Chocolate Mousse Wedding Cake

 My sister's friend got married this weekend at Rock Haven, situated between Hermanus and Somerset West. She wanted to give something special as her wedding gift, so we decided that I will make the wedding cake.


 As you can see, it wasn't a traditional Fruit Cake, but a Chocolate Mousse Cake. The wedding couple was blessed with great weather; on my way to the venue it was 30 degrees outside. As you can imagine, my nerves shot sky high, what if everything was mush and melted before the wedding started!!
Luckily my friend, Hendrik, went with me to the venue and with full blast aircon everything was still whole and set when we arrived at the venue.

This is a close up of the small cakes on the top.

Taste the difference!

It's a BOY!

Cupcakes I have prepared for a babyshower!





Taste the difference!

Chicken Lasagne with Roasted Veg in Phylo Basket

 I am very health conscious; I prepare healthy food that tastes great which anyone can make!

As you can see, chicken is my favourite!

Ingredients: Serves 4

4 Chicken fillets, boiled and shredded
1 Onion, chopped
1 Clove of garlic, crushed
125g Mushrooms, chopped
125g Baby marrow, diced
Pinch of chili powder
30ml Chutney
30ml Sweet Chili Sauce
6 Lasagne Sheets 
500ml Basic white sauce
125ml Grated cheese
300g Butternut, diced
100g Baby Tomatoes, halved
200g Cauliflower
200g Broccoli
15ml Treacle sugar
Olive oil
Sprig Rosemary, chopped
2 Sheets of phylo pastry, each sheet cut in 9 blocks
50ml Butter, melted
Salt and pepper
Fresh Basil

Method:
Preheat oven to 180 degrees

Step 1: Heat 10ml olive oil in a saucepan, add onion and garlic and saute until golden brown, add mushrooms and baby marrow, saute until cooked. Add the rosemary and chili powder, cook for 5min. Remove from heat and season with salt and pepper.

Step 2: In a bowl, mix the onion mix and the shredded chicken, add the sweet chili and chutney. Season to taste.

Step 3: Place half of the chicken mix in a baking dish, layer with lasagne sheets and white sauce. Repeat layer and sprinkle the top with grated cheese. Put aside.

Step 4: Place the butternut on a baking tray, sprinkle with olive oil, treacle sugar, salt and pepper. Bake for 20 min., add the tomatoes, broccoli and cauliflower, bake for 10min., until cooked. Remove from oven and put aside.

Step 5: Use 3/4 blocks phylo pastry (1 sheet cut into 9 equally sized blocks) for 1 basket. Butter 1 block, place another block on top, brush with butter and place a block on top. Put in ramekin to form a basket shape and bake for 5min., until golden brown and crispy. Repeat with rest of the pastry.

Step 6: Bake Lasagne for 30-45min, until cooked and golden brown on top. Reheat the veggies and place in phylo basket, garnish with fresh basil. 

Serve

For any questions, feel free to pop me a mail.


Taste the difference!

Chicken and Veggie Bake

This is by far one of my favourite dishes!










Ingredients: Serves 4 to 6

4 Chicken fillets, cooked and shredded
4 Large potatoes, peeled and par boiled
150g Mushrooms, chopped and sauteed
1 Onion, chopped and sauteed
Half of a green pepper, chopped and sauteed
500ml Bechamel Sauce (basic white sauce)
1 Sprig fresh rosemary, finely chopped
Salt and white pepper
200ml Grated cheese

Method: Preheat oven to 180 degrees
Step 1: Slice the par boiled potatoes and place a layer at the bottom of a baking dish. Sprinkle with a little salt and and pepper. On top of the potatoes place a layer of the mushrooms, onion, green pepper and rosemary. Add the shredded chicken on top. Season with salt and pepper. Place the rest of the mushrooms, onion and green pepper on top of the chicken. Layer the rest of the sliced potatoes on top.

Step 2: Pour over the bechamel sauce, make sure everything is covered. Sprinkle the top with the grated cheese and a little salt and pepper.

Step 3: Cover with tin foil and bake for 40min. Remove tin foil and bake for 20min. Remove from the oven, let it rest for 10min. and serve with a side salad.


Taste the difference!