Yule Log

I attempted to make a Yule log this year for Christmas. It is a simple and easy Christmas threat that take a few hours to do. To make my yule cake I baked two Genoese sponge sheets, which consisted of eggs, flour, sugar and cornflower, once they were ready and cooled I made chocolate ganache, which is made by boiling thick cream and pouring over the chocolate. I spread the cholate ganache on the the two sheets and rolled them like a swiss roll. Placed it in the fridge to sheet overnight, (You can let it set for two -four hours). Once it was set I cut one of the rolls diagonally to make three small branches. Iced the longer log with ganache and attached two of the three pieces of the branches on to the longer log and spread more ganache. Placed it in the fridge again to set. Melted dark chocolate and I used my spatula to spread it evenly on a flat board. I let the cholate harden and broke the pieces to make small backs. Trimmed the ends of the cakes and placed the cholate pieces on the cake and placed it in the fridge to set. Dusted icing sugar before serving it.

Points to consider:

Do not overbake genoise sponge because it will become dry and hard to roll

Make sure the sponge is not too thick or it will crack when you roll

Place a bit of sugar on a non stick paper so the cake will not stick

Do not melt chocolate on a hot flame it will burn

Make sure all the chicalote is melted and no lumps

The consistency of the ganache should be smooth and spreadable should not be too watery or hard

Make sure the chocolate shades are thin and easy to break and not to thick and hard to snap

Chocolate Drops


There are many thing do with leftover food.  I had volunteered yesterday for one of the food organisations in Perth.   They  used donated food items like canned food, vegetables, fruits and spices to make dinner for two charities.  When we had  completed making  dinner, the Head Chef presented us with delicious chocolate balls.  I asked for the recipe and he replied they were from leftover cake he had made earlier on.

He blended leftover chocolate cake, rolled them up in balls and coated it in desiccated coconut. Then placed them in the fridge to harden.  He gave me the remaining mixture, so I made them today.


Try these Leftover dishes

Roast Chicken Pizza

Leftover Chicken Salad

Rigatoni with Chicken and Broccoli


Chocolate Walnut Slice


I loved this delicious afternoon snack, it is addictive. The dates give the sweetness, the dark cholate gives the bitter tone while the walnut gives it a great crunch.


20 soft dates or 400g soft dates

1/2 cup walnuts

1/3 cup peanut butter

1 cup puffed brown rice

2 tsp vanilla extract

80g dark chocolate



To make dried dates soft.  Soak dates in hot water for 15 minutes and drain.

While the dates are soaking, line a loaf tin with baking paper, make sure the sides are longer . it will be easier to remove the slice.

Add the dates, peanut butter, vanilla extract and process until it’s a paste.

Place the paste in a bowl and add the rice puffs and walnuts and mix.

Add the mixture into the loaf tin and press with a spoon (make spoon wet if mixture is sticky) or your wet  hand.

Melt the dark chocolate and pour over the mixture.

Place in the fridge for twenty minutes.

Remove from tin by lifting longer side of baking paper and cut into slices


Try these snacks

Cashew Power Ball

Fruits and Nuts

Sticky date balls

Apricot Balls



Chocolate and Banana Porridge


I love a hot bowl of  porridge on a cold winters day.  This porridge contains cooked oats combined banana, chia seeds. cocoa powder, nuts and a dash of honey.

1/3 cup rolled oats
2 tbsp. chai seeds
1 tsp. cocoa powder
1/2 banana mashed or sliced
1 tbsp. honey
1tspn ground cinnamon
Pinch of nutmeg
1/2 cup milk
1/2 cup water
nuts (optional)

Add oats in a saucepan with milk and water on a high heat and bring to boil. Reduce the heat and simmer for 5-10 minutes. (Check the grains are cooked and it is the right contingency).
Remove from the heat and place in a bowl. Add fruits, nuts, spices and honey,

Feel free to increase the coco powder to 1 tbsp.

Try these porridge or banana breakfast ideas 

Berry Porridge

Banana Pikelets

Banana, Blueberry and Coconut Muffin


Orange Chocolate Ball


Another divine afternoon snack, filled with oats, nuts, orange juice and cocoa powder.   Great to have while reading a good book.


170g oats
250G Dates
3 tbsp. cocoa powder
2 tbsp. honey
2 tbsp. orange juice
2 tbsp. coconut oil
2 tbsp. desiccated coconut
Pinch of salt
1/2 zest of orange

Place oats in a food processor and grind until it’s a fine flour texture
Add dates, cocoa powder, honey, orange juice, coconut oil, desiccated coconut and orange zest in a food processor and grind until its well combined.
Roll into 18-20 balls.

Try these snacks

Apricot Balls

Cashew Power Ball

Sticky date balls

Cashew Power Ball

_DSC1679I loved this for a mid morning/afternoon snack. It is filled with nuts, dried fruits and a dash of cocoa powder.    It is easy to make and tasty.

200g Cashew nut
3 tbsp. Pepitas
2 1/2 tbsp. raw cocoa powder
2 tsp ground cinnamon
1/4 tsp sea salt
150g dried apricots
150g pitted dates
2 1/2 tbsp. honey
50g desiccated coconut

Place cashew nuts in a food processor and blend until powder start to form.
Add Pepitas, cocoa, cinnamon and sea salt into the cashew nut. Blend until mixture resembles breadcrumbs.
Add apricots and dates. Blend until fruits are finely chopped.
Add homey, beld until it’s mixed and forms and add desiccated coconut.
Roll mixture into 24 balls with moisture hands.
Place in airtight container and place it the fridge.
It can stay in the fridger for 2-3 weeks.



Try these other snacks:

Sticky date balls

Apricot Balls

Orange Chocolate Ball