Tag Archives: dessert

Taste of the French Caribbean by Chef Denis

I have received a free copy of the recipe book Taste of the French Caribbean by Chef Denis Rosembert to review.

Taste of the French Caribbean by Chef Denis

This is what it says on the back cover.

Stir up an authentic taste of the Caribbean at home with Chef Denis Rosembert’s first ever cookbook. The St Lucia born restauranteur lovingly curates his favourite dishes — from delicious jerk chicken to spicy mutton curry and sweet golden apple cake — for you to recreate, bringing the unique flavours and exotic aromas of the island — renowned for its seafood and exquisite chocolates — vividly to life in your own kitchen.

At his much-loved restaurant Chez Denis in Norwich, England, Denis Rosembert blends the eclectic cuisines of Africa, Europe and Eastern India that combine to make St Lucian food so rich and so special. His colourful, infectious, easy-to-follow recipes are the ultimate celebration of island life, food and drink and entertaining and will soon have you inviting friends and family round to experience your own taste of the Caribbean.

Regular readers of my blog will know that I enjoy cooking, so I was very much looking forward to reading the recipes in this book and trying some out. I’ve never been to St Lucia, so I was very interested to find out the cooking style. I was certainly expecting to find seafood recipes and jerk chicken, but surprised at the lack of curried goat. Obviously it must be from a different part of the Caribbean. Interestingly there was a big section of soups which I shall definitely be dipping into. I had assumed that soups wouldn’t feature heavily in a hot climate.

Most of the ingredients can be sourced from your local supermarket, but you will need to find a specialised supplier for the more exotic like golden apples. I had wrongly assumed this just referred to the golden delicious variety of apple, but no it is a totally different fruit to the apple we know here.

I really enjoyed reading the introduction and finding out that Chef Denis started cooking at age 6, when his grandmother taught him to grill fish with green bananas on a coal pot. He still enjoys making and eating this dish today.

The book has a detailed section on sauces that are used in other recipes, but unfortunately doesn’t have an index. Also I would prefer it if every recipe had a picture.

Taste of the French Caribbean has just been published and is available on Amazon, currently priced at £25 in hardback and is also available in Kindle format. A lovely recipe book, which has certainly whet my appetite.

Mango and Coconut Flan

I have tried out the Mango and Coconut Flan recipe. This requires either golden apple or lemon curd, so I opted to use lemon, since I don’t know anywhere local to purchase golden apples. You may see how I made the lemon curd here. I found the recipe reasonably straight-forward to follow, although I would say it serves 10, rather than 4 as stated. A quarter of the flan would be an absolutely enormous portion. And I had to skip the step of placing on a cooling rack, as I barely managed to move it from baking tray to serving plate.

Mango and Coconut Flan

Click on the image below and then zoom to see a fullsize copy of this recipe as it appears in the book.

Mango and Coconut Flan

It was really delicious. A very tasty dessert.

Mango and Coconut Flan

About Chef Denis

Denis Rosembert was born on the island of St.Lucia where he started training to be a chef in 1973. After a couple of years he was invited to England to continue his training. Since then Denis has worked in various hotels and restaurants across Britain and America in the role of Commis, Sous and finally Head Chef. In 1989 he moved to Norwich, where after a brief stint working for the Sports Village, he finally realised his dream and opened his own restaurant Chez Denis.

Website – http://www.chezdenis.co.uk/
Twitter – https://twitter.com/Chezdenis1

I’m participating in the blogtour. Do take time to browse round some of the other posts to see what tasty recipes they have tried.

Taste of the French Caribbean by Chef Denis

I’d love to hear what dishes you love from the Caribbean?

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Disclosure.  This post is a review of a book I was sent for free.  All opinions are my own.

A duo of Honeycomb desserts

Regular readers of my blog may remember that I sampled a Dark Chocolate Honeycomb Bar last month but there wasn’t enough to try out any recipes. Well Mighty Fine Honeycomb have now sent me a free bag of Salted Caramel Honeycomb Dips, so I was able to put my cooking hat on after all.

Mighty fine salted caramel honeycomb

My immediate thought was to make a chocolate honeycomb mousse, but of course I couldn’t do a traditional raw egg mousse recipe, as son1 isn’t even permitted to eat a runny boiled egg, let alone raw. So I decided to adapt and use mascapone cheese instead and then I increased my base recipe in order to make a cheesecake at the same time as well as the mousses.

Chocolate honeycomb mousse

Honeycomb Cheesecake

Honeycomb Cheesecake and Chocolate Honeycomb Mousses

Ingredients (both serve 4)

70g salted caramel honeycomb dips
250g mascapone cheese
300ml double cream
100g milk chocolate
6 digestive biscuits
40g margarine


Line a 6 inch springform tin with greaseproof paper.
Put the digestives in a plastic food bag and crush into crumbs with a rolling pin.
Melt the margarine in a saucepan.
Mix in the crushed digestives.
Tip mixture into the tin and press down well.
Place in refrigerator for at least an hour before continuing with recipe.
Remove the base from the tin and place on serving plate.
Reposition just the side piece of the springform tin around the base.
Break the chocolate into small pieces and melt in a basin over a pan of boiling water.
Whip the cream in a large bowl.
Fold the mascapone cheese into the cream.
Use a blender to crush the honeycomb into shards.
Reserve some of the larger honeycomb shards and then mix the rest into the cream cheese mixture.
Remove the basin of melted chocolate from the heat.
Spread about 2/3 of the cream cheese mixture onto the base.
Mix the rest of the cream cheese mixture into the melted chocolate.
Spoon into 4 ramekin dishes.
Place cheesecake and mousses into refrigerator for at least several hours or overnight.
Just before serving, sprinkle reserved honeycomb shards over top of cheesecake and mousses.
Serve and enjoy.

honeycomb cheesecake and mousse

Both desserts were delicious, although we all agreed the mousses were best. However with hindsight I think the cheesecake could be improved with a few drops of vanilla essence.

And I did save a couple of salted caramel honeycomb dips for a larger neat taste. Just as excellent as the dark chocolate covered bar. Yummy.

Salted Caramel Mighty Fine Caramel

This product currently retails at £3.50 for a 90g pack and is also available in 50g bars and 220g gift packs. I highly recommend it. Do take a look at the range to see the other flavours.

As mentioned last time, I am also pleased to see that they donate 5% of profits to Friends of the Honey Bee, a campaign organised by the British Beekeepers Association to halt the decreasing number of Britain’s honey bees and other pollinators and build a better future for them.

The range is available to buy in-store at Harvey Nichols and at various local shops and delis, as well as online at www.mightyfine.co and www.notonthehighstreet.com.

I’d love to hear your favourite sweet treat.

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Family Fever

Disclosure.  This post is a review of a product I was sent for free.  All opinions are my own.

Spotted Dick

Regular readers of my blog will know that I enjoy cooking and frequently post on this topic. So when I was recently asked if I would like to try out one of the Sunrise Senior Living recipes, of course I said yes. Do I sense some raised eyebrows at this statement. No I’m not senior, I have 2 young children, but the Sunrise Senior Living chefs ensure that all of their recipes are nutritious and tasty, making them great for everyone, not just the elderly.

I was emailed a selection of Sunrise Senior Living recipes to choose from. They all sounded and looked very delicious, but I decided to cook their Spotted Dick. I thought it would be a good challenge to try making a steamed pudding as I’ve always used the microwave method for sponge puddings. And also I have great memories of my grandma cooking Spotted Dick with custard and other traditional steamed puddings. In fact, custard was my grandad’s favourite food.

Spotted Dick and Custard

I followed the recipe as stated apart from one small change. Butter was included on the ingredients but not mentioned within the method, so I assumed that it needed to be creamed with the suet and sugar. I have updated step 1 of the method below accordingly.

spotted dick
Spotted Dick

Ingredients (serves 8)

90g vegetable suet
90g caster sugar
1 medium egg
90g self raising flour – sieved
90g plain breadcrumbs
90g currants
112ml whole milk
22g salted butter


Cream the suet, butter and sugar until light and fluffy.
Gently add the egg and mix until smooth.
Slowly add the flour, breadcrumbs and currants.
Mix at low speed until incorporated.
Gradually add the milk until the mixture is smooth.
Grease a pudding basin and spoon the mixture into the basin.
Cover with a piece of folded greaseproof paper.
Tie around the edge with a string and place a damp tea towel over the top.
Tie once more with a string to secure the tea towel.
Place the basin into a large lidded saucepan.
Fill the pan two-thirds of the way up with water.
Cover with the lid.
Bring to the boil and simmer for 1 hour.
Serve with custard and enjoy.

spotted dick

spotted dick

spotted dick

Son2 enjoying Spotted Dick and custard

The whole family really enjoyed this tasty dessert. Thank you very much for our taste of Sunrise.

If you’ve ever wondered what award-winning food tastes like, Taste of Sunrise is your chance to find out. To coincide with Nutrition and Hydration Week, from 16th to 22nd March, every Sunrise community is hosting events that celebrate the art of creating great food that is also nutritious. Come and sample fine food, pick up FREE Sunrise recipe cards and learn more about how they cater for even the most challenging dietary needs of each and every resident.

You can use their FREE recipes to recreate the ‘taste of Sunrise’ at home. The cards are just a small selection of their Chefs’ favourite recipes which provide easy, step-by-step instructions and all the nutritional information for each recipe.

Book your Taste of Sunrise today.

Tasty Tuesdays on HonestMum.com

Disclosure. This post is in collaboration with Sunrise Senior Living who provide assisted living in care homes. I have been reimbursed for the cost of the ingredients.

Angel Delight Challenge – A blast from the past

Britmums have challenged bloggers to take part in the Angel Delight Challenge. Wow what a blast from the past. My mum frequently dished up Angel Delight for dessert when I was a kid. I loved it but I probably haven’t tasted it for well over 30 years. In fact I didn’t even realise it still existed. I was too late to get the free products, but I couldn’t miss an opportunity to introduce my kids to Angel Delight, to see what they thought of it. So I added it to my shopping list.

Angel Delight

My branch of Tesco didn’t stock the new bubblegum flavour, but they were selling other varieties on a 3 for £1.20 promotion, usually 50p each, so I bought 2 packets of chocolate and 1 of butterscotch. If my memory serves me correctly these were the 2 preferred flavours of my childhood. I seem to remember I wasn’t so keen on anything pink or yellow.

Angel Delight

I don’t think I’d ever made it myself back as a child, so a quick read of the instructions. I just needed to measure out 300ml milk, add the Angel Delight powder, give it a quick whisk and ready to serve when it had thickened 5 minutes later. It was so simple, didn’t take long to make and I only used a fork, no need for a mixer, blender or balloon whisk to whip it up. No issues setting, doesn’t even need to be put in the fridge to set. And looks lovely and bubbly.

So if you had read the packet and been wondering how to make angel delight without a whisk, the answer is to use a fork. Any type of milk is suitable to use – eg coconut, oat, soya. It doesn’t have to be cow’s milk. I guess you could even just try with water, although I haven’t tried so I’m not sure how good that would taste or whether it would thicken to a mousse-like consistency.

Angel Delight

It lived up to my expectations. And the boys gave it the seal of approval so I’ll certainly be purchasing Angel Delight again in the future. And what great value for money. A 50p packet serves 4 people.

Angel Delight

The packet also indicates that Angel Delight contains natural colours. Plus it gives you recipe tips with more hacks and ideas like Angel Delight ice cream milkshake or cheesecake online at Great Little Ideas.

This post is an entry for #AngelDelightMoments Linky Challenge.

Disclosure.  I didn’t receive any free products.  All opinions are my own.

My favourite flavour is almond

Foodies100 have challenged bloggers to share a story or memory of their favourite flavour. The Schwartz Flavour Forecast has inspired me to tell you that my favourite flavour is of almonds. I’m not bothered about the texture of the nuts one way or the other. But I absolutely love almond flavoured cakes and marzipan even more.

I have happy memories from childhood of my mum buying Mr Kipling bakewell slices and battenberg cake. And Christmas tea was one of my favourite parts of Christmas, as not only did we have a Christmas cake, but my Gran would always make a cherry cake topped with a thick layer of marzipan.

My husband is not keen on the flavour of almond, but luckily my boys have taken after me and both like the flavour, so I have an excuse to bake almond flavoured goodies. I posted my fruit and almond cake recipe a few months ago. And now I’m sharing my bakewell tart recipe, which my boys and I enjoy. Although I do cheat by using a ready baked pastry case. Okay almonds are not a Schwartz flavour, but my recipe does have a pinch of mixed spice.

Bakewell Tart


1 sweet pastry case
2 tbsp raspberry jam
75g margarine
75g sugar
2 large eggs
50g self raising flour
few drops of almond essence
50g ground almonds
pinch of mixed spice


Leave pastry case in foil tray and place on baking sheet.
Spread jam over base of pastry case.
Cream margarine and sugar.
Beat in the eggs.
Sieve and fold in the flour.
Add almond essence and mixed spice.
Fold in the ground almonds.
Spoon mixture over the jam.
Cook in preheated fan oven at 160deg for 30 – 40 minutes until golden.
Cool on wire rack.
Serve and enjoy.

Bakewell tart

Bakewell tart

And at Christmas time, my boys love making homemade treats for their grandparents. So two of the things we always make are marzipan stuffed dates and marzipan fruit petit fours.

Making marzipan apples

Making marzipan apples

You can share your own flavour stories via the Flavour of Together Schwartz website or Facebook page. For every story shared on Schwartz’s website and Facebook page or any of McCormick’s websites or social channels, Schwartz and McCormick together will donate $1, up to $1.25 million to United Way and their partners’ organisations. In the UK, Schwartz will support Focus on Food, a charitable food education programme and partner of United Way Worldwide, that champions cooking as an essential ingredient for healthy, happy lifestyles.

This post is an entry into the Foodies100/Schwartz Flavour of Together challenge.