INTERMEDIATE recipes to try

OVERSEEING REQUIRED

Oat, date & nut bars

(makes 30)

Making a granola bar has never been this easy or deliciously dreamy. Sounds yummy? Wait until you sample the end product.

INGREDIENTS:

375ml rolled oats

50g blanched almonds (chopped)

50g pecan nuts (chopped)

125ml roasted seeds

125ml dried cranberries (chopped)

100g walnuts

250g fresh pitted dates, roughly chopped

180ml cocoa powder

110ml almond butter

80ml agave nectar

METHOD:

Place the oats, almonds and pecans on a baking tray and roast in a preheated oven at 180°C for 10 minutes. Remove and transfer to a large bowl with the roasted seeds and dried cranberries.

Process the walnuts in a food processor until finely chopped.

Remove and set aside. Process the dates until smooth.

Add the cocoa powder and finely chopped walnuts to the dates and process until combined.

Add the date mixture to the oat mixture and mix well.

Heat the almond butter and agave together in the microwave for 30 seconds, then pour over the oat and nut mixture.

Mix thoroughly until well combined. Transfer to a lined 25x30cm pan. Press down firmly to even out the top. Refrigerate for at least an hour before cutting into bars.

Mac ‘n Cheese Balls

Repurpose yesterday’s mac ‘n cheese in a fun, fresh way.

INGREDIENTS:

3 Cups left over mac ‘n cheese

½ cup Cream Cheese

2 Eggs

1 ½ Cups Bread Crumbs

1 Teaspoon Salt

1 Teaspoon Smoked Paprika

1 Teaspoon Garlic Powder

vegetables of choice ( grated carrots, chopped spinach are great options, cooked rice cauliflower)

METHOD:

In a bowl, start mixing the leftover mac ‘n cheese and softened cream cheese, and vegetables and then form 5cm balls. Squish together 5cm tightly packed balls and arrange on a lined baking sheet. (TIP: Spray hands with a little non-stick spray) Chill for 5 minutes in freezer.

Meanwhile set up your dredging station. In one small bowl, crack your eggs and give them a little stir creating an egg wash. In another small bowl combine crumbs, salt, smoked paprika and garlic powder. Take each chilled mac ‘n cheese bite and dip into egg wash. Then roll in crumbs until completely coated.

Line your air fryer basket with the prepped mac ‘n cheese bites, leaving ample room around them. Make sure to not crowd the basket.

Cook on 200 degrees C for 3-4 minutes. Enjoy warm!

3-Ingredient Oreo Icebox Cake

INGREDIENTS:

750ml Double Cream

50g Icing Sugar

Roughly 60 Oreos (the exact amount will depend on your tin size) Note: Remember to save some Oreos to crush up for the decoration on top.

METHOD: Whisk the cream and sugar together until stiff peaks form.

Then add a thin layer to the base of the pan followed by a layer of Oreo’s and a thicker layer of cream.

Repeat the above step two more times finishing off with a layer of cream and spread out evenly.

Pop this in the fridge for a minimum of four hours then decorate the top with a sprinkle of Oreo crumbs.

Beef and Broccoli Stir Fry

(Serves 6)

INGREDIENTS:

15ml coriander seeds

500g sirloin steak (sliced)

60ml olive oil 1 red, yellow and orange pepper (sliced into rings)

2 red onions (sliced into wedges)

5ml chopped fresh garlic

5ml grated fresh ginger

1 red chilli (chopped)

200g broccoli (cut into florets and soaked in boiling water for 2 minutes)

60ml soy sauce

125ml sweet chilli sauce

5ml sesame oil

2ml salt

125ml chopped fresh coriander

Biltong & Avocado Tacos With Chunky Salsa

METHOD:

Pound the coriander seeds in a pestle and mortar and place in a bowl with the sliced steak and half the olive oil.

Rub into the meat and set aside for 10 minutes. Heat the rest of the oil in a wok or large frying pan until hot and brown the meat in batches on both sides. Remove and set aside.

Heat more oil if necessary and fry the peppers, onions, garlic, ginger and chilli until fragrant.

Drain the broccoli and add to vegetables. Stir fry for 2 minutes.

Return the steak. Mix together the soy, sweet chilli, sesame oil and salt and pour over the meat and vegetables.

Stir fry for 2 minutes, stir in the coriander and serve with noodles.

Biltong & Avocado Tacos With Chunky Salsa

INGREDIENTS

TACOS

2 wheat flour tortillas

15ml olive oil

60ml low fat yoghurt

30ml low fat / organic mayonnaise

10ml lime juice Zest of ½ small lime

noodles (to serve)

METHOD:

Mix together the 15ml olive oil, yoghurt, mayonnaise, lime juice and zest.

Add this to the cabbage and mix well. Keep aside.

In another small bowl, combine all the salsa ingredients and mix well.

Heat a griddle pan on medium heat until hot. Grill the tortillas in the griddle pan until they are lightly charred and hot.

Assemble the tacos by dividing the cabbage evenly among the grilled tortillas, top with the biltong slices and the avocado.

Mix together the 15ml Fold the tortillas in half and serve olive oil, yoghurt, mayonnaise, immediately with the chunky salsa.