Pearl Couscous Salad

Summer is here and that means beautiful bright salads can be served every day =D it’s the ONLY thing I love about summer hahhaa

I hope you’ll love this beautiful pearl couscous salad I made last night. Super easy and so good!



1 Cup pearl couscous
1.5 Cups chicken stock or 1.5 cups water with some powdered stock inside
1 TBS oil
1/2 of a cucumber, diced small
Small punnet cherry or grape tomatoes, halved
Small block feta cheese (not the soft one) Chopped small
1 Can chickpeas, rinsed
1/2 Red Capsicum, diced small
1/2 Green Capsicum, diced small
Handful of chopped black olives
1/4 Cup red onion, very finely chopped
Small handful of Parsley or Coriander chopped finely if wished
2 Lemons juiced and zest of 1
1 generous tablespoon honey
Olive oil
Salt and pepper to taste


Cook 1 cup pearl couscous in 1.5 cups chicken stock until soft. Leave to cool, stir occasionally to ensure all stock is absorbed equally.

To bowl add chopped cucumber, red and green capsicum, some red onion, chick peas, cherry tomatoes, chopped parsley and any other veggie you like if wished.

Add juice of 2 lemon and some the zest, olive oil, some honey, salt and pepper. Then stir through chopped feta. SO YUM !!

Feel free to add chopped herbs at the end


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


Brie En Croute (Brie in puff pastry)

This divine recipe is from and I simply HAD to share !!!

Amazing brie, topped with some of your favourite preserves, almonds and wrapped in puffed pastry then baked until golden. Serve with toasted french stick to scoop up the deliciousness within ❤ oh wow





For the full recipe instructions and more amazing photo’s please check out the page link HERE

Creamy pesto and chicken mushroom gnocchi

This delicious recipe is from Majida on Facebook. I want it RIGHT NOW !! So easy too!

I feel like i’m ripping my readers off by not writing long drawn out posts before a recipe. I feel like I should be remembering a time long ago at some far away place whilst drinking champagne and watching the sunset and children playing at my feet that I ate something the same as this….

Sorry.. It’s not my style.

I just want to record delicious food with occasional spam of my family.


Boil the gnocchi and put it aside . I used two packs .Once it floats to the top it’s ready.
In a saucepan . Pan fry half a kilo of chicken. Once cooked , add a finely diced onion until soft(not brown) , in a tbsp of oil. Then 5 large cloves of garlic . Once you smell the aroma , add a tbsp of pesto and toss . Then 500 grams of mushrooms . Toss until cooked . Add 400ml cream and 400 ml milk. And two tbsp of cornflour mixed into the milk. , drizzle it in slowly and on low heat so it doesn’t clump . Tbsp of vegeta, 2 large spring onions , 2 tbsp of Parmesan handful of parsley and salt and pepper to Taste. Once it’s reduced to the thickness that you like. Turn off the heat and add the gnocchi in and toss . 😊Bon appetit

Chicken Kabse

This recipe looks great!! I’m going to be making it tonight and hopefully it’s as good as Em Haytch from a FB cooking group i’m in says it is.

I love chicken and rice, I love when they’re cooked together like this and this style of recipe is exactly my style of food.


Ingredients –

1/4 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground white pepper
1 onion, finely chopped
6 cloves garlic, minced
1 whole chicken, cut into 8 pieces
1/4 cup tomato puree
1 can diced tomatoes, undrained 3 carrots, peeled and grated
2 whole cloves
1 pinch ground cumin
1 pinch ground coriander salt and freshly ground black pepper to taste
3 1/4 cups hot water
1 cube chicken stock
2 1/4 cups unrinsed basmati rice

Directions –

Mix together the cardamom, cinnamon, allspice, white pepper, in a small bowl, and set the spice mix aside.

Melt the butter in a large stock pot over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the chicken pieces and brown them over medium-high heat until lightly browned, about 10 minutes. Mix in the tomato puree.

Stir in the canned tomatoes with their juice, the grated carrots, whole cloves, cumin, coriander, salt, and black pepper. Cook for about 3 minutes; pour in the water, and add the chicken stock cube and the spice mix you’ve set aside.

Bring the sauce to a boil, then reduce the heat to simmer and cover the pot. Simmer until chicken is no longer pink and the juices run clear, about 30 minutes.

Gently stir in the rice. Cover the pot and simmer until rice is tender and almost dry, about 25 minutes; and a little more hot water, if necessary. Cover and cook for an additional 5 to 10 minutes or until the rice grains are separate.Transfer the rice to a large serving platter and arrange the chicken pieces on top. And enjoy

Chicken and Mushroom Pies

Mona from a cooking group I am in cooked another one of Tagrid’s beautiful recipes. They look amazing!

There are no measurements to the ingredients so just go with what you feel.

chicken breast cut in 2cm chunks (3 breast fillets)
sliced mushrooms
diced onion
crushed garlic
tablespoon wholegrain mustard
teaspoon vegeta (chicken stock powder)
italian herbs
tablespoon chicken gravy powder
2 tablespoons plain flour
approx 2 cups milk

cook chicken in batches, set aside

in some butter/olive oil sautee onion + garlic for a few minutes. add the mushrooms & cook until slightly wilted. add flour & mix, then slowly add milk whilst mixing until thickened. add mustard, vegeta, gravy powder & italian herbs. adjust seasonings & thickness of the sauce if desired & add the chicken back in.
cool before filling pastry.

Satay Chicken

Tagrid from a cooking group I am in on Facebook shared this delicious looking recipe for Satay Chicken. It looks so good and I cannot wait to make it for myself in the near future.



1 cup crunchy peanut butter
400ml can coconut milk
4 tablespoons kecap manis (sweet soy sauce)
1 cup chicken stock
juice of 1 small lime
1 tablespoon cornflour
1 kg chicken breast thinly sliced
2 onions thinly sliced
4 cloves garlic crushed
1inch freshly grated ginger
1 teaspoon of each cumin, ground coriander, turmeric

any vegetables of ur choice


first in a bowl add the peanut butter, kecap manis, coconut milk, lime juice, chicken stock & cornflour. whisk very well, it will look clumpy at first but keep whisking until u get a smooth sauce. set aside

in some oil half cook chicken in batches, set aside
heat some more oil & cook the garlic & ginger until fragrant.
add the onions & spices & stir for a few minutes.
add the chicken back in with the vegetables & the sauce. bring it up to a simmer & cook 5min until thickened & chicken is fully cooked.