Tag Archives: delicious


Dairy… It’s a love hate relationship for me. I love it, it hates me. In fact, I think it love-hates me, and can’t actually make up its mind. Either way, I am of the moderately informed opinion that dairy isn’t really ideal for human consumption at all, but chances are, unless you are hugely intolerant/allergic to the stuff, you won’t really care about a little bit of discomfort for the sake of the dairy!

Mini milk tart
Take, for example, the classic South African Milktart: 71% milk (excluding the crust, which can be omitted for the grain/gluten-free). I could honestly eat the whole thing. And yes, I would over-dramatically hate my life afterwards, and yes, I will possibly go into some form of hyperglycemic shock (from the 12 teaspoons of sugar), and yes, I would insist on running 10km every day for the next month, to try work it off and make myself feel less guilty for the gluttony, but this little local tart can be so worth it… (I say this as if I haven’t eaten a whole milk tart by myself before… This is a judgment free space people!)
I’ve been on a quest to find a recipe that doesn’t involve either condensed milk or custard powder. This one fails in that quest, but succeeds in every other tasty way. Of course, my search will continue, and many milktarts will be quality tested on the way, so it can’t be all that bad.
Melk tert



  • 2 eggs
  • 10ml flour
  • 10ml custard powder
  • 20ml cornflour
  • 60ml sugar
  • Pinch of salt
  • 5ml vanilla essence
  • 565ml milk
  • 30g butter
  • 1 baked pastry case or biscuit crust
  • A little cinnamon


  1. Beat the eggs, then add the dry ingredients (flour, custard powder, cornflour, sugar and salt) and vanilla, and beat well
  2. Heat milk and butter until just boiling, then turn down to a slight simmer and gradually add the egg mixture, stirring constantly. Make sure not to let anything stick to the bottom of the pot.
  3. Cook, stirring continuously, until mixture thickens
  4. Pour mixture it a pie shell (biscuit crust or pre-baked), and sprinkle with cinnamon
  5. Leave to cool (or scald your tongue on the better version of warm homemade custard)

Courtney’s Gran’s Fudge

Nothing compares to a good fudge recipe – one that doesn’t crack and crumble and break your teeth, but also one that is so soft that it practically didn’t set. No, there has to be the perfect balance of stability and melt in your mouth softness. And this old family recipe gets that just right.
This is one of those “handwritten-in-pencil-and-covered-in-coffee-stains-and-who-knows-what-else-from-the-kitchen” recipes. I got it from my bestie’s grandmother’s recipe book. It was the treat she would bring to school for those of us who are lucky to be her friend. She doesn’t make me fudge anymore, but I am still blessed beyond measure that I still get to count her as one of my closest. I promise not all my relationships are based on whether or not you feed me. It is a factor though…
Courtney's Gran's fudge

Gran’s Fudge


  • 1 large can of condensed milk
  • 400g sugar
  • 35ml golden syrup
  • 75ml water
  • 60g butter
  • 5ml vanilla essence


  1. Put sugar and water into a heavy saucepan. Stir over low heat until dissolved
  2. Add butter and syrup, stir until melted
  3. Pour in the condensed milk and stir until boiling
  4. Simmer slowly for 20-25 minutes, stirring continuously
  5. Remove from stove and stir in the vanilla essence
  6. Pour into a greased pan. Leave to cool. Cut into squares

Healthified Millionaire’s “Shortbread”

These are so good that if I didn’t have my healthy blog, I would definitely pop them straight onto this blog. They are best served cold, and can be enjoyed as a “whenever you feel like chocolate” snack, or as an energy boosting bar that satisfies your sweet tooth when you are attempting to be healthy.


These are full of good fats (coconut oil, nuts, nut butter), which is both great, and deadly. The trick with healthy foods, is generally that moderation is still important. The high-protein, high-fat nature of these means they are very filling. Any more than one or two, and you’re definitely not enjoying them out of hunger, rather sheer enjoyment of the creamy, chocolatey, caramely goodness.

Check out the recipe here.

Quick Loaf

Summer is not merely upon us, rather, it is downright smothering us! This oppressive heat is… wonderful. I love it. Yay summer, yay shorts, and yay baking. Oh wait, not yay baking… It’s far too hot to have the oven on! That’s a real shame…

Quick loaf 1

I made this bread a while ago… Back when I was allowed to eat bread… While I am not meant to be eating bread at the moment, if I did actually make it again, I would definitely break my bread rule. I would just need to make sure I had someone to share it with, otherwise I would eat the whole thing! And that’s really not good for the whole “bikini body” thing everyone is on about…

Quick loaf 2


  • 400g white bread flour
  • 125g wholewheat flour
  • 2 tsp fine salt
  • 25g butter
  • 250ml warm water
  • 175g raw, grated potato
  • 2 tbsp malt vinegar
  • 5 tsp instant yeast
  • Oil for kneading


  1. Mix the flours and the salt together and rub the butter through the flour mixture
  2. Stir together the warm water, potato, vinegar and yeast, and then add to the flour mixture, using it to bring the dough together
  3. Leave the dough to rest for 10 minutes, then remove from the bowl onto an oiled surface for kneading. Knead well
  4. Return to the bowl and leave to prove for 20 minutes
  5. Remove from the bowl, shape (ball or traditional free-form oblong loaf shape), and place on a floured tray. Cover with a tea towel and leave to prove for 20-30 minutes. Preheat the oven to 220°C while waiting
  6. Dust the loaf with flour, slash it down the middle, and place into the oven, on the middle rack, for 40-50 minutes. You may want to include a bit of steam in the oven by filling a small metal roasting tin with boiling water, and placing it on the lowest shelf (personally I have found that I end up with a soggy bottom when I do this, so I’m not really a fan – the loaf works with and without this step)

Maybe I do like carrot cake

Obviously, as a chocolate and sweet-things lover, I am not particularly fond of adding healthy things like vegetables to my delicious treats, not even cupcakes. It’s part of the reason I struggle so much with trying to be healthy: Zucchini brownies? No thanks! So this was my first experiment with vegetables in a not-vegetable thing. And it wasn’t half bad (actually, they were amazing!). I do have to admit, though, that these cupcakes are really not any healthier than a regular cupcakes (maybe just because they have some extra vitamins, but as far as Macros go, these are just as bad as any other).

Cutesie little carrot cupcakes with the world's greatest cream cheese frosting

Cutesie little carrot cupcakes with the world’s greatest cream cheese frosting

I was pretty impressed with these babies, but I won’t be making them again any time soon. The  cream cheese frosting on the other hand… Now those I am absolutely making for Merry Unbirthday Party on Saturday! It’s going to be a treat (or much more!) and I will share the frosting recipe with you once I’ve got some other exciting photos. You know, keeping you in suspense and stuff! Trust me, it’s worth the wait – and I never even liked cream cheese frosting before I had this.

Maybe I got a little bit overenthusiastic when I used my new piping bags... Doesn't it remind you of a huuuuuuge ice cream? One day I'll show you just how much I thought it did...

Maybe I got a little bit overenthusiastic when I used my new piping bags… Doesn’t it remind you of a huuuuuuge ice cream? One day I’ll show you just how much I thought it did…

Carrot Cupcakes

makes 24


  • 6 medium (±12cm) carrots, grated
  • 2 ½ cups cake flour
  • 2 tsp baking powder
  • 1 ½ cups caster sugar
  • ½ cup brown sugar
  • 1 ½ cups cooking oil
  • 4 eggs
  • 1 ¼ tsp ground cinnamon
  • 1 ¼ tsp ground nutmeg
  • ½ tsp salt


  1. Preheat oven to 180ºC. Prepare your cupcake liners
  2. Sift and mix together the dry ingredients – flour, baking powder, salt, cinnamon and nutmeg (save the sugars). Add your grated carrot and mix together until carrots are evenly distributed
  3. Mix the eggs and sugars together until they start to foam, then add the oil and mix well
  4. Add the wet mixture to the carrot-flour mix, and mix until there are no dry patches
  5. Distribute the mixture evenly between the cupcake liners
  6. Place the cupcakes in the oven on the middle shelf and bake for 15-20 minutes
  7. Remove from the oven and leave to cool completely before frosting

“Kendra” brownies

That is, “Kendra” after me, not the Playboy bunny, in which case these brownies might be more appropriate..

Just: chocolate <3

Just: chocolate ❤

These brownies are SO me – can you say 4 (FOUR!) different types of chocolate in these babies?! It’s no wonder they came out tops at my brownie bake-off last year, even though they got a bit burnt in a dodgy oven (thankfully, Pam has since had that fixed).

White chocolate, milk chocolate and dark chocolate. And of course, a whole load of cocoa powder.

White chocolate, milk chocolate and dark chocolate. And of course, a whole load of cocoa powder.

I made these for my classmates because I promised I’d make them these peanut butter brownies from Yammie’s Gluten Freedom. They looked incredible in the photo, but in all honesty, they are not to everyone’s taste, since they have basically no sugar in them. They are healthy (well, healthier) though, so I want to rework the recipe a bit, then I’ll be sharing it away with them. In the meantime, I had kept them waiting far too long, and it was time to deliver some baked goods to my class of Biokineticists (people who are supposed to promote health and wellbeing… Good job, guys!).

This recipe is from BBC Good Food, but their instructions are so detailed, it’s a bit difficult to follow. So I have simplified it for you, because everyone needs this much chocolate overload every now and then (/as often as possible).


Best Chocolate Brownies ever! 


  • 185g dark chocolate (Bournville works pretty well
  • 185g salted butter
  • 275g caster sugar
  • 3 eggs
  • 85g flour
  • 40g cocoa powder
  • 50g milk chocolate chunks
  • 50g white chocolate chunks


  1. Preheat oven to 180 degrees (or 160 degrees in a fan-assisted oven)
  2. Melt butter and dark chocolate together in the microwave (stirring often) or over a pot of simmering water. Leave to cool.
  3. Sift flour and cocoa powder together into a large mixing bowl.
  4. In a separate bowl, beat sugar and eggs together until thick and creamy – mixture must be pale and will have doubled in volume.
  5. Fold the chocolate-butter mixture into the egg-sugar mixture, until it the two become a mottled brown colour. Careful not to over-mix and lose the air you just beat into the eggs.
  6. Resift the flour-cocoa mix into the wet ingredients mixture, and fold in until just combined with no dry patches.
  7. Stir in the milk and white chocolate chunks.
  8. Spread mixture out evenly into a 20cm square tin that has been prepared with non-stick spray or baking parchment.
  9. Set on middle shelf of the oven for 25 minutes. If the brownies wobble in the middle when you try take them out, put them back in for a few minutes, though take care not to overdo them.
  10. Once removed, leave to cool for as long as you can bear it, and then devour them as gracefully as you can manage (that’s a challenge!)

Grahamstown’s special blend

Hand Made Coffees in Grahamstown is hands down the best coffee shop in town. It is probably the smallest, but they have the best staff, a cute and convenient location, and they focus on what’s important: the coffee.Garvey McConnell, the owner, explained how his addiction to coffee has benefited the students and citizens of Grahamstown, and much of the rest of the Eastern Cape.

cap art .jpg

Garvey himself has travelled the world, living and working in big cities from America to Europe, to Hong Kong, and finally decided to settle down in the small dorp of Hamburg. The assumption that the nearby city of East London would be able to the coffee needs he developed in his First World life, was futile, as many may have guessed – it is better to never expect Slummies to have much, that way you can be pleasantly surprised when they do.

Garvey needed freshly roasted beans in order to get his true fix. Anything less was a waste of his time. He started his little private roastary in his home, sourcing small bags of beans that he could prepare as he needed. Locals heard (smelled too, perhaps?) of his amazing blends, and he became the supplier for the area. This put a lot of pressure on his personal roaster, which eventually gave in, and Garvey was permitted (by the missus) to invest in a commercial roaster to support his booming business.


Hand Made Coffees was started because Garvey believes there is no point in having a roastary if you don’t get to taste the product you are buying, an error that other roastaries in the Eastern Cape have apparently made. The Grahamstown branch is located in a nook under the arch in front of the clock tower on Rhodes campus, which makes it perfectly situated for the students, and also easily accessible to the rest of the Grahamstown community.

Rhodes clocktower .jpg

They offer a good selection of brewed beverages, from cappuccinos to mochas, but their ultimate has got to be their iced coffee. They use a “secret ingredient” – which Sisa, the barista, unfortunately refused to divulge with me – and it makes for a refreshing Grahamstown Summer caffeine hit.

Sisa the barista.jpg

The coffee itself is also always an experience. Garvey likes to experiment with different flavours and bean combinations (blends) in his roasting, and if you’re a real coffee fundi, you will be able to taste the subtle differences. Incredibly, Garvey always gets that flavour right, so you will always get an incredible coffee flavour. He bases his coffee flavour on what he likes to drink. Most of his patrons would agree that he has good taste.

clock hmc.jpg

On a good day, and if you’re nice enough to Sisa, you will be able to buy chocolate croissants (pain au chocolat), hot out of the oven. If you’re mean, you may only be able to buy a normal croissant (which is delicious too, but if you know me, you know you can’t EVER beat chocolate…)

hand made coffee.jpg

Hand Made Coffees is a real character in Grahamstown, and it takes after the character that is Garvey. If you don’t like coffee, they offer hot chocolate too. If you still feel like being difficult, go to Hand Made Coffees just for the awesome company and interesting conversation – you might be inspired to travel the big cities of the world, or it may make you fall in love with Grahamstown and develop an even deeper fondness for small towns.

Darren clock hmc.jpg