by Christine Capendale | Oct 23, 2021
BLUEBERRY DONUTS (Makes 18) 500 ml flour 80 g castor sugar 10 ml baking powder 2 ml bicarbonate of soda pinch of salt zest of 1 lemon 300 ml milk OR coconut milk OR almond milk 1 egg (optional to use- leave out for vegan...
by Christine Capendale | Oct 16, 2021
TRIPPLE CHOCOLATE PRALINE TART Difficulty level: A little effort Prepping time: 40 minutes Baking time: 20 minutes (Serves 10) TOPPING: 140 g cream 200 g dark chocolate (70% cocoa solids), finely chopped CHOCOLATE...
by Christine Capendale | Oct 8, 2021
CANNELLINI BEAN DIP WITH CUMIN BUTTER AND FLATBREADS 80 ml olive oil 3 garlic cloves 5 ml cumin seeds 1 shallot, thinly sliced (or use a small onion) 1 tin cannellini beans, rinsed and drained 10 ml lemon juice 15 ml tahini...
by Christine Capendale | Oct 4, 2021
ALMOND DUKKAH ROASTED CAULIFLOWER SALAD – WITH AVOCADO AND CHICKPEAS (Serves 4) 750 g cauliflower florets 2 tins chickpeas, drained and rinsed 45 ml almond dukkah 45 ml olive oil salt and black pepper AVOCADO DRESSING 2 ripe avocadoes, peeled, halved...
by Christine Capendale | Oct 1, 2021
CHOCOLATE BROWNIE SKILLET PUDDING Difficulty level: Easy Prepping time: 30 minutes Baking time: 20 minutes (Serves 8) 200 g butter 200 g NATURA LIGHT MUSCOVADO sugar 100 g dark chocolate (use 55% dark chocolate) 40 g...
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