Banana Cake with Caramel Marscapone Frosting

To celebrate my bloggerversary I made this delicious banana cake with the most incredible caramel marscapone frosting- yum!!

It pays tribute to my very first post as a blogger which were banana muffins, with the picture taken out in really bad lighting but hey I’ll share it on my Instagram anyway.

I started my blog 3 years ago, everyone I spoke to about this new venture at the time told me I’d be wasting my time, that I’d never be good enough or that no one would be interested in my recipes – the rebel in me didn’t give an F! So I went ahead and did my thing and learnt how to take photos with my phone, I learnt about lighting and got chubby in the name of blogging – it was so worth it 🤣.

I’m not one for pep talks (mostly because I’m bad at it!) But be rebellious – be authentic and most importantly don’t settle!

Love you guys!!

Celebration Banana Cake with Caramel Marscapone Frosting

3 large ripe bananas, mashed

375g cake flour, sifted

1 teaspoon baking powder

1 teaspoon bicarbonate of soda

1 teaspoon cinnamon powder

1/2 teaspoon salt

170g unsalted butter, at room temperature

200g white sugar

100g brown sugar

3 large eggs, at room temperature

2 teaspoons vanilla essence

360ml amasi, at room temperature

Caramel Marscapone Frosting

250g Marscapone
180g caramel treat
4 tablespoons of cream

Decorate

Toasted walnuts
180g caramel treat, whipped

Method

Preheat the oven to 177°C and prepare 2 round 20 cm cake pans and set aside.

Whisk the flour, baking powder, baking soda, cinnamon, and salt together and set aside.

Beat the butter, white sugar, and brown sugar together until smooth and creamy. Scrape down the sides of the bowl as needed. Add in the eggs and vanilla essence. Beat until combined, then beat in the mashed bananas.

Add the dry ingredients in two additions alternating with the amasi, mixing well.

Divide batter evenly between the 2 prepared pans. Bake for 35-40 minutes. The cakes are done when a toothpick inserted in the center comes out clean.

Remove the cakes from the oven and set on a wire rack. Allow to cool completely.

The frosting

Whip the Marscapone and Caramel together until combined, drizzle in the cream and refrigerate until ready to use.

Assembly

Place one cake layer on your cake stand and evenly layer the top with the frosting, top with the second layer and frost with the remaining caramel mixture.

Cover the top with toasted walnuts and drizzle over the leftover whipped caramel. Store in the fridge and bring out to room temperature before serving.

Pasta Pomodoro

A delicious and simple pasta dish that had our house fighting on who would get the last helping – simple and decadent- my advice? Make extra!!

Ingredients

Salt

400 g can whole peeled Italian tomatoes

4 garlic cloves

Extra-virgin olive oil, plus more

Pinch of crushed red pepper flakes

4 basil sprigs, plus more for serving

300g buccatini or spaghetti

1 cup Parmigiano reggiano

Method

Heat a stock pot with water, add in 3-4 tablespoons of salt. Once the water starts boiling add in the pasta and cook till al dente – 8 minutes or less depending on the type of pasta you’re using.

Heat 3 tablespoons of olive oil in a pan, add in the 4 crushed cloves of garlic and cook until garlic is lightly browned all over.

Stir in the chilli flakes, add in the whole tomatoes and increase the heat to medium-high. Cook for 8-10 minutes until it turns into a deep brown color.

Once this is achieved mash the tomatoes with the back of your spoon to form a paste.

Add the sprigs of basil and a pinch of salt, reduce the heat till it is simmering. Cook, stirring occasionally until the sauce is reduced and has thickened.

Back to the pasta, reserve a cup of pasta water before straining the pasta. Add pasta to the sauce and mix to ensure all the pasta is coated, drizzling in pasta water as you go only if necessary and remove of the heat.

Add in half a cup of the Parmigiano to the pasta, tossing the pasta constantly until it has melted into the sauce (for this step i highly recommend the grainy parmesan you get int the sachets, this will help prevent clumps of cheese) add more pasta water if needed, and couple tablespoons at a time until the pasta loosens up.

Serve warm with extra Parmigiano and fresh basil leaves and enjoy!

Bluberry Custard Bars

Paid partnership with First Choice South Africa

These blueberry custard bars are super addictive, they remind me of my blueberry pie without the hassle of making an actual pie – BONUS!

The centre of these bars consists of creamy First Choice Vanilla Flavoured Custard and blueberry pie filling – an untraditional pairing and I love it!

Here is how you can make them!

Blueberry Custard Bars

Ingredients

Blueberry pie filling:

300g blueberries, fresh or frozen

100g sugar

60ml orange juice

4 teaspoons corn flour

Custard filling:

400ml First Choice Vanilla Flavoured Custard

4 teaspoons corn flour

Biscuit/crumble base:

190g Cake flour

80g oats

100g  sugar

1 teaspoon baking powder

1 teaspoon ground cinnamon

Pinch of salt

150g unsalted butter, melted

Method

Blueberry Pie Filling:

Combine the blueberries, sugar, and orange juice into a medium saucepan over medium heat and bring to a boil. 

Allow to boil for a minute. Mix the cornflour with 4 teaspoons of warm water. 

Add the cornflour mixture to the blueberry mixture. Simmer on low heat for 4-5 minutes until the mixture has thickened. Remove from heat and set aside to cool.

Custard Filling:

In a microwave-safe bowl add in the custard and microwave for 2 minutes on high. Whisk the cornflour and milk together separately until smooth.

Whisk cornflour mixture into the custard and microwave at 2-minute intervals until thick, ensuring to whisk the mixture in between.

Once thickened allow to cool for 15 minutes. Use your hands to lightly press cling wrap over the custard, so that it is touching the top of the custard and allow to cool.

Biscuit/crumble:

Preheat oven to 190°C. Line a 20×20 cm square baking pan with aluminum foil. Set aside. 

Combine the flour, oats, sugar, baking powder, cinnamon, and salt in a large bowl and whisk. Add the melted butter and mix until the mixture is crumbly. 

Press 2/3 of the mixture into the prepared baking pan. Place in the oven for 10 minutes.

Remove crust from the oven after 10 minutes and spread the custard filling over, smoothen out using a spatula.

Top with the blueberry pie filling, ensuring to spread the filling out evenly. Top with the remaining crumble.

Bake for 35-40 minutes until the topping it lightly browned. Remove from the oven and allow to cool on a wire rack. Transfer to the refrigerator to chill for 3 hours before cutting into squares.

Hollandaise Sauce

Hollandaise sauce is a delicious creamy sauce that is so easy to make and perfect for brunch! This no fail recipe can be whipped up in just 5 minutes and enjoyed over poached eggs or veggies, the possibilities are both endless and delicious.

Here is how you can make it!

Hollandaise Sauce Recipe

Ingredients
3 large egg yolks
1 tablespoon lemon juice
1 teaspoon Dijon or whole grain mustard
1/4 teaspoon salt
pinch of smoked paprika
113 g unsalted butter, melted

Method
Add the egg yolks, lemon juice, mustard, salt, and smoked paprika into a blender and blend for 10 seconds until combined.
ith the blender running slowly stream the hot butter into the mixture until it’s emulsified.
Pour the hollandaise sauce into a small bowl and serve while warm.

Kebab Chutney

Spicy and fragrant kebabs served with warm roti, does it get any better?

Funny story about this recipe. I used to make this dish every week at one point in my life, im talking probably 7-8 years ago! I never called it kebabs, instead I called them meatballs. That was until a colleague of mine banned me from using the “M” word, I was Indian and apparently only allowed to call them kebabs – bleh!

Moving on…..

Anyway you say them they are still delicious regardless – I serve them with warm rotis straight out the pan – is there anything better?

Here is how you can make this delicious dish!

Kebab Chutney

Ingredients
Kebabs

1 kg lean beef mince
1 tablespoon ginger/garlic
1 teaspoon salt
1 teaspoon ground black pepper
1 large onion
3 green chilli
1 1/2 teaspoons jeera powder
1 1/2 teaspoons dhania powder
1 cup breadcrumbs
2 teaspoons garam masala
1 large egg
½ bunch dhania

Chutney
Vegetable oil
1 large onion, sliced finely
1 sprig curry leaves
6 large jam tomatoes, pureed
3 green chilli
2 teaspoons ginger and garlic paste
3 teaspoons chilli powder
½ teaspoon turmeric powder
½ bunch dhania (chopped)

Method

Kebabs
Set your oven to 180 °C. Prepare a baking pan with baking paper.
Add the mince to a large mixing bowl. Puree the onion, chilli, and coriander. Add to the mince along with the rest of the ingredients and mix well to combine.
Roll into balls and grill in the oven until golden brown, 30 minutes.

Chutney
Heat oil and add the onions and curry leaves and cook until softened and lightly golden brown. Now add the ginger and garlic paste and fry for a minute.
Add spices, and salt and allow to fry on low heat for 5 minutes. Add the tomatoes and cook until the water has evaporated and the chutney is dry.

Place the grilled kebabs in the chutney and top with fresh dhania.
Serve with fresh roti or rice. Enjoy!

Chocolate Brownies with a Peanut Butter Mousse Filling

I love myself a fudgey brownie, but have you tried a brownie with a peanut butter mousse filling?

If you answered no then you have been missing out.

INGREDIENTS

  • For the Brownies
  • 185g Kerrygold Naturally Softer Irish Butter
  • 185g dark chocolate
  • 85g cake flour
  • 40g cocoa powder
  • 3 large eggs
  • 275g caster sugar
  • For the Peanut Butter Mousse
  • 250ml whipping cream
  • 1/4 cup smooth peanut butter
  • 2 tbsp honey
  • 1/2 tsp vanilla extract
  • For the Topping
  • 150g good quality dark chocolate
  • 40g roasted salted peanuts, chopped

DIRECTIONS

FOR THE BROWNIES

Cut the butter into small cubes and tip into a bowl. Break the dark chocolate into small pieces and drop into the bowl along with the butter.

Microwave until melted. Allow the melted mixture to cool to room temperature.

Preheat the oven to 180°C. Using a 20cm square tin, lined with baking paper and set aside.

Sift the cake flour and cocoa powder over a medium bowl.

Crack three large eggs into a large bowl and add in the caster sugar. Whisk the eggs and sugar until creamy and pale in colour.

Pour the cooled chocolate mixture into the bowl with the egg and sugar mixture then gently fold together with a spatula. Fold in the dry ingredients.

Pour the mixture into the prepared tin and bake for 35-40 minutes.

Allow to cool completely. To slice use a heart-shaped cutter or just slice into squares as preferred.

FOR THE PEANUT BUTTER MOUSSE

Whip the cream, honey, and vanilla extract until it forms stiff peaks. Gently fold in the peanut butter until no streaks remain. Refrigerate for 1 hour. Transfer the mousse to a piping bag.

Pipe the mousse onto one half of the brownie, and sandwich with the other half.

Place the sandwiches back in the freezer while you prep the toppings.

FOR ASSEMBLY

Melt the dark chocolate in the microwave at 10-second intervals, mixing in between. Dunk half of each sandwich in the chocolate and immediately sprinkle on the peanuts. The shell hardens quickly so the peanuts only stick when it’s still warm.

Place the finished brownies on a large plate lined with wax paper and dig in!

Persian Love Cake

Paid partnership with Kerrygold South Africa

INGREDIENTS

  • For the Cake
  • 200g Kerrygold Pure Irish Salted Butter
  • 150g castor sugar
  • 4 large eggs
  • zest of one medium lemon
  • 80ml lemon juice
  • 15ml rosewater
  • 100g cake flour, sifted
  • 215g almond flour
  • 5ml baking powder
  • 15ml cadamom powder
  • For the Syrup
  • 100ml honey
  • 40ml lemon juice
  • pinch of saffron
  • 80ml water
  • For the Glaze
  • 150g icing sugar, sifted
  • 15ml rose water
  • 80g pistachios
  • edible flowers

DIRECTIONS

Preheat the oven to 170°C. Prepare a bundt tin with baking spray or line a 20cm springform cake tin with baking paper and set aside.

Cream the butter and sugar together until light and fluffy – about 7-8 minutes.

Add in the eggs one by one, fully incorporating each egg before adding the next.

Now add in the lemon zest, lemon juice, and rose water to the butter and egg mixture.

Add the cake and almond flours, baking powder, cardamom powder to a bowl and fold to the wet ingredients until well combined.

Pour into a bundt tin or springform pan and bake for 40-45 minutes or until a skewer inserted into the centre of the cake comes out clean.

To make the syrup, heat the ingredients in a saucepan stirring until fully dissolved. Once the cake is done, remove it from the oven and pour the warm syrup over the cake.

Once completely cooled, turn the cake out onto a cake stand or plate.

For the glaze, whisk the icing sugar and rosewater together (add a splash of milk if the mixture is too thick) and drizzle over the cake. Decorate the top of with pistachios and edible flowers.

Baked Feta Pasta

A mind blowing dish, absolutely delicious and simple to make.

I love following trends, however I was not 100% convinced of this pasta recipe when I first saw it trending on Tik Tok. I had my doubts, this dish looked way to easy.

Then it started trending my Instagram for you page and I took is as a sign and headed for the fridge. I managed to rustle up the ingredients and got to cooking, or might I say arranging because really I just arranged everything on a baking tray and popped it into the oven – that’s it, 30 minutes later the sauce was done and we were digging in.

The sauce was so creamy and flavourful, and it did not require anything else besides a few extra basil leaves. This dish is perfect for a quick Valentines day dinner or just dinner in general, the kids loved it and they usually hate everyhting – ok this might be me exaggerating but you get what I’m saying.

Baked feta pasta recipe

Ingredients

2 rounds of feta cheese

1 1/2 cups of cherry tomatoes

1/2 a red onion, sliced finely

1/3 cup olive oil

1/2 teaspoon red chilli flakes

3 large garlic cloves

Freshly-cracked black pepper

300 g cooked pasta

1 cup loosely-packed chopped fresh basil

Method

Heat oven to 200°C.

Place the feta in the center of a baking dish. Arrange the tomatoes, red onion and garlic cloves around the feta, then drizzle everything evenly with olive oil. Sprinkle the red chilli flakes and origanum evenly over the feta and tomatoes.

Bake for 30 to 35 minutes.

While the tomatoes and feta are baking, heat a large pot of generously salted water until boiling. Add the pasta to the boiling water and cook until al dente. Reserve 1 cup of the starchy pasta water and set it aside for later, then drain the pasta.

Remove the baking dish from the oven. Add the basil and stir the mixture together until the feta has melted into a creamy sauce. Add in the cooked pasta and gently toss until the pasta is evenly coated. If the sauce seems too dry, add in some of the reserved pasta water a little at a time until it reaches your desired consistency.

Taste and season with extra salt and pepper, if needed. Garnish with extra basil and serve and enjoy!

Brioche Doughnuts

Paid partnership with Kerrygold South Africa

INGREDIENTS

• For the Dough

• 500g cake flour, plus extra for dusting

• 50g caster sugar

• 10g instant yeast

• 140ml warm full cream milk

• 5 medium eggs

• 250g at room temperature Kerrygold Naturally Softer Irish Butter

• Oil for frying

• For the Glaze

• 175g icing sugar

• 2-3 tbsp milk

• 1 tsp vanilla extract

• Pink food colouring

• Funfetti sprinkles

DIRECTIONS

FOR THE DOUGHNUTS

Whisk the flour, sugar, and salt into the bowl of a mixer, fitted with a dough hook, add in the yeast.

Add the milk and eggs and mix for 7-8 minutes until a smooth dough is formed.

Knead the dough at slow speed for 4-5 minutes then gradually start to add the butter.

Once all the butter has been fully incorporated and the dough is smooth and sticky, increase the speed and knead for a further 6 minutes.

Cover the bowl with cling film and place in the fridge for 8 hours or overnight.

Gently roll out the dough to a 6mm thickness, cut out the doughnuts with a 7cm heart or round cutter. Cover loosely with greased plastic wrap and let the doughnuts rise for 30 minutes to an hour until doubled in size.

Heat the oil on medium-high heat (until it reaches 180°C) and fry doughnuts for 2-3 minutes per side.

Remove from the oil with a slotted spoon and drain on kitchen paper. Wait for the doughnuts to cool before glazing.

FOR THE GLAZING

To make the glaze, whisk the icing sugar, water, vanilla extract, and food colouring until smooth.

Dip each doughnut in the glaze and set on a cooling rack, add sprinkles and allow to rest.

Store in an airtight container.

Strawberry Cheesecake Truffles

Paid partnership with Kerrygold South Africa

Chocolate truffles of my dreams!!

No I’m not over exaggerating when I say that, these are the best truffles I have ever had in my life and I have tried ALOT!

Filled with cream cheese, fresh strawberries and chocolate digestive biccies it would be a sin if you didn’t make these too celebrate Valentines day!

The most delicious gift!

Here’s how you can make them.

Ingredients

• 150g chocolate-coated digestive biscuit crumbs

• 50g medium fat cream cheese

• 50g Kerrygold Pure Irish Salted Butter

• 40g icing sugar

• 55g strawberries, finely diced

• 300g quality white chocolate

• 10g freeze-dried strawberries

Method

Mix the digestive biscuit crumbs, cream cheese, butter, and icing sugar together until combined. Using a spatula or wooden spoon, stir in the finely diced strawberries.

Roll 1.5 tablespoons of the cheesecake mixture into balls and place on a baking tray lined with baking paper.

Chill in the fridge for 30 minutes until firm.

Place the chocolate in a heat-proof bowl and melt in 10 seconds increments in the microwave, stirring after each increment until completely melted and smooth.

Dip each truffle into the chocolate, and place back on the lined baking tray to set. Allow the truffles to chill for 30 minutes in the fridge until set.

Drizzle any leftover white chocolate over the truffles and sprinkle with freeze-dried strawberries.

Keep refrigerated until ready to serve.