Thursday, 28 April 2011

Let them eat cake . . .

“Kate needs to eat cake” was a headline on several papers and magazines last week – and upon reading this I thought, “Give the girl a break!”

The look of love is unmistakable and universal!
Show me a Bride that doesn’t want to look her best on her big day and I'll show you a T-Rex wearing a tiara! Shedding a couple of extra pounds and pampering oneself is indeed customary and helps balance the stresses that accompany planning and organising such a personal day, anyone whose walked down the aisle will appreciate this. I think the key to any special occasion is to enjoy the experience, have a sneaky peak at this, it's sure to bring a smile to your face and if we're smiling inside the rest is easy, effortless in fact.

Future Brides hope that as they glide, walk or hobble down the aisle – it will be one of their most memorable and joyous moments - each tentative step marks the beginning of a new lifelong chapter, when "two become one!" (Spice Girls quote;-))

So upon hearing that our future King, Prince William loves banana cake, I thought wouldn’t it be a nice gesture to bake one to mark the occasion – I’ve decided to call it King Kong’s Cake for Kate, for the simple reason it contains silky bananas and is fit for a King AND Queen.

Kate Middleton is sure to be a beautiful Bride and I wish her and her Prince all the very best in their future lives together. With all the pressures they will face, one hopes that they may share many more private moments of bliss than public ones, and be able to feel like any other newly married couple. On top of this world in full bloom!

So with this in mind I wish all newly weds, oldy weds and everyone else on this planet a happy slice of cake and may each day be full of moments of joy and clarity!

I gave a recipe in a bottle to say thank you
to our guests for being part of our  special day! Designed by Lovely Favours
And to all woman AND men I say, try baking! Whether you’re a city slicker, a fashionista, a mum of three, a builder or a nester – there is something truly timeless and rewarding to discover through baking. This recipe is lovingly simple and as satisfying as any cake I’ve baked. 

Mellow yellow banana meets creamy ricotta, binded with yolks and whites, it is sure to be a truly harmonious delight. 

Cook for the one you love with Love,

Happy Holiday Weekend!



King Kong’s Cake for Kate
Pineberries on top make this cake extra-special, it's the little things that make all the difference

For the base

Honey Granola 150g, I love the Dorset Cereal Brand
butter, 50g melted
lemon, 1 zest and juice

For the filling

Ricotta cheese, 1kg
lemons, 2 juiced
eggs, 4 large
banana, 150g
fruit sugar, 75g (lower GI than refined sugar)
cornflour, 40g
vanilla essence 1tsp
Selection of strawberries for decoration and extra goodness!

PRE-HEAT oven to 170'c, gas 3.
BLITZ granola in a blender and transfer to a bowl.
POUR in butter and stir well.
SPRINKLE over lemon zest.
PRESS base mixture onto a lightly greased (20cm cake tin, 7 1/2 cm deep, with removable base)
PLACE all of the filling ingredients in a blender and wizz for a couple of minutes until beautifully smooth.
POUR over the base and place on a baking tray before popping in the oven for 1hr to 1hr and 10 minutes.
REMOVE cake tin from the oven when cooked, the edges will be lightly golden and the middle should have a lovely wobble!
TRANSFER to the top shelf of your fridge (in the cake tin) immediately, this will help prevent the cake from cracking and allow to cool completely before working your artistic magic and decorate as you please.

Wednesday, 13 April 2011

Banana and Spirulina Ice cream

Warm weather and ice cream? A match made in sweet floral spring and summer dreams!

And when thoughts of cones and wafers wriggle to the fore, a happy and healthy alternative begs an audience.

Deceptive in colour, this gracefully light green frozen yogurt suggests mint, though instead a most welcome soothing and softly banana flavour beguiles our taste buds.

Taste, tastes truly terrific when at its centre is nourishment and love.

Spirulina is the Mermaid of oceanic nurturing; her healing properties echo through this cool delight - deepest green, mellowed by beautiful banana - ooh a complimenting combination ensues;-)

This seemingly decadent delight dives you into a cleansing and fruitful experience, with audacious algae in toe, light, though a truly sweet indulgence is yours for the taking.

However you like to eat your ice cream, be it....

·       In a cone
·       Spooned into a hot chocolate
·       Simply on its own
·       Or drizzled with a lovely sauce

May this one bring a smile to your face. My son gave this recipe top marks, it’s a winner with children and adults alike and much healthier than anything available in the shops - and you don't need an ice cream machine either!

What time is is it?


Banana and Spirulina Ice cream

Bananas, 4 peeled
Greek yogurt, 500g
Sweet freedom, 100ml
Spirulina, ½ tsp
Vanilla essence 1 tsp

BLEND all of the above ingredients.
POUR into a suitable sized container.
PLACE in the freezer.
STIR every half hour or so to prevent crystallization for a two hour period.
SERVE when the sun shines or the moment takes you.

* I love this with some gorgeous mint choc sauce on top. Recipe coming soon . . . Watch this space;-)
* Note - if you've left this wonder in the fridge over night, take it out at least twenty minutes before serving to revisit creamyliciousness!

Wednesday, 6 April 2011

Banana Bliss

Ooh these crumbs make legends of bananas!

You may agree that bananas are bliss wrapped in a soft mellow yellow skin. If you do, chances are you’ll love this recipe, as four gorgeously ripe ones are enjoyed.

Buttery sweet when ripe, their texture tempts our bite action into gentle rapture – and their health benefits are numerous and nourishing.

Bananas are the happy snack of many wonderers on the go!

I have a hankering for baking at the moment – and upon experimenting with all things bananas I came up with this delight, a delicious loaf that transforms breakfast into a waking dream.

Spirulina is the ingredient that sets this beauty apart from others. I love this green fine powder and simply open two capsules and pour into the mix, you may also buy it in powdered form too. It really is a magical and powerful ingredient, packed with goodness.

Some of the health benefits of Spirulina include
• Improve healing wounds - including bruises!
• Counteracts toxins in the body
• helps cleanse the liver
• Fine-tunes mental alertness
• Lowers blood cholesterol
• Helps battle viral infections
• Enhances our ability to generate new blood cells
• Improves and balances blood sugar levels
• strengthens the nervous system
• strengthens the immune system
• Remove toxic metals such as lead and mercury from the body

Wowza’s! How can you resist SPIRULINA!!! 

This gorgeous green powder is worth getting familiar with and alongside the wonderful walnut, this recipe packs a punch of serious goodness. These nuts outshine all others as they contain the highest level of anti-oxidants.
Antioxidants are important because they cease chain reactions that
damage cells in our bodies when oxidation occurs.

I hope beautiful baking lifts your spirits sometime this week – it is a truly relaxing grace, ah beautiful baking;-)

Happy Days.


Spirulina and Banana cake

Butter, 80g melted
Sweet freedom or Rapadura, 130g (Brazilian raw cane juice - dried and crushed)
Buckwheat flour, 125g
Wholemeal flour, 110g
Baking powder, 2 tsp
Eggs, 2 medium
Ripe bananas, 4 mashed
Spirulina, 1 flat tsp
Walnuts, 70g gently crushed to break

PRE-HEAT oven to 180’, gas 4.
MIX together butter, sweet freedom/ rapadura – or preferred sugar, flours, baking powder, eggs, Spirulina and banana until well combined.
STIR in walnuts and pour mixture into a greased 450g-loaf tin.
BAKE for 50 minutes until a cocktail stick comes out clean.
SERVE with Greek yogurt and fruits if you so wish, or simply enjoy on its own – either way a majesty moment is close to hand.