I know that there are people out there that love Rooibos tea and people who hate it! I’m a huge fan, the smell and taste instantly make me feel all happy and all cozy inside and remind me of home and rainy afternoons…
So if you find yourself on the Rooibos tea flavoured side of the fence, then stick around because today I’m sharing a really simple recipe for a really delicious and soft Rooibos Tea Bread.
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Now, this next post may be a little out of the ordinary for me because I don’t often chat about beauty products, but a while ago I met the lovely folk at Dermalogica who introduced me to their world of amazing products and now I’m hooked.
My Dermalogica journey started with the introduction of their Sound Sleep Cocoon Night Cream and their Prisma Protect SPF30 Moisturiser, which as far as I’m concerned is like magic in a tube.
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It’s July, it’s cold, it’s soup time! Today I’m going to share my mom’s recipe for her Traditional Greek Meatball Soup that she used to make me when I was a kid.
My mom got it from her mom and now I’m so happy to be able to share it with you guys, she actually made it for me the other day and that’s when so I thought I’d shoot it for my site.
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If you visited my blog a couple of days ago you would have seen that I’m working together with Kiri Cream Cheese to bring you a couple of delicious recipes! I started by making creamy and decadent Frozen Strawberry Cream and today I’m going to share my recipe for Kiri Prawn Rangoons.
Yes, I know I started with a dessert, but in my world, I think all meals should start with dessert followed by the main! If I ever open a restaurant again that’s how the menu is going to work 🙂
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This week I have partnered up with Kiri Cream Cheese to bring you a couple of really fun recipes, like this Frozen Strawberry Cream that you can make that are full of flavour, pretty as a picture and made up of the one ingredient that will make any dish down-right awesome!
Yes, I’m talking about the magic allure of cream cheese. Mmmm…Even just saying the words out loud makes me happy, nevermind stuffing my face with it.
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A few months ago on the corner of Bolton and Jan Smuts a new restaurant opened it’s doors to the public with an interior made of burnt orange, cobalt blue and wood and a menu full of South African inspired dishes from Braai Broodjies to Lamb Shank served with Biltong Pap, Chakalaka and Smokey Tomato Sauce.
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