Wednesday 30 November 2016

Vegan Olive Bread - Olive Loaf

Winter has arrived. In our house, this means Soups and Breads on Fridays. As much as I love making breads, I am always happy with a simple bread recipe. This one is very easy to make and will be ready in no time at all. It is packed with flavours  from Olives. Bake it and let me know how you like it.

Monday 17 October 2016

Pineapple Upside Down Cake - King Arthur Flour Recipe

Pineapple Upside Down Cake is an American Classic. The light cake married with the sugar and butter topping is all you need to enjoy the sticky sweet dessert. Pineapple and cherries add an amazing flavour to the cake.

I may say this about a lot of cakes I make, but trust me this is by far one of the best I have baked. I baked it for the first time for my Husband's birthday a few months back. I have baked it a few times since and it has been a winnner always. If you like yours less sweet, do reduce the sugar in the topping a little. We loved it this way.

Wednesday 1 June 2016

Almond Chocolate Chip Biscotti

A little taste of Italy made in your own kitchen. It does take a little time to bake this cause of the double baking, but the processing time is quite less. Enjoy with a cup of tea or coffee. 

Ingredients (Makes about 18-20)

Large Eggs 2
Sugar 2/3 cup (135 grams)
Vanilla Extract 1 tsp

All Purpose Flour  1 3/4 cups (225 grams) I added about 40gms more of flour

Baking Powder 1 tsp
Salt 1/4 tsp
Almonds Toasted and chopped 3/4 cup (110 grams) 
Chocolate Chips 2/3 cup (110 grams)

Method of Preparation

1. Beat the eggs and sugar along with the vanilla in your mixer for about 5-10 min till it is pale and silky.

2. In a bowl, combine the flour, baking powder and salt. 

3. Add that to the mixing bowl. Combine.

4. Add the almonds and choc chip and mix well. At this stage you should have a very sticky dough. Mine was quite wet, so I added the extra flour. 

5. Transfer to a well floured work surface. Shape into a log about 12" long. Transfer to a lined baking sheet.

6. Pat down and make it about 4" wide. 

7. Preheat oven to 180 C (350F). Bake for about 25 min till it starts to have a slight colour but the top is still soft to touch.

8. Take out of the oven and cool for 10 min. Reduce the oven temp to 165 C (325 F).

9. Slice the log into about 20 pieces. Place on a lined baking sheet with the cut side facing up.

10. Bake for 8-10 on each side.

11. Let it cool on a wire rack and then store in an airtight container. 

Tuesday 10 May 2016

Carrot Cake Green Smoothie - Nutribullet

It feels so good to be back writing a blog post. It has been months and I almost forgot how good this feels. Life had been crazy busy. Hopefully this post will mark a comeback for me. Thanks again for sticking with my blog and sending me all the love!

Just want to start this post by talking about my newest gadget - Nutribullet. This is not a paid review. Just in love with it and wanted to share with all of you. If you are like me and tried a green smoothie before and did not like it, it is because you do not have the right gadget. A powerful blender like Nutribullet (or equivalent or Vitamix if  you can afford it) blasts thru the greens and nuts. This means you will NOT taste it at all. Trust me.

Now off to the recipe.The ingredients and combo can be varied to taste. I will try and post a few of my favourites here.


Spinach 2 handfuls
Carrot 1 large
Apple 1 cored
Oats 1/2 cup
Flax seeds 1 tsp
Raisins 2 tsp
Cardamon 1/4 tsp (or use cinnamon and ginger)
Milk (Almond, Soy or  regular) 1 cup

Method of preparation

1. Load you Nutribullet with spinach. Add the carrots,  apples, oats and the rest of the ingredients.

2. Top with milk and blitz till smooth.