Recipes Archive

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Luxury seswaa

2 hours 30 minutes

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5 minutes

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20 minutes

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Abi’s fireside nori butter

5 minutes

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Seaweed-steamed mussels with wakame-and-miso dressing

15 minutes

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30 minutes

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30–40 minutes

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Sauerkraut

Super-moist chickpea brownie

Serves 6–8

Difficulty Easy

Prep Time 10 minutes, plus overnight chilling time (optional)

Cooking Time 20 minutes

Ingredients

1 x 400 g can butter beans, drained and rinsed
2 T cocoa powder
40 g flour
3 T milk of choice
3 T canola oil
1 t vanilla extract
1 t baking powder
¼ t salt
¼ t bicarbonate of soda
100 g sugar
100 g Lindt milk chocolate, roughly chopped

Method

1. Drain and rinse the beans very well. Preheat oven to 180℃. Grease or line a 20 cm cast-iron pan.

2. Combine all the ingredients in a food processor until as smooth as possible. Spread into the pan.

3. If desired, sprinkle extra chocolate chips on top. Bake on the centre rack for 20 minutes, then chill the underbaked brownie until firm.

4. If there’s time, chill the brownies overnight and serve the next day with vanilla ice cream.

Cook’s note: Omit the chocolate and use dairy-free ice cream if you’re keeping things plant-based.

Find more brownie recipes here

Crispy pork rashers with cabbage

Grapefruit roast chicken

Easy lamb shank pie

Luxury seswaa

Ostrich frikkadel wraps

Banana fat cakes

Avocado milkshake

Whipped avocado

Abi’s fireside nori butter

Seaweed-steamed mussels with wakame-and-miso dressing

Abi’s nori risotto

Gut-friendly bread

Kefir

Sauerkraut

Super-moist chickpea brownie

Super-moist chickpea brownie

Ingredients

Method