Tag Archives: Desserts

Lentil soup




  • 2 tbsp olive oil
  • 1 medium onion, finely chopped
  • 1 clove garlic, grated
  • 1 tomato, diced
  • 1 tbsp tomato puree
  • 3 tbsp fresh, chopped coriander
  • 100g orange lentil
  • 1/4 tsp paprika
  • salt and pepper to taste
  • 1 tsp ground cummin
  • 1.5 litres water

Saut the onion until soft and then add the garlic and cook for a further minute or two. Add the remaining ingredients and bring to boil then simmer for about 45 minutes.

I like to blend the soup quickly for a smoother consistency.


Ramadan Day 4


Felt rather tired today but personally I find keeping busy in the kitchen helps the time to pass quicker so I am happy to stay there making a few things.

Today there was Algerian shorba again, vegetarian as it was last time but this time with tiny Orzo pasta (or Tli-tli as the Algerians call it) instead of burghul or vermicelli. There were some leftovers as well as mini pizzas that came out soft as little pillows, vegetable samosas as I made a double batch yesterday and cheese and potato Borek. A tip for the potato borek that I picked up from my dear sister-in-law is to use instant potato! Yes… the powdered stuff in boxes – remember the adverts for Smash in the 1970’s or early 1980’s??! “For mash get Smash!” So, I used about 120g of Tesco instant potato and about 550ml of boiling water, stirred well with a wooden spoon and then added a knob of butter and about 150g grated cheddar. I used this to fill the spring roll pastry and folded into logs. I slightly over-cooked them as you can see in the photo. 🙄


Dessert was Eve’s pudding but made with strawberries and raspberries instead of apples – this was served with rich chocolate ganache. It didn’t turn out quite as planned because I took a shortcut and used a supermarket cake packet mixture which was a bit too runny for this recipe. It was very tasty though with the tart, tanginess of the raspberries and the soft, sweetness of the cake. I didn’t think it really needed the rich chocolate sauce but my 15 yr old and 13 yr old daughters disagreed. Nice to have pleased someone!

Chocolate Soufflés with Melting Centres


I had a craving for something rich, chocolatey and altogether gooey yesterday so after a flick through my chocolate cookbook I thought these soufflés should hit the spot. Generally I don’t like to make soufflés due to all the egg whites required and I hate to waste the yolks but this recipe calls for 3 whole eggs only, so no guilt.

You freeze melted chocolate in an ice-cube tray and then place a cube into the centre of each soufflé before baking – when you break open the soufflé a pool of melted chocolate comes oozing out. Chocolate heaven!

I used Nestle Gold 70% cacao chocolate and we did find it a bit rich and not quite sweet enough. I think we’d have all preferred a centre of melted milk chocolate. It was pretty yummy though and despite all the steps, surprisingly easy and another bonus is that it is gluten free.

You will need:

  • 150g dark chocolate
  • 75g extra of dark chocolate
  • 15g melted butter
  • 2 tbsp cocoa powder
  • 150ml double cream
  • 3 eggs, separated
  • pinch of cream of tartar
  • 25g caster sugar

Yield: 8 servings

– Melt the 75g of chocolate and then fill 8 cubes of an ice-cube tray with the chocolate and freeze.

– Brush the insides of 8 ramekins or tea cups with the melted butter and then dust with about 1 tsp of the sifted cocoa powder. Place ramekins or cups in the fridge.

– Put the 150g chocolate, cream and cocoa powder into a fairly large saucepan and gently melt, stirring constantly. Allow to cool slightly before adding the 3 egg yolks and beating well.

– Place the egg whites and cream of tartar into a ceramic bowl (not plastic as plastic holds oil even after washing and this will prevent the whites from whisking up well) and whisk until stiff. Add the sugar and whisk further until shiny and stiff.

– Using a large metal spoon, fold the egg white into the chocolate mixture.

– Place a large baking sheet in the oven on 230°C/450°F/Gas8.

– Half fill the ramekins or cups with the chocolate soufflé mixture, place one of the cubes of frozen chocolate in the centre of each and then top with the remaining soufflé mixture.

– Run a knife around the edge of each dish to encourage an even rise.

– Place ramekins onto the baking sheet and bake for 8-10 mins until firm to the touch.

– Stand for 5-10 minutes before carefully turning out onto serving plates and serve with vanilla icecream or cream. If you prefer you can just serve them in the ramekins.

Tiramisu Cake


So, once I had made the mascarpone cheese I set about making a Tiramisu cake. I decided I wanted to replicate the kind of thing we buy from one of the patisseries here in Riyadh. I used cake instead of lady’s fingers/savoiardi which was just a basic white sponge (225g butter, 225g caster sugar, 4 eggs, 200g self-raising flour, 25g cornflour. I baked two square sponges with that batter and left to cool before assembling the Tiramisu. I drizzled espresso coffee over the cake layers and layered up with a cream filling made from mascarpone, icing sugar and whipping cream. I decided to go with a no eggs version as I young children to whom I don’t want to feed raw eggs.

It was an enjoyable effort but I think I should make the cake layers thinner next time – maybe use only half or three quarters of the cake quantities.

Raspberry Swirl Cheesecake



I am normally stuck in a rut of making either chocolate baked cheesecake or lemon baked cheesecake until I bought a package of frozen raspberries recently and came up with the idea of incorporating them somehow into a cheesecake. I decided I would make the usual lemon cheesecake and add swirls of raspberry to the batter before baking. There was enough raspberry puree to make a coulis to go on the side.

Raspberry Swirl Cheesecake with Raspberry Coulis

Click here for printable recipe




250g Digestive biscuits
125g butter


375g  cream cheese (such as Philadelphia, Kiri etc)
3/4 cup caster sugar
1 tablespoon plain (all purpose) flour
2 eggs, separated
1 whole egg (no need to seperate this one)
1 cup sour cream
1 tablespoon lemon juice
1 tablespoon caster sugar, extra
10 oz package frozen raspberries

For the base:

Prepare your tin by lining the base and sides of a 20cm springform tin with greaseproof paper and then lightly grease the paper.

Lined tin

Melt the butter in a bowl. Place the digestives into a food bag and break them up into a fine crumb using a rolling pin. Pour into the bowl with the melted butter and mix well. Press crumb mixture onto the base of the prepared springform tin. Refrigerate while you prepare the filling.


Crushed digestives

Mixed with butter

Pressed into tin


For the filling:

Beat the cream cheese until softened, add the sugar and flour and beat well.

Cream cheese


Beat in the whole egg plus the 2 egg yolks then the sour cream and lemon juice.


+sour cream + lemon

Using an electric whisk, beat egg whites until soft peaks form, beat in extra sugar and fold into the cream cheese mixture.

Egg whites


Pour onto the prepared crumb crust. At this point the cheesecake is ready to go in the oven if you want just a plain, lemon cheesecake (nice with a chocolate ganache topping) but I decided to try adding raspberry puree to the batter.

Pour into tin

Blend a 10 oz package of frozen raspberries which should produce about 300ml of puree and then carefully swirl 150ml into the cheesecake topping. (Think I need practice on my swirling technique!)  Reserve the other 150ml for making the coulis.


Place the springform tin onto a baking tray and bake at 325F/160C/Gas3 for 1 – 1 1/4 hours.  Allow to cool in oven. Refrigerate until firm, preferably overnight.

It’s important that you use the baking tray to prevent fat leakage from the crust onto the bottom of your oven and also to facilitate removal of the springform tin from the oven – you don’t want the tin to accidentally spring open as you are removing it!

For the coulis:

Simply push the reserved raspberry puree through a sieve and discard the seeds that remain in the sieve. Taste and if the coulis is too tart for your palette then you can add a little sifted icing sugar and stir through the coulis to sweeten.




Serve slices of the cheesecake drizzled with the coulis.


Marshmallow Chocolate Mousse


I discovered this marshmallow chocolate mousse a while ago on Soulafa’s Absolutely Delicious blog. The first time I made it I found it a little too rich so I made a couple of tweaks to both the method and the ingredients and now the whole family and I love this mousse.

You will need:

1+1/2 cups mini marshmallows – I used 2 cups of regular sized marshmallows pushed down into the cup a bit so that would equal about 1.5 cups of mini mallows

4 tablespoons( 1/2 stick) soft butter (100g)

9 oz best quality semisweet chocolate chopped into small pieces (I use Hershey Milk Chocolate Chips instead)

1/4 cup hot water from a recently boiled kettle

1 cup heavy cream

1 teaspoon vanilla extract (I omit this)

My method:

The original recipe tells you to place the marshmallows, butter, chocolate and water in a heavy bottomed saucepan however I have discovered that is far easier, less messy and faster to place them into a large plastic tub and microwave for about 45 seconds. Remove from microwave a stir well until the mixture is smooth, return to microwave for a little longer if necessary.

Next, whip the cream until thick and carefully fold into the cooled chocolate mixture until smooth.

Divide between glasses or small dessert bowls – I used glass espresso cups. A small serving is enough as this is rich even made with milk chocolate!

Serves 6-8 depending on glass size.

Chocolate Mocha Soufflés

A really mouth-watering and easy to make dessert that satisfies the chocolate craving but is not too high in calories. If you use skimmed milk there should be approximately 140 cals and 6g fat per serving.

This soufflé has the consistency of a hot mousse – I love it and so do my children so I always have to double up on the quantities for this recipe!

You will need:

50g dark chocolate

2 tablespoons cornflour

1  tablespoon cocoa powder

1 teaspoon coffee granules (instant type)

4 tablespoons caster sugar

150ml milk

2 egg yolks

3 egg whites

& 6 small ramekins or tea cups (150ml capacity)


Into a saucepan, place the chocolate, cornflour, cocoa powder, coffee granules, 1 tbsp sugar and the milk. Heat gently and stir continuously until the mixture begins to thicken. Allow to cool a little and then beat in the egg yolks.

Whisk the egg whites in a non plastic bowl until they form soft peaks and then add the sugar and whisk more until the eggs are stiff.

Gradually fold the whisked egg white into the cooled chocolate mixture using a metal spoon.

Spoon the mixture into 6 ramekins or teacups, place on a baking tray and bake at gas 5/190°C/370°F for 12 mins until puffed up.

Dust with icing sugar and serve immediately.