Personal Bio

Hello guys! I’m Kritina, 20, avid reader, food blogger and an ambitious Communication student. This blog is destined for people who can manage making some moves in the kitchen!

Cooking has always been the one thing that made me happy and more relaxed. What I like in cooking is when the dish is out of the oven and you get to see your efforts materialise into something that is mouth-watering and delicious. Of course, I have had some cooking faux-pas, but that never discouraged me!

In fact, failures made me stick to improving myself and the perfectionist that I am, gave me courage to become better.


Fudge Brownies with Oreo Cookies

165g/5½oz butter, plus extra for greasing
200g/7oz dark chocolate, grated or finely chopped
3 free-range eggs
2 free-range egg yolks
1 vanilla pod, seeds only (or alternatively 2 tsp vanilla extract)
165g/5½ oz soft light brown sugar
2 tbsp plain flour
1 tbsp cocoa powder
pinch salt
154g/5½oz pack chocolate biscuits, such as Oreos, broken into quarters
icing sugar, for dusting

Preparation method

  1. Preheat the oven to 180C/350F/Gas 4. Grease a 20cm/8in square baking tin with butter, then line with baking paper with the paper overlapping the sides a little.
  2. Melt the butter in a pan over a medium heat. When the butter has melted, remove the pan from the heat and add the grated (or chopped) chocolate. Leave to stand for a few minutes, or until the chocolate melts, and then stir together. Alternatively, you can put the chocolate and butter in a bowl and melt in the microwave in 25-second blasts, stirring well each time.
  3. Whisk the eggs, egg yolks and vanilla together in a large bowl until the eggs begin to get light and fluffy. Add the sugar in two additions, whisking between each. Pour it around the side of the egg mix so as not to knock out the air that has been whisked in. Keep whisking until the mixture becomes stiffer. Once the egg mixture is ready, pour the chocolate into it – again around the sides so as not to knock the air out.
  4. Add the flour, cocoa powder, salt and a third of the biscuits and stir until fully combined, then pour the mixture into the prepared tin. Scatter the remaining biscuits over the top, pressing them in slightly. Bake on the middle shelf of the oven for 25–30 minutes. The middle should be very so slightly gooey. Leave the brownies to cool in the tin – the top will sink and crack a little.
  5. Pull the brownies out using the overlapping paper and cut into squares. Dust with icing sugar.

***Hello peeps!! So sorry for not posting for so long, I was overwhelmed by the recent semester at uni! Well  I’m on holidays and I will find some time posting things! 🙂 Btw thanks everybody, I have passed the unit for which this blog was created!!! 😀 Big thanks to all of you and may god bless you all! 🙂 Ever since I’ve been on holidays I was mainly lying in my bed, sleeping, catching up all those lost nights spent working/ studying. This weekend I had the chance to bake these delicious brownies, a recipe I saw from Lorraine Pascale’s show! Hail to her!  🙂 These brownies are simply delicious and sinful!! The Oreo cookies in it make it perfect! My only suggestions and comments would be to diminish the amount of sugar in it! If like me you don’t like when food is so sweet that it makes you wanna puke, PLEASE diminish the sugar quantity! Besides, the Oreo cookies are super sweet, don’t forget that! If you want to make this recipe richer and fuller, serve with a hot custard sauce or ice cream, but then I prefer it plain with a cup of tea or cold milk!  ‘A l’anglaise’ I might add! 😛 Of course you can substitute the cream biscuits with pecans nuts, almonds, walnuts, hazelnuts or even cherries but then we want the cream and fudge brownies here 😛 I really hope you will enjoy this recipe as much as I loved it! Serves of 16 is certainly not enough!! Double up the recipe to please your friends, families and kids as well! Trust me, they are all going to pig on these amazing brownies!!

Bon Appétit always!!

-Yours alive-and-back-from-the-dead Krit 😉

Mini Chocolate Cakes with Praline and Red Fruits

Ingredients:   Serves: 4 

90g Dark Chocolate

100g Butter

3 Eggs

100g Castor Sugar

25g Flour

20g Praline

1 mixed red fruits tray (red currants, raspberry, cherry, etc)

Icing Sugar for Decoration


  1. Melt dark chocolate with butter, either in a microwave or ‘bain marie. When melted, leave to cool for a few minutes.
  2. Add the beaten eggs, and sugar and then gently fold in the flour and praline.
  3. Pour in a silicon mould or in a tin one, or in greased/floured ramekins. Let the ‘dough’ rest  in refrigerator.
  4. Preheat oven to 180 C. Bake the mini cakes for 8 minutes (The centre of the cake should remain soft and mellow, almost fluid and wet).
  5. Leave to cool until warm and unmold delicately.
  6. Top with red fruits and dredge with icing sugar.

***Okay! I know this seems to be a complex dessert but let me tell you that it’s worth all the pain in the world!! First of all, you are not obliged to use praline in this recipe; modify it with whichever ingredients such as toasted nuts, almonds etc., that crack under the teeth and give this dish a crunchy texture in mouth! 🙂 You have to let the cake mixture or dough rest in the refrigerator, overnight or for some hours as well! Letting it rest will only make it softer and like deep fudge! Secondly, you may use cupcakes for this recipe especially if you are making this for a party, and so on. Now, for a more festive ‘look’, use a crown-shaped cake tin. Or, you may simply use a rectangle tin and cut the cakes into squares and mount them all in a nice way and decorate with red fruits and sprinkle with a snow like powder of icing sugar!! 🙂 You may as well serve these hot, when they are wet and shiny inside with some nice scoops of vanilla ice cream!!! These mini cakes inspire a festive, joyous and homely atmosphere and they are perfect to bake if you are far from home and are feeling homesick or plain hungry for a nice killer chocolate delight! 😛 Lastly, I would suggest that you use a nice chocolate, 70% Cocoa is excellent for cooking, because in the end, the cake’s going to bring out the taste and flavour and quality of the chocolate that you have used, why then use a low quality, greasy and one which contains more sugar than cocoa in it! I sincerely hope you like this dessert!!! It is a small precious treasured dessert!

Bon Appétit


Spiced Honeyed Pineapple and Mango Bites

Ingredients:    Serves: 6

1 Pineapple

1 Mango

20g Butter

50g Honey

1/2 teaspoon curry powder or  ground cinnamon

1/2 lemon

1 teaspoon sesame seeds

1 star anise


  1. Preheat oven to 160º C.
  2. Peel the pineapple, remove the ‘eyes’ and spikes and cut into 1cm or 2cm sized cubes. Peel the mango and diced int big cubes as well.
  3. Melt half of the butter in a casserole, add mango and cook for about 5-10 minutes in low flame.
  4. Add half of the honey, then half of the curry powder or cinnamon while tossing the mango, so as to avoid crystallization of honey. Remove from heat and set aside in a bowl.
  5. Heat the same casserole or pan and put the remaining butter and honey on the lowest flame and caramelize the pineapple cubes, sprinkle the remaining curry or cinnamon. After a few minutes, remove from heat and set aside.
  6. In the same casserole, arrange the mango in the bottom, cover with pineapple bites, drizzle with lemon juice. Add the star anise, cover the casserole and cook in hot oven for 40 minutes.
  7. Before serving, sprinkle with sesame seeds and vanilla ice cream.

***This dish is so comfy! When this type of dish is in an oven, believe me the whole kitchen will be invaded by a nice spicy smell! Your kitchen will emanate odours and scents like it’s a Morrocan Spice shop!! 🙂 Of course your guests will be utterly charmed by these embalming fragrances! They will think you made a tacky dessert when as you have noticed, this is very easy yet classy as dessert! If you serve this after a light dinner, and there still is some place left in your guest’s stomach, do try to serve this dish with a crème anglaise or a custard sauce; one which has a pouring consistency! Not a porridge one! Also, kids will adore theses bites served with little madeleines cakes and custard sauce! You can eventually replace the fruits with plums, apricots or peaches, apples or pears! Choose whatever you like but I prefer this combination as it screams tropical fruits and we can only think of summer , the sun and countries surrounded by the deep blue sea! (Thank God I live in Mauritius 😀 )… When served hot with a freezing vanilla ice cream, the contrast of temperature makes the ice cream melt quickly and things like that are culinary delights for the eyes and palate! 🙂 Pretty simple things, ingredients or dishes can elicit a smile, admiration or even love from your guests or from yourself! You can only thank yourself for daring to cook, to try new recipes and share what you have learned with your loved ones! After all this is what cooking is about! 🙂 Hope you’ll devour this sweet and spicy dish! 😀

Bon Appétit


Minty Green Salad

Ingredients:    Serves 4

1/2 An Ice berg Lettuce

1 Bunch of Watercress

1 Green Pepper

1 Tablespoon freshly chopped Mint leaves

50 ml French Dressing


  1. Wash lettuce and tear leaves.
  2. Wash and trim watercress.
  3. Wash, de-seed and cut pepper into rings. (personally i like it diced or finely cut into strips)
  4. Put lettuce, watercress, green pepper and dressing into a large mixing bowl and gently toss the ingredients together.
  5. A French Dressing is simply 2 tablespoons extra virgin oil, 1 tablespoon lemon juice or vinegar, salt, pepper, 1/2 teaspoon dry mustard, a pinch of sugar and few drops of worcester sauce(optional). Use a shaker to emulsify the dressing so that it has a ‘cloudy’ texture.
  6. Sprinkle with chopped mint leaves. Serve immediately if mixed with dressing!

***In case you don’t have lettuce or the watercress at your disposal,  you may then use mâche or any other salad green. Make sure the taste is balanced though! Well this is a basic kind of recipe for a green salad. You can definitely add a lot of other ingredients and modify this recipe. For instance you may add feta cheese or parmesan, even toasted croutons, and even Spinach!!! Please savor this healthy salad with a grilled steak or grilled chicken and a glass of homemade iced tea and why not accompany that with a nice golden brown potato mash! 🙂 I find this recipe excellent for a brunch with friends and even kids will like this! Of course this is only a starter for famished people 😛 So make sure you prepare something else if you are receiving friends over because this is ultimately only salad!! and we have a hearty appetite! 🙂 A BBQ is perfect along with this salad, so is a soup if it’s a party dish! 🙂  I hope you enjoy this recipe as much as i love it! 🙂

Bon Appétit


Stuffed Baked Potatoes

Ingredients:    Serves 2

2 hard boiled potatoes

25g butter

3 tablespoon Cheddar cheese-grated

50g chicken ham-finely diced

Salt and Pepper


  1. Preheat oven, 200º C. Grease an oven-proof dish.
  2. Wash potatoes, pressure cook for 15 minutes. Drain and cut hard-boiled potatoes in half.
  3. Scoop-out the centers, leaving a thin wall of flesh.
  4. Mash the scooped-out flesh with butter and half of the grated cheddar cheese.
  5. Add diced chicken ham, season with salt and pepper.
  6. Fill the potato shells with the mixture, mounding it with a metal spoon. (It has to have an arc-like shaped, fill the potato and make the half look like a whole with the filling! The metal spoon will help make it stand in place)
  7. Sprinkle the remaining grated cheese on top and bake it in hot oven, 200º C for 10-15 minutes until golden brown.
  8. Serve hot as accompaniments.

*** This recipe is very easy as you may have noticed. This is best served with wholewheat buns or grilled garlic and butter (let’s be crazy) toasted bread, and of course a salad! 🙂 why not a lettuce/apple/orange salad? This will add flavour and pep to this dish! 🙂 Be careful if you are using cheddar cheese for this recipe… Cheddar is naturally salty. I have tried different cheeses with this recipes and i have to say, mozarella, parmesan and emmental, all suits this recipes!! 😛 Do take into consideration the cheese you use and the amount of salt you will add! Moreover, chicken ham may be replaced by the excellent Bayonne ham 😉 or why not pancetta (salt!!) Different ingredients will give different tastes to this dish and that is it’s magic! You can have various interpretations of this recipe each time you try it and you never get bored of it! It is so easy and time saving, especially if you have unexpected visitors staying to eat! 😀 It tastes awesomely good as well! Those who don’t fear the F word will definitely add cream to this recipe! Sorry for late posts! Assignments are killing me! In the meantime don’t stop cooking or eating for that matter! 🙂

Bon Appétit


Oven Chicken and Mushroom with Spaghetti

Ingredients: Serves 4

400 g dried spaghetti

20 g dried porcini mushrooms

350 g mixed fresh mushrooms, cleaned and torn

2 cloves of garlic, finely sliced

4 Chicken thighs, boned, skinned and cut into bite-sized pieces

Salt and black pepper

Olive oil

200 ml white wine

500 ml double cream

200 g Parmesan cheese, grated

A sprig of fresh basil, leaves picked


  1. Preheat oven to 200ºC / 400ºF / Gas 6.
  2. Put the porcini mushrooms in a bowl and cover then with bowling water and let it soak for a few minute.
  3. Heat a big saucepan and add some olive oil, add salt and pepper to the chicken pieces and let them brown in the oil.
  4. Strain the porcini, keep the soaking water, and add them to the pan with the garlic and the fresh mushrooms.
  5. Pour wine and the soaking water and turn the heat down. Let it simmer until the chicken is cooked through and the liquid has reduced.
  6. Cook the spaghetti into salted boiling water. Add cream to the chicken and wait for it to boil and turn the heat off. Season with salt and pepper and black pepper
  7. Put the drained spaghetti to the creamy chicken mixture and toss well. Add three quarters of the cheese and all the basil and stir.
  8. Put in an ovenproof baking dish and sprinkle with remaining cheese and bake until it is golden, crisp and bubbling. Serve with some extra virgin olive oil and remaining parmesan cheese.

***I believe that this awesome recipe from Jamie is good as it is but for the greedy and gourmets, you can serve this with a little green salad and hot garlic bread without forgetting the dry wine.  I just cannot resist the combination of chicken and cheese and mushroom! If you do not have porcini mushrooms, you may as well cheat a little with fresh ‘champignons de Paris’, those white or black mushrooms from Paris! 🙂 You may as also consider this as a main dish as I did a while back when some relatives came for lunch! 🙂

Bon Appétit


Previous Older Entries Next Newer Entries

Texana's Kitchen

Yummy food. Pithy commentary. Pretty pictures.


♥♥♥Music is my passion♥♥♥


Smile! You’re at the best site ever

the Sequencer

discovering patterns in people and in everything..

domestic diva, M.D.

my mother raised the perfect housewife...then I went to med school

%d bloggers like this: