Tuesday, November 21, 2017
ADVT 
Appetisers

Crab Cakes with Mustard-Yogurt

Crab Cakes with Mustard-Yogurt

Serve with greens, half a lemon and the Dijon mustard-yogurt sauce (For the sauce; sauté the garlic, let it cool and mix with whisked yogurt, remaining half of the Dijon mustard, coriander, mayonnaise and lemon juice, check for seasoning).

Crab Cakes with Mustard-Yogurt

Back to School Brain Boosters from BC Blueberries

Back to School Brain Boosters from BC Blueberries

BC Blueberries are chock full of memory-boosting antioxidants which may help fuel attention and focus throughout the day.

Back to School Brain Boosters from BC Blueberries

Beetroot Tikki Chaat

Beetroot Tikki Chaat

Try beetroot tikki chat !

Beetroot Tikki Chaat

Spiced Noodles in Coconut Milk Broth

Spiced Noodles in Coconut Milk Broth

Spiced Noodles in Coconut Milk Broth By Chef Vicky Ratnani   Serves 2-3 &nb...

Spiced Noodles in Coconut Milk Broth

Corn Pops, Roasted Bell Pepper Coulis

Corn Pops, Roasted Bell Pepper Coulis

  Corn Pops, Roasted Bell Pepper Coulis by Chef Vicky Ratnani   Ingredients...

Corn Pops, Roasted Bell Pepper Coulis

Sweet Potato & Tofu Cakes with Beetroot Ketchup

Sweet Potato & Tofu Cakes with Beetroot Ketchup

Sweet Potato & Tofu Cakes with Beetroot Ketchup by Chef    Makes 8 ...

Sweet Potato & Tofu Cakes with Beetroot Ketchup