Stir up your best recipes

Zenoyise Madikwa

Zenoyise Madikwa

Using coffee creamer as an ingredient when cooking a meal has become very popular.

Many cooks agree that coffee creamers can do much more than make a delicious cup of coffee. They're great in drinks, smoothies, shakes and delicious in desserts.

Follow these recipes by Ellis Brown Coffee Creamer for palate-pleasing treats.


¼ cup (60ml) margarine

2 onions, finely chopped

1 tablespoon (15ml) curry powder

2 tablespoons (30ml) flour

1 cup (250ml) Ellis Brown creamer

2 cups (500ml) hot water

3 chicken stock cubes dissolved in 4 cups (1 litre) hot water

1kg (2 medium) butternut, cut into cubes

Salt and pepper to taste

Chopped spring onion to garnish


Combine coffee creamer and hot water. Stir until smooth

In a large saucepan melt margarine and fry onions and curry powder until onion is soft. Stir in the flour to make a paste

Add the creamer mix and stock, a little at a time, stirring. Add butternut. Simmer for about 30 to 40 minutes until tender.

Season with salt and pepper. Press through a sieve until smooth. Sprinkle spring onion before serving.


1 onion, chopped

1 clove garlic, crushed

1 tablespoon oil (15ml)

750g mince

1 green pepper, seeded and chopped

1 can chopped tomatoes (410g)

1 tablespoon cornflour (15ml)

Salt and pepper to taste

Potato Topping:

7 medium potatoes, peeled

150ml boiling water

185ml coffee creamer

Salt and pepper to taste


Heat the oil and fry onion and garlic, then brown mince

Add green pepper, tomatoes, salt and pepper. Cook for 8 to 10 minutes.

Combine cornflour with water to form a smooth paste and stir into the mince mixture. Cook until sauce thickens slightly.

Place mince mixture in oven-proof dish and set aside.

Boil potatoes until soft, then mash.

Add the creamer to the water, then stir into the mash, add salt and pepper.

Place the mash on top of the mince and bake at 170 degrees for about 30 minutes until golden brown.


6 thin slices of bread

¼ cup (65ml) margarine

½ cup (125ml) raisins or sultanas (optional)

½ cup (125ml) sugar

2 eggs

2 ½ cups (565ml) hot water

1 cup (250ml) Ellis Brown creamer


Thickly spread the bread slices with margarine. Cut into triangles or small squares. Put half into a greased oven-proof dish.

Sprinkle with half the raisins and half the sugar. Top with the remaining bread, buttered side up. Sprinkle with the remaining raisins and sugar.

Beat the eggs.

Combine creamer and hot water. Stir until well mixed. Allow to cool a little before stirring in the eggs. Pour over the bread.

Leave to stand for 30 minutes for the bread to absorb the liquid

Bake at 170 degrees for 45 to 60 minutes until set and top looks crisp.