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How to make the perfect lassi

January 16, 2013 in desserts, Dinner Divas

lassiLassi is typically an Indian drink and is very similar to a fruit shake or milkshake, but the milk is just replaced by yogurt. Yogurt is one of the most used dairy products in India, mostly for its cooling and refreshing qualities. A lassi can be made with any fruit, but at the moment papayas are at their peak here in South Africa so it was my fruit of choice.

During the Dinner Diva Series, our winner diva, Anel Potgieter made lassi as part of her Indian Feast. She served it in between meals as a pallet cleanser, but also to kind of announce the next course. It is so refreshing and delicious that I finished off my entire batch whilst shooting yesterday!

For Anel’s other lassi recipes, please visit

My Easy Cooking

lassiRead all about my Dinner Diva experience here!

Tomorrow morning just after the 9 o’clock news, I will be in my seat on RSG ready to share the recipe with you. I will also take you into the kitchens of other bloggers, chefs and interesting South Africans this year. So buckle up, it is going to be an awesome ride. Tune in 100-104FM or listen online here!

Chocolate Samosas – hardly a recipe!!

March 5, 2012 in Uncategorized

Chocolate Samosas

You don’t need a recipe to make these Chocolate Samosas! I know that by saying this, I am shooting myself in the foot, because this is after all a recipe blog and why would you be here if it was not for my easy do-able recipes. Good news, this IS an easy do-able recipe and you will be ever so popular at your next dinner party!
When I said at the beginning of this week that I will, on recommendation of a very dear friend and mentor, do a lot less blogging and a lot less socializing (Facebook and Twitter) I had no idea how addicted I have become and how much I will miss you lot, but I have a load of work and writing that require my attention, so I have to abstain for while at least. With all the writing and planning, time for cooking and making my children’s favorite sweet treats is also limited and this recipe was born out of sheer necessity to make a quick and easy dessert snack for my darling sweet tooth son!
As I have said, there is no need for a recipe, simply an idea that works. If you master the art of making chocolate samosas, you can try different sweet fillings, such as apple, custard, caramel or even combine two ingredients such as banana and caramel. Come to think of it….. that makes it a Banofee Samosa! Brilliant idea, I think I will try it myself!

Dust with sugar

Chocolate Samosas

makes 10 samosas

1 x 100gr Lindt Chocolate – the orange flavor makes a perfect after dinner samosa
10 samosa wrappers
1 egg
vegetable oil for frying

Break the chocolate in its 10 blocks. Place 1 block at the one end of the samosa wrapper and start folding it. Break the egg in a cup and with a pastry brush, brush the samosa with some egg white and make sure there are no gaps where the melted chocolate can run out. Heat enough oil in a pan to deep fry and when the oil is hot, but not smoking, add the samosas and  fry very quickly on both sides until they are a light golden brown in color. Remove from the oil with a slotted spoon and place on kitchen toweling to get rid of excess oiliness. Serve immediately with a dusting of icing sugar and a smooth espresso!

If you want to learn how to fold a samosa, click here!

More Chocolate Recipes

Chocolate Truffles


Chocolate Brownies


Chocolate Ice Cream

Semifredo Cheesecakes for Valentine’s Day

February 13, 2012 in Uncategorized

Semifredo Cheesecakes

If the path to a man’s heart goes through his stomach then I think desserts are to be found on this path often, at least to my husband’s heart. With Valentine’s Day 2 sleeps away, I think it is only apt that I share this totally decadent, yet ridiculously easy dessert recipe with you. Seriously, there is nothing complicated about this recipe……a few store bought ingredients and voila, you have a sure way to win your loved one’s heart…..
My husband is particularly fond of ice-cream or frozen desserts, although while typing this, I remembered that he also loves cheesecake, lemon meringue pie and fridge tarts…… not hard to please as you can see! Imagine if I could combine a few of his favorite desserts in one. I can just see him devouring this dessert, loving every minute of it. While February is the month of love and Tuesday 14 February is Valentine’s Day, why not spoil the love in your life while at the same time spoiling yourself with as little time in the kitchen as possible.

When making these individual cheesecakes, you can either use metal stacking rings or you can ask you dad or your husband to cut clean plumbing pipe in 10-15 cm rounds for you OR you use cardboard and baking paper and make your own moulds like I have done. Simply cut 30 x 10cm strips of cardboard and baking paper and lay the baking paper strip on the cardboard strip and wrap it around a small bottle with the the desired diameter that you want your cheesecake to be, securing it with a piece of string. Place all the moulds on a smallish tray that will fit into the fridge. Remember, the moulds have no bottoms, the tray forms the bottom so the cheesecakes must stay on the tray until they have set.

Before we go on to the recipe, I have to reveal a little secret……promise not to tell anyone? The secret is this: There is not a drop or an ounce of cheese in this cheesecake, yet everyone at my table thought there was.

Summer on a plate

Continue reading if you want to see the delight and amazement on your guests faces……


 If you like this recipe and many other on My Easy Cooking, please vote for me in the Eat In Awards. It will motivate us to keep going even in the wee hours of the morning when I normally work. Just click on the picture below and follow the instructions.  Thank you!

More Valentine’s Desserts

Mini Ricotta Cheesecakes with Raspberries

January 16, 2012 in Uncategorized

Mini Ricotta Cheesecakes with raspberries

I developed this recipe for these Mini Ricotta Cheesecakes while racking my brain for dessert recipes that are slightly less harmful to the waistline as the ones we have been having over the festive season. Let’s face it, my Meringue Roulade with cream and raspberries would hardly be seen on the front cover of Weight Watchers nor will you find my ice cream recipes anywhere near a health magazine and although they were delicious at the time, now is the time to pull the belt a little tighter and eat a little lighter, both on sugar and fat!
When you look at your average cheesecake, the calories are not always in the filling alone, but quietly hiding in the crust and the toppings too. Your average biscuit crust is made with biscuits that has butter in them already and then we still add butter and the toppings on cheesecakes can vary from sweet sugary coulis to chocolate swirls and drizzles of caramel. So instead of depriving yourself from cheesecakes altogether, there had to be a better, healthier option……
With my Mini Ricotta Cheesecakes I tried to save some calories on the base, the filling and the topping and the end result was a light, not overly sweet yet delicious summer dessert.

For the base I used phyllo pastry. I love working with phyllo, it is so versatile that I often use it for quick pies like my  Potato and Spinach Pie or desserts like this  Cheesecake in a neat little bundle! If you are trying to cut down on calories, you do not have to brush the phyllo with melted butter as indicated, but you can use non-stick spray for the same, but lighter effect. For 12 mini ricotta cheesecakes you also only need 3 sheets of phyllo so it is really a saver from all perspectives.
For these cheesecakes you can use low fat cottage cheese, creamed cottage cheese or ricotta cheese as I have done. Although ricotta is not  the lowest in calories, I had some available and it is still a better option than mascarpone or cream cheese. Let’s make them together, shall we?

Take on, or two..........

Mini Ricotta Cheesecakes with raspberries

makes 12 mini cheesecakes

3 sheets of phyllo pastry
non-stick spray or 80gr butter – melted.
250gr ricotta cheese, drained
125ml condensed milk
2 eggs
juice of 1 lemon
finely grated zest of 1 lemon

Preheat oven to 180C.
Take 3 sheets of  phyllo and spray each sheet with the non-stick spray or brush with melted butter. Place sheets on top of each other and with a cookie cutter of stacking ring cut out 12 circles and place them in the bottom of your muffins pan.
For the filling:
Mix the lemon juice with the condensed milk until it thickens. Add the eggs and the lemon zest and mix through. Fold in the ricotta cheese and spoon into the phyllo shells. Bake for 10 minutes and remove from the oven. Serve with fresh raspberries or any other summer fruit of your choice!

More ways with Phyllo Pastry

Countdown to Christmas menu – Festive Fruit Lollies

December 21, 2011 in Uncategorized

Count down to Christmas? Happy days my friend, we are 6 days away from Christmas and hopefully in two days, I will be joining my family for our very short holiday. By now my mom’s kitchen will be running almost 24/7 in preparation for our Christmas Feast! Our holiday has barely started and yet we have had so many parties and farewells and year-end functions that my body is already saying: “hands-up!”

I cannot remember when I last I felt hungry sitting down for a meal, I also find it difficult to skip a meal because it is a very tough call to decline some of the delicious food on offer. What is the solution then? I started looking for healthier alternatives, food and desserts that are still delicious to eat, but just a little lighter on the calories. Not so difficult after all. I know this time of the year it is easy to eat salads and grill some fish which are both healthier options, but it is a dessert department that causes the most havoc in my life. Who can resist a creamy, dreamy pavlova or a trifle or your own homemade ice-cream? Sadly though, these desserts all have one goal and that is to find the quickest path to my hips and thighs where they will just pile up and stay!

There is a solution and you will find it on My Easy Cooking!

Fruit Lollies

Festive Fruit Lollies

Countdown to Christmas Menu – Ice Cream Desserts

December 20, 2011 in Uncategorized

Caramel Ice Cream Pies

In our Countdown to Christmas, I could not resist adding another dessert to our already packed dessert buffet for Christmas. We already have mom’s trifle, a Festive Meringue Roulade, Christmas Pudding complete with pennies, but we almost forgot the ice cream. Fatal mistake, I know, but luckily I thought about it just in time. The children will most definitely pass on the Christmas Pudding (maybe they will look for the pennies), so there has to be some delicious ice-cream for them to enjoy.
Let the truth be known, what actually made me think of the flavor combinations of these ice cream desserts, was my recent trip to my hairdresser. Strange but true. You see, Nina ( that’s moi) is fortunate to now have a personal hairdresser. Yes, Maverick Hair in Sea Point came on board the My Easy Cooking team and they will in future keep me in tip-top shape. Fancy schmancy, yeah! Well, what does all this have to do with ice cream? When the very talented Ciske asked me about hair colors, she knew exactly which buttons to push….caramel, ginger, chocolate, nutty….. Let me be honest with you, hair color was the furthermost from my mind, ice cream was!

Ginger and Caramel Ice cream Loaf

If you are adventurous enough this time of the year, you are most welcome to try making your own ice cream with this easy recipe, but if I have to choose between churning my own ice-cream or walking on the beach, it is a no brainer which one I will chose.
What would you say if I told you with only three ingredients, you can make 2 lovely ice cream desserts for your Christmas day or if it seems a little too over the top, try at least one of them. Easy peasy, trust me! Time is running out, let’s make it quick!

You will need: ( for one of the recipes, so if you make both, double up)

1 packets of ginger nut biscuits
1 tin of dulce de leche or Nestle Caramel
1 liter good quality vanilla ice-cream

Ice Cream Pies

Ice Cream Pies

Soften the ice cream in a big bowl and mix the tin of caramel in with the ice cream. Now make sandwiches with the biscuits using two biscuits on either end. Freeze until ready to eat.

Ginger and Caramel  Ice Cream Loaf

Crush ½ the packet of biscuits and mix in with ½ of the ice-cream. Place back in the freezer. Take the caramel from the tin and spoon about 3/4 onto a layer of foil. Shape into a thin log and roll up. Place in freezer. Spoon the ice cream with the biscuits into a loaf tin that is lined with plastic film. Place the caramel log in the middle and then spoon the other ½ (plain) of the ice cream on top. Flatten with a spatula and place in freezer until you are ready to serve. When you want to plate up, simply place a warm cloth over the bottom of the loaf tin and wait for ice-cream to release. Drizzle with more caramel and serve in slices!

For a personal consultation and a head massage of note, contact Mavericks Hair

Tesna Engelbrecht
Tel: 021 434 5163
301 Main Road

Sea Point