Homemade savoury chickpea falafels has the perfect crispy exterior and a delicate soft center spiced with cumin and herbs. Use them for vegetarian sandwiches and burgers or just a quick snack dunked in hummus. A food processor or blender works well to create a thick …
Eat the rainbow in this bright and flavorful salad that’s filled with anti-oxidant rich beetroot, sweet bursts of orange, crunchy nuts and creamy feta. Process Step 1: Cook the beetroot Preheat the oven to 180°C. Season the beetroot with some balsamic, salt, pepper and wrap …
This light and airy chocolate sponge cake is surprisingly moist considering there’s no butter in this cake. Top with luscious chocolate ganache and serve with freshly whipped cream for a celebration any day of the week.
Step 1:
Line a round cake tin with baking parchment and lightly butter.
Step 2:
Preheat the oven to 175°C.
Step 3:
Combine water, oil and cocoa powder in a saucepan and bring up to a boil for a few minutes and then set aside the chocolatey mixture to cool slightly.
Step 4:
In a mixing bowl, whisk together the eggs and sugar until fluffy.
Step 5:
Sift in the flour, baking powder and salt into the eggs and sugar and gently fold together with a spatula to combine.
Step 6:
Pour in the chocolatey mixture and vanilla and fold again to combine.
Step 7:
Pour the cake batter into the prepared cake tin and bake for 30-35 minutes until soft and spongy. Remove from the cake tin and allow to cool.
Step 8:
To make the ganache, combine cream, dark chocolate, coconut oil and salt in a mixing bowl and melt together over a pot of simmering water or in a double boiler.
Step 9:
Pour ganache over the cooled cake and serve with whipped cream and/or fruit.
Ingredients 450 grams icing / confectioners / powdered sugar, sifted 5 ml vanilla extract 2 large egg whites gel food colouring in your favourite colours Equipment Mixing bowl Whisk Spatula Piping bags Process Step 1: Combine icing sugar, vanilla and egg whites in a mixing …
What could be more perfect that a few bites of buttery homemade shortbread? The ideal accompaniment to a warm cup of tea or even a thoughtful gift to a friend or family. Process Step 1: Preheat the oven to 180°C. Line and butter a square …
This is a great recipe for any bits of crunchy vegetables like carrots, greenbeans or cauliflower and can be the perfect condiment to a meal. Fermented pickles store well in the fridge and gradually improves in flavour the longer its in the brine.
Step 1:
Clean and sterilize the glass pickle jar.
Step 2:
Chop the vegetables into chunky pieces and place into the jar with the dill, garlic and chilli.
Step 3:
In a saucepan over medium heat, combine the vinegar, water, salt, sugar and spices and bring to a boil briefly. Set aside to lightly cool.
Step 4:
Pour the brine over the vegetables, ensuring that the vegetables are completely submerged. Seal the glass jar tightly.
Step 5:
Leave the pickle in the fridge to ferment for 2-3 days before eating.
Notes
Other vegetables that work well: beetroot, asparagus, broccoli, artichokes.
Substitute dill with your favorite herbs like rosemary, chives.
Use other whole spices like cloves, cinnamon and cardamom if you prefer.
This recipe combines warm spices like ginger, cinnamon and nutmeg into a chewy cookie that can be decorated by the kids. Make this versatile dough ahead of time and simply roll out and cut into any shape you desire, whether it’s gingerbread men or snowflakes …
A moist Madeira loaf that is perfect as a layer in a trifle or just on it’s own for tea-time. Process Preheat the oven to 170°C. Line and butter a loaf pan. In a mixing bowl, whisk together the eggs and sugar until pale and …
Layers of vegetable goodness baked in a rich tomato sauce is perfect for a meatless dinner.
Step 1:
Prepare the vegetables by washing and slicing tomoatoes, zucchini, one onion, aubergines and sweet potatoes thinly with either a mandoline or knife. Try to keep the slices the same thickness. Set aside the vegetables whilst you prepare the tomato sauce.
Step 2:
Grate the other onion and garlic and sauté in some olive oil in a saucepan over medium heat. When translucent and turning slightly brown, add the puréed tomatoes, salt, pepper and thyme. Cook for about 10 minutes over a low heat until slightly reduced.
Step 3:
Preheat the oven to 180°C.
Step 4:
In a baking dish, layer in some tomato sauce and then arrange the sliced vegetables, finally spoon over the remaining tomato sauce and bake for 45 minutes until the vegetables are completely cooked.
Serve with rice or flatbread.
A humble ingredient like rice can be turned into the most comforting bowls of creaminess when cooked in milk and butter. Process Soak the rice in water for 2-4 hours then rinse thoroughly and drain off any excess water. Place the rice, coconut milk, cinnamon …