Cooking with Shelly

21/08/2026

Chocolate Peppermint Crisp Biscuits

A little chocolate, a little peppermint and a whole lot of delicious! 😍🍫 These buttery chocolate biscuits are finished with melted chocolate and crushed Peppermint Crisp for the perfect sweet treat. Perfect with a cup of tea! ☕️❤️

Cooking with Shelly
Ingredients
200 g butter, room temperature
80 g castor sugar (100 ml)
300 g self-raising flour (625 ml)
55 g cocoa powder (125 ml)
1/2 tsp salt (2.5 ml)
1 tsp vanilla or peppermint essence (5 ml)

For decorating
Melted chocolate
Crushed Peppermint Crisp chocolate

Method
Cream the butter and castor sugar until light and fluffy.
Add the vanilla or peppermint essence and mix well.
Add the self-raising flour, cocoa powder and salt.
Mix until a smooth dough forms. Don't overmix.
Take a teaspoon of dough and roll into a ball.
Place on a lined baking tray and flatten gently with a fork
Bake at 170°C for 12–15 minutes.
Allow the biscuits to cool completely.
Drizzle generously with melted chocolate and sprinkle with crushed Peppermint Crisp.

Leave to set and enjoy! 🍫☕️

21/08/2026

Seven years ago my beautiful Mom went home to be with our Lord and Saviour. ❤️🕊️
Seven years have passed, but I still miss her deeply. I miss everything about her — her voice, her laughter, her presence, our conversations and simply having her here.
I miss the outings and the drives we used to take, the camping trips, the holidays and all the beautiful memories we made together. These are the moments I treasure most.
Mom, so much of who I am today is because of you. ❤️
My love for cooking and baking, the joy I find in preparing food for the people I love — I know that part of me comes from you. You passed down more than recipes; you passed down a love for family, for gathering around a table, and for making people feel loved through food.

I am because of you. ❤️
There are days when my heart feels the loss so deeply.

I know that one day we will meet again. Until then, I will carry your love, your memories and everything you taught me in my heart.
Seven years later, Mom, you are still so deeply loved, so greatly missed and never, ever forgotten. ❤️🕊️

21/08/2026

🌶️ Spicy Veggie Breakfast Scramble

Good morning, Friday! ☀️❤️

Breakfast is ready and it’s packed with colour and flavour! 🥦🍅🌶️
I sautéed broccoli in butter with red onion and cherry tomatoes, added Portuguese spice and garlic & herb seasoning, then folded in beaten eggs. A little crushed chilli and fresh coriander finished it off perfectly. 😋
Simple, delicious and just the kind of breakfast to start the weekend feeling good! ❤️

Happy Friday, everyone! 🌸☕️

21/08/2026

Shout out to my newest followers! Excited to have you onboard! Nico Arendse, Katlego Ntebo Moele, Joslyn Petersen, Inshaaf Bester, Ashley Adams, Fatimah Shehu, Msomi Nomcebo, Amanda Els, Osciline Bonhomme, Ru Kudzo, Jamila Jamzo Ismail, Eleanor Arries, Sibongile Sibiya, Carène Gigi, Claydi Fillies, Laverne Meinie, Michille Clayton, Vanessa Naidoo Paul, Khumbu Kanchi, Zenobia Hopp Persence, Slie Msibi, Roslyn Sharon Basson, Moruthane John, Christen Govindasamy, Charlton Kleinsmith, Marie Van Der Merwe, Jamiel Issah, Denise Diaz, Sharlene DosSantos Manuel, Sharon Noah, Maylene Smith Florus, Levonne Lynne Gordon, Titus Hameex, Pholile Mpofu, Rauhah Robyn Kannemeyer, Karabo Mapane, Nancee Sahib, Cindy Tabachowitz, Lihle Blose, Michelle Anne Rautenbach, Keith Malander, Samukelisiwe Mbatha, Annerie De Greeff, Waydee Pregnolato Woods, Abdennour Fp, Marlene Augustus, Simone Haynie, Asparanza Crowe, Merle Branco, Leroy Louw

20/08/2026

Nothing beats a big bowl of spaghetti topped with tender, juicy meatballs, all smothered in a rich, delicious sauce. Pure comfort food! 😋🍝

Homestyle Spaghetti & Meatballs🍝🧅🌶️🍅🧄
Cooking with Shelly

Ingredients
1kg Beef or Steak mince
1/3 Cup bread crumbs
2 tsp Italian Herb Seasoning
1 egg
2 tsp minced garlic
1 tsp chilli flakes
3 tsp chopped parsley
1 tsp salt
Spaghetti cooked to packet instructions
2 tbs Olive Oil
1 small onion chopped finely
1 can crushed Onion, Herb & Tomatoes
1 can tomato puree
1 sprig fresh thyme
2 Bay leaves
2 tsp fresh or dried basil
Ground black pepper

Method
In a bowl combine Beef Mince,Breadcrumbs, Egg, Parsley, Garlic, Salt and Chilli flakes. Mix well and form between 14 -16 balls.

Heat oil in a pot over medium heat. Add the meatballs turning occasionally until light brown in colour. Once done remove from pot and set aside.

Now add the onions to the same pot and cook until translucent.
Add the Bay leaves, Thyme, Canned tomatoes and tomato puree, salt and Pepper and bring to a low simmer.

Add the meatballs and the sliced basil to the sauce and simmer until the sauce thickens

Lastly garnish with Grated parmesan Cheese.

Enjoy😋

20/08/2026

Scones

20/08/2026

Happy Thursday fb family❤️

19/08/2026

🍰 Blueberry & White Chocolate Swiss roll

Cooking with Shelly
Ingredients
4 large eggs, separated
100 g castor sugar (125 ml), divided
1 tsp vanilla essence (5 ml)
100 g cake flour (250 ml)
1 tsp baking powder (5 ml)
Pinch of salt
100ml milk

Method
Preheat oven to 180°C. Line a 25 × 38 cm Swiss-roll tin with baking paper.
Beat the egg yolks, the sugar and vanilla until pale, thick and creamy. Add the milk and whisk again
Sift together the cake flour, baking powder and salt. Gently fold into the yolk mixture.
In a clean bowl, beat the egg whites until stiff peaks are formed.
Fold one-third of the egg whites into the batter to loosen it, then gently fold in the remaining whites until combined.
Spread evenly into the prepared tin and bake for 10–12 minutes, until lightly golden and springy.
Turn onto a kitchen towel. Carefully peel off the baking paper and roll the sponge while warm. Leave to cool completely.

🫐 Blueberry Filling
250 g blueberries
50 g sugar (60 ml)
15 ml lemon juice
15 ml cornflour
30 ml water
Cook the blueberries, sugar and lemon juice until the berries soften. Mix the cornflour with the water and stir in. Cook until thick and glossy. Cool completely.

Cream Filling
250 ml whipping cream
30 ml icing sugar
5 ml vanilla essence
Whip together until thick and spreadable.

White Chocolate Ganache
180 g white chocolate, chopped
90 ml whipping cream
5 ml butter
Heat the cream until hot but not boiling. Pour over the chocolate and leave for 2 minutes. Stir until smooth, then add the butter. Allow to cool until thick enough to spread or pour over the roll.

Carefully unroll the cooled sponge.
Spread a layer of whipped cream evenly over the sponge, followed by a layer of cooled blueberry filling.
Gently roll the Swiss roll back up and place it seam-side down.
Pour the white chocolate ganache over the top and allow it to drip naturally down the sides.
Once the ganache has set slightly, pipe a beautiful strip of whipped cream down the centre of the roll and decorate generously with fresh blueberries.
Refrigerate until ready to serve

Enjoy😋

19/08/2026

Tender chicken strips, golden garlic mushrooms and noodles tossed in a rich, creamy coconut sauce with red Thai curry paste, lemongrass and soy sauce. 🌶️🥥

Creamy Thai Chicken & Mushroom Noodle Bowl
Cooking with Shelly
Ingredients
2–3 chicken breasts, cut into strips
1–2 tbsp butter
2 cloves garlic, finely chopped
200–250 g mushrooms, sliced
2–3 tbsp red Thai curry paste
1 can coconut cream (about 400 ml)
1–2 tbsp soy sauce, to taste
1 stalk lemongrass, bruised
2 portions noodles
2 spring onions, sliced
1–2 handfuls baby spinach
Fresh coriander, chopped
1 red chilli, thinly sliced
Sesame seeds
1–2 eggs
Salt and black pepper
1 tbsp oil, for frying

Method:

Boil the egg to your preferred doneness. Cool, peel and halve. Set aside.

Heat the butter in a large pan. Add the garlic and sliced mushrooms and sauté until the mushrooms are golden and nicely browned. Remove and set aside.

Season the chicken strips with salt and pepper. Add a little oil to the same pan and fry the chicken over medium-high heat until golden and cooked through. Remove and set aside.

In the same pan, add the red Thai curry paste and cook for about 30 seconds to release the aroma. Pour in the coconut cream and stir well.
Add the soy sauce and bruised lemongrass. Allow the sauce to gently simmer for 5–7 minutes, so the curry paste and coconut cream develop a rich flavour.

Return the chicken and mushrooms to the sauce. Simmer for another 2–3 minutes.

Prepare the noodles according to the packet instructions. Drain and set aside.

Stir in the baby spinach and sliced spring onion. Cook for just 1–2 minutes until the spinach wilts but remains vibrant.

Place the noodles into a bowl
Spoon the hot Thai creamy chicken and mushroom sauce over the noodles.

Top with the halved boiled egg, fresh coriander, sliced red chilli and a generous sprinkle of sesame seeds.

Enjoy😋

19/08/2026