Print Recipe Vegan apple, cinnamon and cranberry muffins Serves: 6 Cooking Time: 45 minutes Ingredients 500g stone-ground cake flour 20ml (4 tsp) baking powder 15ml (1 tbsp) cinnamon 1,25ml (¼ tsp) Himalayan salt 220g brown sugar 250ml (1 cup) soya milk 125ml (½ cup) vegetable oil 2 medium ripe bananas 2 Granny Smith apples, grated
We’re loving season 2 of Clover’s Little Big Cook Off – the teams are just amazing to watch, we can’t believe how talented those kids are. But we have to admit, because we are foodies at heart, our favourite part of the show are the delicious recipes. We managed to get hold of a few of the recipes from the show for you to try out. Watch this space, we’ll be adding more! 1. Caramelised onion, chedder and pesto scones 2. Banana crumpets with crispy bacon and maple syrup 3. Lace pancakes with poached plums and cardamom scented cream 4.…
Print Recipe Caramelised tomatoes, haloumi and wild rocket Serves: 4 – 6 Cooking Time: 30 mins Ingredients 4 tomatoes, halved 30ml (2 tbsp) olive/avocado oil 2 garlic cloves, finely chopped salt and freshly ground black pepper, to taste 1 haloumi block, cubed juice of ½ a lemon 100g wild rocket, to serve Instructions 1 Preheat
Print Recipe Pickled carrots Serves: 5 as a garnish Cooking Time: 2 hours 30 minutes (or up to 1 week) + extra, to cool Ingredients 1 large carrot 110ml water 110ml rice wine vinegar 65g sugar Instructions 1 Peel the carrot, slice as thinly as possible lengthways using a mandoline and julienne the carrot. 2
TWO ACRES TEA ROOM Kathleen Hornby Walsh’s tips on planting your own herb garden (from the article ‘Country Strong’ (August 2014) Caring for and maintaining your herbs: • Water newly planted herbs regularly. Watering and drainage goes hand in hand, so rather give your herbs too little water than too much. After a good soaking, allow the water to drain away and the soil to dry off. Water again when the top 2 – 3cm of soil is dry to the touch. • Mulch your herbs once a year with bulky organic material, such as shredded bark. • Fertilising is…
Broccoli Presto Pasta “I made the broccoli pesto from Donna Hay Fresh and Light. I chose this dish simply because, when paging through a recipe book, a pasta…
A BREAK-IN DURING LOAD SHEDDING? YOU MAY NOT BE INSURED! Load shedding in winter is inconvenient enough, but something that might not have occurred to you is the…
Recipe by Jandri van Zyl
Roast leg of lamb with Baharat and vegetables. "I chose to make the roast leg of lamb with baharat and vegetables from Moorish: Flavours from Mecca to Marrakech…
Andrea and Tamara chat about the world of food and the growing tapas trend that we’re seeing on a global scale, as Andrea says, "Small plates are a big business these days." Find out more about our June issue and the Spanish decor, food and features that can be seen throughout.
Keep your cooking caliente with these delicious Spicy mussels with lightly flavoured garlic bread. This Spanish-inspired recipe is sure to add some fire to your palate.
Print Recipe Sherry peas with quail eggs and ham Serves: 4 Cooking Time: 20 Ingredients Sauce 30ml (2 tbsp) olive or avocado oil 4 garlic cloves, peeled and thinly sliced 1 red onion, chopped 8 slices ibérico or serrano ham 60ml (¼ cup) full-cream sherry 60ml (¼ cup) vegetable stock 500g frozen peas Maldon sea