Recipe by Thulisa Martins VARIATIONS Beetroot noodles Add 30ml (2 tbsp) beetroot purée to the water and baking powder mixture prior to adding it to the flour. To…
As venison is low in fat it’s a healthier meat option. As a result it won’t be as tender or moist as other meat. COOK’S TIPS • Make…
TO DRINK: Match these pretty cakes with a good cup of tea. Well-brewed Earl Grey tea will work perfectly.
This is the ultimate power salad packed with super foods – light, refreshing and filled with goodness. To drink: Creamy Danish feta and avocado beg for a creamy…
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