adi
Practise makes pastry. adiyatusb@gmail.com
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Substack
My newsletter - Dessert First
My newsletter - Dessert First
A newsletter for dessert lovers. Click to read Dessert First, by Adiyatu, a Substack publication. Launched 7 months ago.
The UK food industry says NO to starvation as a weapon of war
The UK food industry says NO to starvation as a weapon of war
RECIPES
Triple Choc Cheesecake - Ocado
Triple Choc Cheesecake - Ocado
Raspberry White Choc Fudge - Ocado
Raspberry White Choc Fudge - Ocado
In this easy, crowd-pleasing fudge recipe the sweetness of the white chocolate and raspberry jam is offset by salty pistachios. It's easily adaptable – you can use dark chocolate instead, any nuts you like, and swap the jam for dried fruit, such as cherries or apricots. Written by pastry chef Adiyatu Sambu-Balde from Yatu's Bakery.
Upside-Down Almond Cherry Cake - Ocado
Upside-Down Almond Cherry Cake - Ocado
With a lovely crumbly texture, this vegan Upside-Down Almond and Cherry Cake is light, moist and easily adaptable. Pastry chef Adiyatu Sambu-Balde has chosen the classic combination of almond and cherry, but you can swap the cherries for your favourite jam or fruit, making it a great recipe for mixing up with the seasons. This works as both a teatime treat and a dessert, and will keep well chilled or frozen – just make sure it’s at room temperature before serving for the best flavour.
Nutty Chocolate Bars - Ocado
Nutty Chocolate Bars - Ocado
These satisfying vegan Nutty Chocolate Bars created by pastry chef Adiyatu Sambu-Balde have it all: think nutty buttery filling, loads of crunch and a smooth dark chocolate casing. Perfectly portable, be sure to take on long walks for a delicious energy boost, and store extra bars in the freezer so there’s always something sweet to eat when you fancy it.
Peanut Butter Cocoa Tart - Ocado
Peanut Butter Cocoa Tart - Ocado
For a dinner party dessert, pastry chef Adiyatu Sambu-Balde’s Peanut Butter and Cocoa Tart with Peanut Brittle is set to impress. Creamy, crunchy and decadent, it’s surprisingly easy to put together – and any leftover peanut brittle makes a great topping for ice cream, or can be blitzed up and spread on toast. For a dairy-free version of this tart, swap the milk chocolate for 70% dark and use coconut cream and dairy-free butter.
Spiced Chocolate Buttermilk Cupcakes - Tesco
Spiced Chocolate Buttermilk Cupcakes - Tesco
Adiyatu Sambu-Balde's cupcakes have the perfect flavour combination of sweet chocolate and fiery cayenne pepper and the addition of buttermilk makes these super light and fluffy. Find more cupcake recipes at Tesco Real Food.
INTERVIEWS
The Guardian Interview
The Guardian Interview
As the world closed down last year, many people began tending sourdough starters and baking. For some, it became more than a pastime
BBC Radio 4 Interview
BBC Radio 4 Interview
A year on, Sheila Dillon catches up with those who have been keeping the nation fed.
Gal-Dem Interview
Gal-Dem Interview
Tesco - Black History - What It Means To Me
Tesco - Black History - What It Means To Me
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