This green juice ensures your body receives a powerhouse of nutrients to strengthen it against the onslaught of flu season. Although not a substitute for whole fruit and…
Print Recipe Quinoa-stuffed peppers Serves: 6 – 8 Cooking Time: 50 mins Ingredients 300ml good-quality vegetable stock 120g (½ cup) quinoa 30ml (2 tbsp) olive/avocado oil, plus extra for drizzling 1 garlic clove, crushed 1 small red onion, finely diced 2 aubergines, finely diced 1 small yellow or red pepper, seeded and finely diced salt
Print Recipe Honey roasted patats Serves: 4 Cooking Time: 35 mins Ingredients 5 sweet potatoes, washed 30ml (2 tbsp) olive oil 100ml honey 5ml (1 tsp) ground cloves 5ml (1 tsp) ground all spice 5ml (1 tsp) ground cinnamon 5ml (1 tsp) dried chilli flakes, optional Instructions 1 Preheat the oven to 200°C. Slice the
Print Recipe New potatoes with spring onions and roasted red onions Serves: 4 Cooking Time: 1 hour 20 mins Ingredients 4 red onions, cut into chunks 15ml (1 tbsp) honey 125ml (½ cup) olive oil salt and freshly ground black pepper, to taste 1 bunch fresh thyme 2kg new potatoes, cut into wedges 2 bunches
TO DRINK: Glen Carlou Chardonnay 2007, with creaminess to support the different layers in this dish.
Print Recipe Roasted vegetables and fennel with rocket pesto Serves: 6 Cooking Time: 40 minutes Ingredients 350g butternut, cut into chunks 1 red pepper, seeded and cut into chunks 6 baby marrows, cut into chunks 2 red onions, cut into chunks 2 aubergines, cut into chunks 3 fennel stalks, cut into chunks 45ml (3 tbsp)