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Delicious pasta recipes each under 500 calories per portion, from classic traditional dishes to contemporary twists, including vegan, vegetarian gluten- and dairy-free options.
Pasta is one the easiest to make and most joyful to eat meals; always in the cupboard, ideal to turn to in a pinch and the ultimate comfort food. However, a fear of carbs has placed pasta firmly on the no-go list of 'bad' foods for many people - a huge mistake and wholly unnecessary! If you're on the hunt for a balanced, nutritious meal that can please a crowd as easily as provide a quick supper for one, pasta is a great choice. It's often the accompanying sauces and toppings that pile on the calories in a pasta dish, so here Julia Azzarello proves otherwise - all recipes are small on calories, big on nourishing ingredients and full of flavour.
Focusing on fresh, healthy ingredients in delicious combinations, Skinny Pasta also has many vegan, vegetarian gluten- and dairy-free options. From Vermicelli with Cherry Tomatoes, Rocket & Feta and Mafaldine with Romanesco Sauce, to tasty salads such as Greek Rotini and soups Butter Bean, Chorizo & Spinach with Pappardelle, as well as quick and easy mains including Orecchiette with Cime Di Rapa & Chilli, Spaghetti Carbonara and Mac 'n' Cheese, there's a pasta for every occasion.
If you have a little extra time on your hands then make your own basic pasta dough, gluten-free gnocchi, fresh pesto or marinara sauce, or simply add shop bought pasta, and indulge in a delicious and nutritious treat.
This is Durban curry, continued... a show which has been running
since the 1860s, when the first indentured labourers came from
India to work in the sugar cane plantations of then colonial Natal.
They brought spices, and seeds, and recipes. And when inevitably,
the influences and memories of the mother cuisine faded, Durban
curry became its own thing.
"Wow, you don't look like a chef!" This statement is something Chef Lesego Semenya has heard many a time over the years. His response is always: "So, what does a chef look like?"
With his bulging tattooed upper arms, soft-spoken nature and obvious passion for South African cuisine and giving it his unique twist, Lesego probably doesn’t fit the generic look of a self-made top chef. It is his unconventional personality and approach to food that has kept South Africans coming back for more over the years. Having cooked for billionaires such as Richard Brandson, Bill Gates and Warren Buffet, starring on the judging panel of foodie programme Top Chef South Africa, being the resident chef for various newspapers and radio shows, and then building his successful culinary brand LesDaChef, he finally brings his foodie fans his first cookbook, Dijo - My Food, My Journey.
Every dish that will be featured in Dijo has a story that speaks of passion and nostalgia. Sharing both the recipes and their history will give foodies a way of getting to know Lesego’s food background while growing up in Soweto, as well as the fine-dining techniques he learned at chef school and a few hot chef secrets, too.
Divided into three sections that span his food journey, Dijo is an affirmation of South African cuisine, its heritage and its unique flavours. Readers will go on a journey through the simplest yet most-loved of township dishes, to the more complex fine-dining molecular gastronomy creations he has become known for. It truly is a reflection of his life lived through food.
Lesego is also very active on social media and has used this platform to not only build his brand, LesDaChef, but also to educate, inform and, sometimes, challenge his followers to learn and understand exactly what they're consuming - whether it be food or beverages.
Healthy eating never looked so good!
Henry and Ian are on a mission to help you eat and feel better, using only the power of plants! With 80 delicious, plant-based recipes and nourishing meal plans to help you stay on track whatever your goal, this book is your ticket to a healthier, happier life. Try the fresh flavours of a Zingy Watermelon Salad or their Jammin’ Jambalaya, and indulge in their Not-that-Naughty Burger or a Salted Caramel Apple Crumble with Custard, safe in the knowledge that a healthy diet doesn’t have to mean deprivation.
Packed full of nutrition hacks and lifestyle tips that BOSH! have learnt throughout their journey, BOSH! Healthy Vegan shows you how the power of plants can transform your wellbeing, for good.
Featuring over 100 recipes, The Gourmet Cookbook celebrates five years of food, and recipes, garnered from the pages of Condé Nast House & Garden Gourmet magazine.
From aspirational yet easy-to-follow dishes by some of South Africa’s top chefs (David Higgs, Peter Tempelhoff, Chris Erasmus) and food icons (Susan Greig, Andrea Burgener, Judy Badenhorst) to the coveted recipes of home cooks as well as the editor’s own specialties, these pages focus on a range of accessible and delicious everyday dishes.
The Gourmet Cookbook is divided into five chapters – Aperitifs & Appetizers, Starters, Mains, Sides & Salads and Dessert. And there are accompanying menu suggestions to tailor-make a stylish dinner party, an al fresco lunch, a festive feast or a laid-back family meal.
Bernadette le Roux is also the author of a number of cookbooks, including the acclaimed Prickly Pears and Pomegranates — co-authored with her mother Marianne Palmer — which won a World Gourmand Award in Paris for Best Local Cookbook (2009). Best known for her uncomplicated 'real' recipes as presented in her second book, Roots, Shoots & Leaves, as well as her engaging voice as author of South African chef Reuben Riffel's Reuben Cooks Local, Bernadette has become known to a wider audience through her editorship of Condé Nast magazine House & Garden: Gourmet. She is also part owner of the family-run Café Roux restaurants in Noordhoek and Cape Town's Shortmarket Street.
Foodies of SA is the largest food publisher in Africa.
This is a collection of 100 of their brand new, most viewed and most shared recipes conveniently packaged into the pages of one awesome cookbook for you to enjoy!
All author profits from this cookbook will be donated to Breadline Africa.
By buying this book, you are not only investing in improving your skills and your creativity in the kitchen, but you are also doing your bit to help feed many hungry tummies.
INCLUDES QR CODES WITH DIRECT LINKS TO ALL RECIPE VIDEOS
Author Chantal Lascaris is the first to admit that she’s a messy cook, so the concept of dirtying as few dishes as possible and having a clean kitchen in the wink of an eye is really appealing. Yet when one says ‘one-dish cooking’ most people think ‘mid-week stews and casseroles’. Not so!
With this collection of almost 80 dishes, Chantal proves that cooking in one pot or pan can be exciting and dinner party worthy. And obviously, delicious. Nor are they only for dinner parties – from breakfasts, a plethora of main courses and side dishes, right through to yummy desserts, you’ll be serving memorable meals to family and friends and still have time to do the things you want to do. With a focus on seasonal, fresh and healthy options, All Sorts of One-Dish Wonders will become a favourite of home cooks who are looking for the best meals that are also low maintenance and simple to prepare, with a dash of flair.
Journey through Africa with chef and founder of The Africa Café, Portia Mbau.
In 1992 Portia started the first African restaurant in South Africa, serving food inspired by her travels across the continent. The Africa Cookbook is a compilation of her tried-andtested recipes, designed to bring the flavours and techniques of Africa into your home kitchen. With Portia’s added flair, the dishes go beyond tradition into innovation.
Part of her signature is the use of healthy and organic ingredients that still evoke the authentic, much-loved flavours of Africa.
Discover the traditional recipes, veld remedies and diverse culinary tales in Kitchen of my Heart, a fascinating visit to the historic heart of South Africa. Author Sydda Essop has spent years interviewing more than 70 cooks and healers (who range in age from 23 to 96) from across the cultural spectrum in South Africa's remarkable Karoo region. Each interviewee has shared their heartfelt stories of personal challenges and triumphs, and their most precious family recipes. Those interviewed hail from a diverse range of backgrounds, as they include descendants of the Khoisan and Xhosa peoples, the Dutch, British and French settlers, slaves from the East, Greeks, Portuguese, Indians, Jews and even Somalis. Essop pays homage to this rich cultural interdependency without turning a blind eye to the politics, poverty and harsh climate that frequently characterises the region. The recipes included run the foodie gamut from traditional tripe, venison, Karoo lamb and beer to curries, bread, sweets and simple yet wholesome suppers. Also included is a selection of classic Karoo herbal remedies.
The fitness influencer and creator of the bestselling Food & Drink app, FitMenCook, shares 100 easy, quick meal prep recipes that will save you time, money, and inches on your waistline - helping you to get healthy on your own terms. We like to be inspired when it comes to food. No one enjoys restrictive meal plans, bland recipes, or eating the same thing every day. Instead of worrying about what to eat and how it's going to affect our bodies, we should embrace food freedom - freedom to create delicious meals, but in a more calorie-conscious way; freedom to indulge occasionally while being mindful of portion size; and freedom to achieve wellness goals without breaking the bank. In Fit Men Cook, Kevin Curry, fitness expert and social media sensation with millions of followers and hundreds of thousands of downloads on his app, shares everything you need to live a healthy life each day- from food shopping lists to common dieting pitfalls to his ten commandments of meal prep. Readers will also be inspired by Kevin's personal story of overcoming depression and weight gain to start a successful business and fitness movement. This beautifully illustrated book also includes over 100 easy and delicious recipes including Quick Salmon Nicoise, Juicy AF Moroccan Chicken and Shrimp Chipotle Burrito Bowl, and many more to help you plan your week and eat something new and nutritious each day. With Fit Men Cook, you can create exciting, satisfying meals and get on your way to losing weight for good. After all, bodies may be sculpted at the gym, but they are built in the kitchen.
The East African Cookbook boasts a selection of recipes that reflects a cuisine that is modern and yet rooted in the traditional methods and tastes of East Africa. Author Shereen Jog is a fifth-generation Tanzanian national who shares her recipes for delicious soups, salads, main dishes and desserts. Bursting with the flavours of East African and Indian spices, these recipes will inspire everyone to cook mouth-watering meals for family and friends alike.
Shereen is known for her creativity as she experiments and plays with flavours, using the abundance of fresh organic produce and the influence of a multi-cultural environment to prepare dishes that reflect the traditions of Arab, Swahili, Indian and colonial cuisines.
2000 Family Meals contains hundreds of recipes (plus variations) for every occasion.
There are ideas for breakfasts, lunches, dinners and desserts. The meals have been chosen with families in mind and can all be made quickly, and easily be customised to suit the tastes of different family members. And with these family-friendly recipes, the children can get involved with the cooking too, learning to make their own ravioli or bake their fi rst cake.
In addition to traditional dishes such as spaghetti Bolognese, macaroni and cheese and pot roast, there are tempting recipes sourced from around the world that are sure to become family favourites.
Contents: Healthy breakfasts; Mid-week meals; Pizza and pasta; Rice and noodle dishes; Packed lunches and picnics; BBQs and parties; Tasty desserts
In 7 Day Vegan Challenge, Bettina Campolucci Bordi shows that with a little bit of planning, following a vegan diet has never been so effortless, accessible and fun.
Bettina uses easy-to-find, affordable ingredients to produce fast, tasty meals that won't leave you feeling hungry or like you're missing out. Kickstart your morning with Banoffee oats or Breakfast burritos, fill your lunchbox with a Tokyo hummus sandwich or a Quick laksa, and finish your day with Kimchi fried rice or Cauliflower steak, with a Key lime pie for dessert. Handy icons indicate if something can be batch-cooked, if it contains nuts, how long it will keep in the fridge and if it can be frozen. This is an inclusive book that embraces everyone, from full-on vegans to those who know it makes good sense to eat more veg.
Inside you'll find:
Queer Eye sensation and passionate cook Antoni Porowski is taking the world by storm. With a disarmingly fresh approach to food, Antoni inspires both newbies and knowledgeable cooks to get back into the kitchen.
Antoni's gorgeous debut cookbook brings together his trademark inclusive and accessible attitude to food with one hundred of his all-time favourite recipes. With chapters including Weeknight Healthyish Meals, Apps and Snacks and Bakes, the book celebrates Antoni's love for fresh, casual and healthy cooking and the occasional indulgent feast.
Antoni gets dinner on the table fast with Chicken Milanese with Baby Tomato Salad, makes visual stunners such as Roasted Carrots with Carrot-Top Pesto, playfully reboots Hi-Lo Poutine from his French-Canadian heritage and dazzles with Salty Lemon Squares for dessert.
Stories behind every recipe give readers a peek inside Antoni's kitchen and life. With delicious recipes, beautiful photos and simple cooking techniques, Antoni in the Kitchen celebrates fast feel-good food, the therapeutic nature of cooking and the joy of sharing food with friends and loved ones.
As the food and wine expert of the 'Fab Five' style gurus on Netflix smash hit Queer Eye, Antoni burst onto our screens in 2018. A self-taught chef, Antoni's degree in psychology helped him hone his underlying philosophy that food should tell a story because the heart and stomach are interconnected. On release, the show had a 100% rating on review website Rotten Tomatoes. In 2018, the show won three Emmy Awards and was nominated for four People's Choice Awards.
Following on the success of Braai The Beloved Country, which sold over 10 000 copies, Jean Nel, well-known outdoor cooking coach, brings the aspiring braai master more of his mouth-watering recipes: Korean Beef Short Ribs with Kimchi, Kudu Fillets in ZipLoc Marinade, and Whole Fish with Chilli, Orange Salt, and many others.
It will definitely have everyone begging for more.
A mouthwatering selection of Esther's best recipes from her popular Take five food column in YOU and Drum magazines. The recipes range from fragrant ideas for breakfast, quiches & pies, braai, chicken, street food to quick and healthy salads - and don't forget the puddings and baked goodies. Everything is tested in the YOU test kitchen, which ensures that it's foolproof and will work again and again.
If you are human, you can braai. Cooking meat over a fire is something that defines our evolution as a species. The act of using fire to cook food even defines our social structure as mammals - thanks to the lucky lightning strike eons ago, and the fact that there were some steaks handy. Anything tastes better if you hold it over a fire for a while. Sure, it may not improve the flavour of Brussels sprouts, but if you leave them on for long enough, it's a good way to get rid of them.
Take everything you think you know about cooking and forget it. Jean Nel is re-inventing the braai. It is about so much more than just steaks and boerewors; anything that can be eaten can be braaied. From salads to sides, meats to veg... you could even invite a vegetarian to a braai!
In Braai the Beloved Country, Jean Nel shares his favourite braai recipes from 15 years of cooking, training and catering. The book contains the secrets of cooking everything from a perfect 'tjoppie' to breads and salads on that favourite South African cultural icon - the braai. Not only does he present a host of delicious and unexpected recipes; he goes beyond just cooking, covering everything you need to know about the braai including the tools you'll need and their maintenance.
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