CHICKEN AND LEEK PYLLO PIE

CHICKEN AND LEEK PYLLO PIE

What is not to LOVE about this delicious CHICKEN AND LEEK PHYLLO PIE!
It is easy to make, quick, very little washing-up, totally delicious and beautiful to look at! Perfect served with roasted veggies for a warming winter meal OR with a fresh seasonal salad for a summer treat!

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TOMATOES 3-WAYS PASTA

TOMATOES 3-WAYS PASTA

This is by far my favourite pasta – all the flavours I love in one dish!!  It is quick and easy to make.  I sometimes add a bit of cream to the sauce just before serving or some pan fried chicken strips. You can add more olives and chili if you prefer (I always do!)  The dish looks spectacular and the fresh tomatoes added at the end gives a wonderful fresh flavour to the dish

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TOMATO PESTO TARTS

TOMATO PESTO TARTS

These beauties can be served as a delicious starter, a vegetarian main course or make them smaller for fabulous canapés
You can make a large tart – any shape you like – instead of the individual ones for a party showstopper on a buffet table? Can also be part of a brunch buffet…. Sometimes I add pitted Kalamata olives or some caramelised onion. The options are endless…

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SALMON FISHCAKES WITH GINGER AND BASIL YOGHURT

SALMON FISHCAKES WITH GINGER AND BASIL YOGHURT

Few things taste better than homemade fishcakes! These ones are made with fresh salmon and hot-smoked salmon combined – they are SO delicious. The yoghurt sauce is light and a very refreshing accompaniment . Serve this with a green salad for a perfect lunch or light dinner

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FISH TACOS WITH MANGO SALAD AND LIME YOGHURT

FISH TACOS WITH MANGO SALAD AND LIME YOGHURT

A taco is a Mexican dish consisting of a tortilla folded or rolled around a filling. These days we find crispy taco shells made from corn or wheat flour (or both). They are baked or deep-fried to retain its shape. I prefer to use the soft corn or wheat flour tortillas but the crispy ones will work just as well. I LOVE the sweet taste of the mango with the fish and of course the fresh lime flavour with the yoghurt! This is also a perfect way to use left-over fish – flake the fish into chunks and use instead of the hake goujons

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