Low Cal Baked White Fish with a mint and spice dressing

Ladies this one is to be bookmarked and is perfect for any day when you want to treat  your taste buds and yet not load on the calories.

Serves:2  Prep Time:5 Minutes Marination time :20 minutes In the Oven: 15 – 20 Minutes


  • Fry Lite or olive oil 4 tsp
  • 2 thick white fish fillets – I use Haddock
  • 2 tbsp mint and coriander dressing
  • 2 heaped tbsp ginger garlic paste
  • 2 tsp red chilli  powder
  • 2 tsp turmeric powder
  • Salt to taste
  • 2 tsp coriander powder
  • 2 tsp cumin powder
  • Handful of finely chopped spring onion
  • Handful of chives finely chopped
  • Freshly cracked black pepper to garnish
  • sea salt for garnish
  • 1/2 lemon juice for garnish


  • Wash the fillets and place on a large dish to apply the marinade.
  • Sprinkle the red chilli powder, turmeric,coriander,cumin,salt and along with the ginger garlic paste and mint and coriander dressing mix well and totally coat the fish.
  • Marinate the fish for 20 minutes to allow the flavours to seep in and develop.
  • In a baking tray use just 4 sprays of fry lite and spread evenly across the tray, add the chopped spring onion and sprinkle with sea salt and freshly cracked black pepper.
  • Place the marinated fish on this and sprinkle the finely chopped chives on the top.

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  • Pre heat the oven to 200°C and bake for 15- 20 minutes.
  • Garnish with a generous squeeze of lemon juice.
  • Serve with a side of salad leaves and cherry tomatoes and a soft crusty baguette.

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I know the photographs here look terrible but honestly by the time I got the fish ready on Sunday it was almost 3pm, had a lazy start to the day and by then the light was gone so even after cleaning up the image it is quite sorry looking and is no way doing justice to this awesome dish! I do hope that I can get better pictures next time!

I do hope you enjoy this recipe and share your thoughts if you make it! Cheers!

Just in the nick of time, I have entered this original recipe creation in the #Cookingwithherbs challenge by @KarenBurnsBooth at blog Lavendar and Lovage. The theme for January 2014 is citrusy and herbs , this fish definitely has it all and a citrusy bang!I wonder why I haven’t entered this challenge in the past , most of dishes use so many herbs especially lime ,oh well, here’s to a fresh start!

Cooking with Herbs

An evening with Tesco’s Finest* and a recipe for a Sweet Pepper and Wild Mushroom Pie

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When I was on my way to the Food Evening Taste Experience at Tesco Kensington last week little did I expect a detailed and informative presentation about how the Tesco Finest* range is created by a very passionate set of people who are proud to know all about how and where the ingredients are sourced from.Everything including the stunning new packaging has been planned well down to the last-minute detail.

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There was a very tempting display of Tesco Finest* goodies and it was quite a test of self-control to not start munching on the goodies. We had various types of cheese, large variety of cold cuts, many different types of cakes ,chocolates and lot of exciting new variants of tea and coffee to dig into.

Tesco Finest blogger evening 24th Oct'13 Thu

Tesco Finest blogger evening 24th Oct'13 Thu1

This event was to celebrate Tesco finest*range being relaunched.

Says Chrish Bush ,M.D – Tesco,U.K – ”In total, we’ll have over 1500 different products in our new finest* range and there’s a story to be told about them all. What we want to do though the new packaging and the way we talk about finest* is to show the passion, care and expertise that goes on behind the scenes to create great food.”

I most enjoyed sampling the cured ham and the various types of cheese,perfect for your Christmas Cheese board.The finest* blue Wensleydale which is handcrafted in the Yorkshire Dales , has its own unique culture that creates the blue vein and it also won supreme champion at the 2012 British Cheese Awards.

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Tesco finest* blue Wensleydale supplier – Image Courtesy: Tesco

I was quite amazed to learn that the finest* Traditionally Smoked Haddock is smoked at a 100-year-old smokehouse in Lincolnshire. Joe Tummey started it up in the 1940s and has passed on all he knows to his son and grandson today. Years of using the same smokehouse makes the flavour even more intense. Boy I love-uh smoked haddock!!

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The images above are courtesy Tesco

As I had earlier on in the day shopped at the mini Tesco near my place, I had given into the temptation of buying this single dark red  sweet pepper from the Finest* range ,this in addition to the new pack of sweet peppers from my goody bag I decided to combine it with the mixed fresh wild mushroom pack also from my goody bag and made us a delicious pie for the weekend .

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Image Courtesy: Tesco

I had some potatoes and a big pack of smoked bacon bits too and decided to make my own stock using some flour and a Knorr cube. This is a very hearty pie and you could mix in any spare veggies that you need to finish. It serves 4 ideally but it was so tasty that hubby and me almost licked the plate dry 😉

 Sweet Pepper & Wild Mushroom Pie – Recipe using Tesco Finest*ingredients

Serves: 4 with sides or two hungry and greedy adults 🙂


  • 1 pack of mixed fresh WILD mushrooms from the Tesco Finest* range
  • 1 pack of fresh sweet mini peppers from the Tesco Finest* range
  • 200gm smoked bacon bits
  • 2 large potatoes peeled and cut into thin discs like shapes
  • Butter  4 large tbsp
  • 2 small red onion sliced lengthwise
  • 3 heaped tbsp plain flour
  • 1 Knorr Chicken Cube
  • 1 Puff pastry sheet
  • 8” pie dish


Line an 8 inch pie dish with butter and place the disc like slices of potatoes onto it to create a base. Now add the smoked bacon bits which have been sauteed in butter onto the potatoes.

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Use the delicious dark brown juicy fat after you saute’ the bacon and cook the sliced onion, peppers and chopped mushrooms in the same saucepan, just add a generous squeeze of the garlic paste and sprinkle some paprika powder if you want to amp up the heat quotient.

Now when the peppers start to turn soft load this delicious mixture which I could eat on its own onto the smoked bacon layer in the pie dish, spread it all over the pie dish to create an even layer .Now in the same saucepan add a bib blob of butter and 3 heaped teaspoons of plain flour ,stir in some water and ensure all the lumps are broken and a thick smooth paste is formed ,stir on a very low flame and crush one cube of knorr chicken into this paste. This cube should ensure that the entire pie gets the exact amount of salt it needs. After 2- 3 minutes pour this thick stock onto the peppers and watch it seep down through the layers …ummm soo soo good!

Now seal of this beauty with a sheet of puff pastry and do some creative art on the top with leaves or heart shapes or whatever you like 😉

Bake in a pre-heated oven for 25- 30 minutes until the puff pastry has risen and separate crispy layers are visible and the top has browned to a beautiful golden brown.

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The sweet pepper taste coupled with the chewy earthy mushroom and the rich dark mysterious flavours of the pan fried buttery smoked bacon are simply irresistible and I helped myself to a rather greedy second helping , all washed down nicely with a big bottle of Cava 🙂

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This recipe is very quick and easy to prepare and if you want to do more than one pie you can just double up the ingredients and cook both pies together depending on how big an oven you have. Recommended sides are green peas , baby carrots and a generous helping of  fresh and crunchy Iceberg lettuce salad leaves all smothered in a honey mustard dressing and topped off with freshly ground pepper and some sea salt . I can almost see a large table full of very happy and smiling guests over for a Saturday Pre-Christmas lunch. Just ensure you have plenty of blankets and amp up the heating at home as these happy guests are going to want a long nap after they tuck into your Sweet pepper & Wild mushroom pie!

Undoubtedly, the taste is enhanced by use of fresh ingredients !Many Thanks to the very cheerful and efficient team at Tesco Kensington and the efficient PR for a lovely evening, a generous goody bag and all the tipples 🙂

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Jerk Chicken and Coconut Rice

The first time I ate jerk Chick was at a pop up Caribbean food stall near Haymarket Station, it was served with some tasty rice with red kidney beans and the most deliciously sweet plantain. Ever since I have been waiting to experiment and make this spicy chicken at home. Please resist the temptation of using a jerk sauce out of a bottle, it’s almost a crime because in the recipe I used from the BBC Good Food guide,it makes preparing the marinade a thing of joy. Not only will you learn how each ingredient lends its individual flavour but you van learn how to adjust the ”heat” in this amazing marinade. An advance warning, if you have sensitive skin PLEASE use gloves to marinate the chicken as Scotch Bonnet peppers are PACKED with heat. Ensure you THOROUGHLY wash your hands after you handle these ”hot babies” too! Humm now for the recipe, it’s essentially what was in the original but of course I have added my own touches and I think they make quite an impact 🙂 so read on folks. Prep Time: 45 minutes. Plus overnight marination for chicken in marinade Ingredients for Jerk Chicken:

  • 12 chicken thighs with bone
  • 1 big gralic sliced through the middle to go in the oven
  • 2 lemons halved to go in the baking tray
  • 1 pair of clean gloves if you have sensitive skin – to marinate the chicken

For the Jerk marinade:

  • 4 Garlic Cloves de-skinned
  • 1 small red onion
  • 1 bunch fresh spring onion roughly chopped
  • 1 piece ginger size that fits inside your closed fist, washed,skinned and roughly chopped
  • 1 tbsp thyme – I had none so I used 1 tbsp of Mixed Italian herb powder
  • 3 scotch bonnet chillies, de-seeded if you cannot handle very spicy
  • 2 tbsp soy sauce
  • 2 tbsp oil – I used sunflower
  • 4 heaped tbsp brown sugar – I used dark muscovado sugar
  • 1 tbsp ground allspice powder
  • Juice of 1 lime


  • Blitz all the ingredients for the marinade in the mixer/food processor/blender and make a thick paste, do not add water as far as possible to ensure a thick puree like grainy paste
  • wash and dekin the chicken thighs and make cuts using a knife
  • Then generously apply the marinade paste all over rubbing into the cuts made to ensure the flavour really seaps into the chicken.
  • Marinate overnight in the fridge.Cover vessel with cling film.
  • Keep about 2 tbsp marinade aside for adding in the baking tray.
  • When you are ready to prepare the chicken pre-heat the oven to 180 – 200 C , I have a fan oven.
  • Prepare the baking tray by greasing with some oil ,place the marinated chicken pieces and surround them with the lime slices and place the garlic halved.
  • Cook in the oven for about 45 minutes or until juices run clear.
  • When the chicken is in the oven start with the rice

Ingredients for the Coconut Rice with Peas:

  • 200g Basmati Rice
  • 400g Coconut Milk can
  • 1 bunch fresh spirng onion finely chopped
  • 2 large sprigs of fresh thyme
  • 2 large cloves of garlic skinned and chopped very fine
  • 1 tbsp ground allspice
  • 200g green peas


  • Wash the Basmati rice under cold running tap water
  • In a heavy bottomed vessel, add the washed rice and coconut milk, chopped spring onions,thyme,garlic chopped and all spice
  • Add 300ml water ,mix and add salt to season.
  • Cook with lid on a medium flame till water begins to boil
  • Stir with a wooden spatula and then add the green peas
  • Reduce flame and do not cover completely, leave a bit of space for the steam to pass.
  • Cook until done.

Jerk Chicken & Coconut Rice with Peas

All though the recipe I followed uses red kidney beans since I was already using them in my Caribbean Sweet Mini Pepper Salad , I choose green peas for my Coconut Rice. I made my own home made replacement for allspice powder too , it’s very easy and I intend to make it fresh each time I need instead of the store bought one, simply because its so quick and fun to make! Actually allspice is a spice by itself but it tastes similar to a mixture of cinnamon, cloves, nutmeg and pepper. According to an article I found about allspice on About.com: ”Allspice is a spice made from the dried berries of a plant known as Pimenta dioica. A member of the pimento family, allspice is used in Caribbean, Middle Eastern and Latin American cuisines, among others.  The flavor of allspice is similar to . Allspice can be used to flavor desserts as well as savory dishes.  Allspice can be used in ground form or whole. Whole allspice berries are sometimes used in pickling and brining.

Also Known As:

  • Jamaican pepper
  • Newspice ”

My Home made version of all-Spice Powder recipe is as follows:


  • 1 heaped tbsp Cinnamon powder or if you have a cinnamon stick take one abt the half as tall as your thumb.
  • 1 small tbsp pepper powder
  • 1 heaped tbsp of cloves
  • 1 full nutmeg grated


  • In a pestle and mortar mix the ingredients and grate the nutmeg into it.
  • Then smash together to makes a grainy powder.
  • Some bits of the clove you may not be able to grind fine, I wouldn’t worry about it unless you want a fine powder then the smallest attachment on your mixer. I have an Indian mixer which I use for my coconut chutneys and it has 3 jars I used the one with 3 blades .Or else just use the pestle and mortar it should work.
  • Store away the remaining home made allspice replacement powder in a tiny air tight container.

A note about the brown sugar vs. dark muscovado sugar

Dark Muscovado sugar is the unrefined form of brown sugar ,its stickier ,heavier,has a longer shelf life than refined sugars and adds a more intense flavour to marinades and since it is stable at high temperatures is great for baking.If you do not have brown sugar its ok to replace it with dark Muscovado sugar. Although as the water content dark muscovado holds is higher one should accordingly taper the use of water in the recipe.

Brown sugar is white sugar and molasses and hence the colour and soft texture. It has the light and dark brown sugar varieties and the lighter it is the milder the flavour.

Muscovado,White & Light Brown Sugar

I am linking this post to the Flavours of the Caribbean event, run by Simply.Food and guest hosted by The Spicy Pear.

Key Lime Pie, my Dexter obsession and lunch with my food blogger buddies!

Key Lime Pie – or one of Dexter ”victims” last meal, (who wanted to be a well ”victim”, if you watch Dexter as obsessively as I do, you will know! Season 3 episode 8 – Easy as Pie)

Well this popular American Dessert is really an easy to make and delicious dessert to make and serve and I decided to make this for my fellow food blogger friends Vineetha who blogs at Malabar Ruchi and Nisha Thomas who blogs at My Kitchen Antics, last week.The photographs of the pie in this post are thanks to both Vinni and Nisha.Recipe adapted from Martha Stewarts Website and from BBC good Food– click on hyperlinks to view.

Key Limes get their name from the association with Florida Keys and because they are the main flavouring ingredients in well,Key Lime Pie! I have used the darker green skinned limes and they give that much required and tangy citrus taste to the pie.

Ingredients:(Serves 8)

  1. 300gm HobNobs (hob nobs is the U.K version of the U.S Graham Crackers, use any biscuit/ cracker that will give you a good crumbly base)
  2. 150gm unsalted butter melted and cooled
  3. 1 *397gm tin of  Nestle Condensed Milk
  4. 4 egg yolks
  5. Zest and juice of 4 limes


  • Put the hobnobs into a thick, strong,food grade plastic bag and give them a good bashing , what fun , totally de-stressing! Or if you are less violent and do not watch Dexter then please use a food processor.
  • Mix these beautiful crumbs with the soft melted and cooled butter in a bowl,my big orange plastic bowl is so good for this (for a quick peek at the bowl check out my post about cookies and headache ok well just cookies tehehehe)
  • Firmly pat onto a tart tin 22 cm is what I have , I used a thick white ceramic pie pan which I purchased earlier on in the day and ended buying a gorgeous Brita Water Filter with it too, I love low price deals and my old water filter jug needed to be chucked!
  • Bake the base for 10 minutes in a pre heated oven at 160C/fan 140C/gas 3
  • Then separate the 4 egg yolks from the whites and add the entire tin of condensed milk, whisk for about 3  minutes , good if you have an electric whisk , I was making this pie at an obscenely late hour in the night and didn’t dare use my electric whisk ;), so had to mix really well for about 5 minutes.
  • Zest the limes so that some of the zest can go into the mix and some can be used to dress the pie
  • Now add the juice of the limes and some of the zest into the egg & condensed milk mix and whisk for another 3 minutes.
  • Pour onto the cooled base and bake for another 10 minutes.
  • Cool completely on a wire rack and then refrigerate for at least 3 hours or overnight.
  • Dress the pie with some more lime zest, I didn’t want to do the whipped cream bit on the top but ended up using the ready made squeezy ready to use cream from a can, it sits very quickly and if you do not consume immediately it will form a puddle on the top so please avoid !

This is a wonderfull dessert to be shared with friends and family and is apt for weekend meals, make ahead and refrigerate.Great for summers!

Key Lime Pie n some pine cones


Key Lime Pie dug in


Oh so good ...ummlicious

Baked Courgette Chips – Guilt Free Snack ready in 20 minutes!

I often crave to munch on something like most of us do and just munching on something so different and bursting with flavour is satiating.

Plus there’s a lot less guilt munching on something that’s baked rather than deep fried right?? Well, ahem ! This recipe was adapted from here.

What I love most about this is that it’s done quickly, give it  prep time 5 min, cook time 15 mins and ready in 20 minutes! What more can one ask for, just get that oven fired up people!

So here’s what you will need :

  1. 2 medium sized courgettes
  2. 2 tbsp grated parmesan cheese
  3. 100gm golden breadcrumbs
  4. 2 egg whites
  5. Smoked Sea Salt
  6. Ground black pepper
  7. Half tbsp mixed Italian herbs
  8. A drop of olive oil to grease the foil


  • Mix the breadcrumbs, cheese, herbs, smoked sea salt – mine is Oak smoked Anglesey sea salt, it really packs a punch, the ground black pepper,italian herb mix, in a bowl and mix well. Get the egg white in another small bowl. Slice the courgettes real fine and dip them first in the egg white and then into the  bread crumb mix.
  • Place on a baking tray lined with foil and bake each side for 5 minutes in a pre heated oven at 240 degree Celcius / Gas Mark 9.


I gobbled them with a cup of hot sweet and spiced up Indian Chai, perfect for a summer afternoon when all you want to do is read that ”unputdownable” book, it’s Dan Brown’s Inferno, whats on your reading list?

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I am guest hosting In My Veg Box again this year in March 2015 on my blog, an event run by Vegetarian food blogger Nayna Kanabar of Citrus Spice UK and the theme this month is Courgettes. Just added in my favourite Baked  Courgette ‘chips’  recipe to the linky.

Would love to see all your lovely creations with Courgettes, do link up, all details on how to link up are available on my post here.

In my veg box  courgettes event logo

Sun Dried Tomato and Chilli Spiced Bread

It’s amazingly sunny this week and my spirits are up so I decided to make some  spiced bread with sun dried tomatoes and chilli, it turned out so yum I want to gobble it all up! This bread is a very filling,wholesome bread and is great for mopping up a thick gravy or having perfectly scrambled eggs with asparagus sprigs a dollop of butter – ah – sounds heavenly, my breakfast tomorrow for sure!

The oil from the sun dried tomatoes and the oil that goes in dough and really adds to the taste. It takes some kneading as I don’t own a bread maker (yet !) and didn’t really want to get into the hassle of trying the dough function on my food processor, still if you do possess one the bread bread dough tools, good for you!Recipe adaptation from here

Considering it was my first ever homemade bread, it turned out really nice, bursting with aroma and rich flavours and am now prepared to move on to well more bread making!


  • 500 gm strong bread flour
  • 25 gm butter
  • Sun dried tomatoes and chillies about a large spoonfull
  • A sachet yeast
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 280 ml water at room temperature
  • Plain white flour for kneading
  • Oil from the chillies and tomato
  • Oil to grease loaf tin
  • Cling Film


  • Sift the flour and add the yeast salt and sugar with a wooden spoon.
  • Ensure butter is soft and rub in the butter with your hands till the mix looks like breadcrumbs.
  • Add the finely chopped sun dried tomatoes and chillies and some of the oil and mix well.
  • Now add the water slowly, folding it using a wooden or plastic spatula and then knead to make the dough.Keep kneading till a soft dough forms, fold in some oil and plain flour as and when needed.It will take about 15 minutes, yes I know but its worth it!
  • While kneading use the same process as you would while kneading chapati/roti aata , kneading out from center and then folding sides back into the center.
  • Cover in cling film and coat with some more oil. Leave to rise for about 2 hours in  a warm and dry place.
  • Now remove the cling film and knead the risen dough again at least for 8-10 minutes, you will notice that the dough will loose air and will almost go back to its original size.Its like mini air pockets getting tiny punches with your hands.
  • Repeat the cling film process and leave to rise for 30 minutes in a loaf tin in a warm place.
  • Preheat oven to 210 degrees , I have a fan oven,bake for 25 minutes,to ensure it’s well risen.
  • Cool in the tin for 10 minutes and then on the wire rack.
  • Serve sliced and enjoy with curries as a great alternative to regular wholemeal bread or as I plan to tomorrow with soft, perfectly done runny scrambled eggs, thinly sliced ham and asparagus sauteed in butter!

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Love Salmon, Love Easy Meals!

This is probably my simplest ,fastest and yet very tasty AND healthy meal option. All you need is 2 slices of salmon some salad leaves and a hotch potch collection of any thing that can yumm up a salad! Few Minutes in the oven and hey Presto ! a healthy meal is ready to tuck in.

What I love about the after feel of this kind of a lunch or dinner is that it leaves me full and satiated and not feeling bloaty or heavy or drowsy for that matter!

So my ingredient list goes like this , but honestly for the salad just use any combination of leafy stuff and spices that you have in your fridge and cupboard and slam them together to make your own accompaniment!

  1. 2 slices of salmon fresh
  2. 2 thick slices of lime to wedge into the fish and a large slice to splash over the salad.
  3. one spoon olive oil
  4. Mixed italian herbs to season the fish – better if you have fresh herbs
  5. crushed black pepper and rock salt to sprinkle
  6. some capers for seasoning
  7. Salad leaves of your liking I use the mix leaves packets from the supermarket – rocket,spinach,lettuce mixed with some peppers and red onion sliced  for some colour, crunch and taste.
  8. Cherry Tomatoes
  9. A cheese slice – anything that you fancy
  10. Some onion flakes to dust over the salad

This meal takes lesser time to cook than it took me to write this blog post 🙂


  1. place the salom piece on a foil, lightly drizzle olive oil , wedge a slice of lime in between and sprinkle sea salt and crcaked black pepper and a generous sprinkle of italian herbs, mine came out of a bottle.
  2. Give the Salmon just enough time in the oven to cook, fish cooks fairly fast and these 2 slices took less that 7 minutes in a pre heated oven.
  3. Once done serve the salmon alongside a generous helping of salad leaves and juicy cherry tomatoes,toss a few capers , tear some cheese to season, give another drizzle of olive oil and a big squeeze  of lime ,finally add some crispy fried onion bits, finish off with sea salt.
  4. Dig in and feel full inside and light and skippity on a full stomach.

P.S: of the time you save when you choose this light, easy and quick dish , grab that novel you have been waiting to get done with enjoy a relaxed afternoon curled up on the sofa…I did…:)

The salmon is ready for the ovenThe salad is all done!Dig into crunchy wholesome goodness and juicy fish

Basic Chocolate Cake with Frosting

What better way to celebrate a new FOODISTA Badge for my post on Shahi Khichadi than by baking a chocolate cake , I firmly believe that chocolate is the one word that instantly lifts sagging spirits and the whole baking process itself is cathartic ! So sistah’s lets BAKE !

Prep: 25 mins | Cook: 30 mins


You will Need the Following :

  1. 225g butter, softened
  2. 225g caster sugar
  3. 4 Eggs
  4. 220g Self Raising Flour
  5. 3 tsp Baking Powder
  6. 1 tbsp Cocoa Powder
  7. Half tiny spoonfull of Soda Bicarbonate


  1. 100g Butter
  2. 100g Icing Sugar
  3. 1 level tbsp Cocoa Powder
  4. Chocolate for adding chocolate shavings,or crunchy choco balls or FRESH strawberries sliced – whatever suits your mood , mine says GO ALL OUT FOR CHOCOLATE !


  1. Lightly Grease two cake tins and line the bottoms with non stick-parchment. Perheat Oven to 180C/350F/Gas 4. I manage without parchment , it’s up to you, if your baking for the first time use it as it prevents the sides from burning.
  2. Ensure butter is completely softened or else use the old foolproof way – heat water in a pan ,place a vessel on top with the butter inside minus any packaging, watch it soften like a man melts when he looks onto the eyes’s of his dearest ,ahem …
  3. Measure the Butter and sugar into a bowl and mix well they form a creamy mix, I used a fork and gave it a good old whipping:) – think of someone you dislike – your boss , your mil, your annoying neighbour, Baba Yaga the Witch – whoever – just whip away hehehe
  4. Add 3 medium or 4 small eggs, I used 3 medium-sized eggs.
  5. Swift the self-raising flour into this mix ,followed by the baking powder, soda bicarbonate ,cocoa powder and beat till really smooth , I didn’t even need a hand blender as the butter was perfectly soft and the flour well swifted , though do go ahead and use a hand blender on low setting for about a minute , have added a picture so you know the look of consistency.
  6. Divide the mixture between the two tins and put into the oven to bake for 25-30mins.I used the foil of the butter packaging to grease the cake tins, no wastage in my kitchen !
  7. While in the oven make the icing by creaming together the butter and icing sugar and add cocoa powder, mix until smooth.
  8. Sandwich together the two cakes with the icing.Add some on the sides and sprinkle the crunchy choco balls on the top , go all crazy and add some chocolate shavings , I did !
    When you bake this and sink your teeth into the chocolately heaven , enjoy the moment and then….drop me a line ! 🙂
    Hover over the pic for a title …