Easy Chocolate Mousse

chocolate, recipes, easy chocolate mousse, dark chocolate, mousse, decadentIn case you haven’t noticed, I enjoy chocolate from time to time. By “time to time” I mean “daily” and I am downplaying the “enjoy” part a bit. Ever since I went to the Lindt Sale at Cape Quarter, I’ve been sitting with just over 2kg of their 70% dark chocolate in the pantry cupboard and I’m pleased to say that I haven’t sneaked a single one to munch. In fact, I think I still have a 100g dark chocolate Lindt bunny sitting in the cupboard. How’s that for self-control *gives self a gold star*.

I may not have been sneaking any to munch on but I have been baking with it which means that I’ve made quite a dent in the stash since I’ve made this chocolate mousse 3 times over the last 6 weeks. Every single time I leave it in the fridge to set so that I can take a picture to use on the blog, I come back to the fridge to find huge finger marks gouged into each pot.

Now, I could get angry with the kids and shout about it or I could cover it in whipped cream and photograph it anyway. The thing is, since the recipe uses 300mls of cream, I rarely have any spare to do that with. When I served it on Easter Sunday, I may or may not have covered the gouges with speckled eggs.

So, I’ve tried it topped with whipped cream and I’ve tried the speckled eggs option but neither of these can top the “wait-until-it-comes-to-room-temperature” option (the waiting nearly does my head in) and enjoy the smooth deliciousness. It deserves a moment of silence. You’ll see!

In terms of method, it doesn’t get easier than this and its gluten free so it means it’s healthy…right? So let’s get to the recipe, shall we?

chocolate, recipes, easy chocolate mousse, dark chocolate, mousse, decadentEasy Chocolate Mousse (from here)

3 large eggs, at room temperature

60ml castor

300g dark chocolate*

300ml cream

Beat eggs and sugar at high speed until pale and creamy (about 10 minutes). While you are waiting, melt chocolate at 60% power in the microwave for around 3 minutes, stirring every minute until melted. Set aside to cool.

Add melted chocolate to egg mixture and fold in gently. Keep going until there are no streaks of egg left and everything is well combined. (I found this to be the hardest part because my arm got sore. You cannot skip this part (I’ve tried) because beating the chocolate into the eggs makes a heavy mousse).

While you are folding, beat the cream to soft peaks and fold into the chocolate-egg mixture. Again, be gentle and take your time. You don’t want to knock the air out of it. It will be worth it, I promise.

Once the cream is fully incorporated you can pour into champagne glasses or ramekins to set in the fridge for 2-3 hours. The mousse is incredibly rich so small portions are better. This recipe makes at least 10-12 portions. Remove from the fridge 30 minutes before you want to eat them so that they can be served at room temperature.

* If you use Cadbury or Beacon (please don’t ever use baking chocolate), add 15ml cocoa powder into the egg and sugar mixture once it has reached the pale yellow and creamy stage.

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Reflections of a Mother

parenting, mother's day, reflections of a mom, advice, valuesAs Mother’s Day is coming up, I am reflecting about how being a mom has changed my life. The wound of my mom’s death 6 months ago is still too raw so I won’t write about it until it actually starts feeling real and not just like a bad dream.

Reflections of a Mother

It’s hard to believe that I’ve been a mom for 10 years already. Some days it feels like I’ve learned nothing at all in the past decade but, every now and then, I go to bed satisfied that the kids have learned something useful and have taken a step forward in their emotional intelligence.

parenting, mother's day, reflections of a mom, advice, valuesIf I had to choose 5 things I’d like them to have a decent grasp of by the time they leave home, I think compassion would be the first thing on that list.

It took me a long time to look outside of myself centeredness to realize how much pain there is in the world. My life doesn’t suck. Everyone is battling a war that no one knows about. Treating people with kindness doesn’t cost you anything and it could make a huge difference in the lives of those we come into contact with.

parenting, mother's day, reflections of a mom, advice, valuesSince I started working 18 years ago (OMW I’m getting SO OLD), I have come across a number of people who have chosen to believe that life owes them something. They bring unpleasantness and negativity into the work environment to the extent that you would rather find a way of doing something yourself than asking for their help. While you cannot avoid these kinds of people, you can make a conscious effort to not be one of them. A good attitude goes a long way in making your life something you can be proud of. It will help you to learn concepts and pick up skills more easily and ensure that you always feel like you’re moving forward.

parenting, mother's day, reflections of a mom, advice, valuesThe one concept my kids already have under their belts is curiosity. Thankfully I think all kids are born with this ingrained in them but quite a few seem to lose it after a while. I never want my kids to stop asking why. I want them to have an interest in people, cultures, countries, languages and food. I never want to stop learning and I want the same for them.

I think the hardest concept for anyone to learn is responsibility. When I look at parenting self help books, a number of them suggest that chores or looking after a pet is a good way to teach kids this concept. The thing about this idea is that it is too small to encompass the knock-on effect of the concept. I want my kids to know that their actions and choices have an impact on their family and friends. The choices they make should be made mindfully because we are part of something so much bigger than we can imagine. Life is, essentially, fluid and organic which means that each life experience gives us an opportunity to learn and grow.

parenting, mother's day, reflections of a mom, advice, valuesThe last concept is one that I’m still battling to come to grips with and I’m not sure what to call it. I want my kids to have lives that are rich in experiences, not things. I want to give them the gift of wanderlust and fill their minds and hearts with a whole world full of travel. Even though the world tells us to BUY-ALL-THE-THINGS, I want them to shake off that ideal and see what is really important. I feel that making a difference in the lives of those around us is what should bring us happiness at the end of the day.

I’d love to know what you think. Do you agree or have I missed something important? I still have so much left to learn and I’d love to learn from you.

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Easy Chocolate Torte

easy chocolate torte, baking, chocolate, easy, recipe, torte, 50g ground almonds, 4 eggs, tami magnin, rumtumtiggsI could start this post off with, “I was thinking about chocolate the other day” but that would incorrectly imply that at some point I stop thinking about chocolate. After I took the day off work to spend over an hour waiting for the doors of the Lindt shop in Cape Quarter to open for their sale, I’ve had 2kgs of 70% dark chocolate waiting to be baked with.

It took a little bit of hunting but I finally found a recipe for chocolate torte that doesn’t use a million eggs and a financially crippling amount of ground almonds. I was also surprised at how many people call things like chocolate mousse tart a torte. To my knowledge, most tortes are made with little or no flour and they are always baked. In other words, a “no bake torte” is not a torte.

After I baked this unctuous, decadent chocolate torte, I had to Google how to pronounce it as it was one of those words I had read many times but hadn’t heard all that often. If I were to pronounce it the way I though it should sound I would have to say “tor-tay” but apparently, the E is silent so it’s tort. As in, “I tort I taw a puddy tat”.

Since we don’t get golden castor sugar in Cape Town I simply sent my regular brown sugar through my food processor briefly and make my own. I also decided to grind my almonds and flour together before sifting it as my almonds were starting to look a little clumpy. This all went a long way to ensure the best chocolate torte I had ever tasted and found that it tastes even better 2-3 days later.

easy chocolate torte, baking, chocolate, easy, recipe, torte, 50g ground almonds, 4 eggs, tami magnin, rumtumtiggsEasy Chocolate Torte (From BBC Good Food)

4 large eggs, at room temperature

200g golden caster sugar

200g butter

200g 70% dark chocolate, chopped

50g cake flour sifted

50g ground almonds


Preheat oven to 175 degrees celcius and grease a cake tin with butter. Place eggs and sugar into the bowl of a stand mixer and beat at high speed for 5-8 minutes until pale yellow and thick. Weigh chocolate and butter into a glass bowl and microwave at 60% power for about 2 minutes. Stir well and repeat until butter and chocolate have melted. Set aside to cool slightly before adding it to the egg and sugar mixture. Gently fold the chocolate into the egg using a figure 8 motion until well combined. Sift ground almonds and flour onto the top of the mixture and gently fold in until fully incorporated.

Pour batter into prepped cake time and smooth the top before placing in the oven to bake for 25 minutes (30 minutes at the absolute most). I usually err on the side of slightly undercooked as I prefer a dense, fudgy torte. A dry, crumbly torte is a very sad sight to behold. Remember that the residual heat of the pan will continue cooking the torte for a few minutes after and you want to make allowance for that.

A little goes a long way so this smallish torte can easily serve about 12 people. Serve with a generous dusting of icing sugar and a healthy helping of homemade vanilla ice cream.


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Daily Dish For You Giveaway

daily dish for you, daily dish giveaway, win supper, vegetarian, classic, low carb, tami magnin, rumtumtiggsOnce upon a time I ate incredibly well for 4 days in a row.  Enjoying such vegetable rich suppers is rare in these tough economic times and none of them took longer than 30 minutes to prepare in the comfort of my own kitchen.

The delivery arrived at my house on Monday morning with all the ingredients I needed to make 4 supper dishes for 4 people and with such easy to follow instructions, even my husband could manage on his own. Daily Dish is ideal if you do quite a few business trips or for when your schedule is so jam packed you don’t have time to plan, shop and cook for your family. I did find that the 4 day meal planning break refreshed my kitchen mojo and I’ve found myself recreating a few of the Daily Dish recipes often.

Since we are dealing with fresh produce here, I strongly recommend that you follow the suggested meal plan as some of the veggies do go a bit meh as you reach the end of the week. The idea behind the 4 meals is that most people work 5 days a week and often some people would go out to eat once during that week or order in. For me it usually means toast for supper, on those days I didn’t remember to take something out of the freezer or make a plan to use up whatever is in the fridge to “create a masterpiece”.

This actually made me remember a favourite book I’ve read over and over called Scarlet Feather by Maeve Binchy, where one of the clients they cater for sneakily gets them to prep 6 meals for 2 people in her own serving dishes. She then serves these meals to her oblivious husband for supper every night, passing it off as her own cooking. Why 6 meals you might ask? Well, her husband treats her to fish and chips every Friday to thank her for “all the cooking she does during the week”.

Daily Dish For You Giveaway

This brings me to this Daily Dish for you giveaway I have for you. I have 3×1 week subscriptions to give away. 1 reader in Cape Town, 1 in Pretoria and 1 in Johannesburg. All you have to do is tweet or instagram me a picture of what you make for supper. You can enter as many times as you like but remember to tag me and Daily Dish in the picture and use #FeedMeTami and #CPT, #JHB or #PTA in your post. You can find my instagram account here and Daily Dish’s instagram account here.

Before you enter though, please visit the Daily Dish website  (click on the “Where we Deliver” tab) and make sure you live or work in one of their delivery areas. If you are chosen but cannot accept delivery you are welcome to nonimate someone else to receive your prize (and convince them to invite you over for supper *wink*).

In the event that you don’t win or you just want to try it out for yourself, use “Easy Supper” as a coupon code when you check out on Daily Dish for a R250 discount.

For easy reference here are all Daily Dish’s Social Media details go give them a follow ;)





The competition will run from 12:01am on Monday 30 March 2015 to 8pm on Friday 3 April 2015 with winners announced early next week.

Terms and Conditions: (borrowed from Sue Levy’s site)
The prize is a 4 dinners delivered by Daily Dish and can not be exchanged for cash.
Please note that the meals are not cooked. Fresh produce gets delivered to you with easy to use recipes. Saving you time to go shopping and running around for spices etc.
Three winners will be selected in terms of entries received.
Winners can choose between classic, low carb or vegetarian meal options for 2 or 4 people.
Daily Dish currently delivers in the selected suburbs in Joburg, Pretoria and Cape Town.
There are certain areas that Daily Dish does not deliver to as yet.
If you are a winner who lives/works in an area where they we do not deliver in, then you may have to select a replacement to accept the prize on your behalf.
Winners will be announced after 7 April 2015 via Twitter, Facebook and Instagram. Images submitted may be use in a collage but credit will be given whereever possible.

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Homemade Marshmallow Easter Eggs

easy, easter, treats, homemade, marshmallow, recipe, no corn syrup, egg free, delicious, chocolate covered marshmallow easter eggs, rumtumtiggs, tami magninCan you believe Easter is around the corner? Where on earth is 2015 racing off to? It feels like a million years ago since I made my own Creme Eggs  and yet it was only 2 years back! Since I’ve tackled most sweet treats it seems like I’d saved the easiest one for last. So, it was really only a matter of time before I made Homemade Marshmallow Easter Eggs, but only after I found one that didn’t use corn syrup or liquid glucose. No more processed sugars over here, thank you very much!

After a few back to back weekends of jammed schedules and road trips for TazzDiscovers I found myself so desperate to bake that I started feeling a little twitchy. You know what I mean?

Since I’d rather make a plan to use up a glut of ingredients than go out and buy something new, I started looking for a way to use up the 12 egg whites I had sitting in the freezer. Since I’ve already done 2 Angel Food Cakes (regular and gluten free) for the blog I started thinking along the lines of marshmallows. Yes, I know there is no marshmallow recipe in existence that uses 12 eggs whites but I was brainstorming, ok? ;)

The added challenge was that I wasn’t going to hunt for liquid glucose again as it was a nuisance and I’m still trying to limit my intake of processed sugars as much as I can. When I found this recipe that didn’t need liquid glucose (or corn syrup) and it didn’t need egg, I thought, “There is no way this is going to work! It’s way too simple!” As one who never backs down from a challenge I decided to give it a try and Oh My Word, it is delicious!!

The most obvious next step was to turn them into chocolate coated marshmallow Easter eggs and my family swears they will never eat the shop bought version again.

Homemade Marshmallow Easter Eggs


500ml white sugar

125ml cold water

30ml gelatin (I used the powder kind that comes in sachets)

120ml water

10ml vanilla extract

Pinch of salt

4-5 drops of gel colour (optional)

360g milk or dark chocolate, melted (for dipping)

Marshmallow mix

125ml cornflour (Maizena)

125ml icing sugar

Sift together and set aside to prep the pan and to dust the marshmallows.

Heat sugar and 125ml water together on the stove, stirring until the sugar has completely melted. Place gelatin powder into the 120mls water and stir to dissolve before setting aside. Once sugar has dissolved completely, add gelatin and turn down the heat to medium. Allow the mixture to come to a boil while stirring.

Once it has reached boiling point you can turn off the stove after about 3 minutes and pour the mixture into the bowl of a stand mixer to cool slightly. Attach whisk attachment to stand mixer and turn it on its lowest setting. Add salt and vanilla. Turn up the speed on the mixer and beat mixture for 10-15 minutes until white and cloud like.

While you are waiting sift together the marshmallow mix and place about 125ml into the bottom of a large brownie pan (20x30cm). Shake the pan until the marshmallow mix has settled into an even layer.

Once the marshmallow is ready, pour 2/3rds into the brownie pan and set aside. You can now tint the rest of the mixture yellow or whatever colour you’d prefer. Beat again until colour is evenly distributed.

Turn the brownie pan so that you have a long side facing you and the short sides of the pan are to your left and right. Place coloured marshmallow in a line in the middle of the white marshmallow working from left to right. Roll white marshmallow up and over coloured section (like a Swiss Roll) and press down gently until it sticks.

Set aside for about an hour before removing your marshmallow “swiss roll” from the pan and slicing into rounds. Dust cut sides of marshmallow lightly with remaining icing sugar mix and set aside to firm up some more.

Dip slices of marshmallow in melted chocolate and place on a baking paper or silicone lined cookie sheet. Store in airtight containers for up to 2 weeks.

** Of course, you are welcome to tint all the mixture or just leave it white but I was going for the “proper” Easter egg look. You can also just scoop lumps of mixture into the marshmallow mix using oiled tablespoons and then dusting the balls with the rest of the icing sugar. You don’t even have to dip them in chocolate. They are delicious without the chocolate coating too.


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Double Chocolate Cheesecake

double chocolate cheesecake, cheesecake, recipe, recipes, chocolate, fridge cheesecake, baking, tami magnin, rumtumtiggsIf you were a chef surrounded by food all day, what would you eat? Well, if the first episode of Neill Anthony: Private Chef that premieres on SABC3 at 4:30pm this Sunday, 15 March is anything to go by, it’s something, quick, hearty and fast.

I’d have to be honest and say that I don’t spend a lot of my time wondering how the other half lives but they must be a tough crowd to cook for since they are used to the best of the best. With chefs around the world getting categorized as celebs these days, it must be a challenge to always do one better than your rivals to create the next best thing that will have the food critics drooling. Well, according to the press release, we will gain insights into the life of a “private chef” and find out what it takes to plan, purchase, prep and serve local icons and celebs who can order a chef made dinner cooked and served in the comfort of their luxurious homes at the touch of a button.

With food partners like Wellness Warehouse and Lancewood you can be assured of good quality, locally sourced ingredients that are bound to bring deliciousness to the table. I’m looking forward to learning how Neill breaks down processes that seem complicated that can be applied in my own kitchen and hopefully improve my cooking.

The gorgeous dish used in the above picture was included in the media drop together with the ingredients and recipe for double chocolate cheesecake. Obviously I was going to make it and it will come in handy for the braai I’m going to on Sunday.

double chocolate cheesecake, cheesecake, recipe, recipes, chocolate, fridge cheesecake, baking, tami magnin, rumtumtiggsDouble Chocolate Cheesecake (Lancewood’s recipe)

Chocolate base:

200g Chocolate Dreams biscuits, finely crushed (I used my food processor)

60g butter, melted

Mix these ingredients together and press into a large, well buttered tart or cake tin. Set aside to cool in the fridge while you make the filling.

White Chocolate filling:

397g condensed milk

125ml freshly squeezed lemon juice (about 2 large lemons)

250g smooth, creamed cottage cheese

80g white chocolate, melted (Milky Bar works well)

Mix condensed milk and lemon juice together and set aside to thicken. Melt chocolate in a small glass dish at 40% power in the microwave stirring every 20 seconds until melted. Set aside to cool slightly while you add the cottage cheese to the condensed milk mixture and beat by hand until no lumps remain and the mixture is well combined. Slowly add melted chocolate in a thin stream and mix well. Pour filling into chilled chocolate base and refrigerate for at least 3 hours until set. Top with fresh berries or dark chocolate ganache for a decadent treat. Serves 8-10

If you do watch Neill Anthony: Private Chef on SABC3 this Sunday at 4:30pm, let me know what chefs secrets you wish Neill would share and I will do my best to get some answers for you.

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Skillet Brownies in “The World’s Best Pan”

AMT Astroguss, brownies, skillet brownies, chocolate brownies, pan review, 20cm skillet, recipe, Valentines, Valentine's Day, special occasion, bakes, recipes, tami magnin, rumtumtiggsI was asked to review “The World’s Best Pan” and was sent the 20cm AMT Astroguss skillet just before Valentine’s Day. As the pan is fairly small diameter wise but quite deep I decided to make something sweet rather than the suggested omlette as I am a far better baker than I am a cook and the answer is always chocolate, it doesn’t matter what the question is.

After doing a little Googling I found that there were plenty of skillet brownie recipe posts but most of them used the same recipe and they didn’t use the skillet for anything else other than just baking the brownie in. I eventually found a recipe that sounded different to the rest and used the same skillet melt the chocolate and butter together and bake the brownie in. It just so happens that this recipe is friggen awesome and I urge you to make it immediately whether or not you have a skillet.

Skillet Brownies (from here)

3 large eggs, at room temperature

310ml brown sugar

250ml cake flour

60ml Nomu cocoa powder (use 80ml if using a weaker brand)

60ml butter

60ml cream

260g dark chocolate, broken into blocks

Preheat oven to 180 degrees celcius and prep an oven proof baking dish if you don’t have access to an oven proof, non stick skillet. Heat butter and cream in skillet over medium heat and add chocolate. Remove from heat and add chocolate. Melt using the residual heat from the pan, stirring until smooth and well combined. Set aside while you beat eggs and sugar together until blended. Sift flour and cocoa over the egg mixture and mix gently. Add warm chocolate mixture and stir until all the ingredients have been fully incorporated and you have a smooth batter. Place batter back into unwashed skillet (or greased baking dish) and bake for 30-35 minutes until just set or 40 minutes for a less fudgy brownie. Enjoy warm with vanilla ice cream and fresh strawberries or a berry coulis if preferred. Makes 6 generous portions.

The pan is beautiful – the handle doesn’t look oven proof, but it is. While it looks solid, it isn’t heavy** and only time will tell whether the non stick coating of the pan will wear off eventually. I love that you can start cooking on the stove and then move the pan into the oven to finish off the cooking process. Price wise it isn’t bad at all and when it comes to cookware it is almost always worth spending a little bit extra to get a product that will last for years to come. I see the pan I have is currently out of stock at YuppieChef  but I encourage you to click the “Notify Me” link if you’d like to try it for yourself.

** I have a set of Bauer pans that I always need help with in the kitchen since I hurt my wrist doing Jui Jitsu. My left wrist literally cannot take the weight of a heavy pot or pan anymore. And while Le Creuset is gorgeous, my cast iron cocotte and casseroles are pretty weighty so finding a good quality pan that doesn’t make me break a sweat is a relief!

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Peanut butter cookies with a Valentine’s Day twist

peanut butter cookies, 3 ingredients, peanut butter, recipe, gluten free, flourless, valentines, valentine's day, tami magnin, rumtumtiggsI heard about this cookie recipe so long ago I was sure that I’d blogged about it already but since I couldn’t find the post on this site I thought I would post it with a Valentine’s Day twist. This recipe is so simple even a child could make it and it requires nothing more than a measuring cup, a spoon and a bowl. I like dusting my cookies in granulated sugar before baking as it adds a lovely crunch and they seem to sparkle once they have cooled off.

I found a tube of mini Rolos at the Clicks Christmas Clearance sale and used them to make 24 mini cookies. After doing some Googling it seems as if Rolos aren’t gluten free though so rather go with dark chocolate to be safe.

peanut butter cookies, 3 ingredients, peanut butter, recipe, gluten free, flourless, valentines, valentine's day, tami magnin, rumtumtiggsPeanut butter cookies with a Valentine’s Day twist (makes 12 large cookies)

250ml smooth peanut butter

125ml white sugar

1 large egg

12 Rolo sweets (for those who aren’t sensitive to gluten) or 12 blocks of dark chocolate (for those who are)

Optional: 145ml granulated sugar for rolling cookie dough balls in before baking.

Preheat oven to 180 degrees Celsius and line 2 cookie sheets with baking paper. Place peanut butter, sugar and egg into a bowl and mix until well combined.

Take a teaspoon of dough into your hand and press chocolate into it. Place another teaspoon of dough on top and mould around the chocolate so that it is completely covered. Roll cookie dough ball in sugar until all sides are coated and place on the cookie sheet. The cookies will spread so I suggest only placing about 6 cookies per baking sheet on at a time.

The cookies will flatten out by themselves so don’t worry to flatten them before baking. Bake for 15 minutes until golden brown and cool on the cookie sheet before storing in airtight containers. They taste better the next day so make them ahead of time for a delicious treat with coffee on Valentine’s Day.

Makes 12 large cookies or 24 if using mini Rolos.


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Banana Coconut Bundt Cake

coconut, banana, rum glaze, cake, baking, tea time, treats, tami magnin, rumtumtiggsEvery now and then I find a recipe that I saved to my phone ages ago and when I look at it I’m like, “really? You want to include that many weird ingredients or require that many steps to complete!? No thanks!” Of the 3 bundt cake recipes I had available, 2 of them required 8 eggs and one had a million steps. As 8 eggs are a bit too much to take from the pantry stores for my liking, I blocked off some time and decided to simplify this recipe A LOT!

I went bundt pan hunting with my IRL (in real life) blogger friend Tandy after she drove all the way from Gordons Bay to a disappointing Cake and Bake show in Cape Town. After we popped our heads in and visited all the stalls in under 30 minutes we left and went to the Waterfront instead. I found a gorgeous silicone bundt pan at Clicks for R80 and made a plan to use it. Once I started mixing the batter for this cake I noticed that the recipe called for a 12 cup bundt pan and, since I could see that my bundt pan would not hold 12 cups of cake batter without overflowing I greased up a loaf tin as well.

Remember to never, ever overfill your cake tins as overflowing cake batter makes a real mess of your oven and whatever falls out of the pan usually starts burning straight away. Please trust me when I say fill it to 75% full at the very most. Rather have more space than you need on top than a smokey kitchen with an oven that needs to be cleaned!

Banana Coconut Bundt Cake

Prep the following before you start:

125ml coconut flakes, lightly toasted in a dry pan over medium before you start (this is for the topping after icing)

180g butter, browned in the same pan after coconut has been set aside to cool

80ml rum, boiled up and reduced in same pan as above and set aside for the icing (boiling it removes the alcohol and makes it safe for kiddies to eat)

750ml cake flour, sifted

5ml bicarbonate of soda

5ml baking powder

2 large eggs, at room temperature

375ml brown sugar10ml vanilla extract250ml coconut flakes

5 large and very ripe bananas, mashed

250ml coconut milk

Preheat oven to 180 degrees celcius and grease a large bundt or cake tin and a loaf pan with butter.

Place browned butter (which has cooled) into a large bowl and add sugar. Beat well until creamy (about 5 minutes for electric mixer, 10 minutes by hand). Add eggs, beating well between each addition. Stir in vanilla, coconut and bananas and mix until well incorporated. Add sifted flour, bicarb and baking powder in 3 stages, alternating with coconut milk, scraping down the sides of the bowl between each stage.

Pour into prepped baking pans and bake for 30 minutes. Place foil (with dull side facing upwards) onto the cake tins at the 30 minute mark to prevent browning too quickly. Bake for a future 20-30 minutes until a toothpick inserted in the center comes out clean. Add another 5-10 minutes to the baking if necessary as some ovens need more time when it comes to banana cakes.

Cool cakes in their tins for 15 minutes before loosening and inverting onto a plate. Cool completely before adding the glaze and topping with toasted coconut.


500ml icing sugar, sifted

50-70ml rum (of the 80ml you reduced down earlier on) or milk

Mix rum and icing sugar together until thick and smooth and pour over cooled cakes. Add more water to the rum if the icing is too thick to pour or more milk if using the non-alcoholic option. Top with toasted coconut.

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Kid Friendly Cape Town

There is a little more than a week left of school holidays in Cape Town so I thought a post suggesting cheap or free options might help those who are at the end of their tether.

A few of you might not know that my husband, kids and I recently started a new initiative called TazzDiscovers. This is where we document what we get up to as a family and I invite you to follow up us on FacebookTwitterInstagram and check out our website.

Kid Friendly Cape Town

rhodes memorial, world of birds, butterfly world, cape town, beach, south africa, kid friendly, cheap, tourism, explore, tazz discovers, family friendly, tami magnin, rumtumtiggsRhodes Memorial  – kids seem to have endless energy and racing up and down those stairs and sitting on the lions can kill a few hours while you sit back and enjoy the view with a book. If the kids do play on the lions, please keep an eye on them. They are very slippery and it is quite a sheer drop on the other side of the wall.

World of Birds  – is a great option if the weather is less than ideal but you desperately need to get the kids out of the house before they kill each other. It is a little pricey but you will see creatures you had no idea existed and get up close and personal with a few that you did.

rhodes memorial, world of birds, butterfly world, cape town, beach, south africa, kid friendly, cheap, tourism, explore, tazz discovers, family friendly, tami magnin, rumtumtiggsThe beach – on those rare windless summer days, the beach is the only place to be. Get started early so they kids will have their fill by 10am or pack twice the amount of water, iced tea, cooldrinks and juice you think you will need and a mountain of snacks and sandwiches. Swimming in the sea makes you HUNGRY! Don’t forget to reapply the sunscreen and take towels, umbrellas and beach chairs for your own comfort.

rhodes memorial, world of birds, butterfly world, cape town, beach, south africa, kid friendly, cheap, tourism, explore, tazz discovers, family friendly, tami magnin, rumtumtiggsTable Mountain we invested in the Cable Card  because it is fairly expensive for locals to experience one of the 7 wonders of Nature. If you live in Cape Town however, all it would take is 2 trips up and down the mountain for you to have covered the costs of a card and you can enjoy it on all the low wind, sunny days you can find. The cable car actually operates when winds are under 40kms an hour so the weather doesn’t even have to be perfect.

rhodes memorial, world of birds, butterfly world, cape town, beach, south africa, kid friendly, cheap, tourism, explore, tazz discovers, family friendly, tami magnin, rumtumtiggsPolkadraai – fruit is ridiculously expensive at the moment and when strawberries are one of your favourite fruits it becomes a pricey habit. Kids can full a pail for R25 (which gives you about 700g) and adults can fill one for R40 (for about 1.3kg).

Butterfly World – is ideal for when the weather is positively foul. Kids of all ages seem to enjoy the close encounter opportunities with these colourful creatures if you sit still and quietly enough.

rhodes memorial, world of birds, butterfly world, cape town, beach, south africa, kid friendly, cheap, tourism, explore, tazz discovers, family friendly, tami magnin, rumtumtiggsThe Company Gardens – no holiday is complete without a trip to the gardens in Cape Town CBD to feed the squirrels. Bring R10 to buy peanuts from a vendor or bring your own from home.

The Cape Town City Library – our kids spend hours poring over books and using the computers on the kiddies floor of this huge, historic library in Cape Town city center.


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