“Eating is spiritual. And eating food with loved ones is truly communion with God. Do your best to eat the food you love with people you love :) it makes it taste better.” ~ Munachi Abii


1 cup concentrated Tetley Green Tea (frozen- ice cubes)
1 cup orange juice (ice cubes)
1/2 cup pineapple juice (ice cubes)
1/4 cup soda water
Blend all the ingredients together until it becomes a smooth slushy.
Serve immediately.




250g Cous cous

2 cups Vegetable stock

1 Green pepper, deseeded and diced

150g Feta cheese, cubed

100g Pomegranate rubies

Handful mint, chopped

Handful coriander, chopped

50g Pepperdews,

100g Flaked Almonds, toasted

Place the cous cous in a glass bowl, and pour the boiling stock over. Cover with cling wrap and leave it for 7-10 mins until all the liquid is absorbed. Fluff the cous cous with a fork to separate the grains. Leave to cool completely.

Add the rest of the ingredients and toss together.

Serve cold.


 140g  flour
 1½  Tbls cocoa powder
 ¾ tsp baking powder
 ⅓ tsp baking soda
 ¼ tsp salt
 5 Tbls unsalted butter, softened
  100g white sugar
 2 eggs
 1 tsp vanilla
 120 ml buttermilk
 4-6 drops red gel food coloring
120 g unsalted butter, softened
120 g  cream cheese, cold
180 g powdered sugar
Preheat the oven to 180 degrees C. Line a cupcake pan with cupcake cups.
In a small bowl whisk together all the dry ingredients.
To a large bowl add the softened butter and sugar.
Cream together with an electric mixer until fluffy, 1-2 minutes.
Then add in the eggs and vanilla. Mix till smooth.
Alternate adding the dry ingredients and the buttermilk to butter mixture on low speed until perfectly combined.
Lastly fold in the red gel food coloring just until combing
Spoon batter into cupcake cups. Bake for 17-20 minutes, or until a toothpick comes out clean.
Allow cupcakes to cool in the pan for 10 minutes.
Beat the butter in an  electric mixer on high speed until pale and fluffy,
5-10 minutes. Add in the cream cheese and beat for another minute.
Spoon in the icing sugar and continue to beat until smooth and fluffy.
Pipe the icing onto the cupcakes.


4 cups flour
1/3 cup castor sugar
1 packet instant Yeast
1 teaspoon salt
1 1/2 cups milk
6 Tbls butter
1 egg
1/4 cup butter, softened
2/3 cup light brown sugar
1 Tbls cinnamon powder
For The Cream Cheese Frosting
110 g cream cheese
125 g unsalted butter, room temperature
3 cups powdered sugar
2 – 3 Tbls milk
1 tsp
vanilla extract
Pinch of salt
In a large bowl, combine all the dry ingredients together.
In a small pot, warm up the milk and butter until milk is warm and the butter is mostly melted. Let the mixture cool before adding to the yeast to prevent killing the yeast. Add the warm milk and butter to the flour mixture.
Add the egg.
Beat on low speed, gradually increasing to
high until completely combined, about 2 minutes.
Add the flour a bit at a time until combined and the dough starts to pull away from the sides of the bowl and form a ball.
On a well floured surface, knead dough for about 10 minutes until smooth and you can stretch a piece of dough out between your fingers without it breaking. This means the gluten has developed and your dough will be pillowy soft.
Transfer the dough to an oiled bowl and cover. Let rise in a warm place for 1 hour.
While the dough rises, make the filling.
Combine the sugar and cinnamon together in a small bowl and mix well. Set aside.
Once the dough has risen, roll it out into a long rectangle about 18 x 12 inches on a well floured surface.
Spread the butter for the filling all the way to the edge of the dough. Sprinkle the sugar mixture over the butter, pressing it down to stick to the butter.
From the long end, roll the dough away from you into a tight roll, sealing the bottom edge down by pinching the douch together.
Use a very sharp knife to cut the dough into 12 even rolls. Place the rolls in a 9 × 13 inch pan lined with baking paper. Cover loosely with a dish cloth and allow to rise for another hour until doubled in size and puffed up.
Bake the cinnamon rolls at 180 degrees C. for 30 minutes or until they are golden brown and no longer doughy. Allow to cool.
While the rolls cool, make the cream cheese icing. Whisk the cream cheese, butter, powdered sugar, milk, salt, and vanilla extract on medium speed until light and fluffy.
Spread the icing evenly over the 12 rolls.
Enjoy warm!



4 Large egg whites
1 1/4 cups white sugar
2 tsp cornstarch
1 tsp vanilla extract
1 tsp lemon juice
2 cups heavy cream
2 Tbls Tetley Earl Grey tea syrup
Fresh mixed berries
1/2 cup icing sugar
Mint to garnish
In a saucepan, add 4 Tetley earl grey teabags, 2 cups of water, and 1 cup white granulated sugar.
Bring to a boil and simmer until the liquid reduces to half and becomes slightly thick. Allow to cool at room temperature and store in the fridge until ready to use.
Preheat oven to 180 degrees C.
Line a baking sheet with baking paper. Draw a big circle on the paper.
In a large bowl, beat the egg whites until stiff, gradually add sugar until mixture is thick and glossy. Gently fold in the cornstarch, vanilla and lemon juice.
Spoon mixture inside the circle and spread evenly. Bake in preheated oven until meringue is dry and sounds hollow when tapped, about 1 hour. Cool on a wire rack.
In a medium bowl, beat the heavy cream until stiff peaks form, fold in the Tetley tea syrup.
Spoon cream over the meringue, lay the berries onto of the cream, sift a bit of icing sugar on top.
Garnish with mint leaves.

Merry Christmas.




2 cups self raising flour

2 Tbls castor sugar

1 pinch of salt

3 cups milk

4 laagerrooibos teabags

4 eggs

1 Tbls oil

Warm up the milk up with the teabags, on medium heat in a saucepan, until the milk becomes ‘rooibosy.’ Just simmer the milk, don’t bring to a boil. Remove the teabags and allow the milk to completely cool down.

Meanwhile in a large bowl, mix together all the dry ingredients.

In another bowl, whisk together the rooibos milk, oil and eggs.

Slowly mix n the wet ingredients into the dry ingredients until the batter is nice and smooth. Batter should be pouring consistency.

Divide the batter into two bowls and colour the one bowl with a drop of pink food coloring.

In a non-stick pan, on medium heat, using a 1/4 cup measuring cup, pour batter into hot pan, swirl around until the bottom of the pan is covered. Once the bubbles start to form, flip the pancake to cook the other side until golden brown on both sides.

Repeat until all the batter is finished. Set aside for stacking.


2 tubs plain mascarpone cheese

1/2 cup rooibos syrup

Whisk the mascarpone with rooibos syrup until nice and loose. Add more rooibos syrup is preferred.


On a cake stand, place a white pancake at the bottom, spread a bit of the rooibos filling ontop and place a pink pancake onto and repeat until all the pancakes and filling is finished.

The top later should be the mascarpone cream topped with fresh berries and a dusting of icing sugar.

Refrigerate until ready to eat.



2 lemons, sliced

1 cup rooibos syrup

4 cups tonic water

1 bunch mint leaves, to garnish

In a jug, add ice, sliced lemons, syrup and tonic water.

Mix well with a wooden spoon.

Adjust sweetness.

Serve chilled and top with mint leaves.




Chewy Spice Cookies:

1 cup butter, chopped into cubes

1 Teabag Tetley Masala Chai

2 1/4 cup flour

2 tsp baking powder

1/2 tsp salt

1 tsp chai spice

2/3 cup brown sugar

1 tsp vanilla

1 large egg

2 Tbls maple syrup


Cinnamon Sugar:

1 Tbls brown sugar

2 Tbls white sugar

1 tsp cinnamon

Mix together until well combined.



In a medium pan, add the chopped butter and loose Tetley tea leaves. Cook the butter until it turns amber in color. Remove from heat and pour into a bowl so it stops cooking. Cool for 20 minutes, and the place in the fridge for another 5-10 minutes.

In a large bowl, mix the flour, baking powder, salt and spices together.

In another bowl, add the browned butter and sugar. Beat together for 1 minute. Add vanilla, egg and maple syrup and mix again.

Slowly pour all the dry ingredients into the wet ingredients and mix well.

Cover and refrigerate while you preheat oven to 180 °C.

Line a baking sheet with baking paper Roll dough into balls and roll into the cinnamon sugar.

Bake for 12 minutes. Cool before eating.



1 avocado
1 tsp lemon juice
salt & pepper
4 slices sesame bread, toasted
2 tomatoes, sliced
1 cup rocket leaves
olive oil, for drizzling
1 Tbls white wine vinegar
4 large eggs

In a medium pan, bring water to a simmer, add vinegar. Stir the
water to make a vacuum in the center, Slowly break an egg into
the center of the water. Cook egg for 1-2 minutes or to your
preferred done-ness. Remove egg with a slotted spoon. Repeat
process until all the eggs are cooked.
Mash avo with some lemon juice. Season with salt& pepper.
Spread avo onto toast, top with tomato and rocket leaves.
Drizzle with oil. Top with a poached egg. Season and serve
Drizzle with balsamic reduction (optional).



1 cup self-raising flour
1 Tbls fish spice
1 cup soda water
oil, for deep-frying
4 fish fillets

Combine flour and fish spice. Make a well in the center and add soda water. Stir to combine.
Heat oil to 190 degrees C. in a large pan Season the fish with salt & pepper, dip into the batter til evenly coated. Deep-fry for 3-4 minutes or until golden brown.
Serve with hot chips and dip.