Raw Peanut Butter & Banana ‘Cheesecake’ (Raw/Vegan/GlutenFree)

IMG_6122I love the idea of raw food. The idea that I’m eating my food closest to its natural form as possible and taking in those nutrients with minimal processing. I have done a lot of blending here but I’d much rather eat bananas, peanuts, dates and coffee in ‘cheesecake’ form rather than eating them on their own. This is much more appealing.

I love eating raw but right now, it’s not an option for me to do full-time. I love my hot food too much. England being generally chilly most of the year, hot food is a comfort and warmth I crave and need. If I lived in a hotter climate with an abundance of ripe, seasonal fresh fruit and vegetables, I think it would be a bigger possibility.

So I’ll stick with a few raw dishes here and there for now.

This recipe comes adapted from a book my mum gifted to me recently. Its called ‘Raw Cake’ by The Hardihood. It’s a great book full of smoothie/juice recipes, raw cheesecakes, tarts and desserts. A really interesting read in terms of ingredients, some I’ve never even heard of. Collagen powder? Camu Camu powder? This does put me off a few recipes as the ingredients would take more effort to source, but if I really like the look of something I’ll go searching for it.

I chose this recipe because, first of all, I’m obsessed with peanut butter and bananas. Second, it was one of the more simple recipes in the book and included ingredients I already have. As I was tinkering away in the kitchen I decided to add coffee into the base (because one can never have enough coffee) and played around with the liquid consistency in both the base and filling. The filling seemed quite stodgy so I added a good helping of nut milk to thin it out a little as well as adding in a layer of thick sliced banana to give a banoffee pie vibe. Because… BANANAS!





Continue reading “Raw Peanut Butter & Banana ‘Cheesecake’ (Raw/Vegan/GlutenFree)”

Peach & Apricot Almond Cake with Streusel topping

IMG_2374IMG_2400The warm weather is making me lethargic.

It’s making me lay out in the park for hours on end. It’s luring me onto the grass. I lie there, unmoving, with no thoughts or worries apart from the occasional whisper of what I should concoct for dinner later. I become thirsty and, after a few hours, need some shade. Although the little energy I have used already makes me even more mellow. So I remain in my spot until I reluctantly stand. I’m usually dazed at the feeling of being on my feet again. I miss my mashed down patch of grass already.

Every year, when summer rolls around the corner, I seem to forget what its like to spend the majority of your day outside. After a few abrupt meetings with butterflies and bumblebee’s flying directly at me, I begin to fall in love with nature again. The feeling of soft stringy grass tickling in-between your toes and the sweet morning kiss of the sun on your skin as you eat your alfresco breakfast. Continue reading “Peach & Apricot Almond Cake with Streusel topping”

Chocolate Bark: A Lesson In Tempering Chocolate

IMG_1228When I first started training as a Pastry Chef, I was terrified of everything. I could happily make a batch of brownie at home but as soon as I was faced with this simple task at work, I would over think it as if it were a science experiment. The batches were 12kg big… that may have had something to do with my irrational fears. Continue reading “Chocolate Bark: A Lesson In Tempering Chocolate”

Blood Orange Posset

Blood Orange PossetA few weeks ago, I decided to put Blood Orange Posset on the Du Jour menu at work. Ever since, I’ve been obsessed with Blood Oranges and Possets.

I completely forgot how much I love Posset. I honestly think it’s one of the best dinner party desserts. It uses three ingredients and is so quick and easy. They’re so delicate, creamy and will definitely leave you wanting more. Plus, it’s made the night before. Continue reading “Blood Orange Posset”

Pistachio and Hazelnut Baklava

baklava 2Baklava is one of those foods which I discovered in my mid teens. I didn’t even know it existed until then.

I can remember eating my first sweet piece thinking it was both delicious and weird. It was unlike anything I had ever had. Flakey, nutty and sticky. It was just so… turkish! Never would I have thought I could possibly make this dreamy treat at home. Continue reading “Pistachio and Hazelnut Baklava”

Caramel Nut Tart

Caramel nut tartI’m going to New York tomorrow.

It doesn’t feel like I’m actually going.

This is my excuse for how unprepared I am.

I haven’t packed. Continue reading “Caramel Nut Tart”