Just Add Yoghurt

A common British dish, trifle, is based on the old French term “trufle”, which means whimsical. The trifle is traditionally made with sponge soaked in sherry and custard. My version is very different. It combines ingredients from my Grandma’s secret cheesecake recipe in replace of traditional custard and avoids the use of alcohol (I don’t love alcohol in sweets). This is more for my tastebuds. This recipe is also a great way to use up any leftover, dry cake. Ingredients: 4 pieces of old dry sponge cake, I used chocolate 4 tablespoons milk 125g cream cheese ¼ cup sweet condensed milk 2 tablespoon yoghurt 125g cream 2 Tim Tam or similar chocolate biscuit 4 teaspoon of frozen raspberries, partly defrosted. Method: Place 1 teaspoon of milk (or a dash more if extra dry) on each piece of old dry cake Put cake in the fridge for 2 hours to soften Cut up the cake roughly Combine cream cheese, sweet condensed milk and Greek yoghurt until smooth Whip the cream Cut ...

The only way I get through my morning gym session is by watching cooking shows. First it was Huey’s Cooking and most recently Ben’s Kitchen. You may think that watching chefs cook indulgent, mouth-watering food is an odd choice when attempting to get healthy, however I love it. I love learning about different flavour combinations and how to present a truly fulfilling meal for all the senses. Recently on Ben’s Kitchen, he made a vanilla cake. At the onset it sounds a bit boring – something a Balfours tea cake would trump. However he proceeded to make a beautiful crema with mascarpone and cream and finish it off with fresh berries and nuts for some freshness and texture. The cake was ripped apart and each element was placed on the plate in a rustic manner that resulted in height and alluring colour. I wanted to do the same but needed an occasion. So when we were having family over for dinner, I took the opportunity. This red (or in my case pink because I only had pink food ...