Let me ask you guys a question when last did you go out and have a bunch of photos printed? If you’re anything like me then you have thousands of photos on your phone, computer and hard drive, but hardly ever print any out. I often have a moment when I look at a photo that I’ve taken or posted and think, that would be a great one for a frame or the fridge, or to just give to my mom. BUT 9 times and of 10 I don’t go and get anything printed and they just stay floating around in the Cloud and beyond.
You know the kind of recipes that get passed down to you by a family member and you know that it’s going to be awesome because they have been making it for years and years? Well, this is one of those recipes and one of those cakes that will have you coming back for thirds, I kid you not. This cake recipe is from my Thea Sophie (Thea means Aunty in Greek) and I’m not sure what she calls it, but I refer to it as Thea Sophie’s Orange Bundt Cake That Will Have You Getting Up In The Middle Of The Night To Have Another Slice. Ok, so the name is a bit long but I’m telling you now that if you make it, it will become a family favourite that you will revisit time and time again.
Sometimes all you need is an ice cold Steri Stumpie Lite and a hot air balloon ride to make your day awesome! Up until last Friday I had never been on a hot air balloon before, it’s been something I have wanted to do forever so when I was chatting with the awesome folk from Steri Stumpie about their new range of Lite flavoured milk and they offered to take me up on one and I was like ‘YES PLEASE!’. And then when they said that they wanted to offer me two tickets (Worth R5000) to give to one of my followers together with an amazing Steri Stumpie Lite goody bag, again I was ‘YES PLEASE, TIMES A MILLION!’.
First of all Happy Heritage Day, everyone 🙂 Today seeing as I’m sure a lot of people are going to be taking advantage of the awesome weather and perhaps have a braai I thought I’d share a recipe for good old-fashioned South African Roosterkoek. Which to anyone who has never heard of them before is a bread/bun that is cooked on a grid over a hot braai.
This recipe forms part of my Royal Baking Powder Series and requires probably the least amount of ingredients so far! I’m talking six ingredients all of which I’m dead sure are sitting in your pantry right now. So if you’ve planned a braai for later today I think you should add these to your menu, they are nice and crusty on the outside with a bit of a smokey char and soft on the inside and they go so well with anything really! Steak and salsa verde, boerewors, apricot jam and cheese, onion marmalade or even just plain glorious salted butter!
I’m actually going to include a nice and simple recipe for a sticky Caramelised Onion Marmalade too, just in case you’re feeling like adding another handmade element to your meal today.
Aaaaa man am I so happy to share this next post with you guys! One because the place I’m about to show you is epic on another level, I’m talking Grand Design scale and two it’s not only one of the most amazing houses I have ever stayed in, but it’s also completely off the grid and only an hour and a half away from Johannesburg.
My friend Leigh told me about Witklipfontein Eco Lodge a couple of weeks ago and when I went and had a look at their website I was blown away by the sheer beauty of it and after she came back and said that in real life it’s even better, I knew that we had to take a drive out to Vredefort (near Parys) for a couple of days to pretend wholeheartedly that this beauty of a house belonged to us.
Did you know that today is National Chocolate Pecan Pie Day? If you didn’t, don’t worry neither did I but I figured, hey it’s not such a bad day to celebrate especially if it means that you get to stuff your face with some of the best things on this planet. I’m talking pecan nuts and chocolate! Man, I love pecan nuts there is just something about this specific ingredient but that just makes any biscuit, cake, ice-cream, sweet, nougat etc taste awesome! Wouldn’t you agree? They’re just so warm and toasty and this cake that I’m about to share with you will pretty much make you feel exactly that, warm, toasty and amped that your face and stomach is full of soft spongy delicious cake. Damn it I love cake. I do. I love it like ants love a picnic basket, lightening loves ugly thatched roofs and bears love unsuspecting hikers. Hopefully, you get where I’m going with this.
Annnyyywwaaayy for today I thought that I’d put my own spin on a Chocolate Pecan Nut Pie and instead make a Pecan Nut, Chocolate and Maple Syrup Layer Cake because, one I didn’t feel like pie and two as I so creatively and rather confusingly explained above, I love cake. So Pecan Nut, Chocolate and Maple Syrup Layer Cake it is!