Medley of fruit – juice

Fresh juices from the store don’t really take my fancy… It will be drunk just a few times then it will just lay in the fridge for weeks until it needs to be chucked. Or I would only purchase these when I have guests over… yes, it does sound weird, :). I guess we all have our preferences.
As you may know, I love trying new things.
And juices is definitely one of them. I have made various flavours already, all using common items you will readily have at home.
My biggest aversion, is WASTE!!! I will always try to make something with leftovers… In this case, fruit that just lay there staring at me every time I opened the fridge! If it’s not being eaten then it shall be juiced! I’m calling this one:
1 medium papaya
4 clementines/oranges
1 apple
2 peaches
1/4 cup fresh passion fruit
1/2 cup passion fruit cordial
1 litre water
1/2 cup sugar
1 tablespoon of lemon juice over the sliced apples.
Peel and slice the papaya, apple and peaches. Squeeze the juice from the clementines. Add these fruit to the blender together with half the sugar, 2 cups of water and half the cordial. Blend until smooth.
Taste and adjust the juice accordingly. The fruit I had apart from the papaya were really sour. I did add the rest of the sugar, water and cordial. I also added a cup of litchi juice and a good pinch of salt to cut the bitterness of the fruit.
Straining the juice is optional. The water does thin it down. I strained about half of the juice.
Add the passion fruit in last. In our family, we like the seeds whole.
This makes 2 and a half litres of juice.
Pop the juice into the freezer and when it’s cold and icy serve…
Why not add in some fresh mint leaves and some grated apple. Yum!
Perfect for those hot summer days, freeze it for a few hours until it freezes enough to look like slush. How fab would that be when you have guests over!
– It is very important to taste as you go along. Everyone’s taste buds are different. Some like it sweeter, some like it a bit tart, some like a perfect balance, some like fruit juice with a tad bit more water.
– I try not to use ice cubes in the juice as it may water the juice down too much.

Bajias/ bajies/chilli bites

Chilli bites for the cold winter days, chilli bites with a hot cuppa tea, bajias for that any time treat!
I love sweetcorn bajias, and that is what I began making until I realised I don’t have eggs! Even though the shops are near by, I really did not want to stop my cooking marathon. Hmm… what shall I do?
Grab the pea flour from the freezer, add what you always thought would work, and think of the usual chilli bite mixture and voila! Soft, delicious, full of flavour little bites! Perfect!
Give these a whirl and let me known what you think!
1/2 cup plain flour
1 cup pea flour
1 medium onion
1 tin creamstyle corn
1 teaspoon coriander powder (coarse)
1 heaped teaspoon cummin powder
1 teaspoon cummin seeds
1 heaped teaspoon salt
1 heaped teaspoon baking powder
1 teaspoon crushed dried red chillies
1/4 cup buttermilk
Crushed green chillies
Chopped fresh coriander
Slice onion and place in a bowl of boiling water. Leave aside.
In another dish, add the rest of the ingredients. Drain the water from the onions and add to the rest of the ingredients. Mix well to get a thick batter.
Heat oil and drop spoonfuls of batter into hot oil. Fry until lightly golden.
These bajias stay soft even after its cold. Super easy and super delicious!

Royal Icing


Due to requests, here is the recipe for royal icing.
Any questions you may have, please submit it below and I will do my best to assist you.
Using egg white to make royal icing is much easier than making an eggless version. It’s about getting your consistency of the icing spot on.



1 egg white

Icing sugar (powdered sugar)

1/4 tsp lemon juice

I didn’t stipulate the amount of icing sugar because it may vary depending on where you are and sometimes the weather may affect it too.
Add 1 cup into the egg white and whisk or make mix with a spoon.
If you are going to use the icing for decorating then drizzle into the bowl and count to ten. If the mixture keeps its form you good to go. If not, add a little more icing sugar until you get the required consistency.
Pour into a bag, snip and pipe!

Royal icing, colors far more easily than chocolate does. You need a very tiny amount of coloring. Add in more colouring should you want a darker shade. When making darker shades, the icing may thicken up a bit more.

Troubleshooting :
– I added too much icing sugar.
Make sure you mix your icing very well before adding anything more. If you have added too much icing sugar and the icing is too stiff, add a few drops of lemon juice.
With royal icing, a little liquid goes a very long way. Please, please, please, becareful when adding liquid.

– Icing is too runny
Unfortunately, you have to keep adding icing sugar until you get the right consistency. You can pour half the runny icing into another bowl and work to fix half the amount. In this way, you are not left with too much waste.

– How much icing does one egg white make?
Enough icing to do alot of biscuits. Obviously,  also depends on how much icing you add on to a biscuit.

– Drying time
Thin patterns don’t take too long to dry, however, dots and thicker patterns will take longer. Either way, please leave biscuits to dry properly. If your icing is not dry and you pack away your biscuits, it will flatten and look a mess.

– Can I fix it?
Yes you can! Remove icing and redo. The only issue here is that the coloured icing does leave a stain. So, unless you really good at going over it…

– Pattern copying
This I find, is the biggest problem for unsteady, untidy patterns. Use your imagination or use patterns you see as inspiration. I can guarantee you that you will have a neater pattern.

I think I have covered enough for even a first time icing maker. Remember, practice makes perfect!

You don’t have to make too fancy patterns. Start of with lines and add a flower (purchase from store) to get your hand steady.  Unsteady hands make untidy patterns.

Play with the icing. Take a piece of wax paper and practice.

Decadent Peppermint Tart Ice Cream

Who doesn’t love a little caramel and mint! Who doesn’t adore a scrummy peppermint tart!
Peppermint tart being a firm South African favorite – made up of layers of caramel, cream, tennis biscuits and peppermint crisp chocolate… hmmm… rich and decadent.
Now that Spring has arrived and warmer days dawn upon us… lots of sunshine and warmth still to come! We will all be scratching in the fridge and freezers for something cold to cool us down on those wretched hot and sticky days. I have to admit, I don’t ever look forward to summer… sigh!
I love ice cream and dessert. And I am in love with this ice cream base recipe because you can choose to make any flavor you like! Vanilla, chocolate, fresh fruit, nuts, cheesecake, caramel, burfi… oh, you name it and you can create it!
Best of all, you DON’T need to buy an ICE CREAM MAKER! Who has place for it anyway!
All you need is:
500 ml fresh cream
1 tablespoon sugar
2 caps vanilla essence
1 tin caramel treat
1 packet tennis biscuits
1 peppermint crisp chocolate, chopped
2 flakes, crumbled (optional)
1 teaspoon coffee (optional)
1 tablespoon of water
Mix the coffee and water. Leave aside.
Whip the fresh cream with the sugar, coffee and vanilla until stiff peak stage. Be very careful as you reach this stage as your cream can split very easily.
Empty out the caramel into a bowl and add a little of the cream to it. Stir well. Now add to the cream and fold in gently.
Break the biscuits into quarters and fold into the cream mixture, together with the chocolate.
Pour into a 2 litre ice cream container. Drizzle with chocolate sauce and use a skewer to blend it into the ice cream or sprinkle the top with peppermint crisp.
Place into the freezer without the lid. When frozen seal the ice cream with the lid.
Now that your ice cream is ready – enjoy with friends and family. The perfect way to cool down.
– I used the mint flavored caramel treat. Using the regular one will work just as well.
– add more chocolate if you would like it more minty. The chocolate sauce at the end is optional.
– you can add coconut to this ice cream as an extra.
– if you do not get peppermint crisp and tennis biscuits where you live, use coconut biscuits and a peppermint chocolate that is available to you. Mint aero will also work very well.
– the standard base of this ice cream is 500ml fresh cream whipped with a tin of condensed milk folded through. You can then flavor this add you like. Just remember to always fold in whatever you add.

fresh cream ready to be whipped



Coffee awaits…



Whipped cream – stiff peak stage



Some cream to be mixed in the caramel



Cream and caramel mixed. This makes the folding process easier.



Caramel poured into the cream. Ready to be folded in.



Biscuits and chocolate getting folded in. 



Chocolate sauces blending

Yummy Quick Veggies

My 6 year old is such a foodie of note! She knows her food well and she knows what she wants!
It’s a good thing I suppose, however, some days are just a tad daunting, especially when you think you can get away with a shortcut… only to have that offer declined! To laugh or to cry – that is the only question… lol!
So, off to Woolworths to get some vegetables to accompany the chicken dish that was requested. (See: Spicy Delectable Chicken)
Baby broccoli, baby carrots, patty pans, baby squash and baby marrows later, this is what I made. Quick and easy, but delicious!
1 tray fresh baby carrots
1 tray baby squash
1 tray mixed marrow, patty pans and squash
1 packet baby broccoli
75g butter
1 teaspoon ginger garlic
1/2 teaspoon dried origanum
1 teaspoon aromat or salt to taste
Wash vegetables, peel carrots and place into a pot with a little water. Start cooking on a medium heat, then lower heat and leave veggies to cook until done. If there is excess water in the pot, drain it out. I cooked my vegetables until soft – as requested.
In a little saucepan, add the butter, ginger garlic, aromat and origanum. Leave to melt and remove from heat as soon as it starts to bubble. Add to the cooked vegetables, mix through gently and on high heat fry for a few minutes. This helps any bits of water dry up.
Delicious on it’s own or serve with meat of your choice. Super yum, super easy, super healthy!
– this recipe is just a guide for your veggie dish. Use the vegetables that you and your family prefer.
– cook your vegetables to the firmness or softness that is preferred.

Spicy Delectable Chicken

Chicken is more of a favorite in my home than any other meat. I opened my one of many recipe books to look for a yummy roast but didn’t end up using it. I had my own idea brewing in my head.
So I threw together the following spices:
1 chicken, disjointed
1 teaspoon dried crushed chillies
1 teaspoon tikka spice
1/2 teaspoon turmeric powder
1 heaped teaspoon ginger garlic
1 heaped teaspoon adega or chicken spice
3 tablespoons lemon juice
1/2 cup buttermilk
Salt to taste
Wash and drain chicken. Add spices, buttermilk and lemon juice. Mix well and leave to marinate until you are ready to cook.
Dot with pieces of butter or clarified butter (ghee).
Cook on medium heat for 5 minutes, lower heat thereafter and leave to cook.
Remove from heat. Serve with veggies. Very delectable…
– I removed the fillets from my chicken as we are not fans of it.
– adega spice is quite spicy. You can add more or less depending on how hot you like it.
– if you do not have some of the spices, you can omit it or substitute for a spice that you enjoy or that you have on hand.

Hot fried chips

Remembering my childhood days, going to a local take away to get a parcel of chips with the works ( by ‘the works’ I mean salt, vinegar, chilli powder and lots of sauces). My siblings and I would just grab our forks and tuck in… yum… I have to admit those days were the best and so were the chips. Now, that same take away is definitely not the same when it comes to the way they used to serve their chips!
I don’t know about you, but every now and then I love a serving of hot chips overloaded with sauces…
The options are endless and I’m sure we all have our crazy mixes of sauces that we enjoy, so, really, there’s no right and wrong when it comes to a saucy overload.
Hot fried chips can be loaded with anything and seems to be in ‘fashion’.
You can load your chips with cheese sauce and chopped fried Macon, or chillies, or gravy and cheese, fried Polony, chopped green peppers and tomatoes… Oh, it’s just endless when it comes to hot potatoes!
But today, I’m going to share with you what my saucy chips were made of….
I added:
Fried potato chips, medium thickness
Seasoned with salt
Squirts of Tomato sauce
Dollops of Mayonnaise
Blobs of Peri-Peri sauce (Steers)
Squirts of Mustard sauce
Mebos sauce
Peel potatoes and slice into thick chips. Fry until soft, remove from oil and drain on paper towels.
Season chips with salt and remove paper towels.
Add all the above sauces onto the hot chips – as much or as little as you like. Serve with slices of buttered bread or get those forks in for a taste sensation. Each bite is different. Delish!