Ingredients

• 3 eggs, beaten
• 45ml (3 Tbsp) milk
• Pinch of cinnamon
• 2x 3cm slices of Food Lover's Ouma Brood (freshly baked)
• 15ml (1 Tbsp) butter
• 30ml (2 Tbsp) roasted mixed nuts, chopped
• Fresh berries, of your choice, to garnish (*or another seasonal fruit)
• Fresh mint, to garnish
• Honey, to garnish

Directions

1. In a wide shallow dish combine the eggs, milk, and cinnamon and whisk to combine. Soak the bread in the egg mixture on both sides.
2. Meanwhile heat a frying pan on a medium heat with the butter. Fry the soaked bread for about 5-6 minutes per side or until golden brown and cooked.
3. Plate the French toast, sprinkle with the roasted nuts, garnish with the berries and mint and drizzle with honey.

Ingredients

For the Sauce

• 15ml (1 Tbsp) olive oil
• 2 garlic cloves, finely grated
• 15ml (1 Tbsp) paprika
• 375ml (1 ½ cups) Food Lover’s Full Cream Milk
• 150g (1 packet) Flings
• 80g Food Lover’s White Cheddar Cheese
• Salt and pepper, to taste

To Assemble

• 400g pasta of your choice – cooked leftover pasta works perfectly
• Chilli flakes, to taste
• Fresh basil, to garnish  

Directions

For the Sauce

1. Heat a medium/large pot on the stove on a moderate heat, add the olive oil and sauté the garlic and paprika for a minute or two.
2. Add the milk and allow to heat up while stirring for about 3-4 minutes or until steaming, not boiling.
3. Add the entire pack of Flings in one go and start stirring as the Flings dissolve – mix until smooth.
4. Turn the heat off and add the cheese. Stir until melted and season to taste.

To Assemble

1. Combine the cooked pasta with the sauce and garnish with chilli flakes and fresh basil leaves.

Ingredients

• 15cm ginger piece, peeled and thinly sliced
• 10g fresh thyme
• 15ml (1 Tbsp) sugar or raw honey
• 15ml (1 Tbsp) water
• 750ml (3 cups) sparkling wine or MCC
• Fresh thyme, for garnishing

Directions

1. In a small saucepan over high heat, add the ginger, thyme, sugar and water and bring to a boil. Once boiling, turn the heat down to low and simmer for 10-15 minutes. Allow to cool, then blend until smooth. Strain and set aside.
2. Spoon 5-10 ml of the ginger and thyme mixture into the bottom of your chosen cocktail glasses and carefully pour the sparkling wine into the glasses. Garnish with fresh thyme and enjoy.

Ingredients

For the Marinated Ribs:

• 2L Pepsi
• 2 garlic cloves, minced
• 10ml (2 tsp) chilli flakes
• 375ml (1 1/2 cups) Food Lover’s Tomato Sauce
• 80ml (1/3 cup) Worcestershire sauce
• 60ml (1/4 cup) apple cider vinegar
• Salt and pepper, to taste
• 1kg pork ribs

To Serve:

• 500g Food Lover’s Coleslaw Mix
• 125ml (1/2 cup) Food Lover’s Canola Mayonnaise
• 30ml (2 Tbsp) sesame seeds, toasted
• 1 large chilli, thinly sliced
• Fresh coriander, to taste

Directions

For the Marinated Ribs:

1. In a large mixing bowl, combine all the first seven ingredients and mix well.
2. Place the ribs into a large baking tray and pour the mixture over the ribs, making sure the ribs are completely covered and allow to marinate in the fridge for at least 30 minutes to 1 hour or preferably overnight. The longer the ribs marinate for, the more flavour they will absorb.
3. Preheat your oven to 180°C and line a baking tray with foil and a drizzle of olive oil.
4. Take the ribs out of the marinade and place onto the prepared baking tray. Set the marinade aside for later. Drizzle 15ml (1 Tbsp) of olive oil over the ribs and rub around, making sure the ribs are fully covered. Cover the ribs with foil and cook for 1 hour – 1 hour 30 minutes until just about falling off the bone.
5. While the ribs are cooking, pour the marinade into a large saucepan and reduce over high heat for 45 minutes – 1 hour until thick and sticky.
6. Once the ribs are ready, brush with the reduced marinade and place back into the oven for 10 minutes uncovered until the marinade has become slightly caramelised.

To Serve:

1. 1. In a large mixing bowl, combine the coleslaw mix and canola mayonnaise and mix well.
   2. Top the ribs with sesame seeds, chilli slices and coriander. Serve the ribs warm with the thickened marinade and coleslaw. Enjoy!