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31/10/2026

Let the church say Amen!

31/10/2026

Will you try these?

30/10/2026

Welcome to the next level of delicacies

30/10/2026

Ice cream recipes 💓❤️💞💍💒

30/10/2026

COFFEE CAKE

⭐ INGREDIENTS

• 170g butter or margarine, plus extra for the tins
• 170g caster sugar
• 3 large eggs
• 170g self-raising flour
• 1 tbsp cooled instant coffee, dissolved in 1 tbsp hot water (add more if you like it stronger)
For the icing
• 225g icing sugar
• 100g butter or margarine
• 1½ tbsp instant coffee, dissolved in 1 tbsp hot water
• strawberry jam (optional)
• walnuts or cherries, to decorate (optional)

⭐ METHOD

• Heat the oven to 180C/160C fan. Line and butter two 18cm sandwich tins. Add the sugar and butter to a bowl and whisk until very fluffy and pale.

• Whisk the eggs in a mug with a fork, then add them gradually to the mixture with 1 tbsp of flour each time. (Make sure you don't use all the flour.) When the eggs have been fully combined into the mix, add the rest of the flour and fold it in gently.

• Add the dissolved coffee to the mixture, still folding. Divide into the sandwich tins and cook for 25-30 min until risen and firm and a skewer inserted into the middle comes out clean. Leave to cool in the tin for 5 mins then turn out onto a wire rack to cool completely. Can be frozen at this stage.

• Meanwhile, make the icing by beating the icing sugar with the butter until light and fluffy, then add the dissolved coffee. Whisk, then cover and set aside until ready to ice the cake.

• Spread half the icing on the bottom of one sponge and spread the strawberry jam on the bottom of the other, if using. Sandwich together, then spread the remaining icing on top. Decorate with walnuts or cherries, if you like.

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30/10/2026

LECHE FLAN

⭐ INGREDIENTS

Caramel:
9 tablespoons sugar (3 tablespoons per mould)

Custard:
12 large egg yolks
1 can (14 oz / 397 g) sweetened condensed milk
1 can (12 oz / 340 g) evaporated milk

⭐ INSTRUCTIONS

1. Put 3 tablespoons of sugar in each llanera. Heat each mould over low flame, tilting and swirling until the sugar melts into golden caramel. Set aside to harden.

2. Gently stir the egg yolks, condensed milk and evaporated milk until combined. Do not whisk vigorously.

3. Strain the mixture through cheesecloth and pour into the caramel-lined moulds.

4. Cover each mould with foil and place in a baking dish containing about 1 inch of water.

5. Bake at 190°C (375°F) for 50–60 minutes, or until a toothpick inserted in the centre comes out clean.

6. Cool, refrigerate until set, then loosen the edges with a knife and invert onto a serving plate. Serve chilled.

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30/10/2026

Let's call it a week...

30/10/2026

CHOCOLATE GREEK YOGURT MOUSSE

⭐ INGREDIENTS

For the Chocolate Mousse:
2 cups (480 g) plain Greek yogurt
3 tablespoons unsweetened cocoa powder
3 tablespoons honey, or to taste

For the Chocolate Topping:
3.5 oz (100 g) dark chocolate, melted
3 fresh strawberries, sliced

⭐ INSTRUCTIONS

Add the Greek yogurt to a large mixing bowl and stir until smooth and creamy.

Add the cocoa powder and whisk thoroughly until the mixture is smooth and evenly chocolate-colored.

Pour in the honey and whisk again until fully incorporated and silky.

Divide the chocolate mousse evenly among 3 clear dessert glasses. Smooth the tops with a spoon.

Melt the dark chocolate in the microwave in 20-second intervals, stirring between each until smooth.

Spoon a thin layer of melted chocolate over each mousse cup. Top with freshly sliced strawberries.

Refrigerate for 1–2 hours until cold and slightly firmer. Serve chilled and enjoy!

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30/10/2026

ALMOND HORNS

⭐ INGREDIENTS

Almond Dough:
375 g homemade almond paste
132 g granulated sugar
48 g almond flour
¼ teaspoon table salt
2 large egg whites, lightly beaten
1 teaspoon almond extract

Almond Coating:
215 g sliced almonds

Chocolate Dip:
170 g bittersweet chocolate
1 teaspoon vegetable oil or shortening

⭐ INSTRUCTIONS

1. Preheat oven to 165°C (325°F). Line two baking sheets with parchment paper.

2. Beat the almond paste, sugar, almond flour and salt for approximately 5 minutes until crumbly.

3. Add the egg whites one at a time, mixing until a smooth, sticky paste forms. Stir in almond extract.

4. With damp hands, scoop generous tablespoonfuls and shape into 10 cm logs.

5. Roll each log in sliced almonds, gently pressing them onto the surface. Curve into horseshoe shapes and arrange on the baking sheets.

6. Bake for 15–20 minutes, rotating the trays halfway through, until lightly golden around the edges. Cool completely.

7. Melt the chocolate with the vegetable oil. Dip both ends of each almond horn into the chocolate and place on parchment paper.

8. Allow the chocolate to set for 30–60 minutes before serving.

Baker's tip: Use almond paste rather than marzipan for the intended texture. If using commercial almond paste, follow the substitution instructions in the original recipe.

Storage: Keep in an airtight container at room temperature for up to 10 days.

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Address

Lagos

Telephone

+2348140248824

Website

https://selar.com/p60qg8

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