Saturday, 30 March 2013


Sometimes I don't think you really appreciate what I have to go through to get these recipes to you, the hardships I have to endure making sure they work, taste like heaven on a plate and look like they've just stepped out of the salon for beautiful food.  What I strive for is perfection on your behalf and if it means having to cook something over and over before it is fit for your delectation then so be it.  This recipe is one of those that I found I had to test and re-test just to make sure.  To be honest if worked first time but you can't be too careful .  It was torture but I got there in the end.

There has been a lot of talk about Easter Brownies, the Easter bit being the addition of creme eggs but when I researched them I have to say they just didn't look very appetising. So, I have addressed this and instead of using halved creme eggs, I've tried it with mini versions.

My regular brownie recipe has a rolo cooked into each square so it only made sense to try with mini caramel eggs too and while I was about it why not throw in some mini eggs, it's got to be done really.

So, the results are in and the winner is!.................You'll have to make your own mind up on that one

150g Plain Chocolate
110g Butter
225g Sugar
75g Plain Flour
3 Eggs
1 Level tsp Baking Powder
100g Walnuts
6 Creme Eggs /12 Mini Creme Eggs

In a pan melt the chocolate, butter and sugar together.  Remove the pan from the heat and stir in the flour, eggs and baking powder.  When it is all mixed fold in the walnuts.

Pour the mixture into a 25cm x 16 cm rectangular baking tin lined with parchment.  If you are using large eggs, cut them in half along the seam.  Place the eggs on top of the mix, don't push them in as they will sink a little when cooking.

Bake at 170C for 35-45 minutes. Test the brownies with a skewer, it should be a little sticky but not runny, you want your brownies to be a bit gooey in the middle.


Tuesday, 12 March 2013


When I was a child there was a definite difference between childrens chocolate and grown-ups chocolate.  I could have a finger of Fudge or Curly Wurly but not a Bounty or packet of Munchies.  Thank goodness I can now have which ever chocolate I want and don't have to miss out on the luxury that is Hotel Chocolat.

Hotel Chocolat has such an extensive range of gorgeous products that the only problem is choosing which one to have. The quality and sheer beauty is breathtaking, all their chocolate is ethically sourced and suitable for vegetarians and what's more, it tastes amazing.

Now the really good bit.  Hotel Chocolat are offering one of you lucky people a gorgeous Zebra Beastie Egg. All you have to do is:

a) Follow this Blog and leave a comment telling me what your favourite chocolate was as a child.
b) For another chance of winning LIKE my Facebook page Yasmin Limbert - Pieces of Rainbow and tell me your favourite childhood chocolate
c) And just in case you want to enter 3 times, follow Yasmin Limbert on twitter tweeting that favourite chocolate again.

You have until Sunday 17th March to enter.

Good Luck and Happy Easter x

And the Winner is LAURA McCAUGHAN who's favourite childhood chocolate was Mintolas

Saturday, 9 March 2013


This is a light and refreshing dessert that’s simplicity itself.  Don’t feel that you have to stick to these flavours though.  You could swap the digestives for Bourbons, Hob Nobs or Oreos and use limes or oranges instead of lemons.  For a more adult version slip in 1-2 tbsp of fruit liqueur like Quantro.

200g Digestive Biscuits, crushed
50g Butter
500g Mascarpone Cheese
80g Icing Sugar
Zest & Juice of 2 Lemons
Mini Chocolate Eggs to decorate

Start by making the biscuit base. In a pan melt the butter then add the crushed biscuits and mix well.  Press the mixture into the base of 7” loose bottomed cake tin.  Put this is the fridge to chill whilst you make the filling.

In a bowl beat together the mascarpone, icing sugar, zest and lemon juice.  spread this on top of your biscuit base and return to the fridge for 30 minutes to set.

Once set, remove the cheesecake from the tin and decorate.