Rooibos espresso mousse with ginger & orange!


Rooibos espresso mousse with ginger & orange!

So, I felt like having some rooibos tea this afternoon.. And instead I came up with this! I’m sure we all enjoy our cuppa with lemon and honey, so I allowed those flavours to inspire me with the flavours used in this light dessert. Fragrant, creamy, sweet yet light – this is perfect for a fancy high tea or to serve after a hefty main.


500ml milk
250ml rooibos espresso
3/4 cup castor sugar
3tspn orange blossom honey (but any type is welcome)
1tspn grated ginger
Zest of 1 orange
4 eggs, separated


2 tbspns castor sugar
1 orange
Edible flowers of your choice (optional)


1. In a large pot, heat milk, rooibos espresso, ginger, honey and orange zest until just before boiling point.

2. In a separate bowl, mix egg yolks with sugar until well combined. Pour about a third of the heated milk mixture into eggs and beat vigourously. This is called tempering: it ensures that the eggs don’t curdle (turn to scramble eggs) by bringing it up to temperature.

3. Add the egg mix to the rest of the milk mixture in the pot over a low heat. Stir continuously until thick enough to coat a spoon and hold a line through it. If still not thick enough, cheat with a little custard powder.

4. Put this mixture in a bowl and place cling wrap direcly on its surface so that a skin does not form. Let cool.

5. In a clean bowl, whisk egg whites until light and fluffy. Once the rooibos mixture has cooled, gently fold into egg whites.

6. Pour into a serving glass and put into fridge to set.

7. To decorate, make a caramel by putting castor sugar into a pan. Dont fiddle too much with it, until sugar is melted and of a caramel colour and consistency. Dip orange rind into this. You can also make spun sugar by dipping a spoon into mix and pulling threads from it.

8. Serve with some shortbread, or not – but make sure to enjoy!


Sweet & Smokey Stinger


Sweet & Smokey Stinger

Delicious for a hot summers day, or even a cold night in! I love this drink as its sweet enough for ladies, but smokey enough for the gents too.


1/2 Orange
2 basil leaves, ripped
1/2 teaspoon grated ginger
Pinch orange zest, or one large orange rind shard
1/2 cup cherry juice
1/4 cup granadilla juice
2-3 shots Johnny Walker Black Label whisky
1/3 cup ice


1. In a tall glass, squeeze the orange over some ice. Add the ripped basil leaves, ginger and zest.

2. Add the whisky and cherry juice, and stir.

3. Top with granadilla juice, a slice of orange and a basil leaf.

I prefer my cocktails stirred and not shaken, but its all up to you!

Nicoise Salad


This is my take on the classic tuna nicoise salad! Sticking to the humble beginnings theme, this recipe is easy for a student struggling to make ends meet, but still in need of something nutritious and tasty!


2 cans tinned tuna, drained
1/4 red onion, finely diced
1/4 red pepper, finely diced
1 egg white
Small handful of oats
Salt and pepper to taste


Small bag of rocket
1/4 head iceberg lettuce, shredded
Handul cherry tomatoes
1/3 cucumber, sliced
2 medium potatoes, boiled and quartered.


2 tablespoons chive pesto
2 tablespoons low-fat plain yoghurt


1. For the tuna cakes, mix all the ingredients together in a bowl. Its important to make sure the tuna is well drained or they will collapse whilst browning.

2. Take a tablespoon of the mix and mould into little balls.

3. In a hot frying pan, fry the tuna cakes in a little olive oil for about 3 min on each side, or until golden brown. Set aside when done.

4. Assemble salad. Mix dressing ingredients and toss in salad.

5. Plate up and enjoy! Can be served with a little extra chive pesto on the side.

I personally do not like olives and have left them out, but by all means go ahead!

Chive Pesto Dressing


Chive Pesto Dressing

I’ve taken the classic basil pesto that we all love on pasta, and made it easier on the waistline, wallet and on the brain too!


2 handfuls fresh chives
2-3 cloves of garlic
1 tablespoon mustard
2-3 tablespoons of lemon juice
1/4 – 1/2 cup of extra virgin olive oil (EVOO)
Salt and pepper to taste


You will need a pestle and mortar, or a blender for this recipe.

1. Roughly chop or scissor the chives into your device of preference.

2. Add the garlic, salt and pepper. Puree the mixture until almost of a smooth consistency.

3. Add in the mustard and mix well (the mustard contains a stabiliser usually made from lecithin – found in egg yolks – and this is what makes sure that the dressing does not split, it acts as an emulsifier).

4. Add the lemon juice (or any other acid like vinegar) to keep the bright green colour, and also to balance the richness of the oil with some acidity.

5. Slowly trickle in the EVOO whilst mixing. It should be lusciously green and thick. I add only 1/4 cup but feel free to add more if you would prefer it a bit thinner.

Use this as a salad dressing; topping on bruschetta; on sandwiches or pasta; or mix with some plain yoghurt to make a delicious dip.

Humble Beginnings


For this section of my blog, I will be focussing on easy, budget-friendly dishes that are friendly to the waistline too! My next few posts ill mainly be inspired by classics, giving them the quintessential vanilla&vodka twist! 

These are my humble beginnings…

Mango Mojito




Its December time. Ok, not yet, but its still time to get your drank on – summer is here! Here is my take on a classic: Mango Mojito!

YIELD: 4 glasses (to share or all for yourself – why not?)

PREP TIME: 5 minutes

TIME: 5 minutes


2 well-ripened mangoes

1/2 – 1 cup crushed ice

12 basil sprigs

2 juicy oranges, quartered ( leave 4 slices for the garnish)

2 tablespoons sugar (you can adjust this to your taste, depending on the sweetness of the mangoes)

6 – 8 shots good quality rum

1 cup of soda water



1. After removing the stone from the mango, muddle it together with the oranges, basil and 1/3 of the ice (aids with abrasion). 

2. In a glass, pour this muddled goodness over some more ice and basil leaves.

3. Add 2 shots of rum (or however much you can take) and some soda!

4. Stir gently, place a slice or orange to garnish and get your drank on!