olympia bakery kalk bay

Just to complete the rambles on my recent trips to Kalk Bay, Olympia Bakery is the other favourite place and a local institution.

Its situated in the same building as Olympia Cafe that in a previous life was part of a hotel, a cinema, squash courts, a theatre and now the space is used to bake wonderful bread, pastries and cakes.

In winter it’s the mandatory meeting spot for an early morning coffee and pastry when we hike in the southern peninsula. The filled savoury croissants and custard slice are sublime.




the inside of my light fruit cake

made for christmas, enjoyed for months

 I have updated the post on my light fruit cake (my christmas cake) to include a much-needed, and previously omitted picture of what it looks like on the inside. This really is for me the – ‘ultimate fruit cake recipe’ and it’s still going strong despite being baked four months ago at the end of October (…..admittedly there was quite a lot of brandy thrown over it) 

so many cherries - its exactly the way I like it


bowl of essential ingredients

tomatoes which I always ripen and store out of the fridge, lemons, chilli, garlic and ginger - some of the essential ingredients to have on hand


bagel chips – new york bagels deli

so much crunch

I love bagel chips from New York Bagels deli in Sea Point.

I often bang on about the texture of food, but I really like a lot of crunch, the kind of crunch that silences your mind for a few seconds while you chew.

These bagel chips hit the spot and are made from bagels which have been very thinly sliced and toasted – bagel melba toast so to speak. I like that there are no hidden preservatives or trans fats as found in many commercially bought biscuits. Perfect with pate, dips or just a bit of butter.

bagel chips


very easy chocolate brownies

intense chocolate and very quick and easy to make

A choc-a-holic (well actually more a choc-a-freak, since I’ve never met anyone as into chocolate as he is), friend of mine found this amazing recipe on-line last year and sent me the link.  It looked too good to be true and I just had to bake a batch.  

The first time I made them they came out perfectly and I could not believe how quick and easy they are to knock up.  They are intensely chocolatey and very dark, so be warned.  I have made them on two subsequent occasions and the results were not quite as good, but yet very well liked by the respective ‘eaters’.   

Admittedly the second time I made them I added additional milk chocolate pieces which perhaps made them too heavy. I’m very fussy when it comes to baked things, and for me they are not exactly what I perceive to be a perfect brownie in texture, they are slightly too chewy but some people may find this a pre requisite.  

I took the third batch I made on holiday with me and they tasted pretty good two weeks after being baked.  They kind of ‘matured’, as chocolate baked things tend to do, and went a bit harder.  

The choc-a-holic connection says he keeps them in the fridge which gives them a nice fudgey vibe, which sounds nice.  

As these are really all about the chocolate, the quality that you use is important.  I use unsweetened dutch processed cocoa powder (the best) and a 70% Belgian chocolate (Callebaut) which I buy in callets (choc chips) as they are just easier to work with.  


  • 1 1/2 cups sugar
  • 3/4 cup flour
  • 3/4 cup cocoa powder
  • 3 eggs
  • 3/4 cup butter, melted
  • 3/4 cup semi-sweet chocolate chips (I used 70%)

how to make:  

  • pre heat oven to 165 degrees c (325F)
  • put all dry ingredients into a bowl
  • add the eggs and melted butter and mix until combined
  • do not over mix
  • scoop  out into a baking dish lined with baking paper, gently pressing the mix into the corners

ready to go in the oven

  • bake for 30 minutes
  • allow to cool in the pan – then gently remove and cut into squares

 These may not be (in my humble opinion) THE best brownies I have ever eaten, but they must be right up there amongst THE easiest to make. And they are pretty yummy.  

Anyone can do these. Add nuts if you like, I prefer nuts (preferably walnuts) in my brownie.  

PS: I took these to friends the day after they were baked and they were completely devoured and thoroughly enjoyed. I do think they taste better a day or a few days after being baked. 

The blog from which this recipe originates is:  cooklikeyourgrandmother


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