Damn delicious desserts!! Welcome to your cheat day ladies and gentlemen. This is a no judgement zone. Enjoy!!!

Naked Spicy Carrot Cake with Cream Cheese Frosting

Serves: 8-10
Prep time: 1hr30 mins

4C Flour
4 tsp Bicarbonate of Soda
4 tsp Ground Cinnamon
4 tsp Mixed Spice
1 tsp Nutmeg
1 tsp Salt
6 Eggs
1 1/2C Buttermilk
1 1/4C Oil
3C Castor Sugar
2 tsp Vanilla paste/essence
4C Grated Carrots
2C Desiccated Coconut
2C Pistachio Nuts, chopped
2 Cans crushed Pineapple
1 1/2C Raisins

Cream Cheese Frosting:
2C Cream Cheese
1C Softened Butter
2C Icing Sugar
Zest of 1 Orange

Preheat oven to 180 degrees celsius.
Sift all the dry ingredients together(except fruit, nuts and coconut).
In another bowl mix the buttermilk and oil together. Thoroughly mix the wet and dry ingredients together.
Then mix the rest of the ingredients together and gently fold into the batter.
Spoon into a prepared cake tin. (You may divide into 3 tins to make 3 layers).
Bake for 1 hour or until testing pin comes out clean when inserted.
Cool completely before icing.
For the icing, beat all the ingredients together until light and fluffy.
Lightly ice all the layers together to create a cake sandwich then dirty ice the entire cake. Pipe the rest of the icing on top and garnish with edible flowers bad chocolate.

Rooibos Tea Cake 

Serves: 8 
Prep time: 35-40 mins 

Always make sure your pan is well greased. Always put baking paper at the base of your Pan and grease the sides with either butter or cooking spray. Let the loaf cool down a bit once it’s done baking before removing it from the pan, when it’s warm it’s a bit delicate and is guaranteed to break. Be patient.

500g Vanilla Cake Mix
1C Rooibos Tea, cooled
3 Eggs
1/3C Oil
1 Banana, mashed
2 tsp Ground Cinnamon 
1 tsp Ground Nutmeg
1 tsp Ground Ginger
125ml Walnuts, chopped
1 tsp Baking Soda

250ml Water
4 Rooibos Teabags
1 Cinnamon Stick
4 Cardamon Pods
4 Cloves
2 Star Anise
Icing Sugar
Chopped Walnuts for topping

Preheat oven to 180 degrees celcius. 
Grease a cake tin. 
Mix the tea, eggs and oil together, add the wet ingredients to the cake mix, using a spatula. Mix until a smooth batter is formed.
In a separate bowl, mix the banana, spices, nuts and baking soda together. Stir the banana mixture into the batter. Pour batter into prepared baking dish.
Bake for 25 mins or until a testing pin is inserted and comes out clean.
Cool the cake down completely. 
To make icing, boil the teabags in the water with the rest of the ingredients excluding the sugar and nuts. Reduce liquid to about 1/2 cup. 
Using a sieve, remove all the spices from the liquid and cool the liquid down completely. 
Whisk in the icing sugar into the liquid until you reach a desired consistency. Spread over cake and garnish with nuts. 

Oven Roasted Fish with Crispy Kale and Shito Mayo

Serves: 4
Prep time: 1hour 10mins 

Catfish is a big deal in Nigeria and it’s normally deep fried whole. With this recipe, feel free to use your favorite and preferred line fish, you can honestly go wild. 

Shito Mayo

100ml Palm Oil 
3 Red Onions, finely diced
1 Red Pepper, finely diced
2 Garlic Cloves, finely chopped
2 Tbs Minced Ginger
6 Jalapeño Peppers, ground
2 Tbs Thyme Leaves, chopped
3 Habenero Peppers, finely diced
1 Tbs Chili Flakes
5 Tbs Tomato Purée 
50ml Chicken Stock
50ml Worcestershire Sauce
80g Dried Ground Shrimp Powder
1 Tbs Ground Black Pepper
1 Tbs Himalayan Salt

Heat a heavy-based saucepan, add oil, fry onions over medium heat till translucent for about 2-3 mins. 
Add garlic, ginger, jalapeños, thyme and habeneros and fry for a few mins.
Stir in the purée, stock and Worcestershire sauce until a thick paste forms. Add in the chili flakes, prawn powder and cook for 10 mins. Adjust seasoning.
Cover and cook on low heat for 30 mins. (You can either blend sauce or leave it chunky). 
Pour sauce into a sterilized jar and cool in the fridge.
To make Shito Mayo, mix 1 cup of Shito sauce with 3/4 cup mayonnaise till well blended.

Fish and kale Ingredients: 
4 Whole Fish Fillets (Hake or Yellowtail)
3 Tbs Thai Fish Spice
1 Tbs Ground Black Pepper
1 Tbs Sea Salt 
2 Tbs Palm Oil
1 Lemon, quartered 
300g Kale
Palm oil for deep frying

Preheat oven to 180 degrees celcius.
Heat oil in deep fryer at 160 degrees celcius.
Season fish with salt and pepper and Thai spice. Drizzle with oil, bake in the oven for 20-25 mins until fish is cooked but not dry. 
Shred kale to desired size, fry till crispy and bright green.
Drain on paper towel. 

Chin-chin Strawberry Cheesecake

Serves: 8
Prep time: 35-40 mins

6. Chin chin is amazing, it tastes like deep fried shortbread chips, that’s the best way we can describe it. We thought it would be really cool to incorporate it into one of our favorite desserts of all time. 

250g Chin-chin
1 Tbs Sugar
Pinch of Salt
125g Butter, softened

200g Fresh Strawberries
1/4 C Castor Sugar
3/4 C Sugar
1 Tbs Lemon Juice
2 Tubs Cream Cheese
1/2 C Sour Cream
1/2 tsp Vanilla Essence 
2 Eggs, lightly beaten
3/4 C Sugar

Preheat the oven to 180 degrees celcius.
In a food processor, crush the chin-chin until crumbs. Add the salt, sugar and butter and blitz to mix. Press into the bottom of a baking tray. 
Bake for 15 mins, take it out and reduce heat to 160 degrees celcius.
In a saucepan, add strawberries, sugar and a pinch of salt together and bring to a simmer for 10 mins.
Purée the mixture with a stick blender, add lemon juice and set aside.
Best cream cheese and sour cream with an electric beater, add the 3/4 C sugar and the vanilla, beat until smooth. Add the eggs and mix well.
Pour the cream cheese mixture into the cooled crust. Top with strawberry purée, use a skewer to create a swirl. Bake until set for 25 mins.



120 g butter 

60 g brown sugar 

50 g castor sugar

2 eggs 

15 ml grated ginger 

2 Tbls orange zest 

120 g self-raising flour 



50 g brown sugar

180 ml cream 

4 Citrus & Ginger Rooibos teabags 



Preheat oven to 170 degrees C. Line six 150 ml moulds. 

Cream butter and sugars till light and fluffy. 

Add eggs one at a time. Mix till well combined. Add ginger and oranger zest.

Fold in the flour. 

Spoon mixture into moulds. Fill them 3/4 way to the top. 

Bake for 20 minutes. Cool slightly before removing from moulds. 



Combine all the sauce ingredients into a sauce pan. Slowly bring to the boil and simmer for 2 minutes till the flavors are infused. 

Spoon over upturned cakes.


3 eggs
8 Rooibos Teabags
4 cups milk
4 Tbls oil
1 Tbls vanilla essence
3 cups cake flour
Pink food coloring for 1/2 the batter

3 tubs cream cheese
6 Tbls strawberry yogurt 1/2 cup icing sugar

Strawberries for garnish Dusting of icing sugar
In a saucepan, warm up the milk and the teabags until infused. Simmer for 2-3 minutes and then cook completely.

In a large bowl, combine the eggs, milk, oil and vanilla essence.
Sift the flour and baking powder into the wet mixture.
Blend together until smooth using a hand mixer.
Divide batter into two bowls. Color the one bowl of batter with a few drops of pink coloring. Mix till combined.
Use a non-stick pan to make pancakes. Heat a bit of oil or use cooking spray for the pan. Fry the pancakes.
For the icing, blend all the ingredients together till smooth.
Spread icing over each pancake and then stack the pancakes one ontop of the other. Alternating colors. Pink and White.
Ice the top of the pancake cake and garnish with fresh strawberries and a dusting of icing sugar.
Slice and serve.



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