I have had so much going lately; from work to health to children and above all, I have had an amazing time starting my small cake business venture. I'm happy with Tabi's Delights where I sell treats as in desserts and cakes.

I am thankful that my passion and hobby is now helping me to put extra bits on the table and my children couldn't be more supportive.  I am hoping that you will stick around and travel with me as I share my life with you.

May God bless you 🙏🏾🙏🏾.

From me with love to you ❤️❤️

So so sorry

So I have been away from this page for what seems like eternity to me, truth is I've had a lot going on; work, studies, children, ill-health and maybe some laziness too. 

I have missed being here and sharing my cooking adventures, I have missed talking because this is the only place where I can tell a story about my cooking without feeling like I am going to be boring people. As someone who loves writing I find it's the best way of expressing mysel; top that up with food and I am at my happiest. 

So I have missed this place but I AM BACK!!

Intrufood kids

I have decided to let my children have fun in the kitchen with me and today it was my eldest's turn to make desert for us.

Lemon posset with shortbread then mango sorbet accompanied by honeycomb for the crunch.

It's been a while

So I have not been here for a veeerrry long time, I have missed being here talking to myself and hoping that someone else is listening. All I can say is; I've been busy and although I'm still busy and nothing has changed; but I'm back.

So last night I made this lemon traybake and followed Mary Berry's recipe to the T which is unlike me because I always have something to change or add and religiously never follow anything 100%. Well on this one there was nothing to change, it's easy, it's lemony without being in your face or palate screwing zingy.

Try It; I'm actually having a slice right now.

You Need: Cake

225g caster sugar
225g soft butter
275g self raising flour
2 tsp baking powder
4 tbsp milk
4 large eggs
Zest from 2 lemons

Drizzle:
Juice from 2 lemons
175g caster sugar

Preheat oven to 160C
Line a large rectangular baking tray

Mix all the cake ingredients and whisk for about 2 minutes then pour into baking tray and bake for 35-40 minutes.
Allow to cool for in tray for 5 minutes
Transfer cake on to cooling rack and remove baking parchment.
Meanwhile mix the lemon juic with the caster sugar and evenly drizzle or spread onto the traybake
while it's still warm.
Allow to cool completely before cutting into squares.

Scallops

I decided on this easy but delicious starter to accompany this evening's meal with my children. I'm happy to announce that they enjoyed it, lucky pumpkins. So why not try it for yourself as a treat?

Fry scallops in a tablespoon of olive oil plus a little butter for three to four minutes. You can accompany with fresh herb salad or in my case with mint pea purée (mint and pea purée can be found under scallops and bacon strips recipe, previously posted).

Barbeque Sauce Recipe

After making my Barbeque Sauce, it was only fitting that I use it today and what better way to enjoy it than to slosh it on the pork ribs and chicken for dinner tonight? 

My my husband has now stated that we should stop visiting the Rib Shack if I can make a Sauce this good. JUICEY!!

Barbeque Sauce

Marinade 1kg of pork spare ribs for at least 2 hours

Cook in oven at 180C for 45-60 minutes

STICKY BARBEQUE SAUCE RECIPE

Ingredients

1 small onion, chopped

3 cloves garlic, crushed

2 tbs olive oil

1 red chilli, finely chopped

2 tablespoon golden syrup

2 tablespoon English mustard

55g dark brown sugar

50m dark soy sauce

300ml tomato ketchup

salt and pepper

Method

Place the olive oil in a pan and fry the onion and garlic  until soft

Combine all the remaining ingredients and bring to a rapid boil for 10-15 minutes

Simmer on low heat for a further five minutes to combine the flavours. 

Use as a dip or to coat spare ribs, chicken or sausages prior to cooking for that yummy sticky luscious barbeque flavour.

Chocolate mousse with cubed strawberries and coulis

I love chocolate, especially the dark one with a minimum of 80% cocoa almost too bitter for most to just chomp on but this the real goodness. Top that with chilli, yum yum. Today I decided to use this piece of heaven in my mousse and then topped it with some milk chocolate mousse. I also made a plain chocolate mousse for my seven year old thinking he may not like the dark chilli chocolate but I WAS WRONG! He loved it and ate and cleaned the plate 💃🏾#happymommy

200g chocolate of choice
2 egg yolks
2 gelatine leaves
300mls  double cream + 1tbs caster sugar lightly whipped


Get 6 small stainless steel rings and seal their bases with a cling film

Method

Place the gelatine leaves in ice cold water for 5 minutes
Melt chocolate using bain marie method
Squeeze out the excess water from the gelatine leaves and add the gelatine to the melted chocolate and mix generously till they have dissolved
Add the egg yolks and quickly mix until all incorporated
Add the lightly whipped cream and whisk till silky smooth

Divide the mousse into the prepared rings and chill in fridge for at least 2 hours.

For the coulis:
200g strawberries
2 tbs caster sugar
1tsp vanilla extract
1/2 tsp lemon juice

Clean and hull the strawberries remove about 4 from the punnet or more depending on their size
Cut the 4 strawberries into small cubes and set aside
Place the remaining strawberries in a pan and add the other remaining ingredients.
Stir the mixture constantly to prevent burning and sticking on the base of the pan
When the fruits have softened and turned into a purée like consistency remove from heat and seive to remove pips
Add the cubed strawberries to the coulis and mix well until the fruits are nicely coated and glossy

When ready to serve  carefully remove the mousse from the rings, discarding the cling film
Place mousse on a plate and top up with the glazed fruits or decorate with the fruits.

Enjoy