Sep 15, 2014 7:10 am - Posted by
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Ingredients 500g butternut pumpkin, peeled, cut into 2.5cm cubes 1 tablespoon extra virgin olive oil 2 teaspoons Moroccan seasoning 3/4 cup quinoa, rinsed, drained 2 tablespoons lemon juice 1 tablespoon finely chopped preserved lemon (see note) 1/2 cup fresh coriander leaves Directions Preheat oven to 220C/200C fan-forced

Sep 15, 2014 7:07 am - Posted by
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Ingredients 1 hard boiled egg, peeled, diced 1 small celery stick, trimmed, diced 2 teaspoons low-fat mayonnaise 2 teaspoons finely chopped fresh chives 40g shaved honey ham 4 Wheat 9 Grains crisp breads Directions Place the egg, celery, mayonnaise and chives in a small bowl and stir to combine. Season with sea salt a

Sep 10, 2014 9:01 am - Posted by
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Pumpkins combined with butternut squash and peanut butter has a great taste. The flavor is like a ghost of peanut butter, with a cheery sprinkling of salt, on the sweet squash. It’s the perfect sweet/salty combo. Serves 2-4 Ingredients 1 butternut squash 1/4 cup creamy peanut butter, or to taste (natural preferred) warm water

Sep 10, 2014 8:27 am - Posted by
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Tandoori is enjoyed from Pakistan to India even, as far as the tiny island country of Palau, way out in the Pacific.  To eat proper tandoori, you need a tandoori oven. These cylinders of shimmering heat create addicting char-grilled flavor while retaining perfect moisture.  At home you can approximate the flavor of good tandoori in your regul

Sep 09, 2014 15:42 pm - Posted by
Serves 2-3 Ingredients: 1 small acorn squash 2/3 cup frozen corn 1/2 cup grated cheese, like cheddar or mozzarella  Method: Preheat the oven to 400F. Meanwhile, cut an acorn squash in half and scoop out the seeds. Slice a bit off the round side of the squash halves, so they will stand up straight on the baking sheet. Brush liberally with vegetable oil and sprinkle with salt and pepper. Spoon in 1/4-1/3 cup of frozen corn per side (no need to tha
Sep 05, 2014 19:18 pm - Posted by

Although Brochette is French for skewer it is the most typical Rwandan delicacy. Brochettes are the Rwandan version of Kebabs and they can be found everywhere in the country. Traditionally they are served as a filling snack accompanied by fried potatoes in a tomato-based sauce In most cases, Brochettes are made with goat meat, but you

Aug 21, 2014 19:48 pm - Posted by
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Serves 6-8   Prep time 10 minutes Cooking time 1 hr 35 minutes Total time 1 hr 45 minutes Calories 443-325 per serving Ingredients   2-bone rib of beef, around 3kg 2 red onions, halved 300ml (½pt) full-bodied red wine 500ml good-quality beef stock 1tsp corn flour, mixed with 1tsp water Directions

Aug 21, 2014 19:42 pm - Posted by
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When courgettes are not in season this tart is delicious made with roasted butternut squash or roasted aubergine slices and mozzarella to replace the goats cheese. If you are using ready-made pastry look for the all butter variety for the best flavour.   250g short crust pastry For the filling: 400g tin chopped tomatoes 1 s

Aug 13, 2014 18:30 pm - Posted by
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Taro root also called yam is a delicious staple of Rwandan cuisine locally known as ‘amateke’ a long side other tubers like potatoes and sweet potatoes.   The tuber comprises of high nutrition values that can only be obtained after cooking it well done. It is prepared using various recipes mostly— served as a hot dish.  

Aug 13, 2014 17:54 pm - Posted by
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Groundnuts or peanut play an important role in nourishing side dishes in most of African dishes including Rwanda due to its high protein that can be cheaper compared to protein nutrient obtained from beef.   A side from using peanut in different recipes of stews groundnuts in Rwanda can also be used to smear on bread and snack among