Nourishing Nibbles in the Cape

This is a lovely no bake treat you can make with your kids in no time. It’s great for the holidays and the kids ask to make them for parties, especially. And the best part is… you can choose which ingredients suit your taste and diet preference. We opted for blueberries over those awfully sweet, and artificially red, glazed cherries usually found in traditional Rocky Road. Blueberries, are softly sweet and slightly sour. These mini marshmallows are not sugar-free but I allow them in small quantities. You can omit them (or even make your own sugar free marshmallows?) but I find their soft texture adds a lovely chewiness to the bite. My four year old complained, saying the nuts were a bit too hard for him to chew, so together, we made a separate batch with just blueberries and marshmallows, and these were still lovely, but trust me, if your dentures can handle the crunch, the salted nuts and sesame seeds help cut through the sweetness and enhance the chocolatey flavour to

 Here's my little itty-bitty chocolate cake, baked in a cup, and in 60 seconds! Nut-free. Gluten-free. Grain-free. Sugar-free. Low-carb. Dairy free options. Afternoon tea-and-cake just got REAL,  people. Real quick. Real easy. And Real healthy too. You cant even call this a cheat meal (although it tastes like a sneaky, naughty cheat) because it’s all within the rules of eating low carb, gluten free, sugar free and therefore healthy, right?) This makes four ½ cup ramekins. It’s coconut flour based (although not 'coconutty' in flavour at all) and quite filling. I’ve been known to make a bigger one for me (all in the name of science, of course) and, well, let’s just say my eyes were bigger than my tummy. For an afternoon snack, with an espresso or cup of tea, a small ramekin is perfect (and then you have one left for tomorrow, and the next day too). Now, because I made these on a random Monday afternoon after picking up my brood from gymnastics,

If you are like me, and your gut gets into a knot at the very site of cream or too much milk, then this recipe is for you, baby! Or, if you can handle dairy (which is annoying), but you have a cold or a chesty cough and you don't want to exacerbate your symptoms, then this warm, soft and velvety custard is just the thing to make you feel so much better.  When warm, it is the consistency of pouring cream, perfect for drizzling over Christmas pudding or over  my low carb and nut free Quickest Chocolate Mini Cakes . Here you can see it thickened beautifully in the fridge by the next day. If you can tolerate butter, I have added it in at the end, but this is not necessary. It does, I find, help to mellow out the coconut cream. Now I actually lurve all things coconut, in all its beautiful variations, but in custard I'm looking for a softer, more VANILLA flavour... and, by Jove, I think I've done it! This will now be my go-to recipe for all things custard re

I've just rendered my very own, highest grade, beef tallow...  and made my Victorian G reat Grandmother, Grace, very proud. In case you didn’t know, Tallow is beef FAT, in the same way that Lard is pig fat and Duck Fat is, well um... duck fat. I’m lucky enough to be friends with an awesome woman who just happens to supply local Cape Town restaurants with the most amazing Wagyu beef (gold mine as friends go, right?)   For those of you who are not yet familiar with this wonder-of- nature,   it is a breed of cattle that originates in Japan where it is   known as ‘Kobe beef’. Kobe Beef is Wagyu [pronounced ‘wag-you’] that comes from the Kobe region in Japan. Here they are regarded as a national treasure (it’s that good) and for many years only the Emporor, his family and his Samurai could eat Wagyu beef. It is rumoured that they fed these treasured beasts a strict diet, including beer, and washed them with the Japanese rice wine, Sake, spat by monks (yes, spat on, with sa

Grain + Gluten + Sugar Free with Dairy Free cake option. You’ve pestered and pestered (and yes, I reveled in the suspense) but now, my eager friends, it’s time... Time to put you out of your misery, and introduce pure delight. Delightful deliciousness and delectable decadence in every bite. I bring you my Best in Show: My Two’s Birthday Cupcakes with creamy butter cream frosting (in Vanilla and, of course, a chocolate version when you absolutely just have to). I have made these now on three separate occasions, all within this month (yes, I really liked these and found any excuse to retest the recipe) and each time Ive tried something different - actually the last time I accidentally doubled the liquid quantity, then had to throw in some more ‘flour’ and held thumbs - and guess what? They came out great! - A very forgiving recipe - just how I like it! My inspiration came from THIS  recipe, although I have used a different (favourite) icing. I wante

Sugar Free + LCHF (With a Dairy Free Option) It’s cold outside… nay… Its freakin’ freezing outside (well by Cape Town standards anyway) and I want warm stuff - on me, around me and definitely IN me! Enter: my warming and very creamy, dreamy Chai Tea. I’ve never really been one for flavoured or herbal teas. I like Rooibos tea, served black, and that’s it. And I drink loads of hot water with fresh lemon, and sometimes a sliver of ginger in, too. Oh, and of course, the best coffee I can afford made ‘ My Way ’: creamed with an egg and butter . You remember? It’s the ONLY way I make it now, no milk needed. But then last week, I was out with a friend, and I smelt it… the aroma wafted alluringly my way, and I almost dunked my entire nose in my dear friend’s steaming mug of milky spice. It was love at first waft. She let me have a sip… well, the flavours and scents of cinnamon, ginger, cloves and cardamom made me feel positively drunk. Masala Intoxication ! How divine.