All posts tagged: fruit

Moist Banana Chocolate Marble Cake

I haven’t made a cake in a long time, well actually I have, tell a lie; I made Parkin last week, the Yorkshire version of sticky ginger bread. The prototype came out really nice and sticky, but the full version was very dry, I think I added too much of the coarse oatmeal. So began my search for a moist cake recipe to compensate for my failed attempt at baking. This banana chocolate cake is so easy to make: its spongy, and moist – I was dancing round the kitchen when I took it out the oven! I deliberately kept it on a low heat because I wanted to retain as much of the moisture as I could, I don’t know if that makes a difference. Have a try and let me know how it works for you! Advertisements

Baked “Black-Brie” (and toast)

So LLK has had a long and restful siesta, thank you to all who have been keeping in touch with me via e-mail and posts online, asking for recipes and cooking tips. So to kick things off again I thought I would start with a few appetisers: baked brie with a warm blackberry sauce. The blackberries have a sharp tart flavour which is offset by the honey just a little. This would make an amazing starter, breakfast, or even BBQ! Now I come to think of it, if you simply wrapped the brie in foil and baked it on the BBQ grill for a few minutes the cheese would capture all the flavours from the BBQ…ok this has me thinking. It literally takes no more than 10 minutes to make, simple things…enjoy!

Baking for Macmillan: Lemon Sponge with Fresh Blueberry Cream

Last week Friday I was invited to take part in the ‘Biggest Coffee Morning’ on record. It’s Macmillan’s biggest fundraising event of the year, where people across the UK hold a coffee morning and raise money for people living with cancer. In 2013, 154,000 people signed up, raising a record £20 million. At my work place the coffee stations were situated in various buildings to meet the sweet tooth decaying cravings of as many people as possible. By 10am the official ‘opening time’ colleagues had already  forming queues making a mental selection of the cake slices they wanted, because once it was gone, that was it. There was a stunning selection of cakes on display from swiss rolls to red velvet and cupcakes to pastries. I donated three cakes to the event: a carrot and apple cake (already featured on the blog), cinnamon buns and a blueberry and lemon sponge cake. The recipes for each of those cakes are featured on this blog! Blueberry Lemon Sponge Cake This has to be one of the most decadent cakes …

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 …

Vanilla Cardamom infused Mango w/ Honeyed Greek Yoghurt

  Greek Yoghurt has become my new obsession, especially now that I appreciate its health benefits a bit more. I have always been a lover of yoghurts: my family of 6 was split cleanly down the middle; 3 gulped it down by the gallons, the others couldn’t care less. I experimented with soya yoghurts and even coconut ones for a while, the latter tasting mega delicious, but at £3 a small pot I couldn’t sustain it for too long. Maybe I’ll experiment a little with making my own…who knows. But in the meantime, this recipe works just fine. If you want to preserve some of the nutrition from the mangoes, you might only want to poach it gently, remove the fruit and then allow the liquid to simmer to a syrup like consistency.  

Soursop Punch

  There use to be a time in my life when I was conscious that I was beginning to sound like my Mum. Last week was definitely one of them. “No Soursop today?” I said in deep frustration to the man at the stall in Ridley Market. “No sorry darlin’ none today; nothing came off the ship from St Lucia or Jamaica…” In that split second my imagination took me to the shores of St Lucia, picturing Mr Market Stall man waiting at the beach front with his trolly waiting for this precious fruit to come in. I smiled at myself and walked away, a little disheartened. Last month there was no Soursop either, this time it was because it was being sold for the “price of Gold” his friend had told me. The way I hounded these guys, week after week watching, lingering, pretending to only pass by, hoping to see a pile of fresh prickly green skinned fruit smiling back at me…it was beyond an obsession, I was a evolving into my mother. Why I bothered to …

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!