Friday 14 August 2020


Preparation time: 30 minutes 

cooking time: 10 - 15 minutes 

Makes 17 cupcakes 


225g self raising flour 

125g salted butter 

125ml whole milk (any milk of choice)

2 eggs 

50g milk chocolate 

80g fudge chunks 

1/2 cup brown sugar 

1/4 cup maple syrup or honey 

1 and 1/2 teaspoon ground ginger 

1 teaspoon baking powder

1 teaspoon vanilla extract 

FOR Icing

200g icing sugar 

6 tablespoons milk 

1 teaspoon lemon extract 

sprinkles of choice 


1. In a microwavable bowl, place the butter, fudge and chocolate; melt for 1 minute 30 seconds. Once melted, stir to combine. 

2. In a bowl, combine the eggs and milk. Set aside 

3.  Add sugar, maple syrup, vanilla; mix to combine. Sift in the flour, baking powder and ginger. The add  in the milk mixture. 

4. Using a spatula, gently combine until mixed properly. 

5. Line the cupcake tin with cupcake paper cases, scoop in the mixture using ice cream scoop. Place in a pre-heated oven 180C for 10 - 15 minutes until cracked and well risen.  Leave in the tin to completely cool before drizzling the icing. 

Making the ICING 

Sift icing sugar into a bowel, add the Milk and Lemon extract; mix until completely smooth and forms a spoonable icing. 

Allow to sit for 30 minutes before used. 

Sunday 9 August 2020




4 Lamb shanks 

3 tablespoons Liquid All Purpose seasoning

1 tablespoon Himalayan salt 

3 Tablespoons Vinegar 

1 tablespoon Olive oil 

1.5 medium onions 

1 medium paprika 

6 tablespoons corn flour

400ml meat stock 

1 large celery stick 

4 medium carrots 

2 bay leaves 

Fresh thyme 

How to cook:

1. Wash Shanks, place in a large freezer bag (double the bag to avoid leaking), add in Salt, Liquid All Purpose seasoning and Vinegar. Shake the bag to ensure the Shanks are well coated. Leave in the fridge to marinate for at least 2 days. 

2. After marinating, remove from the freezer bag and place on a sieve to remove excess liquid. Leave on the sieve for about 5 - 10 minutes. 

3. Prepare the vegetables; wash and slice individually, set aside. 

4. In a medium pot, heat up olive oil, place the Shanks. Brown all sizes to seal in flavours. Once browned, transfer to a slow cooker pot and set aside. 

5. In the same pot used to brown the Shanks, add the Ginger, Garlic and sliced Onions; fry for 3 minutes. Then add Paprika and continue frying, stir occasionally. Allow frying for another 2 minutes. Then add the celery and continue to stir fry. 

6. Add the corn flour and stir in. Add the meat stock, mix in and transfer to the slow cooker. Add Thyme and Bay leaves. Stir in, cover the slow cooker and cook for 4 hours. Alternatively, this could aslo be cooked in the oven.

7. After 4 hours, serve hot with any food of choice. 

Sunday 15 March 2020

Easy Egg Stew


3 large tomatoes - chopped 
1 onion - sliced 
1 tablespoon himalayan salt 
1 teaspoon curry powder 
1/2  scotch bonnet - optional 
1/2 cup coconut oil 
1 tablespoon white pepper 
4 garlic cloves - finely chopped 
thumb sized ginger - grated 
5 eggs - whisked 
Handful basil - optional 

How to cook

1. Heat up coconut oil, add ginger, garlic and onion; fry until fragrance.

2. Add chopped tomatoes, stir and allow frying for 5 minutes.

3. Season with salt, curry powder and white pepper; stir to combine and allow further frying for 3 minutes.

4. Now, add the whisked eggs. Cover the pot with lid and allow to cook for about 3 - 4 minutes. Gently stir in, add basil and cover pot with lid again. Allow further cooking for about 3 minutes.

5. Stir in and Serve hot

Sunday 1 March 2020

Easy Seafood Okra Soup


660g of Okra
3 paprika (263g)
2 Tilapia fish
1 and ½ knorr seasoning cubes
1 onion
700ml water
1 scotch bonnet
3 dried fish
200g stock fish
½ cup palm oil
1 teaspoon Himalayan salt
6 king prawns or more
200g of kale
How to cook:
1.     Slice Fish, remove the head. Wash and place in a pot. Add 500mls of water, salt, 1 seasoning cube and 1/2 onion.  Stir and cover with lid; cook for 5 minutes on high – medium heat. Set aside.
2.     Slice okra and share into 2 portions. Set one portion aside. In a food processor, add 1 paprika, half onion, and 1 portion of the okra. Then process until you have a coarse mixture.
3.     In a blender, add the remaining paprika, scotch bonnet and ½ onion; blend until smooth.
4.     Heat up palm oil, add the coarse mix, season with ½ knorr cube and stir fry. Allow frying for 3 minutes on high heat, then add prawns and cook for 2 minutes.
5.     Add the paprika mix and continue to stir. Allow to cook for few minutes, then add the fish stock (500mls); stir in.
6.     Now, add the stock fish and the dried fish, stir in and have a taste. Taste can be adjusted by adding salt or seasoning cube.
7.     Once you are satisfied with taste, add the remaining portion of okra.
8.     Once it starts to boil, gently add the boiled fish. Stir in gently to avoid fish scattering.
9.     Add the kale, allow to cook for 3 minutes, turn off gas and serve hot.

Saturday 1 February 2020

Oven Roasted Chicken Legs


2 shallots. 
1/4 onion. 
6 garlic cloves. 
Basil leaves. 
1 lemon (Juice)
3 tablespoons oil
1 teaspoon curry powder
1 tablespoon ground ginger
1 teaspoon white pepper
1 and ½ tablespoons smoked paprika

For glazing

½ lemon (juiced)
1 teaspoon honey
1 teaspoon oil


1.     Place all in a blender and blend until smooth. Set aside.
2.     Make incisions on the chicken legs and place them in the bowl.
3.     Add in the blended mix, rub in and cover bowl with cling film.
4.     Leave in the fridge overnight.
5.     Preheat oven gas 160C. Place marinated chicken legs on a roasting rack, roast for 45 minutes – an hour.
6.     Place the glaze ingredients in a bowl, mix well and brush on the chicken. Allow further 5 minutes in the oven and serve hot.

Sunday 26 January 2020

Simple Coconut Rice


2 cups of Sella Basmati rice
300 ml meat stock/broth 
250 ml coconut milk
150 ml water 
3 tomatoes
3 bay leaves 
Fresh thyme
1 knorr seasoning cube
1/2 teaspoon himalayan salt 
1/2 teaspoon curry powder 
1/4 cup coconut oil 
1 spring onion 
3 garlic cloves 
Thumb size ginger 


1. On a medium to high heat, heat up coconut oil in a pot. Once hot, add garlic, ginger, white pepper, curry powder and shallots; allow frying for 3 minutes or until fragrance. 

2. Add bay leaves, thyme and sliced tomatoes. Stir and allow frying for 5 - 8 minutes. Next, add the spring onion and continue frying for the next 5 minutes.

3. Add meat stock/broth, stir and bring to boil. Then, add the coconut milk, stir in and allow to boil. After a minute, add the salt and taste. Taste could be adjusted by adding extra salt. 

4. Now, wash rice with warm water until you have clear water. Drain water using a sieve.  Add washed rice in the boiling pot. Stir in, then cover pot with foil and also with the pot lid. Move pot to the smallest gas burner and turn down the heat to the lowest. 

5. Allow to steam cook on a low heat for 30 minutes. After 30 minutes, stir the rice and cover again. Rice should be cooked at this point. Turn off gas, and leave covered for the next 10 - 15 minutes. 

6. Serve hot .