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!