Egg-and-dairy-free cupcakes
You can make these egg-and-dairy-free cupcakes in either vanilla or chocolate flavour, or if you're catering for many, make a batch of each.
Tuna and carrot pinwheels
You can substitute the extra ricotta with cream cheese, if you like. Note
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Tabbouleh
Not suitable to freeze. Not suitable to microwave. Note
Vegetable burgers
You need to cook 1/2 cup long-grain white rice for this recipe. Note
Rolled rice porridge
Check the health aisle at the supermarket and your local health food store for rolled rice to make this delicious gluten-free, wheat-free, yeast-free, dairy-free and egg-free porridge.
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Garlic and rosemary smoked lamb
Garlic and rosemary smoked lamb is delicious served cold the next day, as well as while still hot.
White chocolate cups with fruche and strawberries
The kids will adore these little white chocolate cups with strawberries and fruche. For a more adult version, leave out the fruche and dip the strawberries in white chocolate before arranging them in the cups.
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Roasted tomato salad
Roasting really intensifies the flavour of tomatoes, so one of the delights of this roasted tomato salad is actually being able to taste the subtle differences between different varieties of tomato.
Marinated baby bocconcini with prosciutto
If you're looking for a simple, tasty and appealing platter for a party then marinated baby bocconcini with prosciutto is your friend. Salty meat wrapped around mild, sweet cheese and spiked with basil. Perfect.
Tzatziki
Creamy, garlicky tzatziki is fabulous served with roast lamb or on kebabs, but also as a dip with a pile of crisp, freshly cut vegetables, crackers or twists.
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Fragrant chicken broth with rice noodles
You'll find a version of this popular soup in most Asian cuisines, this one has a Thai accent. A light chicken broth with noodles is like balm for the body and soul.
Gourmet guacamole
Queso anejo and poblano chillies bring an authentic Mexican flavour to this gourmet guacamole. If you can't lay your hands on any queso anejo, you can use parmesan and other similar cheeses in its place.
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Parsnip soup with kale chips
Be extremely careful when blending hot soup, let it cool a little first. Don’t overfill the blender, one third to half full is a good guide, and make sukre the lid is secure. Alternatively use a stick blender. Note
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Pineapple and orange juice
This recipe is also nut-free, gluten-free and egg-free. Note
