Take this char-grilled vegetable couscous dish to the next level with a drizzle of currant dressing and pops of pomegranate. INGREDIENTS 1 red pepper, quartered 4 baby brinjals, thinly sliced lengthways 200 grams baby marrow, thinly sliced lengthways 1½ Tbsp. olive oil 1 cup vegetable stock 1 cup couscous ⅓ cup olive oil 2 Tbsp. red wine vinegar 1 tsp. caster sugar 1 cup dried currants ½ cup pitted kalamata olives ⅓ cup toasted pine nuts or sunflower seeds ¼ cup mint leaves ¼ cup coriander leaves ¼ cup pomegranate seeds METHOD PLACE red pepper, brinjal, baby marrow and oil…
Try this quick and easy banana loaf recipe using vanilla muffin mix. INGREDIENTS 1 500g vanilla muffin mix 3 ripe bananas (2 mashed, 1 sliced lengthways) 100 ml…
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This satisfying salad uses different types of grains for both taste and texture, but if you don’t have some of the varieties, just double up on the ones…
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The House of Suntory presents a new-generation whisky: Toki. Modern, simple and boldly Japanese, Toki is a ground-breaking yet timeless drink that respects tradition while inspiring whisky convention…
What’s for dessert? These mango & coconut meringue pots are guaranteed to hit that sweet spot. INGREDIENTS 2 egg whites 1⁄2 cup caster sugar 1 tsp cream of tartar 11⁄2 cups coconut yoghurt 2 mangoes, chopped 1⁄4 cup roasted macadamia nuts, chopped 2 tsp lime zest 2 limes, cut into wedges METHOD 1. Preheat oven to 120oC. Line a baking tray with foil and spray with non-stick spray. 2. Beat egg whites in a bowl until foaming. Gradually add the sugar and beat for 6–8 minutes until sugar has dissolved. Add cream of tartar and beat for 1 minute. 3. Spoon mixture into piping bags…
Shake-up your regular salad dish with this yummy Spiced okra millet salad with tahini dressing recipe! INGREDIENTS 400 grams baby carrots, trimmed 1 tsp. fennel seeds ½ tsp.…
This yummy mussel chowder recipe is definitely one for the books! INGREDIENTS 4 corn on cobs, cleaned 2 tbsp olive oil 100 g sliced prosciutto, chopped 1 onion, fi nely chopped 1 garlic clove, minced 3 potatoes, cut into 1 cm pieces 1 l fish stock 1 cup cream 1 kg black mussels, cleaned 2 tbsp chopped chives 1⁄4 cup chopped parsley Crusty loaf, toasted, to serve METHOD 1. Cut the kernels from the cob and set aside. Heat oil in a pan over a medium-high heat. Cook the prosciutto, onions and garlic together for 2–3 minutes, until golden. Add the corn, potatoes and…
Winter is soup season and this hearty bowl of nourishing soup is guaranteed to warm you up from your head to your toes. INGREDIENTS 1 Tbsp. olive oil…