Salmon Fishcakes

salmon fishcakes
salmon fishcakes

So you feel like having some fish tonight but only have a tin of salmon? Here is an easy recipe for you to get your fishy satisfaction.

1 tin salmon
One onion, cut into pieces
One chili, finely cut
One clove garlic, cut into pieces
Some coriander, finely chopped
Cayenne pepper
Lemon juice
Some flour – about ¾ cup or less
Some milk – about 1/3 cup
2 eggs
1 tomato, sliced
Half a cup coconut flakes

Fry half a cup coconut flakes in a little bit of oil on very low heat for about a minute. Let cool.
Fry the garlic, onion and tomato with some oil and salt and pepper.

In a bowl mix the eggs with the rest of the ingredients (salmon, salt, pepper, chili, coriander, coconut flakes, lemon juice, onion mix, milk and flour).

The mixture shouldn’t be too runny but also not to stiff.  Fry spoon-fulls of salmon mix, 2 at a time in some oil. Turning it from side to side until golden in colour.

Serve with rice, cucumber and carrot slices, and oyster sauce – which gives that extra fishy taste.

I made a sambal to go with the fishcakes.
sambal oelek, mayonnaise, jalapeno, pepper and a bit of milk


Indonesian inspired Chicken Wrap

chicken wrap
chicken wrap

A fresh homemade wrap with Indonesian soy sauce, some chicken and veggies.
Mmmm easy and tasty!

for the wrap:
a cup of white flour
a pinch of salt
3 -4 tablespoons water

For the chicken:
200g chicken breast, sliced in strips
50ml sweet Indonesian soy sauce
salt and pepper
garlic, minced
ginger, cut into small pieces
a cup of cabbage
some fresh slices of carrot

In a pan, fry the garlic and ginger in some olive oil. Add the chicken, salt and pepper and cook on high heat for about 5 minutes. Turn the heat to medium and cook for a further 5 minutes. Then add the soy sauce and cook for another minute or two, add the cabbage and steam the cabbage for 2 minutes on low heat.

In a bowl, mix the flour and the salt. Add the water, room temperature, little by little to form the dough.
Sprinkle some flour on a surface and roll out the dough. Try not to make it too thick because the wrap must be folded.

Put your frying pan on high heat, add olive oil and add the doughy wrap. Cook it on each side until cooked and a little bit brown, about two minutes, depending on the heat.

Prepare your wrap in a plate with some cream cheese and add your ingredients. Fold and enjoy!

Tip: Add some fresh coriander or basil!

Homemade Bread

It is true what they say – a fresh loaf of bread with butter is all you need. Well, maybe not only with butter, whether you like your bread with jam or Bovril (not Marmite),a fresh loaf of bread is really special.

Enjoy it while it’s still hot!

home made bread
homemade bread
sliced home made bread
sliced homemade bread

2 cups Granoro Farina “00” flour
“the preferred Italian flour for bread”
a sachet instant yeast
some salt
a tablespoon of olive oil

Place salt, flour and yeast into a bowl, add a cup of lukewarm water and the olive oil. Knead for a bout 5 minutes until the dough is smooth.
Let the dough rest in an oiled bowl covered with a damp cloth – a hot place in your kitchen or home works best.
Let rest for at least one hour.
Preheat the oven to 200 degrees Celsius.
Bake the bread on a greased oven tin, I used olive oil and the tin was hot.
Bake for 20 minutes.

Enjoy warm with butter, then avocado, then cheese…until the bread is finished.

Spinach, Feta & Mushroom Quiche

Meat-free Mondays or just don’t know what to cook?

Here’s a nice veggie recipe for you to try out!

This is a no hassle, no crust recipe.

spinach and feta quiche
spinach and feta quiche

a cup or more cooked spinach
a cup mozzarella or Edam cheese
200 g mushrooms
150 g black pepper feta
4 eggs
a cup of milk
some salt and pepper
one garlic clove
a bit of olive oil

Whisk the eggs and the milk together. In a pan, fry the thinly sliced mushrooms, salt, pepper and some garlic together in a bit of olive oil. Add the cooked spinach and fried mushrooms to the bottom of an oven proof bowl. Sprinkle some cheese over the spinach and mushrooms. Then cover with the milk and egg mixture. Lastly crumble the feta over everything and sprinkle over a bit of salt and pepper. Bake for about 35 minutes on 180 degrees Celsius.

Enjoy while it’s still hot!

Sweet Engagement Cupcakes

I Had a lot of fun baking my own engagement party cupcakes – you can too!

Here is an easy recipe for you to make your own engagement themed cupcakes!

engagement party cupcakes
engagement ring cupcakes
engagement cupcakes
engagement cupcakes

2 cups cake flour
2 tsp baking powder
half a cup of castor sugar
pinch of salt
2 eggs
half a cup oil
half a cup milk
1 tsp vanilla essence

For the icing
2 cups icing sugar
200g butter
pink and blue food colouring
1-2 tsp depending on the shade of coulour you want
(powder or liquid)
1 tsp water

DIY Ring decoration
You will need a few toothpicks and printed and cut out pictures of a ring. Use glue to stick a ring picture onto each toothpick. Let dry for a few minutes.

In a mixing bowl, beat the eggs, oil, milk and vanilla together. In a separate bowl, sift the flour, baking powder, salt and sugar together. When finished, sift the dry ingredients again, into the the bowl with the egg mixture. Fold/mix the dry ingredients into the wet ingredients until all the flour is mixed into the egg mixture – be careful not to over-mix!

Get a muffin tin and put in the muffin casings. Then use a big spoon and a butter knife to spoon spoons-fulls of mixture into the casings to make them three-quarters full.
Bake for 15-20 minutes on 180 degrees Celsius.

Put on a cooling rack to cool.

In a mixing bowl, beat the butter for the icing until creamy. Sift the icing sugar into the butter and mix with a hand blender until combined.

Divide the creamy butter-icing mixture into 2 bowls. Add the pink food colouring to the one and the blue colouring to the other bowl. Mix until you have the perfect colour – or add even more colouring if you’re not satifsied with the colour.

Use a knife to spread one colour of creamy icing on each cupcake.

Take a toothpick with a ring that you prepared earlier and stick it into the cupcake.

Enjoy the party!

Click here to go to the ring logo image

Vietnamese Pork Pho

Vietnamese pork pho
Vietnamese pork pho

This is such a tasty dish and super easy to make.

Thai/rice noodles, enough for 4
2 and a half cups beef stock
some sesame oil
1 tablespoon chopped fresh ginger
1 garlic clove
half a teaspoon ground black pepper
5 star anise
1 teaspoon sugar
2 teaspoons cinnamon
some chili flakes
250g pork strips
one large onion
one big red pepper
250 g green beans

Serve with…
fish sauce
lemon juice
basil leaves for garnish
1 cup bean sprouts

In a wok, fry the pork, onions, garlic and ginger in the sesame oil. Add the stock then add the cinnamon, sugar, chili flakes, star anise, red pepper and green beans. Blend with a wooden spoon and let simmer for about 15 minutes on medium heat.  Add the noodles to the wok and cook them with the rest of the ingredients for about 10 minutes, depending on the type of noodles you are using. Add some more water here when there is not enough liquid in the wok.

Serve with a teaspoon of fish sauce and lemon juice, basil leaves and bean sprouts or according to taste.

Tip – The dish is easier and less messy to eat (with just a fork) if it’s not too watery – which I found less frustrating. The original recipe is more like a soup.

Mussel and Calamari Coriander Canapes

Mussel and Calamari Canapes
Mussel and Calamari Canapes

A creative summer canapé. Collect and wash shells from the beach to create this easy but creative canapé.

200 g mussels
200 g baby calamari
1 onion
some black pepper
some salt
fresh coriander leaves for garnish
a squeeze of lemon juice
1 tbs butter
fresh cucumber slices

In a frying pan, fry the chopped onions in butter for about a minute. Add the mussels and calamari. Also add the spices and lemon juice. Fry for 5 minutes.

Prepare your shells.  Add some cucumber to the shells, then fill them with the mussel and calamari mix. Round off with some fresh coriander and some more lemon juice to taste.


Pumpkin Fritters

Pumpkin fritters
Pumpkin fritters

A South African favourite! Pumpkin fritters with cinnamon and sugar.

1 and a half – 2 cups pumpkin(cut into pieces)
1 egg
1 and a half cups flour
1 teaspoon baking powder
some salt
1 teaspoon sugar
some oil
cinnamon and sugar for serving

Steam the pumpkin and mash it in a mixing bowl.
Add the egg, salt, sugar, flour, baking powder and mix until smooth.
Add spoonfuls of pumpkin mix into a medium-hot frying pan with some oil. Fry until brown on either side.


Serve hot with cinnamon and sugar.

Chocolate coffee cake with vanilla custard

Coffee cake
Coffee cake

A very easy and tasty coffee cake recipe for you to enjoy!
Serve with vanilla or caramel/toffee custard.

2 eggs
one and a half cups plain flour
one and a half teaspoons baking powder
half a cup of sugar
a pinch of salt
4 tablespoons butter
3 tablespoons cocoa powder
half a cup black coffee

Start by making the coffee because it needs to cool down a bit before adding it to the batter. I made an espresso with my Bialetti espresso maker, topped up with a bit of warm water to make half a cup. In the same cup, add the 3 tablespoons of cocoa powder to the coffee mixture and mix well so that the powder is dissolved in the coffee mixture. Let it cool.

In a mixing bowl mix the butter and the sugar with a hand blender. Then add the eggs, flour, baking powder, salt and coffee mixture. Blend everything together with a spoon. Mix properly but try not to over-mix.

Spoon the batter with a spatula into a cake pan. Bake for 25 minutes on 180 degrees Celsius.

Serve warm with vanilla, caramel or toffee custard.

Organic spinach & green pepper fritters

organic spinach and green pepper fritters
organic spinach and green pepper fritters

Veggie fritters with fresh vegetables from my garden!
Follow this easy recipe to make your own spinach and green pepper fritters.

2 eggs
some salt and pepper
rosemary/dried herbs
one clove garlic
one onion
one green pepper
3-4 cups fresh spinach leaves, chopped
half a cup of plain flour

In a frying pan, fry the garlic, green pepper and onion for 3-5 minutes. Set aside. Cook the spinach in the pan for 5 minutes until cooked.

In a bowl, whisk the eggs together and add the fried onion mix and the cooked spinach. Add the flour to form a medium thick batter, it should still be a bit runny, but not too much. Add more flour if necessary. Add the salt, pepper and dried herbs and stir well.

Add some olive oil to a pan and spoon spoonfuls of batter into the pan. Fry on both sides until brown. Serve with cream cheese or grated cheese.