Re’fresh’ing Pineapple Sage Ice Tea!




  • 1/2 a 2 litre jug worth of fresh ice cubes
  • 700 ml water
  • 5 long branches of freshly cut pineapple sage, stems removed and leaves kept
  • 1 large lemon, cut into slices, then placed in jug
  • 1/2 a cup of fresh apple juice



Bring 700 ml water to the boil. Once water has boiled, place all the pineapple sage leaves into a large heatproof bowl, then carefully pour the water over the pineapple sage leaves. Leave the pineapple sage leaves to infuse for 20 minutes, allowing the water to cool, whilst infusing takes place. While the pineapple sage leaves are infusing, place 3 tablespoons of honey, all the lemon slices and 1/2 a cup of apple juice into the pineapple sage leaves infusion, then give a good stir. Keep infusing this mixture, with the pineapple sage leaves, lemon slices, honey and apple juice, until 20 minutes are over or until the infusion cools to a lukewarm temperature.

Once this infusion has cooled to a lukewarm temperature, pour this whole infusion over 1/2 a 2 litre jug worth of fresh ice cubes, stirring well to help chill the ice tea. Once this is completed, place the whole jug into a refrigerator for 2 hours, or until well chilled.


Compiling the Beauty:

Using a drinking glass, pour the chilled and refreshing pineapple sage ice tea into the glass.

Serve by itself or with a meal as a refreshing drink!

Serves 6


Karina x

Copyright © 2016 by Karina Teuma



Baked Fresh ‘Fig’, Honey, Walnuts and Cinnamon!



– 40 g walnuts, 1 walnut placed on top of each fig

– 8 fresh whole figs, cut into halves

– 1 tablespoon honey, drizzled over all the figs

– 1 fine sprinkle of ground cinnamon, sprinkled over all the figs



Preheat the oven to 150°C, fan forced.

Line a baking tray with some aluminium foil.

Place all the figs, skin side down, evenly over the aluminium foil. Drizzle all the fig halves evenly with honey, then sprinkle ground cinnamon evenly onto every fig half. Place 1 walnut onto the middle of each fig half.

Once the oven has preheated for approximately 10 minutes, place the fig halves into the oven, then cook until the fig halves are slightly caramelised and until the walnuts are roasted. This should take approximately 10 minutes, according to the oven used.

Compiling the Beauty:

Place 4 fig halves into your favourite bowl.

If you like, first spoon some low fat and low sugar yogurt into the middle of the bowl, then delicately place the beautiful baked figs on top. If you like, spoon a little of the flavourful natural syrup over the figs and the yogurt. Pure bliss and simplicity!

Tip: use the juices coming out from the cooked figs, as a natural syrup to add on top of your fresh fruit salad. You may also choose to add this natural syrup to some chilled water, for a different drink.

Easy peasy 🙂

Serves 4 as a light dessert!


Karina x

Copyright © 2016 by Karina Teuma


Easy Vietnamese Fresh ‘Spring’ Rolls!



-1 shallot, sliced thinly

-1 carrot, julienne

-1/2 red capsicum, julienne

-130 g BBQ’d chicken breast, skin removed, shredded finely

-1 very small sprig of fresh mint leaves, stems removed

-7 large rice paper rolls, prepared as per packet directions

-1 very small bunch fresh thai basil leaves, stems removed

-1 very small sprig of fresh basil mint leaves, stems removed


Dipping Sauce Ingredients:

-2 tablespoons sweet chilli sauce

-1 teaspoon fish sauce

-Juice of 1/2 a medium-sized lemon

-1/2 tablespoon of olive oil



Prepare the rice paper rolls, one at a time, as per rice paper rolls packet directions.

Once the first rice paper roll has been prepared, as per packet directions, pile a small portion of every ingredient into the rice paper roll. Roll the sides in, tucking in all the ingredients tightly. Once this part is done, roll the rest of the rice paper roll, forming it into a smooth roll-shape, then cut in half, placing it on the serving plate. Repeat this process for the other 6 rice paper rolls.

Make the dipping sauce by simply mixing all the dipping sauce ingredients together, until well combined.


Compiling the Beauty:

Arrange all the rice paper rolls into a large serving plate.

Pour the dipping sauce onto a small ramekin.


Serves 2 as a light lunch.


Karina x

Copyright © 2016 by Karina Teuma


Breakfast Yogurt Peachy Crunch!



  • 4 heaped tablespoons of plain or flavoured – low fat and no added sugar – yogurt
  • 1.5 tablespoons of toasted mixed breakfast muesli
  • 1 fresh peach, seed removed, then segmented
  • 1 whole passionfruit pulp
  • A few fresh blueberries, or other berries, to garnish


Using a tall glass, place half the segmented peach on the bottom of the glass, then place half the passionfruit pulp on top of the peach slices. Pile 2 heaped tablespoons of yogurt on top, then repeat with one more layer.

Using a flat sandwich press, toast the mixed breakfast muesli for 1-2 minutes, or until slightly golden brown, then turn the sandwich press off.

Compiling the beauty:

Once there are two layers inside the glass, of peach, passionfruit pulp and yoghurt, pile the top layer with the toasted mixed breakfast muesli, then decorate with blueberries or other berries of your choice.

Enjoy a healthy and light breakfast!

Karina x

Copyright © 2016 by Karina Teuma


Fresh & Easy Carrot Salad!


Salad ingredients:

  • 350g carrots, peeled, then shaved with a potato peeler
  • 120g mixed salad (could be any salad vegetable/s you like, such as capsicum, english spinach, cherry tomato and/or lettuce, chopped into small pieces)
  • 1/2 tablespoon wholegrain mustard
  • 1 tablespoon caramelised balsamic vinegar
  • 1.5 tablespoons freshly squeezed lemon juice
  • 2 tablespoons extra virgin olive oil
  • 1 large pinch pepper
  • 1 small bunch fresh thai basil leaves, torn roughly, stems removed

Garnishing ingredients:

  • A few fresh thai basil leaves


Using a large bowl, add all your salad ingredients. Stir to combine well.

Compiling the beauty:

Pile the mixed salad onto the plate, then garnish with fresh thai basil leaves.

Serves 3-4 as a side dish.


Karina x

Copyright © 2015 by Karina Teuma


Kids Kitchen Safety Tips!


It’s such a wonderful thing to teach kids how to cook. It’s an even more wonderful thing, when kids remain safe in the kitchen at all times. There are many checkpoints one can fulfil, when helping kids stay safe in the kitchen. The below are some examples of some cooking tasks which are relatively safe for kids to do:

  • Weigh small amounts of ingredients on the cooking scale
  • Place placemats on the dining table
  • Place serviettes on the dining table
  • Sprinkle food with fresh herbs or cheese
  • Pour small amounts of cold water into a bowl for the recipe
  • Mix the ingredients together using a wooden spoon, provided there are no harsh ingredients inside the bowl (e.g. chillies)

The above will enrich the cooking experience for children. The above will teach them valuable cooking skills, along with keeping them safe in the kitchen, away from sharp utensils, hot surfaces, electricity and many other hazards in the kitchen.


Karina x

Copyright © 2015-2016 by Karina Teuma


Karina’s Environmental Cooking Tip! 


There are many things you can ‘bag’ out, or criticise, in regards to real sustainable eating practices within the world. When it comes to food shopping, however, one way to not be ‘bag’ged out, would be to use a recyclable bag! This way, you don’t need to waste precious plastic bags every time you shop. You’re also doing your bit to help the environment.

Other sustainable practices include:

  • Cutting down on waste by buying fresh, unwrapped produce.
  • Avoid buying products with excessive packaging
  • Reuse all you can, e.g. grocery bags and glass jars
  • Recycle all you can, e.g. cardboard, paper and acceptable plastics from food products


Karina x

Copyright © 2015 by Karina Teuma


Karina’s Honey and Pineapple Sage Fresh Fruit Salad!



  • 5 small passionfruit, exterior removed, pulp used
  • 2 fresh oranges, skin removed, segmented, then chopped into bite-sized pieces
  • 2 small nectarines, seeds removed, then segmented into medium-sized pieces
  • 2 small peaches, seeds removed, then segmented into medium-sized pieces
  • 1 large handful of blueberries

Dressing Ingredients:

  • 1 very small bunch of fresh mint, stalks removed, leaves chopped finely
  • 1 small bunch of fresh pineapple sage, stalks removed, leaves chopped finely (reserve a few leaves for decoration)
  • 1 tablespoon honey, heated for 20 seconds in the microwave or stovetop
  • Juice of 1 fresh lemon


Combine all the dressing ingredients into a separate bowl, then mix well.

Grab a large serving plate, then arrange your peach and nectarine segments around the outside of the plate. Pour the dressing ingredients all over the peaches and nectarines.

Pile the orange segments into the middle of the plate, then dress these with the passionfruit pulp.

Divide the peaches and nectarines, from the oranges and passionfruit, by means of a blueberry boarder between them.

Compiling the Beauty:

Artistically place the reserved pineapple sage leaves around the fruit, for decoration.

Grab a lovely glass of chilled water, then tuck in.

Serves 4 generous serves


Karina x

Copyright © 2015 by Karina Teuma


Karina’s Sweet Potato Pan Haggery with Wholegrain Mustard and Fresh Curry Leaves!



  • 1 small bunch fresh curry leaves (leaves pulled off the stalk, then chopped finely)
  • 6 medium-sized brown onions, peeled, then sliced medium thickness
  • 1.7 kg golden sweet potatoes, peeled, then sliced thinly
  • 7 cloves of garlic, peeled, then crushed
  • 1 tablespoon of french wholegrain mustard
  • 3 tablespoons of olive oil (for cooking onions)
  • 1 tablespoon of olive oil for lining bottom of baking tray, then 1 tablespoon of olive oil for topping the top layer of the bake
  • 200 g reduced fat tasty cheddar cheese, grated
  • 2 large pinch of cracked black pepper
  • 1 teaspoon of salt to top the potatoes, to make them crunchy


Preheat a fan-forced oven to 200°C.

Using a very large frypan and on high heat, heat 3 tablespoons of olive oil for a few seconds, then carefully place all your onions into that pan. Wait for 2-3 minutes before stirring. Once 2-3 minutes are up, stir, then let it sit for another 2-3 minutes. Repeat this process about 2 more times, or until the onions are transparent.

Once the onions are transparent, add your garlic, then sauté for one minute, or until aromatic. Once aromatic, add the wholegrain mustard, along with the curry leaves and cracked black pepper. Give this mixture a very good stir, then turn the heat to off.

Using a large lasagne baking tray, drizzle 1 tablespoon of olive oil evenly along the base of the tray.

Line the tray with 1 layer of sweet potato slices. Top this layer with 1/3 of the onion mixture, followed by 1/3 of the grated cheese. Repeat this process for two more layers. Once the last layer has been completed, evenly drizzle the last layer with 1 tablespoon of olive oil, followed by 1 teaspoon of salt. The salt will give the potatoes a lovely crunch for the top.

Cover the tray with aluminium foil, then cook in the oven for 20 minutes. Once 20 minutes are over, carefully peel off the aluminium foil, then place back into the oven for another 10 minutes, or until the top is crispy and the cheese is slightly golden. Once cooked, turn the oven to off.

Compiling the beauty:

Carefully ladle the Pan Haggery onto a plate. You can eat this on it’s own as  good light meal or vegetarian meal, or, you can accompany this dish with your favourite roast meats.

Have fun in the kitchen!


Karina x

Copyright © 2015 by Karina Teuma


Karina’s Crunchy Red Cabbage, Carrot and Mixed-Mint Salad with Ginger, Sesame, Garlic and Lime Dressing.

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Main Salad Ingredients:

  • 2 medium red onions, sliced finely
  • 1 small bunch of fresh thai basil, torn into pieces, stalks removed
  • 1 small bunch of fresh mint basil, torn into pieces, stalks removed
  • 5 medium-sized carrots, peeled into ribbons using a potato peeler
  • 1/2 a small red cabbage, shredded into thin strips


  • 2 limes, freshly juiced
  • 1 small birds eye chilli, sliced very finely
  • 1/2 a tablespoon of brown sugar
  • 2 garlic cloves, peeled and minced finely
  • 4 tablespoons of extra virgin olive oil
  • 1 tablespoon sesame oil
  • 1/2 tablespoon fresh ginger, peeled and minced finely

Garnishing Ingredients:

  • 5 fresh purple beans, sliced thinly (use green if you don’t have purple)
  • 5 large red cabbage leaves, taken from the outside of the cabbage
  • Extra tiny sprigs of fresh mint-basil (7 will do)


Using an extra large mixing bowl, combine all the Main Salad Ingredients together, by tossing well with clean hands. This is fun for the kids to do, as  it involves them feeling fresh food with their hands.

Combine all the Dressing ingredients, then mix well with a spoon until well combined. Pour this salad dressing evenly over the salad, using your clean hands to toss and coat the salad well with the dressing. Kids can do this bit as well, as they will be able to smell interesting food flavours.

Compiling the Beauty:

Using a large, rectangular or square platter, arrange your 5 large cabbage leaves on the plate, then pile all your salad on top of them. Sprinkle your sliced purple beans evenly over the salad, then jab the salad with your fresh mint-basil sprigs.

Great for a BBQ side-dish, or for a healthy vegetarian light lunch.

Serves 10 as a side dish, or 5 as a light lunch.


Karina x

Copyright © 2015 by Karina Teuma