January 21, 2016

Oluchi House Slimming & Skincare Clinic Re-launch in Table View

Oluchi Slimming & Skincare Clinic in Table View, Cape Town, is under new ownership! Yes, the successful owners of Per Donna Beauty & Wellness Clinic in Melkbosstrand, Michelle Nel and Leana  van Zyl, did it again! They are going from strength to strength and decided to broaden their beauty-horizons to an existing salon in the area.  

New owners Leana van Zyl (left) and Michelle Nel

My husband and I attended the re-launch on 20 January 2016 where we enjoyed a friendly evening with some bubbly, wine, cupcakes and snack platters with the Oluchi therapists, management and all their other clients. I was really impressed with everything they have going there. It’s really very nice and very beautiful. I was amazed at the size of the place and if it is anything like Per Donna, it sure is going to be very, very successful. 

Time to get spoiled ladies and gents! (Yes, men get treatments too. Don't be silly, who doesn't want to be pampered?)

Oluchi House is located at 236 Blaauwberg Road in Table View and it is everything you’d expect from an upper-class beauty salon: it has a beautiful reception area, modern display shelves with loads of beauty products, many spacious treatment rooms, pretty color schemes, a spray tan area, secluded nail stations and a serene couple’s massage room with a small outdoor garden. They offer Nimue and Environ facials, all types of nails, massages, waxing, spray tan, slimming and tinting. And if you’re in need of a full day spa with various relaxing treatments, you can always request a custom made package, but don’t forget to look at the specials first!

Oluchi promise all their clients the highest standard of treatments and all their therapists are SAAHSP and CIDESCO recognized. Trust me, you won’t be disappointed!  Go ahead and make a booking today to experience the insane luxury.

Here are some more pics from the re-launch:

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One Pot Chicken and Brown Rice


  • 2 cups brown rice
  • 4 cups vegetable broth
  • 1 pack of skinless chicken drumsticks and thighs (about 4 of each)
  • 1 small packet of mixed frozen vegetables (or any veggies of your choice)
  • fresh or dried herbs (I've used dried oreganum, sweet basil, tarragon and thyme)
  • seasoning of your choice, like ground pepper, coarse salt, garlic powder, cayenne pepper, smoked paprika and lemon pepper, about a half a teaspoon of each


  1. In a big stove pot, add the 2 cups of brown rice and your veggies, then pour over the vegetable broth. Stir to mix through.
  2. Add some seasoning, but keep in mind the saltiness of your broth. Don't over season, you can always add more seasoning before serving.
  3. Add your chicken pieces on top of the rice and broth mix, and cover liberally with herbs.
  4. Cook on medium heat until simmering, cover with a lid and simmer at low heat for about 45 minutes or until the rice at the bottom is cooked. Do not stir.
  5. If you are using an oven safe pot, zap it under the grill for a few minutes to brown the chicken.
  6. Taste, and add more seasoning and herbs if preferred.

Enjoy as is or with a lovely fresh salad.

December 27, 2015

Easy Black Forest Trifle

This is a very easy but absolutely delicious trifle. This makes a single layer trifle, so you just use the ingredients once but all the ingredients can easily be doubled to make a beautiful multi-layered trifle. 

  • 1x layer chocolate sponge cake or trifle sponge (store bought or you can make it yourself)
  • 2 packets instant chocolate pudding + 750ml milk for preparing (this replaces the custard in a traditional trifle)
  • 2 packets cherry jelly (blackcurrant flavour  can also work nicely)
  • 500ml whipping cream
  • 1 jar of pitted cherries presevered in Kirsch or cherry liqueur, cut into halves (alternatively you can just use glazed cherries if you don't like the alcohol)
  • Dark chocolate, grated 

  1. Prepare the jelly according to the packet instructions and chill overnight in the fridge. Use ½ a cup less water than directed to make sure the jelly is nice and firm.
  2. The following day, prepare the instant chocolate pudding according to instructions and set aside. I use less milk than required to make sure it is a nice, thick pudding.
  3. Whip the cream and set aside.
  4. Now, assemble your trifle layer for layer in a beautiful big glass bowl. Start with the sponge cake, then the preserved cherries (use as much as you like) with a little bit of the liqueur so that it soaks in a bit, then top with cream, jelly, chocolate pudding and cream again, or in which ever order you prefer.
  5. If you are using double the ingredients, repeat the layers in that order until your bowl is full. End the last layer with cream and top with grated chocolate.