Prawn linguine with tomato, basil, garlic and lemon

divine and delicious living

Prawn pasta Prawn pasta

Nothing thrills me more than when a recipe turns out both delicious and easy and fast to make. This prawn pasta recipe is nothing less than a taste sensation in your mouth. The Lemon lifts this dish so much and makes it fresh and vivid, there is a tiny hint of chilli, the basil of course has a summery taste about it and the prawns and cherry tomatoes are the main stars. I highly recommend trying this dish!

1 packet linguine
1 large red onion diced finely
1 lemon, zest and juice
1/2 bunch basil chopped finely
1 tsp dried chilli flakes

3 tbsp olive oil
3 large cloves garlic, bruised and sliced finely
2 punnets cherry tomatoes, halved
500 g frozen peeled prawns

1. Start the sauce by sauteeing the red onion until beginning to soften, then add the garlic and sautee until fragrant

2. Add the…

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Herby Garlic Fries

Homemade fries are a rare treat, because I truly don’t enjoy the smell of deep frying in my house. But when I relent and give in to my never-ending desire for fried crunchy vegetables – this is definitely the best way to have them. Infused with of garlic and herbs – with a glass of wine and a lashing of garlic sauce, this is the perfect dinner end to my long weekend. Happy cooking all  xx



500 g potatoes
700 ml Oil
6 cloves garlic, unpeeled
6 sage leaves
2 large stalks rosemary
8 sprigs thyme
salt, to taste


  1. Peel the potatoes and slice them into chips. Sprinkle with salt and let set.
  2. Heat the oil in a deep, wide pot until sizzling
  3. Put all the chips into the pan for about 8 minutes, or until they are just beginning to colour
  4. Add the unpeeled garlic into the pan, and carefully stir the  chips around with tongs (the oil will be very hot, so be careful)
  5. Continue to fry the fries until they are beginning to be golden. Keep a close eye on the pan at all times, if the garlic starts to go brown remove immediately.
  6. when the chips are just about cooked, throw in the herbs and after 2 minutes scoop everything out of the oil onto kitchen towel.
  7. Check salt and serve immediately.

Chicken soup with Dumplings

Chicken Soup with Dumpling


3 Large Carrots, peeled and diced
1 Large Onion, diced
2 Stalks of Celery, diced
2 whole garlic cloves
500 g chicken thigh fillets
500 g Chicken breast fillets

1 litre chicken stock
⅓ cup of All Purpose Flour
½ cup of White Wine
Salt and Pepper, to taste
¼ cup of Vegetable Oil
4 sprigs thyme

handful parsley, diced finely

2 cups of plain flour
1 cup of Milk
¼ cup of Heavy Cream
3 Tbsp of Melted Butter
1 Tbsp of Baking Powder
1 tsp of Salt
1 Tbsp of finely diced Parsley
1 Tbsp of Freshly diced Chives
Cracked Black Pepper


1)     Add the oil in a large stock pot and heat
2) Dredge the chicken in the flour and salt and pepper, , shake off any excess and add it to the pot, brown the chicken for about 3 to 4 minutes or until deeply golden brown on all sides.

3) In the same pot, add the carrots, onion and celery, season with a little salt and cook the veggies over medium heat until they begin to soften and develop some colour,

4) Add the chicken back, along with the wine, stock, herbs and whole garlic and bring to a boil. Partially cover the pot, reduce the heat to medium low and cook the mixture for about 45 minutes.

In the meanwhile ..make the dumplings
6) In a large bowl, mix together all your ingredients for the dumplings, the batter will be lumpy but that’s what it’s supposed to look like.

7) Using two tablespoons, scoop dollops of the dough all over the top of the stock. Partially cover the pot with the lid and simmer your chicken and dumplings for about 15 minutes, allow them to rest for about 5 minutes and then you’re ready to serve!

Yoghurt Lemon Cake

As you may have guessed if you have been following my blog – I love a good weeknight, no fuss quick mix cake. I read the words lemon yoghurt cake in a cafe, and the idea of what yoghurt would make a cake batter do has been swirling around my mind ever since. In short, it makes the cake the fluffiest I have ever experienced. I have used lemon here but any citrus would work just as well – the fluffy cake is cooled and then topped with hot, sticky citrusy syrup to create a most delicious anytime snack. Enjoy and happy cooking !


For the cake

  • 3 eggs
  • 220g (1 cup) caster sugar
  • 2 lemons, juiced, plus 2 teaspoons finely grated lemon zest
  • 300g (2 cups) self-raising flour, sifted
  • 280g (1 cup) Greek-style yoghurt, plus extra, to serve
  • 125ml (1/2 cup) vegetable oil
  • 1/2 tsp vanilla


For the Lemon Syrup

  • 2 lemons, zest peeled and julienned (optional)
  • 110g (1/2 cup) caster sugar
  • 80ml (1/3 cup) lemon juice



  1. Preheat oven to 180C. Grease a 22 cm springform pan, then line base and side with baking paper.

  2. Whisk eggs and sugar for until pale and creamy. Add lemon juice and zest, then whisk for a further minute.

  3. Stir in flour, yoghurt and oil until smooth. Spoon into prepared pan and bake for 45 minutes or until a skewer inserted into centre comes out clean.

  4. Meanwhile, to make syrup,place zest in a saucepan of boiling water for 1 minute. Drain and reserve zest. Combine sugar, lemon juice and 2 tablespoons water in same saucepan and cook, stirring, over low–medium heat until sugar dissolves. Simmer for 3 minutes or until thickened, then return zest to pan. Makes 125ml (1/2 cup).

  5. Using a skewer, poke approximately 15 holes all over cake. Pour half the hot syrup over cake, allowing it to sink in, before adding more. Stand cake in pan for 30 minutes.


Creamy chicken with bacon and fine herbs

I must say I have to love the inspiration that comes from being excited about something. I have been working on a new project and I feel like I am open to all sorts of creative thoughts and being inspired by everything that I experience. This dish came from wanting to try the combination of herbs and cream, white wine, garlic and bacon naturally followed. It’s a super quick dish perfect for a weeknight dinner. Full points from both the 8 year olds and the 2 year olds. Happy cooking all xx
2 tbsp olive oil

1 kg chicken thighs
flour to dust

150 ml white wine

2 tbsp flour

300 ml thickened cream

300 ml chicken stock

2 tsp minced garlic

150 g good quality bacon, rind removed and diced

1 bunch dill, finely chopped

1 bunch chives finely chopped,

4 sprigs thyme

handful parsley, finely chopped

1 onion, finely diced



  1. Start by seasoning the chicken with salt and freshly ground pepper, and dust with flour (I usually do this by sticking it all into a bag and shaking it about)
  2. Heat the oil in a deep, wide saucepan and sauté the chicken in batches until lightly brown on both sides – remove from the and set aside
  3. Add the bacon to the pan, and stir until starting to crisp up.
  4. Add the onion to the pan and stir until softened, then add the garlic and stir until fragrant.
  5. Deglaze the pan with the wine and leave until reduced by half.
  6. Add the flour to the pan and mix well to combine.
  7. Add the cream and stock to the pan, mix well, then add the chicken back into the pan.
  8. Add the thyme sprigs to the pan.
  9. Bring to the boil – then Lower the heat, cover and simmer for 20-25 minutes or until the chicken is cooked.
  10. About 10 minutes before the chicken is done, stir in the rest of the herbs and mix well.
  11. Check seasoning
  12. Serve with white rice or crusty bread and salad.

Happy cooking!

Carrot Cake

I wanted to bake everything under the sun today I was tossing up between this cake, a hazelnut torte and vanilla biscuits. Unfortunately, my baking eyes were bigger than the amount of time I had, so I made this carrot cake. I love this recipe because it takes mere minutes to whip up – you don’t even need to use an electric mixer as I have suggested below. The result is a moist and aromatic cake that fills your house with cinnamony goodness while it is baking. The icing is optional for those who don’t enjoy it – or if half the family does and the other half doesn’t, then only ice half the cake 🙂  Enjoy and happy cooking


125g self raising flour

¾ cup brown sugar

½ tsp ground cinnamon

2/3 cup oil

2 eggs lighting beaten

2 cups finely grated carrots

60g roughly chopped walnuts


Pre-heat the oven to 180°C and grease an 18cm springform tin. Mix flour, sugar and spices. Add oil and eggs and beat in a food processor or an electric mixer for 1 minute. Stir in carrot and walnuts. Spoon into prepared tin and bake for 1 hour.

Cool in tin before turning out.


You can serve this cool, dusted with icing sugar mixed with cinnamon, but my favourite way to serve is iced with a creamy cream cheese topping.


Creamy topping: In a food processor, blend 60g cream cheese, 125 pure icing sugar and 30g softened butter. Add a few drops of vanilla and spread over a cooled cake.


My grandmama’s marble cake

marble cake

There are times, when only the comfort of a childhood favourite will do. I will always remember early mornings of summer when I sat on the bench of my Grandma’s (Teata’s) kitchen while she made this cake, always in twos because when the family gathered we were quite a cast. She used to let me hold the electric mixer, pour in the ingredients, and sometimes she even let me lick the bowl (raw eggs and all!) and my love of baking was sparked in those early mornings. I scarcely remember a day where we didn’t have thick slice of this cake to dip into our milk and each time I take a bite of this cake, I remember those easy, breezy, innocent days of childhood summer. I miss you Teata. Happy cooking all xx


3 cups SR flour
2 cups castor sugar
250g butter softened
1 cup milk
5 eggs
1 tablespoon vanilla essence
1 tbspn cocoa

1. Pre-heat oven to 160 degrees Celsius
2. Using an electric mixer, beat butter and sugar until fluffy, add 1 egg at a time mixing well after each addition.
3. Add the vanilla and mix well.
4. Alternate between adding milk and flour, ending with milk. Beat until homogenous.
5. Separate 1/3 of the cake batter and add the cocoa to it.
6. Grease 2 10 x 15cm loaf trays and dust with flour.
7.  Divide half of the remaining 2/3 into each tray, then half the cocoa mixture and put on top, and finish with a layer of the the vanilla. Marble with the back of a wooden spoon for effect. 8. Bake at 160 degrees for about 1 hour or until top is firm and skewer inserted comes out clean.
Happy cooking xx

Creamy Potatoes au gratin

The perfect weeknight side dish. Its delicious, versatile, and most importantly, very easy to prepare. Pair it with steak, schnitzel, or even a roast chicken from the shops. Turns an ordinary dinner into something quite special. Enjoy and happy cooking xx



800g – 1kg potatoes, peeled and thinly sliced
600 ml thickened cream
2-3 tsp vegetable stock powder
¾ cup water
2 tbsp plain flour
Salt and white pepper to taste


MethodCreamy Potatoes Gratin

  1. Place the potatoes in a baking dish (approx. 22 x 32 cm)
  2. In a bowl, add the vegetable stock powder to the thickened cream
  3. Dissolve the flour in the water and add to the cream mixture, check seasoning for salt and pepper.
  4. Pour the cream mixture over the potatoes and ensure well combined.
  5. Check the seasoning again.
  6. Place in a 180 oven for 30-40 minutes, until the top has started to caramelise.

Enjoy! Happy cooking xx

Lemon and Garlic Sticky Chicken

I have stumbled on the ultimate weeknight chicken dish. Lemon and garlic sticky chicken. 10 minutes prep and 25 minute cooking time, the chicken is infused with lemon and thyme while soy sauce, lemon juice, honey and garlic create an incredible sticky sauce. Once it was cooked i couldn’t stop myself from going back to the pot to ensure the flavours were ‘balanced’ (ie just taste the sauce again) Enjoy and happy cooking xx


1 large chicken, jointed into 8–10 pieces
3-4 tbsp olive oil
1 head of garlic, halved horizontally
A few thyme sprigs
3 tbspn white wine vinegar
2 tbsp soy sauce
3 tbsp honey
1 lemon, finely sliced
Salt and pepper to taste


  1. Season the chicken joints with salt and pepper. Heat the olive oil in a large sauté pan.
  2. Brown the chicken pieces (in batches if necessary) two to three minutes on each side until golden brown.
  3. Add the garlic and thyme sprigs, and sauté until fragrant
  4. Add the vinegar and allow to bubble until reduced by half. Drizzle over the soy sauce shake the pan to combine the juices.
  5. Pour in a good splash of hot water and add the lemon slices. Let the liquid bubble and reduce down until syrupy, which will take about 10 minutes or so. By now the chicken should be cooked through. 5 minutes before the chicken is cooked, drizzle the honey over and shake to combine.
  6. Check the seasoning for salt and pepper and adjust if necessary.
  7. Transfer the chicken to a platter, spoon over the sauce.

Serve with mashed potatoes, rice or crusty bread.

Chocolate and Salted Caramel Mousse shots

Mousse shots are the perfect addition to a dessert buffet, they are light and easy to eat and this recipe is a definite crowd pleaser. A rich, dark and fluffy chocolate mousse is topped with a light and airy salted caramel mousse. The flavours are incredible on their own and when combined in one bite it takes dessert to another level. Enjoy and Happy cooking xx



For the salted caramel mousse


250g caster sugar
35 g unsalted butter

400 ml pouring cream

1 tsp salt

600 ml thickened cream


Melt 1/3 of the sugar on low heat until melted. Add another the next third and then the final third mixing all the while and stirring continuously. Do not allow the mixture to burn. Once all the sugar has dissolved, add the butter and continue to stir (expect it to bubble and froth) Warm the cream in the microwave while this is happening and pour it into the sugar mixture and stir until smooth.


Beat the thickened cream until soft peaks form. Then add about ¾ of the caramel mixture (Or to taste) and beat again until stiffer peaks form. Set in the fridge for 4 hours or overnight before piping into shot glasses.


For the chocolate mousse

150 g dark chocolate, crushed

150 ml thickened cream
2 egg whites

¼ cup caster sugar

¼ cup thickened cream (extra)


Heat the 150ml of thickened cream until just below boiling point, then add the cream to a bowl filled with the crushed dark chocolate and mix vigorously.

In a separate bowl beat the egg whites until soft peaks form and gradually add sugar beating well after each addition. Fold the egg white mixture through the chocolate mixture in 3 lots. Whip the extra cream until soft peaks form, fold cream through the chocolate mixture. Refrigerate 4 hours or overnight before piping into shot glasses.


Choccaramel mouuse
Pipe alternating layers of the chocolate and caramel mousse into shot or other glasses. Although it is fun to taste each mousse on its own, suggest to your guests that they try a spoonful with both mousses to get the full “party in your mouth” effect.


Happy cooking xx

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