Loaf love: Farm-style white bread 

Makes 2 x 30cm round loaves  

Ingredients 

 2 cups (500ml) tepid water
2 Tbsp (26g) sugar
1 Tbsp (10g) instant yeast
¼ cup (60ml) oil
5 cups (750g) cake flour
1½ tsp (7.5ml) salt  

Method 

1. Stir together water, sugar and yeast. Set aside for 10 minutes until the surface of the mixture becomes frothy. Add oil.  
2. Place flour and salt in the bowl of a stand mixer fitted with a dough hook attachment (or a large mixing bowl).  
3. Pour in the yeast mixture and knead on medium-low for 10 minutes, stopping to scrape down the bowl halfway through. (If kneading by hand, first use a wooden spoon to combine the wet and dry ingredients, then once the dough has roughly formed, turn out onto a working surface and bring together with your hands, kneading until smooth and elastic).  
4. Lightly oil your mixing bowl, place dough inside and cover with cling wrap. Set in a warm place for 1 hour, or until it doubles in size and springs back when poked.  
5. Lightly flour your work surface and turn dough out, kneading a few times to remove the air.  
6. Dust the bases of two large oven-safe pots with flour. 
7. Halve the dough and work each into a smooth ball, pinching the dough at the bottom.  
8. Place the doughs in their prepared pots, cover and set aside for another 20 minutes.  
9. Preheat the oven to 180ºC. 
10. Score a shallow line down the middle-top section of each dough before placing in the oven and baking for 35-40 minutes. (Alternatively, bake one at a time.)  
11. Remove and cool in the pot for another 20 minutes before turning out to cool completely. Store at room temperature in a sealed container to preserve freshness, or pre-slice and freeze in an air-tight bag or container for up to 1 month.  

Recipes & styling: Sjaan van der Ploeg 
Photography: Zhann Solomons 

Savoury bake: Oh-so-cheesy muffins 

Makes 12   

Ingredients 

3 Tbsp (45ml) melted butter
3 cloves garlic, grated
2 cups (300g) self-raising flour
½ tsp (2.5ml) salt
Milled pepper
1 large egg
⅞ cup (220ml) milk
⅓ cup (80ml) sour cream
⅓ cup (80ml) canola oil
Handful of parsley, chopped 
1-2 sprigs thyme and/or rosemary, leaves picked and chopped
2 cups (200g) grated mature Cheddar
1 cup (110g) mozzarella, cubed  

Method 

1. Preheat oven to 180°C. 
2. Mix together butter and half of the garlic. Brush a 12-hole muffin pan with the garlic butter and reserve leftover butter for topping. 
3. Sift the flour into a large mixing bowl. Season. 
4. In another bowl, whisk together the egg, milk, sour cream, oil, herbs and remaining garlic. 
5. Mix the wet ingredients into the dry ingredients, then add in Cheddar (reserving about ½ cup for topping.) 
6. Use an ice-cream scoop to portion the mixture into the muffin tray. 
7. Stuff the mozzarella cubes into the centre of the batter. 
8. Drizzle with remaining garlic butter and sprinkle with reserved Cheddar. 
9. Bake for 25 minutes or until a skewer inserted in the centre comes out clean. 
10. Serve warm or cool completely before storing in an airtight container for up to 4 days. 

Recipe & photos courtesy of  Fresh Living Magazine

Chocolate treat: Gooey peanut butter & chocolate cups  

Serves 4  

Ingredients 

1 cup (150g) cake flour
3 Tbsp (24g) cocoa powder + extra for dusting
2 tsp (10ml) baking powder
Pinch salt
⅓ cup (66g) sugar
1 cup (250ml) milk
3 Tbsp (45ml) melted butter or canola oil
1 tsp (5ml) vanilla essence
3 Tbsp (45ml) smooth or crunchy peanut butter
1 slab (80g) dark chocolate, chopped
Vanilla ice-cream, for serving  

Method  

1. Combine flour, cocoa powder, baking powder, salt and sugar. 
2. Mix together milk, butter or oil and vanilla. Add the wet mixture to dry ingredients and mix to create a smooth batter. 
3. Spoon ¼ of the mixture into a greased 8-10cm wide cup. 
4. Place 2 tsp peanut butter and ¼ of the chocolate in the centre of the batter and press down slightly with the back of a spoon. 
5. Microwave for 45 seconds to 1 minute. 
6. Repeat with remaining batter, peanut butter and chocolate. 
7. Dust with extra cocoa powder and serve with a scoop of ice-cream. 

Recipe & photos courtesy of  Fresh Living Magazine

Showstopper dessert: Basque cheesecake 

Serves 8-10  

Ingredients 

3 cups (750g) full-fat cream cheese
1½ cups (375ml) cream
4 extra-large eggs
1¼ cups (275g) caster sugar
2 tsp (10ml) vanilla essence
3 Tbsp (45ml) flour
½ tsp (2,5ml) salt 

Method 

1. Preheat oven to 200°C. 
2. Line a 23cm loose-bottom cake tin with baking paper, covering the base and sides. Repeat to overlap, making sure there is no exposed tin.  
3. Combine all ingredients in a bowl and blitz with a stick blender until smooth. Pour into prepared cake tin.  
4. Bake for 50-60 minutes until dark brown, keeping a close eye towards the end as the cake browns quickly. Turn the oven off and leave the door slightly ajar, letting the cheesecake cool overnight in the oven, or for at least 1-2 hours. Chill in the fridge until serving.  
5. Unmould, slice and serve at room temperature for best taste. Store in an airtight container in the fridge for up to a week.  

Recipe & styling: Liezl Vermeulen
Photography: Zhann Solomons 

Also read: 2 Irresistible apple recipes

The post Weekend treats fresh from the oven appeared first on TFG Media.

Pumpkin & parmesan fritters  

Makes 20-25 

Ingredients 

4 cups (about 600g) grated pumpkin
½ cup grated Parmesan
½ tsp ground nutmeg
3 Tbsp self-raising flour
Salt and milled pepper
1½ Tbsp milk
1 egg
Glug olive or canola oil
  

For serving 

Handful sage, fried (or use fresh coriander instead) 
Parmesan shavings
Sweet chilli sauce 

Method  

1. Combine pumpkin, cheese, nutmeg and flour. Season. 
2. Whisk together milk and egg. Stir into pumpkin mixture to combine. 
3. Heat oil over medium heat and shallow-fry 1 heaped tablespoon of the mixture for 6-8 minutes, flipping halfway through until golden, crispy and cooked through.  
4. Repeat until mixture is done. 
5. Serve scattered with sage and Parmesan, with sweet chilli sauce on the side.  

Recipe & styling: Gail Damon 
Photographs: Zhann Solomons

Roasted barley, beetroot and pumpkin bowl 

Serves 4  

Ingredients  

500g pumpkin, cut into wedges
4 large beetroots, peeled and cut into wedges
2 red onions, quartered
¼ cup olive oil
1 tsp each fennel and cumin seeds, crushed (optional)
Salt and milled pepper
1 large onion, chopped
2 cloves garlic, chopped
2 cups pearl barley
3 cups vegetable stock
Handful each toasted pumpkin seeds and walnuts
Basil and watercress (optional), for serving  

Method 

1. Preheat oven to 180°C. 
2. Place pumpkin, beetroot and onions on a baking tray. 
3. Drizzle with oil, then sprinkle with fennel and cumin seeds. Season well.
4. Roast for 40-45 minutes until tender.
5. Heat oil in a pot and sauté onion until soft.
6. Add garlic and fry for another minute. Add barley and stock then boil for 15-18 minutes, stirring regularly until liquid is absorbed, and the barley edges are soft. 
7. Increase oven heat to 220°C.
8. Place barley in a single layer on a baking tray with pumpkin seeds and walnuts.
9. Drizzle with a little oil and roast for 8 – 1 0 minutes or until crispy, stirring after 5 minutes.
10. Spoon barley onto a platter or into bowls and top with warm roasted vegetables.
11. Serve with basil and watercress, if you like. 

Recipe and photographs courtesy of Fresh Living Magazine 

Pumpkin pecan pie  

Serves 6-8 

Ingredients 

1 packet (400g) short crust pastry, defrosted 
Flour, for dusting 
1 packet (500g) pumpkin cubes 
2 Tbsp (30g) butter
2 eggs
1 tub (230g) medium fat cream cheese 
1 cup (200g) brown sugar 
Grating of nutmeg 
1 tsp (5ml) ground cinnamon 
¼ cup (60ml) honey 
1 large packet (150g) pecan halves 
Whipped cream, for serving
Honey, for serving (optional)   

Method 

1. Roll out pastry on a floured work surface to 4mm thick. Line a 25cm tart tin with pastry, cutting away any excess pastry. (See cook’s note.)  
2. Use a fork to prick the base of tart, which will allow steam to escape. 
3. Place a sheet of baking paper over pastry, covering completely, then fill to the top with raw rice or baking beads. Chill. 
4. Preheat oven to 200°C.
5. Steam pumpkin on the stove or in the microwave. Cool slightly. 
6. Blitz pumpkin using a stick blender (or use a masher if you like) until smooth. Stir in butter and set aside to cool. 
7. Whisk together remaining ingredients until well combined, then fold in the pumpkin puree. 
8. Blind bake tart shell for 20 minutes. Remove rice or beads and baking paper. 
9. Pour pumpkin batter into the par-baked tart shell. 
10. Bake for another 25 minutes.
11. Remove, top with pecan nuts and return to the oven for another 5-8 minutes. 
12. Cool for 10 minutes in tin before unmoulding. 
13. Serve tart warm with a dollop of cream and a drizzle of honey, if you like.  

Cook’s note: 

To extend your pastry, line your tart tin and cut the pastry level with the edges by rolling your rolling pin over the tin or cutting with a sharp knife. Then, using your index- or pinkie finger (depending on tin size) press against each fluted indent to extend it over the tin’s edge.  

Recipe & styling: Liezl Vermeulen 
Photography: Zhann Solomons

Also read: 2 Sweet vegan treats to munch on

The post 3 Easy pumpkin recipes for autumn comfort appeared first on TFG Media.

Deconstructed breakfast apple crumbles 

Serves 4  

Ingredients 

2 Tbsp butter
2 Tbsp brown sugar
2 apples, halved
2 Tbsp water
1 Tbsp vanilla vodka
¼ cup oats
¼ cup almond butter
¼ cup + 1 tsp honey
4 Tbsp cream cheese
1 tsp vanilla essence 

Method 

1. Preheat oven to 160°C.
2. Heat the butter and sugar in a pan. Add the apples, cut sides down and fry for 5 minutes over medium heat. 
3. Add the water and vodka and cook for 5 minutes.
4. Mix the oats, almond butter and ¼ cup honey. Spread on a tray and bake for 5 minutes.
5. Mix the cream cheese with 1tsphoney and vanilla essence. 
6. Adda dollop cream cheese onto a plate, top with apples, drizzle with pan juices and sprinkle with oat crumble. 

Recipe & styling: Chiara Turilli
Photography: Samantha Pinto/HMimages.co.za 

Buttermilk fried chicken with apple slaw  

Serves 4  

Ingredients  

For the buttermilk fried chicken  

 8 chicken pieces
4 Tbsp rice vinegar
2 Tbsp each soy sauce and sriracha
4 garlic cloves, grated
2½ cups buttermilk
2 cups flour
1 tsp baking powder
1 tsp dried mixed herbs
3 tsp origanum
1 tsp mustard powder
1 Tbsp smoked paprika
1 Tbsp garlic powder
1 Tbsp black pepper
2 tsp salt  

For the apple slaw  

 ¼ green cabbage, shredded
½ red onion, sliced
1 green apple, julienned
Handful coriander, chopped
Juice of ½ lime
2 Tbsp Dijon mustard
¼ cup honey
¼ cup apple cider vinegar
¾ cup olive oil  

Method   

1. For the buttermilk fried chicken, mix together the chicken, rice vinegar, soy sauce, sriracha, garlic and buttermilk. Allow to marinate in the refrigerator for 1 hour.
2.  Preheat oven to 180°C.
3. Mix all the remaining dry ingredients together and season well.
4. Heat enough oil to deep-fry the chicken in a large pot.
5. Roll each chicken piece in the flour and fry until golden. Arrange on a baking tray and bake for 15 minutes, until cooked.
6. For the apple slaw, combine the ingredients, season to taste and serve with the fried chicken. 

Recipe & styling: Chiara Turilli
Photography: Samantha Pinto // HMimages.co.za 

The post 2 Irresistible apple recipes appeared first on TFG Media.

Easter shakes with chocolate drizzle 

Ingredients 

100g milk chocolate
3 chocolate eggs
3 cups vanilla ice cream
1 tsp vanilla essence
1 cup milk
Pinch sea salt 

Method 

1. Melt the chocolate in the microwave, stirring every 30 seconds, until smooth.
2. Dip the top edge of your serving glasses into the chocolate, and twirl it around, allowing it to drip down the sides. Dip and repeat until your glasses are all evenly coated. Refrigerate until set.
3. Attach an Easter egg to each straw using the remaining melted chocolate and refrigerate until set.
4. Add all the remaining ingredients to a food processor and blend until smooth.
5. Pour into the prepared glasses, add astrawand refrigerate until ready to serve. 

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za 

The post Easy milkshake recipe to make with your little ones appeared first on TFG Media.

1. Vegan pavlova with cardamom and pineapple    

Serves 8   

Ingredients    

For the topping    

1 can (400g) coconut cream  
1 cup (250ml) yoghurt     

For the vegan pavlova     

1 cup aquafaba (liquid from a tin of chickpeas)  
¼ tsp (1.25ml) cream of tartar  
1 cup (200g) brown sugar  
2 tsp (10ml) ground cardamom   

For serving    

½ pineapple, peeled and sliced  
⅓ cup (80ml) fresh coconut shavings
 

Method    

1. Place the coconut cream in the freezer to partially solidify.   
2. Preheat the oven to 170°C and line a baking tray. 
3. For the vegan pavlova, whip aquafaba and cream of tartar in a stand mixer until frothy.   
4. Gradually add the sugar and beat for 10 minutes, or until thick and glossy.  
5. Toast cardamom in a dry pan until fragrant. Allow to cool before gently folding into the meringue.  
6. Dollop spoonfuls onto a baking tray in a circle. Make peaks using the back of a spoon.  
7. Bake for 40 minutes, or until set, then turn the oven off and allow the meringue to crisp up for an hour.  
8. For the coconut cream, remove the solid layer of the coconut cream and mix it through the yoghurt. Dollop on top of the meringue. 
9. Top with pineapple and coconut shavings and serve immediately.  

Recipe & styling: Chiara Turilli  
Photographs: Andreas Eiselen // HMimages.co.za  

2. Vegan tofu brownies 

Makes 16  

Ingredients 

1 cup (200g) treacle sugar, firmly pressed
½ cup (125ml) vegetable oil
½ cup (115g) vegan butter or margarine
300g silken soft tofu
1 Tbsp (15ml) instant coffee
1 Tbsp (15ml) boiling water
1½ cups (225g) cake flour
1½ cups (185g) cocoa powder
½ tsp (2.5ml) baking powder
1 tsp (5ml) flaky salt
40g raw gingerbread chocolate-coated bites, halved
Vegan ice cream, to serve (optional)  

Method 

1. Preheat the oven to 180°C. Grease and line a 20cm square tin. 
2. Whisk together sugar, oil and butter using an electrical whisk for about 2 minutes.
3. Add tofu and whisk for another 20 seconds until smooth. 
4. Combine coffee and boiling water, stirring to dissolve granules. 
5. Add coffee mixture to the bowl and beat for another 20 seconds until combined. 
6. Sift together flour, cocoa and baking powder, then add salt. Pour wet ingredients into dry sifted mixture. 
7. Whisk the mixture on slow until the flour has just combined. Be careful not to over mix – the batter should resemble a biscuit dough. 
8. Spoon mixture into prepared tin, pressing chocolate bites into the mix. 
9. Bake for 22-25 minutes, or until the top is cooked and the middle feels springy. 
10. Cool for 20 minutes, then slice into squares and serve with ice cream, if you like. 

Recipes & styling: Sjaan Van Der Ploeg
Photography by: Zhann Solomons 

Also read: 2 Decadent chocolate desserts

The post 2 Sweet vegan treats to munch on appeared first on TFG Media.

Layered chocolate tiramisu 

Serves 8-10 
 

Ingredients 

For the chocolate layer   

200g milk chocolate, finely chopped 
3 Tbsp (45ml) cream  

For the mascarpone layer 

½ cup (250ml) cream  
230g mascarpone
2 tsp (10ml) vanilla essence
100g white chocolate, melted
3 Tbsp (45ml) coffee liqueur 
½ cup (125ml) strong espresso coffee, cooled 
½ packet (100g) Lady Finger biscuits 
Cocoa powder, for dusting   

Method 

1. Line a 20x25x7cm tin with clingfilm.  
2. For the chocolate layer, place the chocolate and cream in a microwave-safe bowl and heat in bursts of 15 seconds until melted, stirring in between bursts. Set aside until needed.  
3. For the mascarpone layer, whip the cream until it forms soft peaks. Gently whisk through the mascarpone and vanilla, then fold through the white chocolate. 
4. Combine the coffee liqueur and espresso in a shallow bowl. Swiftly dip the Lady Fingers into the coffee mixture as needed and start layering.
5. Start with a layer of Lady Fingers, followed bya chocolate layer, then Lady Fingers and a mascarpone layer. Continue until all the ingredients are used.  
6. Fold over the overlapping clingfilm and refrigerate for about 2-3 hours.  
7. Unmould and dust with cocoa powder and enjoy 

Recipe & styling: Lichelle May
Photographs: Zhann Solomons 

Gooey peanut butter & chocolate cups  

Serves 4  

Ingredients 

1 cup (150g) cake flour
3 Tbsp (24g) cocoa powder + extra for dusting
2 tsp (10ml) baking powder
Pinch salt
⅓ cup (66g) sugar
1 cup (250ml) milk
3 Tbsp (45ml) melted butter or canola oil
1 tsp (5ml) vanilla essence
3 Tbsp (45ml) smooth or crunchy peanut butter
1 slab (80g) dark chocolate, chopped
Vanilla ice-cream, for serving  

Method 

1. Combine flour, cocoa powder, baking powder, salt and sugar. 
2. Mix together milk, butter or oil and vanilla.Add to dry ingredients and mix to create a smooth batter. 
3. Spoon ¼ of the mixture into a greased 8-10cm wide cup. 
4. Place 2 tsp peanut butter and ¼ of the chocolate in the centre of the batter and press down slightly with the back of a spoon. 
5. Microwavefor 45 seconds to 1 minute. 
6. Repeat with remaining batter, peanut butter and chocolate. 
7. Dust with extra cocoa powder and serve with a scoop of ice cream. 

Compiled by: Lichelle May 
Photographs: Fresh Living magazine 

Also read: 3 Delicious meals with canned goods

The post 2 Decadent chocolate desserts appeared first on TFG Media.

Barley salad with spinach and pilchards  

 Serves 4 // Cooking time: 30 minutes 

Ingredients  

For the dressing 

⅓ cup olive oil
2 Tbsp white wine vinegar
2 Tbsp honey
Zest and juice of 1 lemon
 

For the salad 

2 cups cherry tomatoes, halved
2 Tbsp olive oil
1 clove garlic, finely chopped
Salt and milled pepper
1½ cups cooked barley
2 cans pilchards, drained
1½ cups baby spinach
¾ cup bean sprouts  

Method  

1. For the dressing, whisk all the ingredients together.
2. For the salad, preheat oven to 200°C.
3. Toss tomatoesin olive oil and garlic. Season. 
4. Roastfor 15 minutes. Set aside until cooled.
5. Place the barley at the bottom of a jar, followed by theroasted tomatoes, pilchards and baby spinach. Top with bean sprouts and drizzle with dressing. 

Recipe: Jezza-Rae Larsen
Styling: Elizabeth Mackenzie 

Tuna cakes with lemony dip 

Makes 6 // Cooking time: 45 minutes 

Ingredients 

For the tuna cakes 

Oil, for frying
½ onion, finely chopped
2 cans tuna, drained
2 cooked potatoes, peeled and mashed
1 Tbsp mayonnaise
2 eggs, beaten
1 Tbsp lemon juice
1½ tsp paprika
¼ cup chopped coriander
1½ cups breadcrumbs
Salt and milled pepper
 

For the dip 

¾ cup mayonnaise
4 tsp lemon juice
1 tsp lemon zest
1 clove garlic, grated 

Method 

1. For thetuna cakes, fry onion in some oil over medium heat until soft. Transfer into a large mixing bowl. 
2. Add the tuna, mashed potato, mayonnaise,beatenegg, lemon juice, paprika, coriander and ½ cup of the breadcrumbs. Season to taste. 
3. Divide mixture intosix portionsand form into patties. Roll each patty in the remaining breadcrumbs. 
4. Heat some oil inapan and fry tuna cakes for 3–4 minutes on each side until crispy and golden brown. 
5. For the lemony dip, whisk all the ingredients together until well combined. Serve with the tuna cakes.

Recipe & styling: Kate Turner
Photography: Sean Dollery // HMimages.co.za 

Corned beef lasagne 

Serves 6 // Cooking time: 1 hour 15 minutes  

Ingredients  

For the filling  

Oil, for frying 
1 onion, diced 
2 carrots, grated 
2 cloves garlic, crushed 
2 tsp mixed herbs 
2 tsp sugar 
1 tsp salt 
1 tsp pepper 
1 tsp paprika 
1½ cans corned beef, finely chopped 
2 cans chopped tomatoes 
 

For the white sauce  

1½ cups milk 
3 Tbsp butter 
3 Tbsp flour 
1 tsp salt 
 

To assemble  

250g lasagne sheets, parcooked 
100g Cheddar, grated  

Method  

1. For the filling, heat a little oil in a large pot and fry the onion. Addgrated carrot, garlic, herbs, sugar, salt, pepper and paprika. Cook over medium heat for 5 minutes. 
2. Add the corned beef, turn up the heat and fry for 3 minutes.
3. Add the tomatoes and ½ cup water. Simmer for 10 minutes.
4. For the white sauce, heat the milk in a pot.
5. Melt butter in a separate pot. Whisk in the flour and salt.
6. Slowly addhot milk while  Cook, stirring, until the sauce thickens. 
7. Preheat oven to 180°C.
8. To assemble, spoona layer of filling over the base of an oven dish then top with a layer of lasagne sheets. Repeat until the filling is finished, ending with a layer of lasagne sheets. 
9. Pour the white sauce over the top and sprinkle with Bake for 30-40 minutes, until golden brown on the edges. 

Recipe & styling: Amerae Vercueil 
Photographs: Andreas Eiselen / HMimages.co.za 

The post 3 Delicious meals with canned goods appeared first on TFG Media.

Fattoush salad with preserved lemon vinaigrette 

Serves 8 

Ingredients 

For the vinaigrette   

2 small preserved lemons  

3 Tbsp lemon juice  

1 clove garlic 

3 Tbsp olive oil 

1 Tbsp honey 

2 tsp Dijon mustard 

Milled black pepper   

For the fattoush salad   

1 Tbsp butter, melted  

½ Tbsp honey  

1 pita bread 

3 Tbsp white sesame seeds 

6 mini cucumbers, sliced into thin rounds  

250g multicoloured cherry tomatoes, halved  

Handful of micro leaves and mint, for serving   

Method 

1. For the vinaigrette, put all ingredients into a blender and blend until smooth. Season. 
2. Preheat oven to 180°C. 
3. Heat together the butter and honey to combine.
4. Halve the pita to create thin rounds, brush the honey mixture on the pita breads and sprinkle generously with the sesame seeds.
5. Bake for about 4-5 minutes until crisp and browned. Cut the pita breads into 3-4cm
6. Combine the cucumber and tomato in a serving bowl, top with pita chunks and season. 
7. Toss some vinaigrette through salad. Garnish with micro leaves and mint and serve with remaining dressing on the side.

Recipe & styling by: Lichelle May 

Photography by: Zhann Solomons 

Greens & grains salad with coconut & tropical dressing  

Serves 4 

Ingredients 

For the tropical dressing   

170g mango chunks  

2 granadilla, pulp removed  

2 cloves garlic, minced  

1 lime, zested  

1 Tbsp Dijon or wholegrain mustard  

1/2 cup olive oil  

1 Tbsp honey  

Knob ginger, grated  

1 tsp curry powder  

Salt and milled pepper    

For the caramelised coconut   

2 cups fresh coconut chunks, shaved (or use coconut flakes)  

1 Tbsp canola oil  

2 Tbsp soy sauce  

1 tsp smoked paprika  

1 Tbsp golden syrup  

For the salad 

½ cup each bulgar wheat, barley and buckwheat, cooked  

Handful chopped parsley  

350g broccoli florets or tenderstem broccoli  

125g sugar snap peas  

250g asparagus  

1 avocado, cut into chunks  

2 kiwi fruits, one cubed and one sliced  

1/4 cup dried cranberries    

Method   

1. Preheat oven to 160°C. 
2. Blitz dressing ingredients in a blender until smooth. Season. 
3. Toss caramelised coconut ingredients togeter, season and spread out on a lined oven tray. Bake until crispy, about 20-30 minutes. 
4. Combine the cooked grains and parsley in a bowl. Season. 
5. Boil broccoli, peas and asparagus for 1-2 minutes, then drain before refreshing in ice-cold water. 
6. Spoon mixed grains onto a serving platter and arrange the blanched vegetables on top. 
7. Add avocado, kiwi fruit, cranberries and a generous sprinkle of caramelised
8. Drizzle with dressing and serve as is or with your favourite

Compiled by: Sjaan van der Ploeg:  

Photography: Fresh Living Magazine 

Also read: 3 Festive desserts to sweeten your holidays 

The post 2 Refreshing summer salad recipes you’ll love  appeared first on TFG Media.

Summer trifle  

Serves 10-12  

Ingredients  

2 packets (80g each) peach jelly 
2 (350g each) madeira cake layers, cut into squares 
2 punnets (100g each) raspberries + extra for serving
4 cups (1L) custard 
5 yellow-flesh nectarines, quartered + extra slices for serving 
1½ cups (375ml) cream 
½ cup (110g) castor sugar 
½ tsp (3ml) vanilla essence   

Method  

1. Prepare jelly according to packet instructions and set in a 3L trifle bowl. 
2. Top with half the madeira cake squares and half the raspberries. 
3. Pour custard over cake and layer with remaining cake and raspberries, then nectarines. 
4. Whisk together cream, castor sugar and vanilla to firm peaks and spoon onto fruit. 
5. Serve topped with extra raspberries and nectarines.

Recipe & styling: Fresh Living Magazine
Photography: Fresh Living Magazine  

Peppermint Crisp & Caramel Swiss Roll 

Serves 6–8  

Ingredients  

For the Swiss roll  

3 eggs
1 cup (130g) caster sugar
1 cup (130g) cake flour 
¾ tsp baking powder 
½ tsp salt    

To assemble  

1 can Caramel Treat 
1 (49g) Peppermint Crisp chocolate bar, finely chopped 
½ cup cream, whipped    

Method   

1. Preheat the oven to 180 ºC. Grease and line a 23 x 33cm Swiss roll tray.
2. Using an electric hand mixer, whip the eggs and castor sugar until tripled in volume and pale in colour, about 5 minutes.
3. Sift the flour, baking powder and salt over the egg mixture. Gently fold in using a large metal spoon until the flour is just
4. Pour the batter into the prepared tray and bake for 10 min until lightly golden.
5. Line a kitchen cloth with a piece of baking paper and sprinkle a layer of castor sugar. When the cake is baked, tip it out onto the cloth and roll up into a tight coil starting from the short end. Leave for 10 minutes until cool, then carefully unroll.
6. To assemble, whip the caramel with an electric mixer until smooth. 
7. Spread three-quarters of the caramel in an even layer over the Swiss roll. Sprinkle over half the chopped Peppermint Crisp and top with a layer of whipped cream. 
8. Carefully roll up the Swiss roll and chill in the fridge until ready to serve. Decorate with the remaining caramel and chocolate.

Cook’s note: Experiment with flavour. You can also fill this Swiss roll with your favourite jam and serve with fresh berries.  

Recipe & styling: Jezza-Rae Larsen
Photography: Callen Jefferson/hmimages.co.za 

Vegan pavlova with cardamom and pineapple    

Serves 8

Ingredients    

For the topping    

1 can (400g) coconut cream  
1 cup (250ml) yoghurt     

For the vegan pavlova     

1 cup aquafaba (liquid from a tin of chickpeas)  
¼ tsp (1.25ml) cream of tartar  
1 cup (200g) brown sugar  
2 tsp (10ml) ground cardamom    

For serving    

½ pineapple, peeled and sliced  
⅓ cup (80ml) fresh coconut shavings 

Method    

1. Place the coconut cream in the freezer to partially solidify.  
2. Preheat the oven to 170°C and line a baking tray.  
3. For the vegan pavlova, whip aquafaba and cream of tartar in a stand mixer until frothy.   
4. Gradually add the sugar and beat for 10 minutes, or until thick and glossy.  
5. Toast cardamom in a dry pan until fragrant. Allow to cool before gently folding into the meringue.  
6. Dollop spoonfuls onto a baking tray in a circle. Make peaks using the back of a spoon.  
7. Bake for 40 minutes, or until set, then turn the oven off and allow the meringue to crisp up for an hour.  
8. For the coconut cream, remove the solid layer of coconut cream and mix it through the yoghurt. Dollop on top of the meringue. 
9. Top with pineapple and coconut shavings and serve immediately.  

Recipe & styling: Chiara Turilli  
Photographs: Andreas Eiselen // HMimages.co.za  

The post 3 Festive desserts to sweeten your holidays  appeared first on TFG Media.

Breakfast smoothie  

Makes 2  

Ingredients   

1 tub (180g) blueberries, plus extra for serving (optional) 
½ cup toasted oats, plus extra for serving (optional) 
2 Tbsp honey 
2 cups plain yoghurt 
Sprigs of mint, for serving   

Method  

1. Add ingredients, except mint, to a blender and blitz until smooth. 
2. Decant into serving glasses and garnish with mint leaves, plus extra berries and toasted oats if you like.

Recipe & Styling: Fresh Living Magazine
Photography: Fresh Living Magazine 

Berry blitz smoothie  

Serves 1 

Ingredients 

1 cup frozen mixed berries
1 frozen sliced banana
1 cup low-fat yoghurt
2 Tbsp chia seeds 

Method 

1. Add berries, banana, yoghurt and chia seeds. 
2. Blend for 30 seconds until smooth and thick. 
3. Pour into a glass and top with extra berries or a sprinkle of granola.

Recipes & styling: Sjaan van der Ploeg 

Photographs: Zhann Solomons

Also read: 4 Recipes that celebrate summer fruit 

The post 2 Refreshing berry smoothies to beat the heat  appeared first on TFG Media.