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Flavoursome Healthy Winter Recipes - All The Comfort Without The Guilt (part 2) - Chicken, Lime And Peanut Salad
In a large bowl combine the lime juice and ginger, add chicken then refrigerate for 3 hours.
Flavoursome Healthy Winter Recipes - All The Comfort Without The Guilt (part 1) - Black Bean And Quinoa Chilli
You’ll hear it again and again, success boils down to the preparation and planning you put into your nutrition. Real fitness girls are made in the kitchen, not the gym.
Fancy A Slice - Delicious Dairy-Free Tray Bake Recipes (part 3) - For the carob glaze
Slowly pour the wet ingredients into the sifted dry ingredients, mixing with a wooden spoon. Do not over mix but try to get a smooth mixture without too many lumps.
Fancy A Slice - Delicious Dairy-Free Tray Bake Recipes (part 2) - Yummy carob slices
Carob is native to the Mediterranean region but can now be found in stores everywhere – as powder, syrup, drops, spread, etc. It is sometimes used as a cocoa substitute as it tastes similar but contains no caffeine.
Fancy A Slice - Delicious Dairy-Free Tray Bake Recipes (part 1) - Valentine hearts
You can re-use any leftover sprinkles either for cake decorating or to make more chocolate hearts. The hearts will keep for up to 3 weeks in an airtight box in a cool place.
Cook Everyday – Great-Value Meals (Part 7) - Greek summer veg bake
Next, cook the onion and peppers in another dash of olive until they break down and soften. Add the garlic to the pan for the last 2 minutes of cooking.
Cook Everyday – Great-Value Meals (Part 6) - Pork belly with braised greens, olives and lemon
Pour in the stock, cover with foil and cook for 1 hour. Remove the foil and cook for another 30 minutes, then remove the pork and rest.
Cook Everyday – Great-Value Meals (Part 5) - Satay chicken with peanut sauce
Thread the chicken onto metal or soaked wooden skewers then griddle or grill them, turning, until they’re golden and cooked all the way through.
Cook Everyday – Great-Value Meals (Part 4) - Bombay potatoes with fried eggs and green chilli salsa
Heat 2 tbsp of oil in a frying pan and add the seeds. Let them cook and start to pop then add the garlic, ginger, tomato and the rest of the spices. Add the potatoes, season really well and cook for another 5-7 minutes stirring so they take up all the flavour.
Cook Everyday – Great-Value Meals (Part 3) - Linguine with hot-smoked trout and peas
Cook the linguine. Meanwhile, fry the shallot in a knob of butter in a large frying pan until soft. Add the peas to the pan and cook until they are heated through, then stir in the crème fraiche.
Cook Everyday – Great-Value Meals (Part 2) - Iceberg wedge salad with blue cheese dressing and bacon
Put the cheese in a bowl, add the soured cream, mayo, vinegar and lots of seasoning. Mix everything together, breaking up the bigger bits of cheese so you have a creamy, spoonable dressing (add a splash of water if needed). Season well.
Cook Everyday – Great-Value Meals (Part 1) - Smoky tomato and paprika soup with manchego fingers
Make sandwiches with the manchego. Butter the outsides of the sandwiches then fry them in a non-stick frying pan until crisp and golden. Cut into fingers and serve with the soup.
Cold Comfort - Pear And Vanilla Bircher (Part 4) - Chocolate Cloud Cake
Preheat the oven to 180°C (fan-forced). Line the base of a 20cm spring form cake tin with baking paper and oil the side with coconut oil.
Cold Comfort - Pear And Vanilla Bircher (Part 3) - Slow-Cooked Tuscan Lamb Shanks
Arrange the carrot, celery, tomato, onion and garlic in layers in a slow cooker. Add the bay leaves and stock or water, and season with salt, pepper and the spice blend. Rub butter over the lamb shanks, then nestle the shanks in the vegetables. Cover and cook on low for eight hours.
Cold Comfort - Pear And Vanilla Bircher (Part 2) - Fragrant Coconut Soup With Seafood
Heat the coconut oil in a large stockpot over medium heat. Add the onion and garlic and cook gently until they begin to soften. Add the celery, carrot, ginger, galangal and lemongrass and cook for another five minutes.
Cold Comfort - Pear And Vanilla Bircher (Part 1)
Combine the vanilla, pear, coconut oil, yoghurt and honey (if using) in a medium bowl. Add the remaining ingredients and mix well to combine. Leave to soak overnight, then enjoy for breakfast the next morning.
Caramelised Quince Upside Down Cake - Kimchi Bokkeumbap (part 2)
Cook the rice according to the packet instructions, or until slightly al dente, then drain. Spread out on a tray and set aside to cool completely– this ensures the grains don’t stick together and they cool as quickly as possible, giving you fluffy rice that doesn’t clump together.
Caramelised Quince Upside Down Cake - Kimchi Bokkeumbap (part 1)
Preheat the oven to 180°C. Grease and line the base and side of a 23cm loose-bottomed cake pan with baking paper.
Butter Beans On Toast - Wild Green Salad - Amazing Vegie Moussaka (part 3)
Heat a drizzle of olive oil in a large saucepan over medium heat. Add the garlic, onion, rosemary, sage and 1 tsp dried oregano, and cook for 10 minutes or until softened but not coloured.
Butter Beans On Toast - Wild Green Salad - Amazing Vegie Moussaka (part 2)
Scrape down the sides of the cucumber with a fork, creating deep-ridged edges, then cut into slices. Place in a bowl with red wine vinegar and a pinch of salt, stir to combine then set aside to marinate.
Butter Beans On Toast - Wild Green Salad - Amazing Vegie Moussaka (part 1)
Place the tomatoes in a large bowl, cover with boiling water, leave for a few minutes, then drain and allow to cool slightly. Remove the skins, roughly chop and set aside.
A Menu For A Caribbean Lunch (part 4) - Warm Sunshine Platter
For the fruit, heat a griddle pan to medium. Mix the honey and cinnamon with 1tbsp boiling water and use to coat the pineapple and banana. Griddle for 3 mins on each side until golden, brushing with the honey to glaze. Transfer to a plate.
A Menu For A Caribbean Lunch (part 3) - Caribbean Cobb Salad
For the salad, sprinkle the remaining lime juice onto the avocado slices to stop them browning. Layer up the avocado, lettuce, onion and sweetcorn on a salad platter, then sprinkle with pumpkin seeds and thyme leaves. Drizzle over the dressing just before serving.
A Menu For A Caribbean Lunch (part 2) - Jamaican Jambalaya
Heat 1tsp oil in a large frying pan, brown the meatballs, then set aside. heat another 1tsp oil and fry the chicken until browned, then set aside.
A Menu For A Caribbean Lunch (part 1) - Sticky Jerk-spiced Nuts
Remove the hot potatoes and leave to cool on a wire rack. When cool enough to handle, peel off the skins and pulse in a food processor with the lime juice, garlic and yogurt. Sprinkle with chilli fakes and serve the dip cold with the plantain chips.
Vegetarian : Down To Earth (part 3) - Focaccia with basil pesto, fior di latte, rocket and balsamic glaze
Brush the pesto onto the base and scatter over the remaining ingredients. Drizzle with balsamic glaze and serve immediately.
Vegetarian : Down To Earth (part 2) - Roasted pear, caramelised onion and goat’s cheese frittata
Heat a small non-stick frying pan over medium heat and add the beaten eggs. Season. Scatter over the goat’s cheese and roasted pears. Allow the frittata to set, about 4 minutes. Place in the preheated oven to finish cooking, about 6 minutes.
Vegetarian : Down To Earth (part 1) - Mexican twist burger with Cheddar, jalapenos, caramelised onions and guacamole
For the patties, heat the oil in a nonstick pan over medium heat and sear the veggie burgers, 2 minutes on each side. Place in the preheated oven to cook through, about 10 minutes.
Cookbook Extract : Light And Lustrous (part 2) - Apple tarts, Whipped vanilla ricotta
Place the stacks on a baking tray lined with non-stick baking paper. Top the pastry with the apple and sprinkle with a little sugar. Bake for 10 minutes or until golden and crisp.
Cookbook Extract : Light And Lustrous (part 1) - Brussels sprouts and ricotta gratin,Green salsa
Pour the mixture into the base of a 2 litre-capacity ovenproof dish. Arrange the sprouts, cut-side up, on top of the ricotta mixture and sprinkle with the thyme.
Chef’s Kitchen Breathe : Sat, Drink, Sleep (Part 4) - Olive mousse with candied olives, pineapple sorbet and seasonal fruit
Add the second portion of sugar and continue to simmer for 30 minutes. Add the final portion of sugar and simmer again for 30 minutes, at which time the mixture should have the consistency of syrup. Store in a dry place.
Chef’s Kitchen Breathe : Sat, Drink, Sleep (Part 3) - Oxtail with chicken stuffing and pinotage sauce
Add tomato paste and a splash of pinotage. Bring juices to a simmer and reducing the mixture. Deglaze with another splash of pinotage, reduce again and repeat this process three times.
Chef’s Kitchen Breathe : Sat, Drink, Sleep (Part 2) - Chicken wings stuffed with prawns
To blanch tomatoes, cut a small cross in the tomato skin before plunging into boiling water for 7 seconds. Remove with a sieve or spoon and immediately plunge into a bowl of ice water.
Chef’s Kitchen Breathe : Sat, Drink, Sleep (Part 1) - Marinated trout with purslane and guacamole
Forage for purslane (Portulaca oleracea) in the veld. We do not know of any retailers other than Springfontein Wine Estate’s horticulturist Hildegard Witbooi who offer this common ‘weed’ for sale, although the seeds are readily available at online stores.
Succulent Seafood In New Zealand (part 2) - Crispy alfonsino, chorizo and chickpea salad,Bengali-style fish curry
Return pan to the heat and place fish skinside down in the pan to cook in the oil from the chorizo. When the skin is crispy and browned, turn the fish. Season and cook for a further three minutes.
Succulent Seafood In New Zealand (part 1) - Coconut and chilli seafood parcels
Lay out four large pieces of tin foil (big enough to hold all seafood) and top each with a piece of baking paper slightly smaller than the foil. Spray with non-stick spray.
Simply The Best : Happy Mother’s Day (Part 8) - Caramelised banana
Place the dough on a lightly floured work surface with the folded flap facing to the right. Roll the dough out and repeat the process twice more. The dough must rest for 20 minutes in the fridge each time.
Simply The Best : Happy Mother’s Day (Part 7) - Caramel sauce, Chantilly cream
Place the sugar in a small pot over medium heat to caramelise. When tested with a sugar thermometer it should reach 155ºC and be light brown in colour.
Simply The Best : Happy Mother’s Day (Part 6) - Deconstructed banoffee pie with Kahlua ice cream,Chocolate and almond edible soil
Pour the cream mixture over the eggs and mix. Allow to cool and churn in an ice cream machine according to the manufacturer’s instructions. If you do not have an ice cream machine, place the ice cream mixture in a suitable freezer container, freeze and whisk it every 30 minutes until firm.
Simply The Best : Happy Mother’s Day (Part 5) - Gin-pressed cucumber
Cut the cucumber into cubes and remove all seeds. Place in a sealable plastic bag and add the gin. Remove all air from the bag and seal.
Simply The Best : Happy Mother’s Day (Part 4) - Confit cherry tomatoes, Tomato jellies
Pour the tomato mixture onto a baking tray lined with plastic wrap, to ease the removal of the jellies, and refridgerate until set, about 15 – 20 minutes.
Simply The Best : Happy Mother’s Day (Part 3) - Greek salad dressing
Place remaining ingredients into a mixing bowl, except the xanthan gum, and then very slowly, while hand whisking, incorporate the oils with the other ingredients (do not use a blender as it will turn the dressing green).
Simply The Best : Happy Mother’s Day (Part 2) - Fillet with caramelised onions on a bed of cabbage with butternut sauce
For the cabbage, place all of the ingredients in a heavy-based saucepan and cover with a lid. Simmer on low heat until almost all of the liquid has evaporated. Set aside until needed.
Simply The Best : Happy Mother’s Day (Part 1) - Mom's fluffy banana loaf
Pour the batter into the prepared loaf tin and bake in the preheated oven until golden brown and firm in the centre, about 50 minutes. Leave to cool before removing from the loaf tin.
Mother’s Day Treat 2014 (Part 6) - White chocolate and fig mousse
Whip the remaining 225ml cream to stiff peaks. Fold the whipped cream and fig purée into the chocolate cream mixture.
Mother’s Day Treat 2014 (Part 5) - Apple rose tartlets
For the apple rose petals, cut the apples into quarters and thinly slice the quarters. Place the apple slices, rose water and colouring into a small pot and simmer until the apple is soft, about 2 minutes. Remove from heat and set aside to cool.
Mother’s Day Treat 2014 (Part 4) - Poached peach and rosé trifle
Grind the honeycomb and sprinkle over the meringues. Bake the meringues in the preheated oven, about 1 hour. Remove from the oven and store in an airtight container until ready to use.
Mother’s Day Treat 2014 (Part 3) - Cranberry Bavarian creams
Soak the gelatin leaves in cold water until softened. Squeeze out excess water and add the gelatin to the milk mixture. Bring to a simmer. Remove from heat and strain into a large bowl. Refrigerate until almost set.
Mother’s Day Treat 2014 (Part 2) - Watermelon poached pears with sabayon
Cut a disc or round from greaseproof paper to match the size of the pot, and cut a small hole in the centre of the disc. Use the disc to cover the contents of the pot, pressing down lightly.
Mother’s Day Treat 2014 (Part 1) - Vanilla and rose mini cakes
Fold in the sifted dry ingredients and the milk. Pour into the prepared tins and bake in the preheated oven, 45minutes. The cakes should be lightly golden and cooked through when tested with a skewer. Remove the cakes from the oven and set aside to cool.
 
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