Looks can be deceiving and that is certainly the case with this red carpet dessert. This dessert may look complicated, but i kid you not, it could be among the top 3 easiest desserts on my blog!

It is incredibly balanced with just the right amount of sweetness that is not over powering. The homemade chocolate and vanilla homemade pudding and brownie layer at the bottom blend in effortlessly. This is the red carpet dessert you really MUST try out!


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


  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. Place the pudding in a refrigeratable container, then place the container in the freezer for an hour.
  15. To assemble the dessert, line 5 long dessert glasses.
  16. Slice the brownies into small squares and put some at the bottom of each of the glasses (roughly ¼ way up).
  17. Place about ½ cup of the vanilla pudding in each of the glasses.
  18. Place ½ of the remaining vanilla pudding in a separate bowl and add the ⅛ cup of cocoa powder to it and mix.
  19. Place about ¼ cup of the chocolate pudding in each glass.
  20. Evenly distribute the remaining vanilla pudding to each bowl.
  21. Finally put about ½ tsp of the remaining chocolate pudding on the top of each dessert and use a wooden skewer to create swirls. Your dessert will e ready to serve!


It is the beginning of the year and what better way to start than a colourful fiesta! These spring rolls have a phenomenal composition of flavours that splendidly complement each other.

I named this recipe in Esperanto and the translation is ‘Springroll Fiesta’.This spring dinner is apt for lunches, spring dinners or any occasion that needs a shower of flamboyance!

Time:2 hours
Yield: 15 springrolls


  • 20 small potatoes
  • ¾ cup oil
  • 15 spring roll wrappers (store-bought or homemade)
  • 1 large egg, beaten
  • 1 ½ cups cooked rice
  • 1 tbsp black pepper
  • 2 tbsp chicken spice
  • 1 tbsp dried mixed herbs 
  • 2 tbsp worcester sauce
  • 1 tbsp cayenne pepper
  • 1 tsp paprika
  • 1 tsp ground coriander

  • 1 cup refried beans

  • 2 cups fried beef cubes 
  • ½ cup bbq sauce
  • ½ cup tomato sauce
  • 2 tbsp granulated sugar
  • ½ tsp black pepper
  • 1 tsp soy sauce

  • 1 ½ cups mini butternut cubes 

  • 1 ½ yellow pepper (sliced)
  • ½ yellow pepper cubed
  • 2 firm tomatoes slices
  • 2 red onions sliced
  • 1 carrot diced
  • 15-20 sprigs of mint

  • 1 cup mayonnaise


  1. Slice the potatoes horizontally (not all the way to the bottom) and then vertically (not all the way to the bottom either).
  2. Boil them for 20 minutes.
  3. Preheat the oven to 200 degrees Celsius and line a large baking tray with parchment paper.
  4. Arrange the potatoes on the tray and brush some oil around all them (and put a bit of oil in the slits).
  5. Sprinkle salt over each potato.
  6. Let them bake for 2 hours.
  7. In the meantime, place the butternut cubes in a saucepan and place 1 cup of water inside the saucepan.
  8. Let the butternut cubes boil uncovered until all the water evaporates.
  9. Then, add some oil into the pan and fry the butternut cubes for 20 minutes, till they are slightly crispy.
  10. Add all the spices listed below the rice to the rice and make sure the rice is well coated in the spices.
  11. Then microwave the rice for 5 minutes.
  12. Combine the sauces and the spices listed below the beef in a bowl and microwave the sauce for 3 minutes.
  13. Place the beef in the bowl and make sure it is entirely coated.
  14. To assemble the spring rolls, place about 2 tablespoons of the rice in one corner of the spring roll sheet, then a few beef cubes, butternut cubes and a few tsp of the refried beans 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.
  15. Do the same for the remaining spring rolls.
  16. When you're done, line a large baking tray with parchment paper.
  17. Brush the parchment paper with some oil (just a bit).
  18. Place the spring rolls on the parchment paper and brush the top of each one with some of the beaten egg.(You may have to bake them in batches).
  19. Bake them for 15-20 minutes at 190 degrees Celsius till they are partially golden in colour.
  20. For the plating, place the sliced tomatoes, onions(with some yellow pepper cubes in them), yellow pepper slices around each plate.
  21. Stack three spring rolls in the centre of each plate and three tablespoons of mayonnaise around them, sprinkled with dried mixed herbs.
  22. Place the potatoes in small plates and sprinkle some diced yellow peppers, carrots and a sprig of mint in each plate and you'll be done!

 If there is a spectacular casserole you can whip up with little to no effort at all, it has to be this sliced potato casserole!This is an incredible side dish that is ideal for family dinners or any buffet style occasion.

If you’re looking for quick, easy casseroles , this is my number one recommendation because it hits every single note of dynamite your tastebuds will ever plead for, not forgetting to mention that so far, it is the SHORTEST cooked meal on my blog.

Time:1 hour 30 minutes
Yield: 1 casserole


  • 7 medium sized potatoes
  • ½ cup grated mozzarella cheese
  • ¼ cup oil
  • 2 tablespoons salt
  • 3 tablespoons mixed herbs
  • A few herbs of your choice to garnish


  1. Preheat the oven to 180 degrees Celsius.
  2. Slice the potatoes into thin slices.
  3. Toss them in the salt and mixed herbs (in a bowl).
  4. Arrange the potatoes in a casserole dish and let them bake for 1 hour 20 minutes.
  5. Add the mozzarella cheese when there are 5 minutes left of the baking time.
  6. When the time is up, remove the casserole from the oven, sprinkle the herbs over it and the casserole will be ready to serve!