Yebo sometimes even the simplest dessert can make you happy Take a trip down the memory lane with these custard & jelly shots


Make the jellies according to and half fill glasses and put glasses into muffin trays sliding and refrigerate till jelly sets

boil milk.
Mix 3 tablespoon custard powder and milk (make a paste like) and sugar according to ur taste and stir
Add this mixture into boiling milk and lower the heat and stir quick to avoid lumps
Add drop of Vannila essence for flavour and cook for further 5-8 mins on low heat….remove from stove let it cool completely

Combine the blueberries, water, sugar, lemon juice and water in a small-sized saucepan over medium-high heat. Bring to a boil; lower heat and gently simmer.
2. Combine the cornstarch with the extra water until dissolved and stir it into the blueberries. Continue to simmer while stirring occasionally, until the sauce begins to thicken 

Credit: Ntombi YourHigness Nyembe

Idessert elula edinga isneke futhi Strawberry Jelly Parfait


U will need: 
2 packets Strawberry Jellies
1kg Strawberry plain Yoghut
250ml fresh cream
1 envelope gelatine
1 tspn strawberry essence
2 Tbsns sugar
fresh strawberries for garnish

How to make it:
In a small pot, pour 250mls fresh cream and heat it (do not boil) add 1 envelope gelatin and sugar let it dissolve,remove from stove add strawberry essence let it stand for 30mins or cool it 
In a bowl empty Yorgut container,mix in Fresh cream mixture and half fill glasses and put them in the fridge (tilted) let it stand until it sets ( it takes about 4 hours)


In the meantime make jellies according box instructions

Once yorghut mixture has set completely,pour jelly(and dont use all the jelly mixture) tilt glasses again till jelly sets

Put the left over jelly in the fridge to set

Once everything is set

Crush the left over jelly with a fork and mix with left over yorghut,fill your glasses and garnish with fresh cream (optional) & fresh strawberries

Credit: Ntombi YourHigness Nyembe

Pap,Salsa…Chicken gizzards,necks&hearts


For chicken what what
Heat oil in a pot over medium heat. When the oil is hot, throw in onions & fry till soft,add the gizzards and chicken neck chicken hearts…Stir frequently until they are fully browned, or about 10 minutes.
Add about 1 1/2 cups of water to the pot,little salt and 1 chicken stock cube… and bring to boil.
Add 1 bay leaf, blackpepper, thyme, garlic &mild spicy curry powder, and then reduce the heat so that the stock gently simmer. Partially cover the pot….
Cook the chicken neck, gizzards and hearts for about one hour until water evaporates! 

Chop onion,tomatoes,cucumber all into cubes….add little aromat and drizzle Italian salad dressing…chill or serve immediately

Cooked the normal way

Credit: Ntombi YourHigness Nyembe

Steamed Pudding Half fill pot (in this case i used bigger pot) with water..bring to boil…then:


In a enamel bowl mix:
6cups flour
6 tspns Bicarbonate of Soda
1 cup brown sugar
1 cup grated carrots
500g Soft Margarine (it must be soft) 

Then in a seperate bowl beat:
6 eggs
1 bottle Fruit Mince
1 tspn vanilla essence

Then pour into the dry ingredients….mix well and put that enamel dish/bowl into a pot with boiling water…and close pot…steam for 3 hours! 

#NB make sure theres enough water in your pot so you wont play the vula vala game😂

#No water
#No milk 
The recipe is as it is! 

Serve with tea or ultramel.

Credit: Ntombi YourHigness Nyembe

snack carrot muffin, vanilla sponge cake and crunchies


4 eggs
1 1\2 cup sugar
(5ml) 1tsp vanilla essence
250ml(cup) milk
75g margarine
500ml flour
5 ml(2 tsp) baking powder
1/4tsp salt

Beat eggs for 4 minutes until it’s foamy like, add sugar beat for 4-5 minutes, fast mode when using a mixer, decrease the speed on the mixer and add vanilla essence. On the side warm the milk and melt margarine with the milk. (do not boil) shift flour, baking powder and salt and add to your egg mixture bit by bit and end with your milk. You can mix with mixer put it on a slow mode do not over mix. All the best.

Credit: Norma Mthimkhulu

Lemon Cupcakes


12 scones
4 cups of flour
3 teaspoons of baking powder
1 cup of castor sugar
250g of salted butter
2 cups of nkomazi
4 eggs 2 drops of lemon essence

Preheat your oven on 200 degrees
Mix your dry ingredients alone, and so are your liquid ingredients. Once done, mix all your ingredients together but please, don’t over mix. Reduce your heat to 160 degrees once you put your scones in. Bake for 15 to 20 minutes.

Credit: Yollar Ndzube-Valentino

Pumpkin Leaves

  • 1 bunch muboora (pumpkin leaves)
  • 1 tsp bicarbonate of soda
  • 1 tsp salt
  • 4 tbsp pure vegetable oil
  • 500 ml boiling water
  • 2 tomatoes (chopped)
  • 1/2 onion (chopped)

Muboora (pumpkin leaves) has got to be my all time favourite leafy green vegetable. I love love love it! I enjoy this version with tomatoes and onions as well as the dovi version (when it’s in peanut butter sauce), and in fresh cream or white sauce, totally delish! It’s however important to give muboora a thorough wash before cooking it as it usually has quite a bit of mud/ soil on it’s leaves. Eating it after it wasn’t washed properly will probably make you despise it! So again I emphasize, give it a real good wash. 

Quick Instructions

  1. With your muboora (pumpkin leaves) (1 bunch), tomatoes (2 tomatoes, chopped) and onions (1/2 onion, chopped) ready, begin washing your muboora (pumpkin leaves). Give them a thorough wash until you’re satisfied that it’s clean  (I did this 4 times just to be sure!  ) Break of part of the stem and pull of the silk from the pumpkin leaves. Do this one leaf at a time. In Shona we call this kufurura.
  2. After kufurura, cut your pumpkin leaves up. Put some water (500 ml boiling water) in a pot and add bicarbonate of soda (1 tsp). Close the pot and bring the water to a boil.
  3. Add your cut up pumpkin leaves to the boiling water and close the pot. Bring to the boil for 5 minutes, stirring occasionally in between. After  5 minutes drain your pumpkin leaves in a colander.
  4. Give your pot a quick rinse (do not rinse the pumpkin leaves) then return the pumpkin leaves to the pot. Add cooking oil (4 tbsp), salt (1 tsp), onions and tomatoes. Stir, reduce heat, close pot  and let simmer until tomatoes and onions are cooked through (about 10 minutes).
  5. Your pumpkin leaves are done. Serve with sadza (pap) and your favourite relish or just as is. Enjoy!

Credit: ZimboKitchen

Picture: Nkgono Matjukutja

Vanilla and chocolate cupcake



For The Cupcakes

  • 2 cups sugar
  • 2 cups all-purpose flour
  • 3/4 cup HERSHEY’S Cocoa or other high quality cocoa or dark cocoa
  • 1-1/2 tsp. baking powder
  • 1-1/2 tsp. baking soda
  • 1 tsp. salt
  • 2 large eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 tsp. vanilla extract
  • 1 tsp. almond extract
  • 1 cup boiling water

For Vanilla Buttercream

  • 1 cup salted butter room temperature
  • 8 cups powdered sugar a 32oz bag
  • ⅛ tsp. salt
  • 2 tsp. vanilla extract
  • 1 tsp. almond extract
  • 7 Tbsp. whole milk

For Chocolate Buttercream

  • 8 oz package cream cheese room temp
  • ½ cup salted butter room temp
  • 3 cups powdered sugar
  • ½ cup unsweetened cocoa powder such as Hershey or Hershey Dark
  • 1 tsp. vanilla
  • ¼ – ½ tsp. almond extract


To Bake The Cupcakes

  • Put oven rack in the center of the oven. Preheat oven to 350°F.
  • Line a muffin tin with cupcake liners
  • In the bowl of a stand mixer, stir together sugar, flour, cocoa, baking powder, baking soda and salt.
  • Add eggs, milk, oil, vanilla and almond extract. Beat on medium speed for 2 minutes.
  • With the mixer on low, stir in boiling water (the batter will be very thin). Pour batter into prepared pans.
  • Bake about 15 minutes or until a toothpick inserted in center comes out clean. Cool 15 minutes.

To Make The Frosting

  • Put all the frosting ingredients in the bowl of a stand mixer. Beat on low until combined, scraping sides and bottom as needed until the frosting comes together.
  • Turn the mixer to high and beat for 3 minutes. Scrape the sides and beat an additional 2 minutes on high.
  • Frost the cupcakes with a Wilton 1M tip for a swirl pattern or frost as desired.

Credit: Mirlandra’s Kitchen

Picture: Lorraine Dzikiti