Thanks for stopping by to check out my recipes :). This blog started as a way for me to record and share my favourite recipes. I've always been the kind of cook who 1) never follows some else's recipe to the T the first time and 2) works by eyeball and taste rather than measure. This 'chuck it in until it looks pretty' method of cooking is fun, and means that my meals never taste the same twice. However, it also means that I can never remember what recipe originally inspired a dish I've made, or what personal touches I added! I decided to be stricter on myself in recording quantities and document them here.
I found this recipe for dark chocolate cake on a recipe blog called Modern Honey (check out the chocolate chip cookies - to die for!) and fell in love immediately. I lowered the sugar and added some coffee for a slightly richer recipe. You can bake it as a single cake, or two separate cakes… Continue reading Dark Chocolate Cake
Affectionately called Nina's Cheese Bombs, I first tried Pao do Queijo (Brazilian Cheese Breads) after a friend brought them to a braai. My original inspiration for the recipe is found here. I've tweaked it a little for added flavour. They make a great starter or snack! Some notes: The salt sounds like a lot but… Continue reading Brazilian Cheese Bread (Cheese Bombs)
2 tsp honey 1 sachet yeast 3/4 cup warm water Mix in a mug and leave for a minute or two until foamy. 3 cups flour - half cake, half bread 1 tsp salt 1/2 cup yogurt Throw everything in the bread machine. Keep an eye on it as it kneads and add extra flour… Continue reading Naan
Makes enough for 2 - 3 servings about 2 table spoons coconut oil (add more if needed) 1 onion 2 cloves garlic 2 large or 3 small chicken breasts 1 tblsp green curry paste 2 tblsp pesto (either basil or coriander) 1 head of broccoli (stems finely sliced, florets cut into bite sized chunks) about… Continue reading Pesto & Green Curry Pasta (Simply Asia inspired)
I've struggled to find the perfect shortbread recipe for a long time. Most recipes are purely butter, flour and white sugar, which I've always found a bit uninspiring. The below recipe has two small additions, and the result is very moreish! For extra indulgence, add 100grs or dark chocolate chips. Ingredients: 250gr butter (not marge!!!)… Continue reading My Favourite Shortbread
This recipe is an old Christmas favourite, orginally given to me by my godmother. It works just as well for pork fillet, though the cooking time should be extended to ensure that the meat is not rare. Ideally, the fillet should be marinated the day before, though as long as you marinate or an hour… Continue reading Aunty Heidi’s Amazing Fillet
I've struggled for a long time to get a foolproof Malva Pudding, and generally find fault with most recipes I have tried. Either the cake is rubbery, or the sauce is too sweet, or the whole thing is just boring. This is my current work in progress version, inspired by the Maggie Pepler recipe found… Continue reading Toffee Malva Pudding