Product review: Gay’s Guernsey Dairy

Dairy products


Happy Friday everyone! Before we head into the weekend (can I get a whoop whoop!) I wanted to squeeze in one last post. We are a household of keen dairy eaters and I was recently asked by Doorbell Deli to review a couple of products from Gay’s Guernsey Dairy. Naturally I was happy to oblige and have been looking forward to sharing these great products with you.


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Lemon loaf cake with saffron syrup

Lemon loaf cake with saffron syrup.
A few weeks ago I was given a pack of gorgeous saffron to try out at home. I have only ever used saffron in savoury dishes in the past (this saffron chicken dish is one of my favourites) and wanted to try it in a sweet recipe this time around.

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Spring vegetable and red pesto tart

A slice of vegetable and tomato pesto tart.

I do enjoy a cooking challenge, and when I was contacted by the team at Faithful to Nature and invited to participate in their recent blogger competition I was immediately interested. The challenge was this – to create one seasonal, organic, vegetarian family meal using pantry products from Faithful to Nature as well as fresh organic produce. Each blogger received a voucher to purchase their choice of products from the thousands and thousands of products on the Faithful to Nature website, ordered their goodies online and then used them to create a delicious dish.

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Iced cappuccino crunch brownies

 Cappuccino brownie recipe

Earlier this month I attended the Good Housekeeping Celebrity Bake Stars event at D’Aria in Durbanville. There were bubbles and nibbles and foodies galore, and the audience was treated to a demonstration by Zola Nene and Clement Pedro who shared loads of fun recipe tips and tricks.

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Roasted Garlic & Mustard Pork Chops with Creamy Mash

Can flavours determine love? This was the subject of an email that landed in my inbox recently and I was instantly intrigued! New research conducted by Knorr which spoke to 12,000 people in 12 countries has shown that a whopping 78% of people say that they are more attracted to people who enjoy the same flavours as them. I can relate to this – there are very few things that I do not eat (I could probably count my food dislikes on one hand) and living with an extremely picky eater is not my idea of a good time.

Then the research was taken one step further. Watch what happens in this short film, “Love at First Taste“, where complete strangers are paired together based on their flavour profiles. 

I was invited to discover my own flavour profile using this nifty little quiz on the Knorr website. There are 12 profiles in total such as Melty Indulger (cheesy and proud of it) and Gracious Grazer (all about light, fresh and green flavours). It took about a minute to finish the quiz and as for the results – well, put me in a corset and call me Xena, it turns out I am a Meaty Warrior!

Naturally I just had to find out what my husband’s profile was. When we met as students we had very different tastes in things like music and movies, but food was always our common ground. As I peaked over his shoulder while he was doing the quiz I was not too surprised to see that he chose almost exactly the same answers as me and is a fellow Meaty Warrior. Aw, aren’t we sweet?

So it is in the spirit of meatiness that I am sharing this week’s recipe. It is a fabulous, hearty mid-week supper option taking less than hour to prepare. And it is totally delish of course! 

Which flavour profile did you get? Let me know in the comments section! 



Serves 4 

Image courtesy of Knorr

4 pork loin chops, trimmed of any excess fat
1 tsp wholegrain mustard
1 large red apple, cored and sliced
1 KNORR Garlic & Rosemary Cook-in-Bag
4 medium potatoes (about 500g), cubed with the skin on 
1 tbsp butter
3 tbsp warm milk
2 handfuls green beans (about 200g)

Step 1.) It is not necessary to preheat the oven. Rub the mustard into the pork chops. Place them in the bag along with the apple pieces and the Knorr spice mixture

Step 2.) Seal the bag, then gently massage the spices into the pork chops until they are evenly coated. Place the bag on an oven tray with the pork chops in a single layer. 

Step 3.) Bake the pork chops at 180°C for 40 minutes on the lowest shelf in your oven. (Note: leave enough room for the bag to expand without touching the sides of the oven and make sure that the grill is off!)

Step 4.) While the pork chops are in the oven you can start preparing the veggies. Cook the potatoes in a pot of boiling, salted water until soft. Drain, add the butter and milk and mash until creamy and smooth. (Think of this as your pre-dinner workout!) Season to taste. 

Step 5.) Top and tail the green beans and cut into 4-5cm pieces. Steam and then season to taste. 

Step 6.) At this point your kitchen should be smelling amazing! Carefully open the bag and pop the pork chops and apple onto warmed plate. Spoon the juices from the bag over the chops. Serve with creamy mash and steamed beans. 

Disclaimer: This post was sponsored by Knorr. Words and images, unless otherwise stated, are my own. 


Milk Tart Phyllo Cups

I am delighted to be teaming up with Mediterranean Delicacies today for a special, #AfroChic recipe that I am sure will entice your tastebuds. I am no stranger to this brand and their products are usually always found in our family picnic basket when we are out and about. But there is so much more to the Mediterranean Delicacies product range than just delicious dips and spreads. Did you know that their product line also includes olives, cheeses, seafood and pastries?

Mmmm.. pastries. Let us stop there for a moment shall we? I decided that the star of today’s recipe would be the Mediterranean Delicacies phyllo pastry which can be used in both sweet and savoury dishes. In keeping with the #AfroChic theme I wanted to recreate a favourite South African pudding using the phyllo pastry and what better dessert to go with than the ever popular milk tart? I prepared mini phyllo cups, filled them with a delicious custard and topped them off with cinnamon sugar which I torched into a gorgeous, crunchy topping. Milk tart has never looked so glam and as these are individual portions you will never need to share. *wink*

Delicious milk tart filling aside, the thing I love most about making phyllo cups is their versatility. You could actually use them for any hot or cold, savoury or sweet filling. Impress your guests and give them a try!

I would love to hear what you think of this recipe and what you would put in a phyllo cup. Drop me a line in the comments below! 

Cook’s note – remember to thaw the phyllo pastry in the fridge overnight. When it comes to the topping, if you do not have a mini gas torch you could also top the milk tarts with a sprinkling of ground cinnamon – delish! 



Makes 12

For the phyllo baskets:

6 sheets Mediterranean Delicacies phyllo pastry
60g butter, melted
12 hole muffin pan

For the custard filling:

2 large eggs
1/4 cup castor sugar
2 tbsp cornflour
450ml milk
2 medium sized cinnamon sticks
1 tbsp butter
1/2 tsp vanilla extract

For the cinnamon sugar topping:

2 tbsp castor sugar
1/4 tsp ground cinnamon

Step 1.) Thaw the phyllo pastry as per the instructions on the packaging. Unroll the sheets, cover with the plastic sheet provided and cover with a clean, damp tea towel. Preheat your oven to 160°C and grease the muffin pan. 

Step 2.) Lay a single sheet of phyllo pastry on your work surface. Brush lightly with melted butter. Place another sheet of pastry on top. Repeat the process until you have used all 6 sheets.

Step 3.) Cut the phyllo stack into 12 pieces (4 x 3 strips). Press each piece gently into the muffin pan and bake for 20-25 minutes until golden and crispy. Set aside to cool while you make the custard. 

Step 4.) To make the custard: whisk the eggs and sugar together for a minute until pale. Whisk in the cornflour

Step 5.) Heat the milk and cinnamon sticks together in a small saucepan until the milk has just reached boiling point. Remove the cinnamon sticks. 

Step 6.) Carefully pour half of the hot milk into the egg mixture while whisking. Then pour the egg and milk mixture back into the saucepan that has the remaining milk. Return the saucepan to the heat and stir for about 5 minutes, until the custard is thick and slightly darker in colour. 

Step 7.) Remove the custard from the heat and whisk in the butter and vanilla extract. Leave to stand for 15 minutes, giving it a good whisk every 5 minutes. Spoon the custard into the phyllo cups and leave to cool and set. 

Step 8.) For the topping: just before serving combine the castor sugar and cinnamon in a small bowl. Sprinkle about half a teaspoon of cinnamon sugar over one of the milk tart cups and give it a gentle shake to get the sugar into an even layer. Use a small creme brûlée torch to torch the sugar until golden and caramelised. Repeat with the remaining cups. Serve immediately. 

Disclaimer: this post was sponsored by Mediterranean Delicacies. Words, recipe and photographs are my own. 



Seeing as we are in Heritage month with National Heritage Day, also popularly known as Braai Day, coming up on Thursday, I thought it would be appropriate to share a recipe that can be whipped up on the old barbie! These hot wings are perfect for spring and summer entertaining – enjoy them around the braai with friends, serve them up at your next party or munch on them while you cheer on the Springboks (she said optimistically)!

I was first introduced to this blue cheese dip whilst living in London. One sunny Saturday my husband and I were exploring posh Chelsea and stopped for lunch at a basement restaurant on Kings Road. The tables were covered with red and white chequered tablecloths and the walls were plastered with bright, gaudy posters. We ordered and expectations sank lower when we were presented with massive white plastic bibs before our meal, but we were completely unprepared for the fantastic hot wings that were served to us that day. From then on we were converted! 

A few weeks later we found ourselves trying to kill time on a long stop-over at Los Angeles International Airport. The departure area was tiny with very few shops and only a few television screens showing the same 10 minute video of a Shakira concert on repeat (those images will be burnt onto my brain for all eternity!). It was early evening and we managed to get a table at a restaurant and ordered, you guessed it, the hot wings. These airport establishments tend to get customers in and out in a hurry and we did not manage to waste as much time as we had hoped, but at least it was a delicious 20 minutes! With the added bonus of being away from those tv screens. 

The special ingredient in today’s recipe is Peppadew® Tomato and Jalapeño Chillies Pasta Sauce. When I tasted the delicious combination of tomato and chilli I immediately thought of this dish, the sauce has a rich and tasty flavour that works brilliantly with chicken. There are five delicious variants in the Peppadew® pasta sauce range and they can be used in lots of ways, did you see this tortilla pizza recipe I shared recently?  This is a very versatile range, so you can think out of the (pasta) box and really get creative. 

Image courtesy of Peppadew® 

Cooks tip – the dipping sauce can be made ahead of time, even the day before. Keep the dip covered in the fridge until you need it. And if it is a rainy day and the braai is out of action you can also roast the chicken wings in the oven at 200°C until cooked through before tossing them in the sauce. 

Oh, and have those wet wipes at the ready, because these wings are finger-licking delicious! 

The Peppadew® Pasta Sauces are available at Pick ‘n Pay and Spar stores nationally and at Shoprite Checkers Gauteng and KZN. 



Makes approximately 32 wings

100g blue cheese

175ml sour cream
2 tbsp mayonnaise
1/4 tsp crushed garlic
pinch of salt
black pepper
1kg chicken wings
1 x 400g jar Peppadew® Tomato and Jalapeño Chillies Pasta Sauce

Step 1.) To make the dip: place the blue cheese in a small mixing bowl and mash with a fork. Add the sour cream and mix well. Add the mayonnaise and garlic. Whisk very well until everything is combined and most of the lumps of cheese have been incorporated. Season to taste with salt and pepper. Transfer to a serving bowl, cover and refrigerate. 

Step 2.) Trim the tips off the chicken wings. Cut each wing in half at the joint. Take 100ml of the pasta sauce and brush this over the chicken wings. 

Step 3.) Cook the chicken wings over the hot coals until crispy and cooked through. While the chicken is cooking gently heat the remaining pasta sauce in the microwave or on the stove. 

Step 4.) Place the cooked chicken wings straight into the warmed pasta sauce. Toss well, then transfer to a warmed serving plate. Serve immediately with the blue cheese dip, (and perhaps some wet wipes!). 

Disclaimer: This post is sponsored by Peppadew®. Recipe, images and words are my own. 



I have so enjoyed putting today’s post together, and I am not going to tell you how many of these tortilla pizzas I have baked and tasted over the last two weeks. (Clue: a good few!) All in the name of research of course, and to make very, very sure that this recipe is just right for you, dear readers.

I received samples of the Peppadew® pasta sauce range which launched last year. There are five delicious variants and so many ways to use them! I made the tortilla pizzas using the Tomato and Basil Pasta Sauce and it worked wonderfully as a rich and flavourful base. Having tried the full range of sauces though I am sure that all of them would work well in this recipe.

Image courtesy of Peppadew® 

Making pizza has never been quicker (we are talking 10 minutes here, folks) or more convenient, and before you can say  “show me the cheese” you will have a hot and très tasty pizza to fill your belly. I tried a few different ways of baking the tortillas and found that brushing a little olive oil on the bottom gave the crispiest base. You could skip this step but your base will be a slightly softer as a result. 

This pizza will always go down a treat, whether you are looking for easy mid week supper inspiration, a weekend snack or something to make for the kids when hunger strikes. This is definitely one for the whole family!

Cook’s tip: you can use wholewheat tortillas if you prefer. And of course the topping options are endless, you can customise the recipe to include all your own favourites!

You can find the Peppadew® Pasta Sauce range at Pick ‘n Pay and Spar stores nationwide. Keep checking in, there will be another delicious Peppadew® recipe coming to the blog soon. 



Makes 2 x 20cm pizzas

2 x 20cm flour tortillas
1/2 tsp olive oil
1/4 cup Peppadew® Tomato and Basil Pasta Sauce
60g grated mozzarella
20g sundried tomatoes, roughly chopped
2 tsp basil pesto
20g plain feta
pinch of Italian herbs

Step 1.) Preheat your oven to 200°C and place the tortillas on a baking tray. Brush the olive oil over the top of each tortilla, then flip them over so the oiled side is on the bottom.

Step 2.) Spread the tomato and basil pasta sauce over the tortillas in an even layer. Sprinkle the mozzarella and sundried tomatoes over the top. Spoon tiny dollops of pesto around the pizza, then crumble the feta over the top. Lastly, sprinkle a pinch of Italian herbs over each pizza.

Step 3.) Pop the tray in the oven for 7-8 minutes, or until the tortillas are crispy and starting to brown, and the cheese has melted. Slice and serve immediately.

Disclaimer: This post is sponsored by Peppadew®. Recipe, images and words are my own.