EASY BEEF LASAGNE

EASY BEEF LASAGNE

This is my go-to lasagne recipe. I sometimes make it up to 2 days in advance, keep it covered in the fridge and bake it just before I want to serve dinner or lunch! It can also be frozen for up to 3 months - just thaw it overnight in the fridge and bake as normal. The basil pesto and layer of mozzarella cheese gives it a delicious flavour and texture
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SPINACH AND RICOTTA GNOCCHI WITH SMOKEY TOMATO SAUCE AND LEMON

SPINACH AND RICOTTA GNOCCHI WITH SMOKEY TOMATO SAUCE AND LEMON

I always thought this fabulous and delicious dish was too involved, time consuming and difficult to make until I made a similar one -posted by Hein of @heinstirred a while ago. Now I am hooked! I often order gnocchi in restaurants and are mostly disappointed. This recipe is SO delicious – you will love it and certainly NOT be disappointed.
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PECAN, ALMOND AND COCONUT RUSKS

PECAN, ALMOND AND COCONUT RUSKS

This is my latest/another version of my favourite muesli rusk recipe! The nuts make it expensive but SO delicious! These rusks are almost like breakfast bars – eat two of them with your morning coffee and you are off to a good start for the day!
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CHOCOLATE POTS

CHOCOLATE POTS

Want to spoil your friends or family? This easy and quick, decadent dessert will do the trick. You can whip it up in less than 15 minutes. It will last in the fridge for at least two days
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SIRLOIN AND MUSHROOM RAMEN

SIRLOIN AND MUSHROOM RAMEN

Ramen is a Japanese dish consisting of noodles (egg noodles, soba noodles or udon noodles) served in a meat or fish broth flavoured with soya sauce or miso. It can be topped with beef, pork, chicken, dried seaweed, vegetables and spring onions and is normally served with soft-boiled egg. This recipe is my take on ramen. Quick, easy, uncomplicated and made with ingredients that are easy to find. OH – and it looks very impressive! You get soo many recipes for ramen – have fun!! Add your own twist and enjoy!
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TART TATIN WITH APPLE AND PECANS – WITH A BUTTERSCOTCH SAUCE

TART TATIN WITH APPLE AND PECANS – WITH A BUTTERSCOTCH SAUCE

This is the BEST tart tatin recipe I have ever tasted! It is very delicious when warm - fresh out of the oven but also taste great the next day. I normally prep the tart a few hours ahead and just pop it into the oven 45 minutes before serving. The butterscotch sauce is a wonderful, rich accompaniment to this simple tart – you can store any leftover sauce in the fridge for up to a month
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