Baked Omelet Breakfast

8 Eggs
½ cup cream
1 cup grated cheddar cheese
1 cup fried bacon bits
¼ cup greenpepper (can use yellow, red and green)
¼ cup finely chopped onions.
Whisk the eggs and cream in a large mixing bowl. Stir in the cheese, bacon, greenpepper and onion.IMG_4211Spray and cook a 20 cm square dish and pour the mixture into that.IMG_4213

Bake at 200˚Celsius  for 20 min or until golden brown. Serves 6 peopleIMG_4215

Low-carb microwave bread

This low-carb microwave bread is a compromise. It’s not true bread, of course. But if you’re trying to control your carbs, or need to avoid gluten, this microwave bread adds a nice variety to breakfast and lunch. The “bread” is ready in less than five minutes, and has a spongy texture that readily soaks up butter or honey . It’s also good topped with cream cheese and smoked salmon, or with mustard and ham.IMG_3758


  • 1 tablespoon salted butter, melted and slightly cooled
  • 1 large egg
  • 1 tablespoon coconut flour
  • ¼ teaspoon baking powder
    1. In a medium bowl, use a fork to mix the ingredients until very smooth.
    2. Using a spatula, transfer to small ramekin. I made enough of the mixture for 5.IMG_3761
    3. Microwave on high for 90 seconds. Bread will puff up while “baking,” then deflate. When done, it will look like a muffin. Make sure it appears set, otherwise microwave 30 more seconds (but 90 seconds should be enough, and overcooking can dry it up). I do mine individually.
    4. Gently, with a small knife, loosen the bread edges and remove from the bowl onto a plate. Slice into two slices and top with your favorite toppingsIMG_3767

Sago Pudding

200 ml  sago
750 ml milk
pinch salt
125 ml  sugar

50 ml apricot jam
3 eggs, separated
1 teaspoon vanilla essence
30 ml butter
cinnamon stickIMG_3506

Oven: 160 deg Celsius.
Grease a large pudding dish lightly.
Heat milk to nearly boiling, then add sago, salt, and cinnamon.IMG_3508
Simmer over very low heat until sago is transparent. Remove the cinnamon stick.
Add the 1/2 cup sugar, butter and vanilla, and stir in well. Remove from heat.
Separate the eggs, and whisk the yolks. Add yolks to the sago mixture, whisk or mix through well, and pour the mixture into the prepared oven dish.IMG_3512
Put blobs of the apricot jam all over the pudding mixture.IMG_3514

Whisk the egg whites until stiff, and add  1/2 cup sugar slowly, whisking until incorporated.

Spread this meringue over the sago pudding.IMG_3515

Bake in the preheated oven for about 20 – 25 minutes, until set, and the meringue is light brown on top.

Serve hot, warm or cold.

Gluten free Chocolate cupcakes

I found this recipe for chocolate hot cross buns on this blog and decided try it.

Chocolate Hot Cross Buns (sweet) 

Prep time: 10 mins

Cook time: 17-20 mins
Makes: 8

4 eggs
1/2 cup coconut milk
1/4 cup honey
1/4 orange juice 
1/2 cup coconut flour
1/4 cup cacao powder
1/2 teaspoon bicarb soda 
1/4 cup sultanas (golden raisins)

For crosses: 2 egg whites 1+1/2 Tablespoons coconut flour

  • Preheat oven to 170 degrees Celsius (340F)
  • Grease 8 muffin tins with coconut oil
  • Beat the eggs with an electric beater for 1 minute.
  • Add the coconut milk, orange juice and honey and beat again.
  • Add the coconut flour, bicarb soda and cacao powder and mix with the electric beaters for another minute.
  • Stir through sultanas.
  • Scoop batter into muffin tins.
  • Make crosses by beating the egg whites with electric beaters.  Add the coconut flour and beat again.
  • Scoop egg mixture into a plastic bag, snip off the corner and pipe onto the top of buns.
  • Bake buns for 17-20 minutes.
     (I sometimes turn the oven off at 17 minutes and leave buns in the oven for a couple of minutes to finish cooking.)

I changed the recipe a bit and decided to turn them into cupcakes!:-)


4 eggs
1 cup coconut milk
1/4 cup honey
1/2 cup coconut flour
1/4 cup cacao powder
1/2 teaspoon bicarb soda 
1/4 cup dates, chopped

  • Preheat oven to 170 degrees Celsius
  • Grease 8 muffin tins
  • Beat the eggs with an electric beater for 1 minute.IMG_2316
  • Add the coconut milk and honey and beat again.
  • IMG_2317
  • Add the coconut flour, bicarb soda and cacao powder and mix with the electric beaters for another minute.IMG_2318
  • Stir through the dates.
  • Scoop batter into muffin tins.IMG_2319
  • Bake buns for 17-20 minutes.
  • IMG_2334

Crustless Asparagus Tart

1 can asparagus tips, drained – reserve the liquid

1 small onion or 4 spring onions finely chopped

3 large eggs

125 ml cream

125 ml reserved liquid from asparagus 

chopped parsley

½ t salt

½ t black pepper

2 ml mustard powder

250 ml grated cheese

Preheat the oven to 180 degrees Celcius.IMG_2281


In a  bowl, add the parsley, Dijon mustard, eggs, heavy cream , reserved liquid, a large pinch salt and a large pinch black pepper. Whisk together until well combined.IMG_2283

Put the asparagus into the pie dish,  top with the Cheddar cheese and the spring onions. Pour the egg mixture over the asparagus mixture.IMG_2285

Bake  until the eggs are set, about 35 minutes. Remove from the oven, cut into slices.IMG_2291




2 cups (500ml)  flour

1tsp (5 ml) bi-carb

1 tsp ( 5ml ) baking powder

pinch of salt

1tsp (5ml) mixed spice

3/4 cup (180ml) brown sugar

1/2 slab of dates

1 cup raisins

1tbl (15ml) butter

1 beaten egg

1 cup boiling water

muffins add any of these:
grated carrots
cake mix (fruit)
Mix 1
Mix 2
Combine 1 and 2

Bake in preheated oven (180 degree C) for 15 – 20 mins.



My husband loves cake and asked me to bake a butter cake.  I decided to use my trusted recipe and make some cupcakes instead.


  • 1 1/2 cup(s) Sifted Cake Flour
  • 3 teaspoon(s) Baking Powder
  • 1/4 teaspoon(s) Salt
  • 45 ml Unsalted Butter
  • 1 cup Sugar
  • 3 large Eggs, room temperature
  • 1 teaspoon(s) Vanilla Extract
  • 3/4 cup(s )whole Milk


  1. Heat the oven to 180 degrees C. Lightly grease a muffin pan with butter and dust with all-purpose flour. ( I did not use paper cups) Sift the cake flour, baking powder, and salt into a large mixing bowl.
  2.  Beat  eggs and sugar till light and fluffy.  Add the vanilla  beat on medium-high, just until blended.  Add the dry ingredients to this mixture. Mix well.
  3. Bring butter and milk to the boil and add it the the mixture. Mix well.
  4. Pour into the prepared muffin pans and bake until a wooden skewer inserted in the center comes out clean —15 minutes. Cool cupcakes in the pan on a wire rack for 5 minutes.
  5. Un-mold and cool completely. Ice with any icing you like.

Savoury Mince Spiral Scone Roll


2½ cups all-purpose flour

10 ml castor sugar

20 ml baking powder

2 ml salt

200 ml (180 g) butter, cut into small pieces

100 ml milk, plus extra for brushing

1 large egg

1. Reheat the oven to 200 C and line a baking tray with      parchment paper.

2.  Sift the flour, sugar, baking powder and salt into a             large bowl. Cut in the butter until the mixture is                 rough and crumbly.

3. In a separate bowl, milk and egg together.IMG_1483

Add this to the flour mixture and stir to just bring the dough  together, turning out onto a lightly floured work  surface to complete bringing it together with your hands. Roll the dough out into a rectangle.IMG_1484


Savoury Mince

15 ml olive oil

1  onion, finely chopped

500 g  lean beef mince

10 ml dried Italian herb mixture

salt and freshly-milled black pepper  to taste

45 ml parsley, finely chopped

1 Tablespoon of Worcestershire Sauce

Hint: This is subjective cooking at its best! You can add (or omit) any seasoning, herb or spice. You can add chili, garlic, curry and even vegetables such as diced potato and/or diced carrot, sliced mushrooms or peas. Enjoy being inventive!

Heat the oil and sauté the onion until translucent. Add the mince and brown lightly. Add the rest of the ingredients. Lower the heat and simmer with a lid on for  about 20 to 30 minutes.

Beat 2 eggs and add it to the mixture whilst stirring. Stir fry until it becomes thick.  Cool down .


Spread the cooled mince on the dough.IMG_1486

Roll the dough up and form a circle.

Use a pair of kitchen scissors and cut into slices.

Brush the dough with some milk and bake for 20 to 30 minutes  until lightly browned.


Fruit squares

Fruit squares 
145 grams butter/margarine
145 grams sugar
1 tablespoon syrup or marmalade
Melt the above in a pot over a very low heat. Allow to cool.
Beat 1 egg and add slowly to the above — stirring vigorously.
Add the following to the mixture:
250 grams flour
1 teaspoon baking powder
1 cup currants, or raisins or sultanas
Fruit squaresSpread in a well greased Swiss roll tin and bake at 190 °C for 15 mins.
Cut into squares while still hot and dribble the following icing over them.
1 cup icing sugar
1 dessert spoon vanilla essence
Boiling water to mix to desired consistency—thick but slightly runny. 


fruit squares1

Fluffy Mustard


I found this recipe on


2        beaten egg yolks

3        Tbsp.  Dijon mustard

2        Tbsp.  vinegar

3/4     tsp.    salt

1         Tbsp. butter

1         tsp.    horseradish

1/2      cup   cream, whipped

Preparation / Directions:

To egg yolks, add everything except last 3 ingredients. Cook over hot but not boiling water in a double-boiler, stirring until thick. Blend in butter and horseradish. Cool. Fold in whipped cream.


It is the perfect condiment for cold meat .