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.

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.

Banoffee pie

I love this pie… I can eat it for breakfast, lunch and supper and even as a mid night snack.

When I first heard about this pie I thought it would be so complicated, when in fact it is really simple and doesn’t even need to be baked in the oven.



  • 1 x 200g packet of tennis biscuits, crushed.
  • 100g x melted rama margarine.
  • 1 x 380g tin of caramel.
  • 3 x bananas, peeled and sliced.
  • 250g x cream, whipped till soft peaks can be formed.
  • Flake and some toffee sauce – for decorating the top.


  • In a bowl, mix the crushed tennis biscuits with the melted margarine.
  • Pour into a greased dish and gentle press the mixture down and spread evenly along the bottom of your dish to create your base.
  • Pour the caramel into a dish and heat in the microwave till it is nice and soft and pouring consistency.
  • Pour the caramel over the biscuit base.
  • layer your sliced bananas ontop of the caramel layer.
  • Evenly spread the whipped cream over the top.
  • Grate the flake over the cream and drizzle some toffee sauce.
  • Pop into the fridge and allow to chill for an hour.

Spaghetti curry

I love this spaghetti curry especially on a cold cold day this warms me right up.



  • 1 x 410g tin Spaghetti in tomatoe sauce.
  • 1 x onion finely chopped.
  • 3 x green chillies, chopped.
  • 1 x tsp bombay delight masala.
  • 1 x tsp Chowman’s masala.
  • 1 x tsp special mixed masala.
  • 1/2 x tsp jeera powder.
  • salt to taste.
  • 1/2 x tsp dhania powder.
  • 1/4 x tsp tumeric powder.
  • 1 x cup tap water.


  • Heat some oil in a pot over a medium heat.
  • Once the oil is hot, add the onions and chopped chillies. and saute till transparent.
  • Add the spices and the salt, mix and allow to cook for 2 – 3 minutes.
  • Add the water and stir, allow to mixture to come to a boil.
  • Add the tin of spaghetti with the sauce from the tin.
  • Stir, cover the pot and allow to cook on a medium heat until the gravy thickens.

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

Chicken and sweetcorn halfmoons

I used to love when it was Eid, my gran used to make tons and tons of these.

No one could ever make it as good as she did. I finally came across her recipe and I tried it out.


This recipes makes roughly 5 dozen and the left over raw halfmoons, can be frozen until you have a craving for them.



  • 500g x cubed chicken fillets.
  • 1 x onion chopped.
  • 1 x tsp salt.
  • ½ x tsp black pepper.
  • 1 x tsp jeera seeds.
  • 2 x tsp ginger and garlic paste.
  • 1 x cup raw sweetcorn kernels.
  • 1 x tbsp. corn flour.
  • ½ x cup cream.
  • Handful of chopped coriander.



  • Heat some oil in a pot.
  • Add the onions and saute till transparent.
  • Add the cubed chicken fillets and cook on a low heat until almost cooked through.
  • Add salt and sweet corn, allow to cook for 5 minutes.
  • Add the spices and cook for 5 minutes.
  • In a bowl, mix the milk and the corn flour.
  • Add this cream mixture to the chicken pot and stir well.
  • Cook on a medium heat until mixture becomes stickish and dry.
  • Remove from heat and add chopped coriander , mix and allow to cool.

Ingredients for dough:

  • 4 x cups tap water.
  • 4 x tbsp. rama margarine.
  • 4 x cups cake flour.
  • 4 x tsp baking powder.


  • Bring the water and margarine to a boil.
  • Add the cake flour and baking powder.
  • Mix well and remove from heat.
  • Allow to cool and knead into a smooth dough.
  • Roll out on a floured surface and cut into rounds.
  • Add the filling in the center and using your index finger, dab water around the edges of the round.
  • Fold over and seal the edges.
  • Dip in a mixture of beated egg and then roll in toasted bread crumbs.
  • Deep fry in hot oil and enough.

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.

Oreo tart

I can up with this recipe all by myself.

Why not, I love cremora tart and I love Oreo’s even more so why not combine the two together and hey presto I have made the perfect dessert




– 125ml x boiling water.

– 250g x cremora powder.

– 2 x packs oreo biscuits.

– 125ml x lemon juice.

– 1 x tin of condense milk

– 60g x melted butter.


– separate the biscuits from each other and remove the cream from the inside.image

– Crush your biscuits and mix it with the melted butter.

– Grease your spring form cake tin  and press down the biscuit mixture evenly onto the bottom of the dish.image

– In another bowl mix the cremora and boiling water till everything is well combined.

– Add the condense milk and mix for about 2 minutes.

– Add the lemon juice and mix till it starts to get thick.

– Once thick add the cream removed from the biscuits.

– Place a layer of biscuits around the side of the side of your cake tin.image

– Pour half the mixture over the biscuit mix and place another layer on oreo biscuits ontop of the condense milk mixture.image

– Pour the remaining cremora mixture over the oreo biscuits.

– grate oreo over the top.img_4533

– Refrigerate for an hour or till set