Mince and cheese savoury muffins

These savoury morsels are absolutly delicious and make the perfect breakfast on the go.

Loaded with mince, cheese and butter they’re sure to be a hit with everybody.

Here’s how to make em’

You’ll need:

500g mince

1 cup of cheese (extra for garnish)

2 cups of flour

1 tablespoon baking powder

3/4 cup of whole milk

1/3 cup melted butter

6 eggs

1 teaspoon salt

1 teaspoon Italian herb spice

1 teaspoon paprika

Add spices to the mince and cook. Set aside and prepare the batter.

Mix the flour, baking powder and salt together. Add melted butter and mix, add the 6 eggs and milk and whisk till combined. Now add in the mince and cheese and mix with a spoon. Scoop batter into prepared muffin pans and top with cheese and Italian herb spice and bake for 20 minutes in a pre heated oven at 180°.

Banting friendly Butter Chicken

I am a huge fan of salads and stir frys but as the nights get colder my tummy squeals for something spicy, warm and rich. A steaming hot bowl of butter chicken does it for me, this recipe takes less than 30 minutes to prepare and is sure to beat that winter chill all while still keeping it 100% Keto.

You’ll need:

500g chicken breast pieces chopped into blocks

3 tablespoons of butter

1 onion sliced finely

2 teaspoons ginger and garlic paste

2 teaspoons chilli powder

1 teaspoon masala

1 teaspoon cumin powder

1 teaspoon coriander powder

1 sachet tomato paste

250ml fresh cream or nestle cream

Salt to taste

Coriander chopped fine to garnish

Fry onion in butter until translucent, add ginger and garlic paste.

Add in all the spices and allow to roast for 2 minutes before adding in the chicken. Add in chicken and salt and mix in with the spices and allow to cook turning every minute or so.

Now add in the tomato paste and cream and allow to simmer for 15 minutes.

Once off the stove garnish with coriander and serve with naan bread, rice or a simple salad.


National Donut Day

Happy National #Donutday. I baked these mini donuts and they tasted just as good. Topped them with chocolate ganache and crush @oreo. They definitely went down a treat.

I used @kerrygoldsouthafrica

Butter to make these and it just took the flavour to the next level 🙏.

Donuts for breakfast? Yes please.

Here’s how you can make these little guys

You’re gonna need:

4.5 cups of flour

1 and a half cups of buttermilk

3/4 cup of castor sugar (I used Natura)

125g of butter (I used Kerry Gold)

1 tsp vanilla essence


Cream butter and sugar, add in the vanilla essence and whisk. Add in the buttermilk and the flour and mix until a soft dough is formed. You can either deep fry these or bake them like I did, 180° for 15-20 minutes. Wait for them to cool before decorating.

Recipe for chocolate ganache an be found on a separate post.

Lamb Pilau

Its absolutely freezing in Johannesburg at the moment, so cold that I couldn’t help but crave lamb pilau. It’s sort of like breyani BUT quicker to prepare which is exactly what one (by one I mean me) needs on this cold and lazy day.

Lamb Pilau


1kg lamb

2 sliced onions

2 tomatoes chopped finely

2 tablespoons ginger and garlic paste

1 spring curry leaves

2 green Chilli

2 teapsoons masala powder

2 teapsoons chilli powder

1 teaspoon tumeric powder

1 teaspoon coriander powder

1 teaspoon cumin seeds

1 teaspoon mustard seeds


Cinnamon sticks


Salt to taste


Egg yellow coloring

2 cups rice (boiled)

Boil rice in salted water with 2 elachi, 1 cinnamon stick @,# half a teaspoon of turmeric powder and egg yellow colouring. Strain and set aside.

Fry potatoes and set aside.

Heat up pot and add in oil and onions and cook to onions have browned.

Add in the meat along with ginger and garlic paste, then add the rest of the spices.

Add in your tomatoes, chilli and sprig of curry leaves and cook until meat if soft.

Mix in your rice with your lamb and arrange your fried potatoes on top and add in spoonfuls of butter if you’d like a richer taste. Place the pot into your oven for 30 minutes at 180°.

Enjoy 😘.

The Best Chocolate Cake EVER!

1 and 1/2 cups boiling water

2 and 1/2 teaspoons instant coffee powder

150g semi-sweet chocolate

2 and 1/2 cups all-purpose flour

2 and 3/4 cup granulated sugar

1 and 1/4 cups unsweetened cocoa powder

1 and 1/2 teaspoons baking soda

1 and 1/2 teaspoons baking powder

1 and 1/2 teaspoons salt

3 large eggs

1 and 1/2 cups buttermilk

3/4 cup vegetable oil

2 teaspoons vanilla

Preheat the oven to 180° degrees. Line cake pans with parchment paper and grease with butter or nonstick cooking spray, set aside.

In a medium bowl, stir together the boiling water, coffee powder, and semi-sweet chocolate until chocolate has dissolved and mixture is smooth. Set aside to cool.

In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, and salt until combined.

In another bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla. Pour wet ingredients into the dry ingredients and stir until smooth. Add the cooled espresso-chocolate mixture, stirring until just combined.

Divide batter evenly among the three pans and bake in the oven for 31-33 minutes, or until a toothpick inserted in the center of the cake comes out with few crumbs attached. Remove from the oven and allow to cool completely.

Recipe for bar one ganache on precious post.

Dreamy Bar One Ganache

This is probably the 3rd time I’ve tried to make ganache. Dont even ask about the previous times because they both bombed because I hadn’t measured my ingredients properly 😅.

But this time I did and it resulted in this luscious, decadent and oh so smooth bar one ganache.

Follow @thetockablog on instagraml to see all the different ways im going to use this bowl of absolute deliciousness (yeah I made that word up).

Melt 2 big bar ones with a little oil and butter till nice and soft and melted it will be abit thick don’t stress

Thereafter melt 3 slabs of chocolate with a big tin nestle cream
Then add bar one mixture to above and mix till a smooth consistency is reached there will be bits of bar one don’t stress just whisk till you get it as smooth as possible. Refrigerate and use when needed this makes the ganache nice and thick or use immediately by pouring over a cake etc.

Romany creams style cookies

Chocolate coconut cookies sandwiched with Cadbury chocolate and topped with walnuts. Absolutely heavenly, you guys have to try this out.
My kids woke up this morning to the aroma of cookies and in my opinion that’s the best way to get up 😍. Here’s what you’ll need to make em’

1 cup of white sugar
250g soft butter
1 tablespoon baking powder
3 cups dedicated coconut
2 cups of sifted flour
1 level teaspoon salt
8 tablespoons of unsweetened cocoa powder dissolved in 125ml hot water

Cream butter and sugar, add the baking powder and cocoa mixture till combined, add coconut and mix well with a spoon. Lastly add flour and salt and mix till you have a soft dough. Roll into balls and press down with your palms and place on baking paper on a tray. Bake at 180° for 12 minutes.

Cool completely before decorating as desired.

I melted a slab of Cadbury chocolate with a teaspoon of coconut oil and sandwiched the cookies together.

Hope you try them 😁, have a great week.

Cinnamon sugar scones

Snowflake flour scone premix with a Naturasugars twist. Simply prepare the pre mix as directed on the package but substitute the oil for melted butter. Place the dough on a baking tray and sprinkles with cinnamon sugar (Naturasugars golden castor sugar + Robertsons spice cinnamon powder). The result is scone thats buttery on the inside and deliciously sweet and crunchy on the outside. The cinnamon is an absolute flavour bomb


Khichdi is an indian dish, made from rice and dhal (lentils), I love adding blobs of butter to mine for some next level richness.

I used Robertsons Spice bay leaves and cinnamon sticks and of course Spekko rice.

Here’s how I made this hearty dish:


2 cups of Spekko rice

1 ½ cups pea dhal

1 teaspoon turmeric powder

1 Robertsons spice cinnamon stick

2 Robertsons Spice bay leaves

2 Dry red chilli


Vargaar :

1 large onion (finely sliced)

1 teaspoon whole jeera seeds

1 teaspoon whole mustard seeds

½ teaspoon crushed garlic

2 green chilli

100g butter

1 sprig curry leaves

Chopped coriander for garnish

Clean through the dhal and place in a pot with cold water, bay leaves, cinnamon sticks, tumeric, garlic, salt and red chilli and allow to boil till the dhal becomes liquid. Boil the 2 cups of pre soaked rice, add salt. Allow both to boil stirring occasionally.

When the rice is cooked through add 50 g butter and stir in.

Continue boiling till all the dhall melts.

Remove from stove, add chopped dhunia and curry leaves.

Vargaar : Add 100g butter to pan. Heat and add onion together with whole jeera and mustard seeds. When onion turns golden brown add crushed garlic and green chillies.

Toss and simmer for 30 seconds, then quickly pour over rice along with the dhal gently stirring the top layer of rice. Add more butter on to if you want it richer.