Banana Pops

Healthy and delicious frozen bananas covered in  delectable creamy white chocolate and sprinkles.


1 banana
120 g / 4 oz white chocolate
chocolate sprinkles.


1. Peel the banana and cut in half.
2. Push a lolly pop stick into the cut end and freeze the bananas for 30 minutes.
3. Melt the chocolate and when it has melted dip the frozen bananas into the chocolate.
4. Shake the extra chocolate off  and sprinkle chocolate sprinkles all over the white chocolate.
5. Leave to set for 5 minutes before eating.

Cereal Chocolate Crispies

Crunchy cereal, dry fruits & coconut all coated in a golden syrup and scrumptious chocolate.

Preparation time – 20 minutes

Yields 24


480 grams / 16 oz of Kellogg’s special fruit and nut cereal.
30 grams /1 oz butter
60 grams / 2oz desiccated coconut or coconut flakes
120 grams / 4oz mixed chopped nuts (Almonds, cashew, Pistachio, walnuts)
120 grams / 4oz golden syrup
240 grams / 8 oz milk chocolate
60 grams / 2oz cocoa powder


1. Break up the cereal coarsely, add to a large bowl. Add the coconut and nuts and mix.
2. In saucepan add the golden syrup, chocolate, butter, cocoa powder and allow to warm up till chocolate melts. Mix thoroughly. Do not over heat.
3. Pour the chocolate mixture over the cereal and nuts and combine so that everything is coated in chocolate mixture. Scoop spoonfuls of the mixture into cake cases and leave to set. Alternately press into a greased tray and leave to set, once set cut into squares.

Summer Fruits Yoghurt

A burst of summer freshness folded into smooth creamy yoghurt.

Preparation Time – 10 minutes  (plus 2 hours draining time)
Serves 4


240 ml natural low fat yoghurt
240 grams mixed berries- raspberries, strawberries and blackberries.
2 tablespoon icing sugar or to taste


1. Place a muslin cloth in a colander and pour the yoghurt into it, leave to drain out the water for 1-2 hours. (This is called hung yoghurt)
2. Chop up half the berries and put them in a blender, coarse blend them.
3. Transfer the yoghurt to a bowl and add the icing sugar, fold in the blended berries.
4. Transfer to individual serving dishes and garnish with remaining berries.

Serve immediately.

German Rice Pudding

Creamy and rich cinnamon scented German rice pudding.


90 g / 3 oz basmati rice
600 ml full fat milk
125 ml single cream
90 g / 3 oz sugar
1 teaspoon vanilla
1/2 teaspoon  ground cinnamon


1. Wash the rice and soak it in water for 30 minutes
2. In a very large microwaveable pot pour the milk in.(The milk should only be about 2 inches deep in the pot otherwise it will boil over in microwave)
3. Place the bowl of milk in the microwave and cook  on high for 15 minutes, stir the milk intermittently at 3 minute intervals.
4. Remove the milk from the microwave and add the sugar and cream and mix well.Return the milk back to the microwave and cook for another 10 minute,stirring intermittently every three minutes.
5. Drain the soaked  rice, add approx 500 ml water to the rice and place the rice on cooker to boil , once the water boils lower the flame and simmer the rice for 10 minutes until most of the water is absorbed and rice is well cooked and mushy.
6. With a wooden spoon mash the rice up slightly and remove it from the cooker
7. Remove the milk and cream mixture from the microwave and add the boiled mashed rice to it nad mix well.Add the vanilla essence and mix.
8. Return the rice to the microwave and cook on medium heat for another 10 minutes stirring intermittently every three minutes.
9. Remove the rice pudding from the microwave and leave to cool.
10. Transfer the rice pudding to serving bowls and sprinkle with some ground cinnamon.
11. Serve at room temperature or chilled.

Guilt Free Banana Ice Cream

Creamy delectable substitute for dairy ice cream that tastes delicious without the fat and the added calories.

Preparation time- 10 minutes
Freezing time – overnight
Serves – 4


3  Ripe Bananas
2-3 tablespoons milk
1 teaspoon vanilla essence

For Garnishing:

Handful chocolate chip.
Sliced bananas


1. Peel and chop the bananas, place them in a Tupper ware container and freeze them over night.
2. Place the frozen bananas with the milk and vanilla essence in a mixer/ blender and pulse on high.
3. Spoon the banana ice cream into individual serving bowls and garnish with chocolate chip. Return to freezer for 30 minutes.
Serve with extra banana slices.

NB – Ice cream can be served immediately after blending, but if you would prefer a firmer texture then freezing for 30 minutes after blending will make the ice cream firmer.

Greek Halwa

Greek Halwa ~ a rich and fragrant sweet semolina dessert that is flavoured with spices such as cinnamon, cloves, star anise and garnished with nuts. 


60 g / 2 oz fine semolina
60 g / 2 oz unsalted butter
few pistachio nut to garnish

Sugar Syrup

60 g / 2 oz sugar
250 ml water
3 cloves
1 stick cinnamon
1 star anise


1.Add the water and sugar to a heavy bottomed pan . Add the cinnamon, cloves and star anise and bring the water to boil.
2. Allow the sugar to dissolve completely .Once all the sugar has melted  turn off the heat and remove the cloves, cinnamon and star anise.
3.In a heavy bottom pan add the butter and let it melt, once it has melted add the semolina and roast the semolina in the butter for 7-8 minutes until semolina changes to a nice golden brown colour.
4. Add a ladle full of sugar syrup to the semolina and mix , keep adding small amounts of syrup until all is used up.(Don’t be tempted to add all the syrup at once as the semolina will start to spit and bubble and can cause burns to your hand)
5. Once all the sugar syrup has been added , keep stirring the semolina until it thickens and stars to leave the side of the pan.
6. Once halwa has thickened remove from heat.
7. Transfer the halva to a serving bowl and garnish with pistachio nuts.

Serve Warm