Curried bunny-Chow

I’m so exited to share this recipe with you. When I was living in South Africa I wasn’t really a fan of rice dishes so this recipe was perfect for me. Instead of rice you have bread as a carb base.

This curry dish can be made with either chicken, beef or lamb. This particular one was lamb and personally I prefer lamb curry because the meat isn’t as dry as the chicken or beef. Its a basic curry recipe but instead of the rice you’ll use bread. The bread is cut into 4 equal sized squares, then cut out the soft bread on the inside and save it for later. This is a must try recipe and its super delicious.


Bunny Chow ( Serves 4)

  • 1kg lamb pieces
  • Little oil to cover base of pot
  • 2 large cinnamon sticks
  • 1 tsp fennel seeds
  • 1 bay leaf
  • 6 green cardamoms
  • 4 cloves
  • A sprig of curry leaves
  • 1 tsp crushed green chillies
  • 1 large onion, finely diced
  • ½ tsp turmeric
  • 2 tbs crushed ginger and garlic mix
  •  3 level tsp medium chilli powder
  • 2 tsp dhania-jeeru powder
  • 1 tsp garam masala
  • 1 tbs vinegar (your choice on type) I normally use white vinegar
  • 2 tsp sugar
  • 2 tomatoes, blended
  • 5 small to medium potatoes, quartered
  • chopped fresh coriander
  • salt to taste


Heat the oil in a pan. Add the cinnamon, fennel, bay leafs, cardamoms curry leaves and cloves. Then add the chillies, onions, turmeric, ginger and crushed garlic, Braise the mixture for about 4-5 minutes.

Then add the chilli powder, dhania-jeeru and garam masala. Add the vinigar and sugar and mix the mixture well. Then add the meat and stir until all the meat is covered with the spices. Braise the meat until a little browned. Then add the potatoes.

Cut a loaf of bread into 4 equal parts. Cut out the centre of the bread square to form a bread ‘bowl’

Cook on a medium heat until the potatoes are almost fully cooked. Remember to check the mixture often and add water so that it doesn’t burn out.When potatoes are about 3/4 cooked  add the tomatoes . Once the potatoes are cooked you can add the coriander. Add salt to taste. Scoop the mixture into the bread ‘bowl’ and enjoy.



Healthy Breakfast Muffins

Hi Everyone. Since I went to South Africa for a holiday I’ve been eating non-stop. I gained about 8 pounds and now that I’m back home in Korea I have to get back to eating normally and making some changes in my sugar intake so you can expect a few more healthier meals from me in the next few weeks 😀


Bran muffins are an excellent meal for breakfast, lunch or even just for a snack, they are wholesomely delicious and juicy. I use a basic packet of Bran Muffin mix and make it as specified and then comes the special ingredients…. add a cup of raisins and 1 grated apple. This gives the muffins a fruity taste and moist consistency. You could even go further by adding a grated carrot to give it more of a carrot cake feel.



  • 1 BOX/Packet bran muffin mix- around 250 grams (usually you should add eggs or oil and water or milk, just check the specifications for the muffin mix)
  • 1 cup raisins
  • 1 grated apple
  • 1/2 teaspoon cinnamon ( Optional)
  • 1 grated carrot (optional)

Mix the muffin mix as indicated on the packet. Add the raisins, grated apple, carrot and cinnamon. Scoop mixture into lightly greased muffin pans and bake for 25 minutes or until a toothpick comes out clean.




Bewitching Valentines food ideas

Since this week’s Valentines theme is Witches I’ve decided to make some foods that looks like it has a lot of herbs , vegetables and fruits.

For our bewitching food basket today we have potato cookies, mini spinach quiches and “Mama’s more lemon than meringue” tart/pie.


These are mostly side dishes but you can add any kind of meat or other veggies to your Valentines meal

Potato Cookies (makes 12-15)



  • 3 large potatoes(grated)
  • 1 onion (grated)
  • 2 eggs (room temperature)
  • 3 tablespoons flour
  • hand full of chives
  • oil for frying

Grate the potatoes and onions and mix them together. Then mix in the 2 eggs. Add the flour and chives and mix together.

In a frying pan heat some oil, just enough to lightly cover the pan. Scoop a generous tablespoon of the mixture into the pan. Fry until browned on both sides. Let them cool for about 2 minutes before serving.

Creamed Spinach Quiche



  • 700 grams frozen creamed spinach
  • 1/2 cup mozzarella or other white cheese (grated)
  • 1 fresh onion grated
  • 200 gram fried onions
  • 4 slices of ham, chopped into small squares
  • 6 eggs
  • 2 tablespoons flour

Mix all the ingredients together. Scoop mixture into a pie dish or multiple small pie dishes and bake for 25 minutes in a preheated oven. I made mine in tiny bread pans.

Mama’s More Lemon Than Meringue pie

This Lemon Meringue is the one my mother in law always bakes for my husband on his birthday. She’s not a fan of too much meringue so she only makes a thin layer but her lemon filling is the best I’ve ever tasted. Its firm and has a subtle balance between sweet and sour. One pie only lasts 1 day in our house.



For the crust

  • 2oo gram biscuits
  • 2 tablespoons melted butter

For the filling

  • 2 cans of condensed milk
  • 1/2 cup lemon juice
  • 2 egg yolks ( keep the egg whites for the meringue)

For the Meringue

  • 2 egg whites
  • 4 tablespoons sugar

Preheat the oven to 180 degrees (356 fahrenheit)

For the crust.

Crush the cookies until only rough crumbs are left. Mix the melted butter with the cookie crumbs and push it down into a pie pan.

For the filling

Mix all the ingredients well and pour onto the cookie crust.

For the Meringue.

Mix the egg whites and sugar until it is light and fluffy and scoop it onto the Lemon filling. Bake in the oven for 30 minutes. Served chilled.

I hope you enjoyed these recipe’s. The meringue is to die for so I hope you try it 😀




No-Bake cheese cake in an Edible cup

Today I’ve decided to make a lovely cheesecake. Since I’m still trying to stick to my new years resolutions I tried to make the dessert small and light. I also looked at something that might look cute for valentines day, since I love pink so much.


I started off by making cute little chocolate cups to hold the cheesecake in. You can make these with chocolate and balloons. I recommend using 5 balloons for 2 serving because some of the cups will break when you remove the balloons so rather save than sorry.


INGREDIENTS ( 2 servings)

  • 4-5 balloons
  • 80 gram melting chocolate
  • 4 Tablespoons cream cheese
  • 4 Tablespoons whipped cream plus more for the garnish
  • 2 Tablespoons icing sugar
  • 1-2 drops red food coloring.
  • 8 Strawberries.
  • 2 Tablespoons Nutella

To make the cups

Melt the chocolate in a small bowl. Blow up the balloons to about the size of a tennis ball and dip the ends into the chocolate until about half of the balloons are covered. Place in the refrigerator until hard. Stick a needle in the balloons to blow them off and lightly pull them from the chocolate cups.

Scoop a tablespoon of Nutella in each cup.Strawberries into slices and layer on top of the Nutella

Mix the cream cheese, whipped cream, icing sugar and food colouring in a blender. Scoop equal parts of the mixture into the two cups on top of the sliced strawberries.

Squirt some whipped cream on top of the mixture and add strawberries on top. You could also add other fruits that you like. Chill for 30 minutes and serve.




On the 21st day of Christmas-Chocolate chip cookies.

There can’t be a Christmas without at least one Chocolate chip cookies so I had to make them. I was baking  cookies the whole weekend, from cutout cookies to confetti and ginger cookies. Frankly I was a bit tired of baking since my oven can only bake 6 cookies at a time, so baking is not a whole day event because I’m baking thousands of cookies but rather because my batches are small. That being said, I made 280 cookies and still had to make 20. I only noticed this after packing all the cookies in their little bags. I suppose I obviously “tasted” more of them than I should have…


Last night I quickly prepared the dough, luckily I had chocolate chips because I wanted to make some for my sister in law for Christmas. The dough had to be chilled so I left it in the fridge overnight and this morning I started baking, I managed to make 30 cookies although they weren’t very large. Quota filled!!!


It was the first time that I made Chocolate chip cookies but they came out very well. They were soft and chocolatey. I think the kids will like them. Once more I used the recipe from Sally’s baking addiction and used chocolate chips instead of chocolate chunks



  • 2 and 1/4 cups (280g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 and 1/2 teaspoons cornstarch
  • 1/2 teaspoon salt
  • 3/4 cup (170g) unsalted butter, melted1
  • 3/4 cup (135g) loosely packed light brown sugar
  • 1/2 cup (100g) granulated sugar
  • 1 large egg + 1 egg yolk, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup (180g) semi-sweet chocolate chips

I measure out the ingredients exactly as stated, out of experience I don’t just measure with the eye :p

Sally always lists the ingredients in the order it should be used, so I firstly mixed all the dry ingredients together in a separate bowl

I then melted the butter in the microwave by cutting them into smaller blocks. After that I mixed the sugar with the melted butter.

Then I whisked the eggs slightly and added it to the sugar butter mixture, I also added the vanilla extract here.

Then I mixed added the wet mixture to the dry mixture. After mixing everything together I added the chocolate chips.

The very importantly, I chilled the dough in the fridge, you can chill it for 2 hours but I left mine overnight.

Preheat the oven to 325°F (163°C). Line your baking sheets, and start rolling the dough into little balls. Sally suggests using 3 tablespoons of dough per ball. I only used one teaspoon.


What cookies did you make for Christmas?