Thursday, 20 July 2017

Malva pudding

We're posting this because... it's really cold and malva pudding is yummy.


250ml flour
250ml sugar
1 egg
10ml bicarbonate of soda
10ml smooth apricot jam
10ml butter
Pinch salt
10ml vinegar
250ml milk


250ml cream
10ml butter
250ml sugar
125ml water

Pudding Method:

1. Preheat oven to 175ºC.
2. Place all pudding ingredients in a large bowl and beat together until thoroughly mixed.
3. Pour into a well-buttered baking dish and cover tightly with tinfoil.
4. Place in oven and bake for 40-45 minutes until cooked through and brown.

Syrup Method:
1. Bring all syrup ingredients to the boil.
2. Remove cooked pudding form the oven and pierce all over with a skewer or knife.
3. Pour over boiling syrup and serve pudding hot with vanilla custard.

Tuesday, 18 July 2017

Butternut soup

This would be amazing with some fresh home-made bread.


40 ml butter
1 onion, chopped
Pinch of ground cumin
500g butternut, peeled and cubed
300ml chicken stock
20 ml lemon juice
125 ml cream

1. Heat the butter in a saucepan.
2. Add the onion and sauté for 30 seconds.
3. Add the butternut and chicken stock and bring to the boil.
4. Reduce the heat, cover and simmer for 15 minutes until the butternut is soft.
5. Remove from the heat and add the lemon juice and cream.
6. Pour into a food processor and blend until smooth.
7. Season to taste with salt and freshly ground black pepper.
8. Serve with fresh bread.

Thursday, 13 July 2017

Tomato risotto

Risotto can be fairly pricey, but the good thing is that it goes a long way. One bag will make quite a few meals so you can experiment with lots of different risotto recipes. We love this risotto with some warm toast and it's ideal for meat-free Mondays.

1 tbsp olive oil
Knob of butter
1 onion, finely chopped
400g risotto rice
1 cup white wine or white grape juice
1 can chopped tomatoes
700ml hot vegetable stock
100g plain low-fat cream cheese
Parmesan, grated (optional)
3 tsp dried basil
Black pepper to serve

1. In a saucepan, heat the oil and butter over a medium-high heat. Fry the onion for five minutes until soft. Add the rice, cook for a minute, then add the wine or juice.
2. Stir in the tomatoes and stock, season and reduce the heat to low. Cover and cook for 20 minutes until the rice is just tender and the liquid has been absorbed.
3. Stir in the cheese, take off the heat and stand for five minutes. Stir in the basil and serve sprinkled with black pepper.

Monday, 10 July 2017

5 things to know before going into labour

Parents-to-be spend nearly 40 weeks planning for the arrival of their babies – but once the contractions start, the urge to panic can be overwhelming! Here’s a checklist of questions you should be able to answer before the big day:

1. Know what your medical aid covers

It’s important to find out in advance what your medical aid will cover relating to the birth: for example, how many nights are you allowed to stay in the hospital, and will they pay the anaesthetist if you have a epidural?

2. Know the route to the hospital

Make sure you’ve driven the route to the hospital several times so that it becomes second nature – and have a back-up plan in case of heavy traffic!

3. Have a plan for the other kids

If this isn’t your first baby, make sure you have plans for taking care of your other children. Make sure you have someone reliable and trustworthy lined up who can be called on short notice to baby-sit.

4. Have your suitcase packed

Most hospitals will supply you with a list of things to bring along for both yourself and the baby. Make sure your bag is packed a few weeks in advance, so you don’t have to worry about this if you go into labour earlier than expected.

5. Communicate your birth plan
It’s important to know what you want from your labour: Do you want access to an epidural for pain relief? Who do you want to be with you through the birth? Do you want to breastfeed immediately after delivery? Make sure you and your doctor are clear on the answers to these questions – but be flexible; in a medical emergency your doctor may have to deviate from this plan for the sake of you and your baby’s health.

Thursday, 6 July 2017

Chicken noodle soup

Chicken soup for the soul, and a cold, and a hearty winter meal. Add noodles to bulk it up.


2 chicken breasts
3 medium carrots, peeled and sliced
2 medium onions, quartered
3 stalks of celery, sliced
2.5ml garlic paste
1½ litres chicken stock
300g noodles of your choice

1. Sauté onions, garlic and chicken in a pan until just cooked. Allow the chicken to cool enough to shred it into pieces. Then transfer to a pot and add all the vegetables.
2. Cover with the chicken stock and cook at a low heat for 10 minutes. Bring a pot of salted water to the boil over high heat. Add the noodles and simmer until almost completely cooked, then drain noodles and add to the soup.
3. Season to taste and serve with homemade bread.

Tuesday, 4 July 2017

Teach your kids to look after the environment

Here are five simple things to teach your children to help them appreciate their environment:

1. Appreciate space
Take them to play in public/shared parks and areas. Walk or cycle to these areas to appreciate your community’s environment.
2. Discuss electricity
Talk with your children from a young age about how electricity is made, how it works, and its costs. Discuss ways they can help save electricity.
3. Appreciate water
Little ones love to play in water, but often don’t realise its importance. Explain that water is essential for living and how it’s short in supply. Share these facts: Everything you drink is mostly water; your body is mostly water; people, animals and plants die without water; water is expensive. Soon they will appreciate the importance of water and be telling you to close the taps!
4. Respect nature
Take your kids camping and use “leave no trace” principles when you are in a natural setting. Leave natural things where they belong (in nature).
5. Eat healthy food
Develop a love for fresh fruit and vegetables by introducing them to your kids from an early age. Try to avoid unnatural chemicals and additives.

Thursday, 29 June 2017

Creamy chicken soup

A soup filled with family-friendly ingredients that the kids will love with a slice of warm, home-made bread.


2 cups chicken stock
6 large chicken breast on the bone
1 large brown onion, chopped
2 celery stalks, chopped
1 large carrot, chopped
1 medium leek, trimmed, halved, washed and chopped
50g butter
cup plain flour
½ cup cream
¼ cup finely chopped fresh flat-leaf parsley leaves

Place three and a half cups of cold water, the stock, chicken, onion, celery, carrot and leek in a large saucepan over medium-high heat. Bring to the boil. Reduce heat to medium-low. Simmer, covered for one hour.
2. Transfer chicken to a bowl and cool slightly. Remove the bones and shred the meat. Set aside.
3. Strain stock mixture into a large heatproof jug and put the remaining vegetables to the side.
4. Melt butter in pan over medium-high heat. Add flour. Cook, stirring, for one minute or until bubbling. Gradually stir in stock mixture and cream. Cover and bring to the boil. Reduce heat to medium.
5. Add chicken and vegetables. Cook, stirring occasionally, for 15 minutes or until soup thickens slightly. Season with salt and pepper and sprinkle with parsley.
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