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Recipe of the Month - FEBRUARY 2014



  • 1 1/4 cups all-purpose flour
  • 1 cup rolled oats
  • 1/2 cup firmly packed brown sugar
  • 1/3 cup unsweetened cocoa
  • 1 Tbsp. baking powder
  • 1/4 tsp. baking soda
  • 1 cup mashed bananas
  • 1/2 cup soy milk
  • 5 1/3 Tbsp. vegan margarine, melted
  • 1 tsp. vanilla


  • Preheat the oven to 400°F.
  • Line 12 medium muffin cups with paper baking liners.
  • Combine the flour, oats, brown sugar, cocoa, baking powder and baking soda in a large bowl.
  • In a medium bowl, combine the mashed bananas, soy milk, margarine and vanilla.
  • Add the banana mixture to the dry ingredients and stir until just moistened. Be careful not to mix too much.
  • Spoon the batter into the prepared muffin cups and bake for 20-25 minutes or until a toothpick inserted into the centre of the muffins comes out clean. Cool on a wire rack.
  • Makes 12 muffins.

Recipe of the Month - August 2012


Ingredients (serves 8)
- 1 pumpkin ( with a pot to fit it into)
- 1 pkt cheese biscuits (salty cracks)
- 1 garlic clove
- 1 cup cheese of your choice
- Fresh herbs of your choice
- 1 pkt brown onion soup mix
- 1 punnet button mushrooms sliced



1. Cut a hole in the top of the pumpkin and remove all the seeds to create a cavity
2. Chop onions garlic and herbs and mushrooms
3. Crush the cheese biscuits
4. Mix all ingredients together with the soup mix add ½ cup water
5. Fill the pumpkin, place in a oven proof baking dish and cove with tin foil
6. bake in oven 180 degrees C for 1 hr or until pumpkin is tender