Friday, April 26, 2013

Portuguese Kale and Potato Soup

Roasted Cauliflower Soup

Tortellini and Spinach Soup

Wild Rice Soup


This is a really easy dish to prepare, and it looks so darn cute!
It is also a great dish to serve on a buffet table because each serving is completely self-contained and can just be picked up and popped on a plate.
1 20 ounce package pre-shredded hash brown-style potatoes
2 large eggs, lightly beaten
4 tablespoons flour
1 small sweet onion, coarsely grated
2 thick slices deli ham, chopped into small bits (about 1 cup)
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Salt and freshly ground black pepper to taste
1 dozen eggs, scrambled*
chives for garnish
Preheat the oven to 400 degrees F., and lightly spray a 12-cup muffin tin with non-stick cooking spray.
Mix the first eight ingredients together in a large bowl.
Spoon potato mixture into each prepared muffin cup until about 1/3 full.
Gently press the potato mixture down in the middle and up the sides of each cup.
Bake until golden brown, about 25-30 minutes.
If the nests have puffed up too much in the centre, scoop out a little with a teaspoon.
Spoon a few tablespoons of scramble eggs into each nest and top with chives.

Twice Baked Potatoes

2 large baking potatoes
salt to taste
pepper to taste
3 Tbs milk
2 Tbs butter
2 Tbs sour cream
1 tsp fresh chives, diced
¼ cup shredded Swiss, Cheddar or your favorite cheese, optional
Bacon, cooked and crumbled, optional

Preheat oven to 400F/200C degrees. Scrub potatoes, prick with fork and bake for about an hour or until tender. Remove from oven and let potatoes sit for 15 minutes to cool slightly.
Cut potatoes in half lengthwise. Carefully scoop out pulp leaving a thin layer in shell. Mash potato, then use an electric mixer on low until smooth.

Heat milk and butter over medium low heat in saucepan until butter is melted. Add to mashed potatoes; cream together well. Stir in sour cream, and 2 Tbs cheese if using. Season to taste with salt and pepper.
Heap mixture into potato shells. Sprinkle with crumbled bacon if using and remaining cheese if using.
Place potatoes in baking dish; bake another 20 minutes or until golden brown. Remove from oven, garnish with chives and serve.

Fruit Salad Cheesecake

Source: Adapted from Taste of Home, as published in Carolina Country magazine, May, 2012
1 1/2 c. vanilla wafer crumbs (I give vanilla wafer cookies a quick whirl in the food processor)
2 T. butter, melted

1 (20 oz.) can crushed pineapple, drained
3/4 c. sugar
1/2 c. cold water
2 envelopes unflavoured gelatine
1 (8 oz.) package cream cheese, cubed
1 1/2 c. halved seedless grapes
1 (11 oz.) can mandarin oranges, drained and cut in half
1 (10 oz.) jar maraschino cherries, drained and roughly chopped
1/2 c. finely chopped pecans
2 c. whipped topping (such as Cool Whip)

For the Crust:
1. In a small bowl, combine vanilla wafer crumbs and melted butter. Press into the bottom of a 9-inch spring form pan coated with non-stick cooking spray; set aside.

For the Filling:
2. In a small saucepan, cook crushed pineapple and sugar over medium heat for 5 minutes or until heated through.
3. Place cold water in a small bowl and sprinkle with gelatine; let stand for 1 minute. Stir gelatine mixture into the warm pineapple mixture.
4. Reduce heat to low and add cubed cream cheese. Cook and stir until cream cheese is melted and the mixture is well blended. Remove from heat and cool completely.

5. Stir the grapes, mandarin oranges, cherries, and pecans into the cooled cream cheese mixture. Fold in the whipped topping. Pour into prepared pan. Cover and refrigerate overnight.

For Minis: Instead of making vanilla wafer crumbs and butter mixture, place a single vanilla wafer cookie in the bottom of muffin tin cups that have been very lightly sprayed with non-stick cooking spray. Fill muffin tin cups full with fruit salad mixture. Cover and refrigerate overnight.

Chocolate Lasagna Recipe


1 package regular Oreo cookies (Not Double Stuff) – about 36 cookies
6 Tablespoon butter, melted
1- 8 ounce package cream cheese, softened
1/4 cup granulated sugar
2 Tablespoons cold milk
1- 12 ounce tub Cool Whip, divided
2 – 3.9 ounce packages Chocolate Instant Pudding.
3 1/4 cups cold milk
1 and 1/2 cups mini chocolate chips


1. Begin by crushing 36 Oreo cookies. I used my food processor for this, but you could also place them in a large Ziploc bag and crush them with a rolling pin. When the Oreos have turned into fine crumbs, you are done.
2. Transfer the Oreo crumbs to a large bowl. Stir in 6 tablespoons melted butter and use a fork to incorporate the butter into the cookie crumbs. When the butter is distributed, transfer the mixture to a 9 x 13 inch baking dish. Press the crumbs into the bottom of the pan. Place the pan in the refrigerator while you work on the additional layers.
3. Mix the cream cheese with a mixer until light and fluffy. Add in 2 Tablespoons of milk, and sugar, and mix well. Stir in 1 and 1/4 cups Cool Whip. Spread this mixture over the crust.
4. In a bowl, combine chocolate instant pudding with 3 and 1/4 cups cold milk. Whisk for several minutes until the pudding starts to thicken. Use a spatula to spread the mixture over the previous cream cheese layer. Allow the dessert to rest for about 5 minutes so that the pudding can firm up further.
5. Spread the remaining Cool Whip over the top. Sprinkle mini chocolate chips evenly over the top. Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving.

Vrystaatse Melkpoeding

Jy benodig

2 eetlepels botter
2 groot eiers, geklits
5 koppies volroommelk
1¼ koppie suiker (240g)
1¼ koppie koekmeel (150g)
1 eetlepel bakpoeier

Só Maak Jy
Verhit die oond tot 180 ºC (sonder waaier) en smeer ’n oondvaste bak (met ’n inhoudsmaat van 2 liter) met botter (ekstra).
Meng die eiers, melk en suiker. Meng die meel en bakpoeier en gooi die melkmengsel daarby.
Gooi die beslag in die gesmeerde bak, met die klontjies botter bo-op en bak dit vir 30 minute. Skakel die oond af en los die poeding daarin vir so 20 – 40 minute in die oond om af te koel en te stol. Ons ons eet die poeding gewoonlik warm, maar koud is dit net so lekker – dan smaak dit amper soos ’n korslose melktert.



3/4 cup long-grain white rice
3 cups milk
3/4 cup granulated sugar
3/4 teaspoon ground cinnamon
1 pinch salt
1/3 cup butter, melted
sweetened whipped cream
In a colander, rinse rice thoroughly under cold water.
Put in lightly greased slow cooker. I use a round, 3.5 to 4 qt cooker.
Add remaining ingredients, except for butter & whipped cream.
Stir to combine.
Pour butter over rice mixture.
Cover and cook on HIGH for 2 and 1/2 to 3 hours, until rice has absorbed the liquid.
When ready to serve, spoon into dessert bowls and top with sweetened whipped cream.

Frozen Peanut Butter Cheesecake


6 tablespoons butter
1 1/2 cups semi-sweet chocolate chips
2 1/2 cups crispy rice cereal
1 (8 ounce) package cream cheese, softened
1 cup sweetened condensed milk
3/4 cup creamy peanut butter
1 teaspoon vanilla
2 tablespoons lemon juice
1 cup frozen whipped topping, thawed
2 tablespoons hot fudge sauce
2 tablespoons creamy peanut butter

In a medium microwave safe bowl, melt butter and chocolate chips in the microwave for about a minute or until melted. Stir together until combined. Add crispy rice cereal and stir well to coat.
Press into the bottom and up the sides of a 9-inch spring form pan. You could use a pie pan but I've found that a spring form pan is much easier when it comes to removing slices. Place in the freezer to chill while you make the filling (about 10 minutes).

In a large bowl beat cream cheese until fluffy. Add the sweetened condensed milk and peanut butter and mix until thoroughly combined.
Add vanilla and lemon juice and mix until combined.
Gently fold in the whipped topping. Pour filling into the prepared crust.
Heat fudge and peanut butter in two small separate bowls for 20-30 seconds or until warm. Drizzle over filling.
Freeze for 4-6 hours or until pie is firm. Remove the cheesecake from the freezer about 10 minutes before serving to make cutting easier. Garnish with peanut butter and chocolate candy bars.

Cookie Dough Fudge

(compliments of

Makes an 8"x 8" pan, about 16 servings

Cookie Dough:
1/2 c. unsalted butter, softened
3/4 c. packed light brown sugar
1 tsp. vanilla extract
2 c. all-purpose flour
1 (14 oz.) can sweetened condensed milk
1 c. mini chocolate chips

1/2 c. creamy peanut butter
1/3 c. white chocolate chips

1. In a large bowl, mix together butter and light brown sugar until light and fluffy (about 3 minutes). Add vanilla extract and beat until combined.

2. With the mixer on low speed, alternate mixing in flour and sweetened condensed milk and mix until combined. Gently fold in mini chocolate chips with spatula.

3. Line 8x8-inch pan with parchment paper, with it going up over the sides of the pan so you can easily remove the fudge after it is chilled. Press the cookie dough into the pan (the cookie dough may be sticky, so lightly flour your hands).

4. Cover the bars with plastic wrap and refrigerate for 3 hours or overnight until firm.
5. For topping, combine the peanut butter and white chocolate chips in a microwave-safe bowl and heat until smooth. Spread the mixture over the cookie dough bars. Chill the bars for 1 hour or until topping is firm.

Roadhouse Cinnamon Butter

Peanut Butter Fudge

1 Cup Brown Sugar
1 Cup White Sugar
½ Cup Milk

Cook to a full boil….Remove from heat.


1 ½ Cup Peanut Butter or ½ cup butter and 1 cup peanut butter
1 tsp vanilla

Stir till smooth.
Line a pan with wax paper…pour into pan and chill.
Cut into pieces and serve.

Moist Banana Bread Recipe

3 or 4 ripe bananas, smashed
1/3 cup melted butter
1 cup sugar (can easily reduce to 3/4 cup)
1 egg, beaten
1 teaspoon vanilla
1 teaspoon baking soda
Pinch of salt
1 1/2 cups of all-purpose flour

Preheat the oven to 350°F (175°C).

With a spoon, mix butter with the smashed bananas in a large mixing bowl.

Add in the sugar, egg, and vanilla.

Next add in the baking soda and salt and mix in.

Add the flour last, mix.

Pour mixture into a buttered 4x8 inch loaf pan.

Bake for 1 hour.

Cool on a rack.

Remove from pan and slice to serve.

DIY Gel Air Fresheners

You are going to love these. They are so neat, I couldn't wait to try them! They are homemade gel air fresheners, and what's great about them is that you get to choose your own scent and they are completely natural.
To make your own gel air fresheners you will need:
2 pkg. unflavoured gelatine
2 c. water
20-30 drops essential oil
Food colouring
1 tbsp. salt
Small heat-proof container
Small jelly or jam jars work great for these air fresheners. You can buy a package of four Ball decorative jelly jars for about $5 at Wal-Mart.
Next you need to choose your scent. You can buy inexpensive fragrance oils in the candle section at Wal-Mart. They have many scents to choose from. You can also use essential oils (sweet orange oil smells great), but they are more expensive. You can order these online or find them at some craft stores or in your local health food store. You can also find great smelling fragrance oils at high end home interior stores.
Food colouring is optional. If you don't add colour your gel air fresheners will be clear, so if you want them coloured, add a few drops of food colouring of your choice.
Heat one cup of water in a small sauce pan to a boil, and sprinkle both packages of gelatine on top of the water. Use a whisk to mix it together until the gelatine is completely dissolved.
Add the food colouring, salt, and essential oil, and stir until well blended. Add remaining cup of water and stir again. Pour the mixture into the glass jar and let set until the gelatine thickens and sets. One recipe makes one gel air freshener, depending on the size of your jar.
Note: The salt is added as a natural preservative. These air fresheners will last for about a month with the salt added. Then you can rinse them out and make new ones. If you don't add the salt the mixture will mould much faster.

Peanut Butter Mousse Torte


32 Oreos, ground to fine crumbs
5-1/3 tbsp unsalted butter, melted
Pinch of salt
2 cups heavy cream
1/4 cup confectioner's sugar, sifted
12 oz softened cream cheese
1-1/2 cups creamy peanut butter
2 tbsp whole milk
1/4 cup chopped salted peanuts
1/2 cup salted chopped peanuts
1/2 cup mini chocolate chips
2 tsp sugar
1/2 tsp cocoa powder
1/4 tsp ground cinnamon
Dash of nutmeg
1/2 cup heavy cream
4 oz. finely chopped dark chocolate, 70% cacao or better
1/2 cup chopped salted peanuts
1. Heat oven to 350 degrees F. Place a buttered 9-inch springform pan on a baking sheet. In a small bowl, combine the cookie crumbs, salt and melted butter. Press mixture into the pan to form a thin layer on the bottom and sides. Freeze crust for 10 minutes. Bake for 10 minutes, and then let it cool completely on a wire rack.
2. To prepare the crunch, combine 1/2 cup chopped peanuts, chocolate chips, sugar, cocoa powder, cinnamon and nutmeg in a small bowl. Toss with a fork and set aside.
3. For the filling, whip 2 cups of the cream using a stand mixer bowl and whisk attachment until medium peaks are formed. Beat in 1/4 cup of the confectioner's sugar, whipping cream until it holds medium-firm peaks. Transfer to a separate bowl and refrigerate.
4. Wipe out the mixer bowl. Using paddle attachment, beat the cream cheese and remaining 1 cup of confectioner's sugar on medium speed until the mixture is satiny smooth. Beat in peanut butter, milk, and 1/4 cup of chopped peanuts.
5. Next, gently fold in about 1/4 of the chilled whipped cream using a large rubber spatula. Then, stir in the crunchy peanut mixture. Finally, gingerly fold in the remaining whipped cream. Scrape the mousse out of the mixer bowl and into the crust, filling right to the top. Cover with plastic wrap and refrigerate at least 4 hours (or overnight) until firm.
6. For finishing, melt the chocolate in a heat-proof bowl set over a saucepan of simmering water. Remove from saucepan after about 3 minutes, or when the chocolate softens and starts to melt. Remove from water. In another saucepan, bring 1/2 cup of cream to a full boil. Using a small rubber spatula, stir cream into chocolate gently blending mixture until smooth.
7. Pour the chocolate ganache over the top of the torte, smoothing with a metal icing spatula. Spread the peanuts over the top and chill in refrigerator to set, at least 20 minutes. Remove sides of spring form pan when ready to serve.

Oreo Balls

1 package Oreo Cookies
1 block cream cheese, softened
1 pack Cooking Chocolate

1. Place Oreo Cookies in a bag and smash until it is the consistency of dirt.
2. Mix the softened cream cheese into the smashed oreros.
3. Roll the mixture into balls.
4. Melt chocolate according to package directions in the microwave.
5. Cover balls in chocolate then leave to set in the fridge.

Thanks to for sharing this easy one!

How to determine if an egg is fresh


Princess Pie (Coconut Cream Pie)

1 cup flour
1/2 cup butter, melted
2 Tbs sugar
1/2 cup chopped pecans - optional

Mix and pat in an 8x8 inch pan, bake at 350 degrees for 15-20 minutes, until just beginning to turn golden. Do not over bake.

Layer two:
8 ounces cream cheese, room temperature
1 cup powdered sugar
1 cup whipped topping

Beat together sugar and cream cheese. Fold in whipped topping. Spread on cooled crust.

Layer three:
1 small package coconut cream instant pudding
1 1/2 cups whole milk (any milk will do, but whole milk makes pudding so much tastier)

Mix until thickened. Spread over cream cheese mixture.

Top with remaining tub of whipped topping.

Toast 1 cup coconut. Sprinkle evenly on dessert. Refrigerate.


1 (9 ounce) package brownie mix
1 egg
1 tablespoon cold water
1 (14 ounce) package individually wrapped caramels, unwrapped
1 (5 ounce) can evaporated milk
2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1 teaspoon vanilla extract
2 eggs
1 cup chocolate fudge topping
Preheat oven to 350 degrees F (175 degrees C). Grease the bottom of a 9 inch springform pan.
In a small bowl, mix together brownie mix, 1 egg and water. Spread into the greased pan. Bake for 25 minutes.
Melt the caramels with the evaporated milk over low heat in a heavy saucepan. Stir often, and heat until mixture has a smooth consistency. Reserve 1/3 cup of this caramel mixture, and pour the remainder over the warm, baked brownie crust.
In a large bowl, beat the cream cheese, sugar and vanilla with an electric mixer until smooth. Add eggs one at a time, beating well after each addition. Pour cream cheese mixture over caramel mixture.
Bake cheesecake for 40 minutes. Chill in pan. When cake is thoroughly chilled, loosen by running a knife around the edge, and then remove the rim of the pan. Heat reserved caramel mixture, and spoon over cheesecake. Drizzle with the chocolate topping.

Coconut Cream Pie

via Living Healthy With Chocolate & Paleo Parents

1/4 C pecans
1/2 C almond flour
1/2 Tbsp honey
3 Tbsp coconut oil, melted

Chocolate Layer:
6 Tbsp Enjoy Life Chocolate Chips
1 Tbsp + 1 tsp heavy cream (or butter)

Coconut Cream Layer:
1 can full fat coconut milk
1 large egg
3 Tbsp arrowroot powder
3 Tbsp raw honey
1/2 tsp vanilla extract
1/2 C shredded coconut, unsweetened
1/8 tsp salt

Coconut Whipping Cream:
1/2 C full fat coconut milk, chilled (light coconut milk will not work)
toasted coconut to garnish

Bacon Bombs

1 can (8ct.) Pillsbury Grands Flaky
Layers Biscuits
Cubed Mozzarella Cheese (1-1″ cube
per Bomb)
2 lbs. of Bacon (1 slice per Bomb)
Oil for frying (I used Canola)
Cube up the Cheese, and cut each  Biscuit into fourths. Place one piece of  Cheese inside a Biscuit quarter, and  roll it up in there, nice and tight…
Wrap each rolled Bomb in a slice of  Bacon, and secure it with a skewer or  toothpick…
In a med/large pot, heat up approx.
2″ of Oil (to 350 degrees) and fry them  up in small batches. Maybe one or  two at a time, the oil will expand so  stay close…
Drain them on some Paper Towel, but  serve them up good and warm. YUM!!

Gel Air Freshners

These gel air fresheners are perfect. This project takes a total of five minutes to make, is highly economical, and each jar should last you about a month. This would also make great gifts!

Into make these little beauties, you first need a heat-proof jars, food colouring colours of your choice, and essential oil. You can find inexpensive essential oils of various scents at craft stores and some grocery stores. I chose a raspberry scented smells delightful!

Into each jar, drop a few drops (I repeat...a doesn't take more than 2 or 3) of food colouring.

Then, put in about 30 drops of essential oil, give or take. The more essential oil you put in, the stronger the smell.

Now for the fun part. Gather up 4 envelopes of unflavoured gelatine, a tablespoon of salt, and 2 cups of cold water.

Why salt? Salt (or vodka) apparently help to keep the gel from moulding. Interesting fact, isn't it?!?

Get one cup of water boiling on the stove. When it begins to boil, whisk in the gelatine, stirring until it's all dissolved.

Then, pour in the other cup of cold water and the salt, stirring until the salt is dissolved.

Quickly pour the hot gelatine mixture in each of your jars, and then use a disposable stick or spoon to stir it into the oil and food colouring.

Let these gel overnight, and then voila! Air freshener!

Thursday, April 25, 2013

Mauritian chicken and prawn curry

Serves four


1 tbsp ground turmeric
1 tsp coriander powder
1/2 tsp chilli powder
1/4 tsp ground cinnamon
1 tsp crushed ginger
1 tsp crushed garlic
500 g chicken (cut into pieces)
250 g prawns (shelled)
1 big onion, sliced
2 tomatoes, chopped
A handful of fresh curry leaves (you can substitute dried ones)
A handful of fresh coriander, chopped


Mix together all the powdered ingredients and make into a past with a dash of water. Fold in the ginger and garlic.

Season the chicken pieces with salt and pepper and fry in vegetable oil until light brown. Remove from the pan and keep aside.

Fry prawns in the same oil until cooked, and then drain and keep aside.

In another pan, add 3 tablespoons of vegetable oil, and fry the onion until transparent. Add the curry paste and stir fry until the mixture leaves the sides of the pan. Add the tomatoes, curry leaves and a pinch of salt. Mix well and cook until the sauce thickens.

Then add the chicken and prawns and 125 ml water. Mix well, cover and cook until the chicken is tender. Remove from the heat and sprinkle with the chopped coriander.

Serve the curry with rice.

Pumpkin Soup

Pumpkin Soup

Pumpkin Soup
  • 3/4 cup water
  • 1 small onion, chopped
  • 1 can (8 ounces) pumpkin puree
  • 1 cup unsalted vegetable broth
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 cup fat-free milk
  • 1/8 teaspoon freshly ground black pepper
  • 1 green onion, green top only, chopped

  1. In a large saucepan, heat 1/4 cup of the water over medium heat. Add the onion and cook
  2. until tender, about 3 minutes. Don't let the onion dry out.
  3. Add the remaining water, pumpkin, broth, cinnamon and nutmeg. Bring to a boil, reduce
  4. heat and simmer for 5 minutes. Stir in the milk and cook until hot. Don't boil.
  5. Ladle into warmed individual bowls and garnish with black pepper and green onion tops.

Sugar Free Fudge

Yes, this rich, chocolaty fudge can fit into your diabetic meal plan! And it’s so easy to make.

  1. In a small bowl, beat the cream cheese, chocolate, sweetener, and vanilla until smooth. Stir in pecans. Pour into an 8 inch square pan lined with foil, cover and refrigeraye overnight. Cut into 16 squares. serve chilled. Yields 16 servings.

Kaneelsuiker-churros met sjokolade-en-likeursous

Beïndruk almal met dié heerlike Spaanse nagereg.

Genoeg vir: 6
15 minute
8 minute


• 125 ml (125 g) botter
• 500 ml (270 g) bruismeel
• 10 ml fyn kaneel
• 3 groot eiers
• 125 ml (105 g) suiker
• sonneblomolie, vir diepvetbraai


• 100 g donkersjokolade, gesmelt
• 125 ml room
• 50 ml Kahlúa of koffielikeur (opsioneel)


1 Verhit die botter in ’n kastrol saam met 250 ml water en 2 ml sout. Gooi die meel en die helfte van die kaneel by en roer vinnig en aanhoudend oor lae hitte tot die mengsel ’n bol vorm. (Dit duur omtrent ’n minuut.) Haal die kastrol van die plaat af en roer al die eiers op een slag met ’n houtlepel in. Gooi 50 ml suiker by en hou aan roer tot die deeg glad is.
2 Verhit genoeg olie vir diepvetbraai in ’n kastrol oor medium hitte. Skep die deeg in ’n spuitsak met ’n groot sterpunt en druk 12 cm-stroke daarvan in die warm olie. Braai drie of vier stroke op ’n keer tot goudbruin aan albei kante – draai dit een keer om. (Dit duur omtrent twee minute aan ’n kant.) Skep die churros uit die olie en laat dit op kombuispapier dreineer. Meng die orige suiker en kaneel en sprinkel dit bo-oor.
3 Sous Gooi die bestanddele in ’n glasbak en verhit dit oor ’n kastrol met stadig pruttende water tot die sjokolade smelt en die mengsel glad is. Sit dit voor as ’n doopsous saam met die warm churros.

Chocolate Peppermint Log


1/4 cup powdered sugar
4 eggs, separated
1/2 cup and 1/3 cup Sugar, divided
... 1 tsp vanilla extract
1/3 cup cocoa
1/2 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
1/3 cup water

Peppermint filling (recipe follows)

1 cup whipping cream, cold
1/4 cup powdered sugar
1/4 cup crushed hard peppermint candy or 1/2 tsp mint extract
optional: few drops of red food colouring

Chocolate glaze (recipe follows)

2 tbsp butter or margarine
2 tbsp cocoa
2 tbsp water
1 cup powdered sugar
1/2 tsp vanilla extract


Heat oven to 190C. Line a pan with foil; generously grease foil. Sprinkle linen or thin cotton towel with 1/4 cup powdered sugar.

Beat egg whites in large bowl on high speed of mixer until soft peaks form; gradually add 1/2 cup Sugar, beating until stiff peaks form. Beat egg yolks and vanilla in medium bowl on medium speed 3 minutes. Gradually add remaining 1/3 cup Sugar; continue beating 2 additional minutes.

Stir together flour, cocoa, baking powder, baking soda and salt; on low speed, add to egg yolk mixture alternately with water, beating just until batter is smooth. Using rubber spatula, gradually fold chocolate mixture into beaten egg whites until well blended. Spread batter evenly in prepared pan.

Bake 12 to 15 minutes or until top springs back when touched lightly. Immediately loosen cake from edges of pan; invert on clean towel sprinkled with powdered sugar. Carefully peel off foil. Immediately roll cake in towel, starting from narrow end; place on wire rack to cool completely. Prepare peppermint filling. Carefully unroll cake; remove towel. Spread cake with filling; reroll cake. Glaze with chocolate glaze. Refrigerate until just before serving. Cover; refrigerate leftover dessert.

Peppermint filling (recipe follows)

Beat cold whipping cream in medium bowl until slightly thickened.

Add powdered sugar, and finely crushed hard peppermint candy or mint extract, and a few drops red food color, if desired; beat until stiff.

Chocolate glaze (recipe follows)

Melt butter in small saucepan over very low heat; add cocoa and water, stirring until smooth and slightly thickened.

Do not boil. Remove from heat; cool slightly. Gradually add powdered sugar and vanilla, beating until smooth.

Makes about 3/4 cup glaze.

Wednesday, April 24, 2013



1½ k Koekmeelblom
2 t Bakpoeier
½ t Sout
'n Knypie Neutmuskaat
... ¼ t Kaneel
½ k Suiker
½ k Melk
1 e Olie
1 Eier
Olie vir diepbraai



Verhit die olie vir diepbraai. Sif die droë bestanddele saam. Klits die melk, olie en eiers saam. Voeg die droë bestanddele by die melkmengsel en meng goed. Drup lepels vol van die deeg mengsel in die olie. Braai ongeveer 3 tot 5 minute, tot goudbruin. Dreineer op papier handdoek.

Bedien met gouestroop.......


Suiker kan oor die vetkoekies gegooi word, indien verkies. Dit sal ook nie skade doen as jy kaneel suiker oorgooi nie. Een wenk wat hulle in die ou kookboeke gee is die lepel waarmee jy die deeg inskep, moet eers in die warm olie gedruk word. Dan moet 'n skeppie deeg uitgeskep word en in die olie gegooi word. Die rede is natuurlik dan sal die deeg afgly van die lepel af.

Spinach and Bacon Rolls

Serves: 4

Preparation time: 20 minutes

Cooking time: 20 minutes

Oven temperature: 200°C


• 600g spinach
• 250g streaky bacon, chopped
• 1 medium onion, finely chopped
• 125g chunky cottage cheese
• 125g feta cheese
• 60ml freshly chopped parsley
• 3 large eggs
• 2 rolls ready-made puff pastry
• salad and tomato sauce, to serve


1 Boil the spinach for two minutes, until wilted. Drain, then squeeze out the excess water. Slice the spinach and put it into a bowl.

2 Fry the bacon until just cooked. Remove from the pan but leave the bacon fat. Add the onion and sauté until soft. Stir the onion into the bacon. Add the cheeses and parsley. Whisk two of the eggs and stir them into the mixture. Season to taste.

3 Roll out the pastry and cut into six rectangles. Spoon the filling along the length of the rectangles. Whisk the remaining egg and brush onto the pastry edges. Fold the pastry over the filling to form a sausage roll and press down to seal. Place onto greased baking trays. Brush the top of the pastry with egg. Bake in a preheated oven for 20 minutes, until golden. Serve with salad and tomato sauce.



10 liter water
... 1 kg suiker
15 ml jamaikagemmer
50 g kremetart
250 ml suurlemoensap
1 pakkie (10 g) kitsgis
250 ml sultanas


Bring die water tot kookpunt en voeg die suiker, gemmer, kremetart en suurlemoensap by. Meng goed. Haal van die hitte af wanneer die mengsel goed kook. Laat afkoel tot kamertemperatuur. Voeg die gis en sultanas by. Roer goed. Gooi die gemmerbier in die groot plastiekemmer en maak toe. Laat staan vir drie dae by kamertemperatuur. Ná drie dae kan jy die emmer oopmaak en die gemmerbier in tweeliter-plastiekbottels oorgooi. Hou die bottels in die yskas.

Hier is nog 'n resep:

Maak: 3-4 bottels
Bereidingstyd: 20 minute, plus staantyd
Kooktyd: 10 minute


 • 635 g (750 ml) suiker
• 15 ml fyn gemmer
• 7 g droë kitsgis
• 12 sultanas


1 Verhit die suiker en 2 1/2 liter water in ’n kastrol. Roer tot die suiker opgelos het en haal van die plaat af.

2 Voeg twee liter koue water by en roer die gemmer by.

3 Laat die vloeistof afkoel tot lou-warm en gooi dan 125 ml daarvan in ’n bak. Voeg die gis by en roer tot opgelos. Roer dit by die res van die vloeistof.

4 Gebruik ’n tregter en gooi die vloeistof in skoon, gesteriliseerde bottels met skroefdoppies. Gooi ’n paar sultanas in elke bottel.

5 Draai die bottels styf toe en laat staan vir omtrent 24 uur by kamertemperatuur. Sit dan die bottels in die yskas. Wanneer die sultanas boontoe dryf, is die gemmerbier reg om te drink.

Wednesday, April 17, 2013

Sago Pudding - Microwave recipe

250 ml sago

1,5 litre milk

pinch salt

1 tbs margarine

250 ml sugar

3 eggs, separated

1 tsp vanilla essence

Soak sago for 3-4 hours in 500ml milk


Boil 1 litre milk, salt and margarine on high for 10 minutes in a deep microwave bowl.

Meanwhile, mix 3 egg yolks and sugar till creamy.
Remove milk mixture, add sago and mix well.
Microwave for 5 minutes, stir well.
Microwave for 5 minutes, stir well.
Add egg mixture, stir and microwave for 5 minutes, stir well.
Add stiffly beaten egg whites and vanilla essence.
Lightly mix.
Allow to cool and set for 15 minutes.
Enjoy with a little apricot jam and custard.

Monday, April 15, 2013

Cheezly and Chives Baked Potatoes

serves 4 as side dish for a braai.

4 large baking potatoes
½ bunch finely chopped green chives
200g melting cheese – flavour of your choice
Salt and freshly ground pepper to taste


Wrap potatoes in foil and place in coals for 45 minutes.

Remove potatoes from the fire. Cut in half, lengthwise without cutting right through the other side. Scoop out inside of potatoes, while making sure to leave 1 cm width skin intact for shell.

Lightly mash potatoes. Add chives, diced cheese, salt and pepper.

Place mixture back in potato skin shells and close potatoes. Re-wrap in foil.

Place back in the coals and bake for a further 20 minutes.


Serves 4-6

For the dressing

1 cup (250ml) coconut milk

squeeze lemon juice, to taste

2 tsp (10ml) sugar 2 tbsp (30ml) soy sauce

For the pasta

500g (1 packet) spaghetti

zest of 2 lemons and juice, to taste 2 handfuls basil leaves

2 handfuls coriander leaves

2 handfuls mint leaves

1 red chilli, deseeded and thinly sliced (optional) 2 cups

(500ml) leftover roast chicken, shredded


1 For the dressing, mix all the ingredients together.

2 For the pasta, cook the pasta according to packet instructions.

3 Drain and mix the dressing through the pasta with the lemon zest and juice, herbs, chilli and chicken.

4 Season.

Tip: No leftover chicken? Cook 4 chicken breasts and shred.

Three-Bean Pasta Salad


•250 gram Fusilli noodles

•400 gram Tin butter beans, rinsed and drained

•1 Small red onion, finely sliced

•30 millilitre Dijon mustard

•45 millilitre Fresh coriander, chopped

•400 gram Tin red kidney beans, rinsed and drained

•400 gram Tin green beans, rinsed and drained

•1 Red pepper, finely chopped

•1 cup KNORR Light French Salad Dressing


1.Prepare pasta according to packet instructions, drain and rinse

2.In a large bowl mix together the pasta and remaining ingredients

3.Toss together well

Pork Fillet with Apple Tzatziki


Warm Bacon Potato Salad


1 kg red potatoes, quartered
2 tablespoons olive oil
250 g bacon, cut into 1" pieces
1 clove garlic, minced
1/2 red onion, chopped
1/4 cup red wine vinegar
1 tablespoon grainy mustard
salt and pepper
1 stalk green onion, chopped


1. Preheat the oven to 375F/190C. On a baking sheet, toss the potatoes with the olive oil. Roast for 25 minutes or until tip of knife pierces potato easily.

2. Heat a skillet on medium heat. Add the bacon and cook for 2 minutes. Then add in the garlic and the red onion. Saute for an additional 3 minutes until the bacon is crisp.

3. In a large bowl, whisk together the red wine vinegar, mustard, salt and pepper. Stir in the bacon, garlic and onions, including all of the bacon drippings. Add in the roasted potatoes and the green onions. Toss gently and serve immediately.

Frozen Milo Cheesecake


½ packet Marie biscuits
75ml pecan nuts
75ml Milo granules
100ml melted butter

250ml Mascarpone cheese
250ml cream cheese
1 can condensed milk
1 can dessert cream
200ml Milo granules

Line a 23cm spring form pan with baking paper.

Crush the biscuits and nuts finely.
Pour into a bowl, add the Milo granules and melted butter and mix well.
Press the mixture into the base of the pan and refrigerate.

Place all the ingredients for the filling into a bowl and beat for 10 minutes until smooth.
Pour into the biscuit case.
Freeze overnight or for at least 5 hours until firm.
Decorate with fresh berries and grated chocolate and sprinkle with milo.

Chocolate hedgehog slices

1 ½ x 200g packets Marie biscuits, coarsely chopped
1 cup chopped walnuts
½ cup desiccated coconut
250g butter, chopped
1 ¼ cups caster sugar
1/3 cup cocoa powder
1 egg, lightly beaten
150g dark chocolate, melted
½ teaspoon vegetable oil
1. Grease a 20cm x 30cm lamington pan; line base and two long sides with baking paper, extending paper 2cm above edges of pan.
2. Combine biscuits, nuts and coconut in large bowl.
3. Place butter, sugar and sifted cocoa in a medium pan; stir over heat until butter is melted and sugar is dissolved. Remove from heat; whisk in egg.
4. Pour chocolate mixture over biscuit mixture; mix well. Press into prepared pan. Cover; refrigerate overnight.
5. Turn slice onto a chopping board; cut into pieces. Spoon combined warm, melted chocolate and oil in a small snap-lock plastic bag. Squeeze chocolate to one corner; twist bag, then snip tip of bag. Drizzle chocolate over top of slice; refrigerate for 15 minutes, or until chocolate is set.
Hint: Slice can be made up to four days ahead; store in an airtight container in your refrigerator

Here is another recipe:


125g butter
1 tablespoon cocoa
1 egg, beaten
½ cup caster sugar
1 packet Marie biscuits, crushed
1 tablespoon condensed milk


1.  Melt the butter, add the cocoa and mix.

2. Add sugar and mix until dissolved.

3.  Mix in the egg and add the condensed milk and crushed biscuits, stirring well.

4. Press into a greased tin and place in the fridge until cool.

5. Ice with chocolate icing.


Use 2 freezer bags and a rolling pin to crush biscuits.
Line the tin with greased baking paper for ease of serving.

Delicious Homemade Cape Velvet

Recipe = 3 litre.


2 tins Condensmilk

4 tins Ideal Milk

4 tsp Vanilla Essence

3 tbs Nescafe Coffee

1lt Brandy


Mix the milks.

Take a bit of the milk, add the coffee and heat in the microwave till it just starts boiling.

Make sure the coffee is completely dissolved before mixing with the other milk.

Add the Vanilla and Brandy to mixture and mix.

Pour into bottles and refrigerate.

Feel free to use the coffee of your choice, but if you're using something like Frisco, add 4tbs , as Nescafe, etc is stronger.

For the brandy, use a cheap brandy like Cape Hope.

Use half the ingredients for 1.5 lt liqueur.

It's definitely better served chilled.


Serves: 1


45 ml Irish Whiskey (Such as Jameson's or Bushmill's)

250 ml freshly-brewed coffee

2 t brown sugar

2 T heavy or whipping cream

Cooking instructions:

Add the whiskey, coffee and sugar to a warm glass mug and stir until all the sugar has dissolved.

Lightly whip the cream before pouring over the back of a spoon to form a layer on top of the coffee, do not stir.

Serve without the spoon, on a saucer.

Rainbow Citrus Slices

Let oranges or lemons soak in food colouring…
Freeze and you could put them in a super cute punch.
Cute idea for a bridal or baby shower, or just a hot summer day.

Miraculous Weight Loss Drink


– 1 cup unsweetened 100% cranberry juice

– 7 cups purified water

– 1/2 tsp ground cinnamon

– 1/4 tsp ground ginger

– 1/4 tsp ground nutmeg

– 3/4 Cup fresh squeezed orange juice (approx 3 oranges)

– 1/4 Cup fresh squeezed lemon juice (approx1-2 lemons)


Bring water to a boil; add cranberry juice, reduce heat to low

Add cinnamon, ginger, & nutmeg, stir and let simmer for 20 minutes; let it cool down to room temperature

Stir in orange & lemon juices..Add ice and enjoy!

I just found this one on the web, and like to share it with you.

Moulded Rice Salad with Vegetables


5 cups of cooked rice HOT
1 1/2 cups vegetables chopped or shredded
1/2 cup mayonnaise
1/4 cup vegetable or olive oil
2 tbsp white wine vinegar
1/2 to 1 tsp salt
1/4 pepper to taste


Prepare, by either chopping or shredding, 1 1/2 cups of vegetables that you like to eat raw. These vegetables can include green onions, peppers, celery, peas, carrots, zucchini, radishes. I would avoid wet vegetables like cucumbers and tomatoes.

Cook your choice of rice.

Put the hot cooked rice into a large bowl with the vegetables and stir together gently and then stir in the mayonnaise, mixing well.

In a separate dish, whisk together the oil, vinegar, salt and pepper and then add this wet mixture to the rice and vegetables.

Put and press the mixture into a 6-cup mold or other container (I simply use a loaf pan) and chill until needed.

Saturday, April 13, 2013

Red Velvet Cheesecake

Two (250g) packages cream cheese, at room temperature
2/3 cup granulated white sugar
pinch of salt
2 large eggs
1/3 cup sour cream
1/3 cup heavy whipping cream
1 teaspoon vanilla extract

2 1/2 cups all-purpose flour
1 1/2 cups granulated white sugar
3 tablespoons unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs, at room temperature
1 1/2 cups vegetable
1 cup buttermilk
1/4 cup (two 1-ounce bottles) red food colouring
2 teaspoons vanilla extract
2 teaspoons white vinegar

2 1/2 cups powdered sugar, sifted lightly to remove any lumps
Two (250g) packages cream cheese, at room temperature
1/2 cup unsalted butter, at room temperature
1 tablespoon vanilla extract

Prepare the cheesecake layer: Preheat oven to 325F/160C degrees. Place a large roasting pan on the lower third rack of the oven. Place a kettle of water on the stove to boil. Spray a 9-inch spring form pan with non-stick spray and line the bottom with a round of parchment paper. Wrap a double layer of foil around the bottom and up the sides of the pan (you want to seal it so the water from the water bath doesn't seep into the pan).
In a large bowl, use an electric mixer to mix the cream cheese- blend until it is nice and smooth and creamy. Mix in sugar and salt and blend for 2 minutes, scraping down sides of the bowl as needed. Add eggs, one at a time, blending after each addition. Finally, mix in sour cream, whipping cream and vanilla. Mix until smooth. Pour the batter into the prepared pan. Set the pan into the roasting pan in the pre-heated oven. Carefully pour the hot water from your kettle into the roasting pan (it will fill the pan surrounding the cheesecake).

Pour enough water so that there is about an inch of water coming up the foil along the sides of the cheesecake pan. Bake the cheesecake for 45 minutes. It should be set to the touch and not jiggle. Remove the cheesecake from the roasting pan and let it cool on a wire rack for at least an hour. When it has cooled, place the pan into the freezer and let the cheesecake freeze completely. This can be done in several hours- or overnight.

Prepare the cake layers: Preheat oven to 350F/180C degrees. Grease and flour two 9-inch round metal baking pans (or spray with non-stick baking spray with flour). In a large bowl, whisk together flour, sugar, cocoa powder, baking soda and salt. Add eggs, oil, buttermilk, food colouring, vanilla and vinegar to the flour mixture. Using an electric mixer on medium-low speed, beat for 1 minute, until blended. Scrape sides and bottom of bowl with a rubber spatula. Beat on high speed for 2 minutes. Spread the batter evenly into the prepared pans, dividing equally. Bake 30 to 35 minutes or until a toothpick inserted in the centre comes out with a few moist crumbs attached. Let cool in pans on a wire rack for 10 minutes. Run a knife around the edge of the pans, then invert cakes onto a rack to cool completely.

Prepare the frosting: In a large bowl, using an electric mixer on medium-high speed, beat powdered sugar, cream cheese, butter and vanilla until it is smooth and creamy (do not over beat).

Assemble the cake: Place one cake layer into the centre of a cake plate or platter. Remove the cheesecake from the freezer, take off the sides of the pan, and slide a knife under the parchment to remove the cheesecake from the pan. Peel off the parchment. Measure your cheesecake layer against the cake layers. If the cheesecake layer turns out to be a slightly larger round than your cake, move it to a cutting board and gently shave off some of the exterior of the cheesecake to get it to the same size as your cake layers. Place the cheesecake layer on top of the first cake layer. Place the 2nd cake layer on top of the cheesecake.

Frost the cake: Apply a crumb coat layer to the cake- use a long, thin spatula to cover the cake completely with a thin and even layer of frosting. Be sure to wipe off your spatula each time you are about to dip it back into the bowl to get more frosting (this way you won't be transferring any red crumbs into the bowl of frosting). Don't worry at this point about the crumbs being visible in the frosting on the cake. When your cake has a thin layer of frosting all over it, place it into the refrigerator for 30 minutes to “set” the frosting.

Once the first layer of frosting is set, apply the 2nd layer. Start by adding a large scoop of frosting onto the top of the cake. Use a long, thin spatula to spread the frosting evenly across the top and then spread it down the sides of the cake too. Because you applied a crumb-coat layer, you shouldn't have any red crumbs floating around in the final frosting layer. Decorate, as desired. I recommend white chocolate shavings.

Oreo Surprise Cupcake

Place an Oreo cookie in your muffin liner.
Add a spoonful of caramel on top of the Oreo.
Place another Oreo on top of the caramel.
Add a spoonful of caramel over the top of the second Oreo.
You can now pour your cupcake mix over the stacked Oreo cookies.
Bake as per cupcake recipe.
Let the cupcakes cool down and decorate.

Friday, April 12, 2013

Creamy Chicken and Mushroom Penne Pots


Ginger Nut Biscuits

500g soft margarine or butter
3 cups sugar
1 tin condensed milk
250 grams syrup
5ml caramel essences
25mls ginger
25mls bi-carb
5ml salt
7 cups flour
Sift dry ingredients together.
Cream butter & sugar together.
Add Condensed milk, syrup & essences.
Add to dry ingredients.
Put in fridge for 30 minutes to rest.
Roll into balls.
Press flat with fork.
Bake on 180 for 10 minutes.

Chocolate Covered Rolo & Ritz Sandwiches


Ritz Crackers
Rolo Candies
Melting Chocolates
Insane amounts of sprinkles
1.) On a lined baking sheet, place Ritz crackers salted side down and top with an unwrapped Rolo.
2.) Bake at 275 degrees for three minutes.
3.) When they come out of the oven, press another Ritz cracker on top of the Rolos salted side up. Press down enough to form a sandwich but not too hard that the melty Rolo squishes out.
4.) Let cool and firm up completely.
5.) Dip in melted chocolate and cover in sprinkles.
6.) Let them firm up (or not) and enjoy!