Berry Eton Mess

Baby, it’s HOT outside, and all I want to do is dive into this Berry Eton Mess, right now!

Berry Eton Mess, Eton Mess, Eton Mess Recipe, Berry Coulis, Berry Sauce, Strawberry, Raspberry, Blackberry, Blueberry, Meringue, Meringue Cookies, Pavlova, Food Photograhy #food #recipe #dessert #sweet

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Perfect Egg-less Chocolate Cake

Have qualms about egg-less baking? This recipe for the Perfect Egg-less Chocolate Cake is the only one you’ll every need, I promise! 😀

Perfect Egg-less Chocolate Cake


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The Foodscape turns TWO!

Today, The Foodscape celebrates its Second Anniversary! I can’t believe it’s been two years since my first post on The Foodscape. Little did I know then that it would become my life. 🙂

The Foodscape Turns TWO!

The Foodscape has had a tremendous year indeed. It started out with the routine five working days and blogging over the weekends, survived a big move to another country, launched its logo, travelled to Thailand and had an incredible Christmas, filled with the season’s best. Then 2016 rolled in and I worked hard to put many wonderful recipes out for you. Happy Days!

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Mini Cherry Galettes

These Mini Cherry Galettes are the perfect treat for all you home chefs and bakers who’d rather cook up a storm raging with delicious flavours than spend hours having something look restaurant worthy! Don’t get me wrong, I love making desserts that look super pretty. But some days, I just want good ol’ sweet, fruity, pastry-perfect dessert that doesn’t require too much effort. Dessert that can be prepared relatively quickly; dessert that doesn’t leave a tonne of dishes for me to clean up later! 😛 And these Mini Cherry Galettes tick all those boxes! 🙂


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Choco-Strawberry Tart

There is something so elegant about tarts that takes my breath away. They are dainty and beautiful. In their pretty little way, they pack in so many different textures and flavours. And they are ALWAYS such a treat! ❤

Yeah, I’m talking about these Choco-Strawberry Tarts!


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Vanilla Yogurt Panna Cotta

A couple of days ago, when I was in conversation with my cousin about the tonnes of dessert pictures I upload to my Instagram handle (do follow me @thefoodscape!), she asked me, “Do you ever get anything wrong when you’re baking or making a dessert?” I didn’t need to think about my answer. “All the time,” I replied. 🙂

I have such crazy ideas for desserts, that more often than not they don’t work out. While some can be salvaged with go-to lifesavers like Nutella, Chocolate ganache or ice-cream, others turn out downright inedible. But hey, trial and error is everything! And sometimes if it doesn’t work out, well, that’s okay!


This is exactly how I came about making this stunning Vanilla Yogurt Panna Cotta doused in Strawberry Compote. My brother was throwing a party for friends and dessert was my responsibility. I knew I wanted to do something with strawberries, and after giving it some thought, I decided to spin a dessert out of the wonderful combination of strawberries and Sunfeast’s Dark Fantasy Choco Fills. So I tried a couple variations of layered whipped cream, crushed cookies and strawberries. An adjustment here, some changes there; yet I just couldn’t get it right. Then I thought, with all that heavy cream lying in my kitchen, some Panna Cotta would be perfect! Out went the biscuits and into a pot on low heat to simmer went the cream… The rest is history. 😛


Here’s what you need:

For the Vanilla Yogurt Panna Cotta:

  • Heavy Cream – 1 cup (if you’re in India, you can use 1 pack of Amul Whipping Cream)
  • Caster Sugar – 1/4 cup + more if you would prefer it sweeter
  • Vanilla Bean – 1 (alternatively, you could use 2-3 teaspoons of vanilla extract)
  • Yogurt – 1/4 cup
  • Powdered gelatin – 3/4 tsp
  • Milk – 1/4 cup

For the Strawberry Compote:

  • Fresh Strawberries – 500 g, hulled and cubed
  • Sugar – 2 to 3 tbsp
  • Juice of 1 lemon
  • A couple drops of red food colouring (optional)

Here’s how you put this beautiful dessert together:

  • In a pot on low heat, bring heavy cream, sugar and vanilla to a gentle simmer, stirring occasionally.
  • While the cream is cooking, pour gelatin into the milk and allow it to dissolve for about 10 minutes.
  • When the cream comes to a boil, take it off the heat, pull out the vanilla bean and preserve for another use. Gently mix in the milk and gelatin. Then fold in the yogurt, making sure not to incorporate too much air into the mixture.
  • Then pour the cream mixture into cups, dessert bowls or fancy glasses and refrigerate for about eight hours (or overnight) to set.
  • While the Panna Cotta is left to set, bring strawberries, sugar and lemon juice to a boil. When the sugar has dissolved and the strawberries turn mushy, take it off the heat and add some red food colouring. Leave to cool. Once cooled, you can either serve it as is, or run the compote through a fine sieve, and serve just the saucy bit while leaving out the strawberry chunks.
  • When the Panna Cotta has set, pour the compote over it and eat!
  • If you would like to serve your Panna Cotta free-standing (like in the pictures), dip the dessert bowl or ramekin into warm water for about 20 seconds or until the panna cotta pulls away from the mould, then carefully overturn it onto a plate. Pour strawberry compote over it and serve immediately.


As you can tell, this is one super easy recipe. All it takes is a couple of minutes to put together. The ingredients are easily available, the technique involved is hassle free and it’s just the perfect recipe for when things don’t go your way in the kitchen. All you need is to spare a half-hour ahead of time, pop it into the fridge and then you can forget all about it until it’s time for dessert!


All of my brother’s guests were blown away by this Vanilla Yogurt Panna Cotta. And when they called it a night and left, the brother, cousin, boyfriend and I went back for some seconds, thirds and fourths! 😉

I love how the sweetness in this dessert is subtle, the tang coming from the yogurt and berries is deliberate and yet it is all perfectly balanced out by the wonderful aroma of vanilla. It is light, packed with flavour and just stunning to look at; what more could you possibly want from dessert? Oh, and it’s the perfect snack too. (Don’t judge me!) 😛

Give this recipe a try right away, maybe as dessert for this Valentine’s Day? It is red and romantic after all! 😉


Molten Chocolate Cake

First off, Happy New Year to all you wonderful foodies out there! I hope you brought in 2016 with your favourite food. If not, now’s the time. Wait! Errrr, after you read this blog post is the time, actually! 😉

So, Molten Chocolate Cake. This dessert needs no introduction. The past couple of years have been what we can call ‘The Rise of the Molten Chocolate Cake’. It’s everywhere; home-bakers are acing it, it’s on pretty much every restaurant menu and if you do a Google search, there are a million different recipes for this chocolicious delight. It also goes by many names – Chocolate Fondant, Lava Cake, Molten Chocolate Cake, Chocolate Lava Cake.


Long before I began baking extensively, I wondered how this gorgeous pud was baked. After some research I learned that it had all to do with the baking technique. These little pots of pure chocolate indulgence are baked on high heat for a short time so as to have them firmed up on the outside while ooey-gooey and oozy on the inside; in which case, the egg yolks in the recipe help bring out that custard-y effect! But then I also came across a few recipes which suggested putting quick-melting cubes of chocolate in the centre of the mini-cake before baking to have a perfectly liquid centre. Personally, I prefer the former. And among the million recipes out there, here’s mine! 🙂

Here’s what you need:

  • Dark Chocolate – 250 g, cubed
  • Unsalted Butter – 113 g, plus extra for greasing ramekins
  • Confectioner’s sugar – 200 g
  • Eggs – 3 whole + 3 yolks
  • All Purpose Flour – 120 g
  • Vanilla Essence – 4 tsp

Here’s how you make this spectacular Molten Chocolate Cake:

Step 1: Preheat your oven to 200 degrees Celsius and grease glass or ceramic ramekins with butter. In a large bowl, mix cubes of chocolate and butter. Melt the butter and chocolate in the microwave at medium heat for two minutes. Take out and stir well until smooth.


Step 2: Sift in the icing sugar and all-purpose flour and beat until the mixture becomes doughy.


Step 3: Whisk in the whole eggs and egg yolks until the mixture is luscious and creamy. Add the vanilla essence and give it one final mix.


IMG_4366Step 4: Pour the batter into the greased ramekins until they are filled to about two-third of their capacity. Place the filled ramekins on a baking tray, pop into the oven and bake for 13 minutes at 200 degrees Celsius. Take the cakes out of the oven and leave to cool for a few minutes. Carefully overturn the Molten Chocolate Cakes onto serving dishes and top with chopped strawberries. Serve Immediately.


We all know what the hero of the perfect Molten Chocolate Cake really is. That moment of joy when you cut into the cake and the molten chocolate lava flows out from the centre is unmatched. And that’s exactly what you will get from this recipe!

This Molten Chocolate Cake is mouth-wateringly delicious, to say the least. With the perfect balance of sweetness from the chocolate and confectioner’s sugar, the tartness from the strawberries and the richness of the molten centre, it’s everything you need to take you to chocolatey paradise (very a la the chocolate river in ‘Charlie and the Chocolate Factory’)!


If you’re a die-hard chocolate fan, this dessert is for you. But then, you already knew that! 😀 And for those of you who like a touch of chocolate in your lives every once in a while, make sure you don’t miss out on this classic dessert, made easy by The Foodscape!

Get in the kitchen and get baking! Those New Year’s resolutions can wait a bit! 😛


Tangy Raspberry Cake

As you can tell, I’ve been having a very berry summer! And I’m enjoying it to the fullest. While I’ve been mostly cooped up indoors – much to my dismay – due to the unbearable heat, my tummy has been one happy fellow, gorging on lots of berries, mangoes and pineapple. I think it’s safe to say that my obsession with fruits is being well-fuelled. 🙂


What makes me happier is that my passion for baking is flourishing, thanks to this berry mania! First I baked those Petit Fours that were just delish, then the Lemon-Blueberry cake that is out-of-the-world, the Mango-Strawberry tart that needs no description and now this fabulous Tangy Raspberry Cake that will blow your mind. The baker in me is very pleased.


Here’s what you need to make The Foodscape’s Tangy Raspberry Cake in your home.

  • All Purpose Flour – 1 and 1/2 cups
  • Sugar – 1 cup
  • Salt – 1/2 tsp
  • Baking Powder – 1 and 1/2 tsp
  • Eggs – 2
  • Vegetable Oil – 1/2 cup
  • Juice of 1 Orange, freshly squeezed
  • Rind of 1 Lemon, grated
  • Fresh Raspberries – 200 g

Here’s how you make it:

  • Preheat your oven at 160 degrees Celsius for 20 minutes.
  • In a bowl, beat the eggs until fluffy, then add in the oil and orange juice and mix well.
  • In another bowl, lightly sift together flour, salt, sugar and baking powder.
  • Pour the wet mixture over the dry ingredients and blend until it forms a smooth batter.
  • Add in lemon rind and give it a final mix.
  • Grease and line a loaf-tin with parchment paper. Pour in half of the batter, then place a few fresh raspberries on top and finish off with the remaining batter. Once all the batter is poured in, sprinkle a few more raspberries on the top and bake for about 35-40 minutes or until a skewer inserted comes out clean.


This is one of those cakes that everyone loves serving at breakfasts, brunches, tea parties and the like. It’s that perfect breath of fresh air from all those heavy chocolatey treats that your guests and family will love you for. It’s also the perfect cake to savour while you enjoy a cup of coffee. It’s that homely cake that puts you at ease, helps you relax and gives you the warm fuzzies!

It’s tangy, sweet and zesty and sweet some more. It is oozing with flavour, hearty and delicious. The citrus-y tartness from the orange juice and lemon rind are well complimented by the sharp flavour of the raspberries and the buttery sweetness of the cake. It’s truly a cake made in heaven!


This is the kind of cake I love baking – moist, airy and filled with the goodness of berries; the kind of cake that I eat a little too much of on my cheat day. Trust me, it’s that good! 😀



Skillet Brownie Cake


A couple of weeks ago, one of my oldest friends looked at my post on Dark Chocolate Cake Pops and sent me a message asking me to do a post on something super chocolatey that is easy to make with ingredients that don’t require one to go on a drawn out treasure hunt to find them. On a whim, I promised her that I would soon do a post on a Skillet Chocolate Cake. Though I didn’t get around to doing it immediately, I sure didn’t forget.



So over the past weekend, on the occasion of The Foodscape’s 1st Anniversary, I baked this chocolicious Brownie Cake in a skillet. Baking this cake was very special – it felt like I was connecting with my roots again. Many of you may not know this, but when I first started baking back when I was only 13, I didn’t own an oven and so I would bake on the gas stove on an open flame. And for this cake, I did just that! 🙂

Wondering how it’s even remotely possible? Well, here’s the deal – all you need is a diffuser to place directly in contact with the flame; a deep, flat bottomed pan with a lid that fits perfectly; and a couple of heavy wooden blocks or slabs. When you’re all stocked up and your cake batter is ready, grease your pan, pour in the batter, switch on the gas on a low flame, place the diffuser over it and then place the pan on the diffuser. Cover it with the lid, and place the wooden slabs on top to make sure that air does not escape from the pan during the baking process. Sweet and simple, isn’t it?

This is the arrangement to bake directly on the gas stove: Place the diffuser (the thin silver iron plate) on the gas, place the pan over it, cover with the lid and place the wooden slabs on top to make sure air doesn’t escape during the baking process 🙂

So here’s my recipe for this anniversary special Skillet Brownie cake…

Here’s what you need:

  • Semi-sweet Chocolate – 75 g + extra for garnish
  • Unsalted Butter – 60 g
  • Cocoa Powder – 1 tbsp
  • Granulated Sugar – 80 g
  • Eggs – 2, small
  • All Purpose Flour – 50 g
  • Vanilla Extract – 1 tsp
  • Salt – a pinch
  • Walnuts – 50 g, chopped
  • Maraschino Cherries – 20 g, chopped
  • Your choice of sprinkles – for garnish
  • Strawberries – for granish

Here’s how you make it:

  • Mix together 75 grams of semi-sweet chocolate and butter in a heat proof bowl. Place the bowl over a vessel of simmering water – making sure that the bottom of the bowl doesn’t touch the water – and allow the chocolate and butter to melt.
  • Once melted, take off the heat. Add cocoa powder and sugar and stir vigorously until well incorporated. Add in the eggs and whip well.
  • Mix the flour into the chocolate mixture until just completely incorporated; then pour in the vanilla essence and the salt.
  • Add in the chopped walnuts and maraschino cherries and give the batter a final mix.
  • Pour the batter into the greased skillet and place on top of a heated diffuser in contact with an open flame. Cover with the lid and press down with wooden blocks. Allow to bake for about 40-50 minutes, or until a skewer inserted comes out with a few moist crumbs attached to it.
  • Once done, take off the heat, frost with melted chocolate, sprinkles and berries.
  • EAT, NOW!


This cake is truly the ultimate chocolate indulgence. Exceptionally gooey, this brownie cake is rich, luscious, velvety and crumbly all at once. Decadent good quality chocolate combined with the sweetness of maraschino cherries and the walnuts lending it some crunch and bite, this cake is pure heaven to the senses! If you’re a chocolate lover, this will be your favourite go-to recipe for a homemade cake; and for those of you who don’t love chocolate, this will take you to the dark sinful side! I should know, it has me sold!

So what are you waiting for? Get caking and indulge in The Foodscape’s version of Chocolate Paradise 😀


The Ultimate Lemon-Blueberry Cake


Chocolate and I are on a break. We’ve had a wonderful relationship in the past and we will renew our tryst soon, but for now, we need a little space. All that baking with dark and semi-sweet chocolate, Nutella, Ganache and sugar sprinkles has rendered me bored (and has me carrying around quite a few extra pounds, if you know what I mean), so I’ve decided it’s time to experiment with different flavours and techniques. Spring is here and the market is flooded with gorgeous fruits – berries, melons, nectarines and mangoes! I can’t wait to bake with them all!

For my first attempt down the fruity-baking lane, I baked this enchanting Lemon-Blueberry Cake topped with Coconut Crumble. I say enchanting, because the whole experience of baking this cake is truly so. From the gorgeous ivory hued batter speckled with bright yellow lemon rind and striking blueberries, to watching the cake take form while in the oven, the coconut crumble turning a stunning golden, to cutting a slice to reveal the burst berries leave deep purple blots where they were, and taking a bite only to have the array of flavours tickling your taste buds, this cake is beyond delightful!


I wouldn’t say that this cake is easy to make; there are several parts to this recipe and each require a certain amount of precision and careful attention. But that doesn’t mean this recipe is too hard to try out either. Though time consuming, this cake is worth all the hard work you put into baking it. Don’t believe me? Try this recipe out and see for yourself!

IMG_5365What you need:

For the Lemon Curd:

  • Egg – 1, large
  • Granulated White Sugar – 75g
  • Fresh Lemon Juice – 40ml
  • Unsalted Butter – 2 tbsp
  • Lemon Zest – 1 tbsp, finely shredded

For the Cake:

  • Unsalted Butter – 250 g
  • Caster Sugar – 220 g
  • Zest of two lemons
  • Eggs – 4
  • All Purpose Flour – 250 g
  • Baking Powder – 3 tsp
  • Blueberries – 300 g

For the Coconut Crumble topping:

  • Butter – 50 g, melted
  • Desiccated Coconut – 150 g
  • Egg – 1
  • Sugar – 160 g

Here’s how you make it:

  • Lemon Curd: Place a stainless steel bowl over a pot of simmering water, making sure that the bottom of the bowl doesn’t touch the water. Whisk together the butter, egg, sugar, lemon juice and lemon zest. Stir it continuously while it cooks, until it attains a thick consistency, like that of mayonnaise. Take it off the heat, pour it through a strainer, cover the lemon curd and keep aside.
  • Coconut Crumble: In a bowl mix the melted butter, egg and sugar. Add in the coconut and give it one final mix.
  • The Cake: Preheat your oven to 180 degrees Celsius. In a bowl, beat the butter and sugar until creamy. In a separate bowl, beat the eggs; then add them to the butter-sugar mixture and beat until fluffy. Add the lemon zest and mix. Fold in the flour and 2/3rd the quantity of blueberries. Pour the batter into a greased cake pan. Once the batter has been smoothed out, sprinkle the rest of the blueberries over the top and bake for 18-20 minutes or until the top is set. Pull out of the oven; brush the top-crust generously with lemon curd and they spread the coconut mixture over it. Pop back into the oven for another 20-24 minutes, or until a skewer inserted comes out clean. Take the cake out of the oven and leave it to cool.


This cake was all kinds of yummy! My mum is a huge fan of Lemon Cake and to see her face light up as she took her first bite of this cake was crazy! She smiled and smiled as she savoured every bite, then reached out for another piece. Dad is not a very ‘cake person’, nevertheless, he enjoyed having slices of this cake with tea. The boyfriend was ecstatic when he took his first bite. He isn’t a fan of lemon cake, but this one had him craving more. He almost didn’t leave any cake for my parents to have the next day!

This cake was big compared to the ones I usually bake at home. While cutting it up, I thought to myself, ‘this cake will be around for quite a few days.’ Boy, was I wrong! Within two days, there was none remaining.


Tangy, sweet, the crunchy-crispy top, melt-in-the-mouth are the words that come to mind when I reminisce about the joy of eating this cake. This Lemon-Blueberry cake is the kind of cake which you can’t get enough of; with just one bite, you’re addicted and no matter what you’re doing, it can wait until you have another piece of cake.

I simply loved this cake, and I’m sure you will too! And for mums who wish to get their little ones to eat fruit, you should bake this cake for them!