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.

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.

Royal scones

I love scones, I love making scones, the kneading and rolling and pressing out circle rounds is so therapeutic.


I normally make my sprite scones, but I recently came across another eggless scone recipe and I knew I had to try it out, because they say the proof is in the pudding.


  • 2 x cups cake flour.
  • 4 x tsp baking powder.
  • 1/2 x tsp salt.
  • 2 x tbsp white sugar.
  • 4 x tbsp rama margarine.
  • 3/4 x cup milk.


  • In a bowl, mix the cake flour, baking powder, sugar and salt together.
  • Rub the margarine into the flour mixture until it starts to resembles crumbs.
  • Add the milk and mix together till a soft dough is formed.
  • Turn out onto a lightly floured surface and gently knead.
  • Cut out rounds using a circle cookie cutter.image
  • Sprinkle some white sugar over the tops of each scones.
  • Bake in a preheated oven at 180 degrees for 10 – 15 minutes or until the tops are golden brown.

Oreo Strudel

Who loves oreo’s??? I do and I love the oreo chocolate slab even more.111111 276

I came across a video similar to this, but they used a whole nut chocolate and I used an oreo slab. You can use any chocolate you like.

To make this easy delicious sweet treat, you will need the following:

  • 1 x roll store bought puff pastry.
  • some water, some white sugar and a pastry brush.
  • 2 x big slabs of oreo chocolate.


  • unroll the store bought puff pastry.
  • place the 2 slabs side by side in the center of the puff pastry.111111 277
  • using a sharp knife slice the sides of the puff pastry into strips, but slice at an angle.111111 278
  • The top and botome part of the pastry cut straight up.
  • fold the top and bottom square pots over the chocolate slab.111111 279
  • braid the side strips of the pastry over the chocolate.111111 280111111 281
  • using a pastry brush the braid with water and sprinkle the sugar over the top.
  • bake in a preheated oven at 180 degrees for 10 – 15 minutes or until the top is golden brown.111111 286111111 287
  • serve with a scoop of ice cream and enjoy

Lemon infused butter biscuits

I love butter biscuits… I could eat an entire tin full by myself and still want more.

This is a family recipe that was passed down from my gran to my mom and she in turn passed is down to me.

This recipe makes roughly 10 – 12 dozen it all depends on the shapes that you make.



  • 1 x tsp lemon essence.
  • 2 x 100g x packets of jelly tots.
  • 1 x cup icing sugar.
  • 3/4 x cup cooking oil.
  • 5 1/2 x cup cake flour.
  • 500g x room temperature rama margarine.
  • 1 x 80g slab plain Cadbury chocolate, melted.
  • 1000’s sprinkles.


  • cream the margarine till it is light and fluffy.
  • Add the lemon essence and beat.
  • Add the icing sugar and beat.
  • Add the cooking oil and beat till everything is well combined.
  • Add one cup of cake flour at a time and mix using a big spoon.
  • Once all the cake flour has been added, mix using your head bringing the mixture together till a nice soft dough is achieved.
  • Break off portions and place into a biscuit gun using the disc below and pipe bisuits.image
  • Add jelly tots into the center and gently press down.
  • Or place mixture into a pipping bag with the nozzle below attached and pipe.image116
  • Bake in a preheated oven at 180 degrees for 10 minutes or until the bottoms are lightly brown.
  • Becareful as the biscuits cool down they become darker so make sure that the biscuits are lightly brown and not golden brown.
  • Place on a cooling rack and allow to cool, once cool, drizzle with melted chocolate and sprinkle 1000’s over the top.

Curried chip puff pastry

This is a real simple dish that I came across in one of the many cookbooks that have now taken up residence on my bed table.


  • 1 x roll of store bought puff pastry.
  • melted rama margarine.
  • 125g x crushed Simba chips, the flavour is up to you.
  • 1 x tbsp masala.


  • roll out the store bought puff pastry onto a floured surface.
  • cut into even strips.
  • using a pastry brush, brush the melted magarine over the pastry.


Sprinkle the masala over the pastry and then using the brush evenly brush the masala  over the pastry.image

  • In a baking tray, crush the chips and set aside.


  • Take a strip and roll it in the crushed chips.


  • Twist the pastry.
  • Place on a greased baking tray.
  • Pop into a preheated oven and bake at 180 degrees till the pastry is golden brown which should be roughly 10 minutes.



I love baklava, but living in a town like mine, trying to find baklava at a store near you, is like trying to draw water from a stone.

My ex high school teacher’s mum passed some of her cooking books down to me and I came across this recipe in one of the the books.

So knowing me I just had to try it out.


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Ingredients for the syrup

  • 340g x white sugar.
  • 6 x tbsp. honey.
  • 340ml x water.
  • 1 x tbsp. lemon juice.
  • 1 x tbsp. orange essence.

Ingredients for the filling

  • 450g x store bough fyllo pastry.
  • 120g x rama margarine.
  • 120g x chopped walnuts.
  • 120g x chopped almonds.
  • 120g x chopped pistachio nuts.
  • ½ x tsp cinnamon powder.
  • 1 ½ x tbsp. white sugar.


  • First make the syrup by combining all the syrup ingredients in a heavy sauce pan.
  • Place on a low heat until the sugar has dissolved.
  • Once all the sugar has dissolved, raise the heat and allow the syrup to boil until it becomes thick enough to coat the spoon. This should take roughly 5 minutes.
  • Remove from heat and allow to cool, until thoroughly chilled.
  • Grease a square dish and place about 8 sheets of the pastry in the dish, brushing the top of each sheet with the melted margarine before placing the next sheet.
  • After you have placed all 8 layers, in another bowl mix the nuts, cinnamon and sugar together.
  • Spread the nut mixture evenly over the pastry.
  • Place the left over pastry over the nuts and again brush the tops with melted margarine before placing the next layer. Do not brush the top of the last layer.
  • With a sharp knife, trace diamond pattern into the top.
  • Sprinkle the pastry with water to keep it moist and prevent curling.
  • Bake in a preheated oven at 180 degrees for 30 – 40 minutes or until the pastry is cooked and the top is golden brown and crispy.
  • Remove from the oven and immediately pour the syrup over the top.
  • Allow the pastry to cool completely and when cold cut into diamond shapes and serve with a scoop of vanilla ice cream.

Coconut ice

This is my favourtie go to treat when I need a sugar high.

My friend Dee’s mum makes the best and I really want her secret recipe lol I know she is reading this.

I got this recipe off the huletts sugar website and I knew I had to try this.

I tried to make coconut ice once with cream of tartar and well that was a disaster the colours blended into each other and it refused to set even after 2 days in the fridge!!!!




  • 4 ½ x cups white sugar.
  • 1 ¼ x cups milk.
  • 3 ¾ x cups desiccated coconut.
  • A few drops of pink food colouring


  • Place sugar and milk in a pot.
  • Heat gently over a medium heat, stirring until the sugar has dissolved.
  • Bring to a rapid boil, cover with a lid and boil for 5 minutes.
  • Uncover and allow to boil till the syrup becomes that of a soft ball stage (when a little syrup is dropped into ice water it forms a ball).
  • Remove from the heat and add the coconut.
  • Stir until well combined.
  • Pour half the mixture into a greased square dish.
  • Add a few drops of pink food colouring to the remaining mixture.
  • Stir until well combined.
  • Pour the pink mixture over the white mixture.
  • Pop into the fridge and allow to set till almost stiff.
  • Cut the coconut ice into squares using a knife dipped into a little oil, this prevents the coconut from sticking to the knife.
  • Pop back into the fridge and allow to set completely.

Hot cross bun pudding

In our house there is always a pack of hot cross buns laying around.

Like bread, the hot cross bun is a staple food item. Personally I am not a huge fan of this bun the raisins and the sultans and the orange peel… let me just bite into one and I am so turned off. But in a pudding well then I do not mind at all. Then I love hot cross buns.

I came across this recipe by chance. There was a ton of hot cross buns left over after Easter and I thought what would happen if we put it in a pudding and served it with warm custard???

Hence the birth of the hot cross bun pudding




  • 2 x 6 pack fruity hot cross buns, broken into pieces
  • 500ml (2 cups) x full cream milk.
  • 8 x eggs.
  • Cinnamon sticks.
  • 1 x tsp vanilla essence.
  • Fine cinnamon.
  • Blobs of margarine.
  • 2 x cups castor sugar (this sugar depends on how sweet you want your pudding).



  • Mix the sugar, the eggs, vanilla essence and milk together, till all the sugar has been dissolved.
  • Layer your pieces of hotcross buns in a greased baking pan.
  • Pour the mixture over the pieces, making sure that all the pieces are nicely coated, if there are pieces on the top that are sticking out, gently push them down with a fork so that they are also nicely coated.
  • Sprinkle fine cinnamon over the top.
  • Place some cinnamon stick pieces on the top as well as blobs of margarine.
  • Bake the hotcross bun pudding in a preheated oven at 180 degrees for 20 – 25minutes or until the cake tester comes out clean and when you press gentle down on the top of the hotcross bun pudding its firm. If it is still wobbly then bake it for a couple more minutes.

Date and banana muffins

My mother loves these muffins, me on the other hand am not a fan of dates.

But when she does ask me to make these, I normally do or at if I do make these I tend to leave the dates out on purpose.

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  • 2 x cups All Bran flakes.
  • 2 x cups milk.
  • 1 ½ x cups, sifted cake flour.
  • 1 x cup brown treacle sugar.
  • 1 ½ x cup chopped dates.
  • 1 ½ x mashed bruised bananas.
  • 2 x tsp cinnamon powder.
  • 1 ½ x tsp mixed spice powder.
  • 2 x tsp banana essence.
  • 2 x tsp bicarbonate of soda.
  • ¼ x tsp salt.
  • ¼ x cup cooking oil.


  • In a large bowl, add the sifted cake flour, sugar, salt and spices and set aside.
  • In another bowl, mix the milk, banana essence and bicarbonate of soda and mix well.
  • Add the milk mixture to the flour mixture and mix well.
  • Add the all bran flakes and mix well.
  • Add the chopped dates and mashed banana and mix well.
  • Add the oil and mix well, until there is no visible layer of oil left on the top of the mixture.
  • Using a mechanical ice cream scoop, scoop one scoop of the mixture into muffin casings.
  • Bake in a preheated oven at 180 degrees for 20 – 30 minutes or until the cake tester comes out clean.