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The Tiffin Lady

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The Tiffin Lady

Authentic Made with Love, Scrumptious home cooked Meals

24/12/2025

Peace. Joy. Goodwill.

03/12/2025

Marble cake for tea today.

Recipe credit .hay

11/11/2025

Gorgonzola, pear and walnut bake.
Recipe credit
The best, creamiest Gorgonzola from the BEST deli in Gauteng makes all the difference - Grazie Afra

*I substituted apples for pears

09/11/2025

Madelines - see previous post for recipe

20/10/2025

Best Deepavali/Diwali wishes. May love and light lead the way towards peace and happiness. 🙏🏽🪔❤️

05/10/2025

Scones

450 g self-rising/raising flour, sifted
A pinch of salt
½ tsp baking powder
110 g butter
1½ tbsp sugar
300 ml milk - approximately

Preheat the oven to 200°C.
Grease a large baking sheet.
In a bowl, mix together the flour, salt and baking powder and rub in the butter (should resemble breadcrumbs).
Add the sugar and mix with enough milk to form a soft dough.
On a floured surface, roll out to a thickness of 1.5cm and cut dough into circles using a scone cutter.
Place scones on the prepared sheet and bake for 13–15 minutes until golden and firm.
Remove from the oven and lift onto a wire rack to cool.
Serve warm or cold with butter, jam and cream.

23/08/2025

Spring is in the air……Blueberry Muffins and tea on the patio. Recipe credit Esther Brody.

❤️

12/08/2025

Coffee Walnut Muffins

Preheat oven to 180°C

Muffin or mini loaf tin greased

Ingredients
• 1 tbsp instant coffee
• ½ cup hot water
• ½ cup milk or cream
• 1 large egg, beaten
• ½ cup vegetable or sunflower oil
• 1½ cups all-purpose flour
• 3 tsp baking powder
• ⅓ cup granulated sugar
• 1 tsp salt
• ½ cup chopped walnuts

Method
* In a bowl, dissolve coffee in hot water. Add milk, egg and oil ; stir to combine well.
* In a separate bowl, combine flour, baking powder, sugar and salt. Add walnuts; stir well.
* Add coffee mixture and stir.
* Spoon mixture into prepared muffin tin, dividing evenly.
* Bake in preheated oven for 15 to 20 minutes.

03/08/2025

A weekend of food,love and laughter. My Mum’s special lamb biryani, peppermint crisp tart (recipe below), pasta pomodoro, bruschetta, 50 year old hand embroidered napkins gifted to me by my aunt and flowers gathered from the garden.

Peppermint Crisp Tart

250 ml whipping cream
1 x 360 g can Caramel Treat (Nestlé works best)
1 x 200 g packet Tennis Biscuits (coconut digestives - the trusted Bakers brand if possible)
1 x 150 g (Nestlé) Peppermint Crisp chocolate slab broken or chopped into chunks

Using an electric stand mixer, whip the cream until soft peaks form.
In a separate bowl, cream the caramel with a fork or wooden spoon.
Fold the caramel into the whipped cream, then add half of the chocolate pieces.
Use a glass dish at least 20cm long and 7cm deep.
Alternate layers of cream and biscuit, ending with a layer of the cream.
Sprinkle over the remaining chocolate as a decoration.
Cover dish in cling film and refrigerate overnight before serving.

11/07/2025

Choc chip bites

1 cup of flour
1 1/2 teaspoons baking powder
Pinch of salt
1/2 cup of butter, softened
1/4 cup of sugar (I used brown)
1 large egg, lightly beaten
1/2 a cup of chocolate chips

Preheat oven to 180 degrees C
Line two baking trays with baking parchment.
Sift flour, baking powder and salt in a bowl and set aside.
In a separate bowl, beat butter and sugar with an electric whisk.
Add egg and whisk until well combined and creamy.
Add dry ingredients and chocolate chips to the butter mixture and combine into a soft dough.
Use a teaspoon as a measurement and roll the dough into balls.
Space dough balls 1 inch apart on the lined baking tray.
Bake for 15-20 mins.
Allow to cool on a rack before storing in an airtight container.

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