Written by Sally-Ann Creed (Functional Integrative Nutritional Therapist and co-author of The Real Meal Revolution), and Jason Whitehead (chef, presenter and consultant in the restaurant industry), Tasty WasteNOTS is right on trend, inspiring people to use everything edible, save money and waste nothing. The dishes contained within the pages of this deliciously wonderful cookbook are healthy and wholesome and include recipes for breakfast, starters, soups and salads, main dishes, snacks and smoothies, pastes, pestos and dips, desserts and even the braai. We love the nutritional information with each dish, and the wine suggestions take out the guessing work of which…
“Patate arraganate is a wonderful accompaniment to meat or fish dishes, and, if you increase the quantities, makes a lovely main course in itself when served with a salad.…
This smoked fish pairs perfectly with Graham Beck Brut or Cape Point Vineyards Sauvignon Blanc.
1. Prawn and chicken skewers with mojos 2. Sherry peas with quail eggs and ham 3. Spicy mussels with lightly flavoured garlic bread
The acidity of Sauvignon Blanc stands up to the zingy tomato flavours of the Chicken Parmigiana. One that has been aged for a few years will have a rounded flavour to suit rich foods.
There is nothing better than Sunday lunch with the family! Except maybe for an organic pot roast chicken with lemons and vegetables on the table.
Print Recipe Creamy celery, chilli and prawn spaghetti Serves: 6 Cooking Time: 20 mins Ingredients 300g spaghetti 15ml (1 tbsp) olive oil 1 onion, peeled and chopped 2 garlic cloves, peeled and crushed 500ml (2 cups) fresh cream 1 bunch celery, washed and chopped (leaves reserved, to garnish) salt and freshly ground black pepper, to
Kale crisps This ever-so-trendy vegetable has finally made its way to SA’s shores and is becoming the new super veg! A lovely substitute for spinach, it’s now available at specialist fruit…
Print Recipe Marinated red onion, granadilla and Parmesan salad Serves: 6 Cooking Time: 45 minutes Ingredients MARINATED RED ONIONS 1 large red onion, peeled and thinly sliced 30ml (2 tbsp) red wine vinegar 30ml (2 tbsp) balsamic vinegar 30ml (2 tbsp) olive oil 45ml (3 tbsp) brown sugar pinch salt and freshly ground black pepper,
Print Recipe Pumpkin ale and caramel blondies Serves: 24 Cooking Time: 1 hour Ingredients 340g unsalted butter, at room temperature 200g castor sugar 260g light brown sugar 2,5ml (½ tsp) salt 4 eggs 200g self-raising flour, sifted 200g cake flour, sifted 150ml Van Hunks Pumpkin Ale (available at select liquor retailers) 200g Wilson’s Cream Caramels,