TO DRINK: Freshly pressed apple and ginger juice.
Print Recipe Spicy avocado, asparagus and baby potato salad Serves: 4 Cooking Time: 20 mins Ingredients 50ml peanut oil 10ml (2 tsp) garam masala 5ml (1 tsp) ground cumin 1 garlic clove, crushed 5ml (1 tsp) fresh ginger, crushed 200g asparagus, blanched 500g baby potatoes, parboiled 1 avocado, thinly sliced 100g watercress salt, to taste
Chocolate, nut and orange brownies are gooey, dark and delicious. Orange and chocolate are an amazing combination: rich and decadent meets sweet and fruity. These treats are to…
A savoury and stylish twist on a traditionally sweet breakfast treats, these coconut lace pancakes with asparagus and mushroom filling are veggie-filled delights. Their beautiful cut-out pattern makes…
Fillet medallion with haloumi and summer salsa pairs well witha rich wooded white like Rijk’s Private Cellar Chenin Blanc Reserve.