Peppermint Crisp fridge tart.. Monday, Apr 29 2013 

Another South African favourite, this peppermint fridge tart is quick and easy to make!



2 packets of tennis biscuits
250 ml chilled whipping cream
1 can of caramel (caramel treat!)
2 Peppermint Crisp chocolates
Whip chilled cream until thick. Spoon out caramel into the cream. Whisk gently until the two are blended together. Do not over-mix.

Layer a dish with Tennis Biscuits and spoon the cream caramel mixture over them, making a solid layer with no gaps. Grate a layer of Peppermint Crisp and continue the process until the mixture is finished and you have used all the biscuits.

Grate the remaining Peppermint Crisp on top. Seal with cling wrap or a lid and put it in the fridge – overnight for best results.



Be true.. Monday, Apr 22 2013 

Be true

Sweet South African Amarula Malva Pudding.. Wednesday, Apr 17 2013 



This is a truly South African treat!


For the pudding:

1/2 cup of white sugar
1 egg
1 1/2 Tbs of apricot jam (or your favourite jam or even syrup!)
1 cup of cake flour
1 tsp of baking powder
A pinch of salt
1 tsp of bicarbonate of soda
1 cup of milk
For the syrup:
1/4 cup of butter
1 cup of sugar
1/2 cup of boiling water
1 cup of amarula
A pinch of salt
With a wire whisk or egg beater beat together the sugar and eggs.  You want the mixture to creamy and pale, so be patient and strong and beat it for as long as it takes.  This step ensures a light, fluffy pudding and is very worth the effort!

Add the jam, flour, baking powder and salt, stir in until blended.

Pour in the milk, sprinkle over the bicarb, and quickly whisk it altogether.

Pour the batter into the small cast-iron baking pot, cover with the lid and place over moderate coals, and pile some hot coals onto the lid of the pot as well.

Bake for about an hour, until golden brown and a sharp knife or skewer inserted in the middle comes out clean.

Melt the butter in a pot over the fire, then stir in all the other ingredients.

Heat through, but don’t boil.

Pour slowly over the pudding, allowing it soak in thoroughly.

Serve with ready-made custard or whipped cream.

Source: food24


:) Monday, Apr 15 2013 


Classic South African Milk Tart Friday, Apr 12 2013 



Everybody loves a Classic South African Milk Tart! Try this recipe this weekend…


For the pastry:

2 Tbs butter – please not margarine!
2 Tbs sugar
1 egg
3/4 cup of self raising flour
pinch of salt
For the filling:
2 cups of milk
2 eggs, separated
1/2 cup of sugar
1/4 cup of cake flour
1/4 cup of corn flour
pinch of salt
2 Tbs of butter
1 tsp vanilla essence
Ground cinnamon


Preheat oven to 180 degrees Celsius.

Blitz all the ingredients together in a food processor or with an electric beater until it all clumps together to form a dough.

Press into a lightly greased 24 cm tart dish. Chill in the fridge while preparing the filling.

Heat the milk in a medium pot(do not boil). 

Beat the yolks and sugar until creamy and light then add the flours and salt – the mixture will be quite thick.

Add some warm milk to the egg mixture and then return all of it to the pot.

Bring to the boil and whisk constantly until thickened.

Remove from the heat and whisk in the butter and vanilla.

Whisk the egg whites in a clean bowl until soft peaks form and fold into the custard.

Pour into the chilled pastry case and sprinkle with cinnamon.

Bake for +- 30 minutes.

*Try with frozen puff pastry.


Source: food24



Be remarkable.. Monday, Apr 8 2013 

Be remarkable..

Live! Wednesday, Apr 3 2013 


“One lives in t… Tuesday, Apr 2 2013 

“One lives in the hope of becoming a memory.”- Antonio Porchia 

It’s up to you! Monday, Apr 1 2013 

It's up to you!