A spicy veggie delight, these cauliflower pakoras are perfect as a side dish or even added to salads for some crunch.
It looks like South African fine wines in 2016 are reaching new heights internationally. Some talk about, ‘the most exciting phase in history for South African wine’; others…
Recipe by Sarah Dall
Print Recipe Baby marrow soft-shell tacos with grilled haloumi, mango salsa and smoked paprika guacamole Serves: 4 Cooking Time: 1 hour Ingredients Baby marrow soft-shell tacos 8 large (about 450g) baby marrows, grated and liquid squeezed out 1 egg, beaten 270g cake flour + extra, to dust 100g Parmesan, finely grated 60ml (¼ cup) fresh
Berry choc-chunk ice cream is perfect as a Valentine’s treat, but that’s not to say it’s any less delicious on another day. Jam is wonderful swirled into ice cream! Its high sugar content keeps it from freezing solid, so it’s a deliciously chewy ribbon in the frozen custard. You can make this with chocolate chips instead of hand-chopped chunks, but the variation in chunk size is, to our minds, part of the charm. Recipe by Kate Shrire
Print Recipe Vegan almond butter and toasted millet truffles Serves: Makes about 25 Cooking Time: 15 minutes + 1 hour, to harden Ingredients 2,5ml (½ tsp) canola oil 70g dehulled millet, uncooked 180g almond butter 30ml (2 tbsp) desiccated coconut Pinch salt 5ml (1 tsp) vanilla extract 100g dried figs, finely chopped 170g sugar-free dark