Photography by Sarah Tuck Desserts don’t come easier than this delicious creation and who doesn’t love a simple stir together recipe. Make sure you don’t over bake it, better a bit under so it’s all tender with melty chocolate. ¼ cup sunflower oil ½ cup coconut sugar ¼ cup
Photography by Sarah Tuck Have all the components prepared before you start cooking the steak as each batch literally takes a few seconds. 3 tablespoons gochujang (Korean red pepper paste) 1½ teaspoons brown sugar 2 teaspoons grated fresh ginger 2 teaspoons sesame oil 2 teaspoons soy sauce vegetable oil 300 grams beef schnitzel,
Photography by Sarah Tuck Put these ‘steaks’ on your must-make list! They’re fab topped with any spice mix and if you use a coconut yoghurt and vegan haloumi, you’ve got a delicious vegan option. Cauliflower Steaks 1 large cauliflower 1/3 cup olive oil 2 teaspoons Middle Eastern spice mix (I
Photography by Sarah Tuck. Taco are always a hit at my house and this delicious avocado sauce pulls everything together. Sometimes I make it and serve it with taco chips as a fabulous dip. 1 large avocado 1/3 cup packed coriander leaves, roughly chopped, plus extra to serve ¼
Photography by Sarah Tuck Summer means salads and yours will be dressed for success with this flavour-packed lineup. Asian Dressing (gf) ¼ cup each fish sauce and lime juice 1 tablespoon water 2 teaspoons brown sugar 1 clove garlic, crushed 1 long red chilli, thinly sliced Whisk the fish sauce, lime juice, water,
This recipe was prepared using the Braun Multiquick 9 hand blender with the puree masher accessory and the puree blade shaft. Serves 4 750 grams pumpkin, peeled, seeded and roughly chopped2 tablespoons tamari1 tablespoon olive oilsea salt and ground pepper Soup 2 tablespoons olive oil1 large onion, thinly sliced½
