I'm Mikhaela.

I quit sugar five years ago when I was pregnant with my first son. It was making me fat, sick, lethargic and miserable. It was hard, but I got there and the reward has been incredible. For me and my family.

This is a personal blog. A place that I share #refinedsugarfree recipes and other family favourites.

Thanks for stopping by.


Lemon Cream Tart

Lemon Cream Tart

I thought I would try something different on Mothers Day. My mother loves lemon tarts. (I think it takes her back to her holiday in France) I got this pastry recipe from David Lebovitz http://www.davidlebovitz.com/

My Tips: The filling is very creamy. Best to make these in smaller individual tart tins.  I recommend making the tarts base quite thick. You don't want it crumbling when you remove them from the tins. Also wait until the shell is cool before moving. Use a jug to put the lemon cream into the tart cases.

Lemon Cream and Raspberry Tarts


135 grams of unsalted butter, 4.5 tablespoons of olive oil, 1.5 tablespoons of water, 1.5 cups of plain flour.

Turn oven to 220c - when it is at that temperature, put the butter, oil and water in an oven proof dish and put in the oven for 15 minutes.

Take the bowl out of the oven, being careful as it will be bubbling. Slowly add the flour, mixing it in with a fork. Let this cool slightly. Butter your tart tins. Take some dough and press it into the tins to make a casing. Remember to make them more thick than thin. Trim the sides and fork the bottom of the tin so when it cooks, air can escape. Repeat with your other tins.

Put these in the oven (still 220c) for 15 minutes. Keep an eye on them, they should only be honey golden when you take them out of the oven. Let them cool for 20 minutes.   

Whilst your letting them cool you can make the Lemon Cream

1 cup of quality greek natural yoghurt, 1 cup of the finest sugar (I used icing sugar) 220 grams of mascarpone, juice of one whole lemon and the rind

In an electric mixer add the mascarpone and sugar. Mix for a few minutes before adding the greek yoghurt. Once this is in, add the lemon juice and rind. Mix for a minute. It should be the consistency of thickened cream.  

Now that your tart cases are cool, you can add your Lemon Cream.  Take them out of their tins and place on a tray (so it can fit in your fridge) Using a jug, add the filling. Put these in the fridge for 5-10 minutes before serving on a plate with fresh raspberries a dusting of icing sugar and a sprig of mint.    

P.S If you like chocolate, you could melt some quality dark choc and brush the tart cases before adding the Lemon Cream. Make sure the cases are completely cool before though.

Pak Choy and Bok Choy

Pak Choy and Bok Choy

Banana and peanut butter = energy