Maple Chocolate Banana Bread with Natvia

Maple Chocolate Banana Bread with Natvia


  • 3/4  NATVIA (natural sugar substitute)
  • 1 1/2 cups self raising flour
  • 4 ripe bananas, mashed
  • 3 eggs, lightly whisked with fork
  • 2 tablespoons YIAH maple salted chocolate powder
  • 2 tablespoons YIAH Maple Balsamic Vinegar
  • 1/2 cup light olive oil or vegetable oil
  • 1/2 cup Sweet Williams (nut free, dairy free, sugar free) chocolate spread, melted slightly 30 seconds in microwave
  • 1 small firm banana, sliced diagonally (for the top)
  • Extra YIAH Maple Balsamic Vinegar to drizzle on top


1. Pre-heat oven to 170 degrees celsius.

2. Lightly grease a loaf pan approx 25cm x 10 cm (I used an average size loaf pan and 6  x 1/2 cup capacity muffin tray lined with patty cases.

3. Lightly whisk all wet ingredients together. In another bowl mix the YIAH Maple salted chocolate powder with the flour.  Add the wet ingredients to the dry and mix.

4. Pour the batter into the loaf pan 3/4 way full. Place the sliced banana on top and drizzle lightly with a little of the YIAH Maple Balsamic Vinegar (about 2 tsps)

5. With the remaining batter (if any) fill the patty cases with 1/4 cup capacity mix.

6. Bake the loaf pan for 1 hour, insert knife and if it comes clean remove from oven. If not, check at 5 minute intervals. The top should be a little springy. Over cooking will dry out the loaf.

7. The muffin size should be ready in around 3o minutes. You want the top to be a bit springy.

8. This recipe can also be placed in the deep freeze and is great for kids lunchboxes.

9. If you cannot find the Sweet William Chocolate spread , use your own choice or melt some dark chocolate to make 1/2 cup and add 1/4 cream to the melted chocolate.

NATVIA  is a natural sugar alternative made from the STEVIA plant

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Vitarium Strawberry Panacotta with Natvia

Vitarium Strawberry Panacotta with Natvia


  • 3/4 cup milk
  • 3/4 cup thickened cream
  • 1/2 tablespoon gelatin dissolved in 2 tsp warm water
  • 1/4 cup strawberry Vitarium
  • 1 tsp vanilla extract

Strawberry sauce:

  • 250g punnet strawberries, quartered
  • 4 tablespoons water
  • 1 tablespoon Natvia
  • juice of 1 small Lemon


Strawberry Sauce:

1. In a small saucepan on medium heat add the strawberries, water, Natvia and lemon juice. Simmer until the milk has thickened slightly (about 5 minutes).

2. Strain the strawberries at this stage if you want a smooth consistency.


3. Dissolve gelatin in warm water and stir with fork. Set aside to cool for a few minutes.

4. In the meantime, in a small saucepan on low heat add cream, milk and Strawberry Vitarium. Stir until sugar has dissolved. Add Vanilla extract, set aside.

5. Lightly whisk in the gelatin to the milk mix.

6. Place in ramekins lightly sprayed with olive oil (makes 2 cups worth).

7. Place the strawberry sauce in the ramekin and add pannacota on top.

Note: Otherwise if you are looking for a smooth classy finish then just put the pannacotta in the ramekins in fridge overnight and when you tip them upside down on a serving plate, drizzle the strawberry sauce on top.

Vitarium Triple Chocolate layer cake with Natvia

Vitarium Triple Chocolate layer cake

INGREDIENTS for cake part

  • 2 cups self raising flour
  • 1/3 cup Vitarium chocolate
  • 2 tablespoons Natvia
  • 60g butter, melted
  • 125 g 70% cocoa dark chocolate, melted
  • 1 egg, lightly beaten
  • 3/4 cup milk
  • 1/2 cup yoghurt


1. Pre-heat oven to 170 degrees celsius. Line a 25cm springform pan with baking paper on the base and spray the sides with olive oil.

2. In a small saucepan melt butter and chocolate on low heat until silky. Remove from heat.

3. Add the wet ingredients to the dry and mix well. Put the mix in the prepared pan and smooth the surface. This is a thicker style batter but that is fine. Cook for 25 – 30 mins or until the skewer inserted in the middle comes out clean.  Wait until cake cools slightly then take it out and with a serrated knife smooth out the top layer so it is even then put back into the springfrom pan.

INGREDIENTS for cheesecake part:

  • 250 g packet Philladelphia Cream cheese at room temperature
  • 300ml thickened cream whipped to stiff peaks, set aside
  • 2 tablespoons Natvia
  • 2 tablespoon Vitarium Chocolate
  • 1 teaspoon vanilla extract
  • 2 tsp gelatine dissolved in 1/4 cup hot water (dissolved and cooled)

4. In a mixer whip cream with Natvia and Vitarium chocolate and set aside.

5. Beat the cream cheese with vanilla. Add the cream and dissolved, cooled gelatine.

6. Beat on low for 2 minutes.

7. Spread the cheesecake layer on top of the slightly cooled cake in the spring form pan. Place in  fridge until the mousse component is ready.

INGREDIENTS for mousse

  • 200g 70% Cocoa dark Chocolate (or sugar free chocolate)
  • 20g butter
  • 1 tablespoon Vitarium Chocolate
  • 3 eggs separated
  • 250ml thickened cream

8. In a small saucepan on low heat, melt the butter and chocolate until smooth.  Add the egg yolks and beat in well with a wooden spoon. Set aside.

9. Whisk the egg whites until soft peaks, add the Vitarium chocolate and whisk until stiff peaks. Set aside.

10. Whisk the cream until soft peaks form. Add the cream to the chocolate mixture.

11. Fold in the egg whites. Smooth the Chocolate mousse on top of the cheesecake layer. Place in the fridge overnight covered in cling wrap.

12. Serve with fresh fruit and/or whipped cream.



Natvia Fruit and Nut Biscotti



  • 2 Cups plain flour, sifted
  • 1/3 cup NATVIA
  • 3 eggs lightly beaten
  • 2 tsp vanilla extract
  • 1/2 pistachios
  • 1/2 cup craisins
  • 1/2 cup chopped juicy figs
  • 1 + 1/2 tsp baking powder
  • 1/2 cup flaked almonds


1. Pre-heat oven to 160 degrees celsius.

2. Place flour, baking powder, sugar in a bowl. Combine.

3. Add eggs, vanilla, craisins, pistachios, almonds and figs. Mix well until a dough is formed. (I used my stand mixer).

4. Turn the dough onto a bench dusted lightly with flour and knead until it comes together. It doesn’t have to be perfect.

5. Line 2 baking trays with baking paper. Form dough into 2 logs and flatten slightly.

6. Bake in oven for 30 -35 minutes or until firm.

7. Cool completely then use a serrated knife to cut the logs into thin slices. Place back onto the baking trays and bake for a further 10 minutes or until crisp.

8. Cool on trays then store in air-tight containers.


Christmas Rolled Chicken

Christmas Rolled Chicken

I created this dish with the inspiration of Christmas colors in mind. I also wanted a contrast in flavors hence the Maple Glazed prosciutto which is a little crispy piece of sweetish savoury heaven. I hope that you enjoy this meal any time of the year.


  • 4 Chicken Breasts, pounded and flattened to about 1cm thickness
  • 2 cups baby spinach’
  • 2 red onions finely diced
  • 220g baby bocconcini cut in half or torn mozarella
  • 1/2 cup sweet dried cranberries for filling
  • 150g raw walnuts, toasted and roughly chopped
  • 1/2 cup fresh parsley, chopped
  • 1 large red capsicum, diced
  • 2 tsp olive oil
  • 1 1/2 tblsp YIAH Roma Italian spice blend or YIAH Herb n Garlic Dip mix
  • 2 cups fresh breadcrumbs
  • 100g prosciutto
  • 2 tblsp maple syrup


1. Prepare the walnuts. set aside.

2. In a large frypan on medium heat, add oil. Sautee the red onions until soft and translucent. Add red capsicum and stir occasionally until soft. Season. Add YIAH Roma Italian Spice Blend or YIAH Herb and Garlic Dip Mix.

3. Stir in the spinach, cranberries and parsley until the spinach has wilted. Remove from heat.

4. Stir in the walnuts and breadcrumbs and set aside.

5. Pre-heat oven to 190 degrees celsius.

6. Lay a row of clingfilm approx 50 cm and place flattened chicken breasts horizontally in a row on the clingfilm, slightly overlapping each other. Place a piece of clingfilm on the chicken and flatten the overlapping pieces slightly being careful not to tear the chicken.

7. Place the filling along the middle of the chicken leaving a 2 cm border. Do not over crowd. You only need a thin layer about .5 cm high. The leftover filling can be frozen and used as stuffing on another occasion.

8. Place the bocconcini across the filling.

9. Starting with the horizontal side closest to you and fold the chicken over and roll until the horizontal seam is at the bottom. Use kitchen string to tie up the log to avoid any spillage.

10. In a frypan on medium heat, spray with olive oil and place the chicken in the hot pan to seal all sides until golden brown.

11. In a roasting pan place 2 cups chicken stock and put the rolled chicken in the oven for approximately 40 minutes until golden brown and juices run clear.

12. Once the chicken is cooked, remove from the oven and put the heat up to 200 degrees celsius.

13. Place the prosciutto slices on a baking tray lined with baking paper. Brush both sides with maple syrup.

14. Place in the oven and every 5 minutes brush the top side flip over then brush again with maple syrup. Repeat this process about 4 times (20 minutes) or until the prosciutto is  JUST starting to get crispy.

15. Remove from heat.

16. Allow the chicken  to cool for 10 minutes before serving. Cut into 3cm thick slices and serve with maple glazed prosciutto.


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Chocolate Raspberry Cheesecake with Almond Dukkah

Chocolate Raspberry Cheesecake with Almond Dukkah

I love a good refrigerated cheesecake. There is something about the texture that makes me stop and dream, forget about reality. The cool smooth, silky, velvety sensation caressing my mouth. Then the biscuit base is non-describable as I wish I could keep going back for more but I keep holding myself back. This is a winner for young and old. I hope you enjoy it as much as we all do!




1. Crumb biscuits in a food processor. Add butter and mix well. (you can half these ingredients if you want a thinner crust)

2. Press into a 20 cm spring-form pan lined with baking paper ( I only lined the bottom and lightly sprayed the sides, it is up to you how perfect you want it to look). Refrigerate for 20 minutes.

3. Sprinkle gelatine into the boiling water. Whisk well to dissolve (I used a fork) and allow to cool.

4. Use an Electric mixer to beat the cream to soft peaks, fold in vanilla extract and set aside.

5. Beat the cream cheese and sugar until smooth for a couple of minutes.  Gradually add in gelatine, mix well. Mix in the YIAH Chocolate Raspberry Truffle Chocolate Powder and sifted cocoa.  Fold in the cream until all combined.

6. Lightly spray the sides of the pan again with oil. Place the mixture into the springform pan on top of the set crumbed biscuits. Smooth surface. Cover.

7. Refrigerate for a few hours or preferably overnight before slicing. Once set, add strawberries in the center of the cheesecake and sprinkle with the YIAH Chocolate almond Dukkah or  YIAH Black Forest Dukkah just before serving.

Enjoy. For Purchase of the YIAH Black Forest Dukkah and other Your Inspiration At Home Products please follow the link to my website by clicking here


Pastichio Pie

A family favourite in my household, I YIAH-rized it using the YIAH Greek Taverna  Spice Blend and making it as child friendly as possible. After a request from a liker of my page she asked “ I have to bring a dish to our family luncheon at my sister’s house and when I asked Mr.5 what he would like to bring he said spaghetti Bolognese……help!”. Too cute don’t you think? What better way to present spaghetti Bolognese than with a Pastichio Pie!


  • 500g beef mince
  • 500ml Passata (tomato puree)
  • 1 onion finely chopped
  • 1 large carrot finely diced
  • 1 large celery stick finely diced
  • 2 tsp olive oil
  • 1 ¼ tbslp of YIAH Greek Taverna Spice Mix
  • ½ packet of BUCATINI (it is like spaghetti but tubular, you can use spaghetti if you cannot find it) Cooked
  • 1 cup chicken stock
  • ½ cup grated parmesan for the topping
  • ½ cup parmesan for the spaghetti

Bechamel Sauce:

  • 500ml milk (I used light milk as a preference but full cream is better)
  • 50g butter
  • ¼ cup plain flour
  • 1 cup grated parmesan cheese
  • Pinch nutmeg


1. Medium heat a deep pan with lid and add oil. When it is heated add diced onion, carrots and celery. Season with salt and pepper and sweat out for about 10 minutes stirring constantly until soft and translucent.

2. Stir in the YIAH Greek Taverna Spice blend.

3. Add beef mince and break it up until browned. Add tomato passata and chicken stock. Put lid on and simmer on low stirring occasionally for about 30 minutes. At this time partially cover the Bolognese until thick and no excess juices are evident. Set aside when done

4. Pre-heat oven to 190 degrees Celsius.

5. In a medium pot on low heat melt the butter for the sauce.

6. Add the flour whisking constantly for a minute or so until the flour comes away from the sides. Add a third of the milk whisking constantly. When it starts to thicken add the rest of the milk whisking constantly until the béchamel becomes thick. This should take at least 5 minutes. When thick add nutmeg and grated parmesan and mix well.

6. Add half cup parmesan cheese to the spaghetti and toss.

7. n a 20cm spring form pan layer the bottom a third of the way with the spaghetti/bucatini. Then add the mince layer another third of the way. Top with the bechamel and sprinkle with remaining parmesan cheese.

8. Place pan onto a baking tray, place on bottom rack and cook for approx. 45 minutes or until golden brown.

9. Allow to cool 30 minutes before removing (run a knife around the circumference of the pan first). Serve on a nice round dish into and cut into wedges .

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Middle Eastern Baked Cigars

Turkish Meze and casablanca cigars


  • 500g Premium Beef Mince
  • 1/2 cup pine nuts, toasted
  • 2 onions, diced
  • 1 large red capsicum, diced
  • 2 zucchini, diced
  • 2 carrots, diced
  • 2 small eggplants, diced
  • 1 tablespoon olive oil (or cooking oil of your choice)
  • 2 tablespoon honey
  • 4 tsp YIAH Turkish Meze Dip Mix
  • 4 tsp YIAH Casablanca Dip Mix
  • 1 tsp YIAH Harissa spice blend
  • 2 packets frozen Spring roll squares
  • Light Oil Cooking Spray


1. In a 30cm deep saucepan on medium heat add oil and onions. Cook until translucent. Add carrots, zucchini, capsicum and eggplants and season. Cook until soft and caramelized.

2. Add honey and YIAH Meze,  YIAH Casablanca and YIAH Harissa.  Add toasted pine nuts and Mix in for 2-3 minutes. Set aside for mixture to cool before rolling them into cigars.

3.Thaw the Springroll wrappers

4. Pre-heat Oven to 210 degrees celsius.

5. Line 2 baking trays with baking paper (these will be used multiple times).

6. When the filling has cooled place 2 tablespoons of the mixture on the sheet  towards the bottom in a line leaving a few 2 centimetres from the sides and bottom  (note the sheet should be placed with point side down to resemble a diamond shape.

7. Fold the corner towards you over the mixture then fold over the sides cover the ends.

8. Continue to roll and seal the top point using a cooking brush dampened with water. Repeat process placing on the baking trays 2 cm apart. Spray the cigars liberally with Light Olive Oil Spray.

9. Bake for about 20 minutes or until a nice warm golden brown.

10. Serve with a Greek Salad or Harissa yoghurt.

For all products pertaining to YIAH (Your Inspiration At Home) , YIAH Turkish Meze Dip Mix, YIAH Casablanca Dip Mix,  and YIAH Harissa Spice Blend please click here for more info.

Chocolate Raspberry Melting Moments with Dark Chocolate Ganache

with yiah btle melting moments choc raspb powder



  • 150 ml thickened cream
  • 100g 70% Cocoa dark Chocolate


1. Pre-heat oven to 170 degrees celsius. Line 2 baking trays with baking paper.

2. Beat both sugars, and butter until creamy.  Add YIAH – Your Inspiration at Home Chocolate Raspberry Truffle Powder, sifted flour and sifted cornflour. Using the folding function on your mix, fold until all ingredients are well combined. Do not over beat.

3. Place mixture in a bowl and refrigerate for 10 minutes.

4. Roll 1 tablespoon of the mixture into balls and repeat with the remaining mixture placing them 3 cm apart on the baking trays.

5. With a fork place into approx. 1 tablespoon of plain flour and shake off excess. Press onto balls and flatten slightly. Repeat with remaining balls.

6. Place in oven and cook for approx 15 minutes changing trays around (top to bottom) halfway through.

7. When you take the biscuits out they should be slightly soft to touch on the surface and just starting to firm.

As the biscuits cool down in the trays the butter will solidify and the biscuits will become firm and melt-in-the-mouth.

8. To make the ganache melt the chocolate in a saucepan on low heat. Do not overheat. Pour the chocolate into a bowl to cool slightly. Mix in the the cream and sit for about 20 minutes until thickened but still soft.

9. Put the ganache into a piping bag with a half centimeter nozel opening of your choice. Pipe the ganache on flat side of one biscuit only and place another biscuit flat side down on top. Press down slightly. Repeat until finished.

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Creole Chicken and Baked potatoes

creole chicken and roast potatoes



1. Pre-heat oven to 190 degress celsius.

2. After scoreing (making incisions across the skin of the chicken) mix YIAH Balsamic Vinegar, honey and YIAH Louisianna Creole together in a bowl and with your hands massage into the chicken.

3. In a deep baking dish or roasting pan place chicken and potatoes, season.Sprinkle with olive oil and pour in the water. Cover in foil for the first 35 mins.

4. In the last 15 minutes of cooking, take off foil so you get a nice caramelisation.

5. Take out after that time or at which time the potatoes and chicken are cooked.

6. Enjoy with a Garden salad.

For the YIAH Caramelised Balsamic Vinegar and the YIAH Louisiana Creole Dip Mix (and all Your Inspiration at Home products), please click here for more info.