Made these today and really liked how they turned out :)
Mash 1 ripe banana, mix with 60g shredded coconut and 15g cocoa powder. Roll into small balls, chill for about 30 minutes, then coat with a little extra coconut.
Simple and really good!
A really simple frozen snack for warm days. I like the combination of juicy pineapple, creamy yogurt and coconut, and they only need three ingredients.
Ingredients
2 cups (about 330 g) fresh pineapple, cut into chunks
1 cup (about 240 g) plain Greek yogurt
½ cup (about 40 g) unsweetened shredded coconut
Method
Cut the pineapple into bite-sized chunks.
Dip each piece into the Greek yogurt until lightly coated.
Roll it in the shredded coconut.
Place the pieces on a parchment-lined tray or plate, leaving a little space between them.
Freeze for about 3–4 hours, or until firm.
I usually let them sit at room temperature for a few minutes before eating so the pineapple isn’t completely rock solid.
That’s it — pineapple, Greek yogurt and coconut.
I had some asparagus and a burrata that needed using, so this ended up being lunch. Super simple, but the combination was really good.
Ingredients
1 bunch green asparagus
1 cup peas (fresh or frozen)
1 burrata
Extra virgin olive oil
Zest of 1 lemon
Flaky salt
Black pepper
A handful of arugula
Fresh herbs if you have some
How I made it
I cooked the peas for about 2 minutes and transferred them straight into cold water.
Then I cooked the asparagus in a hot pan with a little olive oil until tender and slightly golden.
I put some arugula on the plate, added the burrata, asparagus and peas, then finished everything with lemon zest, flaky salt, black pepper and a generous drizzle of olive oil.
I made this with ripe mango, avocado, fresh mozzarella and tomatoes, and it turned out so fresh and good that I thought I’d share it here.
Ingredients (serves 4)
● 2 ripe but firm mangos
● 2 avocados
● 250 g fresh mozzarella
● 2 large ripe tomatoes
● A handful of fresh mint
For the dressing
● 5 tbsp extra virgin olive oil
● 2 tbsp white wine or apple cider vinegar
● 3 tbsp fresh orange juice
● 1 tbsp lime juice
● 2 tsp Dijon mustard
● 1 small garlic clove, grated
● 1 tsp salt
● ½ tsp freshly ground black pepper
Cut the mango, avocado, mozzarella and tomatoes into long pieces and arrange them on a large plate.
Whisk all the dressing ingredients together until well combined. Chop the mint and scatter it over the top, then add the dressing just before serving.
That’s it. Super simple, but the sweet mango with the creamy avocado and mozzarella works surprisingly well with the citrusy Dijon dressing.
These are really simple and perfect when you want something cold and sweet.
Makes about 8:
250 g Greek yogurt
250 g cream cheese
1 tbsp honey
4 tbsp shredded coconut, plus extra for coating
16 cookies/biscuits of your choice
Mix the Greek yogurt, cream cheese, honey and shredded coconut until smooth.
Add a generous amount of the mixture between two cookies, then roll the edges in some extra shredded coconut.
Freeze for at least 1–2 hours. I prefer letting them get properly firm before eating them.
That’s it!
You could also add a little vanilla or use a different sweetener depending on how sweet you like them.
I made this for a quick dessert yesterday and honestly didn’t expect it to be this good. The chocolate hardens into a shell, then you crack it with a spoon and get the creamy yogurt and juicy berries underneath
Ingredients:
2 tbsp coconut yogurt
½ cup canned coconut milk
1 tbsp chia seeds
A handful of fresh cherries or raspberries (or both)
1–2 tsp light berry jam (optional)
40–50 g dark chocolate (85% cocoa), melted
A few pistachios for topping (optional)
Directions:
Mix the coconut yogurt, coconut milk, and chia seeds in a bowl.
Add the berries.
Spoon a little light jam over the fruit if you want a bit more sweetness.
Pour the melted dark chocolate over the top to cover everything.
Sprinkle with pistachios if using.
Refrigerate until the chocolate hardens, then crack the shell with a spoon and enjoy.
Anyone else obsessed with desserts that feel indulgent but are made with simple ingredients?
I’ve always liked smoked cod, but I’d never thought of pairing it with orange until recently. It turned out to be one of those combinations that just makes sense.
Ingredients:
100 g smoked cod
1 orange, peeled and sliced
Zest of ½ lime
Extra virgin olive oil
Flaky sea salt
Freshly ground black pepper
A handful of raisins (optional)
Method:
Slice the orange.
Add the smoked cod on top.
Finish with the lime zest, olive oil, sea salt, black pepper, and raisins if you like a little sweetness.
Takes about 5 minutes and was perfect in this heat.
Has anyone else tried fruit with smoked fish? I’m curious what other combinations work well.