Category Archives: Restaurant desserts

Summer fruit fool


300 g mixed summer fruits

2 tbsp honey

2 tbsp custard powder

200 g double cream, whipped

1 tbsp orange curd

200 g Greek yoghurt

Finely shredded orange zest to decorate

Mint leaves to decorate

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Coeur á la creme with passionfruit coulis


Very tasty, protein rich sweet treat for dieters.

Gives 4 portions.


250 g ricotta

2 tbsp condensed milk

2 tbsp orange curd

180 g double cream whipped

2 g gelatine

Passion fruit coulis

2 passion fruits

4-6 oranges


Mix together the ricotta, curd, condensed milk, whipped cream.

Soak the gelatine in cold water.

With a splash of water in a tiny bowl microwave the soaked gelatine on low for 30 minutes or so.

Add a little cream to the gelatine and mix well.

Add the mixture to the rest of the cream, mix well.

Line the coeur moulds with wet muslin cloth and spoon the mixture in the moulds.

Refrigerate for two hours at least.

Prepare the passion fruit coulis.

Squeeze the oranges and the passion fruits.

Save the seeds to decorate your dessert.

In pan bring to the boil and boil to reduce the juice by 1/3.

Let the juice cool, refrigerate until servicing.

Unmold the dessert, decorate with coulis and arrange a few seeds on top.



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Mixed berry baked yoghurt


A variation for baked yoghurt with real fruits.


230 g hung yoghurt

230 g double cream

150 g condensed milk

100 g lemon curd

200 g frozen berries


Mix the ingredients with a spatula.

Spoon into moulds.

Bake at 150 C° in water bath – cover the tray partly with aluminium foil – for 20 mins.

After the first 15 minutes sprinkle the surface with red and black currents.

Let it cool covered in the water.

Arrange the moulds on a tray and refrigerate overnight, and serve.




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Coeur a la creme (Ricotta cream dessert)


I used my two vintage moulds lined with muslin cloth.

Low carb, protein rich dessert.


140 g twaroh, ricotta, curd or cottage cheese

1 sachet vanillin sugar

100 g double cream beaten

1 tbsp condensed milk

Zest of a lemon


Press the curd through a sieve. Mix with vanillin sugar and condensed milk.

Fold the whipped cream in the curd mixture.

Spoon the cream in your moulds.

Cover with cling film and refrigerate overnight.

Unmould and serve with berry compote. Use thinly sliced lemon zest to decorate your dessert.



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Pollo a la Rueda (Chicken breast slices in mushroom and cream sauce)

Chicken breast slices with mushroom in sour cream sauce.

The dish in my favourite Spanish restaurant in London, in Clapham inspired this dish.

It is best with spatzle.


Chicken breast fillets

Flour to dust

Oil to fry

The sauce

1 tbsp chopped Shallots

1 tbsp ginger garlic paste

Mushroom, quartered

Thyme, chopped

50 ml white wine

200 ml chicken stock

2 tbsp tomato paste

2 tbsp sour cream

Salt and black pepper

1 tsp Red chili powder

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Orange flavoured creme brulée with orange curd



This is a very time saving recipe. All ingredients can be bought from the shelf.

In no time you can put together this dessert.


300 ml single cream

90 g egg yolks

1 whole egg

35 g sugar

100 g orange curd


Fill the remekins, moulds with the mixture.

Arrange the remekins in a tray, fill half with hot water. Cover the tray with aluminium foil, but leave a finger open space on both sides.

Bake in water bath at 150 C° for 35-45 minutes.

After 20 minutes check in every 10 minutes.

It’s ready when its trembling in the center.

Let it cool to room temperature, then arrange in a tray,  cover and chill in the fridge.

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Charlotte Louise, orange flavoured



I served it with a tablespoon of berry compote.


1 cup water

2 tbsp sugar

1/4 cup orange flavoured liqueur

Finger sponge


1 leaf gelatine (2 g)

50 ml hot water

125 g dark chocolate

25 g butter

1 orange rind grated

300 ml double cream beaten, soft peaks

Chocolate Glaze:

1 cup confectioners’ sugar

2 tablespoons unsweetened cocoa powder

2 tablespoons freshly squeezed orange juice


Melt the chocolate and the butter over simmering water, add the grated orange zest.

Let it cool to room temperature.

Pour the hot water over the gelatine, mix.

Beat the double cream until soft peaks form.

Add a little cream to the gelatine mixture and add this mixture to the cream. Add the chocolate and 50 ml orange liqueur and mix well.

Line the Charlotte form (I used loaf tin) with cling film.

Soak the sponge finger into the orange syrup and arrange them on the bottom, then line the sides of the form as well.

Spoon half of the chocolate cream into this nest, cover with sponge fingers and add the remaining cream.

Cover with sponge fingers and cover with cling film.

Keep refrigerated for overnight.

Prepare the orange glaze.

When serve, cut slices with hot knife, spoon orange glaze on top.


I served with berry compote instead of orange glaze.

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