Yummy rusks

This has to be the easiest rusks to make. I am totally convinced that it is totally flop proof and can be made by any person, willing to try. The addition of coconut and pumpkin seeds gives it, a unique taste. They are as delicious, without the optional ingredients and slightly more economical.

Yummy Rusk Recipe

1 kg Nutty Wheat
500 ml buttermilk
500g margarine
3 tsp baking powder
1/4 cup coconut (optional)
1/4 pumpkin seeds (optional)
2 cups brown sugar


1. Place all dry ingredients in a bowl and whisk together.

2. Place the margarine in a saucepan and let it melt.

3. Add the milk to the melted and whisk together.

4. Slowly add to the dry ingredients and stir till fully incorporated.

5. Pour into a prepared oven pan and level using a fork.

6. Use a knife to trace finger sized portions.

7. Bake at 180 degrees Celsius foe 30 minutes or use a knife to check if ready.

8. Remove from the oven and let it cool slightly. Use a knife to cut along finger sized portions.

9. Place on a baking tray and place in an oven for 4-5 hours at 80 degrees Celsius.

10. Delicious as is or dried.



Holiday food ideas

We tend to eat a lot more junk food over holidays as our sense of maintaining a balance during meal preparation tends to take a backseat. This holiday we had more homemade goodies than takeaway food.  I decided to prepare easy (the kids could pitch in and help) but nutritious meals. It wasn’t all bland boring stuff, it included a number of sweet treats as well.

Homemade pizza is always a winner and affords you an opportunity to clean-up the fridge.

Pizza a la bambine

Cinnamon buns easy and delicious, perfect for afternoon tea in the early autumn.

The easiest cinnamon buns ever!
Traditional South African chicken stew, prepared in a slow cooker,with ‘dombolo’ (steamed bread) and vegetables.

Dombolo’ (Steamed bread)
Chicken stew

Pancakes made by eldest, a definite favourite rolled with cinnamon sugar and sprinkled with golden syrup.

Pure decadence!

Oatmeal and banana biscuits, mixed with a handful of raisins and chunks of chocolate, prepared by my 5 year old.

Oatmeal biscuits
Decadent brownies, made by my son. He was too delighted to be finally baking all by himself.

Chocolate oozing from the brownies

Puff pastry wheels with bacon and cheese. Yummy!

‘Bollas’ a Cape Malay sweet delight. Deep fried, dipped in syrup and rolled in coconut.

Cape Malay sweet treat

Banana pancakes, easy delicious and healthy.

Banana goodness

I have to admit that the best quality time we spent, was during mealtime! Some of us are a few centimeters wider and others a bit more active, as a result of all the sugary goodness, but it was all worth it!

Share your favourite holiday treats!

For the love and enjoyment of baking!

February has been the month of both love and birthdays.

My Valentine’s weekend consisted of an anniversary and two birthdays.

The cake was red velvet with cream cheese filling. A really love struck guy decided to surprise his girlfriend with a delicious cake.

Continue reading “For the love and enjoyment of baking!”

Tuna and apple pies

I’m up late again, asking myself why I’d rather be up baking than sleeping! After years and months there’s still no answer.

The filling:
* An apple- without Adam and Eve!
* An onion- with plenty tears!
* An egg- because it was the last one!
* A tin of tuna- because its versatile!
* Tangy mayonnaise- because it’s delicious!
* Grated cheese- because it’s an experiment!
* Two packets of puff pastry

We moved up another notch on the ‘most original lunch’ ladder.

Brown bread rolls

‘It always seems impossible until its done’ Nelson Mandela

Baking bread rolls always intimidated me a bit, but I managed to overcome my fears. The nicest or best part was that I did it without the help of my bread maker.

The result; delicious, soft brown rolls with cheddar cheese! It is much more filling than the shop bought versions I had in my ‘not-so-long -ago-past-life’. Definitely a new favourite on our home made list!

Clearly the Madiba magic extends way beyond the political arena; or that’s what I think he whispered in my ear!

Super mom making super good food.

Pumpkin and carrot bread

My son and I went free styling on a muffin recipe, the result was a pumpkin and carrot loaf.

290g cake flour
150g brown bread flour
2 tsp baking powder
380 ml milk
a pinch of salt
40g brown sugar
3 large eggs
120ml oil
150 ml grated carrots and pumpkin
2 tablespoons sugar
1/2 teaspoon cinnamon

1. Place all dry ingredients in a bowl and whisk gently.
2.Place all wet ingredients in a separate bowl.
3. Place carrot and pumpkin in bowl of dry ingredients and stir gently to cover with flour mixture.
4. Add the liquid and stir carefully. Add milk if the mixture seems too dry.
5. Spoon into a loaf tin or jumbo muffin pan.
6. Sprinkle with sugar and cinnamon.
7. Bake for 30-35 minutes or till a skewer comes out clean.

Serving suggestion
* Dust with icing
* Spread cream cheese icing on top

How to eat a quarter loaf of bread


A South African favorite amongst young and old!

The ultimate indulgence whether as a snack or meal, it has become my children’s favorite holiday food.

Definitely not for the health or calorie conscious, this is real junk food!


1. CUT a loaf of bread is cut into four quarters. Cut out a square and set aside to use as lid after filling the bread..

2. SPREAD mayonnaise on the hollowed out part.

3.The art to a good quarter is in how and what you stack inside the bread.WP_20141230_029

4. My first layer is DEEP FRIED CHIPS

5. Next a royal layer of atchaar/ pickles

6.Slap on a slice of CHEESE

7.Spread some MAYONAISE/TOMATO SAUCE on the cheese

8.Add a slice of COLD MEAT/POLONY

9. Finally cover the stacked quarter with the part cut out in step one.

10.Last step SINK your teeth into it and enjoy!


Cheese Vienna pastry pockets

It’s school time and the kids need interesting but delicious food. From past experience I have learned that it is safer to prepare food that they enjoy. The trick however lies in how we present idea no.1 for 111th time! Much like singing an updated version of a 70’s song!

Creating magical pastry pockets was so easy that my 11 yr old will be responsible for its preparatio, from here onward.

1 Pack frozen puff pastry
4-6 Viennas, cut into squares
125 ml grated Cheddar cheese
Egg/milk for brushing pastry


Lightly roll out the pastry and cut into squares. Place about a tablespoon of Vienna squares in the middle, and add cheese.

Step 2

Pull opposite ends towards the middle and pinch together.

Step 3

Brush with egg or milk and bake at 160 degrees Celsius. Bake until pockets are golden or slightly brown.

Banana pancakes

Breakfast is one meal I want to prepare with as little as possible trauma!

And to top it I have a daughter who always returns the fruit I pack for lunch. After saving the umpteenth bruised banana, I decided to serve it differently as a pancake. Now, this is by no means my own invention I just love freestyling with recipes.

3 medium bananas (smashed)
2 large eggs
1/4 cup oatmeal

1. Peel banana and smash till smooth.
2. Add eggs in a time and incorporate in smashed banana.
3. Add oatmeal and stir till completely incorporated.
4. Heat oil in a pan. Use a soup ladle to pour batter into the pan.
5. Ensure that the pan isn’t too hot and bake pancakes slowly, till it’s firm enough to flip over carefully.
6. Serve with a sprinkling of cinnamon sugar or as is.

Ps. She suggested that we try an apple version of it!


Fat cake recipe

A South African delicacy easy to prepare and anytime treat. The beauty of this recipe is that every hand produces a fat cake different in appearance. It is enjoyed on it’s own or any topping of your choice or with soup.

Recipe for FAT CAKES
4 cups flour
1 sachet instant yeast (10g)
1 teaspoon salt
2 tablespoons sugar
2 cups of lukewarm water
Oil for deep frying

1. Place the flour,salt,sugar and
yeast in a bowl and mix lightly
by hand or with a whisk.
2. Make a well in the flour and
pour part of the water and
make a soft dough.
3. Gradually add the rest of the
water until all the flour has
been incorporated.
4. Lightly knead the dough for
approximately 5 minutes or
until dough no longer sticks to
your hand.
5. Cover and keep in warm draft
free place for +/- 20 minutes or
until double in size.
6. Knock down and let it rise for
another 20 min.
7. Remove from the bowl and
place the dough on a lightly
floured surface.
8. Flatten the dough with your
finger tips, take care not to use
too much pressure.
9. Use a glass to cut the dough and
leave to proof whilst oil is
heating up.
10. Bake in hot oil till golden
brown on both sides.
11. Serve as is, or with jam,
atchar or curry.