Beetroot Falafels


I made some of these babies last week and they were good! I was a little sceptical but they were very nice. They go really good with potato bread and grated carrot, cucumber and lettuce! Just an FYI!

Here is the recipe:

  • 1 tbsp olive oil
  • 2 onions, chopped
  • 2 tsp ground cumin
  • 2 x 400g cans chickpeas, drained
  • 500g raw beetroot, peeled, trimmed and coarsely grated
  • 100g fresh breadcrumbs
  • 1 egg
  • 1 tbsp tahini paste
  • vegetable oil, for brushing or frying


  • Heat the olive oil in a frying pan and fry the onions until softened but not coloured. Add the cumin and cook for 1 min, then scrape the mixture into a food processor with the chickpeas, two-thirds of the grated beetroot, the breadcrumbs, egg and tahini. Whizz to a rough paste, then scrape into a bowl and stir in the remaining grated beetroot with plenty of seasoning.
  • With damp hands, shape into about 20 balls and space on baking parchment-lined baking sheets. Chill until ready to serve.
  • Heat oven to 200C/180C fan/gas 6. Brush the falafels with a little vegetable oil and bake for 20-25 mins until crisp and hot through. Alternatively, heat 2.5cm oil in a deep wok and fry in batches, turning, until crisp and hot.



Lychee Coconut Pie


Litchis (or lychees) are my favourite fruit! Sadly you can only get the canned variety here in NZ. In South Africa I ate kgs of the delish things every week in summer as they were so plentiful!  I felt like making a fruit pie on Friday so I came up with my own recipe for a lychee coconut cream pie and let me tell you, it’s good!!

First of all you take a package of South African tennis biscuits (any other of your favourite tea biscuits) and put them in your food processor and process till fine. Then add in just enough butter (or margarine if you want to make it vegan) to make the mix stick together.  Press it into your oiled tart dish and chill in the fridge until your filling is ready.

Next pour 1 can of lychees and 1 can of coconut cream (I use solo’s) and 1/2 Cup cornflour into your blender and blend until smooth. Pour the mixture into a pot and heat over a low heat setting and whisk until the mixture thickens and bubbles. Pour the mixture into your chilled base and return to the fridge until you are ready to serve it. I didn’t decorate it this time but next time I might think up something to make it look prettier.

If you are feeling like something a little bit tropical then this is just the recipe for you!

Shopping Tote Bags


So, with the whole eco bag trend nowadays we all end up walking around carrying these hideous shopping totes filled with groceries and I just decided this was for the birds. So I started making myself cute patchwork and fabric tote bags. They are fabulous for everything from books to produce. So many people admired them that I have just started making them to sell on trademe and I thought I would share a few photos of the ones I have made this week 🙂

Beetroot Risotto


Last night I made beetroot risotto for dinner! I was a little apprehensive as the beetroot flavour can be quite intense but do you know, this was really nice! And the colour is just amazing!

I found the recipe on pinterest and modified it to suit our palates and thought I would share it with you all.

Beetroot Risotto

2 T olive oil

1 onion chopped

1 clove garlic chopped fine

150g arborio rice

100ml sparkling red grape juice

600ml vegetable stock

250g beetroot, cooked, peeled, and grated

2 T butter

1 small bunch of fresh dill

Heat the olive oil in a pan. Add the onion and garlic and cook till tender. Stir in the rice. Add the grape juice and simmer until the juice has been absorbed. Add the stock a ladle at a time and allow the rice to soak up the stock before you add more.

Add the beetroot, dill and butter and allow to cook for a few more minutes and then serve.





Pumpkin Butternut Soup Recipe


This soup is extremely popular in my house and is enjoyed often!  It’s very simply but just delicious! And it goes great with the potato bread recipe I shared a few days ago!


250g pumpkin

250g sweet potato

1 onion

1 T butter

4 Chicken stock cubes (I use the Massel Vegetarian version)

optional extra seasoning of salt and ground mixed spice.

1 can of coconut cream (I use Solo’s)

Place veges, butter, stock cubes and 300ml water in a saucepan and boil until veges are tender. Puree the soup, add the coconut cream and blend until smooth.




My latest skirts for my shop.

A lovely satin maxi skirt.

I just love this newsprint fabric!

This glasses print is just so fun!

This fabric is a really pretty, soft jersey number.

My first velvet maxi skirt.

Fuchsia pink is always a winner!

More coming soon!