Recipe by Jacques Erasmus
Millet is an ancient seed, originating from Africa and North China. As it is gluten-free it’s often used as a replacement for gluten grains. It’s also rich in calcium and B vitamins. The cooked grains closely resemble fine couscous and, when dry-roasted, develop a rich and nutty flavour.
Recipe by Illanique van Aswegen A lovely appetiser – the crunchy outside is heavenly against the sweet and tender interior of the fritter. It’s easy to make and…
Desserts are some of the best things in life. And because life is unfair, they’re often loaded with calories. But this low-fat panna cotta is kind to the waistline…