Tag: Recipe

Chocolate Caramel Cheesecake

Chocolate Caramel Cheesecake

This baked cheesecake has a trio of decadent flavours. Deep, rich chocolate; smooth caramel and the warmth of roasted hazelnuts. I first made it over a decade ago, and from that moment it’s become my “famous” cheesecake, often requested at parties and events. It has a professional finish, yet it is so easy to make and it’s one of my most used recipes from the Hummingbird Bakery’s “Cake Days”.

The Instant Pot is one of the best ways to bake a cheescake, and using the waterbath method will ensure that your cheesecakes bake evenly and don’t crack.

For a quick video tutorial, you can check out my instagram here.

Recipe as follows:

yields aprrox 8-12 slices
equipment: 20cm/8 inch round cake tin (preferably springform pan), deep roasting tin, aluminium foil


220gr digestive/tennis biscuits (for an extra decadent cheescake you could crush lotus biscuits)
100gr unsalted butter

700gr full-fat cream cheese
120gr caster sugar
3 eggs
50gr Nestle tinned caramel
50gr dark chocolate broken into pieces

4 tbsp tinned caramel
50gr hazelnuts, roasted and chopped into halves

1. Line the base of the cake tin with baking parchment.

2. Place the biscuits in a plastic bag and crush the biscuits with a rolling pin.

3. Melt the butter, add to the biscuit crumbs in a bowl and stir together. Tip the biscuit mixture into the tin and press it firmly in with a spoon. Place in the fridge and chill for 20-30 minutes.

4. If you are baking in an oven, preheat to 160C at this point (alternatively, Instant Pot requires no pre preperation) Preheat the oven to 160C.

5. Cream the cream cheese and sugar with an electric whisk until smooth. Add the eggs, one at a time mixing at medium speed, scraping the sides of the bowl after each addition. Make sure not to overmix, as this can cause cracks in the cheesecake when baked.

6. Set a third of the cheesecake mixture aside in a separate bowl. Stir the tinned caramel in the remaining two thirds and spoon into the cake tin onto the biscuit base.

7. Melt the chocolate, leave it to cool slightly and stir into the cheesecake mixture that you’ve set aside. Spoon this mixture onto the caramel cheesecake mixture in the tin and smooth over. 

8. Wrap the cake tin in aluminium foil so that no water can enter the tin, folding it slightly over the sides of the tin. Place a cup of water at the bottom of your Instant Pot and close the lid and set valve to seal. Select pressure cook function and choose 40 minutes. Let it do a natural release for about 20 minutes and then open valve to venting. Once your metal popper has gone done, safely open up you lid and take your cheesecake out. It should have a slight wobble in the middle. (If Baking, fill a roasting tin until the water is about 5mm(1/4inch) from the top of the tin. Place the cheesecake in and bake in the oven for 35-45 minutes).

9. Once baked, allow cheesecake to cool in the tin (to room temperature). Then place it in the fridge for at least a few hours, but preferably overnight.

10. Remove the cheesecake from the spring-form tin, then top with the tinned caramel and sprinkle with hazelnuts.

Trust me, this cheesecake is well worth the wait, the flavour, and presentation, is amazing!

Celebrating Our Heritage With Instant Pot

Celebrating Our Heritage With Instant Pot

There sure has been a lot of negative talk and feelings about South Africa recently, a string of bad news, crime and a tumbling economy has left more than just a few South Africans wondering about their future here. The one thing South Africa will always do right however, apart from a braai, is being a fiercely proud nation. Wherever you go around the world you are bound to bump into a fellow Saffa, and you are more than likely to receive an invite for a braai. We are a proud rainbow nation, and with such a melting pot of cultures, its no wonder our cuisine is voted among the world’s best!

For Heritage Day this year, why not spend more time with the people that are close to you, and less time in the kitchen? We have been experimenting with our Instant Pot recently and when we were challenged to come up with perfect Heritage Day meal plan, we jumped at the chance to create a full menu in this life saving appliance. Head on over to our IGTV to see the video, or read on for the full menu plan.

Heritage Day Menu

  • Tender Lamb Curry Served with Sticky Jasmine Rice
  • Decadent Peppermint Crisp Baked Cheesecake

Lamb Curry Ingredients:

  • 800g/1kg chopped stewing lamb
  • 1 tin crushed tomato OR 3/4 grated tomato
  • 1 medium onion finely diced
  • Handful of fresh coriander to garnish
To Marinade:
  • 1 cup plain yoghurt
  • 1 tbsp cumin
  • 1 tbsp coriander
  • 1 tsp cracked black pepper
  • 1 tsp fine cinnamon
  • 1 tsp red chilli powder
  • 1/4 tsp ground cardamom
  • 1 tbsp ginger/garlic masala
  • salt to taste

Start off by mixing together the yoghurt and spices and marinade your lamb for a minimum of 2 hours (trust me, the longer the better). While that is sitting, get on with your Jasmine Rice (this can also be done in the Instant Pot).

Jasmine Rice
  • Using a ratio of 1:1. Rinse your rice under water until clear (when using a pressure cooker this is a must).
  • Take two cups of Jasmine Rice and two cups of water and put into your Instant Pot
  • Place cover on and turn valve to seal.
  • Set on a manual setting of 5 minutes on high pressure. Do a natural release for 10 minutes and then switch to vent to open.
  • Perfect sticky jasmine rice.
  • Saute the onions with ginger/garlic until they begin to get a bit golden.
  • Add in your marinated lamb and saute for about 1 minute and then add 1/4 cup of water and your tin of tomatoes.
  • Optional to add in potatoes if you wish (I did).
  • Switch off saute and select meat/stew function and cook for 27 minutes. I did a natural release for about 10 minutes. If you want to thicken up your sauce a little, when you remove the lid switch to saute function again for about 3 minutes.

That’s it. Its literally that easy to create a lamb curry that tastes like its been simmering for hours!

Now it wouldn’t be a Heritage Day lunch without some dessert and tea so here is my take on the traditional “Peppermint Crisp Dessert”; how about a Caramel Peppermint Crisp baked cheesecake? Yes, done in an Instant Pot!

Peppermint Crisp Baked Cheesecake


For the base:

  • 1 packet peppermint chocolate chip biscuits, crushed
  • 100 g butter, melted

For the filling:

  • 250 g cream cheese
  • 250 g mascarpone
  • 125 ml sugar
  • 30 ml cake flour
  • 80 ml cream
  • 2 eggs
  • 1 egg yolk
  • 100 g Peppermint chocolate, finely chopped

For the topping:

  • Half a tin of Caramel Treat
  • 100 g finely chopped mint chocolate


  • Start by measuring a spring form pan to your Instant Pot, make sure it fits in the Instant Pot, on the metal trivet with the handles up. Then grease your pan and place baking paper on the bottom.
  • Mix your crushed biscuit and melted butter into the bottom of the pan and chill in the freezer while you get on with the filling.
  • Cream together the mascarpone, cream cheese, sugar, four and cream together until smooth. Add in the egg and egg yolk and then fold in the chopped chocolate. Pour into the chilled biscuit base.
  • Pour 250 ml of water into your instant pot and place the metal trivet inside with the handles facing up. Cover your cheesecake with a double layer of foil and carefully lower onto the trivet.
  • Close the lid and set valve to seal. Select pressure cook function and choose 40 minutes. Let it do a natural release for about 20 minutes and then open valve to venting. Once your metal popper has gone done, safely open up you lid and take your cheesecake out.
  • Take out of the foil and chill in the fridge, for a minimum of 1 hour, preferably overnight.
  • Once chilled top with your Caramel Treat and chocolate.

There you have it! A proudly South African meal to celebrate your Heritage Day, all cooked in an Instant Pot with under an hour of total cooking time! If you had to buy one “extra” kitchen appliance, this should be it! Happy Heritage Day to all, what will you be making?

Recipe adapted from Cooked Inc.

*Disclaimer – this is a collaboration between Instant Pot SA and In these Stilettos.

Creamy Butternut Soup

Creamy Butternut Soup

Is there anything more comforting then a big bowl of luxurious butternut soup? Its one of the most simple soups to make, get it wrong and it can be bland as anything but get it right, like this one, and its silky, smooth ,slightly sweet and full of flavor !


  • 2 good sized knobs of butter
  • Equal amounts of cut up Butternut (500g) and Sweet Potato (I typically use 1 large butternut/1 pkt pre cut and then eyeball the sweet potato to match the butternut amount.
  • Half an Onion diced
  • About 1/2 tsp crushed fresh garlic
  • Chicken Stock (enough to cover the butternut and sweet potato, I normally use about 1 litre.
  • Salt and pepper to taste
  • 1/4 green chillie
  • 1/2 cup heavy cream (or coconut cream)


  • Heat the butter in a saucepan. Add the onion and sauté for 30 seconds. Add in garlic and chilli until fragrant.
  • Add in cubed butternut and sweet potato and cover with chicken stock
  • Boil until butternut and potato are soft and then blend with a hand processor until silky smooth
  • Add in salt and pepper to taste as well as the heavy cream (or coconut cream dependent on what you have

Serve with fresh bread or rolls, we love the knotted heat and eat rolls from Woolworths! There are so many variations of butternut soup, but this is our favourite. Classic, warm and absolutely satisfying. How do you make yours?

Chicken And Vegetable Soup

Chicken And Vegetable Soup

Its officially soup season and nothing is better then a hearty chicken soup. We eat soup every evening (well in Ramadan anyway) and have it when we break our fast. On rotation in our house (apart from the odd occasion where I’ll make up a box mix of Haleem), are three staple soups. Chicken and Vegetable being my husbands favourite.

This recipe is adapted from the book “Cosmopolitan Cuisine” by Hamida Kolia. Its literally my go to recipe book, and every single thing in it is a success. My book is so dog eared from being used all the time, I desperately need a new copy. This chicken soup is quick, easy and hugely flavorsome and the whole family will love it. Both my boys eat it and it can be cooked in under 30 minutes.


  • 1 cup chicken fillets (cubed)
  • 1 small onion diced
  • About a Tbsp Oil/ghee
  • 1/2 tsp white pepper
  • 1/2 tsp garlic flakes (or fresh garlic)
  • 1 tsp chicken spice
  • 1 Tblsp Worcester sauce
  • 1/4 tsp green chillies (finely ground)
  • Salt to taste
  • 1 cup frozen Veg (I use the carrot, pea and corn one)
  • 1 pkt Knorr Thick Vegetable Soup


  • Braise your cubed chicken in oil with onions and all spices; (garlic, salt/pepper, chillies, chicken spice and Worcester sauce), on a medium heat for approx 10 minutes.
  • Add a litre of water to the pot and bring to simmer
  • Add in your cup of frozen veg and bring to boil again for about 5 minutes
  • Add in your packet of thick vegetable soup (I mix it in with a little cold water first before adding it to the pot, so it doesn’t go lumpy).
  • Boil until soup is slightly thick
  • Using your hand blender, blend until smooth.
  • Garnish with cream or fresh coriander is optional

My husband prefers a smooth soup, so we blend most of ours to a smooth consistency, but this of course, is optional.

I’ll be sharing our other two favourites over the next week, which are creamy butternut and a soul warming creamy chicken and corn. What are your favourite winter soups? Do you eat them as a meal in itself or as a starter?

Baking with the Boys – Lemon and Blueberry Bundt Cake

Baking with the Boys – Lemon and Blueberry Bundt Cake

The Boys and I love baking together. Actually I think its more like I enjoy baking and they love sampling, but never the less its an activity we always do together. They love to pour, measure and mix and I cherish the time we have together to do it.

I have to admit though when it comes to baking with them I often use pre-mixes as its easier for the kids to do and they can almost entirely make a cake from start to finish by themselves. The sense of pride they have when taking out a perfectly formed cake from the oven is the cutest thing to watch. Pillsbury has been one of my favourite pre-mixes to use, since I was about 14! My only wish is that their ready made croissant and sugar cookie doughs were avaliable in South Africa. I have memories of living in the states, waking up to the smell of freshly baked croissants in the house all thanks to Pillsbury. It would make my weekends that much easier if I could chuck some into the oven here!

I digress, lets talk afternoon snacks. The 3 o’clock slump in our household is a real thing. The boys are often in and out of the kitchen no less than 5 times searching for snacks. This Lemon and Blueberry Bundt cake is the perfect activity to do after school, and will be ready just in time for tea! Adding in fresh fruit takes a little of the “guilt” out for me and It also makes sure that hubby has some cake for his after dinner tea which he loves so much.

Heres how we made it:

Lemon and Blueberry Bundt Cake


1 x Box Pillsbury French Vanilla Cake Mix

3 eggs, Oil and Water as per box

1 cup Blueberries

Zest of One Lemon (and a squeeze of Juice)

Fresh mint to garnish

One tub Pillsbury Lemon flavoured frosting


Mix Cake mix as per instructions on box. Add in the zest of one lemon and a little squeeze of juice.

Fold in one cup of blueberries.

Pour into Bundt pan and bake until done.

Once cooled, beat up the Lemon flavoured frosting until light, I added a dash of fresh cream to thin it out a little. Garnish with fresh blueberries, lemon slices and mint.



Note: To be perfectly honest I wasn’t entirely sure about the “Lemon Flavoured Icing” as traditionally artificial lemon can have quite a sharp taste. However, this was DELICIOUS and ALL of my family commented on how “yummy” the icing was, from my 4 year old who typically avoids icing, to my husband, who considers himself quite the food critic! I will definitely be buying this one again, what a pleasant surprise.

Making Memories with Discovery HealthyFood Studio + Recipes

Making Memories with Discovery HealthyFood Studio + Recipes

Motherhood is a funny thing, it changes your life completely, not just from a “look after children” point of view, but from a personal standpoint. It can leave you isolated and in need of connecting with like-minded women. That’s why I love groups like “Mama Meet Up” so much. It’s a chance for a group of diverse women, with children of all ages, to come together in something they enjoy. Whether it’s make up, cooking classes or a luxury spa day. It’s a chance to network, to connect and to share in each other’s lives.

The October Mama Meet Up was held at the Discovery Vitality HealthyFood Studio, a place I have been itching to go to! You don’t have to ask me twice to attend a meet up that involves women and good food, particularly when we get to cook our own food in a kitchen filled with all the top appliances!

Set in the heart of Sandton, The Discovery HealthyFood Studio offers you a chance to take part in fun, interactive cooking lessons, learning about fresh, seasonal ingredients. The emphasis is on educating people on how to make easy, healthy food in their own homes. As a person who loves to cook, it’s like heaven and as a mother who dreads deciding what to feed her family every day, it was the perfect opportunity to reignite a love for the kitchen and a chance to get inspired with new recipes.

We started off the morning with tea/coffee and some sinfully delicious sugar free snacks (I really found that hard to believe), while we did introductions and had a brief demonstration in the kitchen. After selecting our preferred recipe’s we got stuck into attempting to create some lunch. Bonus point for me is that the Discovery HealthyFood Studio is both Kosher and Halaal friendly.

I was in my absolute element surrounded my KitchenAid’s finest appliances, the food is of the finest quality coming from Woolworths as is the elegant crockery and cutlery. There were several different options but I chose to make the chickpea patties, I adore chickpeas but as apart from Hummus, I never really know what to make with them.

The range included dips, main meals consisting of meatballs and Mexican tuna salads (I could literally eat it every day) to desserts that were gluten free! Who knew healthy treats could be so delicious? I will give you my top 3 recipes at the end of the blog.

I had such a fun morning, one of the best meet ups I have attended so far (and we have had some good ones). After all the cooking was done, we sat don’t to a buffet lunch sampling all the recipes of the day.

I have already booked a date night with hubby at the Discovery Vitality HealthyFood Studio and would highly recommend it for a fun day out. The quality of the food and recipes used are incredible, you can also pick your “theme”, ranging from a course on chicken, to festive feasts and a plant based one menu as well. Kids courses are quite popular with the age range running from 8 to 12. This would make the perfect end of year outing with your mates. They are current running a “two for one” special, for every ticket you buy you get to bring along a partner for free! Perfect for my date night 🙂

Thank you “Mama Meet Up” for bringing together such a diverse group of women. I have truly loved every second and getting to know so many strong creative women has been the highlight. The next, and last Mama Meetup for 2018 is taking place on Thursday November 15th. Check out their Facebook or Instagram page for more details.

Now for all of you waiting for those recipes here we go:


All Images taken by:Tanya Kovarsky, Co- Founder of Mama Meet Up

Classic Chocolate Ganache Cake

Classic Chocolate Ganache Cake

Excuse the absence for the past few weeks I’ve been on a whirlwind of a business trip oversea’s.

I’m back and the one thing I was craving whilst away was a proper cup of hot tea and a slice of chocolate cake.

A creature of habit, I use the same classic chocolate cake recipe time and again, with different variations, as seen below. Its timeless, quick and easy and is our all time family favourite. Continue reading “Classic Chocolate Ganache Cake”

Party Inspiration – Cookies and Milk

Party Inspiration – Cookies and Milk

So we have decided this year to NOT throw a birthday party for my soon to be 4-year-old, because he wants a slightly more expensive birthday present (A red Ferrari sports car to be exact, I think we may have to settle on a go-cart). I’ll be honest, its got me feeling like a pretty terrible mum, because If you are anything like me, you slightly obsess over children’s birthdays party. Well any party’s really. The creative side comes out and I spend months trolling the internet for ideas and ways to be original. I LOVE IT! It’s my side hobby. My bestie and I always say one day we will focus on it full-time and make it a career. I love to creative unique idea’s and I hate the stereotypical “Disney cartoon” themes, with cartoon characters plastered all over plates, though I did cave once my putting barney toppers on my sons 2nd birthday cakes. Continue reading “Party Inspiration – Cookies and Milk”

Crazy for Cinnamon Rolls …

Cinnamon Rolls have to be one of my all-time favourite treats. Honestly, it’s one of those foods that I have no “stop button” for; I can literally eat one after the next, after the next. My Obsession for them started when I lived in the States in 2004, I went through a period of withdrawal until “Cinnabon” opened up its doors in South Africa. It was only on going back to the states recently did I actually realise how SIMPLE they were to make at home, and how utterly delicious they make your kitchen smell! A little bit of prep is required, slip on your favourite stilettos and you’ll feel like an instant Nigella! Seriously, if you live in an apartment complex ALL of your neighbours will come visit 🙂




You’ll notice most of my recipes I blog about are generally Sweet Treats/ Desserts. This is because when I cook I generally never measure anything or write down etc. Baking however, proves to be more of an exact art. Enjoy the recipe, I hope you love them as much as I do 🙂



  • 1 cup milk
  • 3 tablespoons unsalted butter
  • 3 1/2 cups all-purpose flour, divided
  • 1/2 cup sugar
  • 1 large egg
  • 2 1/4 teaspoons yeast (from 2 envelopes yeast)
  • 1 teaspoon salt


  • 3/4 cup (packed) golden brown sugar
  • 2 tablespoons ground cinnamon
  • 1/4 cup unsalted butter, room temperature


  • Around ½ cup cream cheese, room temperature (114grams)
  • 1 cup powdered sugar
  • 1/4 cup (1/2 stick) unsalted butter, room temperature
  • 1/2 teaspoon vanilla extract



For dough:
Combine milk and butter in glass bowl. Microwave on high until butter melts and mixture is just warmed, 30 to 45 seconds. Add 1 cup of the flour, sugar, egg, yeast, and salt. Beat on low speed 3 minutes, stopping occasionally to scrape down sides of bowl. Add 2 1/2 cups flour. Mix until flour is absorbed and dough is sticky. If dough is very sticky, add more flour by tablespoonful’s until dough begins to form ball and pulls away from sides of bowl. Turn dough out onto lightly floured work surface. Knead until smooth and elastic, adding more flour if sticky. Form into ball.

Lightly oil a large bowl. Transfer dough to bowl, turning to coat. Cover bowl with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 2 hours.


For filling:
Mix brown sugar and cinnamon in medium bowl.

Punch down dough. Transfer to floured work surface. Roll out to 15×11-inch rectangle. Spread butter over dough, leaving 1/2-inch border. Sprinkle cinnamon sugar evenly over butter. Starting at 1 long side, roll dough into log, pinching gently to keep it rolled up. Cut dough at an angle with thin sharp knife into 18 equal slices

Spray two 9-inch square glass baking dishes with nonstick spray. Divide rolls between baking dishes, arranging cut side up (there will be almost no space between rolls). Cover baking dishes with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until almost doubled in volume, 40 to 45 minutes.

Position rack in center of oven and preheat to 180 Degrees Celsius. Bake rolls until tops are golden, about 20 minutes. Remove from oven and invert immediately onto rack. Cool 10 minutes. Turn rolls right side up.

For glaze:
Combine cream cheese, powdered sugar, butter, and vanilla in medium bowl. Beat until smooth. Spread glaze on rolls. Serve warm or at room temperature.


If these dont fill your entire body with a deliciously divine sensation… then there is no hope 🙂  They are Dii-freakin-vine, and play a round a bit, they are super yummy with Pecan Nuts too!

Weekend MasterChef Experience

So for my family far and away I thought i’d document my MasterChef experience.
Frame the Scene:

I got home from work at around 19h00 Friday night, thought i’d take a “quick nap” only to re-open my eyes at 23h00 still having to make my “trio of summer desserts” eek! Menu plan was Mini Pavlova’s, Mini Strawberry Cheesecake and a Mini Vanilla Pana Cotta drizzled with Raspberry Coulis.

Panna Cotta is easy breasy:

  • 2 cups cream (I use one thick cream, one normal)
  • ½ cup full cream milk
  • ½ cup double cream greek yoghurt
  • 1 Masterfoods vanilla bean
  • 1/2 cup (115g) caster sugar
  • 1 1/2 tsp gelatine powder
  1. Place the cream and milk in a saucepan. Use a small sharp knife to split the vanilla bean lengthways, then scrape the seeds from inside the bean. Add the seeds and bean to the saucepan. Slowly bring to the boil over a medium heat.
  2. Discard bean from cream mixture. Add sugar and return to a low heat. Cook, stirring, for 5 minutes, or until sugar dissolves.
  3. Sprinkle gelatin over warmed milk (I pour it in a glass bowl and hold it above the steam from cream, adds to dissolving). Stir into cream mixture till dissolved, then add yoghurt
  4. Lightly oil 6 x 1/2 cup (125ml) dariole moulds or ramekins. Place on a tray and pour in cream mixture. Refrigerate for 4 hours.
  5. To serve, break the seal by inserting a small knife between the Panna cotta and the mould. Turn onto a serving plate and shake to release. Serve with Raspberry Coulis (basically just 300g raspberries plus about 1/3 cup icing sugar pureed together).

The Strawberry cheesecake is quite complex – I will need a whole blog just for that. Its got about 5 different steps from making the base, to making a strawberry syrup, to the topping (each stage needs to cool which is tedious). Pavolva is also quite simple.

Cut a long story short I went to sleep at around 05h00 am. Alarm set from 06h20 to get up and get ready to go through to auditions.

I bought a nifty cooler box on wheels from Cape Union Mart, along with around 10 ice bricks. Your dish HAD to be between 0-4 Degrees Celsius, if not then you get turned away. *Paranoid* I got there at almost 09h00 on the dot. The queue was INTENSE, I never thought I’d reach the front, however, I did meet some pretty awesome people in line. All of us abolutely focused on our “Ice” NOT melting, trying to keep cooler boxes in the shade. My 3rd dish was the Pavlova, and I had visions of getting to the front only to realise all the cream had melted and fallen off the meringue.

Props to all of the organizers of MasterChefSa, the auditions were exceptionally well organised. WoolworthsSA had people handed out free drinks and mixed snack packs (awesome thanks guys). There were some extremely theatrical ushers along the way to keep us entertained. The queue moved fairly quickly, reached the front at around 11h00. Plated up and entered the room of terror (now my hands were really shaking, did not aid me in trying to plate up the dish).

The Judges give NOTHING away, you cannot read their faces at all and all they do is tick a “symbol” (we are still trying to decode them 🙂 ) and then you move through to the next room! “CONGRATULATIONS YOU ARE THROUGH !” WOOO HOO! On to the next round! (That alone was enough for me 🙂 ). 5 of us got clumped together and had a “Group Interview”, Not going into detail from this point as KZN and CPT still need to audition but finally finished at 21h00 that night.. Looong Day.

Typical me I forgot to take pic’s of my dishes plated up!! GourmetGuys, wish you could have caught me, I would have had backup!

I will tell you what the prize is though !!

  1. R250 000 in Cash to realise your culinary dream
  2. Hyundai Elantra 1.6 GLS
  3. An all expenses paid trip to Italy for 7 days , including an Italian Cookery Course (read my previous blog to see how much I love Italy)
  4. A Customised Sommelier course
  5. And ….. The MondoVino restaurant at Southern Sun’s Monte Casino

Now the wait begins.. Final Results out around Christmas…Its going to be a long wait.

The Next day, Sunday the 4th was my Love’s Birthday ! YAY! I love getting a whole day as an excuse to spoil someone !

Due to the lack of sleep the night before woke up LATE and went through to Cassalinga in Muildersdrift area. Beautiful long lunches, rolling green grass and fresh, fresh vegetables. Order of the day was a combination of Pesto Lasagne, Fresh Kingklip, Baby Marrow Soup and the most divine Crème Brulee. The glacèd Fruit they bring at the end is just the cherry on top!


So everyone who reads this, keep sending positive thoughts my way (There is nothing more I can do except wait. Maybe if people Retweet the blog one of the producers will see it and ill get the “final” final cut 🙂 ). And also HAPPY HAPPY Birthday Ahmed! You are my love, my life, (and without you saying “puulleaase I want to see you on MasterChef”, I would never have done it 🙂

One Step Close to living MY Dream !