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Potato salad

Picnic ideas: Potato salad

Transform your boring old spuds into a lavish picnic feast, potato salad is quick to make and absolutely delicious. Potato salad ingredients: 1tbsp tarragon or cider vinegar 2tsp Dijon mustard 2tbsp olive oil 2tbsp walnut oil 1tsp honey salt and pepper 900g/2lb new potatoes, Jersey Royals or Charlotte, washed and scrubbed 1tbsp tarragon leaves, chopped

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Chocolate Protein Cake

Chocolate Protein Cake

I have been working my butt off (literally) in the gym recently. If I’m to have a bikini body ready for the Summer, I need to be feeding my body the right foods but I have a terribly sweet tooth and I’m struggling to kick my cake habit. But  I may have found the answer

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roast potatos

Mediterranean Roast Potatoes

Mediterranean roast potatoes are a great alternative to the norm, you can make them as spicy as you wish with paprika too! INGREDIENTS 1.2kg (2½lb) small-medium waxy potatoes – we used Charlotte and Roseval 1tbsp olive oil 1tbsp dried oregano Sprinkle of paprika 25g (1oz) sun-dried tomatoes, finely chopped Small handful fresh parsley, finely chopped

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Advocaat

Advocaat

Avocaat Avocaat is generally enjoyed by many at Christmas time, it’s pretty easy to make yourself with this very simple recipe: Servings: 20 Units: US | Metric INGREDIENTS 1 1/4 cups granulated sugar 3/4 teaspoon vanilla extract 1/2 teaspoon lemon extract 1 cup vanilla vodka or 1 cup vodka 5 eggs 1 egg yolk 2/3

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Energy Boosting Brunch

Energy Boosting Brunch

This Mexican-inspired energy boosting brunch is delicious and makes enough sauce for two meals. Reserve half and eat the left overs the following night with rice. INGREDIENTS 2tbsp vegetable oil 1 small onion, chopped 1 garlic clove, crushed 1 small chilli, deseeded and finely chopped 1 red, green or yellow pepper, deseeded and chopped 400g

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Stuffed Peppers

Stuffed Peppers

Stuffed peppers are really healthy and  great as a side dish or as a main meal. Suitable for vegans and vegetarians too. INGREDIENTS 1 small red onion, finely chopped 1 celery stick, finely chopped 3–4 thyme sprigs 2 each red and yellow peppers, halved and de-seeded   METHOD 1. Preheat the oven to 200°C (180°C

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