Whose feeling toasty?


When the urge gets me and I don’t feel like reading  a magazine online, I do go out and buy one even if it is just to feel human again and turning a page with the lick of a finger instead of scrolling on the computer screen.

I came across this article where it showed an array of different toast toppings. It immediately caught my attention as my mother is a massive lover of toast, she hasn’t eaten plain bread in 5 years it always toast. I thought making these toppings would be just up her street.

Of course she is old school where most toast toppings are peanut butter with jam, avocado and toast, plain butter and cheese spread. Making her try these new toppings was like a walk in Jurassic park.image

The nutella and and banana one she loved, till she landed up in the emergency room with an allergic reaction to the banana that was an eventful trip. My mum went it for her allergic reaction and they landed up taking an EGC and giving her be calm tablets because she was hyped. lolimage

The avocado one was delicious, but people who do not love the strong tangy taste of Tabasco sauce should STAY AWAY.image

The salmon and cucumber was another hit but the fishy after taste didn’t seem to want to go away and it also made me crave sushi the rest of the day.image

I myself am not a huge fan of blackberries, but seeing as I was trying to follow this page to the tee I gave it a try… the chunky cottage cheese and the mind of matter thing when it came to the black berries… I did not like this option at all

I hope my fellow readers and followers will try out these delicious, healthy and nutritious toast toppings as well.



Strong frikkadel curry

Every now and then I love myself a lekker pot of strong frikkadel curry, so strong that my nose starts running. My mother says its the best medicine to kill any germ in your body and also to keep the flu away… better than any medication that a modern day doctor can provide.

I like to lightly fry my frikkadels before hand and drain them on a paper towel, before I add them to the curry. This prevents the frikkadel from breaking up while it is cooking in the gravy.

This dish is best served with creamy mash potatoe and rice



  • 1 x dozen lightly fried frikkadels.
  • 2 x tbsp. tomatoe paste.
  • 1 x onion, finely chopped.
  • 1 x tsp garlic and ginger paste.
  • 2 x green chillies chopped.
  • Few fresh curry leaves.
  • Chopped dhania for garnish.
  • 1 x tsp Bombay delight masala.
  • 1 x tsp Chowan’s masala.
  • 1 x tsp Kashmiri masala.
  • 1 x tsp Mixed masala.
  • ¼ x tsp turmeric powder.
  • ½ x tsp dhania powder.
  • ½ x tsp jeera powder
  • 1 x tsp garam masala.
  • Salt to taste.


  • Heat some oil in a pot.
  • Add the onions and chillies and sauté till transparent.
  • Add the ginger and garlic paste and mix well.
  • Add the spices, except the garam masala, mix well.
  • Add the curry leave and a cup of water.
  • Mix well and allow the mixture to come to a boil.
  • Add the tomatoe paste and salt and mix.
  • Add the frikkadels, cover pot and allow to cook.
  • Every couple of minutes take a spoon and scoop the gravy over the meat balls.
  • Once the gravy is nice and thick, remove from the heat, sprinkle the garam masala over the top and garnish with chopped dhania

When toasted cheese becomes your friend

imageI don’t fast, unless it is like a major temple service or a family prayer then yes, I am a strict vegetarian for the duration of that period.

My parents fast, Tuesdays and Fridays which makes cooking meat for one person a tad bit difficult. I tend to either take aways or eat veggie food with them on these days.

To cook vegetables 2 times a week becomes more and more difficult as month end nears and the foodie inspiration dries up.

But I can always trust on the old faithful…toasted cheese and tomatoe sandwiches, of course there are may ways to make this sandwich, with plain bread, health bread, seeded bread, rolls and even naan bread, you can add what ever your heart desires.

The best combination I have come up with, well the combination that touches my soul to the corners, that makes me feel as if I am part of the fasting crew and actually fills me up is that combination of buttered white bread, layered with gouda cheese, grated sweetmilk cheese layered ontop of the gouda, thinly sliced tomatoes, fried onions and seasoned with salt and pepper. Grilled in a pan over a low heat till both sides and nicely brown. Remove from the heat and cut the sandwich in triangles. For the piece de resistance add some fried potatoes chips on the side.

The perfect meal for any fasting day and everyone will be smiling and happy, tummies will be full.

Boston cream doughnuts

I have love doughnuts from when I was a teeny tiny child, when I would shopping with my gran, as soon as we stepped in to the super market, I would run to the bakery counter and pick out a doughnut and then my gran would put me in the trolley and do her shopping while I contently ate the doughnut.

When I came across this recipe I knew I had to give it a try in memory of our shopping trips with Granny Grey.



  • 1 x roll store bought puff pastry.
  • 1 x pack vanilla pudding mixture.
  • 1 ¼ x cup milk.
  • 1 x cup cream.
  • 2 x tsp vanilla essence.
  • 1 x cup icing sugar.
  • ¼ x cup cocoa powder.
  • A little melted margarine.


  • Roll out the puff pastry onto a floured surface.image
  • Brush with melted margarine.
  • Fold in half, lengthwise.
  • Using a circle cookie cutter cut out circle rounds.image
  • Place on a greased baking tray.
  • Using a tooth pick, prick 3 holes in the puff pastry.
  • Pop into the freezer for 10 minutes.
  • Deep fry each round until they are nice and golden brown.image
  • Remove from the oil and place on hand towel to drain excess oil.
  • In a bowl, pour the vanilla pudding mixture, 1 cup milk, cream and 1 tsp vanilla essence, mix well till nice and thick.image
  • Pour the mixture into a pipping bag that is fitted with a star tip.
  • Press the tip into the side of the doughnut and fill the doughnut with the cream mixture.
  • Set aside.
  • In another bowl, mix the icing sugar, cocoa powder, 1tsp vanilla essence and the ¼ cup milk, mix till everything is well combined.image
  • Dip the top of the doughnut into the mixture.
  • Place on a plate and allow to chill in the fridge for 10 minutes till the icing is set.

Mum’s trifle

I love trifle… I love eating it and I love watching my mum make. I have never ever tried making it.

For mother’s day this year, I thought I would give it a shot for Sunday dessert. Its actually really easy who would have thought???



  • 1 x medium sized caramel swiss roll.
  • Assorted bowls of ready made jelly.image
  • Chopped pecan nuts.
  • 250ml x fresh cream whipped.
  • custard
  • Can of peaches, the juices drained off.
  • flake


  • Cut the swiss roll into slices.image
  • Layer a deep rectangle dish with the swiss roll.image
  • Pour some custard over the top of the swiss slices and evenly spread it so that the entire layer is covered.image
  • Chop up the jelly into nice size pieces and layer it over the top of the custard.
  • Layer the peach slices onto of the custard.
  • Add the chopped nuts.image
  • Finally add the whipped cream.
  • Grate the flake over the top.
  • Pop into the fridge till ready to be served.

Red velvet cake

When my boss turned 60 the other day. His insurance company posted him a birthday card with a recipe for a red velvet cake attached to the card.

He was kind enough to bring it to work for me.



This makes one round cake, to make a double layered cake, double the batter ingredeints.

  • 125G x rama margarine.
  • 250g x castor sugar.
  • 2 x eggs.
  • 200g x cake flour.
  • 25g x cocoa powder.
  • 1 x tsp baking powder.
  • 125ml x buttermilk.
  • 20ml x red food colouring.


  • In a bowl, cream the margarine and sugar together, till fluffy.
  • Add one egg at a time and whisk for a couple of seconds between each egg.
  • Mix the dry ingredients in another bowl and sift the flour mixture into the egg mixture.
  • In a separate bowl, mix the food colouring and the buttermilk together.
  • Add this wet mixture to the egg mixture.
  • Gently fold all the ingredients into each other, till everything is nicely mixed.
  • Pour into a greased 20cm cake pan and bake in a preheated oven at 180 degrees for 15 – 20 minutes or until the cake tester comes out clean.
  • Remove from the oven and allow to cook in the tin for 15 minutes, before turning out onto a cooling rack.

Ingredients for the cream cheese icing:

  • 250g x room temperature cream cheese.
  • 250g x room temperature rama margarine.
  • 1 x tsp vanilla essence.
  • 500g x icing sugar.


  • Cream the margarine till light and fluffy.
  • Add the cream cheese and mix well.
  • Add the vanilla essence and mix well.
  • Add the sifted icing sugar and mix well till everything is well combined.image

*  I halved my icing and coloured one half pale pink while I left the other plain. When I iced the cake I added blobs of pink icing and then ran the icing smoother around the cake.


*  I then took a sharp pointed spatula and stuck it in the icine and turned the turn table round and round creating a funky design around the cake. I repeated the method on the top of the cake.image

* When I was done, I sprinkled pink and white stars over the cake and around the cake.


Butter beans curry

This is a dish best enjoyed with roti, where you can use the roti to wipe up the gravy.

You can if you want to use a tin of plain butter beans, but I find it tastes better and there are way more loads of gravy if you use the curried tin of butter beans.



  • 1 x onion, chopped.
  • salt to taste.
  • a few curry leaves.
  • 1 x 420g tin Curried flavoured butter beans.
  • 1/2 x tsp dhania powder.
  • 1/2 x tsp jeera powder.
  • 1/4 x tsp tumeric powder.
  • 1 x tsp Bombay delight masala.


  • Heat some oil in a pot, add the onions and curry leaves.
  • Saute till the onions are transparent.
  • Add the spices and salt and allow to dry for 2-3 minutes.
  • Add a cup of water and mix well.
  • Allow the water mixture to come to a boil.
  • Add the tin of butter beans and the gravy from the tin.
  • Cover and allow to cook on a medium heat till the gravy thickens.

How to make a prosciutto and brie sarmie

A while back while I watching Lorraine Pascale’s cooking show, she mentioned that she loved toasted prosciutto and brie sarmies.

It looked so inviting and tempting and juicy, that I knew when morning came, I had to pop down to the store and buy me some brie and prosciutto.


This sandwich is really easy to make and  the saltiness of the bacon with the brie is such a lovely combination.

To assemble this sandwich, butter to slices of bread and lay them butter side facing up.

On one slice, layer your bacon and then place the slices brie onto of the bacon.

Place the other slice of bread buttered side facing down on top of the brie.

Lightly butter both the top and bottom slices of the sandwich.

Place in a hot pan and toast both sides of the sandwich till nice and golden brown on a medium heat.

Chilli bites

I love these little beauties.

This was the first Indian savory treats that I learnt to make.

Most people like myself make it using the box mix, but there is a recipe out there which shows you how to make it from scratch, but I haven’t tried that recipe as yet.



  • 1 x box chillibite mixture.
  • 1 x onion, finely chopped.
  • 1 x cup chopped spinach.
  • enough water to create a drop consistency mixture. I used roughly  1.5 cups of water.


  • In a bowl, add the chillibite mixture, the onion and the chopped spinach.
  • Mix well.
  • add the water, a little by little until you get a drop consistency.
  • drop spoon fulls of mixture into hot oil and deep fry, until the outside in lightly brown.
  • Remove from the oil and drain on a paper towel.