Christmas Waffle Cones

October 11, 2014 at 4:18 am

Christmas waffle cones


  • Mini waffle cones
  • Queen Fine foods royal icing
  • Green food colouring (for smooth and thick consistency)
  • Edible decorating e.g. sprinkles.


1. Smooth onto the waffle cone using a knife gently spreading it round.

2. Decorate cone with sprinkles. Work quickly before the icing sets.

3. Use as an edible decoration on your Christmas table or serve with a scoop of ice cream for dessert. Enjoy!

Chocolate Brownie Gelato

October 11, 2014 at 4:11 am

Chocolate Brownie Gelato


  • 1 Litre Queen Make at Home Gelato, chocolate or any plain good quality chocolate ice cream
  • 1/2 batch of brownies (batch from scratch or use a packet).
  • 1/2 cup grated 70% dark chocolate
  • 1/2 cup moist coconut flakes
  • Cherries for decoration


1. Make gelato as per instructions or allow store brought one to soften.

2. Roughly break up your pre-made brownies into small pieces after cooled. Once gelato is ready mix in the brownie pieces. In a tin line the sides and base with overhanging cling wrap.

3. Place chocolate gelato and brownie mix in tin and cover tightly with wrap.

4. Once gelato is frozen remove cling wrap and coat in grated chocolate. Top with moist coconut flakes and fresh cherries.

This creation was one of my submissions to the Queen Make at Home Gelato win a Trip to Italy Competition 2012.

Peanut Butter and Nutella Chocolate Mousse

October 11, 2014 at 3:38 am

Peanut Butter and Nutella Chocolate Mousse


  • 1 1/2 cups chocolate ripple biscuits
  • 1/2 cup macadamias
  • 60g melted butter
  • 70g dark chocolate, chopped.
  • 65g peanut butter
  • 65g Nutella
  • 225ml Milk
  • 150ml cream
  • 2 eggs


1. BASE 1 1/2 Cups chocolate ripple biscuits, crumbed 1/2 cup macadamias, ground in food processor 60 g melted butter

2. For mousse 70 g dark chocolate, chopped 65 g peanut butter 65g nutella 225ml milk 150ml cream 2 eggs (I made I mini springform pan and 8 x 1/2 cup capacity muffin tray cases).

3. Prepare base ingredients and press into cupcake patty cases in muffin trays and mini springform pan. You can make all cupcake sizes if you prefer. Refrigerate for 15 minutes until firm.

4. Pre-heat oven to 160 degrees celsius.

5. Place peanut butter, nutella and chopped chocolate in a bowl and set aside.

6. On low heat place cream and milk in a small saucepan and bring to just below boiling point.

7. Pour cream over, peanut butter, nutella and chocolate and stir until smooth and melted.

8. Add eggs one at a time whisking gently until well combined.

9. Pour mousse into pre-prepared cases/pans.

10. Bake for 10 minutes for the cupcake size and 15 minutes if making the mini spring-form pans. You will know they are ready when they are JUST beginning to set.

11. Remove from oven to cool completely.

12. Serve with a dollop of thickened cream and fresh fruit or chocolate shavings.

Note: I like to serve mine chilled but room temperature would be okay if that is what you would prefer. Enjoy!

Tilly Swirly pan – Egg free, Dairy free, Chocolate cake with Natvia

May 5, 2014 at 1:21 am

Tilly Swirly pan - Egg free, dairy free, Chocolate cake

This cake is so  delicious. It is chocolately and dense and incredibly simple to make. It is hard to imagine that it is dairy and egg free.  I always make this cake during Holy Week of Greek Easter for Fasting. (Greek Orthodox fast for the lead up to Easter from all dairy, eggs and meat/poultry). Simple ingredients readily available in anyone’s pantry makes this cake a go to recipe anytime. I have used NATVIA (stevia) instead of caster sugar for obvious reasons. If you want to use caster sugar instead of Natvia* then substitute the 1 +1/2 cup Natvia* with 2 cups sugar. The original recipe comes from here.


  • 3 Cups plain flour
  • 1+ 1/2 cups NATVIA* (stevia)
  • 2 tsp bi-carb of soda
  • 1/2 tsp baking powder
  • 1 tsp salt
  • 6 tblsp quality cocoa or cacao
  • 2 cups cold water
  • 3/4 cup vegetable oil
  • 2 tsp vanilla extract
  • 3 tblsp vinegar

Icing: (optional. You can leave plain or sprinkle with the YIAH dukkah or both dukkah and icing)

  • 1 cup icing sugar sifted mixed with water to make as runny as you like (add a little water at a time)
  • 2 tblsp  YIAH Black Forest Dukkah


1. Grease or lightly spray pan in all nooks and crannies if using a swirly pan. Dust lightly with flour as well so it doesn’t stick.

2. If using normal baking pan 20 cm, then line with baking paper. Pre-heat oven to 180 degrees celsius.

3. Stir dry ingredients in a bowl. Mix wet ingredients in a jug and add to dry ingredients, mix well. Bake for about 40- 45 mins depending on your oven. Skewer should come out clean.

4. Sit in pan till cooled down completely then turn out.

5. Dust with icing sugar or YIAH* Black forest Dukkah or drizzle with icing.

6. Store in airtight container for 3 days. Is freezer friendly.

You can also make this recipe into cup cakes and reduce cooking time to 20-25 minutes. Enjoy!

YIAH – Your Inspiration At Home Products are Award wining Gourmet products with NO added Gluten, NO preservatives, NO MSG and LOW in salt. For more click here.

Vitarium Strawberry Panacotta with Natvia

February 26, 2014 at 7:41 am

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.

Black Forest Dukkah Cheesecake

October 22, 2013 at 1:02 am

Blackforest dukkah cake


  • 415g can Black Cherries, stoneless in syrup, drained
  • 250g digestive biscuits
  • 125 g melted butter, cooled
  • 3 tsp gelatine powder
  • 1/4 cup boiling water
  • 300 ml thickened cream
  • 500 g cream cheese at room temperature
  • 1/2 cup caster sugar
  • 4 tablespoons YIAH Black Forest Dukkah, extra for sprinkling the top


1. Crumb biscuits in a food processor. Add butter and mix well.

2. Press into a 22 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, 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 Black Forest Dukkah. Fold in the cream.

6. Place half the mixture into the spring form pan on top of the set crumbed biscuits.

7. Place half the cherries (or 3/4 if you like less on top) over the mix.

8. Spread the remaining cream cheese mixture on top, and smooth over with a palette knife or the back of a spoon.

9. Refrigerate for a few hours or preferably overnight before slicing. Once set, add as much sprinkling of YIAH Black Forest Dukkah as you wish on the top and arrange the remaining cherries on top.


For Purchase of the YIAH Black Forest Dukkah and other Your Inspiration At Home Products click here for more info.

Tiramisu Cupcakes

September 5, 2013 at 9:59 am



100g white chocolate coarsley chopped

100g dark chocolate coarsley chopped

1 tblsp milk

1 tsp vanilla extract

130g unsalted butter chopped

100g (1/2 cup) sugar

1 tblsp warm water

1 tsp instant coffee

2 eggs

150g (1cup) plain flour

2 tblsp self raising flour

1 tblsp cocoa powder

2 tblsp kahlua liquer

250g mascarpone at room temperature

60g (1/3 cup) icing sugar, cocoa powder to dust


1. Pre-heat oven to 160 degrees.

2. Line 8 80ml (1/3 cup) muffin pans with paper cases. Place white chocolate and dark chocolate in seperate heatproof bowls.

3. Add milk, vanilla, 50g butter and 55g (1/4cup) caster sugar to the white chocolate. Add water, coffee, and remaining sugar and butter to the dark chocolate. Stir each mixture over a saucepan of simmering water (make sure the bowl doesn’t touch the water) until the chocolate melts and the mixture is smooth.

4. Lightly whisk 1 egg in a bowl and add to the white chocolate mixture with half the plain flour and half the self-raising flour. Spoon among the prepared pans.

5. Lightly whisk remaining egg in bowl and add to the dark chocolate mixture. Stir in cocoa powder and remaining plain and self-raising flour. Spoon over the white chocolate mixture in pans.

6. Bake for 30 mins or until crumbs cling to a skewer inserted into the centers.

7. Brush the kahlua over the warm cupcakes. Cool in pans.

8. Use an electric beater to beat the mascarpone and icing sugar in a bowl until smooth. Spoon into piping bag fitted with a small nozzle. Pipe mascarpone mixture over cupcakes. Dust with cocoa powder.

This recipe featured in the August Issue 2012 of the Woolworths Australian Good Taste Magazine

Natvia Chocolate Flourless Cake

July 21, 2013 at 9:32 am



  • 2 tblsp VITARIUM Chocolate flavour
  • 150ml melted butter
  • 1/4 cup cocoa powder
  • 1/2 cup boiling water
  • 2 tsp Vanilla Extract
  • 150g Almond Meal
  • 3/4 Natvia (natural sugar substitute)
  • 3 eggs at room temperature
  • 1 tsp baking soda


1. Grease 9 inch spring form pan and line base with baking paper. Pre-heat oven to 180 degrees celsius.

2. Beat Natvia and eggs until pale in colour. Stir in butter, vanilla, almond meal , water,  Vitarium Chocolate, sifted cocoa, and baking soda. Beat at lowest speed until batter is all mixed in properly.

3. Pour batter into pre-lined tin. Bake for 45 mins until sides are set and top looks slightly moist.

4. Cool for 15 minutes in tin then place on wire cooling rack.

5. Decorate with dusted cocoa or melt some sugar free chocolate and drizzle on top.

Note: Cake best served on the day as it is light and airy, but can be stored in storage container for 2 days if you wish. Enjoy!

Natvia “trifle”

February 12, 2013 at 9:22 am



  • 1 sachet strawberry flavour aeroplane jelly LITE (PREPARE THE JELLY AS PER INSTRUCTIONS)
  • 1 tblsp NATVIA
  • 1 punnet strawberries halved then quartered
  • 3 x Rowie’s Cakes Chocolate Raspberry Cookies (found in the gluten free section in Woolworth’s supermarkets) (You can use any crumbly biscuit such as choc ripple if you like, I used Rowies as it has 3.2 grams of sugar and is thick and crumbly).
  • 250ml tub Philadelphia cream for desserts.

Note: You will need 3x 1 cup capacity glasses.


1. Add the NATVIA to the cream and mix through well. Put a layer of strawberries, then jelly, then cream. Crumble 1/2 biscuit, top with a layer of strawberries, cream then 1/2 crumbled biscuit.

2. Top with jelly and fresh mint leaves. Best served chilled.

The BEST thing about this easy dessert is not only is it delish it is only LESS THAN 4 grams OF SUGAR!!!!!!!! Now that is exciting! Enjoy!

Sugar free Natvia Mini Mock Cheesecake and Koulourakia

November 12, 2012 at 9:40 am

Natvia Cheesecake Cupcakes


  • 50 g melted butter
  • 5 large Koulourakia(approx.) crumbed* (see recipe below this)
  • 300 ml thickened cream
  • 220 g tub Kraft Extra Light Philadelphia Cream Cheese (less than 5% fat)
  • 50 g melted sugarless chocolate (you can use 70% dark chocolate if you wish)
  • 1 1/2 tablespoons Natvia
  • 1 tablespoon VITARIUM chocolate
  • 2 gelatine leaves


1. Combine the melted butter with the crumbed Koulourakia. Press into cup cake/muffin patties. Refigerate for 10 minutes.

2. Prepare the gelatine as per instructions, allow to cool.

3. Whip cream and NATVIA sugar until thick and creamy. Add vanilla, Vitarium chocolate and cream cheese. Beat for 2 minutes. Add gelatine and beat for another 2 minutes.

4. Melt the chocolate, cool slightly and fold into the mixture, roughly.

5. Place the mixture into the pre-prepared bases and refrigerate again. Before serving pop into the freezer for 10 minutes.

Note: Unlike other cheesecakes that are firm these are a little softer hence the freezing. Enjoy this little satisfying and light delight!


Recipe for Koulourakia:


  • 3 eggs separated
  • 2 tsp vanilla extract
  • 1 tsp MAHLEPI (found in Deli. Substitute will all spice if you wish)
  • 125g butter, softened
  • 1/2 cup sugar (I used NATVIA, the natural sugar substitute)
  • 150ml Light cream
  • 5 cups self raising flour
  • 1 egg lightly whisked to brush on top 1/4 cup oil for greasing the hands


1. Pre-heat oven to 180 degrees celsius.

2. Beat sugar and butter until starting to change colour, pale looking.

3. Whisk egg yolks in a seperate bowl until starting to change colour and egg whites in a seperate bowl until soft peaks are formed.

4. In a large bowl add the beaten sugar and butter with egg yolks, vanilla extract and cream. Stir. Add MAHLEPI spice, and sifted flour to the bowl. Stir.

5. Add the egg whites half first, folding into mixture then add other half, folding again. The mixture will be really soft.

6. Wipe your hand with oil and grap 1 tblsp of mixture.

7. Roll mixture into a log 1 cm thick roughly. Find the middle then let each side hang vertically. Fold one side over the other until you have a plait. The thinner the platt the crispier the biscuits. The bigger and thicker the softer. Personally I prefer them crispier.

8. Brush with beaten egg and place in oven for 20-30 minutes until golden brown. Cook in batches, 2 trays in the oven at a time for even heat distribution.