Lemon and Poppyseed Cake with Sweet Lemon glaze


Mix 4 eggs with 1.5 cups sugar until sugar is dissolved and is thick
Add 1/2 cup vegetable oil and mix until blended well.
Add 1 generous teaspoon of vanilla and mix
Add 2 cups plain flour, 4 teaspoons of baking powder and 1/2 tsp salt and mix.
Add the juice and zest of two lemons, two Tablespoons of poppyseeds and mix well until well combined.
Meanwhile, thinly slice a lemon and add to a pot with 1/2 cup sugar and about 1/4 cup water. Simmer until lemons begin to soften. Reserve the water.

In the bottom of your cake tin (oiled and floured) sprinkle some sugar on the bottom then Lay the sliced lemons that were cooked in sugar water, then add some extra sugar. Top with the cake mix and bake cake for about 50 minutes in 180C oven.

Once ready using the sugar water from the sliced lemons, add the juice of a lemon to it with 1/4 cup of additional sugar and simmer until is a bit thickened. Pour slowly over the cake.


Chocolate Peanut Butter Pie

Doesn’t this gorgeous pie look AMAZING !!!

These images were shared in a cooking group I am in from a lady named Yasemin, I HAD to share this gorgeous recipe so that I can make it myself some day soon.




For the crust-

2 packets of plain biscuits (i used the “maria” ones from aldi ill post a photo of them below)
4 tblsp butter or margarine
1tblsp crunchy peanut butter

For the filling-

1 can of chocolate condensed milk
1 small pack of cadbury dairy milk chocolate
1 1/2 – 2 tblsp thickened cream
crushed peanuts to garnish

1) put the can of condensed milk to boil in water (DO NOT OPEN THE CAN), keep topping up the water as it evaporates it will need to boil for roughly 2hrs, to speed up the process you could put it in your pressure cooker for 30 minutes.

2) crush biscuits in a bowl and melt the butter in 30 second bursts in the microwave, then combine with the crushed biscuits and peanut butter. mix until you get a wet crumb consistency.

3) transfer crumb mixture to tart pan and press down with the bottom of a glass ensuring its evenly spread out; as well as up the sides. Put into frisge to cool while condensed milk is cooking.

4) when the condensed milk is done allow to cool and open can, at this point youll need to take a small fork and mix the thick fudge like product in the can very fast to remove any lumps and ensure its creamy.

5) pour into biscuit case and spread evenly with back of spoon. Return to fridge to cool for 15-20 minutes.

6) in a bowl put the chocolate and thickened cream then heat in microwave for 30 sec then mix until all the chocolate is melted. Pour over the top of the choc fudge mixture in the tart.

7) sprinkle with crushed peanuts and leave in fridge overnight. (Note: you can eat it right away but i find it to be EVEN BETTER after spending a night in the fridge)

Molten Brownies

I love brownies – they’re like a complete food group for me 😛 I could happily munch on one with a cup of tea/coffee and call it lunch.

These ones look amazing and from Naamet on Facebook Enjoy =D



1 cup (150g) plain (all-purpose) flour

¾ cup (75g) cocoa

¾ cup (130g) brown sugar

1 1/3 cups (290g) caster (superfine) sugar

175g unsalted butter, melted and cooled

1 teaspoon vanilla extract

3 eggs

125g dark chocolate, chopped

Rolo chocolate


1.Place the flour, cocoa, both the sugars, the butter, vanilla and eggs in a large bowl. Mix until smooth.
2.Add the chocolate and Rolo and stir to combine.
3.Preheat oven to 160°C (325°F).
4.Lightly grease and line a 20cm square tin with non-stick baking paper.
5.Spread the mixture into the tin.
6.Bake for 50 minutes – 1 hour or until the brownie is set.
7.Allow to cool in the tin for 5 minutes before slicing into squares and serving warm, or allow to cool completely in the tin. Makes 16


Brownies made with EasiYo

Look at these delightful brownies made with EasiYo yoghurt! YUM!! This delicious recipe was shared by Melissa Windsor in a cooking group I am in on Facebook.



150g Butter, chopped
300g nestle dark Choc melts
1 cup brown sugar
1/2 cup caster sugar
3 eggs
1 tsp vanilla extract
3/4 cup plain flour
3/4 cup nestle dark Choc chunks
1/2 cup EasiYo Greek yoghurt
1/2 cup hazelnuts, roughly chopped


Preheat oven to 160 degrees fan forced. Grease and line slice tray.
Melt butter and Choc melts, then set aside to cool slightly.
Stir in sugars, eggs and extract then flour, Choc chunks, yoghurt and nuts.
Spread mixture into pan.
Bake brownies for 40 minutes. Cover pan with foil then bake a further 20 minutes.
Cool in pan.

Chocolate Yoghurt Cake

I wanted to bake a cake using the EasiYo yoghurt and see if it works as well as a regular ‘shop bought’ yoghurt. And yes it does !!

This cake is deliciously moist, rich and perfect with coffee or on it’s own like i’m scoffing a piece right now 😉





2 Cups self raising flour
1/2 Generous cups good quality Cocoa powder
1 Cup loosely packed brown sugar
1/2 Cup Strawberry Jam
3/4 Cup sweetened Greek Yoghurt
3 Eggs
200g Melted butter

For the topping

1 Bag oreos
2 Cups icing sugar
1 Tablespoon vanilla sugar
40g Soft butter
2 Tablespoons milk


Preheat oven to 170C and line a round cake tin.

Combine the flour, cocoa and brown sugar. Add the rest of the cake ingredients and beat until fluffy – About 5 minutes or 2 minutes in a stand mixer.

Bake for approximately 1 hour in the middle of the oven or until a skewer inserted into the centre comes out clean. Leave to cool in the pan for about 10 minutes then turn out onto a wire rack and leave to cool until completely cold.

Beat the icing sugar, vanilla sugar, butter and milk until smooth and of a spreadable consistency. Add more milk if mixture is too firm.

Spread onto the cold cake and decorate with halved Oreos and an Oreo crumb.


EasiYo trial from Social Soup

#EasyAsEasiYo Can't get any easier than EasiYo to make homemade yoghurt!
#EasyAsEasiYo Can’t get any easier than EasiYo to make homemade yoghurt! Image from EasiYo ❤

The kids and I are SO EXCITED that Social Soup chose us amongst many other families to trial and review the EasiYo system to make real, fresh yoghurt in our own home.

I have used EasiYo before, it’s luscious seriously! it’s a pot set yoghurt and is everything as good as what you would buy in the fridge section in stores.

I love the great range of flavours and their website has a great number of interesting recipes to mix it up. No more eating yoghurt from the tub here, I’m gonna get FREAKY 😛

The very first recipe i’m going to make is Ambrosia – *Sighs* I love that stuff. I’ll be sure to upload photos here when i’ve made it.

He’s super excited that mama was able to buy a pile of other flavours too. BUT he wants the Strawberry one first so that’s happily sitting and thickening for our breaky tomorrow
He's super excited that mama was able to buy a pile of other flavours too. BUT he wants the Strawberry one first so that's happily sitting and thickening for our brekky tomorrow.
He’s super excited that mama was able to buy a pile of other flavours too. BUT he wants the Strawberry one first so that’s happily sitting and thickening for our brekky tomorrow.
Mr Ishaq was our shaker man getting the yummy Strawberry yoghurt ready to go!


Here Ishaq is putting it in it’s container (no hot water, purely for photo reasons)


And Mr Elias putting the lid on (no hot water yet lol) mama is a helicopter parent hehe

So now we wait !!

Leave it for 8-12 hours and you’ll have thick yoghurt. #EasyAsEasiYo

Egyptian Style Sweet Couscous with Dates, Nuts, and Hibiscus Syrup

I just saw this AMAZING recipe on the A Foodie’s Affairs blog and NEEDED to share. I hope you love it. To visit her gorgeous blog for more amazing recipes please click HERE

But for now – Enjoy !


  1. 1 cup dry organic whole wheat couscous
  2. 1 cup boiled filtered water
  3. 8 medjool dates
  4. 50 g raw pistachios
  5. 100 g blanched almonds, lightly toasted
  1. 200 ml organic maple syrup
  2. 1 teaspoon vanilla extract
  3. 1 whole star anise
  4. 1 tablespoon dried hibiscus flowers
  5. 3/4 cup filtered water
  1. 200 ml full cream milk, extra for serving
  2. a pinch of ground cardamom
Prepare couscous
  1. Add the boiled water to dry couscous in a pan or a glass bowl and cover tightly.
  2. Leave for 10-15 mins to rehydrate (absorb al the water). *Check couscous packet instructions for suggested amount of liquid and cooking time.
  3. In a small bowl cover dates with warm water, leave aside to soften.
For the syrup
  1. Add all syrup ingredients to a small pan and bring to the boil.
  2. Reduce heat and simmer for 5 mins.
  3. Remove from heat and drain, discarding hibiscus flowers and star anise.
  4. Return red liquid to heat and add maple syrup.
  5. Simmer on low- medium heat for 2 mins, then remove from heat.
  6. Warm up your milk, add a pinch of ground cardamom and stir, transfer to a serving bottle.
  7. Drain the dates, halve each date and discard the pits.
  8. Fluff up couscous using a fork and transfer to a serving bowl.
  9. Add nuts and dates to couscous and mix gently to combine.
To serve
  1. Divide couscous mixture equally into 4 bowls, pour the warm cardamom milk on top then drizzle each bowl with the sweet hibiscus maple syrup.
  2. Serve with extra nuts, warm milk and syrup.