Baked oatmeal

Baked oatmeal

Oats and fruit make for a high fiber, filling breakfast casserole.
2 1/2 cups regular rolled oats
1/4 cup oat bran
1/4 cup steel-cut oats
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 cups milk
1 egg, beaten
1/3 cup applesauce
1/4 cup cooking oil
1/4 cup granulated sugar
1/4 cup packed brown sugar
2 cups fresh fruit (such as blueberries; peeled, cored, and chopped pears or apples; or chopped strawberries)
Plain or vanilla low-fat yogurt or milk or cream

Preheat oven to 400 degree F. In a large mixing bowl stir together rolled oats, oat bran, steel-cut oats, baking powder, salt, and cinnamon; set aside.
In a medium bowl stir together milk, egg, applesauce, oil, and sugars; add to oat mixture, stirring until combined. Turn into a lightly greased 2-quart soufflé dish or casserole.
Bake, uncovered, for 20 minutes. Stir mixture. Gently fold in fruit. Bake, uncovered, for 20 minutes more or until top is lightly browned. Spoon into bowls. Serve with yogurt, milk, or cream. Makes 6 to 8 servings.


A Power Packed Super Salad for a Meatless day

A Power Packed Super Salad for a Meatless day

Start with… Dark Leafy Greens, the darker the Better. I like baby greens because they taste better.
I like Tomatoes & Citrus together they go amazingly well together, so don’t hesitate to mix them, next:
Nuts… I always add Nuts… Love the Texture & the extra Protein is a Plus…
As for Cheese, Feta is one of the healthiest and with the strong flavour it means you need to use less of it for a big impact…
Don’t forget to add Berries! Go for your favorite, Blueberries are mine and they are Power Packed with Goodness!

Dark Leafy Greens
Pomegranate seeds

Add all your ingredients together & squeeze the Juice of your Citrus Fruit over top.

Source: Coach Shannon Lee

Simple, no fuss Bread pudding

Simple, no fuss Bread pudding


6 slices White Bread or 6 bread rolls, sliced
Flora Gold, enough to spread the bread
100 g Raisins
3 Eggs
2 cups Milk
4 tablespoons Sugar
1 teaspoon Vanilla Essence
0.5 teaspoon Ground Cinnamon
0.25 teaspoon Nutmeg
Variations: For this recipe you can use Cranberries or choc chips instead of raisins.

Generously spread Flora Gold onto each slice of bread and cut into quarters. Arrange the slices butter side up into a greased, shallow oven-proof dish.
In a bowl mix together the eggs, milk, sugar, vanilla essence and cinnamon.
Pour the custard over the bread and scatter the raisins evenly throughout.
Leave to stand for a few minutes to allow the custard to soak into the bread.
Bake at 180C for approximately 45 minutes or until the custard is set and golden brown.
Sprinkle more sugar and cinnamon over the top before serving with vanilla custard or ice-cream.
Tip: This recipe also works with brown bread or high fibre bread.

Chicken Pie

Tried Tested

2 whole chickens – cut up into smaller pieces
1 onion – chopped
VOO – Virgin olive oil
2 heaped dessertspoons full crushed garlic
Salt – to taste
Chicken spice – to taste
Rosemary – to taste
Basil – to taste
10 cloves
2 cups of boiling water

Box puff pastry / or filo pastry
1 egg

Fry onions in VOO till golden and translucent, add garlic and fry another minute or two.
Spoon mixture out on a plate and set aside
Add extra VOO in a large pot, add chicken, stir and fry till you have all the pieces a golden color.
Add all spices, to taste and also the cloves.
Add water, and bring to a rolling boil and then cook for ±1 hour till meat soft and tender and falling off the bone. Be careful, do not overcook it.
Now we usually let this just sit overnight, in the pot as it will still have enough heat and cook a bit more.
The next morning, heat it just enough in order for you to not burn your fingers, and it’s easy to handle and debone thoroughly.
Shred the meat and leave it in the juice.

Prepare your baking dish. Spray or butter the bottom. I use filo pastry, much easier than rolling out the puff pastry. Place one sheet on the countertop, paint it with the egg wash along the edges and a few spots in the middle, and then add another sheet on top. Continue till you have at least 5 or 6 sheets stacked on top of one another. Take this stack and place it in your dish. Make sure you have the edges also covered with the pastry.
Now spoon the chicken out onto the pastry. I usually use a slotted spoon to ensure that I do not have a lot of juice, leave it till the end, then you will be able to see if you need to add a tad more, depending on how juicy you like it and it is. Remember when it’s cold, you will not see as much juice, but when baking and heated you will notice the juice.
Egg wash the pastry sheets at the edges, as you will now add the top layer of filo sheets and they need to stick together.
Now start the process over again with the filo pastry sheets, another 5 or 6 sheets, and lay that over the top of the meat.
Egg wash the edges of the top sheets, and bind them to the bottom edges. I usually fold them to ensure that I lock down the meat and juice inside. Egg wash the entire top.
Bake in the oven at 375F for ± 40-45 minutes, and you have a good golden color and the pie nice and warm.

Source: Alwyn Slabbert (husband’s memory from how his grandmother used to make it) and now a family favorite.

Farfalle with Butternut Squash

Farfalle with Butternut Squash

3 cups cubed peeled butternut squash (about 1 pound)
2 tablespoons extra-virgin olive oil, divided
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup walnut halves
8 ounces uncooked farfalle (bow tie pasta)
1 1/2 cups organic vegetable stock
1 1/2 tablespoons white balsamic vinegar
1 garlic clove, minced
1/4 cup fresh flat-leaf parsley leaves
1 tablespoon minced fresh sage
2 ounces vegetarian Parmesan cheese, shaved (about 1/2 cup)

1. Preheat oven to 400°.
2. Combine squash, 1 tablespoon olive oil, salt, and pepper on a baking sheet; arrange in a single layer. Bake at 400° for 15 minutes or until tender. Add walnuts to baking sheet; bake at 400° for 5 minutes or until toasted. Cool slightly; coarsely chop walnuts.
3. Cook pasta according to package directions, omitting salt and fat. Drain.
4. Combine remaining 1 tablespoon olive oil, stock, vinegar, and garlic in a large skillet over medium-high heat; simmer 8 minutes or until reduced to 1/2 cup. Combine pasta, squash mixture, walnuts, stock mixture, parsley, and sage in a large bowl; toss to coat. Sprinkle with cheese.


Eggplant Beef Casserole – Paleo

Eggplant Beef Casserole

2 pounds eggplant
3 tablespoons olive oil
1 large onion, finely chopped
1 pound minced beef
1 pound tomatoes , chopped
1 tablespoon finely chopped fresh parsley or 1 teaspoon dry parsley
¼ teaspoon ground black pepper
½ teaspoon salt
2 eggs, lightly beaten
1 tablespoon almond milk

To make sauce, heat olive oil in a pan over high heat.
Add meat and onion and cook until well browned and all the liquid has evaporated, about 10 minutes. Add tomato and bring to boil. Reduce heat to low and simmer, covered for 20 minutes, stirring occasionally.
Remove lid, add parsley, salt and black pepper. Taste and adjust seasoning if necessary. Simmer for 10 more minutes and then set aside.
Preheat oven to 350°F. Cut the unpeeled eggplants into ½ inch slices. Line a baking tray with parchment paper, arrange eggplant slices in a single layer, sprinkle with salt and bake for 15 minutes. Divide the eggplant slices into 3 equal parts. Place a layer of eggplant slices on the bottom of the ovenproof dish.
Spread half of the meat sauce, add second layer of eggplant slices then the rest of the meat sauce and finish it with the last layer of eggplant slices. Bake for 35 minutes. Lightly beat eggs, pinch of salt and almond milk and pour over eggplants. Bake for another 10-15 minutes or until golden. Let it rest for 5 minutes before serving.

Source: Paleo Recipes

Snowman marshmallow pops

Snowman marshmallow pops

What could be cuter – and yummier – than these funny little snowman marshmallow pops? They are easy for the kids to make, and will make fabulous edible Christmas gifts for all their friends.
Serves: 18 | prep: 0:20

375g white chocolate buttons or candy melts
1-2 tsp vegetable oil
250g (2 pkts) white marshmallows
mini M&M’s and licorice straps (to decorate)
You will also need:18 cake pop sticks or bamboo skewers

Melt chocolate in a heatproof bowl over a saucepan of simmering water. Once melted, stir through vegetable oil until smooth.
Thread three marshmallows onto each cake pop stick or skewer.
Dip marshmallows into melted chocolate to coat. Allow excess chocolate to drip away.
Before chocolate sets completely, decorate using mini M&M’s for the eyes, nose and buttons, and slivers of licorice for the mouths. You can even add a set of earmuffs if you like.


Mushroom Grilled Cheese Sandwich

Mushroom Grilled Cheese Sandwich

1 tablespoon butter
1 tablespoon olive oil
1 small onion, sliced
8 ounces cremini mushrooms, sliced
2 cloves garlic, chopped
1 teaspoon thyme, chopped
1/4 cup white wine or broth
salt and pepper to taste
1 tablespoon parsley, chopped
1/2 teaspoon truffle oil (optional)
1 cup fontina or gruyere, shredded
1/4 cup parmigiano reggiano, grated
4 slices bread
2 tablespoon butter


Melt the butter and heat the oil in a pan over medium heat.
Add the onion and saute until tender, about 5-7 minutes.
Add the garlic and thyme and saute until fragrant, about a minute.
Add the cremini mushrooms and saute until the start to caramelized and turn golden brown, about 10-15 minutes.
Add the wine, deglaze the pan and cook until most of the liquid has evaporated, about 2-3 minutes.
Season with salt and pepper, add the parsley and remove from heat and let cool a bit.
Mix the cheese into the mushrooms.
Butter one side of each slice of bread and place 2 in the pan buttered side down.
Top each with 1/2 of the mushroom mixture and finally the remaining slices of bread with the buttered side up.
Grill until the cheese has melted and the bread is golden brown, about 2-4 minutes per side.

Source: Recipes , DIY & Cool Stuffs

Loaded Potato and Buffalo Chicken Casserole

Loaded Potato and Buffalo Chicken Casserole

2 lbs boneless skinless chicken breasts, cut into 1/2-inch cubes
8 -10 medium potatoes, cut into 1/2-inch cubes (I leave the skin on)
1/3 cup olive oil
1 1/2 teaspoons salt
1 tablespoon fresh ground pepper
1 tablespoon paprika
2 tablespoons garlic powder
6 tablespoons hot sauce

2 cups fiesta Mexican blend cheese or 2 cups Monterey jack and cheddar cheese blend
1 cup crumbled cooked bacon
1 cup diced green onion

Preheat oven to 500F (This is NOT a typo, 500F is correct!) .
In a large bowl mix together the olive oil, hot sauce, salt, pepper, garlic powder & paprika.
Add the potatoes and stir to coat.
Add the potatoes to a greased baking dish.
When scooping the potatoes into the baking dish, leave behind any extra olive oil/hot sauce mix.
Add the diced chicken to the “left behind” olive oil/hot sauce mix and stir to coat all the chicken. Allow to marinate as the potatoes bake.
Roast the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and nice and crispy on the outside.
Once the potatoes are fully cooked add the marinated chicken.
Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400°F.
In a large bowl mix all the topping ingredients together.
Top the raw chicken with the topping.
Bake 15 minutes or until until the chicken is cooked through and the topping is melted and bubbly delicious.
Serve with extra hot sauce and/or ranch dressing.

Source: Recipes , DIY & Cool Stuffs

Chocolate mousse with butterscotch

Chocolate mousse with butterscotch

Serves: 4
Preparation: 20 min
Cooking: 10 min
Chilling: 1 hr

250 g dark chocolate
60 ml (¼ c) water
30ml (2 T) brandy (optional)
25 g butter, cubed
80 ml (⅓ c) cream, whipped
4 eggs, separated
pinch of cream of tartar
60 ml (¼ c) castor sugar

250 ml (1 c) cream
125 ml (½ c) butter
250 ml (1 c) brown sugar
5 ml (1 t) vanilla essence

1. Melt the chocolate mixed with water in a bowl over a pot of simmering water, stirring occasionally until all the chocolate has melted.
2. Remove from the heat and whisk in the brandy if using and butter, and stir until smooth. Stir a spoonful of cream into the chocolate. Fold chocolate mixture into the remaining cream.
3. Whisk the egg whites until frothy, add the cream of tartar and a spoon at a time of sugar, whisking again until soft peaks form. Gently fold a quarter of the egg whites into the chocolate mixture, then gently fold in the remaining egg whites.
4. Pour the mixture into 4 individual bowls or cups and chill in the fridge for 1 hour or until set.
5. Butterscotch: In a saucepan over medium heat, heat the cream, add the butter and stir until melted. Stir in the sugar and keep on stirring until all the sugar is dissolved. Simmer over low heat until thick. Stir in the vanilla essence and cool slightly.
6. Pour a thin layer of the butterscotch over the mousse and serve.

Source: Bon Appetit met Marietjie



These healthy vegan pumpkin muffins are made w/ whole wheat flour & are naturally sweetened w/ maple syrup! They’re topped w/ pecan streusel & maple glaze!

Serves: 6 jumbo + 6 standard sized muffins
Pecan Streusel:
⅓ cup rolled oats
⅔ cup whole wheat pastry flour
1 cup pecan pieces
¼ teaspoon salt
½ teaspoon cinnamon
¼ cup coconut oil, melted and cooled slightly
¼ cup maple syrup, room temperature
Vegan Pumpkin Muffins:
½ cup unsweetened almond milk, room temperature
2 tablespoons distilled white vinegar
2 and ½ cups whole wheat pastry flour
1 tablespoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground ginger
⅔ cup maple syrup
½ cup coconut oil, melted and cooled slightly
1 tablespoon vanilla
1 (15 oz) can pumpkin puree

Maple Glaze:
1 cup powdered sugar
a pinch of salt
1 tablespoon coconut oil, melted and cooled
1 teaspoon vanilla extract
¼ cup maple syrup, room temperature
1 tablespoon almond milk, optional (use if you want a thinner glaze)

Pecan Streusel:
Whisk together dry ingredients: rolled oats oats, flour, pecan, salt, and cinnamon. Set aside.
Whisk together wet ingredients: coconut oil and maple syrup.
Mix the dry and wet ingredients together and set aside.

Vegan Pumpkin Muffins:
Combine the milk and vinegar in a measuring cup and let sit for 5-10 minutes.
Preheat oven to 425ºF. Grease a jumbo sized (6 slot) muffin tin and a standard sized muffin tin (you’ll only use 6 slots) with cooking spray.
In a large bowl, mix together the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
Whisk together maple syrup, oil, vanilla, pumpkin puree, and the milk + vinegar mixture.
Using a rubber spatula, stir together dry and wet ingredients – DO NOT OVERMIX.
Fill the prepared muffin tins (use ½ cup for the jumbo and ¼ cup for the standard) with the batter.
Top with the pecan streusel – about 2 tablespoons for the jumbo and ½ tablespoon – 1 tablespoon for the standard muffin.
Bake at 425ºF for 5 minutes. Then decrease the heat to 375ºF and bake for another 5-8 minutes (for the standard muffins) and another 10-15 minutes (for the jumbo).
Remove from oven and let cool for a few minutes before removing from the tin and topping with the maple glaze!
Maple Glaze:
Whisk together glaze ingredients, excluding the almond milk.
If you’d like a thinner glaze, whisk in the almond milk.
Drizzle over muffins and serve!


Lamingtons (South African Ystervarkies)

Ystervarkies (South African lamingtons)
Ystervarkies are small cubes of cake that are dipped in chocolate sauce and then rolled in coconut, to resemble hedgehogs. (“Ystervarkie” is Afrikaans for “hedgehog”.) South African lamingtons are much smaller than the Australian and New Zealand versions, usually measuring only 3 or 4 cm square.
Makes 25 ystervarkies.
Sponge cake:
3 tablespoons oil
1/3 cup (85 ml) milk
3 jumbo eggs or 4 smallish eggs
1 cup (250 ml) sugar
1 ½ cup (375 ml) flour
1 ½ teaspoons (7 ml) baking powder
½ teaspoon (2 ml) salt
1 teaspoon vanilla

¾ cup (180 ml) boiling water
1 ½ cups (375 ml) sugar
½ teaspoon cream of tartar
pinch of salt
2 tablespoons (30 ml) cocoa
1 ½ teaspoon (7 ml) butter
½ teaspoon (2 ml) vanilla
less than 200 gram coconut

Sponge cake:
Boil the milk and oil together. Allow to cool
Pre-heat oven to 180°C and grease or line a square baking tin sized 22 x 22 x 4cm.
Beat the eggs and sugar together until light and creamy. The mixture should be pale and thick. Add the vanilla.
Sift together the flour, baking powder and salt over the egg mixture.
Fold the milk-and-oil mixture and the flour mixture alternately into the egg and sugar mixture and mix gently.
Spoon batter into pan and ensure that the batter is evened out.
Bake for about 25 minutes until done.
Turn out and leave to cool down completely, preferable overnight (warm, oven-fresh cake crumbles too much), before cutting into squares that measure about 3 cm by 3 cm.

Mix the sugar, cocoa and boiling water in a saucepan.
Heat the mixture over medium heat to boiling point, while stirring continuously. Boil for 2 minutes.
Add butter. Turn heat down until it is just enough to keep the syrup warm.

To make the ystervarkies:
Dip the cake blocks into the syrup, leave to drip out for a few minutes on a wire rack and then roll the blocks in coconut.




1 packet Tennis biscuits (square coconut cookies)
1 can Nestlé Caramel Treat (or Dulce de Leche, or boiled condensed milk)
250 ml whipped cream
2 x Nestlé Peppermint Crisp chocolate bars grated

A square or rectangular dish works best.)
Tennis Biscuits (at the bottom) topped with caramel then whipped cream and grated Peppermint Crisp Chocolate. Repeat the layers and end with cream.
Decorate with grated Peppermint Crisp.
Refrigerate for an hour or two.

Source: Bon Appetit met Marietjie

Cheese, Chive and Mascarpone Scones

Cheese, Chive and Mascarpone Scones
Makes 15

3 cups plain flour
1 tablespoon caster sugar
2 1/2 teaspoons baking powder
1/2 teaspoon bicarbonate of soda
1/2 teaspoon salt
1/4 teaspoon cracked black pepper
170g unsalted butter, cold and cut into cubes
1 egg, beaten
3 tablespoons buttermilk
1/2 cup mascarpone – OR sour cream
1/4 cup Greek yoghurt
1/3 chives, chopped
115g goat cheese, crumbled or pinched into small pieces – OR feta
1 egg for egg wash
Sea salt flakes, cracked black pepper and smoked paprika for topping

Preheat the oven to 200 degrees C.

Line a baking tray with baking paper and set aside.
In a large mixing bowl, sift together the flour, sugar, baking powder, bicarbonate of soda, salt and black pepper. Rub the butter into the flour, using your fingertips, until the mixture resembles a course meal. There should be some pea-size lumps of butter throughout.
In a small bowl or jug, combine the egg, buttermilk, mascarpone and yoghurt. Beat to combine.
Add the wet ingredients to the dry mixture and stir until it just comes together. Add the chives and goat cheese. Turn the dough out onto a counter and knead it lightly, just until it comes together. It should only take about 10 kneads.
Roll the dough out to about a 2cm thickness. Cut 4.5 cm rounds using a cookie cutter. Gather up the remaining dough and roll it out and continue cutting rounds until you have use up the dough.
Place the rounds into the prepared baking tray, brush with egg wash and sprinkle with sea salt flakes, cracked black pepper and the smoked paprika.
Bake for 12-15 minutes.

Source: Unknown

Yellow Rice (Geelrys)

Geelrys (Yellow Rice)

1 cup long grain rice
4 cups boiling water
2 tablespoons brown sugar
1 teaspoon salt
2 teaspoons turmeric
1 cinnamon stick
1 teaspoon ground cinnamon
1⁄2 cup raisins
1 tablespoon butter

Place rice, water, brown sugar, salt, turmeric and cinnamon stick in a pot.
Boil over high heat 20 minutes.
Drain excess water.
Add remaining ingredients and steam rice until soft and fluffy.
Remove cinnamon stick before serving.