What I Need This Summer

I think I have been quite lucky escaping the heatwave by being in Edinburgh from the start of the month (since I don’t take heat very well 🥵😂.) We had it all this week with sunshine, clouds, rains and even a thunderstorm in the middle of the night! ⚡️ However, it is still summer after all, and I am sure to make full use of my mum’s freezer while staying here. (The freezer I have in my London apartment is nowhere near cold enough to freeze things properly.)

When one thinks of summer, ice cream is a must, so making homemade ice creams have become a bit of a habit of mine lately. But today, I also made my first attempt at making tuiles – which I was surprised how super easy they were to make! (This is the recipe I followed: https://chefiso.com/p/tuiles-recipe/) Not enough only were they perfect for my homemade rocky road ice cream, but they were also beautiful to look at! 😍😋

My Life is a Box of Sweetness

As the weather turns chilly this week and my works continue to pile on, baking really allows me to take a step back and relax from the stress. Having said that, despite working through the weekends in the past weeks, I felt like I am starting to enjoy my job again. Perhaps is a turning point for me? (But we shall wait and see about that lol.)

Yesterday, I baked some traybakes for Free Cakes for Kids Hackney (whilst also sneaked our for a nice Indian supper in between haha). It’s a charity I’ve been working with for a couple of months now, and honestly what’s better than sharing the joy of your bakes than with someone else? 🙂 (And to be fair, it just gives me an excuse to temporarily drop my work and do something else lol.)

For the traybakes, I decided to go with some rainbow rocky roads and white chocolate & raspberry blondies topped with crushed bananas crisps. I shared my rocky road recipe in a post before (Link here👉 https://tangosbaking.home.blog/2019/06/03/monday-blues-rocky-roads/), but this time I switched it up with some tri-coloured marshmallows. For the blondies, I used the recipe from this website👉 https://www.janespatisserie.com/2016/11/10/white-chocolate-raspberry-blondies/, but added 50g less caster sugar as I felt it was sweet enough with the white chocolate.

Why don’t you also give it a try this weekend? 😉 What would you like in your box of sweets? ❤️

Pillows and Marshmallows

Last night I dreamed I ate a 10-pound marshmallow, and when I woke up the pillow was gone.‘ Have you ever dreamt about marshmallows? Tommy Cooper once did at the cost of his own pillow. As I am leaning against my pillow, almost half dozed off, I thought I would share the recipe of my homemade marshmallows.

It’s probably unsurprising to know that I am always a big fan of sweet treats, but this is my first time making any kind of confectionary. And surprisingly, these pillowy blueberry marshmallows are rather easy to make. I can say my friends and I had fun eating them while dipping them in our hot chocolate and coffee yesterday. (It’s quite a sticky business though! 😂)

The recipe is adapted from the book ‘Pâtisserie’ by William and Suzue Curley. The recipe starts from making a blueberry purée, but you can also adapt it for other kinds of fruit purée to create marshmallows of different flavours! 😋

Blueberry Marshmallows

Quantity: 1 tray


For the blueberry purée:

150g blueberries

15g caster sugar

15ml water

1 tsp lemon juice

For the marshmallows:

110g blueberry purée

10g leaf gelatine

225g caster sugar

135ml water

38g egg whites

Icing sugar, for dusting

Cornflour, for dusting


1. To make the blueberry purée, place blueberries, caster sugar, water and lemon juice in a saucepan. Bring to boil and crush the blueberries as you are cooking them. Pass the purée through a sieve and set aside.

2. Soak the leaf gelatine in cold water and set aside.

3. Use 110g of the blueberry purée to make the marshmallows. (You can save any leftovers to eat later, for example, putting it in plain yogurt!) Place the purée in a saucepan and bring to boil.

4. Squeeze off any excess water from the leaf gelatine and add it to the purée. Stir until the gelatine is fully dissolved. Set aside.

5. Place the caster sugar and water in a saucepan and heat to create a syrup.

6. In a large, clean mixing bowl, whisk egg whites to soft peaks.

7. Mix the syrup with the purée mixture. Then add it to the whisking egg whites. Continue to whisk until smooth and cold.

8. Mix equal amounts of cornflour and icing sugar together. Sift into a bowl.

9. Line a small baking tray with baking paper (choose one with enough depth). Dust it with the cornflour and icing sugar mixture, saving some for dusting the marshmallows later. Pour the marshmallow mixture into the tray and spread evenly.

10. Place in a fridge for about 1-2 hours, or until set.

11. Once set, cut into cubes of marshmallows and roll in the dusting mixture before serving.

Have a sweet marshmallow dream! (Excuse me as I doze off on my pillow 😴…)

Monday Blues, Rocky Roads

My first day back to work had been quite uneventful and yet somehow I managed to be exhausted by the time I got home. It is Monday though. True to the classic Monday blues, I don’t seem to be able to shake off the anticipation of a long marathon of a week ahead, and I just hope it’s not going to be all rocky roads along the way. But, hey, life still goes on and I know I still need to be prepared for any challenges that may get thrown at me anytime. So, instead of letting myself be submerged in a feeling of dread. I am going to tell myself to live in the moment. As Kylie Minogue sang once, ‘Into the blue. With nothing to lose.” I am now game.

To start off the week though, you always need a bit of sugar! I was taught how to make rocky roads by a friend in uni, and it had since become one of my favourite snacks to make. Sweet, crunchy, soft and tang. They are literally small blocks jam-packed with all sort of goodies, and they only take a few minutes to prep!

Classic Rocky Roads

Quantity: 1 tray


300g dark chocolate

100g digestive biscuits

100g mini marshmallows

50g sultanas

50g glace cherries


  1. Break chocolate into small chunks and place them in a large bowl.
  2. Melt chocolate using a double-boiler or a microwave.
  3. Break digestive biscuits into small pieces. Add them to the melted chocolate.
  4. Add marshmallows, sultanas and glace cherries into the mixture, and stir until well-mixed.
  5. Line a tray with baking paper. Spread the mixture evenly on the tray.
  6. Place the rocky road in the fridge for about 1 hour for the chocolate to set.
  7. When ready, cut the rocky road into even slices to serve.

This recipe is open to interpretation. You can replace sultanas and glace cherries with any dried fruits or nuts of your choosing. I found that dried mango and desiccated coconut also worked quite well for a tropical twist.

Wish you all rocky roads no more this week! (But you are allowed to eat rocky roads haha 😂)