Banoffee Pie

I don’t think I’ve ever tried a banoffee pie and been disappointed. They’re just so basic and easy to make that it’s really difficult to make one and have it turn out to be a disaster. Digestive base, bananas, toffee and cream – that really is all there is to it!
Banoffee Pie

This was the first time I’d attempted to make a banoffee pie and I was really pleased with the way it turned out. When my dad came to visit, I offered him some and afterwards he said “I didn’t think I would like this but I suppose it was okay” which is about as much of a positive reaction as I can get out of him!

Banoffee Pie
This recipe is really quick and easy to follow. The only parts which require a lot of time is the making of the toffee and the final chilling time – both of which require practically no effort.
200g digestive biscuits
75g melted butter
400g condensed milk
2 bananas, peeled and sliced
250ml double cream
4 tbsp grated dark chocolate
1. Crush the digestives in a food processor for in a plastic bag with a rolling pin. Tip into a bowl and stir in the melted butter until combined.
2. Press the crumbs into the bottom of a lightly greased cake tin (mine was around 20cm) and chill in the fridge until the toffee is ready.
3. Place a bowl over a pan of simmering water and into it pour the condensed milk. Leave on the hob for around 2 hours, stirring now and again, or until the mixture is thick and toffee-coloured. Check the pan for water regularly and add more when necessary.
(I know many people boil the whole can of condensed milk, but I find that much more dangerous. If all the water evaporates with my method, you have a burnt pan. If all the water evaporates with the other method, you have a burn pan and your kitchen is covered in molten sticky toffee.)
4. When the toffee is ready, remove the bowl and pan from the hob and leave to cool to room temperature. Take the cake tin out of the fridge and place to one side. Place the chopped bananas so that they line the crumbs.
5. Spoon the toffee mixture into the cake tin and spread evenly. Whip the double cream and spread it on top of the toffee mixture. Sprinkle the grated chocolate on top.
It can easily be portioned up, wrapped in cling film and stored in the freezer for months.

Papa Asada

One of my favourite things about living in Tenerife is that there always seems to be a festival going on in some part of the island. From small fiestas with music and dancing, to huge carnivals with parades and concerts, the one thing that is always fantastic at these parties is the food.
There was a small carnival in Los Cristianos a while ago and Boyfriend and I decided we had to go so we could have a ‘papa asada’ or jacket potato. Now, the thought of a jacket potato probably doesn’t strike you as anything worth going out of your way for, but believe me, these are definitely worth the trip.
Papa Asada
Loaded with ham, tuna, cheese, olives, carrot, sweet corn, alioli and sweet chilli sauce, these jacket potatoes may not be much to look at, but they taste amazing. The setting definitely enhances the flavours and enjoyment to be had from these potatoes.
Papa Asada
Large families meander through the stalls, trying their hardest to keep track of their kids who are begging to go on some rides. The lights from the arcades and the amusements are reflected in everyone’s large eyes as they try and take in as much of the intoxicating atmosphere as they can. Typical Spanish music is pumped through the streets, as entertainers bustle amongst youths dancing in their attempt to reach the stage on time for their performance.
Papa Asada

Bought from the ‘Paponazo’ van for only €4, these potatoes are taken from a huge furnace which has completely charred the skin on the outside. The toppings are then piled high onto the potato, which gets stabbed with a plastic fork before being thrust in my hands. 

The first bite is akin to an assault on the senses – the taste buds are simply overwhelmed by the amount of flavours on the tongue. By the time the second bite has been had, I’m hooked and have to carry on until nothing but the blackened, ravaged skin and an empty foil basket and plastic fork are left. 

Have you ever visited the Canary Islands and decided you loved them so much that you’d like to move here? Then check out the Moving to Tenerife book I co-authored! It’s a detailed guide book full of everything you need to know about moving to Tenerife (and the Canaries in general) including how to get a job in Tenerife, how to become a resident in Tenerife and some basic Canarian phrases that will help you get by in everyday life.

You can buy Moving to Tenerife on Kindle for only £4.99 from Don’t have a Kindle? No worries! You can also buy Moving to Tenerife in paperback for only £7.33 from

Goodbye Summer S’more Cups

One of America’s most popular summertime treats, s’mores are no longer restricted to the BBQ. There are a vast number of new recipes circulating which incorporate s’mores – muffins, brownies, even cheesecakes! So I thought I would add my own recipe as a way to say goodbye to summer and welcome autumn.
I remember first being introduced to s’mores – on my 15th birthday when a group of friends and I went camping. We were all sat around a fire on a beach as dusk was rolling in and a friend born in the US pulled biscuits, marshmallows and chocolate out of her bag. The result was magical.
Goodbye Summer S'more Cups
Boyfriend and I go camping all the time and authentic BBQ s’mores are one of the reasons I love it! Being without Graham crackers in Tenerife, I always substitute digestive biscuits, which seem to work just as well.
There is something oh-so-satisfying about sitting next to a hot fire and biting into the warm crunchy biscuit, leaking gooey marshmallow and silky liquid chocolate all over your face and hands.
They may not look it in the photos, but these s’more cups are really tiny – about 4cm wide and 2cm tall. The recipe yields 12 this size, if you want to make larger ones, you’re going to have to double the ingredients or half the amount you wish to make.
200g digestive biscuits
70g icing sugar
5tbsp melted butter
50g chocolate and 1tbsp butter
3 marshmallows
1. Preheat the oven to 180C. Crush the digestives into fine crumbs – either by hand, in a bag with a rolling pin or in a food processor.
2. Melt the butter in the microwave or on the hob then mix with the digestive crumbs and icing sugar. Mix well. Press the mix into the bottom and sides of small muffin molds, creating cups.
3. Pop them into the oven for five minutes, until they just begin to puff up. Whilst the cups are in the oven, melt the chocolate in a bowl above a pan of simmering water with 1 tbsp of butter. At the same time, quarter each of the marshmallows with scissors.
4. Share half of the melted chocolate mixture between the cups and then place a quarter of a marshmallow on top of each one. Replace in the oven for 2 minutes, or until the marshmallows just begin to brown.
5. Remove from the oven and share the rest of the chocolate mixture between the cups, spooning a little on the top of each marshmallow.
These can be stored in the fridge or at room temperature in a sealed container.

Lingerie Chocolate Chip Shortbread

I’ve seen a few of these types of biscuits online and thought I’d give them a try – I don’t think my icing skills are anywhere near as good as they could be and I really wanted to practice. I decided to use a basic shortbread recipe for the biscuits, with added chocolate shavings to make them more interesting. Chocolate chips could be added, but I think they would alter the look of the biscuits too much.
Lingerie Chocolate Chip Shortbread
I had to make an unbelievable amount of icing to get the perfect colours – I was searching for pastel shades as opposed to the really bright shades I originally got.
Lingerie Chocolate Chip Shortbread

I intended to use a piping bag to decorate the biscuits, but because mine were really small, I found it much easier to use the handle of a spoon to spread the icing and to carry out any minute detail with the help of a toothpick.

Lingerie Chocolate Chip Shortbread

This recipe yields around 12 small lingerie sets.

Lingerie Chocolate Chip Shortbread
130g flour
Pinch of salt
115g butter at room temperature
30g icing sugar
1 tsp vanilla extract
2 tbsp chocolate shavings
9 tbsp icing sugar
Blue colouring
Pink colouring
1. Mix the flour and salt together in a bowl.
2. In another bowl, beat the butter until smooth and creamy. Add the sugar and beat again until smooth.
3. Gently stir in the flour mixture until just incorporated – don’t over-mix.
4. Flatten the dough into a disk shape and wrap in plastic wrap. Chill the dough in the fridge for an hour or until firm.
5. On a lightly floured surface, roll out the into a circle around 1/2cm thick. Cut the biscuits out using a heart shaped cutter. Keep half of the biscuits as whole hearts (these will be the bras) and cut the point off the other half of the hearts (these will be the panties).
6. Place onto a plate and put into the fridge to chill for 15. This process firms up the dough so the biscuits maintain their shape when baked.
7. Whilst the biscuits are in the fridge, preheat the oven to 175C and line a baking sheet with parchment paper.
8. When chilled, bake the biscuits for around 10 minutes, or until very lightly browned. Be really careful not to leave them in the oven too long – these burn so easily. You need to remove them when they are still quite pale. Leave to cool on a wire rack.
9. Make the coloured icing by separating the icing sugar into three containers. Add just a drop of red colouring into one container and just a drop of blue colouring into another container. Continue to add tiny drops of water into each off the containers one by one until you get a thick, spreadable consistency and pastel colours.
10. After the biscuits are cool and you have the perfect icing – it’s time to be creative! Look online for ideas, or become your own lingerie fashion designer as you  decorate these biscuits.