Dalgona Lactose free Coffee

Some days just call for an easy, satisfying recipe.

The days are getting warmer, and during this lockdown stage, my 17 year old daughter is craving iced coffee. We’re both lactose intolerant so we needed one we could both enjoy.

This makes 2 tall glasses, or if you prefer it not so strong, you could divide the mixture between 3 smaller glasses.

For the mixture you need

  • 4tbsp good quality instant coffee (I used Azera Intenso)
  • 4tbsp Granulated Sugar
  • 4 tbsp freshly boiled water

Using a handheld electric whisk, beat until light and creamy, and soft peaks form.

Fill your glasses with ice and Lactose free milk (I used Arla Lactofree Whole Milk) and top with the mixture. Decorate to your liking.

For a lovely caramel taste, simply stir the mixture into the milk and enjoy!

Jewel Cookies – Rosepetal, Pistachio & White Chocolate

These are real pretty little cookies and very easy to make. These have a lovely combination of textures and are nice and soft inside.


  • 235g Plain Flour
  • 150g Butter (half melted)
  • 75g Light Brown Sugar
  • 2Tbsp Rosewater
  • 50g White Chocolate (broken into chunks)
  • 50g Pistachios
  • 2Tbsp Dried Rose Petals


  • Preheat oven to 170c fan and line a baking tray with greaseproof paper.
  • Mix together the first four ingredients in a bowl. It will form a nice cookie dough.
  • Add the white chocolate chunks into the mixture making sure there is an even spread.
  • Transfer the cookie dough to the fridge whilst you make the crumb.
  • Using a mortar and pestle, crush the dried rose petals and pistachios till you have an uneven crumb.
  • Divide the cookie dough into 42-43gram pieces and roll in the crumb lightly pressing pieces in – I made 12.
  • Arrange on tray and bake for approximately 15 minutes.
  • Allow to cool and store in an airtight container for up to 4 days…..if they last that long!!!

Decadent Dark Chocolate & Cherry Loaf Cake

Cherries are my absolute favourite and the season is soooo short, that I like to make the most of them whilst I can. Paired with a good quality dark chocolate and a hint of cinnamon, and richness added with mascarpone, this cake is perfect for all occasions.


  • 250g Self Raising Flour, sifted
  • 125g Mascarpone Cheese
  • 115g Salted Butter, slightly melted
  • 100g Dark Chocolate, roughly chopped
  • 100g Dark Brown Sugar
  • 50g Caster Sugar
  • 50ml Milk
  • 30 Pitted Cherries – 15 halved, 15 left whole
  • 2 Large Eggs, lightly beaten
  • 1tbsp Baking Powder
  • 1tsp Cinnamon Powder


  • Preheat oven to 170c Fan and grease and line a 9x5inch loaf tin.
  • Cream the sugars and butter until light and fluffy.
  • Gradually incorporate the eggs little by little followed by the mascarpone cheese.
  • Add the flour, baking powder, cinnamon and milk, and lightly mix. Take care not to overbeat at this stage.
  • Fold in the chopped cherries and chocolate.
  • Put the batter into the tin and tap the tin on the counter a few times so the mixture evens out.
  • Press in the remaining 15 cherries as shown below.
  • Bake in the middle of the oven for 55-60 minutes.
  • Serve with ice cream or extra mascarpone dusted with cinnamon and/or cocoa powder.

Blueberry, Orange & Assam Tea Loaf

A delicious, easy to make Tea Loaf, with tasty citrus and malty Assam notes, and bursting blueberries. This has an amazing crust and is lovely and moist inside. Simply enjoy sliced with lashings of butter.


  • 250g Self Raising Flour, sifted
  • 120g Softened Butter, slightly salted
  • 115g Fresh Blueberries
  • 100g Natural Yoghurt
  • 75g Light Brown Sugar
  • 75g Granulated Sugar
  • 75ml Milk
  • 2 Large Eggs, whisked with a fork
  • 4 Assam Tea Bags
  • Zest of a Large Orange
  • 1tsp Baking Powder


  • Preheat the oven to 170c fan.
  • Grease and line a 9×5 inch Loaf Tin.
  • Warm the milk with the 4 tea bags. After removing the tea bags you should have approx 50ml of tea milk remaining.
  • Beat together the butter and sugars until creamy and light brown.
  • Gradually add the eggs followed by the yoghurt.
  • Add the flour and baking powder making sure not to over beat.
  • Incorporate the milk and orange zest.
  • Lastly carefully fold in the blueberries.
  • Bake for approx 50 minutes or until a skewer comes out clean.

Sundried Tomato Pesto

This pesto is lovely for using in pasta, as a pizza base, with chicken, and so much more. It keeps for up to 3 days in the fridge.

I love to use it in a pasta salad, adding olives, chopped up fresh and sundried tomatoes, feta, and some sliced chorizo.

  • 150g Sundried Tomatoes (oil reserved)
  • 120g Piccolo Tomatoes (or cherry tomatoes on the vine)
  • 40g Pine Nuts
  • 30g Parmesan
  • 25g Basil Leaves
  • 1 fat Garlic Clove
  • Salt, to taste

Using a food processor or hand blender, combine all ingredients. Whilst the processor is running, add the reserved oil from the sundried tomatoes until you achieve the required consistency. Season to taste.

Transfer to an airtight jar or kilner and store in the fridge for up to 3 days.

Chocolate Orange & Cardamom Scones

Scones come in all varieties wherever you go and are delicious for breakfast as well as afternoon tea!

These scones are perhaps a fusion of English and Indian flavours with a more American style method. Lovely, moist and buttery inside with a beautiful crumbly outside – they are bursting with flavour.

Also the recipe is fairly versatile, so feel free to change up the flavour profile.

Beautiful topped with butter, marmalade or/and clotted cream and a cup of tea!

Dry Ingredients

  • 3 Cups Self Raising Flour, sifted
  • 1/4 Cup Light Brown Sugar
  • 1tbsp Granulated Sugar plus extra for sprinkling
  • 50g grated plain chocolate with orange
  • Seeds of 3 Cardamoms, ground
  • Zest of Orange, grated
  • 110g Cold Butter, small cubes

Wet Ingredients

  • 2 Large Eggs
  • 8tbsp milk, plus extra if needed


  • Preheat the oven to 200c and line a baking tray with greaseproof paper.
  • In a large bowl, combine the flour and sugar.
  • Add the cold butter cubes and rub into the mixture until no large clumps of butter are left.
  • Lightly mix in the cardamom, chocolate and orange zest making sure that there is a fairly even spread.
  • In a jug, whisk together the eggs and milk until combined.
  • Make a well in the dry ingredients and gradually add the wet, bringing the ingredients together with a spatula, knife or your hands, till it forms a dough. More milk may be required but an important point is to make sure that the dough is not too wet or overworked.
  • When the dough has come together, roll out to just over 1 inch thick and cut out 6 scones with a sharp 8cm cutter making sure not to twist.
  • Assemble on the tray and brush each scone with milk and sprinkle over a little granulated sugar.
  • Bake in the oven for approx 15 minutes.



Serves 4

This is a popular dessert in Gujarat and is often served with Puri or in a thali as a side dish. It is fairly easy to make and is delicious served a few hours after making as the flavours have a chance to mingle.

For this I use a 500g pot of FAGE Total 5% Greek strained yoghurt. Add two generous pinches of saffron to 1tbsp of warm milk and allow to sit for a couple of minutes. Meanwhile grate about 1/4 of a nutmeg into the yoghurt and add the seeds of two cardamoms crushed. Mix in the milk and saffron and stir for a minute. Slowly add 1/2-3/4 cup of icing sugar according to taste, beating with a spatula. Refrigerate until ready to serve.

Garnish with rose-petals and chopped pistachios.