Easter Cookies made easy


This recipe is the same as the ‘Pretty in pink’ post cookie dough. After rolling, just cut the dough with Easter bunny and egg shaped cookie cutters.

Get the entire family involved – its fun. What I will share besides the pics in this post.



So the dough is very soft after beating and gets very hard when refrigerated.

Just pop it into the cling film even if it looks a bit too soft, cover and refrigerate.

Knead it a bit to make it more pliable after refrigerating and use the rolling pin with flour or icing sugar to prevent from sticking.



When rolling, keep on pushing the dough together and it will become more manageable as you continue to roll. Lift the dough and sprinkle with flour or icing sugar underneath to prevent from sticking to the surface or roll onto cling film.


Be creating with your garnish – I like to be playful and also use some fresh fruits as well and herbs.

I hope that helps and happy baking.


The Best Crunchy salad for any occasion

Crunchy Apple and white rock salad


Very easy to make

Serves 4

2 medium sized apples, sliced

Handful baby spinach leaves

150g Green bean, blanched

Handful strawberries, halved

Two heaped tbsp., sprouts

100g White rock cheese with cranberries

Salt and cracked black pepper to taste.


Lemon juice and olive oil.


  1. Toss all the ingredients together and drizzle with olive oil and lemon juice.
  2. This salad goes really well with chicken, Italian meats (such as Prosciutto Crudo) and pork.
  3. For those that like cream dressings a dollop of French style mayonnaise can be added.

TIP…dip your apples into lime cordial water – makes the apples keep their colour for longer and do not make them taste sour like when you use lemon water.

1 cup water and two table spoons cordial

Recipe and photo by Thulisa Martins

10 minute kale… a perfect side



I recently ordered vegetables from this amazing initiative: umthunzi farming community. An initiative that supports sustainable organic urban farming from seed to consumer. This Kale was part of the offer for the week and it is super easy to make. Great as an Easter lunch side or any other dinner party. It felt amazing making this.

All you need is a bunch of Kale, washed and roughly chopped

60 ml (2 TBSP) extra virgin olive oil

Salt and black pepper to season

150 ml medium fat cream cheese



  1. Heat a non stick saucepan over medium heat. Add the olive oil and kale.
  2. Saute for 2-3 minutes and season with salt and pepper. Saute for another 3 minutes until soft yet still firm (so not too soft).
  3. Add dollops of cream cheese and serve.

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