Author

Michelle Phetlhe
  • Sweet Tooth

    We are closing in on the end of the year and this is the time we often reflect, take stock of how we have spent the year leading up to now and gear up for a final push. The last effort to make the year all that it was meant to be and more. This rings...

  • Giving a new Spin to Masalela (The Left-Overs)

    Mama what is for lunch? My goodness!! Ga ba kare, what are you cooking? On days like this I never tell them what I am cooking. Reasons being, 1. I don’t know yet and 2.I don’t need them chiming in about how, we already had this, or I don’t like...

  • Feeding Our Nation

    Food and drink make up a huge part of heritage and culture and every Motswana deserves to explore and excite their palate with home-grown food and products.In our quest we have successfully cooked Sarona Samp & Botlhe Beans making Dikgobe, Curried...

  • We Are Cooking Virtually. What A Reality

    A few months ago we had a chat about cooking together when I extended an invitation to her after she noticed my Indian dish in the Foodies/BU competition. This is where I discovered that she is indeed quite a foodie when I asked what kind of food she...

  • How do you like your Steak?

    Nyaa e yone e santse e tshela e! That steak is so undercooked it might just walk off the plate and moo! Why do you want to fight your meat? Now you’re shaking the whole table trying to cut a piece.The commentary is hilarious. We recently came...

  • A Re Jeng Dijo Tsa Setso

    A very exciting and eventful day for as long as many Batswana can remember. Blue, Black and White flags flying high, bogologolo there was also rainbow coloured bantons put up in the streets, very festive! Then there was of course the highly...

  • Eastern Treasures

    This continues to be one of our most important values at Chellzkitchen and we believe it to be true for our students as well as ourselves. We put it to practice with our recipes and most importantly how we communicate and engage with YOU.We have the...

  • Bana Ba Sekolo

    From morning its breakfast, snacks, lunch more snacks then dinner. Every single day. Most kids today know what they like and don’t like, and become involved in picking what they eat. You will hear, “ahh but we had this food last night”, them...

  • Keep the Fire Burning.

    The pre heating oven warmed up the kitchen and as I mixed my wet ingredients into my dry ingredients the sweet smell of vanilla wafted through the air, I placed my baking dish in the oven and set my timer for 18min, cleaned up and went to sit down in...

  • AUGUST of wind blew my bakers hat!!

    The raging Trade Fair winds tsa August have arrived and just as well we all ought to be indoors because these winds are never friendly. If it’s not dust in your eyes, its sneezes and sniffles from hay fever or clutching onto dresses and hats as the...

  • Equipping with the boy child

    The age range was 8 years old to 20 years old. This defiantly made the afternoon run smoothly as the older kids assisted with the younger ones. It was a learning curb for us at the kitchen also, when we do have requests for younger classes it is...

  • MILK. Do You Cook With It?

    Yet you find there are plenty grown folk who are scared to ask. I suppose this is exactly what we are instilling in our boys when we tell them, well, I sometimes shout, that there is nothing wrong with asking if you are not sure or if you don’t...

  • Equipping with the boy-child

    This session was made up of brothers and cousins and my son Leboko, who is a good friend to the boys. The age range was eight years to 20 years. This defiantly made the afternoon run smoothly as the older kids assisted with the younger ones. It was a...

  • Milk. Do you Cook With It?

    I suppose this is exactly what we are instilling in our boys when we tell them, well, I sometimes shout, that there is nothing wrong with asking if you are not sure or if you don’t know. It’s probably safer to ask! I digress. I recently...

  • Silky smooth

    After the SSK day long weekend, I wanted to challenge myself with a Red Velvet Cake, firstly, because Caroline and I recently had a conversation about the most amazing Red Velvet slices we had three or four years ago (Yes we still talk about it, was...

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