by Amanda on 14 May 2013
Struik Lifestyle is giving away a copy of Fitness for Old Farts plus a R500 Mr Price Sport voucher to one lucky person.
To enter, all you need to do is fill out your details together with the answer to this easy question:
What do Tim Plewman and his friend’s call their fitness group?
The answer to the question can be found on the Fitness for Old Farts homepage.
Good luck!
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by Amanda on 14 May 2013
Leanne Katzenellenbogen has come up with some children’s padkos ideas for Child Magazine.
Katzenellenbogen, author of Simple, Fabulous Lunchbox Ideas, has some innovative ideas that your children will love. She has shared recipes for Egg Cups, Star PB&J sandwiches, Mock Sushi, Couscous and Cheese Patties, Spicy Chicknaks and Pineapple Cheescake for dessert.
Egg Cups
- 6 slices low-GI brown bread
- extra-light margarine to coat muffin tin – about 1 teaspoon per cup
- a thin spread of extra-light margarine
- 6 extra-large eggs
- salt and pepper to taste
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by Libby on 14 May 2013
In a recent edition of the House and Leisure magazine, Phillippa Cheifitz put her spin on a Slow-cooked Salmon recipe, which is served with crisp potato chunks, roasted green vegetables and a mustard glaze.
Slow Cooked Salmon Recipe
Ingredients:
For the crisp potato chunks
4 large baking potatoes, scrubbed
olive oil
sea-salt flakes
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by Kate on 14 May 2013
Exclusive Books Midlands Mall in Pietermaritzburg will be hosting Jackie Cameron this evening as she launches her cookbook, Jackie Cameron Cooks at Home.
The event starts at 6 PM for 6:30 PM.
Don’t miss it!
Event Details
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by Maggie Marx on 14 May 2013
Verdict: carrot
Cape Town journalist and food blogger, Sam Woulidge, is probably best remembered for her great monthly columns in Woolies’ Taste magazine, in which she gives an honest and witty account of her four-year journey travelling the world and sampling its many delicacies and culinary delights.
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by Amanda on 13 May 2013
Angela Day has written two articles for The Star sharing recipes for getting the most out of fish and frozen vegetables, which she says “are often overlooked due to the misconception that fresh is always best”.
Day explains the process used to freeze vegetables which allows them to retain their nutritional value, and shares seven recipes that make use of them. In the other article she shares four fish recipes, including how to make fresh fish fingers from scratch:
MEXICAN FISH WRAP
Makes 4
Re-fried beans
15ml oil
1 onion, chopped
10ml cumin
BUTTERNUT AND SWEET POTATO PIE
Serve 8-10
Pastry
500ml flour
10ml ground cinnamon
45ml castor sugar
150g butter
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