The Artisan

Let’s talk artisan. What does artisan mean? Artisan is something that is handmade often by a person that is skilled in that specific field. About a year ago I started my own artisan range of mixes which I introduced to my Johannesburg clients. I am fortunate enough to have an amazing team as well as friends and family that support my creative venture every step of the way.

Sweet and Sour Jam Nut Mix

The first product we introduced was the artisan Sweet and Sour Nutmix. Which is a jam like preserve that is served over cheese on cheeseboards with an assortment of crackers, with fruit, yogurt and muesli, the possibilities for this one is endless.

I didn’t intend for it to become a business , we first introduced it to La-Maquillage by Rae at her makeup workshops. The response to the product was phenomenal. This recipe was the brain child of a dear family member Zaheda, who was a doctor by profession and still had the time to be a whiz in the kitchen. She insisted that we try the mix,  even though the flavor wasn’t something we were used to in our cooking. There are so many aspects of my life which she has influenced, this was one of those instances, she pushed me towards trying it and I was smitten. I even served it at my wedding! Zaheda will always be an inspiration in my life, she was a magnificent mother, career woman and chef and  I can only aspire to be as phenomenal as she was.

This product contains pecan nuts and walnuts and needs to be kept frozen (for 6 months) or refrigerated (3 months). best served with Philadelphia cream cheese and saltiCrax


Braai mix

Braai basically means BBQ, but this marinade can be used for so much more than that. This is a family recipe that has been carefully formulated by my mother and I. it is a spicy blend that can be used on chicken, beef, mutton or even Game meat!

All you need to do is to coat your meat in the marinade, the earlier the better. You can grill it in the oven, cook on the stove top or on the BBQ. After it’s cooked you can serve with a lemon butter sauce which will bring out the flavor of the spicy marinade.

This product does contain dairy, and therefore needs to be kept frozen. I suggest to decanter the bottle into smaller portions and thaw it as you require.


Sweet Nut Snack mix (chevro)

a lot of people have been calling this chevro, however is it really? This recipe was passed on to me by a dear family friend Raeesah, who worked for hours with my sister in law Tasneem to put together this mix for my baby shower. After long hours of preparation, it was a HUGE success, our guests went NUTS for it (pun intended)

it’s fully loaded with an assortment of 4 different types of nuts, all baked. then glazed in a honey dressing until crisp. It’s sublime to say the least, people are often put off by the price, but I assure you that we only use the best quality nuts and the finest ingredients for this masterpiece. No shortcuts, no machines (just the oven I suppose).



These little roulades really took me by surprise. I love roulades it’s the perfect item to keep on hand for unexpected guests. You just pop them out of the freezer and into the oven and you’re good to go. I introduced them for the first time at the Nspired event 2 years ago. We were sold out in the first hour of the event. Since then my clients have requested them for EID or just to keep on hand for when they needed them

I make each and every roulade by myself, with fresh, locally sourced produce. It’s a chicken roulade with a spicy potato filling. All you have to do is pop them (foil on) into the oven for 25 minutes. Then remove the foil and grill until it gets a beautiful golden brown color. Make a simple sauce and pour it over. Finally, top with fried grated potato chips. It’s great as a starter, or serve as a main with a fresh salad or French fries.


So these are the 4 babies of the batch, my products that I work long hours to create! The aim of my business is to make life easy for you. I come from a family and I am married into a family that love to entertain, expected and unexpected guests. So these products make my life super easy as I can just keep them on hand. I’m fully aware that you can make all of these items yourself, but why should you?


I am forever grateful to all of the kind hearted people who have supported my business.  it takes a lot for people in the food industry to put themselves out there, but the community has been nothing but amazing towards RSR. this isn’t what I initially set out to do with my life, however it has become my life and I wouldn’t want it any other way.


Thank you to everyone that has supported the RSR team at our multiple pop-ups this month. Our success depends on your satisfaction so please feel free to email me any suggestions on


Lots of love


Roulade Sauce

  • 1 cup mayonnaise
  • 1 cup tomato sauce
  • 2 tsp red chilli powder
  • 1 tbsp butter
  • a pinch of salt
  1. combine the mayonnaise,  tomato sauce and red chilli powder in a saucepan , bring to a boil
  2. once the mixture has homogenised ,remove it from the heat then  stir in the butter and salt. (only add the butter before serving, do not boil once the butter has been added)

Earl Grey Iced Tea

earl grey iced tea


  • 1 cup earl grey tea, I used twining’s, prepare ahead and allow to cool (1 cup can make 2 drinks)
  • 1 shot monin mojito mint syrup (per glass)
  • Roses passion fruit cordial and lemonade premix
  • mint
  • ice
  • lemon
  • pomegranate seeds or fresh granadilla pulp


  1. fill a tall glass a quarter of the way with crushed ice, or half way if you prefer.
  2. Thereafter add mint leaves and slices of lemon and the shot of monin syrup
  3. Then muddle all together, use a spoon or the back of a wooden spoon to slightly smash up the lemon and mint into the ice,
  4. Top with half a cup earl grey tea
  5. Then fill the glass with passion fruit and lemonade
  6. Finish with granadilla pulp and/or pomegranate seeds.

if you don’t have the premix its perfectly fine, you can make your own by mixing the cordial with lemonade or sprite .

Chilli Humus

Hummus Spread (CII recipe)
1 can chickpeas with water
4 tbsp. tahini paste
2 garlic pods roasted in the oven
juice of half a lemon
1 medium green chili
olive oil (about 1/4 cup)

1.pop the chickpeas with its water into a blender and blitz
2. once the chickpeas reach a puree consistency add the tahini paste, green chili, garlic cloves, lemon juice and chili. Add a generous glug (1/4cup olive oil) and blend until smooth
3. if the hummus is too thick and dry add more olive oil.

the reason why the garlic is roasted in the oven, is to bring out the sweetness rather than having a very strong raw garlicky flavour in your hummus.

another great alternative is to add a bit of coriander leaves to the hummus it makes for a great party dip!






Very Berry Iced Tea.

My husband and I are always entertaining and a lot of the time guests unexpectedly visit and I need quick fixes to impress them.

I tried this recipe and after a few adjustments I finally came up with a sweet summer drink that will have all your guests impressed and refreshed!


  • 5 berry tea bags
  • 1 litre water
  • 4 tablespoons sugar
  • 1 1/2 litre sprite
  • 1 cup frozen mixed berries


  1. pour water into a pot and boil the tea bags for about 10  mins
  2. remove the tea bags and add the sugar. mix until dissolved then allow the mixture to cool
  3. pour the mixture into a tray then add the berries, mix and place in the freezer.
  4. after 20 mins , remove the mixture and scrape with a fork. it will form a texture similar to a granita.
  5. place it in the freezer for another 10 mins
  6. when you ready to serve, scoop the shards of iced tea into a jug and then add the sprite, top with fresh mint and extra berries if you like.

it takes a bit of time , but you can prepare the iced tea in advance and keep it in the freezer until you need it. I love this for parties and BBQs.

IMG_8483 IMG_8489


Tomato Pasta sauce

  • 1 tbsp. crushed garlic
  • 1 tsp crushed green chilli
  • ½ tsp red chilli powder
  • 1 tbsp. oregano
  • 3 tbsp. tomato paste
  • 1 litre Pomi crushed and strained tomato sauce
  • 1 tsp black pepper
  • Salt A/R
  • Olive oil


  1. Heat up some olive oil in a pot
  2. Sauté the garlic on a medium heat, be careful not to burn the garlic
  3. Thereafter add the chilli, oregano, tomato paste, chilli powder, salt and pepper.
  4. Cook until it forms a thick paste
  5. At this point you can add the protein of your choice
  6. Cook until the meat is fully done
  7. Thereafter add the Pomi tomato sauce and boil for 10 to 15 mins

If you’re using the recipe for meat balls, I suggest you use a shallow pot for the sauce and cook your meat balls inside, try not to stir too much to avoid breaking the meatballs.

I do suggest frying them half way first and then adding them to the sauce


Béchamel sauce

This is a basic white sauce that is used as a base for other sauces, or can combined with other sauces in a pasta dish. Commonly used in cannelloni and mac and cheese, you can make this at home if you don’t have the ready-made packet version.


  • ½ cup flour
  • ½ tsp salt
  • 1 tsp black pepper
  • A pinch of nutmeg powder
  • 1 ½ cup milk
  • 1 tbsp. butter


  1. In a sauce pan combine the dry ingredients to form a uniform powder, thereafter add the milk
  2. Place the saucepan on a medium heat
  3. Continue whisking the mixture, until it comes to a boil
  4. Make sure no lumps form.
  5. Once it has thickened, remove from the heat
  6. Add the butter and let it melt in

Pommes Dauphine

Pommes dauphine

Pommes dauphine is a French side dish that is a  mixture of mashed potatoes and choux pastry which is then deep fried. It is a great alternative to French fries or mashed potatoes. It’s crispy on the outside and soft on the inside. This is a great way to serve your potatoes when you’re feeling adventurous!

Via Masterchef Australia


  • 750g potatoes
  • 50g butter
  • 60ml water
  • ½ cup flour
  • ½ teaspoon salt
  • 2 eggs
  • Canola oil, for frying


  1. Preheat oven to 180°C fan forced.

2 .Place potatoes on a baking tray covered with a layer of rock salt and bake for 1-1 ½ hours or until very tender. Allow to cool, push through a drum sieve or a fine sieve and allow to cool completely.

3 .Place butter and water in a saucepan, bring to the boil and remove from heat. Sieve flour and salt into the water and whisk until mixture is smooth.

4 .Return to the heat and cook for 2-4 minutes or until mixture forms a ball and flour is cooked out.

5 .In a large bowl, lightly beat eggs, gradually add contents of saucepan, beating well between each addition.

6 .Heat a deep fryer half-filled with oil to 180°C.

7 .Beat potato into flour mixture and season with salt and pepper to taste. Spoon mixture into a large piping bag fitted with a 1cm diameter round nozzle and pipe 1-2cm lengths of mixture into the hot oil, snipping off with kitchen shears as you go. Cook until golden and crisp and drain on paper towel. Season with salt flakes.

Image via

Image via

The Basics

This is a new segment which I think will be highly appreciated. Since my last post I’ve had people messaging me and emailing me with questions regarding some of the terminology that I use. I apologise, I love my French terminology, its the only French I know (can I lol on my blog?) This page will be filled with all the lovely foreign words that I tend to use -that I sometimes don’t understand – as well as the recipes of the serving suggestions that I post.

Coulis – this is almost like a thick sauce, which you can serve with cheesecakes, Panna Cotta or even have it on your French toast. Its quite simple to make


  • 200g sugar
  • 400g frozen berries
  • Water as required
  • 20g corn flour


  1. In a sauce pan add your berries with a little bit of water.  Bring to a simmering boil
  2. Next, mix the corn flour in some cold water and add to the mixture
  3. Add in your sugar and bring to a boil

Voila! Coulis (Coolee)

It stores well in the fridge or freezer

Crème Patisserie- or Crème Pat for short, is what I call home made custard. It’s easy to make and tastes much better than the powdered stuff.


  • 150ml milk
  • 150 ml cream
  • 2 egg yolks
  • 70 g sugar
  • 30g corn flour
  • Vanilla essence as required
  • 1 Vanilla pod

So the original recipe doesn’t have cream in it so you can substitute the cream for milk, but I love the velvety texture you get from the cream. If you’re going to splurge on the calories do it right!


  1. In a sauce pan bring 75 ml of milk and 75ml of cream to a simmer add the sugar then boil
  2. In a different bowl add the egg yolks, vanilla essence, the contents of the vanilla bean plus the pod itself, corn flour and the remaining milk and cream and mix all together
  3. Remove the hot milk and cream mixture and pour over the egg yolk mixture while whisking ( do not stop whisking or you’ll end up with scrambled eggs.)
  4. Boil the mixture until thick and then pass through a sieve
  5. To cool, place a piece of glad wrap on the surface of the pastry cream to prevent a layer of skin from forming

Se amuser! (Have fun)