Tag Archives: Inspired

Raw Chocolate Fudge

Sometimes when hanging with friends you’ll end up making something together in one of your kitchens and a few years ago, this Raw Chocolate Fudge was exactly the thing we made from a friend of a friend. Fast forward to 2020 and this one has been made countless times in my own kitchen and yet…

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Anzac Biscuit Bars with Cornflake Crunch

To put it lightly, there isn’t a good way to explain these cookie bars except that they take the beautifully perfect anzac recipe and top with a chocolate crunch that is, well, everything you might be missing when eating these biscuits usually. There is so much to be said about my love of cereal, a…

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Creamy Parsley Pasta

Very tempted to call this Creamy Parsley Pasta fast parsley pasta or 15-minute parsley pasta, but regardless of the name, this dish is fast and can be made with or without a blender and should be made in one pan because honestly, washing up is not something we should have to spend more time on…

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Orange Creme Brûlée Tart

Orange creme brûlée tart has been swirling in my head for months, but in the attempt to set life up, a blowtorch has been way down the list of necessities and so it just stayed in my notes section with other planned new recipes to make. Full disclosure, we are borrowing our blow torch from…

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Chocolate Chai Cream Puffs

Valentine’s Day time of year and everyone is sharing chocolate recipes which is all well and good, but to be honest, when I thought about my significant other, he loves a good cup of tea…and he also loves cream puffs, profiterols and eclairs so it made sense to combine those chocolate and chai into cream…

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Blueberry Custard Cake

It’s not really the season for a cake like this, but this Blueberry Custard Cake is one of the best reasons to break eating seasonal for one day. With a gluten free base and a rustic custard and fresh blueberries mixed through. It’s unlikely you’ve had a cake like this before. One of the best…

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Slow Roasted Salmon Tacos with Pineapple Crema

Slow cooked salmon tacos with pineapple crema might seem like an odd meal, but there is something about a truly well rounded meal and that leads to today’s recipe. Last week whilst eating a biscuit out of the communal tin at work, a co-worker and I discussed how we always feel the need to eat…

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Raspberry Custard Cheesecake

Summer holidays are oft fleeting when you’re an adult and it’s usually because they last a week or two and then we’re back in an air conditioned office, held together by the continuing spool of time once again. This summer though was not like most and it was one I looked forward to with much…

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  • Tom

    This is my first successful attempt at making cheesecake and I’m very pleased with the result. The one thing I did notice was that I would have preferred the consistency to be slightly firmer. I think that`s because I popped out the spring form pan and placed the cake to cool by itself in fridge. Next time, will keep the whole piece in tact while chilling and remove the mold just before serving.ReplyCancel

    • Hi Tom, so glad to hear your first try at cheesecake went well. The mascarpone makes the cheesecake slightly creamier which does result in a different consistency overall than cheesecakes you might have eaten before, but hope it tastes great and you enjoy it. Feel free to share a photo on social media as I would love to see your version. Thanks for stopping by, SylvieReplyCancel

Upside Down Plum Passionfruit Cake

Upside down cake is one of those oft not made cakes, and when it is there is usually pineapple involved. There’s a secret ingredient in this cake…passionfruit. The gloriously underrated passionfruit comes to play with plums in something I’ve not seen often in recipes. Whilst it is the middle of summer and currently where I…

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