Fresh Grapefruit & Prawn Salad with Lemony Sweet Dressing 

This is a definite winner for a hot summers day. 

Here is how to throw it all together. 


  • Pack of prawn tails, when cooked, cleaned and shelled it should weigh about 500gr
  • 1 small red onion, thinly sliced 
  • 1 large grapefruit, peeled & quartered 
  • 2-4 spring onions, sliced finely
  • Handful of mint leaves 
  • Handful of basil leaves
  • 1 large avo, cut in pieces 
  • Handful lettuce leaves 
  • Handful of cashew nuts, roughly chopped 


  • 1 clove garlic
  • Two tablespoons brown sugar
  • Zest and juice of two large lemons
  • 2 teaspoons soy sauce 
  • 4 tablespoons sweet chili sauce
  • Salt and pepper and half a teaspoon of chili flakes. 


  1. Clean the prawn tails, cook and set aside. 
  2. On a serving platter, combine all the ingredients together, top with salt and pepper and chili flakes. 
  3. Pour a bit of dressing over on the salad. Don’t pour all at once, at it can over power the freshness of the salad. 

MuchLuv, BeBlessed

Sandy Nouwens 


Milktart (version 2) with Berry Compote & Rooibos Syrup. 



  • 120ml white sugar
  • 60ml cake flour
  • 30ml corn flour 
  • 1,2l milk 
  • 1 cinnamon stick 
  • 60ml butter 
  • 4 eggs beaten 
  • Pinch salt 
  • Pinch ground cinnamon 
  • Roll puff pastry 


  1. Preheat oven to 200degC. Mix the sugar, cake flour, corn flour, salt & cinnamon with 100ml milk into a paste. Set aside. 
  2. Bring the remaining 1,1lt milk to a simmer with the cinnamon stick. Slowly pour the paste into the simmering milk, stirring smooth with a wooden spoon. Let it slightly cook until it thickens. Once thick, remove from the heat and stir in the butter. 
  3. Add the eggs and beat constantly into a smooth consistency. 
  4. Prepare a baking dish with non-stick spray. Press in the pastry. 
  5. Remove cinnamon stick before pouring the batter into the prepared dish. Bake for about 40-45 minutes or until the pastry is baked to a golden brown color. 


  • Put 250gr mixed frozen berries into a pot with 70ml sugar and allow to boil. Remove from heat and allow to cool slightly before blending it into a smooth consistency with a stick blender. Set aside to serve with the milktart. 


  • Boil 500ml water with 100ml white sugar, and add a rooibos teabag. Allow to bubble until it thickens to a syrup-like consistency. Remove teabag. Set aside to serve with tart. 


Double the raspberry ingredients to have extra in the fridge to serve with other desserts. It’s absolutely divine. 

Blend the mixture with a stick blender before pouring it into the pastry. This will make it fluffy and light. 

MuchLuv, BeBlessed 

Sandy Nouwens  

🍎 🍯 🍦 🍰 

I hope you managed to make out that the title says Apple Honey Yogurt Cake?

I found this recipe in a Food & Home magazine and it gets a 👍🏼 from me. 


  • 125gr butter/margarine 
  • 200gr castor sugar 
  • 3 extra large/jumbo eggs 
  • Zest and juice of 1 lemon  
  • 200gr sifted self-raising flour 
  • 200gr double cream yogurt
  • 2 apples, cored and sliced into thin wedges 


  • 100gr butter
  • 100gr honey or syrup 
  • Juice of a lemon 


  1. Preheat your oven to 180degC. Grease and flour or use non-stick spray on a springform cake tin. 
  2. Cream the butter and sugar until it’s pale and fluffy. Then add your eggs one at a time, mixing well after each addition. 
  3. Fold in the sifted flour, zest and juice and yogurt. Pour into the prepared tin and decorate the top with the apple slices. 
  4. Bake for about 45 min or test with a knife. (I had to bake mine for longer).
  5. While the cake is baking, mix all the ingredients for the syrup together in a small pot, bring to a boil and set aside. 
  6. Once the cake is baked, pour the syrup over the cake. Leave it in the tin. 
  7. Run a knife around the cake only once it’s cooled down and set on a cake plate. 
  8. Enjoy. 


I doubled the recipe to bake two cakes, one for our household and one to give as a gift. It’s a great gift to give someone. 

I baked mine for about 55 min, but I checked it at the 45 minute mark. It just needed that bit extra. 

I’d like to only use syrup when I bake it again, as honey is a bit of an unethical ingredient to use so freely. (Watch Rotten on Netflix.)

I used two cake lifters to remove the cake from the bottom of the springform tin plate to prevent it from breaking in half. It’s quite a delicate cake. 


MuchLuv, BeBlessed


• Granadilla Baked Cheesecake •


  • 400gr biscuits 
  • 100gr salted butter 
  • 500gr granadilla yogurt 
  • 450gr cream cheese (2 tubs)
  • 100gr castor sugar 
  • 4 large or jumbo eggs 
  • 1 tablespoon vanilla extract 
  • Granadilla pulp for topping


  1. Preheat oven to 160degC and line the bottom of a spring-form cake tin. Spray non-stick spray on the inside of the pan. 
  2. Crush the biscuits and melt the butter. Mix together and press into the base and up the sides of the prepared tin. 
  3. Mix all the ingredients for the filling in a mixer on low speed for a few minutes until smooth. 
  4. Fill the prepared tin and bake for 50 min. 
  5. After the 50 min baking time, switch off the oven and leave the door slightly ajar.  Allow to rest for about 2 hours. 
  6. Remove from the oven and pour the granadilla pulp over the set cheesecake. Refrigerate overnight. 
  7. Run a knife around the inside of the crust to separate it from the tin. Carefully remove the cheesecake onto a serving dish. 
  8. Enjoy. 

Lots of blessings & love!

Sandy Nouwens. Xoxo 

Chocolate, Peanut Butter, Butternut Dessert

Processed with MOLDIV


  • 1 1/2 -2 cups digestive biscuits
  • 3-4 tablespoons butter, melted
  • 2 cups milk
  • 1/4 cup maizina (corn starch)
  • 1/3 cup castor sugar
  • 1/4 teaspoon salt
  • 2 jumbo eggs
  • Caramel essence
  • 1 cup butternut cooked, puréed
  • 1/2 cup smooth peanut butter
  • 1 tablespoon cocoa powder


  1. Preheat the oven to 180 degC.
  2. If you have a blender, blend the biscuits finely into crumbs and mix in the melted butter.
  3. Press down into s spring form cake tin. Push crush slightly up to the sides.
  4. Bake for 5-7 minutes until golden brown.
  5. In a pot, boil together on medium heat the milk, maizina, sugar, salt, egg. Stir with a whisk to prevent lumps. Once it’s thick turn off the heat.
  6. Mix in the caramel essence and puréed butternut.
  7. Halve the mixture into two bowls. Mixing in the cocoa powder in one half and peanut butter in the other half.
  8. Pour the chocolate mixture into the prepare cookie crust pan. Spread gently.
  9. Top with the peanut butter mixture. Softly spread it out but don’t overdo it. You want to taste the two different layers.
  10. Refrigerate minimum 2 hours before running a knife along to sides and removing the springform.

Enjoy every bite!

MuchLuv, BeBlessed

Sandy Nouwens 


Rich. Smooth. Creamy.

These are just some of the words to describe this flavorful and colorful soup. So let’s get started. 


  • 500gr Sweet potatoes 
  • 1 cup orange juice
  • 100gr butter
  • 100gr cream or coconut milk 
  • Salt and pepper to taste
  • 200gr bacon bits 
  • Maple syrup 
  • Roasted coconut flakes 


  1. Peel the sweet potatoes and place in a pot with the orange juice and enough water to cover. Boil until sweet potatoes are soft. Don’t drain. 
  2. In a pan, fry the bacon bits. Add about 3-4 tablespoons maple syrup until caramelized. Set aside. 
  3. Using a stick blender, blend the sweet potatoes until smooth. 
  4. Add the butter and cream.  Blend again and season with salt and pepper. Now add more water to give it a souplike texture. 
  5. Place the soup back on the stove and cook it for another 10 min. 
  6. Once cooked and hot. Add the bacon bits. Slowly stir and switch off the heat. 
  7. Season with more salt and pepper if need be and garnish with the roasted coconut flakes. 

MuchLuv, BeBlessed

Sandy Nouwens 

Butternut & Blue Cheese Creamy Gnocchi


  • 2 packets gnocchi (bought mine at Spar, 500gr each)
  • 1 small-medium butternut
  • 500ml full cream
  • 100gr blue cheese
  • salt & pepper


  1. Peel the butternut, then cut into chunks.  Toss the chunks in some oil, just enough to coat and season with salt.  Place chunks into an oven dish and roast at about 150degC until soft.  Once the butternut is done, blend into a puree.
  2. Bring a medium pot with salt water to a boil.  Once bubbling, add the gnocchi.  Gnocchi will fall to the bottom of the pot, but once cooked it will rise to the top.  Drain, set aside.  I like to pour about a ladle of the hot water I used to cook the gnocchi over it, to prevent it from sticking together and becoming stodgy.
  3. In a separate pot on low heat, pour the cream and crumb the blue cheese.  Allow the cheese to slowly melt.  Stir with a whisk every few minutes.
  4. Once the cheese has melted, whisk in the pureed butternut.  Allow to cook on low heat for about 5 minutes before adding the prepared gnocchi.
  5. Slowly stir everything together and turn off the heat.  Season with salt and pepper.
  6. Serve with some more pepper.


Gnocchi can become thick and stodgy, but you can thin the sauce out by adding some water or stock.

It may seem “runny” to you at first, but it thickens up as it stands.

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Enjoy every bite!  MuchLuv, BeBlessed

Sandy Nouwens