Protein-packed breakfast smoothie This protein-packed smoothie is ideal if you’re on the run and can’t fit in a cuppa and rusk before work. SERVES 1 INGREDIENTS 1 rooibos teabag 1/4 cup boiling water 1/3 cup buttermilk 1/2 cup fat-free Bulgarian yoghurt 1/2 cup granola 125 ml crushed ice METHOD BREAK the teabag and place the rooibos leaves in a cup, pour over boiling water and set aside to cool slightly. ADD to the blender together with the buttermilk, yoghurt, granola and crushed ice, and blitz until smooth. POUR into glasses and serve immediately. More delicious smoothie recipes for…
A taste of the tropics in the comfort of your own home. This smoothie taste as good as an island holiday feels – not only is it a…
4-Ingredient beetroot smoothie Need a Sunday afternoon chiller or a Monday morning chiller? We’ve blended and blitzed this fresh beetroot smoothie that is guaranteed to hit the spot! The earthiness of raw beetroot isn’t for everyone. Cook the beetroot if you prefer and let it cool before you make your smoothie This still makes it a healthy smoothie, but just less “organic”. View this post on Instagram A post shared by Food&Home (@foodandhomesa) Did you make this 4-ingredient beetroot smoothie? Tag us @foodandhomesa#CookingWithFH on Instagram More delicious smoothie recipes for you to try: Protein-packed breakfast smoothie Tropical tonic…
The extra jam left over from the recipe can last in the fridge for up to a month. Thanks to the wonder of jam sugar, making home-made jam…
This is a fancier version of the usual store-bought fruit juice – simply add a shot or two of alcohol and you’ve got yourself a quick and easy fruity cocktail. Recipe by Illanique van Aswegen Photograph by Henk Hattingh
Salt in the air, sun on our face, sand between our toes and some fab nosh with friends is how summer should be spent! These berry and granadilla…
We chat to Chef James Diack, owner of Coobs and The National, and got to know him a bit better. Read on for some interesting insights and fun facts about Chef James. What is your favourite food trend and why? There’s a couple that really resonate with my focus on seasonality and sustainability: Provenance: People are starting to really care about where the dish comes from and are clueing up. Customers want to know if their grass-fed steak is 100% grass-fed or finished on 20% corn. In this light, people need to make sure that what they’re being told is the…
Come and join us at the F&HE Food Meander at Waterfall Corner! Date: Tuesday, 7 November 2017 Time: Registration from 5pm; the Food Meander starts at 6pm Dress:…
The now well-known four Retief cousins joined forces in the mid 90’s. One after the other, after completing their studies, they joined the family farm, Van Loveren. Their first big endeavour was introducing the much-loved Four Cousins range of wines in 2000. Released in a rather impressive 1,5-litre bottle, it made a lot of noise and today it’s South Africa’s biggest selling bottled wine brand. In fact, Four Cousins is also affectionately known as the country’s favourite vino in a bottle. The legendary Four Cousins have now added a brand new home, a new landmark in the heart of Robertson.…
“Breast cancer survivors face a myriad of challenges each day,” says Reach for Recovery’s National Management Board Chairperson and breast cancer survivor, Stephné Jacobs. “That’s why we believe…