bake.love

27/11/2025

50 years of Gold for sure. Reflecting on the life I have lived thus far I can only truly say - I am filled with gratitude. Was it plain sailing? Defintely not. Have I learnt from my hardships? Abso-f**ken-lutely. More and more I am finding reasons and ways to stand true to me. In my space. For me. My struggle tho is that society tells you that at 50 you start winding down. Establishing. Slowing. It feels like just the foundation has been laid. Not only in trying to establish a company but personally. Finding my confidence. Quieting the anxiety. Navigating the challenges. So I refuse to be bound by anything but my comfort with myself. I have so many people to thank for the journey I have been on. The memories ignite a bonfire of joy. Flickering through my mind like sun light through stained glass windows. I am grateful. Not just for the happy memories. But for the lessons that helped me move along. Closer to finding myself. But all of the things or memories accumulated would truly be nought if not for my Heavenly and King. My Arshia and Kian. For if you asked me to show you my achievements that I am most proud of, it would always come back to them. They have fulfilled a deep purpose within me. A growing. A learning. Like the song says - I’ve been so many places in my life and time. I’ve sung a lot of songs, I’ve made some bad rhymes. I’ve acted out my love on stages with ten thousand people watching, but we’re alone now and I’m singing this song for you ❤️❤️❤️. Thank you all for the memories. I relish the thought of the years ahead. 🙏🏽🙏🏽

24/06/2024

Nothing adds love to lamb like a slow slow slow cook. This is the stuff of patience where the aromas permeate every crevice of the house and leaves you salivating waiting for the first bite. This 12 hour lamb shank has always been a winner. Melt off the bone tenderness that just fills your moth with the most well orchestrated and complex flavour profile because everything simmer so slowly together until they are one. I asked the kids what their favourite meal has been that I have prepared and this was Arshia’s. A few last big cookouts before my next chapter. I am grateful.

26/04/2024

11/04/2024

Holidays are for making memories. Not slaving prepping food the entire time. A great hack are these recipe bags with a few simple instructions. The kids would also love just whipping these up. What’s better than sitting down to a fresh out the oven foccacia with slatherings of butter at the braai table.

09/04/2024

Rhubarb is not a big South African ingredient so recipes are also scarce. What I have seen is that Rhubarb and custard seem to be a dream pairing. So then my brain goes into overdrive. And I try this chiffon crème caramel cake topped with rhubarb plum compote. All I can say is that the cake didn’t last long. Definitely something that will be explore more in the bake❤️love kitchen.

31/03/2024

We’ve been going light on desserts at family gatherings recently. Everyone wants to be good and eat healthy. So I opted for a very simple Easter egg cheesecake. This one is a hazelnut cheesecake. Hazelnut praline ganache with hazelnut crumb. Topped with a vanilla cheesecake and Nutella. A perfect little handheld parcel for a braai lunch.

31/12/2023

Last bake for 2023. Tried the lavain choc chip pecan. Delicious soft and tender. Definitely a keepsake recipe. I will add a bit more salt next time. Have a fantastic New Year’s Eve.

24/12/2023

Feliz. Edible gifts all ready.

24/12/2023

There can never be a more perfect Christmas meal than a Wellington. Each element lovingly nurtured to perfection. Then wrapped like a gift first in the mushroom duxelle and pancake and then in buttery pastry. It’s a gift of love made edible. Today has been amazing. I have sat to rest here and there but I have not once felt drained and exhausted. This is the me I remember. Making great time. We should be done in a bit. 🎄 .

24/12/2023

Festive yum. Any guesses? Clue- it’s cold and a dessert.

24/12/2023

Gravy making is an artform. And I would argue is way more important to get right than your actually roast. I started making this gravy some years back only to discover that the resultant crisping of the lamb fat is way better than any crackling. Whenever was around I would have to fight her back away from the pan because I needed some bits for the gravy. Here I reserve all sinew and off cuts of fat from the roast and then cut them into bite sized chucks. I then wipe through the marinade left over in the roast dish and toss them over carrots onion and whatever other left over veg we have and some herbs. This gets roasted on full whack in the oven until everything goes dark and crispy. If I could let you smell my house right now😛. I have both kids wandering into the kitchen saying that smells so good.

24/12/2023

Strawberry and litchi cheesecakes for the win. A southern hemisphere Christmas is always hot. And although I do love a good fruit cake or mince pie, I find them to be a bit heavy. Fridge cheesecake has always been a good substitute around Christmas. Light, cool and refreshing.