Articles by Kate Delbridge

I adapted this recipe from one I found in Super Food Ideas magazine. It’s a really good brownie recipe, topped with a kind of coconut ice type layer that is briefly baked in the oven, then covered in chocolatey topping with a further scattering of coconut. I think you will find yourself quite popular if you make a tray of this.

I love that buttery, sugary weet bix slice that has piles of fluffy marshmallow on the top that brings back childhood memories. Obviously though it’s not particularly healthy. This version is really nice, and also a bit better for you. So yes, you can have 3 pieces. I drizzled with melted chocolate, but you can leave this off if you want. Because it’s made with coconut oil and not baked the slice gets a bit soft and crumbly if it’s a hot day, so best to store it in the fridge.

This recipe is from Bill Granger’s cookbook Bill’s Food. He calls it choc chip banana bread but to me it is most definitely a cake. A delicious cake that smells divine while it’s cooking and tastes absolutory sensational. The version here is slightly healthier than the one in the book. I’ve replaced the white flour with wholemeal flour, reduced the sugar a bit and switched out the milk choc chips for dark. I usually make this in two bar tins so I have a cake for us and one to give away. However usually the kids insist we keep them both.

This is my adaption of a Thermomix recipe for White chocolate Mousse Cups.
I’m not a massive fan of individually portioned desserts, I like people to have as
much or as little as they want, with plenty of opportunity for seconds. And
thirds. The original recipe calls for a home made sponge between the layers, but
I prefer to make it with tiramisu biscuits – it’s quicker, and also they taste great
with the other flavours. Because the recipe calls for 160 grams coconut milk and
I hate having leftover tins sitting in the fridge for a week til I throw them out, I
use the Ayam brand sachets of dehydrated coconut milk, one sachet with 150
grams of water makes the perfect amount. You can make this dessert with any
seasonal summer fruit. I’ve made this version with strawberries, but have also
included a photo of a mango one. The dessert improves with time – keep
leftovers in the fridge and have a few cheeky spoonfuls whenever you open the
fridge.

This is a variation on the mixed berry wreath posted a few weeks ago. The substitution of brown sugar instead of white gives the pav a lovely caramel flavour. You can make your own caramel sauce or use a bought one, either is of course completely fine. As a tip, make sure you measure your largest serving plate before making the wreath, you don’t want to be in the awkward position of not having a plate big enough to put the pavlova onto. I also mark out the shape I want on the back of the baking paper first – for me making an even circle shape is harder than it seems!

When I’m making this coleslaw I often just use whatever veggies I ah vein the crisper, so long as it includes wombok and carrot. The dressing is what really brings it all together, along with the garnishes. I usually make a double batch of it as we all love it so much.

This recipe is lifted from Lola Berry’s The 20/20 Diet Cookbook. Although I’d love to eat cake and biscuits all the time I acknowledge that at times a healthy treat is required. These little bites really fit the bill. They are pretty quick to make and are really nice. I make a batch and put half in the freezer at work for when the shortbread creams are calling me but I feel I should resist. Don’t be tempted to leave the mint out, it adds a really great dimension. My only adjustment is that the recipe calls for the juice of 3 lemons, but I just add one – you still get the lemon taste but the mixture is a little firmer and eaiser to work with.

For some reason oatmeal biscuits sound so much better that rolled oats biscuits. Nonetheless, regardless of the name these bikkies are great. The recipe makes a lot, so there will be plenty left over biscuits to give to friends or keep in the freezer for when you’re struck with your next biscuit emergency. If you like you can substitute half the choc chips for raisins, sultanas or nuts, use dark chocolate instead, whatever – go wild.

A friend told me about these and I had to give them a go. Although they are a bit fiddly and time consuming to make they are well worth it – not just for the wow factor, but because they taste delicious. I use Margaret Fulton’s basic butter cake recipe but you can of course use any cake recipe you like. The icing recipe is from Taste online. The icing will look very runny but it is supposed to be a thin consistency. Make sure you drain each cake really well before dipping in the hundreds and thousands, or else the icing and hundreds and thousands will run off. As with most baking, I think you can’t beat doughnut jam for the filling, but if you don’t have any then any raspberry jam will be delicious.

This is actually just a regular cake recipe that I cook in doughnut tins. I also use this really good recipe to make individual gingerbread puddings that make a great dessert when served with a scoop of ice cream. The batter is pretty runny, but don’t be tempted to add any more flour. If you’re making these in doughnut tins, remember to grease the tins well and only half fill with batter – if you over fill they will rise too much and you’ll lose your doughnut hole. You can of course also make this in a regular cake tin. I’m sorry there’s no quantities for the icing, I just guess.