Mustard/12 recipes

A hearty crunchy side salad with peas, celery and cashews in a creamy dressing.

This spicy and sweet mango chuntney goes very well with the corn flatbread, you can also use pineapple too.

A burst of colour ready for the Summer, can’t wait! The two main ingredients are a match made in health heaven, recent health claims suggest the benefits of beetroot include prevention of dementia and can aid in lowering blood pressure, while studies also suggest that cauliflower can aid in warding off heart disease and cancer.

A low-carb easy bun-less burger that's quick and easy, topped with a tasty sauce.

Delish herring canapes that are perfect for any party or gathering. They will have everyone coming back for more!

Cheesy and delicious!

A sweet and savory chutney perfect for veggie burgers or on the side along with curries.

Cowboy Beans recipe

Delicious non traditional salad that can be served with BBQs or just on the side.

This is such a flavorful salad, the vinaigrette brings all the flavors together, and the spinach, dried cranberries and cheddar cheese are perfectly delicious with this tasty dressing.

Introduce a new flavor to your crockpot with this delicious dish made with bacon and dried navy beans.

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Roast Chicken with Curried Honey Mustard Sauce recipe

Yummy rawa upma is a delectable upma recipe with rawa or semolina as ingredient. The rawa or sooji are roasted and cooked with onion,tomatoes, mustard seeds, curry leaves, lime juice,curd,peanuts and chopped coriander leaves. An excellent breakfast item, yummy rawa upma upma is easy and delicious.

"Kohlrouladen" used to be a staple on the menu for regular people in Germany during winter time. The relatively long preparation and cooking time pays out, because it can be easily reheated over a couple of days and gets even better and tastier then. Fried potatoes complete the picture, but you can cook the potatoes also in the pot with the sauce, if there is space left. This recipe can be varied in many ways, be it the stuffing (ground meat here), or the sauce. The recipe is as traditional as it can be; the ingredients are adjusted to availability in North America (like Savoy cabbage in lieu of "Weisskohl", bacon to replace "Speckwuerfel"). For sure the ground meat can vary depending on preferences or diets - I bet quite often in the "good old times " regular people did not exactly know what's in the ground meat they got from the butcher - at least it was some meat, for most of the families only once a week.