During Ramadan, at the setting of the sun, the fast is broken with Harira. It is traditionally served with lemon wedges and harissa. It is served as a one pot meal followed by either fresh fruit or a dried fruit … Continue reading
Ingredients 25g butter 1 onion chopped 500g sweet potato diced 500gms pumpkin diced 500gms ripe pears peeled and diced 1ltr chicken or vegetable stock 1 cup cream or coconut cream 250 gms blue cheese Salt and pepper mint to garnish … Continue reading
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Ingredients: 750gm Bacon Bones 375gm Yellow Split Peas 300gm Carrots – diced 300gm onions – diced 1 pk Chicken Noodle Soup Method Overnight – Rinse yellow split peas unti water runs clear. Soak overnight. Rinse again before cooking and drain. … Continue reading
Ingredients 1 small fresh red chilli 1 Lemon grass stalk white portion only 1 teasp ground coriander 1 tablesp fresh ginger 2 cups vegetable stock 1 tablesp oil 800gms cubed pumpkin 1 ½ cups coconut cream 3 tablesp fresh coriander … Continue reading
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Ingredients 700gms broccoli 1 leek or 1 onion 2 tablesp shallots 1 clove garlic 2 tablesp butter 2 cups chicken stock Pepper 2 teasp thyme ¾ cup cream ¾ cup milk Sour cream to serve Method Wash broccoli and chop … Continue reading
Ingredients 1/3 cup shredded cabbage 2 tablesp chopped green shallots 250gms minced pork 1 teasp sesame oil 1 teasp sugar 2 teasp soy sauce ½ teasp garlic salt 1 teasp grated fresh ginger 20 gyoza wrappers 1 tablesp vegetable oil … Continue reading
Serves 6 as an entrée Ingredients ⅓ Cup extra virgin olive oil 3 long fresh red chillies, seeded and finely chopped ⅓ Cup coarsely chopped flat leaf parsley 1 tablespoon lemon juice 12 large green king prawns ½ teaspoon dried … Continue reading
