Caramelised apples in Rooibos tea

Riobos tea caramelised apples & Vanilla ice cream

Rooibos tea caramelised apples & Vanilla ice cream

For 3 – 6 portions


  • 3 small apples (eating apples) – Peeled cored and cut in half
  • 1 Rooibos tea bag infused 5 minutes in 50ml of boiling water
  • 50g caster sugar
  • 25g salted butter


In a small pan, melt the butter. Then add the sugar and stir for 2 minutes until the sugar starts to caramelise. Now add the 50ml infused tea (without the teabag) and the apple halves. Stir and cover for 5 minutes. To allow the apples to soak up the flavours and soften a bit.

Cooked and cooling down

Cooked and cooling down with a splash…

After 5 minutes, remove the cover and continuously stir the apples turning them from side to side until they become golden and the liquid on the bottom of the pan becomes heavy with a syrup-like consistency.

The liquid should taste like liquid caramel. Remove from the pan and place in a heatproof dish to cool down.

I did this to serve with a basic vanilla ice cream (top picture), but could be used with natural yogurt or as a topping on porridge… you can even use it to top a basic pound cake with lemon zest. It is just too sweet to be eaten as it is. Only a half apple was used for the portion above.

This can be kept for about 3 days in the fridge.


Note: I used eating apples because they are very resistant and will not breakdown during the cooking. The cooking apples tend to be too weak and also too acidy for my liking.


Homemade strawberries jam


O' yum-my! fresh baguette

O’ yum-my! fresh baguette

For a jar of 400 – 500g jam – Ingredients:

  • 350g fresh strawberries
  • 350g sugar
  • 350ml water
  • 35g fresh ginger


Peel, chop and blend the ginger in 50ml of water. Sieve thru a tissue paper towel to remove all the remains of the roots and collate just the pure essence (juice).

Ginger extract

Ginger extract

Do not throw away that waste as it could be dried and used for tea or even as seasoning.

Now remove the green bits off the individual strawberries, cut the berries in half and rinse.

The drops are neat and are not runny

The drops are neat and are not runny

In a deep sauce pan, place the strawberries, sugar, water and ginger essence. Stew at medium heat for 15-20 minutes. Don’t forget to stir from time to time until the mix starts to become slightly sticky on the spatula.

pure sugar bubbling

pure sugar bubbling

I like my jam with bits in it. If is not the case for you, try to mash to strawberries as you stir them.

To make sure that your jam is ready, just make some drops on a clean plate and if the jam drops (like water drops). If the drops stand, that means your jam is ready and that a lot of the water has evaporated.

If the drops are runny during the test, leave the jam on heat and keep stirring until you get the right consistency.

I used some of this jam for a sponge sandwich dessert

I used some of this jam for a sponge sandwich dessert

Once you have mastered the strawberry jam, you can make any type of jam. Don’t be afraid, just go for it. I have spiced mine with a bit of ginger as I love ginger. If you like spiced desserts, try and make your jams with you preferred spice. How about chillies? That could work?!

Suitable for vegans.

Just have fun and do let me know what you think.


Homemade Orange Sorbet

DSC02037As the heat get at its best on this small island of ours here is something to cool you down! An orange sorbet… For 10 servings.


  • 100grs of sugar
  • 1 lemon juice & zest
  • 100ml Fanta orange
  • 10 medium oranges
  • 2 apples
  • 10 bay leaves for decoration


  1. Grate the lemon zest and press its juice. Set aside.DSC01994
  2. Cut the top of every orange and carefully carve the inside completely.
  3. Put all the pulp and juice collected in a bowl. Reserve the hollowed oranges and their “hats”.
  4. Make a little hole on the “hats” and insert 1bay leaf on each “hat”. Once this is done for all of them, put the “hats” and hollowed oranges coops in the freezer… they will later be used to serve the sorbets.
  5. With a hand blender, wiz the orange pulp to liquidise it completely. Set aside.
  6. Peel, core and finely chop the apples. Add it to the liquidised orange and blend again.


DSC01996In a deep pan put the sugar, the lemon juice and zest. Simmer for 20 minutes.

Remove from the stove, leave to cool for 10 minutes and add the liquidised orange & apple mix and the Fanta.

With a spatula, stir to mix.

Taste and add more sugar or lemon if it not sufficient to your taste.

Now pour the mix in a big freezer bowl and put it on the top shelf of the freezer. Check it in an hour

After the hour has passed, bring the bowl out of the freezer and with a folk or with the hand blender, break the granules of ice starting to form. Once it is smooth. Put the bowl back in the freezer.

Repeat this every hour trice then your sorbet is ready to serve.