1 tin caramel
1 packet orley whip
1 packet tennis biscuits
1 peppermint crisp

  • Mix caramel and whipped orley whip together
  • In a rectangular dish place layers of biscuit and caramel, finishing off with a layer of caramel at the top
  • Refrigerate to chill until serving time



1 egg
190ml milk
250ml cake flour
10ml baking powder
375ml cheddar cheese, grated
2ml dry mustard powder
1ml cayenne pepper (optional)

  • Beat egg and add the milk
  • Sift all dry ingredients, add egg mixture and mix well to make a thick batter
  • Grease a muffin pan
  • Spoon mixture into muffin pan until ¾ full
  • Bake at 220°C for 10 minutes
(Makes 12)



6 egg whites
12 Tblsp sugar
6 Tblsp castor sugar


  • Preheat oven to 120°C
  • Beat egg whites until stiff peak
  • Add sugar slowly beating continuously and then add the castor sugar beating continuously
  • Spoon meringue mixture onto a greased baking tray allowing space between each meringue
  • Bake for 1 hour at 120°C and then lower over to 100°C and bake for a further hour
  • Switch off oven and leave meringue in oven until cool



1 cup flour
1 large egg
1 tsp baking powder
1 ½ cups grated cheese
½ cup milk
½ tsp salt
125g margarine
2 Tblsp margarine
2 tsp marmite


  • Sift the dry ingredients
  • Chop up the margarine and add to the flour
  • Mix in cheese using fingertips
  • Beat egg and milk together and add to cheese mixture
  • Grease a pie or tart oven dish
  • Place mixture in the baking dish and smooth out
  • Bake at 160°C for 40 minutes
  • Melt the 2 tablespoons of margarine and marmite, pour over tart as soon as it comes out of the oven



 500ml flour
15ml baking powder
1,25ml salt
125g unsalted butter (hard butter)
1 eggs
185ml milk
5 Tblsp melted unsalted butter
125ml honey
125ml chopped pecan nuts
sesame seeds for sprinkling (optional)

  • Sift all the dry ingredients together
  • Grate the hard butter into the sifted dry ingredients & rub it in lightly with your fingertips, until the mixture becomes crumbly
  • Beat the egg with the milk & stir in the flour mixture to form a soft dough
  • Knead lightly, roll into rectangular shape & brush with just over half of the melted butter, spread half the honey & sprinkle the pecan nuts
  • Roll the dough up length wise & cut into 3cm slices
  • Grease a muffin pan & place the slices into the moulds
  • Mix the remaining honey, melted butter together & brush the buns (reserving a little) then sprinkle with the sesame seeds or pecan nuts
  • Bake at 200°C for 15 minutes, until golden brown
  • Brush the buns again with the remaining honey & butter mixture as soon as they come out the oven

(Makes 12)



6 cups cake flour
3 tblsp baking powder
1 tblsp salt
2 tsp dried mixed herbs
2-3 cups grated Cheddar cheese
2 bunches (600g) spinach, washed, finely chopped, boiled and water drained
1 cup oil
1 cup milk
1 cup water
6 eggs, beaten

  • Preheat the oven to 180°C
  • Grease muffin pan hollows
  • Sift the dry ingredients together into a large bowl
  • Add the cheese and spinach and mix
  • Add the rest of the ingredients and mix
  • Fill the hollows in the muffin pans three quarters of the way with batter
  • Bake for about 25 minutes or until a skewer inserted in the centre of the muffin comes out clean
  • Add a little more water (about 100 ml) to the remaining batter if it has to stand while you’re waiting for the muffins to bake. The batter stiffens when it stands for some time.
(Makes about 24 muffins)



250 ml uncooked rice
400 ml coconut milk or cream
400 ml full-cream milk
125 ml sugar
2 star anise
5 cardamom pods, crushed
1 cinnamon stick
cinnamon sugar to garnish


  • Rinse the rice under running water and put it in a medium-size saucepan
  • Add coconut milk or cream, milk and sugar
  • Bring the mixture to the boil and add the star anise, cardamom pods and cinnamon stick
  • Reduce the heat and simmer over very low heat until the rice is done. Stir occasionally to prevent the rice burning
Serve the rice pudding in individual bowls and sprinkle with cinnamon sugar to garnish
(Serves 4)



1. 2 cups sugar
2. 2 eggs
3. 30ml butter
4. 30ml smooth apricot jam
5. 2 cups flour
6. 10ml baking powder
7. Pinch of salt
8. 400ml milk
9. 30ml vinegar
10. 10ml bicarbonate of soda

  • Using an electric beater, beat 1, 2, 3 & 4 together
  • Sieve 5, 6 & 7 and add to the beaten mixture
  • Mix 8, 9 & 10 and add to mixture
  • Pour into a greased baking dish and bake at 180°C for about 45 minutes
  • When you take the malva pudding out of the oven pour the following sauce over it:

Boil the following ingredients together:
125g butter
1 cup sugar
250ml cream
250ml water
1 tsp vanilla
Serve with cream, ice-cream or custard



75g butter or margarine
75g brown sugar
100mlk golden syrup
30ml treacle
150ml milk
200g cake flour
10ml ground ginger
5ml ground cinnamon
2,5ml bicarbonate of soda
2 eggs beaten

  • Lightly grease a 22cm loaf pan and line the base with grease proof paper
  • In a saucepan, combine the butter, sugar, treacle, syrup and milk
  • Heat over a moderate heat until the butter has melted and the sugar has dissolved, stirring occasionally
  • Leave to cool
  • Stir in flour, ginger, cinnamon, bicarbonate of soda and eggs
  • Pour mixture into the loaf pan and bake in a pre-heated oven at 180°C for about 35 – 40 minutes, until an inserted skewer comes out clean
  • Allow to cool on a wire rack
  • Ice with lemon icing



2 tins tuna
20ml gelatin
30ml warm water
3 boiled eggs
375ml mayonnaise
60ml tomato sauce
1 onion chopped
Pinch of salt
30ml fish paste (optional)
Paprika (optional)

  • In a mixing bowl add tuna, eggs, mayonnaise, tomato sauce, salt, fish paste, paprika
  • Dissolve gelatin in warm water and add to mixture
  • Add chopped onion
  • Liquidise all ingredients and dish into a jelly mould
  • Refrigerate for 2 – 3 hours to set
  • Remove from mould and place onto a serving platter decorate with olives and cocktail tomatoes
  • Serve with melba toast or savoury biscuits



1 medium onion
1 tsp crushed garlic
1 tin chic peas (drained)
1 tin butter beans
1 cup plain yoghurt
2 Tblsp tomato paste
1 – 2 Tblsp curry powder
1 bunch fresh coriander (washed and slightly shredded)


  • Fry onion and garlic for 2 minutes and add curry powder, fry for a few minutes
  • Add drained chic peas and butter beans with brine, yoghurt and tomato paste
  • Bring to the boil and reduce heat to simmer for 15 minutes. Stir occasionally
  • Remove from stove top and add the coriander.

Serve as a side dish or as a rotti filling.



Meat Filling
1kg beef mince
2 onions
1 Tblsp butter
1 thick slice of bread
1 Tblsp curry powder
1 Tblsp brown sugar
1 Tblsp apricot jam
2 tsp salt
½ tsp pepper
½ Tbllsp turmeric
2 Tblsp vinegar or lemon juice
6 almonds (optional)
½ seedless raisins
3 bay leaves
1 Tblsp chutney
1 grated apple

4 eggs
1 cup milk


Meat Filling

  • Fry onions in butter with curry powder and turmeric
  • Add mince and brown
  • Add the rest of ingredients

  • Beat 4 eggs with 1 to 1 ½ cups of milk
  • Add the mince to a greased oven dish and pour egg mixture over the top
  • Bake at 180°C for 35 minutes
Serve with rice and sambles



1 onion sliced into rings
1 green pepper julienne
2 carrots julienne
2 cans baked bean in tomato sauce
2 Tblsp curry powder

  • Fry onion rings until light brown
  • Add the green pepper and carrots and fry for 5 minutes
  • Add the curry powder and baked beans and simmer for 5 minutes

    Can be served hot or cold, really nice for a braai/ barbeques



4 chicken pieces
1 cup mayonnaise
1 cup water
2 Tblsp apricot jam
1 packet brown onion soup
3 carrots (Peeled and sliced)
3 baby marrows (Sliced)
5 mushrooms (Sliced)

  • Grease a medium size casserole dish
  • Layer the carrots, baby marrows and mushrooms in the dish
  • Place the chicken on top on the vegetables
  • Mix the mayonnaise, apricot jam and water together and pour over the chicken
  • Sprinkle the brown onion soup over the top of the chicken
  • Cover and cook in the oven at 180°C for 45 minutes
  • Increase the temperature to 200°C, uncover and allow to brown for a few minutes.

Serve with rice
Optional : The vegetables that I have used in this recipe are optional, you may use any vegetables.




750ml cake flour
20ml baking powder
500ml sugar
5ml bicarbonate of soda
80ml cocoa
Pinch of salt
500ml boiling water
250ml oil
10ml vanilla essence
50ml white vinegar


125g butter
375ml icing sugar
15 – 30ml cocoa
A few drops of vanilla essence
Stiffly whipped cream


  • Preheat the oven to 180°C (350°F)
  • Spray a 27 X 39cm oven pan with nonstick spray
  • Sift all the dry ingredients together into the pan
  • Mix the remaining ingredients in a jug and pour the liquid evenly over the dry ingredients, whisking them together using a fork
  • Spread the mixture evenly and bang the pan lightly to remove most of the air bubbles
  • Bake for 20 minutes or until the testing skewer comes out clean when inserted into the centre of the cake
  • Cool in the pan

  • Beat the butter until light and creamy little by little sift in the icing sugar and cocoa
  • Beat continuously
  • Add vanilla essence
  • Spread cake with the icing
  • Sprinkle a desired topping over the top



45g butter or margarine
45g crunchy peanut butter
170g castor sugar
2 eggs
170g self-raising flour, sifted
100ml milk

100g crunchy peanut butter
50g icing sugar
50ml milk
50ml chopped nuts (Optional)

  • Grease a ring mould and line the base with a paper towel
  • Cream butter, peanut butter and sugar until light and fluffy
  • Add eggs, one at a time and beat well
  • Fold in flour, add the milk to make a dropping consistency
  • Pour into the ring mould
  • Bake in pre-heated oven 180°C for 25 minutes

  • Combine peanut butter, icing sugar and milk in a small bowl
  • When the cake is cool, spread evenly on the cake and pat gently
  • Sprinkle with chopped nuts if desired



2 extra large eggs separated
160ml milk
80ml oil
300ml cake flour
15ml baking powder
Pinch of salt
150ml castor sugar
5ml vanilla essence
15ml cocoa mixed with about 30ml boiling water and must form a paste


100g slab hazelnut chocolate, broken into squares
100g slab milk chocolate, broken into squares

  • Spray 23cm microwave baking ring, line the base with paper toweling
  • Add all the ingredients except the cocoa to the egg yolks, beat well
  • Whisk the egg whites till soft peaks are formed and fold into batter into the prepared baking ring
  • Add the cocoa to the batter, mix and pour on top of the batter in baking ring
  • Place the baking ring on a unturned saucer in microwave for 6 minutes on 100% power
  • Leave for 10 minutes

  • Place the chocolate squares in a glass bowl and microwave for 1 – 2 minutes on 100% power. The chocolate squares retain their shape even when they start melting so stir well after a minute and microwave slightly longer if necessary to just melted.
  • Pour over the cake and decorate with mint leave if preferred



3 cups nutty wheat
2 Tblsp brown sugar
1 tsp bicarbonate of soda
1 pinch salt
500ml plain yoghurt or buttermilk or maas

Mix all ingredients together and bake for 45 minutes at 180°C



500g icing sugar
30g cocoa
500g margarine
5ml vanilla essence
2 eggs (beaten)
2 packets tennis biscuits (crushed)
Pinch of salt

  • Melt margarine
  • Add icing sugar, cocoa, vanilla essence and salt – Mix well
  • Add beaten eggs and mix
  • Add crushed tennis biscuits and mix well to cover the biscuits
  • Place mixture in a greased rectangular glass dish and refrigerate to set



½ cup peanut butter
125g butter or margarine

1 cup brown sugar

½ tsp vanilla essence

1 large egg

1 ¼ cups of cake flour

½ tsp baking powder

½ tsp bicarbonate of soda

¼ tsp salt

50g chopped nuts

  • Using an electric beater, beat the peanut butter, butter/margarine and sugar together.
  • Still using the beater, add the vanilla essence and egg (no need to beat separately).
  • With a spoon mix in the following: flour, baking powder, bicarbonate of soda, salt and nuts.
  • Tip the dough out of the mixing bowl and wrap it in plastic cling wrap.
  • Refrigerate the dough for 30 minutes.
  • Place walnut sized balls onto a greased baking tray. Press down with a fork dipped in flour. If you would like crispy biscuits then push the fork down quite hard making a thin biscuit, if you prefer chewy biscuits, push down lightly making a thicker biscuit.
  • Bake in a pre-heated oven at 180°C for about 10 – 12 minutes. Everyone’s oven is different so times may vary, keep checking them. You are looking for a biscuit that is slightly brown along the edges.
  • Place biscuits on a wire rack to cool as soon as they come out of the oven.

    Makes +- 3 dozen medium sized biscuits