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My husband isn’t a huge fan of chutneys and relishes, but this tomato chutney has become my secret ingredient in various dishes. And when I say secret, I mean I literally have to sneak it into his food, and when I don’t put it in, he complains that I’ve changed something. Men. My mom made a large batch to be bottled, so whenever we visit them I slip one off the shelf. She has yet to notice! Use this tangy, homemade tomato chutney to spice up bolognese, salsas, dips, curries or even roasted chicken and pork.
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I loooove my Chai Latte’s. But buying it at restaurants or in powder form at Woolies or Kauai (which is my favorite) could become quite pricey, especially during the winter when I consume it in liters. And to blend all the spices from scratch is fun and all, but takes time when the season finale of Game of Thrones is about to start. So I’ve come up with a cheat (and cheaper) (and low-carb) way of getting my Chai Latte fix, and when you taste it, you’ll agree – it’s damn near genius.
I don’t know why, but I’ve always found the idea of making a “quiche” quite intimidating. Maybe because the french word sounds fancy and that implies that it’s difficult to make. Since I’m trying out the Banting lifestyle, I decided this morning that I would give it a go. This is a no-crust quiche so that skips the difficult part, and also makes it extra low-carb! Still, it turned out super and fluffy and delicious and tastes like everything that you’d think a quiche should taste like.
During winter I make up for all the soup I didn’t eat during summer. This spicy tomato and sweet red pepper soup is packed with flavor and texture. Not to mention that with all the Vitamin C from the tomatoes, it will instantly warm you up from the inside out. Throw in some grilled cheese sandwiches, a dry white wine and a couple of friends and you have a dinner party!
This delicious and very simple low calorie bran muffin recipe has been my go-to breakfast in the mornings lately, with all of the taste and none of the guilt. You just blend all the ingredients at once and chuck it in the oven. I haven’t managed to mess this up, even in a slumber!
Flavored oils are a must in the kitchen. Not only do they look really pretty standing next to the stove, but they add some extra zest to any dish when you feel like your palette just isn’t feelin’ it. Great as a salad dressing or drizzling over pizza and pasta. Decide which herbs and flavours you want to use and go from there. You can make a collection of three different flavors and give it as housewarming gifts to your foodie friends and family. Suggestions include thyme, rosemary, sage, basil and oregano.