if you follow me on instagram , you would’ve noticed a series of nostalgic home-made dishes straight from my moms kitchen. Including a selection of treats and bakes that we only trust Royal Baking powder with. I remember growing up with tons of traditional foods and while heritage day for many means braai or pootjie, as a third Gen South African with a rich indo-african background its far more than that.


one of the recipes i have decided to share with you all is the modern twist on a traditional mielie bread or miele lagan as we used to call it. My mom was a single parent and used to work most of the time so i would often spend lot of time at my paternal aunts home in Springs. she would make this meile lagan in a dark brown pyrex dish and top it with poppy seeds. my fellow blogger Verushka aka @thespicegoddess shared her version of Corn Muffins with me and it  just took me down memory lane.


The recipe is super easy, great for brunch, lunch boxes and i even sliced one in half and filled it with spiced beef (pastrami) and grated cheese (thank god im not a fashion blogger). Verushka and I have teamed up with Royal Baking powder to bring you and awesome competition in which you can stand a chance to win a R700 Yuppiechef voucher + a Royal Baking powder hamper. Follow our Instagram accounts for more info.




  • 2 cups cake flour
  • 4 tsp Royal Baking Powder
  • 1 tsp salt
  • black pepper
  • 1 onion finely sliced
  • 1 tin of cream style corn
  • 1 cup of grated cheese
  • 1/4 cup dhania
  • 1 tbsp chopped chives
  • 125ml oil
  • 3 eggs
  • 1 tsp green chilli paste


  1. saute the onions in a little butter or olive oil until golden brown
  2. add all the ingredients to a bowl and mix well
  3. portion into greased or lined muffin trays
  4. bake at 180 deg C for 20 – 25 mins

serve hot!

images by layla shaik photography


Mutton Curry

I have taken a step back from the blog as work and Instagram have been taking up a lot of my time. however, I have received numerous requests from non-social media followers to resume blogging. So here I am!


As a welcome back I have decided to post the recipe for my mutton curry as it has become so popular on Instagram. The first time I decided to make mutton curry I was alone by myself in Dubai. I had no mom or mom-in –law to call in for supervision. So with some helpful WhatsApp tips I decided to attempt it. It was marvelous and until today I just can’t seem to get it exactly that way. Until recently tried to make it again but this time with almost 2.5 kgs of mutton (LOL). If you know me you would know that I don’t own small pots in my home, even though my family is small I grew up in a home where we cooked in bulk. I get no joy out of cooking for one.



Chit chat aside here is my Mutton curry recipe. If you do have Instagram and need a step by step video, head over to the highlights section of my page to find it or simply follow this link. 



  • 1 kg mutton cubes, your butcher would usually have this packaged as mutton for curry or stew
  • 4 tbsp. Yogurt
  • 1 tsp salt
  • 2 tbsp. ghee
  • 1 cinnamon stick
  • 2 large potatoes cut in quarters
  • 1 large onion diced finely
  • 1 tsp cumin seeds
  • 1 whole green chili
  • 2 tsp red chili powder
  • ½ tsp turmeric powder
  • 2 tsp coriander seeds
  • 2 tsp cumin seeds
  • 1- 1 ½ tbsp. fresh ginger garlic masala
  • 2 tbsp. tomato puree
  • 2 large tomatoes grated
  • 1 – 1 ½ liter water
  • fresh black pepper
  • salt to taste



  1. The first thing to do before you start cooking is to soak your mutton in water with 2 tbsp. of vinegar for at least 20 mins. This helps to reduce the undesirable taste that usually comes from the mutton. Rinse this and proceed to step 2
  2. after the mutton has been rinsed add the yogurt and salt to it, mix well and set aside while you prep your ingredients
  3. in a wide and slightly deep pot add 2 tbsp. of ghee. Add the cumin seeds and cinnamon stick and allow it to braise for about a minute on a medium heat
  4. then make a slit in your chili and add it to the pot along with the onions.
  5. Allow the onions to soften and brown slightly then add the mutton cubes. DO NOT REMOVE THE YOGURT
  6. Cook this for about 10 minutes. Thereafter add the potato’s followed by the spices and ginger garlic masala. cook for 5 to 10 ’ minutes.
  7. Mix the tomato paste into the grated tomato and add to the pot. Mix  well and cover the pot. Allow this to cook until the tomatoes reduce. (become thick)
  8. Run your spoon along the base of the pot, if the liquid at the base of the pot is thick and not runny the mutton is ready to add water
  9. Add boiling water as well as freshly cracked black pepper cover and allow the curry to simmer. The water should reduce and the curry should appear thick. This is when you know its ready. this usually takes about 20-25 minutes on a low heat
  10. Test for salt and add if necessary add more. garnish with fresh, chopped coriander and serve with rice or roti.


Important Points

  1. Soaking the meat in the vinegar makes the meat more palatable. The addition of yogurt and salt contributes as a tenderizer for the meat. If you feel that you would like it softer add ½ tsp of tenderizer to the water which the meat is soaking in. make sure to rinse well before adding the yogurt.
  2. Make sure to use a wide pot as you don’t want the mutton cooking unevenly and we don’t want mushed up potatoes. A wide pot makes a good curry a deep pot makes a stew. Don’t debate this it just somehow works lol
  3. Adding the spices with the meat allows for their aromas to be released.
  4. Prepare rice in a rice cooker, I have no method of fool-proofing this. if you’re getting married invest in this first. it’s a life saver and cooks your rice while you’re applying your makeup (proven)

If you have any questions, please feel free to email me or message me on insta. Or simply comment below


An Italian Shakshouka

I should rename my blog to “RSR Only Eats Breakfast,” I might actually do that it’s quite catchy lol. In all honesty, any name suggestions would be great, I don’t know if  I still want to keep it as simple as “RSRCREATIONS”. So send me your suggestions!

Back to business. Just In time for the weekend here is a recipe for YET another breakfast dish I managed to pull together. Very often my ideas do not translate well from dream to reality. I’m always overambitious. But this time I think I did really well. I LOVE burrata cheese and I wanted to incorporate that into breakfast, because who doesn’t like eggs drenched in a thick tomato sauce laced with basil. This might not be for everyone as it is very mild, but I do find it very suitable for those with a liking to more subtle flavours.




  • 5 eggs
  • 1/2 onion chopped finely
  • 1/2 red capsicum chopped in small cubes
  • 500 ml Pomi tomato sauce or any good quality Italian tomatoes
  • 2 garlic cloves
  • a handful of fresh basil leaves (save some for garnish)
  • rough red chilli flakes
  • red chilli powder
  • salt and pepper
  • olive oil
  • 1 ball of burrata


  1. In a pan warm up the olive oil then add the onion and red pepper. Sauté this until they begin to soften.
  2. Then add the garlic and ensure not to burn it.
  3. Add the Pomi tomato sauce to the pot then toss in the basil. Let this sauce bubble for about 10 minutes.
  4. Thereafter add the red chilli powder and red chilli flakes (as required). Let this simmer for 5 more minutes. Season with salt and pepper.
  5. Make wells in your sauce then crack the eggs in the pot. Leave the centre open for the burrata.
  6. Once the eggs have cooked to your To your liking, place the burrata in the centre. season the eggs and garnish with fresh basil.
  7. To serve, break open the burrata and allow it to ooze out into the pan. Scoop up a generous helping of eggs with sauce and cheese.
  8. Serve with fresh ciabatta bread, dip the ciabatta straight into the pot and soak up all that deliciousness. I won’t judge.

I Really love this recipe I find it so simple and delicious. Please try it out and let me know what you think!



Cheaters guide to big breakfasts- Frittata​

So here’s the thing. We are a BIG family and breakfasts are always tricky. I personally hate eating alone, especially when everyone has already devoured all the food and has left you with that one cold egg with the wrinkly egg yolk. There’s always that one person that is left in the kitchen flipping eggs while everyone eats and let’s be honest, no one has the patience to wait for the poor egg flipper in the kitchen.

This is why I always opt for these one pan breakfast dishes so that everyone can eat together as a family and enjoy their food. Other favourites of mine include shakshouka or masala eggs (yes ,they’re different), its super easy and no fuss.

This frittata is a healthier breakfast option and you can make it with just egg whites if you’re going to be picky. You can add anything you like in your frittata its also a great way to get rid of left-overs and fridge scraps.



  • 8 large whole eggs
  • 1/2 cup milk
  • 1 onion , sliced thinly
  • 1 tsp cumin seeds
  • 8 curry leaves
  • chopped coriander
  • spring onion
  • fresh green chilli chopped
  • spinach
  • micro greens
  • salt and pepper


  1. in a non-stick pan or skillet , warm up some olive oil.
  2. add the cumin seeds and curry leaves and braise until the aromas have infused into the oil
  3. add the onion to the pot and saute until soft then add the chilli
  4. add the spinach into the pan and let it wilt
  5. whisk the eggs until fluffy then add the milk and beat them together.
  6. add the spring onion and the coriander to the egg mixture along with salt and pepper
  7. pour the egg mixture into the pan and quickly mix to combine all the ingredients together.
  8. cover the pan and let it steam or pop it into the oven until cooked through.
  9. season well and serve with micro greens on-top and avocado on the side.

Masala Lamb Chops

My mom used to make these chops so often when we were growing up but I never actually tried to make it until now. I often find myself going back to her recipes , its my favorite form of comfort food.


A few tips from mom, it’s best to choose a lamb chop rather than a mutton chop, as my mom advises. especially if you’re very sensitive to taste the mutton may be very pungent in flavor. Always leave the tomato for just before you’re going to serve the chops so that you have a lovely gravy to serve with the chops.

This marinade is both tangy and spicy at the same time, which ticks all my boxes! serve it with roasted veggies on the side like I did or with velvety mashed potatoes. to mop up all that excess gravy , add a paratha or roti to the menu! OMG I’m salivating just thinking about it!



  • 1 kg lamb chops
  • 2 tbsp ginger garlic masala
  • 1 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • 1 tsp crushed cumin seeds
  • 1 tsp crushed coriander seeds
  • 1 tsp whole cumin seeds
  • 1 tsp salt
  • freshly ground black pepper
  • juice of half a lemon
  • 2 tbsp tomato sauce
  • 1 tbsp mustard sauce
  • 1 sliced onion
  • 2 grated tomatos
  • 2 tbsp yogurt
  • ghee or coconut oil


  1. Marinate the lamb in the yogurt for an hour before you cook it. its helps to soften the meat.
  2. Prepare your marinade by combining all the spices and sauces together in a bowl. keep the onion and tomato aside.
  3. marinate the meat for atleast 1 hour in the mix, the longer you marinate it the better it will taste.
  4. warm up the ghee or coconut oil in a pot on a medium heat, add the onion and sautee it until soft
  5. then add the marinated chops to the pot and add water, cook until the meat is soft and tender.
  6. just before you ready to serve add the tomatos and let it simmer until it forms a thick gravy.

hope you all enjoy!




Cous Cous for Brunch

I have never actually been one that would lean towards eating cous cous. However, I recently decided to give it a go and I (and the guests) were pleasantly surprised at the outcome. My guests have become the test subjects of my spontaneous and adventurous recipes, that’s the price you pay when visiting me I’m afraid.


Couscous is not actually healthy; however, it is exciting to eat. It’s almost flavorless and therefore you can turn It into anything you like. It sucks up flavor like a sponge in water and is a lighter option for summer lunches or alfresco dining. If you’re very healthy etc., swap it for quinoa or whole grain couscous and mission accomplished. This is how I made mine.


  • ½ cup cous cous
  • water
  • 4 tbsp. good quality crumbly feta cheese
  • ½ capsicum
  • ½ red onion
  • 1 grilled corn
  • pomegranate seeds
  • ½ avocado
  • 2 tbsp. chopped coriander
  • 1tbsp chopped mint
  • 1 lemon
  • salt
  • pepper



  • ½ avocado
  • 4 tbsp. yogurt
  • 1 tbsp. chopped mint
  • lemon juice
  • salt
  • pepper



  1. Place the couscous in a non-stick pot and lightly toast it for a bit


  1. Then add enough water to just cover the cous cous, cover with a lid and leave the pot on a low heat to steam until the cous cous has puffed up. Mix with a fork to avoid mashing the couscous and keeping it grainy rather than sticky.



  1. When the couscous is cooked transfer it to a large mixing bowl, and immediately squeeze over the juice of half a fresh lemon


  1. On a flame or in a grill pan, char the outside of a capsicum until black, then pop it into a bag and allow it to cool. After a while remove the capsicum, wipe off the burnt bits and chop into bite size pieces. Add this to the couscous
  2. Slice the red onion into thin slices and add to the bowl
  3. Chop up the herbs and add them to the bowl
  4. Grill the corn in a pan, you can use tin-corn or a fresh kernel add this to your couscous
  5. Add in the pomegranate rubies as well as half of the feta. Season well with salt and pepper.
  6. Finish with another generous squeeze of fresh lemon juice and sliced avocado on the top and the remaining feta cheese.


For the dressing

  1. Blitz all the ingredients in a blender until smooth and creamy season well with salt and pepper.

Serve the dressing on the side or on top.




Chicken and Corn Soup

The temperatures continue to drop in Johannesburg and the only thing that can compensate for this chilly weather is a bowl of hearty soup. I made this soup a while back and the recipe was a bit of a fluke, I didn’t expect it to turn out as delicious as it did (I’m not being vain, I’m sincerely surprised). I made use of the ingredients I had at home and a few left overs from the previous evening’s dinner. The one thing I love the most about soups and stews is that you can use up all your left over ingredients all at once. I’ve made it twice since that day and each time my guests have requested for more or the recipe.


Chicken is the base protein of this recipe and I’ve taken a bit of inspiration from my friend Kelsey for this one. Kelsey suggested that I use a traditional Italian base for my soup which she uses in her cooking which is: carrot, onion and celery. I haven’t tried the recipe with celery yet as I’m not a fan of the flavor but she has assured me that it makes the soup even more magnificent! So I will be using it in my next soup.

In my opinion, when preparing a soup, it is important to build flavor. instead of chucking all the ingredients in at once I recommend you add them in stages. This allows each ingredient to release its individual aroma/flavor into the soup. This all sounds like hard work but its really just about having a little patience.

I often use a mix of chicken fillets and bone meat, as the chicken bones give a wonderful flavor to the soup. However, you can use fillets only if you short on time.


Follow the steps below to get the best flavor out of your ingredients



  • 1/2 kg chicken (preferably half bone and half fillet)- fillet cubed
  • 2 tbsp. olive oil
  • 2 tsp garlic –crushed
  • 1 tbsp. green chili – crushed (or according to your flavor preference)
  • 1 medium onion –diced finely
  • 1 carrot –grated finely
  • 1 packet Knorr Vegetable soup
  • 1 tin cream style corn
  • 1 cup fresh cream
  • salt and pepper to taste



  1. in a large pot warm up the olive oil on a medium heat
  2. add the garlic and braise for a minute until the flavor is released into the oil, take caution not to burn the garlic
  3. thereafter add the green chili and braise for a minute.
  4. Then add the onion and carrot and cook until both of the vegetables have softened. Reduce the heat if necessary to avoid the garlic burning.
  5. Once the vegetables have softened add the chicken to the pot. Cover the pot and allow the chicken to cook through
  6. Once you have ensured that the chicken has cooked through, combine the vegetable soup with 1 liter of water. whisk well to avoid lumps then add this to the pot.
  7. Cover the pot again and allow the soup to boil for at least 10-15 minutes.
  8. Thereafter remove the boned meat from the pot, debone the meat and add it to the pot. Use a hand blender to slightly shred the chicken in the pot.
  9. Thereafter add one can of cream style corn and season with salt, black pepper and white pepper.
  10. Add the fresh cream to the pot and stir in well.
  11. Allow the soup to simmer on low for 10 minutes. Serve at the consistency of drinking yogurt. It shouldn’t be too waterish but not too thick (you need to be able to slurp). If the soup is too thick, add more fresh cream but adjust the salt and pepper accordingly.


Serve with fried samoosa pastry or garlic croutons and a squeeze of fresh lemon juice.

I’ve added sliced button mushrooms to the soup and it worked really well. if you would like to do this add it after the chicken has cooked  before you add the vegetable soup.







To Vegan or Not To Vegan?

This post was meant to be up 2 days ago but I’ve been down with the cold and mostly too drowsy to remember the recipe. I feel that this flu came at the wrong time, just as I was getting into my healthy vibe, I now find myself drinking sugary drinks and ghee laden soups to get my energy levels up.


I spent the last week reflecting on my health and body image. Many women, like myself, are always striving for more. We all face different issues with our bodies, some of us want to be thinner and some of us want to be fatter. I’ve spent most of my life afraid of the “FAT” word, I’ve done some pretty weird and extreme things to stay in shape, as society molded me to believe that thin is beautiful. But eventually, when you’re scanning the barcode of everything you eat, it takes the fun out of life. For this very reason I’ve decided to STOP being so obsessive of how others see me, and rather try and better my health rather than my weight.


This is why I started to explore the diet of veganism. It’s basically a plant-based diet which seems daunting at first. In this day and age, we have access to so many alternatives that it’s actually super easy to become a vegan. More than being vegan, my aim is to get rid of refined sugars in my daily lifestyle. don’t get me wrong a cheat meal here and there will be necessary. A friend of mine Justine Dampt of ENCAS Sweet Escapes taught me the 80/20 rule. Which entails living 5 days a week under a controlled and healthy diet (whatever that may be to you). And 2 days of the week indulge in the things you love. (obviously within your limits).  I think while I’m starting out, it might be 20/80 but the 20% I do spend eating a plant based diet I feel lighter, healthier and more energetic.


There are two versions of this recipe below, one for the vegans and one for the rest of you!

VEGAN CHIA SEED PUDDING PARFAIT (serves 1 big portion or 2 small portions)


Chia Pudding

  • 2 tbsp. chia seeds
  • ½ cup boiling water
  • ½ cup coconut milk
  • 1 tsp vanilla extract
  • 2 tsp maple syrup


  • 100g maple syrup
  • 75g coconut butter
  • 75ml coconut cream


  • 1 banana
  • 2 tbsp. granola
  • optional: vegan yogurt



  1. soak the chia seeds in boiling water until it has soaked up the water
  2. in a saucepan combine the coconut milk, vanilla and maple syrup bring to a boil
  3. add the chia seeds and cook the mixture until it has thickened.
  4. Remove from the heat and set aside to cool
  5. To prepare your salted caramel, warm the maple syrup up in a heavy bottom saucepan.
  6. When the maple syrup has thickened slightly add the coconut butter and stir it in.
  7. Then add the coconut cream, a little at a time until you get the desired consistency. (it should be as thick as golden syrup.)
  8. To prepare your parfait create layers of solids and liquids in a 2:1 ratio. So for every 1-part yogurt and chia pudding there should be 2 parts muesli. Alternate with chopped bananas and a drizzle of caramel over the top.



Chia Seed Pudding

  • 2 tbsp. chia seeds
  • ½ cup boiling water
  • ½ cup milk
  • vanilla extract
  • 2 tsp honey


  • 100 g golden syrup
  • 75g salted butter
  • 75ml heavy cream


  • 1 banana
  • granola
  • yogurt (preferably Greek or vanilla)


follow the method as mentioned above, just substitute the ingredients where applicable.


Enjoy and Stay Happy and Healthy.






Spaghetti Mafia

TBH I have a lot of work that needs to be done but here’s the thing with me. I would rather do anything than work. I am generally a very “laxed” person. At this current point in time, there’s a 5000-word essay that requires my immediate attention, so I sincerely hope my lecturer doesn’t follow my blog. That being said I cook as a form of procrastination, so I have lots lined up for you all. The first being this new and improved version of my Pasta Sauce/Bolognese. There is a simple and quick recipe here, this version is a tad more complicated and builds a flavor gradient. It’s by no means authentically Italian as I am not Italian, so please just enjoy the fusion of the flavors.



  • 1 kg beef mince
  • 1 onion, chopped
  • 1 carrot, grated
  • a handful of pitted Kalamata olives
  • 2 tbsp. olive oil
  • 4 cloves crushed garlic
  • 1 green chili, minced
  • 1 tsp salt
  • 1 tsp red chili powder
  • ¼ tsp turmeric powder
  • 1 tsp black pepper
  • ½ tsp white pepper
  • 2 tsp dried oregano


  • 1-liter Pomi tomato passata sauce.
  • 4 cloves garlic, crushed
  • 2 tbsp. olive oil
  • salt
  • ½ tsp black pepper
  • ½ tbsp. sugar
  • 4 fresh basil leaves, diced
  • red chili flakes (optional)



  1. in a pot warm up the olive oil and gently sauté the onion, carrot, green chili and garlic until the vegetables have softened.
  2. Then add the beef mince along with all the spices and cook until done. mash up the mince as you go along to avoid the formation of big lumps
  3. Once the beef has cooked add the olives.
  4. In a separate pot add 2tbps of olive oil along with the crushed garlic, allow the oil and garlic to infuse.
  5. Then add the Pomi tomato sauce along with the above-mentioned spices and herbs.
  6. Boil this sauce for at least 20 minutes on a low-medium heat so that all the flavors are infused into the sauce.
  7. Then add the cooked beef mince to the sauce (for Bolognese) and boil for another 10 minutes on a medium heat until the sauce and the beef become homogenous.
  8. If you wish to not make a Bolognese, boil the pasta sauce for 30 minutes on a low-medium heat then open it and boil on a higher heat for 10 minutes or until it thickens slightly.
  9. Serve with parmesan, fresh basil and extra chili if you feel necessary.


This recipe serves 4 generously. 1 packet of spaghetti should suffice for 4 people. We use quinoa or gluten-free pasta, as we have a complex family comprised of herbivores, multiple food-intolerant individuals and gluten-free/sugar-free/everything free-individuals .


This same recipe can be adapted to serve for smaller kids from age 12 months up. All you have to do is remove the

  1. Red chili flakes
  2. Green chili
  3. Reduce the salt quantity
  4. Reduce/remove the sugar

Before serving to your kids consult with your pediatrician first.


hasta la Pasta !



The Papaya Sundae


Brunches are meant for Sundays ,  it’s like a match made in heaven. My Blog has become a curation of all the breakfasts I make, I seem to be a lot more willing to prepare breakfast than any other meal in the day.  My breakfasts always seem to include eggs but this week I was feeling for something lighter and fruitier. And so, I introduce to you my Papaya Sundae.

it’s almost a mix breed between two of Tashas breakfast meals. PS if you haven’t had a Tashas breakfast in South Africa (or Dubai), you’re not winning at life. (sorry).

There are hints of rose in between the sweetness of the papaya that is perfectly matched to the slight tang of wholesome Greek Yogurt.  This is a great healthy alternative as well as an option for the upcoming month of Ramadhaan. If You’re not a Papaya fan, swap it for some berries or bananas which are equally good! slightly sweetened with some Fynbos Honey all the way from South Africa , its low cal, low carb and just good for you!

Recipe (serves 2)


  • 1 papaya
  • 4 tbsp Greek Yogurt
  • 1 tsp rose water
  • 1 tsp honey
  • 1 tbsp toasted almond flakes
  • 1 tsp sliced pistachio


  1. Peel the papaya and slice it in half. remove the center bits and give it a rinse.
  2. pat dry and cut into 1cm slices
  3. lay the papaya in the center of your plate and set aside
  4. in a small mixing bowl combine the yogurt, honey and rose water. whisk together until the mixture is homogeneous.
  5. pour the yogurt over the papaya. then top with the nuts and optional drop or two of rose syrup and rose petals.
  6. add more honey if you require

serve and enjoy!

Happy Sundae Brunching