I don’t know about you but I love dunking crispy bacon into a bowl of homemade guacamole. Homemade is the best and this comes from buying store bought guacamole and never feeling quite satisfied.
My version includes all the basics like avocado’s, chilli flakes, green chilli or jalepeno, baby tomatoes, dhania and chaat masala. Yes, chaat masala. This is my secret ingredient to a really lovely bowl of guacamole. Chaat masala is used in cooking or as a garnish on fruit and salads. It has a beautiful tangy flavour that just brings a boring old bowl of guac to life.
Here is how I make delicious guacamole.
3 ripened avocados
4 baby tomatoes with the pulp removed
3-4 jalapeño or green chilli, deeded or de-deeded according to how spicy you like it
Half a lemon
1/8th teaspoon of chaat masala
1 teaspoon of red chilli flakes
Salt and pepper to taste
Mash your avocados in a bowl, I like using a fork for this. Finely chop your baby tomatoes and green chilli. Or pop them into a food processor and pulse. I like them a bit chunky rather than in liquid form. Add the tomato and chilli mix to the mashed avocado, add your red chilli flakes, chaat masala, salt and pepper and mix until just combined. Check seasoning by grabbing some corn chips or bacon (I don’t judge) and adjust seasoning if necessary. Add the juice of half a lemon or to taste and enjoy.
1. Drizzle your peppers in olive oil and pop them into your oven or air fryer at 180°C till nice and charred.
2. Remove the skins of the charred peppers and chop them up and set aside.
3. This is good time to get your pasta going. Remember to add uncooked pasta to boiling salted water.
4. In a saucepan melt your butter and sautè the garlic. Add in your roasted peppers, baby tomatoes and spices. Add salt to taste.
5. Remove the pepper mixture into a bowl and set aside. Add the remainder of your butter and melt. To this add the cake flour and stir through preventing any lumps. Cook the flour for about 2-3 minutes.
6. Add two cups of milk and mix through. Turn the heat up a notch. This will help the sauce to thicken.
7. Once thickened add in your roasted pepper mixture and stir through. Taste for salt and season accordingly.
8. Add your strained pasta to the pan and mix. Make sure you get the sauce to coat all the pasta.
I like to chop up some coriander and stir that through as well for a lovely fresh flavour. Serve with a sprinkle of red chilli flakes
When I said Bakers® Good Morning Rusks are more than just for dunking, I meant it!
These bars require no mixing, and are made by just layering the ingredients in a baking tin – I know these sounds too good to be true. No creaming of butter and no whisking and mixing either!
What I love the most about these bars are that they’re made from ingredients found in my pantry (and yours too!), which are then sprinkled and layered one on top of the next. Then baked in the oven until toasty brown and that’s it. The only downside is having to wait for them to cool down before slicing and devouring each slice.
Here is how you can make these delicious 6 ingredient dessert.
145g unsalted butter, melted
2 cups crushed Bakers® Good Morning Rusks
2 cups chocolate chips
1 cup Desiccated coconut
1 cup chopped almonds and pecans
1 can sweetened condensed milk
1. Preheat oven to 180°C. Line your baking tray with baking paper.
2. Add melted butter to the pan, ensuring all corners of your baking tray is coated with butter.
3. Add the crumbled Bakers® Good Morning Rusks and toss to evenly coat with melted butter. Firmly press mixture into an even layer in the tray.
4. Drizzle half of your condensed milk over.
5. Add the chocolate chips, nuts and desiccated coconut in layers and drizzle over the remaining condensed milk.
6. Bake until lightly golden brown, about 25-30 minutes.
Cool completely on a cooling rack then cut them into bars and enjoy!
I have tried many store bought “masala chai” teas and I thought they were great, until my lovely aunt shared her recipe with me for from scratch masala chai, my goodness it is like a warm hug. You know the kind your Gran gives you. So good!
Masala Chai recipe Ingredients 5 green cardamom pods 3 whole cloves 1 star anise 5 peppercorns 1 cup of water 2–3 slices ginger ½ cinnamon stick 1–2 black tea bags 1 cup milk of your choice Sugar
Method 1. Crush cardamom, cloves, star anise and peppercorns until powder form and place in a saucepan with 1 cup of water. Add your fresh ginger, cinnamon stick and tea bags.
2. Add the milk and bring to a boil, then remove from the heat, bring to a boil once more before serving. Add sugar according to taste and enjoy!
This reminds me of the time when I was pregnant with my daughter and I convinced my husband to make me a box mix of poppyseed muffins, he straight up refused but luckily it didn’t take much convincing to change his mind.
The cupcakes we’re delicious and for some reason this week I craved them once again. Before you start rolling your eyes, I am not preggers! It’s just a craving you guys.
But the woman I am now, who is currently juggling 100 different things at once opted for the easy way out, instead of making muffins I made lemon poppyseed pancakes, and can I just confess how perfect they turned out. They’re fluffy, buttery and the added lemon zest gives it such a pop of flavour. Each bite is absolute perfection, you have to give them a try.
Lemon Poppyseed Pancakes
2 cups cake flour
1 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
1/4 cup of sugar
Pinch of salt
1/3 cup poppy seeds
2 tablespoons lemon zest
2 cups buttermilk
2 large eggs
2 tablespoons vegetable oil
1/3 cup of icing sugat
2 tablespoons fresh lemon juice
Fresh berries to serve
1. In a medium bowl, combine the poppy seeds, lemon zest, buttermilk, eggs, and vegetable oil.
2. In a large bowl combine all the dry ingredients for the batter (flour, baking powder, bicarb, sugar, and salt).
3. Add to the wet ingredients to the flour mixture and stir until combined.
4. Heat a non-stick pan over medium heat. Add a teaspoon of vegetablr oil in and allow to get hot before frhing up your pancakes. I like using my 1/4-cup measuring cup for this. Cook until the pancakes are cooked through and golden brown, about 3 minutes per side. Repeat with remaining batter.
For the lemon glaze:
5. Whisk together the the sugar and lemon juice until smooth.
Assembles pancakes on a plate, drizzle the flaze over and serve with slices of fresh lemon and berries. Enjoy!
I have to admit I struggle to get my kids to eat their veggies, it’s a constant battle of me pulling my hair out and muttering WTF under my breathe 😑.
So I decided to reduce my blood pressure and find new and “exciting” ways for them to eat their broccoli, or in this case brinjal!
This delicious roasted brinjal and tomato pasta was absolutely amazing! My kids didn’t even realise they were eating vegetables, and when they came in asking for seconds… well that’s all I needed to confirm how delicious this meat-free pasta was.
So I’m sharing my recipe with you, the parents who just need a break from saying “eat your food!!!” 50 times a day.
Brinjal and Tomato Pasta
300g Rigatoni or whatever you have on hand
2 Medium sized brinjal
Salt and black pepper
4 cloves of garlic, finely diced
400g can of whole tomatoes
Fresh parsely and parmesan
1. Wash and cut your brinjals down the middle, drizzle with olive oil and roast in a pre-heated oven (180°C) for 30 minutes.
2.Cook the pasta in salted boiling water for 8 minutes or until al dente. Drain, and save a cup of the pasta water for later.
3. Cut your roasted brinjals into cubes and sautee in olive oil -medium heat, add salt and pepper. Add the finely diced cloves of garlic and stir. Next add your tomatoes and mash them up in the pan. Reduce the heat and cook for 10 minutes.
4. Add in your cooked pasta and mix through ensuring the sauce coats your pasta nicely add pasta water accordingly. Add in finely chopped parsely for freshness and garnish, divide between plates and grate over parmesan cheese.
Ingredients: 1 kg pumpkin, cubed Oil for cooking 1 cinnamon stick 1 large onion, finely diced 4 cloves garlic, grated finely 1 sprig curry leaves 1 teaspoon mustard seeds 1 teaspoon cumin seeds 4 whole green chillies, sliced 5 dried red chillies Salt to taste Sugar to taste ¼ cup chopped dhunia Methi powder
Method: 1. Heat oil in a large pot on medium heat, add sliced onion, curry leaves, cinnamon stick, mustard and cumin seeds and sautè until the onion has browned.
2. Add garlic and fry for a minute. Add cubed pumpkin, chillies, salt and a little water to assist with cooking. Add a little sugar to bring out the sweetness of the pumpkin. Allow to simmer until the pumpkin softens.
3. Once cooked stir through a 1/4 cup of chopped fresh coriander and 1/4 teaspoon methi powder and serve with roti, rice or my favourite puri.
Hey friends, I’m so excited because on the 7th of July is World Chocolate Day!
Everyday I’ll be sharing all my favourite chocolate desserts with you, both old and new for you to try and enjoy.
I’m kicking things of with a gorgeous plate of ombre pancakes, they look complicated, but all it takes is a few teaspoons of cocoa powder.
Let me know what you’ll be baking up to celebrate 🍾 😉.
Chocolate Ombre Pancakes Ingredients
1 ½ cups cake flour
3 ½ teaspoons baking powder
1 teaspoon salt
1 tablespoon sugar
1 ¼ cups milk
1 Large egg
3 tablespoons butter or oil, melted
5 teaspoons sifted cocoa powder
1. In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
2. Divide the batter equally into 3 bowls. Add 2 teaspoons of cocoa to one bowl and 3 to the other.
3. Heat a non-stick pan and melt a dab of butter, add a 1/4 cup of the lightest batter and flip when bubble start to form on the uncooked side. Cook each side for 2-3 minutes. Continue with the remaining batter.
4. Stack the pancakes starting from the darkest to lightest. Serve with double cream yogurt, honey and fresh berries. A little chocolate drizzle also never hurt.