Archive for the ‘dessert’ Category

Need to reduce some of the overindulgence in your diet and yet still craving some treats and “goodies” to look forward to? Me, too!

Recently, I had noticed a few stomach gripes after eating rich meals. I could see myself heading down a slippery slope to ill health if I didn’t start to make a few informed and wise choices with my diet.

Once you reach a certain age it pays dividends to start to think about things like healthy options which will support optimum blood sugar levels and hormone production. I gave my diet an overhaul as I needed to introduce some good fats and cut down on the not-so-good fats. My health professional suggested adding Chia seeds to my breakfast or in smoothies, as well as adding coconut oil in place of butter. She recommended increasing the healthy oils on salads too. Fat is required to make healthy hormones.

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She also proposed alternative snack foods like fresh fruit and vegetables. I used to buy plenty of fruit during the week for the kids to snack on and yet not eat any of it myself! I started buying more fruit and eating a couple of pieces daily. I started eating the fruit we produce on the trees in our own yard instead of giving it all away.

And yet, I still wanted to have a few yummy “treats” to look forward to after dinner. The desire for a bit of decadence has driven me to do a bit of experimenting in the kitchen of late. I always seek options to help alkalise the body too.

In my mission to cut bread from my diet about ten years ago, I had eliminated all bread and therefore all grains. When encouraged by my health professional to reintroduce bread, the first thing I thought of was spicy sultana loaf. I found Vogels make a beautiful wholemeal “extra thick fruit & spice” bread. However, mindful of trying to eat the right fats, I came up with a viable alternative to slathering my toast with butter.

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I experimented and found that if I spread about half a teaspoon of coconut oil on the toast first, and then all I needed was the lightest of touches of butter on the top. So you feel like you’re eating buttered toast when really it’s mainly coconut oil.

What delicious sort of drink would complement this dessert perfectly?

I came up with an utterly decadent drink which is simple to make: real hot chocolate. It’s purely two ingredients: milk and dark chocolate.

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Here’s the method:

Heat a cup of what I call “good” milk – I bought organic non-homogenised milk. Do not overheat! Aim to bring up the temperature to warm.

Slice a few squares of good dark chocolate and add to the milk. Stir.

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Heat further.

Remember, you’re aiming to raise the temperature of the liquid to near-simmer but without boiling. Once you boil the milk it loses all its goodness and changes consistency.

Once the temperature is right give it a whisk with a spoon. And savour.

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The warmed chocolate milk taken with the spicy fruit bread is the perfect healthy, yet decadent snack. Yum yum.

Do you have any recipes which seem so good they must be bad for you?

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Talk to you later.

Keep on Creating!

Yvette K. Carol

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Keep clean, body and mind.’ ~ Sir Frederick Treves, 1903

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Subscribe to my Newsletter by emailing me with “Newsletter Subscription” in the subject line to: yvettecarol@hotmail.com

 

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I threw a party recently for my nephew’s 21st and was given the job of baking the cake. My nephew’s top choice is choc/banana which just happens to be my specialty. The cry went out for my “world-famous” double banana-chocolate-cream masterpiece.

Why world famous, you ask? Because it’s a combination I’ve concocted perfected over the years, with wild experiments careful testing in my laboratory kitchen.

I have honed the dynamics to a point where they really work together in sweet harmony, or as my youngest son would say, this cake is “boss” (translation: perfect).

It’s a great “event cake.” In other words, it’s a bit flash. This is the sort of dessert that always gets mostly eaten up, the sort of which leftovers are few and far between, and are sometimes even fought over the next day. When I shared the news I was baking it again, on Facebook, one friend requested the recipe. Here it is.

Double Banana-Chocolate-Cream Cake

Method:

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Start with a basic banana cake recipe. I use the one from the Kiwi classic, the Edmonds cook book.

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I double the recipe because I like a nice amount of cake to work with.

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Pour the mixture into a wide baking tray. A flatter, larger tin is best. Once the filling and the icing is added later, the cake becomes substantially higher. I don’t want to end up with a cake that is top-heavy.

*My tip: I use a disposable roasting dish, lined with baking paper. That way, you end up with a nice sized cake for decorating (and you don’t have to do the dishes, if you’re that way inclined – I recycle mine and use them again).

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I need to let this sucker cool completely. Otherwise, I’ll never get it cut in half and turned over cleanly.

*My tip: I always bake the cake the night before the event, so it can cool overnight.

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I cut the cake in half and line one side with sliced bananas.

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*My tip: I spread a thin layer of cream on the bottom half before applying the banana layer. That way, I can move the slices about more easily if I drop one or make a mistake in the pattern. 

*My tip: While blackening bananas can be used for the batter, use only new perfect fruit for the middle layer. As the slices may be partly visible on each slice served.

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Spread a layer of whipped cream over the bananas. Fresh cream is best.

*My tip: I find I can never make this layer thick enough. Even when I buy the big bottle of cream and whip it, and I put a glacier of cream in the middle, it always somehow is never quite enough when it comes to eating it! I try to be ever more generous.

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Put the “lid” on top.

The next secret to this great cake is the icing must be mostly chocolate, no icing sugar as it adds too much sweetness. I use the “Melted Choc Icing” recipe, also in the Edmonds cook book.

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*My tip: The trick is to make the icing first thing in the morning. This icing needs to cool.

Once completely cool to the touch, I beat it until thick and glossy.

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When icing, sometimes I cover the sides altogether so the filling is a surprise. Other times, like this one, I left the middle layer partly visible. Either way, once I’ve cut this delicious dessert, it’s a matter of standing back and watching the stampede.

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*My tip: Get a piece early or I’ll miss out.

I waited too long on the day, as I was busy in the kitchen. I managed to eat one slice later that evening. The next morning, my family returned. Over cups of tea, they ate the leftovers. Before I could turn around, the cake was gone. Sigh. One slice after all that work! However, that’s a sign they loved it – every cook’s dream come true.

I hope you enjoy this recipe, too. If you do, write to me and let me know.

*My tip: I feel obliged to say, remember the “80/20 rule,” friends: eat good, healthy clean food 80% of the time, and you’re allowed 20% goodies. Yay!

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Talk to you later.

Keep on Creating!

Yvette K. Carol

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I attribute my longevity to constant smoking and marrons glaces. – Noel Coward

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Subscribe to my Newsletter by emailing me with “Newsletter Subscription” in the subject line to: yvettecarol@hotmail.com