moisture in a recipe whilst retaining its gritty texture. Without the syrup, this cake would be pretty dry I have to admit; a couple of cups of tea would be needed to finish off a slice of this cake. Thankfully, the passion fruit syrup adds a couple of high notes to the zesty lemon hidden in the cake, forming a rich, moist slice of gluten-free goodness. To cut preparation time, I used passion fruit juice made from concentrate, but if you have more time on your hands to make some fresh passion fruit juice, you will need 4-5 passion fruits:  slice and scoop out the passion seeds and juice into a small pan, add 50ml water and 2 tablespoons of caster sugar. Gently bring to the boil and simmer for 5 minutes. Then pass the fruit through a sieve, before pouring over the warm cake.  

Cherry Coconut Lime Ice Cream

  A few weeks ago I was catching up with a couple of friends, when quite naturally the conversation turned to food and some of the interesting food combinations we have had on our travels and experiments with chocolate in our baking. In that moment, Catherine interrupted my train of thought as she more or less re-enacted the first time she tried Cherry and Coconut Ice Cream in Barbados. “It has to have the little bits of coconut in it” she explained, leaving the rest of us salivating at the thought. I immediately began to picture the combination, but the thought of grating a whole coconut on a lazy Sunday morning, just wasn’t my idea of fun. The conversation moved on, but the challenge never left me. I knew I wanted to make an egg-less ice cream, one that also didn’t require an ice cream machine nor took all day to set. It also needed to be relatively inexpensive, so substituting fresh ingredients for frozen or tinned was the way around that. The end result…how do I …

Pecan Caramel Monkey Bread

The moment you slowly remove the bundt pan from this bread. Its like watching a child open a birthday present, in small motion and to find that it was exactly what they had hoped and wished for. This was my experience unravelling the monkey bread. I had searched high and low for the recipe that reflected the image in my head of how this was all going to turn out, but nothing met my credentials. So I took a few ideas from here and there and put together a recipe which tastes so good! I wish you could hear me say this out loud…it is unbelievably good, the whole process of making this bread really therapeutic, I don’t know why. The process and ingredients are very similar to that of Brioche, so I felt a lot more confident putting it together. Not all monkey breads require eggs, but I wanted to the rich texture of the brioche in this one and it paid off so well. A couple of tips: be generous with the caramel. If …

Spiced. Pistachio. Chilled. Latte

  Don’t worry, you read it correctly. I didn’t think I would see these words all in the same sentence either. But it’s real: Pistachio Milk is the next big thing following Almond, Oat and Rice as substitutes to dairy milk. Its one of my favourite’s to add to cereals, porridges or just to enjoy on its own. I find that it also lends itself to exotic flavours more than other whole nuts, partly because of its earthy green, yellowy, brown colour and also because it crops up in some many East Indian recipes both savoury and sweet. I also love a good latte, especially Chai Latte’s and so creating this recipe with Pistachio’s is really a play on the flavours and spices of Chai tea. I served this chilled and as mentioned in my previous post, try to soak the nuts for at least 6 hours or more, the longer you soak them, the silkier the taste. Enjoy!

Crispy Cornbread Waffles

When I was growing up, we had a large, cold, cupboard where we used to store dried peas, flour and rice, as these were stables in most of our cooking. Sometimes my mum would call me out of my day dreaming and ask me to go and fetch her the jar of Cornmeal which was stored in a large glass jar in this cupboard. In most cases it was to make cornmeal porridge which she’d mix with warm spices, a bay leaf and split with fresh milk for breakfast at the weekend. Oftentimes it formed cornmeal dumplings to add to the soup we traditionally shared as a family of six on Friday’s. Nowadays I use cornmeal for a variety of things: sometimes to add a crunchy texture to homemade burgers or breads. I also absolutely love it in Coo-coo (a dish I have yet to share on the blog…in time); as well as to make straight forward cornbread. Cornmeal flour comes in many textures, I tend to use the fine texture which still has a grittiness …

Blueberry Scones

I was hunting around as I usually do, looking for something different to do with Blueberries. I normally throw them into smoothies, and I remember once making a blueberry drink for a friend’s dinner. And now come to think of it I also made a blueberry sauce to go with some quick pancakes when my Uncle came down to spend some time with us (you know those pancakes you make and they turn out so nice…but you can’t remember how you did it? It was one of those days).  Ok so I’ve kind of lost the argument: I have done a few things with Blueberries, but I have to say these scones excite me the most. Not only are they really quick and simple to make but extremely tasty!  To speed up the process, this can be made in a food mixer. Adapted from recipe by La Petite Brioche

Supermalt Chocolate Muffins

Ever wondered how red velvet cake achieves its moist crumbly texture? It’s the addition of sour cream, a little well-known ingredient popular in cakes I tasted during my adventures in the Deep South of the United States (‘tasted’ is an understatement, I devoured them). The sour cream also helps intensify the rich taste and texture of these muffins. I loved the first sight of these cakes when I took them out of the oven: the crackled tops resembled mountain peaks the perfect base for the creamy frosting to sink into.  The addition of Supermalt really holds the cakes rich dark colour together, it’s not at all overly sweet or damp as you might expect: think of pouring a cool glass of Supermalt on a summer’s day, with bees buzzing past your ears as you sip the creamy froth oozing over the glass…you have the picture? Well that’s the intensity this cake has on not only your eyes but your tastes buds. Enjoy!

Oreooooo’s

This is the closet you will EVER come to making any chocolate cookie which tastes like an Oreo cookie. I will go as far as saying that if this cookie was in a fight with the all American Oreo, this cookie monster would take him out! They are monstrously huge I tell ya, of course you can always make them smaller, but I was so determined to find a cookie mould that resembled the Oreo shape and pattern, really didn’t mind and I heard no complaints at the office! These deep dark cookies are made with a peppermint centre another surprise I thought I could fling in there and it works very well. All credit for unlocking the secret recipe goes to Joanne Chang and her cook book ‘Flour‘. The good thing about this recipe is that the dough can be wrapped in cling film and refrigerated for up to 1 week or frozen for up to 1 month, so you don’t have to bake them all at the same time.

Supermalt Banana Fritters

This is an original creation of mine which I am so excited to share with you! Don’t let the deep-frying put you off, this is an occasional irresistible, seriously addictive dessert which is best served hot and crispy with vanilla ice cream. I can’t say I am a huge fan of Supermalt, but I do get a thirst for it with certain meals. Fans of Supermalt, when you make this dish, tell me if you can taste the drink in the batter? Not being a malt novice, in my mind Supermalt gives the batter its colour and the crispy light texture. It also makes an incredible caramel sauce which detailed below. One thing to remember, make sure the bananas you use are not overly ripe, the firmer the better with no dark spots – they need to take some intense heat while frying!

Pistachio Baklava

I live in a culturally rich part of London where the streets are essentially a tapestry of Turkish and Greek restaurants and bakeries. The Baklava’s are usually quite deliberately perched in long trays and pans in these shop windows, which also happen to be located behind a bus stop of some kind, leaving me drooling…for the 29 bus. Most of us are familiar with this very sweet delicacy, and only the brave or those with dentures can manage more than one maybe two squares. There is no healthy alternative to this, you can’t skip or substitute any ingredients it is what it is: yummy! Now off for my 5k run.  

White Chocolate & Lemon Viennese Whirls

Viennese Whirls growing up and pretty much as they are today, are made with a combination of jam and cream. What separates them from your average jammy dodger is the light crumbly shortcake texture of the biscuit. For this recipe you don’t have to keep to the classic ‘mountain peak’ or Swirl shape, why not experiment with shortcake fingers or squares? The real reason why you should go to the trouble of squeezing the dough through a piping bag is because it’s aesthetically pleasing and makes you look like a pro. So why not give it a try? Biscuit 250g/9oz very soft unsalted butter 50g/2oz icing sugar, plus extra to decorate 250g/9oz plain flour 50g/2oz corn flour ½ tsp pure vanilla extract Filling 1/4 cup double cream 150g white chocolate chopped coarsely 1/4 cup (or more) lemon juice 1 tsp grated lemon rind Yellow food colouring (optional) For the Biscuit Preheat the oven to 190C/375F/Gas 5. Line a baking sheet with greaseproof paper. Put the butter, icing sugar, plain flour, corn flour and vanilla extract in …