This recipe is the ultimate celebration of raspberries in my books. I love whipping it up at the height of raspberry season when they are at their sweetest. I’ve yet to meet someone who can say no to this, it has even been known to convert some non-berry eaters… So hurry and buy a fresh punnet of raspberries whilst they are still in season, this recipe doesn’t deserve frozen berries.
I feel like I have to preface this recipe by stating that I am not a big fan of beans, but in an attempt to eat more healthy I have tried a whole bunch of new recipes that are high on vegies and low on cholesterol. This recipe by Estée Lalonde (Essie Button) is one of my favourites! I just reduce the beans and double up on the good stuff like the garlic. This is a slight variation of the original recipe posted by Estée, but if you’d like to see a video you can do so right here.
- 5 zucchini, chopped
- 4 carrots, chopped
- 1 medium sweet potato, chopped
- 1 medium butternut, skinned and chopped
- 1 red pepper, deseeded and chopped
- 1 red onion, roughly chopped
- 4 garlic cloves
- olive oil
- salt, pepper & paprika, to taste
- 1 can tomato
- 1 tbs vegetable stock
- 1 tsp Worcester sauce
- 1 can red kidney beans
- 1 can butter beans
- In a large baking tray, add all your vegies, onion, garlic and drizzle with olive oil. Season well with salt and pepper before baking for 20-30 minutes at 200C, or until all the vegies are soft.
- In a large cast iron pot, add 1 litre of water, the stock, veggies, tomato and Worcester sauce. Bring to the boil before turning it down to a simmer. Continue stirring every now and again until it is nearly the consistency you want.
- At this stage I like to remove just over half of the soup to blend it in my blender. If you like a very chunky soup you can completely skip this step.
- Drain the beans before stirring it in to the soup. If you blended half of the soup, remember to stir this back in to the soup on the stove.
Makes about 6 servings.
Most mornings I can’t be bothered with preparing any kind of breakfasts that takes more than a few seconds to throw together, so some kind of cereal usually makes it way into my bowl (I’ve also been known to accidentally add coffee which is not so great!) I’m a creature of habit, so I’ll go weeks on one cereal before becoming so sick of it that I have to find an alternative. At the moment it is this homemade granola, which I can’t see myself getting sick of for quite some time. It is great served with both Greek yoghurt or milk and I love the unexpected element that the lime adds. This recipe is fully customisable and I think nuts would also work very well with this granola.
- 600 g rolled oats
- 1 tsp cinnamon
- dash of all spice
- 2 tbs sunflower seeds
- 1 tbs pumpkin seeds
- 2 tbs currants or raisins
- zest of 1 lime
- 200 g butter
- 100g demerara sugar
- 4 tbs golder syrup
- Preheat your oven to 180C.
- Combine the oats, spices, seeds, zest and fruit in a bowl and give it a proper stir.
- Melt the butter on the stove and stir in the sugar and syrup until it all melts together.
- Combine the butter mixture with the oats mixture until everything is covered.
- When all the oats are moist, empty it out onto a baking tray and bake in the oven for 15-20 minutes. I like to stir through it halfway.
- Once it is golden brown, turn off the oven and allow to cool inside.
- Once cool, break up the pieces and store in an airtight concealer. This lasts me a good two weeks.
I really favour simple meals that are bursting with flavour, especially when I am the one preparing it! A traditional Italian bolognese sauce served with pasta is one of my husband’s favourite meals and it is super simple and quick to prepare. I personally prefer penne pasta, but spagetthi is traditional. This is also the same meat sauce I use for my lasagne.
- 1 tbs sunflower oil
- 4 Shallots, thinly sliced
- 2 garlic cloves, minced
- 1 carrot, diced
- 1 celery stalk, chopped
- 500 g Extra Lean Beef Mince
- Salt and pepper to taste
- 1 tsp Worcestershire sauce
- 1 can chopped tomatoes with Italian Herbs
- 2 tbs chutney
- 2 tbs tomato paste
- water or 1 glass red wine
- fresh basil leaves, to taste and extra for serving
- 300-400 g dried Penne Pasta
- Parmesan for serving
- In a non-stick saucepan, stir-fry the thinly sliced shallots, minced garlic, celery and carrot before adding the minced beef.
- Once the mince has browned add the canned tomatoes, chutney, worchestershire sauce and tomato paste.
- Gently stir and let it simmer before adding a few basil leaves. You might find the need to add a lit bit of water if your sauce becomes to thick. If you have an already open bottle of red wine, it is worth adding a glass to your sauce. This isn’t necessary, but is a nice addition when possible.
- Leave the saucee simmering while starting with the pasta.
- Bring a litre water to the boil in a pot before adding a little bit of cooking oil and the pasta. Cook until al dente, usually around 7 minutes.
- Serve the pasta, topped with the spaghetti sauce, fresh basil and grated parmesan.
I love celebrating Christmas in South Africa. Our holidays are not traditional in the sense that we usually celebrate them on the beach or by a pool, so I thought something simple and refreshing is in order. I also wanted to find a drink that would taste equally good with and sans alcohol as we have very strict (and needed) laws regarding driving under the influence. A bonus is that it is really quick and easy to throw together!
All you need is:
- 250 ml lemonade (not too fleshy)
- 200 ml cranberry juice
- 15 ml rose syrup
- 20 ml vodka
- frozen raspberries
- Combine your lemonade, cranberry juice, rose syrup and voda. The syrup might need a stir to dissolve.
- Pour over ice into glasses for serving. Garnish with fresh mint and frozen raspberries. Grapes and other berries also work well.
Easy peasy, just the way I like it. You could replace the vodka and rose syrup with more cranberry juice if so desired, but they really elevate it.
P.S. If you like the coasters, please check back next week for a quick DIY!
For someone who likes making list, I am surprisingly bad at meal planning. I guess it boils down to simply making and taking the time for it. I used to be quite good at it as a student- mostly because I had to be (I didn’t have a car to drive to the grocery store). So depending on which way you look at it, I might be the best or the worst person to offer advice on the subject. Either way here goes!
Ryno’s birthday was nearly a month ago already and I am only getting around to share the special cake I made for him now. That is how behind on blogging schedule I am! But better late than never! I copped out and bought a box cake because I actually like this particular one and it is quite affordable. I just add one extra egg.
Any vanilia sponge cake recipe should work though!
I made two layers of vanilla cake and a whole lotta buttercream icing that I flavoured caramel. Inbetween the two layers I put some homemade toffee sauce. I used this recipe which actually tastes great with just about anything!
I finished it off by garnishing with caramel popcorn, which was a great addition! I would just advise you to leave it off until right before you eat it. Or you can create a nice little challenge for yourself. Hint: it involves eating an entire cake in one day!
I’ve never been particularly health-conscious so when given the option between white or rye for instance, I’ve always gone with what I most crave. Lately however I’ve been hunting and curating more healthy-ish recipes as I try to be more conscious of what I put into my body. Whilst a burger would probably never be considered healthy, the orange chicken definitely is and eating it on a bun is just one of many ways you can enjoy it. So here follows one of my favourite recipes and it is definitely a crowd pleaser!
- 2 Cloves of Garlic, finely chopped
- Juice of 1 Orange
- 4-pack skinless chicken breasts
- Ground pepper
- 1/2 Cucumber
- 2 Tbls Balsamic Vinegar
- 1 Tsp Sugar
- 4 Ciabatta Buns
- Dijon Mustard
- Salad dressing or tangy mayonaisse
- Combine the orange juice and chopped garlic in a large shallow bowl.
- Thinly slice the chicken breasts. This seemed impossible to me until I saw someone else do it, now it is one of the easiest things in the world. You’ll have to work with a sharp serrated knife and then simply apply pressure on each breast with the palm of your hand as you start slowly slicing into it. You should be able to slice each breast into three or four layers.
- Marinade the chicken breast in the orange and garlic and give it a good grinding of pepper.
- Wash and peel the cucmber into thin slices. A cheese slicer works well for this. Then marinade it in the balsamic and sugar dressing.
- Heat up a non-stick pan with a little oil and try to first drain all the orange marinade into the pan. As soon the mixture starts browning you can add the chicken. Remove from pan as soon as it has turned a delicious shade of caramel.
- Dress your bun with the mustard, mayo and cucumber before adding the chicken on top.
- Dig in!
P.S. I also really enjoy this as a salad. Just add some rocket and avocado.
Both my cousin and I love baking, so on a recent visit we decided to attempt macarons. She had never had much success with them and I could also do with some practice. Despite the fact that we learned the importance of the bicarb, our somewhat sad looking macarons tasted heavenly!
- 90 g almond powder, sifted
- 100 g Castor sugar
- 10 g high quality cocoa powder
- Pinch of Bicarbonate Soda
- 2 egg whites
- 50 g Castor Sugar
- 55 g butter, room temperature
- 100 g icing sugar
- 20 g cocoa powder
- 2 large eggs
- 20 g dark chocolate, melted
- 1 tbs vanilla extract
- Prepare your baking tray. Line it with baking paper and spray it with non-stick spray.
- Sift together the almond meal, cocoa powder and icing sugar, at least twice.
- Beat egg whites until soft peaks form and then add the Bicarbonate soda and castor sugar.
- Beat until hard peaks form and then gently fold in the almond meal and icing sugar mixture as well as your flavouring and colourant.
- Pipe out a few round macaron shells on your prepared tray. Try spacing it equally and to stick to one size. We pencilled out some circles on the other side of the paper which made it easier.
- Give the baking tray a gentle whack on the kitchen counter underneath all rows of macarons.
- Set the oven to 160C and leave the macarons outside whilst the oven preheats, for about half an hour.
- Bake for 6 min on one side and turn around before baking for another 6 min on the other side.
- Place on wire rack to cool before filling it.
- Beat the butter, icing sugar and cocoa powder together.
- Add the eggs one by one.
- Melt the chocolate and add it to the mixture.
- Beat until it becomes light and fuffy.
- Finally, assemble your macaron shells by piping a fair amount of icing on one side of the macaron. There should be more than enough to go around and have a few taste testers!
I love a good tea-time biscuit and this one is particularly decadent. There isn’t much I can say about the taste other than WOW! Imagine a good shortbread biscuit enrobed in chocolate meeting a delicious helping of fudgy-caramel. ‘Nuff said!
I wouldn’t say it is ideal for everyday simply because of the butter and sugar content, but boy I wouldn’t mind having it on the daily otherwise! Whilst only twelve biscuits does sound like very little, I can promise that you only need one at a time to satisfy even the most severe sweet tooth (which would be me!). This would be ideal for a high-tea or when you simply want to treat yourself.
- 250 g butter, softened
- 160 g castor sugar
- 300 g flour
- 150 g cornflour
- 300 g chocolate, melted
- 1 x 385 g tin condensed milk
- 3 tablespoons golden syrup
- 60 g butter
To make the shortbread:
- Cream butter and sugar together until light and fluffy.
- Fold in the flour and cornflour and roll into a 6 cm sausage.
- Wrap in cling wrap and refrigerate for at least one hour. Here you can learn from my mistake. Be patient or you won’t get perfectly round biscuits!
- Preheat oven to 160 degrees.
- Slice the sausage into 4 mm-thick slices and place slices on a lined baking sheet.
- Bake for 10 – 15 min and set aside to cool.
- In a medium, thick bottomed pot simmer the condensed milk, syrup and butter gently for about 5 min or caramel coloured. Remember to stir all the time.
- Melt the chocolate in a bowl and dip each biscuit halfway in the chocolate before placing on a tray to set.
- Once set, sandwich two together with the caramel and enjoy.
Makes roughly 12 biscuits.