I hope you are keeping safe and sanitising, we are too! We just got the news that our kids’ aftercare has to be closed for 2 weeks because someone caught the virus – I’m pretty angry about it because apparently this person had flu symptoms but still rocked up for work. Why aren’t people not taking this seriously!!
With the numbers rising every day, the number of people I know who’ve lost loved ones to this virus – it’s very heartbreaking, to say the least.
Please wear a mask, please sanitise and if you are experiencing any symptoms please stay home and isolate yourself – let’s keep everyone around us safe during this third wave.
I’ve been working from home for the past 3 weeks now, I am very fortunate for this I know not everyone has this opportunity. I’ve been scared to go shopping for groceries and even debate sending my kids to school every morning – all we can do is pray and protect ourselves by taking every precaution known to us.
I baked the blueberry muffins as lunch box snacks for the kids, I would usually get crackers from the shops, but that just goes back to not going out as often as I usually would.
These muffins reminded me of back when I was a single gal, working at a Bank and going to the Vida E Cafe in our building – they made the best blueberry muffins with white chocolate chips and a delish crackling sugar top – It was glorious!
I hope you enjoy this recipe, I used frozen bluebs for this and it worked out brilliantly
Blueberry Muffins Ingredients 115g unsalted butter, at room temperature 200g sugar 2 large eggs 2 teaspoons baking powder 1/2 teaspoon salt 1 teaspoon extract 240g cake flour 114g milk, at room temperature 350g blueberries, fresh or frozen – both work well in this recipe 50g sugar, for topping
Method Preheat the oven to 190°C. Prepare your muffin pan with baking spray, or line with muffin wrappers. In a medium-sized bowl, beat together the butter and sugar until combined. Add in the eggs one at a time, scraping the sides and bottom of the bowl and beating well after each addition. Fold in the baking powder, salt, and vanilla extract. Add the flour alternately with the milk, beating gently just until combined. Scrape the bottom and sides of the bowl. Add the berries to the batter, stirring just to combine. Scoop 1/4-cupful of the batter into the prepared muffin tin Sprinkle 1 teaspoon of granulated sugar on top of each muffin. Bake the muffins for about 25-30 minutes, until they’re light golden brown on top, and a toothpick inserted into the middle of one of the center muffins comes out clean. Remove the muffins from the oven, after 10 minutes transfer them to a cooling rack. Store in an airtight container for up to 3 days.
I love bundt cakes, I know they’re a bit old-fashioned but I love them! They’re so cute, especially these mini bundts – then again, isn’t anything miniature regarded as cute?
I used frozen strawbs for this recipe, along with strawberry yogurt and strawberry jam – They are packed with that delicious berry flavour I love so much! They’re also extremely fluffy and moist – and just so darn good!
I usually use this recipe to make cupcakes and decided to dust of my old bundt moulds because I rarely ever use them – even though I promised myself I would if I got them!
Here’s how you can make them!
Ingredients 2 tablespoons unsalted butter, melted 1/3 cup milk, at room temperature 1/4 cup strawberry yogurt, or plain yogurt 1 large egg, at room temperature 2 teaspoons vanilla essence 1/4 cup sugar 1 1/4 cups cake flour 1 teaspoon baking powder 1/2 teaspoon bicarbonate of soda 1/2 tsp cinnamon Pinch of salt 1/4 cup strawberries, cut into chunks 1/3 cup strawberry jam
Method Preheat the oven to 180° C. Prepare a mini bundt pan or 12-cup muffin pan with baking spray and set aside. In a mixing bowl, whisk together the melted butter, milk, yogurt, egg, vanilla, and sugar until combined. Add the flour, baking powder, bicarb, and salt, mixing until just combined. Fold in the strawberries. Dollop spoonfuls of the jam around the batter, swirling it into the batter. Spoon the batter into the mini bundt pan, filling 1/2 full. Bake for 18-20 minutes, or until a skewer comes out clean. If using a muffin pan, fill 2/3 the way full and bake 10-12 minutes. Remove from the oven and allow to cool for 5 minutes. Invert the bundt cakes onto a cooling rack. For the glaze, whisk together 1/2 cup of sifted icing sugar together with a tablespoon of milk and whisk until you get a thick, smooth paste. Drizzle over cooled cakes and enjoy!
Wash and drain the dhal (lentils), boil in salted water in a pressure cooker until soft (30 minutes). Use an immersion blender to make this extra smooth.
Add ghee to a pan, add onions and jeera and fry till golden brown. Add garlic and chilli. Fry for a minute before adding to the cooked dhal gosht.
Add ghee to a large pot, braise onion with jeera seeds until golden brown. Add ginger and garlic paste and cook for a minute. Add meat and all the spices. Coat meat in the spices and allow to cook on low heat until the meat has browned. Add tomatoes and allow to cook a further 10 minutes. Add the cooked dhal and allow to simmer on low heat for 1 hour, stir often. Add the vagaar and fresh dhania
A sweet and savoury dutch baby pancake filled with fresh herbs, cheddar cheese, crispy bacon, and custard…?
Err Landi, what the hell?
Relax guys, this is one of those weird but wonderful creations that you’re going to thank me for. I used store-bought custard to make my pancake mixture and I have to say the sweet, savoury, and salty thing works! You get a light and puffy pancake that is filled with delicious fresh ingredients which you can top with almost anything your heart desires – think crispy bacon and feta, or pancetta and Parmigiano
4 tbsp First Choice Salted Butter, plus additional butter for serving 160 g First Choice Custard, at room temperature 4 large eggs, at room temperature 80 g cake flour, sifted black pepper pinch of salt 3 tbsp First Choice White Cheddar Cheese 1 tbsp fresh thyme leaves 1 tbsp fresh chives, chopped salad herbs, for serving 2 tbsp lemon juice 60 g crispy fried bacon
Preheat the oven to 230 degrees C. Place 2 tablespoons of butter in a 20 cm cast iron skillet or 20 cm cake tin. Place the skillet or cake tin in the centre of the oven for 10 minutes.
In a bowl, whisk together the eggs, First Choice Custard, flour, salt, pepper and 2 tablespoons melted butter. Whisk until the batter is smooth.
In a small bowl, combine the First Choice Cheese, thyme and chives. Remove the hot skillet/cake tin from the oven and pour the batter into the skillet/cake tin.
Sprinkle the cheese/herb mix evenly over the batter. Place the skillet in the centre of the oven and bake for 20-25 minutes or until the pancake is fully puffed and browned on top.
Meanwhile, toss the salad herbs with lemon juice and season with salt. Remove the Dutch Baby from the oven and top with a small pat of First Choice Butter.
Finish with crispy bacon, salad greens, and a pinch of black pepper. Serve and enjoy!
These creamy morsels were incredible to make and by that I mean they are really easy to whip up and so delicious. This recipe makes the perfect base, I topped mine with lemon zest and sweetened whipped cream. Let your imagination run wild by topping the cheesecakes with salted caramel, cookie butter, Nutella, or whatever your heart desires!
Here is how you can make them.
Here is how you can make them.
Mini Baked Cheesecakes
70g biscuit crumbs
2 tablespoons unsalted butter, melted
1 tablespoon sugar
225g full-fat cream cheese, softened to room temperature
60g sour cream, at room temperature
1/2 teaspoon vanilla essence
1 teaspoon fresh lemon juice
1 large egg, at room temperature
Preheat oven to 180°C. Line a muffin pan with 9 cupcake liners and set aside.
Combine all of the crust ingredients in a bowl. Press a tablespoon of the mixture into each liner and set aside.
Beat the cream cheese and sugar together in a large bowl until the mixture is smooth and creamy.
Add sour cream, vanilla essence, and lemon juice then beat until combined.
Add the egg and beat just until combined. The batter will be thick.
Divide the batter between all the cupcake liners.
It’s about 1.5 tablespoons per cheesecake.
Bake for 18-20 minutes.
Remove from the oven and allow cheesecakes to cool at room temperature for 30 minutes, before transferring to the fridge to chill for at least 3 hours.
Once chilled, add toppings and serve. Cover and store leftover cheesecakes in the refrigerator for up to 5 days.
I usually stress myself out during celebrations like these, focusing more on blog content than actually taking a moment to enjoy the festivities. This year I decided to just put my phone down and live, and it’s been working out great!
I’ve been indulging in cake – That I didn’t have to make and I can proudly say that I’m having the best time!
I highly recommend trying this out – yesterday I craved scones and decided to make a small batch since it was my baby’s birthday party she we love scones with a little cream and strawberry jam – so good!
These scones are flakey, butter, light and delicious, serve with cheese or jam – sweet or savoury these scones are incredible.
Here’s how you can make them.
The Perfect Scones
Ingredients 350g self-raising flour, plus more for dusting 1 teaspoon baking powder 1/4 teaspoon salt 85g unsalted butter, cut into cubes 3 tbsp caster sugar 175ml buttermilk 1 teaspoon vanilla essence beaten egg, to glaze
Method Heat the oven to 220C. Whisk the self-raising flour into a large bowl with ¼ tsp salt and the baking powder.
Add the butter and rub it in with your fingers until the mix looks like fine crumbs. Stir in the caster sugar.
Make a well in the dry mix, then add the buttermilk and combine it quickly with a spoon.
Sprinkle some flour onto your work surface and tip the dough out. Fold the dough over 2-3 times until it’s a little smoother. Shape into a disc. Take a 5cm cutter and dip it into some flour. Cut out the scones and place them on a baking tray.
Brush the tops with a beaten egg and bake for 10 mins until risen and golden on the top. Eat just warm with butter or cheese or like my family prefers generously topped with jam and cream.
My goodness!! This delicious loaf is my most favourite bake right now.
Burnt honey has a slightly nutty and caramel flavour that just brings this entire loaf to life!!
I love that isn’t too sweet, and together with rooibos, they make quite a match as my tea lovers would agree.
Rooibos and Burnt Honey Loaf
3 rooibos teabags
210g full cream milk
170g unsalted butter, room temperature
100g granulated sugar
2 large eggs, room temperature
255g burnt honey (recipe below)
1 teaspoon vanilla essence
270g cake flour
1 1/2 teaspoons baking powder
1/2 tsp salt
Place honey in a saucepan, and set over high heat. Bring to a simmer, then reduce the heat to medium.
Cook the honey, stirring occasionally with a heat-proof spatula or wooden spoon until it the color darkens and turns to dark amber; about 3 minutes. Turn off the heat and carefully add 1/4 cup water. Allow the honey to splutter until it stops bubbling, then mix to combine. Transfer to a heatproof bowl and set aside to cool.
Snip open the rooibos tea bags and add the leaves to the milk in a small saucepan on medium-high heat.
Bring to a simmer then remove the saucepan from the heat. Leave the ground tea leaves in the milk and let steep while cooling down to room temperature.
Preheat the oven to 180ºC. Prepare a loaf pan with baking spray and baking paper, set aside.
Cream the butter and sugar together until light and fluffy, approximately 8 minutes. Add the eggs one at a time and beat it into the creamed butter mixture.
Then add 1/3 cup of the cooled burnt honey and vanilla essence, beat until combined.
Mix the flour mixture and the milk tea alternatively into the creamed butter. Mix each step until just smooth.
Pour the batter into the pan, swirl the remaining burnt honey onto the batter. Bake in the oven for 50-60 minutes or until golden brown and a wooden skewer comes out clean from the center of the loaf.
It is such a beautiful day in Johannesburg. We plan on spending some time outside today, I’m thinking maybe having a lovely picnic, we’ll see.
A few weeks ago I laid down on the grass in our garden, just looking up at the sky, it felt so incredible and peaceful. It still shocks me that something as simple as that brought me so much of clarity.
I finally understand why people are crazy over camping trips, I can’t wait to go on one with my family.
These smore cookies are going to be at our picnic today, this was a recipe I struggled with recently and I’m so glad it worked out – FINALLY!
These cookies have crispy edges, soft centre’s, toasted marshmellows and loads of chocolate! It is absolutely divine and one for the cookie jar!
Also these images are just my favourite thing over, Iove how comfortable I’m getting with my camera, shooting in manual mode gave me serious anxiety! But I’m glad I never gave up and trust me there were many times I wanted too!
Let me know what you think of these photos and what you enjoy doing to relax 😌 and keep sane of course 😉.
130g unsalted butter, softened to room temperature
100g granulated sugar
100g packed light or dark brown sugar
1 large egg, at room temperature
1 teaspoon vanilla essence
130g cake flour
55g cocoa powder
1 teaspoon bicarbonate of soda
Pinch of salt
1 cup dark chocolate chips, plus extra for topping
1 cup mini marshmallows
Blow torch, optional
Beat the butter, and sugars together until fluffy and light in color.
Beat in the egg and vanilla essence.
In a separate bowl, whisk in the cake flour, cocoa powder, bicarbonate of soda and salt together.
Slowly pour the dry ingredients into the wet ingredients. Beat until combined.
Fold in the chocolate chips.
Using a tablespoon, scoop 2-3 tablespoons of cookie dough and roll into balls and place in a baking tray prepared with baking paper. Do this with the remaining dough
Cover with plastic wrap and refrigerate for 4 hour.
Preheat oven to 180°C. Line a large baking tray with baking paper.
Arrange cookies onto the baking tray 5 cm apart. Bake for 15 minutes.
Remove from the oven and add on mini marshmellows and extra chocolate chips.
If you have a blow torch you can use it to roast the marshmellows.