1,2,3… If you can say that then you can make this recipe. Literally!

Imagine being able to make a classy and elegant dessert that tastes heavenly using a blender! How easy does cooking get ?

I highly urge to try out this dessert because your tastebuds cannot afford to miss out on such goodness. There are so many ways of making chocolate mousse but I can guarantee that this is by far the easiest. 

Servings: 2


For the chocolate mousse:

  • 1 1/2 cups heavy cream (cold)
  • 1 tbsp sugar
  • 6 tablespoons nesquik powder (or sweetened cocoa powder)
  • 2 tablespoons chocolate sauce (optional)

To decorate:

  • 6 tablespoons vanilla yogurt 
  • 6 finely crushed biscuits with 1 tsp of cinnamon 
  • 12 fresh raspberries 
  • A few small KitKat bars  
  • 1 mint chocolate bar 

Fresh mint (a few leaves)


1. Place all the ingredients for the chocolate mousse in a blender.

2. Blend the ingredients for 20 seconds. 

3. Place the mousse in small bowls and place the bowls in the fridge to chill for about 20 minutes.

4. To decorate the plate, start by spreading the vanilla yogurt in an eclipse shape at the edge of the plate.

5. Sprinkle the crushed biscuits.

6. Add berries to the plate, then fresh mint.

7. Use a potato peeler to make chocolate shavings and sprinkle them into the chocolate mousse bowls.

8. Add some KitKat bars to the mousse bowls and a few raspberries and mint and the dessert will be ready to serve!


Imagine treating yourself to a restaurant style meal in the middle of the week!This recipe is ridiculously easy to make yet it has a fine dinning classy feel. 

Different colors of plates have a different effect on plated food. Light colored food pops on dark plates, dark colored food stands out on light plates.Black plates are my favorite because they have a way of making food pop on the plate regardless of the color.

The flavor of the pork ribs lingered in my mouth hours after eating them- that’s how bomb they were! The trick to making mouthwatering ribs is to let them seer in a pan till they are slightly crispy and slightly burnt before coating them in the sauce.

When making the rice cylinders, try not to use basmati rice because it is very fluffy hence it will be very hard for the rice grains to stick to each other in order for the cylinders to remain intact.

Slightly undercooking the rice is also another way to have intact rice cylinders.



1 Packet of pork ribs 650g ( preferably pre-marinated)

For the rice cylinders:

  • 1 cup cooked rice ( seasoned with salt)

For the pork rib sauce:

  • 1/2 cup bbq sauce 
  • 1/2 cup tomato sauce 
  • 3/4 cup water
  • 1/4 cup sugar
  • 1 tsp black pepper

For the garnish:

  • 1 lime (cut into small wedges )
  • 1 avocado ( peeled and sliced into small slices into small rectangles)
  • 1 beetroot ( thinly sliced  and lightly fried in a hot pan with a bit of oil)
  • sesame seeds
  • Fresh curly leaf parsley 
  • Carrot ribbons ( use a potato peeler)
  • 3 small radish (thinly sliced)

  1. Season the pork ribs with salt if you are not using pre-marinated ribs.
  2. Fry them on high heat in a non-stick skillet for about 8 minutes on each side (let them crisp up a bit in the pan).
  3. Remove the ribs from the skillet.
  4. Place the ingredients for the pork rib sauce in the same pan and let the sauce cook on medium heat until it has thickened.
  5. Coat the ribs in the sauce.
  6. To make the rice cylinders, cut out a long precise of cling wrap.
  7. Place about 10 teaspoons of rice on the edge of the  cling wrap in the shape of a cylinder.
  8. Cover the cylinder of rice with the other side of the cling wrap and refine the shape of the cylinder by gently pressing on the cylinder.
  9. Uncover the cling wrap and cut out  small cylinders.
  10. Place the  fresh curly  parsley on each of the rice cylinders.
  11. To plate the dish, arrange the radish slices in a row, then leave some space and arrange the avocados in a row.
  12. Place the rice cylinders on top of the avocado.
  13. Arrange the bbq ribs in a row . Add beetroot slices leaning against the ribs then add lime wedges and the carrot ribbons to the plate. 
  14. Sprinkle the sesame seeds on top of the ribs and on the plate. Your restaurant style dinner is now ready to serve!

A burger with more than 10 layers is instantly a winner!! have made some unforgettable  burgers on this blog, but best believe when I took a bite into this burger, I screamed ! The flavor dimensions  in this burger were undoubtedly from Utopia .

This burger is at the top of the must have meals on my blog. It is DIVINE . It screams ‘ guilty pleasure!!!’.The combination of bbq chicken, pineapple, cheese , bacon crispy onion rings , fresh lettuce, red onion and my secret sauce is just best flavor combo in the world.


  • 4 burger rolls (sliced and toasted)
  • 8 slices of lettuce 
  • 8 slices of cheese
  • 8 pineapple slices
  • 1 large red onion sliced

For the crispy onions:

  • 3 medium sized onions sliced
  • 1 cup butter milk
  • 1 tsp salt 
  • 1 tsp black pepper
  • 1 tsp paprika 
  • 2 cups plain flour 

For the chicken:

  • 4 chicken breasts ( sliced in half)
  • 2 tbsp salt
  • 2 tbsp paprika 
  • 2 tbsp black pepper
For the chicken coating 
  • 2 cups plain flour 
  • 1 tbsp salt 
  • 2 tbsp paprika 
  • 3 tbsp black pepper
For the chicken bbq sauce
  • 1 cup bbq sauce
  • 1/2 cup tomato sauce
  • 1/2 cup water 
  • 1/4 cup brown sugar 
  • 1 tbsp black pepper

For the burger sauce:

  • 1/3 cup mayonnaise 
  • 4 tbsp high quality tomato sauce 
  • 3 tbsp bbq sauce


Frozen pre-cut chips


1. Heat enough oil to deep fry the chicken on high heat.

2. Season the chicken with the salt, paprika and black pepper.

3.In a large bowl combine the ingredients for the chicken coating.

4.Coat the chicken breasts individually in the coating then fry them till they are golden and crispy on each side.

5. Combine the ingredients for the chicken bbq sauce in a saucepan and bring to a boil for about 5 minutes on medium high heat. Add more water to the sauce if you would like it to be less thick.

6. Let the sauce cook and dip each of the chicken breasts in the bbq sauce. Place the left over sauce in small sauce holders for the board.

7. To make the onion rings first heat deep frying oil to high heat( the oil used to fry the chicken can be used for this as well).

8.Combine the : buttermilk, salt, black pepper and paprika and soak the onions in that mixture.

9.After that, coat the onions in the flour before frying them till they are golden and crispy. Place the frozen chips in the microwave for 2 minutes then fry them using the same pan. Fry them for about 10 minutes on each side so they are golden and crispy.

10.Combine all the ingredients needed for the burger sauce.

11. To assemble the burgers, start by spreading about 1 tbsp of the burger sauce onto the bottom half of a toasted bun and place place it on a serving board or plate . 

12. After that , place : a slice of lettuce, chicken, crispy onion rings, slice of cheese, chicken, pineapple, slice of cheese, red onion slices, pineapple, 2 bacon slices, slice of lettuce then the top half of the burger bun with a bit of the burger sauce. 

13. Place the fries in a small glass jar lined with brown parchment paper and place on the board as well as the dipping sauce and some red onion slices . Enjoy!


Culinary bravado can easily become intuitive upon adequate exposure to a range of cuisines. This dish  is absurdly easy even though it looks it just came out of a top class fine dining restaurant. Even the name suggests it can’t just be called mashed potatoes and steak even though that is exactly what it is . I named this dinner in Catalan and the literal translation is ‘steak on starch’. 

The secret to super smooth mashed potatoes is a blender! If you feel like the mashed potatoes are too thick keep adding a bit milk until the right consistency is attained (not too runny but not too thick). The Asian inspired sauce that coats the beef  has a spicy kick from the ginger that will tantalize your tastebuds and is effortlessly completed with the sweetness of the tomato sauce and sugar. If you don’t try this recipe out, your tastebuds will never forgive you for that!

Servings: 2

Time: 40 minutes 


For the mashed potatoes:

  • 8 small potatoes 
  • 1 cup milk
  • 1 tbsp salt 
  • 1 tbsp black pepper

For the beef:

100g beef steak 

1 tbsp salt

2 tbsp black pepper 

For the sauce

2 tbsp  fresh ginger chopped 

1 tbsp  fresh garlic chopped

6 tbsp bbq sauce

4 tbsp sweet chili sauce 

6 tbsp tomato sauce 

2 tbsp sugar 

To garnish:

1 cucumber (sliced using a potato peeler)


1. Place the potatoes in a medium sized saucepan and boil for 25 minutes on medium-high heat.

2. Let them cool for 10 minutes before peeling off the skins.

3. Cut them into small uneven pieces and place them in a blender with the milk, salt and black pepper. ( You can blend them in batches if you are using a small blender).

4. Blend them for about 30 seconds. Ensure there are no lumps left.

5. Cut the steak into small slices and season with salt and pepper.

6. Slice the steak slices for 5 minutes on each side in a medium sized pan.

7. Remove the steak slices from the pan.

8. In the same pan, add the grated garlic and ginger and fry on medium heat for 5 minutes.

9. Add the sauces ( tomato sauce, bbq sauce, sweet chili) , sugar and water to the pan and let the sauce thicken. This should take about 5 minutes.

10. Toss the steak in the sauce.

11. To assemble, add about 4 tablespoons of mashed potato to a large bowl , then steak slices in a line followed by the cucumber ribbons. 

12. Use bbq sauce for the garnish dots (optional). Enjoy!


I know of a lot of recipes that have been trending lately, but I must say that bbq chicken tenders top the chart so far this year! They are ridiculously easy to make but are unbelievably mouthwatering . The crunchiness of the chicken combined with the sweet sticky bbq sauce are an unbeatable combo.

You do not need to be a pro to pull off this recipe. This chicken was a major hit at my house and I’m sure you are going to say the same when you try this recipe out !

The combination of vegetables in this recipe certainly elevate this chicken board to a whole other dimension of dynamite. Get creative with whatever vegetables are in your fridge and make this tropical looking chicken board !


For the chicken:

  • 6 chicken breasts ( cut into strips)
  • 1 tablespoon salt 
  • 1 teaspoon paprika 
  • 1 teaspoon black pepper
  • 1 teaspoon chicken spice 

For the coating

  • 2 eggs 
  • 1/2 cup crushed cornflakes 

For the bbq marinade 

  • 1/2 cup bbq sauce
  • 1/4 cup tomato sauce 
  • 1 tbsp sugar 
  • 1 teaspoon black pepper 
  • 1/2 cup warm water

For garnish ( optional)

  • 6 quarter lemon wedges 
  • Cucumber ribbons 
  • Carrot ribbons 
  • 1 red pepper sliced
  • 1 yellow pepper sliced 
  • 1 green pepper sliced 


  1. In a medium frying pan,  preheat enough oil to fry the chicken on medium-high heat ( about 1/2 cup).
  2. Season the chicken strips with the spices and ensure that they are thoroughly coated.
  3. Crack the eggs into a bowl.
  4. Place the crushed cornflakes in a plate.
  5. When the oil is hot, dip each chicken strip into the egg and then into the plate with the crushed cornflakes. Make sure they are entirely coated
  6. Fry the chicken strips for about 5 minutes on each side.
  7. Combine the ingredients for the marinade in a large microwaveable bowl and microwave for 3 minutes.
  8. Coat each chicken strip in the marinade.
  9. Optional: Arrange the chicken strips on a board with the garnishing vegetables. Enjoy!


This Christmas, would you like to cook like you were born in the Master Chef kitchen ? If so , look no further ! You’re right where you’re supposed to be. This dessert epitomizes the joy that Christmas desserts bring! It not only looks absolutely exquisite; it tastes superb.

The different layers of pudding that has various flavors complement each other so well and the brownie base at the bottom will taste like a sweet melody in your mouth.

This dessert is a phenomenal addition to your Christmas menu and it is not even that hard to pull off . Treat your family and friends this Christmas with this magnificent Christmas inspired dessert. They’ll love you for it.



For the pudding

  • 8 cups milk  OR 1 cup full cream powdered milk + 8 cups water
  • 4 eggs
  • 8 tablespoons cornstarch
  • ⅔ cup sugar
  • 4 tablespoons butter
  • 5 tsp vanilla essence 
  • ⅛ cup cocoa powder

For the soft brownies

  • ⅞ cups self raising flour 
  • ¾ cup sugar
  • ⅜ cup cocoa powder
  • 1 egg
  • ½ cup milk
  • ¼ cup oil
  • ½ boiling water
  • 1 tbsp vanilla extract

For the red pudding 

  • Red food coloring 
  • 3 tsp ginger 
  • 1 tsp coffee granules dissolved in hot water

For the green pudding

  • Mint extract 
  • Green food coloring 

For the garnish 

  • 3 Lindt chocolate balls
  • 3 sprigs of fresh mint
  • 6 strawberries 
  • 5 Oreo cookies crushed 
  • 1/4 cup grated white chocolate 


  1. Preheat the oven to 180 degrees Celsius.
  2. Line a small square baking pan with parchment paper.
  3. Combine the dry ingredients for the brownie mixture.
  4. Mix all the wet ingredients except the boiling water.
  5. Add the wet mixture to the bowl with the dry ingredients.
  6. Slowly add in the boiling water in batches, whisking thoroughly before the next batch.
  7. Place the batter in the prepared baking tray and let it bake for 30-35 minutes or till a wooden skewer comes out clean when inserted.
  8. To make the pudding, place the milk, sugar, and cornstarch in a 2-quart saucepan and mix them.
  9. Heat the mixture over high heat, stirring regularly till it starts boiling (This took about 12 minutes for me).
  10. Crack the eggs in a medium sized  bowl.
  11. Take ¼ of the hot mixture and slowly add it to the bowl with the cracked eggs, whisking vigorously as you do so, so that the eggs do not scramble.
  12. Add the egg mixture to the pot and stir.
  13. Let the hot pudding cook for 3 more minutes before removing it from the heat. (The eggs would have cooked by then).
  14. Equally distribute the pudding into three big bowls.
  15. Add 2 drops of red food coloring, dissolved coffee and ginger powder into one of the three bowls and mix. Place the bowl in the fridge for 30 minutes.
  16. In another add 2 drops of mint essence and 3 drops of green food coloring and mix. Place the bowl in the fridge for 30 minutes.

17.   Place the remainder bowl that has the white           pudding in the fridge as well, for 30 minutes.

18.  To assemble the trifle, cut a small piece of the brownies and place it right at the bottom of the dessert glass.

19.Add the green pudding the red pudding followed by the white pudding.

20.Top the white layer with crushed Oreos , 2 strawberries, fresh mint, grated white chocolate and a Lindt chocolate ball.

Christmas is almost here! It’s time to get into the kitchen and make all your favorite holiday meals especially my Basil Infused Spaghetti and Meatballs .Green spaghetti is certainly a bold choice of color but it undoubtedly pops on camera and in your mouth ! It is a stellar representation of festive meals and it really signals that the holidays are here.The meatballs together with the sauce and the spaghetti taste like pure heaven in your mouth. 

Enough of the chatting. I know you’re getting hungry reading this. It’s time to cook! By the way, fresh Basil plays a crucial part in this recipe so I strongly recommend that you don’t substitute it for dried Basil. Fresh Basil escalates the flavor profile of the meatballs and sauce tremendously.

Servings :4


  • 1 packet of green spaghetti 
  • Green food coloring 
  • 2 basil leaves 

For the meatballs 

  • 2 cups ground beef
  • 1 tbsp salt
  • 1 tbsp black pepper 
  • 6 leaves fresh basil finely chopped
  • 1 small onion finely chopped 
  • 3 tbsp beef spice 

For the meatball sauce 

  • 2 can chopped tomato 
  • 1/4 cup sugar 
  • 1 tbsp black pepper 
  • 1/4 cup finely chopped Basil

For garnish 

  • 1/2 cup finely grated mozzarella cheese 
  • 1/2 cup finely grated cheddar cheese
  • 2 lemons cut into wedges 
  • Fresh parsley 


  1. Add three drops of food coloring and 2 tbsp of cooking oil to the spaghetti before adding the hot water.
  2. Place 2 basil leaves in the pot with the spaghetti and let the spaghetti cook for 15 minutes before draining out the excess water.
  3. In a large bowl ,combine all the ingredients for the meatballs.
  4. Roll the mixture into about 15 balls.
  5. Heat oil in a medium sized skillet (frying pan) .
  6. Place about 5 meatballs into the skillet and let them fry for at least 7 minutes before tossing ( this will ensure that they don’t break).
  7. Fry them for an additional 6 minutes before removing them from the skillet.
  8. After preparing the meatballs, add all the ingredients for the sauce into the same skillet.
  9. Stir the sauce and let it cook for on medium-high heat for 10 minutes.
  10. Add the meatballs to the sauce and cook for 7 more minutes ensuring that the meatballs are all coated in the sauce.
  11. Dish the spaghetti in a column shape and add about 5 meatballs to each plate.
  12. Garnish with the grated cheese, lemons, fresh basil and fresh parsley.Enjoy!


The Christmas holidays are here! It’s time to celebrate. Cheers to all the people viewing this article viewing this article that are going to try out this magnificent mocktail.

This mocktail is ridiculously easy to make and it tastes divine. It is a combination of ginger beer, red grape juice, tropical fruit juice (I used Minute Maid) and a bit of sprite. It is perfect for picnics, dinners , cocktail hours and any occasion that requires a fancy drink.

I highly recommend that you try this recipe out. Once you make this mocktail, you won’t be able to live without it!



  • 1 liter ginger beer chilled
  • 1 liter mixed berry juice chilled
  • 500ml tropical juice chilled
  • 1 can sprite chilled
  • Red food coloring 


  • 8 strawberries 
  • 1/2 cup fresh of frozen berries 
  • 2 lemons sliced 


  1. Combine all the ingredients for the mocktail in a large jug.
  2. Cut 2 wooden skewers in half.
  3. Slide a lemon then strawberries and berries onto the skewer.
  4. Run a lemon on the rim of each wine glass and dip the wine glasses in the white sugar .
  5. Pour the mocktail into the wine glasses.



Who said weeknight dinners have to be monotonous? Guess what... Miss Rejo is here to eradicate humdrum weeknight  meals ! This meal is easy to pull off . I promise you don’t have to be a culinary genius to pull this off. It’s rice and pork - with a  TWIST. I’d call it rice and pork chops the Miss Rejo way.

Who knew that adding a bit of color and flavor to your rice could completely transform ordinary boring rice into a delectable bite! The purple rice has hints of ginger and cinnamon. The red rice has chicken spice and bbq spice. The white rice is plain. Feel free to experiment with the flavors you would like to add to your rice. In any case, the kitchen is a phenomenal place to unleash your creative juices.

I used a grill skillet to make the pork chops and making those pork chops was definitely an Instagram worthy experience as the grill marks looked splendid on camera. About 5 minutes before removing the pork chops from the grill, I added a glaze that certainly escalated the flavors of the pork chops. 

I highly recommend that you try out this dinner recipe. It is easy . It is quick. It is undoubtedly a winner in my eyes. I’m sure you’ll feel the same way after trying it out.

Servings :4 


For the rice

  • 1 cup cooked white rice
  • 1 cup cooked purple rice ( add 1 tbsp ground  ginger, 1 tbsp ground cinnamon and 3 tbsp sugar and 1 tbsp purple food coloring before cooking )
  • 1 cup cooked red rice ( add 2 drops red food coloring, 1 tablespoon bbq spice and 1 tbsp chicken spice  before cooking)

For the pork chops

  • 8 pork chops
  • 3  tbsp salt
  • 2 tbsp black pepper 
  • 5 tbsp bbq spice
  • 3 lemons cut into wedges 

For the glaze 

  • 1/2 cup bbq sauce
  • 1/4 cup tomato sauce
  • 6 tbsp sugar
  • 1 tsp black pepper
  • 1 1/2 cups water 


  • Fresh parsley
  • 2 lemons cut into wedges 
  • 2 beetroots


  1. Cook the red, purple and white rice.
  2. Cut the beetroot into thin slices and place them on a baking  tray that has some cooking oil.
  3. Toss the beetroot slices in the oil.
  4. Bake the beetroot slices at 180 degrees Celsius for 15 minutes.
  5. To make the glaze, combine all the ingredients for the glaze in a sauce pan and bring the mixture to a boil for about 8 minutes. Add some hot water if the glaze is too thick.
  6. Heat some oil in the grill skillet and let it get very hot.
  7. Place the seasoned pork chops on the grill skillet for 5 minutes on each side.
  8. Add the the some of the glaze to each pork chop before removing from the grill skillet.
  9. To make the rice cylinders, cut out a long precise of cling wrap.
  10. Place about 10 teaspoons of rice on the edge of the  cling wrap in the shape of a cylinder.
  11. Cover the cylinder of rice with the other side of the cling wrap and refine the shape of the cylinder.
  12. Uncover the cling wrap and cut out out small cylinders from the rice.
  13. Do that for the different colors of rice.
  14. To assemble, place the pork chops in a plate and garnish with fresh parsley, lemon wedges , beetroot slices, carrot ribbons and carrot slices.
  15. Arrange the rice cylinders on a small plate and garnish with carrot ribbons, lettuce and onion slices. 



What is more comforting than a bowl of mushroom soup on a rainy evening? The creamy rich soup just tastes like pure decadence in your mouth. It is luscious but absurdly easy to make! Literally anyone can make it and not mess it up. My family loved it and I have and I have a wonderful feeling that your family will equally obsess over it!

Time: 40 miy


3/4 cup plain flour 

3 cups milk

1 cup heavy cream 

1 tbsp salt

2 tbsp black pepper

1 tbsp garlic powder

1 cup sliced mushrooms

3 tbsp salted butter 


  1. In a medium saucepan, fry the mushrooms in the butter on medium-high heat for about 7 minutes.
  2. Remove the mushrooms from the pan and place them in a bowl. 
  3. In the same saucepan, add the flour .
  4. Gradually add the milk and heavy cream while whisking continuously to avoid lumps.
  5. Add the mushrooms, salt, black pepper and garlic powder to the pan and keep whisking until the mixture comes to a boil.
  6. Let the soup cook for about 15 minutes on medium-low heat .
  7. Garnish with some of the fried mushrooms and parsley. Enjoy!


If you would like to make a dessert that will make you seem like you’re a former Master Chef winner then look no further! This dessert undoubtedly deserves a top spot on the list of gourmet desserts.It not only looks absolutely exquisite, it tastes heavenly. The flavor profile of this dessert is unmatched. The coffee mousse brings a strong kick that is perfectly neutralized by the chocolate and berry mousse. I loved every element of this dessert and I bet you will too !


For the coffee mousse

  • 2 cups whipping cream
  • 2 tbsp coffee granules 
  • 2 tbsp brandy
  • 1/4 cup icing sugar

For the berry mousse

  • 2 cups whipping cream
  • 1/2 cup blueberries (frozen or fresh)
  • 1/2 cup icing sugar

For the berry ice cream

  • 2 cups whipping cream
  • 1/2 cup blueberries (frozen or fresh)
  • 1/2 cup icing sugar
  • 5 tbsp golden syrup 

For the chocolate mousse

  • 3 cups whipping cream
  • 1/2 cup cocoa powder 
  • 1/2 cup icing sugar

For garnish 

  • Chocolate pieces 
  • Shredded brown chocolate 
  • Shredded white chocolate 
  • Berry ice cream 
  • Fresh mint 
  • Blueberries (frozen fresh)

1.Place  all the ingredients for the coffee mousse in a blender and blend for about 30 seconds before putting the mixture in a bowl and placing the bowl in the fridge for about 45 minutes.

  1. Repeat the procedure for the berry mousse and the chocolate mousse.
  2. Do the same for the berry ice cream but place the mixture for the berry ice cream in the freezer (not fridge) for at least 1 hour.
  3. To assemble, equally distribute the coffee mousse amongst the dessert glasses.
  4. After that, add the berry mousse then chocolate mousse.Garnish with 2 scoops of berry ice cream, mint,chocolate pieces, shredded chocolate and berry.
  5. Enjoy!

Even though this in Asian inspired dinner , I named it in Latin (directly translated to ‘dinner masterpiece’ )to match its visual sophistication. This gourmet Asian dinner is a stellar representation of how the right color combinations on a plate can elevate normal food into culinary masterpieces. I kid you not, this dinner is one easiest meals on my blog. It only looks complex because the arrangement of the food and decorative elements but it’s really just : bbq beef cubes , chicken dumplings, broccoli, spring rolls and sweet n sour  chicken cubes. All the elements of this dish merge so effortlessly to create an unforgettable mouthwatering experience for your tastebuds!

For the beef

  • 3/4 cup tomato sauce 
  • 3/4 cup bbq sauce
  • 1/4 cup beef flavored thickening powder 
  • 2 tbsp black pepper
  • 1/4 cup sugar
  • 3/4 cup water
  •  1 onion diced  
  • 400g beef sliced
Spring rolls and the filling
  • 2 large carrots
  • 1 large onion
  • 1 tsp garlic 
  • 2 chicken breasts (cooked and shredded)
  • 1 tbsp salt
  • 2 soy sauce
  • 2 tsp cayenne pepper
  • 2 tsp black pepper
  • 1 tbsp granulated sugar
  • 1 tsp ground coriander
  • 15 spring roll sheets ( store-bought or homemade)

Chicken dumplings 


Chicken cubes 

  • 1/2 cup tomato sauce 
  • 1/4 cup bbq sauce
  • 1/4 cup chicken flavored thickening powder 
  • 2 tbsp black pepper
  • 1/4 cup sugar
  • 3/4 cup water 
  • 1 onion diced  
  • 400g beef sliced

Decorative elements 
  • Carrot ribbons 
  • Cucumber ribbons
  • 1 cup boiled broccoli 


Beef cubes 

  1. In a saucepan, the beef (on high heat )and season them with salt and 1 tbsp of black pepper.
  2. When the beef is fully cooked ( this should take about 20 minutes), add the the tomato sauce, bbq sauce, black pepper, hot water and sugar  to the pan.
  3. Mix everything and let the stew thicken . ( This should take 10 minutes on medium-high heat)

Repeat that for the chicken cubes

Spring rolls

  1. On medium high heat, add about 2 tablespoons of cooking oil to a pan and let the oil heat before adding all the ingredients for the spring roll filling to the pan .
  2. Cook for about 20 minutes.
  3. To assemble the spring rolls, place about 2 tablespoons of the filling on one corner of the spring roll sheet, then fold in the sides of the spring roll sheet towards the centre  before rolling the rest of the sheet.Brush some egg onto the end of the spring roll sheet so it sticks

Chicken dumplings 



Delectable guilty pleasures are not a crime to indulge in once in a while! Have you ever imagine what paradise possibly tastes like ? Not only do these brownies look they were made in paradise;  they taste like pure paradise All the components of these brownies merge effortlessly to create a stellar  melody  in your mouth. From the chocolate fudge icing , to the shredded white chocolate complemented by the unexpected kick from rock salt on top, these brownies are a must-have!


  • 3/4 cup melted butter 
  • 2/3 cup caster sugar (or granulated sugar) 
  • 2 eggs
  • 3/4 cup dark chocolate melted 
  • 1/4 cup cocoa powder
  • 1 tsp salt

For the chocolate fudge icing 
  • 1 cup icing sugar 
  • 2 tbsp cocoa powder
  • 4 tbsp milk


  • Dark chocolate 
  • Shredded white chocolate 
  • Edible food glitter
  • Fresh mint
  • Rock salt


  1. Preheat the oven to 170 degrees Celsius.
  2. Line a small square baking tin with parchment paper and non stick spray.
  3. Combine the dark chocolate and the melted butter in a large bowl.
  4. Whisk the eggs in a separate small bowl and gradually add them to the butter and dark chocolate mixture.
  5. Add all the other dry ingredients to the bowl and mix until everything is well combined. I would advise using a spatula for this step as opposed to an electronic mixer as the batter will be very 5ick at this stage.
  6. Transfer the brownie batter to the baking tin and bake for 20 minutes.
  7. To making the chocolate icing, add the icing sugar, cocoa powder and milk to bowl and mix. If the icing is too thick add a bit of milk until the desired consistency is reached.
  8. Let the baking tray cool for 20 minutes before removing the brownies from the baking tray.
  9. Cut into small squares of equal sizes.
  10. Place a bit of the chocolate icing on one brownie before placing a second brownie on top.
  11. Cover the top of the ‘double brownie’ with the chocolate icing and top with dark chocolate, shredded white chicken, edible food glitter and a sprig of mint! Repeat that with all the remaining brownies.