🎂The concept of making baked goods with olive oil instead of butter is still quite new to me! But having lived in Spain for a few years now I realise that most Mediterranean cakes and  muffins are made this way. It is best to try and use a high quality extra virgin olive oil if you can, as nutrients such as vitamin E and its antioxidant properties will still remain intact. You can use a milder olive oil if you prefer a more subtle  taste.  Use the yogurt cup to measure the rest of the ingredients. E.g. 3 cups of flours - 3 cups using the yogurt cup. If you can't find a lemon flavoured yogurt you can substitute with a plain yogurt which also works fine. I'm using a 23cm wide baking tin. Try to use a baking specific flour brand if possible. Ingredients 1 lemon flavoured yogurt, approx. 125g (I use the Activia creamy lemon version) 3 eggs 3 cups of plain flour  1 cup of olive oil (ideally extra virgin) 2 cups of sugar 1 packet of baking powder - 16g approx. zest of 1 m...

I'm an ultimate chocolate lover, which easily makes chocolate mousse one of my all time favourite dessert options. Once you get practising with meringue making and melting chocolate you can make this very quickly! It was hard finding a chocolate mousse recipe which was both rich and creamy, yet light and fluffy at the same time, but this is the recipe that worked best for me. Ingredients 3 large eggs - (only need the egg whites for this recipe) 130g  dark chocolate (at least 70%)  100ml heavy cream (double cream) 100ml full fat milk 20g sugar a pinch of salt Decoration options Mint leaves berries - raspberries or strawberries whipping cream wafer sticks/brandy snaps chocolate shavings To ensure the meringue comes out with firm peaks, keep the eggs out at room temperature an hour before the process. Also, make sure that no egg yolk pieces fall into the egg white mixture. The bowl should also be completely dry and clean before adding in the egg whites. Mousse making require...

                This works well for both breakfast and dessert!                I actually made this a while back, but luckily I took some photos!! I ngredients 400g Greek yogurt 1 mature mango (large) 1 teaspoon sugar (approx.) icing sugar honey berries of your choice - strawberries, blackberries, raspberries a few mint leaves 1. Wash the berries and dry them. Quarter the strawberries and halve the larger raspberries. 2. Peel the mango, and cut into smaller pieces. Purée the mango in a food processor with a bit of sugar (only for a few seconds) to get a nice smooth thick texture. 3. Pour the yoghurt into a bowl, add 1tbsp honey and mix well. If you prefer the yogurt to taste sweeter you can add a bit more honey. 4. Layer the mango and yogurt in serving glasses, and add the berries on top. 5. Refrigerate for a few hours, and sprinkle icing sugar (sieve using a small colander or tea strainer) and chopped ...