I am not a smoothie bowl, hot lemon water, yoga at 5am kinda gal (this is probably obvious from the content on here)… I am more the rolls out of bed at 6:30, leaves the house at 7am and grabs a rubbish coffee at the station before dozing/ being irritable on the train type…
That being said, putting this together last weekend and enjoying it as a leisurely Sunday morning breakfast did have me considering making it regular thing. It’s made, really simply, by combining the Savse Super Purple smoothie with frozen bananas and cinnamon- what you get is a sort of frozen yoghurt consistency which you can then finish with the obligatory insta-worthy toppings. It’s really tasty, refreshing and filling- give it a try and don’t knock it till you’ve tried it!
Ingredients (makes 2 bowls):
- 4 frozen bananas
- 1 bottle Savse Super Purple smoothie
- 1/2 tsp cinnamon
- For the toppings, I used: 1 tbsp peanut butter, a few blackberries, some crushed hazelnuts, mixed seeds, raspberry powder, matcha powder, fresh blueberries and banana slices
- Place your bananas in a food processor and blitz until smooth. Add the Savse smoothie and cinnamon then blitz again until well combined.
- Pour into two bowls and finish with your favourite toppings. You could use granola, coconut shavings, jams, fresh fruit, cacao nibs, nuts or anything else that takes your fancy! It’s as easy as that.
These light zesty cupcakes topped with a swirl of jet black chocolate buttercream are great for ghoulish kids parties. They taste delicious, are ridiculously simple to make and look pretty dark and mysterious too- ideal for Halloween.
For the sponge:
- 200g soft butter
- 200g caster sugar
- 1tsp orange extract
- zest 1 orange
- 4 eggs
- 200g self raising flour
For the chocolate buttercream:
- 150g dark chocolate
- 300g soft butter
- 600g icing sugar
- 2tbsp milk
- 1tsp black gel food colouring
- Preheat the oven to 180c. Line a muffin tray with cupcake cases.
- Place your butter and caster sugar in a bowl. Whisk together until pale and fluffy. Add the eggs one at a time, mixing well after each addition and adding a little flour to prevent a curdled mixture.
- After the eggs have been incorporated, add the orange extract and zest. Mix together thoroughly then sift in the flour. Fold with a large metal spoon until well incorporated.
- Distribute the mix between the cupcake cases and bake for 20-25 minutes until well risen and springy.
- Leave to cool on a wire rack and make the frosting.
- To make the black buttercream, whisk the butter and icing sugar until pale and fluffy, then add the melted dark chocolate and milk. Whisk again until non-streaky then add enough black food colouring to achieve a solid colour. I find gel colouring the most effective.
- Pipe or spread the buttercream over your cupcakes and enjoy!
These individual cheesecake shots are light, tasty and great for a Halloween party. Kids will love the ‘broken glass’ shards and the refreshing strawberry flavour combined with a nutty hazelnut base is guaranteed to be a hit with all ages. To create the strawberry filling and gory ‘blood’ I used the Super Red smoothie from the Savse core range. To see how you can use other varieties in the range, take a look back at my Thai chicken salad and whipped goats cheese dish- it’s surprising how versatile a fruity health drink can be!
For the base:
- 70g melted butter
- 100g digestive biscuits
- 50g hazelnuts
For the filling:
- 1/2 bottle Super Red Savse smoothie
- 40g caster sugar
- 150g cream cheese
- 75g double cream, whipped
- 75g Greek yoghurt
For the topping:
- 1 pack clear boiled sweets/ mints
- 1/2 bottle Super Red Savse smoothie
- 1tsp natural red food colouring
- Place your biscuits and hazelnuts in a food processor. Blitz until they resemble crumbs then add the melted butter. Blitz again to combine then pack a tablespoon of the crumble into the bottom of each shot glass. Chill while you make the filling.
- Using an electric whisk, mix together the cream cheese, sugar and smoothie until well combined and non-streaky.
- In a separate bowl, whip the cream to medium peaks then fold into the cream cheese along with the yoghurt. Distribute this mixture on top of the biscuit bases and smooth off. Chill for at least 2 hours (it will be a soft set cheesecake).
- Preheat the oven to 200c. To make your ‘broken glass’ toppers, crush your boiled sweets and arrange in a thin layer on a baking tray lined with non stick baking paper. Bake for 10 minutes, or until the crushed sweets have melted and formed a glass sheet look. Remove from the oven, allow to cool and break up into pieces.
- Now combine the remaining smoothie with the food colouring.
- Once your cheesecake pots have been chilling for at least 2 hours, decorate with shards and drizzle in the blood red smoothie!
At the weekends I tend to kick back and relax by taking on extra work (woe is me) in the form of private chef jobs and custom cake orders. This weekend I was commissioned a completely bespoke three tier wedding cake. At about 2 feet tall I am quite proud of this hefty creation and, more to the point, incredibly relieved it made it through the hour long journey to the venue…
My client ordered three different delicious flavours for this particular cake; vanilla with vanilla bean buttercream, chocolate fudge with ganache and Oreo buttercream, and red velvet with a cream cheese frosting. I finished it off with a Italian meringue buttercream, pearl ribbon, fresh roses and Gypsophila flowers; simple but pretty and in keeping with the colour scheme of the wedding in question!
I hope you like the cake and if you’d like to enquire about anything similar, just drop me an email at email@example.com
This bake pairs perfectly with a strong coffee and would round up a cosy dinner party really well; the cinnamon spiced filling studded with ripe figs and the nutty pecan base make a nice change from your regular vanilla cheesecake and definitely bring Autumnal vibes to the table.
125g caster sugar
600g ricotta cheese
150g mascarpone cheese
45g plain flour
more figs, honey, mint
- Preheat the oven to 180c.
- Blitz together the pecans and digestives in a food processor. Add the melted butter and blitz again until the mixture resembles coarse breadcrumbs. Tip into a 12inch spring form tin (with a lined bottom) and pat down over the base and up the sides. Chill for 15 minutes.
- Bake the base for 10 minutes then set aside to cool completely. Turn the oven down to 160c.
In a large bowl, whisk together the eggs and caster sugar until the sugar has dissolved. Add the ricotta, mascarpone, flour and cinnamon and whisk again until combined.
- Pile the filling on top of the pecan base. Slice the figs in half and arrange, flesh side up, on top of the cheesecake.
- Bake for 40-50 minutes (there should be a slight wobble in the middle). Leave to cool completely before removing it from the tin.
- Serve with a drizzle of honey and some toasted pecans.
As you all know (if you saw my Thai Mango Chicken Salad post) I am currently collaborating with Savse Smoothies by posting fortnightly recipes using their delicious cold pressed health drinks. For my last recipe I created a light lunch dish built around the fresh tropical ingredients in the Super Orange smoothie; this time I’ve come up with an easy dinner party starter which takes inspiration from the earthy beetroot flavours in the Super Purple.
In this dish the smoothie is used to both flavour the goats cheese and form a balsamic beet dressing which, when married with salted toasts, fresh beetroot, pickled radish and peppery watercress, makes for a winning and well rounded starter ( and I’m yet to find anyone who disagrees!).
Ingredients (serves 4):
- 400g fresh soft goats cheese
- 100ml Savse Super Purple smoothie
- 4 large cooked beetroots, cubed
- 8 thinly sliced radishes
- 1tbsp sugar
- 1/2 tbsp course salt
- 100ml white wine vinegar
- small bag watercress
- 2 thin slices good quality bread, broken into small even pieces (sourdough is great)
- 2 garlic cloves, crushed
- a good glug of olive oil
- 2tbsp balsamic vinegar
- salt and pepper for seasoning
- At least 2 hours before serving your dish, mix together the sugar, course salt and vinegar. Add in the sliced radishes and leave to pickle in the fridge.
- To make your toasts, simply rub the broken bread slices with the garlic, season with a little salt and pepper, then fry on both sides in olive oil until crisp and golden. Drain on kitchen paper and set aside.
- Now place your goats cheese in a large bowl along with some salt, pepper and 40ml Super Purple smoothie. Using electric beaters (or a handheld whisk), whip all the ingredients together until light and slightly aerated.
- For the balsamic beetroot dressing thoroughly combine the remaining 60ml Super Purple with 2tbsp olive oil and 2tbsp balsamic vinegar. Taste and season if necessary.
- Now just prepare to plate up your dish! You should have whipped goats cheese, cubed beetroot, pickled radish slices, little garlic toasts, balsamic dressing and watercress for garnish.
- You can plate your ingredients however you like, but I like the slightly haphazard arrangement I’ve gone for.
I hope you like the look of this recipe, and if you’re interested in learning a bit more about what Savse do, visit www.savse.com .
Yesterday I made a custom cake to order (I do this most weekends, so any requests- throw them my way). This one in particular was for an eleven year old, so it was pretty fun to make and a bit different to the sort of thing I usually offer. I’m not posting the recipe as it’s a compilation of lots of the ideas already on here, but thought I would share some pictures.
( FYI: It’s a chocolate fudge cake with chocolate ganache filling, vanilla buttercream icing, pastel meringues, colourful chocolate shards and some homemade glittery flamingos- might add arts and crafts to the CV?!)
Hope you like the design; if you’re interested in ordering similar custom cakes or are looking for a caterer for birthdays, weddings or any other events, please contact me at firstname.lastname@example.org – I’m professionally trained and am here to help…
Thanks for stopping by!
I’ve recently arranged an exciting collaborative series with Savse Smoothies which will involve me incorporating their drinks into my recipes! I will be posting a recipe every couple of weeks and hope to show that whilst their products are really delicious on their own, they can also be used in lots of tasty dishes, both savoury and sweet.
Savse, if you aren’t aware of the brand, specialise in healthy smoothies made up of raw, fresh fruit and vegetables. They sell a core range of five ‘Super’ smoothies (red, orange, purple, blue and green) and make many more specialised drinks. It might come as a surprise looking at my incredibly indulgent bakes, but I eat very healthily and really enjoy cooking with fresh ingredients so this opportunity is really exciting (and a bit of a challenge!).
The first recipe I’ve come up with is inspired by the mango and carrot flavours in the Super Orange smoothie (part of the Savse core range). The street style salad is really fresh and marinating the chicken in the smoothie gives it a sweetness which cuts through the classic Thai flavours of chilli, ginger and coriander I’ve used. I’d recommend making this in bulk on a Sunday night and then portioning it up for no fuss weekday lunches!
Ingredients (Serves 4):
- For the chicken: 4 chicken breasts, 2/3 bottle Savse Super Orange smoothie, 3cm piece ginger (grated), salt and pepper, oil for pan frying
- For the salad: 4 grated carrots, 2 large handfuls bean sprouts, 2 thinly sliced red peppers, 1 thinly sliced red onion, large bunch coriander (chopped), small bunch parsley (chopped), 200g roughly chopped cashews, 1-2 red chillies (sliced), bunch spring onions (sliced)
- For the dressing: remaining 1/3 Savse Super Orange smoothie, 3tbsp white wine vinegar, 2tbsp soy sauce, 1tbsp honey, juice 1 lime, 2 cloves garlic (crushed)
- Slice the chicken breasts into three large pieces and place in a shallow tray. Season with salt and pepper, pour over the smoothie and add the grated ginger. Cover and marinade for a minimum of 2 hours.
- For the salad, toss together the carrot, bean sprouts, red pepper, red onion, coriander, parsley, cashews, chillies and spring onions. Set aside.
- For the dressing, whisk together the remaining smoothie, vinegar, soy, honey and lime juice.
- Heat some oil (olive oil, rape seed or coconut oil is good) in a frying pan, drain excess liquid from the chicken then fry quickly over a high heat until you achieve some golden colouring and the meat is cooked through.
- Dress the salad until thoroughly coated then pile onto a plate. Add the chicken and pour over any juices. Garnish with more cashews, coriander and chilli slices.
Chocolate seems to be dominating my blog recently, so before I break from that theme to enter other territories I thought I would share my Oreo chocolate cake recipe. It’s made up of three chocolate fudge cake layers which are sandwiched between chocolate ganache, slathered in Oreo cookie frosting and topped with chocolate drips and Oreo cookies. Make it for your next special occasion and your guests will be forever grateful (if a little heavier…).
Ingredients (the quantities might sound like a lot- but this is a big old cake!):
- For the cake: 400g plain flour, 450g caster sugar, 125g cocoa powder, 3tsp baking powder, 3tsp bicarbonate of soda, 4 eggs, 350ml milk, 225ml vegetable oil, large pinch salt, 300ml boiling water
- For the ganache: 300g milk chocolate, 200ml double cream
- For the Oreo frosting: 300g butter, 800g icing sugar, 3tbsp milk, 1 pack oreos (crushed into crumbs)
- For the drips: 100g dark chocolate, 120ml double cream
- Preheat the oven to 180c then grease and line three 8 inch cake tins.
- Place your plain flour, caster sugar, cocoa powder, bicarbonate of soda, baking powder and salt in a large mixing bowl and stir briefly to combine.
- In a jug, mix together the eggs, milk and oil. Make a well in the bowl of dry ingredients and pour in the wet. Whisk together until smooth, then measure out your boiling water. Add the boiling water in a few additions, carefully mixing to distribute it through the cake mix. It will be very runny, but this is what makes the cake so moist. Once smooth, pour the batter into the three cake tins and bake for 30-35 minutes. Once baked, leave to cool completely.
- While the cakes are cooling make the chocolate ganache. Finely chop the milk chocolate and place in a bowl. Heat the cream until nearly boiling then pour straight over the chopped chocolate and allow to melt. Stir until smooth then set aside to cool.
- Now make the buttercream. Place the butter in a large bowl (or the bowl of a stand mixer) and whisk (using electric beaters) until pale and thick. Add the icing sugar in additions and keep beating until it becomes white, light and fluffy (about 5 minutes). Now add the Oreo crumbs and milk. Whisk again to combine then adjust the consistency by adding a drop more milk if necessary. Set aside.
- Make the chocolate ganache for the drips now, to allow cooling/ thickening time. This ganache should be runnier than your filling you’ve already made. As before, heat the cream and pour all over the chopped dark chocolate. Mix until smooth then set aside until it reaches a thick but still pourable consistency.
- Now it’s time to assemble your cake! Layer up the chocolate sponges with milk chocolate ganache (and a little Oreo frosting too, if you like!) then coat the whole cake in a thin layer of the Oreo frosting (a crumb coating). Chill for 10 minutes, then use the remaining frosting to create a thick outer layer. Smooth down with a palette knife and cake scraper. Chill again to firm the edges, then pour the runny dark chocolate ganache over the top, allowing it to drip down the sides.
- Now you can garnish with more Oreos and serve!
This four layer slice is pure indulgence… brownie, cookie dough, peanut butter cheesecake and ganache topped with salted peanuts; totally over the top but SO good.
Chocolate Brownie Layer: 300g dark chocolate, 200g butter, 2tsp hot water mixed with 2tsp instant coffee, 2 eggs, 200g caster sugar, 75g self raising flour, pinch salt, 100g white chocolate chips
Cookie Dough Layer: 225g plain flour, pinch salt, 125g melted butter, 150g dark, brown soft sugar, 75g caster sugar, 1tsp vanilla, 1-3tbsp milk, 100g dark chocolate chips
PB Cheesecake Layer: 2 1/2 gelatine leaves, 150g ricotta, 100g smooth peanut butter, 90g golden syrup, 75ml milk
Chocolate and Nut Layer: 200g milk chocolate, 200ml double cream, 50g white chocolate, handful salted peanuts
- Start off with the brownie layer. Preheat the oven to 170c (fan) and grease/line a 22x22cm brownie/traybake tin.
Place the butter and dark chocolate in a heatproof bowl and melt together above a pan of simmering water. Set aside.
- In a large mixing bowl stir together the coffee, eggs and sugar until well combined. Beat in the slightly cooled chocolate mixture until no streaks remain.
- Fold in the self raising flour and salt then finally add the white chocolate chips. Spoon into the prepared tin and bake for 40-45 minutes. The middle should be fudgy and moist.
- While your brownie is cooking, make the cookie dough. Sift the plain flour and salt into a bowl. In a separate bowl beat together the butter, vanilla, dark brown soft sugar and caster sugar.
- Stir the dry ingredients into the creamed sugar mixture until a stiff dough is formed. Finally, add the chocolate chips and evenly distribute. Set aside.
Your brownie should now be cooked- allow it to cool completely in the tin, then roll out your cookie dough to roughly the same size and lay across the top of it, stretching out the sides to fit the tin. Chill in the freezer for 10 minutes to firm up, then transfer to the fridge while you make the cheesecake layer.
- For the cheesecake layer, soak the gelatine leaves in a bowl of cold water. Beat together the ricotta, peanut butter and golden syrup in a bowl until smooth.
- Squeeze the water from the gelatine and place in a saucepan with the milk. Gently heat until the gelatine dissolves then cool. Once cool, stir into the peanut butter mixture and spread over the chilled brownie and cookie dough. Leave for 2 hours to set completely.
- Once your cheesecake layer has set, make your chocolate ganache. Simply chop up your milk chocolate and place in a jug, then heat the cream. Pour the hot cream over the chocolate and stir to combine, then allow to cool completely.
- Spread the chocolate ganache over the cheesecake layer and sprinkle with chopped salted peanuts and melted white chocolate. Leave to set for 45 minutes in the fridge then slice with a hot knife and serve.