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<\/p>\n<\/p>\n
Courtesy Mumtaz Saley<\/strong><\/p>\n Hot drinks<\/strong><\/p>\n Mexican hot chocolate\u00a0<\/strong> Instructions<\/strong> Spiced chai latte\u00a0<\/strong> How to Make It<\/strong> Minty hot cocoa float<\/strong><\/p>\n Ingredients<\/strong> How to Make It<\/strong> Blueberry & Lemon Mug Cake<\/strong><\/p>\n Ingredients<\/strong> Method Asian style chicken, Veg & noodle soup<\/strong> Method Courtesy Mumtaz Saley Hot drinks Mexican hot chocolate\u00a0 Things You\u2019ll need: Sauce pot fork or whisk whipped cream Ingredients 3 cups of milk 2 tbsps of cacao powder 2 tbsps of maple syrup or honey 1\/4 tsp of ground cinnamon 1\/2 tsp of vanilla a pinch of chile powder Instructions Add milk to a sauce […]<\/p>\n","protected":false},"author":2,"featured_media":32135,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[114,99],"tags":[5321],"class_list":["post-32133","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-other","category-recipes","tag-winter-food"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/radioislam.org.za\/a\/wp-content\/uploads\/2020\/06\/winter-foods.png?fit=1200%2C750&ssl=1","jetpack_sharing_enabled":true,"jetpack-related-posts":[],"jetpack_shortlink":"https:\/\/wp.me\/pc0QIf-8mh","jetpack_likes_enabled":true,"publishpress_future_action":{"enabled":false,"date":"2026-04-30 23:38:55","action":"change-status","newStatus":"draft","terms":[],"taxonomy":"category","extraData":[]},"publishpress_future_workflow_manual_trigger":{"enabledWorkflows":[]},"_links":{"self":[{"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/posts\/32133","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/comments?post=32133"}],"version-history":[{"count":0,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/posts\/32133\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/media\/32135"}],"wp:attachment":[{"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/media?parent=32133"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/categories?post=32133"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/tags?post=32133"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nThings You\u2019ll need:
\nSauce pot
\nfork or whisk
\nwhipped cream
\nIngredients
\n3 cups of milk
\n2 tbsps of cacao powder
\n2 tbsps of maple syrup or honey
\n1\/4 tsp of ground cinnamon
\n1\/2 tsp of vanilla
\na pinch of chile powder<\/p>\n
\nAdd milk to a sauce pot and simmer (stay just below a boil, this helps the cacao melt faster). Next add the cacao powder and cinnamon and turn off the heat. use a whisk or a fork to stir. Place on the back burner for a couple of minutes. This is where the clumps will melt in with the milk. Serve with a pinch of chile powder on top with whip cream. Preparation time: 5 minute(s)
\nCooking time: 5 minute(s)<\/p>\n
\nby real simple
\nINGREDIENTS
\n\u2022 8 cardamom seeds
\n\u2022 8 cloves
\n\u2022 4 black peppercorns
\n\u2022 2 cinnamon sticks
\n\u2022 1 1-inch piece fresh ginger, sliced
\n\u2022 2 cups whole milk
\n\u2022 4 bags black tea (such as Darjeeling)
\n\u2022 8 teaspoons sugar or more, to taste<\/p>\n
\nStep 1<\/strong>
\nPlace the cardamom, cloves, and peppercorns in a resealable plastic bag and crush with a heavy skillet.
\nStep 2<\/strong>
\nPlace the crushed spices in a medium saucepan, along with the cinnamon sticks, ginger, milk, and 2 cups water; bring to a boil. Remove from heat, add the tea bags, cover, and let steep for 10 minutes.
\nStep 3<\/strong>
\nStrain into cups. To each cup, add 2 teaspoons sugar or more, to taste.<\/p>\n
\n\u2022 1 serving hot cocoa mix (plus the ingredients called for in the package directions)
\n\u2022 1\/4 cup mint chocolate chip ice cream
\n\u2022 1 sprig fresh mint<\/p>\n
\nStep 1
\nPrepare the hot cocoa mix according to the package directions.
\nStep 2
\nTop with the ice cream and mint.<\/p>\n
\n\u2022 1\/3 cup wholemeal flour
\n\u2022 1 cup frozen blueberries, reserve a few for topping
\n\u2022 1 banana, mashed
\n\u2022 1 free range egg
\n\u2022 2 tbs light Greek yoghurt
\n\u2022 1 lemon, zest only
\n\u2022 \u00bd tsp baking powder
\n\u2022 1 tsp vanilla extract
\n\u2022 1 tbs maple syrup<\/p>\n
\nCombine all ingredients (except reserved blueberries) and divide between 2 microwave-proof mugs and microwave for 90 seconds. Scatter reserved blueberries on top. Microwave for a further 40 seconds or until cooked through. Serve warm.<\/p>\n
\n\u2022 400g Singapore Noodles
\n\u2022 1 tbs peanut oil
\n\u2022 3cm piece ginger, finely chopped
\n\u2022 2 garlic cloves, crushed
\n\u2022 6 cups Chicken Stock
\n\u2022 2 chicken breast fillets
\n\u2022 2 tbs soy sauce
\n\u2022 1 tsp sesame oil
\n\u2022 4 spring onions, thinly sliced diagonally
\n\u2022 2 carrots, thinly sliced diagonally
\n\u2022 bean shoots to serve
\n\u2022 chopped chilli (optional), to serve<\/p>\n
\nPlace noodles in a heatproof bowl and cover with boiling water. Stand 3 minutes or until tender. Drain well and separate. Heat oil in a large saucepan over medium-high heat. Add ginger and garlic. Cook for 30 seconds. Add 2 cups of stock. Bring to the boil. Reduce heat to medium. Add chicken. Cook for 5 minutes. Remove from pan, cool slightly and slice. Add remaining stock, soy sauce and oil to pan. Bring to the boil. Add spring onion, carrot. Cook for 1 minute or until leaves are just soft. Divide noodles between bowls. Ladle soup and vegetables over. Top with chicken and shoots. Serve with chilli.<\/p>\n","protected":false},"excerpt":{"rendered":"