The Perfect Scones

Happy Mother’s Day weekend ladies!!

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.

Burnt Honey and Rooibos Loaf

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

Ingredients


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


Method


Burnt honey

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.

Smore Cookies

Smore chocolate cookies

Happy Saturday everyone!!

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 😉.

Loads of chocolate
Sooo gooey!

Smore Cookies

Ingredients

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

Method

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.

Store in an airtight container and enjoy!

Lamb Seekh Kebabs

Lamb seekh kebabs with garlic naan bread and chips

Ingredients:

For the Lamb Seekh Kebabs:

 500 g lamb mince

 ½ red onion

 2 green chilli

 10 g fresh coriander

 2 tsp ginger and garlic paste

 1 tsp ground coriander

 1 tsp ground cumin

 1 tsp red chilli flakes

 salt to taste

 ½ tsp ground black pepper

 wooden skewers

 50 g First Choice Butter

For the mint and coriander raita:

 250 ml First Choice Plain Low Fat Yoghurt

 30 g fresh coriander

 30 g fresh mint

 1 tsp ground cumin

 salt to taste

For the naan breads:

 3 ⅓ cups self-raising flour

 1 ½ cups First Choice Double Cream Yoghurt

 20 g First Choice Butter, melted (optional)

 fresh minced garlic (optional)

Directions:

For the Lamb Seekh Kebabs

Place the lamb mince in a mixing bowl.

Add the red onion, green chilli, and fresh coriander to a food processor and pulse till it forms a paste.

Add this to the mince along with the rest of the spices and mix till combined.

When all the ingredients are nicely mixed in, begin pressing down on the meat as you knead it.

A quick tip to ensure your kebabs are well seasoned is to fry a teaspoon of the kebab mixture, once cooked taste and adjust seasoning if necessary.

Once it is all ready, form the meat into kebab shapes. Squeeze the meat onto the skewers (preferable large skewers).

Place the seekh kebabs over hot coals and grill, turning regularly until the meat is cooked through – 5 minutes on each side.

Alternatively, melt the First Choice Butter in a grill pan and grill on medium-high heat till cooked through.

For the mint and coriander raita:

Add all the ingredients into a blender and blend till smooth. Serve chilled.

For the naan breads:

Combine the self-raising flour and the First Choice Yoghurt in a bowl.

Mix the 2 ingredients until the dough starts to form. If the dough is dry, add 1 tablespoon of yoghurt.

Continue to knead and bring the dough together.

Knead the dough on a large, lightly floured surface. Work the dough out into a large disc.

Divide the dough into 10 equal pieces. Roll each piece out until it is about 1 cm in thickness and has a 15 cm diameter.

Place a griddle pan on high heat and let it get very hot. Cook the naan on each side for 2 minutes.

If desired, brush each side with the melted butter and minced garlic and a small pinch of sea salt.

Chicken and Dumplings

Good morning everyone!! Hope you’ve been having a good long weekend. I have been super busy creating some delicious recipes and taking time for some much-needed rest.

How crazy has the change in weather been, the mornings are much colder and I find myself reaching for that extra duvet every night. With the colder weather now in clear sight, I thought I’d share my family’s favourite winter dish, chicken and dumplings.

Chicken and Dumplings

Ingredients

Chicken Stew

Olive oil

6 chicken thighs, bone-in

1 large onion finely diced

500 g stew mix frozen vegetables

salt and pepper to taste

1/4 cup salted butter

1/4 cup all-purpose flour

4 cups chicken stock

1/2 teaspoon red chilli flakes

2 sprigs fresh thyme

Dumplings

2 cups self-raising flour

2 tablespoons salted butter

milk, enough to make a smooth dough

Salt

pepper

2 sprigs of fresh thyme

Method

Heat a heavy-based pan on medium-high heat. Add in a splash of olive oil.

Season chicken with salt and pepper and add to the pan, sear on both sides until browned. Move to a plate and set aside.

Brown onions and stew vegetables. Once browned remove from the pan and set aside.

Add butter to the pan, sprinkle in flour, and whisk, allowing it to brown, about 8-12 minutes.

Whisk in chicken stock and fresh thyme and red chilli flakes, allow it to get smooth then bring to a boil.

Add the chicken and cooked vegetables to the pot and allow to thicken on medium heat until tender. Taste for seasoning and add final salt and pepper to taste.

Dumplings

Add dry ingredients including spices to a bowl, rub in the butter. Add in milk a little at a time until the dough is soft and sticky.

Using a spoon, drop dollops of dough into the pot spaced out. Cover the pot and reduce heat to low.

Allow dumplings to cook and puff up without for about 20 minutes, then test dumpling by cutting in half. The dough shouldn’t be raw. If it needs more time, cover with the lid and allow it to cook a bit longer.

Once ready, add chopped coriander and serve.

Tiramisu Cake

I love tiramisu, then again who doesn’t?

This twist on the Italian classic is mind-blowing! Layers of chocolate cake, ladyfingers dipped in cold espresso with a dash of coffee liqueur, that rich mascarpone filling, all dusted in rich cocoa powder decorated in dark chocolate dipped ladyfingers – pure bliss!!

I know this cake may look complicated but trust me it isn’t, I made this whole cake in under 2 hours while running around my sick baby who refused to take her meds and rest – mom things!

Tiramisu Cake

Ingredients

Chocolate cake
3 eggs, yolks separated
75 grams castor sugar
75 g flour
20 g high-quality cocoa powder
1 teaspoon baking powder
1 pinch of salt

Tiramisu filling
4 large egg yolks
3/4 cup castor sugar
250g mascarpone cheese, at room temperature
1 cup double cream
1 teaspoon gelatine

1 cup cold espresso
1/2 cup coffee liqueur
+- 25 ladyfingers
100g dark chocolate
Cocoa powder for dusting

Method

Trim 2cm of the ladyfingers, dip the tops with dark chocolate, and place on baking paper to set. Keep the cut-off bits aside.

Chocolate cake

Preheat oven to 180 degrees Celcius. Prepare a cake tin with baking paper and baking spray and set it aside.

Whisk the eggs and sugar together until pale and creamy, fold in the dry ingredients until combined.

Pour the batter into the prepared cake tin and bake for 25 minutes or until a skewer comes out clean.

Set on a cooling rack.

Tiramisu filling

Place about 3 cm of water in a saucepan and bring to a boil. Reduce the heat to simmer and place a bowl on top of the pan ensuring it is not touching the water.

Add the egg yolks and sugar to the bowl, whisking to mix the ingredients. Place the bowl on the small pot of simmering water. Using a whisk to mix, whip the mixture constantly for about 10 minutes. This will cook the eggs. The mixture will increase in volume as it thickens. After you have finished whipping the egg and sugar mixture, remove the bowl from the heat and continue to whip the mixture to help it cool. The mixture should be thick and yellow in colour.

Add room temperature mascarpone to the mixture, mix until well combined. Don’t overmix this can cause curdling.

In a separate bowl, whip cream to stiff peaks.

Gently fold the whipped cream into the mascarpone mixture. Add a little water to the powdered gelatine and set aside to bloom (5 minutes). Place in the microwave for 5 seconds and fold it into the mixture. Refrigerate until you are ready to assemble the tiramisu cake.

Assembly

Using a serrated knife cut the chocolate cake making two layers. Place the first layer in a springform pan.

Place the cold espresso and coffee liqueur in a shallow bowl, dip the cut of buts of ladyfingers in the mixture, and place over the chocolate cake layer.

Layer with half the tiramisu filling, use the back of a spoon or offset spatula to spread the mixture evenly.

Add the 2nd layer of chocolate cake and place in the fridge to set (preferably overnight) Cover the extra tiramisu filling and refrigerate.

Once set place the cake on a serving plate or cake stand. Decorate with the chocolate-dipped ladyfinger, pipe the extra tiramisu filling on top of the chocolate cake layer. Dust with cocoa powder and serve.

Keep refrigerated.

Oreo Mousse Chocolate Eggs

Mousse but make it trendy!

These are oreo mousse filled chocolate eggs!! And no it really does not get any better than this!!

Not to mention it is a genius way to serve dessert this weekend!

Oreo Mousse filled Chocolate Eggs

Ingredients

8 oreo cookies, crushed
360 ml whipping cream, chilled
1 tablespoon icing sugar, sifted
2 medium sized hollow chocolate eggs

Method

Whip the cream and icing sugar together until thick and frothy, fold in the crushed oreo cookies.

Seperate the chocolate hollow eggs and spoon in the mousse mixture.

Place on a serving plate and drizzle with chocolate, extra crushed oreo cookies and serve!

Hot Cross Bagels

Happy Sunday everyone!
The weather is changing, it is getting colder and I found myself digging up my winter jammies during the week. I spend most of my weekends getting up early – not by choice, my kids wake me up (GRRR!) – I shower and put on a fresh pair of jammies to start my day.

I posted my recipe for hot cross buns a few weeks ago which was incredible, however, I’ve been craving for something a little different. I turned a 2 ingredient dough recipe into spicy hot cross bagels and boy oh boy were they amazing!

We enjoyed them with some salted butter while they were still warm – that means I had to once again rush taking photos to satisfy everyone lol. I enjoy it though, how their faces light up when I try something new and especially when they get to take the first bite, the joy I tell ya!

Here is the recipe, I hope you guys give it a try.

Hot Cross Bagels

Ingredients

Bagels

1 1/2 cup self-raising flour

1 teaspoon cinnamon powder

2 teaspoons mixed spice

2 tablespoons sugar

1/2 cup fruit mix

1 cup double cream yogurt

Crosses

2 tablespoons cake flour

water to make a paste

Glaze

Apricot jam

Method

  1. Preheat oven to 190 degrees Celcius, prepare a baking tray with baking paper, and set aside.
  2. Add all your dry ingredients to a bowl, add the yogurt, and mix with a wooden spoon or by hand until combined.
  3. Knead the dough for 5 minutes on a lightly floured surface until smooth.
  4. Divide dough into 4 equal pieces. Roll each piece into a log and shape into a bagel, ensuring to secure each end.
  5. Place on the prepared baking sheet. Mix the cake flour and enough water to make a thick paste. Pipe crosses onto the bagels and bake for 25-30 minutes or until they are golden brown.
  6. Brush the bagels with apricot jam as soon as they come out of the oven.
  7. Serve warm with lashings of salted butter.

Masala French Toast

Good morning lovelies, I am quite excited about this short week we have ahead of us as I really am looking forward to creating some exciting new Easter content. I have been wrecking my brain on how to take incredible videos. I’ve done tons of research and can’t wait to put everything I’ve learnt to action.

Now I’m not much of a breakfast person, and if you ever do see me eating breakfast it is usually some sort of curry or breyani – don’t knock it until you’ve tried it!

However this version of french toast is an absolute favourite especially when I am in need of a spoil. It is fragrant, fresh and filled with cheese – it’s so good we even ended up making them for dinner that evening!

Give this version of french toast a try and let me know what you think – have a lovely week!

Masala French Toast

Ingredients

6 large eggs

salt

pepper

2 tablespoons finely chopped fresh dhania

1/2 teaspoon jeera powder

1/2 teaspoon chilli powder

1/2 teaspoon red chilli flakes

6 slices of white bread

2 cups of cheddar cheese, grated

Method

  1. Add the eggs, spices, and dhania to a bowl. Whisk until combined.
  2. Heat a frying pan on medium heat. Add vegetable oil to the pan.
  3. Dip each slice of bread into the egg mixture and toast on the pan until each side is cooked through. Do this with the remaining slices of bread,
  4. Place cheese on 3 slices and sandwich with the remaining 3 slices and return to the frying pan until the cheese has melted.
  5. Serve immediately. 

Victoria Sponge Cake

Simple, elegant and darn delicious!

This cake is to celebrate my husband and I getting through this week, we never thought we’d actually get there given the homework, spelling tests and everything else that was thrown at us during the week – we did it, we made it baby!

You know how some things are just a classic, like the LBD well so is a Victoria Sponge Cake, it looks prettier than the ones my Grandma used to buy us when I was little but the taste is exactly the same. That gorgeous, airy vanilla sponge, strawberry jam – not homemade because really who has time for that – and slightly sweetened fresh cream.

Did we feel guilty for having 3 slices each at breakfast? Hell Nah!! It was like a reward 😅.

Hope you had a better week than we did.

Victoria Sponge Cake

Ingredients

160g unsalted butter, softened

160g self-raising flour

160g caster sugar

3 large eggs, lightly beaten

1 tsp vanilla essence

200ml fresh cream

100g strawberry jam

2 tbsp icing sugar, extra for dusting

250g fresh strawberries, optional

Method

Pre-heat the oven to 170°C. Prepare 2 20 cm round baking tins with baking paper and non stick baking spray and set aside.

In a large mixing bowl, cream together the butter, vanilla essence and castor sugar using an electric hand held whisk until light and fluffy, about 6-8 minutes.

Add the lightly beaten egg a 1/4 cup at a time, mixing well between additions, until fully incorporated.

Carefully fold in the flour. Spoon equal amounts of the batter evenly into the two prepared cake tins.

Bake for 25-30 minutes until a cake tester comes out clean when inserted into the centre of the cakes. Remove and allow to cool for 5 minutes before turning out and peeling away the baking paper.

Whip the cream and 1 tablespoon of icing sugar to medium peaks. Then spread the bottom half of the cooled cake with half of the cream in an even layer. Spread the strawberry jam evenly and carefully on top of the cream, add in diced strawberries (optional).

Sandwich the cake with the other half and transfer it carefully to a serving plate. Dust with the icing sugar and spread the remaining cream over and top with whole strawberries and serve.

Keep cake refrigerated.