Curry Cauliflower Tots


2 cups cooked cauliflower florets, finely chopped
1 large egg
1 large egg white
1/2 cup onion, minced
1 carrot, grated
1/2 cup cheddar cheese, grated
1/2 cup seasoned breadcrumbs
1 tsp curry spice
salt and pepper to taste
cooking spray

To cook cauliflower, steam two cups of raw florets in a little water until tender but not mushy. Drain well and dry on paper towel. Finely chop using a knife and set two cups aside.


Preheat oven to 190 C. Spray baking sheet with cooking spray.

In a medium bowl, combine all ingredients and season with salt and pepper to taste.IMG_1384

Shape about one tablespoon of mixture into small ovals using your hands. Place on cookie sheet and bake for 16-18 minutes, turning half way.


Remove when golden. Makes about 20 tots.


Floral Friday: Cape Coast lily

Natal Lily, Moore’s Crinum Lily,
Crinum moorei, Afrikaans: Boslelie


Crinum moorei is a very ornamental plant native to South Africa. The long dark green leaves are arranged in rosette-shape. From the middle of the bulb stems rises up the tubular flower stem, which develop 6 to 12 flowers. The wide funnel-shaped flowers are from snow white to pink and arranged in clusters at the 80 cm tall flower stalk, which is coming lower under the weight of the flowers a little bit. The flowers are a wonderful contrast to the dark green foliage. The flowers bloom almost in the same time, but are not durable. They smell very intense and reminiscent of vanilla. The scent is stronger in the evening, where he attracts moths for pollination. The bloom time is April-June, in which the plant flowers once a year.

IMG_1453IMG_1450I took all the above photo’s at Kirstenbosch Botanical Gardens.

These are in my own garden:lilies

IMG_1983For more click on the icon below:


Happy Wanderer

What’s your travel style? Are you itinerary and schedule driven, needing to have every step mapped out in advance or are you content to arrive without a plan and let happenstance be your guide?


“The journey of a thousand miles begins with a single step.”

― Laozi

Once we have decided where to go and bought the tickets, we are  content to arrive without plans and let whatever is on offer be our guide. Exploring every possible place and to see what the locals do is part of making the experience real.FXCD0046

“The real voyage of discovery consists not in seeking new landscapes, but in having new eyes.”

― Marcel Proust

Creamed spinach

1 small onion, finely chopped

200  g  mushrooms, chopped

25 g butter

2 tbsp plain flour

200 ml milk

2 x 200 g bags spinach

100 ml cream


1. Heat the butter in a saucepan, then add the onion and mushrooms and cook for 5 mins until softened. Stir in the flour and cook for 2 mins, then slowly start to whisk in the milk. When it has all been incorporated, gently cook for 5 mins until the sauce has thickened.

2. Meanwhile, place the spinach in a large colander. Pour over a kettle full of boiling water until the leaves have wilted (you may have to do this twice). Place the spinach in a clean dishcloth, squeeze out any excess liquid, then roughly chop.IMG_2011

Stir into the sauce with the cream, gently heat, then finely grate over some nutmeg and season well.IMG_2013