Recipe by Puleng Moshoaliba
From Roast – the famous Borough Market restaurant – this substantial cookbook, done by head chef Marcus Verbene, contains the best of British cooking with recipes like slow-roasted…
Kiss your diet goodbye! British chef and TV personality Lorraine Pascale brings you a cookbook filled with 100 baking recipes, from muffins to tarts and bread, this will make your teatime treat worth savouring. Lorraine shows how to cut out the fat or sugar without loosing all the delicious flavour, and each recipe is compared with the standard version (in terms of fat and calorie content) to allow you to make comparisons. We’ve got our eyes on the white chocolate and cherry torte. Highlight: Try the oaty and almond vanilla pastry for a healthy, wholesome option.
From the moment you run your fingertips over the soft fabric cover, you know this is going to be a sumptuous read. Divided into Salt, Bitter, Sour, Spice…
Granted, they’re not as well-known as the classic orange ones, but rainbow carrots are definitely worth incorporating into your cooking! From yellow to purple to reddish-pink, the health benefits of carrots are as varied as their colours. This rainbow carrot and almond nougat salad is a delightful healthy dish that’s as beautiful as it is tasty. Recipe by Jacques Erasmus
Sure, cherry tomato and strawberry milkshake with vodka is a very unusual combination beverage, but it’s also a yummy twist of sweet and tangy. This take on a Bloody Mary/daiquiri not only excites the palate with the wonderful combination of tomato and strawberries, it’s great to serve at a long, lazy Sunday brunch. For a healthier option, substitute the vodka with carrot juice.
Recipe by Leila Saffarian Apricot and couscous shoulder of lamb is a fragrant and tender meat dish that’s great for entertaining (especially since the shoulder is one…
Wines with a difference. On the Animal Farm, not all animals are equal. The same is true for wine. The complexities within wine-making go far and wide; some wines are so good because they have been extracted from excellent grapes, some have been handled deftly in the cellar and are finished with precision at the time of bottling. Have you ever tried a Sauvignon Blanc or a Sauvignon Blanc and Semillon blend that has been oaked? Using oak lends a delicate and fine mouth feel to the wine when it is done correctly. To educate your more complex palate why not…