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!