Great Ideas for quick recipes and happy homes

02/04/2022

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28/06/2021

My first try at a 3 layered Vanilla drip cake with Oreo buttercream and sugar decorations! Stressful, but so worth it for a one of a kind daughter on her 12th birthday!

14/04/2020

This national lock down is the perfect time to dust off your recipe books and challenge yourself with recipes you never have time for or those you thought you could never master. I have always wanted to prepare my own soft and warm dinner rolls, and what better time than now!

4 cups white bread flour
60ml melted butter
15ml Anchor yeast
2 eggs plus one more for egg wash
5ml salt
250ml warm milk
60ml sugar
10ml sugar for proofing the yeast

1. Proof the yeast by dissolving the yeast and the 10ml of sugar in the warm milk. Stir well and set aside for about 5 minutes.
2. In a small bowl, whisk together the eggs and the melted butter and set aside.
3. In another large bowl, combine the flour, salt and sugar. Make a well at the centre and add the proofed yeast, and the egg and butter mixture. Mix together until a soft dough is formed.
4. Transfer the dough to a lightly floured surface and knead until it's soft, smooth and elastic.
5. Transfer the dough inside a very large oiled bowl, making sure you smear some oil on the surface of dough to prevent it from forming a skin.
6. Cover the dough with a lid or plastic wrap and leave to rise in a warm place for approximately 1 hour until double in size.
7. Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 16 equal pieces and form into round balls.
8. Place the rolls on a lightly greased and floured baking sheet at least 2 cm apart. Cover with a clean damp cloth, and let rise until doubled in volume, about 30 minutes.
9. Make the egg wash by whisking together one egg with 15ml water.
10. Brush the surface of the bread rolls with the egg wash and place in a 220 degree Celsius oven for 10 - 15 minutes until golden.

08/10/2019

I am always looking for something new and creative yet tasty, easy and delicious. This recipe ticks all the boxes and pumpkin is a vegetable so its good for you! I love the subtle hint of cinnamon and honey, I could just eat a bowl full of this.

500g pumpkin diced
5ml ground cinnamon
30ml butter
1 egg
160ml milk
160ml cake flour
5ml baking powder
pinch of salt

Syrup:
30ml butter, melted
125ml honey

1. Boil diced pumpkin until cooked, but still firm.
2. Dust with cinnamon and transfer to buttered ovenproof dish.
3. Dot with the butter.
4. Mix the egg, milk, flour, baking powder and salt and pour over the pumpkin.
5. Bake half and hour at 180 degrees Celsius.
6. Make a syrup of the butter and honey by heating it until boiling point and drizzle over the pumpkin as soon as it is removed from the oven.

06/10/2019

I am not a huge lover of a wide variety of fish, but when I do prepare fish then I have a few species I will choose from. One of them is the sustainable Cape hake. Versatile, readily available and inexpensive, the flesh is beautifully soft and moist and can be prepared through baking, frying, grilling, whole or even added to stews!

I began searching for a creamy fish bake, when I discovered this recipe. With a few tweaks here and there, this quick and easy meal soon turned into a show stopper my whole family loved! I do believe using fresh fish is better than frozen as fresh fish contain more flavour, and is less likely to result in a watery dish.

250ml plain yoghurt
125ml milk
125ml cream
10ml Robertsons Spice for fish
10ml Ina Paarman fish spice
5ml Robertsons paprika
10ml Robertsons dried parsley
1 packet white onion soup powder
250ml grated Cheddar cheese
250ml dried breadcrumbs
60ml melted butter
500g fresh hake fillets

1. Preheat the oven to 180 degrees Celsius.
2. In a bowl, mix together the yoghurt, cream, milk, Robertsons spice for fish, Ina Paarman fish spice, Robertsons paprika, parsley and white onion soup until well combined.
3. Arrange the fish fillets in an oven proof dish.
4. Pour the sauce over the fish fillets.
5. Combine the melted butter, bread crums and grated cheese and sprinkle over the fish.
6. Bake for about 45 minutes until the fish is cooked through and the sauce is set.

Remember using good quality, fresh spices like Robertsons Herbs & Spices and Ina Paarman's Kitchen, really does make a difference by promoting the flavour of your dish. Although they probably won't make you ill, spices loose their flavour over time.

*Image borrowed from the internet, as my kids could not wait for me to take a photo before tucking in!

31/07/2019

Who also grew up with "melkkos"?

Een hap hiervan en ek is terug in die skoolkoshuis se eetsaal op ’n koue wintersdag...

28/06/2019

Peppermint Crisp Tart is a real South African favourite. It’s made by layering coconut biscuits, caramel, whipped cream and peppermint crisp chocolate. A fantastic crowd-pleaser that is sure to disappear quickly at any gathering! Let’s be honest though, there is nothing new about this dessert. I...

24/06/2019

Few things can warm up a cold winters body like a bowl of creamy risotto! The creamier the risotto dish, the more porridge-like it becomes and the tastier for me! Risotto is a rice dish, cooked with stock to allow the rice grains to absorb all the flavour from the stock to reach the creamy consistency. One of my absolute favourite dishes! I have made this mushroom risotto a few times for our meatless Mondays, and each time my kids rave about it.

200g mixed mushrooms, sliced
1 onion, chopped
2 sticks of celery, chopped into small pieces
1 clove of garlic, crushed
50g Parmesan cheese, grated
1 vegetable stock cube dissolved in 1L boiling water
15g butter
15ml olive oil
200g risotto rice
pinch of ground nutmeg

1. Put the butter, oil, onion and celery in a large pan. Add the garlic. Stir over medium heat until the onion is soft.
2. Add the mushrooms and cook for 5 minutes until they have softened. Take the pan off the heat and add the rice. Stir to coat the rice in the pan juices.
3. Place the pan back on the heat and add the stock. Give the mixture a good stir, wait until it starts to bubble, then turn the heat down so it bubbles gently.
4. Cook for 30 minutes, stirring very often. Stir more and more towards the end of the cooking time, so it doesn't stick to the bottom of the pan. When the rice is tender, it is cooked.
5. Take the pan off the heat, put on a lid and leave for 3 minutes. Sprinkle over a pinch of nutmeg, grind in some pepper and add the Parmesan. Stir well and enjoy!

24/06/2019

Can you believe that Sone Joubert Sanger has made it to the TOP 6 on The Voice SA, and it is all because of the amazing people who have voted for her! Despite all the challenges this show has thrown at her, she rose to the occasion each time and showed her fighting spirit and humble heart. For those of you who did not know, Sonè tore all the ligaments and muscles in her left ankle walking down the steps on the stage during her performance of the Karen Zoid hit "Deurmekaar". Her passion for music, determination and fighting spirit gave her the strength to continue with her performance despite the extreme agony she was in. Now, if that does not deserve your vote!

Please South Africa, vote for Sonè Joubert once more by following this link:
https://m-net.dstv.com/show/the-voice-south-africa/vote and vote 100 times or sms the number 17 to 33692 and vote up to 100 times!

Voting close Tuesday 25 June 2019 at 22:00.

Four coaches in swiveling red chairs decide on the fate of singing hopefuls in a third season of M-Net's prestigious singing competition.

21/06/2019

Super delicious and healthy low carb recipes that are so easy!