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5 minute Chocolate Cake

Ever had those late night chocolate cravings? Well I have the perfect recipe for you! This no fuss chocolate cake will surely satisfy any sweet tooth...and its so easy to make! All you need is a mug and a microwave. Yes I know you heard of those microwave coffe mug cakes (and none of them ever seem to turn out well), but after a lot of trial and testing, I have finally found the ONE! So grab a big mug and treat yourself to this!

Caution: Measure this to the T or the cake wont work for you

4tbsp flour

4tbsp sugar

1tbsp cocoa powder

2tbsp (beaten) egg

3tbsp milk

3tbsp oil

Mix all ingredients together starting with the dry and then moving on to the wet ingredients last. Microwave for 3minutes or till cake rises completely. Serve with some ice cream.

Note: 1 egg is too much, 1 egg white is too eggy, 1 yolk is too dense, but 2 tblsp is just right!

Tip: For a fudgier version, omit the egg altogether. Add a splash of Vanilla or any liqueur for a dash of flavour and some nuts for some crunch. 

Half bake the cake if you want it gooey and oozey like te pic above^

Deconstructed Strawberry Cheesecake

This is my take on a traditional cheesecake. It was just too much effort so I whipped together this quick, no-bake, low fat version of the popular dessert. Enjoy this classic without the guilt.


100g biscuits ( I use low-fat digestive biscuits)
200g cream cheese (use the low fat version if possible)
200g yogurt (use the low fat version if possible)
4tbsp caster sugar
1tsp vanilla extract
2tbsp strawberry jam
100g strawberries, sliced


Put the biscuits in a plastic bag an using a rolling pin, bash them into chunky crumbs. In a bowl, beat the cheese, yogurt, sugar and vanilla till smooth. 


Use glasses or small bowls to serve. Divide the biscuit mixture into the glasses and then spoon over the cheese mix. Chill till you are ready to serve.


Stir the jam till loose and then add the strawberries. Top the cheesecake with this strawberry mix and serve.


Tip: Use whatever fruit you have at home, as toppings. For a delicious Banoffee version slice bananas and top with a spoonful of caramel sauce. Or crush raspberries and serve with peach for a Melba-style.

French Toast Crème Brûlée

French Toast always reminds me of sunday morning breakfast as a child. I loved waking up to the smell of cinnamonny warm buttery bread...so comforting! So I've taken my mom's traditional recipe and given my own Masterchef spin. Thankfully it still retains that comforting aroma and tastes yum.

1 loaf of rich bread (I prefer Brioche)
1 1/3 cup of whole full fat milk
2/3 cup of cream
4 large eggs
1/3 cup granulated sugar and 2/3 cup for the topping
1tsp Grand Marnier, Cointreau or any orange liqueur ( If you dont have liqueur your can use a zest of an orange)
2 tsp vanilla extract
A pinch of salt

Pre-heat the oven to 160 degrees celsius. Cut the loaf into thick slices.  Arrange the bread on a baking tray that can fit them in one layer. In a bowl, whisk together all ingredients. Pour the mixture over the slices. Turn the bread to ensure it soaks up the liquid evenly. Let the break soak the mix for atleast half hour. Arrange the bread with a little space so as to avoid making one mega-frech toast! Bake toast in the oven until a knife inserted into the centre of the slice does not release any liquid. 

Melt the remaining 2/3 cup of sugar in a heavy bottom pan. Make sure the saucepan is completely dry. Met the sugar over moderate heat, stirring occasionaly, till the sugar caramelizes into a honey coloured liquid.

Once the toasts are out of the oven, spoon some caramel over the top of the toast. Because your caramel will continue to deepen in colour as you work, its best to act quickly. Serve with fresh berries or some whipped cream.

Warning: Caramel is extremely hot and can easily burn you. Please wear mittens and handle carefully

Tip: If you feel too confident of being a Masterchef, sprinkle the sugar on top of the warm toast and use a blow torch to caramelize it.
If you spread your caramel too thick, you will have a candy lid and a nice crunch everytime you bite in. But I like spreading a thin layer so that I get that nice caramel flavour.
Use cinnamon in the egg mixture or add it to the sugar you are caramelizing to make the toasts simply irresistible.

Pavlova

A Pavlova is a meringue based dessert with a crisp crust outside and a soft marshmellowy inside. It was originally created to honor the Russian ballet dancer Anna Pavlova. It is a celebratory dish and is usually made for special occasions. I usually reserve this dish for Christmas lunch and the white and red colour scheme of this dessert just adds to the holiday season. 


4 egg whites
225g castor sugar
1tbsp icing sugar
1tsp cornflour
1tsp vinegar (preferably white wine vinegar) 
1/2 vanilla pod or 1tsp vanilla essence
300ml double cream
1 lemon, zested
500g berries (you can use strawberries, raspberries, blueberries or a mix of all)




Pre-heat the oven to 160 degrees celsius. 
In a bowl, whisk egg whites with the help of an electric beater. Add sugar, a couple of spoons at a time, in between whisks. Whisk till all the sugar is used up and the meringue is stiff and glossy and stands up in peaks. Now whisk in the cornflour and vinegar.


Line a baking tray with parchment paper and spoon the mixture in. The traditional Pavlova is circular, however you can use any shaped tray you like. Turn the oven temperature down to 120 degrees and bake for about 1 1/2 hours. Once meringue is cooked, leave in oven to cool.


Once the meringue is cold, put it on a serving dish. In a mixing bowl, add the cream, vanilla and lemon zest, and whip. Spoon the whipped mixture on the meringue. Mix the berries and spoon it on top of the cream. Dust with a little icing sugar and viola! your Pavlova is ready to be served