Leelia Jay

Leelia Jay Food | Wellness | Beauty | Lifestyle

Simple recipes, Wellness inspiration & Real mom life

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Leelia Jay aka LJ was born and raised in Cape Town, South Africa

29/07/2026

The pop song of the century!!! I’m so obsessed!!!

29/07/2026

They see me as their alpha queen now 😂😂😂

Shout out to my newest followers! Excited to have you onboard!Aisha Tammy Maks, Georgia Morrow
27/05/2026

Shout out to my newest followers! Excited to have you onboard!

Aisha Tammy Maks, Georgia Morrow

Happy Mother’s Day to all the beautiful moms out there doing their best every single day. 🌸🤍Motherhood has taught me str...
10/05/2026

Happy Mother’s Day to all the beautiful moms out there doing their best every single day. 🌸🤍

Motherhood has taught me strength, patience, softness, resilience, and a kind of love that words could never fully explain. Being a mommy to my two girls will always be my greatest purpose and blessing.

Today we celebrate the queens raising future queens with love, grace, and courage — even on the hard days. 👑

Wishing every mother a day filled with love, peace, laughter, and beautiful memories. 💕

01/05/2026

Okay so I need to put you onto something I genuinely cannot live without anymore… 💜🧅

Pickled red onions.

Ever since I started making these, I put them on everything. They’re sweet, tangy, a little bit spicy and just make every meal better.

Here’s how I do mine:

Slice your red onions into thin rounds, loosen them up and pack them into a sterilised jar. I like to add a few jalapeños for a little kick, but that part is totally up to you 🌶️

For the pickling liquid:
1 ¼ cup water
1 ¼ cup white vinegar
1 tsp salt
3 tbsp sugar

I also add sliced garlic and a few bay leaves for extra flavour.

Bring everything to a boil until the sugar and salt dissolve, then pour it straight over your onions.

This pickling liquid is so versatile, you can use it for all kinds of vegetables… but this red onion version is my absolute favourite 😌

Let it sit in the fridge for at least 24 hours. The longer it sits, the better it gets.

It can last up to 2 weeks… but in my house, it never does 😅

If you try this, let me know… and don’t forget to save it for later 💜

31/03/2026

I said I’d keep it simple this Easter… but somehow I ended up making a caramel tiramisu 🍯

And honestly? I’m not even mad about it. This dessert came out so soft, creamy, and perfectly balanced, not too sweet, just right.

This was my little “Dessert Hero” moment using Double Cream Caramel Dessert, and it made everything so easy while still giving that rich, indulgent finish.

🍮 Caramel Tiramisu (Caramisu)

Ingredients:
• 600 ml fresh cream (reserve 50 ml for the caramel drizzle)
• 250 g mascarpone
• 1 can (360 g) Clover Caramel Double Cream Dairy Dessert
• 2 x 200 g packets ladyfinger biscuits
• 1 to 1½ cups strong coffee (cooled)
• 2 tbsp caramel (set aside)
• Crushed biscuits (for topping)

Method:
1. Loosen the caramel and set 2 tbsp aside.
2. Mix the remaining caramel with mascarpone until smooth.
3. In a separate bowl, whip the remaining cream to stiff peaks.
4. Fold the caramel mixture into the whipped cream until fully combined.
5. Prepare your coffee, quickly dip the biscuits (no longer than 1 to 2 seconds so they don’t go soggy), and layer in your dish.
6. Add the caramel cream, smooth it out, then repeat layers.
7. Mix the reserved caramel with the reserved cream and drizzle over the top.
8. Swirl, add crushed biscuits around the edges, and refrigerate for a minimum of 4 to 6 hours or overnight.

This is the kind of dessert you make when you want something that looks impressive but is actually so easy to put together.

Save this for your next family dessert… you’re going to love it 🤍

Keeping it simple tonight. Some grilled fish and seasoned salad.
30/03/2026

Keeping it simple tonight. Some grilled fish and seasoned salad.

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