The Great Vanilla Cupcakes

The Great Vanilla Cup Cakes

The Great Vanilla Cup Cakes

It was my birthday this week, so I decided to make some cakes for my granny. I only had an hour to make them so that I was not late for an appointment.


–         Lets Go

Preheat oven to 180 degrees. Line a cupcake tray with paper inserts.  Put all your ingredients out in front of you and measure them out. Utensils should be handy: whisk, spatula, two dessert spoons, sieve, measuring cups and spoons, a knife, two bowls.


–         The Cake

125g butter / white margarine
¾ cup castor sugar
3 eggs
1 tsp vanilla essence
1½ cups self-raising flour
1 t baking powder
1/3 cup milk

Sift the flour and baking power. Beat melted butter with the sugar until creamy. The sugar needs to dissolve totally. Add eggs one at a time, beating well after each addition. Mix in vanilla essence. Fold through the sifted flour and baking powder. Gently mix in the milk.
Place spoonfuls of mixture into regular cupcake cases. Hold two dessert spoons in each hand. Use a heaped dessert spoon full, and swiftly scrape clean with the other hand. Bake for 15 to 20 minutes until golden and firm to the touch. A knife must run clean when poked inside. Allow to cool on a wire rack before icing them.

– The Icing
2 cups icing sugar
25g melted butter
1 t vanilla essence
To make vanilla icing, mix together icing sugar, butter and vanilla until smooth. Use a knife to easily ice the cool cupcakes. The icing will harden shortly, so add any sprinkles you might want strait away. I found some shocking pink sprinkles this week at the shop, so my next batch will be funky!





The Great Healthy Kale Solution

I’ve just started be a health freak, and watching my diet. And one of the recommended things to eat being O blood type is kale. As it turns out this stuff is already growing in my garden, what a bonus. I found this recipe and voila, I now eat this side dish every day with my dinner. A great source of nutrients and vitamins, so try it.



Kale Kale

Kickin’ Kale:


  • 1 large bunch of curly kale
  • 2 or 3 lemons
  • 1/2 cup olive oil
  • 1 teaspoon sea salt
  • 4 small or 3 large cloves of garlic (peeled, smashed and chopped)
  • 1/2 to 1 purple onion, sliced very fine


  1. Wash and ‘spin’ dry the curly kale.
  2. Remove the stems.
  3. Stack the leaves on top of each other and slice them horizontally into fine strips
  4. Place the strips into a glass or porcelain bowl
  5. Juice the lemons.
  6. Peel and cut the garlic cloves into chunks.
  7. Put the olive oil, lemon, garlic, and salt into the blender and combine on high to make a frothy liquid.
  8. Pour 1/2 the liquid over the top of the kale.
  9. Mix well with salad utensils.
  10. Pour the remaining liquid over the kale and keep turning and mixing with the salad utensils.
  11. Let the mixture sit for at least 2 hours before you eat it as the lemon and olive oil will ‘cure’ the kale so that it becomes much softer and more edible.
  12. Garnish with as many of the onion slices as you like.


The Great Chicken Rissoles

So if you want to do some interesting changes to your lifestyle, then make some new delicious recipes. Its a great idea to mix things up a little, with your ravishing appetite.

Easy ingredients:

  • 500g chicken mince
  • 1 medium peeld and carrot grated
  • 1/2 onion grated
  • salt and pepper,herbs (I used fresh chopped paresely)
  • 1 egg
  • 1/4 normal flour
  • Butter for the frying pan

chicken risoles prep

Ok lets get mixing:

  • Mix ingredients together in a large bowl
  • then roll into balls using your hands to the size of golf balls 
mixing up the chicken rissoles mixture

mixing up the chicken rissoles mixture

Ok, so now, roll into those bowls and place on a baking tray, and seal with clear wrap and put in the fridge for about 30 mins. Drizzle with olive oil so they don’t stick on the pan.

Chicken Rissoles

Then, fry in butter sealing the rissoles on a low heat over a nice heavy pan

  • Remove and allow to cool down.
Chicken rissoles frying

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The Great Granny’s Ginger Biscuits

So my Gran gave me an empty biscuit tin, and a magazine with tonnes of recipes in it for biscuits. Hint Hint, if you catch my drift. I made these up and it was really easy, and the results, are super yummy!



750g of self raising flour

30ml of baking powder

25ml of groung ginger

2.5ml of salt

250g grams of margarine

250g of golden syrup

1/2 kg of soft brown sugar

3 eggs.


Heat your oven to 180 degrees, and grease some baking trays with margarine.


First thing: Dry ingredients.

Sift all the dry stuff into a bowl, I always do the sifting twice. Put that aside. If you need to stir this, always use a metal spoon or knife only.


Second thing: Wet stuff:

Melt the golden syrup in a small frying pan slowly, and add the sugar. Keep mixing it until all dissolved. Then let this cool.

Whip up your eggs in a bowl, and then add these two ingredients together.



Add the margarine, which you can slightly microwave to make soft first, and knead in until no specs of the marge are visible.

Add the syrup/sugar mix next in a giant bowl with a wooden spoon. Then use your hands to knead it in. Doesn’t take long until you have a nice soft dough.

Let the dough cool slightly, needs to be a little firm to roll out.


Roll it, roll it!

In sections you can roll out this dough onto a well floured surface, and use a rolling pin, or just a wine bottle, what ever you think works. You’re aiming for about 30cm in diameter at a time, and roughly 3mm thick.

Then, cut out your shapes, and flour them.

Now put onto the baking trays and bake away for about 9 mins per tray.

I went through about 4 batches. When you take them carefully out the pan, use a spatula – they will be soft, but will go hard as they cool down. You’re aiming for a nice golden type of colour, not too dark. And adjust your oven if you think its too hot. I also used the top shelf of the oven, not the bottom.





The Great Cat Food Easy Recipe



Its now possible to make your own kittie food! Yay. I’ve searched long and hard for the right recipe but this one is so simple. Enjoy!


4 cans of tuna

2 cups of cooked rice

1 pound of chicken liver

12 springs of parsley leaves


Chop the parsley finely and transfer to a large mixing bowl.
Bring a large pot of water to a boil. Drain the chicken livers in a sieve over the sink and rinse well. Drop into boiling water.
Allow water to return just to a boil, then remove the pan from the heat and cover. Let the livers poach for five minutes.

Drain well, rinse in cold water, chop in processor, and add to bowl with parsley.
Drain tuna, add to mixture along with rice.
Mix and mash until well combined. Fill storage containers and refrigerate for up to one week, or freeze in portions for up to three months.

The Great Sticky Roast Chicken Bunny Chow’s from South Africa

Bunny chow is a very traditional Indian dish that is an exciting meal involving a hollowed out half loaf of bread, filled with a delicious meaty filling. Originating in Durban where the largest population of Indians in the world exists, outside of India. You can grab it almost everywhere as a take away, or eat it in a fancy restaurant.

The Great Roast Chicken Bunny Chow

The Great Roast Chicken Bunny Chow

Lets go!

The Roast Chicken:

Roasted Chicken with brown onion soup and chutney

Roasted Chicken with brown onion soup and chutney

A few chicken breasts

Brown onion soup, half a packet

A few glugs of peach chutney


Preheat oven to 350 degrees F. In a large baking dish lined with foil add the chicken breasts and mix all the ingredients together and over the breasts. Cover with foil, and back for an hour and a half, checking once to turn over.

Set aside.  Remove the chicken from the bone and chop into flakes. Discard the skin (or give it to your kitchen companion, mine is my dog).

The Filling:

Bunny Chow filling with sticky roast chicken

Bunny Chow filling with sticky roast chicken

A few chopped tomatoes

One big red chilli chopped (keep the seeds or not)

One red onion chopped

A few cooked and chopped carrots

A teaspoon of sugar

Ground ginger

Ground sea salt

1/2 teaspoon of paprika

1/2 teaspoon cumin

Cook all of these ingredients in a large frying pan with some soya oil.

Then add the flaked chicken meat and allow to simmer for a short while.

Bunny Chow Bread

Bunny Chow Bread

Hollow out half a loaf of bread using your hands to scoop out the bread to make a well, and a slice of bread for the top. Pour the mixture into the bread, and drizzle with juices.

The Great Roast Chicken Bunny Chow

The Great Roast Chicken Bunny Chow

NOW, you can enjoy the delicious flavours direct from South Africa. Heaven.

The Great Chilli and Lime Baked Fish with rissoto and salad

Excellent idea if you wanna jazz up any fish. It’s so easy to create these sensational flavors keeping you back for seconds and thirds. Mmmmmm.

The Great Chilli and Lime Fish with Rissoto

The Great Chilli and Lime Fish with Rissoto

Here’s how:


500g fish ( i used fillets, but a whole fish or two is preferred)

1 peach sliced

1 green chilli

One lime – the zest and juice. Plus 3 lime slices halved

8 cloves of chopped garlic

1 tablespoon of chopped ginger

Small handfull of chopped corriader

8 bay laves

150g Rissoto

One red or green pepper

4 tomatoes

1 tablespoon olive oil

1 onion finely chopped

1 tablespoon tomato pure

3/4 pint of chicken stock

2 tablespoons of redwine vinegar

1 tablespoon of oregano


First you need to bake the tomatoes, that you have quartered into slices, and the chilli and garlic cloves. 25-30 mins on 200 C.  I used foil shiny side up on my baking tray.

Roasted veg

First stage, roasted tomatoes, chilli and garlic

Blend this with 2 tablespoons of tomato pure. Keep.



So in a bowl, add the lime zest. juice and slices. One whole peach sliced, 3 slices of another lime halved, some garlic, the ginger and corriander. bay leaves.

In a bowl, place the fish fillets soak up and down sideways and leftways. Place into fridge, and marinade for about 30 mins to an hour.

After the veggies come out of the oven, you will use the same baking tray for the fish to cook. I placed my fish, with some of the marinade (i removed the lime slices for example), and folded the foil around the fish to create a sealed unit.

Bake at 250 C for 35 mins, and then turn off the oven and allow to rest for another 20 mins or more.


Fry up the chopped onion with some olive oil until soft.

Add the blended pepper/tomato paste and red wine vinegar.

Now add the 150g of risotto. And slowly add giant spoonfulls of the chicken stock. Keep stirring.

Cook until your rossoto is soft, so keep tasting until you are happy with the result.

Make a green salad.

Plate the fish, the rissoto and side salad on one plate.