Coconut and Passionfruit Swiss roll

One of my favourite dessert at the restaurant under where I work(1762) is the passion fruit and coconut Swiss roll, so I thought I’ll give it a shot at home:-)

For the passionfruit curd: (@drizzleanddip)

6 eggs

1 cup passionfruit juice

120 grams butter

1/2 cup sugar

Place the passionfruit, butter and sugar over the fire and bring to a boiling point. Set aside and in the meantime, beat the eggs until fluffy. Pour the eggs onto the mixture while constantly whisking and put on the fire again, until thick and creamy.

For the cake: (Mary Berry recipe)

100 grams sugar

4 eggs

100 grams self-raising flour

Mix the sugar and eggs until pale and fluffy and soft the flour and mix with a spatula. Pour onto a Swiss roll tin(I use silicon) and bake for just 10 minutes. Invert it on a baking paper sprinkled with sugar.

For the coconut cream: (from Savour the Best)

225 grams of Philadelphia cheese

1/2 cup sugar

A pinch of salt

1/2 teaspoon coconut extract

3/4 cup cream

1 cup shredded coconut

Combine the cheese, sugar, salt and coconut extract then add the cream and turn the mixer on high until the mixture is thick.

To combine, spread the lemon curd over the cake, then top with the cream, sprinkle with coconut then roll the cake and decorate!

Chicken and Veggie roast

Whole chicken straight from the oven 🍗 with potatoes and veggies 🥔

For the stuffing:

45 grams butter, 1 chopped onion, 1 chopped celery stick, 2 egg whites, 2 cups shredded white bread, 10 shredded fresh sage leaves, 1 teaspoon salt, a bit of black pepper and 1 teaspoon sage. For extra taste, add mini bacon strips(or beef bacon)


For the stuffing:

Melt the butter and fry the onion and celery until soft. Remove from the heat and combine with the rest of the ingredients.

After stuffing the chicken, place in large pan and rub with olive oil and season with salt and pepper. Add 1 cup of chicken stock and add 2 garlic cloves and 1/2 chopped carrot. Place in the oven for about 35 minutes until chicken is cooked.

For the baby potatoes, mix with 2 tablespoons olive oil, 1 chopped garlic clove and salt.

For the veggies, boil for 5 minutes then stir fry with butter then season



Pistachio cake with cream cheese icing

Got really excited about trying out a pistachio cake(thank you @petites_choses for the inspiration). Made this amazingly fluffy recipe by @sallysbakingaddiction which also used cream cheese topping☺️

2 cups (260g) unsalted shelled pistachios

2 and 1/3 cups (250g) sifted cake flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon salt

3/4 cup (1.5 sticks; 170g) unsalted butter, softened to room temperature

1 and 3/4 cups (350g) granulated sugar

5 large egg whites, at room temperature

1/2 cup (120g) sour cream, at room temperature*

2 teaspoons pure vanilla extract

1 teaspoon almond extract

1 cup (240ml) whole milk, at room temperature

For the cream cheese:

1 pack of Philadelphia cream cheese

1/2 cup of butter

3 cups of sifted icing sugar

1 teaspoon vanilla

1/8 teaspoon salt

Preheat the oven at 180 degrees. Grind the pistachios until smooth and set aside. In a bowl, sift the flour, add baking soda, baking powder, baking soda and salt. In a mixer, combine the butter and sugar and mix for about 3

minutes. Add the egg whites and mix for 2 more minutes then add the sour cream, vanilla and almond essence. Lastly, add the milk. Pour into 2 x 8” pans and bake until an inserted toothpick comes out clean.

For the cream cheese, mix the cheese and butter then add the sugar- put on high speed for about 2 minutes. Add the vanilla and salt and mix a bit longer.


Date cake with butterscotch sauce

I have been making this date cake with butterscotch sauce for as long as I can remember! And it’s the perfect treat for Ramadan 🌙

For the recipe: (Make sure you use super soft dates and if you feel the mix is too chunky then mix for less than a minute in a smoothie mixer)

1 1/4 cups(210 grams) seeded soft dates

1 1/4 cups(310 ml) boiling water

1 teaspoon bicarbonate of soda

60 grams butter, chopped

3/4 cup(150 grams) firmly packed brown sugar

2 eggs

1 cup self-raising flour

For the butterscotch sauce:

1 cup(200 grams) brown sugar

300 ml cream

200 grams butter

Combine dates and water in pan and bring to boil, then remove from heat. Stir in the soda for 5 minutes. Blend with butter and sugar until smooth. Add eggs and flour. Transfer into another 9” pan lined up with butter(you can use the Lurpak spray) and baking paper. If you’re using a silicon pan like I did just use butter spray

For the butterscotch sauce:

Combine ingredients in medium pan. Stir over low heat until sugar is dissolved and butter melted

Chocolate Raspberry cake

I have never finished decorating as fast as I did today. As soon as it got in the oven, the kids started their ‘Is it done yet?’ routine. My daughter Lea even gave me a heart attack by opening the oven while the cake was still baking! Thankfully it had been there for only a few minutes 😅

So, now for the amazing recipe from @sugaretal:

1/2 cup c

/2 cup boiling water (125 ml)

125 g unsalted butter, softened

11/4 cup castor sugar

1 tsp vanilla essence

3 eggs

1 cup self-raising flour

1/4 cup plain flour

Preheat oven to 180 degrees C. Grease 3, 6 inch baking pans and line the bases with non-stick baking paper.

Mix the cocoa powder and boiling water form a smooth, thick paste. Leave aside.

Use an electric mixer or by hand,beat the butter, sugar and vanilla essence together for 1-2 minutes or until pale and fluffy. Add the eggs one at a time, beating well after each addition until combined,

Sift together the flours. Use a large metal spoon to fold the flours into the butter mixture alternately with the cocoa mixture, in 2 batches each, until well combined. Divide the mixture equally between the 3 prepared pans. Smoothen the surface with the back of the spoon.

Bake in preheated oven for 20-25 minutes or until a skewer inserted into the centre of the cake comes out clean. Stand for 3 minutes before turning out onto a wire rack to cool.

Once cooled completely, frost with chocolate fudge frosting, either by spreading the frosting with a spoon or piping it onto the cake layers. Decorate with fresh raspberries.

Chocolate Fudge Frosting

120 gms unsweetened chocolate, coarsely chopped

2/3 cup (150 gms) unsalted butter, room temperature

11/3 cups (160 gms) icing sugar sifted

11/2 tsp pure vanilla extract

Melt the chocolate in a heatproof bowl over a pot of simmering water. Remove from heat and let cool to room temperature.

In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and creamy(about 1 min). Add the sugar and beat until it is light and fluffy(about 2 min). Beat in the vanilla extract. Add the chocolate and beat on low speed until incorporated. Increase the speed to medium-high and beat until frosting is smooth and glossy (about 2-3 min).


This Canelloni recipe was one of the dishes featured on @wkndmag!

To make it:

For the sauce:

2 tablespoons sunflower oil

500 grams ground beef

1/4 cup onion chopped

2 cloves garlic

4 cans crushed tomatoes

1 teaspoon sugar

250 ml can tomato paste

2 teaspoons dried oregano

1 tablespoon fresh basil

1 teaspoon salt

1/4 teaspoon black pepper

For the Filling:

450 ml container Ricotta cheese

3 cups x 350 ml shredded Mozzarella cheese

250 grams fresh spinach

2 eggs

1/2 cup grated Parmesan cheese

1/2 teaspoon salt

One box of Cannelloni shells

Basil, for garnish

For the Sauce:

Heat the oil and fry the onions for about 2 minutes until soft. Add the ground beef and sauté until cooked. Add the garlic and fry for another minute.

Add 2 cans of crushed tomatoes, seasonings, and tomato paste.

Bring to a simmer, cover, and reduce heat. Cook for about 20 minutes or until meat is tender.

For the Filling:

Mix the ricotta, 1 1/2 cups mozzarella, spinach, eggs, parmesan, and salt together until combined. Place in a piping bag and then squeeze into both ends of each cannelloni.

Preheat oven to 180 degrees and grease a 9×13 inch baking pan.

Place filled cannelloni in the bottom of the pan and top with the tomato sauce and then pour the remaining 2 cans of crushed tomatoes sauce on top.

Cover with foil and bake for 50 minutes.

Remove from the oven, take off foil, and immediately put on the remaining 1 1/2 cups mozzarella cheese and let it sit for 10 minutes. Top with basil and serve.