Mango and Basil Galette



As much as I enjoy baking pies, there is nothing quicker and more satisfying than a galette for times of sweet need. I love making galettes. This recipe, it’s forgiving – and the perfect way to use up an abundance of fruit. Mix up the dough. Roll it out. A generous filling of fruit. And it’s pretty much ready to go into the oven. Serve it with a dollop of ice cream. And that’s dessert done.


  1. 2 mangoes, thinly sliced (in circles or strips)
  2. 1 3/4 c flour
  3. 1/4 tsp salt
  4. 3/4 c cold unsalted butter, cubed
  5. 4 tbsp ice cold water
  6. 5-6 basil leaves


  1. Sieve the flour and salt, and add to a bowl.
  2. Add in the cubes of butter and mix till the mixture looks crumbly. There should be some pea sized pieces of butter in the mixture. This results in a flakier pastry.
  3. Add in the ice cold water, just enough, so the dough comes together. Do not knead.
  4. Wrap in cling film and chill for at least an hour in the fridge.
  5. Preheat the oven to 180 degrees.
  6. On a lightly floured surface, roll the dough into a 1/4″ thick circle. Place on a baking sheet lined with parchment paper.
  7. Place the sliced mangoes in concentric circles, leaving a 1″ border around the edge.
  8. Fold the edges over the fruit. It doesn’t have to be perfect!
  9. Brush the dough with egg wash (optional).
  10. Bake for 40-45 minutes or until golden brown.
  11. Let it cool and garnish with fresh basil.


Lemon Bars

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Is there anything more beautiful than a lemon bar coated with a dusting of snow-like powdered sugar? Lemon bars are something I love to cook (and eat) on a gloomy day. They always brings a little bit of sunshine my way. The perfect, buttery short crust pastry, paired with a melt-in-your-mouth-like-a-cloud lemon filling. They will bring sunshine anyone’s way.

For the short crust pastry:
  1. 175 g flour
  2. 125 g butter
  3. 50 g granulated sugar
  1. Pre-heat the oven to 170 degrees. Prepare an 8 inch square pan with parchment paper.
  2. In a mixing bowl, add the flour and butter. Rub the butter into the flour with your fingers until the mixture resembles breadcrumbs.
  3. Stir in the granulated sugar.
  4. Turn the mixture into the prepared cake pan and press down firmly.
  5. Prick the whole surface with a fork.
  6. Bake for 20 minutes, until pale golden.


For the lemon topping:


  1. 200 g caster sugar
  2. 2 tbsp flour
  3. 1/2 tsp baking powder
  4. 1/2 tsp salt
  5. 2 eggs (lightly beaten)
  6. juice and zest of 1 large lemon
  1. In a food processor, mix together the caster sugar, flour, baking powder, salt, eggs, lemon juice and zest until smooth.
  2. Pour over short crust base.
  3. Bake for 20-25 minutes, until nearly set, but still wobbly in the centre.
  4. Remove from the oven and cool in the pan for 1 hour at least.
  5. Dust with icing sugar and cut into squares. Serve cold.

Snickers Ice Cream

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I’ve been making chocolate ice cream for a while now, but putting it toasted peanuts and caramel was pretty much a last minute decision. A good decision if I may say so. Because it perfectly captures the essence of my favourite candy bar – Snickers. I think I’ve just made the best chocolate ice cream I’ve ever made. Well, it’s more than just chocolate. It’s creamy and dreamy, filled with dark and stormy richness. Buttery, golden caramel is everything chocolate ice cream ever needed. There’s bitter bits of dark chocolate, toasted peanuts, and caramel. This is the kind of ice cream that doesn’t hold back.


  1. 500 g milk
  2. 250 g heavy cream
  3. 3 tbsp sugar
  4. 1 tsp cornflour
  5. 150 g dark chocolate
  6. semi sweet chocolate chunks
  7. 1/2 c toasted peanuts
  8. 4 tbsp salted caramel


  1. Pour the milk in a heavy bottom saucepan. Over medium heat, cook the milk, whisking continuously until it has halved in quantity.
  2. Mix the cornflour with a little bit of milk and add it to the saucepan.
  3. Add in the sugar and mix well.
  4. Add in the dark chocolate and stir until melted.
  5. Leave the mixture aside to cool completely.
  6. Whip the heavy cream until soft peaks form.
  7. Fold the cream into the chocolate mixture.
  8. Fold in the salted caramel sauce and crushed peanuts.
  9. Freeze for 8 hours at least.

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Mocha Donuts with Peppermint Glaze





Happy national donut day! But for me, everyday is donut day. Donuts  make me happy. And these donuts are good. Not just good, better than good. They are heaven. A floating-on-the-clouds kind of heaven. And the best part? They’re baked. The donuts have the softest interior, paired beautifully with the richness of chocolate and coffee. Chocolate, coffee and peppermint really is a match made in heaven. If you like donuts, try this recipe. If you hate donuts, definitely try this recipe.




For the donuts:
  1. 1/3 cup brown sugar
  2. 1 egg
  3. 1/4 cup vegetable oil
  4. 1 tsp vanilla extract
  5. 1/2 cup milk
  6.  2 tsp vinegar
  7. 2 tsp of instant coffee
  8. 1 tbsp hot water
  9. 1/2 tsp baking soda
  10. 3/4 cup flour
  11. 1/3 cup cocoa powder
 For the glaze:
  1. 1/2 cup powdered sugar
  2. 2 tablespoons cocoa powder
  3. 2 tablespoons milk
  4. 1/8 teaspoon peppermint extract


  1. In a  bowl, add the sugar and egg, and mix well.  Next, add the oil and vanilla, and mix.
  2. Add the vinegar to the milk and set aside for about 5 minutes, then add it to the egg mixture.
  3. Dissolve the instant coffee in the hot water, and then add to the batter.
  4. In a separate bowl, mix together the baking soda, flour, and cocoa powder.
  5. Slowly add the dry mixture to the wet until just mixed together.
  6. Transfer to a greased donut pan.
  7. Bake at 180 degrees for 10 minutes.
  8.  Set aside to completely cool the donuts before glazing.
  9. For the glaze, add all of the ingredients together, and mix well.
  10. Dip donuts in glaze and enjoy!

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Strawberry and Blueberry Tart

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It’s no secret I’m quite the pie lover. This pie is the quintessence of summer with lots and lots of strawberries and blueberries. The simple, no-fuss pie is hinted with vanilla and packed with plump, fresh berries, so each bite bursts with juicy goodness. These beautiful, soft and subtle flavours seamlessly unite to create a flavour combination that is perfect in every little way.



For the crust:
  1. 100 g flour
  2. 12 g sugar
  3. 50 g butter
  4. 1/8 teaspoon baking powder
For the filling:
  1. 5 Egg Yolks
  2. ½ cup of sugar
  3. 2.5 tablespoon cornstarch
  4. ½ teaspoon vanilla extract
  5. 1 ½ cups scalded milk (just below boiling point)
  6. zest of 1 large orange
  7. 1 teaspoon unsalted butter
  8. strawberries (halved) and blueberries (or any berries of your choice)


  1. Sieve the flour, baking powder and sugar.
  2. Rub the butter into the flour mixture until it looks like breadcrumbs.
  3. Add 1-2 tablespoons of cold water and bring together. Do not knead.
  4. Cover in plastic wrap and chill in the fridge for 30 minutes.
  5. Bake at 180 degrees in a pre-heated oven for 45-50 minutes.
  6. In a large bowl whisk together the egg yolks and sugar until thick and pale. Add the cornstarch and whisk to combine.
  7. Slowly add in the milk and whisk to combine. Pour this batter into a  saucepan and cook on low heat whisking constantly until the cream thickens. Once this mixture has thickened turn the heat off and add the orange zest and butter.
  8. Pour the custard into a bowl and place a piece of plastic wrap directly on the custard and refrigerate until cold.
  9. Once the tart shell is cooked and cooled, fill it with the custard. Arrange the strawberries and blueberries on top.

Apple Pie

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Apple pie. These words are enough to bring a smile to my face. This recipe is straight out of my grandma’s recipe book and once you try it, there is no going back. It’s got the most perfectly flaky and buttery crust, and an interior of soft cinnamon-y apples. I love this pie with vanilla  ice cream, which beautifully cuts through all the richness by providing a cool, subtle compliment to the buttery filling.

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For the crust:
  1. 200 g flour
  2. 25 g sugar
  3. 100 g butter
  4. 1/4 tsp baking powder
For the filling:
  1. 500 g apples (cored and diced)
  2. 75 g sugar
  3. 1/2 tsp cinnamon


  1. Sieve the flour, baking powder and sugar.
  2. Rub the butter into the flour mixture until it looks like breadcrumbs.
  3. Add 1-2 tablespoons of cold water and bring together. Do not knead.
  4. Cover in plastic wrap and chill in the fridge for 30 minutes.
  5. Put the diced apples into a saucepan and cover with the sugar. Cook till the apples till they are soft.
  6. Cool and add in the cinnamon.
  7. Roll out the dough into two 1/8″ circles. Make one bigger than the other.
  8. Place the bigger one in the pie dish.
  9. Coat the bottom with some egg white and add in the apple filling.
  10. Take the smaller circle and cut out strips. Use these to create a lattice pattern on top of the pie.
  11. Bake at 180 degrees in a pre-heated oven for 45-50 minutes.