Flour, Cake and Pastry

Kia Ora! I'm currently doing some travelling around New Zealand, seeing all the sights and tasting all the delicious food. So I thought I'd share with you one of my favourites so far: Ambrosia! Ambrosia is a famous kiwi BBQ bring-a-long pudding. Its so simple...it only takes ten minutes to prepare on the morning of your BBQ or event, and by the time the BBQ rolls around the marshmallows will be soft and squidgy. And with just 4 ingredients, it really won't break the bank!  Ingredients: 1kg yoghurt (Any flavour you'd like)  500ml double cream  1 packet marshmallows (Any size)  1 punnet strawberries  Method: Slice the strawberries and chop the marshmallows in half (if using large).  Whip the double cream until soft peaks are formed, then add in the yoghurt and mix until its well combined.  Add in the marshmallows and fruit, and then spoon into either a large glass bowl or individual bowls or glasses.  Pop in the fridge for at least 5 hours go set...

So March is well and truly under way, and I do believe Spring is finally arriving! Throughout the month of March I'll be sharing some recipes perfect for Easter, and all that comes with it. This weeks recipes are all focussed on the awesome flavour combination that is Chocolate Orange. So read on for some Easter Inspirations. Chocolate Orange Brownies Brownie. Chocolate. Oranges. Does it really get much better? The great thing about brownies is that once you discover a great batter recipe, you can literally add any flavourings you like, or you could try your hand at baking some blondies, made with white chocolate instead of milk or dark. For a basic Brownie Batter, you'll need: 1 85g unsalted butter 185g dark chocolate 85g plain flour 40g cocoa powder 275g caster sugar 2 eggs And then just add the zest and juice of one large orange! For the method, just click here ! Chocolate Orange Cookies Cookies are perfect with a cuppa, and I'm sure us Brits demol...

So winter has arrived, bringing with it flurries of snow, slippy roads and radiant sunrises. I love this exact time of year...the last few days of autumn and first few days of winter are here, and I love the mish mash of weather we now have. I love the colours on the trees, and having an excuse to bring out my big fluffy winter coat! So now winter is here, many are turning to food for comfort; it's that time of year perfect for soups, stews and hot puddings...food that warms you up and is good for the soul. Over the next few weeks running up to Christmas, I'll be sharing with you some of my favourite winter warmers recipes, from hotpots to crumbles. And this first recipe will not fail to warm the cockles of your heart even on the coldest of days...the wonderful Sticky Toffee Fudge Cake. Ingredients: For the Sponge 175g chopped dates 1tsp. bicarb. 50g salted butter Pinch of salt 75g demerara sugar 75g molasses sugar 175g self-raising flour 2 large eggs 1tsp. vani...

So next weekend I'm heading out to South Africa on a volunteering holiday, where I will be working on a private game reserve, taking part in anti-poaching projects and also heading out to a day care centre for disadvantaged kids. I'm so excited, so to get in the mood for an incredible two weeks, I thought I'd share some classically South African desserts. Food 24 has some yummy recipes from across the globe, and they have some pretty awesome South African ones too, however my favourite has to be the Peppermint Crisp Tart. It is DIVINE. Like I absolutely love it. So the recipe can be found HERE , but is my own version of the recipe that I adjusted slightly to fit in with what I had in the cupboards at home. Ingredients: 1 pack of digestive biscuits 250ml double cream 1 can Carnation caramel 2 bars of Mint Aero chocolate (or 1 large bar) Method: Grease a flan dish (whichever size you want). Whip the cream until thick. Spoon the caramel into the cream and f...