Author name: tpsadmin

The Just Ginger Summer Mule Ingredients 250ml Just Ginger Gemere 50ml Vodka [+/- double shot] 10ml Elderflower Syrup  Cucumber  Lime  Mint  Step 1Using a vegetable peeler, shave 2 long, thin ribbons from cucumber; set aside. Cut a 2 pieces from the remaining cucumber and muddle with a wedge of lime and 2 mint leaves in a cocktail shaker. Add gin and elderflower syrup and fill the shaker with ice. Cover and shake until the outside of the shaker is frosty, about 20 seconds. Step 2Strain into ice-filled hi-ball glass. Top off each with gemere. Gently stir to combine; garnish each with the cucumber ribbons and mint. More from My Recipes Michaela’s Recipes 3 min read Michaela’s Recipes Char-Siu Style Pork Rashers Ingredients 1kg pork rashers Spring onion Red chilli Marinade 1/2 tsp 5 spice powder 1/2 tsp pepper 1/4 cup… Read More Rachel’s Table Recipes 2 min read Rachel’s Table Recipes Shepherd’s Pie Ingredients:  1 medium onion- chopped 400g beef mince Mashed potatoes (about 500g) 1 pack tomato paste Portuguese chicken + Salt… Read More Tigernut, Raisins and Almond Rusks 2 min read Tigernut, Raisins and Almond Rusks Ingredients:  1 ½ cup tiger nut flour 2 ½ cups self-raising or whole wheat flour (gluten-free like buckwheat, rye or… Read More The Perfect Chai 2 min read The Perfect Chai Make the perfect cup – Spiced ChaiMakes 2 cups Ingredients2 cups milk (you may use almond milk)2 tea bags of black tea1… Read More Goat’s Cheese And Sweet Potato Croquettes With Fonio Grain 3 min read Goat’s Cheese & Sweet Potato Croquettes with Fonio Grain Ingredients 2 medium sweet potatoes (about 450g) 1 ¼ cup Local Village fonio grain 1 ½… Read More Bambara Nut Chilli Con Carne 2 min read Bambara Nut Chilli Con Carne Ingredients 1 cup of cooked Local Village Foods Bambara nuts (soak overnight before cooking) 2 tablespoon extra virgin olive oil… Read More

The Perfect Chai Make the perfect cup – Spiced ChaiMakes 2 cups Ingredients2 cups milk (you may use almond milk)2 tea bags of black tea1 teaspoon ground cardamon or 6 cracked cardamon pods½ cinnamon stick2 teaspoons ground nutmeg2 cloves2 – 4 teaspoons brown sugar Method Heat milk in a saucepan over low heat and empty contents of black tea bags into saucepan with cardamon, cinnamon, nutmeg and cloves. Sweeten with brown sugar to taste then leave to infuse, not boil for 10 minutes. Strain and enjoy. More from My Recipes Michaela’s Recipes 3 min read Michaela’s Recipes Char-Siu Style Pork Rashers Ingredients 1kg pork rashers Spring onion Red chilli Marinade 1/2 tsp 5 spice powder 1/2 tsp pepper 1/4 cup… Read More Bambara Nut Chilli Con Carne 2 min read Bambara Nut Chilli Con Carne Ingredients 1 cup of cooked Local Village Foods Bambara nuts (soak overnight before cooking) 2 tablespoon extra virgin olive oil… Read More Tigernut, Raisins and Almond Rusks 3 min read Tigernut, Raisins and Almond Rusks Ingredients:  1 ½ cup tiger nut flour 2 ½ cups self-raising or whole wheat flour (gluten-free like buckwheat, rye or… Read More Goat’s Cheese And Sweet Potato Croquettes With Fonio Grain 3 min read Goat’s Cheese & Sweet Potato Croquettes with Fonio Grain Ingredients 2 medium sweet potatoes (about 450g) 1 ¼ cup Local Village fonio grain 1 ½… Read More Rachel’s Table Recipes 3 min read Rachel’s Table Recipes Shepherd’s Pie Ingredients:  1 medium onion- chopped 400g beef mince Mashed potatoes (about 500g) 1 pack tomato paste Portuguese chicken + Salt… Read More

Tigernut, Raisins and Almond Rusks Ingredients:  1 ½ cup tiger nut flour 2 ½ cups self-raising or whole wheat flour (gluten-free like buckwheat, rye or millet can be used) 1 cup coconut sugar 1 cup raisins 1 cup pre-roasted almonds ¼ cup shredded coconut 1 tsp vanilla extract 1/2cup coconut oil or olive oil ¾ cup coconut milk or full-fat cream 1 tbsp apple cider vinegar ¼ cup flax seed flour mixed with equal amounts of water for a flax seed “egg” 1/2 tsp salt Instructions:  Preheat the oven to 180 degrees Celsius. Mix the flours, sugar, raisins, shredded coconut, nuts, and the salt. In a separate bowl add in the oil, coconut milk, vanilla extract, apple cider vinegar and flax seed “egg”. Mix the wet in to the dry and then scoop into pre-smeared bread tins or rusk tin of preference, decorate with extra shredded coconut, and chopped almonds. Bake for 30-35 minutes until brown on top and leave to cool before slicing into fingers. Place on a baking tray to dry out for about two hours at 100 degrees Celsius. Store in an airtight container for up to two weeks. More from My Recipes Goat’s Cheese And Sweet Potato Croquettes With Fonio Grain 3 min read Goat’s Cheese & Sweet Potato Croquettes with Fonio Grain Ingredients 2 medium sweet potatoes (about 450g) 1 ¼ cup Local Village fonio grain 1 ½… Read More Rachel’s Table Recipes 3 min read Rachel’s Table Recipes Shepherd’s Pie Ingredients:  1 medium onion- chopped 400g beef mince Mashed potatoes (about 500g) 1 pack tomato paste Portuguese chicken + Salt… Read More The Perfect Chai 2 min read The Perfect Chai Make the perfect cup – Spiced ChaiMakes 2 cups Ingredients2 cups milk (you may use almond milk)2 tea bags of black tea1… Read More Bambara Nut Chilli Con Carne 2 min read Bambara Nut Chilli Con Carne Ingredients 1 cup of cooked Local Village Foods Bambara nuts (soak overnight before cooking) 2 tablespoon extra virgin olive oil… Read More Michaela’s Recipes 3 min read Michaela’s Recipes Char-Siu Style Pork Rashers Ingredients 1kg pork rashers Spring onion Red chilli Marinade 1/2 tsp 5 spice powder 1/2 tsp pepper 1/4 cup… Read More

Rachel’s Table Recipes Shepherd’s Pie Ingredients:  1 medium onion- chopped 400g beef mince Mashed potatoes (about 500g) 1 pack tomato paste Portuguese chicken + Salt & Pepper to taste 250ml beef stock 1 cup grated cheese Instructions: Pre-heat oven to 180 degrees celcius on the bake option Peel, cut and boil potatoes in a large pot until softened then drain and mash Fry the onion for a few minutes until softened and semi-transparent. Add mince and cook until no longer pink Add all seasonings, tomato paste and beef broth and bring to a steady simmer. In a medium sized baking dish, layer the meat, followed by the mashed potatoes and finally, the grated cheese and then bake until cheese has melted and turned slightly brown.   Oros Punch Ingredients 1 pear 1 pineapple 1 can of peaches, or 3 fresh peaches 2 cups Oros Half a cup of granadilla concentrate Instructions Blend pear, pineapple and peaches with 1 cup of water at full power. In a jug or carafe with ice, add the Oros and Granadilla concentrate. Pour the blended fruit mixture into the jug with the ice and granadilla concentrate. Mix well and enjoy. More from My Recipes Bambara Nut Chilli Con Carne 2 min read Bambara Nut Chilli Con Carne Ingredients 1 cup of cooked Local Village Foods Bambara nuts (soak overnight before cooking) 2 tablespoon extra virgin olive oil… Read More Michaela’s Recipes 3 min read Michaela’s Recipes Char-Siu Style Pork Rashers Ingredients 1kg pork rashers Spring onion Red chilli Marinade 1/2 tsp 5 spice powder 1/2 tsp pepper 1/4 cup… Read More Tigernut, Raisins and Almond Rusks 3 min read Tigernut, Raisins and Almond Rusks Ingredients:  1 ½ cup tiger nut flour 2 ½ cups self-raising or whole wheat flour (gluten-free like buckwheat, rye or… Read More Goat’s Cheese And Sweet Potato Croquettes With Fonio Grain 2 min read Goat’s Cheese & Sweet Potato Croquettes with Fonio Grain Ingredients 2 medium sweet potatoes (about 450g) 1 ¼ cup Local Village fonio grain 1 ½… Read More The Perfect Chai 2 min read The Perfect Chai Make the perfect cup – Spiced ChaiMakes 2 cups Ingredients2 cups milk (you may use almond milk)2 tea bags of black tea1… Read More

Michaela’s Recipes Char-Siu Style Pork Rashers Ingredients 1kg pork rashers Spring onion Red chilli Marinade 1/2 tsp 5 spice powder 1/2 tsp pepper 1/4 cup white sugar 1-2 tsp salt 1/4 cup sherry or port wine 1 tsp sesame oil 1 tbsp dark soy sauce 1 tbsp hoisin sauce 2 tbsp molasses 2 tbsp honey 2 tbsp minced garlic 1 tbsp red curry powder Basting sauce 2 tbsp BBQ sauce 1 tbsp hoisin sauce 1 tbsp honey 2 tbsp sherry Method Prepare the pork rashers by cutting each rasher in half. Marinate the pork rashers in the Marinade mix for a minimum of 30min. Add the pork rashers to a preheated grill, grill until cooked with a sticky coating. Frequently turn the pork rashes as the marinade is sticky and will easily burn. When removed from the grill baste the pork rashers with the Basting sauce. Garnish with chopped spring onion and chopped red chilli Grilled T-Bone Steak with Parmesan Pap Wedges Ingredients T-Bone Steak Garlic Butter Rosemary Fresh Chilli (optional) Parmesan Paprika 1 cup Maize Meal Salt Black Pepper Olive oil Canola oil for frying Method Cook the maize meal accordingly. Pour the cooked pap into a dish that is at least 2cm deep and use the back of a spoon to smooth the surface. Once the pap has set in the dish, use a sharp knife to cut the pap into 8cm-long pieces and season with salt, pepper. Place the pap wedges onto a pan (on medium-high heat) with enough oil for shallow frying. Turn the wedges regularly until they become crispy and golden on each side. Once cooked, season the wedges with paprika and grated Parmesan. Set the wedges aside until serving. Pat dry the steaks, season the steaks with olive oil, salt and black pepper. Heat a skillet on medium-high heat with 1 tbsp of butter, add in the steaks and sear each side for 2 minutes. Add in 2-3 tbsp of butter, 4 sprigs of rosemary, chopped fresh garlic and chopped fresh chili. Continue turning the steaks until it reaches your desired doneness.   Serving Suggestions: serve the steaks with the Parmesan pap wedges along with some grilled mushrooms and sautéed snow peas. More from My Recipes Bambara Nut Chilli Con Carne 2 min read Bambara Nut Chilli Con Carne Ingredients 1 cup of cooked Local Village Foods Bambara nuts (soak overnight before cooking) 2 tablespoon extra virgin olive oil… Read More Rachel’s Table Recipes 3 min read Rachel’s Table Recipes Shepherd’s Pie Ingredients:  1 medium onion- chopped 400g beef mince Mashed potatoes (about 500g) 1 pack tomato paste Portuguese chicken + Salt… Read More Tigernut, Raisins and Almond Rusks 3 min read Tigernut, Raisins and Almond Rusks Ingredients:  1 ½ cup tiger nut flour 2 ½ cups self-raising or whole wheat flour (gluten-free like buckwheat, rye or… Read More Goat’s Cheese And Sweet Potato Croquettes With Fonio Grain 2 min read Goat’s Cheese & Sweet Potato Croquettes with Fonio Grain Ingredients 2 medium sweet potatoes (about 450g) 1 ¼ cup Local Village fonio grain 1 ½… Read More The Perfect Chai 2 min read The Perfect Chai Make the perfect cup – Spiced ChaiMakes 2 cups Ingredients2 cups milk (you may use almond milk)2 tea bags of black tea1… Read More

Goat’s Cheese & Sweet Potato Croquettes with Fonio Grain Ingredients 2 medium sweet potatoes (about 450g) 1 ¼ cup Local Village fonio grain 1 ½ cup of water 1 ¼ cup vegetable stock 1 tbsp olive oil Salt to taste 200g goat’s cheese or feta cheese 2 tbsp parsley, chopped 2 tbsp cornflour or cake flour Vegetable oil for frying Honey & chilli dressing 1 red chilli, finely diced Handful mint or parsley leaves, chopped ¼ cup honey 2 tbsp apple cider vinegar or lime juice ¼ tbsp olive oil Instructions Set your oven to 170ºC, and prepare a baking tray with foil. Peel and chop the sweet potatoes into chunks. Dress with olive oil and scatter onto the baking tray. Roast for 30-45 minutes until tender. Toss halfway through to avoid charring. Prepare the fonio grain by placing 1 1/2 cups water, stock and olive oil in a saucepan and bring to a simmer. Add the fonio grain. Cover the pot with a lid and cook for 1 minute. Remove from the heat and steam for 4 minutes. Remove the lid and use a fork to fluff the grains. Once the potatoes are roasted, mash the potatoes roughly. Stir in 2 cups cooked fonio grain, and continue mashing until combined. Stir in the goat’s cheese and parsley and season with salt and pepper. Using your hands, place 1 heaped tbsp of the mixture in your hands. Roll into a ball, then roll through the flour to coat. Set aside Heat the oil in a large saucepan. Bring to medium heat, around 170-180ºC if you have a thermometer. Add the fonio balls and fry for about 1 minute per side. Drain on paper towels and serve warm or at room temperature. For the dressing, place all the ingredients in a bowl. Mix well until combined. Drizzle over the croquettes before serving. More from My Recipes Tigernut, Raisins and Almond Rusks 3 min read Tigernut, Raisins and Almond Rusks Ingredients:  1 ½ cup tiger nut flour 2 ½ cups self-raising or whole wheat flour (gluten-free like buckwheat, rye or… Read More Bambara Nut Chilli Con Carne 2 min read Bambara Nut Chilli Con Carne Ingredients 1 cup of cooked Local Village Foods Bambara nuts (soak overnight before cooking) 2 tablespoon extra virgin olive oil… Read More Michaela’s Recipes 3 min read Michaela’s Recipes Char-Siu Style Pork Rashers Ingredients 1kg pork rashers Spring onion Red chilli Marinade 1/2 tsp 5 spice powder 1/2 tsp pepper 1/4 cup… Read More The Perfect Chai 2 min read The Perfect Chai Make the perfect cup – Spiced ChaiMakes 2 cups Ingredients2 cups milk (you may use almond milk)2 tea bags of black tea1… Read More Rachel’s Table Recipes 3 min read Rachel’s Table Recipes Shepherd’s Pie Ingredients:  1 medium onion- chopped 400g beef mince Mashed potatoes (about 500g) 1 pack tomato paste Portuguese chicken + Salt… Read More

Bambara Nut Chilli Con Carne Ingredients 1 cup of cooked Local Village Foods Bambara nuts (soak overnight before cooking) 2 tablespoon extra virgin olive oil 1 onion, chopped 1 red pepper chopped 3 garlic cloves, chopped 1 tablespoon smoked paprika 3 teaspoons ground cumin 2 teaspoons ground coriander 1 teaspoon cinnamon 1 -2 teaspoons of dried chilli flakes 1 teaspoon dried oregano Salt and pepper to taste 810g can peeled & chopped tomatoes nachos, to serve Fresh coriander sprigs, to serve Lime or lemon wedge to serve Natural yogurt to serve Instructions Step 1 Heat oil in a large saucepan over medium-high heat. Add onion, & garlic. Cook, stirring occasionally, until onions are translucent, then add your peppers and cook for an additional minute before adding in all your spices. Keep stirring until all spices are mixed in. Step 2 Add tomatoes and bring to a low simmer until tomatoes are thickening then add in your cooked bambara nut and simmer further for 20 minutes to infuse all. Season with salt and pepper. Step 3 Serve your Bambara chilli con ‘carne’ with nachos, coriander and lime/lemon wedges More from My Recipes Rachel’s Table Recipes 3 min read Rachel’s Table Recipes Shepherd’s Pie Ingredients:  1 medium onion- chopped 400g beef mince Mashed potatoes (about 500g) 1 pack tomato paste Portuguese chicken + Salt… Read More Michaela’s Recipes 3 min read Michaela’s Recipes Char-Siu Style Pork Rashers Ingredients 1kg pork rashers Spring onion Red chilli Marinade 1/2 tsp 5 spice powder 1/2 tsp pepper 1/4 cup… Read More Tigernut, Raisins and Almond Rusks 3 min read Tigernut, Raisins and Almond Rusks Ingredients:  1 ½ cup tiger nut flour 2 ½ cups self-raising or whole wheat flour (gluten-free like buckwheat, rye or… Read More Goat’s Cheese And Sweet Potato Croquettes With Fonio Grain 3 min read Goat’s Cheese & Sweet Potato Croquettes with Fonio Grain Ingredients 2 medium sweet potatoes (about 450g) 1 ¼ cup Local Village fonio grain 1 ½… Read More The Perfect Chai 2 min read The Perfect Chai Make the perfect cup – Spiced ChaiMakes 2 cups Ingredients2 cups milk (you may use almond milk)2 tea bags of black tea1… Read More