Tag Archives: dessert

Is it breakfast or dessert? Spelt Tart with Pistachio, Chia Yoghurt Filling

6 Mar

Following my muesli recipe, I had some spelt left over to experiment with. 


Wholegrain Rolled Spelt, enough for 2 cups when finely blended

1/2 cup extra virgin coconut oil

1/2 teaspoon of himalayan pink salt

3 tablespoons of chilled water

Put the rolled spelt into a blender and continue to process to the finest texture you can get. It will still be quite rough and chunky compared to flour.


Add the salt to the blended spelt and mix the coconut oil through the dry ingredients using a knife until it forms crumbs. Add the water and stir. Press the mixture together into a ball and put in the fridge while you prepare the filling.


1 cup thick natural yoghurt

1 tablespoon orange blossom water

1/2 teaspoon rosewater

1 tablespoon pistachio paste

1 tablespoon chia seeds

Plums, finely sliced


Crushed pistachios

Mix the pistachio paste with the orange blossom and rose water until it forms a runnier consistency and all the lumps are gone.


Stir this into the yoghurt with the chia seeds and put in the fridge for at least 1 hour. The chia seeds will thicken the yoghurt if you leave it for long enough.


Pre heat an oven to 180°c

Take the spelt mixture out of the fridge and use enough to evenly press into small tart tins (with removable bases) like you do with a biscuit base for a cheesecake. I wouldn’t call this a pastry – it’s far too crumbly and textural. Put the tart tins in the fridge for at least 30 minutes to allow the coconut oil to harden.


Put the cold tart shells straight into the hot oven and bake for 30 minutes. Check after 15 minutes to make sure they don’t burn. Remove from the oven and allow to cool completely.

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Fill the cooled tart shells with the thickened yoghurt mixture, top with sliced plums, whole blackberries and crushed pistachios.


This recipe is sugar free but you can add honey to the yoghurt mixture or drizzle it on top of the finished tart to suit your taste. This will also make an extravagant yet healthy breakfast to serve guests with a cheeky twist. Looks can be deceiving and it’s not the rich pastry it appears to be…

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Grilled Peaches with Pistachio and Orange Blossom Yoghurt

25 Feb

I’m having dinner with a friend this week and I volunteered to make the dessert. I came up with this recipe after an indulgent weekend. I had an absolutely delicious and fun feast but I can’t face sugar for a few days.

4 large yellow peaches

blood orange infused extra virgin olive oil

40g pistachios, shelled

a handful of shredded coconut, toasted

4 heaped tablespoons of natural yoghurt

1 cap full of orange blossom water

Wash the peaches, cut them in half length ways and remove the seeds. Place the peaches in a baking dish, drizzle lightly with the infused oil and rub it evenly over the fruit with your fingers. Put the peaches under the grill for 10 minutes turning them over after 5 minutes so they warm through evenly.

Put the pistachios into a blender and grind to a fine dust. Reserve a few teaspoons of the ground pistachios and continue to blend the rest until it comes together to form a paste.


Mix a dessert spoon of the paste in with the yoghurt. You’ll need to push the paste against the side of the bowl to smooth it out and mix it through the yoghurt and you will be left with some lumps. This adds to the texture and creates concentrated bursts of flavour through the yoghurt. Add the orange blossom water and stir through the yoghurt. It should be very subtle so you can still taste the pistachio flavour.

Once the peaches have cooled down to a bit above room temperature, spoon some yoghurt into the cavity where the seed once sat and top with toasted coconut and the reserved ground pistachios.




Grilling the peaches gets the natural juices flowing and intensifies the sweet, tangy flesh. This is such a simple dessert without any added sugar and it’s also perfect for breakfast. The leftover pistachio paste can be used as you wish. I’m going to be experimenting with mine so look out for more recipes.


Cocoa and Roasted Hazelnut Butter Ravioli with Cherry, Strawberry & Blackberry Compote and Vanilla Mascarpone

29 Dec

Since getting a pasta machine for my birthday I’ve been in my element and wrist deep in dough.

Merry Christmas Sheet


Last night I made fettuccine with speck, onion, garlic, grape tomatoes, chilli and rocket. It is incredibly satisfying to eat a dish that has been made entirely from scratch including the fresh pasta.

Unfortunately I was too impatient to take photos before we sat down to eat but I can tell you about dessert… I licked the plate at the end – seriously! There are a few processes to this but it’s worth the effort. I made 12 ravioli (only served 6 between 2 people) and have dough left over to experiment with another dish.

Cocoa Pasta

2 1/2 cups plain 00 flour

1/3 cup pure, unsweetened cocoa powder (I used organic)

3 eggs

1/2 cup water

Cocoa and Hazelnut Butter

1 packet of roasted hazelnuts (approx 150g packet)

1 dessert spoon of pure, unsweetened cocoa powder (I used organic)

1 teaspoon of honey (I used a flat teaspoon for just a hint of sweetness)

Himalayan Pink Salt

Berry Compote

6 strawberries

6 cherries

6 blackberries

Vanilla Mascarpone

2 heaped dessert spoons of mascarpone

1 teaspoon of vanilla bean paste (not extract)

Heat the oven to 200°c and place the hazelnuts in a baking dish and roast in the oven for 10 – 15 minutes until the aroma starts permeating the kitchen and they are golden brown. If they still have the skins on, place the hot nuts straight into a clean tea towel and cover them. Start rubbing over the tea towel and the skins will peel off. Repeat this again when they cool to remove any stubborn pieces of skin that are remaining.

Put the cooled hazelnuts (keep approx 20 aside) into a food processor and blend until it becomes a smooth nut butter. Add the cocoa powder and blend again. Add a pinch of salt and honey to taste. Blend again and taste. The remaining hazelnuts will be used later and I ate a few while I was cooking – who can resist the intoxicating scent of freshly roasted hazelnuts?!

To make the pasta, mix the flour and cocoa powder together on a clean work surface. Make a well in the centre of the flour, place the eggs in the middle and slowly mix in using your fingers. Start adding a little water to bring the dough together as you keep kneading to a smooth, firm consistency. I found that I had a lot of water left over so only add a very small amount as you go along. The dough should be moist but not sticky. Once it comes together, cover in cling wrap and leave in the fridge for 1 hour.

Cut the dough into 4 pieces and roll through the pasta machine from 0 to the thinnest setting to create a lasagne sheet. Keep adding flour if it becomes sticky. The first sheet was long enough to cut in half and create the bottom and top layer of the ravioli. Spoon teaspoons of the hazelnut butter along the pasta sheet as shown below and place a whole roasted hazelnut in the centre with the point down so it doesn’t pierce the pasta.

Ravioli Filling Ravioli Filling 4

Place a sheet of pasta over the filling and seal using a handheld ravioli cutter. Dust with flour and keep them in the fridge until you’re ready to cook the ravioli.

Filled Ravioli

Rinse the fruit, remove the cherry stalks and cut the tops off the strawberries. Leave everything whole. Put all the fruit into a small saucepan over low heat and warm through until the natural juices start to ooze out. Turn off and leave them in the heat until ready to serve.

Bring a pot of water to the boil with a heaped dessert spoon of sugar. Put the ravioli in and if they rise to the surface try pushing them under the water to make sure they cook evenly. Being my first attempt, I realised that I need to press the pasta around the filling to eliminate air pockets which make the pasta float – practice makes perfect! Bring a frypan to high heat (not smoking hot). Just as the pasta is cooked to al dente, melt a generous amount of butter in the frypan and using a slotted spoon transfer the ravioli. Fry them quickly on either side so some of the moisture evaporates and they become slightly crispy but not so long that the butter burns.

To serve, mix the mascarpone and vanilla together. Place the warm ravioli on a plate with some compote, drizzle the juices over the top and serve some vanilla mascarpone on the side (it will melt if you put it on top of the warm ravioli).

Cocoa Ravioli Ravioli dessert

Now when you taste this you will understand why I licked the plate!

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