Everyone seems to be talking about Chia seeds at the moment so I thought it was time to see what all the fuss was about. As a rule I try to restrict puds to weekends and then treat myself to whatever I fancy but it’s no bad thing to look for heathier alternatives to processed sugars. Although this recipe is made with natural ingredients it’s still incredibly sweet and perfect for an occasional treat.
I’ve been feeling a bit under the weather recently so I’ve turned my attention to getting my health in order, filling up on lots of wholesome, natural food and taking lots of nice long walks on the Downs.
Sometimes the simplest desserts are the tastiest, and if you’re not very confident in the kitchen but want to make a quick sweet treat to serve to your Valentine, you can’t go far wrong with this cheats recipe using coconut yogurt.
Ahh, rocky road slices: minimal cooking, maximum chocolate.
If full-on baking isn’t your thing but you fancy getting creative in the kitchen, you can’t go too wrong with rocky road
This post was inspired by a recent trip to Rye in East Sussex. The weather that day was absolutely bitter – they type of cold that really gets into your bones, so a hot mug of tea and a decent piece of cake are pretty much essential. I stopped in a lovely little cafe but I was in such a rush to get the train back that I didn’t pay much attention to the name – whoops!
For me, the perfect chocolate brownie should be rich (but not sickly), dense (but not too heavy) and, without doubt, moist in the middle.
I’ve tried a fair few recipes over the years (all in the name of research!) and my favourite by far is this one by Nigel Slater – with my own little seasonal twist.
Continue reading “Chocolate, rum and hazelnut brownies”
The English cherry season is so very short,so I get really excited when the first of the Kent cherries start to make an appearance. Fat, juicy and the most beautiful deep red, they really are in a different league to the smaller, tasteless imports available all year round in supermarkets.
I invested in an ice-maker a few months ago. Just a cheap and cheerful one, nothing fancy. Not sure it was the wisest move in terms of keeping my waistline trim, but I’m trying to be really good and use only occasionally (by occasionally, read twice a week so far – eek! Excitement gets the better of me some times. Must do more cycling…). The difference a machine makes is quite remarkable: no crystals or lumps. I’m a very happy camper indeed.
My recipe is currently featured in Crumbs Magazine too, but I’ve slightly tweaked the cream/milk ratio here.
So, here’s my current seasonal fav. The combination of sweet cherries & bitter chocolate is pretty special.
You will need
250g fresh cherries
3 tbsp golden caster sugar
80g good quality dark chocolate (70%)