It’s the weekend and what better way to spend it than to make the best out of it.


Here are recipes for three quick three-course meals for that perfect get-together this weekend.

Strawberry & cream crumb cake

Buttery, moist crumbs and juicy with strawberries! This cake pays attention to details and makes the perfect dessert to thrill your guests. It can stay fresh for 4 days in the refrigerator and freeze without the glaze for up to 1 month! Classy cake it is.

Strawberry & Cream Crumb Cake
Strawberry & Cream Crumb Cake


150 g unsalted butter


150 ml milk

285 g plain flour

1 pc egg


2 tsp baking powder

234 g white sugar

10 pcs strawberry

1 tsp salt


230 g light cream cheese

4 tsp condensed milk essence

1 tsp cinnamon powder

90 g icing sugar


50 g brown sugar


Adjust oven rack to the lower third position and preheat the oven to 350 degrees F. And spray a 9-inch springform pan with nonstick spray.

Start by making the crumb topping; combine 95 grammes of flour, 100 grammes of white sugar and the brown sugar, and the cinnamon together in a medium bowl. Cut 90 grammes of butter into the mixture and mix with your hands until it resembles coarse crumbs. Place in a refrigerator and allow to chill.

While the crumb topping is in the refrigerator. You can make the cake. In a large bowl, beat the egg and the remaining butter (melted) together on medium speed until well combined.


Add 120 milliliters of milk and 2 teaspoons of condensed milk essence and beat on medium speed until well combined. Scrape down the side of the bowl and set aside.

Whisk the flour, 134 grammes of sugar and half of the salt in a medium bowl. With the mixer running on low, pour the dry ingredients into the wet ingredients. Mix until well combined. Pour into the prepared pan.

In a medium bowl, beat the cream cheese on high speed until smooth. Add 50 grammes of sugar and 1 teaspoon of the condensed milk essence and beat on medium heat until well combined.

Spread over the crumb cake batter and top with strawberries (sliced). Top with the crumb topping and gently press the topping over the batter.

Bake for about 50-55 minutes or until a skewer inserted into the centre comes out clean. Cover the cake after about 40 minutes of baking to avoid the top from browning too much.

Allow the cake to cool on a wire rack for about 15 minutes before glazing.

To make the glaze, whisk the icing sugar and the remaining milk and condensed milk essence. Remove the sides of the springform pan and drizzle the glaze over the cake.


Thai coconut chicken soup

The easiest coconut chicken recipe you can ever find! In just 10 minutes, you would be enjoying this scrumptious creamy soup. And if you do have an instant pot, use your slow cooker or stove. Prepare this Asian meal seamlessly in your own little space.

Thai Coconut Chicken Soup
Thai Coconut Chicken Soup


900 g boneless chicken breast

2 tbsp vegetable oil

1 pc onions

1 pc red bell pepper

2 tbsp Thai curry sauce

180 ml coconut milk

1 tbsp sugar

2 pcs lime

2 tbsp fish sauce


Wash and cut the chicken into chunks and set aside. Also, dice the onion and pepper, set aside.

Turn on the saute mode of your instant pot and saute the onions for about 10 seconds before adding the chicken. Saute the chicken until it turns white. Add the Thai curry paste and pepper, and stir well.

Add the sugar, fish sauce and about 3 cups of chicken broth, and stir. Cook on high pressure for about 10 minutes.

As soon as it beeps, turn to Quick Release When the valve drops, remove the lid carefully and add the coconut milk and squeeze in the lime juice.

Stir to mix well.

Top with chopped cilantro and serve.

Pumpkin smoothie

Get filled up with our pumpkin smoothie. The little pinch of spices here and there made this smooth wonderful. With this, you can have a change of taste. Feel free to sneak in flaxseeds and spinach into this. Canned pumpkin puree makes this lot easier.

Pumpkin Smoothie
Pumpkin Smoothie


1 pc pumpkin

2 pcs banana

1 tbsp honey

1 cup vanilla soy milk

1 pinch cinnamon powder

1 pinch ginger powder

1 pinch nutmeg powder


You will need to make the pumpkin puree first. Preheat the oven to 325 degrees F.

Cut the oven in half, stem to base and remove seeds and pulp. Cover each half with foil and bake for about an hour or until tender. Scrape the pumpkin meat and puree in a blender.

Add the other ingredients to the blender containing the pumpkin puree and process until smooth. You may need to stir at intervals and you can add water to improve the consistency.

Serve chilled.

Click here to get all the ingredients:

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