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
The lovely thing about Eccles cakes is that you can eat them whenever you like. They’re delicious for breakfast or with a bit of cheese and some beer…
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…
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
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 dish always tends to catch my eye. My dad’s Italian so we grew up on pasta and, for me, it’s the best kind comfort food – perfect for this cold weather that we’ve been having. Plus, any pasta dish is always a winner in our home. The dish really didn’t take much effort at all and, to me, it was a very healthy and tasty pasta dish. I added a touch of…
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…
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 by Greg and Lucy Malouf (page 116). Baharat is an all-purpose Arab dry spice mix that can be used for marinades, stews and when braising meat as well. I did this roast simply because I’m a sucker for lamb and I appreciate all the aromatic spices in this recipe. I loved the fact that I could mix my own spices, so knowing exactly what is in the mix. I must admit that…
How can you go wrong with the flaky, golden lightness of traditional battered fish and chips? You can’t. Recipe by Christiaan Campbell of Delaire Graff Estate in Stellenbosch…
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
Print Recipe Kudu and Chantarel mushrooms Serves: 9 hrs 30 mins Cooking Time: Makes 1,5L Ingredients 1,5kg meaty beef stock bones (with lots of marrow, including knuckle bones if possible) 50ml water 45ml (3 tbsp) vegetable oil 500g onions, unpeeled and roughly chopped 250g carrots, roughly chopped 250g celery, roughly chopped 3 garlic cloves, bruised