Easy Roti’s (Indian Flatbreads)

Easy Roti’s (Indian Flatbreads)

The past two Sundays’ I found myself making curries, the first Sunday butter chikeeen and the next a lekke lamb curry.

I love me some roti’s hey, the feeling of eating with my hands and smothering the pastry in the curry sauce is just so good. Also after seeing one of my high school friends post her homemade rotis on Insta I had to try.

I used to have a cool connection that made real, authentic, buttery, melt in your mouth roti’s that I could freeze and use as I needed to. I am assuming the more complicated recipes are the most authentic, where the butter is folded and rolled into the dough. The recipe I found is less time consuming, however I will try the original version sometime.


  • 2 cups flour (not self raising)
  • 1 teaspoon salt
  • 2 tablespoons melted butter
  • 2/3 cup water


In a bowl mix together the flour and salt. Add the melted butter. I used my hands for this part but you can use a fork to mix the flour and butter together until the consistency resembles crumbs. Add the water a bit at a time, stirring as you go along.

Once the dough pulls away from the bowl and is not super sticky (add more flour if too sticky), remove from the bowl and on a floured surface knead for about 6 – 8 minutes. Once done, divide the dough into approximately 6 balls.

Switch on the stove top and heat up your pan (high heat). While the pan is heating up start rolling out 1 of the balls very thinly – use flour to prevent the dough from sticking to your rolling surface. Also try and roll the dough into a size that it fits nicely into the pan. I rolled mine too big and the sides were a bit raw on the first try.

The recipe I found says to add butter to the pan each time before adding one of the roti’s to give it that buttery taste and soft texture. I tried it this way – and it definitely works, but I also tried it without adding butter to the pan and the roti turned out good however not as golden brown and not as soft.

I know at Food Inn and Easter Bazaar in the CBD they add the melted butter and garlic once the roti is removed from the oven so I am guessing you can do this also – Let me know?

Add the rolled out dough to the pan, it should take about 30 seconds before you need to flip it to the other side until nice and golden brown.

You can toss it as many times to get the desired colour and until the flatbread is cooked properly. You will know when to flip as the side facing the heat will form bubbles and turn brown.


Also let me know if you would like me to post any of my curry recipes and I will gladly do so – I use so many spices that I haven’t posted any of these recipes yet.




Thai Green Curry

Thai Green Curry

We’ve been making this for quite a while but I keep forgetting to take pictures (current picture is taken in my work lunchbox with complimentary plastic fork), its super easy and a taste bomb! You can use chicken, beef, seafood or go veggie – anything you like. Also use any vegetables you want.

I know some like using store bought Thai curry paste – I haven’t found a really good brand to use – let me know if you find a punchy ready made paste?

My version goes a li’l something like this:


  • 4 chicken breasts
  • 1 onion
  • 1 thumb sized chunk of ginger
  • 2 garlic cloves
  • 2 green chillies
  • 1 handful coriander
  • 1 handful basil
  • 1 lemongrass stalk
  • 1 cup green beans
  • ½ head of broccoli
  • ½ head of cauliflower
  • 1 tin coconut cream
  • 1 cup chicken stock
  • 2 teaspoons fish sauce
  • Juice of ½ lime – optional (I know limes a crazy expensive OMW!)


Cut the breasts into bite sized pieces and season with salt and pepper. Fry in a bit of oil until almost cooked through – remove from the pan and set aside.

Chop up the onion, garlic, ginger, chillies, coriander, basil and bash the lemongrass stalk (doing this releases its flavour)

The whole process is pretty fast so I suggest that your green beans, cauliflower and broccoli are all chopped and prepped to be added. Also open the tin of coconut cream and prepare the chicken stock. I’ve learned that prepping makes everything go much more smoothly; instead of flapping around the kitchen looking for things as you go along.

Add another dash of oil to the pan, fry the onion, garlic, ginger, chillies, coriander, basil and lemongrass stalk; until fragrant – about 2 minutes. Add the cooked chicken and mix.

Next in is the coconut cream and chicken stock, fish sauce, lime juice as well as the remaining veggies, reduce the mixture on a medium – high heat, stirring occasionally.

After about 8 – 10 minutes reduce the heat and simmer. I like my veggies a bit crunchy so I simmer until it’s the texture I prefer.

Taste the seasoning adding salt if necessary – and voila! Ready to serve!

I served mine with Jasmine rice – follow the packet instructions 🙂


Pancake a, b, c

Pancake a, b, c


After getting my Facebook Page sorted and Instagram account linked to this website, I am feeling confident about posting more recipes.

Jamie Oliver posted a pancake video on Instagram which only requires 3 ingredients and I was longing to give it a try. This was my First pancake attempt ever! I jazzed it up with a layer of Nutella, strawberries drizzled in honey, a lick of icing sugar and a dash of cream… It was F A B U L O U S!

Pancake Ingredients:

  • 125 grams flour
  • 3 x eggs
  • 250 ml milk

Mix until smooth, and voila! You have pancake batter! I used a ladle to pour the batter into a buttered pan on a medium to high heat. Tilt the pan to allow the mixture to spread out and allow it to cook – about 3 minutes if not less. Once the underside is golden you can then flip it and cook for another minute, once done remove from the pan and set aside.

And so you continue ladle after ladle…

A pancake can be a base for anything; savoury or sweet or even stacked high and dressed as a cake. Let me know how you like yours in the comments below 🙂

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Easiest Dessert ever!!

Easiest Dessert ever!!

As promised, I have another Nigella inspired recipe and this one is REAL simple to make.

It’s a chocolate cheesecake and requires only 6 ingredients. British folk or I assume it’s only British folk because of all the Come Dine with Me shows I watch use “digestive biscuits” as a base for their cheesecakes but I am unsure what would be the equivalent for us so I used tennis biscuits.

To be honest I would use Oreos or another biscuit next time as I didn’t like the coconut flavour in the tennis biscuits however the topping is still tasty AF… so here goes:


250 grams biscuits

75 grams butter

400 grams Nutella

500 grams plain cream cheese

60 grams icing sugar

100 grams hazelnuts (optional)


You can either go old school and crush all the biscuits in a plastic bag with a rolling pin (a wine bottle works too) or simply put it in the food processor. Melt the butter and add to the crushed biscuits, the texture of the biscuit / butter mixture, as Nigella puts it should be sandy. Press the mixture into your cake tin and refrigerate.

In another bowl mix the cream cheese and icing sugar until smooth, add the Nutella until all is combined.

Remove the biscuit base from the fridge and top with the Nutella mixture. You can toast some hazel nuts, blitz them in the processor and sprinkle over your cheesecake. It looks pretty, adds texture and flavour.

The cake needs to set in the fridge for a minimum of four hours. And Voila! Done and dusted.

I don’t have a picture of a single slice but it looks real good and professional.

Let me know if you give it try, until later!



Get in my belly!!!!

Get in my belly!!!!

I’M BACK! I really hope I’m back?

Trying to find time to blog has become tough… I recently got a puppy  so my evenings are spent cleaning up, training and tummy rubs. I felt really bad about not posting anything for a while so made it my mission to visit this cake shop which I have been meaning to pop into for a really long time.

Today was the ultimate cheat day which started with a lamb burger special  (a steal at R 45.00!) which totally rocked my world… but we not here for that.

I’m lucky to be working in the CBD so there are tons of great food places to check out and new ones popping up literally every day. I walked past The Velvet Cake Co a couple of months back and was genuinely intrigued by the décor; bright colours popping through the windows and picture perfect cupcakes eyeing you as you pass by.


inshot_20161028_154119After building the courage to go inside the shop and take pics (I still feel really awkward doing this) I ordered a sweetie pie cupcake for Claud which is a cupcake with marshmallow on the top, coated with chocolate on a chocolate cupcake base – can you say heaven? I ordered a vanilla caramel cupcake for myself which I probably devoured in 60 seconds flat. Eating this cupcake made my year fo sure, it was everything you want in a cupcake, melt-in-your-mouth buttercream, pillowy soft cupcake with caramel on the inside and sprinkles on the top! Wait, What?! DEAD DEAD DEAD – it was real good, you might think I’m over exaggerating but it was REALLY that good. Promise.

I got my colleague a red velvet meringue cupcake which he tore apart in 10 seconds and ended up with meringue on his cheeks, pity I didn’t get a pic of that J


If you ever looking for THE BEST cake for a birthday party, special event or simply cause YOLO I would give these guys a try… Check their website, these master pieces are worth every cent!


CTMeetup Event Experience

CTMeetup Event Experience

Having started my blog I follow a lot of bloggers and groups to gain knowledge on the blogging industry and how to make my blog better. I came across a post for the CTMeetup event for new bloggers organised by Cindy Alfino whose blog I often read – you should check it out.

I was a bit sceptical once the guest list was sent out as I thought “oh no I’m gonna be stuck with a room full of mommy bloggers eeek! I don’ t even have a kid or have plans to have a kid any time soon!

The day arrived, I did my hair, attempted makeup and luckily got Claud to drop me at the event in Kenilworth. Me; alone on the road would have been disaster – even with GPS.

Once I got to Chinos Coffee Shop there were quite a few bloggers already getting their necks and hands massaged, getting drinks and doing name tags.


I was lost… but braved on, did my little name tag and proceeded to stand around. I then met Garyn, brave guy for being the only guy at the event he was quite cool. I also met Kim Muller – a mommy blogger from Kuilsriver (YAY to my home town!) and also Julie who was just as new to the experience as I was. It was fun to speak to bloggers and talk about blogger things and ask questions.



I became less “lost” after getting some wine and having met new friends.  Even got my neck massaged by the Rain team! It was so good, really needed it. We got our seats and representatives of Rain day spa  and The Entertainer spoke to us a bit.

The Entertainer is a cool app with a lot of buy 1 get 1 free offerings so if you into eating out, hotels and lifestyle things I would definitely give them a read or even better download the app – you can save ALOT.

Abigail K was the main speaker and she provided good insight on how pictures affect your blog and also stressed that having an up to date picture on your “about” page is quite important (new “about” profile pic to follow soon :-/) She is giving us free access to her basic online photography course which I am super amped to try as I am struggling with my photo skills.


The treats were delish, the company was good, but the best part was getting home and opening the goodie bag we all received. It contained SO many lovely things – mascara, lipstick from Revlon, spa vouchers, a Canal Walk voucher tooo much to even mention them all.

At the event I won a prize, yes I won!! A lovely voucher for a personalized chopping board – so appropriate from Secbands I was really chuffed and will show you guys what I decide to get engraved on mine. This is also an excellent gift idea!

The CTMeetup was ALOT of fun and I will definitely do it again, thanks Cindy and all the sponsors.

Chocolate Chip Cookies

Chocolate Chip Cookies

Helooooooooooooooo!! It feels like it’s been a while but it really hasn’t been thaaaat long. Friday is my FAVORITE day of the week so Friday past, after work and some red wine I decided to make cho…

Source: Chocolate Chip Cookies

Why did the mushroom get invited to the party?

Why did the mushroom get invited to the party?

Coz he’s a FUNGI! (forgive me :-/)

It been ridiculously cold guys, I don’t know anymore… global warming is real.

I was saying we don’t have autumn and spring anymore, its either crazy hot or freakishly cold. My windscreen was frozen the other day; my FIRST time!

I made mushroom soup last night, it was real good, hearty and flippin’ easy…

Soup is soooo easy to make and you can literally use any vegetable or a combination of vegetables. Claud always brags about my soup, he’s a health nut so enjoys his fruit and veggies (ssshhhh don’t mention the cream)


  • 500 grams chopped mushrooms –any kind, I used a mixed mushrooms pack
  • 2 chopped leeks
  • 1 chilly (optional)
  • 1 diced onion
  • 2 diced cloves garlic or three or four, you know garlic is always welcome especially with mushrooms
  • 2 stalks of thyme
  • 500ml vegetable stock
  • ½ cup cream
  • Salt + pepper

As an accompaniment to the soup I reserved some of the fried mushrooms, onions, leeks and garlic, put it between two slices of bread with grated Parmesan and grrrilled. Was nom nom nom x 10 000.

Parmesan is expensive but I bought it about a month and a half ago so it really lasts a long time which makes it worth it. I’m sure mozzarella will have the same amount of yumminess but you know me trying to impress you guys 😀


In a pot heat some oil and butter until the butter has melted.

Add onions, leeks, garlic and the chilli and fry until the onions are translucent.

Add mushrooms, and fry for about 10 – 12 minutes, mushrooms release quite a bit of moisture so they take some time.

You can then add the stock and thyme and simmer for about 10 – 15 minutes, stirring occasionally.

Transfer the mixture to a blender and blend until all is combined and there are no more mushroom bits.

If you prefer a chunky soup then you can blend half the mixture and leave some of the chopped mushrooms whole.

Once done, transfer back to the heat and add cream, salt and pepper. Allow the mixture to simmer for another 5 mins and you’re done!

Also check the seasoning of the soup and adjust to your liking.

Serve with the mushroom and cheese sandwich. After this meal their won’t be mushroom for anything else J (OK I’m done with these lame jokes)


PS: I only cook for 2 people but if you have a bigger family add more mushrooms, stock and cream.

PPS:If you know of a way to make this recipe even better, pleeez let me know in the comments below.

Have a super dee duper weekend folks


Too easy!

Too easy!

I was off sick all last week, I’m still in recovery mode but back at work grrr! Being home alone was pleasant as I got to rest which was LOONG overdue.

I decided to throw together 2 simple condiments; firstly coz I ran out of my fav – Hellmans Mayo and secondly I had an excess of beetroot with no direction.

I first started with a beetroot pickle – I am a BIG lover of beetroot. This vegetable has sooo much nutritional value and to me is really one classic case of super food; affordable, rich in Iron and Vitamins A & C, a great antioxidant and also very rich in fibre.

For the pickle all you need is:

Cooked beetroot – I roasted about 5 beets in the oven at 200 degrees for about 40 mins or until you can put a toothpick through them.

  • 2 cups vinegar – apple cider vinegar is best
  • 1 cup sugar
  • Peppercorns
  • 1 tsp cinnamon

Cut up the beetroot into bite sized pieces and place in a glass jar.

Bring all the ingredients except the beetroot to a simmer until the sugar has dissolved.

Pour the liquid over the beets and voila! Beetroot pickle is served.


You can literally eat it with anything, I had it with my bacon and eggs, Sunday lunch, sandwiches – whatever your dear heart desires.

Next up some homemade mayo…

OMGoodness this is sooo easy to make – even easier with a stick blender – thank you Rochelle!

Simply add 1 egg, 1 cup of oil, a teaspoon of mustard or the juice of 1/2 lemon (for the tangy – ness) and a pinch of salt. Then you blend that baby, it’s magic; in a few seconds (about 20) you will see mayo being created.


I suggest you use a long – ish jar as the mayonnaise increases quite dramatically in volume. The mayonnaise will be good for a week and is very rich and creamy hmmm

You can add anything you like to the mayo, herbs, garlic, chilly – be creative J I added garlic of course!

Be sure when you lift the blender to switch it off when you get close to the top of the jar to avoid mayo rain all over yourself and the kitchen walls.

Chat soon x


The Good, The Bad and The Ugly…

The Good, The Bad and The Ugly…

The following recipe attempt was a semi – fail :-/ but kinda worked out in the end…

I was doing grocery shopping and came across granadillas; the idea came to me to make either a granadilla mousse or panna cotta. I set time aside one evening and decided on the panna cotta as it looks soooo good all cooking shows I’ve watched.

The ingredients for the Panna Cotta are as follows:

  • 7 granadillas
  • 300ml cream
  • 160ml coconut cream
  • 140g castor sugar
  • The juice of ½ lemon
  • 1 sachet of gelatin


  • Empty the gelatin sachet into a small bowl.
  • In a saucepan pour in the pulp of all the granadillas.
  • Add cream, castor sugar, lemon juice and coconut cream to the granadilla pulp.
  • Heat on the stove top bringing the mixture to a simmer until all the sugar has dissolved.
  • Pour approx. 100ml of the granadilla mixture onto the gelatin and stir until the gelatin has dissolved.
  • Add the gelatin mixture to the granadilla mixture in the sauce pan and stir until it is well mixed then remove from the heat.
  • Pour the mixture through a sieve into a bowl to remove all the bits and pips.
  • Divide the now sieved mixture into small glasses or ramekins.

Leave in the fridge for about 4 hours or until completely set.

OKaaay so my panna cottas were set and ready for eating 😀 When I touched  one it felt like a rubber stress ball and from all the cooking shows I watched I knew this was not the consistency as normally it looks wobbly **worries**

Anyway I decided it’s better than being rock hard and took a spoonful

It was so freaking sour!!!!! I dunno wth, it has to be that I added too little sugar; I did not measure the sugar completely while making the mixture on the stove.

I was so disappointed but my boyfriend said I could make the ganache again and top the “panna cotta’s” with a layer of chocolate – I didn’t feel so bad anymore.

After a lot of thinking and being lazy to get the chocolate chips I needed, I thought a meringue topping would also work as meringue is as sweet AF. I also thought I would put them in phyllo cups as I couldn’t put the glass in the oven.

So I started mission “SAVE THE PANNA COTTAS”

Ingredients for the meringue:

  • 3 egg whites
  • 1 cup sugar
  • 1 teaspoon vanilla essence
  • ½ teaspoon corn flour AKA Maizena


  • Preheat the oven to 220 degrees.


  • Whisk whisk and whisk the egg whites adding the sugar 1 tablespoon at a time.
  • Add the teaspoon of vanilla and whisk whisk whisk some more.
  • Add the corn flour and yes; whisk some more

I whisked by hand and it took a lot of time and muscle, if you have a food processor with a whisk attachment the process will be much easier.

The egg whites should be glossy, thick and you should be able to hold the bowl over your head without it falling on your head – then it’s done (scary stuff)

I bought the phyllo pastry; maybe in the future I can attempt to make my own?

Melt some butter and brush over the phyllo pastry sheets, I used two sheets and cut them into squares – I placed each square into a muffin tin, topped with the “panna cotta” mixture and piped the meringue on top of it.

I still do not have a piping bag so used an oven roasting bag and cut of the tip to pipe.

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Place into the oven and bake for 10 minutes or until the meringues have a golden top.

Remove and allow to cool.

OK so I didn’t “allow to cool” and when I removed the phyllo cups from the muffin tin the “panna cotta” mixture had melted and was left in the tin :-O

I improvised and drizzled the now liquid panna cotta over the meringue topping – it was OK.

Later the evening my boyfriend wanted some more – he’s so great!

I then saw that the “panna cotta” mixture had set back into the pastry 😀 problem solved!!!!

They ended up being nice, tart, sweet and crunchy.

Sooooo I salvaged what I thought was a disaster, but this incident gave me more confidence in writing these posts; as I told you before we will have some boo boo’s.

Anyhoo, I’m done, hope you enjoyed this one J