Quick and easy low carb egg cups!

Hi guys!

I know what you’re thinking… “Did she say eggs, easy and low carb?” Yes I did.

With Decemeber being one of the busiest months of the year who has time to make a full blown bacon and egg breakfast standing infront of the hot stove in this heat every morning… No thanks.

Fortunately with this recipe it can be prepared beforehand and you can just pop them in the microwave when you’re ready to eat.

This is so convenient for non-morning people (ME!) as well as those of you looking for a good wholesome breakfast without the morning rush.

Meal prepping is honestly a life saver which helps us save time and money. Trust me I would know … On mornings I’m running late I’d skip breakfast at home and get a takeout coffee and muffin (sometimes even croissants – some call this unhealthy others call it living your best life and treating yourself… I agree with the latter LOL) so many calories gained so much money lost but I’ve found my solution.

Recipe yields 6 egg cups


6 pieces of shoulder bacon (macon for non bacon consumers)

6 eggs

1/2 chopped onion

1/2 cup cherry tomatoes (halved)

1/2 cup mixed cheese (I used half cheddar, half feta)

Pepper to taste

Olive oil to fry

1 Avocado (optional)

You will also need a muffin tray


1. Preheat oven to 180 degrees Celsius.

2. Fry bacon until 3/4 done.

(not crispy as bacon will cook further in the oven)

3. Sauté the onion and tomatoes in the same pan as you fried the bacon.

Allow the vegetables to absorb all the bacon flavour. Need i say more… It’s Bacon come on.

4. Line each muffin tin with a piece of bacon and fill each cup with the onion & tomato followed by cracking an egg in each cup.

5. Top with cheese and bake for 15 minutes until the eggs are solid.

I hope you find this recipe helpful. Enjoy your feast!

Wishing you all a wonderful and safe holiday.

Happy festive season!

Robyn xx


Decadent Chocolate mousse

Hi guys!

Winter in South Africa is in full swing and during this time I usually crave a warm moist malva pudding for Sunday dessert but no… everyone in the house wanted chocolate mousse but my father had one special request … “Can you make it a sugar free chocolate mousse?” – much to my sugar loving brother’s distaste might I add.

Due to my father being a diabetic his dietary needs benefits us too, to cut out the unneccessary sugars where we can. So I altered my usual chocolate mousse recipe that calls for castor sugar and milk chocolate and replaced these items with Xylitol and 70% dark chocolate. (I would have done 90% but I tried to please everybody’s palate as best I could since the dark chocolate can be quite bitter sometimes.


Serves 4


200 grams dark chocolate 

30ml xylitol

4 egg whites

1 egg

15grams butter

500ml unsweetend whipped cream

Strawberries for garnish (Optional)


1. Melt the chocolate in a heatproof bowl over simmering water. (Make sure the water does not touch the bottom of the bowl directly.)

2. Add the butter to the melted chocolate and remove off the heat, stir the mixture until the butter melts. Set aside to slightly cool.

3. Add one egg to the chocolate mix and stir in. (Note: the mixture might become more solid)

4. In a mixing bowl whisk the 4 egg whites until stiff peak and add the xylitol gradually.

5. Add a 1/4 of the egg whites to the chocolate and stir in to loosen the mixture. Slowly fold in the remaining egg whites.

  • 6. Fold in 250ml of the whipped cream until the ingredients are combined and the mousse is one consistent colour.

7. Fill each glass with mousse and remaining cream as desired.

 (This is a really fun idea to use should you want to incorporate interactive activities for a party. Just prepare your mousse before hand and have a “build your own dessert station”. My brother (12 years old) helped me finish these off and he enjoyed it too so it’s a dessert you can have the whole family make together.)

My brother decided each one of us was going to have a different looking dessert.

I hope this recipe assists anyone looking for a sugar reduced chocolate mousse.

Let me know if you try it out I’d love to hear your feedback.

Enjoy your feast!

Robyn xx

Cinnamon oats

Hi guys! 

The autumn weather in South Africa makes me want warmer breakfasts and what screams autumn more than cinnamon?

For me deciding what to eat in the morning can take so much time and trying to incorporate healthier foods that will sustain me for longer can be such a process. 

I am very indecisive but if it’s not a smoothie I know i can rely on trusty ol’ oats.

Sometimes it can be very boring and even bad for you when you’re adding loads of butter,milk and sugar!

I came up with this recipe to eliminate the dairy and sugar as I’m trying to cut down my intake of sugar and fats and im relying on the food’s natural sugars and flavours to please my palate.


120ml jungle oats

250ml water

5ml cinnamon

Pinch of himalayan pink salt

Zest of one naartjie/Orange

Naartjie/orange segments

Raspberries to taste

Optional : honey or xylitol to replace sugar 


Boil water and add salt,zest, cinnamon and oats stir and bring down to a slow simmer. 

Allow the oats to cook until soft and quite thick.

It should look something like this

Once cooked transfer to a bowl and add your fruit, honey or sugar substitute if needed.

I hope you enjoy this warm breakfast and enjoy your feast!

Robyn xx

Summer lovin’ Strawberry,Watermelon and oat smoothies 

Hi guys, 

It’s been a while since I’ve last posted due to work and varsity priorities but I’m back and ready for 2017.

I wake up 5:00Am most weekday mornings and I hardly have time to make a good breakfast for the long day ahead of me so one of my favourite breakfast go-to meals/drinks is this mouth-watering smoothie.

This recipe yields 750ml so about 3cups.


2 Bananas chopped and frozen (preferably quite ripe as the banana will be sweeter)

120ml raw oats 

250ml plain yogurt 

90ml watermelon juice 

125ml strawberries

100ml milk 

5/6 ice cubes 

1 Orange sliced for garnish (optional)

I pureéd my strawberries and froze them. But this is entirely optional.

You will need a blender however a food processor works too.


1.In a blender add bananas, oats,strawberries and watermelon juice and blitz to a liquid consistency but not smooth as you still want the texture of the oats.

2. Add remaining yogurt, milk and ice and pulse until ice has broken into small pieces.

And viola it’s as easy as that.

I love these fruits together and the oats completes it for me. I love oats but to make it is a mission and the Cape Town summer sun is out early in the morning so this is refreshing and satisfying this time of year.

The thing I enjoy most about this smoothie is you can do all the prep the night before and just combine your ingredients in the blender, so if you have to be up early such as myself this is definitely an ideal breakfast and prevents you from buying an unhealthy take out for breakfast and saves you money! 

Bonus for students like me.

I hope you enjoy this recipe and enjoy your feast.

Robyn xx



Hi guys!

Recently in pastry class, (I’m a student, currently studying a Hospitality Management course.) we baked the most delicious sweet bread ,a very traditional South African bread called Mosbolletjies which derives from Afrikaans, one of South Africa’s many languages.

I was first introduced to the process of making this bread by two lovely Pastry chefs at an internship I done on a wine farm not too long ago and it instantly become one if my favourite breads. The bread is unbelievably soft, sweet and had a slight liquorice flavour which it gets from the aniseeds.

So you can imagine my excitement when we were assigned to make it in class. However I never perfected the recipe and sure hope to do so with plenty practice. (I apologise to my family’s waist lines in advance, they’re my guinea pigs for all my recipe testing LOL)


For the dough:

100ml wine must or grape juice

100ml milk

4 cups cake flour

10g dry active yeast

5ml sugar

10ml tepid water

1 teaspoon salt

1 teaspoon aniseeds

80ml sugar

50g butter

For the glaze:

20g butter

45ml milk

30ml sugar


  1. Preheat your oven to 180 degrees Celsius.
  2. Mix the yeast, 5ml sugar and water to form a sponge and allow yeast to activate.
  3. In a saucepan melt butter and milk just before boiling point, add grape juice and remove from heat and allow to cool until it is at a tepid temperature (The temperature should be at around 36 degrees Celsius.)
  4. Sift flour and salt, add  80 ml of sugar.
  5. Add the yeast, melted butter mixture to the flour until it forms a soft dough, knead for about 10+ minutes until it is soft and all the gluten has been developed. DSC_4178
  6. Once the dough is smooth and soft, allow to rise in a warm area until double in size.
  7. While the dough is rising, grease a standard size bread tin.
  8. Once the dough has doubled in size , divide the dough in 21 equal parts, this will make 7 rows of 3 in the tin. Roll and shape in rectangles and place 3 by 3 next to each other in the tin. (Do not worry if the dough expands and flattens as you put it in)
  9. Once you have prepared your tin with the dough, allow to rise until double in size once again, in a warm place.
    *Please note: It should look something like this once you have divided and put the dough in the tin. (Mine was not measured at the exact same weight which would have helped with the spacing , so if you have a scale at hand I would advise you to measure it at 41 grams per piece of dough, for a much neater look.)


  10. Once the bread has had its second proof, place in the oven to bake at 40 minutes. It will be a beautiful golden brown. During this time make the glaze by adding all ingredients to a saucepan until melted.
  11. Brush the bread with the glaze as soon it comes out of the oven and serve with salted butter.

I hope you guys enjoy this delicious bread and that it becomes one of your favourites too. You can cut slices if prefferred however I suggest you pull apart each section as it should be eaten plus this way its more fun and less dishes to clean 🙂 :P.

Enjoy your feast.

Robyn xx







Soft Fluffy Scones


Hi Guys

With all the delicious variations of a scone, I personally prefer a plain soft English Scone as opposed to the flavoured Americanised ones. These light and fluffy cake-like treats are so simple yet so elegant that it is suitable for a high tea or the perfect ending to a Sunday afternoon lunch, as it is something that is not too over-powering or rich.

The texture and taste  of a scone which has just been baked, topped with a sweet strawberry preserve and fresh whipped cream, it is sure to please anybody’s palates.

The following recipe is sure to do just that, it yields 12 scones and bakes at a fairly short period of time that it’s quick enough to whip up for unexpected guests or if you lead a busy life and just don’t have the time to make a fancy dessert this recipe is sure to be at your rescue.

Happy Scone baking.

pretty scone single


500ml  Cake Flour

10ml sugar

2ml salt

20ml baking powder

125ml milk or sour cream

60ml sunflower or canola oil


equipment*please note, you will need a  rolling pin and round cookie cutter


  1. Preheat the oven to 180 degrees Celsius and grease baking tray.
  2. In a bowl sift the cake flour, salt and baking powder together, add sugar and make a well in the middle of the bowl.

2. Whisk 1 egg with oil and milk or sour cream in a bowl and add to the dry ingredients.( The sour cream gives the scones a much lighter weight but it is still as delicious with the milk.)

3. Once all the ingredients are in the bowl, using a knife, mix together to form a dough.

4. On a floured surface, roll out the dough and cut out twelve rounds and place on your baking tray.

5.Whisk the second egg and lightly brush the surface of each scone. ( This will help you achieve that beautiful golden colour.)

6. Place in the oven and bake for 10-12 minutes until the top is lightly golden.

Allow the scones to cool slightly but serve whilst still warm. I suggest adding a bit of butter, strawberry preserve and whipped cream, accompanied by some hot rooibos tea for the ultimate indulgence! Or for the savoury lovers, add some butter and cheese and enjoy for brunch or an afternoon snack.

out the oven on a rackpossible first pic


I hope you love this recipe as much as I do.

Enjoy your feast.

Robyn xx




Easy dinner rolls sure to impress.

Bread Bread Bread.

Hi guys.

With Winter approaching I’m definitely leaning towards much warmer foods like stews, casseroles and soups. ( especially a rich and creamy roasted butternut soup, yum!).

And what better accompaniment to soup than bread? Not to mention the aroma of a freshly baked bread that floats from your kitchen throughout your house, who could possibly resist?

So I used a plain basic white bread recipe and flavoured it with some herbs,veg and seeds I found in my fridge and pantry. And turn it into an assortment of dinner rolls.

I made 3 variations; Portuguese, coriander pesto with onion and sunflower and pumpkin seed rolls.

The flavourings options are endless, whatever herbs you have turn it into a pesto or make a flavoured butter that will definitely impress your friends and family.

Happy bread baking.

Fresh assortment of rolls

Ingredients :

450g cake flour
7ml salt
5ml sugar
5g instant yeast
10g butter
250 ml (1 cup) lukewarm water


1. Preheat oven to 200 degrees Celsius.
2. In a mixing bowl combine flour, sugar and salt and add the instant yeast and stir with a whisk until combined.
3. Rub the butter into the flour and slowly add the water to form a soft dough. And knead well for +/- 10 minutes until it is smooth and elastic.

*Note this is a guideline for mixing the dough by hand if using a machine add all ingredients into your mixing bowl with the dough attachment and mix slowly until you see all the ingredients are combined (this prevents all the flour making a mess if you put it on high). Once all ingredients have come together to form a dough put your machine on high and allow to knead for 3-5 minutes until smooth and elastic.

4. Put the dough in an oiled bowl and cover, allow to prove for 20 minutes.
5. Flour your work surface and knock dough down. Portion into either 30g or 50g size rolls (depends on preference and usage). Brush on pesto or make a long strip and fill the dough with caramelised onions and feta cheese really anything you desire and roll (almost in the shape of a Chelsea bun)

6. Make diagonal cuts on top or shape as desired, put on an oiled baking sheet and oil the top of the rolls allow to prove for another 40 minutes. (until doubled in size)

7. Brush the top of the rolls with egg and milk and add desired seeds or you can dust the top with flour.

8. Bake rolls for 15 minutes.

Characteristics of this roll is a harder outer crust and a soft dough inside.

Enjoy your feast.

Robyn xx

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