Find recipes, tips and trends to inspire your inner foodie.
Coffee Oatmeal Cookies (R21.37 per batch)
120g whole-wheat flour85g oats5g bicarbonate of soda2.5g ground cinnamon113g margarine110g brown sugar30g ground flax seeds45ml water37g instant coffee powder7.5ml vanilla essence(Makes 24 cookies)
Preheat your oven to 190°C.Combine the flour, oats, bicarbonate of soda and cinnamon in a bowl.Beat the margarine and brown sugar together until light and fluffy, and then add the ground flax seed, water, coffee and vanilla essence. Add in the flour mixture and mix until well blended.Drop heaped tablespoons of the mixture onto a greased baking tray, leaving 5cm between each cookie.Place in the oven and bake for 10minutes.Allow to cool for one minute before removing from the tray and cooling on a wire rack.
In a bid to revive the long forgotten heritage and tradition of home-brewed beer, independent breweries are mushrooming in SA. Using 100% natural ingredients, no preservatives or additives, they take longer to produce, but no corners are cut in a bid to save money and the taste is sensational. Anyone for a pint?
Use your RCS Card to purchase craft beer at Pick n Pay, Shoprite and Checkers.
Don't have hours to spend in the kitchen? Use your slow cooker to whip up these hearty meals with minimal effort.
Honey glazed chicken
Feed a family of 4 for just R13.33 per portion.Add 4 chicken breasts, half a cup of orange juice, 43ml honey and a ¼ teaspoon of Worcestershire sauce into a resealable freezer bag.Seal bag and place in freezer.In the morning, empty frozen contents of the bag into a slow cooker and cook for eight hours on low.Add a dash of salt and pepper and serve on a bed of steamed rice or fresh spinach leaves.
Fruited pork chops
Feed a family of 4 for just R14.35 per portion.Combine 6 trimmed boneless pork loins with 5g dried thyme, 200g mixed dried fruit and 1 sliced and seeded red or yellow pepper. Add a cup of barbeque sauce, seal bag and place in freezer.In the morning, cook on a low heat setting for 4 hours. Add a dash of salt and pepper and serve on a bed of steamed rice or mashed potato.
Tip: Cook rice in large batches and freeze in family-sized portion.