Posted in Recipes

RECIPE: Bacon & Spinach Egg Cups

Hi everyone! Happy Wednesday, aka hump day! We are one step closer to Friday or should I say Friyay!? No … ok then.

This morning I decided that I have way too much time on my hands not to make breakfast cups, and I’m here to share the recipe. Well, not really a recipe, more like instructions. Are you ready? Let’s go!


Normally you would use a muffin-tin for these types of things but I wanted to use the silicone cups I bought but only used once before. Just thought they would look really cute plus I won’t have to fit an entire muffin-tin into the dishwasher. It’s a win-win really.


4 eggs seemed like a good amount (it wasn’t, use 5, trust me on this one). I did add a little bit of milk to them but you don’t have to.


Next I added the bacon and spinach. Note I didn’t cook the bacon because if I wanted to dirty a pan for this I would have just sticked with the traditional way of preparing a breakfast so, here’s to hoping the bacon will cook through and we won’t be poisoned. You can add as much or as little bacon and spinach as you want, totally up to you.


Lastly I season them with a little salt and pepper on top and put them in the oven (200 degrees celsius) for 25 minutes.

I think they turned out pretty cute, what do you think?


Happy Cooking!



Posted in Recipes

Recipe & Review: Butter Chicken Curry

Hello February! I hope everyone has set some goals for the month of February and have made those reservations for Valentines day (although every day should be valentines day blah blah). It is the month of LOVE and by LOVE I mean chocolates, and by chocolates I mean we will have to push it up a notch and go the gym at least four times a week. That makes me sad.

What will cheer me up you might ask? Food, duh! So let’s jump right into it!

About a month ago I bought the Butter Chicken Curry spice from Woolworths food and let me just tell you for a first time Butter Chicken chef I think this turned out pretty amazing and yummy.

Here’s what you’ll need: Note this is the recipe on the back of the Butter Chicken Spice packaging (I have added a few things here and there)

2 tbsp olive oil
1 onion chopped
1tsp chopped garlic
1 tsp chopped ginger
2 tbsp Butter Chicken Curry Spice
1 tin chopped tomato
250 ml fresh cream (the original recipe is 125ml but the 250ml made it just so much creamier)
400g mini chicken fillets (or 4 normal sized fillets will do just fine)

Butter Chicken Curry Spice available online for only R14.95 – that’s a steal! Purchase one HERE

Most of the spices that Woolworths Food sells are “Non Irradiated”. I always try and buy herbs and spices that say “nonirradiated.” Almost all spices on the market, unless specifically stated as “nonirradiated” have undergone a process of ionized radiation in order to increase shelf life and kill any possible bacteria existing on the herb or spice.

What to do:

  • Sauté the onion, garlic, ginger and spice in a shallow, wide bottomed saucepan until the spice begins to stick to the base.
  • Add a tin of tomatoes and fill the tin with water, adding that as well. Simmer with the lid off for about 15 minutes.
  •  Add cream and chicken fillets and simmer for a further 15 minutes.
  • Season to taste (It’s up to you but here I used Robertsons Chicken Spice, Woolworths Food Mixed Herbs and salt and pepper)

And here’s the end product!
I had some leftover rice from the previous evening and served the curry on top of it. Quick, easy and delicious! I also added some potatoes, I was feeling the love for some extra carbs but you could just leave them out.












Posted in Recipes, Uncategorized

Recipe: Blueberry & Vanilla Cake with shavings of Lemon

Disclaimer: This is a recipe I found in the “Huisgenoot Top 500 Wenresepte” recipe book. To purchase a copy click HERE.

Knowing me however, I did “spice” it up a little and added a few things that will make it my own. I’m not sure about the measurements they used in this recipe as the consistency of my batter was very thick. I have added my amended recipe below. Enjoy!!


150g soft margarine
3 large eggs
500ml milk (this may seem a lot but this is the amount I had to use to get the consistency of my batter the way I wanted it. The orignal recipe recommends 200ml)
5ml vanilla essence
500ml cake Flour
12ml baking powder
A pinch of salt
250ml caster sugar


  • Preheat the oven to 200 degrees Celsius. Prepare 2 baking tins with butter or margarine.
  • Place the margarine, eggs, milk and vanilla essence in a mixing bowl and mix well. add the flour, baking powder, salt and caster sugar and mix with an electric mixer for 1 minute.
  • Divide the batter into the 2 tins and bake for approximately 30 minutes or until cooked.

For the butter icing you’ll need:

150g soft butter or margarine
900ml icing sugar
5ml vanilla essence

  • Place the butter or margarine into a mixing bowl and mix well with an electric mixer. Slowly add the icing sugar and then the vanilla essence.

Place icing on top of the cake once it has completely cooled down. I then added some blueberries and finally topped it all off with shavings of lemon.


Posted in Recipes

Recipe: Chicken Curry

I have been craving some curry since this weekend so I decided to whip something up today and call it my own! Here’s the recipe below, super quick and easy;

6 -8 pieces of chicken

4 medium sized potatoes

2 medium sized carrots

1 onion – chopped

Canola oil (but you can use olive)

Salt & Pepper

Dried Mixed Herbs

Chicken Spice

Coriander for topping


•Cut the potatoes, carrots and onions and place with the chicken in an oven dish. Pour some canola or olive oil (about 7-8 table spoons). Add spices to the dish and bake in the oven at 200 degrees Celsius for 30minutes.

•While you have that in the oven you can start with your curry mix. In a bowl mix 2 teaspoons of medium heat curry powder, 2 teaspoons of sugar, 1 teaspoon of turmeric, 1 teaspoon of flour, half a cup of chutney and some water to thin it out. You can measure the water by how you want the consistency. Mix it all together and put aside.

•After 30minutes you can turn your chicken over to the other side. I usually take a spoon and turn the potatoes as well to make sure they are cooked evenly. Place back in the oven for another 20minutes.

•After 20minutes add your curry sauce and bake for a further 10/15minutes.

I served this with brown rice and topped it off with coriander as garnish. It came out really yummy, give it a try!

PS: I don’t really have exact measurements so just wing it! 🙂

LC 💋