Simple, gorgeous and delicious, iced biscuits are just one of those baked goods that everyone should know how to make. Light and sweet, they’re an absolute classic. Enjoy…
It’s the time of year once more for hot cross buns! Although they’re a universal favourite, perhaps you’re getting bored of plain old buns with butter. If you…
Venison is a great meat to use for a slow-cooked curry – the spicy flavours work well with the gamey meat. Blesbok venison curry is a true taste of…
The key lime pie, originally from America, is fast becoming a South African favourite dessert. In this recipe, we combine coconut with this crowd-pleaser to create a coconut…
Print Recipe Chickpea, cucumber and mint salad Ingredients 30ml (2 tbsp) olive or avocado oil + 60ml (¼ cup) extra 200g button mushrooms, thinly sliced 150g fresh or frozen peas, cooked 2 tins chickpeas, rinsed and drained 3 Mediterranean cucumbers, julienned 2 Mediterranean cucumbers, finely chopped juice of 1 large lemon 1 small handful of fresh mint 1