Ingredients:
500 gms Sugarfree dark chocolates
1 L Almond milk
100 gms Fresh raspberry
250 gms Cream cheese
100 gms Icing sugar
200 gms Oats
150 gms Dry berry powder
Method:
Blend all the aforementioned ingredients till it becomes smooth. Garnish with fresh raspberry and icing sugar, and serve it in a glass. The recipe is for a minimum serving of five portions.
I return time after time just for the escargots and the tarte tatin.
Fruit crumble is the ultimate comfort food and fond memories come flooding back every time I eat it.
I love this dessert, the meringue can be made the day before, the fruit and syrup can be done the day before or earlier in the day and all you need to do is whip the cream and put it all together.
In her first cookbook, Jasmine shares recipes for delicious Indian appetizers and chutneys with East African influences
In her first cookbook, Jasmine shares recipes for delicious Indian appetizers and chutneys with East African influences
Born and brought up in Singapore, Chef Chindi Varadarajulu moved to Vancouver in the early 90s, where she opened Chutney Villa, a South Indian restaurant in 2003.