Pavlova is one of my favourite desserts and while I’ve always thought it originated from Australia or New Zealand, I’ve read articles that refute this claim. In any case, it’s a treat worth trying. However, this is one of the few desserts I made in the last two years where I actually used normal sugar. I still want to share the recipe with anyone who might be interested, but remember, moderation and balance are key. This is very high in sugar, so be careful 😉 If anyone has a recipe using natural sugar (I’m wondering if sweetening it with apple juice will work), do let me know. Enjoy! xx
This is truly one of the fudgiest, gooey-est, and most indulgent chocolate cakes I’ve made and bonus, it’s made of one of my favourite healthy foods: avocado. Even the pickiest chocolate cake lovers would love this. When it comes to dessert, my husband doesn’t like too much experimentation—a simple, basic chocolate cake is all he wants. So when I gave him a slice of this fudge cake, I thought he’d find it strange and refuse to eat it. But he did! Try it and let me know what you think. Makes 10 to 12 pieces
I love that time, usually on Saturday afternoons, when you find yourself with that coveted free time (me time!) to sit down, put your feet up, enjoy a cup of coffee or tea with some delicious sweet treats. Now that it’s cold, rainy and sometimes snowy outside, this treat feels even more heavenly. Enjoy!
To many people I’ve met in Europe, sweet potatoes (patate douce in French) are exotic, strange or something they just ignore in the supermarket. In Asia, this root crop is a widely available and cheap staple food, perhaps not appreciated enough for its true nutritional value. But ever since it got more popular in health-conscious circles, a gamut of recipes have surfaced using the humble sweet potato.
For lovers of muffins, cupcakes and any cake for that matter, it’s really not possible to avoid them without feeling restricted. I believe in balance, moderation and common sense, so if removing them from my diet is not an option, the best thing to do is to make healthier versions. Unsweetened apple compote or applesauce is one of the best alternatives to butter, eggs and even sugar especially if you make your own from sweet apples. Here’s the basic recipe I use for muffins and cakes, and you can add whatever other flavours you like. Enjoy!
There’s such s great feeling of fulfilment when you come across something that simply works. That’s how I felt when I came across red kidney beans (haricot rouge) and used it as the main ingredient in making chocolate fudge. I kid you not, it is delicious. I’ve made this so many times that I’ve lost count, and each time, friends and family fall in love with it. This healthier version of chocolate fudge is one you should definitely try.