Ilse's Kitchen - culinary adventures of a girl who loves to eat

Every now and then I get it: a chia pudding craving. And to be honest, I don't know why I don't make it more often - it's easy, healthy and good. Meets just about all the criteria for my go-to recipes. It’s even pretty for the eye - and let’s be honest, the eye wants something too. :) Ingredients (serves 2): 2 tablespoons chia seeds 1/2 cup almond milk 1 teaspoon maple syrup, plus some to top 1/2 teaspoon vanilla essence few tablespoons Greek yoghurt per glass 200g strawberries Instructions: 1. Place the chia seeds, almond milk, maple syrup and vanilla essence in a bowl and mix well. Put in the fridge and let it set for at least 3 hours, or overnight. 2. When you're ready to eat, take a glass. Pour in some chia pudding, then top with a few raspberries, then with a layer of greek yoghurt. Top with more chia pudding, then more raspberries, then another layer of yoghurt and then the rest of the raspberries. 3. Drizzle some maple syrup ove...

Isn't she lovely? You might not think it from the looks of it but this is actually one of the easiest desserts ever. The only thing that takes a while is waiting for the meringue to set in the oven, but I promise you - you won't regret the wait when it's time to eat these babies. Ingredients (makes 4): 3 egg whites (I used medium-size eggs) 165g white sugar few drops of vinegar 100ml whipping cream 1 additional tbsp sugar fresh fruit to top (I went for a very-berry combo: strawberries, raspberries, and blueberries) Pre-heat the oven to 100 degrees Celsius / 210 degrees Fahrenheit Instructions: 1. Take the vinegar and use it to rub the bowl you're going to use to whip your egg whites in, as well as the whisk. This de-greases the bowl, which is important for firm egg whites (they 'sink' when exposed to grease). 2. Separate the egg whites from the yolks. Do it carefully, you don't want a single drop of yolk to 'contaminate' the egg w...