White Chocolate Mousse Eton Mess with Fresh Summer Berries

Exactly a month to go before I moonwalk into holiday mode. I seriously cannot wait for this break, I know so many are feeling precisely the same – in desperate need to just have a break and switch off for a while.  Continue reading

Chocolate and Strawberry Tart

I’ve really chosen the worst time to attempt making raspberry desserts. Well basically it’s impossible because it’s out of season. First it was the white chocolate and meant to be raspberry tarts and now it’s the milk chocolate and raspberry tart that was substituted with strawberries. I will definitely be trying this recipe again when raspberries are actually in season. It was such a quick and easy dessert to put together and I was particularly impressed with the pastry which is basically a shortbread pastry – divine!

If you into dark chocolate, I would definitely recommend using dark chocolate for a bitter chocolate tart, the strawberries provide the perfect balance 🙂

Have a lovely weekend all and happy baking! xxx


– 1 cup flour

– 1/3 cup icing sugar

– Pinch salt

– 100g cold butter

1 egg yolk


For the filling:

– 1 cup thick cream

– 1/3 cup castor sugar

– 100g broken chocolate (dark or milk depending on your preference)

– 2 egg yolks

– 1 punnet of strawberries / raspberries



1. Process flour, icing sugar, salt, butter and the egg yolk. Roll out thinly to line a 20cm loose-bottom tart tin, prick and freeze.

2.Bake at 190 degrees celsius for 10 minutes or until set. Cool.

3. For the filling: Heat cream  with castor sugar and broken chocolate until the chocolate melts. Allow to cool slightly, then beat in the egg yolks.

4. Pour into pastry shell. Press in a punnet of strawberries / raspberries and bake at 150 degrees celsius for 30-40 minutes or until set.


Bake baby bake!

5. Decorate with melted chocolate and refrigerate until ready to serve 🙂




White Chocolate and Strawberry Tartlets

This post was meant to uploaded during Ramadaan, as I attempted it then – sorry! 🙂

When I stumbled upon this recipe, I was totally sold – white chocolate and strawberries, who can resist??? I made this for dessert the weekend before Eid when I invited my family over for iftaar. My sister in-law Aquilah (AKA Keely) got a teeny weeny obsessed with the custard filling, scooping left overs and inserting it into cream filled eclairs  and anything else she could get her hands on, actually just eating the left overs with her hand 🙂 My nephew Zaydaan absolutely loves white chocolate and his favourite fruit is strawberries, the combination warranted a “I love you Aunty Saadiyah”. The heart shaped white chocolate inserted into the tartlets were just his  ever-end. Oh how I love that little boy 🙂

This was actually meant to be White Chocolate and Raspberry Tartlets, but with raspberries being out of season, strawberries had to just do the trick.

This is perfect for any special occasion and you can have fun and go wild decorating them.

Onto the recipe….


– 25g cornflour

– 3 medium egg yolks

– 400ml milk

– 1 vanilla pos, slit lengthways

– 100g white chocolate, melted, plus 60g extra white hot chocolate, melted, for lining the pastry cases

– 100ml double cleam

– punnet of strawberries or 300g raspberries

For the pastry:

– 175g plain flour, plus extra for dusting

– 90g salted butter, cubed

– 20g caster sugar



1. Preheat the oven to 180 degrees celsius. To make the pastry – in a bowl, rub the flour and butter together with your fingertips until it resembles fine breadcrumbs. Stir in the sugar, add 2-3 tablespoons of cold water and bring together to form a soft dough. Wrap in cling film and chill for one hour.

2. Meanwhile, make the crĂšme patissiĂšre. In a large bowl, whisk together the cornflour and egg yolks. The mixture will be stiff at first but it will become easier to mix. Place the milk and the vanilla pod in a pan over a medium heat. When it reaches a simmering point, strain over the egg mixture, whisking all the time (discard the vanilla pod). Stir in 100g of the melted chocolate and whisk well. Return the custard to the pan and heat gently until thickened, whisking all the time. Set aside to cool, covering the surface with cling film to prevent a skin forming.

3. On a lightly floured surface, roll out the pastry to a 5mm thickness and use to line 6 × 10cm round ×2cm deep fluted tart tins, trimming any excess pastry. Line each with baking paper and beans and blind bake for 15 minutes. Remove the paper and beans and bake for a further 5 minutes until cooked and golden. Carefully remove the patsry cases from the tins and cool on a wire rack.

4. Once cool, brush the remaining melted chocolate into the tart cases in 2 coats, chilling between each coat.


5. Whisk the cream to just stiff peaks and fold into the white chocolate custard.

6. Fill each tart case with the custard and top with strawberries/raspberries or anything else you’re in the mood for really 🙂





This is a bad picture but I love the heart shadow :)

This is a bad picture but I love the heart shadow 🙂



Chocolate Brownies

These chilly wintery days and nights have me constantly craving chocolate and I’m sure I’m not the only one.

Something that always manages to hit the spot is a piece of warm chocolate brownie topped with a thick and silky layer of chocolate sauce and two scoops of vanilla ice-cream (it’s never too cold for ice-cream! 😀 )

This recipe always produces a winning batch of brownies, because seriously…who can resist that much chocolate?! 🙂

This is dedicated to everyone who has ever asked me for this recipe and to everyone looking for a quick and easy dessert to entertain guests or something to spoil yourself after a long day or week. Enjoy and let me know how your brownies turned out!

Sadie xxx

PS: Sorry to all my colleagues for bombarding you with these brownies all week 🙂


125g butter

1 cup water

1/2 cup oil

2 cups cake flour

1 1/2 sugar

4 heaped Tbsp cocoa

2 eggs

1 tsp vanilla essence

1/2 tsp bicarbonate of soda

1/2 cup buttermilk


125g butter

4 heaped Tbsp cocoa

3/4 cup caster sugar

1 tsp vanilla essence

75ml buttermilk


Heat butter and water on stove  till melted.

Remove from heat, stir in oil and allow to cool.

Sift flour, sugar and cocoa.

Add cooled oil mixture and mix thoroughly.

Add eggs, vanilla essence, bicarbonate of soda and lastly buttermilk and mix.

Grease and line flat pyrex dish with wax paper.

Bake at 180ÂșC for 25-30 minutes.

Domingo licking the bowl instead of taking pics…tisk tisk 😀

Remove from oven and pour topping (method below) over cake.

Optional: Sprinkle with almonds


Melt butter, cocoa, sugar and vanilla essence in a pot over medium heat.

Whisk with hand whisk till mixture is very thick

Still on heat, add buttermilk and stir till mixture is thick and runny.

Creamy Oreo Pie

This weekend I invited both mine and Raaziq’s families over for iftaar. I’m kind of weird in that I get a thrill in cooking under pressure (although I do prefer to take my time in the kitchen), makes me feel like I’m on Ready, Steady, Cook! With Raaziq obviously attempting and executing the Ainsley Harriot pan-flip-hip-wiggle perfectly 🙂

On the menu was mushroom soup (my mother-in-laws bowl-lickingly divine recipe), butter bean and mutton curry with the choice of rice or flaky rooti (uh uhm…made from scratch…), prego steak and potato, roasted chunky veggies finished with a creamy sweetcorn topping and chicken fettuccini.

To treat my fabulous guests, I decided to give the Nabiscus Creamy Pie a swing…

Decadently Creamy Oreo Pie


39 Oreo Cookies, divided
1/4 cup melted butter
240g Plain Cream Cheese, softened
1/3 cup sugar
2 cups whipped cream


Crush 26 of the cookies and mix with butter until well blended. Press this cookie mix firmly onto bottom and up the side of 23cm pie/tart dish. Pop this into the fridge while preparing filling.

Set aside 9 of the remaining cookies. Beat cream cheese and sugar in a medium bowl with an electric mixer on medium speed until light and fluffy. Thereafter combine chopped cookies and the whipped cream; stir gently until well blended. Spoon into prepared crust.

Spooning the creamy oreo mixture onto the refridgerated base

Refrigerate at least 2 hours or until firm.

Decoration ideas: Halve remaining 4 cookies, place them upright on cut edges around center or edges of pie.

Tips: – To sweeten the cream, add 3/4 tsp vanilla essence before whipping it

– Pipe the mixture into the dish instead of spooning it to give it a neater presentation

The final product

Also when serving the pie, I would suggest adding a few strawberries or your choice of fruit to give bring another flavour to the plate or if you really have a serious sweet tooth you could even add some caramel. The great thing about the Creamy Oreo Pie is that you can play around with it in terms of additions and presentation.

Being a total strawberry addict – it was a no-brainer to opt this route. The burst of colour also added to the presentation

This recipe is definitely one to add to the recipe file as it is quite versatile – the perfect addition to any occasion from a simple dinner party to a kiddies birthday. I look forward to hearing your thoughts on this recipe and for you to give it a go.

Sadie xxx

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