200g package of plain biscuits like Arrowroot or plain tea biscuits
500g regular pitted dates
225g butter
1 egg, beaten
2/3 cup sugar
1tsp vanilla extract
Unsweetened coconut to coat

Melt butter, sugar, and vanilla together in a saucepan.
Add dates and simmer until entire mixture is soft – it takes a good 20-30 minutes, even with constant stirring and mushing!
Temper the egg into the mixture and cook together for another few minutes.
Break the biscuits into small pieces (this might involve a hammer or heavy rolling pin) in a large bowl.
Add the date mixture to the biscuits and mix to combine.
Allow it to cool (I did about 20 minutes in the fridge) and then roll into balls.
Roll each ball in unsweetened coconut to coat.

Source: Corlea Smit – an old recipe compilation between friends



200g shortbread cookies (I use ginger biscuits)
55g (50ml) butter, melted
Place biscuits in processor and blend till fine, add melted butter and mix well. Spray 24cm loose bottom cake pan with food spray. Place biscuit mixture in pan and press down firmly.

Prepare filling:
3 x 250g low fat cream cheese
250g mascarpone cheese
25g (45ml) cake flour
5ml vanilla essence
100g sugar
2 eggs

Preheat oven to 180°C. Place all ingredients together in mixing bowl and mix well with electric mixer until sugar has dissolved. Spoon into cake pan and place in oven. Bake for 25 minutes. It might look raw, but it perfectly fine. Remove from oven and allow to cool slightly. Turn up oven heat to 220°C.

Prepare sour cream topping:
250g crème fraîche
35g (45ml) sugar
1ml vanilla essence

Place all ingredients in mixing bowl. Beat well till sugar has dissolved. Spread over cheesecake and place in warmer oven (220°C) for 5-8 minutes. Remove from oven and allow to cool. Place in fridge till completely cold. Decorate with preferably fresh cherries/berries (only had bottled to use) and sprinkle a tiny bit of icing sugar over the cake.

Source: Sarie Kos magazine, August/September 2013, slightly adapted by Suzanna Hugo and translated from Afrikaans.



Melt together:
200 gr margarine
1 can caramel condensed milk
500gr icing sugar ** (see substitute below to make icing sugar)
pinch of salt
Combine all the above in a large bowl and melt in the microwave for 1-2 minutes, whisk well till smooth and no lumps visible.
2 packets crumbled biscuits */*/
1½ cups of cake fruit mix
Use a wooden spoon or spatula and mix till cookies and fruit well coated.
Spoon into greased flat pan.
Sprinkle with any chopped nuts if you like. (I only managed to dig up some pine nuts)
Press flat and put in refrigerator to set.
Cut into cubes, store in airtight container.
**Substitute for Icing Sugar
475 g berry sugar (You can also use regular white sugar)
2.5 teaspoon cornstarch
Put sugar & cornstarch in blender for 1 minute or until powdered.

*/*/ I used one packet of Tennis biscuits, ¼ packet of shortcake cookies (sugar free) and I think about 10 macadamia and milk chocolate cookies: that’s all I found in the pantry.

Note: I made this a second time and then mixed the nuts into the mixture, added extra biscuits to the mixture. You need to have enough biscuits (should look like you have more than you need) and I also cooked the caramel mixture in the microwave for about 5 or so minutes to get it thicker after I added 4 heaped teaspoons of cornflour mixed to a paste with water and added it to the caramel mixture before cooking, just to make sure it sets properly. Leave overnight in the fridge and then cut into bite size pieces and preferably keep it in the fridge as it will soften if out too long.

Source: The Recipe Hunter – Esme’s kitchen

Vegan Zucchini Brownies

Vegan Zucchini Brownies  

½ Cup Coconut Sugar
¼ Cup Molasses
½ Cup Coconut Oil
1 Cup White Whole Wheat Flour
1 Cup Whole Wheat Flour
¼ Cup Cocoa Powder
2 Cups Shredded Zucchini
2 Teaspoons Vanilla Extract
1 Teaspoon Salt
1 ½ Teaspoon Baking Soda
Optional: Crushed Pecans for on top

Original recipe asks for 1 ½ Cups of Sugar. I did half that sweetness and used Coconut Sugar and Molasses instead. It also asks for 3/4 Cup of Vegan Semi-Sweet Chocolate Chips. I didn’t have any and honestly it doesn’t need it, but I’m sure will add some yummy gooey-ness to it if you did have some. We are not big sweet tooths and low/no sugar for the most part. This was a fun activity for our toddler and I, and for sure killed a chocolate craving I was having  so if you are someone that has a sweet tooth, you can for sure add more sugar and chocolate chips!

Preheat the oven to 350ºF. Coat an 8×8 baking dish with oil of choice (I used coconut).
In a mixer combine sugar, oil, and flour until the mixture resembles wet sand.
Add cocoa, zucchini, vanilla, salt, and baking soda. Mix until well combined.
(Hand stir in the chocolate chips.)
Pour the batter into the prepared pan and sprinkle the crushed pecans on top if you desire. Bake for 40 minutes or until a toothpick inserted in the centre comes out with moist crumbs clinging.
Remove from the oven and let cool on a wire rack. Cut into squares and serve.

Source: Sarien Slabbert

Baked Eggs & Bacon in Potato Bowls

Baked Eggs & Bacon in Potato Bowls 1Baked Eggs & Bacon in Potato Bowls 2  

4 large potatoes
4 small blobs of margarine
4 eggs
Crumbled bacon or left over sausage thinly sliced (or any other meat you have available)
Shredded cheddar cheese
Fresh spring onion, finely chopped
Fresh ground black pepper
Cook your potatoes till soft, but not overly so, as you still need to be able to make a shell.
Cut an opening on the one flat side, but leave a rim.
Scoop out the flesh of the potato (use later for any other dish you like, i.e. mashed potatoes) with a spoon and hollow out the middle to make a “bowl”, leaving the potato as thick or thin as you prefer.
Add a blob or two margarine in each bowl.
Add some cheese, bacon/sausage (or any meat you prefer) and the break an egg into the bowl.
Top with spring onion, extra cheese and season with fresh pepper.
Bake at 350 – 400 degrees F for 20-25 minutes, or until the egg whites are set. Serve immediately.

Source: The Recipe Hunter – Esme’s kitchen

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