Mrs Balls, eat your heart out!

So a while back I mentioned that one of the things I missed from South Africa was Mrs Balls Chutney

While you can get Mrs Balls in Israel it comes at a premium since it’s a specialty import. 

So I decided to make my own. And it’s delicious!

For some reason my recipe card add on isnt working so please excuse the ugly recipe below… I found a new recipe add on so now the recipe is all pretty!

Fruit Chutney Recipe
Prep Time
20 mins
Cook Time
3 hrs
Total Time
3 hrs 20 mins
A traditional South African fruit chutney. **The recipe requires that you leave the fruit soaking in water over night, the times below do not include the soak time*
Servings: 6 jars
Author: Gina
  • 500 g dried pears
  • 500 g dried peach
  • 500 g dried apples (I didnt have apple but I did have mango so I substituted)
  • 500 g dates
  • 500 g sultanas
  • 4 cups water
  • 2 cups vinegar
  • 1 cup sugar
  • 2 cloves garlic , pressed
  • 1 teaspoon powdered ginger
  • 1 teaspoon nutmeg
  • 1 teaspoon tumeric
  • 1 teaspoon sweet chili mix
  1. Roughly (or finely) chop all the fruit.
  2. Place in a bowl and cover with the water.
  3. Leave over night.
  4. The next day place the fruit in a large heavy bottomed pot.
  5. Add all the remaining ingredients to the pot and mix well.
  6. Bring to the boil.
  7. Lower the heat and simmer for 2 hours.
  8. Bottle the mixture into clean glass jars while still hot.
  9. You can eat the chutney straight away but it’s better to let it mature for a few weeks (6-8 is recommended).
Recipe Notes

This time I couldn’t find any dried apple in the store so I left it out.

Basically you can add or leave out any of the fruits depending on availability or the taste you are looking for.

If you don’t have rubber sealed lids on your jars, then place some wax paper between the jar and the lid before sealing.

You can eat the chutney straight away but it’s better to let it mature for a few weeks (6-8 is recommended).


Its not just banana bread

So I mentioned that I bought a stand mixer the other day. Well, it arrived and so far I have made 2 batches of challah using the dough hook (NEVER kneading dough again!) as well as a batch of cinnamon muffins and on Friday I made an apple and banana bread/muffin recipe.

I have absolutely no idea what prompted me to add apples into the mix but I’m glad I did. They were amazing!

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Soup weather

Winter, the season for soup.

So far I’ve made a pot of chicken soup and a pot of zucchini soup (requested by the boy child).

I wasnt sure about the zucchini soup. I like it roasted or as zucchini noodles but soup…?

So I searched the interwebs and found a few recipes but none really appealed to me. What did appeal to me were the recipes that had garlic in them.

So armed with a list of various recipes, a bag of zucchini, a garlic bulb and my spice rack I created my own recipe.



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Scottish oatcakes of yumminess!

As you know, Paul is diabetic, and I am always trying to find yummy sugar free food to bake or cook for him.

Paul tends to eat a bowl of oats with fresh fruit in the mornings but its getting boring. I work with a lot of UK products and last week, Scottish oatcakes kept popping up. So I googled and found a variety of recipes and yesterday I tried out a simple Scottish oatcake recipe.

These biscuits can be used in place of bread. Spread some butter, honey, jam or cheese on top or just have them plain right out the oven!

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My mommy in law sent me a recipe for pumpkin bread and last night I finally managed to make it.

The original recipe called for 3 cups of sugar and white flour. Since Paul is diabetic I switched things around a bit so he could also enjoy it.

When I started writing up this post I realised that I had only taken a quick picture of the breads before going into the oven.


The loaf I brought to work went so quickly I didn’t have a chance to take a picture either. So I asked Paul to take a quick picture and send it to me.

Why I was surprised when he didn’t just send a quick cell phone pic is beyond me. I know better.

What follows is the gorgeous styled photo shoot he did.

Baked pumpkin bread 

Baked pumpkin bread 

Baked pumpkin bread 

Baked pumpkin bread 

Baked pumpkin bread 

And now for the recipe.

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Dreamy Zucchini

I’ve been ordering organic veggie boxes every two weeks from Maggie’s Garden for a few months now. 

One of the things I love about the boxes is that I get to try out veggies that I wouldn’t normally buy. Like kohlrabi and zucchini. 

I’ve received zucchini a few times now and every time I’ve grilled or fried them and then thought to myself, ‘That was nice but why didn’t I make zucchini bread?’

So this time I specifically ordered a kilo of zucchini so I could make bread. I searched for a sugar free recipe so that Paul could eat it too and what I came up with was delicious!


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No knead wholewheat artisanal bread

The #BestBossEver sent me a link on Facebook to this recipe and I knew I had to try it for Shabbat tonight. 

Although the actual preparation takes all of 5 minutes, you do need to prepare your dough a minimum of 8 hours before you want to bake it. 

So I made my dough last night before I went to bed. It literally took 5 minutes. This afternoon I baked it, which took about 20 minutes to heat the oven and let the dough rest after shaping and a further 45 minutes to bake. 


Here’s the recipe. 

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Chanukah Sameach!

The festival of light. And fried things. Well, of the miracle of 1 days oil lasting 8.

So we fry things. Potato latkes are a good bet and one of the things I remember really loving as a child.

So I decided we would have latkes tonight. These turned out so well, a real taste of my childhood.

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On Thursday I was given a bag of tomatoes. They were almost too ripe.

I asked online for some suggestions of what to do with them and shakshuka jumped out at me. 


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