How many cupcake recipes do we need in our life? Only a couple but one of them has to be a carrot cupcake recipe. It’s one of the basic flavours that everyone likes, and a great way to show kids veggies taste good! (more…)
During a recent holiday, my four-year-old son decided to become a vegetarian. We were driving along the beautiful Pacific coast and saw some cows grazing. Somehow it was mentioned that beef comes from cows, which he apparently had no idea of. Then and there he decided not to eat animals anymore. (more…)
Instead of heading out for breakfast/brunch this weekend, why don’t you enjoy a gourmet-style breakfast or brunch in the comfort of your home with this delicious French Toast with Blueberries recipe!
This yummy breakfast will hit your sweet spot perfectly! The eggy-cinnamon infused crunch of the bread combines brilliantly with the sweet, warmed blueberry and maple syrup mixture and the Greek yoghurt for a tantalising and indulgent start to your day!
The great thing is that it is incredibly simple and quick to make, though its decadent taste would have you suspect otherwise. This recipe serves 4 people (though can easily be increased or decreased) and takes about 25 minutes to make!
French Toast with Blueberries
PREP TIME: 10 Minutes
COOK TIME: 15 Minutes
- 4 eggs
- 2/3 cup milk
- 1 tsp ground cinnamon
- 25 g butter
- 8 slices of thick cut white bread
- 250 g berries
- 2 tblsp maple syrup
- 1/4 cup plain Greek-style yoghurt
- Preheat oven to 150C (or 130C fan-forced) and line a large tray with baking paper.
- In a small microwave-safe bowl, combine the blueberries and maple syrup and heat for 30 – 60 seconds (or until slightly melted). Stir well and set aside.
- Whisk eggs, milk and cinnamon together in a shallow dish.
- Melt one-quarter of the butter in a large frying pan over medium heat.
- Dip 2 slices of bread in egg mixture until soaked.
- Drain excess egg mixture and then cook bread for approximately 2 to 3 minutes on each side or until golden.
- Transfer to prepared tray and place in oven to keep warm.
- Repeat with remaining slices of bread, egg mixture and butter.
- Serve immediately.
Make this yummy recipe for breakfast or brunch and tell us what you thought of it in the comment section below!
Affogato is an Italian word meaning “drowned,” which makes perfect sense since this recipe basically involves a scoop of ice cream that is immersed in a coffee-based beverage. With a hint of espresso and Italian liqueur, this dessert is 100% for adults! Affogato is the perfect winter dessert because it has all the sweetness and flavour that we crave but still offers the elements that keep us warm and comfy when it’s cold outside.
Italian classics, particularly pasta dishes, are common but sacred ground when serving dinner for one’s family or friends. This is why care must be practised to be sure that all ingredients are fresh and properly measured. For this recipe, we’re doing a baby spinach and goat’s cheese filling, fresh homemade ravioli, and tomato sauce with savoury sage leaves. Try this dish out for size the next time you’re having company over – be sure to plan and prepare ahead!
More often than not, people tend to think that healthy dishes have to lose all aesthetic appeal and flavour. We will prove this notion wrong with our simple jacket potato recipe, which boasts of healthy goodness and sumptuous flavours at the same time. This is perfect at any time of the day – you can have it with fruit juice in the morning or with wine for dinner.
Tuna and Corn Jacket Potato
Try out our delicious jacket potato recipe, all done and ready to be served in just an hour!
PREP TIME: 10 Minutes
COOK TIME: 50 Minutes
- 1 medium potato (150 g)
- 100 g canned tuna (in water)
- 3 tbsps sweetcorn
- 2 spring onions
- 2 tbsps plain low-fat yogurt
- Bake the potato at 200C until soft (50-60 minutes). Remove from the oven, set aside.
- In a bowl, mix the tuna with yogurt, sweetcorn and finely chopped spring onions.
- Split the potato in half. Stuff with the tuna and corn mixture.
- Serve while hot and enjoy!
The original recipe uses either mayonnaise or cheese, which you can substitute for this version’s yogurt
If fresh sweetcorn is unavailable, defrost canned or frozen sweetcorn as an alternative
This dish is served perfect with a side salad of greens and freshly squeezed juice