This dessert is a golden creation. It is heavenly. It is from a fantasy world . I could go on and on about it.

The sweetness of the blueberry sauce alongside the chocolate cake  and the fresh cream will make a breathtaking melody in your mouth . You have to try out this recipe. Your tastebuds will be mad at you if you don’t!

These decadent muffins are perfect for a fancy picnic dessert or a weeknight dinner at home or even a birthday party. Whatever the occasion is, I guarantee you they will be a hit because they  instantly become  popular at my house the night I made them.


Chocolate muffin

  • 1 1/4 cup self raising flour
  • 3/4 cup granulated sugar
  • 3 tbsp cocoa powder
  • 1 tsp coffee granules 
  • 1/2 cup canola oil or sunflower oil
  • 2 eggs
  • 1/2 cup milk
  • 2 tsp vanilla essence
For the blueberry sauce
  • 2 cups frozen blueberries 
  • 3/4 cup sugar
  • 2 tbsp cornstarch 
Whipped cream
  • 2 cups heavy cream whipped 

For garnish 
  • A few sprigs of mint

  1. Preheat the oven to 180 degrees Celsius.
  2. Spray a 12 cup muffin tray with non-stick spray
  3. In a large bowl, place the eggs , milk and vanilla essence and whisk with an electronic mixer .
  4. Slowly add the sugar, cocoa powder  and the flour into the bowl and leave the mixer going until everything is well incorporated.
  5. Place a scoop full of the muffin batter into each of the sprayed muffin tins.
  6. Bake for 15 minutes ( until a wooden skewer comes out clean when inserted).
  7. To make the blueberry sauce, place the blueberries into a saucepan and the place the saucepan on medium heat until the blueberries are no longer frozen.
  8. Add the sugar in and cornstarch in and mix (ensuring that the cornstarch has dissolved).
  9. Bring the mixture to a boil until the blueberry sauce has a thick luscious consistency.
  10. Remove the saucepan from the heat and let the blueberry sauce cool down.
  11. To assemble the mini desserts, take a muffin and slice off the top then slice the muffin in half.
  12. Place about 2 teaspoons of the whipped cream on the bottom half of the muffin , followed by two teaspoons of the blueberry sauce before placing the top half of the muffin.
  13. On the top half of the muffin, place about a tablespoon of the whipped cream followed by 2 teaspoons of the blueberry sauce before placing a sprig of mint for garnish. 
  14. Do that with the remaining muffins and your mini desserts will be ready to serve!


It is no secret that I am crazy about going all out for  Saturday night dinners!!! I mean, what is a Saturday Night sensation if it doesn’t make your tastebuds scream?

I came up with this open taco recipe in less than 10 minutes but it left an impression that lasted way more than 10 minutes. It is not every day that I say my recipes are easy. This recipe is easy. I promise.

You have to try it out!


  • 12 taco sized tortillas 
  • 4 boiled chicken breasts shredded 
  • 1/2 cup bbq sauce
  • 1/2 cup tomato sauce
  • 2 tbsp syrup
  • 1 teaspoon black pepper
  • 1 cup cooked peas
  • 1 cup milk
  • 3 tbsp plain flour
  • 2 tsp salt
  • 2 cups shredded cabbage 
  • 4 tbsp mayonnaise  
  • 3 large carrots cut into long sticks
  1. In a microwaveable bowl, place the shredded chicken, bbq sauce, tomato sauce, syrup and black pepper and mix.
  2. Place the bowl in the microwave for 5 minutes.
  3. In a saucepan  , place the milk , plain, and salt and whisk.
  4. Place the saucepan on the stove and let the milk mixture heat up on high heat until the consistency is thick. This should take about 8 minutes. Stir continuously with the whisk to avoid lumps forming.
  5. When the milk mixture is now thick, add in the peas and stir before removing the saucepan from the stove.
  6. Place the shredded cabbage and  mayonnaise in a medium bowl and mix until the cabbage is well coated.
  7. To assemble the tacos, place a tablespoon full of the chicken in one corner and repeat that with the peas, carrots and coleslaw.
  8. Do that for all the tacos and dinner will be ready to serve!


Imagine a 90s style jazz band collaborating with a cooking sensation! That's the type of vibe I got when I was making this jazz infused Saturday night dinner. The flavours of this double-wrap combine so effortlessly and hello, I know this sounds cliche but this wrap has the perfect bite! It tops my charts on for easy weeknight dinners so what are you waiting for? Please stop reading this paragraph and skip straight to the recipe to  try out my  double chicken wrap phenomenon  !

Yield : 5 


  • 10 small tortillas
  • 2 chicken breasts boiled and shredded (seasoned with salt and pepper)
  • 1/2 cup bbq sauce
  • 1/4 cup high quality tomato sauce 
For the chicken cubes
  • 3 chicken breasts cubed
  • 3/4 cup breadcrumbs 
  • 1 tablespoon black pepper
  • 1 tablespoon paprika 
  • 1 tablespoon salt
  • 1 tablespoon lemon juice
  • 1 tablespoon chicken spice 

  • 1 1/2 cups cooked tater tots
For the filling
  • 3 cups shredded purple cabbage
  • 2 grated carrots 
  • 1 1/2 cups mayonnaise 
  • 1/2 cup bbq sauce
  • 1/3 cup tomato sauce
  • 1/8 cup granulated sugar
For the plates
2 firm tomatoes sliced and halved
1 head red lettuce
1 head green lettuce
1 red onion thinly sliced

  1.  Mix the spices for the chicken cubes and coat the chicken cubes in the spice rub.
  2. Thoroughly Coat the chicken cubes in the bread crumbs.
  3. Heat oil in a frying pan till it is very hot, before placing the chicken cubes inside.
  4. Fry the chicken cubes in batches. Fry them for 8 minutes on each side before flipping them and frying them for another 8 minutes, so that they are golden and crunchy.
  5. To make the salad, combine the red cabbage, carrots, mayonnaise, bbq sauce, tomato sauce and sugar in a large bowl and mix. Added the shredded chicken, bbq sauce and tomato sauce and make sure everything is completely coated.
  6. To assemble the meal, place two tortilla wraps on each plate, slightly overlapping. 
  7. Place an even amount of the chicken salad in the middle of each wrap and leave a bit for the top.
  8. Fold the two wraps in such a way that they overlap and place a bit of mayonnaise so the edges stick to each other.
  9. Place a few tater tots and fried chicken cubes on the edge of the wraps (at both ends). Do this for all the plates.
  10. Finally place some green and red lettuce leaves, sliced tomatoes and red onions around the double wrap in each plate and the meal will be ready to indulge in!

 Quick weeknight dinners are trending! You do not need to be a culinary genius to pull off this picture perfect  dinner. The best part is burgers are popular on any dinner table any day! The crunch of the chicken effortlessly complements the bbq purple coleslaw and the crispy golden potato wedges . What’s not to love?


  • 5 hamburger rolls
  • 5 lemon wedges
  • Oil for deep frying
  • 4 tablespoons butter/margarine
  • ½  red onion sliced

For the chicken:
  • 5 boneless chicken breasts
  • 1 ½  cups buttermilk
  • 1 cup shredded cheese
(For the coating)
  • 1 ½  cups plain flour 
  • 2 tsp salt
  • 2 tsp black pepper
  • 2 tsp paprika
  • 2 tsp cayenne pepper
  • 2 tsp chilli powder(optional)
  • 2 tsp garlic powder
For the coleslaw:
  • 2  cups shredded red cabbage
  • 2 medium sized carrots (one grated)
  • 8 tablespoons mayonnaise
  • 1 tsp chilli sauce
  • 2 tsp Worcestershire sauce
  • 1 tablespoon tomato sauce
  • 1 tsp black pepper
  • 1 tsp paprika
  • 1 ½ tsp castor sugar
  • 1 red onion sliced
For the potatoes 
  • 2 packets of frozen potato wedges 
  • 6 tablespoons oil

  1. Preheat the oven to 190 degrees Celsius.
  2. Place the frozen potatoes on a baking tray and drizzle them with oil and lightly sprinkle some salt.
  3. Bake them for about 45 minutes (till they are golden and crispy).
  4. Slice each of the chicken breasts in half.
  5. Season the chicken breasts with salt and black pepper.
  6. In heavy base pan , place enough oil for deep frying and switch on the stove to medium-high heat, so the oil gets hot.
  7. Soak  the chicken breasts in the buttermilk for 15 minutes.
  8. Combine the ingredients for the coating.
  9. When the oil is hot, individually coat each chicken breast in the flour coating before placing it in the  hot oil.
  10. Depending on the size of the pan, the chicken breasts can be fried in batches of two or three for about six minutes on each side.
  11. In the meantime, combine all the ingredients for the coleslaw in a large bowl.
  12. Slice the burger rolls and lightly toast them in a saucepan with about 1 tablespoon of butter.
  13. Place an equal amount of the grated cheese on 5 of the 10 chicken breasts and place them in the microwave for about 2 minutes to melt the cheese.
  14. To assemble the burgers, start by placing some coleslaw on the bottom half of the burger bun then the chicken without the cheese, then some more coleslaw and then the chicken breast with the cheese. Place some coleslaw on the top half of the burger roll. Repeat this with the other burgers.
  15. Serve the burgers with the grilled potatoes and any sauces of your choice!


Making this cocktail took less than 10 minutes. Naming it took more 1000 minutes! It is a delicate blend of simple ingredients which I  transformed  into a diamond dazzled cocktail. If you’re looking for classy cocktails  - this cocktail tops the global charts ! You must try it out.

Servings : 5


  • 1 liter sprite
  • 1 liter fizzy pineapple juice
  • 1 can ginger beer 
  • 1 liter fizzy orange juice
  • 5 wooden skewers
  • 10 strawberries 
  • 1/2 cup blueberries
  • 5 sprigs of mint 
  • 10 curly lemon peels
  • blue food coloring 

  1. To a large jug, add the sprite, pineapple juice, ginger beer and orange juice .
  2. Place the jug in a refrigerator for about 30. - 40 minutes.
  3. With each wooden skewer, pierce a strawberry and push it a quarter way down the skewer. Do the same with 2 blueberries then the final strawberry.
  4. Add a drop of food coloring to the bottom of each cocktail glass.
  5. When you’re ready to serve the cocktail, an equal amount of the juice in the jug to each cocktail glass.
  6. Top each cocktail glass with a skewer that has fruit, a sprig of mint and 2 curly lemon peels. Enjoy!


Turning up the heat on a Thursday night is the type of dynamite I like to hear about! Who said weeknight dinners should be monotonous? It is no secret that I am utterly obsessed with colorful food.  Nature is a majestic display of color that enriches our planet, so why not transport all those touches of color to our plates???

This meal is a succulent sensation. Placing a bit of rice , beef , a few fresh carrot sticks, cucumber and a bit of mayonnaise onto a piece of tortilla will be a life changing experience in your mouth.

  • 2 cups cooked rice
  • 1/2 cup cubed carrots
  • 1/2 cup boiled peas
  • 15 small tortillas 
  • 2 large carrots cut into sticks
  • 1 cucumber ( peeled with a potato peeler)
  • 1 avocado cut into quarters 
  • 1 lemon cut into quarters
  • 1 orange cut into quarters
  • 1 large carrot ( peeled with a potato peeler)
  • A small container with mayonnaise topped with dry basil
For the beef
( You may omit the curry and chili powder ) 

1. Cook the beef stew and place it in bowls.
2. Add the peas and carrots to the cooked rice and equally distribute the rice in bowls.
3.To assemble the tortilla platter, first arrange the tortillas in the center of the board. On the ends of each board place a bowl with of carrot sticks and equal amounts of the lemon , avocado and orange wedges.
4. Garnish the board with with peeled cucumber ribbons and peeled carrots ribbons and place the small mayonnaise container at an angle .

Caelesti Mensa pronounced ‘kai-lesti’ is Latin for a ‘ heavenly dessert’. Desserts that epitomize elegance and class are a winner any day! This dessert is not only a visual sensation- it is an electric explosion when you taste it. I know it looks like a red carpet dessert  but dare I say it is the easiest dessert I’ve ever made. It’s quick to make, but undoubtedly leaves a lasting impression in your mouth!

I didn’t know that rain is a key that unlocks a world of creativity.My recipes have been inspired by so many things except rain...until today! Staring at the rain through my bedroom window got me thinking of this bomb dessert.

A red velvet base , a blueberry layer then variations of chocolate to top it all off-   how heavenly does it get?  Reward yourself today by trying out this delectable dessert.

Servings :3


For the base

  • 2 big slices of red velvet cake
  • 1/2 cup whipped cream
  • 1 tsp coffee granules
  • 5 tablespoons chocolate sauce
For the berry layer
  • 1 cup frozen blueberries 
  • 1 cup milk
  • 5 tbsp syrup

For the chocolate layer
  • 1 cup whipping cream
  • 1/4 cup icing sugar
  • 3 tbsp cocoa powder 
For the topping
  • A few sprigs of mint
  • honeycomb chocolate 
  • Chocolate balls
  •  blueberries 
  • white chocolate pieces

1. Blend the base ingredients and let them chill in the fridge for 10 minutes.
2. Do the same for the berry layer .Do the same for the chocolate layer.
3. Place the red velvet base at the bottom of each dessert glass, then the berry layer finally the chocolate layer.
4. Top the desserts with the toppings.

 ( I told you it’s a quick  dessert!😊)


Are you tired of humdrum weeknight dinners because you don't have time to cook during the week? No need to worry anymore. Miss Rejo's Coner is here to bring an entirely fresh twist  your  weeknight dinners! This meal is absurdly easy to make yet ridiculously delicious and healthy 


• 1 lettuce head

• 4 small onions lightly browned 

•50g shredded Parmesan cheese/ Italian mozzarella 

•4 large potatoes cubed 

•4 chicken breasts sliced

•5 tsp chicken spice and 1 tbsp salt

•1 small orange ( for garnish)


1. Boil the cubed potatoes for 20 minutes and place them in an oven pan with some cooking oil and salt and let them cook for about 40 minutes at 230 degrees Celsius. ( Only toss them twice in the the oven)

 Place about 3 tablespoons of oil in a non-stick skillet and let the oil get hot.

2. Slice the chicken breasts and season them with salt and chicken spice.

3. Fry the sliced chicken breasts for about three minutes on each side.

4. To assemble, place an equal amount of potatoes the left and right side of the pan or tray.

5. Arrange the lettuce next to the potatoes and then the fried chicken breasts in the center. 

6. Garnish with the shredded cheese, lightly browned onions and orange wedges.


Do you want to learn how to make stylish side dishes with very minimum effort?This gourmet side dish is absurdly easy to make , nonetheless is a stellar display of culinary bravado!


  • 10 fish fillets
  • 5 tbsp bbq spice/ fish spice
  • 2 tbsp salt
  • 1 tbsp black pepper

  • 1 cup butter milk
  • 2 tsp paprika
  • 1 tbsp black pepper


  • 1 cup flour
  • 3 tsp paprika
  • 1 tbsp black pepper
  • 3 tbsp chicken spice  

  1. Heat enough oil for shallow frying in a heavy base saucepan .
  2. Mix the buttermilk with the bbq spice, salt, black pepper  and paprika in a bowl.
  3. Place the fish fillets into the bowl and ensure that they are thoroughly coated.
  4. In a separate bowl , combine the ingredients for the coating.
  5. When the oil is hot enough, dip each of the buttermilk-coated fish fillets into the bowl with the flour and the other spices.
  6. Fry each fillet for about 7 minutes each side . 
  7. To serve, place two fillets on each plate and garnish with lemon wedges , chives and mayonnaise.