Cafe Da Nika (2026)

10/05/2026

Introducing our Signature Lotus Biscoff Cheesecake 🤍

Rich Biscoff spread, creamy cheesecake, buttery biscuit base.

10-inch whole cake

Limited slots weekly.
DM to order 🤎

06/10/2025

Nothing makes me happier than prepping wholesome and homemade treats for my family with love. 💛

1 Hour Garlic Herb Focaccia with Olives, Tomatoes & Fried Onions

Ingredients

Dough:
• 400 g all-purpose or bread flour
• 8 g instant yeast
• 8 g sugar
• 7 g salt
• 1 tsp garlic powder
• A pinch of dried herbs
• 320 ml warm water
• 2 tbsp olive oil

Topping:
• 10–12 cherry tomatoes, halved
• 10–12 Kalamata olives, halved
• 1–2 tbsp fried onions
• Fresh thyme sprigs
• Sea salt flakes
• Olive oil, for drizzling

Method
1. Mix dough: Combine warm water, yeast, sugar, and olive oil in a bowl and leave it for 5 minutes. Add flour, salt, garlic powder, and herbs. Stir into a sticky dough using a spatula or hands (no kneading)

2. Cover and rest 30 mins in a warm spot until puffy.
3. Oil a 9x13-inch tray. Spread and stretch dough evenly using your fingers . Rest another 10 mins.
4. Top & dimple: Drizzle olive oil, press dimples with fingers, and scatter tomatoes, olives, onions, thyme, and sea salt.
5. Bake at 200*C for 20–25 mins until golden and crisp.
6. Brush with olive oil while hot, cool slightly, and serve warm with room temperature butter, olive oil, balsamic vinegar or fresh marinara sauce.

25/09/2025

Beetroot Salad with Hung Yoghurt & Chilli Garlic Oil

Not your average beetroot salad. Trust me.

Ingredients - serves 2

• 1 medium beetroot, roasted/boiled & cut into wedges - season with salt pepper
• ½ cup hung yoghurt (or Greek yoghurt)
• ½ - 1 garlic clove, grated
• 1 tsp dill, chopped
• 1 tsp lemon juice
• Salt & black pepper

Topping:
• 1 tbsp olive oil
• 1 garlic clove, sliced
• ½ fresh red chilli 🌶️
• fresh chopped parsley

Optional garnish: pomegranate seeds, toasted walnuts/pistachios, or a few chickpeas.

Method:
1. Mix yoghurt, garlic, dill, lemon juice, salt, and pepper. Spread on plate.
2. Place beetroot on top.
3. Heat oil, fry garlic till golden, add chilli, sizzle briefly.
4. Pour hot oil over beetroot. Garnish with pomegranate, nuts, or chickpeas.

Elegant, balanced, and quick.

Give it a try with some crispy bread or crackers.

24/09/2025

From my table to yours.

Recipes:

Classic Hummus

1 can chickpeas, drained

2 tbsp tahini

2 tbsp olive oil

1 garlic clove

Juice of 1 lemon

Salt to taste

1 ice cube

Method: Blend till creamy. Drizzle olive oil + paprika to serve.

Muhammara (Red Pepper Walnut Dip)

2 roasted red peppers (jarred is fine)

½ cup walnuts

1 clove garlic

1 tbsp pomegranate molasses (or date syrup + lemon if not available)

2 tbsp olive oil

¼ cup breadcrumbs

Salt, pinch chili flakes

Method: Blend into a thick dip.

Tzatziki

1 cup Greek yoghurt (or hung yoghurt)

½ cucumber, grated & squeezed dry

1 garlic clove, minced

1 tbsp olive oil

1 tbsp lemon juice

Fresh dill or mint

Salt

Method: Mix everything. Serve chilled.

Try them and let me know what you think.

24/09/2025

The Mezze Showstoppers

16/09/2025

“Crunchy, sweet and creamy all in one bite.

This Broccoli, Apple & Walnut Salad is the perfect after-school snack for kids, as a BBQ side or super food quick lunch fix for yourself.

“Broccoli Apple & Walnut Salad”

(serves 4 as a side, 2 as a main)

Ingredients:

For the salad
• 1 medium head broccoli (about 300–350 g), cut into small florets
• 1 medium red apple, cored and diced (skin on for colour)
• ½ small red onion, thinly sliced (or 2 spring onions for milder taste)
• ½ cup walnuts, toasted and roughly chopped
• ⅓ cup dried cranberries (optional but adds colour + sweetness)
• 1 tbsp chia seeds

For the dressing
• 3 tbsp plain Greek yoghurt (full-fat for creaminess)
• 2 tbsp mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp honey (adjust to taste)
• 1 tbsp vinegar or lemon juice
• 1 - 2 tbsp extra virgin olive oil
• ½ tsp salt (to taste)
• ¼ tsp freshly ground black pepper

Method
1. Prep broccoli: Blanch florets in boiling water for literally 1 minute until bright green and slightly tender, then immediately plunge into iced water. Drain and pat dry. (This keeps crunch but removes raw bitterness.)
Finely chop the blanched broccoli into small pieces.
( some days I literally wash and chop the broccoli small and make the salad without blanching it).

2. Toast walnuts: Heat a dry pan over medium, toast walnuts for 2–3 minutes until fragrant. Use your hands to crumble the walnuts small.

3. Mix dressing: In a bowl, whisk together yoghurt, cream, mustard, honey, vinegar/lemon, olive oil, salt, and pepper until creamy and smooth. Adjust sweetness/tang to preference.

4. Assemble salad: In a large bowl, combine broccoli florets, apple cubes, red onion, walnuts, chia seeds and cranberries. Pour over the dressing and toss gently to coat.
5. Chill (optional): Let sit 20–30 minutes in the fridge for flavours to meld, or serve immediately.

Tip:

I normally grill chicken on the side for protein and it turns out great together. You can add chickpeas, feta or paneer.

Try it to believe it!

16/09/2025

“Crunchy, sweet and creamy all in one bite.

This Broccoli, Apple & Walnut Salad is the perfect after-school snack for kids, as a BBQ side or super food quick lunch fix for yourself.

“Broccoli Apple & Walnut Salad”

(serves 4 as a side, 2 as a main)

Ingredients:

For the salad
• 1 medium head broccoli (about 300–350 g), cut into small florets
• 1 medium red apple, cored and diced (skin on for colour)
• ½ small red onion, thinly sliced (or 2 spring onions for milder taste)
• ½ cup walnuts, toasted and roughly chopped
• ⅓ cup dried cranberries (optional but adds colour + sweetness)
• 1 tbsp chia seeds

For the dressing
• 3 tbsp plain Greek yoghurt (full-fat for creaminess)
• 2 tbsp mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp honey (adjust to taste)
• 1 tbsp vinegar or lemon juice
• 1 - 2 tbsp extra virgin olive oil
• ½ tsp salt (to taste)
• ¼ tsp freshly ground black pepper

Method
1. Prep broccoli: Blanch florets in boiling water for literally 1 minute until bright green and slightly tender, then immediately plunge into iced water. Drain and pat dry. (This keeps crunch but removes raw bitterness.)
Finely chop the blanched broccoli into small pieces.
( some days I literally wash and chop the broccoli small and make the salad without blanching it).

2. Toast walnuts: Heat a dry pan over medium, toast walnuts for 2–3 minutes until fragrant. Use your hands to crumble the walnuts small.

3. Mix dressing: In a bowl, whisk together yoghurt, cream, mustard, honey, vinegar/lemon, olive oil, salt, and pepper until creamy and smooth. Adjust sweetness/tang to preference.

4. Assemble salad: In a large bowl, combine broccoli florets, apple cubes, red onion, walnuts, chia seeds and cranberries. Pour over the dressing and toss gently to coat.
5. Chill (optional): Let sit 20–30 minutes in the fridge for flavours to meld, or serve immediately.

Tip:

I normally grill chicken on the side for protein and it turns out great together. You can add chickpeas, feta or paneer.

Try it to believe it!

05/09/2025

Light yet satisfying, colourful and comforting… this salad makes you feel like you’re holidaying by the sea.

Perfect as a side, a lunch, or even a quick dinner. 🍋

Serves 3 - 170 cal / serving

Ingredients

For the Salad:
• ½ cup couscous
• ½ cup boiling water
• 1 tsp olive oil
• 1 tomato, finely chopped
• 1 small onion, finely chopped
• 1 small carrot, finely chopped
• 1 small cucumber, finely chopped
• ½ red bell pepper, finely chopped
• ½ cup boiled chickpeas, drained
• 2 tbsp fresh coriander, mint or parsley (finely chopped)
• Optional: 1 tbsp tomato paste (for colour + depth)

For the Dressing:
• Juice of 1 lemon 🍋
• 1 tbsp olive oil
• 1 tsp honey (or maple syrup)
• 1 tsp mustard
• 1 tsp sumac (adds tangy brightness)
• ½ tsp salt (adjust to taste)
• ½ tsp black pepper
• ½ tsp paprika
• ½ tsp cumin
• 1 garlic clove, grated or finely chopped

Method
1. Prepare Couscous:
• In a small saucepan, add couscous, 1 tsp olive oil, and ½ cup boiling water.
• Cover with a lid and let it sit for 5–7 minutes.
• Fluff with a fork to separate grains. (Optional: stir in 1 tbsp tomato paste for extra flavour and colour).

2. Make the Dressing:
• In a bowl, whisk together lemon juice, olive oil, honey, mustard, sumac, salt, pepper, paprika, cumin, and garlic.
• Refrigerate until ready to use (helps flavours meld).

3. Assemble the Salad:
• In a large mixing bowl, add tomato, onion, carrot, cucumber, red pepper, chickpeas, and greens.
• Add the couscous and drizzle in the dressing.
• Toss gently until everything is well combined.

4. Chill & Serve:
• Refrigerate for at least 30 minutes before serving for best flavour.

You can also add or swap with:

-Crumbled feta
-Kalamata olives
-Chopped sun-dried tomatoes
-Roasted nuts or seeds

03/09/2025

“Brain-Boost Cheese Crackers”

This nutrient packed snack contains protein, healthy fats and micronutrients for growth, focus and brain health. Best is, it’s savoury, crunchy and wholesome for the whole family to enjoy.

Makes 70 mini crackers | 20 cal each

Ingredients
• ½ cup ground flaxseed powder
• ½ cup oatmeal flour
• ¼ cup pumpkin seeds (roughly grinded)
• 1 tbsp chia seeds
• 1 tbsp sunflower seeds
• 1 tsp sesame seeds
• ½ cup grated cheddar or parmesan
• 3 tbsp olive oil
• 1 tsp baking powder
• ½ tsp salt (adjust if needed)
• ½ tsp smoked paprika
• ½ tsp zaatar - optional
• ¼ tsp ajwain (carom seeds) - optional
• Pinch chilli flakes/black pepper to add a kick of spice
• 6-8 tbsp water (as needed)

Method
1. Preheat oven to 170°C Line tray with parchment or silicon sheet.
2. Mix all dry ingredients in a bowl.
3. Add cheese and olive oil.
4. Add water slowly to form a firm dough.
( I did it using a dough whisk in a stand mixer for about a minute but you can also knead the dough with hand till smooth - shouldn’t be sticky - now dig in and try a bite to see flavour is balanced
5. Roll dough with a rolling pin thin (2–3 mm) between 2 baking sheets .
6. Cut into squares or shapes. Prick with fork.
7. Bake 12–15 min until golden + crisp.
8. Cool fully. It gets crispier as it cools.
9. Store airtight up to 1 week.
10. Enjoy with a yogurt dip, labneh, crush over your salad or pack it for kids snack or when they are back from school with homemade hummus and carrot sticks

Share this recipe with someone who would like to try or let me know in comments how it turns out.

Cafe Da Nika

10/05/2026

06/10/2025

25/09/2025

24/09/2025

24/09/2025

16/09/2025

16/09/2025

05/09/2025

03/09/2025

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