Author

Michelle Phetlhe
  • INSIDE CHELLZ KITCHEN

    I will be sharing tips for achieving the perfect texture and flavour, discuss variations and additions to customise your recipe, and highlight the health benefits of incorporating blueberries into your baking. Blueberries, often described as a super...

  • Going Nuts!

    In varsity in CPT I took the bus a couple of times. Also in Manchester after Aunty Happys wedding, her boys got us on a bus after a relatively debaucherous night to see more of England. It’s not that I have anything against buses per se, but...

  • INSIDE CHELLZ KITCHEN

    With her blessing, I took to the drawing board to come up with an appetiser, which would impress their guests. With a number of cooks in the kitchen and quite a big menu, our main focus was a lesson on appetisers as well as assisting where needed...

  • Taste pie'd piper

    I like to take it as giving description to the actual ease of making pie because it is actually quite simple. In our household, we each have our favourite type of pie. I’m a peri-peri girl, first born enjoys chilli Russian and the last born...

  • Feeling soup’er

    It is a nice way to achieve this. Soups are not only healthy, but a lot of times they can be made with simple ingredients you already have.When you do go out and buy ingredients, they can go a long way, especially lentils. I love lentils because they...

  • Is it Mariah Curry?

    We have been using the Hinds Medium Curry for a few weeks and honestly there’s a distinct warmth in flavour one can’t help but notice.Hinds Spices Range of Curry Powders offer a variety of heat levels. You too will be able to choose between their...

  • Something fishy

    I enjoy breakfast foods, so in our household once in a while it’s very normal to have any other meal time in the day swapped out for breakfast. Breakfast and lunch is normal as is breakfast for dinner. Last week I was invited out to sample the...

  • Comfort food

    The concept of comfort food has evolved over time, to a point where today it is essentially whatever makes you feel good, makes you feel nostalgic, or, basically, whatever you love to eat.When you eat this food it is not only the memory that is...

  • Oh my, oh mae!!

    This is usually at my hubby and I’s favourite stay and breakfast place, Indaba Gaborone.The sous chefs and those in training, all from the brilliant tutelage of Chef Joyce are perfectionists that make sure you are consistently, pleasantly...

  • Honey, give me wings.

    When he passionately lamented as to how he couldn’t possibly drive back to the establishment for that one wing, I couldn’t help but be tickled.He is not one to name and shame on social media, so the said establishment (they know themselves)...

  • Mopako ka monate

    The comforting thing is that this feeling often does not last long. After a little bit, there starts to be some familiarisation, as school work starts so does meeting up with friends new and old. School starts to become something to look forward to.I...

  • Under the sea

    There’s an element of fool proof (anyone can make it ).Seafood......I love seafood, I always kick myself for not having been adventurous with it when I lived in Cape Town during my varsity years. I feel like my seafood knowledge and types I have...

  • Delightful trifle.

    Personally, I am a sucker for a good Christmas movie and make it a point to do a whole marathon over the Christmas holiday, often times including the boys if they care enough to sit still through a movie. Family movie nights are sometimes painful...

  • INSIDE CHELLZ KITCHEN

    It was the boys last day of school, and they cut our Internet at home, electricity was also intermittent, meanwhile the heatwave is not giving up. Simply put ‘it was a lot’ , I was the one picking the boys up from school since their dad was on...

  • Carbonara wee!

    What is Carbonara? I’m not sure where I had it for the first time many years ago, but I believed it to be one of the most amazing pasta dishes I had ever put to palate. The next time I had it was at Mo’s Kitchen during a restaurant review and...

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