Tasty moments with Rue
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27/09/2026
Ingredients
2 cups (250 g) cake flour
½ cup (100 g) sugar
2 tsp baking powder
¼ tsp salt
2 large eggs
¾ cup (180 ml) milk
½ cup (125 ml) melted butter
2 tsp vanilla essence
1 cup (175 g) chocolate chips
2 tbsp extra chocolate chips for the tops
Method
Preheat oven to 180°C and line a 12-hole muffin tin.
In a bowl, mix flour, sugar, baking powder and salt.
In another bowl, whisk eggs, milk, melted butter and vanilla.
Pour the wet mixture into the dry ingredients. Gently fold until just combined—don't overmix.
Fold in the chocolate chips.
Divide the batter between the muffin cups, filling each about ¾ full.
Sprinkle extra chocolate chips on top.
Bake for 18–22 minutes, until golden and a toothpick inserted into the centre comes out clean or with a few moist crumbs.
Let them cool for about 5 minutes before transferring to a rack.
27/09/2026
Ingredients
1 kg chicken pieces (wings, drumsticks or thighs)
1 cup buttermilk
1 egg
1 tsp salt
1 tsp paprika
1 tsp garlic powder
½ tsp black pepper
½ tsp onion powder
½ tsp mixed herbs
Crispy coating
2 cups all-purpose flour
½ cup cornflour/cornstarch — this makes it extra crispy
1 tsp paprika
1 tsp garlic powder
1 tsp salt
½ tsp black pepper
½ tsp chilli powder (optional)
1 tsp baking powder
Ingredients
2 cups all-purpose flour (or atta)
½ teaspoon salt
¾ cup warm water, added gradually
1 tablespoon plain yoghurt
1 teaspoon oil
Extra flour for rolling
Butter or ghee for brushing
Method
Mix the flour and salt in a bowl.
Add yoghurt and oil, then gradually add warm water.
Knead for 8–10 minutes until you have a soft, smooth dough.
Cover and rest for 20–30 minutes.
Divide into 6–8 balls.
Roll each ball into a thin round, dusting lightly with flour.
Heat a very hot heavy pan/tawa. For a traditional tandoor, cook the roti against the hot inner wall.
Cook until bubbles appear and brown spots develop, then turn and cook the other side.
Brush with butter or ghee and serve hot.
18/09/2026
Ingredients
500 g beef mince
300–400 g pasta (penne, macaroni or fusilli)
1 onion, finely chopped
2–3 cloves garlic, minced
1 can (400 g) chopped tomatoes
2 tbsp tomato paste
1 tsp paprika
1 tsp mixed herbs
Salt and black pepper
1 cup grated mozzarella
2 tbsp cooking oil
½ cup pasta water
Optional: ½ cup cooking cream for a creamy sauce
Method
Cook the pasta: Boil pasta in salted water according to the packet instructions. Before draining, keep ½ cup of pasta water.
Cook the mince: Heat oil in a large pan. Add onion and cook until soft. Add garlic, then the mince. Cook until browned, breaking it up as it cooks.
Make the sauce: Add tomato paste, chopped tomatoes, paprika, mixed herbs, salt and pepper. Simmer for 10–15 minutes.
Add cream: If you want it creamy, stir in ½ cup cooking cream. Add a little pasta water if the sauce is too thick.
Combine: Add the cooked pasta to the mince sauce and mix well.
Add mozzarella: Sprinkle the mozzarella over the top. Cover the pan for 2–3 minutes until the cheese melts.
17/09/2026
Fudgy Chocolate Brownies
Ingredients
150 g butter
200 g granulated sugar
50 g brown sugar
¾ cup (75 g) unsweetened cocoa powder
100 g dark or milk chocolate, chopped
3 large eggs
1 tsp vanilla essence
¾ cup (95 g) cake flour
¼ tsp salt
½ cup chocolate chips or chunks
Method
Preheat the oven to 170°C. Line a 20 × 20 cm baking tin with baking paper.
Melt the butter and chopped chocolate together over low heat or in short microwave bursts. Stir until smooth.
While warm, whisk in the white and brown sugar.
Add the cocoa powder and mix well.
Add the eggs one at a time, whisking well after each addition. Stir in the vanilla.
Add the flour and salt. Fold gently until just combined. Don't overmix.
Fold in the chocolate chips/chunks.
Pour into the prepared tin and spread evenly.
Bake for approximately 22–28 minutes. The edges should be set but the centre should still look slightly soft.
Allow to cool completely before cutting.
Ingredients
125 g butter, softened
½ cup white sugar
½ cup brown sugar
1 large egg
1 tsp vanilla essence
1½ cups cake flour/plain flour
½ tsp baking soda
¼ tsp salt
1 cup chocolate chips
Method
Preheat your oven to 180°C. Line a baking tray with baking paper.
Beat the butter, white sugar and brown sugar until creamy.
Add the egg and vanilla, then mix well.
In another bowl, combine the flour, baking soda and salt.
Gradually add the dry ingredients to the butter mixture. Mix just until combined—don't overmix.
Fold in the chocolate chips.
Scoop tablespoon-sized portions onto the tray, leaving space between them.
Bake for 10–12 minutes, until the edges are lightly golden. The centres may still look slightly soft.
Leave them on the tray for 5 minutes, then transfer to a cooling rack.
Heat the oil in a large pot and brown the beef in batches. Don't overcrowd the pot.
Remove the beef and sauté the onions until soft and lightly golden.
Add garlic and cook for about 30 seconds.
Add tomato paste, chopped tomatoes, paprika and mixed herbs. Cook for 3–5 minutes.
Return the beef to the pot. Add the stock cube and 2 cups of water.
Cover and simmer on low heat for 1½–2 hours, or until the beef is tender. Add a little water if needed.
Add the carrots and potatoes and cook for another 20–30 minutes, until tender.
Taste and adjust the salt and pepper.
For a thicker gravy, mix flour with a little cold water, stir it into the stew, and simmer for 5–10 minutes.
Finish with fresh parsley if you like.
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