Malva pudding

Malva pudding

malva pudding recipe

Malva pudding

This is soooo good and one of my all time favourite dessert recipes. Malva pudding is more of a winter dessert but if you have family that love food as much as we do and rich, hot, tasty desserts(not for weight watchers) that will take weeks of exercise to work off are appreciated not feared then this is for you. (6 people)

What you need

1 cup castor sugar
2 eggs (room temp)
1 tablespoon smooth apricot jam
1 ¼ cups cake flour
1 teaspoon bicarb of soda (5ml)
pinch salt
2 tablespoons butter (30ml)
1 tablespoon vinegar (15ml)
125ml milk

The Sauce

250ml Cream
125ml butter
125ml sugar
125ml water/Orange juice/Sherry/Brandy

The process

Heat your oven to 190 Celsius.

Beat castor sugar and eggs until fluffy then beat in apricot jam until you have a nice creamy consistency

Sift dry ingredients into separate bowl.

Melt butter in a small pot on a medium heat and add vinegar and milk, then add to the sifted ingredients to the milk mixture and give it a good mix. Now mix in the eggs mix one at a time until you you have well combined mixture.

Pour into ovenproof casserole dish that takes about 2 liters.

Bake at 190 celsius for 45 mins until the top is nicely browned and your kitchen smells fantastic.

Melt all the sauce ingredients together in a small pot over a medium heat and pour over the pudding before serving, preferably while its still hot.

Serve it with whipped cream or custard or both. Enjoy!

For a really tasty, homey and economical meal try it with the recession proof lamb casserole

Lemon Meringue pie

Lemon Meringue pie

lemon meringue pie recipe

Lemon Meringue pie

This lemon meringue pie recipe is a great old recipe from a school recipe book! Never fails and well worth it. I am all about easy recipes and lemon meringue pie made this way is both easy and delicious and will even impress your mother in law!

Lemon meringue pies have been known to make me susceptible to all sorts of persuasion, so if you need to persuade someone to do something for you, it’s quite simple make them a lemon meringue pie! 🙂

What you need

¾ packet tennis biscuits
75 mls melted butter
1 tin of condensed milk
Zest of 2 lemons
100 ml lemon juice
4 egg yolks
2 egg whites
75 ml castor sugar

The process

Crush the biscuits, melt the butter in a mixing jug in the microwave (just makes it a little quicker and less messy)
Add the biscuit crumbs to the butter and mix well.

Line the bottom of the pie dish with the biscuit crumbs and chill in the fridge.

Mix the condensed milk, juice and rind of lemon and egg yolks together and pour onto the pie shell.

Beat the egg whites until stiff add the castor sugar slowly and mix and when thick and full spread on top of the filling.
Bake for 20-30 mins at 160C until meringue is light brown.

Don’t wait until its cool, leave it for a few minutes if you can and dig in, Its really great.

For something really simple and special as a cold dessert try the easy lemon flan recipe. It’s from a famous Johannesburg restaurant and takes just 15 minutes to make.

Kingklip in white wine sauce

fish in white wine sauceThere are few things as simple as a nice piece of fish to prepare a fast and fabulous meal. You can substitute the kinglip for any type of fish, its really about the sauce with your favorite white fish. (more…)

Traditional shortbread

Traditional shortbread

traditional shortbread recipe


These are so good and everyone should make them for their Moms and Grans, they will be eternally grateful. This makes a lot of shortbread so halve the recipe if you need to.

You need

500 g salted butter
250 g (1 cup) brown sugar, it must be brown sugar
1 kg of flour

The process

Heat the oven to 170 celsius

Cream together the butter and brown sugar. Add most of the flour, leave about a 1/4 cup aside and mix well(no need for the gym afterwards). Flour the surface with the remaining flour and knead well for about 5/6 minutes until the dough is soft. If need be add a little more flour to the surface.

Roll into about a 1 1/2cm thick slab and cut into squares or any shape you like really and place them on a non stick, ungreased baking tray.

Bake for 20 minutes and let them cool. Every time you hand them over you are scoring.

Choc chip cookies

mrs fields chocolate chip cookie recipe

Choc chip cookies

There is something about a home that has the smell of cookies baking in the oven that attracts kids and aldults and has everyone peering into the oven in anticipation.

There are some, like Mrs fields cookies that have made their way around the world and the recipes to these world famous cookies are guarded so well that Mrs Fields cookies are the most sought after cookies in the world.

Here is an unofficial recipe for Mrs Fields chocolate chip cookies which has been doubled because you are gonna love them.

You need

1/2 cup butter
1/2 cup white sugar
1/2 cup brown sugar
1 egg
1/2 tsp. vanilla
1 1/4 cups of oatmeal(jungle oats is good)
60 grams milk chocolate
1 cup flour
1/4 tsp. salt
1/2 tsp. baking powder
1/2 tsp. baking soda
150 grams chocolate chips

The process

Blend the oatmeal to a fine powder in a food processor and put aside.

Cream together, butter,white sugar and brown sugar. Add the egg and the vanilla essence.

Add the Oatmeal, flour, baking powder, baking soda and mix well.

Add the chocolate chips and grate in the milk chocolate.

Your famous cookie dough is done.

Shape pieces into squash ball size balls and bake on a non stick(ungreased) baking tray at 190 celsius for 6-8 minutes(or as long as you can hold out).

Quick cassata

Quick cassata

cassata ice creamThis is a wonderful dessert which can be used as an impressive end to a very important dinner, a kids birthday party or as a dessert for the family.

All it really is, is ice cream with all sorts of goodies in it, sometimes in layers sometimes not, sometimes with different flavors in layers or the same flavor with layers of different goodies.

I really love it with a little raspberry coolie or any fruit coolie really.
How to make it.


Buy a tub of your favorite ice cream, leave it out to soften a little. Soft enough for you to be able to mix with a wooden spoon. (Always buy a good full cream ice cream, this is not for weight watchers)

Chop up dried fruit like glace cherries and raisins into small pieces. If you like nuts, add chopped almonds and a few biscuits cut into small pieces, shortbread is great and add turkish delight for a little mystery. Add to the softened ice cream and mix well.

Pour into a Clingfilm lined bread tin or a loaf shaped dish that can be put into the freezer. Smooth over the top, and if you want to, add a layer of a different flavor plain ice cream and cover with Clingfilm. Place into the freezer until hard again.

Each slice is so impressive and when you drizzle with a little fruit coolie you will have them all mightily impressed.

For a kids party add Astros, smarties, chopped up crunchie, chopped up chocolate of any kind and you will have the kids and the adults coming back for more.

Chocolate truffles

chocolate truffles

Chocolate Truffles

Chocolate truffles have got to be the simplest, most delicious and imoressive little balls of bliss you could ever make for anyone. Valentines day will never be the same again once you can convince who you made them for, that you actually made them yourself.

You need:

225 grams 70% cocoa dark chocolate, cut into small pieces

3/4 cup (180 ml) heavy whipping cream

2 tablespoons butter

Thats it, then you can flavour them, if you want to with – 2 tablespoons of your favorite alcohol (Cognac, brandy, Grand Marnier, kirsch, rum, bourbon, or Kahlua to name a few)

And also use different coatings if you want to – Cocoa Powder, icing sugar, chopped nuts or coconut are really good.

The process

Chop up the chocolate into small pieces and place in a glass or stainless stell mixing bowl(not plastic, you are going to need something that can handle heat)
Heat the cream and butter in a saucepan over medium heat and bring to a boil. Immediately pour the boiling cream over the chocolate and stir very gently until the chocolate is all melted. If you choose to flavour your truffles, this is the time to add the flavouring.
Cover with clingfilm and place in the fridge until the truffle mixture is firm (a few hours) Make double the portion if you are inclined to taste while its cooling!

Now for the fun partgodiva chocolate

Place whatever coatings you chose for the truffles on a plate.
Remove the truffle mixture from the fridge.
With your hands, melon baller or small spoon form the chocolate into round or mis-shaped bite-sized balls.
Immediately roll the truffle in the coating and place on baking tray or plate covered with wax paper. Cover your truffles with another layer of wax paper and put them back, less one or two, in the refrigerator until they are firm.
Truffles can be refrigerated for a couple of weeks or else frozen for a couple of months.
Bring to room temperature before you hand them over and watch all resistance melt away.

Tomato bredie

Tomato bredie

Tomato bredie

Tomato bredie

This is really yummy and you will need a good amount of fresh bread to mop up the sauce. Try to keep a little for the next day, somehow it just tastes better the next day. it’s about as close to home style boere comfort food that you get so for those of you living outside SA, go on make it and smile when you remember this fantastic country of ours. (serves 8 people)

What you need

25 ml butter or sunflower oil
2 large onions chopped into fairly large pieces
1 clove garlic
1.5 kg stewing lamb, you can use knuckels, neck or regular stewing lamb but knuckles are seriously good.
about a teaspoon of salt
ground pepper to taste
little stock, water or wine
1/2 kg potatoes into bite size pieces
1/2 kg medium tomatoes, skinned and chopped
2 tins peeled chopped tomatoes
1 tsp sugar
pinch of thyme
1 tsp chopped fresh marjoram

The process

Heat the butter in a large saucepan and cook the onions and garlic for about 5 minutes or until the onions are transparent.

Add the meat and brown quickly on all sides. Add the salt, pepper and a little stock, water or wine. Cover the pot and simmer for around 1 and 1/2 hours. The meat should start to feel tenter.

Add the potatoes, tomatoes, sugar, thyme and marjoram and stew for a another hour or so, let it simmer away slowly and develop into a rich tomatoey sauce.

That’s it, South Africa in a pot! Serve with loads of warm crusty bread or mashed potatoes. If you like tomato Bredie, you will also love this easy beef casserole recipe.

Classic Italian sauce

Classic Italian sauce

Italian tomato pasta sauce

Italian tomato pasta sauce

This really is a fantastic pasta sauce that takes just minutes tp prepare and can be added to any pasta you have in your cupboard. It’s a really good pasta sauce to make and freeze in portions for when you just have time for a quick meal.  (4 portions)

You Need

5 tablespoons olive oil
1 onion, chopped finely
1 400g chopped peeled tomatoes
4 cloves garlic quartered
salt and pepper
500g spaghetti
large handful fresh basil leaves ripped

The process

Heat the oil in a large pan over medium heat. Add the onion and cook gently for 5 minutes, until soft. Add the tomatoes and garlic. Bring to a boil, then simmer over a medium-low heat for 25-30 minutes, or until the oil separates fromt he tomato. Season with salt and pepper.

Cook the pasta in plenty of boiling salted water until al dente. Drain and transfer to a warm serving dish.

Pour the sauce over the pasta. Add the basil and toss well to mix. Serve with Parmesan.

Perfect roast potatoes

Perfect roast potatoes

Perfect roast potatoes

Perfect roast potatoes

If you get your roast potatoes right your family and friends will love you forever. You may be spending a whole lot more time in the kitchen, but the satisfied sounds that come out of their mouths will make it all worth while. this is from Nigella Lawson, my all time favorite woman chef.

You need

Roasting potatoes, Woolies potatoes will say “for roasting” on the bag and in the supermarkets generally the medium size potatoes.

Oil, not olive oil, it smokes at a lower temperature.

The process

Preheat the oven to 220 Celsius and place a rosting tray with the oil in the oven to preheat. (It’s vital to have the oil hot before you put the potatoes in)

Peel the potatoes and cut into equal size pieces.

Boil potatoes for about 10 minutes or until the edges are soft and fluffy.

Drain them in a colander and then give the colander a good shake to break up the edges of the potatoes, this is what gives them those crispy edges while being soft and fluffy inside.

Place the potatoes into the hot oil with a long spoon to avoid hot splatter and turn each one to get it coated with the oil. Place on a high shelf in the oven and do not disturb them for about 40 minutes or until golden brown.

Serve with a good pinch of salt immediately. Try the perfect roast chicken recipe.