Cooling Sago Dessert


Sago Pudding cooling down. I topped these with fruit cocktail canned fruit and a swirl of fresh cream


Not only is summer fast approaching, so are the holidays… and with the holidays, comes get togethers, visitors, braais, picnics, etc.
With all of the above, it’s either you hosting or your friends and family. I don’t know about you, but I find it very difficult going over empty handed.
A dessert is always well received. Why not try this sago dessert which is cooling, lite and refreshing…
1 litre milk
1 teaspoon agar agar powder
1 tablespoon custard powder
1/4 cup sago
1/4 cup water
1 tin condensed milk
1/2 tin dessert cream
Cream for decorating
Mix water and sago together and leave aside for a few minutes.
To a high pot add: milk, custard, agar agar and sago.
When it comes to a boil, remove from the heat. Add condensed milk and cream. Stir well. You can add a few drops of red colouring to get the dessert a light pink colour. Pour into casserole, mould or little dessert cups.
Leave the dessert to cool then refrigerate. Once the dessert is set, top with the leftover cream or top with canned fruits and swirls of fresh cream.
Serve cold.




Potato Salad 2



I have already blogged my winner of a potato salad but nothing says you shouldn’t try something new…
These potatoes were soft and delicious. Perfect for a braai or just a simple side dish for those hot summer days. Serve it up with a roast or as a delicious accompaniment to hot dogs.
1kg baby potatoes
1/2 green pepper, chopped
1/2 onion, chopped
1/2 teaspoon dried origanum
1/2 teaspoon cracked black pepper
1/4 teaspoon cinnamon powder
3 boiled eggs, finely chopped/grated
Mayonnaise (just enough to coat potatoes)
1/4 cup sour cream
Chopped coriander
Green chillies, optional
Salt to taste
Wash and scrub potatoes. Place into a plastic bag and cook in the microwave until soft.
Whilst you waiting fo the potatoes, mix the other ingredients together in a big bowl.
Slice potatoes in half, season with salt and a tablespoon or 2 of butter. Add the potatoes to the rest of the ingredients. Mix well and serve or refrigerate when cold. It’s best to make this at least a day in advance so all the flavours set in.
You can make this salad a day or 2 in advance. The ingredients that have no measurement, you add in as much or as little as you prefer.

Savoury Rice with Chicken



Even though I enjoy my spices, some times I crave foods that are plain… lightly spices, no chilli, no sauciness, nada!
So, today I share with you a meal that can be spiced more however, if you don’t like spicy food then this one is for you.
Perfect for the kids, especially when they are on holiday and you have to think of new ideas each day.
2 chicken fillets
1 cup rice
1 teaspoon chilli powder
1/2 teaspoon turmeric powder
1 teaspoon ginger garlic
1 onion, sliced
1/2 teaspoon whole mustard seeds
1/2 teaspoon whole cummin seeds
1 teaspoon aromat
2-3 tomatoes, grated
Boil rice with cinnamon and a cardamom pod, as well as 1/4 teaspoon turmeric powder and salt until just cooked.
Braise onion, cummin seeds and mustard seeds in a little oil. (Approximately 1/4 cup)
When the onions are soft, add in the cubed chicken and ginger garlic. Fry for a few minutes, then add rest of spices and tomatoes. Once cooked, remove from heat and add to cooked rice. Mix well and place back on the stove to steam on very low heat for about 5 minutes.
– this is a quick anytime meal.
– add a cup of mixed veggies to jazz it up.
– add some chilli for some added heat.
– double the spices if you would like more.
– serve with carrot salad.


Moreish Egg Sandwich



There are so many different versions of sandwiches, crossing over from country to country, made with a range of breads, meaty, to vegetarian, to having no bread at all but still being a sandwich….
A quick snack, or a quick meal at any time… usually 2 slices of bread with a filling in the middle.
I want to share a simple ‘egg and mayo’ sandwich as most of you may know it – however, my sandwich comes with a twist. No mayo but still creamy and moreish. I’m not sure if it is a healthier version but it sure is delicious!
1 egg, boiled
1 tablespoon chopped chives
Salt and pepper
Sour cream
Chilli, optional
2 slices of bread
In a bowl, roughly chop the boiled egg and chives. Add approximately 2 tablespoons of sour cream and a tiny bit of green chilli if you fancy some heat. Season with salt and cracked black pepper. Mix well.
Smear a scraping of butter on the bread and spread the egg mixture over. Close the sandwich and slice.
Enjoy this non-smelly egg sandwich at any time!
– add more sour cream to add more creaminess to the filling.
– use bread of your choice for any sandwich.
– be warned, you might not want an egg mayo sandwich again after trying it with sour cream.
– add a teaspoon of sweet chilli sauce to the mixture for a change of flavour.
– chopped gherkins and sliced onions work well too.

Simple Cake Pops



30 September 2017, was National Cupcake Day for kids with cancer…
A great initiative to helping those families whose kids are sufferers. But at the same time, very sad to see the little ones go through such painful times…
So, half way through my cupcake baking marathon, we had a fail! My batch of cupcakes sank – that will teach me to not try new recipes at crucial times!
The cupcakes tasted nice, but I couldn’t take those along to cupcake day… there was no way I was going to trash the stuff either.
Hmmm… Cake pops will do!
Vanilla cake (any flavour cake will do)
Banana fudge frosting (flavour of your choice)
Chocolate for dipping
Desiccated Coconut
Crumble the cake, add a little frosting at a time and mix very well. You can use a food processor or a spoon or get those hands dirty!
The mixture need to be moist enough to form into a ball. So, when you have mixed the cake and frosting, attempt to form a ball with a small amount of your mixture. If it stays together, it’s ready!
Take enough of the mixture to form a ball (the size of a ping pong ball or smaller if you wish). You don’t have to shape these into balls – make a shape that you like.
Place the ready formed balls on a lined tray. When all the balls have been formed, melt a little chocolate, get your sticks ready too.
Dip the top of the stick into the chocolate, (about a centimeter deep into the chocolate), then poke the stick with the chocolate dipped side into the cake ball. Poke the stick in enough to hold the cake and before it can exit the opposite end of the pop.
Place into the fridge or freezer until it is set. This will make it easier when dipping the cake pops into chocolate.
Remove the cake pops from from the fridge/freezer, melt your chocolate – it must be smooth. Let it cool ever so slightly, then dip the cake pop into the chocolate and let the excess chocolate drip off. It will harden almost immediately. Leave the cake pops, cake side down onto wax paper/ baking paper to set. If you would like to sprinkle anything on, you have to be quick. Why not get a friend to help!
I dipped mine in coconut, so as soon as I dipped it into the chocolate, it went straight into the coconut.
Leave in the fridge until you need it. The cake pops can be stored on a tray or in a container with the lid off because moisture can form and the cake pops will get wet.
– do not over load the cake with frosting, otherwise you will be left with a very sweet cake pop which will make it almost inedible.
– you can use milk, white or even dark chocolate to dip your cake in.
– you can let your creative juices flow when it comes to cake pops. It’s so much easier than decorating a cake and so much easier to serve.




Being a small family doesn’t always benefit me, especially when it comes to making desserts and cakes.

I sometimes just bake and end up sharing most of it. There’s nothing wrong in sharing the calories… right!
This recipe has been shared before as a pear and ginger cake, however, I changed it up a little bit. Still taste amazing…
Ideal for any season… for the hot summer days serve the cake warm with cold custard or hot custard on those chilly winter days.
1 and 3/4 cups all-purpose flour
3/4 cup white granulated sugar
1/2 cup brown sugar
2 teaspoons baking powder
1 teaspoon ginger powder
1 teaspoon cinnamon powder
1/4 cup coconut
2/3 cups double cream yogurt
1/4 cup milkĀ 
1/2 cup vegetable oil
1 tablespoon honey
2 extra large eggs
1 cup peach chunks, peeled

Grease and line pan. Set oven at 180 degrees Celsius.
Whisk dry ingredients in a bowl. In another bowl whisk wet ingredients together. Fold the dry ingredients with the liquid until just combined.

Add the peach pieces and fold in.

Pour mixture into a tray and bake for approximately 30-40 minutes.


– this recipe was originally a muffin recipe. If you wish to make muffins instead, it can be done.
– if you don’t have plain yogurt substitute it with buttermilk.
– Baking time is 20 minutes for muffins.
– Adapted from: Recipe Girl

Grilled Short Rib

Who doesn’t enjoy a great braai… but with the price of meat on the rise (and I guess everything else too), it is fast becoming almost unaffordable.
For example, you can still enjoy a piece of meat by purchasing short rib instead of lamb chops for your braai. It is cheaper but it is still delicious.
This is a recipe for a lightly spiced rib recipe that I grilled. If you like it spicy, add more spices!
All you need is:
1 kg short rib
1/4 cup rib marinade
1/4 cup rib basting
1 teaspoon aromat
1 teaspoon 6 gun spice
1 teaspoon bbq spice
1-2 tablespoons lemon juice
1 teaspoon tikka spice
1/2 teaspoon salt
Mix all the spices and sauces together. Wash and drain meat well.
Marinate the meat overnight or for a few hours. Grill or braai when u ready!


Versatile Steak Filling


Beef marinated and ready to be cooked


A versatile and uncomplicated filling that can be frozen and used for anything.
I usually make my filling, use it for a savoury and freeze the remainder. You have no idea how handy this is, especially when you have guests coming over and want to save time or if you just don’t want to cook. Steak and cheese sandwiches you say!
1 kg steak of your choice
1/2 Green pepper
1 small onion
1 tablespoon steak and chops spice
1 teaspoon bbq spice
1 teaspoon ginger garlic
1 teaspoon lemon pepper/cracked black pepper
1 aromat
1 teaspoon coriander powder
2 tablespoons Rib basting /rib sauce
1 teaspoon crushed chillies
Wash and drain beef. Cut into cubes, as similar size as possible, for even cooking. You could ask your butcher for pie steak which is already cut for you. Seems my butcher went a bit chopping crazy with this batch ;), but it will still work!
Marinate the steak in its spices. You can leave the steak to marinate for as long as you wish. Add the meat to a flat pot on medium heat. Season. Be careful not to over season it because some of the spices already contain salt. When soft and cooked through, remove from the heat.
Chop the onion and green pepper into cubes and add it to the hot beef when it is cooked. This will allow the onion and pepper to flavor the meat and and cook slightly in the heat.
Leave the filling to cool completely. Use as filling for meat buns, subs, calzones, pizzas, etc.

Luscious Frozen Dessert


A pale yellow, thick, luscious, hmm… delicious mixture with nuts and fruit for that added texture and ground peanut brittle for extra nuttiness… yum, yum!
That just describes the mixture and texture before this dessert hits the freezer.
I used 2 different flavours because I already had the banana flavour and I intended on purchasing the vanilla pudding but the store didn’t have any – so butterscotch it was!
The cardamom is optional but it really brings out the flavour in this dessert. This frozen dessert taste like burfi (indian sweetheart).
With the summer heat and beads of sweat, a cooling frozen dessert will always hit the spot.
You will need:
2 packages instant pudding
500ml fresh cream
300ml full cream milk
2 teaspoons cardamom powder, less if you are not a fan
1 drop saffron essence, optional
1 tin condensed milk
Peanut brittle
Preserved mango, chopped
1/4 cup whole roasted almonds, chopped
Line a loaf pan with foil and grease. Make the peanut brittle into a powder by using your rolling pin and bashing the brittle in a bag. Cover the base of the pan with the peanut brittle.
Mix the pudding with the cream and pour into a bowl together with the fresh cream. Beat until fluffy.
Add the rest of the ingredients and beat again until combined.
Pour into the lined loaf pan and place into the freezer. The loaf pan will be full and there might even be leftovers.
Once it’s firm enough cover the top with foil and freeze. Turn it onto a pretty plate and you will see the peanut brittle is now the top. You can serve and slice immediately as this dessert is not as rock hard as ice cream.
– use pudding flavour of your choice. I used one package banana and one package butterscotch.
– you can cherries, cranberries, macadamia, berries or any fruit or nuts that you enjoy. Or leave it plain.
– you could serve this as a dessert. Once you make the mixture, pour out into a casserole or individual serving cups and refrigerate. Top with fresh cream and brittle.
– you can use a mould or a 2 litre ice cream tub. If you using a tub – I will suggest you add the brittle at the bottom, middle and top.

Frozen dessert in individual servings


Mixture poured into pan before freezing


All whipped and ready for the freezer

Beef with green beans curry



A simple yet delicious curry that can be put together in a jiffy…
Use chicken or mutton, instead of the beef or add a veggie or 2 more…
1/2 kg steak
1 heaped teaspoon ginger garlic
1 onion
1/2 teaspoon cummin seeds
1/4 cup oil
500g green beans
1 tablespoon wet steak and chops spice
1 teaspoon chilli powder
1/2 teaspoon turmeric powder
1 teaspoon aromat
Slice onion, add to pot with oil and cummin seeds. Saute until lightly golden.
Wash and drain steak. Cut into pieces and add to onions. Braise steak well, then add all the spices. When steak is almost cooked through, add in sliced green beans, potatoes and tomatoes.
Add a cup of water and leave to simmer until potatoes are cooked.
Serve with roti.
– you can other veggies to this dish.
– I had a punnet of mixed tomatoes which I added 5 minutes before removing the curry of the heat.
– ginger garlic refers to the mixed paste or crushed or fresh. You could also use garlic on it’s own.