Greek Yoghurt Chocolate Mousse

Serves 4

INGREDIENTS

3/4 cup milk of your choice

3 1/2 oz dark chocolate, finely chopped

2 cups greek yogurt

1 tbsp honey 

1/2 tsp vanilla extract

Fresh berries for topping

METHOD

Pour the milk into a saucepan and add the chopped chocolate. 

Heat the milk over a low to medium heat until the chocolate melts, stirring gently. Be careful not to let it boil. 

Once the chocolate and milk have fully combined, remove from heat and add the honey and vanilla extract. Mix well.

Spoon the greek yogurt into a large bowl and pour the chocolate mixture on top. Mix the ingredients together well and then transfer to individual bowls for serving.

Chill in the fridge for 2 hours before serving. Garnish with a dollop of greek yogurt, some shaved chocolate, and fresh berries of your choice.

Bon appétit! Served in glass bowls on my “Impromptu” and “Piano” saucers from the coffee cup sets.

Coconut Ice Cream Fruit Salad

Serves 6-8

INGREDIENTS

2 apples

2 kiwi fruits

1/2 papaya

2 bananas

1/2 a lemon

Coconut ice cream

Whiskey to taste

METHOD

Finely chop equal pieces of apple, kiwi, banana, and papaya into small cubes and place in a bowl.

Squeeze the juice of half a lemon over the fruits and gently mix so that all the fruit is covered in the juice.

Divide into servings, and top with two scoops of coconut ice cream and a drizzle of whiskey.

Bon appétit! Served on my “Piano” porcelain.

Chocolate Power Balls

Makes 8-12 balls

INGREDIENTS

2 cups rolled oats 

1/4 cup almond butter

1/2 cup raw cashews 

1/4 cup hemp seeds

2 tbsp protein powder 

1 tbsp cocoa powder

8 medjool dates, pitted

1 ripe banana 

2 tbsp maple syrup

1/2 tsp sea salt

Cocoa powder for rolling

METHOD

Using a food processor, blend the oats and cashews until they become a coarse meal.

Add the protein powder, hemp seeds, and salt and pulse a few times to mix.

Add the maple syrup, almond butter, and banana and pulse. Start adding the dates slowly.

Depending on how dry the dates are you may need to add a few more or less.

The mixture should be dry enough to form into balls but not too sticky. If your mixture is too dry, add some more dates, maple or almond butter. If it’s too wet, add a bit more oatmeal.

Roll the mixture into balls and roll each ball in cocoa powder to coat them.

Bon appétit! Served on my “Impromptu” canapé plates.

All Time Favourite Banana Cake

Makes 1 loaf

INGREDIENTS

1/3 cup brown sugar

1/2 cup extra virgin olive oil 

2 eggs

3 bananas, mashed

1/4 cup milk

1 tsp lemon juice

1/2-1 cup walnuts, chopped 

2 cups all-purpose flour or whole wheat flour

1 tsp baking soda

3 tsp baking powder

METHOD

Preheat the oven to 180ºC.

Whisk the sugar and oil in a bowl until creamy. Slowly add one egg at a time whilst continuing to whisk the mixture until it becomes light and creamy. 

Add the bananas, milk, and lemon juice and mix.

Fold in all the remaining ingredients until the batter is mixed well and has a smooth consistency. 

Pour the mixture into a greased loaf pan and bake in an oven at 180ºC for 50 minutes or until done.

Remove and let it cool down a little before slicing. Enjoy as a delicious afternoon snack or even as a quick and easy breakfast treat.

Bon appétit! Served on my “Impromptu” porcelain.

Mango Dessert

Serves 6

INGREDIENTS

4 ripe mangoes (1 for decorating)

1 ½ cups coconut milk

1 cup plain yoghurt

Zest of 1 lime

2 tbsp honey

3 cups pineapple, chopped

1 dragon fruit

Mint leaves

Coconut ice cream 

METHOD

Peel and pit three mangoes and blend them in a blender along with the pineapple.

Add the coconut milk, yoghurt, and honey. 

Purée the mixture until you get a very smooth soup. Add half the lime zest.

Pour into a lidded container and place it in the fridge to chill for a couple of hours before serving.

Peel and pit the last mango, and cut it into cubes. Peel the dragon fruit and cut it into small cubes or use a spoon to scoop it into balls.

When it is time to serve, pour the soup into cold serving bowls and garnish with a small scoop of coconut ice cream, mango cubes, dragon fruit and lime zest. You can also sprinkle some shredded coconut, edible flowers and other fruit on top.

Bon appétit! Served on my “Impromptu” soup and pasta plate.

Affogato Coffee with Kahlua

Serves 1

INGREDIENTS

1 fluid ounce Kahlua 

1 scoop vanilla ice cream

1 shot hot espresso

METHOD

Pour the espresso into a coffee cup, then add the Kahlua.

Top it off with the ice cream and serve.

Bon appétit! Served in my “Impromptu” coffee cup.

Protein Bars

Makes 8 pieces

INGREDIENTS

2 cups dates, pitted and chopped

1 ½ cups warm water

3 cups oatmeal

⅓ cup cocoa powder

1 medium banana

1 ½ cups walnuts

6 scoops of unflavoured pea protein powder

METHOD

Soak the dates in warm water for a minimum of 20 minutes.

Add the dates, and the water they soaked in, into a food processor and turn it on. Add the remaining ingredients to the food processor and blend until it develops a smooth consistency.

Line a 20 x 20 cm baking pan with parchment paper.

Spread the batter onto the pan and refrigerate until firm. Cut into 8 pieces.

Great as an on the go snack or a quick breakfast 

Bon appétit! Served on my “La Bohème” canapé plates.

Oatmeal Pancakes

Serves 2-4

INGREDIENTS

275 ml milk or substitute milk

2 cups oatmeal 

2 eggs, beaten

1 small banana, mashed

2 tbsp neutral oil

2 tsp flaxseed, ground

1 tsp baking powder

Salt

METHOD

Mix all the ingredients together in a food processor. 

The batter should be smooth but not too wet. If it is too wet, add more oatmeal. If it is too dry, add more milk or milk substitute. 

Lightly oil a heavy pan and heat over medium heat. Spoon on the batter and cook until the top is bubbly before flipping the pancake to cook the other side. Add more oil when necessary, in between pancakes.

Serve with your favourite fruits and a drizzle of honey or maple syrup as a delicious and hearty breakfast meal.

Bon appétit! Served on my “Piano” dinner plate.