by Editorial | Jan 9, 2015 | Recipe Book Recipes
Serves 8 250 ml flour, sifted before measuring (1 c) 125 ml oat bran (½ c) 10 ml salt (¼t) 45 ml soft ‘lite’ margarine (3T) 1 egg 45 ml ice water (3T) Filling 5 ml oil, canola or olive (1t) 1 large onion, chopped 50 g sliced biltong (no fat) 1×225 g tin baked...
by Editorial | Oct 13, 2014 | Recipe Book Recipes
150 g durum wheat pasta (1¾ c) 5 ml canola or olive oil (1 t) 250 g boneless lamb, any cut, cut into 1 cm cubes 1 onion, chopped 1 stick celery, chopped 10 ml crushed garlic, fresh (2 t) 5 ml dried tarragon 5 ml dried rosemary, crumbled ½ chicken stock cube dissolved...
by Editorial | Sep 21, 2014 | Recipe Book Recipes
Serves 8 Make at least half a day in advance, as the jelly has to set twice 45 ml water (3 T) 15 ml gelatine (3 t) 500 ml cranberry juice, strawberry or mixed berry juice (2 c) 200 g pomegranate pips or strawberries (about 2 pomegranates) 45 ml water (3 T) 10...
by Editorial | Sep 21, 2014 | Recipe Book Recipes
Ingredients 1 egg, beaten 125 ml low fat or skimmed milk (1/2 c) 125 ml gluten free self raising flour (1/2 c) 125 ml legume flour, (preferably lower fat soya flour)(1/2 c) 5 ml baking powder (1 t) 1.25 ml salt (1/4 t) 15 ml soft margarine, lite (1 T) Break the egg...
by Editorial | Sep 17, 2014 | Glycemic Index
The glycemic index (GI) is a relatively new nutritional tool used to fine tune carbohydrate intake. It is a measure of the real physiological response to food, giving an indication of the rate of absorption of carbohydrates in foods. Using this glycemic index...
