Monday, June 27, 2011
This hearty, fresh version of the popular Italian soup is packed with vegetables, beans and flavour...and takes a mere 10 minutes in the microwave! Perfect for a Monday night after a long day at the office!!!
Ingredients (serves 4)
2 teaspoons olive oil
2 carrots, halved lengthwise and thinly sliced
1 red pepper, sliced
226g green beans, stem ends trimmed, roughly sliced into pieces
3 cloves garlic, thinly sliced
1/3 cup couscous
428ml chicken stock
2 tablespoons tomato paste
1 can cannellini beans, drained and rinsed
Flat leaf parsley and shaved Parmesan (optional garnish)
In a microwave-safe dish, place oil, carrots, peppers, green beans and garlic and stir to coat. Cover and microwave on high for 5 minutes. Add couscous, broth, tomato paste, beans, 1 cup water and 1/2 teaspoon salt. Cover, microwave on high until vegetables and couscous are tender, 5 minutes. If desired, stir in parsley and garnish with cheese. Enjoy!
Posted by Administrator at 4:17 AM
Thursday, June 23, 2011
Monday, June 20, 2011
Tuesday, June 14, 2011
Coffee on the Run.......
Have you seen these very cool bodum travel press coffee maker mugs??? They are travelling mugs made from plastic, rubber, silicone and stainless steel and have a built in plunger. They also have double walls to keep your coffee hot and your fingers safe from burning! Genius and a must have! Get yours from Yuppie Chef at R280 a pop
Posted by Administrator at 7:34 AM
We think this looks like a brilliant, interesting, tasty course, offered through Stellenbosch University.
Posted by Administrator at 5:01 AM
Monday, June 13, 2011
Thursday, June 9, 2011
Monday, June 6, 2011
an easy one"pan"wonder for a meat-free monday night
olive, ricotta and polenta bake
ingredients (serves 2)
1 1/2 cups chicken stock
20g unsalted butter
salt and cracked black pepper
1/2 cup instant polenta
1/2 cup finely grated parmesan
1/2 punnet cherry tomatoes
2 tablespoons pitted olives
1/2 cup rocket leaves
place the stock, butter, salt and pepper in an ovenproof frying pan over medium heat. bring to the boil and gradually stir in the polenta. cook, stirring for 1 minute or until thickened. top with parmesan, ricotta, tomatoes and olives and place under a preheated grill for 10-12 minutes until golden. top with rocket and serve.
Posted by Administrator at 7:44 AM