Cheese Burger Pies

Americans are celebrating Pie Day and well so am I!

We are home celebrating with these delicious homemade burger pies.

Homemade burgers are the best! Not my opinion, a fact! I love adding fresh garlic, and herbs to my meat before turning them into delicious patties.

These burger pies have the juiciest and most flavourful burger patties, a generous dollop of caramelised onion, and 2 kinds of cheese all wrapped up in store-bought puff pastry because I’m a lazy lady. How are you celebrating today?

Cheese Burger Pies


600g beef mince
1 medium onion, sliced
1 teaspoon crushed garlic
1 teaspoon coriander powder
1 teaspoon jeera powder
1 teaspoon salt
1/2 cup bread crumbs
1 egg
50 g mozzarella
50g cheddar cheese
1 rolls of puff pastry

For the caramelised onion
28 g butter
1 large onion, finely sliced
1 teaspoon sugar
2 tablespoon balsamic vinegar
pinch of salt


Caramelised Onion
In a frying pan on medium-high heat, melt the butter and add in the onions. Spread the onions out evenly over the pan and let cook, stirring occasionally. After 10 minutes, sprinkle a pinch of salt and a teaspoon of sugar on the onions. Cook until the onions are a rich, browned color. At the end of the cooking process add in the balsamic vinegar help deglaze the pan and bring some additional flavor to the onions. Set aside to cool.

Fry the onion until soft. Add to a bowl along with the mince, garlic, egg, spices, and breadcrumbs. Mix together.
Divide mixture into four equal portions and shape each into a patty.
Heat a few tablespoons of olive oil in a pan and fry each patty until golden on either side. Place the patties aside to cool.
Roll out the puff pastry, using a small plate, slightly larger than the size of your patty, cut off the excess dough.
Place the cooled patty on the disc, along with some caramelised onion and cheese mixture.
Roll the remaining puff pastry out into a slightly larger disc than the previous one, and drape this over the top of the burger patty. Crimp the edges with your finger and thumb to secure the pie.
Egg wash the top and bake at 180C for 30 minutes, or until golden brown on top.
Serve with a side of chips or a light salad. Enjoy!

Gochujang Chicken Wings

I have been experimenting with Asian flavours recently, and I came across gochujang paste at woolies and you know I had to get it, even though I was there for something else, which I ended up forgetting and had to go back to the store to get it. Story of my life! 

Anyway, these wings are delicious, crispy and so flavourful. Sweet, sour, spicy and sticky, the husband said it was the best he has ever had! 

Here is how you can make them.

Gochujang Chicken Wings

300g Chicken Wings
pinch of salt
1/2 teaspoon black pepper
2 tablespoons gochujang paste
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
3 tablespoons honey
2 tablespoons soy sauce
1/4 cup chopped spring onions, for serving
1 tablespoon toasted sesame seeds, for serving

Preheat oven to 180 degrees Celcius.
Season the chicken wings with salt and pepper.
In a large bowl mix in the gochujang paste, ginger, garlic, honey, and soy sauce. Add the chicken wings to the bowl and coat with the marinade.
Place marinated wings on a baking tray and bake for 20-25 minutes.
Transfer the wings to a serving plate, sprinkle with the sesame seeds, scallions, and sliced red chilli.

Peanut Butter & Banana Pancakes

What do you do when you have over-ripened bananas? We make pancakes!! These yummy pancakes are much quicker to make than banana bread, which can sometimes take a whole hour in the oven. Pancakes on the other hand can be whipped up in minutes!

I made these for breakfast and had to fight my entire family to get a few good pictures and shoot some B-roll – The life of a food blogger mom I tell ya!

These pancakes are delicious, yes, but the caramelised bananas they’re topped with are the cherry on top!

Peanut Butter & Banana Pancakes

195g cake flour, sifted
2 teaspoons baking powder
pinch of salt
2 tablespoons brown sugar
1 cup mashed bananas
2 large eggs
1 cup milk
1 teaspoon vanilla essence
1/2 cup peanut butter
28 g melted butter

Caramelised Bananas
1 tablespoon butter
2 Medium-sized bananas
2 tablespoons honey
1/2 teaspoon cinnamon powder
pinch of salt

Sift the cake flour, baking powder, salt, and sugar together and set aside.
Add the mashed bananas to a large bowl, whisk in the eggs, milk, vanilla, and peanut butter until combined.
Add the dry ingredients to the wet and mix until combined.
Lastly, add the melted butter and mix again.
Heat a large nonstick pan over medium heat and spray with cooking spray.
Use a 1/4 cup measuring cup to scoop the batter onto the heated pan.
Allow pancakes cook for about 2-3 minutes per side or until little bubbles begin to form in the batter. Then, flip.
For the caramelised bananas, add the butter into a heated pan, add in sliced bananas, honey, cinnamon, and a pinch of salt. Allow to cook till caramelised (5-6 minutes).
Serve pancakes with syrup and caramlised bananas.

Spicy Baked Beans

This recipe takes me back to the old days when we braai’d on the beach and served up sides and salads of all kinds, my favourite was a boerie roll topped with spoonfuls of this delicious spicy baked beans – served cold of course!

Another reason I love this dish so much, serve hot on toast or cold as a side with braai’d meat or whatever else you like – it is a staple in our home.

Spicy Baked Beans

Vegetable oil for cooking
1 medium onion, sliced finely
1 sprig curry leaves
2 cans of baked beans, 820 g
1 large tomato, chopped
1 teaspoon crushed ginger and garlic paste
4-5 green chillies, crushed
½ teaspoon turmeric powder
1 tablespoon kashmiri chilli powder
Salt to taste
Fresh coriander, chopped

Heat a pan on medium-high heat, add in oil.
Add chopped tomatoes, ginger and garlic, curry leaves, and spices and mix to combine. Simmer until tomatoes have softened.
Add baked beans and simmer on low heat for 10 to 12 minutes.
Add in the chopped coriander and serve.

Perfect as a side or on toast.

Boerewors Pasta Bake

A delicious dinner that no one can resist!

I love delicious, easy meals like this boerewors pasta bake.

It gets the whole family excited – just look at all that gooey cheese, who wouldn’t be happy about coming home to that!

Here is how you can make it.

Boerewors Pasta Bake

300 g pasta of your choice, I used Farfalle
1 coil boerewors
2 tablespoons olive oil
400g store-bought marinara sauce
3 tablespoons fresh chopped basil
2 cups mature cheddar, grated


Cook the pasta in salted boiling water, then drain and reserve 1 cup pasta cooking water.
Heat a pan, then add the olive oil to heat.
Pinch pieces of boerewors out of the casings, roll into balls and fry till brown, and set aside.
Simmer the marinara sauce over medium heat. Add the meatballs to the sauce, coat them in the sauce and simmer for about 5 minutes.
Combine meatballs and sauce with the cooked pasta and mix well.
Transfer to a casserole dish and top with cheese.
Bake at 200 degrees Celcius for 20 minutes or until cheese has melted and is bubbly.
Serve hot, topped with chopped fresh basil.

Classic Butter Chicken

Comfort food at it’s best.

Butter chicken needs no introduction. This dish is so creamy and flavourful created with an array of spices and marinated in yogurt to ensure the chicken is absolutely tender when you dig in!

I served this popular dish with a side of garlic naan made with activated charcoal, which I brushed generously with butter – YUM!

Here is how you can make it.

Classic Butter Chicken


500 g boneless chicken breast, cut into cubes

2 tablespoons tandoori chicken masala 

1 tablespoon ginger and garlic paste

1/2 teaspoon jeera powder

1/2 teaspoon coriander powder

½ cup double cream yogurt

Butter Chicken Gravy:

3 tablespoons ghee 

1 large onion, thinly sliced

1 tablespoon ginger and garlic paste

500 g jam tomatoes 

2 teaspoons chili powder

1 1/2 teaspoon coriander powder

1 1/2 teaspoon cumin powder

1/2 cup cream

1/2 teaspoon garam masala

¼ teaspoon ground methi or dried methi leaves


  1. In a large bowl, combine the tandoori masala, jeera powder, coriander powder, ginger and garlic, and yogurt. Add the chicken and allow to marinate for 4 hours or overnight.
  2. Heat a tablespoon of ghee in a heavy-based pot, add the marinated chicken, and cook for about 3-4 minutes, browning all sides. Remove and set aside.
  3. Heat the remaining ghee in a heavy-based pot over medium heat. Add the onions and sauté until they turn translucent and soft.
  4. Add the ginger and garlic paste and let cook for a minute, stirring so it doesn’t burn. 
  5. Add the tomatoes along with the chili powder, coriander powder, and jeera powder and continue to cook for 10 minutes, if the mixture is too dry add in a 1/4 cup of water.
  6. Use an immersion blender to blend the gravy – this will ensure the gravy is smooth and creamy.
  7. Add the chicken, the cream, and the garam masala. Add the methi powder or dried methi leaves and stir through. Serve with basmati rice or garlic naan.

Pumpkin Goolgoolas

A delicious twist on a classic!

As much as I enjoy creme brulee and delicious pastries I would trade them all for a plate of warm goolgoola’s any day!

My grandmother used to make these for me as a kid, and if I’m being honest she’d make them for me as an adult too! She made the best goolgoolas and they’d always turn out perfectly round which amazed me because I still struggle with getting them shaped perfectly even after years of trying.

My Recipe is slightly different than hers, it contains mashed pumpkin, mixed spice, and cinnamon – YUM!

I’m pleased to say that after much trial and error with this recipe I have finally got it right, they are so delicious and got wiped out within minutes – this recipe is a definite must-try!

Serve with a light dusting of icing sugar and a side of golden syrup.

Pumpkin Goolgoolas


125 g of cooked pumpkin, pureed

113 g self-raising flour

25 g castor sugar or swop for light brown sugar

1 large egg

60 g milk

1/2 teaspoon mixed spice

1 teaspoon cinnamon powder

Oil for frying


  1. Heat the oil on medium heat in a medium-sized saucepan.
  2. Combine all the ingredients and mix until you have a smooth batter.
  3. Fry spoonfuls of the batter until golden brown approximately 2-3 minutes.
  4. Remove from the oil and allow to drain on a kitchen towel.
  5. Dust with icing sugar and serve warm. 
  6. Enjoy!

Granola Cups

Dessert for breakfast? Yes please!

Breakfast for my family is always pretty boring, it’s either toast or oatmeal, and on the odd occasion I wake up in a good mood, pancakes!

These granola cups will trick your family into thinking you’ve spent hours in the kitchen, you can top them with delicious yogurt, fruit puree, and berries making them healthier too!

Here is how you can make them.

Granola Cups


1 medium banana, mashed

120 g oatmeal

80 g honey

1 teaspoon vanilla essence

1 teaspoon cinnamon

salt, to taste


  1. Add the mashed banana into a large bowl, add in the oatmeal, honey, vanilla, cinnamon, salt, and mix till combined.
  2. Fill a greased muffin tin with the granola mixture. Press mixture into the base and up the sides of the prepared muffin cups
  3. Refrigerate for 1 hour.
  4.  Preheat oven to 180˚C and bake for 30 minutes. allow to cool.
  5. Add yogurt to each cup and fill with toppings.
  6. Enjoy!

Cauliflower & Peas Curry

One of my favourite veggie curries, it is delightful and spicy. You’ll love it!

One of my favourite veggie curries, it is delightful and spicy. You’ll love it!
Happy New Year Everyone!!

I hope you had an amazing new year celebration and kept well and safe. We stayed home and fell asleep on the couch at around 10 PM, yep we’re living the life!

The new year also brings about a ton of resolutions, the most popular being healthy eating, losing weight, and trying to get fit. No judgments here, I am the same!

This is why I’m sharing one of my favourite veggie curries with you, this cauliflower and peas curry is divine. This comes from someone who does not really like cauliflower, this is the only way I’d ever eat it – It is deliciously spicy!

Cauliflower and Peas Curry


1/4 cup oil

1 cinnamon stick

1 teaspoon ginger and garlic paste

2 large onions, finely sliced

2 tablespoons chilli powder

2 tablespoons masala

1 teaspoon turmeric powder

2 whole green chillies (slit)

pinch of sugar sugar

1 sprig of curry leaves

2 cups cauliflower florets

1/2 cup peas

Salt to taste

Chopped dhania for garnish


  1. Heat a medium-sized pot on medium heat and add oil.
  2. Sautee onion until brown, add ginger and garlic paste and cook for a further minute.
  3. Add salt and spices and fry for 4-5 minutes.
  4. Add the peas, cauliflower, green chilli, curry leaves and water. Place a lid on the pot and allow to simmer until the cauliflower has softened. 
  5. Stir through fresh coriander and serve with rice or naan bread. Enjoy!

Trifle Ice Cream Cake

The question I always get asked is, “How do I serve a trifle?” I mean it looks beautiful but when you serve it, it just ends up looking like one delicious mess 😅.

The solution? A trifle ice cream cake.

All the trifle flavours we enjoy and it serves up beautifully 👌


For the cake:

 500 ml First Choice Custard

 500 ml First Choice Strawberry Ice Cream or First Choice Strawberry Velvet

 250 ml fresh whipping cream

 410 g canned peaches

 1 box raspberry jelly mix

 1 store bought swiss roll

To assemble:

 250 ml fresh whipping cream

 1 tbsp icing sugar

 fresh fruit


1 Refrigerate the First Choice Custard overnight.

2 Slice the Swiss roll in 1 cm wheels and line the base of a 20cm springform cake tin, ensuring the whole base is covered.

3 Layer with 500ml of First Choice Velvet Strawberry Ice-Cream. Place in the freezer until set.

4 In the meantime prepare the jelly according to the box instructions. Place in the fridge to cool until needed.

5 Once the ice cream layer has set, pour in the jelly and place in the freezer until set.

6 Prepare the peach and custard ice-cream by whipping the cream until medium peaks form, folding in the First Choice Custard. Roughly chop the peach slices discarding the syrup. Add the peaches to the custard mixture and fold in. Place in the fridge to chill until needed.

7 Once the jelly layer has set, slowly pour in the peach and custard ice-cream layer and freeze.

8 Once the trifle cake has set, run the sides of the springform pan under hot water for 10 seconds then remove the cake from the cake tin.

9 Before serving, whip fresh cream with icing sugar and vanilla essence until stiff peaks form. Dollop the cream over the cake and decorate with fresh fruit.

10 Use a knife dipped in boiling water to cut slices to share and enjoy!