Category: Spring Recipes

Jambon Salad

Jambon Salad

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Enjoy the delicious flavours of summer with this Jambon salad. This easy-to-make salad is perfect for any occasion and will surely be a hit with family and friends alike. Get ready to experience the freshness of summer in every bite.

Servings: 2 | Prep time: 5 minutes | Cooking time: 10 minutes | Cut: pork leg

Ingredients

  • 6 slices of good quality Jambon ham
  • 3 cups salad leaves
  • 1 cup rocket leaves
  • Roasted pumpkin squash
  • 1/2 cup raspberries
  • 1/3 cup parmesan
  • Feta to serve
  • Toasted seeds to serve
  • Toasted pine nuts to serve

Mediterranean Salad Dressing

  • 1 cup olive oil
  • 6 Tbsp. red wine vinegar
  • 3 garlic cloves, peeled and crushed
  • 1/4 tsp. salt
  • 1/2 tsp. dried basil
  • 1 tsp. dried oregano
  • 1 lemon, juiced
  • 1 tsp. Dijon mustard

Method

  1. Preheat your oven to 180°C
  2. Place your Jambon ham on a baking tray and drizzle with olive oil. Bake for about 10 minutes or until it becomes crispy. While the Jambon is baking, prepare your salad leaves.
  3. Once the Jambon is crispy, add on the top of your salad leaves.
  4. Add roasted pumpkin, raspberries, feta, parmesan, toasted seeds, and pine nuts.
  5. Mix your salad dressing and add it to the it to the salad. Toss the ingredients together until they are well combined.
  6. Serve your Jambon Salad fresh and enjoy.

Visit sapork.co.za for more info on pork.

Futurelife® Zero Zucchini and Walnut Bread

Futurelife® Zero Zucchini and Walnut Bread

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This delicious Futurelife® Zero Zucchini and Walnut Bread combines the wholesome benefits of zucchini and walnuts with the low-carb, high-protein power of FUTURELIFE® ZERO Smart Food™.

Enjoy a slice of flavourful, satisfying bread without compromising your health goals. Packed with essential nutrients and fibre, it’s the perfect choice for a balanced breakfast or a healthy snack.

Servings: 12

INGREDIENTS

  • 1 cup of FUTURELIFE®ZERO Smart Food™
  • ½ cup cake flour
  • 1 ½ tsp. baking powder
  • 2 eggs
  • 200g zucchini, finely grated
  • 50g walnuts, chopped
  • 2 Tbsp. of canola oil
  • Vanilla essence to taste

METHOD

  1. Preheat oven to 180°C
  2. In a bowl, whisk eggs until thoroughly combined.
  3. Incorporate the grated zucchini, chopped walnuts, vanilla essence, and canola oil into the egg mixture.
  4. Mix in FUTURELIFE®Zero, flour and baking powder until just combined.
  5. Mix in 300ml water to form the batter. The batter should be thick and sticky. Adjust the consistency by adding more water if needed.
  6. Spoon the batter into a greased, medium-sized bread pan (around 28 x 18cm).
  7. Bake for 40 – 45 minutes. To check for doneness, insert a skewer – it should come out clean when the bread is ready.
  8. Allow the bread to cool before removing it from the pan and slicing it.
  9. Slice the loaf into 12 slices (±2.5cm thick).

Optional – serve with low-fat cottage cheese or mozzarella.

NOTE: Recommended serving size for a snack: 1 slice

For more information on the product used in this recipe visit: futurelife.co.za

NUTRITION INFO

Nutrient Per loaf (12 slices) Per serving (1 slice)
Energy kJ (kcal) 6056.4 (1442) 504 (120)
Protein (g) 55.94 4.6
Carbohydrates (g) 115.74 9.64
Of which total sugar (g) 4.15 0.35
Fat (g) 85.81 7.15
Of which saturated fat (g) 11.96 0.9
Fibre (g) 19.36 1.6
Sodium (mg) 900 75

Carb: Protein ratio = 2:1

Header image by Taetim Smith
5 Ingredient Strawberry Cheesecake Smoothie

5 Ingredient Strawberry Cheesecake Smoothie

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Indulge in a creamy, dreamy dessert-like breakfast with this 5 Ingredient Strawberry Cheesecake Smoothie. Packed with the sweet tanginess of strawberries and the rich creaminess of cottage cheese, this is perfect for a busy morning or a satisfying afternoon snack.

Servings:

4

Ingredients:

5

Prep time:

5 minutes

Ingredients

  • ¼ cup finely crushed biscuits (3 digestive biscuits)
  • ½ cup (120g) low-fat smooth cottage cheese
  • 2 cups low-fat plain yoghurt, plus 1 tsp. extra
  • 2 cups (250g) frozen strawberries
  • 3 sachets (1g each) Huletts EquiSweet Classic Sweetener

Method

  1. Evenly spread the extra 1 tsp. of yoghurt onto the rim of each glass.
  2. Roll the rim of the glasses through the crushed biscuits forming a neat coating.
  3. Place the low-fat smooth cottage cheese, low-fat plain yoghurt, frozen strawberries and the Huletts EquiSweet Classic Sweetener in a blender and blend until smooth and creamy.
  4. In the meantime, carefully cut the green leaves off the tops of the fresh strawberries, creating a V-shape, before slicing the strawberries thinly. They should look like hearts after being sliced.
  5. Neatly stick the strawberry slices to the inside of the glasses before dividing the smoothie mixture between the glasses.
  6. Garnish the smoothies with mint sprigs and the strawberry heart slice.
  7. Serve immediately.

SERVING SUGGESTIONS

  • Fresh sliced strawberries
  • Mint sprigs
  • The Huletts EquiSweet Sucralose variant can be used instead, if preferred.

Rest assured; this recipe has been approved by DSA and GIFSA.

NUTRITIONAL INFO (per serving)
Energy 693kJ  |  Protein 9,6g  |  Carbs 18,6g  |  Fat 5,1g  |  Fibre 1,5g

Berry & Banana Smoothie

Berry & Banana Smoothie

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Start your day with a burst of fruity flavour and a healthy boost.

This Berry & Banana Smoothie, infused with the tangy goodness of SAFARI Apple Cider Vinegar, is the perfect way to nourish your body and your taste buds. Get ready to sip on a delicious and nutritious drink that’s packed with vitamins, minerals, and a hint of probiotic goodness.

Servings:

2

Ingredients:

4

Prep time:

10 minutes

Ingredients

  • 3 small bananas, peeled and frozen
  • 500ml mixed berries, frozen
  • 45ml SAFARI Apple Cider Vinegar
  • 250ml plain low-fat yoghurt

Method

  1. Combine all the ingredients in a food blender and blend for 30 seconds or until smooth and creamy.
  2. Pour into chilled glasses and serve immediately.

SAFARI® Organic Apple Cider Vinegar is:

  • Made with 100% Organic Apples

  • Naturally Fermented

  • Raw & Unfiltered

  • Unpasteurised

Visit Safari Vinegar for more information.

Brookes Low-Cal Skinny Lemon Lime Mocktail

Brookes Low-Cal Skinny Lemon Lime Mocktail

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How do you make your ordinary family moments into extraordinary moments? With a Brookes Low-Cal Skinny Lemon Lime Mocktail, of course. Imagine the burst of lemon flavour combined with the refreshing zing of lime and the coolness of mint, all without the worry of excess calories or sugar.

INGREDIENTS (per serving)

  • 2 shots of Brookes Low-Cal Lemon Lime
  • 3 fresh lime wedges
  • 4 mint sprigs
  • 1 can/200ml of Roses Soda Water (per serving)
  • Ice

METHOD

  1. Add all the ingredients (except soda water) into a highball glass or a jam jar with ice. Tip: If you’re using jam jars, pop them in the freezer for 15 minutes beforehand to ensure a cooler, more refreshing mocktail or to prevent your ice from melting rapidly on hot days.
  2. Top up the ingredients with the soda water and give it a gentle stir.
  3. Garnish with a slice of lime and a mint sprig for that extra touch of elegance.

There you have it, a tantalising Brookes Low-Cal Skinny Lemon Lime Mocktail that not only tastes divine but also aligns with your health-conscious choices. Serve it and watch as your family enjoys every sip.

So, why settle for ordinary when you can elevate your refreshment game with Brookes Low-Cal? Indulge in the flavours, embrace the health-conscious lifestyle, and make every sip a celebration. Cheers to good taste, good health, and the good times with Brookes Low-Cal, because you deserve nothing less!

Brookes Low-Cal is not just another squash drink; it’s a commitment to your well-being, making it the go-to choice for those living with diabetes or looking to manage their weight. 

Read about how this low-kilojoule drink is perfect for a diabetic-friendly eating plan.

Brookes Low-Cal is available at all leading supermarkets.

Follow us on IG for more exciting recipes and updates: @lowcal_sa

NUTRITIONAL INFO (per serving)

Energy Sugars Fat Salt Saturates
Per  100ml serving <14 kJ <0.2  g <0.1 g <0.1 g <0.1 g
Visit our Local Flavours Recipe Book
Huletts Peach & Berry Breakfast Slice

Huletts Peach & Berry Breakfast Slice

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This Huletts Peach & Berry Breakfast Slice is a delicious way to start your day. It’s made with fresh peaches, frozen berries, and oats, and is sweetened with Huletts EquiSweet. This breakfast option is also a good source of fibre and protein, which will help you feel full and satisfied until lunchtime. Plus, the recipe has been approved by the GI Foundation of SA and Diabetes SA.

Serving: 20 x slices

Time: 1 ½ hours

INGREDIENTS

  • 1 Tbsp. baking powder
  • 250ml (1 cup) rolled oats (180g)
  • 125ml (1/2 cup) cake flour (70g)
  • 1 tsp. cinnamon
  • 60ml (1/4cup) soft tubs margarine, light (57.5g)
  • 10 Huletts EquiSweet Classic sachets
  • 2 eggs, lightly beaten
  • 185ml (3/4 cup) low-fat yoghurt/cottage cheese
  • 1 Tbsp. vanilla essence
  • 100g frozen berries (just over ½ cup or 125ml)
  • 1 large peach or nectarine, thinly sliced
  • Optional: extra grilled low-GI fruit for garnishing

METHOD

  1. Preheat oven to 180°C. Line and grease a 20cm x 25cm baking tray.
  2. Combine the flour, baking powder, cinnamon, EquiSweet and oats in a mixing bowl and make a well in the centre.
  3. In a separate bowl, whisk the eggs, yoghurt, vanilla essence and melted margarine until well combined.
  4. Pour the whisked egg and yoghurt mixture into the well in the centre of the dry ingredients and mix into a batter.
  5. Spoon the batter into the greased baking tray, and smooth out into an even layer.
  6. Lay the berries and peach slices on top of the batter.
  7. Bake for 45 minutes.
  8. Cool in the tin for 10 minutes, garnish, slice and enjoy.

NOTES: Can be stored in an airtight container in the fridge for up to four days.

Huletts EquiSweet Classic sachets are ideal for use in hot and cold beverages, cereals or porridge, and for sprinkling over fruit and yoghurt. 1 sachet of Huletts EquiSweet Classic is equivalent in sweetness to 2 teaspoons of sugar, yet contains only 16 kJ, compared to 2 level teaspoons of standard sugar (10g) which contains 170 kJ.

NUTRITIONAL INFO (per slice)

Nutrients per serving: One Huletts Peach & Berry Breakfast Slice slice is equivalent to: 1/2 portion starch and ½ portion fat. GL per serving = 7. GI (calculated) = 54 (low-GI, if a bit of extra low-GI fruit like berries or peach is used for garnishing).

Energy Protein Carbohydrates Fat Fibre
Per serving   288 kJ  2.3 g 7.8 g 2.8 g 0.8 g
Visit our Local Flavours Recipe Book
Huletts Strawberry Ginger Fizz

Huletts Strawberry Ginger Fizz

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This Huletts Strawberry Ginger Fizz is the perfect non-alcoholic cocktail. It’s made with fresh strawberries, ginger and Huletts Equisweet Classic Sweetener. The result is sweet and a zesty ginger kick. Plus, the recipe has been approved by the GI Foundation of SA and Diabetes SA.

Serves: 6

Time: 45 minutes

INGREDIENTS

  • 2 sprigs fresh mint
  • 24 (2 cups) fresh medium size strawberries, quartered
  • 6 x Huletts EquiSweet Classic sachets
  • 2 thumb-sized pieces of fresh ginger, peeled and finely grated
  • 500ml water
  • 500ml soda water
  • 2 cups crushed ice
  • 1 fresh lime, sliced

METHOD

  1. Place the Huletts Equisweet, half of the fresh chopped strawberries and 500ml water into a pot on the stove and bring to boil.
  2. Reduce the heat and take the grated ginger and squeeze the juice into the pot. Discard the pith.
  3. Let the strawberry ginger cordial bubble for 10 minutes, stir in the lemon juice.
  4. Remove from the heat and cool. Place in the fridge or freezer to speed up cooling time.
  5. Prepare a jug or pitcher with two cups crushed ice, fresh mint leaves, fresh lime and the remaining fresh strawberries.
  6. Muddle the ice and fresh ingredients together.
  7. Pour in the cooled cordial, top up with soda and serve.

Huletts EquiSweet Classic sachets are ideal for use in hot and cold beverages, cereals or porridge, and for sprinkling over fruit and yoghurt. 1 sachet of Huletts EquiSweet Classic is equivalent in sweetness to 2 teaspoons of sugar, yet contains only 16 kJ, compared to 2 level teaspoons of standard sugar (10g) which contains 170 kJ.

NUTRITIONAL INFO (per glass)

Nutrients per serving: One serving of 310ml (one Willy glass) is equivalent to: ½ portion fruit. GI = 34 (low GI). GL per serving = 1.4.

Energy Protein Carbohydrates Fat
Per serving   105 KJ  0.5 g 4.1 g 0.2 g
Visit our Local Flavours Recipe Book
Truvia® Low-Kilojoule Spoonable Jar Sweetener

Pancakes made with Truvia® Low-Kilojoule Spoonable Jar Sweetener

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Introducing Truvia® Sweeteners, a new sugar alternative. Sweeten, bake and measure cup-for-cup like sugar. Truvia® is a plant-based stevia sweetener that you can use like sugar in all your favourite recipes with fewer kilojoules than sugar.

INGREDIENTS

METHOD

  1. In a large bowl, combine the flour, Truvia® Low-Kilojoule Spoonable Jar Sweetener
     baking powder, baking soda and salt in a large-sized bowl.
  2. Make a well in the center of the dry ingredients and pour in the milk, melted butter, vanilla extract and egg.
  3. Whisk together until smooth then set the batter aside and allow to rest.
  4. Heat a lightly oiled frying pan over low-medium heat. Pour or scoop batter into the pan using approximately ¼ cup for each pancake.
  5. When the bubbles begin to appear on the surface, flip with a spatula and cook until golden.
  6. Repeat with remaining batter.

SERVING

  • Sprinkle your warm pancakes with a pinch of Truvia® Low-Kilojoule Spoonable Jar Sweetener and ground cinnamon, then drizzle with fresh lemon juice.

NUTRITIONAL INFO

Serving size: 8 servings

1 pancake = (107 g)

Energy Protein Carbohydrates Fat
Per serving   966 KJ  7 g 34 g  8 g
Visit our Local Flavours Recipe Book

Ostrich, vegetable & cashew stir-fry

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Makes 4 servings
Preparation time: 10 – 15 minutes 
Cooking time: 30 – 35 minutes

INGREDIENTS

  • 400g SPAR *Ostrich Prime Steaks/SPAR Ostrich Strips can also be used (which will then not need to be sliced in step 9)
  • 2 Tbs SPAR Extra Virgin olive oil
  • 2 Tbs Vital Soy sauce (or any other low sodium alternative)
  • 1 Tbs Raw Honey
  • 1 Tbs SPAR Freshline Ginger, grated
  • 1 Tbs SPAR Apple Cider Vinegar/Lemon Juice
  • 1 tsp Ina Paarman Garlic & Herb Spices
  • ¾ cup quinoa
  • 1 ½ cups water
  • ½ SPAR Freshline Onion, diced
  • 2 SPAR Freshline Garlic Cloves, minced
  • ¼ punnet (65-70g) SPAR Freshline Mushrooms, sliced
  • ½ SPAR Freshline Yellow Pepper, diced
  • ½ SPAR Freshline Red Pepper, diced
  • 6 SPAR Freshline Spring Onions, chopped (and extra for garnish)
  • 2 cups SPAR Freshline Broccoli, cut into smaller florets
  • 2 handfuls of SPAR Freshline Baby Spinach
  • 50g *cashew nuts (can be roasted but limit the addition of salt)
  • Sea Salt and Black Pepper (to taste)

METHOD

  1. For the marinade: Mix together the olive oil, soy sauce, honey, ginger, apple cider vinegar/lemon juice and spices in a small bowl.
  2. Put the *Ostrich steaks in the marinade. Cover completely with the marinade and marinade for 20 min or longer.
  3. Meanwhile, add the quinoa and water to a medium sized pot. Heat on high until it reaches a boil. Once boiling, cover and reduce to simmer for 12-15 minutes. Once all liquid is absorbed, remove the cooked quinoa from heat, fluff with a fork and set aside.
  4. While waiting for the meat to marinade and the quinoa to cook, steam broccoli until bright green (5 min). Do not overcook as this reduces the nutritional value
  5. Once the steaks have finished marinading, heat a wok or large frying pan. Put the steaks in the hot pan and quickly cook on both sides till brown but not cooked through (2 minutes per side). Now add a little of the marinade to the meat in the pan, cover with a lid and cook for 5 min. Remove the steaks from the pan and let rest on a plate while leaving the rest of the juices from the steaks in the pan.
  6. Add the onions and garlic to the pan with meat juices in. Stir-fry till just brown and then add the mushrooms. Stir-fry for another 1-2 minutes then add the peppers and stir-fry till browned. Top with the spring onions. Little bit of water can be added to the pan if the vegetables start to burn.
  7. Next add the steamed broccoli florets and cook till broccoli IS crisped (1-2 minutes).
  8. Meanwhile, slice the steak into thin strips and add to the stir-fried vegetables together with any juices that is left on the plate that it rested in and was sliced in.
  9. Add the baby spinach and the remaining marinade and put the lid on for 2-3 minutes so the dish is heated through, but the meat is not over-cooked. Remove from the heat
  10. Divide the quinoa in 4 serving bowls and top with the stir-fry mixture.
  11. Lastly garnish with the spring onions and the *cashew nuts.
  12. Flavour with salt and pepper and serve.

Additional notes:

*Chicken breast can also be used as an alternative to the ostrich meat. The chicken breasts should be sliced into strips at the beginning before marinading and extra lemon juice can be added to the marinade

*Allergic to nuts, replace the cashew nuts with sesame seeds.

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Suganon Banana Crumpets

Suganon Banana Crumpets

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Ingredients

  • 2 large eggs
  • 2 ripe bananas
  • 4 tbsp self-raising flour
  • 1 tbsp Suganon Xylitol
  • ½ tsp Vanilla Essence
  • Splash of coconut oil for frying

Method

  1. Mash ripe banana in a bowl and mix thoroughly with the remaining ingredients.
  2. Heat coconut oil in a frying pan on high heat. Spoon the remaining ingredients batter onto the pan, cook until bubbles form then flip and cook until browned and fresh berries.
  3. Serve with your choice of toppings, like cinnamon or honey.

Suganon is a range of great tasting sugar alternatives to help you maintain a healthier lifestyle.

Visit shapesuganon.co.za

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