All posts tagged coconut

Summertime Sweetness: Mango and Lime Coconut Cake With a Gin Syrup

Published April 26, 2014 by The Feminist


I think I am going through a coconut phase. I simply can’t seem to get enough of it. Whether it is coconut milk, cream or oil, I somehow end up throwing it in practically all of my dishes, from savory curries to sugary desserts.

Oh yes, I am going coconuts. (Pardon the silly word play.)

One of the reasons for my coconut phase is my desire for hot and sunny weather. I even think this droopy winter has made me a bit bonkers in the head, because I honestly keep having day dreams about bounty white beaches, waving palm trees and hot dudes stepping out of the sea in tight speedo shorts…


Wait, where was I?

Oh yeah, coconut.

This time I decided to use desiccated coconut in a lusciously exotic cake that is totally reminiscent of summer, hot and steamy weather and cocktail parties. The coconut gives this cake a sweet aroma but is not too overpowering and works wonders in combination with the zingy lime. The virgin white sponge is dotted with bright spots of gorgeously juicy mango and last but not least, there is a gin syrup to transport you to one of those sunny Caribbean beaches.

Summer may still be a couple of months away, but at least I have this cake to keep me warm until it arrives.



  • 170gr self-rising flour
  • 55gr desiccated coconut
  • Pinch of salt
  • 1 tsp baking powder
  • 1 egg
  • Zest of half a lime
  • Juice of one lime
  • 80gr caster sugar
  • 30gr soy spread
  • 165gr Greek Yoghurt
  • 2 tbsp soy milk
  • ¾ mango, diced

For the gin syrup:

  • 1 tbsp caster sugar
  • 2 tbsp Gin (I used Bombay Sapphire Gin East)


  1. Preheat the oven to 180°C and line a cake tin with baking parchment.
  2. Mix the dry ingredients together in one bowl and make a well in the middle.
  3. Lightly mix together the soy spread (or butter), yoghurt, egg and milk and pour into the well.
  4. Mix vigorously using all the arm muscles you’ve got but don’t beat the mixture for too long, otherwise you will get a tough dough.
  5. Stir in the juice and zest of lime and the diced mango.
  6. Pour the mixture into your baking tin and bake in the oven for 35 to 40 minutes.
  7. Once your cake comes out of the oven, quickly heat the gin with sugar until the sugar has dissolved. Now pour the syrup over the hot cake and let it soak up all the delicious booziness.


Sexy Spring: Grapefruit and Coconut Cheesecake With Sesame Crust

Published March 25, 2014 by The Feminist


Hypothetically, if Hollywood ever were to release a movie starring Jamie Dornan, Ian Somerhalder, Matt Bomer, Idris Elba, Henri Cavill, Jesse Williams and Chris Hemsworth, in which all of them would take off their shirts to show off their totally ripped bods, would that not be the best movie ever made? And wouldn’t you want to devour that film over and over again?

Well, as good as that movie would be if it ever came out (Hint, Hollywood. Hint.), so good was this grapefruit and coconut cheesecake. Seriously. I am not kidding.

It was simply impossible not to go for a second serving… or a third… or a forth… whatever, I’ve lost count. The point that I am trying to make is that this cheesecake was yummier than all Magic Mike strip scenes combined. It was more heavenly delightful than watching Henri Superman Cavill fly through the air in a tight –oh so tight!– spandex suit. And it was sexier than a steamy excerpt from one of the Fifty Shades Of Grey novels.

This grapefruit and coconut cheesecake with a sesame crust is without a doubt the best thing on this planet, and I baked it. (Mental self-five!)

So in anticipation of that superb Hollywood movie (Come on, Hollywood! Think about the fortune you could make!), let’s all succumb to the heavenly taste of this cake. It’s not the same, but it sure as hell comes close!



A nutty sweet, almost smoky, flavour of the sesame crust… a smooth and creamy coconut cheesecake… and a sharp and zingy grapefruit jelly… Am I a baking genius or what? 😉

For the sesame crust:

  • 100gr plain flour
  • 50gr sesame seeds, toasted
  • 50gr butter
  • 50gr caster sugar
  • 1 egg yolk

For the coconut cheesecake:

  • 2dl coconut cream
  • 300gr cream cheese (I used Philadelphia Light)
  • Pinch of salt
  • 100gr caster sugar
  • 3 eggs

For the grapefruit layer and jelly:

  • 4 leaves of gelatine
  • 1,5 dl fresh grapefruit juice
  • 1 tbsp caster sugar
  • Flesh of 3 grapefruits


  1. Preheat the oven to 180°C. Line a loose-bottomed spring form with baking parchment.
  2. Make the sesame crust. Blitz all the ingredients apart from the egg yolk together in a blender until you get a sandy consistency. Add the egg yolk and mix again.
  3. Press the sesame mix firmly in the bottom of your baking tin. Bake in the oven for 20 minutes.
  4. Turn down the heat of your oven to 150°C. Make the cheesecake mixture by whisking together the eggs and sugar until fluffy. In a separate bowl, stir together the cream cheese and coconut milk with a pinch of salt until soft. Stir the cheese mixture into the egg mix and stir well until everything is incorporated.
  5. Pour the mixture onto your prebaked sesame crust and bake in the oven for 45-50 minutes, or until golden brown and firm yet wobbly to the touch.
  6. Allow to cool completely, preferably overnight, before you add the grapefruit jelly.
  7. Cut the grapefruit into dainty segments and arrange stylishly onto your cheesecake.
  8. Bring the grapefruit juice to the boil with the caster sugar, while softening the gelatine leaves in a bowl of cold water. Stir the gelatine leaves into the liquid and stir until dissolved. Let it cool slightly before pouring onto the cheesecake.
  9. Pour the grapefruit juice over the cheesecake and put in the fridge for at least an hour to set.

Coconut, Cacti and Creepy monsters: the Good, the Bad and the Awesome

Published October 24, 2013 by The Feminist


“How was your week?” It’s a question I’m sure all of you get a lot. For some strange reason I always find it really difficult to answer, as if I’m momentarily suffering from acute dementia and can’t seem to remember anything remotely memorable I’ve done all week.

Not this week, however. This week has been a whirlwind of emotions –and hell!- it’s only Thursday so who knows what’s coming next!

Apart from spending time in bed with my laptop, watching too many episodes of How I Met Your Mother (just because I was in a Barney-mood), I also had lots of work to do and –surprise surprise!- I needed to go to class. Economics is not my cup of tea, so you can probably imagine that a) I really didn’t want to attend( but then I did, because I’m a good girl and can’t say no) and b) I spent the entire lesson floating around on a blurry cloud of confusion, unsure whether or not I was awake, or asleep, or wrong to have put on that carmine red lipstick since that might be sending unintended signals to the professor.

Anyway, apart from all that boring stuff, I did experience some crazy moments as well.

I’m sure you’re all dying to hear what those are, right?
Okay. Here we go!

1) I drowned myself in coconut delirium

I love coconut. In fact, I love it so much, I tend to stay away from people who don’t, since I don’t want to get in contact with their foolish inability to recognize something wonderful. (For that same reason I avoid contact with Bieber-fans, but that’s another story.)

So given my adoration for the creamy lusciousness that is coconut milk, I decided to cook the ultimate coconut dish.

The Holy Grail of coconut.
This dish is so easy, it will honestly make you giggle.

It’s just some vegetables topped with beautiful pieces of monkfish.

2013-10-20 17.47.26


Bathing in a heavenly sauce of coconut milk, lime and fresh herbs.

2013-10-20 18.11.08


Baked in the oven for 20 minutes and served with naan bread.

2013-10-20 18.11.16


Yes, things really can’t get any simpler than that, and yet the satisfaction you get from eating it is from enormous magnitude!

• 4 pieces of monkfish
• 500gr of spinach
• 1 courgette, cut into slices
• 300gr cherry tomatoes
• 1 can/ 400ml coconut milk
• Lots of fresh dill and coriander
• 2 cloves of garlic
• 2 limes
• ½ tsp sambal
• 2 tbsp fish sauce
• Naan bread

1) Preheat the oven to 200°C. Grease an oven-proof dish and put the courgette slices on the bottom. Season with salt and pepper.
2) Sautee the spinach in some butter and put it on top of the courgette. Season with salt and pepper.
3) Put the fish on top of the spinach and scatter the tomatoes around it.
4) Make the sauce by blitzing together the herbs, garlic, sambal and juice of one lime.
5) Mix the herb mixture through the coconut milk and season with fish sauce.
6) Pour the coconut sauce on top of the fish and garnish with lime slices.
7) Put in to the oven for 15-20 minutes and serve with some naan bread.

Admittedly, this dish may not seem to correspond with a week of crazy things, but it was without a doubt crazy delicious. And it turned me into a crazy-ass giggling lunatic, so that is why I think this dish deserves a place in my crazy week review.

On to the next cooking experiment!

2) Cacti – Me: 1-0


Have you ever heard from prickly pears or cactus fruit? Until a couple of days ago, me neither. I was walking around in the supermarket when I came across these funny looking beauties, sitting gloriously untouched on the shelf. I was so intrigued by their appearance and by their funny name that I simply had to buy them and try and make something delicious out of them.

I failed. Miserably. It might have been wise to do some research before digging into an unfamiliar type of fruit- but you know me- I’m such a daredevil and just couldn’t wait to try them. I thought I would use them in a delicious goat cheese salad. Goat cheese is often paired with fruit, so I thought this one would go brilliantly as well, and the simplicity would help me to really taste and understand the depth of the prickly pear…

First of all, normal people –as in: those who possess a brain- would have been alarmed by the name “prickly pear” or “cactus fruit”, because chances might be high that they would- I don’t know!- sting. But not me, oh no! I grabbed them with my bear hands, completely blind to the obvious. Surprise surprise, people. They sting. And if you touch them, you’re skin will feel irritated for the next couple of days. They’re called cacti for a reason. Silly me.

Next: the eating. After peeling the cacti, I ended up with beautifully fuchsia pink flesh. It looked delicious…

But it wasn’t. It tasted bland and they were full of little seeds. Finally, there was nothing left to do but throw them in the bin. It hurt. Not because of all the stings I had by then managed to attract, but because I really don’t like throwing food away.

After this disastrous experiment, I finally had the courage to google the devilish beauties. Apparently, you need to wear rubber gloves when you’re peeling them. (Ha!)And you can turn the flesh into smoothies! (Go figure!)

So after the incredibly prickly incident, I could use some distraction. A friend invited me to go to the movies and see “Mortal Instrument: City of Bones”. Needless to say, I excepted. Needless to say, it was totally awesome.

3) Creepy Monsters make me happy

The Mortal Instruments City of Bones Movie

Ever since the birth of film, people have been searching for the key ingredients that make a great movie. All I have to say is this: your search is over people! Just watch City of Bones!

This film has got some serious Oscar-winning potential, y’all! Best Picture, Best Actor (Mr. Cheekbones) and Best Actress (Miss Bushy Eyebrows), this film deserves them all!

No seriously. Throughout the entire film I kept wondering whether this film was either incredibly good– because it made me laugh- or incredibly bad-because it made me laugh.

Those of you who haven’t seen the film yet and don’t know what I’m talking about: here is a description (and my personal views )of the plot. (Spoiler alert!)

Vampires? Check. Werewolves? Check. A gag-triggering cliché kissing scene with a song in the background that can only be palatable for the highly emotionally exploding teenage-girl brain? Check Check Check.

Sounds like Twilight, right? You’re absolutely correct, only this film has – on top of the vampires and werewolves- some really sexy Shadowhunters as well! And they have tattoos!

What follows is an overdose of teenage mysticism and kinky baroque: A dog’s skull splitting open- because a demon is waiting to get out- invisible buildings, an old guy shooting with a fantastic fire blaster and Lily Collins’ bushy eyebrows, which were at moments even scarier than demons coming out of severed heads.

Oh, and there’s Jonathan Rheys Meyers, as always brilliant in portraying a completely mental –yet dangerously sexy-villain.

Like I said, the movie was funny as hell. If that was the intention of the film-makers, I’d say: job well done!

There was a wizard with glittery eyeliner. (hahaha!)

There was the scene with the water portal. (hahaha!) Jace, the blond Shadowhunter with the ludicrously high cheekbones, used it to teleport his hand to Lily Collins’ character Clary… (hahaha!) And then used his teleported hand to stroke her cheek. (hahaha!)

And then there was the apotheosis of ridicule: when we were all informed that the famous composer Bach was –in fact- a Shadowhunter and that he had originally designed his compositions to ward off demons. (hahahahaha!)

Oh yes, it was indeed a mishmash of teen fantasy clichés that would even make Robert Pattinson blush, but it was also a gigantic pile of silliness and I loved it.

Sometimes you just don’t want all those serious movies that give you astute depictions of modern day society, sometimes you just want something Awesome.

And Awesome, my dear readers, it most definitely was!

Kitchen Lust: a Passion for Passion fruit and a Long-term love affair with cheesecake

Published August 8, 2013 by The Feminist


This could possibly be the best summery, exotic cheesecake in the world. No wait, let me rephrase that: this is the best summery, exotic cheesecake in the world! I mean, a cream cheese and Greek yoghurt filling flavoured with fresh passion fruit juice on a crunchy base of coconut, cashew and cardamom… I am literally on the verge of fainting merely by describing its wonderfulness, so you can only imagine the state of sheer oblivion I was in when I actually tasted the cheesecake! (Although I must confess that “tasting” is a rather euphemistic term for “scoffing the whole lot” 😉 )

This will be the cheesecake by which all other cheesecakes will forever be judged. It is The Cheesecake. With a capital T and a capital L. The King of cheesecakes.

I have always had a huge soft spot for cheesecake. It’s by far the most indulgent and comforting dessert there is. It’s that velvety smoothness that seems to get to me every single time. I used to believe that I would eventually grow accustomed to that soothing clinginess but until this very day I still haven’t. Yes, I now realize that it is impossible to get tired of cheesecake. It is “The Notebook” of desserts: no matter how many times you eat it, you will never ever get bored of it!

This doesn’t mean, however, that you can’t shake things up a bit and bring some sexy back into your long-term relationship with cheesecake. And this is where the passion fruit comes in. I find it rather impossible not to be passionate about passion fruit: it is incredibly good for you, it has the most wonderful tangy, exotic flavour and the name sounds –you have to admit- at least a tiny bit dirty. If cheesecake is The Notebook of desserts, than passion fruit is definitely the Ryan Gosling of fruit. Just imagine Ryan Gosling standing in front of you –with or without his shirt on, that’s up to you 😉 – saying “passion fruit” in a very husky voice, speaking slowly as if to emphasize the sluttiness of those S’s…


Like I said, it’s impossible not to get passionate about passion fruit.

So If you want to do some seduction in the kitchen, I suggest making The Cheesecake!

Passion fruit cheesecake with a coconut-cashew-cardamom crust


For the base:
• 50gr cashew nuts, finely chopped
• 50gr desiccated coconut
• 5 cardamom pods, seeds removed and finely chopped
• 75gr plain flour
• 65gr soy spread or butter
• 1tbsp water
• ½ tsp salt

For the filling:
• 4 eggs
• 150gr caster sugar
• 125ml Greek Yoghurt
• 400gr cream cheese (I used Philadelphia Light)
• 6 passion fruit, sieved to collect pulp and juice only


1. For the base, mix all the ingredients except the water together until you get a sandy consistency. Add the water and mix well until you get soft dough. Cover in cling film and put in the fridge for 30 minutes to firm up.
2. Preheat the oven to 180°C and line a springform tin with baking parchment. Take your dough out of the fridge and press the mixture into the bottom of your tin, using the back of a spoon to create an even surface.
3. Bake in the oven for 12-15 minutes. The pastry should be slightly golden but still raw in the middle.
4. Turn the heat of your oven down to 150°C.
5. Combine the Greek yoghurt and cream cheese together in a bowl with a pinch of salt.
6. Whisk together the eggs and sugar until you get a frothy consistency.
7. Stir the passion fruit juice in the cream cheese mixture. Then add the egg mixture and stir well until everything is well incorporated.
8. Bake in the oven for 1 hour. The cheesecake is cooked when springy to the touch and just set in the middle. I always put a large bowl of hot water at the bottom of the oven, this will keep the cheesecake moist and will prevent the top from crackling.
9. Once out of the oven, let the cheesecake cool slightly in its tin, then unclip the springform and put into the fridge for at least one hour.

Nuts about Coconuts: Caribbean Coconut and Rum Loaf

Published June 1, 2013 by The Feminist

I love coconut. I love everything about it. The smell. The taste. I even think the word “coconut” is adorable! Those beautiful round O’s, those vibrant C’s and that naughty “nut”: each enticing syllable agitates my already incredibly high level of language snobbery and tickles my culinary imagination.

You must think I’m a complete lunatic. I’m not, really. I just love words. And I love coconut.

Coconuts remind me of exotic beaches, clear blue water and very sexy scuba diving instructors. Eating coconut is my escape from reality and my first-class ticket to tropical paradise!

Speaking of paradise, another vital ingredient for my exotic daydream trip is rum. Those of you who frequently visit my blog will know that I am notorious for putting alcohol in cake, especially rum. I am now starting to realize that you may think I am some kind of closeted alcoholic. Well, rest assured: I am most definitely not. I simply prefer to put alcohol in my baking, instead of drinking it. (Maybe I am a lunatic after all? ) To this day, I still haven’t uncovered the reason behind my inexplicable love for rum( beside having watched Pirates Of The Caribbean for far too many times 😉 )


But who really cares? As long as there’s more than enough to go round, you won’t hear me complaining!


Caribbean Coconut and rum loaf

For the cake
• 300gr caster sugar
• 3 eggs
• 350gr plain flour
• 1 ½ tsp baking powder
• 2,5 dl coconut milk
• 200gr soy spread or butter, melted

For the chilli and rum syrup:
• 1 dl white rum
• 2 heaped tbsp caster sugar
• 2 chilli peppers, sliced in half

For the frosting
• 50gr thick coconut cream (I used the thick and creamy part at the top of a 400ml can of coconut milk. Use the liquid part for the sponge)
• 7 tbsp white rum
• 5 heaped tbsp icing sugar
• 50gr grated coconut


1. Preheat the oven to 170°C and grease a 23 x 13 cm loaf tin.
2. Beat the sugar and eggs together in a large bowl until well mixed.
3. Sift together the flour and the baking powder and add one third of the flour mixture to the sugar mixture and beat well. Then beat in one third of the coconut milk. Repeat this process until everything has been added. Mix until light and fluffy.
4. Pour in the melted butter and beat well until well incorporated. Pour the batter into the prepared loaf tin and bake for 1 hour 15 minutes.
5. While the cake is baking, put the rum, chilllis and sugar in a small saucepan and bring to boil over low heat. When the liquor looks slightly reduced, give it a quick taste to see whether it is spicy enough. If not, let it simmer for a couple more minuts. Remove the chillis and pour the rum syrup all over the hot cake when it comes out of the oven. Leave to cool slightly in the tin before turning out onto the wire rack to cool completely.
6. Make the frosting by mixing all the ingredients together and spread a generous amount of frosting over the top of the cake.

Make Dinner, Not War: 3 stress-free dishes

Published April 10, 2013 by The Feminist

Let’s be honest here: Now and then we all get really annoyed with other people.

• When someone is constantly talking about his or herself in a very boastful “I’m the Greatest Star this world has ever known” kinda way.
• When someone is too lazy to get his or her ass off the couch and watches TV shows all day, while you’re working your butt off.
• When you’re trying to have a conversation with a teenager who has a very big attitude. “Wha’everrr”
• Sometimes, even the slightest noise, movement or snort can get under your skin.

Yes, we’ve all been there. But instead of letting all the anger boil up inside of you – or worse – instead of yelling all nasty things at that particular person, why not maintain the peace and start cooking? I find cooking to be incredibly soothing and relaxing. Besides, it is also more convenient, because you can now actually use your dinner plates to serve your food on, instead of smashing them to the ground.

Here are some really yummy stress-relieving dishes:


Indonesian chicken wraps


• Good quality shop-bought wraps
• 4 chicken breasts, diced
• 300gr of bean sprouts
• Fresh coriander
• 3 spring onions, chopped
• 1 mango, finely chopped
• 1 apple, in fine slices
• 1lime
• Chopped cashew nuts

For the marinade:
• 2tbsp ketchup
• 1tbsp fish sauce
• 1tbsp soy sauce
• 2tbsp honey
• 1tbsp mirin
• 1tbsp sesame oil

For the satay sauce:
• 200ml coconut oil
• 40gr of peanut butter
• 1 small red chilli
• 1 tbsp garam massala
• 2cm piece of ginger
• 1tsp brown sugar



1. Mix together all the ingredients for the marinade and stir through the diced chicken breasts. Let it sit for 30 minutes.
2. For the satay sauce, mix all the ingredients together – et voila! – done! 😉
3. Mix the bean sprouts together with the coriander and spring onion and sprinkle over some lime juice.
4. Fry the chicken until brown and tender.
5. Make your own awesome wrap with the beansprout salad, mango, apple, chicken and of course the scrumptious satay sauce and finish with some chopped cashew nuts.


Tutti Frutti prawn curry

Ingredients (serves two):

For the curry paste:
• Two small red chillies
• 3cm piece of fresh ginger
• Coriander stalks
• 1 clove of garlic
• 1 onion
• 1 tsp garam massala
• 1tsp brown sugar

For the fruity prawn curry:
• 16 prawns
• Half a pineapple, diced
• Half of mango, diced
• 1 banana
• 400ml coconut milk
• 1tbsp peanut butter
• 1tbsp fish sauce
• Fresh coriander to decorate

1. Make the curry paste by mixing all the ingredients together in a blender.
2. Fry the curry paste in a large wok in some vegetable oil until fragrant.
3. Add the coconut milk, the peanut butter and fish sauce. Let it simmer for a couple of minutes.
4. Add the prawns, pineapple and mango and simmer for 5 minutes.
5. Finally add the banana and heat through.
6. Sprinkle some chopped coriander on top.


Italian meatloaf with homemade pasta and basil-sundried tomato pesto

Ingredients (serves 4):

For the meatloaf:
• 750gr minced beef
• 1 courgette
• Cherry tomatoes, on the vine
• 1 onion
• 1 clove of garlic
• 15gr grated pecorino cheese
• 1 egg
• 1tsp dried oregano
• 1tsp paprika
• ½ tsp cumin
• ½ tsp garam massala (You’re now probably shouting: “Garam massala?? In an Italian dish??? Well, it actually works 😉 )

For the pasta:

• 350gr plain flour
• 4 eggs
• Salt

For the pesto:
• 200gr semi dried tomatoes, in oil
• 30gr pecorino cheese
• 2 cloves of garlic
• Handful of cashew nuts
• Bunch of fresh basil leaves (lots and lots of them!)


1. For the meatloaf, line a baking tin with baking parchment. Using a vegetable peeler, peel strips off the courgette and line them in your tin. (This will create a lovely courgette blanket for your meat)
2. In a bowl, mix together the meat with the chopped garlic and onion and grate in some of the remaining courgette (the white part). Add the cheese, the egg and the spices and mix through.
3. Put the mince in the courgette baking tin and put in a preheated oven at 200°C for 35 minutes. Take the loaf out of the oven and put the vine cherry tomatoes on top. Put back into the oven for 10 minutes.
4. For the pasta, pour the flour into a mound onto a flat surface and make a well in the centre. Crack the eggs into the well and gradually mix with either a blunt knife or your hands. Knead until well blended and the dough is soft and flexible. Leave the pasta to rest for about 15-30 minutes. Cut it into your favourite pasta shape.
5. Cook the fresh pasta in boiling water for 3-5 minutes and immediately drain the pasta and coat it with the fresh pesto.
6. For the pesto, mix all the ingredients together in a blender and season with salt and pepper.
7. Serve the meatloaf and pasta with a rocket salad with balsamic dressing.


The Rum Diaries: the most exotic dessert you’ll have ever tasted

Published April 6, 2013 by The Feminist

When my mother walked into the kitchen this morning and asked what I was baking this time, it was very hard to find a suitable name. That’s what happens when you combine at least three different recipes and top it all off with your own personal input. I guess that you could best describe this dessert as an “exotic trifle” or maybe “Rum Baba Revisited”. Basically, it’s just the cake version of my two favorite cocktails: a caipirinha and  a pina colada.

Needless to say that , after I had mentioned the word “cocktail”, my mom didn’t need to hear any further details. She knew it was going to be an amazing dessert. God bless my mom for always believing in my cooking skills!

Or maybe she just believed in the power of rum. Because, quite frankly, everything tastes better with rum. I know that. You know that. Jack Sparrow knows that. It is common sense. Just like one plus one equals two, sugar plus rum equals heaven. It is basic mathematics.

That marvelous sweetness from the coconut rochers, that fragrant zing from the lime custard and that splendid fruitiness from the pineapple, all coated in a wonderful blanket of spiced rum syrup.

Cocktail sweetness

Ingredients (makes 6 glasses)

For the lime custard:
• 1,5dl lime juice (4-5 limes)
• 0,5dl water
• 150gr caster sugar (for the lime syrup)
• 50gr caster sugar (for the egg mixture)
• 25gr corn flour
• 2 egg yolks
• 1,5dl double cream

For the rum syrup:
• 0,5dl white rum
• 1,25dl water
• 65gr caster sugar
• 6 cardamom pods

For the decoration:
• Good quality shop-bought soft coconut rochers
• Half a pineapple, finely diced


1. Crumble a layer of coconut rocher on the bottom of each glass.
2. To make the lime custard, pour the lime juice, water and 150 grams of sugar in a sauce pan and bring to the boil.
3. In a bowl, beat together the egg yolks and 50 grams of sugar until light and creamy. Add the corn flour and mix through.
4. Pour a little bit of the hot lime syrup into your egg mixture and whisk well. Then pour the egg mixture into your pan of lime syrup and, on a low heat, whisk constantly until it starts to thicken.
5. Remove from the heat and pour the custard into a baking tray and cover straight away with cling film and set aside to cool completely.
6. To finish the custard, pour the double cream in a bowl and beat the cream until it forms soft peaks. Gradually fold the whipped cream into your cooled custard.
7. To make the rum syrup, add the ingredients to a pan and bring to the boil. Let it reduce by half.
8. Spoon three to four teaspoons of rum syrup over each layer of coconut rocher and pour the remaining syrup on top of your chopped fresh pineapple.
9. Scatter some pineapple over the coconut layer and then spoon a good dollop of lime custard on top.
10. Generously finish with al layer of boozy pineapple. (and decorate with some desiccated coconut if you like)

Arabian Nights in My Kitchen: Aladdin’s Wonderful Apricot and Saffron Cake

Published March 2, 2013 by The Feminist

The name is Scheherazade. That’s Miss Scheherazade to you.You’re probably wondering why I suddenly decided to change my name and call myself after a Middle Eastern queen from an Arabian collection of folk tales. Well, the explanation is very simple: this apricot and saffron cake just makes me want to slip into my jeweled slippers and wear a purple gauze veil. Merely looking at this cake triggers this sudden urge to belly dance, drink tea on big, satin poufs and smoke a water pipe.
It is something I imagine Aladdin would eat on his flying carpet. Or maybe Ali Baba and his forty thieves…

Anyway, if you don’t believe me you should try it out for yourself. The apricot compote makes the cake incredibly moist and the musky saffron has such an aromatic flavour it will make your taste buds sing! Yet the saffron flavour isn’t overpowering at all, it simply adds that little Persian touch to an already delicious cake. Bake this for family and friends and they will definitely strew your path with rose petals in gratitude.

Apricot and saffron cake with coconut and cream cheese frosting


For the cake:

• 2 eggs
• 125ml sunflower oil
• 180g caster sugar
• 212g apricot compote
• 170g plain flour
• 1tsp baking powder
• ½ tsp bicarbonate of soda
• A pinch of ginger
• A pinch of saffron
• A pinch of salt

For the frosting:

• 110gr cream cheese (such as Philadelphia)
• 30gr icing sugar
• 30gr desiccated coconut


1. Preheat the oven to 170°C and line a 14x23cm baking tray with baking parchment.
2. Mix together the eggs, oil, sugar and apricot compote until well combined.
3. In a separate bowl, sift together the flour, baking powder, bicarbonate of soda, spices and salt.
4. Add the dry ingredients to the apricot mixture and mix until it has formed a smooth and even batter.
5. Pour the batter into the prepared baking tray and bake for approximately 30 minutes. Set aside and allow to cool completely before frosting.
6. While the sponge is cooling, make the topping. Beat the ingredients for the frosting together until light and fluffy.
7. Spoon the topping on top of the cake and spread it out evenly. Sprinkle with some extra desiccated coconut.

One pineapple, two dishes: Pina Collada cake and sticky sweet&sour chicken

Published January 17, 2013 by The Feminist

Pineapple is one of my all-time favourite fruits: it’s super sweet, super juicy and it adds a tropical touch to an otherwise everyday savoury or sweet dish.

In search of something to satisfy my sweet tooth, I decided to bake a Pina Collada cake, inspired by my favourite tropical cocktail. Coconut, rum and pineapple is truly the best exotic combination on this planet!


Wondering what to do with the leftover pineapple slices, I conjured up an exquisite Asian dish of pan-fried pineapple with sticky chicken drumsticks and a spicy sweet and sour sauce. Photography is not my strongest suit – that’s an understatement! – so please don’t base your judgment on the picture below. 😉 It tasted much much much better than it looks in the picture, believe me!


Sugar on the beach: bounty cupcakes

Published January 13, 2013 by The Feminist

It is freezing outside and I hate it. Although this kind of weather would be a great excuse to try out new wintery desserts, all I can really think about is the summer. Hot temperatures, a sun-kissed skin, flirty pink dresses and cocktails on the beach…. Sigh. Why isn’t it summer already?

So no steamy puddings for me today! Instead I decided to bake my way to a tropical destination with these delicious bounty cupcakes. Rich chocolate and coconut sponge topped with a heavenly coconut frosting: one bite from these cupcakes will have you transported to a Hawaiian beach. ( without having to worry about your carbon footprint 😉 )

This proves yet again the wholesome power of great home-baked desserts!DSCN2412