A Bar One cake is more than a chocolate cake. It oozes “Bar One” in every mouthful and exudes decadence as well as deliciously over-the-top richness which promise to meet the most avid chocoholic’s craving.
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Try my low-fat All Bran banana-bread recipe. It is deliciously healthy and extremely moist with a dense banana texture. In recipes with eggs, I suggest an egg substitute or substitute with mashed bananas and a ¼ teaspoon of baking powder. Tofu is a satisfactory alternative in baked dishes such as quiches and brownies. Remember each egg in a recipe can be successfully substituted with one tablespoon of corn flour mixed with 3 tablespoons of water. Take small steps when adopting this new method - you want it to be sustainable. I suggest you start by halving the amount of butter and eggs. At least that’s a step in the right direction.
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My grandmother’s shortbread recipe adds a fun-filled dimension to the menu. Top this with prune compote, creamy gorgonzola, a drizzle of honey and a large, juicy, black, mission fig.
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Tiramisu (Italian dessert made with sponge biscuits soaked in coffee and liquor, and topped with mascarpone or a soft cheese, and garnished with grated chocolate) cups are always a hit for their sweet and savoury combinations. They can be pulled out of the fridge at the last minute and win the day as a perfect “pick me up” - living up to the translation of the name.
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White-chocolate-and-herb frozen mousse with vibrantly-coloured, edible garden flowers served with a tart, berry sorbet is creamy and fresh. Every bite releases the aromas of an herb garden after a thunderstorm. Expect an explosion of flavour!
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A homemade Dom Pedro makes a delicious dessert. To vanilla-bean ice cream add a tot or two of Kahlua and a drop of cream or milk and you have the adult equivalent of ice cream and chocolate sauce!
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A chunky, lettuce-free, tomato, onion, green bean, basil, avocado and feta salad is appetising and healthy.
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Soups or herb frittatas are ideal hunger stoppers.
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Potato or pasta salads are tasty and healthy, as are pumpkin fritters, potato cakes and corn on the cob.
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Left-over dinner on bread was always one of my favourites because it put new life into yesterday’s meal, and the memories that went with it. Think low-GI, whole-wheat, brown or rye bread.
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