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      Treat Yourself! These Lemon Slices Are Dreamy AND Healthy

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      Lemon + coconut = a flavour match made in heaven! These subtly sweet lemon slices with just a zingy hint of citrus remind us of warm summer days. Say hello to the perfect treat for lemon lovers… We’re all about taking time out to spoil yourself – guilt be damned! With a dessert this healthy, you can indulge every day! PS: It’s gluten-free.

      With these simple-to-make lemon slices, you’re getting serious bang for your culinary buck. Lemons are among the healthiest fruits available. They’re high in vitamin C and fibre, support your digestion, create glowy skin and support weight loss efforts.

      Per studies, there are specific plant compounds in lemons – hesperidin and diosmin – that could lower cholesterol. These lemon slices create a new way for you to eat lemons without that sharp taste that puts so many people off from eating them. And sweetening your treat with dates and honey – no sugar in sight – means you’re eating them in a healthy way that won’t spike your blood glucose levels in a crazy way.

      Ready to treat yo’self, healthily? Try these out for a dreamy, sweet moment.

      Dreamy Coconut Lemon Slices

      These dreamy bites are so good you wouldn’t guess they’re (almost) vegan and healthy!

      Prep Time 15 minutes minsCook Time 2 hours hrs 30 minutes mins

      Course DessertCuisine Healthy

      Calories 110 kcal

      2 lemons, for zest½ cup dessicated coconut¾ cup oats10 Medjool dates, pittedpinch of salt1 tbsp melted coconut oilFor the topping¾ cup macadamia nuts¾ cup thread or desiccated coconut2 lemons, for zest⅓ cup lemon juice3 tbsp honey
      Line an 18 to 20cm square cake tin with baking paper. Place all base ingredients in a food processor and blitz until well combined and crumbly, and the mixture holds together easily when pinched between your fingers.Use the back of a wet spoon to firmly and evenly press the base mixture into prepared tin. The base layer will be quite thin.For the topping, place all the ingredients in the food processor and blitz until smooth and creamy (this will take a few minutes). If you don’t have a food processor, use coconut cream instead of desiccated coconut and place in a blender.Spread topping mixture evenly over the base. Place in the freezer to set for at least two hours.Use a large sharp knife to cut the slice into 20 pieces. Store in the freezer.

      Keyword coconut, fridge tart, lemon, lemon slices

       Looking for more desserts to try? How about this delicious raw tart or one of these healthy chocolate recipes?

      Recipe extracted from Nadia Lim’s Fresh Start Cookbook (Random House). Visit Nadialim.com for more info and recipes. More

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      This Crispy Apple Chicken Casserole Is Ultimate Comfort Food

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      This crispy apple chicken casserole is made all the better with premium apple cider and makes for a deluxe comfort meal.

      The Whitfields of Loxtonia Cider have a treasure trove of family recipes for the chilliest days. Original Loxtonia Crispy Apple Cider is the stealthy ingredient of their family favourite, braised chicken casserole. Their farm is in the mountainous Ceres region, where snow caps the mountains every winter.

      Loxtonia Crispy Apple Cider deepens the flavours of this hearty casserole. And, it’s made on the farm from ‘orchard to bottle’ with home-grown, 100% freshly pressed and naturally fermented apples.

      The Whitfield family began making premium cider from their own apple orchards in 2013 as a natural progression of their fruit farming venture.

      “Watching the entire process unfold on our farm from the blossom bud turning into an apple in our orchards, to the final product of a natural, premium apple cider, still amazes me every season,” says Ali, head of marketing and part of the family.

      All Loxtonia ciders are gluten-free, vegan-friendly and free of preservatives and artificial additives. Ready to try this crispy apple chicken casserole? Let’s dig in.

      Crispy Apple Chicken Casserole

      Prep Time 15 hours hrsCook Time 1 hour hr

      Course Main CourseCuisine Healthy

      4 bone-in, skin-on chicken thighs2 fennel bulbs, sliced4 shallots, sliced 4 cloves garlic, finely minced 1 large handful / bunch fresh sage leaves2 tbsp apple cider vinegar1 tbsp Dijon mustard340 ml Loxtonia Crispy Apple Cider2 green apples, sliced125 ml fresh cream ½ bunch Tuscan kale, stemmed & roughly choppedSalt and black pepper, to tasteOlive oil for cooking
      Preheat oven to 180˚C. Heat a drizzle of olive oil in a large Dutch oven, buffet casserole or cast iron skillet. Pat the chicken thighs dry with a paper towel and season with salt. Sear the chicken thighs skin-side down until the skin is golden brown.Flip and cook until lightly browned on the underside. Set chicken pieces aside on a tray. Add the sliced fennel to the pan with the residual chicken fat and cook until lightly golden on the edges. Remove from the pan and set aside next to the chicken. Add the sliced shallots and sage leaves. Season. Cook until the shallots soften and begin to take on some colour. Add the garlic and cook until fragrant. Add the apple cider vinegar, mustard and Loxtonia Cider. Stir everything together and bring to a simmer. Add the fennel and the chicken back into the pan and nestle it in the sauce. Dot the apples around the dish. Transfer to the oven and bake for 20-25 minutes until the chicken thighs are cooked through.Transfer the chicken to a clean plate or baking tray. (You can keep the chicken warm in the oven during the next step – or crisp up the skin under the grill).Bring the braise to a gentle simmer on the stove top. Add the kale and cream. Stir until the kale is wilted and the sauce has reduced slightly. Taste for seasoning. Return the chicken to the pan for serving family style. Serve with good crusty bread for mopping up the sauce and a green side salad.

      Keyword casserole, chicken, crispy apple chicken casserole More

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      Exactly How To Make A Healthy Pizza With 6 Delish Topping Variations

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      It can be done…

      We get it – it’s hard to eat healthily all the time. If you auto-dial or Uber Eats your local pizza place once a week, you’re not alone: according to a Euromonitor International Consumer Foodservice report a few years back, pizza was South Africa’s best-loved takeaway/home delivery fast food, with double the sales figures of any other takeaway.

      READ MORE: Umm, These Vegan Pizzas Might Even Taste Better Than The Real Thing

      The problem: our fave fast food is loaded with fat and sodium. But you don’t have to forgo this tasty and convenient meal option altogether.

      “The right toppings can transform this fattening grease bomb into a healthy meal,” says dietician Keri Gans, author of The Small Change Diet. “When making a pizza, use plenty of tomato-based sauce (you can add chilli, basil or chives for more flavour) and veggies,” suggests WH weight-loss advisor Elienne Horwitz. “Then lightly sprinkle mozzarella or feta over it.” Top a shop-bought wholewheat crust or cheeseless build-your-own takeaway with one of these combos.

      1. Barbecue Chicken Pizza

      You don’t have to weigh down your slice with chorizo or extra cheese to score a hearty serving of satiating protein. A reduced-fat hard cheese such as Slimmer’s Choice Cheddar, Gouda or mozzarella (around 13 percent less fat than regular cheese) and skinless white meat chicken with a coating of tangy barbecue sauce keeps you satisfied – so you won’t be tempted to polish off the rest of the pizza by yourself.

      Make it: Toss a third of a cup cubed grilled chicken breasts and two tablespoons diced red onion with one tablespoon barbecue sauce. Spread evenly over one slice ready-made pizza base. Sprinkle with one teaspoon grated reduced-fat cheese. Bake in a 190°C oven for five to seven minutes, or until cheese melts.

      Per slice: 1 212kJ, 9g fat (2g sat), 500mg sodium, 32g carbs, 4g fibre, 22g protein

      2. Ricotta-pear Pizza

      If you like your slice on the sweet side, there’s another option besides Hawaiian style (that’s pineapple and ham for the uninitiated). Try some low-fat ricotta sweetened with a touch of honey and slices of fibre-filled pear for a healthy meal that tastes like it could be dessert.

      Make it: Spread two teaspoons orange marmalade over one slice ready-made pizza base. Top with a quarter cup ricotta and spread well to cover. Top with a third of a thinly sliced Bosc pear. Drizzle with one teaspoon honey and bake in a 190°C oven for five to seven minutes, or until warmed through.

      Per slice: 1 254kJ, 5g fat (1g sat), 310mg sodium, 54g carbs, 6g fibre, 10g protein

      READ MORE: This Creamy Kale Pasta Recipe Features Cottage Cheese As A Secret Ingredient

      3. Parma Ham And Goat’s Cheese

      Hold the sausage. “Parma ham is much leaner and provides the same meaty satisfaction without all the kilojoules or grease,” says Gans. Trade mozzarella for goat’s cheese or feta and you’ll get a mouthful of creamy goodness and 11 percent fewer kilojoules.

      Make it: Layer one slice ready-made pizza base with half a cup diced tomato and half a cup chopped rocket. Top with 14g thinly-sliced Parma ham. Sprinkle with one tablespoon crumbled goat’s cheese or feta and a pinch of freshly ground black pepper. Drizzle with one teaspoon extra-virgin olive oil and bake in a 190°C oven for five to seven minutes, or until cheese melts.

      Per slice: 1 254kJ, 26g fat (5g sat), 700mg sodium, 30g carbs, 15g fibre, 13g protein

      4. Greek Pizza

      “Feta on pizza is a really smart choice,” says Gans. “You only need a little to get a lot of flavour, which results in a huge kilojoule saving.” Then there’s a generous serving of veggies, including roasted red peppers and up more than 40 percent of your daily vitamin C.

      Make it: Top one slice ready-made pizza base with two tablespoons drained roasted red peppers, five halved rosa tomatoes, five halved and pitted kalamata olives and one teaspoon feta crumbles. Bake in a 190°C oven for five to seven minutes, or until cheese melts.

      Per slice: 1 090kJ, 12g fat (3g sat), 710mg sodium, 32g carbs, 6g fibre, 8g protein

      READ MORE: Serve This Tasty (Yet, Easy) Butternut Wellington At Your Next Dinner Party

      5. Spinach Salad Pizza

      You could order a side salad with your pizza – or you can just pile your greens on top instead. This combo features crumbled goat’s cheese, which adds a big kick of robust flavour for a fraction of the fat you’d get from a standard mozzarella-loaded piece. And best of all, there’s zero cooking required.

      Make it: Toss one cup baby spinach with half a cup sliced red grapes, one teaspoon toasted pine nuts, one tablespoon crumbled goat’s cheese and one tablespoon light balsamic vinaigrette. Top one slice of a ready-made pizza base with the salad.

      Per slice: 1 200kJ, 10g fat (3g sat), 590g sodium, 45g carbs, 6g fibre, 8g protein

      6. Cheesy Fennel

      and courgette pizza Fennel is one of the ingredients that give Italian sausage its very distinctive taste. Sprinkle it, fresh or dried, onto your pizza and you’ll get the flavour you crave minus all that unwanted fat and bloat-inducing sodium.

      Make it: Sauté half a cup diced fennel, three-quarters of a cup grated courgette and a pinch of chilli flakes with one teaspoon olive oil in a small pot over medium heat for five minutes, or until fennel softens. Spread over one slice ready-made pizza base. Sprinkle with two tablespoons reduced-fat grated mozzarella cheese. Bake in a 190°C oven for five to seven minutes, or until cheese melts.

      Per slice: 1 090kJ, 12g fat (3g sat), 370mg sodium, 32g carbs, 6g fibre, 11g protein

      Try this easy beetroot chocolate cake for dessert. More

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      PB Banana Waffles

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      I know what you’re thinking: “Waffles? Again?” But hear me out. These peanut butter banana waffles are not your average waffles. They’re fluffy, flavourful and made with wholesome ingredients that will leave you feeling satisfied and energized all day long.

      Peanut butter is a good source of protein and healthy fats, while bananas are a good source of potassium and fibre. So not only will you be satisfying your taste buds, you’ll also be giving your body a healthy boost.

      Grab your waffle iron and whip up a batch of these mouthwatering delights.

      Prep Power 

      Two options here: Either make and refrigerate the batter for up to four days or make and freeze the prepared waffles. Freeze in a single layer on a baking sheet until firm, then freeze in freezer-safe bags or containers for up to three weeks. Ready to eat? Reheat in a toaster oven until hot and crisp or in a skillet on medium, turning once.

      Peanut Butter Banana Waffles

      You’ll go bananas for these waffles!

      Total Time 20 minutes mins

      Servings 6 waffles

      1 large ripe banana 1/2 cup milk1/2 cup plain yogurt1/4 cup creamy nut butter2 large eggs1 tbsp maple syrup1 cup all-purpose flour1 tsp baking soda1/4 tsp salt1 tbsp chia seeds
      In a blender, puree banana, milk, yogurt, nut butter, eggs, and syrup. Add flour, baking soda, and salt and process to combine. Stir in chia seeds. Cook waffles per manufacturer’s instructions. Top as desired. 

      This article was originally published on www.womenshealthmag.com More

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      3 Comforting Soups That’ll Boost Your Immune System

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      Cold weather begs for warm, steamy dishes and these comforting soups will give you enough variety in texture and flavour so you don’t feel bored. Also, you can whip up a couple and freeze them for work lunches. Score! Start with a good-quality chicken or vegetable stock (plus, some chilli, garlic and onion) and build up from there.

      Soup stars

      Get your kitchen tools ready and you’ll be off creating flavourful, comforting soups in no time.

      Smeg Hand Blender

      This retro-styled hand blender does it all, including mashing, blending and chopping.

      Haden Jug Blender

      Jug blenders make it easy to dump soups into and blend in a blitz.

      Kambrook Smartlife Soup Maker

      Blades whirr and break down veg, while a heating plate makes it easy to create your soups in one container.

      Comforting soups that boost immunity

      These vegetable soups are jam-packed with immune-boosting veggies. They’ll ward off illness and have you feeling like your strongest self. Here’s why.

      Cauliflower

      This white veg is high in nutrients, despite its lack of colour. And just one serving gives you 58% of your daily allowance of vitamin C. It’s also high in fibre, feeding your gut’s healthy bacteria and dialling up digestion.

      Spinach

      The benefits of spinach are so large that it’s considered a superfood. And for good reason: from flushing out the free radicals that lead to cancer to enhancing your body’s essential functions, spinach is an all-rounder queen.

      Butternut

      Butternut is a powerful source of vitamins, including vitamins A, C and E. From taking care of your hair, skin and nails to boosting immunity, butternut is great at souping up your meal’s nutritional profile.

      Cauli Soup

      This dreamy, creamy soup boosts immunity, thanks to healthful ingredients.

      Prep Time 5 minutes minsCook Time 40 minutes mins

      Course SoupCuisine Healthy

      1 large onion chopped1 clove garlic chopped1 red chilli finely chopped1 tbsp extra-virgin olive oil1 head cauliflower chopped2-3 cups vegetable stockparsely for garnishing
      In a large saucepan, sauté the onion, garlic and chilli in the olive oil.Add the cauliflower, cover with stock and cook over medium heat for 30 minutes, until the cauliflower is soft.Blend with a hand blender until creamy. Garnish and serve.

      Keyword Cauliflower soup

      Spinach and broccoli soup

      Bitty and bright, this soup is a super-healthy dose of nutrients.

      Prep Time 5 minutes minsCook Time 35 minutes mins

      Course SoupCuisine Healthy

      1 large onion chopped1 clove garlic chopped1 red chilli finely chopped1 tbsp extra-virgin olive oil1 head broccoli roughly chopped1 bag baby spinach divided in half3-4 cups vegetable stock1/2 handful fresh basil
      In a large saucepan, sauté the onion, garlic and chilli in the olive oil. Add the broccoli and half the bag of baby spinach then cover with vegetable stock. Cook over medium heat until broccoli is soft, about 30 minutes.Remove from the heat. Add the rest of the baby spinach and some basil and blend with a handheld blender. It’ll go bright green. Serve with some chopped spring onions and extra basil. Garnish with extra chilli (optional).

      Keyword miso soup, spinach and broccoli soup

      Spicy butternut soup

      Love butternut soup? The spicy kick in this one punches up the flavour even more.

      Prep Time 10 minutes minsCook Time 1 hour hr

      Course SoupCuisine Healthy

      1 medium-sized butternut chopped1 large onion chopped1 tbsp masala curry spice1 chilli chopped1 tbsp extra-virgin olive oil1 cup vegetable stock1/2 tin coconut creamcoriander for garnishing
      Preheat the oven to 180° C. Place all the ingredients, besides the stock, coconut cream and coriander, in a roasting pan and roast for 40 minutes until cooked through and slightly charred. Remove from the oven and allow to cool slightly.Squeeze the sweet, soft garlic flesh out of the cloves and place with the rest of the ingredients in a large saucepan. Add the cup of stock and coconut cream.Using a hand blender, blitz all the ingredients together and reheat until the desired temperature is reached. Garnish with coriander.

      Keyword butternut soup, healthy soup, miso soup More

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      The 12 Best Healthy Green Juice Recipes You Can Make With A Blender Or Juicer

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      If you want to drink your veggies (and actually enjoy doing it), a good green juice is the way to go.

      You might not want to go for the store-bought stuff, though. “Most store-bought juices have either been made from a concentrate or processed with heat,” says nutritionist says Kelly Jones. The result: They contain fewer antioxidants in every sugary sip.

      Instead, grab a juicer (or a blender!) and a good green juice recipe and DIY your own.

      Even if you don’t have a juicer, a high-power blender — like a Vitamix or Nutibullet — can get your fibrous fruits and veggies fine enough to sip on like juice, too, Jones says. (Plus, the extra fibre you’ll get from making juice in the blender will keep your blood sugar more stable and nourish your good gut bacteria.)

      However you whip up your green sips, make sure your green juice recipe incorporates some fruit — like apples and limes. Without the sweetness and acid, typically-bitter greens may leave your juice tasting like grass.

      Whether you’re looking for Green Juice Lite or the equivalent of a kale salad in a cup, these are the best green juices (and green smoothies!) you can drink.

      Minimalist Baker

      1. Easy Green Juice

      Per serving: 114 calories, 0.9 g fat (0.2 g saturated), 113 mg sodium, 25.8 g carbs, 3.3 g fibre, 12.9 g sugar, 3.6 g protein

      This juice’s ingredient list includes health-boosting spices like ginger and turmeric, plus apple and lemon for the sweetness and acidity a tasty green juice needs.

      Eating Bird Food

      2. 10-Minute Green Juice

      Per serving: 189 calories, 1 g fat, 38 g carbs, 0 g fibre, 16 g sugar, 7 g protein

      Kale and romaine give this green juice a good dose of protein, while granny smith apple lends a lovely tartness.

      Show Me The Yummy

      3. Green Juice with Celery

      Per serving: 83 calories, 0 g fat, 15 mg sodium, 20 g carbs, 3 g fibre, 12 g sugar, 2 g protein

      This celery- and cucumber-packed juice is super hydrating, low in carbs, and pretty much guaranteed to make you glow from the inside out.

      A Farmgirl’s Dabbles

      4. Citrusy Green Juice

      Per serving: 97 calories, 1 g fat, 16 mg sodium, 22 g carbs, 1 g fibre, 17 g sugar, 2 g protein

      Oranges give this green juice a sweet, refreshing flavour that’s easy for green juice newbies to enjoy.

      READ MORE: What Is Moringa And What Are The Health Benefits?

      Simply Vegan Blog

      5. Fennel Green Juice

      Per serving: 139 calories, 0.5 g fat, 41 mg sodium, 35.6 g carbs, 8 g fibre, 20.7 g sugar, 1.8 g protein

      Fennel gives this quick-to-whip-up green juice unique flavour that has a particularly summery vibe.

      Veggies Save The Day

      6. Pineapple Green Smoothie

      Per serving: 131 calories, 2 g fat (2 g saturated), 13 mg sodium, 28 g carbs, 3 g fibre, 18 g sugar, 1 g protein

      Step your green juice up a notch with this smoothie, which contains tangy-sweet pineapple and electrolyte-packed coconut water.

      Just A Taste

      7. Blender Green Juice

      Per serving: 81 calories, 0g fat (0 g saturated), 40 mg sodium, 19 g carbs, 3 g fibre, 11 g sugar, 2 g protein

      Blend up your morning green juice to keep as much fibre in as possible. If you want it to be pulp-free, simply strain out the liquid by using a cheesecloth. This recipe has notes of citrus and herbs, and it’s ready in just 10 minutes.

      Jessica Gavin

      8. The Ultimate Green Smoothie

      Per serving: 198 calories, 1 g fat (1 g saturated), 83 mg sodium, 47 g carbs, 5 g fibre, 40 g sugar, 5 g protein

      Turn green juice into a meal by adding high-protein Greek yoghurt to the no-joke mix of green veggies — which includes romaine, kale, spinach, and broccoli (trust) — in this recipe.

      READ MORE: This Creamy Kale Pasta Recipe Features Cottage Cheese As A Secret Ingredient

      The Mediterranean Dish

      9. Simple Green Juice

      Per serving: 92 calories, 0.8 g fat (0.2 g saturated), 149.4 mg sodium, 21 g carbs, 6.2 g fibre, 6.2 g sugar, 2.8 g protein

      This six-ingredient green juice contains all the essentials — herbs, leafy greens, fruit, and spice. Mix it up by swapping parsley for coriander or basil, or opting for turmeric or cayenne instead of ginger.

      Damn Delicious

      10. Green Detox Smoothie

      Per serving: 136 calories, 1 g fat (0 g saturated), 104 mg sodium, 28 g carbs, 4 g fibre, 17 g sugar, 1 g protein

      Blended with chia seeds and leafy greens, this green machine provides healthy fat and fibre to fill you up. A little honey makes it perfectly sweet, too.

      Detoxinista

      11. Ginger Celery Juice

      Per serving: 154 calories, 0.8 g fat (0.2 g saturated), 7 mg sodium, 41 g carbs, 7 g fibre, 27 g sugar, 2 g protein

      Get on the celery juice train with this gingery celery juice. It also contains cucumber to keep the beautifying hydration high.

      Minimalist Baker

      12. Creamy Avocado Banana Green Smoothie

      Per serving: 146 calories, 6 g fat (1 g saturated), 138 mg sodium, 18.2 g carbs, 5.3 g fibre, 7.4 g sugar, 6.9 g protein

      A variety of mixed green gives this smoothie a beautiful hue, while avocado and banana make the texture just right and protein powder offers staying power.

      This article was originally published on www.womenshealthmag.com More

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      Serve This Tasty (Yet, Easy) Butternut Wellington At Your Next Dinner Party

      by

      A beef wellington delivers a serious dose of wow factor on special occasions. But what about those of us who don’t eat meat or are trying to cut down? Well, this butternut vegetarian wellington from cookbook author Mokgadi Itsweng is guaranteed to hit the spot and steal the show.

      But First, What Is A Wellington?

      Everyone knows a steak dinner is special and a beef wellington takes it to a whole new level. Beef Wellington is a steak dish made out of fillet steak and coated with pâté and duxelles (sautéed mushrooms, onions, shallots, garlic, and parsley to make a stuffing). It’s then wrapped in puff pastry and baked. It’s a very famous English dish and some recipes call for you to wrap the coated meat in a crêpe or parma ham to retain the moisture and prevent it from making the pastry soggy.

      READ MORE: This Aubergine Curry Is The Ultimate Winter Comfort Meal

      So What’s Different About This Vegetarian Wellington?

      Well, firstly, it’s vegetarian and doesn’t include any beef. The butternut is the “steak” element. But other than that it’s pretty similar and delivers the same satisfied hums when you serve it at a dinner party. You still have your duxelles to give it delicious flavour and it’s wrapped in puff pastry for an amazing crispy crunch. Trust us on this one, it’s a real crowd-pleaser.

      READ MORE: This Creamy Kale Pasta Recipe Features Cottage Cheese As A Secret Ingredient

      Butternut Vegetarian Wellington

      Mokgadi Itsweng

      “This is a real showstopper of a main meal. I only serve it on really special occasions or when I am trying to impress! I love how easy it is to make and how fabulous it looks,” says author of Veggielicious, Mokgadi Itsweng.

      Prep Time 20 minutes minsCook Time 1 hour hr 30 minutes mins

      Course Main CourseCuisine Vegetarian

      Servings 6 people

      1 Butternut (1kg and over), halved and peeled3 Tbsp Olive oil1 Onion (large), finely chopped4 Garlic cloves, finely grated1 Tbsp Fresh rosemary, chopped1 Tbsp Fresh parsley, chopped250 g Mushrooms, cleaned and chopped300 g Morogo, washed and chopped¼ cup Dried cranberries, roughly chopped¼ cup Breadcrumbs, divided into 2 equal portions1 sheet Hot water crust pastry ¼ cup Herb pestoMilk, for the glazeSeasoning herb salt to taste
      Preheat the oven to 180°C.On a chopping board, cut off the hollow part of the butternut (chop this part up and freeze for later use) and leave the two solid parts of the butternut. Place the butternut on a roasting tray, drizzle 1 Tbsp olive oil over the butternut halves and roast uncovered for 20 minutes until tender. Remove from the heat and allow to cool.In a frying pan, heat the rest of the oil and fry the onion, garlic and herbs together for 5 minutes on medium heat, then add the mushrooms and cook for 5 minutes until nicely browned.Add the chopped morogo and dried cranberries and cook, closed, for 10 minutes. Season with herb salt. Allow the mixture to cool slightly; then once cooled, mix in one portion of the breadcrumbs.To assemble, roll out the pastry on a floured surface, then sprinkle half of the leftover breadcrumbs in the middle of the pastry (an area where the butternuts will go; this will ensure that the bottom pastry stays crispy).Spoon the cooled mushroom and morogo mix over the breadcrumbs, then place the roasted butternuts (side by side so the cut ends touch each other, creating one long butternut) over the mushroom mixture. Brush some herb pesto over the butternut and sprinkle the rest of the breadcrumbs over the top of the butternut.Once the filling is in place, fold the pastry flaps to cover the butternut, joining them together at the top. Use your fingers to pinch together a pattern to enclose the butternut and keep the filling inside. Make incisions along the top of the pastry, allowing the Wellington to release steam during cooking. Brush some milk over the pastry to create a glaze.Bake in the oven for 50 minutes, until pastry is golden and crispy.Serve as a main with your favourite sides and salads.

      Keyword comfort food, dinner, vegetarian More

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      This Aubergine Curry Is The Ultimate Winter Comfort Meal

      by

      Nothing beats the winter blues, quite like a delicious and comforting curry. And while South Africans are no strangers to making curries, we bet you’ve never tried this winter vegetable curry. Ahead, find cookbook author Mokadi Itsweng‘s recipe for an aubergine, tomato and tamarind curry that’s sure to become a winter staple.

      3 Benefits Of Aubergines & Why You Should Add Them To Any Winter Vegetable Curry

      Also known as brinjal, or eggplant, aubergines are actually berries by botanical definition. But these berrilicious babes have a host of benefits that will have you reaching for them in the supermarket.

      READ MORE: This Prawn Curry Hits The Spot When You’re Craving Take-Aways

      1. They’re a nutrient-dense food

      Dieticians will always emphasise the importance of eating nutrient-dense foods, especially if you’re trying to lose weight. One cup of raw aubergine contains 5g carbs, 3g fibre, 1g protein and 20 calories. It also contains 10% of your Recommended Dietary Intake (RDI) of manganese, 5% of your RDI of folate, 5% of your RDI of potassium, 4% of your RDI of Vitamin K and 3% of your RDI of Vitamin C.

      2. They could help with weight loss

      Insider secret: nutrient-dense, high fibre and low-calorie ingredients are your best friend when it comes to trying to lose weight. Aubergines are high in fibre, nutrient-dense and low in calories. The reason fibre is so great for weight loss efforts is because it moves through your digestive tract slowly, promoting satiety and fullness, keeping you fuller for longer which therefore reduces how many calories you eat.

      READ MORE: This Creamy Kale Pasta Recipe Features Cottage Cheese As A Secret Ingredient

      3. They’re high in antioxidants

      Studies have shown that antioxidants could help prevent many types of chronic diseases like heart disease and cancer. One 2011 study found that animals that were fed raw or grilled eggplant for 30 days improved heart function and reduced heart attack severity. So go on and enjoy a bowl of delicious curry and your heart will thank you.

      Aubergine, Tomato And Tamarind Curry

      Mokgadi Itsweng

      “The tamarind in this curry adds a sweet and sour taste that pairs very well with tomatoes. Tamarind is available at most supermarkets and Indian spice shops. If you buy a tamarind block, make sure to break off a tablespoon and soak it in half cup of water before using,” advises Mokgadi.

      Course Main CourseCuisine Indian

      Servings 4 people

      3 Tbsp Oil2 Tbsp Curry paste6 Curry leaves, finely sliced1 Onion, finely chopped3 Garlic cloves, finely grated1 tsp Fresh ginger, grated2 410g Tinned tomatoes, chopped 2 Tbsp 2 Tbsp Tamarind paste2 Tbsp 2 Tbsp Brown sugar4 AuberginesSeasoning herb salt to tasteHandful of fresh coriander, chopped
      Heat the oil in a saucepan and add the curry paste and leaves. Fry on medium heat for 2 minutes, then add the onion, garlic and ginger and cook for a further 5 minutes until the onion is soft.Add the tomatoes, tamarind and brown sugar. Cook the sauce for 30 minutes, stirring constantly and adding a little water should it get dry. When tasted, the sauce should be well reduced and full of flavour.While the sauce cooks, slice the aubergines into wedges and sprinkle some salt over. Leave them to stand with the salt for 10 minutes, covered, then squeeze the moisture out of them.Heat an extra 2 Tbsp oil in a pan and fry the aubergines on both sides, until lightly browned.When the sauce is halfway cooked, add the aubergines and cook for 15 minutes more. Season with herb salt and stir through the coriander.Serve warm with rice, dombolo (steamed bread) or roti.

      Keyword comfort food, curry, vegetarian More