Cucumber salad 1. Thinly slice the cucumbers into rounds. Blend the celery, lemon juice, sugar, salt, half the ginger and the water until smooth. 2. Using a fine mesh strainer, strain the liquid into a container, squeezing out the excess liquid. Submer…
3 vegetarian recipes from Mokgadi Itsweng’s ‘Veggielicious’ Mokgadi Itsweng's debut cookbook, Veggielicious is here and she's given us a sneak peek at some of the incredible plant-based recipes inside it.
Roast onion-and-triple-cheese tart 1. To make the pastry, place all the ingredients in a food processor and process until the dough starts to come together. Knead for 1–2 minutes on a floured surface to make a silky dough, then wrap in clingwrap and chill for 1 hour. 2. T…
Butternut salad with raspberry vinaigrette 1 Preheat the oven to 180°C. 2 Place the butternut slices on a baking tray and drizzle with the olive oil. Season to taste. Roast in the oven for about 10 minutes, or until soft on the inside and crisp on the outside. 3 Meanwhile…