Hot mulled spice mix with whole cinnamon sticks, star anise, cloves, allspice, coriander seeds, dried lemongrass, mint, and orange zest. Make a big batch for mulled wine, cider, and warm holiday drinks.
Spiced pork roast pressure-cooked with apple cider, sage, and black pepper into a tender, falling-apart loin in just 30 minutes. The fastest weeknight pork roast that still tastes like Sunday dinner.
This is a very tasty and refreshing salad, and it was so quick and easy to make, liked the sweetness and sourness from apple juice and cider vinegar, which just right balanced. Crunchy apple and fennel give the salad great texture and flavor, mixing in the peppery arugula, a simply delicious salad recipe that fits every occasion.
Enjoy a delicious and refreshing salad that can be served with any of your favorite main dishes.
We have had so many fruit jams, have you even tasted tomato jam with some spiciness, ginger and garlic. And it is so versatile, it goes well with cracker, bread or some pita bits.
A refreshingly fresh summer cucumber salad. Great for a hot day!
This scrumptious pot roast is made with beef gravy and gingersnap cookies.
Spinach salad is a little plain, in this recipe, we add figs and walnuts into it, much more flavour. And much more nutrition!
Aromatic chicken breast with orange, lemon, and ginger in spicy apple cider sauce. Bright, zesty flavors ready in 30 minutes for weeknight elegance.
Ingelegde vis, a Cape Malay pickled fish with poached cod or flounder in a tangy curry-onion sauce. Traditional South African Easter dish served cold after a mandatory chill.
Red cabbage slow-braised with toasted caraway seeds, currants, red wine, and vinegar until sweet and tangy. A vegetarian Northern European side that tastes even better the next day.
French braised red cabbage with toasted caraway seeds, currants, red wine, and vinegar. A vegetarian side dish baked until sweet, tangy, and meltingly tender. Served warm or at room temperature.
A tasty drink made with pineapple juice, lemon balm and a bit of mint.
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