Homemade Crunchie Icecream – No Churn

My husband and I have an obsession with the cadbury crunchie ice cream. The kind of obsession that has us spending a lot of money 😅. So he gave me the idea of making a crunchie cake and of course that gave me the idea to make my very own crunchie ice cream – from scratch including the honeycomb! You can find the honeycomb recipe on the previous post.

This homemade no churn ice cream is absolutely decadent and creamy. It screams EAT ME! But I have to let it set for 12 hours minimum…. sigh. But I did lick the spoon and my fingers…. and the bowl. (Look away!)

Hope you guys try out this recipe, you wont regret it at all! Please tag me if you do I’d love to feature you.

For the ice cream

500ml double cream

1/2 teaspoon vanilla extract

1/4 teaspoon salt

1/3 cup sweetened condensed milk

1/4 cup pure maple syrup

Make the ice cream

In a mixing bowl, whip the heavy cream until soft peaks form. Fold in the vanilla extract and salt, and continue to beat until the mixture holds soft peaks, about 30 seconds more.

Pour in the sweetened condensed milk and maple syrup. Whip until everything comes together, slightly past soft peak stage.

Carefully spoon in ¾ of the crushed maple honeycomb, then scoop the ice cream into a metal bread pan or other freezer-safe container. Top with last ¼ of maple honeycomb.

Freeze for at least 12 hours before serving.

Maple Honeycomb

Crunchie bar, honeycomb, simple, delicious, easy, chocolate, maple, sugar, dessert, homemade
Delicious homemade maple honeycomb

Ever fancied making your own “crunchie” bars? Well now you can with this simple and mesmerizing method of making your very own honeycomb. This legit takes less than 15 minutes to prepare adding another 30 minutes to cool down completely. Smothered in chocolate or broken into shards would look stunning placed on any dessert.

For the maple honeycomb

1 cup granulated sugar

1/4 cup maple syrup

2 teaspoons baking soda

Make the maple honeycomb

  1. Line a baking pan with parchment paper. Set aside.
  2. In a medium saucepan, bring the sugar and maple syrup to a boil. Stir every 30 seconds or so until mixture reaches a dark amber color, about 6 minutes.
  3. Quickly remove from heat and whisk in baking soda. Mixture will bubble up quickly. Pour onto prepared pan and allow to cool completely.
  4. Break the hardened maple honeycomb using a rolling pin or the back of a pot.

Choux Pastry

I am a huge fan of French pastry, croissants, palmiers and ECLAIRS!

My love for eclairs however is something I just can’t explain, I love them so much I’d choose them over creme brulee anyday.This morning I got up, turned to page 48 of @freshliving_pnp and decided to whip up a batch of chocolate eclairs.

I couldn’t believe how easy these delicious morsels are to make, they taste fantastic too – I’d say better than any store bought elcairs (and that’s truth)

Choux pastry

300ml water

125g butter

1 cup flour

4 large eggs

For filling and chocolate coat

2-3 cups of whipped cream (add 2 tablespoons of sugar to sweeten)

200g chocolate


Makes 20-25.

Preheat oven to 200°c. Spray a baking tray with non stick spray, then dust lightly with flour.

Place water and butter in a saucepan and bring to a boil. Add flour and stir until a smooth paste forms, then cook for a further 20-30 seconds more.

Remove from heat and allow mixture to cool (cook enough to manage with your hands)

Add eggs, one at a time, whisking well to fully incorporate before adding the next egg.

Place in a piping bag (large nozzle)

Pipe 10cm lengths of pastry onto baking tray, leaving 5cm gaps between each.

Bake for 30 minutes or until puffed up 3 times the original size.

Remove from the oven, pierce the bottom of each eclair to let out steam, and bake for another 10 minutes.

Cool completely. Spoon or pipe cream into bottom halves. Dip the tops in chocolate and place on top of filling. Enjoy.

Cinnamon sugar french toast muffins

These little morsels are absolutely delicious and they were a huge hit with my kids. They’re perfect for Sunday’s brunch or breakfast on the go.

Here’s how you can make em’

Make sure to spray your muffin pan very, very well with cooking spray so the French toast doesn’t stick.


3 large eggs

1/2 cup milk

1 tablespoon light brown sugar, packed

1 tablespoon granulated sugar

2 teaspoons cinnamon

1 to 2 teaspoons vanilla extract

6 slices whole-grain or whole-wheat bread, diced into cubes.

Icing or syrup to serve


Preheat oven to 200°c. Spray the cavities of a Non-Stick 12-Cup Regular Muffin Pan very, very well with cooking spray or grease and flour the pan; set aside. (Muffin liners would stick.)

To a large bowl, add the first 6 ingredients and whisk to combine.

Add the bread and gently toss with a spoon to coat evenly. Allow bread to rest in bowl for 3 to 5 minutes, or until most/all of the batter has soaked into the bread.

Evenly distribute bread (and any un-absorbed batter can be drizzled evenly) among cavities in prepared pan by loosely laying it in, without packing down. Each cavity should be about 3/4-full. Top with cinnamon sugar and bake. The bread puffs quite a bit while baking, but deflates upon cooling. Pieces should all lay fairly flat in each cavity because any pieces that are jutting up will be prone to burning.

Bake for about 25 minutes or until tops are lightly golden brown, the coating mixture is set, and bread looks fairly dry (no wet batter); use your judgment when evaluating doneness because type of bread used, muffin pans, ovens, and climates vary. Start watching closely at 20 minutes.

Allow French toast to cool for about 10-15 minutes in muffin pan on top of a wire rack before gently rimming each cavity with a knife if necessary, dislodging, and serving with syrup.

Zucchini Brownies – Vegan


1/2 cup vegetable oil

1 1/2 cups (300g) granulated sugar

1 tablespoon vanilla extract

2 cups cake flour

1/2 cup unsweetened cocoa powder

1 1/2 teaspoon baking soda

1 teaspoon salt

3 cups finely grated zucchini DO NOT DRAIN

1 1/4 cups dairy mill or semi sweet chocolate chunks. I used Nestle chocolate and Arnotts Mint Slice cookies.


Preheat oven to 180° and prepare a 9×13 pan with butter (or use baking spray) and line with parchment paper. (Allow parchment paper to go up the sides for easy removal.)

In a large bowl combine oil, sugar, and vanilla until fully incorporated.

Add flour, cocoa, baking soda, and salt. Mix until combined. Batter will be very dry.

Fold in zucchini by hand. Allow batter to rest for 5 minutes.

Add in chocolate chunks and stir again. Batter should appear more wet. (if not, let it rest for 5 more minutes and stir again)

Spread brownie mixture into the pan and bake for 25-35 minutes. Brownies are done with an inserted toothpick is removed with crumbs. There should not be wet batter on the toothpick.

Chicken & Prawn Breyani

Ingredients to prep rice
2 cups rice
2 whole cinnamon sticks
3 green elachi pods
1/2 tsp tumeric powder
Teaspoon of salt

Method for Rice
Precook the rice by boiling with the cinnamon sticks, elachi, tumeric and salt. Strain and set aside.

Method for Chicken & Prawn
1 kg prawns
500g chicken fillets
1 onion
1/2 cup pureed tomatoes
2 green chilli
2 tablespoon crushed ginger and garlic paste
1 sprig of curry leaves
1 teaspoon tumeric
4 teaapoon chilli powder
1.5 tsp dhania powder
1 teaspoon whole jeera
100 ml coconut milk
100 ml fresh cream
1/4 cup butter ghee

Liquidise the green chillies, onions, ginger and garlic and set aside.
Use a heavy based, oven proof pot. Melt the ghee. Add the liquidised onions and allow to braise. Add the cumin seeds and curry leaves. Add the spices and cook for a few minutes.
Add the cubed chicken fillets and season with salt.
Cook on for 5 minutes.
Add the tomato puree and cook for another 5 minutes. Add the prawns and allow to simmer gently until the ghee starts to surface. Add the cream and coconut milk.

Remove from heat.
Layer the rice over the chicken and prawn curry sauce and bake in a preheated ocen at 180°C for 25-30 minutes.

Remove from the oven and stir through chopped fresh coriander and serve.

Fool proof roti

I’ve tried making rotis for years, sometimes they came out perfect and other times they were as stiff as a pizza base. But did you know adding baking powder to your regular mixture would ensure you get perfectly soft, delcious rotis everytime? You didn’t? well neither did I.

Here’s a cool recipe which has never failed me.

4 cups all purpose flour (I’ve used cake flour and it worked just as well)

4 tablespoons vegetable oil

4 tablespoons butter or ghee (melted)

2 teaspoons salt

2 teaspoons baking powder

Mix together all your Ingredients until it resembles bread crumbs. Then add in enough freshly boiled water to the mixture to make a soft dough. Knead and wrap dough in a damp tea towel for 20 minutes. Roll out into circles and toast on a non stick pan. Add a bit of butter or ghee to the pan before toasting.




for 30 churros

  • 1 cup (235 mL) water
  • ⅓ cup (75 g) butter
  • 2 tablespoons Natura Golden castor sugar
  • salt, to taste
  • 1 cup (125 g) flour
  • 1 teaspoon vanilla extract
  • 2 eggs
  • cinnamon sugar, to coat
  • chocolate, melted, to taste


  1. Preheat oven to 180˚C.
  2. In a saucepan over medium heat, melt the butter and brown sugar in the water and bring to a boil.
  3. Turn off the heat and stir in the flour.
  4. Take the pot off of the heat source, and mix in the vanilla, then the eggs one at a time.
  5. Transfer mixture to a piping bag with a 5 point, or star, tip.
  6. Pipe out thick 3-inch (8 cm) strips of churro batter onto a baking sheet covered with parchment, using a knife to release each piece from the piping tip, if needed.
  7. Pop into a freezer to get them firm.
  8. Deep fry at medium heat until golden.
  9. Drench each churro in cinnamon sugar.
  10. Serve with melted chocolate if desired.
  11. Enjoy!

Marinara Sauce

I usually get really nervous when I have to prepare my own sauces especially for pastas as I’m a huge fan of Italian food but I hate putting on pants and going out to get some… sigh… what’s a girl to do?

So I decided to put on my apron instead and try making my very own Marinara sauce.

This recipe is really simple and much easier than what I had expected it to be and also I couldn’t stop tasting this delicious sauce I honestly thought they’d be non left for dinner!

100% banting friendly and did I mention delicious?


1/4 cup Olive Oil or coconut oil

1 whole diced onion

5 cloves garlic, minced

2 cans whole tomatoes

1 teaspoon salt

1/2 teaspoon Black Pepper

2 teaspoons Sugar or Xylitol

2 Tablespoons Minced Fresh Oregano or Basil.

2 Tablespoons finely chopped parsley, Plus More For Serving

Cooked Pasta, For Serving


In a medium pot, heat the oil over medium heat. Add the onions, garlic and cook for 4 to 5 minutes, stirring occasionally.

Pour the tomatoes and juice in a large bowl and use your hands or a blender to crush the tomatoes so that the juices are released and they are all broken up. Add the contents of the bowl to the pot and stir. Add the salt, pepper, sugar, and oregano (or other dried or fresh herbs). Reduce the heat to low and simmer, uncovered, for 1 1/2 hours, stirring occasionally.

Add minced fresh parsley at the end and taste/adjust the sauce for seasonings.

Toss with pasta, then serve on top of the pasta with Parmesan and more parsley (or fresh basil if you have it!)

Moong Dhal curry

Tonights dinner is this hearty Indian dish made with mung beans better known as Moong Dal. This recipe calls for a wealth of spices such as turmeric, ground cumin, coriander and masala making this dish absolutely delicious and nutrient rich.

Here’s what you’ll need to make this delicious dish


1 cup moong dhal (boiled in salted water)

1 onion slices finely

1 bay leaf

Half a teaspoon whole cumin

1 cinnamon stick

2 garlic cloves – crushed

1ml turmeric powder

5ml ground cumin

5ml ground coriander

5ml chilli powder

10ml masala

Salt according to taste

10ml tomato paste

2 potatoes – cut in cubes


Fry up onions, cinnamon stick, cumin seeds and bayleaf until onions have browned. Add in fresh garlic and stir. Add in all your ground spices and allow to dry for 2-3 minutes. Now add in the potatoes, moong dal and salt. Add a cup of water and cover pot and allow to cook on medium heat until potatoes have softened. You may need to add more water depending on how you’d prefer your gravy.