Hot chocolate cups

With winter still in Cape Town, and snow on the mountains, here is a bit of comfort drinking until somer does arrive. This is not for the skinny hot chocolate lovers, but if you have a serious chocolate craving this will sort that out! 

What you need: {Makes 4 cups}
180g good quality dark chocolate
1/2 cup of cream
pinch of salt
teaspoon of vanilla essence
4 small cup cake cups
4 wood spoons

Break the chocolates into small pieces and put in a double boiler.  {Use a glass mixing bowl that fits onto a pot, then boil water in the pot over a medium heat, the heat of the water then melts the chocolate, do not let the water touch the top glass bowl}

When melted, add the cream, salt and vanilla essence, and keep on stirring the mixture {keep stirring, you'll see that it becomes a smooth mixture}

Once everything is melted and well mixed, remove from the heat.

Pour the mixture into the cupcake cups, and allow to cool slightly, then put the spoon into the chocolate mixture.   

Store in the freezer until serving {can be stored for weeks}.

Serve with a steaming mug of hot milk!

Photographer: Angelique Smith
Recipe and Styling: Denise @ ilovethisandthat

Find these in my online store

Stamp making {foam}

To make a DIY stamp, there are various ways that you can do it.  The cheapest and easiest one is probably to make the  foam stamp.  The other methods is making a stamp out of rubber {like an eraser} but your stamp can't be too big and Linoleum {where you will need cutters and various equipment} but the linoleum is probably the best for a longterm stamp and the closest to a "real stamp".

But today I made a foam stamp.

What you need:
Sheet of Foam
Cold glue
Wood block

Firstly, use your pencil and lightly {don't push too hard} draw your image or word on the foam.

Then using a sharp scissors cut on the outside line of the writing and image that you drew and remove the inside parts if for instance a round circle with a whole in the middle.

Now you need to stick the foam to the wood block. Spreading the glue evenly on the wood block.

Stick it with the side that you drew on down on the block {When you stamp writing needs to be stuck on the block backwards - just if you forgot about this}

Wait for it to dry.

Now you can start stamping.  If you don't have a stamping pad or you don't have the colour you want to stamp with these stamps you can even use craft paint.

Evenly spread craft pain with a sponge brush over the image, not to thick.

Then stamp.

I made this one for a candy table for a wedding.

Chicken Korma {Easy}

It is freezing cold in Cape Town, South-Africa... with beautiful snow capped mountains! Before even getting out of bed this morning I already decided what was for dinner... Curry or more specific Chicken Korma! This recipe is not that hot, so if you like it hot, add extra chilli powder.

I have adapted this recipe from one of All Recipes's recipes, it's easy to make and delicious.

What you need:
1/4 cup cashew nuts {raw and unsalted}
1/4 cup boiling water
3 cloves garlic {peeled chopped finely}
1 piece {about 2 cm} fresh ginger root {peeled and chopped finely}
3 Tbs vegetable oil
3 Bay leaves
1 large onion {finely chopped}
1 1/2 tsp ground coriander
1 1/2 tsp garam masala
1 1/2 tsp ground cumin
1 1/2 tsp ground tumeric
1 1/2 tsp chilli powder
4 chicken breasts {skinless, boneless and diced}
1/4 cup tomato paste
1 cup chicken stock
1/2 cup cream
1/2 cup plain yogurt
1 Tbs cornstarch mixed with equal part water {the amount you put in depends on the desired thickness}




1. Place cashews in a cup and cover with the boiling water.  Set aside {about 15 min}.

2. Heat oil in wok over medium heat.  Cook the bay leaves in the hot oil for a few seconds.  Then stir in the onion and cook for about 5 min till soft.

3. Mix in the garlic and ginger, coriander, garam masala, cumin, tumeric and chilli powder.

4. Stir in the chicken and cook for about 5 min.

5. Add tomato paste and chicken broth and cover.  Reduce heat and simmer for about 15 min stirring occasionally.

6. Meanwhile, place the cashews {and water}, cream and yoghurt into the food processor and process until smooth.

7. Stir the cashew mixture into the chicken and onions in the wok and simmer for 15 min, stirring occasionally.

8. Stir in the cornstarch mixture in and continue cooking for about 2 min.

Serve with Basmati rice.