Nolene’s Kitchen

Nolene’s Kitchen No professional ☝️just a foodie that loves to cook and bake 👩‍🍳
📍Stellenbosch, South Africa

It’s official, the pies are back!! 🥧 Place your order for the lazy days now!!! WhatsApp: 0742023592
18/08/2026

It’s official, the pies are back!! 🥧

Place your order for the lazy days now!!!
WhatsApp: 0742023592

26/12/2025

Peppermint Crisp Tart Trifle 🍃

Ingredients
• 4 packs Tennis biscuits, crushed
• 1 pack Bakers Mini Tennis biscuits (40 g)
• 4 bottles fresh cream (250 ml each)
• 1 can Caramel Treat
• 5 Nestlé Peppermint Crisp bars (49 g each)
• 2 plain chocolate slabs (150 g each)
• Fresh mint leaves, for garnish

⸻

Method
1. Crush the Tennis biscuits, dividing them evenly into two separate bowls.
2. Whisk the fresh cream, two bottles at a time, in two separate bowls until thick.
3. Once the cream has thickened, add half of the caramel to one bowl of cream and the remaining caramel to the second bowl. Mix well.
4. Crush two Peppermint Crisp bars and add one crushed bar to each bowl of caramel cream.
5. Pour the first bowl of crushed biscuits into a trifle dish to form the base. Arrange the mini Tennis biscuits around the sides of the dish.
6. Crush the third Peppermint Crisp bar and sprinkle it evenly over the biscuit base.
7. Spoon the first bowl of caramel cream over the biscuit layer.
8. Place the trifle in the fridge to chill briefly.
9. Melt the two plain chocolate slabs together and pour over the caramel cream to form the third layer. Allow to set slightly.
10. Repeat the layers by adding the second bowl of crushed biscuits, the remaining mini Tennis biscuits, the fourth Peppermint Crisp bar (crushed), and the second bowl of caramel cream.
11. Garnish with the fifth Peppermint Crisp bar, fresh mint leaves, and extra Tennis biscuits if desired.
12. Refrigerate until ready to serve.

11/10/2025

Ever heard of a Hake Curry? Ex try it! 🐟

09/10/2025

Honey ginger chicken wings🍗

08/10/2025

Caramel Swiss rolls 🍰

07/10/2025

Orange chicken recipe 🍗

06/10/2025

Pumpkin fritters recipe 🎃

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Stellenbosch

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