Brigadeiros – recipe

There is just something so indulgent about chocolate and caramel and anything that is mixed with condensed milk and I think these are the perfect treat for any sugar obsessed/chocoholic and lover of all things delightfully decadent.

Here is a quick and easy way to make Brigadeiros – the Brazilian’s response to truffles.

Note: These can be quite messy to make but a lot of fun and so delicious.


  • One tub of condensed milk – you can also make these with caramel flavour condensed milk
  • 4 table spoons of pure dark coco powder – you can also make these with milk choc or white chocolate powder.
  • 2 table spoons of unsalted butter
  • Coating such as chocolate grains, rasbperry bits, millions and trillions and coconut shavings, or simply sugar.


Mix all the ingredients in a pan at low heat. Do not let the mix boil. Mix until you can see the bottom of the pan and the mix is semi-viscose. Once it gets to this point let it chill for a bit.

Cover your hands in butter and shape them into balls of chocolate then cover them in your chosen coating. Set them all up on a plate and put them in the fridge to solidify.


Note: I always get mini cupcake cases to keep the little bonbons intact.

Bacon Salt #DIY

Valentines was just a mere 8 days ago and it is a time in which you either shower someone in gifts that someone does not actually need and are completely commercialised… OR you demonstrate just how well you know your partner even with something as simple as Bacon Salt. That is right… my man and I decided on DIY gifts and seeing as a couple of years ago I gave him a George Forman grill, I felt food continued to be the right way to his heart. So here is my recipe to DIY Bacon Salt.


  • Prosciutto
  • Sea salt


  • Place all the prosciutto on a tray and set it to bake until it is crisp
  • Once it is crisp remove the prosciutto from the oven and wipe the oil off with a paper towel
  • Break the prosciutto into bits and place them in a pestle and mortar, season it with salt and any other seasoning (I think sea salt is more than sufficient)
  • Mash them as finely as possible to make a grainy salt
  • Once it is ready just keep it in a jar and enjoy it with eggs, vegetables, anything you wish

Chocolate Orange Cake

I haven’t shared any food with you guys in a long time an I feel it is long overdue. So today I am sharing with you a recipe that I made up (I don’t often make up recipes but I did this one and am incredibly proud of it!). My mother turned 62 this year and put in a special request for this cake so here goes.

I apologise for not having photos of the process but I forgot to take these – won’t do this again for the next one.


  • 2 oranges
  • 4 eggs
  • 2 cups of flour
  • 2 cups of sugar
  • 1 cup of vegetable oil
  • 4 table spoons of coco powder
  • 1 table spoon of baking powder
  • 8 squares of any dark chocolate (I usually use Lindt or Bournville)


  1. Pre-heat your oven at 180 degrees and spread butter and flour over your cake tin.
  2. Grate the orange zest out of one of your oranges.
  3. Place the zest, oil, 4 whole eggs and sugar in one bowl and start mixing
  4. Once it is all mixed, add the flour and baking powder.
  5. Once it is all mixed pour half of the cake mix into the tin
  6. Mix the 4 table spoons of coco powder to the other half of the cake mix
  7. Pour the chocolate mix into the tin
  8. Place in oven for around 40 minutes (watch the cake as it can differ in different ovens)
  9. Squeeze the two oranges
  10. Remove the cake from the oven, remove it from its tin and place it on a plate
  11. Pierce the top of the cake with a fork and pour the orange juice into the cake
  12. Place chocolate squares on top of the cake and cover it with a plastic cover in order for the chocolate to melt for about 15 minutes
  13. Remove plastic case and enjoy the cake!