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.

Tex-Mex Chicken Fries

How good does this look? Really guys! I came up with this cool recipe which is 100% low carb because of my lifestyle, it always feels like I’m eating the same thing every week so I decided to spice things up a bit by making my own version of chicken fries minus all the carbs! I must say I was quite impressed with myself and had to hold myself back from munching between photos.

Here is what you’ll need:

500g chicken breast fillets cut into decent sized strips

1 cup gouda or cheddar cheese

1.5 teapsoons salt

1.5 teaspoon Robertsons paprika

1 teaspoon chilli powder

1 teaspoon ground cumin

1 teaspoon chilli flakes

1 teaspoon robertsons ground black pepper

2 tablespoons coconut oil

2 large jalapenos

3 tablespoons green onion or chives

6 rashers of bacon fried till crispy


Heat oven to 190°c. Combine all the spices into a bowl, sprinkle and rub mixture over the chicken pieces. Drizzle the oil on top of the seasoned chicken and rub pieces together to evenly distribute oil. Place chicken on a baking tray – Do not stack chicken on top of one another and leave space between each piece. Bake for 4 minutes and then turn chicken and bake for a further 4 minutes. Transfer chicken to a cast iron pan or a casserole and sprinkle with cheese, bacon and jalapeno and bake at 230°c for 3-4 minutes or until the cheese has melted. Remove from oven, sprinkle with chives and serve immediately with sour cream or on it’s own.

Mince Kebab Chutney

Cold winter evenings call for a steaming bowl of kebab chutney and a side of buttery roti. Homemade kebabs are my absolute favourite, adding in lots of fresh garlic and coriander this meal is 100% banting friendly.

Kebab Chutney
For Kebabs

1 kg lean mince (beef, mutton or chicken)
1 tablespoon ginger/garlic
2 tablespoons tomato paste
1 large grated onion
½ teaspoon freshly ground black pepper
2 tablespoons crushed red chilli
2 tablespoons crushed green chilli
½ cup double cream plain yoghurt
1 tablespoon ground coriander and cumin
2 teaspoons garum masala
1 large egg
½ bunch coriander chopped finely
½ bunch finely chopped green onion
Salt to taste

Add all ingredients to mince. Mix well and roll into balls and shallow fry on stove or grill in oven until golden brown.

Ingredients for tomato gravy/chutney
3 large onions (slivered)
5 large tomatoes (grated)
3 green chillies (slit)
Coconut oil or ghee cooking oil
3 cloves garlic (crushed)
Salt to taste
2 teaspoons chilli powder (or more)
½ teaspoon turmeric powder
1 teaspoon sugar
1 sprig curry leaves
½ bunch coriander (chopped)

Heat oil and add onions and fry till translucent and brown. Add garlic and fry for a further minute. Add spices, sugar or xylitol and salt and allow to fry on low heat (2 to 3 minutes). Add tomatoes and cook until all water evaporated and the chutney/gravy is dry. If too dry, add a little water.
Set the fried kebabs in the chutney and garnish with greens.

Jamie Oliver’s Fish Pie

Its 3pm and dinner is all done! Pretty impressed with myself, Monday blues and all.

I got this recipe from the @jamieoliver

Website and it is absolutely moreish (but when isn’t it?) Perfect dinner to ward of the Monday blues.


5 large spuds peeled and diced (about 3 cm)

500 gm smoked haddock sliced into strips and then chopped into biggish chunks. You could use any nice firm white fish – cod, hake, kingklip etc. I think salmon could also work – or a mix of salmon and white fish.

salt and pepper

2 free range eggs (leave out if you don’t like)

2 handfuls spinach (I used 1 x 200gms packet of baby spinach)

1 brown onion finely chopped

1 carrot chopped / diced or even easier, grated

1 – 2 celery stalks finely chopped

extra virgin olive oil

250ml cream (recipe says 285ml double cream but I like reduced fat cream)

2 good handfuls grated parmesan or cheddar cheese (I used a local and delicious parmesan style cheese)

juice of 1 lemon

1 heaped tsp english mustard (I used 2 teaspoons Dijon)

1 large handful flat leafed parsley, finely chopped

nutmeg (optional) – I added the nutmeg to my mash


pre heat oven to 220 degrees c.

Chop all the things, juice the lemon and got everything ready to cook.

Boil the potatoes in salted water for a couple of minutes and add the 2 eggs and set timer for 8 minutes and add to the spuds.

Remove the eggs when ready and cool, peel and cut into quarters.

Place a colander or sieve over the boiling potatoes and empty the spinach in, put the lid on and steam for about 2 minutes. Remove and drain.

When the spuds are cooked drain in the colander

In a separate pan, fry the onion, celery and carrot for about 5 minutes in the olive oil then add the cream and bring to the boil.

Remove from the heat, add the cheese, lemon juice, parsley and mustard – stir.

Mix the spinach (which you have squeezed and chopped up), the chopped up fish and egg into the cream mixture and then empty into an appropriately sized oven dish

Mash up the potatoes with a drizzle of olive oil (or butter), salt and pepper and a few gratings of nutmeg and then lightly spread over the fish pie using a fork (you could drizzle a bit more oil or melted butter over the top to get a browner finish), or sprinkle over some more cheese if you really wanted to be decadent and get some more crunch, but do this10 minutes before the end of the cooking time.

Bake for about 25 – 30 mins – until golden

Jamie recommends serving this pie with baked beans in tomato sauce and I wholeheartedly agree.


10 minute pizza dough

This pizza dough comes together and is ready to bake in just 10 minutes; you can have fresh, hot, homemade pizza on the table in 20!!!

Serves: 2 (12″) pizzas


¾ cup warm water

1 teaspoon active dry yeast (if you buy the little envelopes you will have some left over. Envelopes typically contain 2¼ teaspoons. Fold the remaining yeast up tightly and keep refrigerated for the next time)

2 cups all purpose flour, plus more for kneading and dusting your work surfaces

1 teaspoon sugar

1 teaspoon kosher salt (less if you only have table salt handy)

1½ tablespoons olive oil

cornmeal (optional)


Preheat the oven to 500 degrees. NOT BROIL. If you have a pizza stone, be sure it’s in the oven before you turn it on (This prevents is from cracking). If you are not using a pizza stone you can use the back of a cookie sheet — see instructions below.

Pour the warm water in a large bowl. Add the yeast and let it sit for about a minute until it’s looking a little foamy.

Add the flour, sugar, salt, and olive oil. Stir to combine (I use a sturdy spatula or wooden spoon) and form a shaggy dough.

Flour a clean work surface and dump the dough onto it. Knead the dough for about 4 minutes, incorporating any dry bits that weren’t mixed in the bowl.

Place the dough back in the bowl and cover it with a kitchen towel (I know the bowl is dirty; it’s fine.). Put the bowl on top of the stove (the heat from the oven will make the dough more pliable) and let it sit for 5 minutes.

While you wait for the dough, get your pizza toppings ready — grate your cheese, slice onions and peppers, etc.

If you have a pizza peel, rub it with flour and dust with cornmeal (this prevents sticking). If you do not have a pizza peel you can use a wooden cutting board OR you can assemble and bake on THE BACK of a cookie sheet.

Divide the dough in half (well-floured hands help) and stretch it carefully into a circle. I like a thinner crust so I just leave a slight lip around the edge of my circle and I stretch it pretty thin but this is all about preference (Note: thicker dough will take a little longer to cook).

Place your circle on the peel/cutting board/cookie sheet you set up and add your toppings.

If you are using the cookie sheet, place it right in the oven (middle rack) and bake for 10 minutes.

If you heated a pizza stone in the oven, carefully slide your pizza off the peel or cutting board and onto the stone. Bake for 10 minutes (more if you opted for a thicker crust) or until the crust is golden and the cheese is melted.

Repeat with the second dough.


Chocolate magic cake

I made this delicious chocolate magic cake for dessert I got the recipe from @delish.

This cake is light, fudgy and oh so chocolatey I mean do you need any other reasons to make this amazing cake? Nope, you don’t.

Used @kerrygoldsouthafrica, @nestle cocoa and @sasko_sa.


1/2 c. unsalted butter, melted and cooled slightly

2 1/2 c. Milk, warmed

1 c. flour

1/2 c. cocoa powder

4 eggs, separated

1/8 tsp. white vinegar

1 1/2 c. granulated sugar

1 tsp. espresso powder

1 tsp. vanilla extract

strawberries, for serving

Powdered sugar, for dusting


Preheat the oven to 325 degrees F.

Grease a 8″x8″ baking dish with butter or cooking spray.

In a medium bowl bowl, whisk together the flour and cocoa powder. Set aside.

In a separate bowl, whip the egg whites with vinegar until stiff peaks form. Set aside.

In a third bowl, beat the egg yolks and sugar until pale yellow in color (it will still be grainy). Beat in the melted butter, espresso powder and vanilla extract until evenly incorporated. Mix the flour mixture into the batter until evenly incorporated. Add the milk and beat low speed. Gradually and gently fold in the egg whites. Pour the batter into the prepared pan and bake for 50-60 minutes or until the cake is slightly jiggly.

Cool completely. Dust with powdered sugar and garnish with fresh berries.

Gulab jamun

I have been craving gulab jamuns FOREVER! And I’ve always thought it would take me forever to make but I couldnt have been more wrong, this recipe is absolutely simple in other words FOOL PROOF! Dipped in a warm rose syrup and rolled in desiccated coconut hmmm…. doesn’t get any better.

Plus I gotta start practicing for Diwali guys 😃👌, and yes that’s my excuse to indulge in sweet meats.

1 tin condensed milk
4 tablespoons semolina
½ teaspoon ground csrdamom
¼ teaspoon nutmeg powder
2 ¼ cups cake flour (or more)
3 teaspoons baking powder
¼ teaspoon bicarbonate of soda
2 tablespoons ghee
Canola oil for deep frying

2 ½ cups sugar
2 cups water
1 tsp rose essence

Pour the condensed milk into a bowl and add the semolina, nutmeg and elachi powder to it. Mix well.
Sift the flour, baking powder and bicarb together. Rub in the ghee. Now add this a little at a time to the condensed milk mixture to form a soft, sticky dough. If too sticky add a little more flour.

To make the syrup: add the sugar, water and rose essence to a small pot and bring to boil, then allow to simmer on very low heat. A thin syrup is required.

Shape the dough into finger length pieces, tapering the ends and deep fry until golden brown (on medium heat). Dip immediately in the hot syrup. Allow to steep at least 30 – 40 seconds then dip in coconut. Allow to cool before storing in an airtight container’